Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 2

Results: 91

Use of mechanically separated spleen in frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 357

By:

Graham, P. P.;
Bovard, K. P.;
Bittel, R. J.

Publication type:

Article

Thermal degradation kinetics of pyridoxine hydrochloride in dehydrated model food systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 555

By:

Kirk, J. R.;
Evans, S. R.;
Gregory, J. F., III

Publication type:

Article

Studies on trypsin and chymotrypsin inhibitory activities, hemagglutinating activity, and sugars in the Great Northern beans (Phaseolus vulgaris L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 626

By:

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

Publication type:

Article

Sensory, Physical, and cooking characteristics of bacon processed with varying levels of sodium nitrite and potassium sorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 321

By:

Blumer, T. N.;
Berry, B. W.

Publication type:

Article

Sensory textural properties of stabilized ice cream

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 399, doi. 10.1111/j.1365-2621.1981.tb04870.x

By:

Moore, L. J.;
Shoemaker, C. F.

Publication type:

Article

Sensory analysis of taste-active components in the extract of boiledsnow crab meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 479, doi. 10.1111/j.1365-2621.1981.tb04890.x

By:

Hayashi, T.;
Yamaguchi, K.;
Konosu, S.

Publication type:

Article

Selected quality factors and sensory attributes of cured ham as influenced by different phosphate blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 317, doi. 10.1111/j.1365-2621.1981.tb04852.x

By:

Vollmar, E. K.;
Melton, C. C.

Publication type:

Article

Safety of low gossypol cottonseed kernels

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 593, doi. 10.1111/j.1365-2621.1981.tb04918.x

By:

Reber, E. F.

Publication type:

Article

Relationship of chewing sounds to judgments of food crispness

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 574

By:

Vickers, Z. M.;
Christensen, C. M.

Publication type:

Article

Regulation of aflatoxin biosynthesis: Induction of aflatoxin production by various carbohydrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 633, doi. 10.1111/j.1365-2621.1981.tb04928.x

By:

Abdollahi, A.;
Buchanan, R. L.

Publication type:

Article

Protein nutritional quality of air classified potato fractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 540, doi. 10.1111/j.1365-2621.1981.tb04905.x

By:

Eriksen, S.

Publication type:

Article

Properties of broad bean lipoxygenase

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 622

By:

Siddiqi, A. M.;
Al-Obaidy, H. M.

Publication type:

Article

Production of soy isolates by ultrafiltration: Factors affecting yield and composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 367

By:

Cheryan, M.;
Nichols, D. J.

Publication type:

Article

Production of oil and protein food products from raw peanuts by aqueous extraction and ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 391, doi. 10.1111/j.1365-2621.1981.tb04868.x

By:

Lawhon, J. T.;
Manak, L. J.;
Lusas, E. W.;
Rhee, K. C.

Publication type:

Article

Production and isolation of an antibiotic from Monascus purpureus and its relationship to pigment production

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 589

By:

Koehler, P. E.;
Wong, H. C.

Publication type:

Article

Production and evaluation of pea protein isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 364

By:

Nielsen, M. A.;
Youngs, C. G.;
Sumner, A. K.

Publication type:

Article

Prevention of the green-gray discoloration in cooked liquid whole eggs

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 328, doi. 10.1111/j.1365-2621.1981.tb04854.x

By:

Gossett, P. W.;
Baker, R. C.

Publication type:

Article

Predicting concentrations of individual sugars in dry mixtures by near-infrared reflectance spectroscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 531, doi. 10.1111/j.1365-2621.1981.tb04903.x

By:

Giangiacomo, R.;
Magee, J. B.;
Birth, G. S.;
Dull, G. G.

Publication type:

Article

Potential fallacy of correlating hedonic responses with physical andchemical measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 583

By:

Pangborn, R. M.;
Little, A. C.;
Trant, A. S.

Publication type:

Article

Phosphorous levels in peeled and deveined shrimp treated with sodiumtripolyphosphate

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 350

By:

Finne, G.;
Toloday, D.;
Tenhet, V.;
Nickelson, R., II

Publication type:

Article

Penetration of sodium tripolyphosphate into fresh and prefrozen peeled and deveined shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 344

By:

Finne, G.;
Toloday, D.;
Tenhet, V.;
Nickelson, R., II

Publication type:

Article

Peanut hull flour as a potential source of dietary fiber

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 445

By:

Post, A. R.;
Collins, J. L.

Publication type:

Article

Optimization of cell disruption for alfalfa leaf protein concentrate(PRO-XAN) production

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 383

By:

Kohler, G. O.;
Anaya-Serrano, H.;
Edwards, R. H.;
Carroad, P. A.

Publication type:

Article

Optical properties of instant tea and coffee solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 519

By:

Brinner, L.;
Little, A. C.

Publication type:

Article

Nutritive quality of fermented sorghum

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 652

By:

Au, P. M.;
Fields, M. L.

Publication type:

Article

Nutritional analysis of Puget Sound bull kelp (Nereocystis leutkeana)

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 494

By:

Leung, H. K.;
Barta, E. S.;
Branen, A. L.

Publication type:

Article

Nitrosamines in malt and malt beverages

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 501

By:

Hotchkiss, J. H.;
Havery, D. C.;
Fazio, T.

Publication type:

Article

Microbial quality of hot-processed frozen ground beef patties processed after various holding times.

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 488

By:

Sebranek, J. G.;
McMillin, D. J.;
Kraft, A. A.

Publication type:

Article

Mechanically separated spleen: Its composition and protein efficiency ratio

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 336

By:

Young, R. W.;
Bovard, K. P.;
Bittel, R. J.;
Graham, P. P.

Publication type:

Article

Isolation, partial characterization and modification of the Great Northern Bean (Phaseolus vulgaris L.) starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 617

By:

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

Publication type:

Article

Investigations of edible oils for volatile nitrosamines

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 603, doi. 10.1111/j.1365-2621.1981.tb04921.x

By:

Fiddler, W.;
Komoto, W. I.;
Pensabene, J. W.

Publication type:

Article

Interactions between phytate, protein, and minerals in whey fractions of black gram

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 564

By:

Salunkhe, D. K.;
Reddy, N. R.

Publication type:

Article

Inhibition of Moraxella-Acinetobacter cells by sodium phosphates andsodium chloride

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 579

By:

Rowley, D. B.;
Firstenberg-Eden, R.;
Shattuck, G. Edgar

Publication type:

Article

Inhibition of broad bean lipoxygenase

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 597

By:

Siddiqi, A. M.;
Al-Obaidy, H. M.

Publication type:

Article

Influence of postmortem aging period on the fragmentation index of bovine longissimus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 644, doi. 10.1111/j.1365-2621.1981.tb04933.x

By:

Cole, A. B., Jr.;
Davis, G. W.

Publication type:

Article

Influence of immature fruits on strawberry jam quality and storage stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 414, doi. 10.1111/j.1365-2621.1981.tb04873.x

By:

Spayd, S. E.;
Morris, J. R.

Publication type:

Article

Influence of freezing and thawing on the release of cytochrome oxidase from chicken's liver and from beef and trout muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 491

By:

Crescenzi, G. Serlupi;
Barbagli, C.

Publication type:

Article

Incidence of yeasts in fresh ground beef and their ratios to bacteria

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 648

By:

Margitic, S.;
Jay, J. M.

Publication type:

Article

Importance of sensory evaluation in the stability testing of a medical food

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 435, doi. 10.1111/j.1365-2621.1981.tb04879.x

By:

Thomas, S. M.;
Kiral, R. M.;
Caporaso, F.;
Miller, G. A.

Publication type:

Article

Gas chromatographic analysis of sugars in granola cereals

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 425

By:

Schuhmann, P. J.;
Li, B. W.

Publication type:

Article

Fractionation and characterization of edible tallow

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 526

By:

Gray, J. I.;
Ryan, T. C.;
Bussey, D. M.;
Zabik, M. E.

Publication type:

Article

Fractionated edible beef tallow as a deep-fat frying medium for French fries

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 452

By:

Gray, J. I.;
DeFouw, C. L.;
Zabik, M. E.

Publication type:

Article

Fortification of bread with L-lysine HCl: Losses due to baking process

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 662

By:

Rao, C. S.;
Saab, R. M. G. B.;
Da Silva, R. S. F.

Publication type:

Article

Folacin and ascorbic acid retention in fresh, raw, microwave and conventionally cooked spinach

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 640

By:

Boyd, G.;
Kuo, C. H. Y.;
Klein, B. P.

Publication type:

Article

Fiber in breakfast cereals

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 396, doi. 10.1111/j.1365-2621.1981.tb04869.x

By:

Baker, D.;
Holden, J. M.

Publication type:

Article

Factors influencing radiation resistance of vegetative bacteria and spores associated with radappertization of meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 612, doi. 10.1111/j.1365-2621.1981.tb04923.x

By:

Ma, K.;
Maxcy, R. B.

Publication type:

Article

Factors affecting the acceptability of low-nitrite smoked, cured ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 461

By:

Cardello, A. V.;
DuBose, C. N.;
Maller, O.

Publication type:

Article

Electrical stimulation and hot boning: Color stability of ground beef in a model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 464, doi. 10.1111/j.1365-2621.1981.tb04886.x

By:

Contreras, S.;
Harrison, D. L.

Publication type:

Article

Evaluation of new methods for the assessment of used frying oils

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 449

By:

Nawar, W. W.;
Paradis, A. J.

Publication type:

Article

Essential elements in fresh and canned tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 432, doi. 10.1111/j.1365-2621.1981.tb04878.x

By:

Lopez, A.;
Williams, H. L.

Publication type:

Article