Works matching IS 00221147 AND DT 1975 AND VI 40 AND IP 4

Results: 67

Yields from chymotrypsin and lysozyme under fluctuating temperature treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 840

By:

Eitenmiller, R. R.;
Wu, A. C. M.;
Powers, J. J.

Publication type:

Article

Yields and solids loss in steam blanching, cooling and freezing vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 660, doi. 10.1111/j.1365-2621.1975.tb00523.x

By:

Bomben, J. L.;
Dietrich, W. C.;
Hamilton, H. K.;
Hudson, J. S.;
Farkas, D. F.

Publication type:

Article

Thermobacteriology of canned whole peeled tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 764

By:

Leonard, S.;
Ansar, A.;
Heil, J. R.;
York, G. K.;
Merson, R. L.;
Wolcott, T.;
Marsh, G. L.

Publication type:

Article

The remedial and preventative effect of dietary -tocopherol on the development of fishy flavor in turkey meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 751, doi. 10.1111/j.1365-2621.1975.tb00548.x

By:

Crawford, L.;
Lilyblade, A. L.;
Peterson, D. W.;
Kretsch, M. J.

Publication type:

Article

The influence of spaghetti extruding, drying and storage on the survival of Staphylococcus aureus

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 714, doi. 10.1111/j.1365-2621.1975.tb00538.x

By:

Walsh, D. E.;
Funke, B. R.

Publication type:

Article

The functionality of binders in meat emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 736, doi. 10.1111/j.1365-2621.1975.tb00544.x

By:

Lauck, R. M.

Publication type:

Article

The Armour tenderometer as a predictor of cooked meat tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 886

By:

Dikeman, M. E.;
Crouse, J. D.;
Campion, D. R.

Publication type:

Article

Taste thresholds of fatty acid esters in raisins and raisin paste

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 780

By:

Fuller, G.;
Guadagni, D. G.;
Stafford, A. E.

Publication type:

Article

Sugar composition and intervase activity in lychee

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 772, doi. 10.1111/j.1365-2621.1975.tb00553.x

By:

Chan, Jr., H. T.;
Kwok, S. C. M.;
Lee, C. W. Q.

Publication type:

Article

Structural functions of taste in the sugar series: Gustatory properties of anhydro sugars

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 784

By:

Birch, G. G.;
Lee, C. K.

Publication type:

Article

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes and their relationship to rigor mortis

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 854, doi. 10.1111/j.1365-2621.1975.tb00575.x

By:

Whiting, R. C.;
Anglemier, A. F.;
Montgomery, M. W.

Publication type:

Article

Stability of L-Ascorbate 2-sulfate and L-ascorbate in wheat foods and milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 837

By:

Deyoe, C. W.;
Hoseney, R. C.;
Seib, P. A.;
Quadri, S. F.;
Liang, Y. T.

Publication type:

Article

Stability and acceptance of intermediate moisture, deep-fried catfish

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 858

By:

Yu, A. K.;
Collins, J. L.

Publication type:

Article

Salt free acidulant storage of pickling cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 689

By:

Gould, W. A.;
Shoup, J. L.;
Geisman, J. R.;
Crean, D. E.

Publication type:

Article

Rupture and protein extraction of petroleum-group yeast

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 732

By:

Vanderzant, C.;
Cunningham, S. D.;
Mattil, K. F.;
Cater, C. M.

Publication type:

Article

Role of the lysine, tyrosine and tryptophan residues in the activityof milk lysozymes

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 833

By:

Shahani, K. M.;
Eltenmiller, R. R.;
Friend, B. A.

Publication type:

Article

Relationship between water activity and water binding in high and intermediate moisture foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 800, doi. 10.1111/j.1365-2621.1975.tb00560.x

By:

Karmas, E.;
Chen, C. C.

Publication type:

Article

Quality of foods after cooking in 915MHz and 2450 MHz microwave appliances using plastic film covers

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 721

By:

Haefele, C.;
Armbruster, G.

Publication type:

Article

Quality characteristics of broiled and roasted beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 745

By:

Deary, P. A.;
Batcher, O. M.

Publication type:

Article

Protein production from crude lactose by Saccharomyces fragilis. Continuous culture studies

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 823, doi. 10.1111/j.1365-2621.1975.tb00566.x

By:

Vananuvat, P.;
Kinsella, J. E.

Publication type:

Article

Production of Cheddar-like cheeses via nonfermentative pH manipulation

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 890

By:

Morris, H. A.;
Andersonn, J. C.

Publication type:

Article

Postmortem glycolysis in prerigor ground bovine and rabbit muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 850, doi. 10.1111/j.1365-2621.1975.tb00574.x

By:

Dalrymple, R. H.;
Hamm, R.

Publication type:

Article

Papaya puree and concentrate: Changes in ascorbic acid, carotenoids and sensory quality during processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 701

By:

Nakayama, T. O. M.;
Brekke, J. E.;
Chan, Jr., H. T.;
Cavaletto, C. G.;
Kuo, M. T. H.

Publication type:

Article

Oxidation of pea lipids by pea seed lipoxygenase

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 808

By:

Steele, L.;
Haydar, M.;
Hadziyev, D.

Publication type:

Article

Objective assessment of meat juiciness

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 884

By:

Ratcliff, D.;
Boutonn, P. E.;
Ford, A. L.;
Harris, P. V.

Publication type:

Article

Influence of water activity on growth and enterotoxin formation by Staphylococcus aureus in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 802, doi. 10.1111/j.1365-2621.1975.tb00561.x

By:

Troller, J. A.;
Stinson, J. V.

Publication type:

Article

Influence of post-harvest storage temperatures and soaking on yield and quality of canned mushrooms

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 669, doi. 10.1111/j.1365-2621.1975.tb00525.x

By:

Beelman, R. B.;
McArdle, F. J.

Publication type:

Article

Importance of enzyme inactivation prior to extraction of sugars frompapaya

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 770, doi. 10.1111/j.1365-2621.1975.tb00552.x

By:

Chan, Jr., H. T.;
Kwok, S. C. M.

Publication type:

Article

Identification of the major volatile components of blueberry

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 762

By:

Parliment, T. H.;
Kolor, M. G.

Publication type:

Article

Identification and determination of sugars in soursop, rose apple, mountain apple and Surinam cherry

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 892, doi. 10.1111/j.1365-2621.1975.tb00585.x

By:

Chan, Jr., H. T.;
Lee, C. W. Q.

Publication type:

Article

Growth of fungi and BOD reduction in selected brewery wastes

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 826, doi. 10.1111/j.1365-2621.1975.tb00567.x

By:

Shannon, L. J.;
Stevenson, K. E.

Publication type:

Article

Growth of Calvatia gigantea and Candida steatolytica in brewery wastes for microbial protein production and BOD reduction

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 830, doi. 10.1111/j.1365-2621.1975.tb00568.x

By:

Shannon, L. J.;
Stevenson, K. E.

Publication type:

Article

Gelation and thickening phenonmena of vegetable protein products

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 805, doi. 10.1111/j.1365-2621.1975.tb00562.x

By:

Fleming, S. E.;
Sosulski, F. W.;
Hamon, N. W.

Publication type:

Article

Flavor quality and stability of potato flakes: Effects of antioxidant treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 797, doi. 10.1111/j.1365-2621.1975.tb00559.x

By:

Sapers, G. M.;
Talley, F. B.;
Panasiuk, O.;
Shaw, R. L.

Publication type:

Article

Fatty acids in the tissues of four generations of male and female rats fed several food fats with and without added chlorinated hydrocarbon insecticides

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 872

By:

Poling, C. E.;
Adams, M.;
Coon, F. B.

Publication type:

Article

Factors influencing impregnation of apple slices and development of a continuous process

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 698, doi. 10.1111/j.1365-2621.1975.tb00533.x

By:

Hoover, M. W.;
Miller, N. C.

Publication type:

Article

Factors affecting the relative biological value of food grade elemental iron powders for rats and humans

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 879

By:

Rasper, J.;
Pennell, M. D.;
Motzok, I.;
Ross, H. U.;
Wiens, W-D.

Publication type:

Article

Experimental evaluation of mathematical and computer models for thermal process evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 653, doi. 10.1111/j.1365-2621.1975.tb00521.x

By:

Teixeira, A. A.;
Zahradnik, J. W.;
Stumbo, C. A.

Publication type:

Article

Effects of sulphydryl blocking on the thinning of egg white

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 864

By:

Nakai, S.;
Beveridge, T.

Publication type:

Article

Effects of preparation and milling on consistency of tomato juice and puree

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 710

By:

Nelsonn, P. E.;
Crandall, P. G.

Publication type:

Article

Effects of polyphosphates on the flavor volatiles of poultry meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 847

By:

Chen, T. C.;
Rao, CH. S.;
Dilworth, B. C.;
Day, E. J.

Publication type:

Article

Effects of cucumber size and brine composition on the quality of dill pickles

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 684

By:

Niemela, S. I.;
Laine, J. J.

Publication type:

Article

Effects of amylolytic enzymes on "moistness" and carbohydrate changes of baked sweet potato cultivars

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 793, doi. 10.1111/j.1365-2621.1975.tb00558.x

By:

Walter, Jr., W. M.;
Nelson, A. M.;
Purcell, A. E.

Publication type:

Article

Effects of adding 2% freeze-dried egg white to batters of angel foodcakes made with white containing egg yolk

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 869

By:

Montoure, J. E.;
Sauter, E. A.

Publication type:

Article

Effect of temperature and packaging atmosphere on stability of drum-dried pinto bean powder

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 681

By:

Kon, S.;
Dunlap, C.;
Guadagni, D. G.

Publication type:

Article

Effect of sodium pyruvate on the texture of frozen stored cod fillets

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 888, doi. 10.1111/j.1365-2621.1975.tb00583.x

By:

Tran, V. D.

Publication type:

Article

Effect of post-harvest temperature on quality, carotenoids and ascorbic acid content of Alphonso mangoes on ripening

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 704, doi. 10.1111/j.1365-2621.1975.tb00535.x

By:

Thomas, P.

Publication type:

Article

Effect of pork hearts, additives and pH adjustment on properties of meat loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 741

By:

Carpenter, J. A.;
Hwang, P. A.

Publication type:

Article

Effect of ozone fumigation on crop composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 672, doi. 10.1111/j.1365-2621.1975.tb00526.x

By:

Pippen, E.L.;
Potter, A. L.;
Randall, V. G.;
Morgan, A. I., Jr.;
Reuter, F. W., III;
Ng, K. C.;
Oshima, R. J.

Publication type:

Article

Effect of gamma-irradiation on red gram (Cajanus cajan) proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 815, doi. 10.1111/j.1365-2621.1975.tb00564.x

By:

Nene, S. P.;
Vakil, U. K.;
Sreenivasan, A.

Publication type:

Article