Works matching IS 00221147 AND DT 1968 AND VI 33 AND IP 5

Results: 22

Co-dried Carbohydrates Effect on the Performance of Egg Yolk Solids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 507, doi. 10.1111/j.1365-2621.1968.tb03665.x

By:

SCHULTZ, JAMES R.;
SNYDER, HARRY E.;
FORSYTHE, RICHARD H.

Publication type:

Article

Biological Degradation of Chlorophyll in a System Using Bell Peppers ( Capsicum frutescens).

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 547, doi. 10.1111/j.1365-2621.1968.tb03672.x

By:

McFEETERS, ROGER F.;
SCHANDERL, S. H.

Publication type:

Article

Gamma Irradiation and Enriched CO<sub>2</sub> Atmosphere Storage Effects on the Light-induced Greening of Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 533, doi. 10.1111/j.1365-2621.1968.tb03668.x

By:

ZIEGLER, R.;
SCHANDERL, S. H.;
MARKAKIS, P.

Publication type:

Article

Limonin Monolactone, the Nonbitter Precursor Responsible for Delayed Bitterness in Certain Citrus Juices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 488, doi. 10.1111/j.1365-2621.1968.tb03661.x

By:

MAIER, V. P.;
BEVERLY, G. D.

Publication type:

Article

Alcohol: NAD Oxidoreductase (E. C. 1.1.1.1.) from Peas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 525, doi. 10.1111/j.1365-2621.1968.tb03667.x

By:

ERIKSSON, C. E.

Publication type:

Article

Gamma Irradiation Influence on the Storage and Nutritional Quality of Mushrooms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 540, doi. 10.1111/j.1365-2621.1968.tb03670.x

By:

CAMPBELL, J. D.;
STOTHERS, S.;
VAISEY, M.;
BERCK, B.

Publication type:

Article

Tolerance of Bacteria for Quaternary Ammonium Compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 536, doi. 10.1111/j.1365-2621.1968.tb03669.x

By:

SOPREY, P. R.;
MAXCY, R. B.

Publication type:

Article

Penetration Gradients of Sodium Nitrite and Sodium Tripolyphosphate in Haddock Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 504, doi. 10.1111/j.1365-2621.1968.tb03664.x

By:

SCHEURER, PAUL G.

Publication type:

Article

Formation of N-Substituted Pyrrole-2-Aldehydes in the Browning Reaction Between D-Xylose and Amino Compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 445, doi. 10.1111/j.1365-2621.1968.tb03651.x

By:

KATO, HIROMICHI;
FUJIMAKI, MASAO

Publication type:

Article

Comparison of Sarcomere Length to Other Predictors of Beef Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 456, doi. 10.1111/j.1365-2621.1968.tb03654.x

By:

HOWARD, R. D.;
JUDGE, M. D.

Publication type:

Article

Intestinal Flora and Chicken Flavor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 543, doi. 10.1111/j.1365-2621.1968.tb03671.x

By:

HARRIS, NATHOLYN D.;
STRONG, DOROTHY H.;
SUNDE, M. L.

Publication type:

Article

Heat Denaturation of the Ovomucin-Lysozynie Electrostatic Complex-A Source of Damage to the Whipping Properties of Pasteurized Egg White.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 514, doi. 10.1111/j.1365-2621.1968.tb03666.x

By:

GARIBALDI, J. A.;
DONOVAN, J. W.;
DAVIS, J. G.;
CIMINO, S. L.

Publication type:

Article

Salting and Drying Fish. 3. Diffusion of Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 499, doi. 10.1111/j.1365-2621.1968.tb03663.x

By:

VALLE, F. R. DEL;
NICKERSON, J. T. R.

Publication type:

Article

Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 450, doi. 10.1111/j.1365-2621.1968.tb03652.x

By:

WELBOURN, J. L.;
HARRINGTON, R. B.;
STADELMAN, W. J.

Publication type:

Article

Arbutin and a Related Glucoside in Immature Pear Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 461, doi. 10.1111/j.1365-2621.1968.tb03655.x

By:

DURKEE, A. B.;
JOHNSTON, F. B.;
THIVIERGE, P. A.;
POAPST, P. A.

Publication type:

Article

Intensity - Concentration Relationships for Sugar and Salt Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 483, doi. 10.1111/j.1365-2621.1968.tb03660.x

By:

GORDON, JOAN

Publication type:

Article

Quantitative Methods for Anthocyanins. 4. Determination of Individual Anthocyanins in Cranberry and Cranberry Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 471, doi. 10.1111/j.1365-2621.1968.tb03658.x

By:

FULEKI, TIBOR;
FRANCIS, F. J.

Publication type:

Article

Essential Amino Acid Composition of Chicken Meat and Drip After 30 and 90 Days of Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 453, doi. 10.1111/j.1365-2621.1968.tb03653.x

By:

WLADYKA, E. J.;
DAWSON, L. E.

Publication type:

Article

Microscopic Characteristics of Cooked Muscles Subjected to Stretch-Tension during Rigor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 464, doi. 10.1111/j.1365-2621.1968.tb03656.x

By:

BUCK, E. M.;
BLACK, D. L.

Publication type:

Article

Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and Birefringence.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 468, doi. 10.1111/j.1365-2621.1968.tb03657.x

By:

HOSTETLER, R. L.;
LANDMANN, W. A.

Publication type:

Article

Calcium and Oxalate Ions Effect on the Texture of Canned Apricots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 493, doi. 10.1111/j.1365-2621.1968.tb03662.x

By:

MOHAMMADZADEH-KHAYAT, ALI A.;
LUH, B. S.

Publication type:

Article

Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 479, doi. 10.1111/j.1365-2621.1968.tb03659.x

By:

NELSON, P. E.;
HOFF, J. E.

Publication type:

Article