Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 5

Results: 66

Yersinia enterocolitica-like organisms from vacuum-packaged beef andlamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1254

By:

Vanderzant, C.;
Zink, D. L.;
Hanna, M. O.;
Carpenter, Z. L.

Publication type:

Article

Ultrastructural changes occurring during thermoplastic extrusion of soybean grits

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1209

By:

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

Publication type:

Article

The nutritional quality of proteins in sorghum

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1082

By:

Yang, S. P.;
Stanaland, R.;
Harden, M. L.;
Briley, M.

Publication type:

Article

The influence of delay chilling and hot boning on tenderness of bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1102

By:

Morrison, R. D.;
Will, P. A.;
Henrickson, R. L.

Publication type:

Article

The fate of aflatoxins in the preparation of protein concentrates and isolates from contaminated peanut and cottonseed flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1251

By:

Martinez, W.;
Trucksess, M.;
Stoloff, L.

Publication type:

Article

Textured soy proteins for use in blended ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1148, doi. 10.1111/j.1365-2621.1976.tb14405.x

By:

Smith, G. C.;
Branson, R. E.;
Meinke, W. W.;
Marshall, W. H.;
Carpenter, Z. L.

Publication type:

Article

Survival of Vibrio parahaemolyticus in Korean-style salted oysters

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1033

By:

Ro, S.;
Woodburn, M.

Publication type:

Article

Survey of suitability of thirty cultivars of soybeans for soymilk manufacture

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1204

By:

Banzon, J.;
Clemente, M. G.;
Bourne, M. C.

Publication type:

Article

Storage stability and rehydratability of comminuted lyophilized and compressed meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1122

By:

Huang, E. A.;
Seltzer, E.;
Ranadive, A. S.

Publication type:

Article

Shrinkage, palatability and chemical characteristics of dry-cured country ham as affected by skinning procedure

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1110

By:

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

Publication type:

Article

Quick evaporation of protein hydrolyzates for amino acid assay

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1229, doi. 10.1111/j.1365-2621.1976.tb14424.x

By:

Hubbard, J. D.;
Finney, K. F.

Publication type:

Article

Relationships between indicator organisms and specific pathogens in potentially hazardous foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1001

By:

Buchanan, R. L.;
Solberg, M.;
Riha, Jr., W. E.;
Berkowitz, K. A.;
Franke, W. C.;
Miskimin, D. K.;
O'Leary, V.

Publication type:

Article

Shrinkage in dehydration of root vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1189

By:

Hasegawa, T.;
Hosaka, H.;
Kubota, K.;
Suzuki, K.

Publication type:

Article

Reduction of polychlorinated biphenyls in shrimp and eggs by freeze-drying techniques

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1137, doi. 10.1111/j.1365-2621.1976.tb14403.x

By:

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

Publication type:

Article

Recovery of essential oil and suspended solid matter from lemon-processing wastewater by volatile-solvent extraction and emulsion flotation

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1247, doi. 10.1111/j.1365-2621.1976.tb14433.x

By:

Earhart, J. P.;
King, C. J.

Publication type:

Article

Relationship between soluble solids level of raw sweet corn and sensory evaluation of deep-fried corn-on-the-cob

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1239, doi. 10.1111/j.1365-2621.1976.tb14429.x

By:

Collins, J. L.;
Taylor, J. C.

Publication type:

Article

Quantitative analysis of aldehydes, esters, alcohols and acids from citrus oils

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1007, doi. 10.1111/j.1365-2621.1976.tb14377.x

By:

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

Publication type:

Article

Pressed tenderloin steak quality as influenced by anatomical location, storage time and internal temperature prior to cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1107

By:

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

Publication type:

Article

Preparation of rapeseed protein isolates. Precipitation of rapeseed proteins in the presence of polyacids

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1070

By:

Tornell, B.;
Gillberg, L.

Publication type:

Article

Preparation of rapeseed protein isolates. Dissolution and precipitation behavior of rapeseed proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1063

By:

Tornell, B.;
Gillberg, L.

Publication type:

Article

Preparation of quick-cooking rice products using a centrifugal fluidized bed

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1177

By:

Roberts, R. L.;
Carlson, R. A.;
Farkas, D. F.

Publication type:

Article

Prediction of holding times for continuous thermal processing of power-law fluids

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1233

By:

Palmer, J. A.;
Jones, V. A.

Publication type:

Article

Prediction of dimethyl sulfide production in tomato serum

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1241, doi. 10.1111/j.1365-2621.1976.tb14430.x

By:

Williams, M. P.;
Nelson, P. E.

Publication type:

Article

Potentiation of the ascorbate effect in cured meat pigment development

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1054, doi. 10.1111/j.1365-2621.1976.tb14387.x

By:

Borenstein, B.

Publication type:

Article

Physico-chemical characterization of peanut hull as a potential fiber additive

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1235, doi. 10.1111/j.1365-2621.1976.tb14427.x

By:

Childs, E.;
Abajian, A.

Publication type:

Article

Nutritional comparisons between a soy-based meat analog and ground beef in the unheated and heated states

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1133, doi. 10.1111/j.1365-2621.1976.tb14402.x

By:

Hegarty, P. V. J.;
Ahn, P. C.

Publication type:

Article

Nonenzymatic browning kinetics in an intermediate moisture model system: Effect of glucose to lysine ratio

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 981

By:

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

Publication type:

Article

Neutralized juice of acid-treated carrots

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1245

By:

Lime, B. J.;
Stephens, T. S.;
Saldana, G.

Publication type:

Article

Myofibril fragmentation and shear resistance of three bovine musclesduring postmortem storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1036, doi. 10.1111/j.1365-2621.1976.tb14384.x

By:

Olson, D. G.;
Parrish, Jr., F. C.;
Stromer, M. H.

Publication type:

Article

Lipids of pecan nutmeats

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1201

By:

Horvat, R. J.;
Senter, S. D.

Publication type:

Article

Fluorodensitometric assay of patulin in apple products

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1237

By:

Swanson, B. G.;
Salem, T. F.

Publication type:

Article

Legume toxins in relation to protein digestibility--A Review

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1076, doi. 10.1111/j.1365-2621.1976.tb14391.x

By:

Liener, I. E.

Publication type:

Article

Kinetic study of retrogradation of cassava starch gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1249, doi. 10.1111/j.1365-2621.1976.tb14434.x

By:

Kim, S. K.;
D'Appolonia, B. L.;
Ciacco, C. F.

Publication type:

Article

Kinetic studies on cooking of rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1180, doi. 10.1111/j.1365-2621.1976.tb14412.x

By:

Suzuki, K.;
Kubota, K.;
Hosaka, H.;
Omichi, M.

Publication type:

Article

Identification of FD&C dyes by resonance Raman spectroscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1231, doi. 10.1111/j.1365-2621.1976.tb14425.x

By:

Brown, C. W.;
Lynch, P. F.

Publication type:

Article

Lipid autoxidation in rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1018, doi. 10.1111/j.1365-2621.1976.tb14380.x

By:

Sowbhagya, C. M.;
Bhattacharya, K. R.

Publication type:

Article

Factors influencing the emulsion stabiltiy of liquid diets

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1168

By:

Amen, R. J.;
Lamar, P. L., III;
Marks, R. M.

Publication type:

Article

Effect of some phenoloic compounds on the oxidation of 4-methyl catechol catalyzed by avacado polyphenoloxidase

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1011, doi. 10.1111/j.1365-2621.1976.tb14378.x

By:

Kahn, V.

Publication type:

Article

Evaluation of urea-acid system as a medium of extraction for B-groupvitamins. Simplified automated analysis of riboflavin in food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 996, doi. 10.1111/j.1365-2621.1976.tb14375.x

By:

Roy, R. B.;
Dunmire, D.;
Salpeter, J.

Publication type:

Article

Evaluation of beef patties containing soy protein, during 12-month frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1142, doi. 10.1111/j.1365-2621.1976.tb14404.x

By:

Kotula, A. W.;
Young, E. P.;
Twigg, G. G.

Publication type:

Article

Electron microprobe analysis of minerals in barley and malt tissues

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1024

By:

Pomeranz, Y.;
Liu, D. J.

Publication type:

Article

Effect of vapor condensation on rate of warming up of refrigerated products exposed to humid atmosphere: Application to the prediction offluid milk shelf life

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1214

By:

Kopelman, I. J.;
Mizrahi, S.;
Leichter, S.

Publication type:

Article

Factors influencing cooking losses from meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1092, doi. 10.1111/j.1365-2621.1976.tb14394.x

By:

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

Publication type:

Article

Effect of salt, phosphates and other curing ingredients on shrinkageof lean pork meat and the quality of smoked processed ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1116

By:

Shults, G. W.;
Wierbicki, E.;
Howker, J. J.

Publication type:

Article

Effect of salt and sodium tripolyphosphate on texture, organic volatiles and sensory characteristics of irradiated and nonirradiated pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1096

By:

Wierbicki, E.;
Shults, G. W.;
Howker, J. J.

Publication type:

Article

Duration of ozone in water in the upper solubility range

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 993

By:

Sherman, R. M.;
Walter, R. H.

Publication type:

Article

Development, acceptability, and proximate analyses of high-protein, rice-based snacks for Thai children

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1184, doi. 10.1111/j.1365-2621.1976.tb14413.x

By:

Siegel, A.;
Bhumiratana, A.;
Lineback, D. R.

Publication type:

Article

Determination of a flame sterilization process for apricot halves in303 X 406 cans

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1222

By:

Heil, J. R.;
Leonard, S.;
Marsh, G. L.;
Coggins, S.;
York, G. K.;
Wolcott, T.

Publication type:

Article

Design and operating parameters for a continuous centrifugual fluidized bed drier (CFB)

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1172

By:

Brown, G. E.;
Farkas, D. F.;
Hanni, P. F.

Publication type:

Article

Crispness in foods--A Review

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1153, doi. 10.1111/j.1365-2621.1976.tb14406.x

By:

Vickers, Z. M.;
Bourne, M. C.

Publication type:

Article