Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 2

Results: 81

Thermal energy consumption for blanching and sterilization of snap beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 378, doi. 10.1111/j.1365-2621.1986.tb11134.x

By:

Rao, M. A.;
Vitali, A. A.;
Cooley, H. J.

Publication type:

Article

Structural characteristics of protein gels as determined by an ultrasound imaging technique

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 524, doi. 10.1111/j.1365-2621.1986.tb11175.x

By:

Acton, J. C.;
Dick, R. L.;
Robinson, K. E.;
Clay, D. L.;
Acton, W. C.

Publication type:

Article

Use of heat treatments for saccharification of sweet potato mashes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 364, doi. 10.1111/j.1365-2621.1986.tb11131.x

By:

McArdle, R. N.;
Bouwkamp, J. W.

Publication type:

Article

Ultrafiltration of skimmilk in hollow fibers

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 340, doi. 10.1111/j.1365-2621.1986.tb11124.x

By:

Chiang, B. H.;
Cheryan, M.

Publication type:

Article

Volumetric variations in sucrose solutions and equations that can beused to replace specific gravity tables

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 529, doi. 10.1111/j.1365-2621.1986.tb11178.x

By:

Kimball, D. A.

Publication type:

Article

Texture and microstructure of heat-formed egg white gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 333, doi. 10.1111/j.1365-2621.1986.tb11123.x

By:

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

Publication type:

Article

Texturization of co-precipitated soybean and peanut proteins by twin-screw extrusion

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 367

By:

Dahl, S. R.;
Hagan, R. C.;
Villota, R.

Publication type:

Article

Thermal destruction of immunoglobulin A, lactoferrin, thiamin and folic acid in human milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 348

By:

Eitenmiller, R. R.;
Toledo, R. T.;
Morgan, J. N.;
Maddox, F.;
Barnhart, H. M.

Publication type:

Article

Shrinkage in fish muscle during drying

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 510

By:

Pigott, G. M.;
Balaban, M.

Publication type:

Article

Reduction of bitterness and tartness in grapefruit juice with florisil

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 415

By:

Fellers, P. J.;
Fisher, J. F.;
Barmore, C. R.;
Rouseff, R. L.

Publication type:

Article

Proximate composition and sensory evaluation of a sausage snack ballmade from catfish and from pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 292, doi. 10.1111/j.1365-2621.1986.tb11112.x

By:

Medeiros, D. M.;
Medeiros, L. C.;
Dudley, C. D.

Publication type:

Article

Storage of yellowtail (Seriola quinqueradiata) white and dark muscles in ice: changes in content of adenine nucleotides and related compounds

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 321

By:

Sakaguchi, M.;
Murata, M.

Publication type:

Article

Presumptive identification of stock cultures and food isolates as Salmonella, Shigella, or Yersinia, with enteric pathogen screen

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 526

By:

Cox, N. A.;
Bailey, J. S.

Publication type:

Article

Role of lean tissue on the formation of n-nitrosothiazolidine in rawbacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 514, doi. 10.1111/j.1365-2621.1986.tb11170.x

By:

Fiddler, W.;
Gates, R. A.;
Pensabene, J. W.

Publication type:

Article

Pin versus disk punch measurements of frankfurter texture

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 298, doi. 10.1111/j.1365-2621.1986.tb11114.x

By:

Fox, Jr., J. B.

Publication type:

Article

Moisture hysteresis is due to amorphous sugar

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 453

By:

Steinberg, M. P.;
Chinachoti, P.

Publication type:

Article

Effect of preprocessing treatments on the firmness and quality characteristics of whole and sliced strawberries after freezing and thermal processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 391

By:

Morris, J. R.;
Main, G. L.;
Wehunt, E. J.

Publication type:

Article

Quality of Florida-packed retail grapefruit juices as determined by consumer sensory panels and chemical and physical analyses

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 417

By:

Hill, E. C.;
Fellers, P. J.;
Poole, M. J.;
Mittal, P.;
de Jager, G.

Publication type:

Article

Protein extraction from conophor (Tetracarpidium conophorum) seed

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 538, doi. 10.1111/j.1365-2621.1986.tb11182.x

By:

Ekpenyong, T. E.

Publication type:

Article

Production and nutritional evaluation of high-protein rice flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 464

By:

Brown, G.;
Lee, C. C.;
Chang, K. C.

Publication type:

Article

Partial characterization of muscle collagens from prawns and lobster

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 330

By:

Tanaka, H.;
Kimura, S.

Publication type:

Article

New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 310, doi. 10.1111/j.1365-2621.1986.tb11117.x

By:

Jiang, S.-T.;
Lan, C. C.;
Tsao, C.-Y.

Publication type:

Article

Pressure-accelerated changes in the proteins of muscle and their influence on Warner-Brazler shear values

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 516

By:

Mc Kenzie, I. J.;
Macfarlane, J. J.

Publication type:

Article

Potato quality as affected by source of magnesium fertilizer: nitrogen, minerals, and ascorbic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 352, doi. 10.1111/j.1365-2621.1986.tb11127.x

By:

Mondy, N. I.;
Ponnampalam, R.

Publication type:

Article

High fructose corn syrup replacement for sucrose in shortened cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 536

By:

Phillips, J. A.;
McCullough, M. A. P.;
Johnson, J. M.

Publication type:

Article

Peel removal by high pressure steam from processing tomatoes with yellow shoulder disorder

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 388

By:

Schlimme, D. V.;
Frey, B. C.;
Corey, K. A.

Publication type:

Article

Pectolytic enzyme studies for peeling of grapefruit segment membrane

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 421

By:

Pinto, R.;
Ben-Shalom, N.;
Levi, A.

Publication type:

Article

Measurement of provitamin A carotenoids in fresh and canned carrots and green peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 534, doi. 10.1111/j.1365-2621.1986.tb11180.x

By:

Edwards, C. G.;
Lee, C. Y.

Publication type:

Article

Effect of mechanical injury on the ascorbic acid content of potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 355

By:

Leja, M.;
Mondy, N. I.

Publication type:

Article

Isoelectric focusing evidence for banana isoenzymes with mono and diphenolase activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 384

By:

Janave, M. T.;
Thomas, R.

Publication type:

Article

Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber types

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 273, doi. 10.1111/j.1365-2621.1986.tb11107.x

By:

Seideman, S. C.

Publication type:

Article

Heat-sensitization of Salmonella by polyphosphates

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 471

By:

Lin, C. F.;
Seward, R. A.;
Melachouris, N.

Publication type:

Article

Lactic acid fermentation using high levels of culture and the fate of Staphylococcus aureus in meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 520, doi. 10.1111/j.1365-2621.1986.tb11173.x

By:

Raccach, M.

Publication type:

Article

Influence of temperature, time and solvent on the solubility of corium collagen and meat proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 277, doi. 10.1111/j.1365-2621.1986.tb11108.x

By:

Kenney, P. B.;
Rao, B. R.;
Henrickson, R. L.;
Claypool, P. L.

Publication type:

Article

Interaction of solutes with raw starch during desorption as shown bywater retention

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 450

By:

Steinberg, M. P.;
Chinachoti, P.

Publication type:

Article

Effect of freezing and microwave heating on proteins from codfish fillets: analysis by SDS polyacrylamide gel electrophoresis

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 508, doi. 10.1111/j.1365-2621.1986.tb11167.x

By:

Yowell, K.;
Flurkey, W. H.

Publication type:

Article

Hyperfiltration of tomato juice: pilot plant scale high temperature testing

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 403

By:

White, E. M.;
Rose, W. W.;
Pedersen, L. D.;
Nicholson, J. A.;
Merlo, C. A.

Publication type:

Article

Hyperfiltration of tomato juice during long term high temperature testing

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 395

By:

White, E. M.;
Pedersen, L. D.;
Merlo, C. A.;
Rose, W. W.

Publication type:

Article

HPLC analysis of capsaicins and simultaneous determination of capsaicins and piperine by HPLC-ECD and UV

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 499, doi. 10.1111/j.1365-2621.1986.tb11165.x

By:

Chiang, G. H.

Publication type:

Article

Crystallinity of sucrose by X-ray diffraction as influenced by absorption versus desorption, waxy maize starch content, and water activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 456, doi. 10.1111/j.1365-2621.1986.tb11154.x

By:

Chinachoti, P.;
Steinberg, M. P.

Publication type:

Article

Heat gelation of oil-in-water emulsions stabilized by whey protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 440, doi. 10.1111/j.1365-2621.1986.tb11150.x

By:

Jost, R.;
Baechler, R.;
Masson, G.

Publication type:

Article

Gelatinization properties of Chinese water chestnut starch and lotusroot starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 445

By:

Xu, S.-Y.;
Shoemaker, C. F.

Publication type:

Article

Flavor profiles of vacuum packaged and polyvinyl chloride packaged ground beef: a comparison of cooked flavor changes occurring during product display

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 258

By:

Kropf, D. H.;
Lynch, N. M.;
Caul, J. F.;
Kastner, C. L.

Publication type:

Article

Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 256

By:

Kropf, D. H.;
Lynch, N. M.;
Caul, J. F.;
Kastner, C. L.

Publication type:

Article

Evaluation of sucrose esters in ice cream

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 489

By:

Walker, C. E.;
Pierce, M. M.;
Buck, J. S.

Publication type:

Article

Evaluation of cured, canned pork shoulder tissue produced by electrical stimulation, hot processing and tumbling

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 288

By:

Cahill, V. R.;
Chow, H.-M.;
Parrett, N. A.;
Ockerman, H. W.

Publication type:

Article

Equilibration of solutes in nonfermenting, brined pickling cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 434

By:

Fleming, H. P.;
McFeeters, R. F.;
Potts, E. A.;
Guinnup, D. E.

Publication type:

Article

Elemental analysis of fruit and vegetables from Tonga

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 522

By:

Holloway, W. D.;
Lee, J.;
Monro, J. A.

Publication type:

Article

Efficacy of ozone as a disinfectant for poultry carcasses and chill water

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 305, doi. 10.1111/j.1365-2621.1986.tb11116.x

By:

Sheldon, B. W.;
Brown, A. L.

Publication type:

Article

Effects of ultrafiltration on retention of minerals and other components of milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 345

By:

Potter, N. N.;
Fischbach-Greene, L.

Publication type:

Article