Works matching IS 00221147 AND DT 1980 AND VI 45 AND IP 3
Results: 93
Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 499, doi. 10.1111/j.1365-2621.1980.tb04085.x
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- Article
Utilization of slaughter plant waste proteins: Investigation on the nature and some functional properties of bovine rumen tissue proteins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 617, doi. 10.1111/j.1365-2621.1980.tb04114.x
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- Article
Use of sodium chloride solution and carbon dioxide for extending shelf-life of fish fillets
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 661
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- Article
Use of prerigor beef and frozen ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 648
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- Article
Ultrastructural changes in soybeans during processing to yield desolventized-toasted meal
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 529
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- Article
Tortilla-making characteristics of micronized sorghum and corn flours
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 671, doi. 10.1111/j.1365-2621.1980.tb04128.x
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- Article
Studies on freeze-thaw gelation of very low density lipoprotein fromhen's egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 463
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- Article
Sorghum with improved tortilla making characteristics
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 720
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- Article
Sorbic acid inhibition of Clostridium botulinum in nitrite-free poultry frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 453
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- Article
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of chromatographically fractionated egg white
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 460, doi. 10.1111/j.1365-2621.1980.tb04075.x
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- Article
Separation of endogenous factor promoting the formation of cooked cured meat color from porcine muscle sarcoplasm
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 435
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- Article
Sensory screening of synthetic sweeteners using time intensity evaluations
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 577, doi. 10.1111/j.1365-2621.1980.tb04105.x
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- Article
Sensory comparisons of the aroma of natural and some simulated beef flavors
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 431
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- Article
Riboflavin determination in milk
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 744, doi. 10.1111/j.1365-2621.1980.tb04149.x
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- Article
Quantitative aspects of pectic acid hydrolysis by endo-polygalacturonase from Rhizopus arrhizus
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 601
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- Article
Quality parameters of tortillas fortified with soy and cheese
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 667, doi. 10.1111/j.1365-2621.1980.tb04127.x
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- Article
Quality and sensory characteristics of mechanically deboned spent layer meat chilled with liquid nitrogen and carbon dioxide "snow"
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 645
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- Article
Protein nutritional quality of mechanically deboned poultry meat as predicted by the C-PER assay
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 441
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- Article
Protein metabolism, growth and liver composition of young rats fed combinations of wheat, soy concentrate, and peanut protein with added N-acetyl-L-methionine
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 539, doi. 10.1111/j.1365-2621.1980.tb04096.x
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- Article
Prediction of water sorption isotherm of food models from knowledge of components sorption behavior
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 450, doi. 10.1111/j.1365-2621.1980.tb04072.x
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- Article
Potato flavor generation--An approach to the flavor improvement of dehydrated potato products
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 748, doi. 10.1111/j.1365-2621.1980.tb04151.x
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- Article
Pilot scale ultrafiltration of clarified alfalfa juice
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 730
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- Article
Pigments produced by Monascus purpureus with regard to quality and quantity
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 567
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- Article
Physicochemical verification of nonexistence of {alpha}-S {sup}1-casein- K -carrageenan interaction in calcium-free systems
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 582
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- Article
Physical characteristics of {alpha}-amylase hydrolysates from unmodified and chemically-modified waxy maize starches
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 518
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- Article
Patulin production by Byssochlamys spp. in canned grape juice
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 485, doi. 10.1111/j.1365-2621.1980.tb04081.x
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- Article
Optimum cooking times for flavor development and evaluation of flavor quality of beef cooked by microwaves and conventional methods
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 613
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- Article
Moisture equilibration and measurement in dry pinto beans (Phaseolusvulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 506
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- Article
Methodology for energy recovery from lower temperature exhaust airstreams of food plants
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 689, doi. 10.1111/j.1365-2621.1980.tb04133.x
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- Article
Mercury and selenium in marine and freshwater fish
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 416, doi. 10.1111/j.1365-2621.1980.tb04064.x
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- Article
Measurement of patulin in grapes and wines
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 476, doi. 10.1111/j.1365-2621.1980.tb04079.x
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- Article
Lipase release from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperature
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 412, doi. 10.1111/j.1365-2621.1980.tb04063.x
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- Article
Klebsiella and other bacteria on alfalfa and bean sprouts at the retail level
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 492, doi. 10.1111/j.1365-2621.1980.tb04083.x
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- Article
Kale greens quality, vitamin retention and nitrate content as affected by preparation, processing, and storage
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 679, doi. 10.1111/j.1365-2621.1980.tb04130.x
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- Article
Interaction of salt, potassium sorbate and temperature on the outgrowth of Clostridium sporogenes PA 3679 spores in a pre-reduced medium
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 742, doi. 10.1111/j.1365-2621.1980.tb04148.x
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- Article
Intact surf clam crystalline styles as immobilized enzymes
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 409
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- Article
Inhibition of Staphylococcus by lactic acid bacteria in country-style hams
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 420
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- Article
Inhibition of Saccharomyces cerevisiae by naturally occurring hydroxycinnamates
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 592
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- Article
Influence of selective agents on recovery of cold-stressed cells of Clostridium perfringens
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 574
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- Article
Influence of roasting time on sensory attributes of fresh roasted peanuts
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 547
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- Article
Identification of campestery palmitate and sitosteryl palmitate in wheat flour
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 523, doi. 10.1111/j.1365-2621.1980.tb04092.x
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- Article
Identification and changes of flavonoids in Merlot and Cabernet Sauvigon wines
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 479
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- Article
High-temperature interrupted cooking of beef roasts
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 740
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- Article
Hich vacuum flame sterilization: Process concept and energy use analysis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 696, doi. 10.1111/j.1365-2621.1980.tb04135.x
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- Article
Heat-induced gelling in solutions of ovalbumin
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 570, doi. 10.1111/j.1365-2621.1980.tb04103.x
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- Article
Heat treatment and storage effects on texture characteristics of milk and yogurt systems fortified with oilseed proteins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 471
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- Article
Heat inactivation of trypsin inhibitor in fresh green soybeans and physiological responses of rats fed the beans
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 542, doi. 10.1111/j.1365-2621.1980.tb04097.x
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- Article
Growing spore of P.A. 3679 in formulations of beef heart infusion broth
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 467
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- Article
Fatty acid esters and carbonates in grape drying
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 754
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- Article
Factors affecting the pH of home-canned peppers
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 726, doi. 10.1111/j.1365-2621.1980.tb04144.x
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- Article