Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 1

Results: 90

Thermal properties of bentonite-water dispersions used for modeling foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 28

By:

Unklesbay, N.;
Niekamp, A.;
Unklesbay, K.;
Ellersieck, M.

Publication type:

Article

Thermal inactivation of the kanagawa hemolysin of Vibrio parahaemolyticus in buffer and shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 183

By:

Peeler, J. T.;
Wehby, A. J.;
Shah, D. B.;
Twedt, R. M.;
Bradshaw, J. G.

Publication type:

Article

Temperature histories in a UHT indirect heat exchanger

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 273

By:

Smith, K. L.;
Simunovic, J.;
Adams, J. P.

Publication type:

Article

Supercritical fluid extraction of dry-milled corn germ with carbon dioxide

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 229

By:

Warner, K.;
Stringfellow, A. C.;
Inglett, G. E.;
Friedrich, J. P.;
List, G. R.;
Christianson, D. D.;
Bagley, E. B.

Publication type:

Article

Stability of reconstituted whey protein concentrates to ultra-heat-treatment processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 32, doi. 10.1111/j.1365-2621.1984.tb13662.x

By:

Barlow, I. E.;
Zadow, J. G.;
Hardham, J. F.

Publication type:

Article

Shelf life of brine refrigerated anchovies (Engraulis anchoita) for canning

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 180, doi. 10.1111/j.1365-2621.1984.tb13701.x

By:

Del Valle, C. E.;
Yeannes, M. I.;
Soule, C. L.;
Filsinger, B. E.

Publication type:

Article

Selenium and chromium content of European beers as determined by AAS

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 300, doi. 10.1111/j.1365-2621.1984.tb13736.x

By:

Robberecht, H.;
Van Schoor, O.;
Deelstra, H.

Publication type:

Article

Selected macro and micro minerals in ground beef and longissimus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 105

By:

Milne, D. B.;
Marchello, J. J.;
Slanger, W. D.

Publication type:

Article

Restructured beef steaks from hot-boned and cold-boned carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 164, doi. 10.1111/j.1365-2621.1984.tb13697.x

By:

Huffman, D. L.;
Stanley, M. H.;
McCafferty, D. M.;
Cordray, J. C.

Publication type:

Article

Release of iron from phosvitin by heat and food additives

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 78

By:

Cotterill, O. J.;
Albright, K. J.;
Gordon, D. T.

Publication type:

Article

Relationship of texture to pH and collagen content of yellowtail flounder and cusk

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 298, doi. 10.1111/j.1365-2621.1984.tb13735.x

By:

Feinstein, G. R.;
Buck, E. M.

Publication type:

Article

Properties of kamaboko made from red hake (Urophycis chuss) fillets,mince, or surimi

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 192

By:

Hultin, H. O.;
Holmquist, J. F.;
Buck, E. M.

Publication type:

Article

Preparation of fermented soybean curd using stem bromelain

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 312, doi. 10.1111/j.1365-2621.1984.tb13742.x

By:

Fuke, Y.;
Matsuoka, H.

Publication type:

Article

Polysaccharides of winged beans (Psophocarpus tetragonolobus (L.) DC) variety of TPT-2

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 70

By:

Palmer, J. K.;
Ravindran, G.

Publication type:

Article

Optimization of processing parameters for the preparation of flounder frame protein product

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 172

By:

Constantinides, S. M.;
Montecalvo, Jr., J.;
Yang, C. S. T.

Publication type:

Article

Nonenzymatic oxidation of linoleic acid by extracts of tangerine rag

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 308, doi. 10.1111/j.1365-2621.1984.tb13740.x

By:

Marshall, M. R.

Publication type:

Article

Ninhydrin-reactive lysine in food proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 10, doi. 10.1111/j.1365-2621.1984.tb13656.x

By:

Friedman, M.;
Pang, J.;
Smith, G. A.

Publication type:

Article

Modified dry column procedure for extraction of lipids from cured meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 107, doi. 10.1111/j.1365-2621.1984.tb13682.x

By:

Zubillaga, M. P.;
Maerker, G.

Publication type:

Article

Interaction between sodium chloride and paracasein as determined by water sorption

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 127, doi. 10.1111/j.1365-2621.1984.tb13688.x

By:

Hardy, J. J.;
Steinberg, M. P.

Publication type:

Article

Modeling of roasted peanut flavor for some virginia-type peanuts from amino acid and sugar contents

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 52, doi. 10.1111/j.1365-2621.1984.tb13667.x

By:

Oupadissakoon, C.;
Young, C. T.

Publication type:

Article

Laboratory preparation of a new soy-based kishk

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 197

By:

Hamada, A. S.;
Hafez, Y. S.

Publication type:

Article

Kinetics of trypsin inhibitory activity loss in heated flour from bean, Phaseolus vulgaris

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 124

By:

Bartholomai, G. B.;
Buera, M. P.;
Pilosof, A. M. R.

Publication type:

Article

Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 82

By:

Takahashi, C.;
Yamaguchi, S.

Publication type:

Article

Modeling the thermal conductivity of cooked meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 152, doi. 10.1111/j.1365-2621.1984.tb13694.x

By:

Perez, M. G. R.;
Calvelo, A.

Publication type:

Article

Inhibition of Staphylococcus aureus growth in laboratory media on water activity adjusted with polyethylene glycols

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 296, doi. 10.1111/j.1365-2621.1984.tb13734.x

By:

Vaamonde, G.;
Scarmato, E.;
Chirife, J.

Publication type:

Article

Influence of soybean variety and the method of processing in tofu manufacturing: Comparison of methods for measuring soluble solids in soymilk

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 202, doi. 10.1111/j.1365-2621.1984.tb13707.x

By:

Johnson, L. D.;
Wilson, L. A.

Publication type:

Article

Influence of reverse osmosis on sugar retention in apple juice concentration

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 304, doi. 10.1111/j.1365-2621.1984.tb13738.x

By:

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

Publication type:

Article

Influence of heating and cooling rates on Bacillus cereus spore survival and growth in a broth medium and in rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 34

By:

Busta, F. F.;
Nelson, C. L.;
Johnson, K. M.

Publication type:

Article

Influence of an extract of heart on stability of color and development of rancidity during storage of sliced bologna

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 149, doi. 10.1111/j.1365-2621.1984.tb13693.x

By:

Lozano, J. R.;
Cassens, R. G.

Publication type:

Article

Identification of key textural attributes of fluid and semi-solid foods using regression analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 47

By:

Mason, P.;
Miller, S.;
Kokini, J. L.;
Stier, E. F.;
Poole, M.

Publication type:

Article

Identication of volatile constituents from scuppernong berries (Vitis rotundifolia)

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 64, doi. 10.1111/j.1365-2621.1984.tb13669.x

By:

Horvat, R. J.;
Senter, S. D.

Publication type:

Article

Flow behavior of liquid whole egg during thermal treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 132

By:

Ball, Jr., H. R.;
Swartzel, K. R.;
Hamid-Samimi, M.

Publication type:

Article

Functional properties of protein products of mass cultivated blue-green alga Spirulina platensis

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 24, doi. 10.1111/j.1365-2621.1984.tb13660.x

By:

Anusuaya Devi, M.;
Venkataraman, L. V.

Publication type:

Article

Functional properties of edible rice bran in model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 310

By:

Sloan, S.;
James, C.

Publication type:

Article

Forms of iron in meats cured with nitrite and erythorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 284

By:

Shimaoka, J. E.;
Lee, K.

Publication type:

Article

Flow profiles of aqueous dispersed pectins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 67, doi. 10.1111/j.1365-2621.1984.tb13670.x

By:

Walter, R. H.;
Sherman, R. M.

Publication type:

Article

High vacuum flame sterilized fruits: Influence of can type on storage stability of vacuum packed peach and pear slices

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 263

By:

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

Publication type:

Article

Flavor description of white wine by "expert" and non-expert wine consumers

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 120, doi. 10.1111/j.1365-2621.1984.tb13686.x

By:

Lawless, H. T.

Publication type:

Article

Finite element analysis of nonlinear water diffusion during rice soaking

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 246

By:

Lund, D. B.;
Zhang, T. Y.;
Gustafson, R. J.;
Bakshi, A. S.

Publication type:

Article

Fermentation enhancement by spices: Identification of active component

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 5, doi. 10.1111/j.1365-2621.1984.tb13655.x

By:

Zaika, L. L.;
Kissinger, J. C.

Publication type:

Article

Fermentation and post fermentation changes in Israeli wines

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 251

By:

Deutch, J.;
Kitov, S.;
Goldblum, A.;
Gorinstein, S.

Publication type:

Article

Factors affecting the efficiency of abrasive-type dehulling of grainlegumes investigated with a new intemediate-sized batch dehuller

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 267

By:

Youngs, C. G.;
Oomah, B. D.;
Reichert, R. D.

Publication type:

Article

Evaluation of water binding capacity (WBC) of food fiber sources

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 59, doi. 10.1111/j.1365-2621.1984.tb13668.x

By:

Chen, J. Y.;
Piva, M.;
Labuza, T. P.

Publication type:

Article

Estimation of microbial populations in frozen concentrated orange juice using automated impedance measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 243, doi. 10.1111/j.1365-2621.1984.tb13718.x

By:

Weihe, J. L.;
Hatcher, Jr., W. S.;
Seibt, S. L.

Publication type:

Article

Effects of potassium chloride on properties of country-style hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 146, doi. 10.1111/j.1365-2621.1984.tb13692.x

By:

Keeton, J. T.

Publication type:

Article

Emulsifying properties of bovine blood globin: A comparison with some proteins and their improvement

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 102

By:

Sato, Y.;
Hayakawa, S.;
Yasuda, K.;
Nakamura, R.

Publication type:

Article

Emulsifying capacity and stability of goat, waterbuffalo, sheep and cattle muscle proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 168, doi. 10.1111/j.1365-2621.1984.tb13698.x

By:

Turgut, H.

Publication type:

Article

Effects of time postmortem of electrical stimulation and postmortem chilling method on pork quality and palatability traits

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 294

By:

Smith, G. C.;
Carpenter, Z. L.;
Terrell, R. N.;
Crenwelge, D. D.;
Dutson, T. R.

Publication type:

Article

Effects of sorbate and propionate on growth and afla-toxin production of sublethally injured Asgergillus parasiticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 86

By:

Bullerman, L. B.;
Shao, K-P. P.;
Tsai, W-Y. J.

Publication type:

Article

Emulsion stabilizing properties of soy protein isolates mixed with sodium caseinates

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 212

By:

Watanabe, Y.;
Shirase, Y.;
Aoki, H.;
Kato, J.

Publication type:

Article