Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 6

Results: 58

Time-temperature influence on muscadine grape juice quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1312, doi. 10.1111/j.1365-2621.1976.tb01160.x

By:

Flora, L. F.

Publication type:

Article

The role of nitrite and nitrate in Lebanon bologna, a fermented sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1457

By:

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

Publication type:

Article

The presence and some properties of xanthine oxidase in human milk and colostrum

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1408

By:

Dougherty, T. M.;
Zikakis, J. P.;
Biasotto, N. O.

Publication type:

Article

The lipid content of mechanically deboned red meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1439, doi. 10.1111/j.1365-2621.1976.tb01190.x

By:

Kunsman, J. E.;
Field, R. A.

Publication type:

Article

The effect of cooking and water content of ground beef and eggs on the determination of protein efficiency ratio

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1426

By:

Steinke, F. H.;
Kolar, C. W.;
Hopkins, D. T.

Publication type:

Article

Texture and crystallization control in raisins

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1316, doi. 10.1111/j.1365-2621.1976.tb01161.x

By:

Bolin, H. R.

Publication type:

Article

Tenderness and water holding properties of beef muscle as influencedby freezing and subsequent storage at -3 or 15 degrees C

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1433, doi. 10.1111/j.1365-2621.1976.tb01189.x

By:

Winger, R. J.;
Fennema, O.

Publication type:

Article

Sulfite absorption increase in peaches for drying

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1484

By:

Bolin, H. R.;
Stafford, A. E.

Publication type:

Article

Structural functions and taste in the sugar series: The structural basis of bitterness in sugar analogues

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1403, doi. 10.1111/j.1365-2621.1976.tb01182.x

By:

Birch, G. G.;
Lee, C. K.

Publication type:

Article

Stress relaxation of deformed fruits and vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1325

By:

Calzada, J. F.;
Peleg, M.

Publication type:

Article

Sensory evaluation and protein value of beef and beef-cottonseed blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1263, doi. 10.1111/j.1365-2621.1976.tb01147.x

By:

Molonon, B R.;
Bowers, J. A.

Publication type:

Article

Scanning electron microscopy of sweet potato root tissue exhibiting "hardcore"

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1378

By:

Greenhut, V. A.;
Medina, M. B.;
Haard, N. F.

Publication type:

Article

Scanning electron microscopy of bovine muscle. Effect of heating on ultrastructure

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1449

By:

Parrish, Jr., F. C.;
Cheng, C. S.

Publication type:

Article

Sausage drying: Factors affecting the percent yield of pepperoni

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1270

By:

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

Publication type:

Article

Relationship between fermentation time and bloater-type damage of brined cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1335, doi. 10.1111/j.1365-2621.1976.tb01165.x

By:

Shoup, J. L.;
George, B. F.;
Cuniglio, J. J.

Publication type:

Article

Rapid moisture determination by a commercial-type microwave oven technique

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1487, doi. 10.1111/j.1365-2621.1976.tb01202.x

By:

Lee, J. W. S.;
Latham, S. D.

Publication type:

Article

Properties of beef cooked before rigor onset

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1259, doi. 10.1111/j.1365-2621.1976.tb01146.x

By:

Cia, G.;
Marsh, B. B.

Publication type:

Article

Pressure-induced solubilization of myofibrillar proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1442

By:

McKenzie, I. J.;
Macfarlane, J. J.

Publication type:

Article

Polysaccharides of the kernel of maturing and matured coconuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1370, doi. 10.1111/j.1365-2621.1976.tb01174.x

By:

Balasubramaniam, K.

Publication type:

Article

Physioco-chemical properties of lipid-free cereal starches

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1357, doi. 10.1111/j.1365-2621.1976.tb01170.x

By:

Lorenz, K.

Publication type:

Article

Pectin content of Meyer lemon

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1486

By:

Kesterson, J. W.;
Crandall, P. G.;
Braddock, R. J.

Publication type:

Article

Lipids and fatty acids in mullet (mugil cephalus): Seasonal and locational variations

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1479

By:

Watson, M.;
Orthoefer, F. T.;
Dennison, R. A.;
Deng, J. C.

Publication type:

Article

Influence of mechanical separation upon proximate composition, functional properties and textural characteristics of frozen Atlantic croaker muscle tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1277

By:

Howell, A. J.;
Hardy, E. R.;
Giddings, G. G.;
Webb, N. B.

Publication type:

Article

Identification of pigments of the egg yolk from Philippine-bred ducks

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1418

By:

Chichester, C. O.;
Rodriguez, D. B.;
Bucoy, A. S.;
Arroyo, P. T.

Publication type:

Article

Hospital chill foodservice systems: Acceptability and microbiological characteristics of beef-soy loaves when processed according to system procedures

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1273

By:

Matthews, M. E.;
Marth, E. H.;
Bunch, W. L.

Publication type:

Article

Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1396

By:

Rouse, A. H.;
Eagerman, B. A.

Publication type:

Article

Growth of Vibrio parahaemolyticus at low salt levels and in nonmarine foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1413, doi. 10.1111/j.1365-2621.1976.tb01184.x

By:

Nelson, K. J.;
Potter, N. N.

Publication type:

Article

GC-MS identification of the volatile compounds extracted from roasted turkeys fed a basyl diet supplemented with tuna oil: Some comments on fishy flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1470

By:

Kretsch, M. J.;
Crawford, L.

Publication type:

Article

Functional properties of rapeseed flours, concentrates and isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1349

By:

Jones, J. D.;
Sosulski, F.;
Bui, K.;
Humbert, E. S.

Publication type:

Article

Evaluation of corn tortillas supplemented with cottonseed flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1301

By:

Ou, S. L.;
McPherson, C. M.

Publication type:

Article

Estimation of the surface heat transfer coefficient with the presence of noncondensable gases

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1345

By:

Lund, D. B.;
Ling, A. C.;
Lightfoot, E. N.

Publication type:

Article

Essential mineral elements in peanuts and peanut butter

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1305

By:

Lopez, A.;
Galvao, L. C. A.;
Williams, H. L.

Publication type:

Article

Enzymic lipid peroxidation in microsomes of chicken skeletal muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1488

By:

Hultin, H. O.;
Lin, T. -S.

Publication type:

Article

Enzymatic hydrolysis and vole bioassay for estimation of the nutritive quality of maize

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1387, doi. 10.1111/j.1365-2621.1976.tb01178.x

By:

Splitter, J. L.;
Shipe, W. F.

Publication type:

Article

Enzymatic fish protein hydrolyzate: Chemical composition, nutritive value and use as a supplement to cereal protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1289

By:

Ballester, D.;
Heimlich, W.;
Monckerberg, F.;
Rutman, M.;
Yanez, E.

Publication type:

Article

Enrichment of pasta with cottage cheese whey proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1297

By:

Talley, F. B.;
Aceto, N. C.;
Sinnamon, H. I.;
Schoppet, E. F.;
Panzer, C. C.

Publication type:

Article

Effect of variety and cooking method on cooking times, thiamine content and palatability of soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1330

By:

Peters, C. R.;
Perry, A. K.;
Van Duyne, F. O.

Publication type:

Article

Effect of salt, sodium tripolyphosphate and storage on restructured pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1266

By:

Mandigo, R. W.;
Schwartz, W. C.

Publication type:

Article

Effect of freezing on the mechanical properties of lamb loin chops

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1455

By:

Marshall, W. H.;
Dutson, T. R.;
Carpenter, Z. L.;
Suter, D. A.

Publication type:

Article

Effect of cottonseed and soy products on the growth of Clostridium perfringens

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1360

By:

Stevenson, K. E.;
Kokoczka, P. J.

Publication type:

Article

Effect of break temperature on quality of tomato juice reconstitutedfrom frozen tomato concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1308, doi. 10.1111/j.1365-2621.1976.tb01159.x

By:

Fonseca, H.;
Luh, B. S.

Publication type:

Article

Effect of antemortem environmental temperatures on postmortem glycolysis and tenderness in excised broiler breast muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1466, doi. 10.1111/j.1365-2621.1976.tb01197.x

By:

Lee, Y. B.;
Hagberg, E. C.;
Forsythe, R. H.;
Hargus, G. L.

Publication type:

Article

Continuous coagulation of cottage whey protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1293, doi. 10.1111/j.1365-2621.1976.tb01155.x

By:

Panzer, C. C.;
Aceto, N. C.;
Schoppet, E. F.;
Sinnamon, H. I.

Publication type:

Article

Compressive failure patterns of some juicy fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1320

By:

Malevski, Y.;
Peleg, M.;
Brito, L. Gomez

Publication type:

Article

Comparison of the effects of pre-rigor cold and pressure treatments on some properties of beef biceps muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1447

By:

Turner, R. H.;
Ratcliff, D.;
Macfarlane, J. J.

Publication type:

Article

Comparative effects of light and ethepon on the ripening of detachedtomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1366

By:

Jen, J. J.;
Paynter, V. A.

Publication type:

Article

Colorimetry of dry breakfast-type cereals

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1353

By:

Clydesdale, F. M.;
Francis, F. J.;
Driver, M. G.

Publication type:

Article

Cholesterol content of polyunsaturated meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1421

By:

Wrenn, T. R.;
Wood, D. L.;
Bitman, J.;
Weyant, J. R.

Publication type:

Article

Chemical and sensory analysis of roundnose grenadier (Coryphaenoidesrupestris) stored in ice

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1285, doi. 10.1111/j.1365-2621.1976.tb01153.x

By:

Botta, J. R.;
Shaw, D. H.

Publication type:

Article

Characterization of cell bound glucose isomerase of Streptomyces bikiniensis

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1383

By:

Chisaki, C.;
Park, Y. K.;
Moretti, R. H.

Publication type:

Article