Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 3
Results: 81
Water-holding capacity of some African vegetables, fruits and tubersmeasured in vitro
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 762, doi. 10.1111/j.1365-2621.1984.tb13205.x
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Ultrastructural localization of lysomes in coho salmon and steelheadtrout muscle
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 975
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UHT milk processing: effect on process energy requirements
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 977, doi. 10.1111/j.1365-2621.1984.tb13262.x
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Triglyceride distribution in a low moisture food model system
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 934, doi. 10.1111/j.1365-2621.1984.tb13245.x
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Time-intensity sensory characteristics of saccharin, xylitol and galactose, and their effect of the sweetness of lactose
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 780, doi. 10.1111/j.1365-2621.1984.tb13210.x
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Thin-layer drying of parboiled rice at elevated temperatures
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 905, doi. 10.1111/j.1365-2621.1984.tb13238.x
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Taste panel preference correlated with lipid composition of barley dried distillers' grains
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 787
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Surface heat transfer coefficients for steam/air mixtures in two pilot scale retorts
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 939
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Relative viscosity of proteins extracted from frozen, thawed turkey muscle with the sodium salts of nitrite, chloride, and tripolyphosphate
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 968
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Softening of cucumber pickles by C{sub}xcellulase and its inhibitionby calcium
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 954, doi. 10.1111/j.1365-2621.1984.tb13251.x
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Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 832
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Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on microflora changes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 827
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Sensory and instrumental evaluation of snapper and rockfish species
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 727
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Sterols and fatty acids of the winged bean, Psophocarpus tetragonolobus
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 964
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Relative role of phospholipids, triacylglycerols, and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 704
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Relationships of objective measurements to sensory components of canned applesauce and apple slices
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 756, doi. 10.1111/j.1365-2621.1984.tb13203.x
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Physical characteristics of Pectoralis superficialis from broiler carcasses chilled in either water or sodium chloride solutions under commercial conditions
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 849, doi. 10.1111/j.1365-2621.1984.tb13226.x
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Protein extraction from frozen, thawed turkey muscle with sodium nitrite, sodium chloride, and selected sodium phosphate salts
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 709, doi. 10.1111/j.1365-2621.1984.tb13193.x
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Preparation of rapeseed protein concentrates and isolates using ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 768
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Nonenzymatic browning in apple juice concentrate during storage
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 889, doi. 10.1111/j.1365-2621.1984.tb13234.x
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Power and cooking time relationships for devitalization of trichinaein pork roasts cooked in microwave ovens
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 824, doi. 10.1111/j.1365-2621.1984.tb13221.x
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Recovery of selected bacteria in media containing 0.5% food grade poly- and pyrophosphates
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 948
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Optical characteristics of natural iridescence in meat
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 685, doi. 10.1111/j.1365-2621.1984.tb13188.x
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Nutritional quality of vegetable pigeonpeas (Cajanus cajan (L.) Millsp.): dry matter accumulation, carbohydrates and proteins
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 799, doi. 10.1111/j.1365-2621.1984.tb13214.x
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Precipitation behavior of extracted nitrogen, phytic acid and minerals in rapeseed flour modified by acylating agents
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 765, doi. 10.1111/j.1365-2621.1984.tb13208.x
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Nomilin, taste threshold and relative bitterness
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 777, doi. 10.1111/j.1365-2621.1984.tb13209.x
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Myosin cross-linking in freeze-dried meat
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 699, doi. 10.1111/j.1365-2621.1984.tb13191.x
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Microwave recooking of pork roasts to attain 76.7(degrees)C throughout
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 970, doi. 10.1111/j.1365-2621.1984.tb13259.x
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Measurement of convective heat transfer coefficients during food freezing processes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 810, doi. 10.1111/j.1365-2621.1984.tb13217.x
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Lipid and fatty acid composition of selected fungi grown on whey medium
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 950, doi. 10.1111/j.1365-2621.1984.tb13249.x
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Involvement of acetaldehyde and ethanol accumulation during induced deastringency of persimmon fruits
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 896, doi. 10.1111/j.1365-2621.1984.tb13236.x
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Internal end temperature and survival of bacteria on meats with and without a polyvinylidene chloride wrap during microwave cooking
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 972
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Inhibition of bacterial growth by two chlorine sources in a model system
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 931, doi. 10.1111/j.1365-2621.1984.tb13244.x
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Influence of temperature of fermentation on the nutritive value of lactic acid fermented cornmeal
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 958, doi. 10.1111/j.1365-2621.1984.tb13253.x
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Impact milling quality on grain legumes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 925, doi. 10.1111/j.1365-2621.1984.tb13243.x
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Growth of enteropathogenic and spoilage bacteria in sage-containing broth and foods
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 737, doi. 10.1111/j.1365-2621.1984.tb13198.x
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Flow properties of low-pulp concentrated orange juice: serum viscosity and effect of pulp content
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 876, doi. 10.1111/j.1365-2621.1984.tb13232.x
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Flow properties of low-pulp concentrated orange juice: Effect of temperature and concentration
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 882, doi. 10.1111/j.1365-2621.1984.tb13233.x
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Enzymic lipid peroxidation in microsomal fractions from beef skeletal muscle
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 675
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Enzyme diafiltration technique for in vitro determination of proteindigestibility and availability of amino acids of legumes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 794, doi. 10.1111/j.1365-2621.1984.tb13213.x
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Effects of supplementation of short bread cookies with roasted wholenavy bean flour and high protein flour
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 922
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Effects of salts added after cooking on the texture of canned snap beans
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 910, doi. 10.1111/j.1365-2621.1984.tb13239.x
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Effects of frozen storage and cooking on lipid oxidation in chicken meat
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 838
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Effects of fat level and cooking method on sensory and textural properties of ground beef
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 870, doi. 10.1111/j.1365-2621.1984.tb13231.x
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Effects of emulsions, particle size and levels of added water on theacceptability of smoked sausage
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 966
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Effects of electrical stimulation and hot boning on functional characteristics of preblended beef muscle in model systems
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 867
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Effects of cooking in solutions of varying pH on the dietary fiber composition and texture of vegetables
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 900, doi. 10.1111/j.1365-2621.1984.tb13237.x
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Effect of tumbling and tumbling time on quality and microflora of dry-cured hams
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 695
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Effect of rice hemicellulose on pancreatic lipase activity in vitro
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 956, doi. 10.1111/j.1365-2621.1984.tb13252.x
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Effect of prerigor pressurization on the activity of calcium-activated factor
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 680
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