Works matching IS 00221147 AND DT 1975 AND VI 40 AND IP 4
Results: 67
Yields from chymotrypsin and lysozyme under fluctuating temperature treatments
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 840
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- Article
Yields and solids loss in steam blanching, cooling and freezing vegetables
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 660, doi. 10.1111/j.1365-2621.1975.tb00523.x
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Thermobacteriology of canned whole peeled tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 764
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- Article
The remedial and preventative effect of dietary -tocopherol on the development of fishy flavor in turkey meat
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 751, doi. 10.1111/j.1365-2621.1975.tb00548.x
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The influence of spaghetti extruding, drying and storage on the survival of Staphylococcus aureus
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 714, doi. 10.1111/j.1365-2621.1975.tb00538.x
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The functionality of binders in meat emulsions
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 736, doi. 10.1111/j.1365-2621.1975.tb00544.x
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The Armour tenderometer as a predictor of cooked meat tenderness
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 886
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- Article
Taste thresholds of fatty acid esters in raisins and raisin paste
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 780
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- Article
Sugar composition and intervase activity in lychee
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 772, doi. 10.1111/j.1365-2621.1975.tb00553.x
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Structural functions of taste in the sugar series: Gustatory properties of anhydro sugars
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 784
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- Article
Stability of rainbow trout (Salmo gairdneri) muscle lysosomes and their relationship to rigor mortis
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 854, doi. 10.1111/j.1365-2621.1975.tb00575.x
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Stability of L-Ascorbate 2-sulfate and L-ascorbate in wheat foods and milk
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 837
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- Article
Stability and acceptance of intermediate moisture, deep-fried catfish
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 858
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- Article
Salt free acidulant storage of pickling cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 689
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- Article
Rupture and protein extraction of petroleum-group yeast
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 732
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- Article
Role of the lysine, tyrosine and tryptophan residues in the activityof milk lysozymes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 833
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- Article
Relationship between water activity and water binding in high and intermediate moisture foods
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 800, doi. 10.1111/j.1365-2621.1975.tb00560.x
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Quality of foods after cooking in 915MHz and 2450 MHz microwave appliances using plastic film covers
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 721
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- Article
Quality characteristics of broiled and roasted beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 745
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- Article
Protein production from crude lactose by Saccharomyces fragilis. Continuous culture studies
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 823, doi. 10.1111/j.1365-2621.1975.tb00566.x
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- Article
Production of Cheddar-like cheeses via nonfermentative pH manipulation
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 890
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- Article
Postmortem glycolysis in prerigor ground bovine and rabbit muscle
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 850, doi. 10.1111/j.1365-2621.1975.tb00574.x
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Papaya puree and concentrate: Changes in ascorbic acid, carotenoids and sensory quality during processing
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 701
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Oxidation of pea lipids by pea seed lipoxygenase
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 808
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Objective assessment of meat juiciness
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 884
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- Article
Influence of water activity on growth and enterotoxin formation by Staphylococcus aureus in foods
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 802, doi. 10.1111/j.1365-2621.1975.tb00561.x
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Influence of post-harvest storage temperatures and soaking on yield and quality of canned mushrooms
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 669, doi. 10.1111/j.1365-2621.1975.tb00525.x
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Importance of enzyme inactivation prior to extraction of sugars frompapaya
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 770, doi. 10.1111/j.1365-2621.1975.tb00552.x
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Identification of the major volatile components of blueberry
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 762
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Identification and determination of sugars in soursop, rose apple, mountain apple and Surinam cherry
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 892, doi. 10.1111/j.1365-2621.1975.tb00585.x
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Growth of fungi and BOD reduction in selected brewery wastes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 826, doi. 10.1111/j.1365-2621.1975.tb00567.x
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Growth of Calvatia gigantea and Candida steatolytica in brewery wastes for microbial protein production and BOD reduction
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 830, doi. 10.1111/j.1365-2621.1975.tb00568.x
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Gelation and thickening phenonmena of vegetable protein products
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 805, doi. 10.1111/j.1365-2621.1975.tb00562.x
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Flavor quality and stability of potato flakes: Effects of antioxidant treatments
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 797, doi. 10.1111/j.1365-2621.1975.tb00559.x
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Fatty acids in the tissues of four generations of male and female rats fed several food fats with and without added chlorinated hydrocarbon insecticides
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 872
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- Article
Factors influencing impregnation of apple slices and development of a continuous process
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 698, doi. 10.1111/j.1365-2621.1975.tb00533.x
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Factors affecting the relative biological value of food grade elemental iron powders for rats and humans
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 879
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Experimental evaluation of mathematical and computer models for thermal process evaluation
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 653, doi. 10.1111/j.1365-2621.1975.tb00521.x
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Effects of sulphydryl blocking on the thinning of egg white
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 864
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Effects of preparation and milling on consistency of tomato juice and puree
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 710
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- Article
Effects of polyphosphates on the flavor volatiles of poultry meat
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 847
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- Article
Effects of cucumber size and brine composition on the quality of dill pickles
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 684
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- Article
Effects of amylolytic enzymes on "moistness" and carbohydrate changes of baked sweet potato cultivars
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 793, doi. 10.1111/j.1365-2621.1975.tb00558.x
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Effects of adding 2% freeze-dried egg white to batters of angel foodcakes made with white containing egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 869
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- Article
Effect of temperature and packaging atmosphere on stability of drum-dried pinto bean powder
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 681
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- Article
Effect of sodium pyruvate on the texture of frozen stored cod fillets
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 888, doi. 10.1111/j.1365-2621.1975.tb00583.x
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Effect of post-harvest temperature on quality, carotenoids and ascorbic acid content of Alphonso mangoes on ripening
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 704, doi. 10.1111/j.1365-2621.1975.tb00535.x
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Effect of pork hearts, additives and pH adjustment on properties of meat loaves
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 741
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Effect of ozone fumigation on crop composition
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 672, doi. 10.1111/j.1365-2621.1975.tb00526.x
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Effect of gamma-irradiation on red gram (Cajanus cajan) proteins
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 815, doi. 10.1111/j.1365-2621.1975.tb00564.x
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- Article