Works matching IS 00221147 AND DT 1975 AND VI 40 AND IP 5

Results: 57

Volatile components of roasted cocoa: Basic fraction

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 911

By:

Hubert, P.;
Vitzthum, O. G.;
Werkhoff, P.

Publication type:

Article

Use of coagulated lactalbumin from cheese whey in ground meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1072, doi. 10.1111/j.1365-2621.1975.tb02270.x

By:

Jelen, P.

Publication type:

Article

Total peel oil content of the major Florida citrus cultivars

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 931, doi. 10.1111/j.1365-2621.1975.tb02236.x

By:

Kesterson, J. W.;
Braddock, R. J.

Publication type:

Article

Thiamine: A chemical index of the sterilization efficacy of thermal processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 993

By:

Stumbo, C. R.;
Hunting, W. M.;
Mulley, E. A.

Publication type:

Article

The red component of the external color as a maturity index of papaya fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1105, doi. 10.1111/j.1365-2621.1975.tb02283.x

By:

Peleg, M.;
Brito, L. Gomez

Publication type:

Article

The effect of textured soy flour particles on the microscopic morphology of frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1097, doi. 10.1111/j.1365-2621.1975.tb02279.x

By:

Cassens, R. G.;
Couch, C.;
Terrell, R. N.

Publication type:

Article

Thaw rigor induced isometric tension and shortening in broiler-type chicken muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 960, doi. 10.1111/j.1365-2621.1975.tb02243.x

By:

Whiting, R. C.;
Richards, J. F.

Publication type:

Article

Texture of broccoli and carrots cooked by microwave energy

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1025, doi. 10.1111/j.1365-2621.1975.tb02259.x

By:

Schrumpf, E.;
Charley, H.

Publication type:

Article

Textural parameters of candy licorice

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1050

By:

Rha, C. K.;
Oikku, J.

Publication type:

Article

Stability of grape anthocyanin in a carbonated beverage

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1047

By:

Markakis, P.;
Palamidis, N.

Publication type:

Article

Reverse osmosis recovery of flavor components from apple juice waters

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1039, doi. 10.1111/j.1365-2621.1975.tb02263.x

By:

Matsuura, T.;
Baxter, A. G.;
Sourirajan, S.

Publication type:

Article

Relationship between chopping temperatures and fat and water bindingin communited meat batters

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1061, doi. 10.1111/j.1365-2621.1975.tb02267.x

By:

Brown, D. D.;
Toledo, R. T.

Publication type:

Article

Prediction of temperature of iced fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1080, doi. 10.1111/j.1365-2621.1975.tb02272.x

By:

Chattopadhyay, P.;
Bose, A. N.;
Raychaudhuri, B. C.

Publication type:

Article

Postmortem glycolysis and isometric thaw tension development and decline in bovine skeletal muscle undergoing thaw rigor

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 955

By:

Stouffer, J. R.;
Okubanjo, A. O.

Publication type:

Article

Persistence of echovirus and poliovirus in fermented sausages. Effects of sodium nitrite and processing variables

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 968

By:

Potter, N. N.;
Kantor, M. A.

Publication type:

Article

Nutrients in seeds and sprouts of alfalfa, lentils, mung beans and soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1008

By:

McCready, R. M.;
Kylen, A. M.

Publication type:

Article

Nature of lutein acylation in marigold (Tagetes erecta) flowers

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1089, doi. 10.1111/j.1365-2621.1975.tb02275.x

By:

Philip, T.;
Berry, J. W.

Publication type:

Article

Muscle fragmentation indices for predicting cooked beef tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1093

By:

Carpenter, Z. L.;
Smith, G. C.;
Reagan, J. O.;
Dutson, T. R.

Publication type:

Article

Mechanism of lipid oxidation in mechanically deboned chicken meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 964, doi. 10.1111/j.1365-2621.1975.tb02244.x

By:

Lee, Y. B.;
Berner, D. L.;
Hargus, G. L.;
Forsythe, R. H.;
Kirkpatrick, J. A.

Publication type:

Article

Kinetics of thiamine degradation by heat. Effect of pH and form of the vitamin on its rate of destruction

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 989

By:

Stumbo, C. R.;
Mulley, E. A.;
Hunting, W. M.

Publication type:

Article

Kinetics of thiamine degradation by heat. A new method for studying reaction rates in model systems and food products at high temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 985

By:

Stumbo, C. R.;
Hunting, W. M.;
Mulley, E. A.

Publication type:

Article

Inhibition of psychrotrophic bacteria by Lactobacilli and Pediococciin nonfermented refrigerated foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 903, doi. 10.1111/j.1365-2621.1975.tb02229.x

By:

Gilliland, S. E.;
Speck, M. L.

Publication type:

Article

Inhibition of N-nitrosamine formation in model food systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 981, doi. 10.1111/j.1365-2621.1975.tb02248.x

By:

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

Publication type:

Article

Glutamic oxaloacetic transaminase activities in peaches during maturation

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 934, doi. 10.1111/j.1365-2621.1975.tb02237.x

By:

Jen, J. J.;
Graham, C. S.

Publication type:

Article

Fusel oil and methanol content of Lebanese arak

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 917, doi. 10.1111/j.1365-2621.1975.tb02232.x

By:

Dagher, S. M.;
Ruhayyim, I. G.

Publication type:

Article

Factors influencing the extractability of safflower protein (Carthamus tinctorius L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1010, doi. 10.1111/j.1365-2621.1975.tb02255.x

By:

Betschart, A. A.

Publication type:

Article

Evaluation of methods for measuring asparagus texture

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1021

By:

Wolfe, R. R.;
Sharma, S. C.;
Haard, N. F.

Publication type:

Article

Estimation of the components of a penetration force of some tropicalfruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1030, doi. 10.1111/j.1365-2621.1975.tb02260.x

By:

Peleg, M.;
Brito, L. Gomez

Publication type:

Article

Epicuticular wax on the juice sacs of citrus fruits: A possible adhesive in the fruit segments

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 925

By:

Ben-Gera, I.;
Shomer, I.;
Fahn, A.

Publication type:

Article

Effects of heating methods on vitamin retention in six fresh or frozen prepared food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 997

By:

Chang, C. M.;
Livingston, G. E.;
Ang, C. Y. W.;
Frey, A. E.

Publication type:

Article

Effects of ethylene on metabolic and quality attributes in sweet potato roots

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1018

By:

Sistrunk, W. A.;
Buescher, R. W.;
Brady, P. L.

Publication type:

Article

Effect of wheat phytase on dietary phytic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 940

By:

Loewe, R. J.;
Ranhotra, G. S.

Publication type:

Article

Effect of various levels of potassium nitrate and sodium nitrite on color and flavor of cured loins and country-style hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 977

By:

Blumer, T. N.;
Eakes, B. D.

Publication type:

Article

Effect of variety, growing location and their interaction on the fatty acid composition of peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1055

By:

Mattil, K. F.;
Cater, C. M.;
Brown, D. F.;
Darroch, J. G.

Publication type:

Article

Effect of nitrate and nitrite on color and flavor of country-style hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 973

By:

Blumer, T. N.;
Monroe, R. J.;
Eakes, B. D.

Publication type:

Article

Effect of linear approximation of enthalpy-temperature curve in simulating heat transfer during freezing

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1099, doi. 10.1111/j.1365-2621.1975.tb02280.x

By:

Tao, L. C.

Publication type:

Article

Effect of gamma radiation on physico-chemical characteristics of redgram (Cajanus cajan) starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 943

By:

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

Publication type:

Article

Effect of different concentrations of succinic acid-2,2-dimethylhydrazide on the flavor of puree from fresh and canned freestone peaches

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1103

By:

Lyon, B. G.;
Horton, B. D.;
Senter, S. D.

Publication type:

Article

Effect of boning beef carcasses prior to chilling on meat tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1075

By:

Morrison, R. D.;
Henrickson, R. L.;
Falk, S. N.

Publication type:

Article

Doneness of commercially cooked broiler thighs as indicated by an objective color method

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1091, doi. 10.1111/j.1365-2621.1975.tb02276.x

By:

Lyon, B. G.;
Lyon, C. E.

Publication type:

Article

Dielectric properties at microwave frequencies of agar gels. Similarity to the dielectric properties of water

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 899, doi. 10.1111/j.1365-2621.1975.tb02228.x

By:

Roebuck, B. D.;
Goldblith, S. A.

Publication type:

Article

Dieldrin, fat and moisture loss during the cooking of beef loaves containing texturized soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1975.tb02269.x

By:

Shafer, M. A. M.;
Zabik, M. E.

Publication type:

Article

Cyanide content of apricot kernels

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1107

By:

Lamb, R. C.;
Anderson, J. L.;
Stoewsand, G. S.

Publication type:

Article

Cucumber polygalacturonase

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 937, doi. 10.1111/j.1365-2621.1975.tb02238.x

By:

Pressey, R.;
Avants, J. K.

Publication type:

Article

Correlation of carotenoid visible absorbance and numerical color score of orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 922

By:

Dougherty, M. H.;
Petrus, D. R.;
Huggart, R. L.

Publication type:

Article

Computer analysis of the variables affecting respiration and qualityof produce packaged in polymeric films

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1033

By:

Gilbert, S. G.;
Henig, Y. S.

Publication type:

Article

Coconut bread as a means of improving protein nutrition

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1014

By:

Sheen, S. J.;
Chastain, M. F.;
Cooper, T. J.;
Strength, D. R.

Publication type:

Article

Characterization of glucose oxidase and catalase on inorganic supports

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 906, doi. 10.1111/j.1365-2621.1975.tb02230.x

By:

Greenfield, P. F.;
Laurence, R. L.

Publication type:

Article

Characteristics of red wines of six cultivars of Vitis rotundifolia Michx

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 919, doi. 10.1111/j.1365-2621.1975.tb02233.x

By:

Carroll, D. E.;
Hoover, M. W.;
Nesbitt, W. B.

Publication type:

Article

Characteristics of mechanically harvested raisins produced by dehydration and by field drying

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1036

By:

Fuller, G.;
Bolin, H. R.;
Petrucci, V.

Publication type:

Article