Works matching IS 00221147 AND DT 1951 AND VI 16 AND IP 1-6

Results: 75

FACTORS INFLUENCING THE STABILITY OF THIAMINE DURING HEAT STERILIZATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 494, doi. 10.1111/j.1365-2621.1951.tb17411.x

By:

BENDIX, G. H.;
HEBERLEIN, D. G.;
PTAK, L. R.;
CLIFCORN, L. E.

Publication type:

Article

STUDIES ON THE CHOLINE CONTENT OF SOME COMMON INDIAN PULSES AND CEREALS BOTH BEFORE AND DURING THE COURSE OF GERMINATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 230, doi. 10.1111/j.1365-2621.1951.tb17375.x

By:

CHATTOPADHYAY, HARIPADA;
BANERJEE, SACHCHIDANANDA

Publication type:

Article

CHICKEN FLAVOR: THE SOURCE OF THE MEAT FLAVOR COMPONENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 201, doi. 10.1111/j.1365-2621.1951.tb17371.x

By:

BOUTHILET, ROBERT J.

Publication type:

Article

THE MICROBIOLOGY OF DEHYDRATED VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 429, doi. 10.1111/j.1365-2621.1951.tb17400.x

By:

VAUGHN, REESE H.

Publication type:

Article

BACTERIOLOGICAL ANALYSIS OF EDIBLE GELATIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 281, doi. 10.1111/j.1365-2621.1951.tb17381.x

By:

JOHNS, C. K.

Publication type:

Article

EFFECT OF HAND AND MACHINE MASSAGE ON THE TENDERNESS OF POULTRY MUSCLES AGED FOR SHORT-TIME PERIODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 469, doi. 10.1111/j.1365-2621.1951.tb17406.x

By:

GAINER, JEAN MURRAY;
STEWART, GEORGE F.;
LOWE, BELLE

Publication type:

Article

INDIVIDUAL VARIATION OF THE FRUITS OF THE PINEAPPLE ( ANANAS COMOSUS L. MERR.) IN REGARD TO CERTAIN CONSTITUENTS OF THE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 252, doi. 10.1111/j.1365-2621.1951.tb17379.x

By:

MILLER, ERSTON V.;
SCHAAL, EVA E.

Publication type:

Article

THE EFFECT OF STORAGE ON INDICATOR ORGANISMS IN SHUCKED OYSTERS AND A COMPARISON OF METHODS FOR THE DETERMINATION OF ENTEROCOCCI.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 377, doi. 10.1111/j.1365-2621.1951.tb17395.x

By:

WILSON, THOMAS E.;
McCLESKEY, C. S.

Publication type:

Article

AN EXPERIMENTAL APPROACH TO PROBLEMS OF CONTROL IN QUANTITATIVE STUDIES OF ULTRASONIC BACTERICIDAL EFFECTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 205, doi. 10.1111/j.1365-2621.1951.tb17372.x

By:

WHITNEY, R. McL.;
RUSSELL, LILLIAN A.

Publication type:

Article

MICROBIAL CHANGES IN REFRIGERATED LIVER SAUSAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 245, doi. 10.1111/j.1365-2621.1951.tb17378.x

By:

STEINKE, P. E. W.;
FOSTER, E. M.

Publication type:

Article

BACTERIOLOGICAL STUDIES ON MARGARINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 216, doi. 10.1111/j.1365-2621.1951.tb17373.x

By:

FOLTZ, V. D.;
LORD, T. H.

Publication type:

Article

CONSTITUTION OF THE JUICE LIPIDS OF THE FLORIDA VALENCIA ORANGE ( CITRUS SINENSIS L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 142, doi. 10.1111/j.1365-2621.1951.tb17362.x

By:

SWIFT, LYLE JAMES;
VELDHUIS, M. K.

Publication type:

Article

EFFECT OF DIFFERENT ARTIFICIAL CASINGS ON THE MICROBIAL CHANGES IN REFRIGERATED LIVER SAUSAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 289, doi. 10.1111/j.1365-2621.1951.tb17382.x

By:

STEINKE, P. K. W.;
FOSTER, E. M.

Publication type:

Article

EFFECT OF TWO HEAT TREATMENTS ON RANCIDITY DEVELOPMENT IN UNSHELLED PECANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 80, doi. 10.1111/j.1365-2621.1951.tb17353.x

By:

McGLAMERY, JOSEPHINE B.;
HOOD, MAUDE PYE

Publication type:

Article

THE OCCURRENCE OF SUBSTANCES WHICH INTERFERE WITH THE DETERMINATION OF ASCORBIC ACID IN ANTHOCYANIN-CONTAINING PLANT PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 62, doi. 10.1111/j.1365-2621.1951.tb17350.x

By:

SOMERS, G. FRED;
KELLY, W. C.;
THACKER, E. J.;
REDDER, ANNA MAY

Publication type:

Article

ASCORBIC ACID IN PEACHES FROM SOUTHERN NEW MEXICO.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 77, doi. 10.1111/j.1365-2621.1951.tb17352.x

By:

LANTZ, EDITH M.

Publication type:

Article

AEROBACTER AEROGENEX AS A CAUSE O F ROPY BRINE IN CUCUMBER FERMENTATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 446, doi. 10.1111/j.1365-2621.1951.tb17402.x

By:

FABIAN, F. W.;
ALLEN, C. H.

Publication type:

Article

EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 372, doi. 10.1111/j.1365-2621.1951.tb17394.x

By:

STEINKE, P. K. W.;
FOSTER, E. M.

Publication type:

Article

BACILLUS AS SPOILAGE ORGANISMS IN CANNED FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 457, doi. 10.1111/j.1365-2621.1951.tb17404.x

By:

JANSEN, ERLING;
ASCHEHOUG, VALBORG

Publication type:

Article

SPORE DESTRUCTION RATE STUDIES ON ORGANISMS OF SIGNIFICANCE IN THE PROCESSING OF CANNED FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 383, doi. 10.1111/j.1365-2621.1951.tb17396.x

By:

REED, J. M.;
BOHRER, C. W.;
CAMERON, E. J.

Publication type:

Article

SOME OBSERVATIONS ON THE BROWNING REACTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 439, doi. 10.1111/j.1365-2621.1951.tb17401.x

By:

BEACHAM, HARRY H.;
DULL, MALCOLM F.

Publication type:

Article

EFFECT OF ANTIOXIDANTS ON ORANGE OIL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 365, doi. 10.1111/j.1365-2621.1951.tb17393.x

By:

KENYON, E. M.;
PROCTOR, B. E.

Publication type:

Article

THE MECHANISM OF MEAT-PIGMENT OXIDATION. THE EFFECT OF SOLUTES ON THE HEMOGLOBIN-OXYGEN EQUILIBRIUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 222, doi. 10.1111/j.1365-2621.1951.tb17374.x

By:

COLEMAN, HAROLD M.

Publication type:

Article

TAINT IN SOUTHERN COUNTRY-STYLE HAMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 233, doi. 10.1111/j.1365-2621.1951.tb17376.x

By:

MUNDT, J. ORVIN;
KITCHEN, H. MELL

Publication type:

Article

THE EFFECT OF SUBTILIN ON THERMOPHILIC FLAT SOUR BACTERIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 347, doi. 10.1111/j.1365-2621.1951.tb17390.x

By:

WILLIAMS, O. B.;
CAMPBELL, L. LEON

Publication type:

Article

HEAT PENETRATION DURING BAKING AND QUALITY OF SHORTENED CAKES VARYING IN pH VALUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 181, doi. 10.1111/j.1365-2621.1951.tb17368.x

By:

CHARLEY, HELEN

Publication type:

Article

A STUDY OF CERTAIN FACTORS INFLUENCING THE COMPOSITION OF CALIFORNIA-TYPE SHERRY DURING BAKING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 192, doi. 10.1111/j.1365-2621.1951.tb17370.x

By:

HEITZ, JOSEPH E.;
ROESSLER, EDWARD B.;
AMERINE, MAYNARD A.;
BAKER, GEORGE A.

Publication type:

Article

A BUFFERED BORIC ACID LACTOSE MEDIUM FOR ENRICHMENT AND PRESUMPTIVE IDENTIFICATION OF ESCHERICHIA COLI.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 10, doi. 10.1111/j.1365-2621.1951.tb17343.x

By:

VAUGHN, REESE H.;
LEVINE, MAX;
SMITH, HOWARD A.

Publication type:

Article

THE HEATING OF SUCROSE SOLUTIONS. I. THE RELATIONSHIP OF 5-(HYDROXPMETHYL)-FURFURAL TO COLOR FORMATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 50, doi. 10.1111/j.1365-2621.1951.tb17348.x

By:

BERGDOLL, MERLIN S.;
HOLMES, ELIZABETH

Publication type:

Article

PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 43, doi. 10.1111/j.1365-2621.1951.tb17347.x

By:

MILLER, CORA;
WINTER, A. R.

Publication type:

Article

PROTEIN DENATURATION IN FROZEN AND STORED FISH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 522, doi. 10.1111/j.1365-2621.1951.tb17416.x

By:

DYER, W. J.

Publication type:

Article

AMINO ACID UTILIZATION BY SELECTED SPECIES OF ACHROMOBACTER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 504, doi. 10.1111/j.1365-2621.1951.tb17412.x

By:

CAMPBELL, L. LEON;
WILLIAMS, O. B.

Publication type:

Article

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION. II. MICROBIOLOGICAL CONTROL OF PROCESSING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 515, doi. 10.1111/j.1365-2621.1951.tb17415.x

By:

MARSHALL, C. R.;
WALKLEY, V. T.

Publication type:

Article

THE PREDOMINANCE OF MICROCOCCI IN THE FLORA OF EXPERIMENTAL FROZEN TURKEY MEAT STEAKS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 492, doi. 10.1111/j.1365-2621.1951.tb17410.x

By:

STRAKA, ROBERT P.;
COMBES, FRANCES M.

Publication type:

Article

CALCIUM CONTENT OF COMMERCIAL BREAD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 320, doi. 10.1111/j.1365-2621.1951.tb17386.x

By:

CRESPO, SILVIO;
BRADLEY, WILLIAM B.

Publication type:

Article

LIGHT DESTRUCTION OF RIBOFLAVIN IN BAKERY PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 360, doi. 10.1111/j.1365-2621.1951.tb17392.x

By:

LOY, H. W.;
HAGGERTY, J. F.;
COMBS, E. L.

Publication type:

Article

DETECTION OF CITRUS PULP IN NON-CITRUS JAMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 474, doi. 10.1111/j.1365-2621.1951.tb17407.x

By:

SAMISCH, Z.;
FEIGENBAUM, J.

Publication type:

Article

EFFECT OF FROZEN STORAGE AND SUBSEQUENT COOKING ON THE THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID CONTENT OF PORK CHOPS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 485, doi. 10.1111/j.1365-2621.1951.tb17409.x

By:

LEHRER, W. P.;
WIESE, A. C.;
HARVEY, W. R.;
MOORE, P. R.

Publication type:

Article

EFFECTS OF FOUR COOKING PRESSURES ON COMMERCIALLY FROZEN PEAS: COOKING TIME, PALATABILITY, ASCORBIC ACID, FOLIC ACID, THIAMINE, AND RIBOFLAVIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 342, doi. 10.1111/j.1365-2621.1951.tb17389.x

By:

TREFETHEN, ISABELLE;
FENTON, FAITH

Publication type:

Article

INDICES OF POLLUTION IN OYSTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 313, doi. 10.1111/j.1365-2621.1951.tb17385.x

By:

WILSON, THOMAS E.;
McCLESKEY, C. S.

Publication type:

Article

THE EFFECT OF CERTAIN VARIATIONS IN FAT, YEAST, AND LIQUID ON THE FROZEN STORAGE OF YEAST DOUGHS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 353, doi. 10.1111/j.1365-2621.1951.tb17391.x

By:

ZAEHRINGER, MARY V.;
MAYFIELD, HELEN L.;
ODLAND, LURA MAE

Publication type:

Article

EFFECTS OF FOUR COOKING PRESSURES ON LOCALLY GROWN BROCCOLI: COOKING TIME, PALATABILITY, ASCORBIC ACID, THIAMINE, AND RIBOFLAVIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 409, doi. 10.1111/j.1365-2621.1951.tb17397.x

By:

TREFETHEN, ISABELLE;
CAUSEY, KATHRYN;
FENTON, FAITH

Publication type:

Article

THE OXALIC ACID CONTENT OF SOME COMMON FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 306, doi. 10.1111/j.1365-2621.1951.tb17384.x

By:

ANDREWS, JAMES C.;
VISER, EDWARD T.

Publication type:

Article

THE EFFECT OF EXPERIMENTBLLY INOCULATING CANNED BREAD WITH SPORES OF CLOSTRIDIUM BOTULINUM AND BACILLUS MESENTERICUS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 328, doi. 10.1111/j.1365-2621.1951.tb17387.x

By:

KADAVY, JOAN L.;
DACK, G. M.

Publication type:

Article

CHICKEN FLAVOR: THE FRACTIONATION OF THE VOLATILE CONSTITUENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 137, doi. 10.1111/j.1365-2621.1951.tb17361.x

By:

BOUTHILET, ROBERT J.

Publication type:

Article

THE NUMBERS AND TYPES OF BACTERIA FOUND ON THE HANDS OF FOOD HANDLERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 133, doi. 10.1111/j.1365-2621.1951.tb17360.x

By:

HORWOOD, MURRAY P.;
MINCH, VIRGIL A.

Publication type:

Article

TOXICOLOGICAL STITDIES ON ISOPROPYL AND STEARYL CITRATES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 258, doi. 10.1111/j.1365-2621.1951.tb17380.x

By:

DEUEL, HARRY J.;
GREENBERG, SAMUEL M.;
CALBERT, CLARENCE E.;
BAKER, ROBERT;
FISHER, H. RUSSELL

Publication type:

Article

A STUDY OF METHODS OF PREPARING FOOD PRODUCTS FOR MICROBIOLOGICAL ANALYSES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 126, doi. 10.1111/j.1365-2621.1951.tb17359.x

By:

JONES, A. H.;
FERGUSON, W. E.

Publication type:

Article

EFFECT OF CRYSTAL SIZE ON SALT PENETRATION OF PORK LOINS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 166, doi. 10.1111/j.1365-2621.1951.tb17366.x

By:

SMITH, F. H.;
BLUMER, T. N.;
WILLIAMS, ALEXA C.;
TYLER, W. E.

Publication type:

Article

THE DIGESTIBILITY OF STEARYL ALCOHOL, ISOPROPYL CITRATES, AND STEARYL CITRATES, AND THE EFFECT OF THESE MATERIALS ON THE RATE AND DEGREE OF ABSORPTION OF MARGARINE FAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 294, doi. 10.1111/j.1365-2621.1951.tb17383.x

By:

CALBERT, ULARENCE E.;
GREENBERG, SAMUEL M.;
KRYDER, GEORGE;
DEUEL, HARRY J.

Publication type:

Article