Works matching IS 00221147 AND DT 1966 AND VI 31 AND IP 3

Results: 26

Changes in the Concentration of Lactic Acid and Free Sugars in Post-Mortem Samples of Beef and Pork Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 300, doi. 10.1111/j.1365-2621.1966.tb00496.x

By:

GUNTHER, H.;
SCHWEIGER, A.

Publication type:

Article

Changes in Aldolase Activity in Cod and Haddock During Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 313, doi. 10.1111/j.1365-2621.1966.tb00498.x

By:

CONNELL, J. J.

Publication type:

Article

Reactivities of Lipid Solvents with Thiobarbituric Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 386, doi. 10.1111/j.1365-2621.1966.tb00510.x

By:

HO, SU YONG;
BROWN, W. DUANE

Publication type:

Article

Microbial Growth Patterns of Rehydrated Freeze-Dried Foods. I. Shrimp.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 419, doi. 10.1111/j.1365-2621.1966.tb00515.x

By:

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

Publication type:

Article

Effect of Freeze-Drying on Denaturation of Myosin horn Rabbit Skeletal Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 293, doi. 10.1111/j.1365-2621.1966.tb00495.x

By:

YASUI, TSUTOMU;
HASHIMOTO, YOSHIO

Publication type:

Article

Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine Breeds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 309, doi. 10.1111/j.1365-2621.1966.tb00497.x

By:

THOMAS, N. W.;
ADDIS, P. B.;
JOHNSON, H. R.;
HOWARD, R. D.;
JUDGE, M. D.

Publication type:

Article

Techniques for Collecting Volatile Components from Haddock Flesh for Gas Chromatographic Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 389, doi. 10.1111/j.1365-2621.1966.tb00511.x

By:

MENDELSOHN, JOSEPH M.;
STEINBERG, MAYNARD A.;
MERRITT, CHARLES

Publication type:

Article

Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 450, doi. 10.1111/j.1365-2621.1966.tb00520.x

By:

MARSH, B. B.;
LEET, N. G.

Publication type:

Article

Effect of Bivalent Metals on the Production of Aflatoxins in Submerged Cultures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 432, doi. 10.1111/j.1365-2621.1966.tb00517.x

By:

LEE, E. G. H.;
TOWNSLEY, P. M.;
WALDEN, C. C.

Publication type:

Article

Separation of a Polyphenol Oxidase for Anthocyanin-Degradation in Eggplant.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 317, doi. 10.1111/j.1365-2621.1966.tb00499.x

By:

SAKAMURA, S.;
SHIBUSA, S.;
OBATA, Y.

Publication type:

Article

Volatile Carbonyls in Stored Unblanched Frozen Peas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 328, doi. 10.1111/j.1365-2621.1966.tb00501.x

By:

WHITFIELD, F. B.;
SHIPTON, J.

Publication type:

Article

Causes of Can Swelling and Blackening of Canned Baby Clams I. Chemical Factors Involved in Blackening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 400, doi. 10.1111/j.1365-2621.1966.tb00513.x

By:

TANIKAWA, EHCHI;
MOTOHIRO, TERUSHIGE;
AKIBA, MINORU

Publication type:

Article

Effects of pH and Temperature on the Carbonyls and Aromas Produced in Heated Amino Acid-Sugar Mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 351, doi. 10.1111/j.1365-2621.1966.tb00505.x

By:

EL'ODÉ, KARAM E.;
DORNSEIFER, THEODORE P.;
KEITH, ELIZABETH S.;
POWERS, JOHN J.

Publication type:

Article

Quantitative Aspects of the Interaction of Carrageenan and Other Hydrocolloids with Polyvalent Cobalt Complexes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 362, doi. 10.1111/j.1365-2621.1966.tb00507.x

By:

GRAHAM, HORACE D.;
WILLIAMS, JOSEPH LEE

Publication type:

Article

Stress-Strain and Creep Relationships of Pectin Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 373, doi. 10.1111/j.1365-2621.1966.tb00508.x

By:

WATSON, E. L.

Publication type:

Article

Defatting and Deodorization of Fish Protein Concentrate from Harpoden Nehereus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 344, doi. 10.1111/j.1365-2621.1966.tb00504.x

By:

SEN, D. P.;
RAO, T. S. SATYANARAYANA;
LAHIRY, N. L.

Publication type:

Article

The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives II. Secondary (Metal-Complexing) Activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 395, doi. 10.1111/j.1365-2621.1966.tb00512.x

By:

LETAN, A.

Publication type:

Article

Characterization of Mucoprotein in Bovine Skeletal Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 337, doi. 10.1111/j.1365-2621.1966.tb00503.x

By:

MCINTOSH, ELAINE NELSON

Publication type:

Article

Analysis for Stereoisomers of Beta-Carotene in Fermentation Preparations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 359, doi. 10.1111/j.1365-2621.1966.tb00506.x

By:

NELSON, GEORGE E. N.;
CIEGLER, ALEX;
HALL, HARLOW H.

Publication type:

Article

Development of Yeast on Irradiated Pacific Crab Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 424, doi. 10.1111/j.1365-2621.1966.tb00516.x

By:

EKLUND, M. W.;
SPINELLI, J.;
MIYAUCHI, D.;
DASSOW, J.

Publication type:

Article

Relation of Pectic and Fatty Acid Changes to Respiration Rate During Ripening of Avocado Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 332, doi. 10.1111/j.1365-2621.1966.tb00502.x

By:

DOLENDO, A. L.;
LUH, B. S.;
PRATT, H. K.

Publication type:

Article

Immunofluorescent Detection of Staphylococcal Enterotoxin B I. Detection in Culture Media.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 441, doi. 10.1111/j.1365-2621.1966.tb00519.x

By:

GENIGEORGIS, C.;
SADLER, W. W.

Publication type:

Article

Pectin Methyl Esterases of the Banana. Purification and Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 320, doi. 10.1111/j.1365-2621.1966.tb00500.x

By:

HULTIN, H. O.;
SUN, BONNIE;
BULGER, J.

Publication type:

Article

The Thermal Degradation of Sugars. II. The Volatile Decomposition Products of Glucose Caramel.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 381, doi. 10.1111/j.1365-2621.1966.tb00509.x

By:

SUGISAWA, HIROSHI

Publication type:

Article

Effect of Temperature and pH on the Soluble Proteins of Ham.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 409, doi. 10.1111/j.1365-2621.1966.tb00514.x

By:

TRAUTMAN, J. C.

Publication type:

Article

Structure of Spores of Rough and Smooth Variants of Bacillus Stearothermophilus with Special Reference to Their Heat Resistance.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 3, p. 437, doi. 10.1111/j.1365-2621.1966.tb00518.x

By:

ROTMAN, Y.;
FIELDS, M. L.

Publication type:

Article