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

By:

Collins, J. L.;
Falasinnu, G. A.

Publication type:

Article

Volatile components of crude palm oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 645, doi. 10.1111/j.1365-2621.1977.tb12568.x

By:

Dirinck, P.;
Schamp, N.;
Schreyen, L.;
De Schoenmacker, L.;
Wychuyse, F.

Publication type:

Article

Viscoelastic and histological properties of grape skins

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 632, doi. 10.1111/j.1365-2621.1977.tb12565.x

By:

Hankinson, B.;
Rao, V. N. M.;
Smit, C. J. B.

Publication type:

Article

Utilization of whole undefatted glandless cottonseed kernels and soybeans to protein-fortify corn tortillas

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 790

By:

Cater, C. M.;
Green, J. R.;
Lawhon, J. T.;
Mattil, K. F.

Publication type:

Article

Use of Tetrahymena pyriformis W to evaluate protein quality of leaf protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 674, doi. 10.1111/j.1365-2621.1977.tb12576.x

By:

Smith, E. B.;
Pena, P. M.

Publication type:

Article

Use of a rapid muscle protein solubility technique to predict beef muscle yield as a function of time, temperature, salt and phosphate

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 590

By:

Thompson, D. R.;
Nelson, D. A.;
Addis, P. B.;
Hwang, P. T.;
Rosenau, J. R.

Publication type:

Article

Twenty-four hour methods for bacteriological analyses in frozen raw breaded shrimp processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 750

By:

Novak, A. F.;
Grodner, R. M.;
Godwin, G. J.

Publication type:

Article

Total energy to produce food servings as a function of processing and marketing models

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 768

By:

Standing, C. N.;
Chapman, P. A.;
Olabode, H. A.

Publication type:

Article

The role of the specimen dimensions in uniaxial compression of food materials

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 649, doi. 10.1111/j.1365-2621.1977.tb12569.x

By:

Peleg, M.

Publication type:

Article

The microflora of unpasteurized and pasteurized crabmeat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 597

By:

Pierson, M. D.;
Van Tassell, K. R.;
Ward, D. R.

Publication type:

Article

The fate of sodium nitrite in bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 586, doi. 10.1111/j.1365-2621.1977.tb12555.x

By:

Woolford, G.;
Cassens, R. G.

Publication type:

Article

Tautomeric equilibria of D-glucose and D-fructose: Polarimetric measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 652

By:

Hyvonen, L.;
Koivistoinen, P.;
Varo, P.

Publication type:

Article

Tautomeric equilibria of D-glucose and D-fructose: NMR spectrometricmeasurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 657

By:

Koivistoinen, P.;
Hyvonen, L.;
Varo, P.

Publication type:

Article

Tautomeric equilibria of D-glucose and D-fructose: Gas-liquid chromatographic measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 654

By:

Koivistoinen, P.;
Hyvonen, L.;
Varo, P.

Publication type:

Article

Sensory comparison of aroma precursors in marine and terestrial animals

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 843

By:

Lillard, D. A.;
Edmunds, W. J.

Publication type:

Article

Salt deprivation and low temperature sensitivity of Vibrio parahaemolyticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 689, doi. 10.1111/j.1365-2621.1977.tb12580.x

By:

Gray, R. J. H.;
Muir, A. M.

Publication type:

Article

Ripening of processing apples with postharvest ethephon

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 629

By:

Acree, T. E.;
Chase, B. R.;
Massey, Jr., L. M.

Publication type:

Article

Rheology of milk gels formed by milk-clotting enzymes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 669

By:

Bottazzi, V.;
Olson, N. F.

Publication type:

Article

Relationship between composition, stability and rheological properties of raw comminuted meat batters

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 725

By:

Brown, D.;
Cabot, J.;
Toledo, R.

Publication type:

Article

Rapid identification of Salmonella and related foodborne bacteria byfive biochemical multitest systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 677

By:

Andrews, W. H.;
Romero, A.;
Poelma, P. L.

Publication type:

Article

Radiometric analysis of frozen concentrated orange juice for total viable microorganisms

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 636, doi. 10.1111/j.1365-2621.1977.tb12566.x

By:

Hatcher, W. S.;
DiBenedetto, S.;
Murdock, D. I.;
Taylor, L. E.

Publication type:

Article

Proximate composition, respiration rates and fungi growth of dry beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 799, doi. 10.1111/j.1365-2621.1977.tb12606.x

By:

Swanson, B. G.;
Montoure, J. E.;
Peterson, S. G.;
O'Bannon, S. L.;
McCurdy, A. R.

Publication type:

Article

Prediction of beef quality by three grading systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 711, doi. 10.1111/j.1365-2621.1977.tb12585.x

By:

Garcia-De-Siles, J. L.;
Wilson, L. L.;
Ziegler, J. H.

Publication type:

Article

Oligosaccharides-released during hydration of textured soy as determined by high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 666

By:

Smith, O. B.;
Liang, Y. T.;
Wetzel, D. L.;
Tweeten, T. N.;
Seib, P. A.;
Havel, E.

Publication type:

Article

Lipoxygenase from tomato fruit: Partial purification and study of some properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 625, doi. 10.1111/j.1365-2621.1977.tb12563.x

By:

Bonnet, J.;
Crouzet, J.

Publication type:

Article

Myoglobin oxidation in ground beef: Mechanistic studies

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 571, doi. 10.1111/j.1365-2621.1977.tb12552.x

By:

Govindarajan, S.;
Kotula, A. W.;
Hultin, H. O.

Publication type:

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

By:

Cox, R. J.;
Eitenmiller, R. R.;
Powers, J. J.

Publication type:

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

By:

Lee, B. B.;
Kraft, A. A.

Publication type:

Article

Maintenance of beef tenderness by inhibition of rigor mortis

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 583

By:

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

Publication type:

Article

Objective determination of canned tuna quality: Identification of ethanol as a potentially useful index

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 755, doi. 10.1111/j.1365-2621.1977.tb12596.x

By:

Lerke, P. A.;
Huck, R. W.

Publication type:

Article

Kinetics and computer simulation of ascorbic acid stability of tomato juice as functions of temperature, pH and metal catalyst

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 640, doi. 10.1111/j.1365-2621.1977.tb12567.x

By:

Lee, Y. C.;
Kirk, J. R.;
Heldman, D. R.;
Bedford, C. L.

Publication type:

Article

Inhibition of wound induced glycoalkaloid formation in potato tubers(Solanum tuberosum L.) by isopropyl-N-(3-chlorophenyl)-carbamate

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 622

By:

Salunkhe, D. K.;
Wu, M. T.

Publication type:

Article

Influence of residual amylose on floccing of granulated cane sugar

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 834

By:

Novak, A. F.;
Liuzzo, J. A.;
Hsu, H. W.

Publication type:

Article

Influence of heat treatment on the quality of vegetables: Changes invisual green color

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 778, doi. 10.1111/j.1365-2621.1977.tb12601.x

By:

Hayakawa, K.;
Timbers, G. E.

Publication type:

Article

Influence of added soy protein on electrophoretic patterns of the water-soluble proteins of cooked beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 731, doi. 10.1111/j.1365-2621.1977.tb12590.x

By:

Kotula, A. W.;
Rough, D. K.

Publication type:

Article

Hydrogen sulfide production by heating tuna meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 601, doi. 10.1111/j.1365-2621.1977.tb12558.x

By:

Khayat, A.

Publication type:

Article

Histochemical and histological characteristics of bovine muscles from four quality groups

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 578

By:

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

Publication type:

Article

Flour from germinated soybeans in high-protein bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 824, doi. 10.1111/j.1365-2621.1977.tb12613.x

By:

Pomeranz, Y.;
Finney, K. F.;
Shogren, M. D.

Publication type:

Article

Functional and storage properties of cowpea powder-wheat flour blends in breadmaking

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 828

By:

Potter, N. N.;
Okaka, J. C.

Publication type:

Article

Factors affecting the quality of freeze-dried compressed spinach

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 782

By:

Smith, M. C.;
Wisakowsky, E. E.;
Burns, E. E.

Publication type:

Article

Evaluation of browning potential in avocado mesocarp

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 853, doi. 10.1111/j.1365-2621.1977.tb12622.x

By:

Golan, A.;
Sadovski, A. Y.;
Kahn, Varda

Publication type:

Article

Effects of stage of maturity on protein fractions of sweet corn cultivars

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 851

By:

Mitchell, H. L.;
Greig, J. K.;
Pukrushpan, T.

Publication type:

Article

Effects of salt, sodium tripolyphosphate and frozen storage time on properties of a flaked, cured pork product

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 738

By:

Mandigo, R. W.;
Neer, K. L.

Publication type:

Article

Effects of antioxidants and chelators on the stability of frozen stored mechanically deboned flounder meat from racks after filleting

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 759

By:

Regenstein, J. M.;
Baker, R. C.;
Steinkraus, K. H.;
Moledina, K. H.

Publication type:

Article

Effect of type of bean, soak time, canning media and storage time onquality attributes and nutritional value of canned dry beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 795

By:

Sistrunk, W. A.;
Nordstrom, C. L.

Publication type:

Article

Effect of thermocouple wire size on the cooking times of meat samples

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 845

By:

Dutson, T. R.;
Hostetler, R. L.

Publication type:

Article

Effect of temperature deviation on process sterilization value with continuous agitating retorts

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 775

By:

Hill, R. C.;
Houtzer, R. L.

Publication type:

Article

Effect of sprout inhibition of the lipid composition of potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 618

By:

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

Publication type:

Article

Effect of spray sanitation treatment and gaseous atmospheres on the stability of prepackaged fresh beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 744, doi. 10.1111/j.1365-2621.1977.tb12593.x

By:

Bala, K.;
Stringer, W. C.;
Naumann, H. D.

Publication type:

Article

Effect of milling conditions on yields, milling time and energy requirements in a pilot scale Engelberg rice mill

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 802, doi. 10.1111/j.1365-2621.1977.tb12607.x

By:

Roberts, R. L.;
Wasserman, T.

Publication type:

Article