Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 1

Results: 80

Yield and quality of soymilk processed by steam-infusion cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 239, doi. 10.1111/j.1365-2621.1981.tb14572.x

By:

Johnson, L. A.;
Hoover, W. J.;
Deyoe, C. W.

Publication type:

Article

Vibrio cholerae in marine foods and environmental waters: A literature review

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 66

By:

De Paola, A.

Publication type:

Article

Thin-layer chromatographic separation of beet pigments

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 298, doi. 10.1111/j.1365-2621.1981.tb14588.x

By:

Bilyk, A.

Publication type:

Article

Textural characteristics of beef: Effects of the heating system

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 216, doi. 10.1111/j.1365-2621.1981.tb14567.x

By:

Brady, P. L.;
Penfield, M. P.

Publication type:

Article

Temperature, pH, and spore load effects on the ability of nisin to prevent the outgrowth of Clostridium botulinum spores

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 121, doi. 10.1111/j.1365-2621.1981.tb14544.x

By:

Scott, V. N.;
Taylor, S. L.

Publication type:

Article

Sweet potato quality after baking

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 283

By:

Phillips, J. A.;
Schulman, R. S.;
Losh, J.;
Axelson, J. M.

Publication type:

Article

Survey of rabbit skeletal muscle peptidases active at neutral pH regions

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 47

By:

Kato, H.;
Otsuka, Y.;
Okitani, A.;
Katakai, R.;
Kondo, Y.

Publication type:

Article

Stability of proteinase inhibitors in potato tubers during cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 287

By:

Ryan, C. A.;
Swanson, B. G.;
Huang, D. Y.

Publication type:

Article

Some rheological characteristics of soy extrudates in tension

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 207, doi. 10.1111/j.1365-2621.1981.tb14565.x

By:

Finkowski, J. W.;
Peleg, M.

Publication type:

Article

Solubilization and electrophoretic characterization of the great northern bean (Phaseolus vulgaris L.) proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 82

By:

Salunkhe, D. I.;
Sathe, S. K.

Publication type:

Article

Sensory scores and shear force values for beef roasts cooked either before or after chilling

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 231, doi. 10.1111/j.1365-2621.1981.tb14570.x

By:

Berry, B. W.;
Stiffler, D. M.;
Ray, E. E.

Publication type:

Article

Role of flavonoids in the production of color in biscuits prepared with wheat and cottonseed flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 266

By:

Cherry, J. P.;
Zarins, Z. M.;
Blouin, F. A.

Publication type:

Article

Rheology of enzyme modified cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 254, doi. 10.1111/j.1365-2621.1981.tb14575.x

By:

Jao, Y. C.;
Goldstein, W. E.;
Chaudhari, R. V.;
Chen, A. H.

Publication type:

Article

Relative importance of perceptual factors to consumer acceptance: Linear vs quadratic analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 244, doi. 10.1111/j.1365-2621.1981.tb14573.x

By:

Moskowitz, H. R.

Publication type:

Article

Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 127, doi. 10.1111/j.1365-2621.1981.tb14545.x

By:

Friedman, M.;
Zahnley, J. C.;
Masters, P. M.

Publication type:

Article

Regulation of aflatoxin biosynthesis: Characterization of glucose asa apparent inducer of aflatoxin production

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 143, doi. 10.1111/j.1365-2621.1981.tb14549.x

By:

Abdollahi, A.;
Buchanan, R. L.

Publication type:

Article

Recovery of salmonellae from foods using a combined enrichment technique

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 94, doi. 10.1111/j.1365-2621.1981.tb14538.x

By:

Sveum, W. H.;
Kraft, A. A.

Publication type:

Article

Quantitative determination of ascorbic acid in potatoes and potato products by high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 312

By:

Beck, C.;
Marousek, G. I.;
Augustin, J.

Publication type:

Article

Qualitative alteration of phospholipids in beef patties cooked aftervacuum and nonpackaged, frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 19

By:

Ockerman, H. W.;
Goklap, H. Y.;
Plimpton, R. F.;
Peng, A. C.

Publication type:

Article

Protein concentrate from air classification of flour and horny endosperm from high-lysine sorghum

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 304

By:

Wu, Y. V.;
Stringfellow, A. C.

Publication type:

Article

Properties of free radicals in protein and amino acid pyrolysates

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 113, doi. 10.1111/j.1365-2621.1981.tb14542.x

By:

Uchiyama, S.;
Uchiyama, M.

Publication type:

Article

Papaya polygalacturonase and its role in thermally injured ripening fruit

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 190, doi. 10.1111/j.1365-2621.1981.tb14561.x

By:

Chan, Jr., H. T.;
Tam, S. Y. T.;
Seo, S. T.

Publication type:

Article

Kinetics of vitamin A degradation in beef liver puree on heat processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 32

By:

Cleland, A. C.;
Wilkinson, S. A.;
Earle, M. D.

Publication type:

Article

Isolation, purification and physicochemical characterization of polyphenoloxidases (PPO) from a dwarf variety of banana (Musa cavendishii, L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 150

By:

Sgarbieri, V. C.;
Galeazzi, M. A. M.;
Constantinides, S. M.

Publication type:

Article

Preference testing of whiskey sour formulations: Magnitude estimation versus the 9-point hedonic

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 182

By:

Sawyer, F. M.;
McDaniel, M. R.

Publication type:

Article

Isolation of potentially virulent Yersinia enterocolitica from variety meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 41, doi. 10.1111/j.1365-2621.1981.tb14526.x

By:

Stern, N. J.

Publication type:

Article

Pisum sativum and Vicia faba carbohydrates: Structural studies of starches

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 88

By:

Mercier, C.;
Buleon, A.;
Colonna, P.

Publication type:

Article

Development, evaluation and industrial production of a powdered soy-oats infant formula using a low cost extruder

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 192

By:

Munoz, M. J.;
Ponce, J.;
Escobedo, M.;
Del Valle, F. R.;
Villanueva, H.;
Reyes-Govea, J.;
Bourges, H.

Publication type:

Article

Physiochemical changes in potato granules during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 110

By:

Moledina, K. H.;
Ooraikul, B.

Publication type:

Article

Nutritional evaluation of the protein in oilseed products heated with sugars

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 164, doi. 10.1111/j.1365-2621.1981.tb14555.x

By:

Rhee, K. S.;
Rhee, K. C.

Publication type:

Article

Observations on the weeping of double boiler scrambled egg products and its prevention

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 310, doi. 10.1111/j.1365-2621.1981.tb14594.x

By:

Chen, T. C.

Publication type:

Article

Nutritional and sensory properties of canned and stored moin-moin

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 198, doi. 10.1111/j.1365-2621.1981.tb14563.x

By:

Adeniji, A. O.;
Potter, N. N.

Publication type:

Article

Mushroom response to postharvest hyperbaric storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 249, doi. 10.1111/j.1365-2621.1981.tb14574.x

By:

Robitaille, H. A.;
Badenhop, A. F.

Publication type:

Article

Measurement of available lysine using the guanidination reaction

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 132, doi. 10.1111/j.1365-2621.1981.tb14546.x

By:

Maga, J. A.

Publication type:

Article

Measuring skeletal muscle fiber width or diameter: Variance within and among methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 294

By:

Dayton, A. D.;
Khan, H. A.;
Harrison, D. L.

Publication type:

Article

HPLC determination of fructose, glucose and sucrose in potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 300, doi. 10.1111/j.1365-2621.1981.tb14589.x

By:

Wilson, A. M.;
Bushway, A. A.;
Work, T. M.;
Bushway, R. J.

Publication type:

Article

Functional properties of the great northern bean (Phaseolus vulgarisL.): Emulsion, foaming, viscosity, and gelation properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 71

By:

Salunkhe, D. K.;
Sathe, S. K.

Publication type:

Article

Influence of postmortem changes in bovine muscle on the water-holding capacity of beef: Postmortem storage of muscle at temperatures between 0 and 30 degrees C

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 23

By:

Fischer, C.;
Honikel, K. O.;
Hamid, A.;
Hamm, R.

Publication type:

Article

Effect of electrical stimulation and postmortem boning time on sensory and cookery properties of ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 292, doi. 10.1111/j.1365-2621.1981.tb14585.x

By:

Cross, H. R.;
Tennent, I.

Publication type:

Article

Effect of bone source and storage on the role of mechanically deboned pork in rancidity development in a cooked and smoked sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 220, doi. 10.1111/j.1365-2621.1981.tb14568.x

By:

Ockerman, H. W.;
Plimpton, Jr., R. F.;
Krol, B.;
Houben, J. H.;
Schad, M.

Publication type:

Article

Influence of portmortem changes in bovine muscle on the water-holding capacity of beef. Portmortem storage of muscle at 20 degrees C

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 1

By:

Fischer, C.;
Honikel, K. O.;
Hamid, A.;
Hamm, R.

Publication type:

Article

Effect of Japanese green tea on nitrosamine formation in vitro

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 306, doi. 10.1111/j.1365-2621.1981.tb14592.x

By:

Nakamura, M.;
Kawabata, T.

Publication type:

Article

High performance liquid chromatographic determination of organic acids in dairy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 52

By:

Green, D. E.;
Simmons, R. E.;
Ostapenko, H.;
Marsill, R. T.

Publication type:

Article

Glandless cottonseed, peanut and soy protein ingredients in ground beef patties: Effect on rancidity and other quality factors

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 58, doi. 10.1111/j.1365-2621.1981.tb14530.x

By:

Ziprin, Y.A.;
Carpenter, Z. L.;
Rhee, K. S.;
Rhee, K. C.;
Terrell, R. N.;
Hostetler, R. L.

Publication type:

Article

Functional properties of a food colorant prepared from red cabbage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 105, doi. 10.1111/j.1365-2621.1981.tb14540.x

By:

Sapers, G. M.;
Ross, L. R.;
Taffer, I.

Publication type:

Article

Factors influencing softening of salt-stock pickles in air-purged fermentations

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 274

By:

Costilow, R. N.;
Gates, K.

Publication type:

Article

Fish protein concentrate (FPC) from Bombay duck isolated by radiation-heat combination procedure: Functional and nutritional properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 234

By:

Ninjoor, V.;
Warrier, S. B.

Publication type:

Article

Evaluation of the effects of liquid bridges on the bulk properties of model powders

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 174

By:

Peleg, M.;
Scoville, E.

Publication type:

Article

Evaluation of the contribution of flavor volatiles to the aroma of beef by surface response methodology

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 26

By:

Magee, W. T.;
Pearson, A. M.;
Bodrero, K. O.

Publication type:

Article

Effects of nisin on the outgrowth of Clostridium botulinum spores

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 117

By:

Taylor, S. L.;
Scott, V. N.

Publication type:

Article