Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 3

Results: 75

Zinc interference with copper, iron and manganese in young Japanese quail

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 738

By:

Fox, M. R. S.;
Fry, Jr., B. E.;
Jacobs, R. M.;
Jones, A. O. L.;
Hamilton, R. P.

Publication type:

Article

Water-soluble products from patulin during alcoholic fermentation ofapple juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 788

By:

Bills, D. D.;
Osman, S. F.;
Stinson, E. E.

Publication type:

Article

Vitamin B{sub}1{sub}2 and ascorbic acid in Kimchi inoculated with Propionibacterium freudenreichii ss. shermanii

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 873

By:

Sandine, W. E.;
Woodburn, M.;
Ro, S. L.

Publication type:

Article

Vitamin analysis by microbial and protozoan organisms: response to food preservatives and neutralization salts

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 723

By:

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

Publication type:

Article

Use of graphic linear scales to measure rates of staling in beer

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 901, doi. 10.1111/j.1365-2621.1979.tb08531.x

By:

Schmitt, D. J.;
Hoff, J. T.

Publication type:

Article

Thermal destruction of folacin: Effect of pH and buffer ions

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 717, doi. 10.1111/j.1365-2621.1979.tb08483.x

By:

Chen, T.-S.;
Paine-Wilson, B.

Publication type:

Article

Thermal destruction of folacin: Effect of ascorbic acid, oxygen and temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 713

By:

Cooper, R. G.;
Chen, T.-S.

Publication type:

Article

Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillarproteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 661

By:

Keith, R. A.;
Smith-Lall, B.;
Gill, T. A.

Publication type:

Article

Sweetness of lactulose relative to sucrose

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 813

By:

Clark, J.;
Ross, K. D.;
Talley, F. B.;
Phillips, J. G.;
Parrish, F. W.

Publication type:

Article

Sweet corn: Varietal and developmental differences in amino acid content and composition of grain

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 836

By:

Wall, J. S.;
Paulis, J. W.;
Porcuna, F. N.;
Sanderson, J. E.

Publication type:

Article

Stability of refrigerated mullet sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 883

By:

Oblinger, J. L.;
Deng, J. C.;
Daley, L. H.

Publication type:

Article

Sporulation of Clostridium perfringens in meats supplemented with soy materials

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 755, doi. 10.1111/j.1365-2621.1979.tb08493.x

By:

Craven, S. E.;
Mercuri, A. J.

Publication type:

Article

Retention and stability of volatile sulfur-containing compounds in chicken meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 652

By:

MacNeil, J. H.;
Farbood, M. I.

Publication type:

Article

Sonication effect on potato starch and sweet potato powder

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 801

By:

Hamdy, M. K.;
Azhar, A.

Publication type:

Article

Shelf-life and quality characteristics of poultry parts dipped in potassium sorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 863, doi. 10.1111/j.1365-2621.1979.tb08522.x

By:

Cunningham, F. E.

Publication type:

Article

Sensory quality of cucumbers before and after brining

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 847, doi. 10.1111/j.1365-2621.1979.tb08517.x

By:

Ennis, D. M.;
O'Sullivan, J.

Publication type:

Article

Sensory properties of high fructose corn syrup ice cream formulations

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 810, doi. 10.1111/j.1365-2621.1979.tb08508.x

By:

Pearson, A. M.;
Ennis, D. M.

Publication type:

Article

Salt concentration, pH and flour concentration effects on nitrogen solubility and emulsifying properties of peanut flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 765, doi. 10.1111/j.1365-2621.1979.tb08496.x

By:

McWatters, K. H.;
Holmes, M. R.

Publication type:

Article

Sodium nitrite and sorbic acid effects on Clostridium botulinum toxin formation in chicken frankfurter-type emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 668

By:

Busta, F. F.;
Allen, C. E.;
Bhothipaksa, K.;
Sofos, J. N.

Publication type:

Article

Relative sweetness of fructose and sucrose in model solutions, lemonbeverages and white cake

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 748

By:

Mann, B.;
Hunt, D.;
Cardello, A. V.

Publication type:

Article

Relationship between methylmercury and total mercury in blue crabs (Callinectes sapidus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 920

By:

Finne, G.;
Ward, D. R.;
Nickelson, R., II

Publication type:

Article

Quality of boneless dry-cured ham produced with or without nitrate, netting or potassium sorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 914

By:

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

Publication type:

Article

Protein quality of mechanically processed (species) product and boneresidue

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 690, doi. 10.1111/j.1365-2621.1979.tb08477.x

By:

Field, R. A.;
Kruggel, W. G.;
Chang, Y.-O.

Publication type:

Article

Production of textured vegetable protein from cottonseed flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 826

By:

Zapata, L. E.;
Cabrera, J.;
Shomer, I.;
Ben-Gera, I.;
de Buckle, T. S.;
de Sandoval, A. M.

Publication type:

Article

Production of precooked corn flours for Arepa making using an extrusion cooker

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 816

By:

de Buckle, T. S.;
Smith, O.;
de Sandoval, A. M.;
Gonzalez, G. E.

Publication type:

Article

Prevention of toughness of chicken breasts muscle cut immediately after slaughter by control of pH decline

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 857, doi. 10.1111/j.1365-2621.1979.tb08520.x

By:

Peterson, D. W.;
Lilyblade, A. L.

Publication type:

Article

Preparation of yeast protein isolate with low nucleic acid by succinylation

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 633, doi. 10.1111/j.1365-2621.1979.tb08464.x

By:

Shetty, K. J.;
Kinsella, J. E.

Publication type:

Article

Preparation of a shelf-stable, intermediate moisture food product from muscadine grape skins

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 854, doi. 10.1111/j.1365-2621.1979.tb08519.x

By:

Flora, L. F.;
Beuchat, L. R.;
Rao, V. N. M.

Publication type:

Article

Premiums and coupons as a potential source of objectionable flavor in cereal products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 850

By:

Woolford, G.;
Baugh, L. C.;
Heydanek, Jr., M. G.

Publication type:

Article

Preliminary identification of volatile flavor compounds in the neutral fraction of roast beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 639

By:

Ina, K.;
Min, D. B. S.;
Peterson, R. J.;
Chang, S. S.

Publication type:

Article

Peanut-fortified food blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 820

By:

Anderson, R. A.;
Warner, K.;
Bagley, E. B.;
Bookwalter, G. N.

Publication type:

Article

Pasting behavior of rice: a new method of viscography

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 797, doi. 10.1111/j.1365-2621.1979.tb08504.x

By:

Bhattacharya, K. R.;
Sowbhagya, C. M.

Publication type:

Article

Orange pyruvate decarboxylase: Isolation and mechanisation studies

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 777

By:

Hostettler, J. B.;
Assar, K.;
Raymond, W. R.;
Varsel, C.

Publication type:

Article

Optimization of a lactose hydrolysis process

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 896

By:

Okos, M. R.;
Syverson, A.;
Fouts, D. A.;
Knopf, F. C.

Publication type:

Article

Ion-exchange chromatography and electrophoresis of egg yolk proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 656

By:

Cotterill, O. J.;
McBee, L. E.

Publication type:

Article

Inhibition of Staphylococcus aureus growth by combinations of buylated hydroxyanisole, sodium chloride, and pH

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 710

By:

Pierson, M. D.;
Stern, N. J.;
Smoot, L. A.

Publication type:

Article

Influence of pH on the binding of copper, zinc and iron in six fibersources

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 752, doi. 10.1111/j.1365-2621.1979.tb08492.x

By:

Thompson, S. A.;
Weber, C. W.

Publication type:

Article

Influence of pH and salt concentration on nitrogen solubility and emulsification properties of soy flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 770, doi. 10.1111/j.1365-2621.1979.tb08497.x

By:

McWatters, K. H.;
Holmes, M. R.

Publication type:

Article

Influence of moist heat on solubility and emulsification properties of soy and peanut flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 774

By:

Holmes, M. R.;
McWatters, K. H.

Publication type:

Article

Influence of electrical stimulation on certain characteristics of heavy-weight beef carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 911, doi. 10.1111/j.1365-2621.1979.tb08533.x

By:

Savell, J. W.;
Smith, G. C.;
Carpenter, Z. L.;
Parrish, Jr., F. C.

Publication type:

Article

Influence of dietary fiber on the growth and protein metabolism of the rat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 745, doi. 10.1111/j.1365-2621.1979.tb08490.x

By:

Nomani, M. Z. A.;
Fashandi, E. F.;
Bradac, C. J.;
Davis, G. K.

Publication type:

Article

Heating characteristics of cream-style corn processed in a steritort: Effects of headspace, reel speed and consistency

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 831

By:

Pflug, I. J.;
Savage, R. A.;
Berry, M. R., Jr.

Publication type:

Article

Heat inactivation of peroxidase in corn-on-the-cob

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 785

By:

Hammes, J. K.;
Lee, Y. C.

Publication type:

Article

Gas chromatographic characterization of sages of various geographic origins

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 758, doi. 10.1111/j.1365-2621.1979.tb08494.x

By:

Rhyu, H. Y.

Publication type:

Article

Frozen concentrated cultures of Kluyveromyces Fragilis

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 696, doi. 10.1111/j.1365-2621.1979.tb08479.x

By:

Bostian, M.;
Gilliland, S. E.

Publication type:

Article

Fluorescence changes resulting from methemoglobin and fatty-acid interaction

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 685

By:

Grossmn, S.;
Schaap, T.;
Hammerman, I. S.

Publication type:

Article

Fatty and amino acid composition of salted mullet roe

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 676

By:

Williams, C.;
Chung, R. A.;
Lu, J. Y.;
Ma, Y. M.

Publication type:

Article

Fat cell rupture in a comminuted meat batter as a determinative factor of heat stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 693, doi. 10.1111/j.1365-2621.1979.tb08478.x

By:

Tinbergen, B. J.;
Olsman, W. J.

Publication type:

Article

Factors affecting the threshold of methyl and ethyl oleate emulsionsin raisins and raisin paste

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 782, doi. 10.1111/j.1365-2621.1979.tb08500.x

By:

Guadagni, D. G.;
Stafford, A. E.

Publication type:

Article

Evaluation of a fluorometric technique for quantitative determination of soy flour in meat-soy blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 763

By:

Holmes, L. G.;
Eldridge, A. C.

Publication type:

Article