Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 5

Results: 70

Quest for viruses associated with our food supply

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1253

By:

Cliver, D. O.;
Kostenbader, Jr., K. D.

Publication type:

Article

Quantitative analysis of vitamin A in cereal products by high speed liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1376

By:

Kirk, J. R.;
Dennison, D. B.

Publication type:

Article

Protein concentrates from wheat shorts, rice bran, and soy flour by extraction with cheese wheys

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1365

By:

Saunders, R. M.;
Kohler, G. O.;
Lindsay, G. W.

Publication type:

Article

Extraction of gossypol and oligosaccharides from oil-seed meals

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1218, doi. 10.1111/j.1365-2621.1977.tb14463.x

By:

Canella, M.;
Sodini, G.

Publication type:

Article

Use of spray lecithin for control of greening and glycoalkaloid formation of potato tubers

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1413

By:

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

Publication type:

Article

Unit operations for generation of intact or unit kernels of sweet corn

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1290

By:

Krochta, J. M.;
Lazar, M. E.;
Farkas, D. F.;
Robertson, G. H.;
Galinat, W. C.

Publication type:

Article

Ultrastructural changes during autolysis of red and white porcine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1185

By:

Pearson, A. M.;
Hooper, G. R.;
Abbott, M. T.;
Price, J. F.

Publication type:

Article

Toxicological study of patulin in monkeys

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1229

By:

Swanson, B. G.;
Branen, A. L.;
Garza, H. C.

Publication type:

Article

The poly-protein process: A new method for obtaining leaf protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1401, doi. 10.1111/j.1365-2621.1977.tb14508.x

By:

Anelli, G.;
Fiorentini, R.;
Galoppini, C.;
Massignan, L.

Publication type:

Article

Testing two models for the temperature dependence of the heat inactivation rate of Bacillus stearothermophilus spores

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1251

By:

Harnulv, B. G.;
Zachrisson, T.;
Jonsson, U.;
Snygg, B. G.

Publication type:

Article

Temperature dependence of hydration rate and effect of hydration on the cooking rate of dry legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1299

By:

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

Publication type:

Article

Storage stability of wheat based foods--A review

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1143

By:

Bean, M. M.;
Fellers, D. A.

Publication type:

Article

Storage stability of peanut-based foods--A review

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1148

By:

Young, C. T.;
Shewfelt, A. L.

Publication type:

Article

Stimulation of Bacillus cereus growth by protein in cooked rice combinations

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1232, doi. 10.1111/j.1365-2621.1977.tb14468.x

By:

Morita, T. N.;
Woodburn, M. J.

Publication type:

Article

Starch gelatinization in cooked spaghetti

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1304

By:

Donnelly, B. J.;
Grzybowski, R. A.

Publication type:

Article

Skim milk concentration for cheesemaking by alternative ultrafiltration procedures

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1359

By:

Kosikowski, F. V.;
Covacevich, H. R.

Publication type:

Article

Recovery of formaldehyde from mechanically deboned turkey meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1168, doi. 10.1111/j.1365-2621.1977.tb14452.x

By:

Andrews, S. J.;
Mendenhall, V. T.;
Ponce, C. G.

Publication type:

Article

Cream cheese by ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1362

By:

Covacevich, H. R.;
Kosikowski, F. V.

Publication type:

Article

Quantitative determination of sorbic acid and sodium benzoate in citrus juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1220

By:

Petrus, D. R.;
Bennett, M. C.

Publication type:

Article

Protein isolate from high-protein oats: preparation, composition andproperties

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1383

By:

Sexson, K. R.;
Inglett, G. E.;
Wu, Y. V.;
Cluskey, J. E.

Publication type:

Article

Production and stability of aflatoxin, penicillic acid and patulin in several substrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1222

By:

Bullerman, L. B.;
Lieu, F. Y.

Publication type:

Article

Processing effect on proximate composition and mineral content of meats of blue mussels (Mytilus edulis)

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1153

By:

Carpenter, P. N.;
Slabyj, B. M.

Publication type:

Article

On the evaluation of B.E.T. constants from the B.E.T. isotherm equation

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1387

By:

Chirife, J.;
Iglesias, H. A.;
Boquet, R.

Publication type:

Article

Mineral and water-soluble vitamin content of rabbit-eye blueberries

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1311, doi. 10.1111/j.1365-2621.1977.tb14485.x

By:

Eitenmiller, R. R.;
Smit, C. J. B.;
Kuhl, R. F.

Publication type:

Article

Microstructure of egg yolk

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1193

By:

Powrie, W. D.;
Chang, C. M.;
Fennema, O.

Publication type:

Article

Microbial quality of frozen comminuted turkey meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1344

By:

Fowler, J. L.;
Fruin, J. T.;
Guthertz, L. S.;
Okoluk, R. L.

Publication type:

Article

Maximum-likelihood estimation of 12D for inoculated packs

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1264, doi. 10.1111/j.1365-2621.1977.tb14475.x

By:

Ross, Jr., E. W.

Publication type:

Article

Low temperature air drying of carrot cubes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1294

By:

Kirby-Smith, M.;
MacNeil, J. H.;
Chen, Y. S.;
Schmidt, F. W.

Publication type:

Article

Limitation of spirit blue agar for detection of lipolytic microorganisms in egg products

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1402, doi. 10.1111/j.1365-2621.1977.tb14509.x

By:

Paul, M. E.;
Potter, N. N.

Publication type:

Article

Light and scanning electron microscope studies on dry beans: Intracellular gelatinization of starch in cotyledons of large lima beans (Phaseolus lunatus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1208

By:

Jones, F. T.;
Hahn, D. M.;
Akhavan, I.;
Rockland, L. B.

Publication type:

Article

Light and scanning electron microscope studies on dry beans: Extracellular gelatinization of lima bean starch in water and a mixed salt solution

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1204, doi. 10.1111/j.1365-2621.1977.tb14460.x

By:

Rockland, L. B.;
Jones, F. T.;
Hahn, D. M.

Publication type:

Article

Factors affecting the storage stability of shredded lettuce

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1319

By:

Stafford, A. E.;
King, A. D., Jr.;
Huxsoll, C. C.;
Bolin, H. R.

Publication type:

Article

Influence of heat treatment on the quality of vegetables: Organoleptic quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1286, doi. 10.1111/j.1365-2621.1977.tb14479.x

By:

Hayakawa, K.;
Timbers, G. E.;
Stier, E. F.

Publication type:

Article

External color as maturity index of mango

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1316

By:

Peleg, M.;
Malevski, Y.;
Silberg, M.;
Brito, L. Gomez

Publication type:

Article

Evaluation of the protein quality of single-cell protein produced from mesquite

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1247, doi. 10.1111/j.1365-2621.1977.tb14471.x

By:

Yang, S. P.;
Thayer, D. W.;
Yang, H. H.

Publication type:

Article

Control of Salmonella and extension of shelf-life of broiler carcasses with a glutaraldehyde product

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1353

By:

Bailey, J. S.;
Cox, N. A.;
Thomson, J. E.

Publication type:

Article

Evaluation of a thermal process for acidified canned muskmelon (Cucumis melo L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1306, doi. 10.1111/j.1365-2621.1977.tb14484.x

By:

Nath, N.;
Ranganna, S.

Publication type:

Article

Estimation of digestibility of meat products containing extenders

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1404

By:

Whitmore, R. A.;
Happich, M. L.;
Swift, C. E.;
Ackerman, S. A.;
Uchman, W.

Publication type:

Article

Enzymatic reduction of metmyoglobin in fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1156

By:

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

Publication type:

Article

Effects of muscle and cookery method on palatability of beef from several breeds and breed crosses

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1322

By:

Berry, B. W.;
Carpenter, Jr., J. A.;
Wheeling, M. R.

Publication type:

Article

Effects of food antioxidants on prostaglandin biosynthesis

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1243

By:

Branen, A. L.;
Boehme, M. A.

Publication type:

Article

Effect of water activity on disappearance of patulin and citrinin from grains

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1225

By:

Jarvis, G.;
Blanchfield, B. J.;
Harwig, J.

Publication type:

Article

Effect of vegetable oils on preferences for fried foodstuffs

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1380

By:

Kouwenhoven, T.;
Blauw, Y. H.;
Theunissen, T. J. J. M.

Publication type:

Article

Effect of toasting on the nutritive value of bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1370, doi. 10.1111/j.1365-2621.1977.tb14500.x

By:

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

Publication type:

Article

Effect of Pseudomonas fragi on the color of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1176, doi. 10.1111/j.1365-2621.1977.tb14454.x

By:

Bala, K.;
Marshall, R. T.;
Naumann, H. D.;
Stringer, W. C.

Publication type:

Article

Effect of oven conditions and sample treatment on water loss of dry cooked bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1325

By:

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

Publication type:

Article

Effect of heat on the {beta}-carotene content of Nigerian palm oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1414, doi. 10.1111/j.1365-2621.1977.tb14515.x

By:

Mudambi, S. R.;
Rajagopal, M. V.

Publication type:

Article

Effect of formulation variables on sensory quality of spiced luncheon loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1356, doi. 10.1111/j.1365-2621.1977.tb14496.x

By:

Carpenter, J. A.;
Hall, F. W.;
Reagan, J. O.;
Brown, D. D.

Publication type:

Article

Effect of glucose on the bacterial spoilage of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1172, doi. 10.1111/j.1365-2621.1977.tb14453.x

By:

Shelef, L. A.

Publication type:

Article

Effect of fat level and radappertization dose level on the quality of pork rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1331

By:

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

Publication type:

Article