Works matching IS 00221147 AND DT 1985 AND VI 50 AND IP 6

Results: 70

Weight loss and sensory attributes of temperature conditioned and electrically stimulated hot processed pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1568

By:

Honikel, K. O.;
Reagan, J. O.

Publication type:

Article

Treatment of potato processing wastewater with coagulating and polymeric flocculating agents

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1657, doi. 10.1111/j.1365-2621.1985.tb10559.x

By:

Karim, M. I. A.;
Sistrunk, W. A.

Publication type:

Article

Thermodynamics of water-egg powders interactions

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1615, doi. 10.1111/j.1365-2621.1985.tb10546.x

By:

Lai, C. C.;
Mannheim, C. H.;
Gilbert, S. G.

Publication type:

Article

Surface activity of food proteins: relationships between surface pressure development, viscoelasticity of interfacial films and foam stability of bovine serum albumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1526

By:

Kinsella, J. E.;
Kim, S. H.

Publication type:

Article

Storage of morwong (Nemadactylus macropterus Bloch and Schneider) incombinations of polyphosphate, potassium sorbate, and carbon dioxideat 4(degrees)C

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1580

By:

Bremner, H. A.;
Quarmby, A. R.;
Statham, J. A.

Publication type:

Article

Simplified direct plating method for enhanced recovery of Escherichia coli in food

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1736

By:

Johnston, R. W.;
Demare, J. M.;
Campbell, D. F.

Publication type:

Article

Sensory characteristics, shear values, and cooking properties of ground beef patties extended with iron and zinc fortified soy isolate, concentrate, or flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1556

By:

Bodwell, C. E.;
Leddy, K. F.;
Berry, B. W.

Publication type:

Article

Selective concentration of bovine immunoglobulins and alpha-lactalbumin from acid whey using FeCl{sub}3

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1531

By:

Nakai, S.;
Wu, B. T.;
Kaneko, T.

Publication type:

Article

Screening of Eurotium species for synergists of tocopherol

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1747, doi. 10.1111/j.1365-2621.1985.tb10581.x

By:

Ishikawa, Y.;
Hamasaki, T.;
Morimoto, K.

Publication type:

Article

Role of consumer expectancies in the acceptance of novel foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1707, doi. 10.1111/j.1365-2621.1985.tb10571.x

By:

Cardello, A. V.;
Maller, O.;
Masor, H. B.;
Edelman, B.;
Dubose, C.

Publication type:

Article

Rinsing behavior of deposited layers formed on membranes in ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1726

By:

Kessler, H.-G.;
Nakanishi, K.

Publication type:

Article

Resistance of yeast to dry heat

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1754

By:

Bernard, D. T.;
Scott, V. N.

Publication type:

Article

Rapid field screening method for flat sour spoilage

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1719

By:

Damare, J. M.;
Krumm, G. W.;
Johnston, R. W.

Publication type:

Article

Rapid chilling and mechanical portioning as a fresh pork processing system

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1560

By:

Mandigo, R. W.;
Frye, C. B.;
Calkins, C. R.

Publication type:

Article

Purification and characterization of alphagalactosidase from Feijao bean (Phaseolus vulgaris)

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1766

By:

Park, Y. K.;
Baldini, V. L. S.;
Draetta, I. S.

Publication type:

Article

Proximate and amino acid compositions of the roe and muscle of selected marine species

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1585

By:

Harada, R.;
Iwasaki, M.

Publication type:

Article

Preservation of concentrated cheese whey by combined factors

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1629

By:

Chirife, J.;
de Kanterewicz, R. J.;
Amato Lagarde, E.

Publication type:

Article

Preparation of cooked egg white, egg yolk, and whole egg gels for scanning electron microscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1624, doi. 10.1111/j.1365-2621.1985.tb10549.x

By:

Woodward, S. A.;
Cotterill, O. J.

Publication type:

Article

Prediction of bind value constants of sausage ingredients from protein or moisture content

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1564

By:

Carpenter, J. A.;
Parks, L. L.;
Rao, V. N. M.;
Reagan, J. O.

Publication type:

Article

Precooked corn flour for Venezuelan arepa preparation: characterization of particle size fractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1668

By:

Ortega, C.;
Paredes, G.;
de Padua, M. R.;
Cuevas, R.

Publication type:

Article

Physical state of the dispersed phases of emulsions prepared with egg yolk low density lipoprotein and bovine serum albumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1621, doi. 10.1111/j.1365-2621.1985.tb10548.x

By:

Mizutani, R.;
Nakamura, R.

Publication type:

Article

Physical and chemical properties of randomly interesterified blends of corn oil and tallow

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1770, doi. 10.1111/j.1365-2621.1985.tb10593.x

By:

Chacon, O. O.;
Handel, A. P.

Publication type:

Article

Persimmon pectinmethylesterase: extraction and variation during ripening

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1643, doi. 10.1111/j.1365-2621.1985.tb10554.x

By:

Awad, M.

Publication type:

Article

Nutritional evaluation of accelerated ripened processed cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1633

By:

Deodhar, A. D.;
Tomar, V.

Publication type:

Article

Natural occurrence of undecaenes in some fruits and vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1655

By:

Drawert, F.;
Nitz, S.;
Kollmannsberger, H.;
Berger, R. G.

Publication type:

Article

Moisture isotherms for uncooked meat emulsions of different composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1576

By:

Usborne, W. R.;
Mittal, G. S.

Publication type:

Article

Microbiological and toxicological aspects of fermentation of castor oil seeds for ogiri production

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1758

By:

AyoOdunfa, S.

Publication type:

Article

Metabolites of Eurotium species, their antioxidative properties and synergism with tocopherol

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1742, doi. 10.1111/j.1365-2621.1985.tb10579.x

By:

Ishikawa, Y.;
Hamasaki, T.;
Morimoto, K.

Publication type:

Article

Liquid chromatographic analysis of sugars and mannitol in cabbage and fermenting sauerkraut

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1662

By:

Lindsay, R. C.;
Hughes, A.

Publication type:

Article

Isolation, purification, and characterization of lipase isoenzymes from a technical Aspergillus niger enzyme

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1721

By:

Hartmann, J.;
Zink, A.;
Hofelmann, M.;
Schreier, P.

Publication type:

Article

Inhibition of Clostridium perfringens by napthoquinones

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1752

By:

Siedler, A. J.;
Aulik, J.

Publication type:

Article

In vivo digestibility of insoluble collagen from bovine tendon as influenced by the inhibition of gastric acid secretion

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1523

By:

Reutersward, A. Laser;
Fabiansson, S.

Publication type:

Article

Improved nutritional value in wheat bread by fortification with full-fat winged bean flour (Psophocarpus tetragonolobus L. DC)

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1693, doi. 10.1111/j.1365-2621.1985.tb10567.x

By:

Kailasapathy, K.;
Perera, P. A. J.;
MacNeil, J. H.

Publication type:

Article

Improved cooking yields of meat batters formulated with potassium sorbate and reduced levels of NaCl

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1571, doi. 10.1111/j.1365-2621.1985.tb10536.x

By:

Sofos, J. N.

Publication type:

Article

Immobilized condensed tannins and their interaction with proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1652

By:

Hoff, J. E.;
Haff, L. A.;
Oh, H. I.

Publication type:

Article

Heat gelation properties and protein extractability of beef myofibrils

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1540, doi. 10.1111/j.1365-2621.1985.tb10528.x

By:

Samejima, K.;
Egelandsdal, B.;
Fretheim, K.

Publication type:

Article

Headspace sulfur dioxide and the storage of dried apples

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1649

By:

Davis, E. G.;
Bolin, H. R.;
Steele, R. J.

Publication type:

Article

Gel strength development during heating of surimi in combination with egg white or whey protein concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1595

By:

Wu, M. C.;
Burgarella, J. C.;
Lanier, T. C.;
Hamann, D. D.

Publication type:

Article

Functional properties of canola meals produced by a two-phase solvent extraction system

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1685

By:

Diosady, L. L.;
Rubin, L. J.;
Naczk, M.

Publication type:

Article

Freeze concentration of pineapple juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1636

By:

Marcy, J. E.;
Braddock, R. J.

Publication type:

Article

Formation of pyrazines by chitin pyrolysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1762, doi. 10.1111/j.1365-2621.1985.tb10589.x

By:

Knorr, D.;
Wampler, T. P.;
Teutonico, R. A.

Publication type:

Article

Formation of oligosaccharides during hydrolysis of lactose in milk using beta-galactosidase from Bacillus circulans

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1602

By:

Nakanishi, K.;
Mozaffar, Z.;
Matsuno, R.

Publication type:

Article

Factors affecting water uptake in milled rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1676, doi. 10.1111/j.1365-2621.1985.tb10563.x

By:

Metcalf, S. L.;
Lund, D. B.

Publication type:

Article

Evaluation of time-intensity sensory responses using a personal computer

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1750, doi. 10.1111/j.1365-2621.1985.tb10583.x

By:

Lee, W. E., III

Publication type:

Article

Essential elements, cadmium and lead in fresh and canned corn (Zea mays L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1760, doi. 10.1111/j.1365-2621.1985.tb10588.x

By:

Lopez, A.;
Williams, H. L.;
Cooler, F. W.

Publication type:

Article

Enzymatic proteolysis of milk proteins, in a salt environment, with a Bacillus subtilis neutral protease preparation

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1745

By:

Ramet, J. P.;
Paquet, D.;
El Mayda, E.

Publication type:

Article

Energy use for continuous thermal processing of milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1607

By:

Jones, V. A.;
Swartzel, K. R.;
Biziak, R. B.

Publication type:

Article

Effects of salt and tripolyphosphate on some quality characteristicsof breaded patties made from catfish trimmings

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1598

By:

Rogers, R. W.;
Burgin, J. M.;
Ammerman, G. R.

Publication type:

Article

Effects of processing treatments on recovery of capsaicin in Jalapeno peppers

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1764, doi. 10.1111/j.1365-2621.1985.tb10590.x

By:

Harrison, M. K.;
Harris, N. D.

Publication type:

Article

Effects of added egg white or whey protein concentrate on thermal transitions in rigidity of croaker surimi

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1588

By:

Hamann, D. D.;
Burgarella, J. C.;
Lanier, T. C.

Publication type:

Article