Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 4

Results: 70

Water-holding capacity of various sources of plant fiber

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1137

By:

Hackler, L. R.;
Heller, S. N.

Publication type:

Article

Water loss rates and temperature profiles of dry cooked bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1038

By:

Gordon, J.;
Davis, H. T.;
Davis, E. A.;
Godsalve, E. W.

Publication type:

Article

Variation in inhibition of C. botulinum by nitrite in perishable canned comminuted cured meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1046

By:

Christiansen, L. N.;
Shaparis, A. B.;
Tompkin, R. B.

Publication type:

Article

Ultrastructure of carrageenan-milk sols and gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1062

By:

Allen, J. E.;
Hood, L. F.

Publication type:

Article

Thermal death time of Clostridium botulinum Type E in meat of the blue crab

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1022

By:

Kautter, D. A.;
Lilly, Jr., T.;
Lynt, R. K.;
Solomon, H. M.

Publication type:

Article

The phytase of Navy beans (Phaseolus vulgaris)

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1094

By:

Markakis, P.;
Lolas, G. M.

Publication type:

Article

The lethality-Fourier number method: Experimental verification of a model for calculating temperature profiles and lethality in conduction-heating canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 989

By:

Lund, D. B.;
Lenz, M. K.

Publication type:

Article

The lethality-Fourier number method: Experimental verification of a model for calculating average quality factor retention in conduction-heating canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 997

By:

Lund, D. B.;
Lenz, M. K.

Publication type:

Article

The lethality-Fourier number method: Confidence intervals for calculated lethality and mass-average retention of conduction-heating canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1002

By:

Lund, D. B.;
Lenz, M. K.

Publication type:

Article

Shear effects on cell viability during extrusion of semi-moist foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 906

By:

Hatch, R. T.;
Kauffman, K. B.

Publication type:

Article

Sensory attributes of commercial egg substitutes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1124

By:

Baldwin, R. E.;
Cotterill, O. J.;
Leutzinger, R. L.

Publication type:

Article

Rice by-products: Comparative extraction and precipitation of nitrogen from U.S. and Spanish bran and germ

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1088, doi. 10.1111/j.1365-2621.1977.tb12673.x

By:

Betschart, A. A.;
Saunders, R. M.;
Fong, R. Y.

Publication type:

Article

Recycling bisulfite brines used in sweet cherry processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 953, doi. 10.1111/j.1365-2621.1977.tb12644.x

By:

Panasiuk, O.;
Sapers, G. M.;
Ross, L. R.

Publication type:

Article

Purification of metmyoglobin reductase from bluefin tuna

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1013

By:

Price, R. J.;
Brown, W. D.;
Al-Shaibani, K. A.

Publication type:

Article

Protein dispersibility of spray-dried whole soybean milk base: Effect of processing variables

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 985, doi. 10.1111/j.1365-2621.1977.tb12651.x

By:

Aminlari, M.;
Nelson, A. I.;
Ferrier, L. K.

Publication type:

Article

Production, nutritional value and baking quality of soy-egg flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 964

By:

Nelson, A. I.;
Erdman, Jr., J. W.;
O'Connor, M. P.;
Solomon, L. W.;
Weingartner, K. E.

Publication type:

Article

Processing and quality characteristics of Muscadine grapes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 935, doi. 10.1111/j.1365-2621.1977.tb12641.x

By:

Flora, L. F.

Publication type:

Article

Pressure-heat treatment of post-rigor muscle: objective-subjective measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 857

By:

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

Publication type:

Article

Preparation of rapeseed protein isolates: A study of the distribution of carbohydrates in the preparation of rapeseed protein isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1114

By:

Aman, P.;
Gillberg, L.

Publication type:

Article

Phytic acid and mineral compositions of tritcales

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1077

By:

Reddy, N. R.;
Singh, B.

Publication type:

Article

Phytate: Removal from whole dry beans by enzymatic hydrolysis and diffusion

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1098

By:

Burr, H. K.;
Chang, R.;
Schwimmer, S.

Publication type:

Article

Physical, chemical and sensory evaluations of frozen-stored deboned (minced) fish flesh

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 900

By:

Yamamoto, M.;
Nakayama, T.

Publication type:

Article

Palatability and cooking characteristics of mechanically tenderized beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 871, doi. 10.1111/j.1365-2621.1977.tb12626.x

By:

Glover, E. E.;
Johnson, H. R.;
Forrest, J. C.;
Bramblett, V. D.;
Judge, M. D.

Publication type:

Article

Nutritional quality of wheat millfeed protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 974, doi. 10.1111/j.1365-2621.1977.tb12648.x

By:

Saunders, R. M.;
Betschart, A. A.

Publication type:

Article

Natural antioxidants from rosemary and sage

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1102

By:

Huang, C. L.;
Chang, S. S.;
Ostric-Matijasevic, B.;
Hsieh, O. A. L.

Publication type:

Article

Microbiological analysis of home-canned tomatoes and green beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 931, doi. 10.1111/j.1365-2621.1977.tb12640.x

By:

Fields, M. L.;
Bradsher, M.;
Zamora, A. F.

Publication type:

Article

Measurement of lactose crystal growth by image analyzer

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1069

By:

Nickerson, T. A.;
Valle-Vega, P.

Publication type:

Article

Kinetics of pepperoni drying

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1029

By:

Smith, J. L.;
Palumbo, S. A.;
Komanowsky, M.;
Metzger, V.

Publication type:

Article

Isolation and characterization of malo-lactic bacteria from Israeli red wine

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 939

By:

Goldberg, I.;
Mateles, R. I.;
Chalfan, Y.

Publication type:

Article

Inhibition of growth and aflatoxin production by cinnamon and clove oils. Cinnamic aldehyde and eugenol

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1107, doi. 10.1111/j.1365-2621.1977.tb12677.x

By:

Bullerman, L. B.;
Lieu, F. Y.;
Seier, S. A.

Publication type:

Article

Influence of sodium erythorbate on color development, flavor and overall acceptability of frankfurters cured with reduced levels of sodium nitrite

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1120, doi. 10.1111/j.1365-2621.1977.tb12681.x

By:

Sebranek, J. G.;
Topel, D. G.;
Rust, R. E.;
Schroder, B. G.

Publication type:

Article

Influence of constraint during heating and cooling on the mechanicalproperties of collagenous tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 890

By:

Bouton, P. E.;
Harris, P. V.;
Snowden, J. McK.

Publication type:

Article

Improved chromatographic separation and fluorometric determination of Vitamin B compounds in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1073

By:

Kirk, J. R.;
Gregory, J. F.

Publication type:

Article

Heat resistance of Yersinia enterocolitica in skim milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1134

By:

Vanderzant, C.;
Hanna, M. O.;
Carpenter, Z. L.;
Stewart, J. C.

Publication type:

Article

Freezing of vegetables by direct contact with aqueous solutions of ethanol and sodium chloride

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 911

By:

Farkas, D. F.;
Cipoletti, J. C.;
Robertson, G. H.

Publication type:

Article

Fate of microorganisms during frozen storage of custard pies

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1138

By:

Farquhar, J.;
Kramer, A.

Publication type:

Article

Fortification of dry-milled sorghum with oilseed proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 969

By:

Anderson, R. A.;
Bookwalter, G. N.;
Warner, K.

Publication type:

Article

Flow characteristics of sweet potato puree as indicators of dehydrated flake quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 924, doi. 10.1111/j.1365-2621.1977.tb12638.x

By:

Gross, M. O.;
Rao, V. N. M.

Publication type:

Article

Flavor sensitivity for chloroanisoles in coagulated egg yolk

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1122, doi. 10.1111/j.1365-2621.1977.tb12682.x

By:

Frijters, J. E. R.;
Bemelmans, J. M. H.

Publication type:

Article

Flavor and textural changes in radappertized chicken as affected by irradiation temperature, NaCl and phosphate additions

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 885

By:

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

Publication type:

Article

Freeze-dried carbohydrate containing oil-in-water emulsions: Microstructure and fat distribution

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1049, doi. 10.1111/j.1365-2621.1977.tb12664.x

By:

Gejl-Hansen, F.;
Flink, J. M.

Publication type:

Article

Factor analysis applied to wine descriptors

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 944

By:

Wu, L. S.;
Bargmann, R. E.;
Powers, J. J.

Publication type:

Article

Fabrication, characterization, and modification of the texture of calcium alginate gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 976

By:

Karel, M.;
Luh, N.;
Flink, J. M.

Publication type:

Article

Examination of cider vinegar for patulin using mass spectrometry

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1117, doi. 10.1111/j.1365-2621.1977.tb12680.x

By:

Ralls, J. W.;
Lane, R. M.

Publication type:

Article

Evaluating protein quality by estimating weight gain coefficients

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1130

By:

Koong, L. J.;
Canolty, N. L.

Publication type:

Article

Enzymatic solubilization of fish protein concentrate in membrane reactors

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1016

By:

Amundson, C. H.;
Hill, Jr., C. G.;
Bhumiratana, S.

Publication type:

Article

Effects of soy proteins and their levels of incorporation on the properties of wiener-type products

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 879

By:

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

Publication type:

Article

Effects of lean meat source and levels of fat and soy protein on theproperties of wiener-type products

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 875, doi. 10.1111/j.1365-2621.1977.tb12627.x

By:

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

Publication type:

Article

Effects of cold storage environment on color of exposed lean beef surfaces

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 860

By:

Carpenter, J. A.;
Lanier, T. C.;
Toledo, R. T.

Publication type:

Article

Effect of storage conditions on chip quality of potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 927

By:

Gould, W. A.;
Hill, M. K.

Publication type:

Article