Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 1

Results: 86

Thermal conductivity of apples as a function of moisture content

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 198, doi. 10.1111/j.1365-2621.1979.tb10040.x

By:

Lozano, J. E.;
Rotstein, E.;
Urbicain, M. J.

Publication type:

Article

Use of two rapid A-1 methods for the recovery of fecal coliforms andEscherichia coli from selected food types

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 289, doi. 10.1111/j.1365-2621.1979.tb10065.x

By:

Andrews, W. H.;
McClure, F. D.;
Gentile, D. E.;
Duran, A. P.

Publication type:

Article

Use of protein dye-binding values as indicators of the "chemical age" of conventionally made cheddar cheese and hydrolyzed-lactose cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 304

By:

Weaver, J. C.;
Kroger, M.

Publication type:

Article

Vacuum aging, display and level of nutrition effects on beef quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 140

By:

Allen, D. M.;
Hunt, M. C.;
Gutowski, G. H.;
Kastner, C. L.;
Kropf, D. H.

Publication type:

Article

Vinylchloride sorption by dry casein particles: Mechanistic considerations

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 59

By:

Hayakawa, K.;
Birna, D.;
Giacin, J. R.;
Gilbert, S. G.

Publication type:

Article

Technological studies on ocean pout, an unexploited fish species, for direct human comsumption

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 164

By:

Jhaveri, S.;
Shenouda, S. Y. K.;
Constantinides, S. M.;
Montecalvo, Jr., J.

Publication type:

Article

Saltine cracker flavor: Preparing a mixture to enhance cracker flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 269

By:

Johnson, J. A.;
Faridi, H. A.;
Robinson, R. J.

Publication type:

Article

Studies of coconut protein and its enzyme activities

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 62

By:

Sihotang, K.;
Balasubramaniam, K.

Publication type:

Article

Correlation of off-odor scores of canned tuna with gas chromatographic data

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 37, doi. 10.1111/j.1365-2621.1979.tb09998.x

By:

Khayat, A.

Publication type:

Article

Sorption of vinylchloride by selected food constitutents

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 56

By:

Gilbert, S. G.;
Giacin, J. R.;
Biran, D.

Publication type:

Article

Spectral studies on the role of ionizing radiation in color changes of radappertized beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 25

By:

Karel, M.;
Kamarei, A. R.;
Wierbicki, E.

Publication type:

Article

Short-cut signal detection measures for sensory analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 302, doi. 10.1111/j.1365-2621.1979.tb10071.x

By:

O'Mahony, M. A. P. D.

Publication type:

Article

Production and characterization of {beta}-galactosidase from Aspergillus oryzae

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 100, doi. 10.1111/j.1365-2621.1979.tb10016.x

By:

Park, Y. K.;
Pastore, G. M.;
De Santi, M. S. S.

Publication type:

Article

Sensory evaluation of geosmin in juice made from cooked beets

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 79

By:

Acree, T. E.;
Smith, N. L.;
Tyler, L. D.

Publication type:

Article

Kinetics of available lysine losses in a soy protein isolate: Confirmation of the transition phase by protein efficiency ratio tests

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 294

By:

Thompson, D. R.;
Ahn, P. C.;
Wolf, J. C.;
Hegarty, R. V. J.

Publication type:

Article

Pitting in canned green beans: Effect of cultural practices, tin coating, vacuum, corrosion accelerators, and storage conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 241, doi. 10.1111/j.1365-2621.1979.tb10051.x

By:

Davis, D. R.;
Wiese, K. F.;
Cockrell, C. W.

Publication type:

Article

Determination of some methoxylated flavones in citrus juices by highperformance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 69

By:

Attaway, J. A.;
Dougherty, M. H.;
Rouseff, R. L.;
Ting, S. V.

Publication type:

Article

Response of mouse intestinal microflora to dietary cellulose, starchand sucrose

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 308

By:

Norden, A. R.;
Araujo, P. E.

Publication type:

Article

Protein dispersibility and emulsion characteristics of four soy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 93, doi. 10.1111/j.1365-2621.1979.tb10014.x

By:

Volkert, M. A.;
Klein, B. P.

Publication type:

Article

Lipid constituents of black walnut kernels

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 266, doi. 10.1111/j.1365-2621.1979.tb10058.x

By:

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

Publication type:

Article

Potential application of microbial antagonism to extented storage stability of a flesh type food

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 43

By:

Regenstein, J. M.;
Mulnix, E. J.;
Raccach, M.;
Baker, R. C.

Publication type:

Article

Efficiency studies of a continuous diffusion apparatus for the recovery of betalaines from the red table beet

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 208

By:

Saladini, J. J.;
Lee, Y. N.;
Wiley, R. C.;
Topalian, H. H.;
Wyss, R. C.

Publication type:

Article

Off-flavors in meat and fish--A review

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 12, doi. 10.1111/j.1365-2621.1979.tb09994.x

By:

Reineccius, G. A.

Publication type:

Article

Nutritive quality of fermented cowpeas (Vigna sinensis) and chickpeas (Cicer aristinum)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 234, doi. 10.1111/j.1365-2621.1979.tb10049.x

By:

Zamora, A. F.;
Fields, M. L.

Publication type:

Article

Morphology of bacon and its possible role in formation of nitrosamines

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 306

By:

Ito, T.;
Cassens, R. G.;
Lee, M.

Publication type:

Article

Microbiological evaluation of precooked beef patties containing soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 154, doi. 10.1111/j.1365-2621.1979.tb10030.x

By:

Emswiler, B. S.;
Cross, H. R.;
Pierson, C. J.;
Kotula, A. W.

Publication type:

Article

Microbiological condition of broilers as influenced by vacuum and carbon dioxide in bulk shipping packs

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 134

By:

Carpenter, J. A.;
Schuler, G. A.;
Reagan, J. O.;
Bailey, J. S.

Publication type:

Article

Macaroni enrichment with dairy-based protein sources

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 296

By:

Talley, F. B.;
Aceto, N. C.;
Sinnamon, H. I.;
Schoppet, E. F.;
Panzer, C. C.

Publication type:

Article

Loss of supplemental lysine and threonine during the baking of bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 271, doi. 10.1111/j.1365-2621.1979.tb10060.x

By:

Murata, K.;
Nogawa, M.;
Takarada, S.

Publication type:

Article

Lipid oxidation in bologna containing mechanically deboned beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 151

By:

Kunsman, J. E.;
Field, R. A.;
Misock, J. P.

Publication type:

Article

Development and storage stability of drum dried guava- and papaya-taro flakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 222, doi. 10.1111/j.1365-2621.1979.tb10047.x

By:

Nip, W. K.

Publication type:

Article

Kinetics of water vapor desorption from apples

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 193

By:

Urbicain, M. J.;
Roman, G. N.;
Rotstein, E.

Publication type:

Article

Iron binding by wheat gluten soy isolate, zein, albumen, and casein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 104

By:

Potter, N. N.;
Nelson, K. J.

Publication type:

Article

Intracellular concentrations of cAMP and cGMP in an aflatoxigenic strain of Aspergillus parasiticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 116

By:

Buchanan, R. L.;
Applebaum, R. S.

Publication type:

Article

Influence of pressurization on binding strength of turkey meat rollsstuffed in membrane casings

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 298

By:

Toledo, R. T.;
Carpenter, J. A.;
Meydav, S.

Publication type:

Article

Home canning of food: Risks resulting from errors in processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 226, doi. 10.1111/j.1365-2621.1979.tb10048.x

By:

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

Publication type:

Article

Improving the efficiency of chemical sanitizers used in bulk storagetanks

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 251, doi. 10.1111/j.1365-2621.1979.tb10054.x

By:

Wilson, P. W.;
Nelson, P. E.

Publication type:

Article

High performance liquid chromatographic analysis of B-vitamins in rice and rice products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 263, doi. 10.1111/j.1365-2621.1979.tb10057.x

By:

Toma, R. B.;
Tabekhia, M. M.

Publication type:

Article

Changes produced in muscle proteins during incubation of muscle homogenates

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 51

By:

Yasui, T.;
Samejima, K.;
Yammamoto, K.

Publication type:

Article

Heating of canned food in fluidized silica sand

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 237

By:

Singh, R. P.;
Steffe, J. F.

Publication type:

Article

Heat-induced changes in myofibrillar proteins of bovine longissimus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 22, doi. 10.1111/j.1365-2621.1979.tb09995.x

By:

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

Publication type:

Article

Heat resistance of nonproteolytic Clostridium botulinum type F in phosphate buffer and crabmeat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 108

By:

Lynt, R. K.;
Kautter, D. A.;
Solomon, H. M.

Publication type:

Article

Growth requirements and thermal resistance of fungi belonging to thegenus Byssochlamys

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 118

By:

Hill, E. C.;
Albrigo, L. G.;
Weihe, J. L.;
Folinazzo, J. F.;
Hatcher, W. S.;
Murdock, D. I.

Publication type:

Article

Growth and control of halophilic microorganisms in salt minced fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 47, doi. 10.1111/j.1365-2621.1979.tb10000.x

By:

Varga, S.;
Sims, G. G.;
Regier, L. W.;
Michalik, P.

Publication type:

Article

Fractionation of grape tannins by affinity chromatography and partial characterization of the fractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 87

By:

Hoff, J. E.;
Oh, H. I.

Publication type:

Article

Folacin content of microwave and conventionally cooked frozen vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 286, doi. 10.1111/j.1365-2621.1979.tb10064.x

By:

Klein, B. P.;
Reynolds, P. A.;
Lee, H. C.;
Wangles, N. C.

Publication type:

Article

Fate of lycopene in dehydrated tomato products: Carotenoid isomerization in a food system

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 84

By:

Boskovic, M. A.

Publication type:

Article

Factors influencing the flavor of muscle foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 1, doi. 10.1111/j.1365-2621.1979.tb09992.x

By:

Sink, J. D.

Publication type:

Article

Elevated conditioning temperature effects on beef carcasses from four nutritional regimes

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 158, doi. 10.1111/j.1365-2621.1979.tb10031.x

By:

Smith, M. E.;
Kastner, C. L.;
Allen, D. M.;
Hunt, M. C.;
Kropf, D. H.

Publication type:

Article

Changes in nutrient composition of dehydrated potato products duringcommercial processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 216

By:

Huang, C.-P.;
Swanson, B. G.;
Augustin, J.;
Teitzel, C.;
Artz, W. E.;
Pometto, S. F.

Publication type:

Article