Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 2
Results: 102
Water binding by soy flours as measured by wide line NMR
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 553, doi. 10.1111/j.1365-2621.1978.tb02352.x
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- Article
Volatile constituents of jack fruit (Arthocarpus heterophyllus)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 639
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- Article
Utilization of mechanically deboned beef in cooked salami
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 307
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- Article
Use of papain immobilized on spherosil for beer chill-proofing
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 424
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- Publication type:
- Article
Thiamine, riboflavin, niacin and color retention in canned small white and garbanzo beans as affected by sulfite treatment
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 431, doi. 10.1111/j.1365-2621.1978.tb02322.x
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- Article
Thermal stability of subsidiary dyes associated with FD and C YellowNo. 6
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 521
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- Article
Storage stability of intermediate moisture food process cheese food products
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 341
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- Article
Stability of frozen ground beef containing mechanically deboned beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 281
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- Article
Soymilk: A comparison of processing methods on yields and composition
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 349, doi. 10.1111/j.1365-2621.1978.tb02303.x
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- Article
Slopes of moisture sorption isotherms of foods as a function of moisture content
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 606
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- Article
Separation of water soluble reaction products of nitrite in cured meat
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 638, doi. 10.1111/j.1365-2621.1978.tb02374.x
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- Article
Safety of home canning procedures for low-acid foods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 439
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- Article
Reversibility of nephrocytomegaly caused in rats by lysinoalanine [N?-(DL-2-amino-2-carboxy ethyl)-L-Lysine].
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 616
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- Article
Removal of oligosaccharides from soybean water extracts by ultrafiltration
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 354
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- Publication type:
- Article
Removal of carbofuran residues from strawberries by various washes and jam production
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 444, doi. 10.1111/j.1365-2621.1978.tb02325.x
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- Article
Relationship of hydroxyproline solubilized to tenderness of bovine muscle
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 464, doi. 10.1111/j.1365-2621.1978.tb02331.x
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- Article
Relation of final internal temperature to Clostridium perfringens destruction in beef loaves cooked in a crockery pot or conventional oven
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 285
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- Article
Reduction in chemical oxygen demand of ozonated sugar solutions by charcoal
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 404
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- Article
Quality and compositional characteristics of stabilized, unstabilized, and imitation peanut butter
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 370, doi. 10.1111/j.1365-2621.1978.tb02307.x
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- Article
Purification and physicochemical properties of beta>-galactossidase form <Kluyveromyes fragilis
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 584
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- Article
Production of k-casein concentrate for commercial casein
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 397
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- Article
Pressure-heat treatment of meat: Effect on connective tissue
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 301
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- Publication type:
- Article
Preparation and storage of sweet potato flakes fortified with plant protein concentrates and isolates
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 407, doi. 10.1111/j.1365-2621.1978.tb02316.x
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- Article
Porphyrins in muscle and red bone marrow of beef
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 636
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- Article
Polyphenol oxidase of d'Anjou pears (Pyrus communis L.)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 603
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- Publication type:
- Article
Phytate phosphorus and mineral changes during germination and cooking of black gram (Phaseolus mungo) seeds
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 540, doi. 10.1111/j.1365-2621.1978.tb02349.x
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- Article
Phenolic antioxidants of dried soybeans
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 556
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- Article
Oxygen effect on the degradation of ascorbic acid in a dehydrated food system
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 609
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- Publication type:
- Article
Orange juice color measurement using general purpose tristimulus colorimeters
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 428, doi. 10.1111/j.1365-2621.1978.tb02321.x
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- Article
Optimization of protein isolate production from soy flour using industrial membrane systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 361, doi. 10.1111/j.1365-2621.1978.tb02305.x
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- Article
Optimal modes of operation for microwave freeze drying of food
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 648
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- Article
On the relationship between alpha amylase and falling number in wheat
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 652
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- Publication type:
- Article
Nutritional evaluations of porcine globin using Tetramena pyriformis, strain E
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 499, doi. 10.1111/j.1365-2621.1978.tb02339.x
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- Article
Nonspecific staining of a Lactobacillus by Salmonella fluorescent antibodies
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 548
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- Article
Nongelling soy protein hydrolysate for use in concentrated fluid complex foods
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 642
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- Publication type:
- Article
Molecular weight estimate of polypeptide chains from storage proteinof glandless cottonseed
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 656
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- Publication type:
- Article
Molecular changes in the salt-soluble myofibrillar proteins of bovine muscle
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 461
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- Article
Microstructure and mechanical properties of single cell protein curd
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 625
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- Article
Methylazanthine inhibition of alfatoxin production
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 654, doi. 10.1111/j.1365-2621.1978.tb02383.x
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- Article
Meat massaging: The effects of salt, phosphate and massaging on the presence of specific skeletal muscle proteins in the exudate of a sectioned and formed ham
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 327, doi. 10.1111/j.1365-2621.1978.tb02336.x
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- Article
Meat massaging: The effects of salt, phosphate and massaging on cooking loss, binding strength and exudate composition in sectioned and formed ham
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 331
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- Publication type:
- Article
Meat massaging: Effects of salt and phosphate on the ultrastructure of cured porcine muscle
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 488
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- Publication type:
- Article
Meat massaging: Effects of salt and phosphate on the microstructure of binding junctions in sectioned and formed hams
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 493
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- Publication type:
- Article
Meat massaging: Effects of salt and phosphate on the microstructuralcomposition of the muscle exudate
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 483
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- Publication type:
- Article
Measurement of the thermo-physical properties of common cookie dough
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 380, doi. 10.1111/j.1365-2621.1978.tb02309.x
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- Article
Kinetic parameters for thermal inactivation of pantothenic acid
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 631
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- Publication type:
- Article
Kernel hardness of wild rice as affected by drying air temperature and moisture gradient
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 394
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- Publication type:
- Article
Isolation of myelin figures and low density lipoproteins from egg yolk granules
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 592
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- Publication type:
- Article
Isoenzymes of polyphenol oxidase from high L-dopa containing velvet bean
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 646
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- Publication type:
- Article
Investigations of a rapid method for meat tenderness evaluation using microwave cookery
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 304
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- Publication type:
- Article