Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 2

Results: 88

Varietal difference in the topography of rice grain and its influence on milling quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 393, doi. 10.1111/j.1365-2621.1984.tb12430.x

By:

Bhashyam, M. K.;
Srinivas, T.

Publication type:

Article

Use of defatted corn germ flour in pasta products

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 482

By:

Barbieri, R.;
Casiraghi, E. M.;
Lucisano, M.

Publication type:

Article

Use of chlorine dioxide for controlling microorganisms during handling and storage of fresh cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 396

By:

Uebersax, M. A.;
Ward, P. J.;
Costilow, R. N.

Publication type:

Article

Use of a milk assay to evaluate the effects of potassium on commercial yeast lactases

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 435, doi. 10.1111/j.1365-2621.1984.tb12438.x

By:

Jacober-Pivarnik, L. F.;
Rand, A. G., Jr.

Publication type:

Article

Ultrasonic extraction of a heatlabile 7S protein fraction from autoclaved, defatted soybean flakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 551, doi. 10.1111/j.1365-2621.1984.tb12465.x

By:

Wang, L. C.

Publication type:

Article

Transglutaminase catalyzed cross-linking of myosin to soya protein, casein and gluten

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 573, doi. 10.1111/j.1365-2621.1984.tb12471.x

By:

Kurth, L.;
Rogers, P. J.

Publication type:

Article

Thermodynamic and kinetic stability constants of selected carboxylicacids and iron

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 500, doi. 10.1111/j.1365-2621.1984.tb12451.x

By:

Gorman, J. E.;
Clydesdale, F. M.

Publication type:

Article

Studies on turpentine-like off-odor in cola

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 485, doi. 10.1111/j.1365-2621.1984.tb12447.x

By:

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

Publication type:

Article

Studies on the physical and chemical properties of kiwi fruit starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 620, doi. 10.1111/j.1365-2621.1984.tb12483.x

By:

Fuke, Y.;
Matsuoka, H.

Publication type:

Article

Stimulation by formate of antimicrobial activity of Lactobacillus bulgaricus in milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 652, doi. 10.1111/j.1365-2621.1984.tb12493.x

By:

Pulusani, S. R.;
Rao, D. R.

Publication type:

Article

Sterilization of food in containers with an end flat against a retort bottom: Numerical analysis and experimental measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 461

By:

Pflug, I. J.;
Naveh, D.;
Kopelman, I. J.

Publication type:

Article

Sorption isotherms and drying rates of Jerusalem artichoke (Helianthus tuberosus L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 384, doi. 10.1111/j.1365-2621.1984.tb12428.x

By:

Mazza, G.

Publication type:

Article

Some factors influencing the nonheme iron content of meat and its implications in oxidation

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 581, doi. 10.1111/j.1365-2621.1984.tb12473.x

By:

Chen, C.-C.;
Gray, J. I.;
Fooladi, M. H.;
Ku, P. K.;
Pearson, A. M.

Publication type:

Article

Size exclusion/HPLC of heated water soluble bovine and porcine muscle proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 598, doi. 10.1111/j.1365-2621.1984.tb12478.x

By:

Davis, C. E.;
Anderson, J. B.

Publication type:

Article

Sensory characters of thuringer sausage extended with textured soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 334

By:

Draughon, F. A.;
Rao, L. O.;
Melton, C. C.

Publication type:

Article

Sensor contamination with organic volatiles during water activity measurements with an electric hygrometer

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 514

By:

Chirife, J.;
Favetto, G.;
Resnik, S. L.

Publication type:

Article

Selenium in foods purchased or produced in South Dakota

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 446, doi. 10.1111/j.1365-2621.1984.tb12440.x

By:

Olson, O. E.;
Palmer, I. S.

Publication type:

Article

Selected properties of the lipid and protein fractions from chia seed

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 555

By:

Houston, L.;
Bushway, A. A.;
Bushway, R. J.;
Wilson, A. M.

Publication type:

Article

Role of woodsmoke in N-nitrosothiazolidine formation in bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 658

By:

Gray, J. I.;
Pearson, A. M.;
Skrypec, D. J.;
Mandagere, A. K.;
Booren, A. M.

Publication type:

Article

Rapid, automated analysis of amines in seafood by ion-moderated partition HPLC

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 603, doi. 10.1111/j.1365-2621.1984.tb12479.x

By:

Gill, T. A.;
Thompson, J. W.

Publication type:

Article

Quality and maturity indices for postharvest handling of southern peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 389, doi. 10.1111/j.1365-2621.1984.tb12429.x

By:

Shewfelt, R. L.

Publication type:

Article

Proximate components in selected variety breads commercially produced in major U.S. cities

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 642

By:

Matthews, R.;
Novak, F.;
Gelroth, J.;
Bohannon, F.;
Ranhotra, G.

Publication type:

Article

Preparation and evaluation of trialkoxytricarballylate, trialkoxycitrate, trialkoxyglycerylether, jojoba oil and sucrose polyester as lowcalorie replacements of edible fats and oils

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 419, doi. 10.1111/j.1365-2621.1984.tb12436.x

By:

Hamm, D. J.

Publication type:

Article

Parametric analysis for predicting freezing time of infinitely slab-shaped food

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 468, doi. 10.1111/j.1365-2621.1984.tb12444.x

By:

Succar, J.;
Hayakawa, K.

Publication type:

Article

Observations on reprocessing frozen Alaska pollock (Theragra chalcogramma)

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 323

By:

Spinelli, J.;
Koury, B.;
Groninger, H.;
Babbitt, J. K.

Publication type:

Article

Nutritional quality of vegetable pigeonpeas (Cajanus cajan (L) Mill sp): mineral and trace elements

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 645, doi. 10.1111/j.1365-2621.1984.tb12489.x

By:

Singh, U.;
Faris, D. G.;
Jain, K. C.;
Jambunathan, R.

Publication type:

Article

Mineral and vitamin contents of seeds and sprouts of newly availablesmall-seeded soybeans and market samples of mungbeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 656

By:

Baldwin, R. E.;
Abdullah, A.

Publication type:

Article

Mineral and phytic acid partitioning among air-classified bean flourfractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 569

By:

Zabik, M. E.;
Uebersax, M. A.;
Tecklenburg, E.;
Dietz, J. C.;
Lusas, E. W.

Publication type:

Article

Microbiological contamination and primal cut yields of skinned and scalded pork carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 356

By:

Cousin, M. A.;
Schaeffer-Zeidler, C. E.;
Aberle, E. D.;
Judge, M. D.

Publication type:

Article

Mechanism which enables the cell wall to retain homogeneous appearance of tomato juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 628

By:

Lindner, P.;
Vasiliver, R.;
Shomer, I.

Publication type:

Article

Isolation and characterization of adzuki bean (Vigna angularis cv Takara) starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 558, doi. 10.1111/j.1365-2621.1984.tb12467.x

By:

Tjahjadi, C.;
Breene, W. M.

Publication type:

Article

Iron availability from soy, meat and soy/meat samples in anemic ratswith and without prevention of coprophagy

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 585, doi. 10.1111/j.1365-2621.1984.tb12474.x

By:

Ranger, C. R.;
Neale, R. J.

Publication type:

Article

Interrelationships of protein, fat and moisture content of broiler meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 359

By:

Wilson, R.;
Ang, C. Y. W.;
Young, L. L.

Publication type:

Article

Inhibition of N-nitrosamine formation in a cured ground pork belly model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 341

By:

Sato, K.;
Aspellund, T. G.;
Theiler, R. F.;
Miller, A. F.

Publication type:

Article

Influence of prerigor pressurization on postmortem beef muscle creatine phosphokinase activity and degradation of creatine phosphate and adenosine triphosphate

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 595

By:

Anglemier, A. F.;
Elkhalifa, E. A.;
Kennick, W. H.;
Elgasim, E. A.

Publication type:

Article

Hydrophobicity and solubility of meat proteins and their relationship to emulsifying properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 345

By:

Nakai, S.;
Wood, D. F.;
Li-Chan, E.

Publication type:

Article

Growth and corresponding elevation of tomato juice pH by Bacillus coagulans

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 647, doi. 10.1111/j.1365-2621.1984.tb12490.x

By:

Anderson, R. E.

Publication type:

Article

Gelatin photoelasticity: A new technique for measuring stress distributions in gels during penetration testing

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 654

By:

Hudson, J. B.;
Kilcast, D.;
Boyar, M. M.

Publication type:

Article

Functional properties of blood globin

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 370, doi. 10.1111/j.1365-2621.1984.tb12424.x

By:

Shahidi, F.;
Rubin, L. J.;
Naczk, M.;
Diosady, L. L.

Publication type:

Article

Fluorescence and aflatoxin content of individual almond kernels naturally contaminated with aflatoxin

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 493, doi. 10.1111/j.1365-2621.1984.tb12449.x

By:

Schade, J. E.;
King, A. D., Jr.

Publication type:

Article

Extention of shelf-life of oysters by pasteurization in flexible pouches

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 331

By:

Pace, J.;
Cossaboom, T.;
Chai, T.

Publication type:

Article

Evaluation of extra low voltage electrical stimulation systems for bovine carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 363

By:

Bouton, P. E.;
Harris, P. V.;
Powell, V. H.;
McPhail, N. G.;
Dickinson, R. F.

Publication type:

Article

Effects of water activity, light intensity and physical structure offoods on the kinetics of riboflavin photodegradation

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 525

By:

Labuza, T. P.;
Furuya, E. M.;
Warthesen, J. J.

Publication type:

Article

Effects of various sucrose fatty acid ester emulsifiers on high-ratio white layer cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 380, doi. 10.1111/j.1365-2621.1984.tb12427.x

By:

Ebeler, S. E.;
Walker, C. E.

Publication type:

Article

Effects of phytic acid, divalent cations, and their interactions on {alpha}-amylase activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 516, doi. 10.1111/j.1365-2621.1984.tb12456.x

By:

Deshpande, S. S.;
Cheryan, M.

Publication type:

Article

Effects of phosphates on firming rate of cooked rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 660, doi. 10.1111/j.1365-2621.1984.tb12497.x

By:

Kim, S. K.;
Kim, I. H.

Publication type:

Article

Effects of heat and natural fermentation on amino acids, flatus producing compounds, lipid oxidation and trypsin inhibitor in blends of soybean and cornmeal

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 563

By:

Fields, M. L.;
Chompreeda, P. T.

Publication type:

Article

Effects of heat and fermentation on the extractability of minerals from soybean meal and cornmeal blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 566

By:

Fields, M. L.;
Chompreeda, P. T.

Publication type:

Article

Effects of germination and dietary calcium on zinc bioavailability from peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 652

By:

Finney, P. L.;
Beal, L.;
Mehta, T.

Publication type:

Article

Effects of essential oils from plants on growth of food spoilage yeasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 429

By:

Beuchat, L. R.;
Conner, D. E.

Publication type:

Article