Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 2

Results: 77

Viscometric characteristics of whole soybean milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 583

By:

Ferrier, L. K.;
Forster, L. L.

Publication type:

Article

Use of protein-formol titration relationships for estimating ratios of skimmilk and whey solids in frozen dairy desserts

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 558, doi. 10.1111/j.1365-2621.1979.tb03835.x

By:

Peeples, M. L.;
Heath, G. L.

Publication type:

Article

Ultrastructural changes induced during the nonextrusion texturization of glandless cottonseed flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 628

By:

Rhee, K. C.;
Taranto, M. V.

Publication type:

Article

Time and temperature, microbiological and sensory quality of meat loaf in a commissary foodservice system transporting heated food

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 317

By:

Chipley, J. R.;
Cremer, M. L.

Publication type:

Article

Studies on the preparation and nutrient composition of bulgur from triticale

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 449, doi. 10.1111/j.1365-2621.1979.tb03809.x

By:

Singh, B.;
Dodda, L. M.

Publication type:

Article

Studies on the characteristics of black bean starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 528, doi. 10.1111/j.1365-2621.1979.tb03828.x

By:

Lai, C. C.;
Varriano-Marston, E.

Publication type:

Article

Statistical planning and designing of experiments to detect differences in sensory evaluation of beef loin steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 488, doi. 10.1111/j.1365-2621.1979.tb03818.x

By:

Lowry, S. R.

Publication type:

Article

Stability of phytolaccanin, betanin and FD&C red no. 2 in dessert gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 518

By:

Francis, F. J.;
Driver, M. G.

Publication type:

Article

Stability of ozone and its germicidal properties on poultry meat microorganisms in liquid phase

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 501

By:

Chen, T. C.;
Yang, P. P. W.

Publication type:

Article

Sensory evaluations of roasts from boars, barrows, gilts and ovariectomized gilts

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 617

By:

Craig, J.;
Bowers, J. A.;
Allee, G.;
Gardze, C.

Publication type:

Article

Sensory characteristics of oysters, clams, and cultured and wild shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 368

By:

Lillard, D. A.;
Edmunds, W. J.

Publication type:

Article

Sensory and physical measurements of dry fermented salami prepared with mechanically processed beef product and structured soy protein fiber

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 465, doi. 10.1111/j.1365-2621.1979.tb03813.x

By:

Berry, B. W.;
Joseph, A. L.;
Cross, H. R.;
Maga, J. A.;
Wagner, S. B.

Publication type:

Article

Retarding effect of acetic acid on growth of contaminated bacteria during shoyu-koji making process

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 359

By:

Mizunuma, T.;
Hayashi, K.;
Terada, M.;
Yokotsuka, T.

Publication type:

Article

Recovery of meat protein from alkaline extracts of beef bones

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 327

By:

Earle, M.;
Jelen, P.;
Edwardson, W.

Publication type:

Article

Quantitative determination of the elemental, ferrous, ferric, soluble and complexed iron in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 549, doi. 10.1111/j.1365-2621.1979.tb03833.x

By:

Lee, K.;
Clydesdale, F. M.

Publication type:

Article

Purification of phytolacannin (betanin) by removal of phytolaccatoxin from Phytolacca americanan

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 521

By:

Francis, F. J.;
Driver, M. G.

Publication type:

Article

Protein supplementation of Navy beans with sesame

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 390, doi. 10.1111/j.1365-2621.1979.tb03795.x

By:

Boloorforooshan, M.;
MarKais, P.

Publication type:

Article

Nonsymmetric heat conduction in an infinite slab

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 396

By:

Hayakawa, K.;
Uno, J.

Publication type:

Article

Possible effects of seed coat polyphenolics on the nutritional quality of bean protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 524

By:

Bressani, R.;
De Fernandez, D. G.;
Elias, L. G.

Publication type:

Article

Polyaminte content in fresh and processed pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 515, doi. 10.1111/j.1365-2621.1979.tb03824.x

By:

Nakamura, M.;
Wada, Y.;
Kawabata, T.;
Sawaya, H.

Publication type:

Article

Phytate-protein interactions in soybean extract and low-phytate soy protein products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 596, doi. 10.1111/j.1365-2621.1979.tb03844.x

By:

de Rham, O.;
Jost, T.

Publication type:

Article

Nutritional evaluation of low temperature alkaline extracts from beef bones

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 332

By:

Jelen, P.;
Golan (Goldhirsh), A.

Publication type:

Article

Protein concentrate from air classification of high-protein soft wheat flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 453

By:

Stringfellow, A. C.;
Wu, Y. V.

Publication type:

Article

Microbiology and quality attributes of aged hams produced from frozen green hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 505

By:

Fox, J. D.;
Langlois, B. E.;
Kemp, J. D.

Publication type:

Article

Influence of media and media constituents on recovery of bacterial spores exposed to hydrogen peroxide

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 560

By:

Walker, H. W.;
Wallen, S. E.

Publication type:

Article

Lipoxygenase destruction in whole soybeans by combinations of heating and soaking in ethanol

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 586

By:

Snyder, H. E.;
Borhan, M.

Publication type:

Article

Irradiation treatment of onion powder: Effects on chemical constituents

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 591

By:

Kahan, J.;
Welbourn, J.;
Barczyk, A.;
Eiss, M.;
Galetto, W.;
Silberstein, O.

Publication type:

Article

Inhibition of Clostridium perfringens by butylated hydroxyanisole

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 564

By:

Davidson, P. M.;
Branen, A. L.;
Brekke, C. J.;
Klindworth, K. J.

Publication type:

Article

Influence of processing methodology on the strength of wastewater from canning dry beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 407, doi. 10.1111/j.1365-2621.1979.tb03799.x

By:

Neely, M.;
Sistrunk, W. A.

Publication type:

Article

Low-methoxyl pectin prepared by pectinesterase from Aspergillus japonicus

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 611, doi. 10.1111/j.1365-2621.1979.tb03847.x

By:

Ishii, S.;
Kiho, K.;
Sugimoto, H.;
Sugiyama, S.

Publication type:

Article

Influence of cooking method on quality attributes and vitamin content of sweet potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 374

By:

Sistrunk, W. A.;
Lanier, J.

Publication type:

Article

In vitro digestibility of succinylated protein by pepsin and pancreatic proteases

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 537, doi. 10.1111/j.1365-2621.1979.tb03830.x

By:

Matoba, T.;
Doi, E.

Publication type:

Article

Immunochemical detection of ovine, porcine and equine flesh in beef products with antisera to species myoglobin

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 494, doi. 10.1111/j.1365-2621.1979.tb03820.x

By:

Hayden, A. R.

Publication type:

Article

Germination and nutrient composition of alfalfa seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 443

By:

Vanderstoep, J.;
Hamilton, M. J.

Publication type:

Article

Fungal deterioration of bags during international transport of corn soya milk: A test shipment

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 411, doi. 10.1111/j.1365-2621.1979.tb03800.x

By:

Bothast, R. J.;
Hesseltine, C. W.;
Rogers, R. F.

Publication type:

Article

Factors influencing the color of cottonseed protein products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 475

By:

Cater, C. M.;
Green, J.;
Mattil, K. F.;
Wan, P. J.

Publication type:

Article

Evaluation of the protein quality and available lysine of germinatedand fermented cereals

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 456

By:

Fields, M. L.;
Hamad, A. M.

Publication type:

Article

Evaluation of evacuated packages as an alternative to blanching for frozen spinach

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 404

By:

Hicks, J. R.;
Tabacchi, M. H.;
Birnbaum, N. R.;
Brecht, P. E.

Publication type:

Article

Electrical stimulation of hide-on and hide-off calf carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 335, doi. 10.1111/j.1365-2621.1979.tb03783.x

By:

Smith, G. C.;
Carpenter, Z. L.;
Cross, H. R.;
Dutson, T. R.

Publication type:

Article

Effects of selected inorganic salts on certain tenderness characteristics of spent hen muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 322

By:

Ball, Jr., H. R.;
Palladino, D. K.

Publication type:

Article

Effects of electrical stimulation on meat tissue and muscle properties--A review A review

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 509, doi. 10.1111/j.1365-2621.1979.tb03823.x

By:

Cross, H. R.

Publication type:

Article

Effects of CO{sub}2-snow on the quality and acceptance of mechanically deboned poultry meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 6

By:

MacNeil, J. H.;
Jurdi, D.;
Mast, M. G.

Publication type:

Article

Effect of type of bean, moisture level, blanch treatment and storagetime on quality attributes and nutrient content of canned dry beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 392, doi. 10.1111/j.1365-2621.1979.tb03796.x

By:

Nordstrom, C. L.;
Sistrunk, W. A.

Publication type:

Article

Effect of storage on lysine-enriched corn, millet, and sorghum

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 630

By:

Edmondson, J.;
Ekberg, A.;
Fields, M. L.

Publication type:

Article

Effect of sodium salt solutions on the chemical composition and morphology of black beans (Phaseolus vulgaris)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 531

By:

De Omana, E.;
Varriano-Marston, E.

Publication type:

Article

Effect of salt and textured soy level on sensory characteristics of beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 460

By:

Bowers, J. A.;
Gardze, C.;
Caul, J. F.

Publication type:

Article

Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 601

By:

Chirife, J.;
Resnik, S.

Publication type:

Article

Effect of microwave energy on poultry tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 339, doi. 10.1111/j.1365-2621.1979.tb03784.x

By:

Dunn, N. A.;
Heath, J. L.

Publication type:

Article

Effect of harvest maturity on free amino acids, pectins, ascorbic acid, total nitrogen and minerals in tomato pastes

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 425, doi. 10.1111/j.1365-2621.1979.tb03803.x

By:

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

Publication type:

Article

Effect of compression ratio on the mechanical properties of cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 343

By:

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

Publication type:

Article