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

By:

Burns, E. E.;
Schadle, E. R.;
Huffman, V. L.;
Villalon, B.

Publication type:

Article

Use of Pacific hake (Merluccius productus) in a frankfurter formulation

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1637

By:

Branen, A. L.;
Park, E. Y.;
Brekke, C. J.

Publication type:

Article

Tobacco as a potential food source and smoke material: Soluble protein content, extraction, and amino acid composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1844

By:

Tso, T. C.;
Kung, S. D.

Publication type:

Article

Thermal inactivation of Clostridium sporogenes PA 3679 and Bacillus stearothermophilus 1518 in low-acid home-canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1738

By:

Thompson, D. R.;
Wolf, I. D.;
Wallace, M. J.;
Nordsiden, K. L.;
Zottola, E. A.

Publication type:

Article

Sterol content of seafood as a function of analytical method

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1786

By:

DeHoff, J. L.;
Kritchevsky, D.

Publication type:

Article

Spray drying anthocyanin concentrates for use as food colorants

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1693

By:

Clydesdale, F. M.;
Main, J. H.;
Francis, F. J.

Publication type:

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

By:

Nakai, H.;
Woolford, G.;
Greaser, M. L.;
Cassens, R. G.

Publication type:

Article

Role of chicken breast muscle proteins, in meat emulsion formation: Natural actomyosin, contracted and uncontracted myofibrils

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1766, doi. 10.1111/j.1365-2621.1978.tb07409.x

By:

Galluzzo, S. J.;
Regenstein, J. M.

Publication type:

Article

Role of chicken breast muscle proteins in meat emulsion formation: Myosin, actin and synthetic actomyosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1761, doi. 10.1111/j.1365-2621.1978.tb07408.x

By:

Galluzzo, S. J.;
Regenstein, J. M.

Publication type:

Article

Recovery of thermally injured Saccharomyces cerevisiae Effects of media and storage conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1865, doi. 10.1111/j.1365-2621.1978.tb07433.x

By:

Graumlich, T. R.;
Stevenson, K. E.

Publication type:

Article

Rapid detection of selected Gram-negative bacteria by aminopeptidaseprofiles

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1853, doi. 10.1111/j.1365-2621.1978.tb07430.x

By:

Peterson, E. H.;
Hsu, E. J.

Publication type:

Article

Quality evaluation of four methods of producing frozen poultry parts

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1662

By:

Heath, J. L.;
Goddard, M. S.

Publication type:

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

By:

Venugopal, B.;
Bailey, M. E.

Publication type:

Article

Proximate composition of freshly harvested and stored potatoes (Solanum tuberosum L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1702, doi. 10.1111/j.1365-2621.1978.tb07393.x

By:

Toma, R. B.;
Shaw, R. L.;
Hogan, J. M.;
True, R. H.;
Augustin, J.

Publication type:

Article

Properties of restructured pork patties as affected by cooking method, frozen storage and reheating method

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1648

By:

Mandigo, R. W.;
Campbell, J. F.

Publication type:

Article

Properties of restructured pork as affected by flake size, flake temperature and blend combinations

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1641, doi. 10.1111/j.1365-2621.1978.tb07377.x

By:

Popenhagen, G. R.;
Mandigo, R. W.

Publication type:

Article

Properties and recovery of waste liquids from citrus pectin pomace manufacture

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1678

By:

Crandall, P. G.;
Braddock, R. J.

Publication type:

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

By:

Nahm, B. H.;
Byun, S. M.

Publication type:

Article

Preparation of a potato hydrolysate using {alpha}-amylase

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1698

By:

Montgomery, M. W.;
Dondero, M. L.;
McGill, L. A.;
Law, D. K.

Publication type:

Article

Peroxidase and polyphenol oxidase activities in developing peaches

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1826, doi. 10.1111/j.1365-2621.1978.tb07424.x

By:

Flurkey, W. H.;
Jen, J. J.

Publication type:

Article

Nutritional quality of four commercially processed soybean products

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1729

By:

Canolty, N. L.;
Schneeman, B. O.;
Gillette, M. H.;
Schoenborne, B. M.;
Koong, L. J.

Publication type:

Article

Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1776, doi. 10.1111/j.1365-2621.1978.tb07411.x

By:

Rhee, K. S.

Publication type:

Article

Microbial properties of mechanically deboned fish flesh

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1675

By:

Raccacp, M.;
Baker, R. C.

Publication type:

Article

Metmyoglobin reduction in beef systems as affected by aerobic, anaerobic and carbon monoxide-containing environments

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1788

By:

Carpenter, J. A.;
Todedo, R. T.;
Lanier, T. C.;
Reagan, J. O.

Publication type:

Article

Major volatile components of Aurore wine: A gas chromatographic-massspectrometric analysis combining chemical ionization and electron impact ionization

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1822

By:

Bursey, M. M.;
Rice, A. C.;
Cobb, C. S.

Publication type:

Article

Lipids of fish fillets: Changes following cooking by different methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1669, doi. 10.1111/j.1365-2621.1978.tb07384.x

By:

Mai, J.;
Weihrauch, J.;
Shimp, J.;
Kinsella, J. E.

Publication type:

Article

Isolation and properties of phospholipase A from Pollock muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1771

By:

Kinsella, J. E.;
Shetty, K. J.;
Audley, M. A.

Publication type:

Article

Influence of water activity on the formation of monocarbonyl compounds in oxidizing walnut oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1839, doi. 10.1111/j.1365-2621.1978.tb07427.x

By:

Prabhakar, J. V.;
Amla, B. L.

Publication type:

Article

Influence of sprouting on the digestibility coefficient trypsin inhibitor and globulin proteins of red kidney beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1874

By:

Morse, R. E.;
El-Hag, N.;
Haard, N. F.

Publication type:

Article

Influence of heat, cultivar, and maturity on the anthocyanidin-3,5-diglucosides of muscadine grapes

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1819, doi. 10.1111/j.1365-2621.1978.tb07422.x

By:

Flora, L. F.

Publication type:

Article

Influence of growth regulators on the quality of fresh and processed"Bing" cherries

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1695

By:

Nelson, J. W.;
Drake, S. R.;
Proebsting, Jr., E. L.

Publication type:

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

By:

Gawel, J.;
Kosikowski, F. V.

Publication type:

Article

Home canning of food: Evaluation of current recommended methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1731

By:

Thompson, D. R.;
Wolf, I. D.;
Zottola, E. A.;
Nordisen, K. L.

Publication type:

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

By:

Thompson, D. R.;
Nordsiden, K. L.;
Zottola, E. A.;
Wolf, I. D.

Publication type:

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

By:

Price, R. J.;
Omura, J.;
Olcott, H. S.

Publication type:

Article

Germination and nitrogenous constituents of pea seeds (Pisium sativum)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1884

By:

Thacker, R.;
Chen, L. H.

Publication type:

Article

Flow characteristics of non-Newtonian foods utilizing a low-cost rotational viscometer

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1876, doi. 10.1111/j.1365-2621.1978.tb07436.x

By:

Griffith, D. L.;
Rao, V. N. M.

Publication type:

Article

Emulsion capacity and timed emulsification of chicken breast muscle myosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1757, doi. 10.1111/j.1365-2621.1978.tb07407.x

By:

Galluzzo, S. J.;
Regenstein, J. M.

Publication type:

Article

Effects of soaking time and cooking conditions on texture and microstructure of cow peas (Vigna unguilculata)

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1832, doi. 10.1111/j.1365-2621.1978.tb07426.x

By:

Sefa-Dedeh, S.;
Voisey, P. W.;
Stanley, D. W.

Publication type:

Article

Effects of ribonucleic acid removal methods on composition and functional properties of Candida utilis

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1705, doi. 10.1111/j.1365-2621.1978.tb07394.x

By:

Gierhart, D. L.;
Potter, N. N.

Publication type:

Article

Effects of methionine fortification on soy protein and beef-soy protein mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1878, doi. 10.1111/j.1365-2621.1978.tb07437.x

By:

Anderson, R. H.;
Saari, A. L.;
Mulley, E. A.

Publication type:

Article

Effect of wheat bran and its subfractions on lipid metabolism in cholesterol-fed rats

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1829

By:

Loewe, R. J.;
Ranhotra, G. S.;
Puyat, L. V.

Publication type:

Article

Effect of sorbic acid and sodium nitrite on Clostridium botulinum outgrowth and toxin production in canned comminuted pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1782

By:

Robach, M. C.;
Ivey, F. J.

Publication type:

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

By:

Robach, M. C.

Publication type:

Article

Effect of postmortem boning times on beef storage quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1652, doi. 10.1111/j.1365-2621.1978.tb07380.x

By:

Strange, E. D.;
Benedict, R. C.

Publication type:

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

By:

Drawert, F.;
Steiger, G.;
Schreier, P.;
Mick, W.

Publication type:

Article

Effect of drying on pectin made from lime and lemon pomace

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1680

By:

Braddock, R. J.;
Rouse, A. H.;
Crandall, P. G.

Publication type:

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

By:

Guadagni, D. G.;
Storey, C. L.;
Soderstrom, E. L.

Publication type:

Article

Dispersion of pectin and cellulose in dimethyl sulfoxide

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1882

By:

Sherman, R. M.;
Van Buren, J. P.;
Walter, R. H.

Publication type:

Article

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

By:

Ross, K. D.

Publication type:

Article