Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 4

Results: 30

Simple Mathematical Solutions of Problems Associated with Heat Sterilization of Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 702, doi. 10.1111/j.1365-2621.1965.tb01827.x

By:

KLOSTERGAARD, HENRY

Publication type:

Article

A Comparison of the Volatile Fractions from Cured and Uncured Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 610, doi. 10.1111/j.1365-2621.1965.tb01811.x

By:

CROSS, C. K.;
ZIEGLER, P.

Publication type:

Article

Fatty Acid Composition of Tissues of Pigs Fed Whole Peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 632, doi. 10.1111/j.1365-2621.1965.tb01815.x

By:

CHUNG, R. A.;
RAMEY, C. L.;
LIN, C. C.;
WALLS, J. A.;
SETTLER, S. H.;
FARLEY, W. H.;
MILE, E. T.

Publication type:

Article

Fractionation of Bovine Sarcoplasmic Proteins by DEAE-Cellulose Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 636, doi. 10.1111/j.1365-2621.1965.tb01816.x

By:

RAMPTON, J. H.;
ANGLEMIER, A. F.;
MONTGOMERY, M. W.

Publication type:

Article

Changes and Variations in the Pectic Constitution of Ripening Peaches as Related to Product Firmness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 573, doi. 10.1111/j.1365-2621.1965.tb01804.x

By:

SHEWFELT, A. L.

Publication type:

Article

Changes in Lipid Composition in Maturing Wheat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 577, doi. 10.1111/j.1365-2621.1965.tb01805.x

By:

DAFTARY, R. D.;
POMERANZ, Y.

Publication type:

Article

Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 723, doi. 10.1111/j.1365-2621.1965.tb01831.x

By:

HACKLER, L. R.;
BUREN, J. P.;
STEINKRAUS, K. H.;
RAWI, I.;
HAND, D. B.

Publication type:

Article

Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 620, doi. 10.1111/j.1365-2621.1965.tb01813.x

By:

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

Publication type:

Article

Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 686, doi. 10.1111/j.1365-2621.1965.tb01825.x

By:

MINOR, L. J.;
PEARSON, A. M.;
DAWSON, L. E.;
SCHWEIGERT, B. S.

Publication type:

Article

Role of Pectin Methylesterase in Firmness of Canned Tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 583, doi. 10.1111/j.1365-2621.1965.tb01806.x

By:

HSU, CECILIA P.;
DESHPANDE, S. N.;
DESROSIER, N. W.

Publication type:

Article

Isolation and Identification of the Volatile Fatty Acids Present in Hickory Sawdust Smoke.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 697, doi. 10.1111/j.1365-2621.1965.tb01826.x

By:

HAMID, H. A.;
SAFFLE, R. L.

Publication type:

Article

Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ-Caprolactone.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 668, doi. 10.1111/j.1365-2621.1965.tb01822.x

By:

SILVERSTEIN, ROBERT M.;
RODIN, J.O.;
HIMEL, C. M.;
LEEPER, ROBERT W.

Publication type:

Article

Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 594, doi. 10.1111/j.1365-2621.1965.tb01808.x

By:

DESHPANDEP, S. N.;
KLINKER, W. J.;
DRAUDT, H. N.;
DESROSIER, N. W.

Publication type:

Article

Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 565, doi. 10.1111/j.1365-2621.1965.tb01803.x

By:

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

Publication type:

Article

A Comparison of Methods for the Microscopic Examination of Frozen Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 601, doi. 10.1111/j.1365-2621.1965.tb01809.x

By:

HULLE, GLENN;
FENNEMA, O.;
POWRIE, W. D.

Publication type:

Article

Direct Determination of Aroma Compounds as an Index of Pear Maturity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 641, doi. 10.1111/j.1365-2621.1965.tb01817.x

By:

HEINZ, D. E.;
CREVELING, R. K.;
JENNINGS, W. G.

Publication type:

Article

Flavonoids of Sorghum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 663, doi. 10.1111/j.1365-2621.1965.tb01821.x

By:

YASUMATSU, K.;
NAKAYAMA, T. O. M.;
CHICHESTER, C. O.

Publication type:

Article

A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 719, doi. 10.1111/j.1365-2621.1965.tb01830.x

By:

LEVANON, YEHUDA;
ROSSETINI, STELA M. O.

Publication type:

Article

Effect of Frozen Storage on Parathion Residues.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 656, doi. 10.1111/j.1365-2621.1965.tb01820.x

By:

BECKMAN, HERMAN;
THORNBURG, WAYNE

Publication type:

Article

Characterization of the Starch of Spirodela polyrrhiza.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 627, doi. 10.1111/j.1365-2621.1965.tb01814.x

By:

PANKEY, R. D.;
DRAUDT, H. N.;
DESROSIER, N. W.

Publication type:

Article

Physiological Changes Induced by Gamma Irradiation of Bacteria From Shrimp.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 710, doi. 10.1111/j.1365-2621.1965.tb01828.x

By:

LIUZZO, JOSEPH A.;
NOVAK, ARTHUR F.;
ORTEGO, JESSE R.

Publication type:

Article

An Investigation of Substrate Effect on AMC Production by Rhizopus nigricans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 714, doi. 10.1111/j.1365-2621.1965.tb01829.x

By:

FIELDS, M. L.;
SCOTT, LAWRENCE W.

Publication type:

Article

The Pigments in Three Cultivars of the Common Onion (Allium cepa).

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 680, doi. 10.1111/j.1365-2621.1965.tb01824.x

By:

BRANDWEIN, BERNARD J.

Publication type:

Article

Quantitative Determination of Piperine. II. Direct Determination with Phosphoric Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 651, doi. 10.1111/j.1365-2621.1965.tb01819.x

By:

GRAHAM, HORACE D.

Publication type:

Article

Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 673, doi. 10.1111/j.1365-2621.1965.tb01823.x

By:

DAVIS, JOHN GORTON;
KLINE, LEO

Publication type:

Article

The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 604, doi. 10.1111/j.1365-2621.1965.tb01810.x

By:

HOLCK, ANN A.;
FIELDS, M. L.

Publication type:

Article

Quantitative Determination of Piperine. I. The Komarowsky Reaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 644, doi. 10.1111/j.1365-2621.1965.tb01818.x

By:

GRAHAM, HORACE D.

Publication type:

Article

Fractionation and Study of Compounds in Wood Smoke.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 615, doi. 10.1111/j.1365-2621.1965.tb01812.x

By:

PORTER, R. W.;
BRATZLER, L. J.;
PEARSON, A. M.

Publication type:

Article

Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 729, doi. 10.1111/j.1365-2621.1965.tb01832.x

By:

FUNK, KAYE;
ZABIK, MARY E.;
DOWNS, DORIS M.

Publication type:

Article

The Effect of Maturity on the Oxalate Content of Spinach (Spinacia oleraceae L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 589, doi. 10.1111/j.1365-2621.1965.tb01807.x

By:

KITCHEN, J. W.;
BURNS, E. E.

Publication type:

Article