Works matching IS 00221147 AND DT 1968 AND VI 33 AND IP 6

Results: 22

Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn Fowl.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 613, doi. 10.1111/j.1365-2621.1968.tb09085.x

By:

WANGEN, R. M.;
SKALA, J. H.

Publication type:

Article

Petals of Aztec Marigold, Tagetes erecta, as a Source of Pigment for Avian Species.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 635, doi. 10.1111/j.1365-2621.1968.tb09090.x

By:

ALAM, A. U.;
CREGER, C. R.;
COUCH, J. R.

Publication type:

Article

Cysteine Inhibition of Enzymatic Blackening with Polyphenol Oxidase from Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 606, doi. 10.1111/j.1365-2621.1968.tb09083.x

By:

MUNETA, PAUL;
WALRADT, J.

Publication type:

Article

Dynamic Viscoelastic Characterization of Solid Food Materials.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 646, doi. 10.1111/j.1365-2621.1968.tb09093.x

By:

MORROW, C. T.;
MOHSENIN, N. N.

Publication type:

Article

The Formation of Carbonyl Compounds in Cucumbers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 572, doi. 10.1111/j.1365-2621.1968.tb09076.x

By:

FLEMING, H. P.;
COBB, W. Y.;
ETCHELLS, J. L.;
BELL, T. A.

Publication type:

Article

Partial Purification of Salmon Muscle Cathepsins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 617, doi. 10.1111/j.1365-2621.1968.tb09086.x

By:

TING, CHAO-YUN;
MONTGOMERY, M. W.;
ANGLEMIER, A. F.

Publication type:

Article

Low Temperature Growth of Salmonella.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 641, doi. 10.1111/j.1365-2621.1968.tb09092.x

By:

MATCHES, JACK R.;
LISTON, J.

Publication type:

Article

Post-Mortem Changes in Extractability of Myofibrillar Protein from Chicken Pectoralis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 609, doi. 10.1111/j.1365-2621.1968.tb09084.x

By:

SAYRE, R. N.

Publication type:

Article

ABSTRACTS.

Published in:: Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. iv, doi. 10.1111/j.1365-2621.1968.tb09072.x
Publication type:: Article

Photoxidation of Cholesterol in Spray-dried Egg Yolk Upon Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 581, doi. 10.1111/j.1365-2621.1968.tb09078.x

By:

CHICOYE, E.;
POWRIE, W. D.;
FENNEMA, O.

Publication type:

Article

Polycyclic Hydrocarbon Composition of Wood Smoke.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 626, doi. 10.1111/j.1365-2621.1968.tb09088.x

By:

RHEE, KI SOON;
BRATZLER, L. J.

Publication type:

Article

Anthocyanin Pigments of Rhubarb, Canada Red.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 592, doi. 10.1111/j.1365-2621.1968.tb09080.x

By:

WROLSTAD, R. E.;
HEATHERBELL, D. A.

Publication type:

Article

Role of Flavin Adenine Dinucleotide in Stabilization of Cytoskeleton of Chicken Muscle Cell.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 637, doi. 10.1111/j.1365-2621.1968.tb09091.x

By:

STANLEY, D. W.;
SAWYER, F. M.;
HULTIN, H. O.

Publication type:

Article

Adsorption of Volatile Organic Compounds in Dehydrated Food Systems. 1. Measurement of Sorption Isotherms at Low Water Activities.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 621, doi. 10.1111/j.1365-2621.1968.tb09087.x

By:

ISSENBERG, P.;
GREENSTEIN, G.;
BOŠKOVIĆ, M.

Publication type:

Article

The Volatile Alcohols of Ripe Bananas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 632, doi. 10.1111/j.1365-2621.1968.tb09089.x

By:

MURRAY, K. E.;
PALMER, J. K.;
WHITFIELD, F. B.;
KENNETT, B. H.;
STANLEY, G.

Publication type:

Article

Broiling, Sex and Interrelationships with Carcass and Growth Characteristics and their Effect on the Neutral and Phospholipid Fatty Acids of the Bovine Longissimus Dorsi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 562, doi. 10.1111/j.1365-2621.1968.tb09074.x

By:

TERRELL, R. N.;
SUESS, G. G.;
CASSENS, R. G.;
BRAY, R. W.

Publication type:

Article

Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 555, doi. 10.1111/j.1365-2621.1968.tb09073.x

By:

ELLIS, R.;
CURRIE, G. T.;
THORNTON, F. E.;
BOLLINGER, N. C.;
GADDIS, A. M.

Publication type:

Article

Separating and isolating Aroma and Flavor Constituents of Roasted Peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 595, doi. 10.1111/j.1365-2621.1968.tb09081.x

By:

BROWN, BRUCE A.;
KONIGSBACHER, KURT S.;
ELLISON, FRANK E.;
MANN, GODFREY E.

Publication type:

Article

Muscle Protein Composition and Eating Quality of Fresh and Frozen Turkeys.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 566, doi. 10.1111/j.1365-2621.1968.tb09075.x

By:

HOKE, IRMA M.;
McGEARY, BERNICE K.;
LAKSHMANAN, FLORENCE

Publication type:

Article

Effect of Low Temperature on Structure and Firmness of Apple Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 577, doi. 10.1111/j.1365-2621.1968.tb09077.x

By:

STERLING, CLARENCE

Publication type:

Article

Cellulase Activity during the Maturation and Ripening of Tomato Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 588, doi. 10.1111/j.1365-2621.1968.tb09079.x

By:

HOBSON, G. E.

Publication type:

Article

Characterization of Water-Soluble Wheat Flour Pentosans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 599, doi. 10.1111/j.1365-2621.1968.tb09082.x

By:

LIN, FANG MING;
POMERANZ, Y.

Publication type:

Article