Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 2

Results: 63

Wheat bran and middlings in white layer cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 357, doi. 10.1111/j.1365-2621.1976.tb00618.x

By:

Brockmole, C. L.;
Zabik, M. E.

Publication type:

Article

Water binding of macromolecules determined by pulsed NMR

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 297

By:

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

Publication type:

Article

Use of linear rating scales for the evaluation of beer flavor by consumers

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 383, doi. 10.1111/j.1365-2621.1976.tb00625.x

By:

Einstein, M. A.

Publication type:

Article

Survival of Clostridium perfringens in rump roasts cooked in an ovenat 107 or 177 C or in an electric crockery pot

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 451

By:

Carlin, A. F.;
Sundberg, A. D.

Publication type:

Article

Spectrophotometric determination of theobromine in T. cacao, C. acuminata and C. arabica

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 458, doi. 10.1111/j.1365-2621.1976.tb00644.x

By:

Somorin, O.

Publication type:

Article

Sensory testing of pen-reared salmon and trout

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 386

By:

McCullough, J.;
Liston, J.;
Martinsen, C.;
Ostrander, J.

Publication type:

Article

Rheological properties related to bread freshness

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 446, doi. 10.1111/j.1365-2621.1976.tb00638.x

By:

Bashford, L. L.;
Hartung, T. E.

Publication type:

Article

Refrigerated storage of prepackaged salad vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 379

By:

Nelson, A. I.;
Wei, L. S.;
Priepke, P. E.

Publication type:

Article

Reduction of polychlorinated biphenyls in shrimp by physical and chemical methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 262, doi. 10.1111/j.1365-2621.1976.tb00597.x

By:

Khan, M. A.;
Rao, R. M.;
Novak, A. F.

Publication type:

Article

Reduction of liquid waste loads in sweet corn processing by changingsequence of unit operations

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 343, doi. 10.1111/j.1365-2621.1976.tb00614.x

By:

Dougherty, R. H.

Publication type:

Article

Quality comparisons of room ripened and field ripened tomato fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 333

By:

Armbruster, G.;
Brecht, P. E.;
Bisogni, C. A.

Publication type:

Article

Protein content and amino acid composition of tissue components in developing barley

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 283, doi. 10.1111/j.1365-2621.1976.tb00601.x

By:

Pomeranz, Y.;
Gilbertson, J. T.;
Robbins, G. S.

Publication type:

Article

Prefiltration of cottage cheese whey to reduce fouling of ultrafiltration membranes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 403

By:

Merson, R. L.;
Lee, D. N.

Publication type:

Article

Palatability and other characteristics of repeatedly refrozen chicken broilers

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 443, doi. 10.1111/j.1365-2621.1976.tb00637.x

By:

Baker, R. C.;
Darfler, J. M.;
Mulnix, E. J.;
Nath, K. R.

Publication type:

Article

Microbiological evaluation of coconut and coconut products

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 352

By:

Vanderzant, C.;
Hagenmaier, R.;
Kajs, T. M.;
Mattil, K. F.

Publication type:

Article

Microbiological evaluation of blue crab processing operations

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 398

By:

Speck, M. L.;
Ray, B.;
Webb, N. B.

Publication type:

Article

Method for determining the -tocopherol content of citrus essential oils

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 370

By:

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

Publication type:

Article

Lipid characterization of bovine bone marrow

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 226

By:

Field, R. A.;
Kunsman, J. E.;
Forenza, S.;
Mello, Jr., F. C.

Publication type:

Article

Kinetics of quality degradation: Ascorbic acid oxidation in infant formula during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 304, doi. 10.1111/j.1365-2621.1976.tb00606.x

By:

Singh, R. P.;
Kirk, J. R.;
Heldman, D. R.

Publication type:

Article

Kinetics of oxygen uptake in liquid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 309

By:

Singh, R. P.;
Mack, T. E.;
Heldman, D. R.

Publication type:

Article

Isolation of an inhibitor of Aspergillus parasiticus from white potatoes (Solanum tuberosum)

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 313

By:

Koehler, P. E.;
Swaminathan, B.

Publication type:

Article

Isolation and identification of 3,3',5,5,5'-tetra-bis-(tert-butyl)-stilbenequinone from edible oil with added BHT

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 467

By:

Daun, H.;
Leventhal, B.;
Gilbert, S. G.

Publication type:

Article

Isolation and characterization of a {beta}-fructofuranosidase from papaya

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 320, doi. 10.1111/j.1365-2621.1976.tb00609.x

By:

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

Publication type:

Article

Influence of cooking of toxic stress metabolites in sweet potato root

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 469

By:

Haard, N. F.;
Cody, M.

Publication type:

Article

Influence of aging on the electrophoretic and structural characteristics of turkey breast muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 255

By:

Bowers, J. A.;
Johnson, P. G.

Publication type:

Article

Industrial production of soy-enriched tortilla flour by lime cookingof whole raw corn-soybean mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 349, doi. 10.1111/j.1365-2621.1976.tb00616.x

By:

Del Valle, F. R.;
Bourges, H.;
Montemayor, E.

Publication type:

Article

Growth of Staphylococcus aureus and production of enterotoxins in pepperoni

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 223

By:

Lee, R. Y.;
Hill, W. M.;
McCall, W. A.;
Tatini, S. R.

Publication type:

Article

Glutaric acid: a potential food acidulant

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 463

By:

Bachman, G. L.;
Merten, H. L.

Publication type:

Article

Factors affecting textural characteristics of cooked comminuted fishmuscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 391, doi. 10.1111/j.1365-2621.1976.tb00627.x

By:

Toledo, R. T.;
Lee, C. M.

Publication type:

Article

Further studies of postmortem aging effects on chicken actomyosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 244, doi. 10.1111/j.1365-2621.1976.tb00594.x

By:

Wolfe, F. H.;
Samejima, K.

Publication type:

Article

Functional properties of enzyme-modified acylated fish protein derivatives

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 268, doi. 10.1111/j.1365-2621.1976.tb00598.x

By:

Miller, R.;
Groninger, Jr., H. S.

Publication type:

Article

Frozen cooked meat antioxidant. Improved action of sodium tripolyphosphate with lemon juice concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 417

By:

Brotsky, E.;
Danner, W. E.;
Everson, C. W.;
Hammes, P. A.;
Haymon, L. W.

Publication type:

Article

Fate of post-cooking microbial contaminants of some major menu items

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 375, doi. 10.1111/j.1365-2621.1976.tb00623.x

By:

Maxcy, R. B.

Publication type:

Article

Factors influencing stress cracks in frankfurters during cooking andstorage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 427

By:

Webb, N. B.;
Rao, V. N. M.

Publication type:

Article

Functional properties of novel proteins: Alfalfa leaf protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 286, doi. 10.1111/j.1365-2621.1976.tb00602.x

By:

Wang, J. C.;
Kinsella, J. E.

Publication type:

Article

Extraction of oligosaccharides during cooking of whole soybean

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 361

By:

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

Publication type:

Article

Experiments with continuous immersion chilling of broiler carcasses according to the code of practice

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 438

By:

Hofmans, G. J. P.;
Mulder, R. W. A. W.;
Dorresteijn, L. W. J.;
Veerkamp, C. H.

Publication type:

Article

Estimation of chlorophyll and carotenoid contents of whole tomato bylight absorbance technique

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 329

By:

Norris, K. H.;
Worthington, J. T.;
Massie, D. R.;
Watada, A. E.

Publication type:

Article

Effects of tyrosine modification on stabilizing ability of kappa-casein

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 278, doi. 10.1111/j.1365-2621.1976.tb00600.x

By:

Li, E. C. Y.;
Nakai, S.

Publication type:

Article

Effects of temperature, pH and retention time on the biodegradation of tomato waste in tank-type reactors

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 339, doi. 10.1111/j.1365-2621.1976.tb00613.x

By:

Niementowski, C. C.;
Nelson, P. E.

Publication type:

Article

Effects of polyphosphates on carbonyl volatiles of poultry meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 241

By:

Chen, T. C.;
Day, E. J.;
Roa, Ch. S.;
Minyard, J. P.;
Crawford, D. A.

Publication type:

Article

Effect of varying final internal temperatures on shear values and sensory scores of muscles from carcasses suspended by two methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 421

By:

Carpenter, Z. L.;
Duison, T. R.;
Hostetler, R. L.

Publication type:

Article

Effect of temperature and pH on protein-protein interaction in actomyosin solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 273, doi. 10.1111/j.1365-2621.1976.tb00599.x

By:

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

Publication type:

Article

Effect of salt, phosphate and some nonmeat proteins on binding strength and cook yield of a beef roll

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 424

By:

Schmidt, G. R.;
Theno, D. M.;
Moore, S. L.;
Anderson, C. R.

Publication type:

Article

Effect of Maillard condensation with D-glucose on the heat stabilityof bovine serum albumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 234, doi. 10.1111/j.1365-2621.1976.tb00591.x

By:

Morales, M.;
Landmann, W. A.;
Dill, C. W.

Publication type:

Article

Dynamics of freezing and their effects on the water-holding capacityof a gelatinized starch gel

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 301

By:

Toledo, R. T.;
Chan, W. S.

Publication type:

Article

Characteristics of frozen fried chicken products obtained from a retail store

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 453

By:

Chen, T. C.;
Day, E. J.;
Wang, P. L.

Publication type:

Article

DMS levels in the aroma of cooked frozen sweet corn as affected by cultivar, maturity, blanching and packaging

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 346

By:

Dignan, D. M.;
Wiley, R. C.

Publication type:

Article

Comparison of different postmortem temperatures and dissection procedures on shear values of unaged and aged avian and ovine muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 237

By:

Hegarty, P. V. J.;
Allen, C. E.

Publication type:

Article

Comparison between cold-pressed and distilled lime oil through the application of gas chromatography and mass spectrometry

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 324

By:

Reineccius, G. A.;
Moshonas, M. G.;
Azzouz, M. A.

Publication type:

Article