Works matching IS 00221147 AND DT 1967 AND VI 32 AND IP 4

Results: 33

Variations in Recovery of Clostridium perfringens on Commercial Sulfite-Polymyxin-Sulfadiazine (SPS) Agar.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 469, doi. 10.1111/j.1365-2621.1967.tb09714.x

By:

HAUSCHILD, A. H. W.;
ERDMAN, I. E.;
HILSHEIMER, R.;
THATCHER, F. S.

Publication type:

Article

The Precursors of Chocolate Aroma: Production of Free Amino Acids during Fermentation of Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 395, doi. 10.1111/j.1365-2621.1967.tb09693.x

By:

ROHAN, T. A.;
STEWART, T.

Publication type:

Article

The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 399, doi. 10.1111/j.1365-2621.1967.tb09694.x

By:

ROHAN, T. A.;
STEWART, T.

Publication type:

Article

The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 402, doi. 10.1111/j.1365-2621.1967.tb09695.x

By:

ROHAN, T. A.

Publication type:

Article

Studies on the Density of Water Adsorbed on Low-Protein Fraction of Flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 442, doi. 10.1111/j.1365-2621.1967.tb09706.x

By:

GUR-ARIEH, C.;
NELSON, A. I.;
STEINBERG, M. P.

Publication type:

Article

Nutritive Value of Edible Parts of Fulani Cattle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 453, doi. 10.1111/j.1365-2621.1967.tb09709.x

By:

OKE, O. L.

Publication type:

Article

Molecular Properties of Post-Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 390, doi. 10.1111/j.1365-2621.1967.tb09692.x

By:

BUSCH, W. A.;
JR., F. C. PARRISH;
GOLL, DARREL E.

Publication type:

Article

Peck Substances of Sweet Cherries and Their Alteration during SO<sup>2</sup> Brining.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 435, doi. 10.1111/j.1365-2621.1967.tb09704.x

By:

BUREN, J. P.

Publication type:

Article

Nature of the Residual Lipids in Fish Protein Concentrate (FPC).

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 361, doi. 10.1111/j.1365-2621.1967.tb09684.x

By:

MEDWADOWSKI, B. F.;
VEEN, J.;
OLCOTT, H. S.

Publication type:

Article

Multiple Forms of Phenoloxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 446, doi. 10.1111/j.1365-2621.1967.tb09707.x

By:

CONSTANTINIDES, S. M.;
BEDFORD, C. L.

Publication type:

Article

Volatile Constituents of Fish Protein Concentrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 365, doi. 10.1111/j.1365-2621.1967.tb09685.x

By:

WICK, EMILY L.;
UNDERRINER, EDWARD;
PANERAS, EVAN

Publication type:

Article

Relationship of Color with Certain Chemical and Physical Properties of Porcine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 375, doi. 10.1111/j.1365-2621.1967.tb09688.x

By:

JANICKI, M. A.;
KORTZ, J.;
ROZYCZKA, J.

Publication type:

Article

Identification of 2-Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 372, doi. 10.1111/j.1365-2621.1967.tb09687.x

By:

KRISHNAMURTHY, R. G.;
SMOUSE, T. H.;
MOOKHERJEE, B. D.;
REDDY, B. R.;
CHANG, STEPHEN S.

Publication type:

Article

Molecular Properties of Post-Mortem Muscle. 3. Electron Microscopy of Myofibrils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 386, doi. 10.1111/j.1365-2621.1967.tb09691.x

By:

STROMER, MARVIN H.;
GOLL, DARREL E.

Publication type:

Article

ABSTRACT.

Published in:: Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. iv, doi. 10.1111/j.1365-2621.1967.tb09683.x
Publication type:: Article

Formation of Myofibrillar Fragments and Reversible Contraction of Sarcomeres in Chicken Pectoral Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 409, doi. 10.1111/j.1365-2621.1967.tb09697.x

By:

TAKAHASHI, KOUI;
FUKAZAWA, TOSHIYUKI;
YASUI, TSUTOMU

Publication type:

Article

Anthocyanins of Asparagus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 430, doi. 10.1111/j.1365-2621.1967.tb09702.x

By:

FRANCIS, F. J.

Publication type:

Article

Factors Affecting the Growth and Interaction of the Rough and Smooth Variants of Bacillus stearothermophilus. 2. Media and pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 463, doi. 10.1111/j.1365-2621.1967.tb09712.x

By:

HILL, W. H.;
FIELDS, M. L.

Publication type:

Article

Cysteine Induced Odor Intensification in Onions and Other Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 405, doi. 10.1111/j.1365-2621.1967.tb09696.x

By:

SCHWIMMER, SIGMUND;
GUADAGNI, D. G.

Publication type:

Article

Response of the Phenomena of Extract-Release Volume and Water-Holding Capacity to Irradiated Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 371, doi. 10.1111/j.1365-2621.1967.tb09686.x

By:

JAY, JAMES M.

Publication type:

Article

Pea Lipoxidase, Distribution of Enzyme and Substrate in Green Peas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 438, doi. 10.1111/j.1365-2621.1967.tb09705.x

By:

ERIKSSON, C. E.

Publication type:

Article

Experimental Food Poisoning with Heat-Susceptible Clostridium perfringens Type A.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 467, doi. 10.1111/j.1365-2621.1967.tb09713.x

By:

HAUSCHILD, A. H. W.;
THATCHER, F. S.

Publication type:

Article

Leucoanthocyanidins of Sapola Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 451, doi. 10.1111/j.1365-2621.1967.tb09708.x

By:

LAKSHMINARAYANA, S.;
MATHEW, A. G.

Publication type:

Article

Factors Affecting Growth and Interaction of Rough and Smooth Variants of Bacillus stearothermophilus. 1. Oxygen Tension and Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 458, doi. 10.1111/j.1365-2621.1967.tb09711.x

By:

HILL, W. M.;
FIELDS, M. L.

Publication type:

Article

A Study of the Fate of Volatile Hop Constituents in Beer.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 414, doi. 10.1111/j.1365-2621.1967.tb09698.x

By:

BUTTERY, RON G.;
BLACK, D. R.;
LEWIS, M. J.;
LING, LOUISA

Publication type:

Article

Lipids in Wheat Kernels of Varying Size.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 422, doi. 10.1111/j.1365-2621.1967.tb09700.x

By:

CHIU, CHIEN-MEI;
POMERANZ, Y.

Publication type:

Article

The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 473, doi. 10.1111/j.1365-2621.1967.tb09715.x

By:

YAMAGUCHI, SHIZUKO

Publication type:

Article

Determining Volatile Acids in Coffee Beverages by NMR and Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 455, doi. 10.1111/j.1365-2621.1967.tb09710.x

By:

KUNG, J. T.;
McNAUGHT, R. P.;
YERANSIAN, J. A.

Publication type:

Article

Purification and Properties of Phosphoglucomutase from Potato Tubers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 381, doi. 10.1111/j.1365-2621.1967.tb09690.x

By:

PRESSEY, RUSSELL

Publication type:

Article

Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 426, doi. 10.1111/j.1365-2621.1967.tb09701.x

By:

MARION, J. E.;
Jr., T. S. BOGGESS;
WOODROOF, J. G.

Publication type:

Article

Electron Microscopy of a Meat Emulsion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 419, doi. 10.1111/j.1365-2621.1967.tb09699.x

By:

BORCHERT, L. L.;
GREASER, M. L.;
BARD, J. C.;
CASSENS, R. G.;
BRISKEY, E. J.

Publication type:

Article

Influence of Potassium Fertilization on Enzymatic Activity, Phenolic Content and Discoloration of Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 378, doi. 10.1111/j.1365-2621.1967.tb09689.x

By:

MONDY, N. I.;
MOBLEY, E. OWENS;
GEDDE-DAHL, S. BOND

Publication type:

Article

The Reaction of Myosin with Malonaldehyde.

Published in:

Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 432, doi. 10.1111/j.1365-2621.1967.tb09703.x

By:

BUTTKUS, H.

Publication type:

Article