Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 5

Results: 82

Yield and comparison of nutritive and energy values: Pigs' ears

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1440

By:

Forster, B. W.;
Wallace, D. P.;
Vaughn, M. W.

Publication type:

Article

Removal of radioactive strontium and cesium from vegetables during laboratory scale processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1491

By:

Harris, N. D.;
Weaver, C. M.

Publication type:

Article

Pulsed nuclear magnetic resonance study of water mobility in flour doughs

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1408, doi. 10.1111/j.1365-2621.1979.tb06449.x

By:

Leung, H. K.;
Bruinsma, B. L.;
Magnuson, J. A.

Publication type:

Article

Studies on the gelatinization rate of rice and potato starches

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1394

By:

Suzuki, K.;
Hosaka, H.;
Hosokawa, Y.;
Kubota, K.

Publication type:

Article

White-spot formation on packaged beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1455

By:

Smith, G. C.;
Carpenter, Z. L.;
Hall, L. C.

Publication type:

Article

Sensory and cooking properties of ground beef prepared from hot and chilled beef carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1432

By:

Berry, B. W.;
Muse, D.;
Cross, H. R.

Publication type:

Article

Sensory, nutritional and storage properties of cowpea powders processed to reduce beany flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1539, doi. 10.1111/j.1365-2621.1979.tb06482.x

By:

Okaka, J. C.;
Potter, N. N.

Publication type:

Article

Thermostability of red beet pigments (Betanine and vulgaxanthin-I): Influence of pH and temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1554, doi. 10.1111/j.1365-2621.1979.tb06488.x

By:

Saguy, I.

Publication type:

Article

Nutrification of dry bean (Phaseolus vulgaris, L.) by methionine infusion

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1302

By:

Garruti, R. S.;
Antunes, P. L.;
Sgarbieri, V. C.

Publication type:

Article

Stability of sterile beef and beef extract to protease and lipase from Pseudomonas fragi

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1294, doi. 10.1111/j.1365-2621.1979.tb06422.x

By:

Bala, K.;
Stringer, W. C.;
Naumann, H. D.;
Marshall, R. T.

Publication type:

Article

Separation of flavor compounds from lipids in a model system by means of membrane dialysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1525, doi. 10.1111/j.1365-2621.1979.tb06479.x

By:

Benkler, K. F.;
Reineccius, G. A.

Publication type:

Article

Quality characteristics of brine-chilled and smoked Bobwhite quail

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1435

By:

Wilson, H.R.;
Oblinger, J. L.;
Janky, D. M.;
Arafa, A. S.;
Koburger, J. A.

Publication type:

Article

Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1285, doi. 10.1111/j.1365-2621.1979.tb06420.x

By:

Igene, J. O.;
Pearson, A. M.

Publication type:

Article

Role of some fatty acids on the growth and lipase production by Streptococcus faecalis

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1566

By:

Singh, J.;
Chander, H.;
Ranganathan, B.

Publication type:

Article

Removal of tannins and improvement of in vitro protein digestibilityof sorghum seeds by soaking in alkali

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1319, doi. 10.1111/j.1365-2621.1979.tb06429.x

By:

Chavan, J. K.;
Kadam, S. S.;
Ghonsikar, C. P.;
Salunkhe, D. K.

Publication type:

Article

Restructured fresh meat cuts from chilled and hot processed pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1564

By:

Cordray, J. C.;
Huffman, D. L.

Publication type:

Article

Protein efficiency ratio and amounts of selected nutrients in mechanically deboned turkey meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1291

By:

Leach, R. M.;
Mast, M. G.;
MacNeil, J. H.

Publication type:

Article

Physical and chemical properties of potato peel as a source of dietary fiber in bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1403, doi. 10.1111/j.1365-2621.1979.tb06448.x

By:

Toma, R. B.;
Dintzis, F. R.;
Orr, P. H.;
D'Appolonia, B.;
Tabekhia, M. M.

Publication type:

Article

Regulation of frozen snap bean quality by postharvest holding in carbon-dioxide enriched atmospheres

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1494, doi. 10.1111/j.1365-2621.1979.tb06470.x

By:

Buescher, R. W.;
Brown, H.

Publication type:

Article

Refrigerated seawater spray system model for shrimp vessels

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1420, doi. 10.1111/j.1365-2621.1979.tb06452.x

By:

Kolbe, E.

Publication type:

Article

Rapid evaluation of protein quality of foods using Clostridium perfringens

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1335, doi. 10.1111/j.1365-2621.1979.tb06433.x

By:

Solberg, M.;
Curran, J. M.;
Blaschek, H. P.;
Berkowitz, K. A.

Publication type:

Article

Optimization of lactic acid fermentation of frozen vegetable processwastes: Model systems for producing animal feeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1460, doi. 10.1111/j.1365-2621.1979.tb06462.x

By:

Moon, N. J.

Publication type:

Article

Protein, oil and gossypol contents of a vegetable curd made from okra seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1517, doi. 10.1111/j.1365-2621.1979.tb06476.x

By:

Martin, F. W.;
Telek, L.;
Santiago, A. G.;
Ruberte, R.

Publication type:

Article

Naringen bitterness of grapefruit juice debittered with naringinase immobilized in a hollow fiber

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1358

By:

Gray, G. M.;
Guadagni, D. G.;
Olson, A. C.

Publication type:

Article

Microstructure of isolated soy protein in combination ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1272

By:

Schmidt, G. R.;
Tuley, W. B.;
Siegel, D. G.

Publication type:

Article

Processing factors affecting acidification of canned pimiento peppers

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1498, doi. 10.1111/j.1365-2621.1979.tb06471.x

By:

Flora, L. F.;
Heaton, E. K.

Publication type:

Article

Low oxygen recycled vapor (LORV) for food drying

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1556

By:

Wagner, J. R.;
Durkee, E. L.;
Morgan, J. P.

Publication type:

Article

Optimal retort temperature profile in optimizing thiamin retention in conduction-type heating of canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1485, doi. 10.1111/j.1365-2621.1979.tb06468.x

By:

Saguy, I.;
Karel, M.

Publication type:

Article

Oligosaccharides of 13 American cultivars of cowpeas (Vigna sinensis)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1317, doi. 10.1111/j.1365-2621.1979.tb06428.x

By:

Akpapunam, M. A.;
Markakis, P.

Publication type:

Article

Nutritional evaluation of four varieties of dry beans (Phaseolus vulgaris, L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1306, doi. 10.1111/j.1365-2621.1979.tb06425.x

By:

Sgarbieri, V. C.;
Antunes, P. L.;
Almeida, L. D.

Publication type:

Article

Nutritional and sensory evaluation of bread made from fermented wheat meal and corn chips made from fermented corn meal

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1514, doi. 10.1111/j.1365-2621.1979.tb06475.x

By:

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

Publication type:

Article

Nitrite-lipid reaction in aqueous systems: Inhibitory effects on N-nitrosamine formation

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1263, doi. 10.1111/j.1365-2621.1979.tb06415.x

By:

Kurechi, T.;
Kikugawa, K.

Publication type:

Article

Lactic fermentation of peanut milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1534

By:

Johnson, M. G.;
Mitchell, Jr., J. H.;
Bucker, Jr., E. R.

Publication type:

Article

Gel structure of nonmeat proteins as related to their ability to bind meat pieces

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1276

By:

Schmidt, G. R.;
Siegel, D. G.;
Church, K. E.

Publication type:

Article

Nature of the deposit on reverse osmosis membranes during concentration of pectin/cellulose solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1505

By:

Kimura, S.;
Ohta, Y.;
Kumura, S.;
Randall, J. M.;
Watanabe, A.

Publication type:

Article

Effects of electrical stimulation and shrouding method on quality and palatability of beef carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1560

By:

Smith, G. C.;
Kotula, A. W.;
Cross, H. R.;
Muse, D. A.

Publication type:

Article

Low wattage microwave cooking of top round roasts: Energy consumption, thiamin content and palatability

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1447, doi. 10.1111/j.1365-2621.1979.tb06459.x

By:

Voris, H. H.;
Van Duyne, F. O.

Publication type:

Article

Effect of soaking temperature on cooking and nutritional quality of beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1329, doi. 10.1111/j.1365-2621.1979.tb06432.x

By:

Kon, S.

Publication type:

Article

Effect of short-term high CO{sub}2 treatment on the market quality of stored broccoli

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1478, doi. 10.1111/j.1365-2621.1979.tb06466.x

By:

Wang, C. Y.

Publication type:

Article

Intracellular proteinase from Streptococcus cremoris

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1350

By:

Sannabhadti, S. S.;
Srinivasan, R. A.;
Rao, L. K.;
Arora, J. L.

Publication type:

Article

Inhibition of aflatoxin-producing fungi by onion extracts

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1545, doi. 10.1111/j.1365-2621.1979.tb06484.x

By:

Sharma, A.;
Bandyopadhyay, C.;
Tewari, G. M.;
Shrikhande, A. J.;
Padwal-Desai, S. R.

Publication type:

Article

Hydration of whole soybeans affects solids losses and cooking quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1510, doi. 10.1111/j.1365-2621.1979.tb06474.x

By:

Wang, H. L.;
Heath, H. D.;
Swain, E. W.;
Hesseltine, C. W.

Publication type:

Article

Heat-induced gelation of myosin: Factors of pH and salt concentrations

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1280

By:

Yasui, T.;
Ishioroshi, M.;
Samejima, K.

Publication type:

Article

Formulation and evaluation of a low pH egg salad

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1501

By:

Stadelman, W. J.;
Page de Bartolucci, D.;
Simmons, S. E.

Publication type:

Article

Gas chromatographic characterization of oregano and other selected spices of the labiate family

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1373, doi. 10.1111/j.1365-2621.1979.tb06442.x

By:

Rhyu, H. Y.

Publication type:

Article

Functional role of the arabinogalactan of black gram (Phaseolus mungo) in the texture of leavened foods (steamed puddings)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1309

By:

Rao, M. V. L.;
Susheelamma, N. S.

Publication type:

Article

Fermentation of cassava (Manihot esculenta crantz)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1570

By:

Lee, J. S.;
Ngaba, P. R.

Publication type:

Article

Foaming properties of proteins: Evaluation of a column aeration apparatus using ovalbumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1398

By:

Kinsella, J. E.;
Waniska, R.

Publication type:

Article

Effects of sodium nitrite on Clostridium botulinum toxin production in frankfurter emulsions formulated with meat and soy proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1267

By:

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

Publication type:

Article

Effect of carcass weight and fat thickness of lamb carcasses on surface bacteria counts

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1430

By:

Jacobs, J. A.;
Sauter, E. A.;
Parkinson, S. F.;
Ercanbrach, S. K.

Publication type:

Article