Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 3

Results: 31

Factors Affecting the Nutritional Quality of Cottonseed Meals.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 531, doi. 10.1111/j.1365-2621.1965.tb01797.x

By:

BRAHAM, J. EDGAR;
ELÍAS, LUIZ G.;
BRESSANI, RICARDO

Publication type:

Article

Chemical and Microbial Activity Rates Under Square-Wave and Sinusoidal Temperature Fluctuations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 520, doi. 10.1111/j.1365-2621.1965.tb01796.x

By:

POWERS, JOHN J.;
LUKASZEWICZ, WLADYSLAW;
WHEELER, REBECCA;
DORNSEIFER, THEODORE P.

Publication type:

Article

Configuration, Conformation, and Sweetness of Hexose Anomers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 560, doi. 10.1111/j.1365-2621.1965.tb01802.x

By:

SHALLENBERGER, R. S.;
ACREE, T. E.;
GUILD, W. E.

Publication type:

Article

Studies on the Gelatinization of Starch I. Competition for water by protein and cellulose derivatives.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 450, doi. 10.1111/j.1365-2621.1965.tb01785.x

By:

WATSON, C. A.;
JOHNSON, JOHN A.

Publication type:

Article

The Exterior Structures of the Egg as Nutrients for Bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 516, doi. 10.1111/j.1365-2621.1965.tb01795.x

By:

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

Publication type:

Article

Studies on the Composition of Lysosomes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 498, doi. 10.1111/j.1365-2621.1965.tb01792.x

By:

TAPPEL, A. L.;
SHIBKO, S.;
STEIN, M.;
SUSZ, J. P.

Publication type:

Article

Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus Oils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 383, doi. 10.1111/j.1365-2621.1965.tb01772.x

By:

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

Publication type:

Article

Chemical and Physiological Changes in Lime Fruits During and After Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 509, doi. 10.1111/j.1365-2621.1965.tb01794.x

By:

EAKS, IRVING L.;
MASIAS, ESTUARDO

Publication type:

Article

Isolation and Identification of Volatile Components from High-Temperature-Cured Off-Flavor Peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 388, doi. 10.1111/j.1365-2621.1965.tb01773.x

By:

PATTEE, H. E.;
BEASLEY, E. O.;
SINGLETON, J. A.

Publication type:

Article

Enzymatic Reduction of Metmyoglobin by Ground Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 487, doi. 10.1111/j.1365-2621.1965.tb01790.x

By:

STEWART, MARGARET R.;
HUTCHINS, BOBBIE K.;
ZIPSER, MARELYNN W.;
WATTS, BETTY M.

Publication type:

Article

Food Crushing Sounds: Comparisons of Objective and Subjective Data.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 556, doi. 10.1111/j.1365-2621.1965.tb01801.x

By:

DRAKE, BIRGER K.

Publication type:

Article

The Use of Reflectance Spectrophotometry for the Assay of Raw Meat Pigments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 464, doi. 10.1111/j.1365-2621.1965.tb01787.x

By:

STEWART, MARGARET R.;
ZIPSER, MARELYNN W.;
WATTS, BETTY M.

Publication type:

Article

The Effect of Boron on the Lipid Content and Discoloration of Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 420, doi. 10.1111/j.1365-2621.1965.tb01780.x

By:

MONDY, N. I.;
BOURQUE, A.;
BRESLOW, B.;
MATTICK, L. R.

Publication type:

Article

Balanced Protein Mixtures Based on Wheat and Peas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 545, doi. 10.1111/j.1365-2621.1965.tb01799.x

By:

CALLOWAY, DORIS HOWES;
BURROUGHS, SARAH E.;
STONE, HERBERT

Publication type:

Article

Free Amino Acid Content of Chicken Muscle from Broilers and Hens.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 406, doi. 10.1111/j.1365-2621.1965.tb01777.x

By:

MILLER, JULIUS H.;
DAWSON, L. E.;
BAUER, DORIS H.

Publication type:

Article

Analysis of Pigments at the Surface of Fresh Beef With Reflectance Spectrophotometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 457, doi. 10.1111/j.1365-2621.1965.tb01786.x

By:

SNYDER, H. E.

Publication type:

Article

Proximate Composition of Chesapeake Bay Blue Crab (Callinectes sapidus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 538, doi. 10.1111/j.1365-2621.1965.tb01798.x

By:

FARRAGUT, ROBERT N.

Publication type:

Article

Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 504, doi. 10.1111/j.1365-2621.1965.tb01793.x

By:

DALAL, K. B.;
SALUNKHE, D. K.;
BOE, A. A.;
OLSON, L. E.

Publication type:

Article

The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 416, doi. 10.1111/j.1365-2621.1965.tb01779.x

By:

ROHAN, T. A.;
STEWART, T.

Publication type:

Article

Palatability and Quantity of Pork as Influenced by Breed and Fatness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 550, doi. 10.1111/j.1365-2621.1965.tb01800.x

By:

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

Publication type:

Article

The Ionization Behavior of Some Poly (Meta) Phosphates Used in Food Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 441, doi. 10.1111/j.1365-2621.1965.tb01783.x

By:

BATRA, S. C.

Publication type:

Article

Porcine Muscle Properties. B. Relation to Naturally Occurring and Artificially Induced Variation in Heart and Respiration Rates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 492, doi. 10.1111/j.1365-2621.1965.tb01791.x

By:

FORREST, J. C.;
KASTENSCHMIDT, L. L.;
BEECHER, G. R.;
GRUMMER, R. H.;
HOEKSTRA, W. G.;
BRISKEY, E. J.

Publication type:

Article

Influence of Temperature and Salt Addends on Vapor Equilibration of Headspace.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 445, doi. 10.1111/j.1365-2621.1965.tb01784.x

By:

JENNINGS, WALTER G.

Publication type:

Article

Viscometric Behavior of Tomato Concentrates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 470, doi. 10.1111/j.1365-2621.1965.tb01788.x

By:

HARPER, J. C.;
SAHRIGI, A. F.

Publication type:

Article

The Carotenoids of Certain Fruits (Apple, Pear, Cherry, Strawberry).

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 393, doi. 10.1111/j.1365-2621.1965.tb01774.x

By:

CALLER, M.;
MACKINNEY, G.

Publication type:

Article

Volatiles of Apples During Storage and Ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 412, doi. 10.1111/j.1365-2621.1965.tb01778.x

By:

GREVERS, G.;
DOESBURG, J. J.

Publication type:

Article

Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 400, doi. 10.1111/j.1365-2621.1965.tb01776.x

By:

DARAVINGAS, GEORGE;
CAIN, R. F.

Publication type:

Article

Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 433, doi. 10.1111/j.1365-2621.1965.tb01782.x

By:

WICK, E. L.;
KOSHIKA, M.;
MIZUTANI, J.

Publication type:

Article

Structure of the Carotenoid Neoxanthin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 426, doi. 10.1111/j.1365-2621.1965.tb01781.x

By:

CURL, A. LAURENCE

Publication type:

Article

A Comparison of Glycolysis and Associated Changes in Light and Dark Portions of the Porcine Semitendinosus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 477, doi. 10.1111/j.1365-2621.1965.tb01789.x

By:

BEECHER, G. R.;
BRISKEY, E. J.;
HOEKSTRA, W. G.

Publication type:

Article

Cranberry Anthocyanins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 396, doi. 10.1111/j.1365-2621.1965.tb01775.x

By:

ZAPSALIS, C.;
FRANCIS, F. J.

Publication type:

Article