Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 1

Results: 90

Water-thawing of fish using low frequency acoustics

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 71

By:

Hunter, P.;
Ngao, J.;
Kissam, A. D.;
Nelson, R. W.

Publication type:

Article

Vitamin retention during preparation and holding of mashed potatoes made from commercially dehydrated flakes and granules

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 274

By:

Swanson, B. G.;
Marousek, G. A.;
Artz, W. E.;
Augustin, J.

Publication type:

Article

Variations in nutrient content of commercially canned legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 263

By:

Lewis, R. H.;
Halaby, G. A.;
Rey, C. R.

Publication type:

Article

Two distinct pectin fractions from senescent Idared apples extractedusing nondegradative methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 173, doi. 10.1111/j.1365-2621.1982.tb11052.x

By:

O'Beirne, D.;
VanBuren, J. P.;
Mattick, L. M.

Publication type:

Article

Thermal process calculations for different z and jc values using a hand-held calculator

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 193, doi. 10.1111/j.1365-2621.1982.tb11057.x

By:

Kao, J.;
Naveh, D.;
Kopelman, I. J.;
Pflug, I. J.

Publication type:

Article

Thermal conductivity of white bread during convective heat processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 249, doi. 10.1111/j.1365-2621.1982.tb11071.x

By:

Unklesbay, N.;
Nahaisi, M.;
Unklesbay, K.;
Krause, G.

Publication type:

Article

The fate of hypochlorous acid during shrimp processing: A model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 185

By:

Wheeler, W. B.;
Ghanbari, H. A.;
Kirk, J. R.

Publication type:

Article

Studies in lipid composition and physical state of liver and heart mitochondria and microsomes in pigs fed on diets containing dried biomass of Candida lipolytica (Toprina)

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 59

By:

Lenaz, G.;
Borgatti, A. R.;
Ventrella, V.;
Sechi, A. M.;
Trigari, G.;
Pagliarani, A.

Publication type:

Article

Shape characterization for a simple diffusion analysis of air dryingof grains

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 97, doi. 10.1111/j.1365-2621.1982.tb11036.x

By:

Suarez, C.;
Viollaz, P.;
Chirife, J.

Publication type:

Article

Sensory, physical and chemical properties of canned peaches

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 317, doi. 10.1111/j.1365-2621.1982.tb11088.x

By:

Lin, R. R.;
Rao, V. N. M.

Publication type:

Article

Sensory evaluation of forage- and grain-fed beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 340

By:

Bertram, S.;
Chastain, M. F.;
Huffman, D. L.

Publication type:

Article

Sensory attributes and Instron measurements of reduced-nitrite poultry frankfurters with sorbic acid or potassium sorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 207

By:

Craig, J.;
Chambers, E., IV;
Bowers, J. A.;
Prusa, K.

Publication type:

Article

Rupture properties of wheat gluten in simple tension: The role of hydrogen bonds

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 177, doi. 10.1111/j.1365-2621.1982.tb11053.x

By:

Inda, A.;
Rha, C. K.

Publication type:

Article

Retention of micronutrients by polymer coatings used to fortify rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 260

By:

Langer, R.;
Peil, A.;
Barrett, F.;
Rha, C. K.

Publication type:

Article

Relationship of mineral content and tenderness of meat from cattle differing in breed, sex and age

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 49

By:

Martin, A. H.;
Doornenbal, H.;
Murray, A. C.

Publication type:

Article

Relationship of chewing sounds to judgments of crispness, crunchiness and hardness

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 121, doi. 10.1111/j.1365-2621.1982.tb11041.x

By:

Vickers, Z. M.

Publication type:

Article

Relationship between TBA numbers and inexperienced panelists' assessments of oxidized flavor in cooked beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 52

By:

Cumuze, T. H.;
Greene, B. E.

Publication type:

Article

Regulation of aflatoxin biosyntheses: Effect of exogenously suppliedcyclic nucleotides

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 153, doi. 10.1111/j.1365-2621.1982.tb11047.x

By:

Tice, G.;
Buchanan, R. L.

Publication type:

Article

Puffing and textural characteristics of chapati in relation to varietal differences in gluten composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 231, doi. 10.1111/j.1365-2621.1982.tb11067.x

By:

Ram, B. P.;
Nigam, S. N.

Publication type:

Article

Properties of frankfurters made from electrically stimulated beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 344

By:

Savell, J. W.;
Terrell, R. N.;
Jacobs, J. A.;
Smith, G. C.

Publication type:

Article

Production of ethanol from cellulose using Clostridium thermocellum

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 328, doi. 10.1111/j.1365-2621.1982.tb11093.x

By:

Zertuche, L.;
Zall, R. R.

Publication type:

Article

Processing retort pouches in conventional sterilizers

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 303, doi. 10.1111/j.1365-2621.1982.tb11084.x

By:

Roop, R. A.;
Nelson, P. E.

Publication type:

Article

Processing of potato protein concentrates and their properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 167

By:

Bednarski, W.;
Wojnowska, I.;
Poznanski, S.

Publication type:

Article

Physical and chemical characteristics of extruded rice flour and rice flour fortified with soy protein isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 240, doi. 10.1111/j.1365-2621.1982.tb11069.x

By:

Noguchi, A.;
Kugimiya, W.;
Haque, Z.;
Saio, K.

Publication type:

Article

Phenolic antioxidants of soy protein hydrolyzates

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 24, doi. 10.1111/j.1365-2621.1982.tb11018.x

By:

Pratt, D. E.;
Porter, W. I.;
Giffee, J. W.;
DiPietro, C.

Publication type:

Article

Partial replacement of wheat flour with yellow field pea flour in white pan bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 326, doi. 10.1111/j.1365-2621.1982.tb11092.x

By:

Repetsky, J. A.;
Klein, B. P.

Publication type:

Article

Oxygen scavenging from air headspaces by singlet oxygen reactions inpolymer media

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 291, doi. 10.1111/j.1365-2621.1982.tb11081.x

By:

Rooney, M. L.

Publication type:

Article

Nutritional properties and metabolic studies of acylated beef heart myofibrillar proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 43

By:

Brekke, C. J.;
McCurdy, S. M.;
Eisele, T. A.

Publication type:

Article

Nutritional evaluation of cereal-cheese whey mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 81

By:

Hernandez, M.;
Sotelo, A.;
Vega, A.

Publication type:

Article

Modified atmosphere storage of rockfish fillets

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 181

By:

Brown, W. D.;
Parkin, K. L.;
Wells, M. J.

Publication type:

Article

Modification and evaluation of a reverse phase high performance liquid chromatographic method for amino acid analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 338, doi. 10.1111/j.1365-2621.1982.tb11098.x

By:

Kan, T. A.;
Shipe, W. F.

Publication type:

Article

Modeling of isothermal diffusion of whey components from small curd cottage cheese during washing

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 84

By:

Dunkley, W. L.;
Bressan, J. A.;
Merson, R. L.;
Carroad, P. A.

Publication type:

Article

Mass balance model for enthalpy of water binding by a mixture

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 110

By:

Steinberg, M. P.;
Whitney, R. McL.;
Lang, K. W.

Publication type:

Article

Lead content in canned foods containing vinegar

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 322, doi. 10.1111/j.1365-2621.1982.tb11090.x

By:

Moran, J. J.

Publication type:

Article

Kinetics of nitrogen solubility loss in heated flour and protein isolates from bean, Phaseolus vulgaris

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 4

By:

Chirife, J.;
Pilosof, A. M.;
Bartholomai, G. B.

Publication type:

Article

Kinetics of browning and protein quality loss in whey powders duringsteady state and nonsteady state storage conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 92

By:

Saltmarch, M.;
Labuza, T. P.

Publication type:

Article

Isolation and identification of volatile compounds from roasted peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 127

By:

Ho, C.-T.;
Chang, S. S.;
Lee, M.-H.

Publication type:

Article

Isolation and identification of objectionable volatile flavor compounds in defatted soybean flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 16

By:

Chang, S. S.;
Huang, A.-S.;
Hsieh, O. A.-L.

Publication type:

Article

Instrumental analysis of seafood composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 76

By:

Cook, J. A.;
Novak, A. F.;
Grodner, R. M.;
Toloday, D. J.;
Dupuy, H. P.;
Rayner, E. T.;
Legendre, M. G.

Publication type:

Article

Influence of tertiary butylhydroquinone and certain other surface coatings on the formation of carbonyl compounds in granulated roasted peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 246, doi. 10.1111/j.1365-2621.1982.tb11070.x

By:

Hoover, M. W.;
Nathan, P. J.

Publication type:

Article

Influence of dryer infeed matrices on the retention of volatile flavor compounds during spray drying

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 254, doi. 10.1111/j.1365-2621.1982.tb11072.x

By:

Bangs, W. E.;
Reineccius, G. A.

Publication type:

Article

Influence of cooking method on digestibility of legume and cereal starches

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 1, doi. 10.1111/j.1365-2621.1982.tb11012.x

By:

Fleming, S. E.

Publication type:

Article

Influence of an addition of textured milk proteins upon physicochemical properties of meat mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 234

By:

Poznanski, S.;
Ozimek, G.

Publication type:

Article

Humectant analysis of intermediate moisture meat by high performanceliquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 342

By:

Leung, H. K.;
Nagel, C. W.;
Brekke, C. J.

Publication type:

Article

Heat transfer during the washing of small curd cottage cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 89, doi. 10.1111/j.1365-2621.1982.tb11034.x

By:

Bressan, J. A.;
Carrod, P. A.

Publication type:

Article

Heat resistance of proteolytic Clostridium botulinum type F in phosphate buffer and crabmeat

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 204

By:

Kautter, D. A.;
Lynt, R. K.;
Solomon, H. M.

Publication type:

Article

Gelation mechanism of soybean 11S globulin: Formation of soluble aggregates as transient intermediates

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 26, doi. 10.1111/j.1365-2621.1982.tb11019.x

By:

Mori, T.;
Nakamura, T.;
Utsumi, S.

Publication type:

Article

Further studies on the roles of the head and tail regions of the myosin molecule in heat-induced gelation

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 114

By:

Samejima, K.;
Yasui, T.;
Ishioroshi, M.

Publication type:

Article

Functional properties of the Great Northern bean (Phaseolus vulgarisL.) proteins. Amino acid composition, in vitro digestibility, and application to cookies

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 8, doi. 10.1111/j.1365-2621.1982.tb11014.x

By:

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

Publication type:

Article

Freeze-thaw stability of Illinois soybean beverage

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 299, doi. 10.1111/j.1365-2621.1982.tb11083.x

By:

Yeh, S. W.;
Steinberg, M. P.;
Nelson, A. I.;
Wei, L. S.

Publication type:

Article