Works matching IS 00221147 AND DT 1953 AND VI 18 AND IP 1-6

Results: 87

POST-MORTEM CHANGES IN STORED MEATS. V. EFFECT OF CARBON DIOXIDE ON MICROBIAL GROWTH ON STORED FRANKFURTERS AND CHARACTERISTICS OF SOME MICROORGANISMS ISOLATED FROM THEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 121, doi. 10.1111/j.1365-2621.1953.tb17695.x

By:

OGILVY, W. S.;
AYRES, JOHN C.

Publication type:

Article

THE AMOUNTS OP SIX B-VITAMINS IN FRESH AND DRIED FIGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 206, doi. 10.1111/j.1365-2621.1953.tb17706.x

By:

HALL, ALICE P.;
MORGAN, AGNES FAY;
WHEELER, PRISCILLA

Publication type:

Article

SOME STUDIES ON THE DESTRUCTION OF AMINO ACIDS IN PROTEINS CAUSED BY AUTOCLAVING IN PRESENCE OF GLUCOSE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 217, doi. 10.1111/j.1365-2621.1953.tb17707.x

By:

GIRI, K. V.;
BAO, P. B. RAMA;
RAJAGOPALAN, R.

Publication type:

Article

THE NUTRITIVE VALUE OF CENTRAL AMERICAN CORNS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 268, doi. 10.1111/j.1365-2621.1953.tb17717.x

By:

AGUIRRE, FRANCISCO;
ROBLES, CARLOS ENRIQUE;
SCRIMSHAW, NEVIN S.

Publication type:

Article

FACTORS AFFECTING RETENTION OF B VITAMINS IN CORN BREAD MADE WITH ENRICHED MEAL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 239, doi. 10.1111/j.1365-2621.1953.tb17712.x

By:

PACE, JUNE K.;
WHITACRE, JESSIE

Publication type:

Article

A RAPID METHOD FOR ESTIMATING PECTIC SUBSTANCES IN CITRUS JUICES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 169, doi. 10.1111/j.1365-2621.1953.tb17701.x

By:

DIETZ, JAMES H.;
ROUSE, A. H.

Publication type:

Article

OXIDATIVE FAT RANCIDITY IN FOOD PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 560, doi. 10.1111/j.1365-2621.1953.tb17751.x

By:

TAPPEL, A. L.

Publication type:

Article

THE EFFECT OF PARACHLOROPHENOXYACETIC ACID ON PHYSIOLOGICAL BREAKDOWN OF THE FRUITS OF THE PINEAPPLE (ANANAS COMOSUS L. MERR.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 421, doi. 10.1111/j.1365-2621.1953.tb17735.x

By:

MILLER, ERSTON V.;
MARSTELLER, ROBERT L.

Publication type:

Article

THE EFFECT OF HOMOGENIZED MILK UPON THE VISCOSITY OF CORNSTARCH PUDDINGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 649, doi. 10.1111/j.1365-2621.1953.tb17763.x

By:

JORDAN, RUTH;
WEGNER, ELIZABETH SHAW;
HOLLENDER, H. A.

Publication type:

Article

THE FAT-GLOBULE MEMBRANE OP NONHOMOGENIZED AND HOMOGENIZED MILK. I. THE ISOLATION AND AMINO ACID COMPOSITION OF THE FAT-MEMBRANE PROTEINS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 454, doi. 10.1111/j.1365-2621.1953.tb17737.x

By:

BRUNNER, J. R.;
DUNCAN, C. W.;
TROUT, G. M.

Publication type:

Article

A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 351, doi. 10.1111/j.1365-2621.1953.tb17726.x

By:

WANG, H.;
ANDREWS, F.;
RASCH, ELLEN;
DOTY, D. M.;
KBAYBILL, H. R

Publication type:

Article

HEAT PROCESSING OF BEEF. III. OBJECTIVE MEASUREMENT OF CHANGES IN TENDERNESS, DRAINED JUICE, AND STERILIZING VALUE DURING HEAT PROCESSING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 539, doi. 10.1111/j.1365-2621.1953.tb17749.x

By:

TISCHER, R. G.;
Huewicz, H.;
ZOELLNER, J. A.

Publication type:

Article

SPORE GERMINATION, GROWTH, AND SPORE FORMATION BY CLOSTRIDIUM BOTULINUM IN RELATION TO THE WATER CONTENT OF THE SUBSTRATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 35, doi. 10.1111/j.1365-2621.1953.tb17683.x

By:

WILLIAMS, O. B.;
PUENELL, H. G.

Publication type:

Article

VARIETAL SUSCEPTIBILITY OF WHITE WINES TO BROWNING. II. ACCELERATED STORAGE TESTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 407, doi. 10.1111/j.1365-2621.1953.tb17733.x

By:

BERG, H. W.

Publication type:

Article

CORRECTION NOTICE.

Published in:: Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 230, doi. 10.1111/j.1365-2621.1953.tb17710.x
Publication type:: Article

NITROGENOUS CONSTITUENTS IN CITRUS FRUITS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 17, doi. 10.1111/j.1365-2621.1953.tb17681.x

By:

UNDERWOOD, J. C.;
ROCKLAND, LOUIS B.

Publication type:

Article

THE PECTOLYTIC ACTIVITY OF SPECIES OF THE GENUS BACILLUS: QUALITATIVE STUDIES WITH BACILLUS SUBTILIS AND BACILLUS PUMILUS IN RELATION TO THE SOFTENING OP OLIVES AND PICKLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 57, doi. 10.1111/j.1365-2621.1953.tb17686.x

By:

NORTJE, BAREND K.;
VAUGHN, REESE H.

Publication type:

Article

THE FAT-GLOBULE MEMBRANE OP NONHOMOGENIZED and HOMOGENIZED MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 469, doi. 10.1111/j.1365-2621.1953.tb17739.x

By:

BRUNNER, J. E.;
DUNCAN, C. W.;
TROUT, G. M.;
MACKENZIE, MAXIME

Publication type:

Article

STUDIES ON THE EFFECT OF GERMINATION ON THE PHOSPHORUS VALUES OF SOME COMMON INDIAN PULSES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 223, doi. 10.1111/j.1365-2621.1953.tb17708.x

By:

BELATADY, BHAVANI;
BANERJEE, SACHCHIDANANDA

Publication type:

Article

THE METABOLISM OF SOEBITAN MONOSTEARATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 79, doi. 10.1111/j.1365-2621.1953.tb17689.x

By:

WICK, AKNE N.;
JOSEPH, LIONEL

Publication type:

Article

THE AMINO ACID COMPOSITION OF CHLORELLA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 377, doi. 10.1111/j.1365-2621.1953.tb17729.x

By:

SCHIELER, LEROY;
McCLURE, LAWRENCE E.;
DUNN, MAX S.

Publication type:

Article

THE HYDROLYSIS OF PECTIC ACID BY PURIFIED FUNGAL POLYGALACTURONASE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 308, doi. 10.1111/j.1365-2621.1953.tb17723.x

By:

RAHMAN, Md. BAZLUR;
JOSLYN, M. A.

Publication type:

Article

ROASTING TIME AND TEMPERATURE REQUIRED TO KILL FOOD POISONING MICROORGANISMS INTRODUCED EXPERIMENTALLY INTO STUFFING IN TURKEYS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 131, doi. 10.1111/j.1365-2621.1953.tb17696.x

By:

CASTELLANI, A. G.;
CLARKE, RUTH R.;
GIBSON, MARGARET I.;
MEISNER, D. F.

Publication type:

Article

PRODUCTION, USES, AND COMPOSITION OF FOODS OF PLANT ORIGIN FROM ECUADOR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 319, doi. 10.1111/j.1365-2621.1953.tb17724.x

By:

MUNSELL, HAZEL E.;
CASTILLO, RAÚL;
ZURITA, CLEMENCIA;
PORTILLA, JOSÉ M.

Publication type:

Article

FACTORS AFFECTING RETENTION. OF B VITAMINS IN CORN BREAD MADE WITH ENRICHED MEAL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 245, doi. 10.1111/j.1365-2621.1953.tb17713.x

By:

PACE, JUNE K.;
WHITACRE, JESSIE

Publication type:

Article

VARIETAL SUSCEPTIBILITY OF WHITE WINES TO BROWNING. I. ULTRAVIOLET ABSORPTION OP WINES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 399, doi. 10.1111/j.1365-2621.1953.tb17732.x

By:

BERG, H. W.

Publication type:

Article

A STUDY OF CERTAIN FACTORS INFLUENCING THE JUICINESS OF MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 113, doi. 10.1111/j.1365-2621.1953.tb17694.x

By:

SIEMERS, LORENE LARSEN;
HANNING, FLORA

Publication type:

Article

A STUDY OP THE RELATION BETWEEN WEIGHT AND JUICE CONTENT AND COMPOSITION OP PINEAPPLE FRUITS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 227, doi. 10.1111/j.1365-2621.1953.tb17709.x

By:

MILLER, ERSTON V.

Publication type:

Article

THE FREE AMINO ACIDS OF MUSTS AND WINES. II. THE FATE OF AMINO ACIDS OF MUST DURING ALCOHOLIC FERMENTATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 146, doi. 10.1111/j.1365-2621.1953.tb17698.x

By:

CASTOR, J. G. B.

Publication type:

Article

ANTIBACTERIAL ACTIVITY OF EDIBLE PLANT EXTRACTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 186, doi. 10.1111/j.1365-2621.1953.tb17703.x

By:

LaBAW, G. D.;
DESROSIER, N. W.

Publication type:

Article

COLLOIDAL CONSTITUENTS OF DARK BUCKWHEAT HONEY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 197, doi. 10.1111/j.1365-2621.1953.tb17705.x

By:

HELVEY, T. C.

Publication type:

Article

THE FREE AMINO ACIDS OF MUSTS AND WINES. I. MICROBIOLOGICAL ESTIMATION OF FOURTEEN AMINO ACIDS IN CALIFORNIA GRAPE MUSTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 139, doi. 10.1111/j.1365-2621.1953.tb17697.x

By:

CASTOR, JOHN G. B.

Publication type:

Article

EFFECT OF SPROUTING and COOKING OF SOYBEANS ON PALATABILITY, LYSINE, TRYPTOPHANE, THIAMINE, and ASCORBIC ACID.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 640, doi. 10.1111/j.1365-2621.1953.tb17761.x

By:

WU, CHUAN HUAN;
FENTON, FAITH

Publication type:

Article

STUDIES ON THE ANAEROBIC DECOMPOSITION OF ASCORBIC ACID.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 633, doi. 10.1111/j.1365-2621.1953.tb17760.x

By:

HUELIN, F. E.

Publication type:

Article

HISTOLOGICAL INVESTIGATIONS OF TEXTURE IN APPLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 604, doi. 10.1111/j.1365-2621.1953.tb17756.x

By:

REEVE, R. M.

Publication type:

Article

HISTOLOGICAL INVESTIGATIONS OF TEXTURE IN APPLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 592, doi. 10.1111/j.1365-2621.1953.tb17755.x

By:

REEVE, R. M.;
LEINBACH, L. E.

Publication type:

Article

A NEW B VITAMIN STUDY OF WALNUTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 574, doi. 10.1111/j.1365-2621.1953.tb17752.x

By:

HALL, ALICE P.;
WHEELER, PRISCILLA;
THIELEN, AILEEN;
MORGAN, AGNES FAY

Publication type:

Article

RELATIVE BACTERICIDAL EFFICIENCIES OF THREE TYPES OF HIGH-ENERGY IONIZING RADIATIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 659, doi. 10.1111/j.1365-2621.1953.tb17764.x

By:

GOLDBLITH, S. A.;
PROCTOR, B. E.;
DAVISON, S.;
KAN, B.;
BATES, C. J.;
OBERLE, E. M.;
KAREL, M.;
LANG, D. A.

Publication type:

Article

THE DIETHYLSTILBESTROL CONTENT OF THE MEAT FROM CHICKENS TREATED WITH THIS ESTROGENIC SUBSTANCE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 30, doi. 10.1111/j.1365-2621.1953.tb17682.x

By:

JONES, OSCAR;
DEATHERAGE, F. E.

Publication type:

Article

A STUDY OF PROTEOSE PEPTONE ACID AGAR AS A PLATING MEDIUM FOR THE ROUTINE ENUMERATION OF BACILLUS THERMOACIDURANS (BERRY) IN TOMATO JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 516, doi. 10.1111/j.1365-2621.1953.tb17746.x

By:

TAYLOR, R. B.

Publication type:

Article

FLAVOR DETERIORATION IN FROZEN CAKE BATTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 70, doi. 10.1111/j.1365-2621.1953.tb17687.x

By:

MEYER, BERNADINE;
MOORE, RUTH;
BUCKLEY, RUTH

Publication type:

Article

ACETALDEHYDE AND RELATED COMPOUNDS IN FROZEN GREEN PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 390, doi. 10.1111/j.1365-2621.1953.tb17731.x

By:

DAVID, JEAN JOSEPH;
JOSYLN, M. A.

Publication type:

Article

A DEVICE FOR THE QUANTITATIVE INOCULATION OF SURFACES WITH BACTERIAL CELLS: DESIGN and PERFORMANCE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 578, doi. 10.1111/j.1365-2621.1953.tb17753.x

By:

McDIVITT, MAXINE E.;
Hussemaxx, DOROTHY L.

Publication type:

Article

PARTICIPATION OF ASCORBIC ACID IN THE DESTRUCTION OF ANTHOCYANIN IN STRAWBERRY JUICE AND MODEL SYSTEMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 475, doi. 10.1111/j.1365-2621.1953.tb17740.x

By:

SONDHEIMER, ERNEST;
KERTESZ, Z. I.

Publication type:

Article

RELATIONSHIP OF SHELL EGG QUALITY AND PERFORMANCE OF EGG WHITE IN ANGEL FOOD CAKES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 343, doi. 10.1111/j.1365-2621.1953.tb17725.x

By:

HARNS, J. VIVIAN;
Sauter, E. A.;
McLAEEN, BARBARA A.;
STADELMAN, W. J.

Publication type:

Article

THERMAL RESISTANCE OF LACTIC ACID BACTERIA AND YEAST IN ORANGE JUICE AND CONCENTRATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 85, doi. 10.1111/j.1365-2621.1953.tb17690.x

By:

MURDOCK, D. I.;
TROY, V. S.;
FOLINAZZO, J. F.

Publication type:

Article

A COMPARISON OF THE RETENTION OF VITAMIN A IN MARGARINES AND IN BUTTERS BASED UPON BIOASSAYS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 497, doi. 10.1111/j.1365-2621.1953.tb17743.x

By:

DEUEL, HARRY J.;
GEEENBERG, SAMUEL M.

Publication type:

Article

A NEW V-8 MEDIUM FOR DETERMINING LACTOBACILLI.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 280, doi. 10.1111/j.1365-2621.1953.tb17719.x

By:

FABIAN, F. W.;
FULDE, R. C.;
MERRICK, J. E.

Publication type:

Article

THE NUTRITIVE VALUE OP CENTRAL AMERICAN CORNS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 273, doi. 10.1111/j.1365-2621.1953.tb17718.x

By:

AGUIRRE, FRANCISCO;
BRESSANI, RICARDO;
SCRIMSHAW, NEVIN S.

Publication type:

Article

THE THERMAL DESTRUCTION OF PECTIC ENZYMES IN GRAPEFRUIT JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 152, doi. 10.1111/j.1365-2621.1953.tb17699.x

By:

PRATT, DAN E.;
POWERS, JOHN J.

Publication type:

Article