Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 3

Results: 87

Water binding measurement of meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 697, doi. 10.1111/j.1365-2621.1981.tb15328.x

By:

Tsai, T. C.;
Ockerman, H. W.

Publication type:

Article

Using enzymatic proteolysis to reduce copper-protein catalysis of lipid oxidation

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 966, doi. 10.1111/j.1365-2621.1981.tb15399.x

By:

Yee, J. J.;
Shipe, W. F.

Publication type:

Article

Vitamin B{sub}6 in ready-to-eat cereals: Analysis by high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 943

By:

Maire, C. E.;
Yakupkovic, J. E.;
Vanderslice, J. T.

Publication type:

Article

Thermophysical properties of apples in relation to freezing

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 724, doi. 10.1111/j.1365-2621.1981.tb15335.x

By:

Ramaswamy, H. S.;
Tung, M. A.

Publication type:

Article

Thermal inactivation of Clostridium botulinum toxin types F and G inbuffer and in beef and mushroom patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 688

By:

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

Publication type:

Article

Synergistic effects of potassium sorbate and sodium benzoate on thermal inactivation of yeasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 771, doi. 10.1111/j.1365-2621.1981.tb15345.x

By:

Beuchat, L. R.

Publication type:

Article

Sweetness of {alpha}-, {beta}-, and equilibrium lactose relative to sucrose

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 933, doi. 10.1111/j.1365-2621.1981.tb15385.x

By:

Parrish, F. W.;
Talley, F. B.;
Phillips, J. G.

Publication type:

Article

Succinylation of cottonseed flour: Effect on the functional properties of protein isolates prepared from modified flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 954

By:

Rhee, K. C.;
Choi, Y. R.;
Lusas, E. W.

Publication type:

Article

Storage stability of {alpha}-tocopherol in a dehydrated model food system containing methyl linoleate

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 813, doi. 10.1111/j.1365-2621.1981.tb15354.x

By:

Widicus, W. A.;
Kirk, J. R.

Publication type:

Article

Some biochemical properties of soluble and bound potato tuber peroxidase

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 756, doi. 10.1111/j.1365-2621.1981.tb15343.x

By:

Kahn, V.;
Granit, R.;
Goldschmidt, S.;
Amir, J.

Publication type:

Article

Solubilization of California small white bean (Phaseolus vulgaris L.) proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 952

By:

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

Publication type:

Article

Separation of native and acylated egg white proteins with gel chromatography and DEAE-cellulose ion exchange

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 778

By:

Ball, Jr., H. R.;
Swaisgood, H. E.;
Palladino, D. K.

Publication type:

Article

Sensory properties and cooking losses of beef/pork hamburger patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 860

By:

Tatum, J. D.;
Parizek, E. A.;
Galyean, R. D.;
Ramsey, C. B.

Publication type:

Article

Ridge regression: An alternative to multiple linear regression for highly correlated data

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 968, doi. 10.1111/j.1365-2621.1981.tb15400.x

By:

Newell, G. J.;
Lee, B.

Publication type:

Article

Rheological properties of prune juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 886, doi. 10.1111/j.1365-2621.1981.tb15372.x

By:

Bolin, H. R.

Publication type:

Article

Residual amounts of proteinaceous additives in table wine

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 681

By:

Brown, W. D.;
Watts, D. A.;
Ough, C. S.

Publication type:

Article

Relationship of survival of Kluyveromyces fragilis at -19 degrees C to cellular fatty acid composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 964, doi. 10.1111/j.1365-2621.1981.tb15398.x

By:

Bostian, M.;
Gilliland, S. E.

Publication type:

Article

Reproducibility of microbiological counts on frozen cod: A collaborative study

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 716

By:

Martin, R. E.;
Ramsdell, G. E.;
Slabyj, B. M.

Publication type:

Article

Relationship of fiber type composition to marbling and tenderness ofbovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 708

By:

Smith, G. C.;
Davis, G. W.;
Carpenter, Z.L.;
Calkins, C. R.;
Dutson, T. R.

Publication type:

Article

Rapid purification of {beta}-galactosidase (Aspergillus niger) from a commercial source

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 684, doi. 10.1111/j.1365-2621.1981.tb15324.x

By:

Greenberg, N. A.;
Mahoney, R. R.

Publication type:

Article

Quality evaluation of raw tuna by gas chromatography and sensory methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 868

By:

Khayat, A.;
Human, J.

Publication type:

Article

Protein supplementation of cowpeas with sesame and watermelon seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 960, doi. 10.1111/j.1365-2621.1981.tb15396.x

By:

Akpapunam, M. A.;
Markakis, P.

Publication type:

Article

Processing, microbial, and sensory characteristics of cooler and freezer stored hot-boned beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 838

By:

Carpenter, J. A.;
Pirkle, S. L.;
Campion, D. R.;
Reagan, J. O.

Publication type:

Article

Predicting water activity from 0.30 to 0.95 of a multi-component food formulation

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 670, doi. 10.1111/j.1365-2621.1981.tb15320.x

By:

Lang, K. W.;
Steinberg, M. P.

Publication type:

Article

Predicting protein quality of corn-soy-milk blends after nonenzymatic browning

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 711, doi. 10.1111/j.1365-2621.1981.tb15332.x

By:

Bookwalter, G. N.;
Kwolek, W. F.

Publication type:

Article

Physicochemical and nutritional aspects of cowpea flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 972

By:

Akapapunam, M. A.;
Markakis, P.

Publication type:

Article

Physical and sensory properties of chicken patties made with varyingproportions of white and dark spent fowl muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 834

By:

Donnelly, L. S.;
Roland, L. M.;
Quenzer, N. M.;
Seideman, S. C.

Publication type:

Article

Partial purification and characterization of a neutral protease frombovine skeletal muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 702

By:

Donnelly, T. H.;
Jodlowski, R. F.;
Warner, W. D.;
Kang, C. K.

Publication type:

Article

Oxygen uptake and {beta}-carotene decoloration in a dehydrated food

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 665

By:

Karel, M.;
Neto, R. O. Teixeira;
Saguy, I.;
Mizrahi, S.

Publication type:

Article

Nutritive value of an extrusion-texturized peanut protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 948

By:

Chichester, C. O.;
Monckeberg, F.;
Aquilera, J. M.;
Alid, G.;
Yanez, E.

Publication type:

Article

Nutritional improvement of sorghum by fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 819, doi. 10.1111/j.1365-2621.1981.tb15356.x

By:

Kazanas, N.;
Fields, M. L.

Publication type:

Article

Nutritional evaluation of cheese spread powder

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 925

By:

Duggal, K.;
Deodhar, A. D.

Publication type:

Article

Natural lactic acid fermentation of corn meal

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 900

By:

Smith, D. K.;
Hamad, A. M.;
Fields, M. L.

Publication type:

Article

Mutant for monascus-pigment production

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 956

By:

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

Publication type:

Article

Model system studies of N-nitrosamine formation in cured meats: The effect of slice thickness

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 691

By:

Sato, K.;
Theiler, R. F.;
Miller, A. F.;
Aspelund, T. G.

Publication type:

Article

Microstructure of liver sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 694

By:

Miller, B. G.;
Judge, M. D.;
van Sickle, D. G.;
Forrest, J. C.;
Ray, F. K.;
Aberle, E. D.

Publication type:

Article

Lipid content and fatty acid composition in bamboo shoots

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 751, doi. 10.1111/j.1365-2621.1981.tb15342.x

By:

Kozukue, N.;
Kozukue, E.

Publication type:

Article

Libyan truffles "Terfezia boudieri Chatin:" Chemical composition andtoxicity

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 927, doi. 10.1111/j.1365-2621.1981.tb15383.x

By:

Ahmed, A. A.;
Hami, M. A.;
Mohamed, M. A.

Publication type:

Article

Inhibition of Aspergillus parasiticus by thymol

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 976

By:

Shepherd, A. J.;
Buchanan, R. L.

Publication type:

Article

Influence of legume starches on protein utilization and availabilityof lysine and methionine to albino rats

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 817

By:

Theophilus, F.;
Geervani, P.

Publication type:

Article

Influence of cooked wheat bran on bowel function and fecal excretionof nutrients

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 720, doi. 10.1111/j.1365-2621.1981.tb15334.x

By:

Yu, M. H. M.;
Miller, L. T.

Publication type:

Article

Increase in curd tension of milk coagulum prepared with immobilized proteases

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 705

By:

Kobayashi, T.;
Shimizu, S.;
Ohmiya, K.

Publication type:

Article

Improved histological procedure for microscopic demonstration of related changes in fish muscle tissue structure during holding and freezing

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 733

By:

Pigott, G. M.;
Bello, R. A.;
Luft, J. H.

Publication type:

Article

Identification of serum albumin in protein complexes resistant to dissociation by sodium dodecyl sulfate

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 979

By:

Raman, R.;
Harper, W. J.;
Weissler, N. L.;
Mangino, M. E.

Publication type:

Article

Heating characteristics of whole kernel corn processed in a steritort

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 889, doi. 10.1111/j.1365-2621.1981.tb15373.x

By:

Berry, Jr., M. R.;
Dickerson, Jr., R. W.

Publication type:

Article

Heat resistance of Sporolactobacillus inulinus

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 810, doi. 10.1111/j.1365-2621.1981.tb15353.x

By:

Doores, S.;
Westhoff, D.

Publication type:

Article

Hard-to-cook phenomenon in beans: Effects of accelerated storage on water absorption and cooking time

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 799, doi. 10.1111/j.1365-2621.1981.tb15351.x

By:

Jackson, G. M.;
Varriano-Marston, E.

Publication type:

Article

Formation of volatile compounds in sugar-phenylalanine and ascorbic acid-phenylalanine model systems during heat treatment

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 790

By:

Crouzet, J.;
Seck, S.

Publication type:

Article

Fermentation of corn for Nigerian agidi

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 903

By:

Fields, M. L.;
Umoh, V.

Publication type:

Article

Fate of ingested {sup}1{sup}5N-labelled nitrate and nitrite in the rat

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 745

By:

Cassens, R. G.;
Wang, C. F.;
Hoekstra, W. G.

Publication type:

Article