Works matching IS 00221147 AND DT 1975 AND VI 40 AND IP 3

Results: 53

Vitamin B content of turkey cooked from frozen, partially frozen andthawed states

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 615, doi. 10.1111/j.1365-2621.1975.tb12539.x

By:

Engler, P. P.;
Bowers, J. A.

Publication type:

Article

Ultrastructure of thaw rigor bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 509

By:

Bensadoun, A.;
Sack, W. O.;
Okubanjo, A. O.;
Stouffer, J. R.

Publication type:

Article

Ultrasonic extraction of proteins from autoclaved soybean flakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 549, doi. 10.1111/j.1365-2621.1975.tb12525.x

By:

Wang, L. C.

Publication type:

Article

Survival of selected pathogens during processing of a fermented turkey sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 618, doi. 10.1111/j.1365-2621.1975.tb12540.x

By:

Baran, W. L.;
Stevenson, K. E.

Publication type:

Article

Storage stability of dried sweet cheese whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 644, doi. 10.1111/j.1365-2621.1975.tb12548.x

By:

Kehrberg, N. L.;
Johnson, J. M.

Publication type:

Article

Sprouting of seeds and nutrient composition of seeds and sprouts

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 552

By:

Chen, L. H.;
Wells, C. E.;
Fordham, J. R.

Publication type:

Article

Some additional studies on the thermal denaturation of light meromyosin fraction. 1

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 451, doi. 10.1111/j.1365-2621.1975.tb12502.x

By:

Samejima, K.;
Yasui, T.

Publication type:

Article

Several factors affecting color, texture and drained weight of canned dry lima beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 557

By:

Wang, C.;
Daoud, H. N.;
Luh, B. S.

Publication type:

Article

Repression of Vibrio parahaemolyticus by Pseudomonas species isolated from processed oysters

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 533, doi. 10.1111/j.1365-2621.1975.tb12521.x

By:

Goatcher, L. J.;
Westhoff, D. C.

Publication type:

Article

Red light intensity and carotenoid biosynthesis in ripening tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 566

By:

Jen, J. J.;
Thomas, R. L.

Publication type:

Article

Quality characteristics of soy-substituted ground beef, pork and turkey meat loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 502

By:

Zabik, M. E.;
Williams, C. W.

Publication type:

Article

Purification and properties of antimicrobial substances produced by Streptococcus diacetilactis and Leuconostoc citrovorum

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 446, doi. 10.1111/j.1365-2621.1975.tb12501.x

By:

Branen, A. L.;
Go, H. C.;
Genske, R. P.

Publication type:

Article

Protein content and amino acid composition of developing peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 584

By:

Pomeranz, Y.;
Robbins, G. S.;
Gritton, E. T.

Publication type:

Article

Persistence of staphylococcus. Bruised tissue microenvironment affecting persistence of Staphylococcus aureus

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 496, doi. 10.1111/j.1365-2621.1975.tb12513.x

By:

Roskey, C. T.;
Hamdy, M. K.

Publication type:

Article

Lipid-protein interaction during aqueous extraction of fish protein:Fish actin preparation and purification

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 520, doi. 10.1111/j.1365-2621.1975.tb12519.x

By:

Shenouda, S. Y. K.;
Pigott, G. M.

Publication type:

Article

Lipid-protein interaction during aqueous extraction of fish protein:Actin-lipid interaction

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 523, doi. 10.1111/j.1365-2621.1975.tb12520.x

By:

Shenouda, S. Y. K.;
Pigott, G. M.

Publication type:

Article

Interrelationships between storage, soaking time, cooking time, nutritive value and other characteristics of the black bean (Phaseolus vulgaris)

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 587

By:

Bressani, R.;
La Fuente, G. de;
Molina, M. R.

Publication type:

Article

Influence of sodium nitrite on the chemical and organoleptic properties of comminuted pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 626

By:

Borton, R. J.;
Cahill, V. R.;
Hadden, J. P.;
Parrett, N. A.;
Ockerman, H. W.

Publication type:

Article

Functional properties of added proteins correlated with properties of meat systems. Effect of salt on water-binding properties of model meat systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 603, doi. 10.1111/j.1365-2621.1975.tb12537.x

By:

Hermansson, A. -M.;
Akesson, C.

Publication type:

Article

Grilled freeze-dried steaks. Effects of mechanical tenderization plus phosphate and salt

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 621

By:

Kluter, R. A.;
Drake, S. R.;
Hinnergardt, L. C.

Publication type:

Article

Fungal fermentation of peanut flour: Effects on chemical compositionand nutritive value

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 470

By:

Miller, J.;
Beuchat, L. R.;
Quinn, M. R.;
Young, C. T.;
Worthington, R. E.

Publication type:

Article

Freshly cooked and cooked, frozen, reheated beef and beef-soy patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 624

By:

Engler, P. P.;
Bowers, J. A.

Publication type:

Article

Functional properties of added proteins correlated with properties of meat systems. Effect on texture of a meat product

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 611, doi. 10.1111/j.1365-2621.1975.tb12538.x

By:

Hermansson, A. -M.

Publication type:

Article

Immobilized catalase reactor for use in peroxide sterilization of dairy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 641

By:

Gilbert, S. G.;
Chu, H. D.;
Leeder, J. G.

Publication type:

Article

Functional properties of added proteins correlated with properties of meat systems. Effect of concentration and temperature on water-binding properties of model meat systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 595, doi. 10.1111/j.1365-2621.1975.tb12536.x

By:

Hermansson, A. -M.;
Akesson, C.

Publication type:

Article

Frozen storage keeping quality of minced black rockfish (Sebastes spp.) improved by cold-water washing and use of fish binder

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 592, doi. 10.1111/j.1365-2621.1975.tb12535.x

By:

Miyauchi, D.;
Patashnik, M.;
Kudo, G.

Publication type:

Article

Functional property changes resulting from fungal fermentation of peanut flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 475, doi. 10.1111/j.1365-2621.1975.tb12508.x

By:

Quinn, M. R.;
Beuchat, L. R.

Publication type:

Article

Free radicals in lysozyme reacted with peroxidizing methyl linoleate

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 456, doi. 10.1111/j.1365-2621.1975.tb12503.x

By:

Schaich, K. M.;
Karel, M.

Publication type:

Article

Fractionation and characterization of peroxidase from ripe banana fruit

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 576, doi. 10.1111/j.1365-2621.1975.tb12531.x

By:

Nagle, N. E.;
Haard, N. F.

Publication type:

Article

Formation of N-nitrosopyrrolidine from proline and collagen

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 484, doi. 10.1111/j.1365-2621.1975.tb12510.x

By:

Gray, J. I.;
Dugan, Jr., L. R.

Publication type:

Article

Food use of soybean 7S and 11S proteins. Heat denaturation of soybean proteins at high temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 537

By:

Watanabe, T.;
Saio, K.;
Terashima, M.

Publication type:

Article

Food use of soybean 7S and 11S proteins. Changes in basic groups of soybean proteins by high temperature heating

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 541

By:

Watanabe, T.;
Saio, K.;
Terashima, M.

Publication type:

Article

Folic acid content of canned garbanzo beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 562, doi. 10.1111/j.1365-2621.1975.tb12528.x

By:

Lin, K. C.;
Luh, B. S.;
Schweigert, B. S.

Publication type:

Article

Fluorometric assay for total vitamin C using continuous flow analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 463, doi. 10.1111/j.1365-2621.1975.tb12505.x

By:

Kirk, J. R.;
Ting, N.

Publication type:

Article

Factors influencing bloater formation in brined cucumbers during controlled fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 569

By:

Fleming, H. P.;
Monroe, R. J.;
Bell, T. A.;
Etchells, J. L.;
Hontz, L. H.

Publication type:

Article

Factors affecting showcase color stability of frozen lamb in transparent film

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 637

By:

Kropf, D. H.;
Hunt, M. C.;
Smith, R. A.;
Tuma, H. J.

Publication type:

Article

Effects of frozen storage, cooking method and muscle quality on attributes of pork loins

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 631

By:

Bramblett, V. D.;
Flynn, A. W.

Publication type:

Article

Effects of feeding oxidized or heated soybean oil on tissue composition and hematological status of rats

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 545, doi. 10.1111/j.1365-2621.1975.tb12524.x

By:

Miller, J.;
Landes, D. R.

Publication type:

Article

Effects of curing ingredients and holding times and temperatures on organoleptic and microbiological properties of dry-cured sliced ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 634

By:

Varney, W. Y.;
Fox, J. D.;
Langlois, B. E.;
Kemp, J. D.

Publication type:

Article

Effect of storage time and temperature on histamine content and histidine decarboxylase activity of aquatic species

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 516

By:

Eitenmiller, R. R.;
Edmunds, W. J.

Publication type:

Article

Effect of sodium nitrite and nitrate on Clostridium botulinum growthin a summer style sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 488, doi. 10.1111/j.1365-2621.1975.tb12511.x

By:

Christiansen, L. N.;
Shaparis, A. B.;
Kautter, D. A.;
Tompkin, R. B.;
Johnston, R. W.

Publication type:

Article

Effect of precooking on copper content, phenolic content and blueingof canned Dungeness crab meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 649

By:

Crawford, D. L.;
Babbitt, J. K.;
Law, D. K.

Publication type:

Article

Effect of calcium, magnesium and whey proteins on the activity of beta>-galactosidase <(A. niger) immobilized on collagen

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 467

By:

Giacin, J. R.;
Leeder, J. G.;
Kleyn, D. H.;
Jakubowski, J.;
Gilbert, S. G.

Publication type:

Article

Effect of added sodium nitrite and sodium nitrate on sensory qualityand nitrosamine formation in thuringer sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 491

By:

Johnston, R. W.;
Rock, H.;
Fazio, T.;
Dethmers, A. E.

Publication type:

Article

Compositional differences in whey systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 479

By:

Harper, W. J.;
Josephson, R. V.;
Rizvi, S. S. H.

Publication type:

Article

Comparison of sarcomere length measurement of cooked chicken pectoralis muscle by laser diffraction and oil immersion microscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 500, doi. 10.1111/j.1365-2621.1975.tb12514.x

By:

Ruddick, J. E.;
Richards, J. F.

Publication type:

Article

Clostridium perfringens inhibition by sodium nitrite as a function of pH, inoculum size ahd heat

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 439

By:

Solberg, M.;
Riha, Jr., W. E.

Publication type:

Article

Clostridium perfringens growth in a nitrite containing defined medium sterilized by heat or filtration

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 443

By:

Solberg, M.;
Riha, Jr., W. E.

Publication type:

Article

Bread baking properties of aqueous processed peanut protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 580

By:

Cater, C. M.;
Rhee, K. C.;
Rooney, L. W.;
Khan, M. N.

Publication type:

Article

Antioxidant activity of acetone extracts obtained from a caramelization-type browning reaction

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 460, doi. 10.1111/j.1365-2621.1975.tb12504.x

By:

Rhee, C.;
Kim, D. H.

Publication type:

Article