Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 5

Results: 42

Utilization of distillers' spent grain in extrusion processed doughs

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1321

By:

Gould, W. A.;
Wampler, D. J.

Publication type:

Article

Thermally induced gelation of native and modified egg white--rheological changes during processing: final strengths and microstructure

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1249

By:

Ball, Jr., H. R.;
Hamann, D. D.;
Lanier, T. C.;
Montejano, J. G.

Publication type:

Article

Study of the influence of solute (n-alcohols and n-alkanes) chain length on their retention by purified olive oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1301, doi. 10.1111/j.1365-2621.1984.tb14974.x

By:

Lebert, A.;
Richon, D.

Publication type:

Article

Strawberry fruit softening: the potential roles of polyuronides and hemicelluloses

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1310, doi. 10.1111/j.1365-2621.1984.tb14976.x

By:

Huber, D. J.

Publication type:

Article

Storage stability of grapefruit syrups

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1330, doi. 10.1111/j.1365-2621.1984.tb14982.x

By:

Onayemi, O.;
Bruemmer, J. H.

Publication type:

Article

Stability and gel strength of frankfurter batters made with reduced NaCl

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1350, doi. 10.1111/j.1365-2621.1984.tb14988.x

By:

Whiting, R. C.

Publication type:

Article

Role of fungi on oil quality of stored seeds of sesame, rape and linseed

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1394

By:

Nandi, B.;
Mondal, G. C.

Publication type:

Article

Response surface methodology approach to the optimization of boneless ham yield

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1386

By:

Bechtel, P. J.;
Motycka, R. R.;
Devor, R. E.

Publication type:

Article

Qualities of chunked and formed lamb roasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1376

By:

Miller, G. J.;
Cross, H. R.;
Brewer, M. S.;
Williams, J. C.;
Secrist, J. L.;
Field, R. A.

Publication type:

Article

Oxidation of a lipid emulsion by a peroxidizing microsomal fraction from herring muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1392, doi. 10.1111/j.1365-2621.1984.tb14998.x

By:

Slabyj, B. M.;
Hultin, H. O.

Publication type:

Article

Optimization of nutrient retention during processing: ascorbic acid in potato dehydration

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1262

By:

Saguy, I.;
Mishkin, M.;
Karel, M.

Publication type:

Article

Nutrient composition of lamb of two age groups

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1233

By:

Johnson, H. K.;
Althouse, P. G.;
Cahill, V. R.;
Russek, E.;
Berry, B. W.;
Ono, K.;
Parker, C.F.

Publication type:

Article

Nonenzymatic browning in pear juice concentrate at elevated temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1335, doi. 10.1111/j.1365-2621.1984.tb14984.x

By:

Beveridge, T.;
Harrison, J. E.

Publication type:

Article

Modification of egg white proteins with oleic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1240

By:

Catignani, G. L.;
Ball, Jr., H. R.;
Swaisgood, H. E.;
King, A. J.

Publication type:

Article

Kinetic energy calculations for non-Newtonian fluids in circular tubes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1295, doi. 10.1111/j.1365-2621.1984.tb14972.x

By:

Osorio, F. A.;
Steffe, J. F.

Publication type:

Article

Identification of 3,5-diisobutyl-1, 2, 4-trithiolane and 2-isobutyl-3, 5-diisopropylpyridine in fried chicken flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1398

By:

Bao, Y.;
Ho, C.-T.;
Tang, J.;
Hwang, S.-S.;
Hartman, G. J.;
Carlin, J. T.

Publication type:

Article

Factors governing lysinoalanine formation in soy proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1282, doi. 10.1111/j.1365-2621.1984.tb14970.x

By:

Friedman, M.;
Levin, C. E.;
Noma, A. T.

Publication type:

Article

Factors affecting properties of raw-frozen pork sausage patties madewith various NaCl phosphate combinations

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1363, doi. 10.1111/j.1365-2621.1984.tb14991.x

By:

Matlock, R. G.;
Rhee, K. S.;
Terrell, R. N.;
Dutson, T. R.;
Savell, J. W.

Publication type:

Article

Factors affecting properties of precooked-frozen pork sausage patties made with various NaCl/phosphate combinations

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1372

By:

Savell, J. W.;
Dutson, T. R.;
Terrell, R. N.;
Rhee, K. S.;
Matlock, R. G.

Publication type:

Article

Evaluation of rapid fat, moisture, and protein determination in meats and meat products using an automatic meat analyzer

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1347

By:

Hadden, J. P.;
Webb, N. B.;
Bostian, M. L.

Publication type:

Article

Enzymic degumming of pineapple and pineapple mill juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1327, doi. 10.1111/j.1365-2621.1984.tb14981.x

By:

Chenchin, K.;
Yammamoto, H. Y.;
Yugawa, A.

Publication type:

Article

Enzymatic modification of fish fram protein isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1305

By:

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

Publication type:

Article

Emulsion and storage stabilities of emulsions incorporating mechanically deboned poultry meat and various soy flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1358, doi. 10.1111/j.1365-2621.1984.tb14990.x

By:

Thompson, L. D.;
Arafa, A. S.;
Janky, D. M.

Publication type:

Article

Effects of heat and ionic strength upon dissociation-association of soybean protein fractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1289

By:

Yamauchi, F.;
Iwabuchi, S.

Publication type:

Article

Effect of xanthan gum upon the rheology and stability of oil-water emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1271, doi. 10.1111/j.1365-2621.1984.tb14968.x

By:

Hennock, M.;
Richmond, P.;
Rahalkar, R. R.

Publication type:

Article

Effect of some potentially synergistic treatments in combination with 100 Krad irradiation on the iced shelf life of cod fillets

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1341, doi. 10.1111/j.1365-2621.1984.tb14986.x

By:

Licciardello, J. J.;
Ravesi, E. M.;
Tuhkunen, B. E.;
Racicot, L. D.

Publication type:

Article

Effect of pre-processing storage conditions on the composition, microstructure and acceptance of sweet potato patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1258, doi. 10.1111/j.1365-2621.1984.tb14965.x

By:

Walter, Jr., W. M.;
Hoover, M. W.

Publication type:

Article

Effect of postharest storage and ripening of apples on the sensory quality of processed applesauce

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1323

By:

Massey, Jr., L. M.;
McLellan, M. R.

Publication type:

Article

Effect of carbon dioxide flushing and packaging methods on the microbiology of packaged chicken

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1367

By:

Kraft, A. A.;
Thomas, Y. O.;
Rust, R. E.;
Hotchkiss, D. K.

Publication type:

Article

Distribution of cholesterol in fractionated beef tallow

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1390

By:

Gray, J. I.;
Ryan, T. C.

Publication type:

Article

Determination of lactose and sucrose contents of ice cream mix via enzymatic-cryoscopic methodology

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1332, doi. 10.1111/j.1365-2621.1984.tb14983.x

By:

Frank, J. F.;
Christen, G. L.

Publication type:

Article

Composition of flours from Samoan breadfruit

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1396, doi. 10.1111/j.1365-2621.1984.tb15000.x

By:

Wootton, M.;
Tumallii, F.

Publication type:

Article

Component interactions in the extrusion cooking process: influence of process conditions on the functional viscosity of the wheat flour system

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1380, doi. 10.1111/j.1365-2621.1984.tb14995.x

By:

Paton, D.;
Spratt, W. A.

Publication type:

Article

Color stability of astaxanthin pigmented rainbow trout under variouspackaging conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1337, doi. 10.1111/j.1365-2621.1984.tb14985.x

By:

Chen, H. M.;
Meyers, S. P.;
Hardy, R. W.;
Biede, S. L.

Publication type:

Article

Cholesterol oxides in commercial dry egg products: isolation and identification

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1245

By:

Hudson, C. A.;
Tsai, L.-S.

Publication type:

Article

Characterization of zinc components on in vitro enzymatic digestion of foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1297, doi. 10.1111/j.1365-2621.1984.tb14973.x

By:

Ikeda, S.

Publication type:

Article

Canned dry bean quality as influenced by high temperature short time(HTST) steam blanching

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1318, doi. 10.1111/j.1365-2621.1984.tb14978.x

By:

Drake, S. R.;
Kinman, B. K.

Publication type:

Article

Behavior of phospholipids in soybean oil on silicic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1399, doi. 10.1111/j.1365-2621.1984.tb15002.x

By:

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

Publication type:

Article

Addition of phosphates, proteins, and gums to reduced-salt frankfurter batters

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1355, doi. 10.1111/j.1365-2621.1984.tb14989.x

By:

Whiting, R. C.

Publication type:

Article

A study of the forces involved in the incorporation of L-methionine into soy protein by the one-step plastein-like process

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1316

By:

Shipe, W. F.;
Noar, S. R.

Publication type:

Article

A model for food desiccation in frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1275, doi. 10.1111/j.1365-2621.1984.tb14969.x

By:

Pham, Q. T.;
Willix, J.

Publication type:

Article

A dynamic test for kinetic models of chemical changes during processing: ascorbic acid degradation in dehydration of potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1267, doi. 10.1111/j.1365-2621.1984.tb14967.x

By:

Mishkin, M.;
Karel, M.;
Saguy, I.

Publication type:

Article