Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 5

Results: 75

Vitamin composition of freshly harvested and stored potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1566

By:

Deutsch, R. M.;
Hogan, J. M.;
True, R. H.;
Augustin, J.;
Shaw, R. L.;
Teitzel, C.;
Johnson, S. R.;
Toma, R. B.

Publication type:

Article

Vitamin assay by microbial and protozoan organisms: Response to vitamin concentration, incubation time and assay vessel size

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1418, doi. 10.1111/j.1365-2621.1978.tb02509.x

By:

Voigt, M. N.;
Ware, G. O.;
Eitenmiller, R. R.

Publication type:

Article

Thermally induced gelation of the 12S rapeseed glycoprotein

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1481, doi. 10.1111/j.1365-2621.1978.tb02524.x

By:

Gill, T. A.;
Tung, M. A.

Publication type:

Article

Sweetening of soft drinks with mixtures of sugars and saccharin

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1580

By:

Koivistoinen, P.;
Hyvonen, L.;
Ratilainen, A.

Publication type:

Article

Sweetening of coffee and tea with fructose-saccharin mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1577

By:

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

Publication type:

Article

Structural changes in electrically stimulated beef muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1606, doi. 10.1111/j.1365-2621.1978.tb02553.x

By:

Savell, J. W.;
Smith, G. C.;
Dutson, T. R.;
Carpenter, Z. L.

Publication type:

Article

Staphylococcal enterotoxin and nuclease production in foams

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1628

By:

Morita, T. N.;
Woodburn, M. J.

Publication type:

Article

Stability of concord grape (V. labrusca) anthrocyanins in model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1448

By:

Francis, F. J.;
Calvi, J. P.

Publication type:

Article

Some effects of different phosphate compounds on iron and calcium absorption

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1473

By:

Hendricks, D. G.;
Mahoney, A. W.

Publication type:

Article

Some comments on the estimation of sensory threshold by Kaerber and Scoville methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1632, doi. 10.1111/j.1365-2621.1978.tb02563.x

By:

Rhyu, H. Y.

Publication type:

Article

Separation of aldoses and ketoses by organic resins having primary amine moieties

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1620

By:

Asano, T.;
Yamaguchi, M.;
Mayama, M.;
Iwami, I.

Publication type:

Article

Sensory evaluation of betanine and concentrated beet juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1624, doi. 10.1111/j.1365-2621.1978.tb02559.x

By:

Pasch, J. H.;
von Elbe, J. H.

Publication type:

Article

Scanning electron microscopy studies on starch granules of red kidney beans and bean sprouts

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1405

By:

Luh, B. S.;
Silva, H. C.

Publication type:

Article

Saccharides in proso and foxtail millets

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1412, doi. 10.1111/j.1365-2621.1978.tb02505.x

By:

Becker, R.;
Lorenz, K.

Publication type:

Article

Retention of synthetic phenolic antioxidants in model freeze-dried food systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1457

By:

Stine, C. M.;
Kirleis, A. W.

Publication type:

Article

Relationship of thyroid activity to distribution of fat in rabbit carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1397

By:

Cramer, D. A.;
McBride, T. M.

Publication type:

Article

Rapid detection of salmonellae in foods by membrane filter-disc immunoimmobilization technique

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1444

By:

Ayres, J. C.;
Swaminathan, B.;
Denner, J. M.

Publication type:

Article

Protein quality of a whole corn/whole soybean mixture processed by asimple extrusion cooker

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1563

By:

Molina, M. R.;
Braham, J. E.;
Elias, L. G.;
Bressani, R.;
Cuevas, R.

Publication type:

Article

Protein extraction from meat and the postmortem permeability of muscle fibers

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1382, doi. 10.1111/j.1365-2621.1978.tb02496.x

By:

Cerrella, E. G.;
Massaldi, H. A.

Publication type:

Article

Protein efficiency ratio (PER) of combination ham containing isolated soy proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1608

By:

Williams, L. D.;
Tybor, P. T.;
Endres, J. G.

Publication type:

Article

Protein composition of seeds of Lupinus albus

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1409

By:

Fumagalli, A.;
Cerletti, P.;
Venturin, D.

Publication type:

Article

Properties of restructured pork product as influenced by meat particle size, temperature and comminution method

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1535

By:

Mandigo, R. W.;
Chesney, M. S.

Publication type:

Article

Properties of ogi powders made from normal, fortified and opaque-2 corn

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1571

By:

Potter, N. N.;
Adeniji, A. O.

Publication type:

Article

Predicting protein efficiency ratio by the chemical determination ofconnective tissue content in meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1359

By:

Elliott, J. G.;
Lee, Y. B.;
Hagberg, E. C.;
Rickansrud, D. A.

Publication type:

Article

Phytosterol biosynthesis in ripening tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1424

By:

Jen, J. J.;
Chow, E. T. S.

Publication type:

Article

Peeling aids and their application to caustic peeling of tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1626

By:

Schade, J. E.;
Morgan, J. P.;
Neumann, H. J.;
Schultz, W. G.

Publication type:

Article

Patulin production during storage of blackcurrant, blueberry and strawberry jams inoculated with Penicillium expansum mold

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1427

By:

Niskanen, A.;
Lindroth, S.;
Pensala, O.

Publication type:

Article

Objective measurement of texture in ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1510, doi. 10.1111/j.1365-2621.1978.tb02531.x

By:

Cross, H. R.;
Stanfield, M. S.;
Franks, Jr., W. J.

Publication type:

Article

Minor fatty acids from pecan kernel lipids

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1614, doi. 10.1111/j.1365-2621.1978.tb02506.x

By:

Senter, S. D.;
Horvat, R. J.

Publication type:

Article

Magnesium content of selected foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1610, doi. 10.1111/j.1365-2621.1978.tb02555.x

By:

Greger, J. L.;
Geissler, A. H.;
Marhefka, S.

Publication type:

Article

Lipid-soluble carbonyl components of ovine adipose tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1379, doi. 10.1111/j.1365-2621.1978.tb02495.x

By:

Caporaso, F.;
Sink, J. D.

Publication type:

Article

Lipid oxidation in mechanically deboned red meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1375

By:

Field, R. A.;
Kunsman, J. E.;
Kazantzis, D.

Publication type:

Article

Laxation and serum cholesterol in rats fed plant fibers

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1470

By:

Bennink, M. R.;
Chenoweth, W. L.;
Forsythe, W. A.

Publication type:

Article

Isolation and characterization of polyphenolic compounds in cranberries

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1402

By:

Francis, F. J.;
Du, C. T.;
Wang, P. L.

Publication type:

Article

Influence of butterfat content on methyl ketone retention during spray drying as determined by high pressure liquid chromatography of 2,4-dinitrophenylhydrazones

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1494

By:

Anderson, H. C.;
Reineccius, G. A.;
Felska, B. J.

Publication type:

Article

Increasing shelf life by carbon dioxide treatment and low temperature storage of bulk pack fresh chickens packaged in nylon/surlyn film

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1519, doi. 10.1111/j.1365-2621.1978.tb02533.x

By:

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

Publication type:

Article

Improving quality of bird chiller water for recycling by diatomaceous earth filtration and chlorination

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1528, doi. 10.1111/j.1365-2621.1978.tb02535.x

By:

Lillard, H. S.

Publication type:

Article

Implications of the rice kernel structure in storage, marketing, andprocessing: A review

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1538

By:

Pomeranz, Y.;
Bechtel, D. B.

Publication type:

Article

Immobilization of pepsin in active form in paraffin wax

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1616

By:

Savangikar, V. A.;
Joshi, R. N.

Publication type:

Article

Hydrophobic chromatography: Debittering protein hydrolysates

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1491

By:

Alm, W. L.;
Roland, J. F.;
Mattis, D. L.;
Kiang, S.

Publication type:

Article

Functional properties of hydrolyzed lactose: Relative sweetness

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1575, doi. 10.1111/j.1365-2621.1978.tb02546.x

By:

Shah, N. O.;
Nickerson, T. A.

Publication type:

Article

Functional characterization of protein stabilized emulsions: Standardized emulsifying procedure

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1553

By:

Lundh, G.;
Tornberg, E.

Publication type:

Article

Functional characterization of protein stabilized emulsions: Creaming stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1559, doi. 10.1111/j.1365-2621.1978.tb02542.x

By:

Tornberg, E.

Publication type:

Article

Factors affecting inhibition of Clostridium botulinum in cured meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1371, doi. 10.1111/j.1365-2621.1978.tb02493.x

By:

Lee, S. H.;
Cassens, R. G.;
Sugiyama, H.

Publication type:

Article

Evaluation of injured commercial potato samples for total glvcoalkaloid content

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1617

By:

Osman, S. F.;
McDermott, J. A.;
Fitzpatrick, I. J.

Publication type:

Article

Evaluation of cheese texture

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1600, doi. 10.1111/j.1365-2621.1978.tb02552.x

By:

Lee, C. H.;
Imoto, E. M.;
Rha, C. K.

Publication type:

Article

Evaluation of broiler necks flumed with diatomaceous earth filtered chiller water

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1532

By:

Lillarj, H. S.

Publication type:

Article

Ethanol inhibition of Staphylococcus aureus at limited water activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1467

By:

Nelson, D. A.;
Shapero, M.;
Labuza, T. P.

Publication type:

Article

Enrichment of home-prepared tortillas made from germinated corn

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1630

By:

Fields, M. L.;
Wang, Y.-Y. D.

Publication type:

Article

Effects of heating methods on protein nutritional value of five fresh or frozen prepared food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1543, doi. 10.1111/j.1365-2621.1978.tb02539.x

By:

Bodwell, C. E.;
Womack, M.

Publication type:

Article