Works matching IS 00221147 AND DT 1971 AND VI 36 AND IP 2

Results: 41

MONILINIA AND RHIZOPUS DECAY CONTROL DURING CONTROLLED RIPENING OF FREESTONE PEACHES FOR CANNING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 331, doi. 10.1111/j.1365-2621.1971.tb04054.x

By:

OGAWA, J. M.;
LEONARD, SHERMAN;
MANJI, B. T.;
BOSE, ELAINE;
MOORE, CECILIA J.

Publication type:

Article

COMBINED EFFECT OF HEAT AND ALKALI IN STERILIZING SUGARCANE BAGASSE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 335, doi. 10.1111/j.1365-2621.1971.tb04055.x

By:

HAN, Y. W.;
SCHUYTEN, H. A.;
CALLIHAN, C. D.

Publication type:

Article

EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 261, doi. 10.1111/j.1365-2621.1971.tb04038.x

By:

TOWNSEND, W. E.;
ACKERMAN, S. A.;
WITNAUER, L. P.;
PALM, W. E.;
SWIFT, C. E.

Publication type:

Article

THEORETICAL FORMULAS FOR TEMPERATURES IN CANS OF SOLID FOOD AND FOR EVALUATING VARIOUS HEAT PROCESSES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 306, doi. 10.1111/j.1365-2621.1971.tb04048.x

By:

HAYAKAWA, KAN-ICHI;
BALL, C. OLIN

Publication type:

Article

FREEZE CONCENTRATION BY DIRECTIONAL COOLING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 320, doi. 10.1111/j.1365-2621.1971.tb04051.x

By:

KRAMER, AMIHUD;
WANI, KOHMEI;
SULLIVAN, JAMES H.;
SHOMER, ILAN

Publication type:

Article

EVALUATION OF MONOSACCHARIDES, DISACCHARIDES AND CORN SYRUPS AS DISPERSANTS FOR HEAT-PROCESSED DRIED SOY MILK PROTEINS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 346, doi. 10.1111/j.1365-2621.1971.tb04058.x

By:

SUGIMOTO, H.;
BUREN, J. P.

Publication type:

Article

EFFECT OF GAMMA IRRADIATION ON THE POSTHARVEST PHYSIOLOGY OF FIVE BANANA VARIETIES GROWN IN INDIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 243, doi. 10.1111/j.1365-2621.1971.tb04034.x

By:

THOMAS, PAUL;
DHARKAR, S. D.;
SREENIVASAN, A.

Publication type:

Article

HEAT AND MASS TRANSFER IN A BATCH DRY RENDERING COOKER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 294, doi. 10.1111/j.1365-2621.1971.tb04046.x

By:

HERBERT, L. S.;
NORGATE, T. E.

Publication type:

Article

CARROT VOLATILES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 225, doi. 10.1111/j.1365-2621.1971.tb04029.x

By:

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

Publication type:

Article

RADIATION DESTRUCTION OF Vibrio parahaemolyticus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 339, doi. 10.1111/j.1365-2621.1971.tb04056.x

By:

MATCHES, JACK R.;
LISTON, J.

Publication type:

Article

STORAGE TEMPERATURE EFFECTS ON THE PROTEOLYTIC ACTIVITY OF RADIATION-SURVIVING BACTERIA IN OYSTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 287, doi. 10.1111/j.1365-2621.1971.tb04044.x

By:

LIUZZO, JOSEPH A.;
FARAG, MOHAMMED K.;
NOVAK, ARTHUR F.

Publication type:

Article

EPIMYSIAL CONNECTIVE TISSUE POLYSACCHARIDES OF BOVINE SEMIMEMBRANOSUS MUSCLE AND ALTERATIONS IN THEIR TYPE WITH AGE AND SEX DIFFERENCES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 199, doi. 10.1111/j.1365-2621.1971.tb04024.x

By:

CORMIER, A.;
WELLINGTON, G. H.;
SHERBON, J. W.

Publication type:

Article

DETINNING IN CANNED TOMATOES CAUSED BY ACCUMULATIONS OF NITRATE IN THE FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 341, doi. 10.1111/j.1365-2621.1971.tb04057.x

By:

FARROW, R. P.;
JOHNSON, J. H.;
GOULD, W. A.;
CHARBONNEAU, J. E.

Publication type:

Article

HEAT AND CALCIUM TREATMENTS FOR FIRMING RED TART CHERRIES IN A HOT-FILL PROCESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 323, doi. 10.1111/j.1365-2621.1971.tb04052.x

By:

LaBELLE, R. L.

Publication type:

Article

BIOCHEMISTRY OF TEA FERMENTATION: THE ROLE OF CAROTENES IN BLACK TEA AROMA FORMATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 231, doi. 10.1111/j.1365-2621.1971.tb04031.x

By:

SANDERSON, G. W.;
CO, H.;
GONZALEZ, J. G.

Publication type:

Article

DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 327, doi. 10.1111/j.1365-2621.1971.tb04053.x

By:

CHIRIFE, JORGE

Publication type:

Article

BOVINE MUSCLE TENDERNESS AS RELATED TO PROTEIN SOLUBILITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 190, doi. 10.1111/j.1365-2621.1971.tb04022.x

By:

DIKEMAN, MICHAEL E.;
TUMA, H. J.;
BEECHER, GARY R.

Publication type:

Article

REFRIGERATED APPLE SLICES: EFFECTS OF pH, SULFITES AND CALCIUM ON TEXTURE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 349, doi. 10.1111/j.1365-2621.1971.tb04059.x

By:

PONTING, J. D.;
JACKSON, R.;
WATTERS, G.

Publication type:

Article

EFFECTS OF DRY AND MOIST HEAT ON SELECTED HISTOLOGICAL CHARACTERISTICS OF BEEF SEMIMEMBRANOSUS MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 206, doi. 10.1111/j.1365-2621.1971.tb04025.x

By:

REID, HELEN CHARLENE;
HARRISON, DOROTHY L.

Publication type:

Article

EFFECT OF HEAT ON THE FLAVORING COMPONENTS OF MAPLE SIRUP:.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 228, doi. 10.1111/j.1365-2621.1971.tb04030.x

By:

UNDERWOOD, J. C.

Publication type:

Article

RELATIONSHIPS OF SERUM, MUSCLE AND SUBCUTANEOUS LIPIDS TO BEEF CARCASS TRAITS AND FLAVOR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 194, doi. 10.1111/j.1365-2621.1971.tb04023.x

By:

THRALL, B. E.;
CRAMER, D. A.

Publication type:

Article

EFFECTIVENESS OF PNEUMATIC CONVEYING SYSTEMS FOR COOLING SPRAY-DRIED FOOD PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 311, doi. 10.1111/j.1365-2621.1971.tb04049.x

By:

HELDMAN, D. R.;
WANG, P. Y.;
CHEN, A. C.

Publication type:

Article

IMPROVED METHODS FOR DETERMINATION OF CERTAIN ORGANIC ACIDS IN PASTEURIZED AND UNPASTEURIZED LIQUID AND FROZEN WHOLE EGG.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 351, doi. 10.1111/j.1365-2621.1971.tb04060.x

By:

REAGAN, J. G.;
YORK, L. R.;
DAWSON, L. E.

Publication type:

Article

EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 270, doi. 10.1111/j.1365-2621.1971.tb04040.x

By:

BURGHEIMER, F.;
STEINBERG, M. P.;
NELSON, A. I.

Publication type:

Article

THE CENTRIFUGAL FLUIDIZED BED.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 315, doi. 10.1111/j.1365-2621.1971.tb04050.x

By:

LAZAR, M. E.;
FARKAS, D. F.

Publication type:

Article

ANALYSIS OF COFFEE, TEA AND ARTIFICIALLY FLAVORED DRINKS PREPARED FROM MINERALIZED WATERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 355, doi. 10.1111/j.1365-2621.1971.tb04061.x

By:

PANGBORN, ROSE MARIE;
TRABUE, IDA M.;
LITTLE, ANGELA C.

Publication type:

Article

HEAT PASTEURIZATION OF CRAB AND SHRIMP FROM THE PACIFIC COAST OF THE UNITED STATES: PUBLIC HEALTH ASPECTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 277, doi. 10.1111/j.1365-2621.1971.tb04042.x

By:

LERKE, PETER;
FARBER, LIONEL

Publication type:

Article

SOLUBILIZATION OF AQUEOUS SOLUTIONS IN NONPOLAR LIQUIDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 248, doi. 10.1111/j.1365-2621.1971.tb04035.x

By:

MORSE, LEWIS D.;
HAMMES, PAUL A.;
EVERSON, CHARLES W.

Publication type:

Article

CARROT VOLATILES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 219, doi. 10.1111/j.1365-2621.1971.tb04028.x

By:

HEATHERBELL, D. A.;
WROLSTAD, R. E.;
LIBBEY, L. M.

Publication type:

Article

STATISTICAL ASPECT OF THE CORRELATION BETWEEN OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF MEAT TENDERNESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 185, doi. 10.1111/j.1365-2621.1971.tb04021.x

By:

CACULA, M. C.;
REAUME, JUNE B.;
MORGAN, K. J.;
LUCKETT, R. L.

Publication type:

Article

POPULATION DISTRIBUTION OF HEAT RISE CURVES AS A SIGNIFICANT VARIABLE IN HEAT STERILIZATION PROCESS CALCULATIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 299, doi. 10.1111/j.1365-2621.1971.tb04047.x

By:

HERNDON, DAVID H.

Publication type:

Article

EVALUATION OF CERTAIN PHYSICAL PROPERTIES OF MEAT USING A UNIVERSAL TESTING MACHINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 256, doi. 10.1111/j.1365-2621.1971.tb04037.x

By:

STANLEY, D. W.;
PEARSON, G. P.;
COXWORTH, V. E.

Publication type:

Article

POST-MORTEM GLYCOLYSIS IN OX SKELETAL MUSCLE: EFFECTS OF MINCING AND OF DILUTION WITH OR WITHOUT ADDITION OF ORTHOPHOSPHATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 209, doi. 10.1111/j.1365-2621.1971.tb04026.x

By:

NEWBOLD, R. P.;
SCOPES, R. K.

Publication type:

Article

A SYSTEM FOR CONTINUOUS THERMAL PROCESSING OF FOOD POUCHES USING MICROWAVE ENERGY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 289, doi. 10.1111/j.1365-2621.1971.tb04045.x

By:

KENYON, ERNEST M.;
WESTCOTT, D. E.;
CASSE, P.;
GOULD, J. W.

Publication type:

Article

ORGANIC ACID PROFILES OF THERMALLY PROCESSED, STORED SPINACH PUREE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 240, doi. 10.1111/j.1365-2621.1971.tb04033.x

By:

LIN, Y. D.;
CLYDESDALE, F. M.;
FRANCIS, F. J.

Publication type:

Article

COMPUTER-AIDED PREDICTIONS OF FOOD STORAGE STABILITY: OXIDATIVE DETERIORATION OF A SHRIMP PRODUCT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 280, doi. 10.1111/j.1365-2621.1971.tb04043.x

By:

SIMON, I. B.;
LABUZA, T. P.;
KAREL, M.

Publication type:

Article

REDUCTION OF INTESTINAL GAS-FORMING PROPERTIES OF LEGUMES BY TRADITIONAL AND EXPERIMENTAL FOOD PROCESSING METHODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 251, doi. 10.1111/j.1365-2621.1971.tb04036.x

By:

CALLOWAY, DORIS HOWES;
HICKEY, CAROL A.;
MURPHY, EDWIN L.

Publication type:

Article

EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 273, doi. 10.1111/j.1365-2621.1971.tb04041.x

By:

BURGHEIMER, F.;
STEINBERG, M. P.;
NELSON, A. I.

Publication type:

Article

POST-MORTEM GL YCOL YSIS IN OX SKELETAL MUSCLE: EFFECT OF ADDING NICOTINAMIDE-ADENINE DINUCLEOTIDE TO DILUTED MINCE PREPARATIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 215, doi. 10.1111/j.1365-2621.1971.tb04027.x

By:

NEWBOLD, R. P.;
SCOPES, R. K.

Publication type:

Article

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 266, doi. 10.1111/j.1365-2621.1971.tb04039.x

By:

ACKERMAN, S. A.;
SWIFT, C. E.;
CARROLL, R. J.;
TOWNSEND, W. E.

Publication type:

Article

NONVOLATILE ORGANIC ACIDS IN GUAVA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 2, p. 237, doi. 10.1111/j.1365-2621.1971.tb04032.x

By:

CHAN, H. T.;
BREKKE, J. E.;
USDA, T. CHANG

Publication type:

Article