Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 6

Results: 72

Zinc supplementation of a bean diet for the rat

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1671, doi. 10.1111/j.1365-2621.1977.tb08454.x

By:

Boloorforooshan, M.;
Markakis, P.

Publication type:

Article

Use of mechanically deboned meat in ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1496

By:

Smith, G. C.;
Kotula, A. W.;
Stround, J.;
Cross, H. R.;
Nolan, T. W.;
Carpenter, Z. L.

Publication type:

Article

The 30,000-dalton component of tender bovine longissimus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1627

By:

Parrish, Jr., F. C.;
MacBride, M. A.

Publication type:

Article

Textural and mechanical shaping characteristics of comminuted shrimp-binding matrix agent compositions

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1522

By:

Sander, E. H.;
Soo, H. M.

Publication type:

Article

Systems for centralized prepackaging pork loin chops

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1513

By:

Carpenter, Z. L.;
Smith, G. C.

Publication type:

Article

Studies on the gelation of egg yolk and plasma upon freezing and thawing

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1977.tb08450.x

By:

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

Publication type:

Article

Studies on the cooking rate equations of rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1545, doi. 10.1111/j.1365-2621.1977.tb08421.x

By:

Suzuki, K.;
Hosaka, H.;
Aki, M.;
Kubota, K.

Publication type:

Article

Storage of cooked rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1439, doi. 10.1111/j.1365-2621.1977.tb08394.x

By:

Mitsuda, H.;
Nakajima, K.

Publication type:

Article

Specificity and sensitivity of seven histamine detection methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1584, doi. 10.1111/j.1365-2621.1977.tb08431.x

By:

Lieber, E. R.;
Taylor, S. L.

Publication type:

Article

Sorghum tortillas: Process and product attributes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1435, doi. 10.1111/j.1365-2621.1977.tb08393.x

By:

Rizley, N. F.;
Suter, D. A.

Publication type:

Article

Simultaneous production of penicillic acid and patulin by A. pericillium species isolated from cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1654, doi. 10.1111/j.1365-2621.1977.tb08449.x

By:

Olivigni, F. J.;
Bullerman, L. B.

Publication type:

Article

Recovery of lactose from aqueous solutions: Precipitation with calcium choride and sodium hydroxide

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1484

By:

Bernhard, R. A.;
Olano, A.;
Nickerson, T. A.

Publication type:

Article

Recovery of lactose from aqueous solutions: Precipitation in the presence of calcium hydroxide and ammonium chloride additions

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1481

By:

Bernhard, R. A.;
Olano, A.;
Nickerson, T. A.

Publication type:

Article

Recovery of bacterial endospores from a metal surface after treatment with hydrogen peroxide

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1600, doi. 10.1111/j.1365-2621.1977.tb08436.x

By:

Neal, N. D.;
Walker, H. W.

Publication type:

Article

Quantitative determination of -lactalbumin and {beta}-lactoglobulin in whey protein fractions and of whey protein concentrate in frankfurters using an electroimmunoassay

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1611, doi. 10.1111/j.1365-2621.1977.tb08439.x

By:

Dougherty, T. M.

Publication type:

Article

Producing boneless dry-cured hams with different ammounts of curing ingredients

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1487, doi. 10.1111/j.1365-2621.1977.tb08406.x

By:

Kemp, J. D.;
Fox, J. D.

Publication type:

Article

Preparation and properties of acid-solubilized wheat flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1594

By:

Lee, G.;
Nakai, S.;
Lam, A. S. M.;
Fung, C. P.;
Fong, A. S.

Publication type:

Article

Potato protein as partial replacement of wheat flour in bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1425, doi. 10.1111/j.1365-2621.1977.tb08390.x

By:

Knorr, D.

Publication type:

Article

Physical properties of protein preparations related to their functional characteristics in comminuted meat systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1615

By:

Toledo, R. T.;
Torgersen, H.

Publication type:

Article

Performance of defatted peanut, soybean and field pea meals as extenders in ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1492, doi. 10.1111/j.1365-2621.1977.tb08408.x

By:

McWatters, K. H.

Publication type:

Article

Parameters affecting meat protein extraction and interpretation of model system data for meat emulsion formation

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1606

By:

Simon, S.;
Meiburg, D. E.;
Gillett, T. A.;
Brown, C. L.

Publication type:

Article

Packaging systems for transport and storage of lamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1517, doi. 10.1111/j.1365-2621.1977.tb08415.x

By:

Tatum, J. D.;
Carpenter, Z. L.;
Smith, G. C.

Publication type:

Article

Mono-disaccharide analysis of confectionery products by high pressure liquid chromatography especially relating to precolumns and other suggestions for contending with contaminants

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1590, doi. 10.1111/j.1365-2621.1977.tb08433.x

By:

Timbie, D. J.;
Keeney, P. G.

Publication type:

Article

Lipid oxidation in Spanish peanuts: The effect of moist heat treatment

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1457

By:

Malphrus, R. K.;
Mitchell, Jr., J. H.

Publication type:

Article

Iron bioavailability of hand-deboned and mechanically- deboned beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1630

By:

Anderson, B. R.;
Gillett, T. A.;
Mahoney, A. W.;
Hendricks, D. G.

Publication type:

Article

Interaction of pyridoxal and pyridoxal phosphate with peptides in a model food system during thermal processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1554

By:

Kirk, J. R.;
Gregory, F.

Publication type:

Article

Initial losses of available lysine model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1540

By:

Thompson, D. R.;
Reineccius, G. A.;
Wolf, J. C.

Publication type:

Article

Infulence of pH and NaCl on the growth of yeasts isolated from high acid food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1552, doi. 10.1111/j.1365-2621.1977.tb08423.x

By:

Smittle, R. B.

Publication type:

Article

In vitro hydrogen ion binding by cereals

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1675

By:

Mahalanabis, D.;
Agarwal, S. K.;
Jalan, K. N.;
Moulik, S. P.;
Chakraborty, M. L.;
Chattoraj, D. K.;
Maitra, T. K.

Publication type:

Article

Identification of the major volatile components of cooked beets

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1592

By:

Kolor, M. G.;
Maing, I. Y.;
Parliment, T. H.

Publication type:

Article

Hemicellulose-b from commercial pineapple juice underflow

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1451

By:

Moy, J. H.;
Chan, J. K. C.

Publication type:

Article

Forces involved in penetration tests of chewing gum

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1680

By:

Rose, A. F.;
Talmage, J. M.

Publication type:

Article

Firmness of canned carrots and red beets during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1674, doi. 10.1111/j.1365-2621.1977.tb08456.x

By:

Shannon, S.;
Bourne, M. C.;
Rao, M. A.

Publication type:

Article

Factors affecting lipase production by Penicillium chrysogenum

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1677

By:

Elias, J.;
Sannabhadti, S. S.;
Chander, H.;
Ranganathan, B.

Publication type:

Article

Extending shelf-life of fresh soybean curds by in-package microwave treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1448, doi. 10.1111/j.1365-2621.1977.tb08396.x

By:

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

Publication type:

Article

Evaluation of some natural and synthetic phenolic antioxidants in linoleic acid monolayers on silica

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1533, doi. 10.1111/j.1365-2621.1977.tb08418.x

By:

Porter, W. L.;
Levasseur, L. A.;
Henick, A. S.

Publication type:

Article

Emulsification, foaming and protein solubility properties of defatted soybean, peanut, field pea and pecan flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1444

By:

Cherry, J. P.;
McWatters, K. H.

Publication type:

Article

Electron affinity gas chromatographic determination of beta-nitropropionic acid as its pentafluorobenzyl derivative in cheeses and mold filtrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1650, doi. 10.1111/j.1365-2621.1977.tb08448.x

By:

Gilbert, M.;
Lisk, D. J.;
Kosikowski, F. V.;
Henion, J. D.;
Maylin, G. A.;
Penel, A.

Publication type:

Article

Effects of sodium nitrate and sodium nitrite additions and irradiatition processing variables on the color and acceptability of corned beef briskets

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1506

By:

Cohen, J. S.;
Wierbicki, E.;
Shults, G. W.;
Howker, J. J.

Publication type:

Article

Effects of particle size of wheat bran lipid metabolism in cholesterol-fed rats

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1587

By:

Loewe, R. J.;
Ranhotra, G. S.;
Puyat, L. V.

Publication type:

Article

Effects of chilling temperature on postmortem changes, microbial load, and tenderness in beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1500, doi. 10.1111/j.1365-2621.1977.tb08410.x

By:

Glover, E. E.;
Judge, M. D.;
Sweat, V. E.;
Aberle, E. D.;
Babel, F. J.

Publication type:

Article

Effects of Ca++ on changes in myofibrillar proteins of bovine skeletal muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1621

By:

Parrish, Jr., F. C.;
Cheng, C. S.

Publication type:

Article

Effect of white bread in nutritionally adequate diets on iron utilization by anemic rats

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1672

By:

Shewfelt, A. L.;
Miller, J.

Publication type:

Article

Effect of nitrite and erythorbate on recovery of Clostridium perfringens spores in cured pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1678

By:

Kemp, J. D.;
Langlois, B. R.;
Sauter, E. A.

Publication type:

Article

Effect of germination on hemagglutinating activity of pea and bean seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1666, doi. 10.1111/j.1365-2621.1977.tb08451.x

By:

Chen, L. H.;
Pan, S.H.;
Thacker, R. R.

Publication type:

Article

Effect of exposure of meat and poultry to chlorinated water on the retention of chlorinated compounds and water

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1504

By:

Lawrence, G. A.;
Cunningham, H. M.

Publication type:

Article

Effect of brine depth on physical properties of brine stock cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1464

By:

Monroe, R. J.;
Fleming, H. P.;
Thompson, R. L.;
Bell, T. A.

Publication type:

Article

Effect of baking methods on the fatty acid composition of potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1669, doi. 10.1111/j.1365-2621.1977.tb08453.x

By:

Maga, J. A.;
Cohen, M.;
Twomey, J. A.

Publication type:

Article

Drum drying for the improved production of instant tortilla flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1432

By:

Bressani, R.;
Molina, M. R.;
Letona, M.

Publication type:

Article

Distribution of sodium nitrite in adipose tissue during curing

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1637

By:

Cassens, R. G.;
Woolford, G.;
Goutefongea, R.

Publication type:

Article