Works matching IS 00221147 AND DT 1963 AND VI 28 AND IP 4

Results: 19

The Texturometer-A New Instrument for Objective Texture Measurement.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 390, doi. 10.1111/j.1365-2621.1963.tb00216.x

By:

FRIEDMAN, HERMAN H.;
WHITNEY, JAMES E.;
SZCZESNIAK, ALINA SURMACKA

Publication type:

Article

Alteration of the Flavor of Processed Vegetables by Enzyme Preparations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 460, doi. 10.1111/j.1365-2621.1963.tb00227.x

By:

SCHWIMMER, SIGMUND

Publication type:

Article

Determination of Chlorophylls, Chlorophyllides, Pheophytins, and Pheophorbides in Plant Material.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 431, doi. 10.1111/j.1365-2621.1963.tb00222.x

By:

WHITE, R. C.;
JONES, I. D.;
GIBBS, ELEANOR

Publication type:

Article

After-Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 453, doi. 10.1111/j.1365-2621.1963.tb00226.x

By:

HEISLER, E. G.;
SICILIANO, JAMES;
TREADWAY, R. H.;
WOODWARD, C. F.

Publication type:

Article

Spectrometry in Organic Analysis. Application to Small Samples.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 446, doi. 10.1111/j.1365-2621.1963.tb00225.x

By:

BASSLER, G. C.;
SILVERSTEIN, R. M.

Publication type:

Article

The Relative Perception of Weak Sucrose-Citric Acid Mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 371, doi. 10.1111/j.1365-2621.1963.tb00213.x

By:

GREGSON, R. A. M.;
McCOWEN, P. J.

Publication type:

Article

Factors Influencing Quality in Pork A. Histological Observations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 467, doi. 10.1111/j.1365-2621.1963.tb00228.x

By:

CARPENTER, Z. L.;
KAUFFMAN, R. G.;
BRAY, R. W.;
BRISKEY, E. J.;
WECKEL, K. G.

Publication type:

Article

Volatiles from Strawberries. I. Mass Spectral Identification of the More Volatile Components.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 478, doi. 10.1111/j.1365-2621.1963.tb00230.x

By:

TERANISHI, ROY;
CORSE, J. W.;
McFADDEN, W. H.;
BLACK, D. R.;
MORGAN, A. I.

Publication type:

Article

Classification of Textural Characteristics.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 385, doi. 10.1111/j.1365-2621.1963.tb00215.x

By:

SZCZESNIAK, ALINA SURMACKA

Publication type:

Article

Objective Measurements of Food Texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 410, doi. 10.1111/j.1365-2621.1963.tb00219.x

By:

SZCZESNIAK, ALINA SURMACKA

Publication type:

Article

Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 397, doi. 10.1111/j.1365-2621.1963.tb00217.x

By:

SZCZESNIAK, ALINA SURMACKA;
BRANDT, MARGARET A.;
FRIEDMAN, HERMAN H.

Publication type:

Article

Texture Profile Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 404, doi. 10.1111/j.1365-2621.1963.tb00218.x

By:

BRANDT, MARGARET A.;
SKINNER, ELAINE Z.;
Coleman, John A.

Publication type:

Article

The Volatile Flavor Substances of Celery.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 484, doi. 10.1111/j.1365-2621.1963.tb00231.x

By:

GOLD, HARVEY J.;
WILSON, CHARLES W.

Publication type:

Article

Influence of Blanching or Brining Treatments on the Formation of Chlorophyllides, Pheophytins, and Pheophorbides in Green Plant Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 437, doi. 10.1111/j.1365-2621.1963.tb00223.x

By:

JONES, I. D.;
WHITE, R. C.;
GIBBS, ELEANOR

Publication type:

Article

Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 379, doi. 10.1111/j.1365-2621.1963.tb00214.x

By:

McCARTHY, ALICE I.;
PALMER, JAMES K.;
SHAW, CAROL P.;
ANDERSON, EDWARD E.

Publication type:

Article

Reaction of Sugar Alcohols with the Anthrone Reagent.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 440, doi. 10.1111/j.1365-2621.1963.tb00224.x

By:

GRAHAM, HORACE D.

Publication type:

Article

Use of the Balanced Lattice Design in Determining Consumer Preferences for Ham Containing 16 Different Combinations of Salt and Sugar.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 421, doi. 10.1111/j.1365-2621.1963.tb00220.x

By:

MARQUARDT, R. A.;
PEARSON, A. M.;
LARZELERE, H. E.;
GREIG, W. S.

Publication type:

Article

Effect of Excitement, Fasting, and Sucrose Feeding on Porcine Muscle Phosphorylase and Post-Mortem Glycolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 472, doi. 10.1111/j.1365-2621.1963.tb00229.x

By:

SAYRE, R. N.;
BRISKEY, E. J.;
HOEKSTRA, W. G.

Publication type:

Article

Effects of Frozen Storage on Chicken Muscle Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 425, doi. 10.1111/j.1365-2621.1963.tb00221.x

By:

KHAN, A. W.;
BERG, L.;
LENTZ, C. P.

Publication type:

Article