Works matching IS 00221147 AND DT 1985 AND VI 50 AND IP 3

Results: 74

Use of a bovine heme iron concentrate in the fortification of biscuits

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 795

By:

King, J.;
Stekel, A.;
Cartagena, N.;
Hiche, E.;
Asenjo, J. A.;
Amar, M.

Publication type:

Article

Survival of Vibrio cholerae during cold storage in artificially contaminated seafoods

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 838

By:

Reilly, L. A.;
Hackney, C. R.

Publication type:

Article

Sulfur- and nitrogen-containing neutral volatile components of Cruciferae

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 847

By:

Kameoka, H.;
Hashimoto, S.

Publication type:

Article

Structural and water binding properties of meat emulsions prepared with emulsified and unemulsified fat

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 689, doi. 10.1111/j.1365-2621.1985.tb13773.x

By:

Zayas, J. F.

Publication type:

Article

Storage life of frozen blocks of Patagonian hake (Merluccius hubbsi)filleted and minced

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 723

By:

Boeri, R. L.;
Giannini, D. H.;
Ciarlo, A. S.

Publication type:

Article

Standardization of mapping simplex optimization

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 845

By:

Kaneko, T.;
Nakai, S.

Publication type:

Article

Spice quality: effect of cryogenic and ambient grinding on volatiles

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 599

By:

Wilson, L. A.;
Pesek, C. A.;
Hammond, E. G.

Publication type:

Article

Spherosil-S ion exchange process for preparing whey protein concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 610

By:

Morr, C. V.;
Nichols, J. A.

Publication type:

Article

Soaking studies on winged bean (Psophocarpus tetragonolobus, L. DC) to process full-fat flour and determine its shelf-life stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 773, doi. 10.1111/j.1365-2621.1985.tb13794.x

By:

Kailasapathy, K.;
Perera, P. A. J.;
Mac Neil, J. H.

Publication type:

Article

Involvement of lactic acid bacteria in the fermentation of TEF (Eragrostis TEF), an Ethiopian fermented food

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 800, doi. 10.1111/j.1365-2621.1985.tb13799.x

By:

Gashe, B. A.

Publication type:

Article

Shelf-life and quality changes in summer storage onions (Allium cepa)

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 761

By:

Shewfelt, R. L.;
Hurst, W. C.;
Schuler, G. A.

Publication type:

Article

Separation and identification of cholesterol oxidation products in dried egg preparations

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 595

By:

Merritt, Jr., C.;
Missler, S. R.;
Wasilchuk, B. A.

Publication type:

Article

Sensory flavor characteristics of water-extracted soluble orange solids produced in Florida

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 739, doi. 10.1111/j.1365-2621.1985.tb13785.x

By:

Fellers, P. J.

Publication type:

Article

Sensory evaluation of navel oranges treated with low doses of gamma-radiation

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 639, doi. 10.1111/j.1365-2621.1985.tb13762.x

By:

O'Mahony, M.;
Wong, S.-Y.;
Odbert, N.

Publication type:

Article

Real-time lethality evaluation during the flame sterilization of canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 808

By:

Shoemaker, C. F.;
Tamura, M. S.;
Henderson, J. M.

Publication type:

Article

Rates of heating and Instron measurements for turkey batters with sodium salts of nitrate, chloride, and phosphate

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 573

By:

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

Publication type:

Article

Production rate optimization in continuous fluidized bed freezers

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 669

By:

DeMichelis, A.;
Calvelo, A.

Publication type:

Article

Ocean pout (Macrozoarces americanus): nutrient analysis and utilization

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 719

By:

Karakoltsidis, P. A.;
Jhaveri, S. N.;
Constantinides, S. M.;
Shenouda, S. Y. K.

Publication type:

Article

Prevention of discoloration in retorted whole egg

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 841

By:

Cunningham, F. E.;
Song, I. S.

Publication type:

Article

Polyphenol oxidase of kiwifruit

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 678, doi. 10.1111/j.1365-2621.1985.tb13771.x

By:

Park, E. Y.;
Luh, B. S.

Publication type:

Article

Quality of restructured steaks: effects of days on feed, fat level, and cooking method

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 685

By:

Penfield, M. P.;
Riemann, M. J.;
Costello, C. A.

Publication type:

Article

Quality assessment of ground beef patties after infrared heat processing in a conveyorized tube broiler for foodservice use

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 707

By:

Vandermey, P. A.;
Khan, M. A.

Publication type:

Article

Proximate composition, mineral content, and fatty acids of catfish (Ictalurus punctatus, rafinesque) for different seasons and cooking methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 585, doi. 10.1111/j.1365-2621.1985.tb13749.x

By:

Mustafa, F. A.;
Medeiros, D. M.

Publication type:

Article

Measurement of tomato maturity by delayed light emission

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 750

By:

Wilson, R. L.;
Senter, S. D.;
Forbus, Jr., W. R.

Publication type:

Article

Phytate and zinc contents of coffees, cocoas, and teas

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 832, doi. 10.1111/j.1365-2621.1985.tb13807.x

By:

Harland, B. F.;
Oberleas, D.

Publication type:

Article

Penetration studies of blood globin gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 615, doi. 10.1111/j.1365-2621.1985.tb13757.x

By:

Autio, K.;
Lyytikainen, H.;
Kanko, S.;
Malkki, Y.

Publication type:

Article

Kinetics of starch gelatinization in potato

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 657

By:

Calvelo, A.;
Pravisani, C. I.;
Califano, A. N.

Publication type:

Article

Optimization of the freezing conditions on mackerel and amberfish for manufacturing minced fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 727

By:

Ho, M.-L.;
Lee, T. C.;
Jiang, S.-T.

Publication type:

Article

Kinetics of deteriorative reactions in model food systems of high water activity: color changes due to nonenzymatic browning

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 622

By:

Chirife, J.;
Petriella, C.;
Lozano, R. D.;
Resnik, S. L.

Publication type:

Article

Iron, zinc, copper and magnesium binding by cooked pinto bean (Phaseolus vulgaris) neutral and acid detergent fiber

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 651

By:

Garcia-Lopez, J. S.;
Lee, K.

Publication type:

Article

Kinetics of deteriorative functions of high water activity: glucose loss, 5-hydroxymethylfurfural accumulation and fluorescence development due to nonenzymatic browning

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 627

By:

Resnik, S. L.;
Seldes, A.;
Cerrutti, P.;
Fontan, C. Ferro

Publication type:

Article

Lactic acid concentration and microbial spoilage in anaerobically and aerobically stored ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 710

By:

King, A. D., Jr.;
Nassos, P. S.;
Stafford, A. E.

Publication type:

Article

Investigation of total dietary fiber methodology in the characterization of the carbohydrate fraction of canned pears

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 851

By:

Johnson, D.;
Dudek, J. A.;
Berman, S. C.;
Hagen, R. E.;
Elkins, E. R., Jr.

Publication type:

Article

Interdependency and underlying dimensions of sensory flavor characteristics of selected foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 631

By:

Giesbrecht, F. G.;
Young, C. T.;
Syarief, H.;
Hamann, D. D.;
Monroe, R. J.

Publication type:

Article

Interaction of sodium chloride with raw starch in freeze-dried mixtures as shown by water sorption

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 825

By:

Chinaachoti, P.;
Steinberg, M. P.

Publication type:

Article

Heat resistance and other characteristics of deoxyribonuclease positive enterococci isolated from milk and milk products

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 834

By:

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

Publication type:

Article

Indirect heating of alfalfa juice in steam-filled heat exchanges

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 802

By:

Kohler, G. O.;
Edwards, R. H.;
Carroad, P. A.

Publication type:

Article

Buffer capacity of cheese wheys

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 733

By:

Bullock, D. H.;
Hill, A. R.;
Irvine, D. M.

Publication type:

Article

Immunoreactive glycopeptides separated from peptic hydrolysate of chicken egg white ovomucoid

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 592

By:

Gu, J.;
Matsuda, T.;
Nakamura, R.;
Tsuruta, K.

Publication type:

Article

Immunochemical properties of proteins glycosylated through Maillard reaction: {beta}-lactoglobulin-lactose and ovalbumin-glucose systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 618

By:

Watanabe, K.;
Matsuda, T.;
Kato, Y.;
Nakamura, R.

Publication type:

Article

HTST inactivation of peroxidase in a computer-controlled reactor

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 674

By:

Shoemaker, C. F.;
David, J. R. D.

Publication type:

Article

Heating characteristics of ravioli in brine and in tomato sauce processed in agitating retorts

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 815

By:

Bradshaw, J. G.;
Berry, Jr., M. R.;
Kohnhorst, A. L.

Publication type:

Article

Generation of mannitol from copra meals

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 757

By:

Namiki, M.;
Kawakishi, S.;
Saittagaroon, S.

Publication type:

Article

Change in available lysine loss reaction rate in fish flour due to an a{sub}w change induced by a temperature shift

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 582

By:

Labuza, T. P.;
Kaanane, A.

Publication type:

Article

Headspace gas sampling/GC method for the quantitative analysis of volatile compounds in cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 843

By:

Jeon, I. J.;
Lin, J. C. C.

Publication type:

Article

Formulation of a pasteurized restructured beef product

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 693

By:

West, R. L.;
Adams, J. P.;
Simunovic, J.

Publication type:

Article

Analysis and characterization of some cane sugar impurities

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 823, doi. 10.1111/j.1365-2621.1985.tb13804.x

By:

Chang, S. S.

Publication type:

Article

Elimination of {beta}-lactoglobulin from whey to simulate human milkprotein

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 605

By:

Nakai, S.;
Ma, C. Y.;
Kuwata, T.;
Pham, A. M.

Publication type:

Article

Effects of leachate accumulation during hydration in a thermal-screwblancher on the water absorption and cooked texture of navy beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 782, doi. 10.1111/j.1365-2621.1985.tb13796.x

By:

Nelson, L. R.;
Hsu, K. H.

Publication type:

Article

Effect of thawing rate on the exudate production of frozen beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 697

By:

Calvelo, A.;
Gonzalez-Sanguinetti, S.;
Anon, M. C.

Publication type:

Article