Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 1

Results: 74

Mathematical approach for the determination of dyes concentration inmixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 121

By:

Mizrahi, S.;
Kopelman, I. J.;
Saguy, I.

Publication type:

Article

Determination of the potential for mycotoxin contamination of pasta products

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 228

By:

Anderson, P. W.;
Stoloff, L.;
Aldridge, J. G.;
Trucksess, M.;
Glabe, E. F.

Publication type:

Article

Acceleration of lipid oxidation in frozen mackerel fillet by pretreatment with microwave heating

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 38

By:

Ackman, R. G.;
Linke, B. A.;
Ke, P. J.

Publication type:

Article

A simplified method for histamine analysis of foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 247, doi. 10.1111/j.1365-2621.1978.tb09783.x

By:

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

Publication type:

Article

Yield and comparison of nutritive and energy values, fatty acid and cholesterol content of raw and cooked chitterlings

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 182, doi. 10.1111/j.1365-2621.1978.tb09765.x

By:

Vaughn, M. W.;
Forster, B. W.;
Wallace, D. P.

Publication type:

Article

Wettability and surface pressure of myoglobin treated with acetone

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 27

By:

Hagerdal, B.;
Lofqvist, B.

Publication type:

Article

Viscometric behavior of guava purees and concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 272, doi. 10.1111/j.1365-2621.1978.tb09791.x

By:

Brekke, J. E.;
De Aquino, C. R. N.;
Myers, A. L.

Publication type:

Article

Use of a macerating pectic enzyme in apple nectar processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 260, doi. 10.1111/j.1365-2621.1978.tb09787.x

By:

Struebi, P.;
Neukom, H.;
Escher, R. E.

Publication type:

Article

Transportation and color maintenance of hanging beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 168

By:

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

Publication type:

Article

Survival of clostridium sporogenes PO 3679 in home-canned tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 222

By:

Harris, N. D.;
Gould, W. A.;
Savani, J.

Publication type:

Article

Study on casein degradation by gamma-radiation induced mutant of lactobacillus bulgaricus

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 278, doi. 10.1111/j.1365-2621.1978.tb09794.x

By:

Singh, J.;
Ranganathan, B.;
Kuila, R. K.

Publication type:

Article

Studies on wheat starch and wheat flour model paste systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 52

By:

Fletcher, S. W., III;
Rha, C. K.;
Olkku, J.

Publication type:

Article

Structure and chemical composition of cranberry cell wall material

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 112, doi. 10.1111/j.1365-2621.1978.tb09747.x

By:

Holmes, A. B.;
Rha, C. K.

Publication type:

Article

Stability of myoglobin to acetone treatment characterized by differential scanning calorimetry and resolubility in water

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 22

By:

Hagerdal, B.

Publication type:

Article

Sensory properties of the aroma of beef cooked conventionally and bymicrowave radiation

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 145

By:

MacLeod, G.;
Coppock, B. M.

Publication type:

Article

Sensory evaluations on tangerine-grapefruit juice blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 267

By:

Shaw, P. E.;
Wagner, Jr., C. J.

Publication type:

Article

Sensory and selected textural properties of pasta fortified with plant proteins and whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 231, doi. 10.1111/j.1365-2621.1978.tb09779.x

By:

Hanna, M. A.;
Thayer, K. W.;
Satterlee, L. D.

Publication type:

Article

Sedative activity of celery oil constituents

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 143

By:

Kim, In-Suk;
Bjeldanes, L. F.

Publication type:

Article

Role of pectinesterase and polygalacturonase in the formation of woolliness in peaches

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 264, doi. 10.1111/j.1365-2621.1978.tb09788.x

By:

Buescher, R. W.;
Furmanski, R. J.

Publication type:

Article

Relationship of selected beef carcass traits with meat palatability

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 152

By:

Mandigo, R. W.;
Smith, G. M.;
Crouse, J. D.

Publication type:

Article

Quantitative assay of specific proteolytic activity in food protein hydrolyzates by single radial immunodiffusion

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 141

By:

Adler-Nissen, J.;
Schiff, H. E.

Publication type:

Article

Proteolytic enzymes and the functionality of chicken egg albumen

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 279

By:

Baker, R. C.;
Regenstein, J. M.;
Grunden, L. P.

Publication type:

Article

Production of corn and legume malts for use in home fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 205

By:

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

Publication type:

Article

Press/cleave portioning and mechanical tenderization of beef top loins as affected by nutritional regime and biological type

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 165

By:

Caporaso, F.;
Smith, G. M.;
Campbell, J. F.;
Neer, K. L.;
Mandigo, R. W.

Publication type:

Article

Postmortem biochemical changes in muscle properties in surf clam (Spisula solidissima)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 35, doi. 10.1111/j.1365-2621.1978.tb09730.x

By:

Lee, Y. B.;
Hagberg, E. C.;
Rickansrud, D. A.;
Forsythe, R. H.

Publication type:

Article

Physiochemical assessment of short term changes in the quality characteristics of stored instant navy bean powder

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 89

By:

Dugan, Jr., L. R.;
Love, M. H.

Publication type:

Article

Pectin content of lime and lemon peel as extracted by nitric acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 72

By:

Crandall, P. G.;
Rouse, A. H.

Publication type:

Article

Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 41

By:

Pangborn, R. M.;
Larson-Powers, N.

Publication type:

Article

On the application of Fick's law for the kinetic analysis of air drying of foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 236

By:

Chirife, J.;
Vaccarezza, L. M.

Publication type:

Article

Nutritional and sensory evaluation of mixtures of soybean (Glycine max, L.) and common bean (Phaseolus vulgaris, L.) for direct use as human food

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 208

By:

Hartman, L.;
Garruti, R. S.;
Moraes, M. A. C.;
Sgarbieri, V. C.

Publication type:

Article

Nitrosamine formation in home-cooked bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 276

By:

Pensabene, J. W.;
Piotrowski, E. G.;
Wasserman, A. E.

Publication type:

Article

Microstructure of soybean protein aggregates and its relation to thephysical and textural properties of the curd

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 79

By:

Rha, C. K.;
Lee, C. H.

Publication type:

Article

Microbiological evaluation of ground beef containing mechanically deboned beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 158

By:

Cross, H. R.;
Pierson, C. J.;
Kotula, A. W.;
Emswiller, B. S.

Publication type:

Article

Limitations of lead actate for separation of methanethiol and hydrogen sulfide from food systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 139

By:

MacNeil, J. H.;
Farbood, M. I.

Publication type:

Article

Leucoanthocyanidin oxidation in kernel quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 128, doi. 10.1111/j.1365-2621.1978.tb09751.x

By:

Senter, S. D.;
Forbus, Jr., W. R.;
Smit, C. J. B.

Publication type:

Article

Interaction of metal ions with lactose

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 93

By:

Bernhard, R. A.;
Nickerson, T. A.;
Swartz, M. L.

Publication type:

Article

Influence of tumbing and sodium tripolyphosphate on salt and nitritedistribution in porcine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 190

By:

Cahill, V. R.;
Ockerman, H. W.;
Plimpton, R. F.;
Krause, R. J.

Publication type:

Article

Influence of thermal processing and cooking methods on naturally occurring residues of DDT and its metabolites in beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 172, doi. 10.1111/j.1365-2621.1978.tb09762.x

By:

Lane, L. G.;
Ammerman, G. R.;
Lane, R. H.

Publication type:

Article

Influence of animal age on the mechanical properties of restrained heat-treated collagenous tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 178

By:

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

Publication type:

Article

Improvement in the oxidative stability of pork by dietary supplementation of swine rations

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 193

By:

Wellington, G. H.;
Pond, W. G.;
Tsai, T. C.

Publication type:

Article

Identification of starch and protein components of green banana tissue by scanning electron microscopy and using selective stain for X-ray fluorescent microanalysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 116

By:

Greenhut, V. A.;
Medina, M. B.;
Lachance, P. A.

Publication type:

Article

Host-paste viscostity and alpha-amylase susceptibility of hard red winter wheat flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 60

By:

Pomeranz, Y.;
Mathewson, P. R.

Publication type:

Article

Heating effects on bovine semitendinosus: Shear, muscle fiber measurements, and cooking losses

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 10

By:

Goertz, G. E.;
Penfield, M. P.;
Hearne, L. E.

Publication type:

Article

Heating effects on bovine semitendinosus: Phase contrast microscopy and scanning electron microscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 13

By:

Penfield, M. P.;
Goertz, G. E.;
Hearne, L. E.

Publication type:

Article

Fructose-saccharin and xylitol-saccharin syngergism

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 251

By:

Koivistoinen, P.;
Ratilainen, A.;
Kurkela, R.;
Hyvonon, L.

Publication type:

Article

Fluorine content of teas consumed in Iran

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 274

By:

Ahmadi, N.;
Farsam, H.

Publication type:

Article

Finite element analysis of freezing processes in food-stuffs

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 239

By:

Comini, G.;
Del Guidice, S.;
Rebellato, L.

Publication type:

Article

Factors affecting oxygen uptake in model systems used for investigating lipid peroxidation in meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 6, doi. 10.1111/j.1365-2621.1978.tb09723.x

By:

Rhee, K. S.

Publication type:

Article

Extrusion and roll-cooking of corn-soy-whey mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 225

By:

Kosikowski, F. V.;
Aguilera, J. M.

Publication type:

Article

Evaluation of products made from citrus processing plant grading line rejects

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 257

By:

Kesterson, J. W.;
Braddock, R. J.

Publication type:

Article