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:

Savell, J. W.;
Johnson, D. D.;
Stiffler, D. M.;
Vanderzant, C.;
Smith, G. C.

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:

Dalla Rosa, M.;
Piva, M.;
Lerici, C. R.

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:

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

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:

Koyasako, A.;
Bernhard, R. A.

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:

Skrede, G.;
Naes, T.;
Martens, M.

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:

Wu, S.;
Whitney, L. F.;
Peleg, M.

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:

Hayakawa, K.;
Succar, J.;
Nonino, C.

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:

Hayakawa, K.;
Comini, G.;
Del Giudice, S.;
Succar, J.;
Nonino, C.

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:

Latlief, S. J.;
Knorr, D.

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:

Zaritzky, N. E.;
Barrera, M.

Publication type:

Article

Textural properties of sorghum dough

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1650

By:

Jambunathan, R.;
Sambasiva Rao, N.;
Subramanian, V.

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:

Nielsen, B.;
Brito, O.;
Hevia, P.

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:

Bhattacharya, K. R.;
Chinnaswamy, R.

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:

Bhattacharya, K. R.;
Chinnaswamy, R.

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:

Woo, A. H.;
Lindsay, R. C.

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:

Amos, W. T.;
Bennett, R. W.

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:

Cremer, M. L.

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:

Alford, J.;
O'Mahony, M.;
Heil, J. R.;
Stavros, I.;
Wolcott, T. K.;
Buteau, L.;
Klapman-Baker, K.;
Leonard, S. J.

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:

Mielnik, J.;
Slinde, E.

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:

Caniaux, P.;
Berset, C.

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:

Buchanan, R. L.;
Miller, A. J.

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:

Rowley, D. B.;
Shattuck, G. E.;
Firstenberg-Eden, R.

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:

Buescher, R. W.;
Chang, J. S.

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:

Mandigo, R. W.;
Coon, F. P.;
Calkins, C. R.

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:

Lee, J. P.;
Zabik, M. E.;
Hosfield, G. L.;
Lusas, E. W.;
Uebersax, M. A.

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:

Savell, J. W.;
Smith, G. C.;
Henry, K. G.;
Ehlers, J. G.;
Vanderzant, C.

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:

Sanchez, M.;
Tonella, M. L.;
Salazar, M. G.

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:

Johnson, H.;
Stewart, K.;
Moss, M.;
Thompson, R.;
Holden, J.;
Slover, H.;
Ono, K.;
Vanderslice, J.;
Wolf, W.;
Cross, R.;
Lanza, E.;
Berry, B.

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:

Lonergan, D. A.

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:

Lee, C.;
Ebert, E.;
Munsey, D. T.;
Silverman, G. J.

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:

Sapers, G. M.;
Conway, L. K.;
Montville, T. J.

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:

Firstenberg-Eden, R.;
Tricarico, M. K.

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:

Chin, K.-D. H.;
Koehler, P. E.

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:

Lacroix, M.;
Brisson, G. J.;
Amiot, J.

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:

Grau, F. H.

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:

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

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:

Lanier, T. C.;
Hamann, D. D.

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:

Field, R. A.;
Welke, R. A.;
Miller, G. J.;
Williams, J. C.

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:

Lopez, A.;
Ward, D. R.;
Williams, H. L.

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:

Winder, W. C.;
Smith, D. E.

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:

Sofos, J. N.

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:

Sofos, J. N.

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:

Goll, D. E.;
Sathe, S. K.;
Deshpande, S. S.;
Salunkhe, D. K.;
Reddy, N. R.

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:

Phillips, R. D.;
Mendoza, L. G.;
Chhinnan, M. S.

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:

Faridi, H. A.;
Rubenthaler, G. L.;
Finney, P. L.

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:

Fox, J. D.;
Kemp, J. D.;
Langlois, B. E.

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:

Parrish, Jr., F. C.;
Lusby, M. L.;
Ridpath, J. F.;
Robson, R. M.

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:

Harper, E. K.;
Shoemaker, C. F.

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:

Vakil, U. K.;
Rao, V. S.

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:

Savell, J. W.;
Smith, G. C.;
Purser, D. E.;
Stiffler, D. M.;
Dutson, T. R.

Publication type:

Article