Works matching IS 00221147 AND DT 1966 AND VI 31 AND IP 2

Results: 28

Measure of Shear and Compression Components of Puncture Tests.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 282, doi. 10.1111/j.1365-2621.1966.tb00494.x

By:

BOURNE, M. C.

Publication type:

Article

Chlorophylls a and b in Green Vegetables: A Comparison of Procedures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 210, doi. 10.1111/j.1365-2621.1966.tb00481.x

By:

NUTTING, MARVEL-DARE;
BECKER, ROBERT

Publication type:

Article

Carbonyls in Oxidizing Fat. IX. Aldehydes Isolated from Autoxidized Methyl Arachidonate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 191, doi. 10.1111/j.1365-2621.1966.tb00477.x

By:

ELLIS, REX;
GADDIS, A. M.;
CURRIE, G. T.

Publication type:

Article

Tentative Identification of Carbonyl Compounds In Wood Smoke by Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 218, doi. 10.1111/j.1365-2621.1966.tb00483.x

By:

LOVE, SUZANNE;
BRATZLER, L. J.

Publication type:

Article

The Browning Produced on Heating Fresh Pork II. The Natwre of the Reaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 184, doi. 10.1111/j.1365-2621.1966.tb00476.x

By:

PEARSON, A. M.;
TARLADGIS, B. G.;
SPOONER, MILDRED E.;
QUINN, J. R.

Publication type:

Article

The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 202, doi. 10.1111/j.1365-2621.1966.tb00479.x

By:

ROHAN, T. A.;
STEWART, T.

Publication type:

Article

Solubility and Electrophoretic Behavior of Some Proteins of Post-Mortem Aged Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 151, doi. 10.1111/j.1365-2621.1966.tb00470.x

By:

ABERLE, E. D.;
MERKEL, R. A.

Publication type:

Article

Chemical Studies on Concentrated Pineapple Juice 1. Carotenoid Composition of Fresh Pineapples.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 213, doi. 10.1111/j.1365-2621.1966.tb00482.x

By:

MORGAN, R. C.

Publication type:

Article

Preparations of Carbon-l4-Labeled Polyoxyethylene (20) Sorbitan Monolaurate and their Metabolic Fate in Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 253, doi. 10.1111/j.1365-2621.1966.tb00489.x

By:

NELSON, M. F.;
POULOS, T. A.;
GONGWER, L. E.;
KIRSCHMAN, J. C.

Publication type:

Article

The Solubility of Intramuscular Collagen in Meat Animals of Various Ages.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 161, doi. 10.1111/j.1365-2621.1966.tb00472.x

By:

HILL, F.

Publication type:

Article

A Physiological Basis of Taste Sensation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 275, doi. 10.1111/j.1365-2621.1966.tb00493.x

By:

BEIDLER, LLOYD M.

Publication type:

Article

The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 206, doi. 10.1111/j.1365-2621.1966.tb00480.x

By:

ROHAN, T. A.;
STEWART, T.

Publication type:

Article

Volatile Components in the Vapors of Natural and Distilled Vinegars.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 172, doi. 10.1111/j.1365-2621.1966.tb00474.x

By:

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

Publication type:

Article

Sensory and Chromatographic Analysis of Mixtures Formulated from Pure Odorants.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 268, doi. 10.1111/j.1365-2621.1966.tb00492.x

By:

KENDALL, DAVID A.;
NEILSON, ANNE J.

Publication type:

Article

Observations on the Reactivity of −2-Thiobarbituric Acid-Reactive Substances in Dried Whole Egg Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 223, doi. 10.1111/j.1365-2621.1966.tb00484.x

By:

KWON, T. W.;
NORGAARD, MARIDA J.

Publication type:

Article

The Groups of Microorganisms Composing the 'Total'-Count Population in Frozen Vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 234, doi. 10.1111/j.1365-2621.1966.tb00486.x

By:

SPLITTSTOESSER, D. F.;
GADJO, ISABEL

Publication type:

Article

Microbial Growth Patterns of Rehydrated Freeze-Dried Foods. II. Chicken.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 245, doi. 10.1111/j.1365-2621.1966.tb00488.x

By:

PABLO, IGNACIO S.;
SILVERMAN, GERALD J.;
GOLDBLITH, SAMUEL A.

Publication type:

Article

Studies in Meat Tenderness II. Proteolysis and the Aging of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 135, doi. 10.1111/j.1365-2621.1966.tb00467.x

By:

DAVEY, C. L.;
GILBERT, K. V.

Publication type:

Article

Fatty Acid Uptake and Esterification by Fish Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 146, doi. 10.1111/j.1365-2621.1966.tb00469.x

By:

HAMOSH, M.;
ATIA, R.;
SHAPIRO, B.

Publication type:

Article

Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 157, doi. 10.1111/j.1365-2621.1966.tb00471.x

By:

MONDY, NELL I.;
GEDDE-DAHL, SALLY B.;
MOBLEY, EMILY O.

Publication type:

Article

The Fluorescent Antibody Techniaue as a Means of Detecting Salmonellae in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 240, doi. 10.1111/j.1365-2621.1966.tb00487.x

By:

SILLIKER, J. H.;
SCHMALL, ALEX;
CHIU, JOSEPH Y.

Publication type:

Article

Studies in Meat Tenderness. I. Sensory and Objective Assessments of Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 262, doi. 10.1111/j.1365-2621.1966.tb00491.x

By:

MARSH, B. B.;
WOODHAMS, PAMELA R.;
LEET, N. G.

Publication type:

Article

Changes in Chlorophylls and Spectrally Related Pigments During Ripening of Capsicum frutescens.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 141, doi. 10.1111/j.1365-2621.1966.tb00468.x

By:

SCHANDERL, S. H.;
LYNN, DENISE Y. C.

Publication type:

Article

Anthocyanin in Red Tart Cherries as Related to Anaerobiosis and Scald.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 226, doi. 10.1111/j.1365-2621.1966.tb00485.x

By:

DEKAZOS, ELIAS D.

Publication type:

Article

Determination of 2,6-dichloro-4-nitroaniline Residues in Fruits by Electron-Capture Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 259, doi. 10.1111/j.1365-2621.1966.tb00490.x

By:

CHENG, KIN;
KILGORE, WENDELL W.

Publication type:

Article

Equilibrium Vapor Pressure of Frozen Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 196, doi. 10.1111/j.1365-2621.1966.tb00478.x

By:

DYER, DAVID F.;
CARPENTER, DEWEY K.;
SUNDERLAND, J. EDWARD

Publication type:

Article

Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 167, doi. 10.1111/j.1365-2621.1966.tb00473.x

By:

HUNTER, G. L. K.;
MOSHONAS, M. G.

Publication type:

Article

Texture and Pectin Changes in Canned Apricots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 178, doi. 10.1111/j.1365-2621.1966.tb00475.x

By:

LUH, B. S.;
DASTUR, K. D.

Publication type:

Article