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

By:

Okamura, T.;
Steinberg, M. P.;
Tojo, M.;
Nelson, A. I.

Publication type:

Article

Volatile constituents of jack fruit (Arthocarpus heterophyllus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 639

By:

Hunter, G. L. K.;
Swords, G.;
Bobbio, P. A.

Publication type:

Article

Utilization of mechanically deboned beef in cooked salami

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 307

By:

Berry, B. W.;
Joseph, A. L.;
Maga, J. A.;
Cross, H. R.

Publication type:

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

By:

Durand, G.;
Monsan, P.;
Moll, M.;
Duteurtre, B.

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

By:

Luh, B. S.;
Schweigert, B. S.;
Karbassi, M.

Publication type:

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

By:

Clydesdale, F. M.;
Bibeau, T. C.

Publication type:

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

By:

Labuza, T. P.;
Kreisman, L. N.

Publication type:

Article

Stability of frozen ground beef containing mechanically deboned beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 281

By:

Kotula, A. W.;
Cross, H. R.;
Nolan, T. W.

Publication type:

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

By:

Johnson, K. W.;
Snyder, H. E.

Publication type:

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

By:

Chirife, J.;
Viollaz, P.;
Iglesias, H. A.

Publication type:

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

By:

Sebranek, J. G.;
Sugiyama, H.;
Hoekstra, W. G.;
Greaser, M. L.;
Cassens, G.

Publication type:

Article

Safety of home canning procedures for low-acid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 439

By:

Bates, R. P.;
Walsh, B. H.

Publication type:

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

By:

Dahlgren, R. R.;
Struthers, B. J.;
Hopkins, D. T.

Publication type:

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

By:

Matthews, M. E.;
Cheryan, M.;
Omosaiye, O.

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

By:

Archer, T. E.;
Stokes, J. D.

Publication type:

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

By:

Williams, J. R.;
Harrison, D. L.

Publication type:

Article

Relation of final internal temperature to Clostridium perfringens destruction in beef loaves cooked in a crockery pot or conventional oven

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 285

By:

Carlin, A. F.;
Sundberg, A. D.

Publication type:

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

By:

Sherman, R. M.;
Walter, R. H.

Publication type:

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

By:

McWatters, K. H.;
Young, C. T.

Publication type:

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

By:

Whitaker, J. R.;
Mahoney, R. R.

Publication type:

Article

Production of k-casein concentrate for commercial casein

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 397

By:

Hansen, P. M. T.;
Girdhar, B. K.

Publication type:

Article

Pressure-heat treatment of meat: Effect on connective tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 301

By:

Smith, M. B.;
Bouton, P. E.;
Harris, P. V.;
O'Shea, J. M.;
Macfarlane, J. J.

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

By:

Walter, Jr., W. M.;
Hoover, M. W.;
Purcell, A. E.;
White, A. G.

Publication type:

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

By:

Field, R. A.;
Kruggel, W. G.;
Miller, G. J.

Publication type:

Article

Polyphenol oxidase of d'Anjou pears (Pyrus communis L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 603

By:

Montgomery, M. W.;
Halim, D. H.

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

By:

Reddy, N. R.;
Salunkhe, D. K.;
Balakrishnan, C. V.

Publication type:

Article

Phenolic antioxidants of dried soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 556

By:

Pratt, D. E.;
Hammerschmidt, P. A.

Publication type:

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

By:

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

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

By:

Eagerman, B. A.

Publication type:

Article

Optimization of protein isolate production from soy flour using industrial membrane systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 361, doi. 10.1111/j.1365-2621.1978.tb02305.x

By:

Lawhon, J. T.;
Mattil, K. F.;
Hensley, D. W.;
Mulsow, D.

Publication type:

Article

Optimal modes of operation for microwave freeze drying of food

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 648

By:

Ford, J. D.;
Ang, T. K.;
Pei, D. C. T.

Publication type:

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

By:

Pomeranz, Y.;
Mathewson, P. R.

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

By:

Parmer, E. L.;
Knapp, F. W.;
Surak, J. G.

Publication type:

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

By:

Ashton, D. H.;
Fry, F. H.;
Hatfield, J. R.;
Tharrington, Jr., G.

Publication type:

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

By:

Hidalgo, J.;
de Rham, O.;
Kruseman, J.

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

By:

Cater, C. M.;
Mattil, K. F.;
Cunningham, S. D.

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

By:

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

Publication type:

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

By:

Lee, C. H.;
Rha, C. K.;
Tsinsadze, T. D.

Publication type:

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

By:

Buchanan, R. L.;
Fletcher, A. M.

Publication type:

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

By:

Theno, D. M.;
Schmidt, G. R.;
Siegel, D. G.

Publication type:

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

By:

Schmidt, G. R.;
Siegel, D. G.;
Norton, H. W.;
Theno, D. M.

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

By:

Schmidt, G. R.;
Theno, D. M.;
Siegel, D. G.

Publication type:

Article

Meat massaging: Effects of salt and phosphate on the microstructure of binding junctions in sectioned and formed hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 493

By:

Schmidt, G. R.;
Theno, D. M.;
Siegel, D. G.

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

By:

Schmidt, G. R.;
Thano, D. M.;
Siegel, D. G.

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

By:

Kulacki, F. A.;
Kennedy, S. C.

Publication type:

Article

Kinetic parameters for thermal inactivation of pantothenic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 631

By:

Lund, D. B.;
Hamm, D. J.

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

By:

Lund, D. B.;
Wirakartakusumah, M. A.

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

By:

Powrie, W. D.;
Garland, T. D.

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

By:

Park, Y. K.;
Zenin, C. T.

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

By:

Dutson, T. R.;
Hostetler, R. L.

Publication type:

Article