Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 4

Results: 78

Water sorption isotherms of sucrose and glucose by inverse gas chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1051

By:

Mannheim, C. H.;
Gilbert, S. G.;
Smith, D. S.

Publication type:

Article

Water conservation in closed rotary cookers by evaporated cooling

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1286, doi. 10.1111/j.1365-2621.1981.tb03046.x

By:

Yawger, E. S.;
Adams, H. W.;
Hardt, P. K.

Publication type:

Article

Ultrastructural examination of egg albumen protein foams

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1237

By:

Zabik, M. E.;
Johnson, T. M.

Publication type:

Article

Two simple methods for predicting food freezing times with time-variable boundary conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1032

By:

Earle, R. L.;
Cleland, A. C.;
Loeffen, M. P. F.

Publication type:

Article

The use of mechanically separated spleen in meat patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1272

By:

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

Publication type:

Article

Stimulation of aflatoxin production in media supplemented with taro

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1274

By:

Nip, W. K.;
Frank, H. A.;
Moy, J. H.;
Tsai, W. Y. J.

Publication type:

Article

Solubility of muscle proteins as a result autolysis and microbiological growth

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1139

By:

Cahill, V. R.;
Ockerman, H. W.;
Parrett, N. A.;
Plimpton, Jr., R. F.;
Chen, M. T.

Publication type:

Article

Sensory properties of rib and round muscle roasts from two beef breed-types on two feeding regimes

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 991

By:

Martin, E. L.;
Hard, M. M.;
McCurdy, S. M.

Publication type:

Article

Sampling of fresh pork for nutrient analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1007

By:

Stewart, K.;
Thompson, R.;
Moss, M. K.;
Slover, H. T.;
Lanza, E.;
Tennent, I.;
Cross, H. R.;
Wolf, W.;
Ono, K.

Publication type:

Article

Retention of ascorbic acid and total carotene in solar dried vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1288

By:

Salunkhe, D. K.;
Maeda, E. E.

Publication type:

Article

Response surface methodology for analysis of protein interactions inangel food cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1226, doi. 10.1111/j.1365-2621.1981.tb03028.x

By:

Johnson, T. M.;
Zabik, M. E.

Publication type:

Article

Relative importance of food composition in free lysine and methionine losses during elevated temperature processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1074

By:

Thompson, D. R.;
Warthesen, J. J.;
Reineccius, G. A.;
Wolf, J. C.

Publication type:

Article

Recovery rate of Campylobacter fetus ssp. jejuni on eviscerated pork, lamb and beef carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1291, doi. 10.1111/j.1365-2621.1981.tb03048.x

By:

Stern, N. J.

Publication type:

Article

Quality attributes of whole egg and albumin mixtures cooked by different methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 984

By:

Hsu, S. Y.;
Chen, T. C.

Publication type:

Article

Qualitative aspects of pear flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1152

By:

Gray, J. I.;
Quamme, H. A.;
Russell, L. F.

Publication type:

Article

Proximate analysis of cooked chuck and round roasts from two beef breed-types on two feeding regimes

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1282

By:

Martin, E. L.;
Hard, M. M.;
McCurdy, S. M.

Publication type:

Article

Protein-protein interaction and fat and water binding in comminuted flesh products

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1117

By:

Lillard, D. A.;
Toledo, R. T.;
Deng, J. C.

Publication type:

Article

Protein stability of frozen milk as influenced by storage temperature and ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1211

By:

Lee, J. Y.;
Koschak, M. S.;
Fennema, O.;
Amundson, C. H.

Publication type:

Article

Production of thermonuclease deficient mutants from an enterotoxigenic thermonuclease producing strain of Staphylococcus aureus

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1252

By:

Ranganathan, B.;
Chander, H.;
Batish, V. K.;
Ghodekar, D. R.

Publication type:

Article

Physicochemical properties of hydrogen peroxide treated groundnut protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1260

By:

Subramanian, N.;
Sreedhara, N.

Publication type:

Article

Objective and subjective texture evaluation of irradiation sterilized meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 999

By:

Cohen, J. S.;
Segars, R. A.;
Cardello, A. V.

Publication type:

Article

Nutritive value of germinated corn and corn fermented after germination

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1069

By:

Fields, M. L.;
Lay, M. M.-G.

Publication type:

Article

Nucleic acid content of bovine bone marrow, muscle and mechanically deboned beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1114

By:

Field, R. A.;
Kruggel, W. G.;
Miller, G. J.;
Arasu, P.

Publication type:

Article

Nitrosamine precursors in the adipose tissue of pork bellies

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1136

By:

Gates, R.;
Lakritz, L.;
Spinelli-Gugger, A. M.;
Wasserman, A. E.

Publication type:

Article

Mutagenicity testing of irradiated onion powder

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1269

By:

Munzner, R.;
Renner, H. W.

Publication type:

Article

Morphological studies on Amaranthus cruentus

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1170

By:

Saunders, R. M.;
Irving, D. W.;
Betschart, A. A.

Publication type:

Article

Model system studies on N-nitrosamine formation in cured meats: Effect of curing solution ingredients

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 996

By:

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

Publication type:

Article

Microbial {alpha}-galactosidase for soymilk processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1196, doi. 10.1111/j.1365-2621.1981.tb03022.x

By:

Cruz, R.;
Wosiacki, G.;
Batistela, J. C.

Publication type:

Article

Libyan date syrup (Rub-Al-Tamr)

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1162

By:

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

Publication type:

Article

Isolation and partial characterization of an arabinogalactan from the Great Northern Bean (Phaseolus vulgaris L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1276, doi. 10.1111/j.1365-2621.1981.tb03041.x

By:

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

Publication type:

Article

Interactions of several bile acids with hemicelluloses from several varieties of rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1159

By:

Ory, R. L.;
Mod, R. R.;
Normand, F. L.

Publication type:

Article

Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Panaeus merguensis)

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1125

By:

Qadri, R. B.;
Farooqui, B.;
Fatima, R.

Publication type:

Article

Inhibitory and stimulatory effects of oregano on Lactobacillus plantarum and Pediococcus cerevisiae

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1205

By:

Kissinger, J. C.;
Zaika, L. L.

Publication type:

Article

Inhibition of mold growth by butylated hydroxyanisole

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1059, doi. 10.1111/j.1365-2621.1981.tb02991.x

By:

Ahmad, S.;
Branen, A. L.

Publication type:

Article

Influence of tomato seed addition on the quality of wheat flour bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1029

By:

Knorr, D.;
Watkins, T. R.;
Carlson, B. L.

Publication type:

Article

Influence of ethanolic soaking of soybeans on flavor and lipoxygenase activity of soymilk

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1201

By:

Snyder, H. E.;
Ashraf, H.-R. L.

Publication type:

Article

Influence of castration on diethylstilbestrol implantation of boars on carcass characteristics, sensory panel evaluation and 5{alpha}-androst-16-en-3-one levels

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1144, doi. 10.1111/j.1365-2621.1981.tb03011.x

By:

Ockerman, H. W.;
Plimpton, Jr., R. F.;
Patterson, R. L. S.

Publication type:

Article

Increased aflatoxin production by Aspergillus parasiticus under conditions of cycling temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1147

By:

Bullerman, L. B.;
Park, K. Y.

Publication type:

Article

Functional properties of guar proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1255, doi. 10.1111/j.1365-2621.1981.tb03034.x

By:

Nath, J. P.;
Narasinga Rao, M. S.

Publication type:

Article

Functional characteristics of sprout-damaged soft white wheat flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1018

By:

Valvano, R.;
Lorenz, K.

Publication type:

Article

Factors affecting adhesion of coating to poultry skin: Effects of various protein and gum sources in the coating composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1010

By:

Cunningham, F. E.;
Wiker, J.;
Suderman, D. R.

Publication type:

Article

Extraction with ethanol as an energy-saving alternative to conventional drying of corn starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1054, doi. 10.1111/j.1365-2621.1981.tb02990.x

By:

Krochta, J. M.;
Pavlath, A. E.;
Look, K. T.;
Hudson, J. S.

Publication type:

Article

Evaluation of prerigor freeze-dried beef in the manufacture of dry fermented sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1280

By:

Marks, J.S.;
Judge, M. D.;
Dockerty, T. R.;
Abugroun, H. A.;
Aberle, E. D.

Publication type:

Article

Essential elements in raw, boiled, steamed and pasteurized crabmeat

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1128, doi. 10.1111/j.1365-2621.1981.tb03007.x

By:

Lopez, A.;
Ward, D. R.;
Williams, H. L.

Publication type:

Article

Electrophoretic and chromatographic changes in egg yolk proteins dueto heat

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 981, doi. 10.1111/j.1365-2621.1981.tb02971.x

By:

Dixon, D. K.;
Cotterill, O. J.

Publication type:

Article

Effects of wheat gluten, soy isolate and flavorings on properties ofrestructured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1004

By:

Terrell, R. N.;
Hand, L. W.;
Crenwelge, C. H.

Publication type:

Article

Effects of vacuum packaging and potassium sorbate on yield, yeast and mold growth, and quality of dry-cured hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1015

By:

Fox, J. D.;
Kemp, J. D.;
Langlois, B. E.

Publication type:

Article

Effects of microbiological decontamination on the storage stability of fresh fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1012, doi. 10.1111/j.1365-2621.1981.tb02980.x

By:

Kosak, P. H.;
Toledo, R. T.

Publication type:

Article

Effects of frozen storage on the ultrastructure of bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1091, doi. 10.1111/j.1365-2621.1981.tb02998.x

By:

Carroll, R. J.;
Rorer, F. P.;
Cavanaugh, J. R.

Publication type:

Article

Effects of electrical stimulation, boning, temperature, formulation,and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1103

By:

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

Publication type:

Article