Works matching IS 00221147 AND DT 1967 AND VI 32 AND IP 1

Results: 32

The Effect of Cations on the Viscosity of Lambda-Carrageenan.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 91, doi. 10.1111/j.1365-2621.1967.tb01966.x

By:

ZABIK, MARY E.;
ALDRICH, PEARL J.

Publication type:

Article

Changes in Fatty Acid Composition of Porcine Muscle Lipid Associated with Sex and Weight.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 26, doi. 10.1111/j.1365-2621.1967.tb01950.x

By:

ALLEN, E.;
BRAY, R. W.;
CASSENS, R. G.

Publication type:

Article

Anthocyanins in Royalty Grapes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 66, doi. 10.1111/j.1365-2621.1967.tb01960.x

By:

CHEN, L. F.;
LUH, B. S.

Publication type:

Article

Development of a Food Mixture for Infants and Young Children in Brazil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 131, doi. 10.1111/j.1365-2621.1967.tb01973.x

By:

DUTRA de OLIVEIRA, J. E.;
SOUZA, NELSON;
ALVEZ de REZENDE, TIBERE;
VALENTE, LIA R.;
BOYD, V. F.;
DAGGY, ELMER E.

Publication type:

Article

Effect of Starches on Protein Utilization and Liver Lipid Composition in Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 135, doi. 10.1111/j.1365-2621.1967.tb01974.x

By:

CHANG, YET-OY;
SOONG, CHIA CHU;
MILLER, GLENN J.

Publication type:

Article

Biochemical Factors Affecting Beef Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 1, doi. 10.1111/j.1365-2621.1967.tb01945.x

By:

WEBB, N. B.;
KAHLENBERG, O. J.;
NAUMANN, H. D.;
HEDRICK, H. B.

Publication type:

Article

Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After Rigor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 14, doi. 10.1111/j.1365-2621.1967.tb01948.x

By:

KAESS, G.;
WEIDEMANN, J. F.

Publication type:

Article

Radiation-Induced Off-Flavor Development in Whole-Egg Magma.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 61, doi. 10.1111/j.1365-2621.1967.tb01958.x

By:

LABUZA, THEODORE P.;
GOLDBLITH, SAMUEL A.;
CHANDLER, EDWARD L.

Publication type:

Article

Volatiles Retention During the Drying of Aqueous Carbohydrate Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 87, doi. 10.1111/j.1365-2621.1967.tb01965.x

By:

MENTING, L. C.;
HOOGSTAD, B.

Publication type:

Article

Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. III. Kinetic Behavior of the Inhibition in the Reaction Between D-Glucose and Glycine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 98, doi. 10.1111/j.1365-2621.1967.tb01967.x

By:

SONG, PILL-SOON;
CHICHESTER, C. O.

Publication type:

Article

The Inorganic Bromide Content of Foodstuffs Due to Soil Treatment with Fumigants.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 138, doi. 10.1111/j.1365-2621.1967.tb01975.x

By:

BECKMAN, HERMAN;
CROSBY, DONALD G.;
ALLEN, PAUL T.;
MOURER, CHARLES

Publication type:

Article

Some Physical and Chemical Changes in the Vitelline Membrane of the Hen's Egg During Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 52, doi. 10.1111/j.1365-2621.1967.tb01956.x

By:

FROMM, DANIEL

Publication type:

Article

Influence of Microorganisms on the Flavor of Selected Precooked Frozen Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 116, doi. 10.1111/j.1365-2621.1967.tb01969.x

By:

DALTON, NATHOLYN F.;
STRONG, DOROTHY H.

Publication type:

Article

Histochemical Observations of Porcine Muscle as Related to Lipid Accumulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 20, doi. 10.1111/j.1365-2621.1967.tb01949.x

By:

ALLEN, E.;
BRAY, R. W.;
CASSENS, R. G.

Publication type:

Article

Citrus Carotenoids. I. Comparison of Carotenoids of Mature-Green and Yellow Lemons.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 42, doi. 10.1111/j.1365-2621.1967.tb01954.x

By:

YOKOYAMA, HENRY;
VANDERCOOK, CARL E.

Publication type:

Article

Temperature Dependence of pH Changes in Ox Muscle Post-Mortem.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 13, doi. 10.1111/j.1365-2621.1967.tb01947.x

By:

CASSENS, R. G.;
NEWBOLD, R. P.

Publication type:

Article

The Sterols of Seafood.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 64, doi. 10.1111/j.1365-2621.1967.tb01959.x

By:

KRITCHEVSKY, DAVID;
TEPPER, SHIRLEY A.;
DITULLO, NICHOLAS W.;
HOLMES, WILLIAM L.

Publication type:

Article

Changes in Lipid Composition of Chicken Muscle During Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 35, doi. 10.1111/j.1365-2621.1967.tb01952.x

By:

DAVIDKOVA, E.;
KHAN, A. W.

Publication type:

Article

Total Pigments and Myoglobin Concentration In Four Bovine Muscles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 57, doi. 10.1111/j.1365-2621.1967.tb01957.x

By:

RICKANSRUD, D. A.;
HENRICKSON, R. L.

Publication type:

Article

Flavor Studies of Nootkatone in Grapefruit Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 75, doi. 10.1111/j.1365-2621.1967.tb01961.x

By:

BERRY, ROBERT E.;
WAGNER, CHARLES J.;
MOSHONAS, M. G.

Publication type:

Article

ABSTRACTS.

Published in:: Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. i, doi. 10.1111/j.1365-2621.1967.tb01944.x
Publication type:: Article

Free and Esterified Cholesterol Content of Animal Muscles and Meat Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 30, doi. 10.1111/j.1365-2621.1967.tb01951.x

By:

TU, C.;
POWRIE, W. D.;
FENNEMA, O.

Publication type:

Article

Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 81, doi. 10.1111/j.1365-2621.1967.tb01963.x

By:

SARAVACOS, G. D.

Publication type:

Article

The Histology of Pre-Rigor and Post-Rigor Ox Muscle Before and After Cooking and Its Relation to Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 7, doi. 10.1111/j.1365-2621.1967.tb01946.x

By:

WEIDEMANN, J. F.;
KAESS, G.;
CARRLJTHERS, L. D.

Publication type:

Article

The Ascorbic Acid Content of Nigerian Vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 85, doi. 10.1111/j.1365-2621.1967.tb01964.x

By:

OKE, O. L.

Publication type:

Article

Degradation of Nucleotides in Ice-Stored Halibut.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 38, doi. 10.1111/j.1365-2621.1967.tb01953.x

By:

SPINELLJ, JOHN

Publication type:

Article

Storage Changes in the Free Amino Acids of Foam-Mat Dried Tomato Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 78, doi. 10.1111/j.1365-2621.1967.tb01962.x

By:

GEE, MILDRED;
GRAHAM, ROBERT P.;
MORGAN, A. I.

Publication type:

Article

Concentration of Inosine 5′-Monophosphate in Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 49, doi. 10.1111/j.1365-2621.1967.tb01955.x

By:

DANNERT, R. D.;
PEARSON, A. M.

Publication type:

Article

Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 121, doi. 10.1111/j.1365-2621.1967.tb01970.x

By:

HOFF, J. C.;
BECK, W. J.;
ERICKSEN, T. H.;
VASCONCELOS, G. J.;
PRESNELL, M. W.

Publication type:

Article

Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 125, doi. 10.1111/j.1365-2621.1967.tb01971.x

By:

HOFF, J. C.;
BECK, W. J.;
ERICKSEN, T. H.;
VASCONCELOS, G. J.;
PRESNELL, M. W.

Publication type:

Article

Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. IV. Mechanism of the Inhibition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 107, doi. 10.1111/j.1365-2621.1967.tb01968.x

By:

SONG, PILL-SOON;
CHICHESTER, C. O.

Publication type:

Article

The Distribution of Protein, Lysine and Methionine, and Antitryptic Activity in the Cotyledons of Some Leguminous Seeds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 129, doi. 10.1111/j.1365-2621.1967.tb01972.x

By:

ZIMMERMANN, G.;
WEISSMANN, S.;
YANNAI, S.

Publication type:

Article