Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 3
Results: 71
Yam (Dioscorea spp.) flour fortification with soy flour
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 821, doi. 10.1111/j.1365-2621.1977.tb12612.x
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- Article
Volatile components of crude palm oil
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 645, doi. 10.1111/j.1365-2621.1977.tb12568.x
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- Article
Viscoelastic and histological properties of grape skins
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 632, doi. 10.1111/j.1365-2621.1977.tb12565.x
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- Article
Utilization of whole undefatted glandless cottonseed kernels and soybeans to protein-fortify corn tortillas
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 790
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- Article
Use of Tetrahymena pyriformis W to evaluate protein quality of leaf protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 674, doi. 10.1111/j.1365-2621.1977.tb12576.x
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- Article
Use of a rapid muscle protein solubility technique to predict beef muscle yield as a function of time, temperature, salt and phosphate
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 590
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- Article
Twenty-four hour methods for bacteriological analyses in frozen raw breaded shrimp processing
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 750
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- Article
Total energy to produce food servings as a function of processing and marketing models
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 768
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- Article
The role of the specimen dimensions in uniaxial compression of food materials
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 649, doi. 10.1111/j.1365-2621.1977.tb12569.x
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- Article
The microflora of unpasteurized and pasteurized crabmeat
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 597
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- Article
The fate of sodium nitrite in bacon
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 586, doi. 10.1111/j.1365-2621.1977.tb12555.x
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- Article
Tautomeric equilibria of D-glucose and D-fructose: Polarimetric measurements
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 652
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- Article
Tautomeric equilibria of D-glucose and D-fructose: NMR spectrometricmeasurements
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 657
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- Article
Tautomeric equilibria of D-glucose and D-fructose: Gas-liquid chromatographic measurements
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 654
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- Article
Sensory comparison of aroma precursors in marine and terestrial animals
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 843
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- Article
Salt deprivation and low temperature sensitivity of Vibrio parahaemolyticus
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 689, doi. 10.1111/j.1365-2621.1977.tb12580.x
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- Article
Ripening of processing apples with postharvest ethephon
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 629
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- Article
Rheology of milk gels formed by milk-clotting enzymes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 669
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- Article
Relationship between composition, stability and rheological properties of raw comminuted meat batters
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 725
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- Article
Rapid identification of Salmonella and related foodborne bacteria byfive biochemical multitest systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 677
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- Article
Radiometric analysis of frozen concentrated orange juice for total viable microorganisms
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 636, doi. 10.1111/j.1365-2621.1977.tb12566.x
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- Article
Proximate composition, respiration rates and fungi growth of dry beans
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 799, doi. 10.1111/j.1365-2621.1977.tb12606.x
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- Article
Prediction of beef quality by three grading systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 711, doi. 10.1111/j.1365-2621.1977.tb12585.x
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- Article
Oligosaccharides-released during hydration of textured soy as determined by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 666
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- Article
Objective determination of canned tuna quality: Identification of ethanol as a potentially useful index
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 755, doi. 10.1111/j.1365-2621.1977.tb12596.x
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- Article
Myoglobin oxidation in ground beef: Mechanistic studies
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 571, doi. 10.1111/j.1365-2621.1977.tb12552.x
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- Article
Mineral content of some California wines
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 849, doi. 10.1111/j.1365-2621.1977.tb12620.x
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- Article
Microbiology of intermediate moisture pork
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 735, doi. 10.1111/j.1365-2621.1977.tb12591.x
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- Article
Maintenance of beef tenderness by inhibition of rigor mortis
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 583
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- Article
Lipoxygenase from tomato fruit: Partial purification and study of some properties
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 625, doi. 10.1111/j.1365-2621.1977.tb12563.x
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- Article
Kinetics and computer simulation of ascorbic acid stability of tomato juice as functions of temperature, pH and metal catalyst
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 640, doi. 10.1111/j.1365-2621.1977.tb12567.x
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- Article
Inhibition of wound induced glycoalkaloid formation in potato tubers(Solanum tuberosum L.) by isopropyl-N-(3-chlorophenyl)-carbamate
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 622
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- Article
Influence of residual amylose on floccing of granulated cane sugar
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 834
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- Article
Influence of heat treatment on the quality of vegetables: Changes invisual green color
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 778, doi. 10.1111/j.1365-2621.1977.tb12601.x
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- Article
Influence of added soy protein on electrophoretic patterns of the water-soluble proteins of cooked beef patties
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 731, doi. 10.1111/j.1365-2621.1977.tb12590.x
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- Article
Hydrogen sulfide production by heating tuna meat
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 601, doi. 10.1111/j.1365-2621.1977.tb12558.x
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- Article
Histochemical and histological characteristics of bovine muscles from four quality groups
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 578
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- Article
Functional and storage properties of cowpea powder-wheat flour blends in breadmaking
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 828
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- Article
Flour from germinated soybeans in high-protein bread
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 824, doi. 10.1111/j.1365-2621.1977.tb12613.x
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- Article
Factors affecting the quality of freeze-dried compressed spinach
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 782
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- Article
Evaluation of browning potential in avocado mesocarp
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 853, doi. 10.1111/j.1365-2621.1977.tb12622.x
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- Article
Effects of stage of maturity on protein fractions of sweet corn cultivars
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 851
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- Article
Effects of salt, sodium tripolyphosphate and frozen storage time on properties of a flaked, cured pork product
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 738
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- Article
Effects of antioxidants and chelators on the stability of frozen stored mechanically deboned flounder meat from racks after filleting
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 759
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- Publication type:
- Article
Effect of type of bean, soak time, canning media and storage time onquality attributes and nutritional value of canned dry beans
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 795
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- Article
Effect of thermocouple wire size on the cooking times of meat samples
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 845
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- Article
Effect of temperature deviation on process sterilization value with continuous agitating retorts
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 775
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- Article
Effect of sprout inhibition of the lipid composition of potatoes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 618
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- Article
Effect of spray sanitation treatment and gaseous atmospheres on the stability of prepackaged fresh beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 744, doi. 10.1111/j.1365-2621.1977.tb12593.x
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- Article
Effect of milling conditions on yields, milling time and energy requirements in a pilot scale Engelberg rice mill
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 802, doi. 10.1111/j.1365-2621.1977.tb12607.x
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- Article