Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 3

Results: 101

Use of protected lipid supplement to modify the flavor of mutton

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 874, doi. 10.1111/j.1365-2621.1978.tb02444.x

By:

Park, R. J.;
Ford, A. L.;
Katcliff, D.

Publication type:

Article

Tyramine in fermented sausages: Factors affecting formation of tyramine and tyrosine decarboxylase

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 689

By:

Reagan, J. O.;
Eitenmiller, R. R.;
Koehler, P. E.

Publication type:

Article

Thiamine content and palatability of quick breads made with soy-egg flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1010

By:

Klein, B. P.;
Howarter, K. B.

Publication type:

Article

The light scattering properties of foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 916, doi. 10.1111/j.1365-2621.1978.tb02455.x

By:

Birth, G. S.

Publication type:

Article

Texturized soy protein in beef loaves: Cooking Losses, flavor, juiciness and chemical composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 830

By:

Ziprin, Y.;
Van Duyne, F.;
Rainey, B.;
Bowers, J.;
Carlin, F.;
Zabik, M. E.;
Perry, A. K.;
Kragt, L.;
Polsiri, A.

Publication type:

Article

Texturized cottonseed and soy flours: A microscopic analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 767

By:

Bell, K. R.;
Rhee, K. C.;
Cegla, G. F.;
Taranto, M. V.

Publication type:

Article

Textural properties of amylose sponges

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1006

By:

Schwartzberg, H. G.;
Peleg, M.;
Torres Q., A.;
Rufner, R.

Publication type:

Article

Textural changes in canned apricots in the presence of mold polygalacturonase

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 713, doi. 10.1111/j.1365-2621.1978.tb02400.x

By:

Luh, B. S.;
Liu, Y. K.;
Ozbilgin, S.

Publication type:

Article

Temporary anoxia as a means of preventing sugar accumulation in potato tubers during storage at 4 degrees C

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 706

By:

Amir, J.;
Unterman, M.;
Kahn, V.

Publication type:

Article

Susceptibility of pickling cucumbers to bloater damage by carbonation

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 892, doi. 10.1111/j.1365-2621.1978.tb02449.x

By:

Fleming, H. P.;
Thompson, R. L.;
Monroe, R. J.

Publication type:

Article

Surface texturization of extruded and preformed potato products by athree-step, dry-steam dry process

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 904

By:

Ng, K. C.;
Nonaka, M.;
Sayre, R. N.

Publication type:

Article

Storage of U.S. grade AA maple syrup in the retail package

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1002

By:

Bee, D. E.;
Morselli, M.;
Sendak, P. E.

Publication type:

Article

Stability of alpha and gamma tocopherol: FE 3 and CU 2 interactions

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 797

By:

Greene, A.;
Mergens, W.;
Cort, W. M.

Publication type:

Article

Some rheological properties of a cheese-like product prepared by direct acidification

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 948

By:

Peleg, M.;
Rosenau, J. R.;
Calzada, J. F.

Publication type:

Article

Simple methods for extending the shelf life of soy curd (tofu) in tropical areas

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 969, doi. 10.1111/j.1365-2621.1978.tb02464.x

By:

Pontecorvo, A. J.;
Bourne, M. C.

Publication type:

Article

Shear force measurements on cooked meat from sheep of various ages

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1038

By:

Ratcliff, D.;
Harris, P. V.;
Bouton, P. E.;
Roberts, D. W.

Publication type:

Article

Sensory qualities of selected canned foods subjected to short term storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 944, doi. 10.1111/j.1365-2621.1978.tb02459.x

By:

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

Publication type:

Article

Sensory characteristics and microbiological evaluation of stored mechanically tenderized beef semimembranosus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 670, doi. 10.1111/j.1365-2621.1978.tb02389.x

By:

Boyd, K. J.;
Plimpton, R. F.;
Ockerman, H. W.

Publication type:

Article

Sardine-like products from Lake Michigan alewives (Alosa pseudoharengus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 810

By:

Lindsay, R. C.;
Hicks, L. H.;
Carlson, V. L.;
Stuiber, D. A.

Publication type:

Article

Quality and processing attributes of selected jalapeno pepper cultivars

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 885

By:

Burns, E. E.;
Weisenfelder, A. E.;
Huffman, V. L.;
Villalon, B.

Publication type:

Article

Riboflavin and thiamine retention in frozen beef-soy patties and frozen fried chicken heated by methods used in food service operations

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1024

By:

Cato, B. A.;
Basillo, L. A.;
Ang, C. Y. W.;
Livingston, G. E.

Publication type:

Article

Rheological properties of spinnability of single-cell protein/additive mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 772

By:

Rha, C. K.;
Huang, F.

Publication type:

Article

Relationship of water activity to moisture content in tree nuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 754, doi. 10.1111/j.1365-2621.1978.tb02410.x

By:

Beuchat, L. R.

Publication type:

Article

Quality characteristics of Bobwhite quail scalded at different timesand temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 870

By:

Wilson, H. R.;
Janky, D. M.;
Arafa, A. S.;
Oblinger, J. L.

Publication type:

Article

Safflower protein isolates: Influence of recovery conditions upon composition, yield and protein quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 964, doi. 10.1111/j.1365-2621.1978.tb02463.x

By:

Betschart, A. A.;
Saunders, R. M.

Publication type:

Article

Purification and characterization of endopolygalacturonase from Rhizopus arrhizus

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 721, doi. 10.1111/j.1365-2621.1978.tb02402.x

By:

Liu, Y. K.;
Luh, B. S.

Publication type:

Article

Protein efficiency ratio and levels of selected nutrient in mechanically deboned poultry meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 864

By:

Leach, R. M.;
Mast, M. G.;
MacNeil, J. H.

Publication type:

Article

Production of glucose from tapioca (cassava starch) and farinha de mandioca (cassava meal)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1012, doi. 10.1111/j.1365-2621.1978.tb02474.x

By:

Lages, A. C. A.;
Tannenbaum, S. R.

Publication type:

Article

Prevention of post storage greening in table stock potato tubers by application of surfactants and adjuvants

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 900, doi. 10.1111/j.1365-2621.1978.tb02451.x

By:

Poapst, P. A.;
Price, I.;
Forsyth, F. R.

Publication type:

Article

Postmortem aging of bovine muscle: A comparison of two preparation techniques for electron microscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 680

By:

Gordon, J.;
Hutchinson, T. E.;
Varriano-Marston, E.;
Davis, E. A.

Publication type:

Article

Postmortem aging of beef carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 823, doi. 10.1111/j.1365-2621.1978.tb02430.x

By:

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

Publication type:

Article

Pigments of miracle fruit, Synsepalum dulcificum, Schum, as potential food colorant

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 908, doi. 10.1111/j.1365-2621.1978.tb02453.x

By:

Buckmire, R. E.;
Francis, F. J.

Publication type:

Article

Nutritional evaluation of blended foods made with a low cost extruder cooker

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 912

By:

Harper, J. M.;
O'Deen, L.;
Jansen, G. R.

Publication type:

Article

Morphological, ultrastructural and rheological evaluation of soy andcottonseed flours texturized by extrusion and nonextrusion processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 973

By:

Rhee, K. C.;
Cegla, G. F.;
Taranto, M. V.

Publication type:

Article

Moisture sorption isotherms of coffee products

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1026, doi. 10.1111/j.1365-2621.1978.tb02479.x

By:

Hayakawa, K.;
Hwang, M. P.;
Matas, J.

Publication type:

Article

Microstructural comparison of three commercial frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 845, doi. 10.1111/j.1365-2621.1978.tb02436.x

By:

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

Publication type:

Article

Microscopic structure of textured cottonseed flour blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 775

By:

Bell, K. R.;
Cegla, G. F.;
Taranto, M. V.;
Rhee, K. C.

Publication type:

Article

Microbiological and sanitizer analysis of water used for cooling containers of food in commercial canning factories in Minnesota and Wisconsin

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 954, doi. 10.1111/j.1365-2621.1978.tb02462.x

By:

Odlaug, T. E.;
Pflug, I. J.

Publication type:

Article

Method for the measurement of phenols associated with the smoky hammy flavor defect of cocoa beans and chocolate liquor

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 743

By:

Keeney, P. G.;
Lopez, A. S.;
Lehrian, D. W.

Publication type:

Article

Mechanical fish deboners: Influence of various perforation sizes on bone content and texture of minced fish flesh

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 807, doi. 10.1111/j.1365-2621.1978.tb02426.x

By:

Wong, J.;
Lau, Y. C.;
Yamamoto, M.

Publication type:

Article

Liquid nitrogen exposure as an alternative means of chilling poultry

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1036

By:

Arafa, A. S.;
Chen, T. C.

Publication type:

Article

Isolation and characterization of catalase from papaya

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 989

By:

Koide, R. T.;
Chan, Jr., H. T.;
Tam, S. Y. T.

Publication type:

Article

Inhibition of glycoalkaloid formation in potato tubers by the sproutinhibitor, maleic hydrazide

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1033

By:

Chandra, S.;
Tymiak, A.;
Mondy, N. I.

Publication type:

Article

Influence of tumbling, tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 853

By:

Ockerman, H. W.;
Plimpton, Jr., R. F.;
Krause, R. J.;
Krol, B.;
Moerman, P. C.

Publication type:

Article

Influence of short term tumbling, salt and phosphate on cured cannedpork

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 878

By:

Cahill, V. R.;
Ockerman, H. W.;
Parrett, N. A.;
Plimpton, Jr., R. F.

Publication type:

Article

Influence of para hydroxybenzoic acid esters on the growth and toxinproduction of Clostridium botulinum 10755A

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 787, doi. 10.1111/j.1365-2621.1978.tb02419.x

By:

Pierson, M. D.;
Robach, M. C.

Publication type:

Article

Influence of liquid nitrogen, liquid carbon dioxide and mechanical freezing on sensory properties of ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 842, doi. 10.1111/j.1365-2621.1978.tb02435.x

By:

Sebranek, J. G.;
Kraft, A. A.;
Topel, D. G.;
Rust, R. E.;
Sang, P. N.

Publication type:

Article

Influence of cellular membrane permeability on drying behavior

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 926

By:

Rotstein, E.;
Cornish, A. R. H.

Publication type:

Article

Histamine in sauerkraut

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1030, doi. 10.1111/j.1365-2621.1978.tb02481.x

By:

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

Publication type:

Article

Ground beef exposed to radiant energy: Effects of fat and BHA on color

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 827

By:

Harrison, D. L.;
Brown, B. J. R.;
Setser, C.

Publication type:

Article