Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 1

Results: 59

Utilization of lutein and lutein-fatty acid esters by laying hens

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 23

By:

Berry, J. W.;
Philip, T.;
Weber, C. W.

Publication type:

Article

Use of expanded color scales to predic chemical and visual changes in solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 74, doi. 10.1111/j.1365-2621.1976.tb01104.x

By:

Johnson, L. E.;
Francis, F. J.;
Clydesdale, F. M.

Publication type:

Article

Thermal injury and recovery of Saccharomyces cerevisiae

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 136, doi. 10.1111/j.1365-2621.1976.tb01119.x

By:

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

Publication type:

Article

Textural quality prediction of reheated frozen French-fried potatoesby objective testing of raw stock

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 206

By:

Porter, W. L.;
Ross, L. R.

Publication type:

Article

Serological and hemolytic characteristics of Vibrio parahaemolyticusfrom marine sources

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 204

By:

Vanderzant, C.;
Ray, S. M.;
Thompson, Jr., C. A.

Publication type:

Article

Relationship of Vibrio prahaemolyticus in oysters, water and sediment and bacteriological and environmental indices

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 117, doi. 10.1111/j.1365-2621.1976.tb01115.x

By:

Thompson, C. A.;
Vanderzant, C.;
Ray, S. M.

Publication type:

Article

Relationship between contractility and some biochemical properties of myofibrils prepared from normal and PSE porcine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 102

By:

Fukazawa, T.;
Ito, T.;
Sung, S. K.

Publication type:

Article

Quality characteristics of convenience chicken products as related to packaging and storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 18, doi. 10.1111/j.1365-2621.1976.tb01091.x

By:

Arafa, A. S.;
Chen, T. C.

Publication type:

Article

Protein content and amino acid composition in groats and hulls of developing oats (Avena sativa)

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 54

By:

Shands, H. L.;
Pomeranz, Y.;
Robbins, G. S.;
Gilbertson, J. T.

Publication type:

Article

Production of flavor volatiles in enzyme and substrate enriched peanut homogenates

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 148

By:

Pattee, H. E.;
Sanders, T. H.;
Singleton, J. A.

Publication type:

Article

Production of a betacyanine concentrate by fermentation of red beet juice with Candida utilis

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 78

By:

Amundson, C. H.;
Adams, J. P.;
von Elbe, J. H.

Publication type:

Article

Peroxidase reactions and orange juice quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 186

By:

Roe, B.;
Bowen, E. R.;
Braemmer, J. H.;
Buslig, B.

Publication type:

Article

Peeling of Chinese waterchestnuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 86

By:

Williams, A. K.;
Leeper, G. F.

Publication type:

Article

Peak shear-force values obtained for veal muscle samples cooked at 50 and 60C: Influence of aging

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 197, doi. 10.1111/j.1365-2621.1976.tb01135.x

By:

Bouton, P. E.;
Harris, P. V.;
Shorthose, W. R.

Publication type:

Article

Particulate properties and rheology of pregelled yam products

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 180, doi. 10.1111/j.1365-2621.1976.tb01130.x

By:

Ayernor, G. S.

Publication type:

Article

Nutritional qualities of some African edible leafy vegetables. Effect of boiling on the essential amino acids of their extracted protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 214

By:

Bassir, O.;
Fafunso, M.

Publication type:

Article

Microwave and conventional cooking in relation to quality and nutritive value of beef and beef-soy loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 4, doi. 10.1111/j.1365-2621.1976.tb01088.x

By:

Ziprin, Y. A.;
Carlin, A. F.

Publication type:

Article

Microbiology of pale, dark and normal pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 111

By:

Kraft, A. A.;
Parrish, Jr., F. C.;
Hotchkiss, D. K.;
Rey, C. R.;
Topel, D. G.

Publication type:

Article

Microbiology and technology of the pepperoni process

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 12

By:

Smith, J. L.;
Kissinger, J. C.;
Zaika, L. L.;
Palumbo, S. A.

Publication type:

Article

Lactose crystallization. Investigation of some process alternatives

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 43

By:

Sitnai, O.;
Thurlby, J. A.

Publication type:

Article

Isolation and characterization of the lipids from the chicken preen glands

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 195, doi. 10.1111/j.1365-2621.1976.tb01134.x

By:

Lillard, D. A.;
Toledo, R. T.

Publication type:

Article

Instability of patulin in Cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 201

By:

Bullerman, L. B.;
Stott, W. T.

Publication type:

Article

Influence of protein supplements on growth of staphylococcus aureus and production of enterotoxins

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 133, doi. 10.1111/j.1365-2621.1976.tb01118.x

By:

Tatini, S. R.;
Soo, H. M.;
Stein, S. A.

Publication type:

Article

Improved acceptance and shelf life of frozen minced fish with shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 35

By:

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

Publication type:

Article

A process for the purification of lutein-fatty acid esters from marigold petals

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 163

By:

Berry, J. W.;
Philip, T.

Publication type:

Article

A microbiological profile of commercially prepared salads

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 211

By:

Overcast, W. W.;
Terry, R. C.

Publication type:

Article

Illinois process for preparation of soymilk

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 57

By:

Steinberg, M. P.;
Nelson, A. I.;
Wei, L. S.

Publication type:

Article

Effect of ice storage on microbiological and chemical changes in shrimp and melting ice in a model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 29

By:

Vanderzant, C.;
Yeh, C- P. S.;
Hanna, M. O.;
Cobb, B. F., III

Publication type:

Article

Examination of Swiss cheese for incidence of mycotoxin producing mold

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 26, doi. 10.1111/j.1365-2621.1976.tb01093.x

By:

Bullerman, L. B.

Publication type:

Article

Further evaluation of conventional and hot-boned bovine longissimus dorsi muscle excised at various conditioning periods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 97

By:

Russell, T. S.;
Kastner, C. L.;
Ayaz, M.;
Sullivan, D. P.

Publication type:

Article

Evaluation of ascorbyl monoesters for the inhibition of nitrosopyrrolidine formation in a model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 199

By:

Fiddler, W.;
Feinberg, J.;
Pensabene, J. W.;
Wasserman, A. E.

Publication type:

Article

Effective heat capacities for freezing and thawing of food

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 152, doi. 10.1111/j.1365-2621.1976.tb01123.x

By:

Schwartzberg, H. G.

Publication type:

Article

Enzyme use to reduce viscosity and increase recovery of soluble solids from citrus pulp-washing operations

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 82

By:

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

Publication type:

Article

Effect of sodium chloride on rehydration of freeze-dried carrots

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 176, doi. 10.1111/j.1365-2621.1976.tb01129.x

By:

Curry, J. C.;
Heidelbaugh, N. D.;
Burns, E. E.

Publication type:

Article

Effect of sodium alkalis and salt on pH and flavor of soymilk

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 62

By:

Banzon, J.;
Escueta, E. E.;
Bourne, M. C.

Publication type:

Article

Effect of processing, distribution and storage on Vibrio parahaemolyticus and bacterial counts of oysters (Crassostrea virginica)

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 123

By:

Vanderzant, C.;
Ray, S. M.;
Thompson, Jr., C. A.

Publication type:

Article

Effect of quality grade and cut formulation on the palatability of ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 9, doi. 10.1111/j.1365-2621.1976.tb01089.x

By:

Cross, H. R.;
Stanfield, M. S.;
Franks, Jr., W. J.;
Green, E. Curtis

Publication type:

Article

Effect of sodium acetate on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 128

By:

Ayres, J. C.;
Buchanan, Jr., R. L.

Publication type:

Article

Effect of muscle type on residual nitrite in cured meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 100, doi. 10.1111/j.1365-2621.1976.tb01111.x

By:

Lee, S. H.;
Fennema, O. R.;
Cassens, R. G.

Publication type:

Article

Effect of calibration procedures on accuracy and precision of automated Kjeldahl nitrogen analysis in some formulated food

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 157, doi. 10.1111/j.1365-2621.1976.tb01124.x

By:

Vincent, K. R.;
Shipe, W. F.

Publication type:

Article

Effect of high temperature conditioning on subcellular distribution and levels of lysosomal enzymes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 216

By:

Carpenter, Z. L.;
Dutson, T. R.;
Fields, P. A.;
Moeller, P. W.;
Landmann, W. A.

Publication type:

Article

Effect of a protected lipid supplement on flavor properties of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 94

By:

Park, R. J.;
Ford, A. L.;
Ratcliff, D.

Publication type:

Article

Dough conditioners for 12% soy-fortified bread mixes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 67, doi. 10.1111/j.1365-2621.1976.tb01102.x

By:

Bookwalter, G. N.;
Mehltretter, C. L.

Publication type:

Article

Devices for improving color development in glycoalkaloid determination

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 220, doi. 10.1111/j.1365-2621.1976.tb01145.x

By:

Wu, M. T.;
Salunkhe, D. K.

Publication type:

Article

Degradation of raffinose and stachyose in soybean milk by -galactosidase from Mortierella vinacea. Entrapment of -galactosidase within polyacrylamide gel

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 173

By:

Tanaka, M.;
Lee, T-C;
Thananunkul, D.;
Chichester, C. O.

Publication type:

Article

Cyclic AMP in longissimus muscle from control and stress susceptiblepigs

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 108

By:

Topel, D. G.;
Ono, K.

Publication type:

Article

Crystallization kinetics of alpha lactose

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 38, doi. 10.1111/j.1365-2621.1976.tb01096.x

By:

Thurlby, J. A.

Publication type:

Article

Cowpea powders dried with methionine. Preparation, storage stability, organoleptic properties, nutritional quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 48

By:

Potter, N. N.;
Onayemi, O.

Publication type:

Article

Consumer preferences for vegetables grown under "commercial" and "organic" conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 70

By:

Lorenz, O. A.;
Schutz, H. G.

Publication type:

Article

Chemical palatability and cooking characteristics of normal and low quality pork loins as affectd by freezer storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 1

By:

Fox, J. D.;
Kemp, J. D.;
Montgomery, R. E.

Publication type:

Article