Works matching IS 00221147 AND DT 1952 AND VI 17 AND IP 1-6

Results: 72

SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS-POLYMYXA GROUP OF BACTERIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 560, doi. 10.1111/j.1365-2621.1952.tb16801.x

By:

VAUGHN, REESE H.;
KREULEVITCH, IRVING H.;
MERCER, WALTER A.

Publication type:

Article

EFFECTS OF HIGH INTENSITY ELECTRON BURSTS UPON VARIOUS VEGETABLE AND FISH OILS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 571, doi. 10.1111/j.1365-2621.1952.tb16802.x

By:

ASTRACK, A.;
SORBYE, O.;
BRASCH, A.;
HUBER, W.

Publication type:

Article

THE OCCURRENCE OF TRTMETHYLAMINE AND TRIMETHYLAMINE OXIDE IN FRESH WATER FISHES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 472, doi. 10.1111/j.1365-2621.1952.tb16791.x

By:

ANDERSON, DAVID W.;
FELLERS, CARL R.

Publication type:

Article

A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 212, doi. 10.1111/j.1365-2621.1952.tb16758.x

By:

GRISWOLD, RUTH M.;
LEFFLER, FLORENCE

Publication type:

Article

HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 326, doi. 10.1111/j.1365-2621.1952.tb16770.x

By:

GOLDMAN, MORRIS L.;
RAYMAN, MORTON M.

Publication type:

Article

HEAT PROCESSING OF BEEF I. A THEORETICAL CONSIDERATION OF THE DISTRIBUTION OF TEMPERATURE WITH TIME AND IN SPACE DURING PROCESSING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 380, doi. 10.1111/j.1365-2621.1952.tb16777.x

By:

HURWICZ, H.;
TISCHER, R. G.

Publication type:

Article

AUTOSTERILIZATION OF THERMOPHILIC SPORES IN CANNED FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 487, doi. 10.1111/j.1365-2621.1952.tb16794.x

By:

PEARCE, W. E.;
WHEATON, E.

Publication type:

Article

EFFECT OF VARIATIONS IN BLANCHING ON QUALITY OF FROZEN BROCCOLI, SNAP BEANS, AND SPINACH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 315, doi. 10.1111/j.1365-2621.1952.tb16769.x

By:

FISHER, WINONA B.;
DUYNE, FRANCES O.

Publication type:

Article

ACID-TOLERANT BACTERIA IN CITRUS JUICES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 281, doi. 10.1111/j.1365-2621.1952.tb16765.x

By:

FAVILLE, L. W.;
HILL, E. C.

Publication type:

Article

A STUDY OF THE AMINO ACIDS OF GREEN AND ROASTED COFFEE INCLUDING A NEW METHOD OF PROTEIN HYDROLYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 425, doi. 10.1111/j.1365-2621.1952.tb16783.x

By:

UNDERWOOD, G. E.;
DEATHERAGE, F. E.

Publication type:

Article

THE DEVELOPMENT OF PSEUDOMONAS SPOILAGE IN SHELL EGGS. I. PENETRATION THROUGH THE SHELL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 351, doi. 10.1111/j.1365-2621.1952.tb16773.x

By:

LORENZ, F. W.;
STARR, PHOEBE BETTY;
STARR, MORTIMER P.;
OGASAWARA, F. X.

Publication type:

Article

FATTY ACIDS OF THE LIPIDS FROM FRESIILY CANNED FLORIDA VALENCIA ORANGE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 8, doi. 10.1111/j.1365-2621.1952.tb16732.x

By:

SWIFT, LYLE JAMES

Publication type:

Article

THE EFFECT OF INGREDIENT VARIATIONS ON THE QUALITY OF WHITE AND CHOCOLATE CAKES BSKED PRIOR TO FREEZING OR BAKED FROM FROZEN BATTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 216, doi. 10.1111/j.1365-2621.1952.tb16759.x

By:

MACKEY, ANDREA OVERMAN;
JONES, PATSY;
DUNN, JOYCE

Publication type:

Article

THERMAL DESTRUCTION OF CAMERON'S PUTREFACTIVE ANAEROBE 3679 IN FOOD SUBSTRATES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 153, doi. 10.1111/j.1365-2621.1952.tb16752.x

By:

REYNOLDS, HOWARD;
KAPLAN, ARTHUR M.;
SPENCER, FRANCIS B.;
LICHTENSTEIN, HAROLD

Publication type:

Article

EFFECTS OF VARIOUS PHYSICAL TREATMENTS UPON THE ANYLOCLASTIC SUSCEPTIBILITY OF STARCH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 81, doi. 10.1111/j.1365-2621.1952.tb16742.x

By:

VOLZ, FRANCES E.;
RAMSTAD, P. E.

Publication type:

Article

A STUDY OF THE EFFECT OF VARIOUS SUBSTANCES ON THE VOLATILITY OF DIACETYL AT AN ELEVATED TEMPERATURE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 278, doi. 10.1111/j.1365-2621.1952.tb16764.x

By:

STOLL, ANNE CONRAD

Publication type:

Article

THE VARIATION OF THE ASCORBIC ACID CONTENT IN RAW AND PRESERVED CLOUDBERRIES, RUBUX CHAMEMORUS L.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 117, doi. 10.1111/j.1365-2621.1952.tb16746.x

By:

NORDNES, THORA;
WERENSKIOLD, BEBGLIOT Q.

Publication type:

Article

THE EFFECT OF PARTICLE SIZE ON THE NUTRITIONAL CHARACTERISTICS OF UNIFINE FLOUR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 74, doi. 10.1111/j.1365-2621.1952.tb16741.x

By:

STEVENS, MARY CORBETT;
SIEBURTH, JANICE F.;
WAHL, TOM;
MCLAREN, BARBARA

Publication type:

Article

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART IV. DEVELOPMENT CHARACTERISTICS AND VIABILITY OF SPOILAGE ORGANISMS IN APPLE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 197, doi. 10.1111/j.1365-2621.1952.tb16756.x

By:

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

Publication type:

Article

NUTRITIVE VALUE OF MILK PROTEINS. I. STABILITY DURING STERILIZATION AND STORAGE OF EVAPORATED MILK AS DETERMINED BY THE RAT REPLETION METHOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 168, doi. 10.1111/j.1365-2621.1952.tb16753.x

By:

HODSON, A. Z.

Publication type:

Article

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 56, doi. 10.1111/j.1365-2621.1952.tb16738.x

By:

SCHWEIGERT, B. S.;
BENNETT, BARBARA A.;
MARQUETTE, MONA;
SCHEID, HAROLD E.;
McBRIDE, B. H.

Publication type:

Article

THE B VITAMINS IN RAW AND COOKED LAMB. I. THIAMINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 67, doi. 10.1111/j.1365-2621.1952.tb16740.x

By:

WILCOX, ETHELWYN B.;
GALLOWAY, LEOEA S.

Publication type:

Article

AN ELECTRONIC METHOD FOR CONTINUOUS DETERMISATION OF RAPID TEMPERATURE CHANGES IN THERMAL DEATH-TIME STUDIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 460, doi. 10.1111/j.1365-2621.1952.tb16789.x

By:

STERN, JOSEPH A.;
HERLIN, MELVIN A.;
PROCTOR, BERNARD E.

Publication type:

Article

EFFECT OF GERMINATION ON THE TOTAL TOCOPHEROL CONTENT OF PULSES AND CEREALS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 402, doi. 10.1111/j.1365-2621.1952.tb16779.x

By:

CHATTOPADHYAY, HARIPADA;
BANERJEE, SACHCHIDANANDA

Publication type:

Article

THE ESSENTIAL AMINO ACID CONTENT OF SEVERAL VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 442, doi. 10.1111/j.1365-2621.1952.tb16786.x

By:

HIRSCH, JUNIATA S.;
NILES, ALICE D.;
KEMMERER, A. R.

Publication type:

Article

MAPLE SIRUP. V. FORMATION OF COLOR DURING EVAPORATION OF MAPLE SAP TO SIRUP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 482, doi. 10.1111/j.1365-2621.1952.tb16793.x

By:

WILLITS, C. O.;
PORTER, W. L.;
BUCH, M. L.

Publication type:

Article

EFFECT OF TEMPERATURE ON CERTAIN PRODUCTS OF VINOUS FERMENTATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 361, doi. 10.1111/j.1365-2621.1952.tb16774.x

By:

UCHIMOTO, DAN;
CRUESS, W. V.

Publication type:

Article

MAPLE SIRUP. IV. EFFECT OF HEATING SIRUPS UNDER CONDITIONS OF HIGH TEMPERATURE AND LOW WATER CONTENT: SOME PHYSICAL AND CHEMICAL CHANGES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 475, doi. 10.1111/j.1365-2621.1952.tb16792.x

By:

PORTER, W. L.;
BUCH, M. L.;
WILLITS, C. O.

Publication type:

Article

THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 343, doi. 10.1111/j.1365-2621.1952.tb16772.x

By:

WAGENKNECHT, A. C.;
LEE, FRANK A.;
BOYLE, FRANK P.

Publication type:

Article

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: VI. THE SIGNIFICANCE OF CHANGES IN THE RELATIVE INCIDENCE OF SPOILAGE ORGANISMS DURING PROCESSING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 307, doi. 10.1111/j.1365-2621.1952.tb16768.x

By:

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

Publication type:

Article

SOME ASPECTS OF AHCROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION. PART V. THERMAL DEATH RATES OF SPOILAGE ORGANISMS IN APPLE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 204, doi. 10.1111/j.1365-2621.1952.tb16757.x

By:

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

Publication type:

Article

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART III. ISOLATION AND IDENTIFICATION OF APPLE JUICE SPOILAGE ORGANISMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 123, doi. 10.1111/j.1365-2621.1952.tb16747.x

By:

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

Publication type:

Article

THE KINETICS OF THE OXIDATION OF STRAWBERRY ANTHOCYANIN BY HYDROGEN PEROXIDE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 288, doi. 10.1111/j.1365-2621.1952.tb16766.x

By:

SONDHEIMER, ERNEST;
KERTESZ, Z. I.

Publication type:

Article

CAKE STRUCTURE AND PALATABILITY AS AFFECTED BY EMULSIFYING AGENTS AND BAKING TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 185, doi. 10.1111/j.1365-2621.1952.tb16755.x

By:

JOOSTE, MARTHA E.;
MACKEY, ANDREA OVERMAN

Publication type:

Article

FACTORS WHICH AFFECT THE DRAINED WEIGHT AND OTHER CHARACTERISTICS OF HEAT-PROCESSED RED CHERRIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 299, doi. 10.1111/j.1365-2621.1952.tb16767.x

By:

WHITTENBERGER, R. T.

Publication type:

Article

EFFECT OF BLANCHIG AND OF FROZEN STORAGE OF VEGETABLES ON ASCORBIC ACID RETESTION AND ON THE CONCOMITANT ACTIVITY OF CERTAIN ENZYMES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 15, doi. 10.1111/j.1365-2621.1952.tb16733.x

By:

HARTZLER, EVA R.;
GUERRANT, N. B.

Publication type:

Article

CONSTITUTION OF THE LIPID FROM STORED FLORIDA VALENCIA ORANGE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 109, doi. 10.1111/j.1365-2621.1952.tb16745.x

By:

HUSKINS, C. W.;
SWIFT, L. J.;
VELDHUIS, M. K.

Publication type:

Article

INFLUENCE OF LIGHT ON STABILITY OF REDUCED ASCORBIC ACID IN EXTRACTS OF VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 511, doi. 10.1111/j.1365-2621.1952.tb16797.x

By:

SUDER, HAZEL B.;
DODDS, MARY L.

Publication type:

Article

STUDIES ON TENDERNESS OF BEEF. I. RATE OF HEAT PENETRATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 504, doi. 10.1111/j.1365-2621.1952.tb16796.x

By:

PAUL, PAULINE;
BRATZLER, L. J.;
FARWELL, E. D.;
KNIGHT, KATHERINE

Publication type:

Article

VARIATION IN HYDROGEN ION CONCENTRATION AND TOTAL ACIDITY IN VINEGAR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 456, doi. 10.1111/j.1365-2621.1952.tb16788.x

By:

KINTNER, TREVA C.;
MANGEL, MARGARET

Publication type:

Article

THE ROLE OF TEMPERATURE IN AMINO ACID LOSSES DURING THE PROLONGED STORAGE OF EVAPORATED MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 467, doi. 10.1111/j.1365-2621.1952.tb16790.x

By:

HODSON, A. Z.

Publication type:

Article

CHARACTERIZATION OF THE EFFECT OF FREEZING ON COOKED EGG WHITE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 393, doi. 10.1111/j.1365-2621.1952.tb16778.x

By:

DAVIS, JOHN GORTON;
HANSON, HELEN L.;
LINEWEAVER, HANS

Publication type:

Article

STUDIES ON THE CHEMICAL NATURE OF AN ANTIBIOTIC PRESENT IN WATER EXTEACTS OF CABBAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 438, doi. 10.1111/j.1365-2621.1952.tb16785.x

By:

DICKERMAN, J. M.;
LIBERMAN, S.

Publication type:

Article

CHEMICAL CONSTITUENTS, PHYSICAL PROPERTIES, AND PALATABILITY OF FROZEN PORK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 409, doi. 10.1111/j.1365-2621.1952.tb16781.x

By:

MACKEY, ANDREA OVERMAN;
OLIVER, A. W.;
FANG, S. C.

Publication type:

Article

RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 261, doi. 10.1111/j.1365-2621.1952.tb16762.x

By:

MILLER, CAREY D.;
DENNING, HELEN;
BAUER, ADELIA

Publication type:

Article

THE EFFECT OF ASCORBIC ACID ON THE OXIDATION OF HEMOGLOBIN AND THE FORMATION OF NITRIC OXIDE HEMOGLOBIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 100, doi. 10.1111/j.1365-2621.1952.tb16744.x

By:

WATTS, BETTY M.;
LEHMANN, BARBARA T.

Publication type:

Article

REDUCTION OF TRIMETHYLAMINE OXIDE IN DOGFISH FLESH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 225, doi. 10.1111/j.1365-2621.1952.tb16760.x

By:

ELLIOTT, R. PAUL

Publication type:

Article

THE B VITAMINS IN RAW AND COOKED LAMB. II. RIBOFLAVIN AND NIACIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 144, doi. 10.1111/j.1365-2621.1952.tb16750.x

By:

WILCOX, ETHELWYN B.;
GALLOWAY, LEORA S.

Publication type:

Article

RETENTION OF THIAMINE AND PANTOTHENIC ACID IN PORK AFTER STEWING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 148, doi. 10.1111/j.1365-2621.1952.tb16751.x

By:

COVER, SYLVIA;
SMITH, WILLIAM H.

Publication type:

Article

ROLE OF PECTIN AS RELATED TO DEHTDRATION AND REHYDRATION OF SIMULATED FRUIT PREPARATIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 36, doi. 10.1111/j.1365-2621.1952.tb16736.x

By:

BAKER, GEORGE L.;
KULP, JOHN F.;
MILLER, RALPH A.

Publication type:

Article