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

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 762, doi. 10.1111/j.1365-2621.1984.tb13205.x

By:

Longe, O. G.

Publication type:

Article

Ultrastructural localization of lysomes in coho salmon and steelheadtrout muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 975

By:

Liston, J.;
Steiner, P. H.;
Broderson, S. H.

Publication type:

Article

UHT milk processing: effect on process energy requirements

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 977, doi. 10.1111/j.1365-2621.1984.tb13262.x

By:

Chandarana, D. J.;
Stewart, L. E.;
Mattick, J. F.;
Frey, B. C.

Publication type:

Article

Triglyceride distribution in a low moisture food model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 934, doi. 10.1111/j.1365-2621.1984.tb13245.x

By:

Naesens, W.;
Tobback, P.

Publication type:

Article

Time-intensity sensory characteristics of saccharin, xylitol and galactose, and their effect of the sweetness of lactose

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 780, doi. 10.1111/j.1365-2621.1984.tb13210.x

By:

Harrison, S. K.;
Bernhard, R. A.

Publication type:

Article

Thin-layer drying of parboiled rice at elevated temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 905, doi. 10.1111/j.1365-2621.1984.tb13238.x

By:

Chandra, P. K.;
Singh, R. P.

Publication type:

Article

Taste panel preference correlated with lipid composition of barley dried distillers' grains

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 787

By:

Jackson, L.;
Dawson, K. R.;
O'Palka, J.;
Hether, N. W.;
Gras, P. W.

Publication type:

Article

Surface heat transfer coefficients for steam/air mixtures in two pilot scale retorts

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 939

By:

Smith, T.;
Ramaswamy, H. S.;
Tung, M. A.;
Stark, R.

Publication type:

Article

Sterols and fatty acids of the winged bean, Psophocarpus tetragonolobus

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 964

By:

Holden, M.;
Bean, G.;
Patterson, G.;
Fernando, T.

Publication type:

Article

Softening of cucumber pickles by C{sub}xcellulase and its inhibitionby calcium

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 954, doi. 10.1111/j.1365-2621.1984.tb13251.x

By:

Buescher, R.;
Hudson, M.

Publication type:

Article

Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 832

By:

Holley, R. A.;
Simard, R. E.;
Carmichael, L.;
Laleye, L. C.;
Lee, B. H.

Publication type:

Article

Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on microflora changes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 827

By:

Holley, R. A.;
Simard, R. E.;
Carmichael, L.;
Laleye, L. C.;
Lee, B. H.

Publication type:

Article

Sensory and instrumental evaluation of snapper and rockfish species

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 727

By:

Segars, R. A.;
Johnson, E. A.;
Sawyer, F. M.;
Kapsalis, J.;
Cardello, A. V.;
Maller, O.;
Prell, P. A.

Publication type:

Article

Relative viscosity of proteins extracted from frozen, thawed turkey muscle with the sodium salts of nitrite, chloride, and tripolyphosphate

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 968

By:

Craig, J.;
Prusa, K. J.;
Bowers, J. A.

Publication type:

Article

Relative role of phospholipids, triacylglycerols, and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 704

By:

Kummerow, F. A.;
Pikul, J.;
Leszczynski, D. E.

Publication type:

Article

Relationships of objective measurements to sensory components of canned applesauce and apple slices

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 756, doi. 10.1111/j.1365-2621.1984.tb13203.x

By:

McLellan, M. R.;
Lind, L. R.;
Kime, R. W.

Publication type:

Article

Recovery of selected bacteria in media containing 0.5% food grade poly- and pyrophosphates

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 948

By:

Kraft, A. A.;
Molins, R. A.;
Hotchkiss, D. K.;
Olson, D. G.

Publication type:

Article

Protein extraction from frozen, thawed turkey muscle with sodium nitrite, sodium chloride, and selected sodium phosphate salts

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 709, doi. 10.1111/j.1365-2621.1984.tb13193.x

By:

Prusa, K. J.;
Bowers, J. A.

Publication type:

Article

Preparation of rapeseed protein concentrates and isolates using ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 768

By:

Diosady, L. L.;
Tzeng, Y.-M.;
Rubin, L. J.

Publication type:

Article

Nonenzymatic browning in apple juice concentrate during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 889, doi. 10.1111/j.1365-2621.1984.tb13234.x

By:

Toribio, J. L.;
Lozano, J. E.

Publication type:

Article

Power and cooking time relationships for devitalization of trichinaein pork roasts cooked in microwave ovens

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 824, doi. 10.1111/j.1365-2621.1984.tb13221.x

By:

Zimmermann, W. J.

Publication type:

Article

Physical characteristics of Pectoralis superficialis from broiler carcasses chilled in either water or sodium chloride solutions under commercial conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 849, doi. 10.1111/j.1365-2621.1984.tb13226.x

By:

Dukes, M. G.;
Janky, D. M.

Publication type:

Article

Optical characteristics of natural iridescence in meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 685, doi. 10.1111/j.1365-2621.1984.tb13188.x

By:

Swatland, H. J.

Publication type:

Article

Nutritional quality of vegetable pigeonpeas (Cajanus cajan (L.) Millsp.): dry matter accumulation, carbohydrates and proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 799, doi. 10.1111/j.1365-2621.1984.tb13214.x

By:

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

Publication type:

Article

Precipitation behavior of extracted nitrogen, phytic acid and minerals in rapeseed flour modified by acylating agents

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 765, doi. 10.1111/j.1365-2621.1984.tb13208.x

By:

Thompson, L. U.;
Cho, Y. S.

Publication type:

Article

Nomilin, taste threshold and relative bitterness

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 777, doi. 10.1111/j.1365-2621.1984.tb13209.x

By:

Rouseff, R. L.;
Matthews, R. F.

Publication type:

Article

Myosin cross-linking in freeze-dried meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 699, doi. 10.1111/j.1365-2621.1984.tb13191.x

By:

Kim, H.-J.;
Loveridge, V. A.;
Taub, I. A.

Publication type:

Article

Microwave recooking of pork roasts to attain 76.7(degrees)C throughout

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 970, doi. 10.1111/j.1365-2621.1984.tb13259.x

By:

Zimmermann, W. J.

Publication type:

Article

Measurement of convective heat transfer coefficients during food freezing processes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 810, doi. 10.1111/j.1365-2621.1984.tb13217.x

By:

Chavarria, V. M.;
Heldman, D. R.

Publication type:

Article

Lipid and fatty acid composition of selected fungi grown on whey medium

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 950, doi. 10.1111/j.1365-2621.1984.tb13249.x

By:

Abraham, M. J.;
Srinivasan, R. A.

Publication type:

Article

Involvement of acetaldehyde and ethanol accumulation during induced deastringency of persimmon fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 896, doi. 10.1111/j.1365-2621.1984.tb13236.x

By:

Pesis, E.;
Ben-Arie, R.

Publication type:

Article

Internal end temperature and survival of bacteria on meats with and without a polyvinylidene chloride wrap during microwave cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 972

By:

Biglari, S. A.;
Thompson, S. S.;
Sawyer, C. A.

Publication type:

Article

Inhibition of bacterial growth by two chlorine sources in a model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 931, doi. 10.1111/j.1365-2621.1984.tb13244.x

By:

Emswiler-Rose, B.;
Kotula, A. W.

Publication type:

Article

Influence of temperature of fermentation on the nutritive value of lactic acid fermented cornmeal

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 958, doi. 10.1111/j.1365-2621.1984.tb13253.x

By:

Nanson, N. J.;
Fields, M. L.

Publication type:

Article

Impact milling quality on grain legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 925, doi. 10.1111/j.1365-2621.1984.tb13243.x

By:

Tyler, R. T.

Publication type:

Article

Growth of enteropathogenic and spoilage bacteria in sage-containing broth and foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 737, doi. 10.1111/j.1365-2621.1984.tb13198.x

By:

Shelef, L. A.;
Jyothi, E. K.;
Bulgarelli, M. A.

Publication type:

Article

Flow properties of low-pulp concentrated orange juice: serum viscosity and effect of pulp content

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 876, doi. 10.1111/j.1365-2621.1984.tb13232.x

By:

Vitali, A. A.;
Rao, M. A.

Publication type:

Article

Flow properties of low-pulp concentrated orange juice: Effect of temperature and concentration

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 882, doi. 10.1111/j.1365-2621.1984.tb13233.x

By:

Vitali, A. A.;
Rao, M. A.

Publication type:

Article

Enzymic lipid peroxidation in microsomal fractions from beef skeletal muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 675

By:

Smith, G. C.;
Rhee, K. S.;
Dutson, T. R.

Publication type:

Article

Enzyme diafiltration technique for in vitro determination of proteindigestibility and availability of amino acids of legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 794, doi. 10.1111/j.1365-2621.1984.tb13213.x

By:

Kan, T. M.;
Shipe, W. F.

Publication type:

Article

Effects of supplementation of short bread cookies with roasted wholenavy bean flour and high protein flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 922

By:

Patek, J. W.;
Dreher, M. L.

Publication type:

Article

Effects of salts added after cooking on the texture of canned snap beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 910, doi. 10.1111/j.1365-2621.1984.tb13239.x

By:

Van Buren, J. P.

Publication type:

Article

Effects of frozen storage and cooking on lipid oxidation in chicken meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 838

By:

Kummerow, F. A.;
Pikul, J.;
Leszczynski, D. E.;
Bechtel, P.J.

Publication type:

Article

Effects of fat level and cooking method on sensory and textural properties of ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 870, doi. 10.1111/j.1365-2621.1984.tb13231.x

By:

Berry, B. W.;
Leddy, K. F.

Publication type:

Article

Effects of emulsions, particle size and levels of added water on theacceptability of smoked sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 966

By:

Carpenter, J. A.;
Reagan, J. O.;
Uram, G. A.

Publication type:

Article

Effects of electrical stimulation and hot boning on functional characteristics of preblended beef muscle in model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 867

By:

Dikeman, M. E.;
Hunt, M. C.;
Kropf, D. H.;
Kastner, C. L.;
Choi, Y. I.

Publication type:

Article

Effects of cooking in solutions of varying pH on the dietary fiber composition and texture of vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 900, doi. 10.1111/j.1365-2621.1984.tb13237.x

By:

Brandt, L. M.;
Zabik, M. E.;
Jeltema, B. D.;
Jeltema, M. A.

Publication type:

Article

Effect of tumbling and tumbling time on quality and microflora of dry-cured hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 695

By:

Fox, J. D.;
Langlois, B. E.;
Kemp, J. D.;
Leak, F. W.

Publication type:

Article

Effect of rice hemicellulose on pancreatic lipase activity in vitro

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 956, doi. 10.1111/j.1365-2621.1984.tb13252.x

By:

Normand, F. L.;
Ory, R. L.

Publication type:

Article

Effect of prerigor pressurization on the activity of calcium-activated factor

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 680

By:

Elgasim, E. A.;
Anglemier, A. F.;
Koohmaraie, M.;
Kennick, W. H.

Publication type:

Article