Works matching IS 00221147 AND DT 1970 AND VI 35 AND IP 6

Results: 42

MICROFLORA OF FRESH PORK SAUSAGE CASINGS. 2. Natural Casings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 860, doi. 10.1111/j.1365-2621.1970.tb02013.x

By:

RIHA, WILLIAM E.;
SOLBERG, MYRON

Publication type:

Article

DEVELOPMENT OF A NEW PRODUCT FOR THE CIVIL DEFENSE PROGRAM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 831, doi. 10.1111/j.1365-2621.1970.tb02005.x

By:

TATE, J. N.;
MATHEWS, RICHARD D.;
STONE, HERBERT

Publication type:

Article

BACTERIOLOGICAL ANALYSIS OF FROZEN SHRIMPS. 1. Total Plate Count-Coliforms and Enterococci in Precooked Frozen Chilean Shrimp.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 842, doi. 10.1111/j.1365-2621.1970.tb02008.x

By:

VIRGILIO, R.;
GONZÁLEZ, C.;
MENDOZA, SILVIA;
AVENDAñO, SONIA;
MUÑOZ, NUBIA

Publication type:

Article

EFFECT OF HEAT TREATMENT ON VISCOSITY OF YOLK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 864, doi. 10.1111/j.1365-2621.1970.tb02014.x

By:

CHANG, P. K.;
POWRIE, W. D.;
FENNEMA, O.

Publication type:

Article

CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 875, doi. 10.1111/j.1365-2621.1970.tb02017.x

By:

EL-SHIBINY, S.;
EL-SALAM, M. H. ABD

Publication type:

Article

MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 8. Effect of Postmortem Storage on α-Actinin and the Tropomyosin-Troponin Complex.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 703, doi. 10.1111/j.1365-2621.1970.tb01976.x

By:

ARAKAWA, NOBUHIKO;
GOLL, DARREL E.;
TEMPLE, JOANNE

Publication type:

Article

EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE 2. Electrophoretic Patterns of Extracts of Salt-Soluble Protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 783, doi. 10.1111/j.1365-2621.1970.tb01994.x

By:

BORTON, R. J.;
BRATZLER, L. J.;
PRICE, J. F.

Publication type:

Article

THE HELICAL PUMP: USE AS A MULTIZONE PROCESSING SYSTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 828, doi. 10.1111/j.1365-2621.1970.tb02004.x

By:

ROCKWELL, W. C.;
FARKAS, D. F.;
LAZAR, M. E.

Publication type:

Article

TEMPERATURES IN EGG PRODUCT FOAMS DURING VAT PASTEURIZATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 868, doi. 10.1111/j.1365-2621.1970.tb02015.x

By:

DICKERSON, R. W.;
PARKER, R. W.;
READ, R. B.

Publication type:

Article

DENATURATION THERMOPROFILES OF SOME PROTEINS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 725, doi. 10.1111/j.1365-2621.1970.tb01980.x

By:

KARMAS, ENDEL;
DiMARCO, G. ROBERT

Publication type:

Article

AN EXPERIMENTAL DRY CAUSTIC PEELER FOR CLING PEACHES AND OTHER FRUITS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 839, doi. 10.1111/j.1365-2621.1970.tb02007.x

By:

HART, M. R.;
GRAHAM, R. P.;
HUXSOLL, C.C.;
WILLIAMS, G.S.

Publication type:

Article

THE INFLUENCE OF LACTIC CULTURES ON GROUND BEEF QUALITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 787, doi. 10.1111/j.1365-2621.1970.tb01995.x

By:

REDDY, S. G.;
HENRICKSON, R. L.;
OLSON, H. C.

Publication type:

Article

IDENTIFICATION OF CARBONYL AND SULFUR COMPOUNDS FROM NONENZYMATIC BROWNING REACTIONS OF GLUCOSE AND SULFUR-CONTAINING AMINO ACIDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 769, doi. 10.1111/j.1365-2621.1970.tb01990.x

By:

ARROYO, P. T.;
LILLARD, C. A.

Publication type:

Article

STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 852, doi. 10.1111/j.1365-2621.1970.tb02011.x

By:

ACTON, J. C.;
SAFFLE, R. L.

Publication type:

Article

FABRICATION AND CORROSION PERFORMANCE OF TIN-MILL PRODUCTS MADE FROM CONTINUOUSLY CAST STEEL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 823, doi. 10.1111/j.1365-2621.1970.tb02003.x

By:

LAUBSCHER, A. N.;
WEYANDT, G. N.

Publication type:

Article

EFFECT OF MICROBIAL GROWTH UPON SARCOPLASMIC AND UREA-SOLUBLE PROTEINS FROM MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 720, doi. 10.1111/j.1365-2621.1970.tb01979.x

By:

HASEGAWA, TADAO;
PEARSON, A. M.;
PRICE, J. F.;
RAMPTON, J. H.;
LECHOWICH, R. V.

Publication type:

Article

INTEGRAL TECHNIQUES APPLIED TO SUBLIMATION DRYING WITH RADIATION BOUNDARY CONDITION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 834, doi. 10.1111/j.1365-2621.1970.tb02006.x

By:

McCULLOCH, JOHN W.;
SUNDERLAND, J. EDWARD

Publication type:

Article

FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 2. Flavor Contribution of 2-Methylpropanal, 2-Methylbutanal and 3-Methylbutanal.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 731, doi. 10.1111/j.1365-2621.1970.tb01982.x

By:

SAPERS, G. M.

Publication type:

Article

BACTERIOLOGICAL ANALYSES OF FROZEN SHRIMP. 2. Staphylococci in Precooked Frozen Chilean Shrimp.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 845, doi. 10.1111/j.1365-2621.1970.tb02009.x

By:

VIRGILIO, R.;
GONZÁLEZ, C.;
MENDOZA, SILVIA;
AVENDAÑO, SONIA;
MUÑOZ, NUBIA

Publication type:

Article

COLORIMETRY OF FOODS. 3. Carrot Puree.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 771, doi. 10.1111/j.1365-2621.1970.tb01991.x

By:

HUANG, I-LO;
FRANCIS, F. J.;
CLYDESDALE, F. M.

Publication type:

Article

CALCIUM POLYPHOSPHATE INTERACTION IN CURING PICKLES AND THE EFFECT OF CALCIUM ON CURED HAM YIELDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 856, doi. 10.1111/j.1365-2621.1970.tb02012.x

By:

HEGARTY, G. R.;
RENDEK, R. B.;
ZALOUDEK, PAMELA

Publication type:

Article

PREMORTEM STRESS AND POSTMORTEM BIOCHEMICAL CHANGES IN SKIPJACK TUNA AND THEIR RELATION TO QUALITY OF THE CANNED PRODUCT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 849, doi. 10.1111/j.1365-2621.1970.tb02010.x

By:

CRAWFORD, LADELL;
IRWIN, ENID J.;
SPINELLI, JOHN;
BROWN, W. D.

Publication type:

Article

MUSCLE CONTRACTION AND POSTMORTEM pH CHANGES IN PIG SKELETAL MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 717, doi. 10.1111/j.1365-2621.1970.tb01978.x

By:

McLOUGHLIN, J. V.

Publication type:

Article

ALCOHOL-INSOLUBLE CONSTITUENTS OF JUICE VESICLES OF CITRUS FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 757, doi. 10.1111/j.1365-2621.1970.tb01987.x

By:

TING, S. V.

Publication type:

Article

FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 1. A Gas Chromatographic Method for the Determination of Aldehydes Associated with Flavor Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 728, doi. 10.1111/j.1365-2621.1970.tb01981.x

By:

SAPERS, G. M.;
SULLIVAN, J. F.;
TALLEY, F. B.

Publication type:

Article

THE FLAVOR VOLATILES OF DEHYDRATED CABBAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 739, doi. 10.1111/j.1365-2621.1970.tb01984.x

By:

MacLEOD, A. J.;
MacLEOD, GLESNI

Publication type:

Article

EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE. 1. Protein Solubility and Emulsifying Capacity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 779, doi. 10.1111/j.1365-2621.1970.tb01993.x

By:

BORTON, R. J.;
BRATZLER, L. J.;
PRICE, J. F.

Publication type:

Article

EXPLORING AIRBORNE SOUND IN A NONVACUUM FREEZE-DRYING PROCESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 811, doi. 10.1111/j.1365-2621.1970.tb02001.x

By:

MOY, JAMES H.;
DiMARCO, G. ROBERT

Publication type:

Article

FEASIBILITY OF ACCELERATED TESTS FOR BROWNING IN DEHYDRATED CABBAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 804, doi. 10.1111/j.1365-2621.1970.tb01999.x

By:

MIZRAHI, S.;
LABUZA, T. P.;
KAREL, M.

Publication type:

Article

MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE. 9. Effect of Temperature and pH on Tropomyosin-Troponin and Purified α-Actinin from Rabbit Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 712, doi. 10.1111/j.1365-2621.1970.tb01977.x

By:

ARAKAWA, NOBUHIKO;
GOLL, DARREL E.;
TEMPLE, JOANNE

Publication type:

Article

SUSCEPTIBILITY TO AMYLOLYSIS OF GAMMA-IRRADIATED WHEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 792, doi. 10.1111/j.1365-2621.1970.tb01996.x

By:

ANANTHASWAMY, H. N.;
VAKIL, U. K.;
SREENIVASAN, A.

Publication type:

Article

THERMAL BROWNING OF TOMATO SOLIDS AS AFFECTED BY CONCENTRATION AND INHIBITORS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 808, doi. 10.1111/j.1365-2621.1970.tb02000.x

By:

DANZIGER, M. T.;
STEINBERG, M. P.;
NELSON, A. I.

Publication type:

Article

FLAVOR VOLATILES OF SOME COOKED VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 734, doi. 10.1111/j.1365-2621.1970.tb01983.x

By:

MacLEOD, A. J.;
MacLEOD, GLESNI

Publication type:

Article

DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 774, doi. 10.1111/j.1365-2621.1970.tb01992.x

By:

CHANG, P.;
POWRIE, W. D.;
FENNEMA, O.

Publication type:

Article

RHEOLOGY OF FRESH, AGED AND GAMMA-IRRADIATED EGG WHITE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 872, doi. 10.1111/j.1365-2621.1970.tb02016.x

By:

TUNG, M.A.;
RICHARDS, J. F.;
MORRISON, B. C.;
WASTSON, E. L.

Publication type:

Article

VARIANT AND INVARIANT PROPERTIES OF THE MITROCHONDRIAL FRACTION ISOLATED FROM RIPENING BANANA FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 751, doi. 10.1111/j.1365-2621.1970.tb01986.x

By:

HAARD, NORMAN F.;
HULTIN, H.O

Publication type:

Article

POLYPHENOLS IN MONTMORENCY CHERRIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 762, doi. 10.1111/j.1365-2621.1970.tb01988.x

By:

SCHALLER, D. R.;
ELBE, J. H. VON

Publication type:

Article

THE NITRATE DETINNING REACTION IN MODEL SYSTEMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 818, doi. 10.1111/j.1365-2621.1970.tb02002.x

By:

FARROW, R. P.;
LAO, N. T.;
KIM, E. S.

Publication type:

Article

EFFECTS OF VARIATIONS IN COOKING METHODS ON THE FLAVOR VOLATILES OF CABBAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 744, doi. 10.1111/j.1365-2621.1970.tb01985.x

By:

MacLEOD, A. J.;
MacLEOD, GLESNI

Publication type:

Article

EFFECT OF GAMMA RADIATION ON WHEAT STARCH AND ITS COMPONENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 795, doi. 10.1111/j.1365-2621.1970.tb01997.x

By:

ANANTHASWAMY, H. N.;
VAKIL, U.K.;
SREENIVASAN, A.

Publication type:

Article

RELATIVE RECOVERY AND IDENTIFICATION OF CARBONYL COMPOUNDS FROM CELERY ESSENTIAL OIL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 766, doi. 10.1111/j.1365-2621.1970.tb01989.x

By:

WILSON, C. W.

Publication type:

Article

COMPUTER-AIDED PREDICTIONS OF EXTENT OF BROWNING IN DEHYDRATED CABBAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 799, doi. 10.1111/j.1365-2621.1970.tb01998.x

By:

MIZRAHI, S.;
LABUZA, T. P.;
KAREL, M.

Publication type:

Article