Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 5

Results: 45

Tubular heat exchanger fouling by milk during ultra-high temperatureprocessing

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1507, doi. 10.1111/j.1365-2621.1983.tb03526.x

By:

Swartzel, K. R.

Publication type:

Article

Textural and rheological properties of cooked potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1470

By:

Barron, F. H.;
Davis, D. C.;
Leung, H. K.

Publication type:

Article

Synthesis and aroma properties of new alkyloxazoles and alkylthiazoles identified in cocoa butter from roasted cocoa beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1570

By:

Ho, C.-T.;
Lee, K. N.;
Carlin, J. T.;
Jin, Q. Z.;
Chang, S. S.

Publication type:

Article

Sunflower hull flour as a potential dietary fiber supplement

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1463

By:

Padmanaban, G.;
Dreher, M. L.

Publication type:

Article

Spaghetti stickiness: Some factors influencing stickiness and relationship to other cooking quality characteristics

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1545, doi. 10.1111/j.1365-2621.1983.tb03534.x

By:

Dexter, J. E.;
Matsuo, R. R.;
Morgan, B. C.

Publication type:

Article

Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1497

By:

Urbicain, M. J.;
Lozano, J. E.;
Rotstein, E.

Publication type:

Article

Selected rheological properties of pH-adjusted or succinylated egg albumen

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1395

By:

Baker, R. C.;
Rizvi, S. S. H.;
Gossett, P. W.

Publication type:

Article

Selected nutrients in ground and mechanically separated veal

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1576

By:

Hamm, D.;
Blankenship, L. C.;
Salinsky, J.;
Searcy, G. K.;
Young, L. L.

Publication type:

Article

Rheology models for pseudoplastic soy systems based on water binding

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1436

By:

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

Publication type:

Article

Quality comparison of thermoprocessed fishery products in cans and retort pouches

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1521

By:

Baker, R. C.;
Chia, S. S.;
Hotchkiss, J. H.

Publication type:

Article

Production and textural properties of soycheese whey curd

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1562

By:

Peng, A. C.;
Wu, H. M.

Publication type:

Article

Pectin-protein interaction in tomato products

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1408, doi. 10.1111/j.1365-2621.1983.tb03503.x

By:

Takada, N.;
Nelson, P. E.

Publication type:

Article

Pacific cod (Gadus macrocephalus): Change in sensory and chemical properties when held in ice and in CO{sub}2 modified refrigerated seawater

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1552

By:

Collins, J.;
Reppond, K. D.

Publication type:

Article

Nutritive quality of long-distance shipped raw snap beans for processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1564, doi. 10.1111/j.1365-2621.1983.tb03541.x

By:

Massey, L. M., Jr.

Publication type:

Article

New media for enumeration and detection of Clostridium sporogenes (PA3679) spores

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1466, doi. 10.1111/j.1365-2621.1983.tb03518.x

By:

Grischy, R. O.;
Adams, D. M.;
Speck, R. V.

Publication type:

Article

Influence of pre-rigor processing, mechanical tenderization, tumbling method and processing time on the quality and yield of ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1532, doi. 10.1111/j.1365-2621.1983.tb03531.x

By:

Motycka, R. R.;
Bechtel, P. J.

Publication type:

Article

High vacuum flame sterilization: Storage study on sliced clingstone peaches, sliced Bartlett pears and diced fruit

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1484

By:

Carroad, P. A.;
Heil, J. R.;
Merson, R. L.;
Leonard, S. J.;
Wolcott, T. K.

Publication type:

Article

Factors affecting the N-nitrosothiazolidine content of bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1452

By:

Fiddler, W.;
Pensabene, J. W.

Publication type:

Article

Microflora, sensory and exudate changes of vacuum- or nitrogen-packed veal chucks under different storage conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1537

By:

Holley, R. A.;
Simard, R. E.;
Lee, B. H.;
Laleye, L. C.

Publication type:

Article

Inhibition of lactic acid bacteria by herbs

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1455

By:

Kissinger, J. C.;
Wasserman, A. E.;
Zaika, L. L.

Publication type:

Article

Method of preparation and sensory evaluation of sweet potato patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1568

By:

Giesbrecht, F. G.;
Walter, Jr., W. M.;
Hoover, M. W.

Publication type:

Article

Iron enriched bread: Interaction effect of protein quality and copper on iron bioavailability

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1426

By:

Bock, A.;
Novak, F.;
Gelroth, J.;
Bohannon, F.;
Ranhotra, G.

Publication type:

Article

Measurement of glycosylated vitamin B6 in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1422, doi. 10.1111/j.1365-2621.1983.tb03506.x

By:

Kabir, G. H.;
Leklem, J. E.;
Miller, L. T.

Publication type:

Article

Evaluation of iron binding compounds as inhibitors of gas and toxin production by Clostridium botulinum in ground pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1445

By:

Mahoney, A. W.;
Vahabzadeh, F.;
Post, F. J.;
Cornforth, D. P.;
Collinge, S. K.

Publication type:

Article

Ensilage treatment of crawfish waste for improvement of astaxanthin pigment extraction

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1516

By:

Meyers, S. P.;
Chen, H.-M.

Publication type:

Article

Effects of rennet treatment and water content on thermal conductivity of skim milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1492, doi. 10.1111/j.1365-2621.1983.tb03523.x

By:

Hori, T.

Publication type:

Article

Effects of low frequency ultrasound on properties of restructured beef rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1572

By:

Fox, J. D.;
Kemp, J. D.;
Vimini, R. J.

Publication type:

Article

Effects of dissolved free oxygen on the volatile compounds of oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1429

By:

Wen, J.;
Min, D. B.

Publication type:

Article

Effect of pH and of succinylation on the water retention properties of coagulated, frozen, and thawed egg albumen

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1391

By:

Baker, R. C.;
Gossett, P. W.

Publication type:

Article

Effect of iron sources and ascorbic acid on the chemical profile of iron in a soy protein isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1431

By:

Clydesdale, F. M.;
Rizk, S. W.

Publication type:

Article

Chemical and sensory assessment of nonspawning capelin (Mallotus villosus) subjected to long term frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1512, doi. 10.1111/j.1365-2621.1983.tb03527.x

By:

Botta, J. R.;
Saint, W.;
Downey, A. P.;
Lauder, J. T.

Publication type:

Article

Characterization of soluble and bound peroxidases in green asparagus

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1412, doi. 10.1111/j.1365-2621.1983.tb03504.x

By:

Wang, Z.;
Luh, B. S.

Publication type:

Article

Antibotulinal activity of methyl and ethyl fumarates in comminuted nitrite-free bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1574, doi. 10.1111/j.1365-2621.1983.tb03546.x

By:

Huhtanen, C. N.

Publication type:

Article

Acetaldehyde determination in fermented food products by direct 2,4-dinitrophenylhydrazine derivatization, extraction and high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1556

By:

Davidson, S. M.;
Schmidt, R. H.;
Bates, R. B.

Publication type:

Article

Effect of baking and frying on nutritive value of potatoes: Minerals

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1475

By:

Ponnampalam, R.;
Mondy, N. I.

Publication type:

Article

Effect of age, sex and strain on the fatty acid composition of goosemuscle and depot fats

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1442, doi. 10.1111/j.1365-2621.1983.tb03512.x

By:

Friend, D. W.;
Fortin, A.;
Kramer, J. K. G.

Publication type:

Article

Differences in the lipid composition of fresh water prawn (Macrobrachium rosenbergii) and marine shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1440

By:

Hwang, D. H.;
Donovan, J.;
Chanmugam, P.;
Wheeler, C. J.

Publication type:

Article

Date bars fortified with soy protein isolate and dry skim milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1503

By:

Khalil, J. K.;
Sawaya, W. N.;
Khatchadourian, H. A.;
Safi, W. J.

Publication type:

Article

Cotyledon structure of resting peanut (Arachis hypogaea L. cv. florunner) seed before and after hydraulic pressing

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1405

By:

Young, C. T.;
Schadel, W. E.;
Walter, Jr., W. M.

Publication type:

Article

Control of enzymatic browning in processed mushrooms (Agaricus bisporus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1479

By:

Kilara, A.;
McCord, J. D.

Publication type:

Article

Comparison of four methods for determining protease activity in milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1418

By:

Skura, B. J.;
Nakai, S.;
Kwan, K. K. H.

Publication type:

Article

Comparison of commercial processing method vs hot-deboning of fresh broilers on nutrient content of breast meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1543, doi. 10.1111/j.1365-2621.1983.tb03533.x

By:

Ang, C. Y. M.;
Hamm, D.

Publication type:

Article

A plating technique for the selective isolation of yeast utilizing water immiscible carbon

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1554

By:

Carman, G. M.;
Cirigliano, M. C.

Publication type:

Article

A new method to quantitate the coagulation process

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1400

By:

Baker, R. C.;
Rizvi, S. S. H.;
Gossett, P. W.

Publication type:

Article

A new consistency method for tomato products: The precipitate weightratio

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1460

By:

Nelson, P. E.;
Takada, N.

Publication type:

Article