Works matching IS 00221147 AND DT 1961 AND VI 26 AND IP 2

Results: 22

Loss of Ascorbic Acid During Estimation by the Roe-Kuether Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 11, doi. 10.1111/j.1365-2621.1961.tb00773.x

By:

TEWARI, C. P.;
KRISHNAN, P. S.

Publication type:

Article

Physical State of Cellulose During Ripening of Peach.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 95, doi. 10.1111/j.1365-2621.1961.tb00775.x

By:

STERLING, CLARENCE

Publication type:

Article

Rheology of Cocoa Butter. IV. Further Studies of 'Omega' Crystallinity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 99, doi. 10.1111/j.1365-2621.1961.tb00776.x

By:

STERLING, CLARENCE

Publication type:

Article

Pectic Substances of Valencia Oranges at Different Stages of Maturity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 125, doi. 10.1111/j.1365-2621.1961.tb00781.x

By:

SINCLAIR, WALTON B.;
JOLLIFFE, VIRGIL A.

Publication type:

Article

Oxidation of Fat in Model Systems Related to Dehydrated Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 198, doi. 10.1111/j.1365-2621.1961.tb00792.x

By:

BISHOV, S. J.;
HENICK, A. S.;
KOCH, ROBERT B.

Publication type:

Article

Effect of Different Temperatures on Various Bacteria Isolated from Frozen Meat Pies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 21, doi. 10.1111/j.1365-2621.1961.tb00774.x

By:

KERELUK, K.;
PETERSON, A. C.;
GUNDERSON, M. F.

Publication type:

Article

Carbonyls in Qxidizing Fat. IV. The Role of Various Fatty Acid Components in Carbonyl Generation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 131, doi. 10.1111/j.1365-2621.1961.tb00782.x

By:

ELLIS, REX;
GADDIS, A. M.;
CURRIE, GEORGE T.

Publication type:

Article

A Comparison of Some Taste-Test Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 171, doi. 10.1111/j.1365-2621.1961.tb00788.x

By:

GRIDGEMAN, N. T.

Publication type:

Article

Destruction of alpha-Tocopherol by gamma-Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 153, doi. 10.1111/j.1365-2621.1961.tb00785.x

By:

ROSE, DYSON;
LIPS, H. J.;
CYR, R.

Publication type:

Article

The Xanthophylls of Tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 106, doi. 10.1111/j.1365-2621.1961.tb00777.x

By:

CURL, A. LAURENCE

Publication type:

Article

The Carbohydrates in the Peel of Oranges and Grapefruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 146, doi. 10.1111/j.1365-2621.1961.tb00784.x

By:

TING, S. V.;
DESZYCK, E. J.

Publication type:

Article

The Effect of Methylation Upon the Antioxidant and Chelation Capacity of Quercetin and Dihydroquercetin in a Lard Substrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 139, doi. 10.1111/j.1365-2621.1961.tb00783.x

By:

CRAWFORD, DAVID L.;
SINNHUBER, RUSSELL O.;
AFT, HARVEY

Publication type:

Article

Thermal Destruction of Streptococcus faecalis in Prepared Frozen Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 1, doi. 10.1111/j.1365-2621.1961.tb00772.x

By:

OTT, THOMAS M.;
EL-BISI, HAMED M.;
ESSELEN, WILLIAM B.

Publication type:

Article

The Oxidation of Lipids in Thin Filmss.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 186, doi. 10.1111/j.1365-2621.1961.tb00790.x

By:

TOGASHI, H. J.;
HENICK, A. S.;
KOCH, ROBERT B.

Publication type:

Article

Survival of Bacillus stearothermophilus Spores as a Means of Measuring Effective Electron-Beam Dosage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 204, doi. 10.1111/j.1365-2621.1961.tb00793.x

By:

POSTWEILER, JUNE E.;
CALDWELL, ELWOOD F.

Publication type:

Article

The Chemical Composition of Beef Protein Fractions Before and After Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 112, doi. 10.1111/j.1365-2621.1961.tb00778.x

By:

HEDIN, P. A.;
KURTZ, GEORGE W.;
KOCH, ROBERT B.

Publication type:

Article

Autoxidation of Fish Oils. I. Identification of Volatile Monocarbonyl Compounds from Autoxidized Salmon Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 192, doi. 10.1111/j.1365-2621.1961.tb00791.x

By:

YU, T. C.;
DAY, EDGAR A.;
SINNHUBER, RUSSELL O.

Publication type:

Article

The Volatile Sulfur Components of Cabbage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 163, doi. 10.1111/j.1365-2621.1961.tb00787.x

By:

BAILEY, S. D.;
BAZINET, M. L.;
DRISCOLL, J. L.;
McCARTHY, A. I.

Publication type:

Article

Proteolytic Enzyme Activity During Storage of Radiation- Stabilized Raw Beef and Its Significance to Flavor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 156, doi. 10.1111/j.1365-2621.1961.tb00786.x

By:

DRAKE, MAURICE P.;
GERNON, GERALD D.;
KRAUS, FRED J.

Publication type:

Article

Effects of Gamma Irradiation on the Chemical Properties of Actin and Actomyosin of Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 178, doi. 10.1111/j.1365-2621.1961.tb00789.x

By:

FUJIMAKI, MASAO;
ARAKAWA, NOBUHIKO;
OGAWA, GENGO

Publication type:

Article

Sensory Evaluation of Accessory Foods With and Without Carriers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 122, doi. 10.1111/j.1365-2621.1961.tb00780.x

By:

KROLL, BEVERLEY J.;
PILGRIM, FRANCIS J.

Publication type:

Article

Modification of the Pad-plate Method of Determining Chlortetracycline in Egg White.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 119, doi. 10.1111/j.1365-2621.1961.tb00779.x

By:

BOYD, JOSEPHINE W.;
WEISER, H. H.;
HAQUE, RIAZ UL;
WINTER, A. R.

Publication type:

Article