Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 2

Results: 84

Water-holding capacity and textural acceptability of precooked, frozen, whole-egg omelets

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 412

By:

Baker, R. C.;
O'Brien, S. W.;
Liboff, M.;
Hood, L. F.

Publication type:

Article

Water activity of fresh foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 661

By:

Fontan, C. Ferro;
Chirife, J.

Publication type:

Article

Volatile flavor compounds from shallots

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 606

By:

Chou, C. C.;
Wu, C. M.;
Chen, M. H.;
Wu, J. L.

Publication type:

Article

The nutrient composition of fresh fiddlehead greens

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 666

By:

Wilson, A. M.;
McGann, D. F.;
Bushway, A. A.;
Bushway, R. J.

Publication type:

Article

Taste thresholds and hedonic responses of panels representing three nationalities

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 561, doi. 10.1111/j.1365-2621.1982.tb10123.x

By:

Druz, L. L.;
Baldwin, R. E.

Publication type:

Article

Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars. The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 510, doi. 10.1111/j.1365-2621.1982.tb10113.x

By:

Singh, U.;
Kherdekar, M. S.;
Jambunathan, R.

Publication type:

Article

Storage, functional and processing characteristics of pre- and postrigor beef preblends for wiener production

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 374

By:

Carpenter, J. A.;
Wynne, R. L.;
Reagan, J. O.;
Abu-Bakar, A.

Publication type:

Article

Storage stability of orange juice concentrate packaged aseptically

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 429, doi. 10.1111/j.1365-2621.1982.tb10096.x

By:

Kanner, J.;
Fishbein, J.;
Shalom, P.;
Ben-Gera, I.;
Harel, S.

Publication type:

Article

Stabilization of frozen goat milk concentrates by enzymatic lactose hydrolysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 423, doi. 10.1111/j.1365-2621.1982.tb10095.x

By:

Guy, E. J.

Publication type:

Article

Separation and purification of hydroxycinnamic acid derivatives in cranberries

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 585, doi. 10.1111/j.1365-2621.1982.tb10129.x

By:

Marwan, A. G.;
Nagel, C. W.

Publication type:

Article

Riboflavin photochemical degradation in pasta measured by high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 545

By:

Labuza, T. P.;
Woodcock, E. A.;
Warthesen, J. J.

Publication type:

Article

Rheological evaluation of maturing cheddar chesse

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 631, doi. 10.1111/j.1365-2621.1982.tb10138.x

By:

Creamer, L. K.;
Olson, N. F.

Publication type:

Article

Reduction in free fatty acids due to parboiling of paddy

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 692, doi. 10.1111/j.1365-2621.1982.tb10161.x

By:

Anthoni Raj, S.;
Singaravadivel, K.

Publication type:

Article

Rehydration of freeze-dried cultures of lactic streptococci

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 668

By:

Lal, M.;
Sinha, R. N.;
Ranganathan, B.;
Shukla, A. K.

Publication type:

Article

Reactions of aqueous chlorine and chlorine dioxide with lipids: Chlorine incorporation

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 482

By:

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

Publication type:

Article

Quality profiles of rice: a tentative scheme for classification

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 564, doi. 10.1111/j.1365-2621.1982.tb10124.x

By:

Bhattacharya, K. R.;
Indudhara Swamy, Y. M.;
Sowbhagya, C. M.

Publication type:

Article

Purification and properties of carp muscle cathepsin

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 647

By:

Ikeda, S.;
Toyohara, H.;
Makinodan, D. Y.;
Akasaka, T.

Publication type:

Article

Purification and concentration of betalaines by ultrafiltration and reverse osmosis

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 465

By:

Wiley, R. C.;
Sheu, M. J.;
Schlimme, D. V.;
Lee, Y. N.

Publication type:

Article

Protein size and meltability in enzyme-treated, direct-acidified cheese products

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 670

By:

Rosenau, J. R.;
Lazaridis, H. N.;
Mahoney, R. R.

Publication type:

Article

Protein quality characteristics of Iranian flat breads

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 676

By:

Ranhotra, G. S.;
Rubenthaler, G. L.;
Finney, P. L.;
Faridi, H. A.

Publication type:

Article

Protein efficiency ratio and amounts of selected nutrients in mechanically deboned spent layer meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 655

By:

Leach, R. M.;
Mast, M. G.;
MacNeil, J. H.;
Mott, E. L.

Publication type:

Article

Prediction of time correction factor for come-up heating of packagedliquid food

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 614, doi. 10.1111/j.1365-2621.1982.tb10135.x

By:

Succar, J.;
Hayakawa, K.

Publication type:

Article

Prediction and characterization of normal and vat-failed cottage cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 418

By:

Fung, D. Y. C.;
Wu, M. H.

Publication type:

Article

Potato starch and flour in frankfurters: Effect on chemical and sensory properties, and total plate counts

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 402

By:

Work, T. M.;
True, R. H.;
Russell, D. O.;
Belyea, P. R.;
McGann, D. F.;
Bushway, A. A.

Publication type:

Article

Phytic acid hydrolysis and soluble zinc and iron in whole wheat breads as affected by calcium containing additives

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 535, doi. 10.1111/j.1365-2621.1982.tb10118.x

By:

Zemel, M. B.;
Shelef, L. A.

Publication type:

Article

Phytic acid determination in soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 513

By:

Erdman, Jr., J. W.;
Thompson, D. B.

Publication type:

Article

Physical and chemical changes in fermented peanut and soybean pastescontaining kojis prepared using Aspergillus oryzae and Rhizopus oligosporus

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 523

By:

Phillips, R. D.;
Shieh, Y.-S. C.;
Worthington, R. E.;
Beuchat, L. R.

Publication type:

Article

Performance of a scraped-surface heat exchanger under ultra high temperature conditions: A dimensional analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 619

By:

Cheryan, M.;
Porter, V. L.;
Cuevas, R.

Publication type:

Article

Oligosaccharides in eleven legumes and their air-classified protein and starch fractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 498, doi. 10.1111/j.1365-2621.1982.tb10111.x

By:

Sosulski, F. W.;
Reichert, R. D.;
Elkowicz, K.

Publication type:

Article

Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 347, doi. 10.1111/j.1365-2621.1982.tb10078.x

By:

Eide, O.;
Strom, T.;
Borresen, T.

Publication type:

Article

Microbiological quality of vacuum packaged poultry with or without chlorine treatment

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 380

By:

Reddy, K. V.;
Kraft, A. A.;
Lind, K. D.;
Galloway, D. E.;
Hasiak, R. J.

Publication type:

Article

Microbial changes in fermented peanut and soybean pastes containing kojis prepared using Aspergillus oryzae and Rhizopus oligosporus

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 518, doi. 10.1111/j.1365-2621.1982.tb10115.x

By:

Shieh, Y.-S. C.;
Beuchat, L. R.

Publication type:

Article

Media comparison for the enumeration and recovery of Clostridium sporogenes P.A. 3679 spores

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 579, doi. 10.1111/j.1365-2621.1982.tb10127.x

By:

Polvino, D. A.;
Bernard, D. T.

Publication type:

Article

Isolation and characterization of invertase from Iraqi date fruit

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 678

By:

Zeki, L.;
Marouf, B. A.

Publication type:

Article

Interaction between ovomucoid and lysozyme

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 637

By:

Sato, Y.;
Matsuda, T.;
Watanabe, K.

Publication type:

Article

Instron measurements and sensory scores for texture of poultry meat and frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 653

By:

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

Publication type:

Article

Influence of tumbling and phosphate on the yield, sensory and chemical characteristics of pork liver loaf

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 359

By:

Ockerman, H. W.;
Parrett, N. A.;
Percel, P. J.;
Van Roon, P. S.;
Krol, R.;
Plimpton, R. F.

Publication type:

Article

Incorporation of blood proteins into sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 405, doi. 10.1111/j.1365-2621.1982.tb10091.x

By:

Caldironi, H. A.;
Ockerman, H. W.

Publication type:

Article

Heat transfer rates to liquid food during flame sterilization

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 476, doi. 10.1111/j.1365-2621.1982.tb10107.x

By:

Neto, R. O. Teixeira

Publication type:

Article

Heat transfer and moisture loss of spherical fresh produce

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 596

By:

Succar, J.;
Hayakawa, K.

Publication type:

Article

Functional properties of winged bean (Psophocarpus tetragonolobus (L.) DC) proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 503, doi. 10.1111/j.1365-2621.1982.tb10112.x

By:

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

Publication type:

Article

Functional properties of lupin seed (Lupinus mutabilis) proteins andprotein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 491

By:

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

Publication type:

Article

Functional properties of chitin and chitosan

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 593, doi. 10.1111/j.1365-2621.1982.tb10131.x

By:

Knorr, D.

Publication type:

Article

Evaluation of the quality of cookies supplemented with distillers' dried grain flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 684

By:

Weber, J. L.;
Tsen, C. C.;
Eyestone, W.

Publication type:

Article

Evaluation of sesame flour as a complementary protein source for combinations with soy and corn flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 457

By:

Nunez, N.;
Brito, O.

Publication type:

Article

Evaluation of potassium chloride as a salt substitute in bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 672

By:

Ronan, K.;
Wyatt, C. J.

Publication type:

Article

Estimation of fungal contamination in tomato products by a chemical assay for chitin

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 437

By:

Young, H.;
Duncan, C. L.;
Bishop, R. H.;
Evancho, G. M.

Publication type:

Article

Electrical capacitance of dark-cutting beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 686

By:

Ward, P.;
Swatland, H. J.;
Tarrant, P. V.

Publication type:

Article

Effects of various kitchen heat treatments, ultraviolet light, and gamma irradiation on mirex insecticide residues in fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 350

By:

Kroger, M.;
Cin, D. A.

Publication type:

Article

Effects of vacuum mixing and precooking on restructured steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 386

By:

Schmidt, G. R.;
Wiebe, Jr., W. R.

Publication type:

Article