Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 6
Results: 69
Weight loss and quality characteristics of frozen versus chilled beef livers and hearts
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1728
- By:
- Publication type:
- Article
Water activity and freezing point depression of aqueous solutions and liquid foods
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1667
- By:
- Publication type:
- Article
Volatile flavor components of chive (Allium schoenoprasum L.)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1858, doi. 10.1111/j.1365-2621.1983.tb05101.x
- By:
- Publication type:
- Article
Volatile constituents of the essential oil of kumquat
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1807, doi. 10.1111/j.1365-2621.1983.tb05090.x
- By:
- Publication type:
- Article
Visual color deterioration in blackcurrent syrup predicted by different instrumental variables
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1745, doi. 10.1111/j.1365-2621.1983.tb05075.x
- By:
- Publication type:
- Article
Viscosity evaluation of drum contents by torsional vibration
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1813, doi. 10.1111/j.1365-2621.1983.tb05091.x
- By:
- Publication type:
- Article
Two dimensional heat conduction in food undergoing freezing: Predicting freezing time of rectangular or finitely cylindrical food
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1841, doi. 10.1111/j.1365-2621.1983.tb05098.x
- By:
- Publication type:
- Article
Two dimensional heat conduction in food undergoing freezing: Development of computerized model
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1849, doi. 10.1111/j.1365-2621.1983.tb05099.x
- By:
- Publication type:
- Article
Tomato seed protein concentrates: Effects of methods of recovery upon yield and compositional characteristics
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1583, doi. 10.1111/j.1365-2621.1983.tb05036.x
- By:
- Publication type:
- Article
Thermal conductivity of frozen beef liver
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1779
- By:
- Publication type:
- Article
Textural properties of sorghum dough
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1650
- By:
- Publication type:
- Article
Study on the complementation of two proteins of low quality: Black bean (Phaseolus vulgaris) and sesame (Sesamun indicum L.)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1804, doi. 10.1111/j.1365-2621.1983.tb05089.x
- By:
- Publication type:
- Article
Studies on expanded rice. Physicochemical basis of varietal differences
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1600
- By:
- Publication type:
- Article
Studies on expanded rice. Optimum processing conditions
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1604
- By:
- Publication type:
- Article
Statistical correlation of quantitative flavor intensity assessmentsand individual free fatty acid measurements for routine detection and prediction of hydrolytic rancidity off-flavors in butter
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1761, doi. 10.1111/j.1365-2621.1983.tb05079.x
- By:
- Publication type:
- Article
Staphylococcus aureus growth and toxin production in imitation cheeses
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1670
- By:
- Publication type:
- Article
Sensory quality of spaghetti with meat sauce after varying holding treatments and heating in institutional microwave and convection ovens
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1579, doi. 10.1111/j.1365-2621.1983.tb05035.x
- By:
- Publication type:
- Article
Sensory evaluation of high vacuum flame sterilized clingstone peaches, using ranking and signal detection measures with minimal cross-sensory interference
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1626
- By:
- Publication type:
- Article
Sausage color measured by integrating sphere reflectance spectrophotometry when whole blood or blood cured by nitrite is added to sausages
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1723, doi. 10.1111/j.1365-2621.1983.tb05069.x
- By:
- Publication type:
- Article
Relationship between color evaluation and chlorophyl-lian pigment content in dried parsley leaves
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1854
- By:
- Publication type:
- Article
Reduction of mutagen formation in cooked nitrite-free bacon by selected cooking treatments
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1772
- By:
- Publication type:
- Article
Radiation-injured Clostridium botulinum Type E spores: Outgrowth andrepair
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1829, doi. 10.1111/j.1365-2621.1983.tb05095.x
- By:
- Publication type:
- Article
Quality improvement of canned mung bean (Vigna radiata) sprouts
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1598, doi. 10.1111/j.1365-2621.1983.tb05040.x
- By:
- Publication type:
- Article
Pre- and post-rigor sectioned and formed beef steaks manufactured with different salt levels, mixing times and tempering times
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1731
- By:
- Publication type:
- Article
Physicochemical characteristics of dry-roasted navy bean flour fractions
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1860, doi. 10.1111/j.1365-2621.1983.tb05102.x
- By:
- Publication type:
- Article
Physical, sensory and microbiological characteristics of lamb retailcuts vacuum packaged in high oxygen-barrier film
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1735
- By:
- Publication type:
- Article
Physical, chemical, nutritional and sensory properties of corn-basedfortified, food products
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1637
- By:
- Publication type:
- Article
Nutrient composition of fresh retail pork
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1767
- By:
- Publication type:
- Article
Isolation of casein by ultrafiltration and cryodestabilization
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1817, doi. 10.1111/j.1365-2621.1983.tb05092.x
- By:
- Publication type:
- Article
Interrelationship between water activity, temperature and 5.5% oxygen on growth and enterotoxin A secretion by Staphylococcus aureus in precooked bacon
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1783
- By:
- Publication type:
- Article
Inherent variability in the efficacy of the USDA raw-pack process for home-canned tomatoes
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1591
- By:
- Publication type:
- Article
Impedimetric determination of total, mesophilic and psychrotrophic counts in raw milk
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1750, doi. 10.1111/j.1365-2621.1983.tb05076.x
- By:
- Publication type:
- Article
Identification and estimation of histamine, tryptamine, phenethylamine and tyramine in soy sauce by thin-layer chromatography of dansyl derivatives
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1826, doi. 10.1111/j.1365-2621.1983.tb05094.x
- By:
- Publication type:
- Article
Hydrolysis and ultrafiltration treatment to improve the nutritive value of rapeseed proteins
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1644, doi. 10.1111/j.1365-2621.1983.tb05050.x
- By:
- Publication type:
- Article
Growth of Escherichia coli and Salmonella typhimurium on beef tissueat 25 degrees C
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1700, doi. 10.1111/j.1365-2621.1983.tb05064.x
- By:
- Publication type:
- Article
Functional properties of wheat-bean composite flours
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1659
- By:
- Publication type:
- Article
Evaluation of volume and pressure changes during heating as indices of protein gelation in fish pastes
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1678, doi. 10.1111/j.1365-2621.1983.tb05059.x
- By:
- Publication type:
- Article
Evaluation of TBA methods for determination of lipid oxidation in red meat from four species
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1776
- By:
- Publication type:
- Article
Essential elements in oysters (Crassostrea virginica) as affected byprocessing method
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1680, doi. 10.1111/j.1365-2621.1983.tb05060.x
- By:
- Publication type:
- Article
Effects of temperature, concentration and solute structure on the acoustic properties of monosaccharide solutions
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1822
- By:
- Publication type:
- Article
Effects of reduced salt (NaCl) levels on the stability of frankfurters
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1684, doi. 10.1111/j.1365-2621.1983.tb05061.x
- By:
- Publication type:
- Article
Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of frankfurters
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1692, doi. 10.1111/j.1365-2621.1983.tb05062.x
- By:
- Publication type:
- Article
Effects of germination on proteins, raffinose oligosaccharides, and antinutritional factors in the Great Northern Beans (Phaseolus vulgaris L.)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1796
- By:
- Publication type:
- Article
Effect of temperature and moisture content on the kinetics of trypsin inhibitor activity, protein in vitro digestibility and nitrogen solubility in cowpea flour
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1863, doi. 10.1111/j.1365-2621.1983.tb05103.x
- By:
- Publication type:
- Article
Effect of soda leavening on phytic acid content and physical charateristics of middle eastern breads
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1654, doi. 10.1111/j.1365-2621.1983.tb05053.x
- By:
- Publication type:
- Article
Effect of potassium sorbate and vacuum packaging on the quality and microflora of dry-cured intact and boneless hams
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1709
- By:
- Publication type:
- Article
Effect of postmortem storage on degradation of the myofibrillar protein titin in bovine longissimus muscle
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1787
- By:
- Publication type:
- Article
Effect of locust bean gum and selected sweetening agents on ice recrystallization rates
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1801, doi. 10.1111/j.1365-2621.1983.tb05088.x
- By:
- Publication type:
- Article
Effect of gamma-irradiation on flatulence-causing oligosaccharides in green gram (Phaseolus aureus)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1791
- By:
- Publication type:
- Article
Effect of freezing temperature on weight loss and quality characteristics of beef liver, kidney, heart and tongue
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1726
- By:
- Publication type:
- Article