Works matching IS 00221147 AND DT 1975 AND VI 40 AND IP 6
Results: 59
Water soluble protein and nonprotein components of Brazilian green coffee beans
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1179
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- Article
Variations in the nutritional composition of fresh potatoes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1295, doi. 10.1111/j.1365-2621.1975.tb01076.x
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- Article
Tortillas fortified with whole soybeans prepared by different methods
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1275, doi. 10.1111/j.1365-2621.1975.tb01070.x
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Thermal process lethality guide for low-acid foods in metal containers
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1316, doi. 10.1111/j.1365-2621.1975.tb01080.x
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- Article
Solubility properties of proteins relative to environmental effects and moist heat treatment of full-fat peanuts
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1257, doi. 10.1111/j.1365-2621.1975.tb01052.x
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- Article
Release and estimation of chlorogenic acid in leaf protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1326
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- Article
Relative flavor contribution of individual volatile components of the oil of onion (Allium cepa)
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1165
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- Article
Reduction of Salmonella contamination if commercially processed froglegs
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1239
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Recycling spent brines in cucumber fermentations
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1311
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Purging of CO from cucumber brines to reduce bloater damage
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1304, doi. 10.1111/j.1365-2621.1975.tb01078.x
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- Article
Processing effects on the lipid fractions and principal fatty acids of blue crab (Callinectes sapidus) muscle
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1127
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- Article
Pre-rigor mechanical tensioning of lamb carcasses to improve tenderness
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1214
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- Article
Preparation of a low free gossypol cottonseed flour by dry and continuous processing
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1270
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- Article
Predictive value of USDA beef quality grade factors for cooked meat palatability
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1225, doi. 10.1111/j.1365-2621.1975.tb01057.x
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- Article
Physical factors that affect removal of yeasts from meat surfaces with water sprays
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1232, doi. 10.1111/j.1365-2621.1975.tb01059.x
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- Article
Pecan nut quality. Effect of time of harvest on composition, sensoryand quality characteristics
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1260
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- Article
Parameters affecting production and character of extrusion texturized defatted glandless cottonseed meal
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1264
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- Article
Packaging green bell peppers in selected permeability films
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1300
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On the mechanism of moisture transport during air drying of sugar beet root
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1286
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Objective method of estimating anthocyanin content for determining color grade of grapes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1278
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- Article
Nutritive value and food uses of coconut skim milk solids
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1324, doi. 10.1111/j.1365-2621.1975.tb01081.x
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- Article
Measuring panelists' consistency using composite complete-incompleteblock designs
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1130, doi. 10.1111/j.1365-2621.1975.tb01034.x
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Mass spectral characterization of 2,4-dinitrophenylhydrazones of 24 saturated aldehydes and ketones found in foods
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1134
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Lysinoalanine determination in proteins
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1168
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- Article
Kinetic analysis of post-harvest texture changes in asparagus
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1147
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- Article
Isomerization of glucose to fructose by semipurified, cell bound andimmobilized glucose isomerase from streptomyces sp.
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1112
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- Article
Influence of the z value of Clostridium botulinum on the accuracy ofprocess calculations
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1189
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- Article
Identification and determination of sugars in starfruit, sweetsop, green sapote, jack fruit and wi apple
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1329, doi. 10.1111/j.1365-2621.1975.tb01084.x
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- Article
Germinated seeds for human consumption
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1290, doi. 10.1111/j.1365-2621.1975.tb01075.x
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- Article
Functional properties of peanut paste as affected by moist heat treatment of full-fat peanuts
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1205, doi. 10.1111/j.1365-2621.1975.tb01066.x
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- Article
Freezing of mechanically harvested boysenberries
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1280
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- Article
Formation of aldehydes and alcohols in tomato fruit from U-C-labeledlinolenic and linoleic acids
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1138
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- Article
Flavoring live channel catfish (Ictalurus punctatus) experimentally.Effects of refrigerated storage and of purging on retention of experimental flavors
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1246
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- Article
Flavoring live channel catfish (Ictalurus punctatus) experimentally.Effects of concentration and exposure time
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1242
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- Article
Effect on meat flavor of period of feeding a protected lipid supplement to lambs
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1217, doi. 10.1111/j.1365-2621.1975.tb01055.x
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- Article
Effect of sodium hypochlorite on peanut protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1193, doi. 10.1111/j.1365-2621.1975.tb01050.x
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Effect of moist heat on solubility and structural components of peanut proteins
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1199
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- Article
Effect of mechanical tenderization, aging and pressing on beef quality
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1222
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- Article
Effect of lipid and chopping temperatures on sausage emulsion stability in a model system
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1210
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- Article
Effect of gas atmospheres on microbial growth, color and pH of beef
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1229
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- Article
Effect of fluctuating temperature treatment on milk coagulation and inactivation of soybean trypsin inhibitor
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1171
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- Article
Effect of fat and textured soy protein content on consumer acceptance of ground beef
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1331, doi. 10.1111/j.1365-2621.1975.tb01085.x
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- Article
Effect of calcium on isometric tension, glycolysis and tenderness ofpoultry breast meat
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1119, doi. 10.1111/j.1365-2621.1975.tb01031.x
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- Article
Deamidated gluten: A potential fortifier for fruit juices
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1283, doi. 10.1111/j.1365-2621.1975.tb01073.x
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Consumer texture profile technique
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1253
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- Article
Compositional and solubility characteristics of alfalfa protein fractions
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1152, doi. 10.1111/j.1365-2621.1975.tb01040.x
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- Article
Composition of alfalfa leaf protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1156
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- Article
Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1122, doi. 10.1111/j.1365-2621.1975.tb01032.x
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Comparison of rinse sampling methods for detection of salmonellae oneviscerated broiler carcasses
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1333, doi. 10.1111/j.1365-2621.1975.tb01086.x
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- Article
Coalescence of orange oil droplets at oil-gum solution interface andsome relationships to emulsion stability
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1174
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- Article