Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 6

Results: 53

Comparison of Survivor Curves of Bacillus subtilis Spores Subjected to Wet and Dry Heat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 518, doi. 10.1111/j.1365-2621.1969.tb12075.x

By:

FOX, KENNETH;
EDER, BRUCE D.

Publication type:

Article

Thermochemical Factors Influencing the Death Kinetics of Spores of Clostridium botulinum 62 A.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 561, doi. 10.1111/j.1365-2621.1969.tb12089.x

By:

KUZMINSKI, L. N.;
HOWARD, G. L.;
STUMBO, C. R.

Publication type:

Article

Treatment and Post-Mortem Aging Effects on the Z-line of Myofibrils from Chicken Pectoral Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 606, doi. 10.1111/j.1365-2621.1969.tb12101.x

By:

FUKAZAWA, T.;
BRISKEY, E. J.;
TAKAHASHI, F.;
YASUI, T.

Publication type:

Article

Relationship between Meat Swelling, Viscosity, Extract-release Volume, and Water-holding Capacity in Evaluating Beef Microbiol Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 532, doi. 10.1111/j.1365-2621.1969.tb12080.x

By:

SHELEF, LEORA A.;
JAY, JAMES M.

Publication type:

Article

Epimysial Connective Tissue Scores as Related to Beef Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 514, doi. 10.1111/j.1365-2621.1969.tb12074.x

By:

FIELD, R. A.;
RILEY, M. L.;
CHANG, YET-OY

Publication type:

Article

Terpene and Sesquiterpene Hydrocarbons in the Essential Oil from Fresh Celery.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 521, doi. 10.1111/j.1365-2621.1969.tb12076.x

By:

III, C. W. WILSON

Publication type:

Article

Photoinduced Reduction of Nootkatone.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 484, doi. 10.1111/j.1365-2621.1969.tb12065.x

By:

STEVENS, K. L.

Publication type:

Article

External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture Content.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 554, doi. 10.1111/j.1365-2621.1969.tb12087.x

By:

WOOLSEY, ANNETTE P.;
PAUL, PAULINE C.

Publication type:

Article

A Simplified and Rapid Method to Uniformly Size Rib Steak Pieces for Taste Panel Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 480, doi. 10.1111/j.1365-2621.1969.tb12063.x

By:

BEERY, K. E.;
ZIEGLER, J. H.

Publication type:

Article

Considerations for Beef Tenderness Evaluations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 612, doi. 10.1111/j.1365-2621.1969.tb12103.x

By:

SMITH, G. C.;
CARPENTER, Z. L.;
KING, G. T.

Publication type:

Article

ABSTRACTS.

Published in:: Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. vi, doi. 10.1111/j.1365-2621.1969.tb12059.x
Publication type:: Article

Concentration Effect on Odor Addition or Synergism in Mixtures of Methyl Sulfide and Tomato Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 630, doi. 10.1111/j.1365-2621.1969.tb12108.x

By:

GUADAGNI, D. G.;
MIERS, J. C.;
VENSTROM, D. W.

Publication type:

Article

The Maillard Reaction and its Inhibition by Sulfite.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 641, doi. 10.1111/j.1365-2621.1969.tb12111.x

By:

McWEENY, D. J.;
BILTCLIFFE, D. O.;
POWELL, R. C. T.;
SPARK, A. A.

Publication type:

Article

Water Extractable Proteins of Porcine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 547, doi. 10.1111/j.1365-2621.1969.tb12085.x

By:

KOLCZAK, T.;
WEBER, MIROSLAWA

Publication type:

Article

Whiskey Composition: Identification of Additional Components by Gas Chromatography-Mass Spectrometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 587, doi. 10.1111/j.1365-2621.1969.tb12096.x

By:

KAHN, J. H.;
SHIPLEY, P. A.;
LAROE, E. G.;
CONNER, H. A.

Publication type:

Article

Studies on Bovine Natural Actomyosin 2. Physico-Chemical Properties and Tenderness of Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 571, doi. 10.1111/j.1365-2621.1969.tb12092.x

By:

HERRING, H. K.;
CASSENS, R. G.;
FUKAZAWA, T.;
BRISKEY, E. J.

Publication type:

Article

Cooking Methods and Heating Effects on DDT in Chicken Tissues.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 569, doi. 10.1111/j.1365-2621.1969.tb12091.x

By:

RITCHEY, S. J.;
YOUNG, R. W.;
ESSARY, E. O.

Publication type:

Article

Aldehydes, Ketones and Esters in Valencia Orange Peel Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 502, doi. 10.1111/j.1365-2621.1969.tb12071.x

By:

MOSHONAS, M. G.;
LUND, ERIC D.

Publication type:

Article

An Automatic Sampling System for Respiratory Gases and Respiratory Response of Irradiated Citrus Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 627, doi. 10.1111/j.1365-2621.1969.tb12107.x

By:

GREEN, G. F.;
AHMED, E. M.;
DENNISON, R. A.

Publication type:

Article

The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 524, doi. 10.1111/j.1365-2621.1969.tb12077.x

By:

POOL, M. F.;
KLOSE, A. A.

Publication type:

Article

Identification and Quantitative Estimation of Alcohols in Celery Essential Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 535, doi. 10.1111/j.1365-2621.1969.tb12081.x

By:

III, C. W. WILSON

Publication type:

Article

Studies on Some Physical Properties of Bovine Skeletal Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 557, doi. 10.1111/j.1365-2621.1969.tb12088.x

By:

KLINE, R. C.;
SINK, J. D.;
BEERY, K. E.;
ZIEGLER, J. H.;
WILSON, L. L.

Publication type:

Article

Fractionation of Muscle Proteins of Fresh Water Fish and Changes during Iced Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 597, doi. 10.1111/j.1365-2621.1969.tb12098.x

By:

BALIGA, B. R.;
MOORJANI, M. N.;
LAHIRY, N. L.

Publication type:

Article

External Fat Cover Influence on Raw and Cooked Beef 2. Cooking Time, Losses, Press Fluid and Shear Force Values.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 568, doi. 10.1111/j.1365-2621.1969.tb12090.x

By:

WOOLSEY, ANNETTE P.;
PAUL, PAULINE C.

Publication type:

Article

Environmental Influence on High Energy Phosphate Metabolites in Porcine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 600, doi. 10.1111/j.1365-2621.1969.tb12099.x

By:

ABERLE, E. D.;
THOMAS, N. W.;
HOWE, J. M.;
ARROYO, P. T.

Publication type:

Article

Glycolytic Activity of Chicken Breast Muscle Mitochondria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 622, doi. 10.1111/j.1365-2621.1969.tb12105.x

By:

SOUTHARD, J. H.;
HIJLTIN, H. O.

Publication type:

Article

The Effect of pH-Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 633, doi. 10.1111/j.1365-2621.1969.tb12109.x

By:

GREASER, M. L.;
CASSENS, R. G.;
HOEKSTRA, W. G.;
BRISKEY, E. J.

Publication type:

Article

Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 530, doi. 10.1111/j.1365-2621.1969.tb12079.x

By:

CROUSE, JOHN D.;
KEMP, JAMES D.

Publication type:

Article

Studies on Compounds and Individual Lipids of Wheat Germ.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 581, doi. 10.1111/j.1365-2621.1969.tb12094.x

By:

MORUZZI, G.;
VIVIANI, R.;
SECHI, A. M.;
LENAZ, G.

Publication type:

Article

Calcium Chelators Influence Some Physical and Chemical Properties of Rabbit and Pig Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 592, doi. 10.1111/j.1365-2621.1969.tb12097.x

By:

WEINER, P. D.;
PEARSON, A. M.

Publication type:

Article

Pacific Cod Muscle 5′-Nucleotidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 637, doi. 10.1111/j.1365-2621.1969.tb12110.x

By:

TARR, H. L. A.;
GARDNER, L. J.;
INGRAM, P.

Publication type:

Article

Variations in Proximate Composition of North Carolina Scallop Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 471, doi. 10.1111/j.1365-2621.1969.tb12061.x

By:

WEBB, N. B.;
THOMAS, F. B.;
BUSTA, F. F.;
MONROE, R. J.

Publication type:

Article

Lipid in Ripening Banana Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 482, doi. 10.1111/j.1365-2621.1969.tb12064.x

By:

GOLDSTEIN, JUDITH L.;
WICK, EMILY L.

Publication type:

Article

Polygalacturonase Content of Dates and Its Relation to Maturity and Softness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 527, doi. 10.1111/j.1365-2621.1969.tb12078.x

By:

HASEGAWA, S.;
MAIER, V. P.;
KASZYCKI, H. P.;
CRAWFORD, J. K.

Publication type:

Article

NOTICES.

Published in:: Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. x, doi. 10.1111/j.1365-2621.1969.tb12060.x
Publication type:: Article

Wheat Flavor Components.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 493, doi. 10.1111/j.1365-2621.1969.tb12068.x

By:

MCWILLIAMS, MARGARET;
MACKEY, ANDREA C.

Publication type:

Article

Pectin Changes in the Ripening of Irradiated and Stored Strawberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 509, doi. 10.1111/j.1365-2621.1969.tb12073.x

By:

BELLI-DONINI, M. L.;
STORNAIUOLO, M. R.

Publication type:

Article

Hedonic Differences as a Function of Number of Samples Evaluated.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 475, doi. 10.1111/j.1365-2621.1969.tb12062.x

By:

KAMEN, J. M.;
PERYAM, D. R.;
PERYAM, D. B.;
KROLL, B. J.

Publication type:

Article

Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 486, doi. 10.1111/j.1365-2621.1969.tb12066.x

By:

SEARCY, D. JEAN;
HARRISON, DOROTHY L.;
ANDERSON, LOIS L.

Publication type:

Article

Identification and Quantitative Analysis of Phospholipids in Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 497, doi. 10.1111/j.1365-2621.1969.tb12069.x

By:

PARSONS, J. G.;
KEENEY, P. G.;
PATTON, S.

Publication type:

Article

Composition of Orange Essence Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 610, doi. 10.1111/j.1365-2621.1969.tb12102.x

By:

COLEMAN, RICHARD L.;
LUND, ERIC D.;
MOSHONAS, MANUEL G.

Publication type:

Article

Providing Uniform Meat Cores for Mechanical Shear Force Measurement.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 603, doi. 10.1111/j.1365-2621.1969.tb12100.x

By:

KASTNER, CURTIS L.;
HENRICKSON, R. L.

Publication type:

Article

Bisulfite Effect on the Chemistry and Activity of Horseradish Peroxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 500, doi. 10.1111/j.1365-2621.1969.tb12070.x

By:

EMBS, R. J.;
MARKAKIS, P.

Publication type:

Article

Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. 4. Effects of Metals and of Histidine in the Absence of Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 540, doi. 10.1111/j.1365-2621.1969.tb12083.x

By:

TJHIO, K. H.;
KAREL, M.

Publication type:

Article

Volatile Components of Raw Peanuts: Analysis by Gas-Liquid Chromatography and Mass Spectrometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 625, doi. 10.1111/j.1365-2621.1969.tb12106.x

By:

PATTEE, H. E.;
SINGLETON, J. A.;
COBB, W. Y.

Publication type:

Article

Influence of Organophosphate Insecticides on Ascorbic Acid Oxidation in Aqueous Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 551, doi. 10.1111/j.1365-2621.1969.tb12086.x

By:

REHFELD, BETTY M.;
PRATT, DAN E.

Publication type:

Article

Vapor Analysis of the Production by Banana Fruit of Certain Volatile Constituents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 504, doi. 10.1111/j.1365-2621.1969.tb12072.x

By:

MYERS, MARSHALL J.;
ISSENBERG, PHILLIP;
WICK, EMILY L.

Publication type:

Article

Isolation, Identification and Comparison of the Volatiles of Peach Fruit as Related to Harvest Maturity and Artificial Ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 618, doi. 10.1111/j.1365-2621.1969.tb12104.x

By:

DO, J. Y.;
SALUNKHE, D. K.;
OLSON, L. E.

Publication type:

Article

A Comparison of Four Methods for Pastry Tenderness Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 537, doi. 10.1111/j.1365-2621.1969.tb12082.x

By:

STINSON, C. GAIL;
HUCK, MARION B.

Publication type:

Article

The Sterols and Triterpenes of Banana Pulp.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 584, doi. 10.1111/j.1365-2621.1969.tb12095.x

By:

KNAPP, FURN F.;
NICHOLAS, HAROLD J.

Publication type:

Article