Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 3

Results: 80

Variability of selected components in mechanically separated beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 530

By:

Wilson, R.;
Hamm, D.;
Blankenship, L. C.;
Young, L. L.;
Searcy, G. K.;
Salinsky, J.;
Willis, B. W.

Publication type:

Article

Use of cryoprotectants to stabilize functional properties of prerigor salted beef during frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 537, doi. 10.1111/j.1365-2621.1987.tb06669.x

By:

Park, J. W.;
Keeton, J. T.;
Lanier, T. C.;
Hamann, D. D.

Publication type:

Article

Terpene reduction in cold-pressed orange oil by frontal analysis-displacement adsorption chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 801, doi. 10.1111/j.1365-2621.1987.tb06731.x

By:

Ferrer, O. J.;
Matthews, R. F.

Publication type:

Article

Sterilization of ground prepacked Indian spices by gamma irradiation

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 823

By:

Sharma, A.;
Padwal-Desai, S. R.;
Ghanekar, A. S.;
Munasiri, M. A.;
Nadkarni, G. B.;
Parte, M. N.

Publication type:

Article

Statistical calibration of instruments using water activity determination as an example

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 767, doi. 10.1111/j.1365-2621.1987.tb06723.x

By:

Saguy, I.;
Drew, B.

Publication type:

Article

Solute and enzyme recoveries in apple juice clarification using ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 732

By:

Wiley, R. C.;
Sheu, M. J.;
Schlimme, D. V.

Publication type:

Article

Selenium in foods produced and consumed in Greece

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 817, doi. 10.1111/j.1365-2621.1987.tb06735.x

By:

Bratakos, M. S.;
Zafiropoulos, T. F.;
Siskos, P. A.;
Ioannou, P. V. Ioannou

Publication type:

Article

Rheological and water-holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 549

By:

Ramsey, S. R.;
Foegeding, E. A.

Publication type:

Article

Respiratory hydrogen following consumption of winged bean seed milk prepared from blanched and soaked seeds and germinated seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 729, doi. 10.1111/j.1365-2621.1987.tb06713.x

By:

King, R. D.;
Puwastien, P.

Publication type:

Article

Relation between denaturation and some functional properties of soybean protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 681, doi. 10.1111/j.1365-2621.1987.tb06702.x

By:

Shiga, K.;
Nakamura, Y.

Publication type:

Article

Rapid detection of excessive CFU counts of Enterobacteriaceae, S. aureus and yeasts by nitrate reduction/glucose dissimilation (NGD) monitoring in selective media

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 751

By:

Mossel, D. A. A.;
Van Netten, P.;
Van de Moosdijk, A.

Publication type:

Article

Quality changes of vine-ripened tomatoes within the post-harvest handling system

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 661, doi. 10.1111/j.1365-2621.1987.tb06697.x

By:

Shewfelt, R. L.;
Hurst, W. C.;
Prussia, S. E.;
Resurreccion, A. V. A.;
Campbell, D. T.

Publication type:

Article

Protein nutritional quality of traditional and novel cowpea productsmeasured by in vivo and in vitro methods

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 696

By:

Baker, E. A.;
Phillips, R. Dixon

Publication type:

Article

Prediction of vitamin C retention of potato strips blanched in water

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 634

By:

Garrote, R. L.;
Luna, J. A.

Publication type:

Article

Physical, chemical, sensory and microbiological attributes of sweet potato leather

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 646

By:

Washam-Hutsell, L.;
Collins, J. L.

Publication type:

Article

Photodegradation of carotenoids in a vegetable juice system

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 744, doi. 10.1111/j.1365-2621.1987.tb06717.x

By:

Pesek, C. A.;
Warthesen, J. J.

Publication type:

Article

Paramagnetic behavior of model system melanoidins

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 813

By:

Russell, G.;
Powrie, W. D.;
Wu, C. H.

Publication type:

Article

National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 517

By:

Griffin, D. B.;
Savell, J. W.;
Branson, R. E.;
Wise, J. W.;
Cross, H. R.;
Stiffler, D. M.;
Smith, G. C.

Publication type:

Article

Mutagenic activity on the Maillard reaction products of ribose with different amino acids

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 757

By:

Cuzzoni, M. T.;
Vagnarelli, P.;
Mazza, P. G.;
Gazzani, G.

Publication type:

Article

Mobility of water in sucrose solutions determined by deuterium and oxygen-17 nuclear magnetic resonance measurements

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 806

By:

Steinberg, M. P.;
Baianu, I. C.;
Richardson, S. J.

Publication type:

Article

Mineral composition of selected bovine, porcine and avian muscles, and meat products

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 520

By:

Nguyen, Q.;
Zarkadas, C. G.;
Marshall, W. D.;
Zarkadas, G. C.;
Khalili, A. D.;
Khanizadeh, S. C. Zarkadas, C. N. Karatzas, andS. Khanizadeh;
Karatzas, C. N.

Publication type:

Article

Microscopic, nutritional and functional properties of cowpea flours and protein concentrates during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 700, doi. 10.1111/j.1365-2621.1987.tb06706.x

By:

Sosulski, F. W.;
Kasirye-Alemu, E. N.;
Sumner, A. K.

Publication type:

Article

Microbial sensors for the detection of fish freshness

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 592

By:

Tanaka, M.;
Watanabe, E.;
Nagumo, A.;
Konagaya, S.;
Hoshi, M.

Publication type:

Article

Liquefaction of rice starch from milled rice flour using heat-stablealpha-amylase

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 712

By:

Griffin, V. K.;
Brooks, J. R.

Publication type:

Article

Lipid characteristics in fresh and broiled loin and round steaks from concentrate fed and pasture grazed steers

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 526

By:

Field, R. A.;
Nelms, G. E.;
Medieros, L.;
Miller, G. J.

Publication type:

Article

Laboratory tests to predict the commercial yield of flaking or largegrits in dry corn milling

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 830, doi. 10.1111/j.1365-2621.1987.tb06740.x

By:

Pomeranz, Y.;
Czuchajowska, Z.

Publication type:

Article

Kinetics of starch gelatinization during extrusion cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 764

By:

Hanna, M. A.;
Bhattacharya, M.

Publication type:

Article

KCl in dry cured ham: effect on trichinae devitalization and chemical and physical properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 554, doi. 10.1111/j.1365-2621.1987.tb06673.x

By:

Pinedo, R.;
Pilkington, D.;
Foegeding, P. M.

Publication type:

Article

Isolation of Sn-{alpha}-monolinolein from soybean oil and its effecton oil oxidative stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 786, doi. 10.1111/j.1365-2621.1987.tb06727.x

By:

Mistry, B. S.;
Min, D. B.

Publication type:

Article

Interaction between polyethylene laminated cartons and aseptically packed citrus juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 737

By:

Miltz, J.;
Letzter, A.;
Mannheim, C. H.

Publication type:

Article

Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 571

By:

Wilson, R. L.;
Searcy, G. K.;
Lyon, C. E.;
Young, L. L.

Publication type:

Article

Influence of limonin on consumer preference of processed grapefruit juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 741

By:

Carter, R. D.;
de Jager, G.;
Fellers, P. J.

Publication type:

Article

Influence of corn germ protein on yield and quality characteristics of comminuted meat products in a model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 545

By:

Zayas, J.;
Lin, C. S.

Publication type:

Article

Inactivation of lipoxygenase in soybeans with retention of protein solubility

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 685

By:

Akiyama, Y.;
Ediriweera, N.;
Saio, K.

Publication type:

Article

Improvement of thiamin retention in canned low-acid foods through pHadjustment

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 827

By:

Alzamora, S. M.;
Chirife, J.;
Briozzo, J.;
Carrera, P. A.;
Rasualdo, R. N.

Publication type:

Article

Hydrolytic stability at intermediate pHs of the common purine nucleotides in food, inosine-5'-monophosphate, guanosine-5'-monophosphate, and adenosine-5'-monophosphate

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 810, doi. 10.1111/j.1365-2621.1987.tb06733.x

By:

Shaoul, O.;
Sporns, P.

Publication type:

Article

HPLC separation of cis-trans carotene isomers in fresh and processedfruits and vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 669

By:

Schwartz, S. J.;
Chandler, L. A.

Publication type:

Article

Histamine production in soy extended tuna salads

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 584

By:

Hitchcock, J. P.;
Draughon, F. A.;
Tavangaran, M.

Publication type:

Article

High temperature storage effect on longevity of rice seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 835

By:

Namiki, M.;
Osawa, T.;
Kawakishi, S.;
Ramarathnam, N.

Publication type:

Article

Gas chromatographic determination of sorption isotherms of vinylidene chloride copolymers

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 747

By:

Gilbert, S. G.;
Kontominas, M. G.;
Demertzis, P. G.

Publication type:

Article

Freeze-texturized Maine shrimp protein extract

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 601, doi. 10.1111/j.1365-2621.1987.tb06684.x

By:

Yang, T. C. S.

Publication type:

Article

Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 558D and 858D

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 533, doi. 10.1111/j.1365-2621.1987.tb06668.x

By:

Bowers, J. A.;
Kropf, D. H.;
Craig, J. A.;
Tucker, T. J.

Publication type:

Article

Enzymic hydroperoxide initiated effects in fresh fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 596

By:

Lindsay, R. C.;
Stuiber, D. A.;
Josephson, D. B.

Publication type:

Article

Enzymatic lipid peroxidation in the gonadal and hepatopancreatic microsomal fraction of cultivated mussels (Mytilus edulis L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 609

By:

Ablett, R. F.;
Gould, S. P.;
Musgrave, M. A.

Publication type:

Article

Electron microscopic study of the adherence properties of Lactobacillus acidophilus

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 791

By:

Zottola, E. A.;
Hood, S. K.

Publication type:

Article

Effects of tumbling at various speeds on some characteristics of restructured cured beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 543

By:

Rogers, R. W.;
Ghavimi, B.;
Althen, T. Q.

Publication type:

Article

Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 653, doi. 10.1111/j.1365-2621.1987.tb06695.x

By:

Fleming, H. P.;
McFeeters, R. F.;
Thompson, R. L.

Publication type:

Article

Effects of flake size on textural and cooking properties of restructured beef and pork steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 558, doi. 10.1111/j.1365-2621.1987.tb06674.x

By:

Berry, B. W.;
Smith, J. J.;
Secrist, J. L.

Publication type:

Article

Effects of fatty acids on the oxidative stability of soybean oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 831

By:

Min, D. B.;
Mistry, B. S.

Publication type:

Article

Effects of commercial food grade enzymes on proteolysis and texturalchanges in granular cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 620

By:

Roberts, H. A.;
Jeon, I. J.;
Milliken, G. A.;
Lin, J. C. C.

Publication type:

Article