Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 4

Results: 79

Unsaturated iron-binding capacity of human milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1298

By:

Eitenmiller, R. R.;
Toledo, R. T.;
Goldsmith, S. J.;
Rao, V. N. M.;
Barnhart, H. M.

Publication type:

Article

Ultrastructural analysis of a soybean protein isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1291, doi. 10.1111/j.1365-2621.1982.tb07669.x

By:

Dieckert, M. C.;
Dieckert, J. W.

Publication type:

Article

Texture of yeast breads containing soy protein isolates: Sensory andobjective evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1149

By:

Campbell, A. M.;
Elgedaily, A.;
Penfield, M. P.

Publication type:

Article

Tenderization of beef: Effect of enzyme, enzyme level, and cooking method

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1113

By:

Persson, T.;
Ockerman, H. W.;
Jarenback, L.;
Fogle, D. R.;
Plimpton, R. F.

Publication type:

Article

Teflon and non-Teflon lined dies: Effect on spaghetti quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1055, doi. 10.1111/j.1365-2621.1982.tb07620.x

By:

Donnelly, B. J.

Publication type:

Article

Sweet Potato as an ingredient of yeast-raised doughnuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1133

By:

Abdul Aziz, N. A.;
Collins, J. L.

Publication type:

Article

Surface tension and foaming of protein solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1218, doi. 10.1111/j.1365-2621.1982.tb07651.x

By:

Kitabatake, N.;
Doi, E.

Publication type:

Article

Sulfur amino acid stability. Hydrogen peroxide treatment of casein, egg white, and soy isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1181, doi. 10.1111/j.1365-2621.1982.tb07644.x

By:

Chang, K. C.;
Satterlee, L. D.;
Marshall, H. F.

Publication type:

Article

Sulfur amino acid stability. Effects of processing on legume proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1170

By:

Miller, K. S.;
Satterlee, L. D.;
Marshall, H. F.;
Chang, K. C.

Publication type:

Article

Sponge-and-dough bread: Effects of fermentation time, bromate and sponge salt upon the baking and physical dough properties of a Canadianred spring wheat

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1143, doi. 10.1111/j.1365-2621.1982.tb07636.x

By:

Preston, K. R.;
Kilborn, R. H.

Publication type:

Article

Sorption/Desorption of VCM in PVC selected food simulants systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1208, doi. 10.1111/j.1365-2621.1982.tb07649.x

By:

Kontominas, M.;
Miltz, J.;
Gilbert, S. G.

Publication type:

Article

Sorption isotherms and drying rates for mullet fillet and roe

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1318

By:

Perez, M.;
Chau, K. V.;
Heinis, J. J.

Publication type:

Article

Significance of lactobacilli and film permeability in the spoilage of vacuum-packaged beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1119

By:

Shay, B. J.;
Egan, A. F.

Publication type:

Article

Sectioned and formed product made from emulsion-coated pork tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1080, doi. 10.1111/j.1365-2621.1982.tb07623.x

By:

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

Publication type:

Article

Safety and sensory evaluation of canned rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1123

By:

Collins, J. A.;
Sharp, R. N.;
Sharp, C. Q.;
Kattan, A. A.

Publication type:

Article

Relationship of USDA maturity groups to palatability of cooked beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1100

By:

Savell, J. W.;
Smith, G. C.;
Murphey, C. E.;
Abraham, H. C.;
Carpenter, Z. L.;
Cross, H. R.;
Davis, G. W.

Publication type:

Article

Relationship between static electrical conductivity and unfrozen water content in food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1254, doi. 10.1111/j.1365-2621.1982.tb07659.x

By:

Hori, T.;
Kako, M.;
Hayashi, H.

Publication type:

Article

Purine content of raw and roasted chicken broiler meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1374, doi. 10.1111/j.1365-2621.1982.tb07689.x

By:

Young, L. L.

Publication type:

Article

Processing properties of beef semimembranosus muscle as affected by electrical stimulation and post-mortem treatment

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1382

By:

Correa, R.;
Leu, R.;
Terrell, R. N.;
Smith, G. C.

Publication type:

Article

Preliminary evaluations of a new type of kishk made from whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1140, doi. 10.1111/j.1365-2621.1982.tb07635.x

By:

Hamad, A. M.;
Fields, M. L.

Publication type:

Article

Phytate removal from soy protein isolates using ion exchange processing treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1280

By:

Moor, C. V.;
Brooks, J. R.

Publication type:

Article

Perception of texture by trained and consumer panelists

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1186

By:

Murphy, C.;
Segars, R. A.;
Kapsalis, J. G.;
Maller, O.;
Sawyer, F. M.;
Cardello, A. V.;
Moskowitz, H. R.

Publication type:

Article

Nutritional characteristics of distiller's spent grain

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1184, doi. 10.1111/j.1365-2621.1982.tb07645.x

By:

Ranhotra, G. S.;
Gelroth, J. A.;
Torrence, F.A.;
Winterringer, G. L.;
Bates, L. S.;
Bock, M. A.

Publication type:

Article

Mathematical models for nonsymmetric freezing of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1211, doi. 10.1111/j.1365-2621.1982.tb07650.x

By:

De Michelis, A.;
Calvelo, A.

Publication type:

Article

Maillard browning reaction of sugar-glycine model systems: Changes in sugar concentration, color and appearance

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1376, doi. 10.1111/j.1365-2621.1982.tb07690.x

By:

Reyes, F. G. R.;
Poocharoen, B.;
Wrolstad, R. E.

Publication type:

Article

Lipid characterization of longissimus and biceps femoris muscles from beef animals exsanguinated at various times after stunning

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1384

By:

Field, R. A.;
Williams, J. C.;
Riley, M. L.;
Miller, G. J.;
Kunsman, Jr., J. E.;
Vimini, R. J.

Publication type:

Article

Interactions of soluble iron with wheat bran

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1296, doi. 10.1111/j.1365-2621.1982.tb07671.x

By:

Camire, A. L.;
Clydesdale, F. M.

Publication type:

Article

Influence of type (wooled or hair) and breed on growth and carcass characteristics and sensory properties of lamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1365

By:

Pierson, C. J.;
Parker, C. F.;
Emsen, H.;
Ockerman, H. W.

Publication type:

Article

Incidence of Salmonella in fresh pork sausage in 1979 compared with 1969

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1369

By:

Rivera, J.;
Pratt, M.;
Green, S. S.;
Chiu, J.;
Johnston, R. W.

Publication type:

Article

Inactivation and injury of a hemolytic radiation-resistant micrococcus isolated from chicken meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1345, doi. 10.1111/j.1365-2621.1982.tb07682.x

By:

Tan, S-T.;
Maxcy, R. B.

Publication type:

Article

Improved aseptically filled sweet potato purees

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1130

By:

Harris, H.;
Rymal, K. S.;
McCaskey, T. A.;
Smith, D. A.

Publication type:

Article

HPLC analysis of phytic acid in selected food and biological samples

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1257

By:

Betschart, A. A.;
Kuzmicky, D. D.;
Knuckles, B. E.

Publication type:

Article

Histamine formation in abusively stored Pacific mackerel: Effect of CO{sub}2-modified atmosphere

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1386, doi. 10.1111/j.1365-2621.1982.tb07695.x

By:

Watts, D. A.;
Brown, W. D.

Publication type:

Article

Ham massaging. Effect of massaging cycle, environmental temperature and pump level on yield, bind, and color of intermittently massaged hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1083

By:

Simon, S.;
Cassidy, R. D.;
Gillett, T. A.

Publication type:

Article

Germination and heat resistance of Bacillus cereus spores from strains associated with diarrheal and emetic food-borne illnesses

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1268

By:

Busta, F. F.;
Nelson, C. L.;
Johnson, K. M.

Publication type:

Article

Functional properties of guar seed (Cyamopsis tetragonoloba) meal detoxified by different methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1323

By:

Subramanian, N.;
Ramamani, S.;
Tasneem, R.

Publication type:

Article

Functional properties and food applications of rapeseed protein concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1175

By:

Jones, J. D.;
Thompson, L. U.;
Liu, R. F. K.

Publication type:

Article

Extending shelf-life of fresh wet red hake and salmon using CO{sub}2-O{sub}2 modified atmosphere and potassium sorbate ice at 1 degree C

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1048

By:

Regenstein, J. M.;
Fey, M. S.

Publication type:

Article

Evaluation of various methods for roasting frozen turkeys

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1108

By:

Brown, R. J.;
Brennand, C. P.;
Cornforth, D. P.;
Godfrey, D.

Publication type:

Article

Enzymatic dimethylamine and formaldehyde production in minced American plaice and black-back flounder mixed with a red hake TMAO-ase active fraction

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1305, doi. 10.1111/j.1365-2621.1982.tb07674.x

By:

Lundstrom, R. C.;
Correia, F. F.;
Wilhelm, K. A.

Publication type:

Article

Effects of acidified processing and storage on proteins and lipids in mung bean sprouts

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1158, doi. 10.1111/j.1365-2621.1982.tb07640.x

By:

Farhangi, M.;
Valadon, L. R. G.

Publication type:

Article

Effect of trace mineral fortification on the storage stability of ascorbic acid in a dehydrated model food system

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1198, doi. 10.1111/j.1365-2621.1982.tb07647.x

By:

Dennison, D. B.;
Kirk, J. R.

Publication type:

Article

Effect of temperature on the decomposition of Pacific coast shrimp (Pandalus jordani)

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1044, doi. 10.1111/j.1365-2621.1982.tb07618.x

By:

Matches, J. R.

Publication type:

Article

Effect of tannic acid on a low tannin African sorghum variety in relation to carbohydrate and amylase

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1380, doi. 10.1111/j.1365-2621.1982.tb07692.x

By:

Chukwura, E. N.;
Muller, H. G.

Publication type:

Article

Effect of Lactobacillus fermentum, Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia singly and in combination on the relative nutritive value of fermented corn meal

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1294

By:

Fields, M. L.;
Nanson, N. J.

Publication type:

Article

Effect of hydrogenation on the chemical composition of canola oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1338, doi. 10.1111/j.1365-2621.1982.tb07681.x

By:

Bansal, J. D.;
de Man, J. M.

Publication type:

Article

Effect of heat treatment on sorption isotherms and solubility of flour and protein isolates from bean Phaseolus vulgaris

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1288

By:

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

Publication type:

Article

Effect of extractable lipid on the viscosity characteristics of yam tuber flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1378

By:

Mologohme, A. O.;
Opute, F. I.;
Osagie, A. U.

Publication type:

Article

Effect of drip irrigation on pecan quality and relationship of selected quality parameters

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1272, doi. 10.1111/j.1365-2621.1982.tb07664.x

By:

Heaton, E. K.;
Daniell, J. W.;
Moon, L. C.

Publication type:

Article

Effect of bile salts and bile salt mixtures on the recovery of Yersinia enterocolitica

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1250

By:

Swaminathan, B.;
Harmon, M. C.;
Yu, C. L.

Publication type:

Article