Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 2

Results: 73

Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, NaCl, fat level and grinding methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 338, doi. 10.1111/j.1365-2621.1977.tb01493.x

By:

Cohen, J. S.;
Shults, G. W.;
Wierbicki, E.;
Mason, V. C.

Publication type:

Article

Utilization of a fish protein isolate in whipped gelatin desserts

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 559, doi. 10.1111/j.1365-2621.1977.tb01551.x

By:

Ostrander, J.;
Martinsen, C.;
Nystrom, P.

Publication type:

Article

Toxicity of Aspergillus amsterodami

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 482

By:

Koehler, P. E.;
Resurreccion, A. A.

Publication type:

Article

Titratable acidity of tomato juice as affected by break procedure

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 379

By:

Buhlert, J. E.;
Marsh, G. L.;
Stadtman, F. H.

Publication type:

Article

The use of a commercial Pediococcus cerevisiae starter culture in the production of country-style hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 494

By:

Blumer, T. N.;
Bartholomew, D. T.

Publication type:

Article

The basis of tenderness in muscle foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 295, doi. 10.1111/j.1365-2621.1977.tb01485.x

By:

Marsh, B. B.

Publication type:

Article

The basis of color in muscle foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 288, doi. 10.1111/j.1365-2621.1977.tb01484.x

By:

Giddings, G. G.

Publication type:

Article

The alkylbenzenes in roast beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 503

By:

Ina, K.;
Chang, S. S.;
Peterson, R. J.;
Min, D. B. S.

Publication type:

Article

Temperature dependence of the cooking rate of dry legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 370

By:

da Silva, S. D.;
Quast, D. C.

Publication type:

Article

Survival of Clostridium perfringens in refrigerated and frozen meat and poultry items

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 518

By:

Kraft, A. A.;
Trakulchang, S. P.

Publication type:

Article

Storage stability of raisins dried by different procedures

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 547, doi. 10.1111/j.1365-2621.1977.tb01545.x

By:

Stafford, A. E.;
Guadagni, D. G.

Publication type:

Article

Some viscoelastic and macronutrient characteristics of peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 479

By:

Young, C. T.;
Rao, V. N. M.;
Clark, R. C.

Publication type:

Article

Short-term transoceanic shipments of fresh beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 321

By:

Carpenter, Z. L.;
Hoke, K. E.;
Marriott, N. G.;
Smith, G. C.

Publication type:

Article

Sensory comparison of four potato varieties baked conventionally andby microwaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 541, doi. 10.1111/j.1365-2621.1977.tb01542.x

By:

Maga, J. A.;
Twomey, J. A.

Publication type:

Article

Safety evaluation of an enzymatic fish protein hydrolysate: 10-monthfeeding study and reproduction performance in rats

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 407

By:

Stekel, A.;
Castano, G.;
Monckeberg, F.;
Chadud, P.;
Brunser, O.;
Ballester, D.;
Yanez, E.

Publication type:

Article

Relationship of myofibril fragmentation index to measures of beefsteak tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 506, doi. 10.1111/j.1365-2621.1977.tb01533.x

By:

Olson, D. G.;
Parrish, Jr., F. C.

Publication type:

Article

Recent developments in the flavor of meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 298

By:

Peterson, R. J.;
Chang, S. S.

Publication type:

Article

Quantitative evaluation of Rubus fruit anthocyanin pigments

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 488

By:

Barritt, B. H.;
Torre, L. C.

Publication type:

Article

Quality evaluation of frozen stored channel catfish grown by tank culture: Effect of dietary fat, freezing method and storage temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 352

By:

Beuchat, L. R.;
Worthington, R. E.;
Heaton, E. K.;
Gibson, T. A.

Publication type:

Article

Protein quality evaluation of an instant bean powder produced by dryheat processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 553

By:

Harper, J. M.;
Jansen, G. R.;
Carvalho, C. C. C.

Publication type:

Article

Profile of fiber types and related properties of five bovine muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 513

By:

Hedrick, H. B.;
Hunt, M. C.

Publication type:

Article

Production of protein isolates and concentrates from oilseed flour extracts using industrial ultrafiltration and reverse osmosis systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 389

By:

Cater, C. M.;
Lawhon, J. T.;
Mattil, K. F.;
Mulsow, D.

Publication type:

Article

Production of beer from cassava

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 532, doi. 10.1111/j.1365-2621.1977.tb01538.x

By:

Rajagopal, M. V.

Publication type:

Article

Physical and chemical influences on meat emulsion stability in a model emulsitator

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 523

By:

Judge, M. D.;
Haugh, C. G.;
Aberle, E. D.;
Johnson, H. R.;
Forrest, J. C.

Publication type:

Article

Optimal conditions for assay of Staphylococcal nuclease

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 421

By:

Tatini, S. R.;
Kamman, J. F.

Publication type:

Article

Nutritional evaluation of all-meat and meat-soy wieners

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 567, doi. 10.1111/j.1365-2621.1977.tb01555.x

By:

Noda, I.;
Allen, C. E.;
Sofos, J. N.

Publication type:

Article

Nitrites in inoculated carrot juice as a function of nitrate contentand temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 549

By:

Stall, R. E.;
Hicks, J. R.;
Hall, C. B.

Publication type:

Article

Molecular architecture and biochemical properties as bases of quality in muscle foods (Abstract)

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 287, doi. 10.1111/j.1365-2621.1977.tb01483.x

By:

Goll, D. E.

Publication type:

Article

Migration of plasticizers from polyvinylchloride packaging films to meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 561, doi. 10.1111/j.1365-2621.1977.tb01552.x

By:

Daun, H.;
Gilbert, S. G.

Publication type:

Article

Microwave and conventional precooking of hot and cold processed porkloins

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 310

By:

Lee, R. W.;
Montgomery, T. H.;
Ramsey, C. B.

Publication type:

Article

Microbial interactions in country-style hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 498

By:

Blumer, T. N.;
Bartholomew, D. T.

Publication type:

Article

Long-distance transoceanic shipments of fresh beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 316

By:

West, R. L.;
Smith, G. C.;
Carpenter, Z. L.;
Hoke, K. E.;
Marriott, N. G.

Publication type:

Article

Lipid changes in frozen stored channel catfish grown by tank culture: Effects of dietary fat, freezing method and storage temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 355

By:

Worthington, R. E.;
Gibson, T. A.

Publication type:

Article

Lethal effect of food temperature on linear portion of a heating or cooling curve

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 545

By:

Hayakawa, K.;
Deltour, J.;
Dickerson, R. W.;
Flambert, C. M. F.

Publication type:

Article

Involvement of ethylene in the hardcore syndrome of sweet potato roots

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 491, doi. 10.1111/j.1365-2621.1977.tb01529.x

By:

Timbie, M.;
Haard, N. F.

Publication type:

Article

High temperature effects on lysosomal enzyme distribution and fragmentation of bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 510

By:

Carpenter, Z. L.;
Dutson, T. R.;
Landmann, W. A.;
Moeller, P. W.;
Fields, P. A.

Publication type:

Article

Functional properties of a soy concentrate and a soy isolate in simple systems. Nitrogen solubility index and water absorption

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 454, doi. 10.1111/j.1365-2621.1977.tb01521.x

By:

Hutton, C. W.;
Campbell, A. M.

Publication type:

Article

Functional properties of a soy concentrate and a soy isolate in simple systems and in a food system. Emulsion properties, thickening function and fat absorption

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 457, doi. 10.1111/j.1365-2621.1977.tb01522.x

By:

Hutton, C. W.;
Campbell, A. M.

Publication type:

Article

Functional characterization of protein stabilized emulsions: Effect of processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 468, doi. 10.1111/j.1365-2621.1977.tb01524.x

By:

Tornberg, E.;
Hermansson, A.-M.

Publication type:

Article

Ferulic acid and other phenolics in oat seeds (Avena sativa) L. Var Hinoat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 551

By:

Thivierge, P. A.;
Durkee, A. B.

Publication type:

Article

Fate of Staphylococcus aureus in beef-soy loaves subjected to procedures in hospital chill foodservice systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 565

By:

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

Publication type:

Article

Evaluation of several pulsed NMR techniques for solids-in-fat determination of commercial fats

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 432

By:

Labuza, T. P.;
Templeman, G. J.;
Sholl, J. J.

Publication type:

Article

Enzyme inactivation by an immobilized protease in a plug flow reactor

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 425, doi. 10.1111/j.1365-2621.1977.tb01514.x

By:

Bliss, F. M.;
Hultin, H. O.

Publication type:

Article

Enumeration of temperature-stressed Pseudomonas aeruginosa utilizingselective procedures

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 415

By:

Nelson, F. E.;
Kukulinsky-Fuller, J. C.

Publication type:

Article

Efficacies of three sanitizers under six conditions of application to surfaces of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 326, doi. 10.1111/j.1365-2621.1977.tb01491.x

By:

Anderson, M. E.;
Stringer, W. C.;
Naumann, H. D.;
Marshall, R. T.

Publication type:

Article

Effects of conventional baking, microwave baking, and steaming on the nutritive value of regular and fortified breads

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 402, doi. 10.1111/j.1365-2621.1977.tb01509.x

By:

Tsen, C. C.;
Reddy, P. R. K.;
Gehrke, C. W.

Publication type:

Article

Effect of light on the color stability of sterile aqueous beef extract

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 563

By:

Naumann, H. D.;
Bala, K.

Publication type:

Article

Effect of handling and processing on discoloration of albacore tuna

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 557

By:

Crawford, D. L.;
Law, D. K.;
Babbitt, J. K.

Publication type:

Article

Effect of freezing and frozen storage on salt penetration into fish muscle immersed in brine

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 348, doi. 10.1111/j.1365-2621.1977.tb01495.x

By:

Deng, J. C.

Publication type:

Article

Effect of emulsifiers on the texture of cookies

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 399, doi. 10.1111/j.1365-2621.1977.tb01508.x

By:

Hutchinson, P. E.;
Del Vecchio, A. J.;
Baiocchi, F.

Publication type:

Article