Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 1

Results: 72

Characterization of mango peel pectin

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 279

By:

Shrikhande, A. J.;
Srirangarajan, A. N.

Publication type:

Article

Postharvest storage of the cultivated mushroom (Agaricus bisporus) and its influence on qualitative protein changes related to canned product yield

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 22

By:

McArdle, F. J.;
Beelman, R. B.;
Eby, D. L.

Publication type:

Article

Some biochemical properties of polyphenoloxidase from two avocado varieties differing in their browning rates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 38, doi. 10.1111/j.1365-2621.1977.tb01213.x

By:

Kahn, V.

Publication type:

Article

Volatile constituents of cantaloupe, Cucumis melo and their biogenesis

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 32

By:

Yamaguchi, M.;
Jennings, W. G.;
Yabumoto, K.

Publication type:

Article

Peroxidase and its relationship to food flavor and quality: A Review

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 1, doi. 10.1111/j.1365-2621.1977.tb01204.x

By:

Burnette, F. S.

Publication type:

Article

Volatile composition of McIntosh apple juice as a function of maturity and ripeness indices

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 44

By:

Massie, D.;
Finney, E. E., Jr.;
Abbot, J.;
Watada, A.;
Sapers, G. M.

Publication type:

Article

Utilization of various carbohydrates in fermented sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 174, doi. 10.1111/j.1365-2621.1977.tb01245.x

By:

Acton, J. C.;
Dick, R. L.;
Norris, E. L.

Publication type:

Article

Utilization of tomato processing wastes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 212, doi. 10.1111/j.1365-2621.1977.tb01254.x

By:

Kramer, A.;
Kwee, W. H.

Publication type:

Article

Use of glucose isomerase in hollow fiber reactors

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 258, doi. 10.1111/j.1365-2621.1977.tb01265.x

By:

Korus, R. A.;
Olson, A. C.

Publication type:

Article

Ultrastructure of bread dough with yeast single cell protein and/or emulsifier

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 70, doi. 10.1111/j.1365-2621.1977.tb01220.x

By:

Evans, L. G.;
Zabik, M. E.;
Volpe, T.

Publication type:

Article

Thiamine, pyridoxine, niacin and folacin in quick-cooking beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 25, doi. 10.1111/j.1365-2621.1977.tb01210.x

By:

Rockland, L. B.;
Hahn, D. M;
Miller, C. F.

Publication type:

Article

Structural changes in heated bovine muscle: A scanning electron microscope study

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 125

By:

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

Publication type:

Article

Sorption-desorption of vinylchloride in selected polyvinylchloride-food simulating solvent systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 230

By:

Gilbert, S. G.;
Giacin, J. R.;
Morano, J. R.

Publication type:

Article

Statistical analysis of a{sub}w measurements obtained with the Sina scope

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 86, doi. 10.1111/j.1365-2621.1977.tb01224.x

By:

Troller, J. A.

Publication type:

Article

Sensory evaluation of meat products containing coagulated cheese whey lactalbumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 281

By:

McIntyre, D.;
Jelen, P.

Publication type:

Article

Satellite food-service assessment in terms of time and temperature conditions and microbiological and sensory quality of spaghetti and chili

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 225, doi. 10.1111/j.1365-2621.1977.tb01257.x

By:

Cremer, M. L.;
Chipley, H. R.

Publication type:

Article

Significance of body weight of 3-week old rats in protein efficiencyratio (PER) measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 255

By:

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

Publication type:

Article

Oxidation of myoglobin in vitro mediated by lipid oxidation in microsomal fractions of muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 136, doi. 10.1111/j.1365-2621.1977.tb01236.x

By:

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

Publication type:

Article

Rheological properties of cranberry cell wall material

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 29, doi. 10.1111/j.1365-2621.1977.tb01211.x

By:

Holmes, A. B.;
Gilbert, S. L.;
Rha, C. K.

Publication type:

Article

Relative protein value of defatted corn germ flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 269, doi. 10.1111/j.1365-2621.1977.tb01268.x

By:

Canolty, N. L.;
Gregg, V. A.;
Haring, R. V.;
Schoenborne, B. M.

Publication type:

Article

Quantitative determination of carrageenan in infant formulas

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 252

By:

Thomson, W. A. B.;
Rearick, N.;
Kleckner, J.

Publication type:

Article

Relationship of cyclic-AMP and phosphorylase a in stress susceptibleand control pigs

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 108

By:

Christian, L. L.;
Althen, T. G.;
Ono, K.;
Topel, D. G.

Publication type:

Article

Pyrazines in the reaction of L-dehydroascorbic acid with ammonia andglycine

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 277

By:

Velisek, J.;
Davidek, J.;
Kubelka, V.;
Zelinkova, Z.

Publication type:

Article

Microbiological growth and pH effects on bovine tissue inoculated with Pseudomonas putrefaciens, Bacilus subtilis, or Leuconostoc mesenteroides

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 141

By:

Cahill, V. R.;
Ockerman, H. W.

Publication type:

Article

Purging of natural salt-stock pickle fermentations to reduce bloaterdamage

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 234

By:

Black, D.;
Bedford, C. L.;
Costilow, R. N.;
Mingus, D.

Publication type:

Article

Protein quality of green-mature, dry mature and sprouted soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 271

By:

Araujo, P. E.;
Knapp, F. W.;
Bates, R. P.

Publication type:

Article

Prooxidant and antioxidant effects of ascorbic acid and metal salts in a B-carotene-linoleate model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 60

By:

Mendel, H.;
Budowski, P.;
Kanner, J.

Publication type:

Article

Pressure-heat treatment of postrigor muscle: Effects on tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 132

By:

Ford, A. L.;
Harris, P. V.;
Bouton, P. E.;
Macfarlane, J. J.;
O'Shea, J.M.

Publication type:

Article

Preparation of soluble conjugates of glucose oxidase and catalase bycross-linking with glutaraldehyde

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 7

By:

Hultin, H. O.;
Atallah, M. T.

Publication type:

Article

Preparation of rapeseed protein isolates: A study of protein isolates by molecular chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 75

By:

Lonnerdal, B.;
Gillberg, L.;
Tornell, B.

Publication type:

Article

Preparation and evaluation of mung bean protein isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 202, doi. 10.1111/j.1365-2621.1977.tb01252.x

By:

Thompson, L. U.

Publication type:

Article

Prediction of sensory response to textural parameters of breaded shrimp shapes using Instron texture profile analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 163

By:

Sander, E. H.;
Soo, H-M.

Publication type:

Article

Potato discoloration in relation to anatomy and lipid composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 14, doi. 10.1111/j.1365-2621.1977.tb01207.x

By:

Mondy, N. I.;
Mueller, T. O.

Publication type:

Article

Microbiological characterization of water for recycling in poultry processing plants

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 168, doi. 10.1111/j.1365-2621.1977.tb01243.x

By:

Lillard, H. S.

Publication type:

Article

Methyl anthranilate as an aroma constituent of American wine

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 57

By:

Lee, C. Y.;
Acree, T. E.;
Butts, R. M.;
Nelson, R. R.

Publication type:

Article

Nutrient composition and selected enzyme activities in Sechium edule, Sw, the mirliton

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 11

By:

Aung, L. H.;
Flick, Jr., G. J.;
Ory, R. L.;
St. Angelo, A. J.

Publication type:

Article

Myoglobin oxidation in ground beef: Microorganisms and food additives

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 151

By:

Levin, R. E.;
Lin, T. S.;
Hultin, H. O.

Publication type:

Article

Heat resistance of Bacillus stearothermophilus spores at different water activities

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 91

By:

Snygg, B. G.;
Harnulv, B. G.;
Johansson, M.

Publication type:

Article

Growth response of Bifidobacterium bifidum to a hydrolytic product isolated from bovine casein

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 146, doi. 10.1111/j.1365-2621.1977.tb01238.x

By:

Kehagias, C.;
Mikolajcik, E. M.;
Hansen, P. M. T.;
Jao, Y. C.

Publication type:

Article

Mechanism of egg white resistance to bacterial growth

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 97

By:

Vadehra, D. V.;
Yadav, N. K.

Publication type:

Article

Functional and nutritional properties of tomato protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 207, doi. 10.1111/j.1365-2621.1977.tb01253.x

By:

Kramer, A.;
Kwee, W. H.

Publication type:

Article

Mechanically deboned goat, mutton, and pork in frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 193

By:

Smith, G. C.;
Carpenter, Z. L.;
Dutson, T. R.;
Marshall, W. H.

Publication type:

Article

Isometric tension development of glycerinated fibers prepared from normal and PSE porcine muscles and the effect of myosin irrigation on the tension development of "ghost" fibers

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 113

By:

Ito, T.;
Fukazawa, T.;
Izumi, K.

Publication type:

Article

Influence of removing connective tissue, cooking, and nitrite curingon the protein quality of beef shank muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 186, doi. 10.1111/j.1365-2621.1977.tb01248.x

By:

Hendricks, D. G.;
Mahoney, A. W.;
Gillett, T. A.

Publication type:

Article

Indirect methods as criteria of spoilage in Tofu (soybean curd)

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 273

By:

Cavaletto, C. G.;
Dotson, C. R.;
Frank, H. A.

Publication type:

Article

Hydration and rheology of soy-fortified pregelled corn flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 65

By:

Steinberg, M. P.;
Ayernor, G. S.

Publication type:

Article

Heterogeneity and temperature effects on flavor sensing of ethyl caprylate

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 275, doi. 10.1111/j.1365-2621.1977.tb01271.x

By:

Powers, J. J.

Publication type:

Article

Food acceptability research: Comparative utility of three types of data from school children

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 246

By:

Johnson, G. N.;
Giesbrecht, F. G.;
Head, M. K.

Publication type:

Article

Effects of portion thickness and cooking temperature on the dimensional properties and composition of restructured pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 171

By:

Mandigo, R. W.;
Campbell, J. F.;
Neer, K. L.

Publication type:

Article

Fluoride content of mechanically deboned beef and pork from commercial sources in different geographical areas

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 190

By:

Field, R. A.;
Kruggel, W. G.

Publication type:

Article