Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 4

Results: 71

Volatile components of mushroom (Agaricus subrufecens)

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1208, doi. 10.1111/j.1365-2621.1984.tb10433.x

By:

Chen, C.-C.;
Wu, C.-M.

Publication type:

Article

Use of glandless cottonseed and sunflower seed products in batter/breading for fried beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1224, doi. 10.1111/j.1365-2621.1984.tb10441.x

By:

Rhee, K. S.

Publication type:

Article

Use of fluorogenic assays for the enumeration of Escherichia coli from selected seafoods

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1186, doi. 10.1111/j.1365-2621.1984.tb10424.x

By:

Alvarez, R. J.

Publication type:

Article

Use of Candida tropicalis ATCC9968 to adjust the pH of a natural lactic acid fermentation of cornmeal

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1198

By:

Fields, M. L.;
Baseler, M. E.

Publication type:

Article

True and apparent retention of nutrients in hamburger patties made from beef or beef extracted with three different soy proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1167

By:

Bodwell, C. E.;
Miles, C. W.;
Steele, P. D.;
Ziyad, J.

Publication type:

Article

Thermocouple grounding in retort pouches

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1061

By:

Adams, J. P.;
Peterson, W. R.

Publication type:

Article

Thermal diffusivity of papaya fruit (Carica papaya L, Var. Solo)

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1219, doi. 10.1111/j.1365-2621.1984.tb10438.x

By:

Hayes, C. F.

Publication type:

Article

Starch digestibility as affected by polyphenols and phytic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1228

By:

Yoon, J. H.;
Thompson, L. U.

Publication type:

Article

Solubilization of the red beet cell wall betanin decolorizing enzyme

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1075, doi. 10.1111/j.1365-2621.1984.tb10395.x

By:

Wasserman, B. P.;
Guilfoy, M. P.

Publication type:

Article

Simultaneous curdling of soy/cow's milk blends with rennet and calcium or magnesium sulfate, utilizing soymilk prepared from soybeans or full-fat soy flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1046

By:

Casas, R.;
Portillo, A.;
Tristan, M. E.;
Mariscal, G.;
Jimenez, P. G.;
Dominguez, G. M.;
De Alba, E.;
Arellanes, J. A.;
Del Valle, F. R.

Publication type:

Article

Sensory considerations in the replacement in dark chocolate of sucrose by other carbohydrate sweeteners

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1024

By:

Birch, G. G.;
Ogunmoyela, O. A.

Publication type:

Article

Screening of milk and milk products for thermonuclease

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1196

By:

Ranganathan, B.;
Chander, H.;
Batish, V. K.

Publication type:

Article

Recovery of citrus cloud from aqueous peel extract by microfiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 991, doi. 10.1111/j.1365-2621.1984.tb10377.x

By:

Shomer, I.;
Merin, U.

Publication type:

Article

Quality attributes and retention of selected B-vitamins of canned faba beans as affected by soaking treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1053, doi. 10.1111/j.1365-2621.1984.tb10390.x

By:

Lu, C. L.;
Wilson, L. A.;
Hsu, K. H.

Publication type:

Article

Proximate composition, cholesterol, and calcium content in mechanically separated fish flesh from three species of the Gadidae family

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1182, doi. 10.1111/j.1365-2621.1984.tb10423.x

By:

Krzynowek, J.;
Wiggin, K.;
Peton, D.

Publication type:

Article

Phytic acid content of crude, degummed and retail soybean oils and its effect on stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1113

By:

Handel, A. P.;
Lohrberg, J. D.;
Winters, D. D.

Publication type:

Article

Pectolytic enzymes in sweet bell peppers (Capsicum annuum L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1085, doi. 10.1111/j.1365-2621.1984.tb10398.x

By:

Jen, J. J.;
Robinson, M. L.

Publication type:

Article

Nutritional composition of corn and flour tortillas

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1202, doi. 10.1111/j.1365-2621.1984.tb10430.x

By:

Saldana, G.;
Brown, H. E.

Publication type:

Article

Measurement of water activity of salt solutions and foods by severalelectronic methods as compared to direct vapor pressure measurement

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1139

By:

Labuza, T. P.;
Stamp, J. A.;
Lomauro, C.;
Linscott, S.

Publication type:

Article

Measurement of oxidation-related changes in proteins of freeze-driedmeats

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1171

By:

Karel, M.;
Nakhost, Z.

Publication type:

Article

Manufacture and quality of Venezuelan white cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1005

By:

Westhoff, D. C.;
Arispe, I.

Publication type:

Article

Malic acid degradation and brined cucumber bloating

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 999

By:

Daeschel, M. A.;
McFeeters, R. F.;
Fleming, H. P.

Publication type:

Article

Maillard browning of common amino acids and sugars

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1206, doi. 10.1111/j.1365-2621.1984.tb10432.x

By:

Ashoor, S. H.;
Zent, J. B.

Publication type:

Article

Life cycle of canned tomato paste: correlation between sensory and instrumental testing methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1188

By:

Chen, T.-S.;
Eckerle, J. E.;
Harvey, C. D.

Publication type:

Article

Inhibitory effect of food preservatives on protease secretion by Aeromonas hydrophila

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1078, doi. 10.1111/j.1365-2621.1984.tb10396.x

By:

Venugopal, V.;
Lewis, N. F.;
Pansare, A. C.

Publication type:

Article

Gossypol removal and functional properties of protein produced by extraction of glanded cottonseed with different solvents

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1057

By:

Narasinga Rao, M. S.;
Rahma, E. H.

Publication type:

Article

Influence of initial riboflavin content on retention in pasta duringphotodegradation and cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 984

By:

Warthesen, J. J.;
Furuya, E. M.

Publication type:

Article

Influence of freezing and thawing on the egg vitelline membrane

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1149, doi. 10.1111/j.1365-2621.1984.tb10415.x

By:

Viaud, P. R.

Publication type:

Article

Increase in emulsification activity of soy lecithin-soy protein complex by ethanol and heat treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1105

By:

Taniguchi, H.;
Kito, M.;
Narita, H.;
Hirotsuka, M.

Publication type:

Article

Hydrophobic interaction in the gelation of high methoxyl pectins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1093

By:

Scott, A.;
Oakenfull, D.

Publication type:

Article

Influence of sulfur dioxide generators on red raspberry quality during postharvest storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1067

By:

Norton, R. A.;
Spayd, S. E.;
Hayrynen, L. D.

Publication type:

Article

Glucoamylase of Amylomyces rouxii

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1210, doi. 10.1111/j.1365-2621.1984.tb10434.x

By:

Wang, H. L.;
Hesseltine, C. W.;
Swain, E. W.

Publication type:

Article

Functional properties of acylated oat protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1128

By:

Ma, C-Y.

Publication type:

Article

Freezing time predictions for different final product temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1230

By:

Earle, R. L.;
Cleland, A. C.

Publication type:

Article

Freezing time prediction: an enthalpy-based approach

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1121, doi. 10.1111/j.1365-2621.1984.tb10409.x

By:

Sastry, S. K.

Publication type:

Article

Fermentation of corn gluten meal with Aspergillus oryzae and Rhyzopus oligosporus

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1200

By:

Walker, C. E.;
Wang, H. L.;
Neumann, P. E.

Publication type:

Article

Fate of chlorine during flour chlorination

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1136

By:

Kirk, J. R.;
Wheeler, W. B.;
Wei, C. I.;
Ghanbari, H. A.

Publication type:

Article

Evaluation of methods for detecting the production of H{sub}2S, volatile sulfides, and greening by lactobacilli

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 981

By:

Simard, R. E.;
Lee, B. H.

Publication type:

Article

Evaluation of a food processor for making model meat emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1222

By:

Miller, A. J.;
Whiting, R. C.

Publication type:

Article

Emulsifying properties of an N-terminal peptide obtained from the peptic hydrolyzate of {alpha}sl-casein

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1117

By:

Yamauchi, K.;
Lee, S. W.;
Kaminogawa, S.;
Shimuzu, M.

Publication type:

Article

Electrical stimulation of mutton

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1011, doi. 10.1111/j.1365-2621.1984.tb10382.x

By:

Bouton, P. E.;
Harris, P. V.;
Shorthose, W. R.

Publication type:

Article

Effects of titratable acidity and carbonation level on the preference of clarified pineapple juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1220

By:

Park, S. S.;
Baranowski, J. D.

Publication type:

Article

Effects of pH, formulation and additives on the hydrogen sulfide content of cooked egg mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1043, doi. 10.1111/j.1365-2621.1984.tb10388.x

By:

Chen, H. M.;
Chen, T. C.

Publication type:

Article

Effects of beef carcass electrical stimulation and hot boning on muscle display color of polyvinylchloride packaged steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1021

By:

Kastner, C. L.;
Hunt, M. C.;
Dikeman, M. E.;
Claus, J. R.;
Kropt, D. H.

Publication type:

Article

Effect of sweetener type and lecithin on hygroscopicity and mold growth in dark chocolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1088

By:

Birch, G. G.;
Ogunmoyela, O. A.

Publication type:

Article

Effect of sorghum variety on baking properties of U.S. conventional bread, Egyptian pita "Balady" bread and cookies

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1070

By:

Doherty, C. A.;
Morad, M. M.;
Rooney, L. W.

Publication type:

Article

Effect of selected yogurt cultures on the concentration of orotic acid, uric acid and a hydroxymethlyglutaric-like compound in milk afterfermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1194

By:

Massey, L. K.;
Nagel, C. W.;
Haggerty, R. J.;
Luedecke, L. O.

Publication type:

Article

Effect of cooking temperature and animal age on the shear propertiesof beef and buffalo meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1163, doi. 10.1111/j.1365-2621.1984.tb10418.x

By:

Robertson, J.;
Ratcliff, D.;
Bouton, P. E.;
Harris, P. V.;
Shorthose, W. R.

Publication type:

Article

Effect of consuming yogurts prepared with three culture strains on human serum lipoproteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1178

By:

Luedecke, L. O.;
Massey, L. K.;
Jaspers, D. A.

Publication type:

Article

Effect of ascorbic acid on color of jellies

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1212, doi. 10.1111/j.1365-2621.1984.tb10435.x

By:

Freedman, L.;
Francis, F. J.

Publication type:

Article