Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 4

Results: 59

Water binding of cooked fish in combination with various proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 977

By:

Turk, K.;
Karmas, E.

Publication type:

Article

Water activity determination: A collaborative study of different methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 910

By:

Lee, R. Y.;
Tatini, S. R.;
McCall, W.;
Acott, K.;
Flink, J.;
Labuza, T. P.

Publication type:

Article

Vitamins A and C in ripe tomatoes as affected by stage of ripeness at harvest and by supplementary ethylene

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 856, doi. 10.1111/j.1365-2621.1976.tb00738_41_4.x

By:

Watada, A. E.;
Aulenbach, B. B.;
Worthington, J. T.

Publication type:

Article

Transient state heat transfer in stacks of heat processed food stored in a commercial warehouse

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 833

By:

Timbers, G. E.;
Hayakawa, K.

Publication type:

Article

The relationship of cardiac shear and trace element content to beef muscle tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 729

By:

Anderson, P. C.;
Vavak, L. D.;
Satterlee, L. D.

Publication type:

Article

The relationship between refractive index and specific gravity of aqueous sucrose solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 967, doi. 10.1111/j.1365-2621.1976.tb00766_41_4.x

By:

Basker, D.

Publication type:

Article

Synergistic toxicity of food additives in rats fed a diet low in dietary fiber

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 949, doi. 10.1111/j.1365-2621.1976.tb00759.x

By:

Ershoff, B. H.

Publication type:

Article

Supplementation of one-pound loaves with wet alkaline process wheat protein concentrates: Baking and nutritional quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 820

By:

Saunders, R. M.;
Hepburn, F. N.;
Betschart, A. A.

Publication type:

Article

Staphylococcus aureus challenge study in an intermediate moisture food

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 918, doi. 10.1111/j.1365-2621.1976.tb00752_41_4.x

By:

Labuza, T. P.;
Boylan, S. L.;
Acott, K. A.

Publication type:

Article

Sensory evaluation of pork sausage containing textured vegetable protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 973

By:

Baldwin, R. E.;
Goltry, S. J.;
Stringer, W. C.

Publication type:

Article

Stability of staphylococcal enterotoxin A to selected conditions encountered in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 906, doi. 10.1111/j.1365-2621.1976.tb00750_41_4.x

By:

Chordash, R. A.;
Potter, N. N.

Publication type:

Article

Sensitivity of Vibrio parahaemolyticus and organic acids

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 899, doi. 10.1111/j.1365-2621.1976.tb00748_41_4.x

By:

Beuchat, L. R.

Publication type:

Article

Reactions between amino acids and organic acids: Reaction of tryptophan and pyruvic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 891

By:

Chu, N. T.;
Clydesdale, F. M.

Publication type:

Article

Reactions between amino acids and organic acids: Reaction of tryptophan and alpha-ketoglutaric acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 895, doi. 10.1111/j.1365-2621.1976.tb00747_41_4.x

By:

Chu, N. T.;
Clydesdale, F. M.

Publication type:

Article

Proximate analysis, protein quality and microbial counts of quick-salted, freshly made and stored fish cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 975

By:

Haas, R.;
Gaona, H.;
Bourges, H.;
Del Valle, F. R.

Publication type:

Article

Oat protein concentrates for beverage fortification

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 799

By:

Wall, J. S.;
Cluskey, J. E.;
Wu, Y. V.;
Inglett, G. E.

Publication type:

Article

Protein-starch extraction and nutritive value of the black-eyed pea (Vigna sinensis) and its protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 928

By:

Bressani, R.;
Argueta, C. E.;
Molina, M. R.

Publication type:

Article

Predicting the water activity of multicomponent systems from water sorption isotherms of individual components

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 922

By:

Chuang, L.;
Toledo, R. T.

Publication type:

Article

Polyphenolic compounds in the pulp of Mangrifera indica L.

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 959, doi. 10.1111/j.1365-2621.1976.tb00762.x

By:

Khattab, A. H.;
Karamalla, K. A.;
Saeed, A. R.

Publication type:

Article

Pathways of formation of N-nitrosopyrrolidine in fried bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 874

By:

Nakamura, M.;
Wada, Y.;
Nakaoka, T.;
Ishibashi, T.;
Kawabata, T.;
Baba, N.

Publication type:

Article

Proximate analysis, free amino acid, vitamin and mineral content of microwave cooked meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 762

By:

Baldwin, R. E.;
Mabesa, L.;
Korschgen, B. M.;
Russell, M. S.

Publication type:

Article

Nitrate binding sites on myoglobin

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 969

By:

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

Publication type:

Article

Muscle samples for scanning electron microscopy: Preparative techniques and general morphology

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 867

By:

Carroll, R. J.;
Cavanaugh, J. R.;
Jones, S. B.

Publication type:

Article

Mineral composition of pecan nutmeats

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 963, doi. 10.1111/j.1365-2621.1976.tb00764_41_4.x

By:

Senter, S. D.

Publication type:

Article

Migration of minor constituents from food packaging materials

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 955, doi. 10.1111/j.1365-2621.1976.tb00761.x

By:

Gilbert, S. G.

Publication type:

Article

Methodology for direct contact feeezing of vegetables in aqueous freezing media

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 845

By:

Secor, G. E.;
Cipolletti, J. C.;
Robertson, G. H.;
Farkas, D. F.

Publication type:

Article

Method for evaluating the filterability of wine and similar fluids

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 805, doi. 10.1111/j.1365-2621.1976.tb00727_41_4.x

By:

Peleg, Y.;
Brown, R. C.

Publication type:

Article

Mechanically desinewed meat: Its yield, composition and effect on palatability of cooked salami

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 766

By:

Gillett, T. A.;
Tantikarnjathep, K.;
Andrews, S. J.

Publication type:

Article

Meat with high linoleic acid content: Oxidative changes during frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 757

By:

Ratcliff, D.;
Ford, A. L.;
Russell, N. T.;
Macfarlane, J. J.;
Bremner, H. A.

Publication type:

Article

Losses in available lysine during thermal processing of soy protein model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 816

By:

Thompson, D. R.;
Jokinen, J. E.;
Reineccius, G. A.

Publication type:

Article

Lipid and fatty acid composition of cucumbers and their changes during storage of fresh-pack pickles

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 859

By:

Peng, A. C.;
Geisman, J. R.

Publication type:

Article

Isolation and purification of Clostridium perfringens enterotoxin byaffinity chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 903

By:

Bullerman, L. B.;
Barnhart, H. M.;
Ball, E. M.;
Wagner, F. W.

Publication type:

Article

Irradiated food: Validity of extrapolating wholesomeness data

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 942

By:

Merritt, C., Jr.;
Angelini, P.;
Taub, I. A.

Publication type:

Article

Influence of water content on the stability of myoglobin to heat treatment

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 933

By:

Hagerdal, B.;
Martens, H.

Publication type:

Article

Emulsion capacity and foam stability of re-extracted sunflower meal (Helianthus annuus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 965

By:

Wu, J. S.;
Burns, E. E.;
Wisakowsky, E. E.

Publication type:

Article

Electrodialysis of raw whey and whey fractionated by reverse osmosisand ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 770

By:

Amundson, C. H.;
Hill, Jr., C. G.;
Johnson, K. T.

Publication type:

Article

Influence of processing variables on flavor stability of pear puree

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 840

By:

Leonard, S.;
Pangborn, R. M.;
Tombropoulos, D.

Publication type:

Article

Fatness, rate of chilling and tenderness of lamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 748

By:

Smith, G. C.;
Carpenter, Z. L.;
Hostetler, R. L.;
Dutson, T. R.

Publication type:

Article

Extruded French fries from dehydrated potato granules processed by afreeze-thaw technique

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 852

By:

Jadhav, S. J.;
Berry, L. M.;
Clegg, L. F. L.

Publication type:

Article

Evaluation of the quality, acceptability and taste of soy-fortified buns

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 825, doi. 10.1111/j.1365-2621.1976.tb00732_41_4.x

By:

Perng, S. K.;
Weber, J.;
Tsen, C. C.

Publication type:

Article

Flame sterilization of some tomato products and fruits in 603 x 700 cans

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 828

By:

Ansar, A.;
Leonard, S.;
Heil, J. R.;
York, G. K.;
Wolcott, T.;
Merson, R. L.;
Marsh, G. L.

Publication type:

Article

Fibrous protein from cottage cheese whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 787

By:

Asan, T.;
Jaynes, H. O.

Publication type:

Article

Effect of various magnesium sources on breadmaking characteristics of wheat flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 952

By:

Loewe, R. J.;
Ranhotra, G. S.;
Hepburn, F. N.;
Lehmann, T. A.

Publication type:

Article

Effect of storage on the concentration of proline and other free amino acids in pork bellies

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 879

By:

Lakritz, L.;
Spinelli, A. M.;
Wasserman, A. E.

Publication type:

Article

Effect of processing conditions and additives on the texture of stored freeze-dried beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 743, doi. 10.1111/j.1365-2621.1976.tb00716_41_4.x

By:

Driver, G. E.;
Venkata-Raman, S.

Publication type:

Article

Effect of fruit portion, stage of ripeness and growth habit on chemical composition of fresh tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 945

By:

Bisogni, C. A.;
Brecht, P. E.;
Keng, L.;
Munger, H. M.

Publication type:

Article

Effect of enzyme ratio and pH on the efficiency of an immobilized dual catalyst of glucose oxidase and catalase

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 886

By:

Hultin, H. O.;
Bouin, J. C.;
Dudgeon, P. H.

Publication type:

Article

Effect of degree of vacuum and lenth of storage on the microflora ofvacuum packaged beef wholesale cuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 738

By:

Smith, G. C.;
Vanderzant, C.;
Carpenter, Z. L.;
Hanna, M. O.;
Seideman, S. C.

Publication type:

Article

Effect of degree of vacuum and length of storage on the physical characteristics of vacuum packaged beef wholesale cuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 732

By:

Hoke, K. E.;
Carpenter, Z. L.;
Smith, G. C.;
Seidemen, S. C.

Publication type:

Article

Effect of collagen levels and sarcomere shortening on muscle tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 863, doi. 10.1111/j.1365-2621.1976.tb00740_41_4.x

By:

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

Publication type:

Article