Works matching IS 00221147 AND DT 1980 AND VI 45 AND IP 5
Results: 87
Zinc and magnesium bioavailability from acid-precipitated and neutralized soybean protein products
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1193
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- Article
Yields and solids loss in water and steam blanching, water and air cooling, freezing, and cooking of broccoli spears
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1408
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- Article
Whey protein concentrates in a processed meat loaf
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1278
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- Article
Water-soluble proteins of selected pearl millet genotypes
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1165
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- Article
Water loss rates and scanning electron microscopy of model cake systems made with emulsification systems
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1243
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- Article
Two selective enrichment media for the isolation of Salmonella from mechanically deboned poultry meat
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1131
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- Article
Trace level analysis of reducing sugars by high-performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1256, doi. 10.1111/j.1365-2621.1980.tb06532.x
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Total porosity and open-pore porosity in the drying of fruits
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1403
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- Article
Thyroid active factor in heated soybean fractions
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1179
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- Article
Theoretical analysis of the relationship between mechanical hardnessand its sensory assessment
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1156, doi. 10.1111/j.1365-2621.1980.tb06510.x
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- Article
Technological approaches for infant food manufacture from modified buffalo milk
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1333
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- Article
Survival of Clostridium sporogenes (PA 3679) and Bacillus coagulans in green beans and tomatoes home canned at high altitude (7200 ft)
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1452, doi. 10.1111/j.1365-2621.1980.tb06583.x
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Starch hydrolysis by acid and microwave energy
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1449
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- Article
Sorbic acid loss from high moisture prunes
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1434
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- Article
S-Nitrosocysteine as an antioxidant, color-developing and anticlostridial agent in comminuted turkey meat
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1105, doi. 10.1111/j.1365-2621.1980.tb06497.x
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- Article
Sensory profiling of canned boned chicken: Sensory evaluation procedures and data analysis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1341, doi. 10.1111/j.1365-2621.1980.tb06551.x
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- Article
Sensory profiling of canned boned chicken: Comparisons of retail, school lunch, and military canned boned chicken
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1336
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- Article
Residual nitrite and total microbial counts of hams as influenced bytumbling and four ingoing nitrite levels
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1297
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- Article
Relation of moisture to water activity in prunes and raisins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1190, doi. 10.1111/j.1365-2621.1980.tb06518.x
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- Article
Relation between phenolic acid content and stability of pecans in accelerated storage
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1380, doi. 10.1111/j.1365-2621.1980.tb06559.x
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- Article
Recovery of Vitamin A in processed foods made from fortified flours
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1438
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- Article
Quality-indicating characteristics of beef as affected by electricalstimulation and postmortem chilling time
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1330
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- Article
Protein isolate from alkaline extraction of air-classified high-protein soft wheat flour
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1383
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- Article
Protease from Saccharomyces carlsbergensis: Activity on food proteins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1200
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- Article
Production and quality of canned moin-moin
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1359
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- Article
Processing factors that influence the sensory quality of braunschweiger
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1136
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- Article
Prevention of soft center development in large whole cucumber pickles by calcium
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1450
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- Article
Phytase of molds used in oriental food fermentation
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1262, doi. 10.1111/j.1365-2621.1980.tb06534.x
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- Article
Physical and chemical characteristics of braunschweiger as a result of processing variables
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1150
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- Article
Oxygen mass transfer effects on the degradation of Vitamin C in foods
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1432, doi. 10.1111/j.1365-2621.1980.tb06573.x
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- Article
Orange pectinesterase: Purification, properties and effect on cloud stability
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1203
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- Article
Nutritional evaluation of protein in dry sausages during the fermentation process with special emphasis on amino acid digestibility
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1153, doi. 10.1111/j.1365-2621.1980.tb06509.x
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- Article
Minced fish flesh from nontraditional Gulf of Mexico finfish species: Yield and composition
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1327
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- Article
Minced fish flesh from nontraditional Gulf of Mexico finfish species: Bacteriology
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1321
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- Article
Lipid extraction conditions to differentiate among hard red winter wheats that vary in breadmaking
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1168
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- Article
Kinetics of water diffusion and starch gelatinization during rice parboiling
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1387
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- Article
Inhibition of aflatoxin production by carrot root extract
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1210, doi. 10.1111/j.1365-2621.1980.tb06523.x
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- Article
Influence of tumbling and electrical stimulation on distribution andcontent of sodium nitrite and sodium chloride in bacon
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1301, doi. 10.1111/j.1365-2621.1980.tb06542.x
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- Article
Influence of relative humidity on the physico-chemical state of lactose in spray-dried whey powders
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1231
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- Article
Hospital ready-prepared type foodservice system: Time and temperature conditions, sensory and microbiological quality of scrambled eggs
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1422
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- Article
Heme pigment content of bovine hemopoietic marrow and muscle
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1109, doi. 10.1111/j.1365-2621.1980.tb06498.x
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- Article
Formation of carbonyl compounds from {beta}-carotene during palm oildeodorization
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1214
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- Article
Flow properties of powdered shortenings
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1370
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- Article
Flavor profile analyses of cooked beef loin steaks
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1113, doi. 10.1111/j.1365-2621.1980.tb06499.x
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- Article
Flatulence in rats following ingestion of cooked and germinated black gram and a fermented product of black gram and rice blend
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1161
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- Article
Fate of Salmonella infantis, Staphylococcus aureus, and Hafnia alveiin vacuum packaged beef plate pieces during refrigerated storage
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1273
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- Article
Extending the shelf life of frozen Argentine hake
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1312
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- Article
Evaluation of the flowability of melted mozzarella cheese by capillary rheometry
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1142, doi. 10.1111/j.1365-2621.1980.tb06506.x
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- Article
Evaluation of the compressive deformability modulus of fresh and cooked fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1318
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- Article
Essential amino acid content of some selected Nigerian meals
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1363
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- Article