Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 6

Results: 56

Yersinia enterocolitica: A review of the psychotrophic water and foodborne pathogen

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1736

By:

Pierson, M. D.;
Stern, N. J.

Publication type:

Article

X-ray fluorescence analysis of sulfur and phosphorus with a fundamental matrix correction calculation

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1772

By:

Secor, G. E.;
Young, R. N.;
Reuter, F. W., III

Publication type:

Article

Variation and repeatibility of an untrained beef sensory panel

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1598

By:

Carpenter, Z. L.;
Dutson, T. R.;
Hostetler, R. L.;
Hovenden, J. E.

Publication type:

Article

Thermal inactivation of Clostridium botulinum toxins types A and B in buffer, and beef and mushroom patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1653

By:

Peeler, J. T.;
Bradshaw, J. G.;
Twedt, R. M.

Publication type:

Article

Texturization of sunflower/soy flour mixtures: Chemical and nutritive evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1714

By:

Vasquez, M.;
Sanchez, F.;
Yanez, E.

Publication type:

Article

Textural characterization of squid (Loligo paelei lesuer): Scanning electron microscopy of cooked mantle

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1629

By:

Hamann, D. D.;
Otwell, W. S.

Publication type:

Article

Textural characterization of squid (Loligo paelei lesuer): Instrumental and panel evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1636

By:

Hamann, D. D.;
Otwell, W. S.

Publication type:

Article

Storage stability, palatability, and histological characteristics ofmechanically tenderized beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1606

By:

Walker, H. W.;
Kraft, A. A.;
Topel, D. G.;
Rust, R. E.;
Petersohr, R. A.

Publication type:

Article

Stability of adenosine deaminase and adenosine monophosphate deaminase during ice storage of pink and brown shrimp from the Gulf of Mexico

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1625

By:

Finne, G.;
Cheuk, W. L.;
Nickelson, R., II

Publication type:

Article

Spinning of protein isolates with urea as solvent

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1782, doi. 10.1111/j.1365-2621.1979.tb09141.x

By:

Gillberg, L.

Publication type:

Article

Source of antioxidant activity of soybeans and soy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1720, doi. 10.1111/j.1365-2621.1979.tb09125.x

By:

Pratt, D. E.;
Birac, P. M.

Publication type:

Article

Sensory evaluation of textured sunflower/soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1717

By:

Vasquez, M.;
Hiche, E.;
Yanez, E.;
Sanchez, F.

Publication type:

Article

Seasonal variation and frozen storage stability of blue mussels (Mytilus edulis)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1644, doi. 10.1111/j.1365-2621.1979.tb09106.x

By:

Krzynowek, J.;
Wiggin, K.

Publication type:

Article

Screening of high {beta}-galactosidase-producing fungi and characterizing the hydrolysis properties of a selected strain

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1577

By:

Park, Y. K.;
Pastore, G. M.

Publication type:

Article

Ripening changes and flavor development in microbial enzyme treated Cheddar cheese slurries

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1690, doi. 10.1111/j.1365-2621.1979.tb09117.x

By:

Sood, V. K.;
Kosikowski, F. V.

Publication type:

Article

Rate of pH decline in beef muscle stored at above- and below-freezing temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1681

By:

Marsh, B. B.;
Winger, R. J.;
Fennema, O.

Publication type:

Article

Purification and some properties of lipase from Streptococcus faecalis

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1747

By:

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

Publication type:

Article

Processing and ingredient influences on texture of cooked comminutedfish muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1615

By:

Toledo, R. T.;
Lee, C. M.

Publication type:

Article

Preparation and properties of dehydrated clam flavor from clam processing wash water

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1612

By:

Joh, Y.;
Hood, L. F.

Publication type:

Article

Physico-chemical studies of model meat emulsions in relation to the preparation of stable sheep and goat meat sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1695

By:

Chatterjee, P.;
Sen, M.;
Bose, A. N.;
Chattoraj, D. K.

Publication type:

Article

Phosphorus and magnesium balance of adolescent females fed two levels of zinc

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1765

By:

Abernathy, R. P.;
Resneck, S. E.;
Gregor, J. L.;
Bennett, O. A.;
Huffman, J.

Publication type:

Article

pH and buffering capacity of canned green peppercorns

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1788, doi. 10.1111/j.1365-2621.1979.tb09144.x

By:

Powers, J. J.;
Shinholser, K.

Publication type:

Article

Palatability of prerigor and mechanically processed nitrite-free plants

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1775

By:

Cioch, J. J.;
Judge, M. D.

Publication type:

Article

Occurrence and determination of N-nitrosoproline and N-nitrosopyrrolidine in cured meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1700

By:

Fiddler, W.;
Feinberg, J. I.;
Piotrowski, E. G.;
Pensabene, J. W.

Publication type:

Article

Methionine stability in methionine-fortified model food systems as influence by method of methionine incorporation and by lipid oxidation

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1767

By:

Warthesen, J. J.;
Tufte, M. C.

Publication type:

Article

Low-temperature air oven vs a water bath for the preparation of rarebeef

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1602

By:

Rosenau, J.;
Buck, E. M.;
Hickey, A. M.

Publication type:

Article

Levels of chlorine and chlorine dioxide of equivalent bactericidal effect in poultry processing water

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1594, doi. 10.1111/j.1365-2621.1979.tb09097.x

By:

Lillard, H. S.

Publication type:

Article

Ionic, pH, and temperature effects on the binding ability of myosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1686

By:

Schmidt, G. R.;
Siegel, D. G.

Publication type:

Article

Inhibition of polygalacturonase softening of cucumber pickles by calcium chloride

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1786, doi. 10.1111/j.1365-2621.1979.tb09143.x

By:

Buescher, R. W.;
Adams, J. R.;
Hudson, J. M.

Publication type:

Article

Inhibition of bacteria isolated from ground meat by Streptococcaceaeand Lactobacillaceae

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1649

By:

Charbonneau, R.;
Beaumier, H.;
Dubois, G.

Publication type:

Article

Influence of time and conditions of storage on technological and nutritional properties of a dry bean (Phaseolus vulgaris, L.) variety rosinha G2

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1703, doi. 10.1111/j.1365-2621.1979.tb09120.x

By:

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

Publication type:

Article

Heat inactivation rates of botulinum toxins A, B, E, and F in some foods and buffers

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1658

By:

Rodriguez, J.;
Schantz, E. J.;
Woodburn, M. J.;
Somers, E.

Publication type:

Article

Growth of Clostridium perfringens strains on {alpha}-Galactosides

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1756

By:

Olson, A. C.;
Sacks, L. E.

Publication type:

Article

Further studies on the enrichment of lime-treated corn with whole soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1707

By:

Rubio, M.;
Braham, J. E.;
Elias, L. G.;
Bressani, R.

Publication type:

Article

Fiber components--Quantiation and relationship to cake quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1732, doi. 10.1111/j.1365-2621.1979.tb09128.x

By:

Jeltema, M. S.;
Zabik, M. E.

Publication type:

Article

Fermentation and relative nutritive value of rice meal and chips

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1784

By:

Tonghual, P.;
Fields, M. L.

Publication type:

Article

Fatty acid stability of Gulf of Mexico brown shrimp (Penaeus aztecus) held on ice and in frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1778, doi. 10.1111/j.1365-2621.1979.tb09139.x

By:

Bottino, N. R.;
Lilly, M. L.;
Finne, G.

Publication type:

Article

Estimation of zinc and copper in raw and cooked legumes: An interlaboratory study of atomic absorption and X-ray fluorescence spectroscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1711

By:

Young, R.;
Wolf, W. R.;
Hahn, D. M.;
Rockland, L. B.

Publication type:

Article

Estimation of oxidative deterioration of oils and foods by measurement of ultraweak chemiluminescence

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1573

By:

Inaba, H.;
Kaneda, T.;
Usuki, R.;
Takyu, C.;
Yamagishi, A.

Publication type:

Article

Effects of dehydration and storage conditions on the pancreatic alpha amylase susceptibility of various starches

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1728, doi. 10.1111/j.1365-2621.1979.tb09127.x

By:

Kayisu, K.;
Hood, L. F.

Publication type:

Article

Effects of cooking methods on the protein quality of meats as determined using a Tetrahymena pyriformis W growth assay

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1678, doi. 10.1111/j.1365-2621.1979.tb09114.x

By:

Evans, E.;
Witty, R.;
Carruthers, S. C.

Publication type:

Article

Effects of acetylated monoglyceride coatings on pecan kernal shelf-life

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1752, doi. 10.1111/j.1365-2621.1979.tb09132.x

By:

Senter, S. D.;
Forbus, Jr., W. R.

Publication type:

Article

Effect of maturity and marbling on the myofibril fragmentation indexof bovine longissimus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1668

By:

Parrish, Jr., F. C.;
Culler, R. D.;
Vendell, C. J.

Publication type:

Article

Effect of irradiation temperature and drying on survival of highly radiation-resistant bacteria in complex menstrua

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1743, doi. 10.1111/j.1365-2621.1979.tb09130.x

By:

Bruns, M. A.;
Maxcy, R. B.

Publication type:

Article

Effect of electrical stimulation on ATP depletion and sarcomere length in delay-chilled bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1646

By:

Morrison, R. D.;
Will, P. A.;
Odell, G. V.;
Henrickson, R. L.

Publication type:

Article

Differentiation of the aroma quality of soy sauce by statistical evaluation of gas chromatographic profiles

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1723, doi. 10.1111/j.1365-2621.1979.tb09126.x

By:

Aishima, T.;
Nagasawa, M.;
Fukushima, D.

Publication type:

Article

Dietary caffeine, glucose tolerance and insulin sensitivity in mice

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1761, doi. 10.1111/j.1365-2621.1979.tb09134.x

By:

Araujo, P. E.;
Mayer, J.

Publication type:

Article

Computer malfunction causes extensive errata in capsicum data

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1792

By:

Burns, E. E.;
Nagle, B. J.;
Villalon, B.

Publication type:

Article

Clostridium botulinum control by sodium nitrite and sorbic acid in various meat and soy protein formulations

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1662

By:

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

Publication type:

Article

Chemical, nutritional, and microbiological quality of a protein concentrate from culled dry beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1589

By:

Satterlee, L. D.;
Chang, K. C.

Publication type:

Article