Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 3

Results: 62

Zooplankton and phytoplankton from Galveston Bay: Taxonomic distribution and coexistence with Vibrio parahaemolyticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 725

By:

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

Publication type:

Article

Use of diamide in determining the shelf life of refrigerated chicken

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 631

By:

Collins, E. B.;
Wan, C. -C.;
Brant, A. W.

Publication type:

Article

Trimethylamine-specific electrode for fish quality control

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 723

By:

Chang, W. L.;
Lew, K. B. K.;
Chang, G. W.

Publication type:

Article

Toasting and hexane: ethanol extraction of defatted soy flakes. Flavor of flours, concentrates and isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 642

By:

Warner, K.;
Rackis, J. J.;
Honig, D. H.

Publication type:

Article

The sensitivity of food spoilage yeasts to acetaldehyde vapors

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 717, doi. 10.1111/j.1365-2621.1976.tb00708_41_3.x

By:

Barkai-Golan, R.;
Aharoni, Y.

Publication type:

Article

The plastein reaction and its applications: A review

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 490

By:

Fagerson, I. S.;
Eriksen, S.

Publication type:

Article

The influence of two kinds of protected lipid supplement on the flavor of lamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 633, doi. 10.1111/j.1365-2621.1976.tb00687.x

By:

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

Publication type:

Article

The fate of nitrite: Reaction with protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 585

By:

Sebranek, J. G.;
Woolford, G.;
Greaser, M. L.;
Cassens, R. G.

Publication type:

Article

The chemistry and cell biology of the vacuolar proteins of seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 475, doi. 10.1111/j.1365-2621.1976.tb00651.x

By:

Dieckert, M. C.;
Dieckert, J. W.

Publication type:

Article

Texture profile analysis parameters obtained by an Instron UniversalTesting Machine

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 721, doi. 10.1111/j.1365-2621.1976.tb00710_41_3.x

By:

Peleg, M.

Publication type:

Article

Soybean extruded product: A response surface analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 647, doi. 10.1111/j.1365-2621.1976.tb00691.x

By:

Aguilera, J. M.;
Kosikowski, F. V.

Publication type:

Article

Skim milk fortification using blends of skim milk ultrafiltrate and cottage cheese whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 624

By:

Matthews, M. E.;
Amundson, C. H.;
Hill, Jr., C. G.

Publication type:

Article

Secondary drying of drum-dried thermoplastic foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 696, doi. 10.1111/j.1365-2621.1976.tb00700_41_3.x

By:

Rumsey, T.;
Lazar, M. E.

Publication type:

Article

Scanning electron microscopy of aged free and restrained bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 601

By:

Gordon, J.;
Hutchinson, T. E.;
Varriano-Marston, E.;
Davis, E. A.

Publication type:

Article

Reverse osmosis separation and concentrations of food sugars

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 672

By:

Matsuura, T.;
Pereira, E. N.;
Sourirajan, S.

Publication type:

Article

Quality characteristics of portion-controlled tenderloin steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 636

By:

Field, R. A.;
Meyers, T. G.;
Booren, A.;
Roberts, J. E.

Publication type:

Article

Psychometric analysis of food aromas by profiling and multidimensional scaling

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 567

By:

Barbe, C. D.;
Moskowitz, H. R.

Publication type:

Article

Protein fortification of corn tortillas with oilseed flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 656, doi. 10.1111/j.1365-2621.1976.tb00693.x

By:

Green, J. R.;
Mattil, K. F.;
Lawhon, J. T.;
Cater, C. M.

Publication type:

Article

Protein concentrate from normal and high-lysine corns by alkaline extraction: Preparation

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 509

By:

Wu, Y. V.;
Sexson, K. R.

Publication type:

Article

Protein concentrate from normal and high-lysine corns by alkaline extraction: Composition and properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 512

By:

Wu, Y. V.;
Sexson, K. R.

Publication type:

Article

Production of limonate dehydrogenase by Pseudomonas

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 706

By:

Hasegawa, S.;
Kim, K. S.;
Majer, V. P.;
Border, S. N.;
Brewster, L. C.

Publication type:

Article

Processing approaches for limited freeze drying

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 612

By:

Jones, R. L.;
Carn, R. M.;
King, C. J.

Publication type:

Article

Prediction of water activity lowering ability of food humectants at high aw

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 532, doi. 10.1111/j.1365-2621.1976.tb00664.x

By:

Sloan, A. E.;
Labuza, T. P.

Publication type:

Article

Palatability and visual acceptance of dark, normal and pale colored porcine M. longissimus

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 628

By:

Ono, K.;
Miller, J. A.;
Parrish, Jr., F. C.;
Topel, D. G.;
Berqer, P. J.;
Rust, R. E.

Publication type:

Article

On the statistical analysis of inoculated packs

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 578, doi. 10.1111/j.1365-2621.1976.tb00674.x

By:

Ross, Jr., E. W.

Publication type:

Article

Objective evaluation of texture of minced black rockfish (Sebastes spp.) during frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 609

By:

Miyauchi, D.;
Patashnik, M.;
Kudo, G.

Publication type:

Article

Nutritive value of sprouted wheat flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 719, doi. 10.1111/j.1365-2621.1976.tb00709_41_3.x

By:

Lemar, L. E.;
Swanson, B. G.

Publication type:

Article

Nonenzymic browning in a synthetic orange-flavored drink

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 711, doi. 10.1111/j.1365-2621.1976.tb00704.x-i1

By:

Shaw, P. E.;
Berry, R. E.

Publication type:

Article

Mono- and oligosaccharide composition of groundnuts (Arachis hypogea)

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 715

By:

Rao, M. R. Raghavendra;
Wankhede, D. B.;
Tharanathan, R. N.

Publication type:

Article

Hydrocarbon production from freeze-dried meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 594, doi. 10.1111/j.1365-2621.1976.tb00677.x

By:

Seo, C. W.

Publication type:

Article

Functional properties of alfalfa leaf protein: Foaming

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 498, doi. 10.1111/j.1365-2621.1976.tb00655.x

By:

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

Publication type:

Article

Microwave heating of food materials at various altitudes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 699, doi. 10.1111/j.1365-2621.1976.tb00701_41_3.x

By:

Lorenz, K.;
Dilsaver, W.

Publication type:

Article

Inhibitory capacity of sodium benzoate for nitrate-induced corrosionof tin plate

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 703, doi. 10.1111/j.1365-2621.1976.tb00702_41_3.x

By:

Semel, A.;
Yaron, A. Albu-

Publication type:

Article

Identification of vacuum steam-distilled aroma compounds in the press juice of Arctic bramble, Rubus arcticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 555, doi. 10.1111/j.1365-2621.1976.tb00669.x

By:

Kallio, L. -H.

Publication type:

Article

Heat treatment: A process to control the development of the hard-to-cook phenomenon in black beans (Phaseolus vulgaris)

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 661

By:

King, K. W.;
Bressani, R.;
Molina, M.R.;
Baten, M. A.;
Gomez-Brenes, R. A.

Publication type:

Article

Mass transfer and kinetic characteristics of a collagen-ss-galactosidase (Aspergillus niger) reactor

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 494

By:

Wang, S. S.;
Leeder, J. G.;
Barndt, R. L.

Publication type:

Article

Isolation of lipofuscin-like fluorescent products from ripening banana fruit

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 551

By:

Haard, N. F.;
Maguire, Y. P.

Publication type:

Article

Functional properties of acylated glandless cottonseed flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 713

By:

Park, K. K.;
Childs, E. A.

Publication type:

Article

Evaluation of antimicrobial agents in a microbial challenge study for intermediate moisture dog food

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 541

By:

Labuza, T. P.;
Acott, K.;
Sloan, A. E.

Publication type:

Article

Evaluation of a calcium alginate coating and a protective plastic wrapping for the control of lamb carcass shrinkage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 639

By:

West, R. L.;
Oblinger, J. L.;
Lazarus, C. R.;
Palmer, A. Z.

Publication type:

Article

Estimation of the central temperature of thermally conductive food in cylindrical and rectangular cans during heat processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 685, doi. 10.1111/j.1365-2621.1976.tb00698_41_3.x

By:

Leonhardt, G. F.

Publication type:

Article

Estimation of the average temperature of thermally conductive food in cylindrical and rectangular cans during heat processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 691, doi. 10.1111/j.1365-2621.1976.tb00699_41_3.x

By:

Leonhardt, G. F.

Publication type:

Article

Enzyme and ultrasonic techniques for solubilization of protein from heat-treated cottonseed products

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 652, doi. 10.1111/j.1365-2621.1976.tb00692.x

By:

Childs, E. A.;
Forte, J. L.

Publication type:

Article

Effects of thermal stress and reduced water activity on conidia of Aspergillus parasiticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 547

By:

Ordal, Z. J.;
Adams, G. H.

Publication type:

Article

Effect of purified and nonpurified plant fibers on fecal output and composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 502

By:

Amen, R. J.;
Spiller, G. A.

Publication type:

Article

Effect of order-of-mixing on aw lowering ability of food humectants

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 536

By:

Labuza, T. P.;
Waletzko, P. T.;
Sloan, A. E.

Publication type:

Article

Effect of neodiosmin on threshold and bitterness of limonin in waterand orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 681

By:

Maier, V. P.;
Guadagni, D. G.;
Turnbaugh, J. G.

Publication type:

Article

Effect of glycoalkaloids and phenolics on potato flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 520

By:

Aulenbach, B. B.;
Deahl, K. L.;
Sinden, S. L.

Publication type:

Article

Effect of glycerol on nonenzymatic browning in a solid intermediate moisture model food system

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 528

By:

Labuza, T. P.;
Schnickels, R. A.;
Warmbier, H. C.

Publication type:

Article

Development of volatile aroma compounds in Arctic bramble, Rubus arcticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 563, doi. 10.1111/j.1365-2621.1976.tb00670.x

By:

Kallio, L. H.

Publication type:

Article