Works matching IS 00221147 AND DT 1966 AND VI 31 AND IP 1

Results: 19

Methyl Anthranilate Content of Citrus Honey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 102, doi. 10.1111/j.1365-2621.1966.tb15421.x

By:

WHITE, JONATHAN W.

Publication type:

Article

Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 32, doi. 10.1111/j.1365-2621.1966.tb15411.x

By:

MQNDY, N. I.;
GEDDEDAHL, S. BOND;
MOBLEY, E. OWENS

Publication type:

Article

Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread-Making Potentialities.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 94, doi. 10.1111/j.1365-2621.1966.tb15420.x

By:

SHOUP, F. K.;
POMERANZ, Y.;
DEYOE, C. W.

Publication type:

Article

Chemical Changes During Frozen Storage of Pomphrets, Mackerel, and Sardines.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 87, doi. 10.1111/j.1365-2621.1966.tb15419.x

By:

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

Publication type:

Article

Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 58, doi. 10.1111/j.1365-2621.1966.tb15415.x

By:

VANDERCOOK, CARL E.;
ROLLE, LAURENCE A.;
POSTLMAYR, H. L.;
UTTERBERG, R. A.

Publication type:

Article

Complexes of Dye and Soy Protein as Substrate for Proteolytic Enzymes, and Simple Calorimetric Determination of Their Activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 29, doi. 10.1111/j.1365-2621.1966.tb15410.x

By:

ILANY-FEIGENBAUM, J.

Publication type:

Article

Volatile Components of Bartlett Pear. V.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 69, doi. 10.1111/j.1365-2621.1966.tb15417.x

By:

HEINZ, D. E.;
JENNINGS, W. G.

Publication type:

Article

Post-Mortem Changes in Muscle II. Chemical and Physical Changes in Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 1, doi. 10.1111/j.1365-2621.1966.tb15407.x

By:

BODWELL, C. E.;
PEARSON, A. M.;
WISMER-PEDERSEN, J.;
BRATZLER, L. J.

Publication type:

Article

Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 13, doi. 10.1111/j.1365-2621.1966.tb15408.x

By:

FORREST, J. C.;
JUDGE, M. D.;
SINK, J. D.;
HOEKSTRA, W. G.;
BRISKEY, E. J.

Publication type:

Article

Protein Carbonyl Browning Systems: A Study of the Reaction Between Glucose and Insulin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 53, doi. 10.1111/j.1365-2621.1966.tb15414.x

By:

TANNENBAUM, S. R.

Publication type:

Article

Microbiology and Chemistry of Fermented Fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 105, doi. 10.1111/j.1365-2621.1966.tb15422.x

By:

SAISITHI, PRASERT;
KASEMSARN, RUNG-ORN;
LISTON, J.;
DOLLAR, ALEXANDER M.

Publication type:

Article

Competitive Growth of Microorganisms and Fluorescence Development on inoculated Chicken.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 111, doi. 10.1111/j.1365-2621.1966.tb15423.x

By:

KRAFT, ALLEN A.;
AYRES, JOHN C.

Publication type:

Article

Volatile Components of Peach. II.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 81, doi. 10.1111/j.1365-2621.1966.tb15418.x

By:

SEVENANTS, M. R.;
JENNINGS, W. G.

Publication type:

Article

Preparation of Fruit Essences for Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 63, doi. 10.1111/j.1365-2621.1966.tb15416.x

By:

HEINZ, D. E.;
SEVENANTS, M. R.;
JENNINGS, W. G.

Publication type:

Article

Gel Filtration of the Water-Soluble Protein Fraction of Wheat Flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 38, doi. 10.1111/j.1365-2621.1966.tb15412.x

By:

ABBOTT, D. C.;
JOHNSON, J. A.

Publication type:

Article

Development of a Radiation Process for Some Indian Fruits: Mangoes and Sapodillas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 22, doi. 10.1111/j.1365-2621.1966.tb15409.x

By:

DHARKAR, S. D.;
SAVAGAON, K. A.;
KUMTA, U. S.;
SREENIVASAN, A.

Publication type:

Article

Effect of Viscosity on the Detection of Relative Sweetness Intensity of Sucrose Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 129, doi. 10.1111/j.1365-2621.1966.tb15425.x

By:

STONE, HERBERT;
OLIVER, SHIRLEY

Publication type:

Article

Sensory Analysis of Odor Qualities in Terms of the Stereochemical Theory.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 118, doi. 10.1111/j.1365-2621.1966.tb15424.x

By:

AMOORE, JOHN E.;
VENSTROM, DELPHA

Publication type:

Article

The Fatty Acid Composition of Commercially Hydrogenated Fish Oils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 48, doi. 10.1111/j.1365-2621.1966.tb15413.x

By:

LAMBERTSEN, G.;
MYKLESTAD, H.;
BRAEKKAN, O. R.

Publication type:

Article