Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 5

Results: 32

Reactivity of Malonaldehyde with Food Constituents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 808, doi. 10.1111/j.1365-2621.1965.tb01845.x

By:

KWON, TAI-WAN;
MENZEL, D. B.;
OLCOTT, H. S.

Publication type:

Article

Steam-Volatile Components from Freeze-Dried Beef Stored at Room Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 814, doi. 10.1111/j.1365-2621.1965.tb01846.x

By:

EL-GHARBAWI, MOHAMED I.;
DUGAN, L. R.

Publication type:

Article

The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to Flavor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 854, doi. 10.1111/j.1365-2621.1965.tb01853.x

By:

BOYD, E. N.;
KEENEY, P. G.;
PATTON, S.

Publication type:

Article

Lemon Juice Composition. IV. Carotenoid and Sterol Content.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 865, doi. 10.1111/j.1365-2621.1965.tb01855.x

By:

VANDERCOOK, CARL E.;
YOKOYAMA, HENRY

Publication type:

Article

Automated Analysis of Hypoxanthine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 791, doi. 10.1111/j.1365-2621.1965.tb01842.x

By:

JONES, N. R.;
MURRAY, J.;
BURT, J. R.

Publication type:

Article

Conversion of Valencene to Nootkatone.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 876, doi. 10.1111/j.1365-2621.1965.tb01858.x

By:

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

Publication type:

Article

Thermal Conductivity of Freeze-dried Model Food Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 773, doi. 10.1111/j.1365-2621.1965.tb01839.x

By:

SARAVACOS, GEORGE D.;
PILSWORTH, MALCOLM N.

Publication type:

Article

Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 898, doi. 10.1111/j.1365-2621.1965.tb01862.x

By:

PALMER, HELEN H.;
KLOSE, A. A.;
SMITH, SALLY;
CAMPBELL, AGNES A.

Publication type:

Article

Isolation and Spectral Characterization of Coumarins in Florida Grapefruit Peel Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 869, doi. 10.1111/j.1365-2621.1965.tb01856.x

By:

FISHER, JAMES F.;
NORDBY, HAROLD E.

Publication type:

Article

The Effect of Selected Anions of Potassium Salts on the Gel Strength of Carrageenan High in the Kappa Fraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 795, doi. 10.1111/j.1365-2621.1965.tb01843.x

By:

ZABIK, MARY E.;
ALDRICH, PEARL J.

Publication type:

Article

Post-Mortem Changes in Muscle. I. Chemical Changes in Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 766, doi. 10.1111/j.1365-2621.1965.tb01838.x

By:

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

Publication type:

Article

Lipid Antioxidants in Plant Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 737, doi. 10.1111/j.1365-2621.1965.tb01833.x

By:

PRATT, DAN E.

Publication type:

Article

Effect of Gamma Radiation Upon Cherries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 759, doi. 10.1111/j.1365-2621.1965.tb01837.x

By:

MASSEY, L. M.;
ROBINSON, W. B.;
SPAID, J. F.;
SPLITTSTOESSER, D. F.;
BUREN, J. P.;
KERTESZ, Z. I.

Publication type:

Article

Fatty Acid Content of Pork Cuts and Variety Meats as Affected by Different Dietary Lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 860, doi. 10.1111/j.1365-2621.1965.tb01854.x

By:

CHUNG, R. A.;
LIN, C. C.

Publication type:

Article

Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K<sub>5</sub>.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 893, doi. 10.1111/j.1365-2621.1965.tb01861.x

By:

CHANDLER, H. K.;
LICCIARDELLO, J. J.;
GOLDBLITH, S. A.

Publication type:

Article

Quantitative Determination of Sugar Alcohols by the Komarowsky Reaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 846, doi. 10.1111/j.1365-2621.1965.tb01852.x

By:

GRAHAM, HORACE D.

Publication type:

Article

Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 886, doi. 10.1111/j.1365-2621.1965.tb01860.x

By:

BROWN, W. E.;
BAKER, R. C.;
NAYLOR, H. B.

Publication type:

Article

Stability of Nitrogenous Compounds and Lipids During Storage of Freeze-Dried Raw Beef and.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 817, doi. 10.1111/j.1365-2621.1965.tb01847.x

By:

EL-GHARBAWI, MOHAMED I.;
DUGAN, L. R.

Publication type:

Article

Aldehyde-Amine Condensation Reaction: A Possible Fate of Carbonyls in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 828, doi. 10.1111/j.1365-2621.1965.tb01849.x

By:

MONTGOMERY, M. W.;
DAY, E. A.

Publication type:

Article

Citrus Bitter Principles IV. Occurrence of Limonin in Grapefruit Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 874, doi. 10.1111/j.1365-2621.1965.tb01857.x

By:

MAIER, V. P.;
DREYER, D. L.

Publication type:

Article

Radiation Resistance of Spores of Clostridium Species In Aqueous Suspension.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 879, doi. 10.1111/j.1365-2621.1965.tb01859.x

By:

ROBERTS, T. A.;
INGRAM, M.

Publication type:

Article

Influence of Prerigor, Rigor and Postrigor Freezing on Drip Losses and Protein Changes in Chicken Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 787, doi. 10.1111/j.1365-2621.1965.tb01841.x

By:

KHAN, A. W.;
LENTZ, C. P.

Publication type:

Article

Meat Flavor. I. Fractionation of Water-Soluble Flavor Precursors of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 801, doi. 10.1111/j.1365-2621.1965.tb01844.x

By:

WASSERMAN, AARON E.;
GRAY, NATALIE

Publication type:

Article

Isolation of Proteins from Plant Material.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 823, doi. 10.1111/j.1365-2621.1965.tb01848.x

By:

POMERANZ, Y.

Publication type:

Article

Physiological Aspects of Olfaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 908, doi. 10.1111/j.1365-2621.1965.tb01864.x

By:

MOULTON, DAVID G.

Publication type:

Article

Changes in Individual Date Polyphenols and Their Relation to Browning.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 747, doi. 10.1111/j.1365-2621.1965.tb01835.x

By:

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

Publication type:

Article

Rehydration in Onion as a Function of Dehydration Regime.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 742, doi. 10.1111/j.1365-2621.1965.tb01834.x

By:

SHIMAZU, F.;
STERLING, C.;
YORK, G. K.

Publication type:

Article

The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 753, doi. 10.1111/j.1365-2621.1965.tb01836.x

By:

EMBS, R. J.;
MARKAKIS, P.

Publication type:

Article

Some Effects of Added Dietary Fats on the Lipid Composition of lien's Egg Yolk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 838, doi. 10.1111/j.1365-2621.1965.tb01851.x

By:

CHEN, P. H.;
COMMON, R. H.;
NIKOLAICZUK, N.;
MacRAE, H. F.

Publication type:

Article

Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze-Dried Food Materials.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 779, doi. 10.1111/j.1365-2621.1965.tb01840.x

By:

SARAVACOS, G. D.;
STINCHFIELD, R. M.

Publication type:

Article

Evaluation of Sugar-Acid-Sweetness Relationships in Orange Juice by a Response Surface Approach.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 903, doi. 10.1111/j.1365-2621.1965.tb01863.x

By:

GORDON, JOAN

Publication type:

Article

Composition of Orange Juice Cloud.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 833, doi. 10.1111/j.1365-2621.1965.tb01850.x

By:

SCOTT, W. CLIFFORD;
KEW, THEO. J.;
VELDHUIS, M. K.

Publication type:

Article