Works matching IS 00221147 AND DT 1971 AND VI 36 AND IP 1

Results: 48

THE β-N-ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 1. Kinetics of the Reaction and Determination of the Factors Affecting the Stability of the Enzyme in Egg White.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 174, doi. 10.1111/j.1365-2621.1971.tb02063.x

By:

DONOVAN, J. W.;
HANSEN, L. U.

Publication type:

Article

EFFECT OF A PORCINE PANCREATIC COLLAGENASE ON MUSCLE CONNECTIVE TISSUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 130, doi. 10.1111/j.1365-2621.1971.tb02053.x

By:

SATTERLEE, L. D.

Publication type:

Article

AN EXPERIMENTAL STUDY OF MOISTURE AND TEMPERATURE DISTRIBUTIONS DURING FREEZE-DRYING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 33, doi. 10.1111/j.1365-2621.1971.tb02025.x

By:

HATCHER, JOHN D.;
LYONS, DONALD W.;
SUNDERLAND, J. EDWARD

Publication type:

Article

FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO. 3. Contribution of Pyrazines and Other Compounds to the Toasted Off-flavor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 93, doi. 10.1111/j.1365-2621.1971.tb02043.x

By:

SAPERS, G. M.;
OSMAN, S. F.;
DOOLEY, C. J.;
PANASIUK, O.

Publication type:

Article

CARBOHYDRATE TRANSFORMATIONS, COLOR AND FIRMNESS OF CANNED SWEET POTATOES AS INFLUENCED BY VARIETY, STORAGE, pH and TREATMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 39, doi. 10.1111/j.1365-2621.1971.tb02027.x

By:

SISTRUNK, W. A.

Publication type:

Article

EFFECT OF TEMPERATURE DURING POST-MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 120, doi. 10.1111/j.1365-2621.1971.tb02050.x

By:

KHAN, A. W.

Publication type:

Article

CHARACTERISTICS OF PROGENY OF ETHYLENE OXIDE TREATED Clostridium botulinum TYPE 62A SPORES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 182, doi. 10.1111/j.1365-2621.1971.tb02065.x

By:

SAVAGE, R. A.;
STUMBO, C. R.

Publication type:

Article

EXTRACT RELEASE VOLUME (ERV) RESPONSES WITH ASEPTIC AND INOCULATED PORK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 70, doi. 10.1111/j.1365-2621.1971.tb02036.x

By:

MILLER, LINDA S.;
PRICE, J. F

Publication type:

Article

FACTORS AFFECTING MACADAMIA NUT STABILITY. 3. Effects of Roasting Oil Quality and Antioxidants.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 81, doi. 10.1111/j.1365-2621.1971.tb02039.x

By:

CAVALETTO, CATHERINE G.;
YAMAMOTO, HARRY Y.

Publication type:

Article

ADIATION SENSITIVITY AND BIOCHEMICAL CHARACTERISTICS OF MICROFLORA OF BOMBAY DUCK (Harpodon nehereus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 63, doi. 10.1111/j.1365-2621.1971.tb02034.x

By:

KUMTA, U. S.;
MAVINKURVE, S. S.

Publication type:

Article

DRY ICE IN VARIOUS SHIPPING BOXES FOR CHILLED POULTRY: EFFECT ON MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 74, doi. 10.1111/j.1365-2621.1971.tb02037.x

By:

THOMSON, JAMES E.;
RISSE, LAWRENCE A.

Publication type:

Article

PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 45, doi. 10.1111/j.1365-2621.1971.tb02029.x

By:

JEREMIAH, L. E.;
SMITH, G. C.;
CARPENTER, Z. L.

Publication type:

Article

OXIDATION OF CAPSANTHIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 96, doi. 10.1111/j.1365-2621.1971.tb02044.x

By:

PHILIP, T.;
FRANCIS, F. J.

Publication type:

Article

EFFECT OF OXYTETRACYCLINE AND CHLORTETRACYCLINE ON SURVIVAL OF THE TREMATODE Heterophyes sp. IN THE FLESH OF MULLET CAUGHT IN BRACKISH EGYPTIAN WATERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 67, doi. 10.1111/j.1365-2621.1971.tb02035.x

By:

HAMED, M. G. E.;
ELIAS, A. N.

Publication type:

Article

COTTAGE CHEESE SHELF LIFE AND SPECIAL GAS ATMOSPHERES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 78, doi. 10.1111/j.1365-2621.1971.tb02038.x

By:

SCOTT, C. R.;
SMITH, H. O.

Publication type:

Article

ANTHOCY ANINS IN RED ONION, Allium cepa.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 101, doi. 10.1111/j.1365-2621.1971.tb02046.x

By:

FULEKI, TIBOR

Publication type:

Article

INSECT PROBLEMS OF PECAN SHELLING PLANTS AND THEIR RELATION TO INSECTS AND INSECT PARTS IN PROCESSED PECANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 89, doi. 10.1111/j.1365-2621.1971.tb02042.x

By:

GECAN, JOHN S.;
BRICKEY, PARIS M.;
EISENBERG, WILLIAM V.;
ROAF, ANDREE

Publication type:

Article

PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 22, doi. 10.1111/j.1365-2621.1971.tb02022.x

By:

SCHRODER, D. J.;
JACKSON, H.

Publication type:

Article

USE OF SONIC AND ULTRASONIC MEASUREMENTS ON BOVINE BONE TO ESTIMATE CHRONOLOGICAL AGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 141, doi. 10.1111/j.1365-2621.1971.tb02056.x

By:

DAVIS, C. E.;
FINNEY, E. E.;
MASSIE, D. R.

Publication type:

Article

A GAS CHROMATOGRAPHIC PROCEDURE FOR ANALYSIS OF AQUEOUS ORANGE ESSENCE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 105, doi. 10.1111/j.1365-2621.1971.tb02047.x

By:

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

Publication type:

Article

METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 138, doi. 10.1111/j.1365-2621.1971.tb02055.x

By:

LEDWARD, D. A.

Publication type:

Article

THE β-N-ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 2. Heat Inactivation of the Enzyme in Egg White and Whole Egg.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 178, doi. 10.1111/j.1365-2621.1971.tb02064.x

By:

DONOVAN, J. W.;
HANSEN, L. U.

Publication type:

Article

EFFECT OF SOME CHEMICAL COMPOUNDS ON THE BUFFERING CAPACITY OF HORSEHAIR CRAB (Erimacrus isenbeckii) MUSCLE DURING INTERMOLT STAGES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 51, doi. 10.1111/j.1365-2621.1971.tb02031.x

By:

MOTOHIRO, T.;
INOUE, N.

Publication type:

Article

ACCURACY OF PREDICTING OCCURRENCE OF GREENING IN TUNA BASED ON CONTENT OF TRIMETHYLAMINE OXIDE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 55, doi. 10.1111/j.1365-2621.1971.tb02032.x

By:

YAMAGATA, M.;
HORIMOTO, K.;
NAGAOKA, C.

Publication type:

Article

BOUND WATER DETERMINATION USING VACUUM DIFFERENTIAL SCANNING CALORIMETRY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 84, doi. 10.1111/j.1365-2621.1971.tb02040.x

By:

BECHTEL, P. J.;
PALNITKAR, M. P.;
HELDMAN, D. R.;
PEARSON, A. M.

Publication type:

Article

THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 48, doi. 10.1111/j.1365-2621.1971.tb02030.x

By:

PATE, T. D.;
SHULER, R. O.;
MANDIGO, R. W.

Publication type:

Article

PROTEIN EXTRACTABILITY OF TURKEY BREAST MUSCLE EXHIBITING DIFFERENT RATES OF POST-MORTEM GLYCOLYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 122, doi. 10.1111/j.1365-2621.1971.tb02051.x

By:

LANDES, D. R.;
DAWSON, L. E.;
PRICE, J. F.

Publication type:

Article

QUANTITATIVE DETERMINATION OF COMPOSITION OF MODELS OF FOOD SYSTEMS BY THE INFRARED ATTENUATED TOTAL REFLECTANCE TECHNIQUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 162, doi. 10.1111/j.1365-2621.1971.tb02060.x

By:

WILSON, J. M.;
BEN-GERA, I.;
KRAMER, A.

Publication type:

Article

MYOSIN STABILITY IN INTACT CHICKEN MUSCLE AND A PROTEIN COMPONENT RELEASED AFTER AGING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 133, doi. 10.1111/j.1365-2621.1971.tb02054.x

By:

WU, C. -S. C.;
SAYRE, R. N.

Publication type:

Article

AVAILABILITY OF AMINO ACIDS IN SARCOPLASMIC FISH PROTEINS COMPLEXED WITH SODIUM HEXAMETAPHOSPHATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 144, doi. 10.1111/j.1365-2621.1971.tb02057.x

By:

PELROY, GRETCHEN A.;
SPINELLI, JOHN

Publication type:

Article

TEXTURE OF SEMI-SOLID FOODS: SENSORY AND PHYSICAL CORRELATES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 155, doi. 10.1111/j.1365-2621.1971.tb02059.x

By:

HENRY, WILLIAM F.;
KATZ, MORRIS H.;
PILGRIM, FRANCIS J.;
MAY, ALFRED T.

Publication type:

Article

INFRARED SPECTROSCOPIC DETERMINATION OF DEGREE OF UNSATURATION OF FATS AND OILS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 166, doi. 10.1111/j.1365-2621.1971.tb02061.x

By:

ARNOLD, R. G.;
HARTUNG, T. E.

Publication type:

Article

SOYBEAN WHEY PROTEINS-RECOVERY AND AMINO ACID ANALYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 10, doi. 10.1111/j.1365-2621.1971.tb02020.x

By:

RACKIS, J. J.;
HONIG, D. H.;
SESSA, D. J.;
CAVINS, J. F.

Publication type:

Article

EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 43, doi. 10.1111/j.1365-2621.1971.tb02028.x

By:

FULLER, G.;
GUADAGNI, D. G.;
WEAVER, M. L.;
NOTTER, G.;
HORVAT, R. J.

Publication type:

Article

REVERSE OSMOSIS OF COTTAGE CHEESE WHEY. 1. Influence of Composition of the Feed.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 25, doi. 10.1111/j.1365-2621.1971.tb02023.x

By:

PERI, C.;
DUNKLEY, W. L.

Publication type:

Article

USE OF ULTRAFILTRATION/REVERSE OSMOSIS SYSTEMS FOR THE CONCENTRATION AND FRACTIONATION OF WHEY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 14, doi. 10.1111/j.1365-2621.1971.tb02021.x

By:

FENTON-MAY, ROUALEYN I.;
HILL, CHARLES G.;
AMUNDSON, CLYDE H.

Publication type:

Article

STABILIZATION OF CARROT JUICE BY DILUTE ACID TREATMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 36, doi. 10.1111/j.1365-2621.1971.tb02026.x

By:

STEPHENS, THOMAS S.;
SALDANA, GUADALUPE;
BROWN, HAROLD E.;
GRIFFITHS, FRANCIS P.

Publication type:

Article

POTENTIAL OF FREEZE DRYING FOR REMOVAL OF CHLORINATED HYDROCARBON INSECTICIDES FROM EGGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 87, doi. 10.1111/j.1365-2621.1971.tb02041.x

By:

ZABIK, MARY E.;
DUGAN, LE ROY

Publication type:

Article

SALT CURE AND DRYING-TIME AND TEMPERATURE EFFECTS ON VIABILITY OF Trichinella spiralis IN DRY-CURED HAMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 58, doi. 10.1111/j.1365-2621.1971.tb02033.x

By:

ZIMMERMANN, W. J.

Publication type:

Article

THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 98, doi. 10.1111/j.1365-2621.1971.tb02045.x

By:

PHILIP, T.;
NAWAR, W. W.;
FRANCIS, F. J.

Publication type:

Article

RESPONSE TO ELECTRICAL STIMULATION AND POST-MORTEM CHANGES IN TURKEY PECTORALIS MAJOR MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 125, doi. 10.1111/j.1365-2621.1971.tb02052.x

By:

MA, ROBERT T-I;
ADDIS, P. B.;
ALLEN, E.

Publication type:

Article

MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 10. Effect of Internal Temperature and Carcass Maturity on Structure of Bovine Longissimus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 110, doi. 10.1111/j.1365-2621.1971.tb02049.x

By:

SCHMIDT, J. G.;
JR., F. C. PARRISH

Publication type:

Article

RECOVERY OF PHENOLIC WOOD SMOKE COMPONENTS FROM SMOKED FOODS AND MODEL SYSTEMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 107, doi. 10.1111/j.1365-2621.1971.tb02048.x

By:

ISSENBERG, P.;
KORNREICH, M. R.;
LUSTRE, A. O.

Publication type:

Article

DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 147, doi. 10.1111/j.1365-2621.1971.tb02058.x

By:

DUBE, G.;
BRAMBLETT, V. D.;
HOWARD, R. D.;
HOMLER, B. E.;
JOHNSON, H. R.;
HARRINGTON, R. B.;
JUDGE, M. D.

Publication type:

Article

IDENTIFICATION AND CHARACTERIZATION OF SOME OXIDIZING ENZYMES OF THE MC FARLIN CRANBERRY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 169, doi. 10.1111/j.1365-2621.1971.tb02062.x

By:

CHAN, HARVEY T.;
YANG, H. Y.

Publication type:

Article

PROTEIN QUALITY OF DRY ROASTED SOYBEANS: AMINO ACID COMPOSITION AND PROTEIN EFFICIENCY RATIO.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 1, doi. 10.1111/j.1365-2621.1971.tb02018.x

By:

BADENHOP, A.F.;
HACKLER, L. R.

Publication type:

Article

FULL-FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 5, doi. 10.1111/j.1365-2621.1971.tb02019.x

By:

BOOKWALTER, G. N.;
MUSTAKAS, G. C.;
KWOLEK, W. F.;
MCGHEE, J. E.;
ALBRECHT, W. J.

Publication type:

Article

DYNAMIC TURBULENCE PROMOTION IN REVERSE OSMOSIS PROCESSING OF LIQUID FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 31, doi. 10.1111/j.1365-2621.1971.tb02024.x

By:

LOWE, E.;
DURKEE, E. L.

Publication type:

Article