Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 5

Results: 29

Nutrient Content of Morel Mushroom Mycelium: B-Vitamin Composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 690, doi. 10.1111/j.1365-2621.1964.tb00433.x

By:

LITCHFIELD, JOHN H.

Publication type:

Article

The Prediction of Perceptibility of Luminous-Transmittance and Dominant Wave-Length Differences Among Red Wines by Spectrophotometric Measurements.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 661, doi. 10.1111/j.1365-2621.1964.tb00427.x

By:

BERG, H. W.;
OUGH, C. S.;
CHICHESTER, C. O.

Publication type:

Article

Physicochemical Changes in Some Frozen Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 540, doi. 10.1111/j.1365-2621.1964.tb00408.x

By:

BERG, L.

Publication type:

Article

Progressive Changes in Starch Gel Electrophoretic Patterns of Chicken Muscle Proteins During 'Aging' Post-Mortem.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 544, doi. 10.1111/j.1365-2621.1964.tb00409.x

By:

NEELIN, J. M.;
ROSE, DYSON

Publication type:

Article

Conversions of Sugars to Organic Acids in the Strawberry Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 629, doi. 10.1111/j.1365-2621.1964.tb00421.x

By:

MARKAKIS, P.;
EMBS, R. J.

Publication type:

Article

After-Cooking Discoloration of Potatoes Role of the Organic Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 555, doi. 10.1111/j.1365-2621.1964.tb00410.x

By:

HEISLER, E. G.;
SICILIANO, JAMES;
WOODWARD, C. F.;
PORTER, W. L.

Publication type:

Article

A Pressing Theory with Validating Experiments on Apples.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 631, doi. 10.1111/j.1365-2621.1964.tb00422.x

By:

KÖRMENDY, I.

Publication type:

Article

The Activity of Partially Purified Bovine Catheptic Enzymes on Various Natural and Synthetic Substrates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 602, doi. 10.1111/j.1365-2621.1964.tb00417.x

By:

BODWELL, C. E.;
PEARSON, A. M.

Publication type:

Article

Post-Mortem Changes in Physical and Chemical Properties of Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 590, doi. 10.1111/j.1365-2621.1964.tb00415.x

By:

GOLL, DARREL E.;
HENDERSON, D. W.;
KLINE, E. A.

Publication type:

Article

The Effect of Selected Carbohydrates and Plant Extracts on the Heat Activation of Bacillus Stearothermophilus Spores.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 635, doi. 10.1111/j.1365-2621.1964.tb00423.x

By:

FIELDS, M. L.;
FINLEY, N.

Publication type:

Article

Flavor Thresholds of Volatile Fatty Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 679, doi. 10.1111/j.1365-2621.1964.tb00430.x

By:

PATTON, STUART

Publication type:

Article

Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 583, doi. 10.1111/j.1365-2621.1964.tb00414.x

By:

DAY, E. A.;
LIBBEY, L. M.

Publication type:

Article

Applications of the Modified Triangle Test in Sensory Difference Trials.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 668, doi. 10.1111/j.1365-2621.1964.tb00428.x

By:

BRADLEY, RALPH A.

Publication type:

Article

The Role of Free and Bound Water in Irradiation Preservation: Free Radical Damage as a Function of the Physical State of Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 525, doi. 10.1111/j.1365-2621.1964.tb00405.x

By:

WEDEMEYER, GARY;
DOLLAR, ALEXANDER M.

Publication type:

Article

Sesquiterpenes. I. Nootkatone, A New Grapefruit Flavor Constituent.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 565, doi. 10.1111/j.1365-2621.1964.tb00411.x

By:

MacLEOD, WILLIAM D.;
BUIGUES, NELIDA M.

Publication type:

Article

A Dietary Evaluation of Synthetic Amino Acid Amides.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 686, doi. 10.1111/j.1365-2621.1964.tb00432.x

By:

CROSBY, DONALD G.;
THOMSON, J. R.;
JOHNSON, HERBERT E.

Publication type:

Article

The Mechanism of Formation of p,α-Dimethylstyrene in the Essential Oil of Distilled Lime (Citrus Aurantifolia).

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 576, doi. 10.1111/j.1365-2621.1964.tb00413.x

By:

LOORI, J. J.;
COVER, A. R.

Publication type:

Article

Some Volatile Constituents of Passion Fruit Wine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 569, doi. 10.1111/j.1365-2621.1964.tb00412.x

By:

MULLER, CARLOS J.;
KEPNER, RICHARD E.;
WEBB, A. DINSMOOR

Publication type:

Article

Sensitization of Microorganisms to Radiation by Previous Ultrasonic Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 641, doi. 10.1111/j.1365-2621.1964.tb00424.x

By:

DHARKAR, S. D.

Publication type:

Article

Effect of Coring Methods on Shear Values Determined by Warner-Bratzler Shear.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 681, doi. 10.1111/j.1365-2621.1964.tb00431.x

By:

HOSTETLER, ROBERT L.;
RITCHEY, S. J.

Publication type:

Article

Measurement of Discoloration in Fresh Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 535, doi. 10.1111/j.1365-2621.1964.tb00407.x

By:

SNYDER, HARRY E.

Publication type:

Article

Some Protein Changes During Post-Mortem Tenderization in Poultry Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 597, doi. 10.1111/j.1365-2621.1964.tb00416.x

By:

KHAN, A. W.;
BERG, L.

Publication type:

Article

Age-Associated Changes in Bovine Muscle Connective Tissue. III. Rate of Solubilization at 100°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 622, doi. 10.1111/j.1365-2621.1964.tb00420.x

By:

GOLL, DARREL E.;
BRAY, R. W.;
HOEKSTRA, W. G.

Publication type:

Article

Evaluation of Toughness Differences in Turkeys.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 673, doi. 10.1111/j.1365-2621.1964.tb00429.x

By:

WHITE, ELIZABETH D.;
HANSON, HELEN L.;
KLOSE, A. A.;
LINEWEAVER, HANS

Publication type:

Article

Autoxidation of Turkey Lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 530, doi. 10.1111/j.1365-2621.1964.tb00406.x

By:

MARION, W. W.;
FORSYTHE, R. H.

Publication type:

Article

Anthocyanins. V. The Influence of Anthocyanins and Related Compounds on Glucose Oxidation By Bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 644, doi. 10.1111/j.1365-2621.1964.tb00425.x

By:

SOMAATMADJA, DARDJO;
POWERS, JOHN J.

Publication type:

Article

Age-Associated Changes in Bovine Muscle Connective Tissue. II. Exposure to Increasing Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 615, doi. 10.1111/j.1365-2621.1964.tb00419.x

By:

GOLL, DARREL E.;
HOEKSTRA, W. G.;
BRAY, R. W.

Publication type:

Article

Anthocyanins. VI. Chelation Studies on Anthocyanins and Other Related Compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 655, doi. 10.1111/j.1365-2621.1964.tb00426.x

By:

SOMAATMADJA, DARDJO;
POWERS, JOHN J.;
HAMDY, MOSTAFA K.

Publication type:

Article

Age-Associated Changes in Bovine Muscle Connective Tissue. I. Rate of Hydrolysis by Collagenase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 5, p. 608, doi. 10.1111/j.1365-2621.1964.tb00418.x

By:

GOLL, DARREL E.;
HOEKSTRA, W. G.;
BRAY, R. W.

Publication type:

Article