Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 1

Results: 35

The Occurrence of beta-Citraurin and of beta-Apo-8′-Carotenal in the Peels of California Tangerines and Oranges.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 13, doi. 10.1111/j.1365-2621.1965.tb00254.x

By:

CURL, A. LAURENCE

Publication type:

Article

Chemical and Physical Development of the Pineapple Fruit III. Nitrogenous and Enzyme Constituents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 24, doi. 10.1111/j.1365-2621.1965.tb00256.x

By:

GORTNER, WILLIS A.;
SINGLETON, VERNON L.

Publication type:

Article

Terpenes and Sesquiterpenes in Cold-pressed Orange Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 1, doi. 10.1111/j.1365-2621.1965.tb00252.x

By:

HUNTER, G. L. K.;
BROGDEN, W. B.

Publication type:

Article

Determination of Myoglobin Oxygenation Rates in Pork, Beef, and Lamb by Munsell and Reflectance Colorimetry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 64, doi. 10.1111/j.1365-2621.1965.tb00264.x

By:

HAAS, MARTIN C.;
BRATZLER, L. J.

Publication type:

Article

Effect of Other Flavor Components on the Perception of Diacetyl in Fermented Dairy Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 35, doi. 10.1111/j.1365-2621.1965.tb00259.x

By:

BENNETT, GRACE;
LISKA, B. J.;
HEMPENIUS, W. L.

Publication type:

Article

The Occurrence of a Natural Antioxidant in Citrus Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 57, doi. 10.1111/j.1365-2621.1965.tb00263.x

By:

TING, S. V.;
NEWHALL, W. F.

Publication type:

Article

Anthocyanin in Freestone Peaches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 5, doi. 10.1111/j.1365-2621.1965.tb00253.x

By:

HSIA, C. L.;
LUH, B. S.;
CHICHESTER, C. O.

Publication type:

Article

Cross-Sectional Tenderness Variations Among Six Locations of Pork Longissimus Dorsi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 181, doi. 10.1111/j.1365-2621.1965.tb00286.x

By:

ALSMEYER, R. H.;
THORNTON, J. W.;
HINER, R. L.

Publication type:

Article

A Method for Rapid Determination of Moisture-Adsorption Isotherms of Solid Particles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 105, doi. 10.1111/j.1365-2621.1965.tb00271.x

By:

GUR-ARIEH, C.;
NELSON, A. I.;
STEINBERG, M. P.;
WEI, L. S.

Publication type:

Article

Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 138, doi. 10.1111/j.1365-2621.1965.tb00277.x

By:

BORCHERT, L. L.;
BRISKEY, E. J.

Publication type:

Article

Effect of Vitamin K5 on Ascorbic Acid Stability in Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 178, doi. 10.1111/j.1365-2621.1965.tb00285.x

By:

RUSHING, N. B.;
SENN, VINCENT J.

Publication type:

Article

Chemical and Physical Development of the Pineapple Fruit IV. Plant Pigment Constituents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 30, doi. 10.1111/j.1365-2621.1965.tb00257.x

By:

GORTNER, WILLIS A.

Publication type:

Article

Rapid Potentiometric Method for Determining Sodium Chloride in Cured Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 52, doi. 10.1111/j.1365-2621.1965.tb00262.x

By:

KRZEMINSKI, LEO F.;
RARTAL, ANTHONY;
LANDMANN, WENDELL A.

Publication type:

Article

Effect of EDTA and pH on Properties of Freeze-dried Pork Muscle I. Effect of pH and Magnesium and Calcium Ions on Freeze-dried Myofibrils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 85, doi. 10.1111/j.1365-2621.1965.tb00268.x

By:

WISMER-PEDERSEN, J.

Publication type:

Article

Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid Composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 38, doi. 10.1111/j.1365-2621.1965.tb00260.x

By:

MARION, J. E.;
WOODROOF, J. G.

Publication type:

Article

The Effect of Selected Anions of Potassium Salts on the Viscosities of Lambda-Carrageenan Dispersions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 111, doi. 10.1111/j.1365-2621.1965.tb00272.x

By:

ZABIK, MARY E.;
ALDRICH, PEARL J.

Publication type:

Article

Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 151, doi. 10.1111/j.1365-2621.1965.tb00280.x

By:

KHAN, A. W.;
BERG, L.

Publication type:

Article

Heat Sensitivity of Pectinesterase Activity in Papaya Purée and of Catalase-Like Activity in Passion Fruit Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 144, doi. 10.1111/j.1365-2621.1965.tb00278.x

By:

AUNG, THEIN;
ROSS, EDWARD

Publication type:

Article

Sodium, Potassium, and Magnesium Concentration and Weight Changes in Fish Stored in Refrigerated Sea Water in Relation to Biochemical Changes Associated with Rigor Mortis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 126, doi. 10.1111/j.1365-2621.1965.tb00275.x

By:

TOMLINSON, N.;
GEIGER, S. E.;
KAY, W. W.

Publication type:

Article

The Efficacy of Nisin and Tylosin Lactate in Selected Heat-Sterilized Food Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 166, doi. 10.1111/j.1365-2621.1965.tb00283.x

By:

SEGMILLER, J. L.;
XEZONES, HELEN;
HUTCHINGS, I. J.

Publication type:

Article

The Proteolytic Enzymes of Japanese Koji and Taka-Diastase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 148, doi. 10.1111/j.1365-2621.1965.tb00279.x

By:

ILANY-FEIGENBAUM, JACOB

Publication type:

Article

Quantitative Changes in Date Polyphenols and Their Relation to Browning.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 80, doi. 10.1111/j.1365-2621.1965.tb00267.x

By:

MAIER, V. P.;
METZLER, D. M.

Publication type:

Article

Apple Leucoanthocyanins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 44, doi. 10.1111/j.1365-2621.1965.tb00261.x

By:

ITO, SABURO;
JOSLYN, M. A.

Publication type:

Article

Effect of EDTA and pH on Properties of Freeze-dried Pork Muscle II. Effect of Injection of EDTA and NaOH Before Drying.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 91, doi. 10.1111/j.1365-2621.1965.tb00269.x

By:

WISMER-PEDERSEN, J.

Publication type:

Article

Biochemical Changes in Catfish, Tilapia, and Mrigal Fish During Rigor Mortis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 121, doi. 10.1111/j.1365-2621.1965.tb00274.x

By:

PAWAR, S. S.;
MAGAR, N. G.

Publication type:

Article

Factors Influencing the Production of Low-Boiling Volatiles from Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 33, doi. 10.1111/j.1365-2621.1965.tb00258.x

By:

CASEY, J. C.;
SELF, R.;
SWAIN, T.

Publication type:

Article

Chemical and Physical Development of the Pineapple Fruit II. Carbohydrate and Acid Constituents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 19, doi. 10.1111/j.1365-2621.1965.tb00255.x

By:

SINGLETON, VERNON L.;
GORTNER, WILLIS A.

Publication type:

Article

Ascorbic Acid, Acidity, and Sugar in Meyer Lemons.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 77, doi. 10.1111/j.1365-2621.1965.tb00266.x

By:

KENNEDY, BARBARA M.;
SCHELSTRAETE, MARC

Publication type:

Article

The Composition of Essential and Certain Nonessential Amino Acids in Selected Hawaii Fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 172, doi. 10.1111/j.1365-2621.1965.tb00284.x

By:

CABBAT, FELICITAS SAMBAJON;
STANDAL, BLUEBELL R.

Publication type:

Article

Development of Microorganisms and Fluorescence of Poultry Chilled in Water Containing Iron or Magnesium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 154, doi. 10.1111/j.1365-2621.1965.tb00281.x

By:

KRAFT, ALLEN A.;
AYRES, JOHN C.

Publication type:

Article

Soybean Saponins. IV. The Effect of Proteins on the Inhibitory Activity of Soybean Saponins on Certain Enzymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 118, doi. 10.1111/j.1365-2621.1965.tb00273.x

By:

ISHAAYA, ISAAC;
BIRK, YEHUDITH

Publication type:

Article

Chemical and Physical Development of the Pineapple Fruit I. Weight per Fruitlet and Other Physical Attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 98, doi. 10.1111/j.1365-2621.1965.tb00270.x

By:

SINGLETON, VERNON L.

Publication type:

Article

Structures of Acylated Anthocyan Pigments in Vitis vinifera Variety Tinta Pinheira. Identification of Anthocyanidin, Sugar, and Acid Moieties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 69, doi. 10.1111/j.1365-2621.1965.tb00265.x

By:

ALBACH, R. F.;
KEENER, R. E.;
WEBB, A. D.

Publication type:

Article

Mode of Action of Vitamin K5 on Saccharomyces Cerevisiae.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 160, doi. 10.1111/j.1365-2621.1965.tb00282.x

By:

RASULPURI, M. LATIF;
ANDERSON, A. W.;
YANG, H. Y.

Publication type:

Article

Sulfur Dioxide Inhibition of Anthocyanin Degradation by Phenolasea.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 1, p. 135, doi. 10.1111/j.1365-2621.1965.tb00276.x

By:

GOODMAN, L. P.;
MARKAKIS, P.

Publication type:

Article

Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 1

The Occurrence of beta-Citraurin and of beta-Apo-8′-Carotenal in the Peels of California Tangerines and Oranges.

Chemical and Physical Development of the Pineapple Fruit III. Nitrogenous and Enzyme Constituents.

Terpenes and Sesquiterpenes in Cold-pressed Orange Oil.

Determination of Myoglobin Oxygenation Rates in Pork, Beef, and Lamb by Munsell and Reflectance Colorimetry.

Effect of Other Flavor Components on the Perception of Diacetyl in Fermented Dairy Products.

The Occurrence of a Natural Antioxidant in Citrus Fruit.

Anthocyanin in Freestone Peaches.

Cross-Sectional Tenderness Variations Among Six Locations of Pork Longissimus Dorsi.

A Method for Rapid Determination of Moisture-Adsorption Isotherms of Solid Particles.

Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen.

Effect of Vitamin K<sup>5</sup> on Ascorbic Acid Stability in Orange Juice.

Chemical and Physical Development of the Pineapple Fruit IV. Plant Pigment Constituents.

Rapid Potentiometric Method for Determining Sodium Chloride in Cured Meat.

Effect of EDTA and pH on Properties of Freeze-dried Pork Muscle I. Effect of pH and Magnesium and Calcium Ions on Freeze-dried Myofibrils.

Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid Composition.

The Effect of Selected Anions of Potassium Salts on the Viscosities of Lambda-Carrageenan Dispersions.

Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in Quality.

Heat Sensitivity of Pectinesterase Activity in Papaya Purée and of Catalase-Like Activity in Passion Fruit Juice.

Sodium, Potassium, and Magnesium Concentration and Weight Changes in Fish Stored in Refrigerated Sea Water in Relation to Biochemical Changes Associated with Rigor Mortis.

The Efficacy of Nisin and Tylosin Lactate in Selected Heat-Sterilized Food Products.

The Proteolytic Enzymes of Japanese Koji and Taka-Diastase.

Quantitative Changes in Date Polyphenols and Their Relation to Browning.

Apple Leucoanthocyanins.

Effect of EDTA and pH on Properties of Freeze-dried Pork Muscle II. Effect of Injection of EDTA and NaOH Before Drying.

Biochemical Changes in Catfish, Tilapia, and Mrigal Fish During Rigor Mortis.

Factors Influencing the Production of Low-Boiling Volatiles from Foods.

Chemical and Physical Development of the Pineapple Fruit II. Carbohydrate and Acid Constituents.

Ascorbic Acid, Acidity, and Sugar in Meyer Lemons.

The Composition of Essential and Certain Nonessential Amino Acids in Selected Hawaii Fish.

Development of Microorganisms and Fluorescence of Poultry Chilled in Water Containing Iron or Magnesium.

Soybean Saponins. IV. The Effect of Proteins on the Inhibitory Activity of Soybean Saponins on Certain Enzymes.

Chemical and Physical Development of the Pineapple Fruit I. Weight per Fruitlet and Other Physical Attributes.

Structures of Acylated Anthocyan Pigments in Vitis vinifera Variety Tinta Pinheira. Identification of Anthocyanidin, Sugar, and Acid Moieties.

Mode of Action of Vitamin K<sub>5</sub> on Saccharomyces Cerevisiae.

Sulfur Dioxide Inhibition of Anthocyanin Degradation by Phenolase<sup>a</sup>.