Works matching IS 00221147 AND DT 1985 AND VI 50 AND IP 5

Results: 79

Tomato products: a new serum separation measurement

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1493, doi. 10.1111/j.1365-2621.1985.tb10509.x

By:

Caradec, P. L.;
Takada, N.;
Nelson, P. E.

Publication type:

Article

Thermal degradation kinetics of agaritine in model systems and agaritine retention in canned mushrooms

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1306, doi. 10.1111/j.1365-2621.1985.tb10466.x

By:

Speroni, J. J.;
Beelman, R. B.;
Sastry, S. K.

Publication type:

Article

Thermal conductivity of liquid foods by the thermal comparator method

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1458

By:

Rizvi, S. S. H.;
Ziegler, G. R.

Publication type:

Article

Thermal analysis of the freezing of ice cream brickettes by the finite element method

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1463

By:

Romano, V.;
DeCindio, B.;
Iorio, G.

Publication type:

Article

Studies on the effect of ethanol on thermal denaturation of soybean globulins by differential scanning microcalorimetry

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1266

By:

Bikbov, T. M.;
Grinberg, V. Ya.;
Danilenko, A. N.;
Grozav, E. K.;
Tolstoguzov, V. B.

Publication type:

Article

Specific heat, thermal conductivity, density and thermal diffusivityof Mexican tortillas dough

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1333, doi. 10.1111/j.1365-2621.1985.tb10471.x

By:

Griffith, C. L.

Publication type:

Article

Soybean hulls as an iron source for bread enrichment

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1275

By:

Weaver, C. M.;
Johnson, C. D.;
Berry, M. F.

Publication type:

Article

Solid-liquid extraction of mushroom solids and concentration by reverse osmosis

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1300

By:

Wiley, R. C.;
Sheu, M. J.;
Kerr, L. H.

Publication type:

Article

Smoked dogfish processing and its refrigerated storage stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1348

By:

Chai, T.;
Shiau, C. Y.

Publication type:

Article

Relationship between sensory attributes and objective measurements of postharvest quality of tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1242

By:

Shewfelt, R. L.;
Resurreccion, A. V. A.

Publication type:

Article

Quantitative performance of a simple Tenax-GC adsorption method for use in the analysis of aroma volatiles

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1431, doi. 10.1111/j.1365-2621.1985.tb10493.x

By:

Olafsdottir, G.;
Lindsay, R. C.;
Steinke, J. A.

Publication type:

Article

Production of higher alcohols and short chain fatty acids by different yeasts used in rum fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1427, doi. 10.1111/j.1365-2621.1985.tb10492.x

By:

Fahrasmane, L.;
Galzy, P.;
Jouret, C.;
Parfait, A.

Publication type:

Article

Processing conditions affecting the hygroscopic behavior of freeze-dried passion fruit juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1238, doi. 10.1111/j.1365-2621.1985.tb10451.x

By:

Cal-Vidal, J.;
Falcone, M.

Publication type:

Article

Prediction of the strength of whey protein gels based on composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1403

By:

Mangino, M. E.;
Hohnhorst, A. L.

Publication type:

Article

Predicting product lethality in hydrostatic retorts

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1467

By:

Steffe, J. F.;
Young, K. E.

Publication type:

Article

Particle size of water insoluble tomato solids measured by laser instrumentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1495

By:

Schlimme, D. V.;
Getchell, R. N.

Publication type:

Article

Osmotic dehydration of fruit: influence of osmotic agents on drying behavior and product quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1217

By:

Bartolucci, L.;
Lerici, C. R.;
Dalla Rosa, M.;
Pinnavaia, G.

Publication type:

Article

Optimal nutrient retention during the thermal processing of conduction-heated canned foods: application of the distributed minimum principle

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1312, doi. 10.1111/j.1365-2621.1985.tb10467.x

By:

Nadkarni, M. N.;
Hatton, T. A.

Publication type:

Article

On a rank sum test due to Kramer

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1442, doi. 10.1111/j.1365-2621.1985.tb10495.x

By:

Joanes, D. N.

Publication type:

Article

Nutritive value of protein extracted from honey bees

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1327

By:

Sauer, W. C.;
Ryan, J. K.;
Jorgensen, H.;
Jelen, P.;
Kozikowski, V.;
Ozimek, L.

Publication type:

Article

Nature of stem bromelain treatments on the aggregation and gelation of soybean protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1283

By:

Sekiguchi, M.;
Matsuoka, H.;
Fuke, Y.

Publication type:

Article

Migration of absorbed food colorants between powder components

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1517

By:

Peleg, M.;
Barbosa-Canovas, G. V.

Publication type:

Article

Microbiological and shelf-life properties of ground beef containing glandless cottonseed flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1388

By:

Ehlers, J. G.;
Keeton, J. T.;
Rhee, K. S.;
Vanderzant, C.;
Leu, R.

Publication type:

Article

Measurement of veal color by fiber optic spectrophotometry

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1489, doi. 10.1111/j.1365-2621.1985.tb10507.x

By:

Swatland, H. J.

Publication type:

Article

Macro and micro minerals from selected muscles of pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1375

By:

Slanger, W. D.;
Milne, D. B.;
Marchello, M. J.

Publication type:

Article

Loss of amino acids and water soluble vitamins during potato processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1249

By:

Egoville, M. J.;
Kozempel, M. F.;
Sullivan, J. F.;
Talley, E. A.

Publication type:

Article

Lipid protein interaction in offal protein isolates: effect of several solvents on lipid extraction

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1392, doi. 10.1111/j.1365-2621.1985.tb10484.x

By:

Gomes Areas, J. A.

Publication type:

Article

Isolation and heat stability of trypsin inhibitors in amaranth (Amaranthus hypochondriacus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1519

By:

Davis, A.;
Koeppe, S. J.;
Rupnow, J. H.;
Walker, C. E.

Publication type:

Article

Iron content of infant formula produced in the United States

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1511

By:

Eitenmiller, R. R.;
Hamill, T. W.;
Hines, D. M.;
Phifer, E. C.;
Young, E. R.;
Soliman, A. M.;
Johnson, C. D.;
Martin, J. I.

Publication type:

Article

Influence of temperature, NaCl, and pH on the growth of Aeromonas hydrophilia

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1417

By:

Morgan, D. R.;
Palumbo, S. A.;
Buchanan, R. L.

Publication type:

Article

Influence of sodium tripolyphosphate on the binding and antimicrobial properties of reduced NaCl-comminuted meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1379, doi. 10.1111/j.1365-2621.1985.tb10481.x

By:

Sofos, J. N.

Publication type:

Article

In situ determination of apparent thermo-physical properties of a composite slab undergoing transient state heat transfer

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1453

By:

Hayakawa, K.;
Bhowmik, S. R.

Publication type:

Article

Implication of muscle alkaline proteinase in the textural degradation of fish meat gel

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1351, doi. 10.1111/j.1365-2621.1985.tb10475.x

By:

Makinodan, Y.;
Niwa, E.;
Toyohara, H.

Publication type:

Article

HPLC determination of C-7 oxidized cholesterol derivatives in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1437

By:

Addis, P. B.;
Park, S. Won

Publication type:

Article

Hematological status of rats fed oxidized beef lipids

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1396, doi. 10.1111/j.1365-2621.1985.tb10485.x

By:

Younathan, M. T.;
McWilliams, D. G.

Publication type:

Article

Has aspartame an aftertaste?

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1510

By:

Samundsen, J. A.

Publication type:

Article

Gamma-radiation of frozen kiwifruit pulp

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1224

By:

Fletcher, G. C.;
Hogg, M. G.;
Lodge, N.

Publication type:

Article

Free amino acids and related compounds in seeds and sprouts of winged bean (Psophocarpus tetragonolobus (L) DC)

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1503, doi. 10.1111/j.1365-2621.1985.tb10514.x

By:

Oka, Y.;
Ogawa, T.;
Sasaoka, K.

Publication type:

Article

Forces involved in soy protein gelation: effects of various reagentson the formation, hardness and solubility of heat-induced gels made from 7S,11S and soy isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1278

By:

Kinsella, J. E.;
Utsumi, S.

Publication type:

Article

Fermentation of soy sauce with immobilized whole cells

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1289

By:

Nagata, S.;
Takamatsu, H.;
Okamoto, Y.;
Akao, T.;
Osaki, K.

Publication type:

Article

Fatty acid salts and analogs reduce thermal stability and improve gel formability of myosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1399

By:

Fretheim, K.;
Egelandsdal, B.;
Harbitz, O.

Publication type:

Article

Factors affecting enterotoxin production by thermonuclease positive Streptococcus faecium JF-100 isolated from an infant food

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1513

By:

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

Publication type:

Article

Extrusion processing of wet corn gluten meal

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1508

By:

Hanna, M. A.;
Bhattacharya, M.

Publication type:

Article

Extraction and characterization of pectins from sugar beet pulp

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1499, doi. 10.1111/j.1365-2621.1985.tb10512.x

By:

Michel, F.;
Mercier, C.;
Pouillaude, F.;
Heitz, F.;
Thibault, J. F.

Publication type:

Article

Evaluation of corn protein concentrate: extrusion study

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1257, doi. 10.1111/j.1365-2621.1985.tb10456.x

By:

Jao, Y. C.;
Goldstein, W. E.;
Chen, A. H.

Publication type:

Article

Effects of gamma irradiation on protein and fatty acids of soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1271

By:

Singh, G.;
Hewedy, F. M.;
Mohamed, A. I.;
Hafez, Y. S.

Publication type:

Article

Effects of antemortem injected crude papain in chicken muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1370

By:

Regenstein, J. M.;
Klasing, K. C.;
Brooks, B. A.

Publication type:

Article

Effect of varying numbers of isolates from countable agar plates on the calculated distribution of microbial types in meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1486

By:

Savell, J. W.;
Hanna, M. O.;
Vanderzant, C.

Publication type:

Article

Effect of vacuum hydration on the incidence of splits in canned kidney beans (Phaseolus vulgaris)

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1501

By:

Kuhn, G. D.;
Murakami, E. G.;
McCafferty, F. D.;
Sastry, S. K.

Publication type:

Article

Effect of temperature on the serum viscosity of tomato juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1497, doi. 10.1111/j.1365-2621.1985.tb10511.x

By:

Caradec, P. L.;
Nelson, P. E.

Publication type:

Article