Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 2

Results: 85

Zinc, iron and copper availability as affected by orthophosphates, polyphosphates and calcium

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 567

By:

Bidari, M. T.;
Zemel, M. B.

Publication type:

Article

Water velocity effect on heat penetration parameters during institutional size retort pouch processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 457, doi. 10.1111/j.1365-2621.1983.tb10765.x

By:

Peterson, W. R.;
Adams, J. P.

Publication type:

Article

Relationship between hydrophobicity and foaming characteristics of food proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 588, doi. 10.1111/j.1365-2621.1983.tb10796.x

By:

Townsend, A-A.;
Nakai, S.

Publication type:

Article

Refractive index of the dispersed phase in oil-in-water emulsions: its dependence on droplet size and aging

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 513, doi. 10.1111/j.1365-2621.1983.tb10778.x

By:

Ray, A. K.;
Sullivan, R. J.;
Johnson, J. K.

Publication type:

Article

Volatile flavor components of nira (Allium tuberosum Rottl.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 660

By:

Miyazawa, M.;
Hashiomot, S.;
Kameoka, H.;
Iida, H.

Publication type:

Article

Thermal stability of folic acid and 5-methyltetrahydrofolic acid in liquid model food systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 581, doi. 10.1111/j.1365-2621.1983.tb10795.x

By:

Day, B. P. F.;
Gregory, J. F., III

Publication type:

Article

Roasting vs cooking in a model system: Tenderness of bull adductor muscle, conventionally chilled or electrically stimulated hot-boned

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 337

By:

Harrison, D. L.;
Naewbanij, J. O.;
Stone, M. B.

Publication type:

Article

Retardation by glandless cottonseed flour of lipid oxidation and discoloration in raw ground beef containing salt

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 351

By:

Smith, G. C.;
Rhee, K. S.;
Rhee, K. C.

Publication type:

Article

Tyramine in cocoa and derivatives

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 545

By:

Marine-Font, A.;
Jalon, M.;
Santos-Buelga, C.;
Rivas-Gonzalo, J. C.

Publication type:

Article

Thermal destruction of 5-methyltetrahydrofolic acid in buffer and model food systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 595, doi. 10.1111/j.1365-2621.1983.tb10797.x

By:

Mnkeni, A. P.;
Beveridge, T.

Publication type:

Article

Sugar analysis of fruit juices: content and method

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 633

By:

Schuhmann, P. J.;
Li, B. W.

Publication type:

Article

The cause of reduced cooking rate in Phaseolus vulgaris following adverse storage conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 623, doi. 10.1111/j.1365-2621.1983.tb10804.x

By:

Jones, P. M. B.;
Boulter, D.

Publication type:

Article

Sweetened mango purees preserved by canning and freezing

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 406, doi. 10.1111/j.1365-2621.1983.tb10753.x

By:

Avena, R. J.;
Luh, B. S.

Publication type:

Article

Study of the evolution of tyramine content during the vinification process

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 417

By:

Marine-Font, A.;
Santos-Hernandez, J. F.;
Rivas-Gonzalo, J. C.

Publication type:

Article

Studies on blackening of pepper (Piper nigrum, Linn.) during dehydration

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 604, doi. 10.1111/j.1365-2621.1983.tb10799.x

By:

Mangalakumari, C. K.;
Sreedharan, V. P.;
Mathew, A. G.

Publication type:

Article

Statistical evaluations of data for detecting adulteration of California navel orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 636

By:

Navarro, J. L.;
Smolensky, D. C.;
Park, G. L.;
Nelson, D. B.;
Vandercook, C. E.

Publication type:

Article

Statistical evaluation of water activity measurements obtained with the Vaisala Humicap humidity meter

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 534

By:

Resnik, S.;
Fontan, C. Ferro;
Favetto, G.;
Chirife, J.

Publication type:

Article

Some characteristics of whole corn:whole soybean (70:30) and rice: whole soybean (70:30) mixtures processed by simple extrusion cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 434

By:

Bressani, R.;
Braham, J. E.;
Molina, M. R.

Publication type:

Article

Stability of color in 'Concord' grape juice and expression of color

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 430

By:

Gasciogne, H. L.;
Sistrunk, W. A.

Publication type:

Article

Role of gas diffusion in bloater formation of brined cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 389

By:

Fleming, H. P.;
Corey, K. A.;
Pharr, D. M.

Publication type:

Article

Salt content of selected snack foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 656

By:

Martin, J. A.;
Khan, M. A.

Publication type:

Article

Raoult's law, water activity and moisture availability in solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 648, doi. 10.1111/j.1365-2621.1983.tb10812.x

By:

Caurie, M.

Publication type:

Article

Qualitative and quantitative determination of some yellow-orange andred food dyes by resonance Raman spectroscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 521

By:

Herman, M. A.;
van Haverbeke, L.;
Stobbaerts, R. F.

Publication type:

Article

Production of glycosidases by psychrotrophic bacteria

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 570

By:

Marshall, R. T.;
Marin, A.

Publication type:

Article

Production and regeneration of principal volatiles in apples stored in modified atmospheres and air

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 400, doi. 10.1111/j.1365-2621.1983.tb10751.x

By:

Lidster, P. D.;
McRae, K. B.;
Lightfood, H. J.

Publication type:

Article

Production and quality of Cheddar cheese manufactured from whole milk concentrated by reverse osmosis

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 642

By:

Mayer, R.;
Agbebavi, T.;
Rouleau, D.

Publication type:

Article

Preparation of high protein curd from field peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 375, doi. 10.1111/j.1365-2621.1983.tb10746.x

By:

Gebre-Egziabher, A.;
Sumner, A. K.

Publication type:

Article

Preference for commercially processed dill pickles in relation to sodium chloride, acid and texture

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 641

By:

Buescher, R.;
James, C.

Publication type:

Article

Preconcentration of apple juice by reverse osmosis

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 422, doi. 10.1111/j.1365-2621.1983.tb10757.x

By:

Sheu, M. J.;
Wiley, R. C.

Publication type:

Article

On sodium chloride action in the gelation process of low density lipoprotein (LDL) from hen egg yolk

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 507

By:

Sato, Y.;
Wakamatu, T.;
Saito, Y.

Publication type:

Article

Nutrient composition of historical canned food samples

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 654

By:

Elkins, E. R., Jr.;
Dudek, J. A.

Publication type:

Article

Nonenzymatic browning of freeze-dried sucrose

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 539, doi. 10.1111/j.1365-2621.1983.tb10784.x

By:

Flink, J. M.

Publication type:

Article

Modified atmosphere storage of dungeness crab (Cancer magister)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 370, doi. 10.1111/j.1365-2621.1983.tb10745.x

By:

Parkin, K. L.;
Brown, W. D.

Publication type:

Article

Microbial growth on fat and lean surfaces of vacuum-packaged chilledbeef

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 326, doi. 10.1111/j.1365-2621.1983.tb10735.x

By:

Grau, F. H.

Publication type:

Article

Method of analysis for (-)-epicatechin in cocoa beans by high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 548

By:

Keeney, P. G.;
Kim, H.

Publication type:

Article

Inter- and intra-laboratory variation in amino acid analysis of foodproteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 526

By:

Friedman, M.;
Sarwar, G.;
Finlayson, A. J.;
Tkachuk, R.;
Pellett, P. L.;
Christensen, D. A.;
Mackenzie, S. L.;
Hackler, L. R.

Publication type:

Article

Influence of rate and length of cookery upon product attributes of pre- and post-rigor beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 343

By:

Berry, B. W.;
Loucks, L. J.;
Leighton, E. A.;
Ray, E. E.

Publication type:

Article

Laboratory scale production of winged bean curd

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 441

By:

Erdman, Jr., J. W.;
Hettiarachchy, N. S.;
Kantha, S. Sri

Publication type:

Article

Influence of calcium treatment on "Golden Delicious" apple quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 403, doi. 10.1111/j.1365-2621.1983.tb10752.x

By:

Drake, S. R.;
Spayd, S. E.

Publication type:

Article

Kinetics of protein quality loss in enriched pasta stored in a sine wave temperature condition

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 460, doi. 10.1111/j.1365-2621.1983.tb10766.x

By:

Chen, J. Y.;
Labuza, T. P.;
Bohnsack, K.

Publication type:

Article

Kinetics of the Maillard reaction between aspartame and glucose in solution at high temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 543, doi. 10.1111/j.1365-2621.1983.tb10785.x

By:

Stamp, J. A.;
Labuza, T. P.

Publication type:

Article

Influence of potassium sorbate and reduced pH on the growth of vegetative cells of four strains of type A and B Clostridium botulinum

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 574, doi. 10.1111/j.1365-2621.1983.tb10793.x

By:

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

Publication type:

Article

Influence of cultivar, soak solution, blanch method, and brine composition on canned dry pea quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 394

By:

Leung, H. K.;
Swanson, B. G.;
McCurdy, S. M.;
Powers, J. R.;
Drake, S. R.

Publication type:

Article

Kinetics of malvidin-3-glucoside condensation in wine model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 419, doi. 10.1111/j.1365-2621.1983.tb10756.x

By:

Baranowski, E. S.;
Nagel, C. W.

Publication type:

Article

Influence of temperature on the measurement of water activity of food and salt systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 552

By:

Bernard, D. T.;
Scott, V. N.

Publication type:

Article

High vacuum flame sterilization of canned diced tuna: Preliminary process development and quality evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 364

By:

Brown, W. D.;
Seet, S. T.;
Leonard, S. J.;
Heil, J. R.

Publication type:

Article

High fructose corn syrup: Replacement for sucrose in angel cake

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 452, doi. 10.1111/j.1365-2621.1983.tb10764.x

By:

Coleman, P. E.;
Harbers, C. A. Z.

Publication type:

Article

Freezing time prediction for slab shape foodstuffs by an improved analytical method

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 555, doi. 10.1111/j.1365-2621.1983.tb10789.x

By:

Hung, Y. C.;
Thompson, D. R.

Publication type:

Article

Formation of N-nitrosamines in gid-deed

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 329

By:

Gray, J. I.;
Zylema, B.;
Mandagere, A. K.;
El-Mabsout, Y. E.

Publication type:

Article

Fiber contents of selected raw and processed vegetables, fruits and fruit juices as served

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 600

By:

Elkins, E. R.;
Zyren, J.;
Hagen, R. E.;
Dudek, J. A.

Publication type:

Article