Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 1

Results: 23

Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits II. Pineapple Oranges.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 34, doi. 10.1111/j.1365-2621.1964.tb01690.x

By:

ROUSE, A. H.;
ATKINS, C.D.;
MOORE, E. L.

Publication type:

Article

Reactions Involved in Sulfite Bleaching of Anthocyanins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 16, doi. 10.1111/j.1365-2621.1964.tb01685.x

By:

JURD, LEONARD

Publication type:

Article

The Antioxidant Activity of Vegetable Extracts I. Flavone Aglycones.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 27, doi. 10.1111/j.1365-2621.1964.tb01689.x

By:

PRATT, DAN E.;
WATTS, BETTY M.

Publication type:

Article

Changes in Chicken Muscle Proteins During Aseptic Storage at Above-Freezing Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 49, doi. 10.1111/j.1365-2621.1964.tb01692.x

By:

KHAN, A. W.;
BERG, L.

Publication type:

Article

Effect of Ionizing Radiations on Plant Tissues. III. Softening and Changes in Pectins and Cellulose of Apples, Carrots, and Beets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 40, doi. 10.1111/j.1365-2621.1964.tb01691.x

By:

KERTESZ, Z. I.;
GLEGG, R. E.;
BOYLE, F. P.;
PARSONS, G. F.;
MASSEY, L. M.

Publication type:

Article

Radiosensitization of Streptococcus faecalis and Escherichia coli.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 80, doi. 10.1111/j.1365-2621.1964.tb01698.x

By:

NOAMAN, MOHAMED A.;
SILVERMAN, GERALD J.;
DAVIS, NORMAN S.;
GOLDBLITH, SAMUEL A.

Publication type:

Article

ERRATUM.

Published in:: Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 26, doi. 10.1111/j.1365-2621.1964.tb01688.x
Publication type:: Article

Sensory Comparisons: The 2-Stage Triangle Test with Sample Variability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 112, doi. 10.1111/j.1365-2621.1964.tb01704.x

By:

GRIDGEMAN, N. T.

Publication type:

Article

A Note on Orthogonal Polynomials Applied to Treatment Levels with Unequal Replications.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 105, doi. 10.1111/j.1365-2621.1964.tb01702.x

By:

EISEN, JACOB N.

Publication type:

Article

Determination of Contribution Coefficients in Sensory Scoring of Over-All Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 109, doi. 10.1111/j.1365-2621.1964.tb01703.x

By:

BARYLKO-PIKIELNA, NINA;
METELSKI, KAZIMIERZ

Publication type:

Article

The Relative Importance of Chicken Egg Exterior Structures in Resisting Bacterial Penetration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 94, doi. 10.1111/j.1365-2621.1964.tb01700.x

By:

LIFSHITZ, A.;
BAKER, R. C.;
NAYLOR, H. B.

Publication type:

Article

Isolation of Beta-Elemene from Orange Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 25, doi. 10.1111/j.1365-2621.1964.tb01687.x

By:

HUNTER, G. L. K.;
PARKS, G. L.

Publication type:

Article

Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 65, doi. 10.1111/j.1365-2621.1964.tb01695.x

By:

KAUFFMAN, R. G.;
CARPENTER, Z. L.;
BRAY, R. W.;
HOEKSTRA, W. G.

Publication type:

Article

Incidence of Putrefactive Anaerobic Spores in Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 87, doi. 10.1111/j.1365-2621.1964.tb01699.x

By:

STEINKRAUS, K. H.;
AYRES, J. C.

Publication type:

Article

Postharvest Metabolism of Green Peas ( Pisum sativum) with Special. Reference to Glutamic Acid and Related Compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 58, doi. 10.1111/j.1365-2621.1964.tb01694.x

By:

ERIKSSON, C.;
SYDOW, E.

Publication type:

Article

Biochemical and Serological Relationships of Putrefactive Anaerobic Sporeforming Rods Isolated from Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 100, doi. 10.1111/j.1365-2621.1964.tb01701.x

By:

STEINKRAUS, K. H.;
AYRES, J. C.

Publication type:

Article

Fatty Acid Composition as Influenced by Dietary Fatty Acids and Vitamin E Status in the Rabbit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 20, doi. 10.1111/j.1365-2621.1964.tb01686.x

By:

BORGMAN, ROBERT F.

Publication type:

Article

The Effect of Peroxidase on Anthocyanin Pigments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 53, doi. 10.1111/j.1365-2621.1964.tb01693.x

By:

GROMMECK, RUTH;
MARKAKIS, P.

Publication type:

Article

Biochemical Properties of Pork and Their Relationship to Quality III. Degree of Saturation and Moisture Content of Subcutaneous Fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 75, doi. 10.1111/j.1365-2621.1964.tb01697.x

By:

KAUFFMAN, R. G.;
CARPENTER, Z. L.;
BRAY, R. W.;
HOEKSTRA, W. G.

Publication type:

Article

Carbonyls in Oxidizing Fat. VI. The Girard T Reagent in the Isolation and Determination of Micro Amounts of N-Aliphatic Aldehydes and 2-Alkanones.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 6, doi. 10.1111/j.1365-2621.1964.tb01684.x

By:

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

Publication type:

Article

The Nutritive Value of Eight Varieties of Cowpea (Vigna sinensis).

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 118, doi. 10.1111/j.1365-2621.1964.tb01705.x

By:

ELIAS, LUIZ G.;
COLINDRES, ROBERTO;
BRESSANI, RICARDO

Publication type:

Article

Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 70, doi. 10.1111/j.1365-2621.1964.tb01696.x

By:

KAUFFMAN, R. G.;
CARPENTER, Z. L.;
BRAY, R. W.;
HOEKSTRA, W. G.

Publication type:

Article

Oleoresin of Capsicum (Red Chilies)-Some Technological and Chemical Aspects.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 1, doi. 10.1111/j.1365-2621.1964.tb01683.x

By:

TANDON, G. L.;
DRAVID, S. V.;
SIDDAPPA, G. S.

Publication type:

Article