Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 6
Results: 65
Volatile components and pungency in fresh and processed jalapeno peppers
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1809
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- Article
Use of Pacific hake (Merluccius productus) in a frankfurter formulation
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1637
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- Article
Tobacco as a potential food source and smoke material: Soluble protein content, extraction, and amino acid composition
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1844
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- Article
Thermal inactivation of Clostridium sporogenes PA 3679 and Bacillus stearothermophilus 1518 in low-acid home-canned foods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1738
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- Article
Sterol content of seafood as a function of analytical method
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1786
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- Article
Spray drying anthocyanin concentrates for use as food colorants
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1693
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- Article
Significance of the reaction of nitrite with tryptophan
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1857, doi. 10.1111/j.1365-2621.1978.tb07431.x
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- Article
Role of chicken breast muscle proteins, in meat emulsion formation: Natural actomyosin, contracted and uncontracted myofibrils
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1766, doi. 10.1111/j.1365-2621.1978.tb07409.x
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Role of chicken breast muscle proteins in meat emulsion formation: Myosin, actin and synthetic actomyosin
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1761, doi. 10.1111/j.1365-2621.1978.tb07408.x
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- Article
Recovery of thermally injured Saccharomyces cerevisiae Effects of media and storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1865, doi. 10.1111/j.1365-2621.1978.tb07433.x
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- Article
Rapid detection of selected Gram-negative bacteria by aminopeptidaseprofiles
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1853, doi. 10.1111/j.1365-2621.1978.tb07430.x
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- Article
Properties and recovery of waste liquids from citrus pectin pomace manufacture
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1678
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- Article
Purification of porcine leukocyte lysosomal hydrolases
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1749, doi. 10.1111/j.1365-2621.1978.tb07405.x
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- Article
Proximate composition of freshly harvested and stored potatoes (Solanum tuberosum L.)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1702, doi. 10.1111/j.1365-2621.1978.tb07393.x
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- Article
Properties of restructured pork patties as affected by cooking method, frozen storage and reheating method
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1648
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- Article
Properties of restructured pork as affected by flake size, flake temperature and blend combinations
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1641, doi. 10.1111/j.1365-2621.1978.tb07377.x
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Quality evaluation of four methods of producing frozen poultry parts
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1662
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- Article
Production of fructose from Jerusalem artichoke by enzymatic hydrolysis
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1871
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- Article
Preparation of a potato hydrolysate using {alpha}-amylase
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1698
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- Article
Peroxidase and polyphenol oxidase activities in developing peaches
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1826, doi. 10.1111/j.1365-2621.1978.tb07424.x
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- Article
Nutritional quality of four commercially processed soybean products
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1729
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- Article
Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1776, doi. 10.1111/j.1365-2621.1978.tb07411.x
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Microbial properties of mechanically deboned fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1675
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- Article
Metmyoglobin reduction in beef systems as affected by aerobic, anaerobic and carbon monoxide-containing environments
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1788
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- Article
Influence of heat, cultivar, and maturity on the anthocyanidin-3,5-diglucosides of muscadine grapes
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1819, doi. 10.1111/j.1365-2621.1978.tb07422.x
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- Article
Influence of growth regulators on the quality of fresh and processed"Bing" cherries
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1695
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- Article
Isolation and properties of phospholipase A from Pollock muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1771
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- Article
Influence of water activity on the formation of monocarbonyl compounds in oxidizing walnut oil
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1839, doi. 10.1111/j.1365-2621.1978.tb07427.x
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- Article
Influence of sprouting on the digestibility coefficient trypsin inhibitor and globulin proteins of red kidney beans
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1874
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- Article
Major volatile components of Aurore wine: A gas chromatographic-massspectrometric analysis combining chemical ionization and electron impact ionization
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1822
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- Article
Lipids of fish fillets: Changes following cooking by different methods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1669, doi. 10.1111/j.1365-2621.1978.tb07384.x
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- Article
Improving alcohol fermentation in concentrated ultrafiltration permeates of cottage cheese whey
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1717, doi. 10.1111/j.1365-2621.1978.tb07396.x
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Home canning of food: Evaluation of current recommended methods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1731
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- Article
Home canning of food: Effect of a higher process temperature (250 degrees F) on the safety of low-acid foods
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1734
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- Article
Histamine-forming bacteria isolated from spoiled skipjack tuna and jack mackerel
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1779
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- Article
Germination and nitrogenous constituents of pea seeds (Pisium sativum)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1884
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- Article
Flow characteristics of non-Newtonian foods utilizing a low-cost rotational viscometer
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1876, doi. 10.1111/j.1365-2621.1978.tb07436.x
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- Article
Emulsion capacity and timed emulsification of chicken breast muscle myosin
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1757, doi. 10.1111/j.1365-2621.1978.tb07407.x
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- Article
Effect of potassium sorbate on the growth of Pseudomonas fluorescens
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1886, doi. 10.1111/j.1365-2621.1978.tb07441.x
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- Article
Effects of ribonucleic acid removal methods on composition and functional properties of Candida utilis
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1705, doi. 10.1111/j.1365-2621.1978.tb07394.x
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- Article
Effects of methionine fortification on soy protein and beef-soy protein mixtures
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1878, doi. 10.1111/j.1365-2621.1978.tb07437.x
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- Article
Effect of wheat bran and its subfractions on lipid metabolism in cholesterol-fed rats
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1829
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- Article
Effect of sorbic acid and sodium nitrite on Clostridium botulinum outgrowth and toxin production in canned comminuted pork
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1782
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- Publication type:
- Article
Effects of soaking time and cooking conditions on texture and microstructure of cow peas (Vigna unguilculata)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1832, doi. 10.1111/j.1365-2621.1978.tb07426.x
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- Article
Effect of postmortem boning times on beef storage quality
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1652, doi. 10.1111/j.1365-2621.1978.tb07380.x
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- Article
Effect of enzyme treatment of apple pulp with a commercial pectinaseand cellulase on the volatiles of the juice
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1797
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- Article
Effect of drying on pectin made from lime and lemon pomace
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1680
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- Article
Effect of controlled atmosphere on flavor stability of raisins
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1726, doi. 10.1111/j.1365-2621.1978.tb07399.x
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Dispersion of pectin and cellulose in dimethyl sulfoxide
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1882
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Differential scanning calorimetry of nonfreezable water in solute-macromolecule water systems
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1812, doi. 10.1111/j.1365-2621.1978.tb07420.x
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- Article