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
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1440
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White-spot formation on packaged beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1455
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Thermostability of red beet pigments (Betanine and vulgaxanthin-I): Influence of pH and temperature
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1554, doi. 10.1111/j.1365-2621.1979.tb06488.x
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Studies on the gelatinization rate of rice and potato starches
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1394
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Stability of sterile beef and beef extract to protease and lipase from Pseudomonas fragi
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1294, doi. 10.1111/j.1365-2621.1979.tb06422.x
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Separation of flavor compounds from lipids in a model system by means of membrane dialysis
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1525, doi. 10.1111/j.1365-2621.1979.tb06479.x
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Sensory, nutritional and storage properties of cowpea powders processed to reduce beany flavor
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1539, doi. 10.1111/j.1365-2621.1979.tb06482.x
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Sensory and cooking properties of ground beef prepared from hot and chilled beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1432
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Role of some fatty acids on the growth and lipase production by Streptococcus faecalis
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1566
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Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1285, doi. 10.1111/j.1365-2621.1979.tb06420.x
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Restructured fresh meat cuts from chilled and hot processed pork
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1564
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Removal of tannins and improvement of in vitro protein digestibilityof sorghum seeds by soaking in alkali
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1319, doi. 10.1111/j.1365-2621.1979.tb06429.x
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Removal of radioactive strontium and cesium from vegetables during laboratory scale processing
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1491
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- Article
Regulation of frozen snap bean quality by postharvest holding in carbon-dioxide enriched atmospheres
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1494, doi. 10.1111/j.1365-2621.1979.tb06470.x
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Refrigerated seawater spray system model for shrimp vessels
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1420, doi. 10.1111/j.1365-2621.1979.tb06452.x
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Rapid evaluation of protein quality of foods using Clostridium perfringens
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1335, doi. 10.1111/j.1365-2621.1979.tb06433.x
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Quality characteristics of brine-chilled and smoked Bobwhite quail
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1435
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Pulsed nuclear magnetic resonance study of water mobility in flour doughs
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1408, doi. 10.1111/j.1365-2621.1979.tb06449.x
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Protein, oil and gossypol contents of a vegetable curd made from okra seeds
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1517, doi. 10.1111/j.1365-2621.1979.tb06476.x
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Protein efficiency ratio and amounts of selected nutrients in mechanically deboned turkey meat
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1291
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Processing factors affecting acidification of canned pimiento peppers
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1498, doi. 10.1111/j.1365-2621.1979.tb06471.x
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Physical and chemical properties of potato peel as a source of dietary fiber in bread
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1403, doi. 10.1111/j.1365-2621.1979.tb06448.x
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Optimization of lactic acid fermentation of frozen vegetable processwastes: Model systems for producing animal feeds
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1460, doi. 10.1111/j.1365-2621.1979.tb06462.x
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Optimal retort temperature profile in optimizing thiamin retention in conduction-type heating of canned foods
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1485, doi. 10.1111/j.1365-2621.1979.tb06468.x
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Oligosaccharides of 13 American cultivars of cowpeas (Vigna sinensis)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1317, doi. 10.1111/j.1365-2621.1979.tb06428.x
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Nutritional evaluation of four varieties of dry beans (Phaseolus vulgaris, L.)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1306, doi. 10.1111/j.1365-2621.1979.tb06425.x
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Nutritional and sensory evaluation of bread made from fermented wheat meal and corn chips made from fermented corn meal
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1514, doi. 10.1111/j.1365-2621.1979.tb06475.x
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Nutrification of dry bean (Phaseolus vulgaris, L.) by methionine infusion
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1302
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Nitrite-lipid reaction in aqueous systems: Inhibitory effects on N-nitrosamine formation
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1263, doi. 10.1111/j.1365-2621.1979.tb06415.x
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Nature of the deposit on reverse osmosis membranes during concentration of pectin/cellulose solutions
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1505
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Hydration of whole soybeans affects solids losses and cooking quality
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1510, doi. 10.1111/j.1365-2621.1979.tb06474.x
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Inhibition of aflatoxin-producing fungi by onion extracts
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1545, doi. 10.1111/j.1365-2621.1979.tb06484.x
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Naringen bitterness of grapefruit juice debittered with naringinase immobilized in a hollow fiber
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1358
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Low oxygen recycled vapor (LORV) for food drying
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1556
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Lactic fermentation of peanut milk
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1534
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Intracellular proteinase from Streptococcus cremoris
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1350
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Microstructure of isolated soy protein in combination ham
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1272
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Low wattage microwave cooking of top round roasts: Energy consumption, thiamin content and palatability
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1447, doi. 10.1111/j.1365-2621.1979.tb06459.x
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Heat-induced gelation of myosin: Factors of pH and salt concentrations
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1280
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Gel structure of nonmeat proteins as related to their ability to bind meat pieces
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1276
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Gas chromatographic characterization of oregano and other selected spices of the labiate family
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1373, doi. 10.1111/j.1365-2621.1979.tb06442.x
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Functional role of the arabinogalactan of black gram (Phaseolus mungo) in the texture of leavened foods (steamed puddings)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1309
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Formulation and evaluation of a low pH egg salad
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1501
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Foaming properties of proteins: Evaluation of a column aeration apparatus using ovalbumin
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1398
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Fermentation of cassava (Manihot esculenta crantz)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1570
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Effects of sodium nitrite on Clostridium botulinum toxin production in frankfurter emulsions formulated with meat and soy proteins
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1267
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Effects of electrical stimulation and shrouding method on quality and palatability of beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1560
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Effect of sodium nitrite concentrations and packaging conditions on color stability and rancidity development in sliced bologna
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1451
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Effect of soaking temperature on cooking and nutritional quality of beans
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1329, doi. 10.1111/j.1365-2621.1979.tb06432.x
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Effect of short-term high CO{sub}2 treatment on the market quality of stored broccoli
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1478, doi. 10.1111/j.1365-2621.1979.tb06466.x
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