Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 2

Results: 31

The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 375, doi. 10.1111/j.1365-2621.1965.tb00317.x

By:

RITCHEY, S. J.

Publication type:

Article

Color Reversion in Processed Vegetables II. Model System Studies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 317, doi. 10.1111/j.1365-2621.1965.tb00309.x

By:

SCHANDERL, SIGMUND H.;
MARSH, G. L.;
CHICHESTER, C. O.

Publication type:

Article

Papaya Pectinesterase inhibition by Sucrose.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 218, doi. 10.1111/j.1365-2621.1965.tb00292.x

By:

CHANG, L. W. S.;
MORITA, L. L.;
YAMAMOTO, H. Y.

Publication type:

Article

Water Activity of Flour at High Moisture Contents as Measured with a Pressure Membrane Cell.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 188, doi. 10.1111/j.1365-2621.1965.tb00288.x

By:

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

Publication type:

Article

Color Reversion in Processed Vegetables I. Studies on Regreened Pea Purées.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 312, doi. 10.1111/j.1365-2621.1965.tb00308.x

By:

SCHANDERL, SIGMUND H.;
MARSH, G. L.;
CHICHESTER, C. O.

Publication type:

Article

Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. II. Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 253, doi. 10.1111/j.1365-2621.1965.tb00298.x

By:

HOOVER, W. J.;
NELSON, A. I.;
MILNER, R. T.;
WEI, L. S.

Publication type:

Article

Effect of Magnesium in Salting of Cod.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 286, doi. 10.1111/j.1365-2621.1965.tb00303.x

By:

SEN, D. P.;
AITKEN, A.

Publication type:

Article

Volatiles from a Commercial Pea Blancher. Mass Spectral Identification.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 228, doi. 10.1111/j.1365-2621.1965.tb00294.x

By:

RALLS, JACK W.;
McFADDEN, W. H.;
SEIFERT, RICHARD M.;
BLACK, D. R.;
KILPATRICK, P. W.

Publication type:

Article

The Anthocyanin Pigments of Boysenberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 300, doi. 10.1111/j.1365-2621.1965.tb00306.x

By:

LUH, B. S.;
STACHOWICZ, K.;
HSIA, C. L.

Publication type:

Article

The Growth and Persistence of Staphylococcus aureus in Milk and Broth Substrates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 351, doi. 10.1111/j.1365-2621.1965.tb00314.x

By:

WALKER, G. C.;
HARMON, L. G.

Publication type:

Article

Salmonella Derby Contamination of Eggs from Inoculated Hens.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 333, doi. 10.1111/j.1365-2621.1965.tb00311.x

By:

MELLOR, D. B.;
BANWART, G. J.

Publication type:

Article

Post-irradiation Survival of Staphylococcus aureus in Sea Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 344, doi. 10.1111/j.1365-2621.1965.tb00313.x

By:

SLABYJ, BOHDAN M.;
DOLLAR, ALEXANDER M.;
LISTON, J.

Publication type:

Article

The Texture of Ice Cream.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 201, doi. 10.1111/j.1365-2621.1965.tb00290.x

By:

SHERMAN, P.

Publication type:

Article

Proteolytic Action of Pepsin on Glutenin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 212, doi. 10.1111/j.1365-2621.1965.tb00291.x

By:

OKA, S.;
BABEL, F. J.;
DRAUDT, H. N.

Publication type:

Article

Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 280, doi. 10.1111/j.1365-2621.1965.tb00302.x

By:

RODIN, J. O.;
HIMEL, CHESTER M.;
SILVERSTEIN, ROBERT M.;
LEEPER, ROBERT W.;
GORTNER, WILLIS A.

Publication type:

Article

Viability of Escherichia Coli on English Walnut Meats (Juglans regia).

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 325, doi. 10.1111/j.1365-2621.1965.tb00310.x

By:

KOKAL, DANIEL

Publication type:

Article

The Influence of Ante-Mortem Factors and Gamma Irradiation on the -Degradation of 5′-Ribonucleotides in the Muscle f English Sole (Parophrys vetulus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 223, doi. 10.1111/j.1365-2621.1965.tb00293.x

By:

GUARDIA, ENRIQUE J.;
DOLLAR, ALEXANDER M.

Publication type:

Article

Control of Protein Level of Algae, Chlorella.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 359, doi. 10.1111/j.1365-2621.1965.tb00315.x

By:

TAUB, FRIEDA B.;
DOLLAR, A. M.

Publication type:

Article

The Long-Term Effect of Electrical Stimulation on the Post-Mortem Fall of pH in the Muscles of Landrace Pigs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 296, doi. 10.1111/j.1365-2621.1965.tb00305.x

By:

HALLUND, O.;
BENDALL, J. R.

Publication type:

Article

Influence of Post-Harvest Storage of Snap Beans on Chemical and Physical Changes During Canning.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 240, doi. 10.1111/j.1365-2621.1965.tb00296.x

By:

SISTRUNK, WILLIAM A.

Publication type:

Article

Prevention of Type E Clostridium Botulinum Toxin Formation in Smoked Whitefish Chubs with Tylosin Lactate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 337, doi. 10.1111/j.1365-2621.1965.tb00312.x

By:

SHENEMAN, J. M.

Publication type:

Article

Volatile Constituents of Black Pepper. III. The Monoterpene Hydrocarbon Fraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 274, doi. 10.1111/j.1365-2621.1965.tb00301.x

By:

WROLSTAD, R. E.;
JENNINGS, W. G.

Publication type:

Article

Food Action Rating Scale for Measuring Food Acceptance.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 365, doi. 10.1111/j.1365-2621.1965.tb00316.x

By:

SCHUTZ, HOWARD G.

Publication type:

Article

The Fatty Acid Composition of Free and Bound Lipids in Freeze-Dried Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 262, doi. 10.1111/j.1365-2621.1965.tb00299.x

By:

GIAM, I.;
DUGAN, L. R.

Publication type:

Article

Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange-G Dye-Binding Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 307, doi. 10.1111/j.1365-2621.1965.tb00307.x

By:

POMERANZ, Y.

Publication type:

Article

Inhibition of Pectinolytic and Cellulolytic Enzymes in Cucumber Fermentations by Sericea.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 233, doi. 10.1111/j.1365-2621.1965.tb00295.x

By:

BELL, THOMAS A.;
ETCHELLS, JOHN L.;
SINGLETON, JOHN A.;
SMART, WILLIAM W. G.

Publication type:

Article

Purification and Certain Properties of Avocado Polygalacturonase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 266, doi. 10.1111/j.1365-2621.1965.tb00300.x

By:

REYMOND, DOMINIQUE;
PHAFF, H. J.

Publication type:

Article

Volatile Components of Tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 192, doi. 10.1111/j.1365-2621.1965.tb00289.x

By:

PYNE, A. W.;
WICK, E. L.

Publication type:

Article

Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. I. Isolation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 248, doi. 10.1111/j.1365-2621.1965.tb00297.x

By:

HOOVER, W. J.;
NELSON, A. I.;
MILNER, R. T.;
WEI, L. S.

Publication type:

Article

Identification of Volatile Constituents from Pure-Culture Fermentations of Brined Cucumbers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 288, doi. 10.1111/j.1365-2621.1965.tb00304.x

By:

AURAND, L. W.;
SINGLETON, J. A.;
BELL, T. A.;
ETCHELLS, J. L.

Publication type:

Article

The Ascorbic Acid Content of Edible Liver.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 185, doi. 10.1111/j.1365-2621.1965.tb00287.x

By:

BARAKAT, M. Z.;
ABDALLA, A.

Publication type:

Article