Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 5

Results: 78

Yeast mutants containing elevated methionine

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1273, doi. 10.1111/j.1365-2621.1986.tb13103.x

By:

Tarka, E. F.;
Fields, M. L.

Publication type:

Article

White layer cake batter emulsion characteristics: effects of sucroseester emulsifiers

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1276

By:

Walker, C. E.;
Ebeler, S. E.;
Breyer, L. M.

Publication type:

Article

Warmed-over flavor development in beef patties prepared by three dryheat methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1152

By:

Saxton, A. M.;
Howat, P. M.;
McMillin, K.W. K. W. McMillin;
Gros, J. N.;
Younathan, M. T.

Publication type:

Article

Staphylococcus aureus identification characteristics and enterotoxigenicity

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1337

By:

Smith, W.;
Bennett, R. W.;
Coles, C. M.;
McClure, F. D.;
Sassaman, M.;
Yeterian, M.

Publication type:

Article

Spice quality: effect of cryogenic and ambient grinding on color

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1386, doi. 10.1111/j.1365-2621.1986.tb13135.x

By:

Pesek, C. A.;
Wilson, L. A.

Publication type:

Article

Soy supplementation of a maize based Kenyan food (Ugali)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1204

By:

Alli, I.;
Paquette, G.;
Nyotu, H. G.

Publication type:

Article

Sensory and physical attributes of frankfurters with reduced fat andelevated monounsaturated fats

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1144

By:

Keeton, J. T.;
Leu, R.;
St. John, L. C.;
Smith, S. B. Smith;
Buyck, M. J.

Publication type:

Article

Role of reduced hemochromes in pink color defect of cooked turkey rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1132, doi. 10.1111/j.1365-2621.1986.tb13065.x

By:

Cornforth, D. P.;
Carpenter, C. E.;
Bartholomew, D. T. Bartholomew;
Vahabzadeh, F.

Publication type:

Article

Role of alpha-tocopherol, ascorbic acid, and EDTA as oxidants in model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1293

By:

Graf, E.;
Mahoney, Jr., J. R.

Publication type:

Article

Retort stability of freeze-textured, alkali-extracted chicken protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1384

By:

Jelen, P.;
Lawrence, R. A.

Publication type:

Article

Retail display lighting type and fresh pork color

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1141

By:

Mandigo, R. W.;
Goll, S. J.;
Calkins, C. R.

Publication type:

Article

Rapid characterization of orange juice by pyrolysis mass spectrometry

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1183

By:

Evans, R.;
Gutteridge, C. S.;
Aries, R. E.

Publication type:

Article

Quantitative determination of sugars in various food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1373, doi. 10.1111/j.1365-2621.1986.tb13129.x

By:

Smith, J. S.;
Villabos, M. C.;
Kottemann, C. M.

Publication type:

Article

Quality of retail Florida-packed frozen concentrated orange juice asdetermined by consumers and physical and chemical analyses

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1187, doi. 10.1111/j.1365-2621.1986.tb13080.x

By:

Fellers, P. J.;
Poole, M. J.;
de Jager, G.

Publication type:

Article

Quality of French fried potatoes as affected by surface freezing andspecific gravity of raw potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1213

By:

Leung, H. K.;
Iritani, W. M.;
Augustin, J.;
Toma, R. B.

Publication type:

Article

Protein hydrolysates for reducing water activity in meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1156

By:

Nakai, S.;
Vallejo-Cordoba, B.;
Powrie, W. D.;
Beveridge, T.

Publication type:

Article

Production of {alpha}-galactosidase from Aspergillus oryzae grown insolid state culture

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1370

By:

Mudgett, R. R.;
Annunziato, M. E.

Publication type:

Article

Processing factors influencing splitting and other quality characteristics of canned kidney beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1228

By:

Bourne, M.;
Chase, E.;
Comstock, S. S. Comstock;
Van Buren, J.;
Queale, D.;
Downing, D.

Publication type:

Article

Preparation of low free gossypol and high available lysine cottonseed/soybean blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1242

By:

Becker, R.;
Escobedo, M.;
Vega, M.;
Ramos, P.;
Rhee, K. C.;
Bourges, H.;
Choi, Y. R.;
Del Valle, R. F.;
DeSantiago, S.;
Ponce, J.

Publication type:

Article

Preparation of a mesquite (Prosopis spp.) pod enhanced protein reduced fiber fraction

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1215

By:

Becker, R.;
Del Valle, R. F.;
Saunders, R. M.;
Marco, E.

Publication type:

Article

Predicting steady and oscillatory shear rheological properties of CMC and guar gum blends from concentration and molecular weight data

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1284, doi. 10.1111/j.1365-2621.1986.tb13106.x

By:

Plutchok, G. J.;
Kokini, J. L.

Publication type:

Article

Oxidation of grape juice 2-S-glutathionyl caffeoyl tartaric acid by Botrytis cinerea laccase and characterization of a new substance: 2,5-di-S-glutathionyl caffeoyl tartaric acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1191

By:

Cheynier, V.;
Wylde, R.;
Salgues, M.;
Gunata, Z.

Publication type:

Article

Odor intensity measured by an audio method

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1340, doi. 10.1111/j.1365-2621.1986.tb13118.x

By:

King, B. M.

Publication type:

Article

Nutritional, fatty acid, and oil characteristics of pumpkin and melon seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1382, doi. 10.1111/j.1365-2621.1986.tb13133.x

By:

Lazos, E. S.

Publication type:

Article

Nutritional improvement of soy flour through inactivation of trypsininhibitors by sodium sulfite

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1239

By:

Gumbmann, M. R.;
Friedman, M.

Publication type:

Article

Nutrient composition of some fresh and cooked retail cuts of veal

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1352, doi. 10.1111/j.1365-2621.1986.tb13120.x

By:

Ono, K.;
Douglas, L. W.;
Berry, B. W.

Publication type:

Article

Microstructure and water uptake of Phaseolus and winged beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1218, doi. 10.1111/j.1365-2621.1986.tb13089.x

By:

Deshpande, S. S.;
Cheryan, M.

Publication type:

Article

Microencapsulation by a dehydrating liquid: retention of paprika oleoresin and aromatic esters

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1301

By:

Talmon, Y.;
Zilberboim, R.;
Kopelman, I. J.

Publication type:

Article

Microencapsulation by a dehydrating liquid: microstructural study byscanning electron microscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1307

By:

Kopelman, I. J.;
Zilberboim, R.;
Talmon., Y.

Publication type:

Article

Mathematical evaluation of process schedules for aseptic processing of low-acid foods containing discrete particulates

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1323, doi. 10.1111/j.1365-2621.1986.tb13114.x

By:

Sastry, S. K.

Publication type:

Article

Isolation and characterization of major apoproteins from hen's egg yolk granule

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1115, doi. 10.1111/j.1365-2621.1986.tb13061.x

By:

Itoh, T.;
Adachi, S.;
Kubo, M.

Publication type:

Article

Interaction of reduced NaCl, sodium acid pyrophosphate and pH on theantimicrobial activity of comminuted meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1147, doi. 10.1111/j.1365-2621.1986.tb13070.x

By:

Madril, M. T.;
Sofos, J. N.

Publication type:

Article

Influence of pH on available amino acid concentrations in fermented cornmeal

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1372, doi. 10.1111/j.1365-2621.1986.tb13128.x

By:

Nanson, N. J.;
Fields, M. L.

Publication type:

Article

Identification of low molecular weight peptides in Gouda-type cheeseand evidence for the formation of these peptides from 23 N-terminal residues of {alpha}s1-casein by proteinases of Streptococcus cremorisH61

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1253

By:

Yamauchi, K.;
Yan, T. R.;
Kaminogawa, S.;
Azuma, N.

Publication type:

Article

Hydrophobic and electrostatic interactions on extrusion of protein isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1311

By:

Areas, J. A. G.

Publication type:

Article

High performance liquid chromatographic determination of pungent gingerol compounds of ginger (Zingiber officinale Roscoe)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1364

By:

Ho, C.-T.;
Kuo, M.-C.;
Chen, C.-C.

Publication type:

Article

Growth of Lactobacillus plantarum in cucumber extract containing various chloride salts

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1257

By:

Stone, M. B.;
Naewbanij, J. O.;
Fung, D. Y. C.

Publication type:

Article

Gel electrophoresis: a qualitative method for detection of duck and goose liver in canned foie gras

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1362

By:

Bernard, G.;
Labie, C.;
Bonnefoi, M.

Publication type:

Article

Further investigation of oxidized cholesterol derivatives in heated fats

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1380, doi. 10.1111/j.1365-2621.1986.tb13132.x

By:

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

Publication type:

Article

Functionality of sorghum flour components in a high ratio cake

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1280

By:

Walker, C. E.;
Mattern, P. J.;
Glover, J. M.

Publication type:

Article

Functional properties of a peptide of 23 residues purified from the peptic hydrolyzate of {alpha}s1-casein: changes in the emulsifying activity during purification of the peptide

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1248, doi. 10.1111/j.1365-2621.1986.tb13097.x

By:

Shimizu, M.;
Yamauchi, K.;
Kaminogawa, S.;
Lee, S. W.

Publication type:

Article

Functional properties and phytate content of pea protein preparation

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1245

By:

Ruin, L. J.;
Shahidi, F.;
Naczk, M.

Publication type:

Article

Frozen vegetable quality as influenced by high temperature short time (HTST) steam blanching

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1378

By:

Carmichael, D. M.;
Drake, S. R.

Publication type:

Article

Frozen storage performance of cooked cultivated mussels (Mytilus edulis L.)-influence of ascorbic acid and chelating agents

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1118

By:

Gould, S. P.;
Ablett, R. F.;
Sherwood, D. A.

Publication type:

Article

Fatty acids in the American groundnut (Apios americana)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1387

By:

Gorny, J. R.;
Wilson, P. W.;
Blackmon, W. J.;
Reynolds, B. D.

Publication type:

Article

Factors affecting heat-induced gel formation of bovine serum albumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1289, doi. 10.1111/j.1365-2621.1986.tb13107.x

By:

Yasuda, K.;
Hayakawa, S.;
Nakamura, R.

Publication type:

Article

Extending beef bullock restructured steaks with soy protein, wheat gluten or mechanically separated beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1169

By:

Wheeler, T. L.;
Ramsey, C.B. C. B. Ramsey;
Seideman, S. C.;
Davis, G. W.;
Miller, M. F.

Publication type:

Article

Evaluation of whole amaranth (Amaranthus cruentus) flour, its air-classified fractions, and blends of these with wheat and oats as possible components for infant formulas

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1231

By:

Escobedo, M.;
Del Valle, F. R.;
Maya, S.;
Sanchez-Marroquin, A.;
Avit, R.;
Vega, M.

Publication type:

Article

Effects of varying levels of chloride salts on Clostridium botulinumtoxin production in turkey frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1129

By:

Tanaka, N.;
Barbut, S.;
Maurer, A. J.

Publication type:

Article

Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in turkey frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1136

By:

Tanaka, N.;
Barbut, S.;
Maurer, A. J.;
Cassens, R. G.

Publication type:

Article