Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 3

Results: 84

Vitamin retention, color and texture in thermally processed green beans and Royal Ann cherries packed in pouches and cans

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 920, doi. 10.1111/j.1365-2621.1983.tb14930.x

By:

Abou-Fadel, O. S.;
Miller, L. T.

Publication type:

Article

Variability of amino acids, proteins, vicine and convicine in Vicia faba (L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 992

By:

Bianco, V. V.;
Miccolis, V.;
Crivelli, G.;
Lattanzio, V.

Publication type:

Article

Turkey quality as affected by ovens of varying energy costs

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 853

By:

Penfield, M. P.;
McNeil, M.

Publication type:

Article

Thermal properties of beef loaf produced in food-service systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 677

By:

McProud, L. M.;
Lund, D. B.

Publication type:

Article

Water activity measurements with a capacitance manometer

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 739, doi. 10.1111/j.1365-2621.1983.tb14886.x

By:

Troller, J. A.

Publication type:

Article

The exergy balance: A diagnostic tool for energy optimization

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 945, doi. 10.1111/j.1365-2621.1983.tb14936.x

By:

Rotstein, E.

Publication type:

Article

Test for susceptibility of fermented vegetables to secondary fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 982, doi. 10.1111/j.1365-2621.1983.tb14945.x

By:

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

Publication type:

Article

Tenderness of Pectoralis superficialis from broilers chilled in potassium or sodium chloride ice slush

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 675

By:

Janky, D. M.;
Hoey, J. M.;
Dukes, M. G.

Publication type:

Article

Tannin in common beans: Methods of analysis and effects on protein quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 1000, doi. 10.1111/j.1365-2621.1983.tb14954.x

By:

Bressani, R.;
Hagerman, A. E.;
Wolzak, A.;
Elias, L. G.;
Butler, L. G.

Publication type:

Article

Survival of Lactobacillus bulgaricus during freezing and freeze-drying after growth in the presence of calcium

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 773, doi. 10.1111/j.1365-2621.1983.tb14896.x

By:

Wright, C. T.;
Klaenhammer, T. R.

Publication type:

Article

Storage stability of vegetables fermented with pH control

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 975, doi. 10.1111/j.1365-2621.1983.tb14944.x

By:

Fleming, H. P.;
Sanders, D. C.;
Thompson, R. L.;
McFeeters, R. F.

Publication type:

Article

Storage stability of intermediate moisture apples: Kinetics of quality change

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 939, doi. 10.1111/j.1365-2621.1983.tb14935.x

By:

Singh, R. K.;
Buelow, F. H.;
Lund, D. B.

Publication type:

Article

Storage stability of carotenoids in orange oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 924

By:

Dennis, S.;
Crandall, P. G.;
Kesterson, J. W.

Publication type:

Article

Stability of mannitol to Lactobacillus plantarum degradation in green beans fermented with Lactobacillus cellobiosus

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 972, doi. 10.1111/j.1365-2621.1983.tb14943.x

By:

Chen, K.-H.;
McFeeters, R. F.;
Fleming, H. P.

Publication type:

Article

Release of phosphorus from phytate by natural lactic acid fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 953

By:

Fields, M. L.;
Lopez, Y.;
Gordon, D. T.

Publication type:

Article

Radiation disinfestation of California stone fruits infested by medfly-Effectiveness and fruit quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 928

By:

Nagai, N.;
Ohta, A. T.;
Moy, J. H.;
Kaneshiro, K. Y.

Publication type:

Article

Production of nonbitter, desalted milk hydrolysate for fortificationof soft drinks and fruit juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 897

By:

Nakai, S.;
Amantea, G. F.;
Ma, C.-Y.

Publication type:

Article

Pleasantness of food sounds

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 783, doi. 10.1111/j.1365-2621.1983.tb14898.x

By:

Vickers, Z. M.

Publication type:

Article

Physical properties of pecans relating to shelling efficiency

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 800

By:

Wilson, R. L.;
Senter, S. D.;
Forbus, Jr., W. R.

Publication type:

Article

Physical properties of dietary fiber and binding of mutagens

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 1010

By:

Worthington, R. E.;
Moorman, W. F. B.;
Moon, N. J.

Publication type:

Article

Packaging film permeability in conjunction with sodium nitrite, potassium sorbate or lactic acid starter culture for control of Clostridium sporogenes (PA3679) growth in sliced bologna

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 861

By:

Sebranek, J. G.;
Chang, C.-W.;
Galloway, D. E.;
Walker, H. W.

Publication type:

Article

Organic acid, sugar and amino acid composition of bamboo shoots

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 935

By:

Kurosaki, T.;
Kozukue, N.;
Kozukue, E.

Publication type:

Article

Nutrient retention of portioned menu items after infrared and convective heat processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 869, doi. 10.1111/j.1365-2621.1983.tb14919.x

By:

Unklesbay, N.;
Krause, G.;
Davis, M. E.

Publication type:

Article

Nutrient retention in pork, turkey breast and corned beef roasts after infrared and convective heat processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 865, doi. 10.1111/j.1365-2621.1983.tb14918.x

By:

Unklesbay, N.;
Krause, G.;
Davis, M. E.

Publication type:

Article

Microstructure and hydrodynamic properties of soybean protein bodiesin solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 695, doi. 10.1111/j.1365-2621.1983.tb14878.x

By:

Lee, C.-H.;
Kim, C.-S.;
Yang, H.-C.

Publication type:

Article

Kinetics of oxidation of potato chips under constant temperature andsine wave temperature conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 712

By:

Bergquist, S.;
Labuza, T. P.

Publication type:

Article

Iron binding by sodium alginate

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 755, doi. 10.1111/j.1365-2621.1983.tb14891.x

By:

Berner, L. A.;
Hood, L. F.

Publication type:

Article

Influence of temperature, pH, water activity and antifungal agents on growth of Aspergillus flavus and A. parasiticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 778

By:

Walker, H. W.;
Holmquist, G. U.;
Stahr, H. M.

Publication type:

Article

Inhibition of spoilage bacteria by acidification of soy extended ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 825

By:

Draughon, F. A.;
Harrison, M. A.;
Melton, C. C.

Publication type:

Article

Influence of selenium-supplemented torula yeast diets on liver-mediated mutagenicity of aflatoxin B{sub}1

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 759

By:

Bjeldanes, L. F.;
Hughes, D. A.

Publication type:

Article

Influence of processing temperature on the distribution of tissue and water-soluble proteins in blue crabs (Callinectes sapidus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 804, doi. 10.1111/j.1365-2621.1983.tb14904.x

By:

Dowdie, O. G.;
Biede, S. L.

Publication type:

Article

Indole in shrimp: Effect of fresh storage temperature, freezing and boiling

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 813

By:

Martin, R.;
Nickelson, R.;
Chang, O.;
Cheuk, W. L.;
Finne, G.

Publication type:

Article

Improvement of the functionality of soy protein by introduction of new thiol groups through a papain-catalyzed acylation

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 708

By:

Chen, H.-J.;
Sung, H.-Y.;
Su, J.-C.;
Liu, T.-Y.

Publication type:

Article

Improvement of the funcitonalities of soy protein isolate through chemical phosphorylation

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 716

By:

Chen, H.-J.;
Sung, H.-Y.;
Su, J.-C.;
Liu, T.-Y.

Publication type:

Article

Immunochemical studies on the denaturation of ovalbumin stored with glucose

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 769

By:

Watanabe, K.;
Nakamura, R.;
Kato, Y.;
Matsuda, T.

Publication type:

Article

HPLC determination of caffeine and theobromine in coffee, tea and instant hot cocoa mixes

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 745, doi. 10.1111/j.1365-2621.1983.tb14888.x

By:

Blauch, J. L.;
Tarka, Jr., S. M.

Publication type:

Article

High performance liquid chromatographic determination of lactose, glucose, and galactose in lactose-reduced milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 742, doi. 10.1111/j.1365-2621.1983.tb14887.x

By:

Pirisino, J. F.

Publication type:

Article

Functional properties of acylated pea protein isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 722

By:

Brekke, C. J.;
Johnson, E. A.

Publication type:

Article

Freezing time predictions for brick and cylindrical-shaped foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 909

By:

DeMichelis, A.;
Calvelo, A.

Publication type:

Article

Formation of N-nitrosopyrrolidine in fried bacon: Model system studies

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 820

By:

Kakuda, Y.;
Lee, M.-L.;
Pearson, A. M.;
Gray, J. I.

Publication type:

Article

Flow characteristics of soybean constituents controlled by ratio of total to inbibed water

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 691

By:

Steinberg, M. P.;
Urbanski, G. E.;
Wei, L. S.;
Nelson, A. I.

Publication type:

Article

Fiber constituents and fibrous food residue effects on the in vitro enzymatic digestion of protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 734, doi. 10.1111/j.1365-2621.1983.tb14885.x

By:

Gagne, C. M.;
Acton, J. C.

Publication type:

Article

Fermentation characteristics of heterolactic acid bacteria in green bean juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 962, doi. 10.1111/j.1365-2621.1983.tb14941.x

By:

Chen, K.-H.;
Fleming, H. P.;
McFeeters, R. F.

Publication type:

Article

Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packaging and storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 829

By:

Ockerman, H. W.;
Gokalp, H. Y.;
Plimpton, R. F.;
Harper, W. J.

Publication type:

Article

Factors controlling the deterioration of spiny dogfish, Squalus acanthias, during iced storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 808, doi. 10.1111/j.1365-2621.1983.tb14905.x

By:

Bilinski, E.;
Peters, M. D.;
Jonas, R. E. E.

Publication type:

Article

Factors affecting the emulsifying capacity of bovine muscle and muscle proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 841, doi. 10.1111/j.1365-2621.1983.tb14912.x

By:

Turgut, H.;
Sink, J. D.

Publication type:

Article

Extracellular protease from Pseudomonas marinoglutinosa. Some properties and its action on fish actomyosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 671, doi. 10.1111/j.1365-2621.1983.tb14872.x

By:

Venugopal, V.;
Lewis, N. F.;
Alur, M. D.

Publication type:

Article

Experimental verification of a heat transfer model for simulated liquid foods undergoing flame sterilization

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 726, doi. 10.1111/j.1365-2621.1983.tb14884.x

By:

Rodriguez, R. D. Peralta;
Merson, R. L.

Publication type:

Article

Evaluation of microwave cooking procedures and ovens for devitalizing trichinae in pork roasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 856, doi. 10.1111/j.1365-2621.1983.tb14916.x

By:

Zimmermann, W. J.

Publication type:

Article

Evaluation of a modified AOAC determination for thiamin and riboflavin in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 748, doi. 10.1111/j.1365-2621.1983.tb14889.x

By:

MacBride, D. E.;
Wyatt, C. J.

Publication type:

Article