Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 6

Results: 89

Water binding capacity of 22 L-amino acids from water activity 0.33 to 0.95

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1952

By:

Witter, L. D.;
Anderson, C. B.

Publication type:

Article

Volatile flavor sulfur and nitrogen constituents of Brassica rapa L.

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2084, doi. 10.1111/j.1365-2621.1982.tb12958.x

By:

Hashimoto, S.;
Miyazawa, M.;
Kameoka, H.

Publication type:

Article

Vitamin B{sub}1{sub}2, E and D content of raw and cooked beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1786

By:

Ono, K.;
Bennink, M. R.

Publication type:

Article

Use of the pH stat to evaluate trypsin inhibitor and tryptic proteolysis of soy flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2018

By:

Snyder, H. E.;
Hill, B. S.;
Wiese, K. L.

Publication type:

Article

Use of oscillatory deformation technique to determine clotting timesand rigidities of milk clotted with different concentrations of rennet

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1912

By:

Olson, N. F.;
Garnot, P.

Publication type:

Article

Thiamin content of freshly prepared and left-over Italian spaghetti served in a university cafeteria foodservice

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2093, doi. 10.1111/j.1365-2621.1982.tb12962.x

By:

Khan, M. A.;
Klein, B. P.;
Lee, F. V.

Publication type:

Article

Thermal destruction of pterolyglutamic acid in buffer and model foodsystems

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2038

By:

Beveridge, T.;
Mnkeni, A. P.

Publication type:

Article

Thermal denaturation and aggregation of actomyosin from Atlantic croaker

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1916, doi. 10.1111/j.1365-2621.1982.tb12913.x

By:

Liu, Y. M.;
Lin, T. S.;
Lanier, T. C.

Publication type:

Article

Taster response to salts in minced fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2066, doi. 10.1111/j.1365-2621.1982.tb12949.x

By:

Bremner, H. A.

Publication type:

Article

Sulfite-induced oxidation and browning of linolenic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2025, doi. 10.1111/j.1365-2621.1982.tb12937.x

By:

Lamikanra, O.

Publication type:

Article

Sugars and acid analysis and effect of heating on color stability ofnorthwest Concord grape juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1883

By:

Cornwell, C.;
Reyes, F. G. R.;
Montgomery, M. W.;
Beavers, D. V.

Publication type:

Article

Studies on the subunits involved in the interaction of soybean 11S protein and myosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1984

By:

Allen, C. E.;
Dayton, W. R.;
Quass, D. W.;
Peng, I. C.

Publication type:

Article

Some factors influencing aflatoxin production in fermented sausages

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1773

By:

Gray, J. I.;
Pearson, A. M.;
Aust, S. D.;
Price, J. F.;
Alvarez-Barrea, V.

Publication type:

Article

Solubility of polystyrene in certain vegetable oils, essential oils and their constituents

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1832, doi. 10.1111/j.1365-2621.1982.tb12893.x

By:

Monte, W. C.;
Landau-West, D.

Publication type:

Article

Simultaneous determination of thiamin and riboflavin in selected foods by high-performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2048

By:

Cole, C. L.;
Augustin, J.;
Artz, W. E.;
Fellman, J. K.;
Tassinari, P. D.

Publication type:

Article

Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2042

By:

Lo, K. V.;
Tung, M. A.;
Ramaswamy, H. S.

Publication type:

Article

Serum cholesterol levels in rats fed skim milk fermented by Lactobacillus acidophilus

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2078, doi. 10.1111/j.1365-2621.1982.tb12955.x

By:

Grunewald, K. K.

Publication type:

Article

Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1818

By:

Sawyer, F. M.;
Cardello, A. V.;
Maller, O.;
Digman, L.

Publication type:

Article

Release of single-cell protein by induced cell lysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2072

By:

Sinskey, A. J.;
Rha, C. K.;
Schaffeld, G.

Publication type:

Article

Purification of commercial pectinase by hydrophobic chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2076

By:

Brunner, J. R.;
Jen, J. J.;
Keller, S. E.

Publication type:

Article

Production of fungal {alpha}-galactosidase and its application to the hydrolysis of galactooligosaccharides in soybean milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1973, doi. 10.1111/j.1365-2621.1982.tb12925.x

By:

Cruz, R.;
Park, Y. K.

Publication type:

Article

Production and characterization of enzymatic hydrolysate of skim milk lactose and proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1895

By:

Asenjo, J. A.;
Hernandez, R.

Publication type:

Article

Production and characterization of {beta}-galactosidase from Streptococcus thermophilus

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1824

By:

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

Publication type:

Article

Peanut hull flour as dietary fiber in wheat bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1899, doi. 10.1111/j.1365-2621.1982.tb12909.x

By:

Collins, J. L.;
Post, A. R.;
Kalantari, S. M.

Publication type:

Article

Oxidation-reduction potentials of canned foods and their ability to support Clostridium botulinum toxigenesis

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1879, doi. 10.1111/j.1365-2621.1982.tb12904.x

By:

Montville, T. J.;
Conway, L. K.

Publication type:

Article

On the minimal water activity for growth of Staphylococcus aureus

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2054

By:

Vaamonde, G.;
Chirife, J.;
Scarmato, G.

Publication type:

Article

Microencapsulation of bacterial cell-free extract to produce acetic acid for enhancement of cheese flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1803

By:

Olson, N. F.;
Lindsay, R. C.;
Braun, S. D.

Publication type:

Article

Mass flow and energy use during orange peel oil recovery

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2008

By:

Miller, W. M.;
Braddock, R. J.

Publication type:

Article

Malic and citric acids in pickling cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1859

By:

Fleming, H. P.;
McFeeters, R. F.;
Thompson, R. L.

Publication type:

Article

Malic acid as a source of carbon dioxide in cucumber juice fermentations

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1862, doi. 10.1111/j.1365-2621.1982.tb12900.x

By:

McFeeters, R. F.;
Fleming, H. P.;
Thompson, R. L.

Publication type:

Article

Low-molecular weight components in sarcoplasm promoting the color formation of processeed meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2062

By:

Nagata, Y.;
Ando, N.;
Okayama, T.

Publication type:

Article

Investigations of soybean 11S protein and myosin interaction by solubility, turbidity and titration studies

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1976

By:

Allen, C. E.;
Quass, D. W.;
Peng, I. C.;
Dayton, W. R.

Publication type:

Article

Interactions of tannic acid and catechin with legume starches

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2080

By:

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

Publication type:

Article

Inhibition of Clostridium botulinum by antioxidants and related phenolic compounds in comminuted pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1926, doi. 10.1111/j.1365-2621.1982.tb12915.x

By:

Pierson, M. D.;
Reddy, N. R.

Publication type:

Article

Influence of the extrusion shear environment on plant protein texturization

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1869

By:

Harper, J. M.;
Holay, S. H.

Publication type:

Article

Influence of potassium sorbate and pH on ten strains of type A & B Clostridium botulinum

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2028

By:

Busta, F. F.;
Sofos, J. N.;
Blocher, J. C.

Publication type:

Article

Histological characteristics of beef and pork cooked by dry or moistheat in a conventional or microwave oven

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1936

By:

Harrison, D. L.;
Chambers, E., IV;
Cowan, O. A.

Publication type:

Article

High performance liquid chromatography determination of carbohydrates in raw and cooked vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2086

By:

Vidal-Valverde, C.;
Rojas-Hidalgo, E.;
Martin-Villa, C.

Publication type:

Article

Heat gelation properties of actomyosin and surimi prepared from Atlantic croaker

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1921

By:

Hamann, D. D.;
Lin, T. S.;
Liu, Y. M.;
Lanier, T. C.

Publication type:

Article

Gel charactgeristics--Compression and penetration of blood plasma gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1960, doi. 10.1111/j.1365-2621.1982.tb12923.x

By:

Hermansson, A. -M.

Publication type:

Article

Gel characteristics--Waterbinding properties of blood plasma gels and methodological aspects on the waterbinding of gel systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1955

By:

Lucisano, M.;
Hermansson, A.-M.

Publication type:

Article

Gel characteristics--Structure as related to texture and waterbinding of blood plasma gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1965, doi. 10.1111/j.1365-2621.1982.tb12924.x

By:

Hermansson, A.-M.

Publication type:

Article

Fractionation and characterization of hen's egg yolk phosvitin

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1903

By:

Itoh, T.;
Abe, Y.;
Adachi, S.

Publication type:

Article

Fiber optic spectrophotometry and the wetness of meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1940, doi. 10.1111/j.1365-2621.1982.tb12918.x

By:

Swatland, H. J.

Publication type:

Article

Energy evaluation of an ultra-high temperature shell and tube processing system

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1875

By:

Swartzel, K. R.;
Biziak, R. B.;
Jones, V. A.

Publication type:

Article

Effects of various treatments on the quality of salt-stock pickles from commercial fermentations purged with air

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1866, doi. 10.1111/j.1365-2621.1982.tb12901.x

By:

Costilow, R. N.;
Uebersax, M.

Publication type:

Article

Effects of heating system, temperature and rate of heating on sensory characteristics of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1783, doi. 10.1111/j.1365-2621.1982.tb12882.x

By:

Brady, P. L.;
Penfield, M. P.

Publication type:

Article

Effects of freezing and thawing green curds before processing on therheological properties of cream cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1811, doi. 10.1111/j.1365-2621.1982.tb12889.x

By:

Hori, T.

Publication type:

Article

Effects of dehulling on phytic acid, polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1846

By:

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

Publication type:

Article

Effects of complete or partial replacement of sodium chloride on processing and sensory properties of hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1776

By:

Smith, G. C.;
Hand, L. W.;
Terrell, R. N.

Publication type:

Article