Works matching IS 00221147 AND DT 1971 AND VI 36 AND IP 3

Results: 51

CAROTENOIDS IN JUICE OF SHAMOUTI ORANGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 466, doi. 10.1111/j.1365-2621.1971.tb06390.x

By:

GROSS, JEANA;
GABAI, MICHAELA;
LIFSHITZ, A.

Publication type:

Article

EFFECT OF PARTIAL REPLACEMENT OF SUCROSE BY CORN SYRUP ON QUALITY AND STABILITY OF CANNED APPLE SAUCE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 419, doi. 10.1111/j.1365-2621.1971.tb06378.x

By:

DAOUD, H. N.;
LUH, B. S.

Publication type:

Article

POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 459, doi. 10.1111/j.1365-2621.1971.tb06387.x

By:

MONDY, NELL I.;
METCALF, CONNIE;
PLAISTED, R. L.

Publication type:

Article

ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 378, doi. 10.1111/j.1365-2621.1971.tb06367.x

By:

HAYAKAWA, KAN-ICHI

Publication type:

Article

ORANGE PEEL COLOR EXTRACT: ITS USE AND STABILITY IN CITRUS PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 367, doi. 10.1111/j.1365-2621.1971.tb06364.x

By:

BERRY, R. E.;
BISSETT, O. W.;
KEW, T. J.

Publication type:

Article

FROZEN FRENCH-FRIED POTATOES. Effects of Thawing and Holding Before Finish Frying and Their Nonrelation to Starch Retrogradation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 392, doi. 10.1111/j.1365-2621.1971.tb06370.x

By:

BURR, HORACE K.

Publication type:

Article

FLAVOR ENHANCEMENT OF POTATO PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 363, doi. 10.1111/j.1365-2621.1971.tb06363.x

By:

GUADAGNI, D. G.;
BUTTERY, R. G.;
SEIFERT, R. M.;
VENSTROM, D. W.

Publication type:

Article

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 477, doi. 10.1111/j.1365-2621.1971.tb06392.x

By:

KOCH, STANLEY D.;
HYATT, ASHER A.;
LOPIEKES, DOLORES V.

Publication type:

Article

ALTERNATE STORAGE SYSTEMS FOR THE PRODUCTION OF CANNED BLACK RIPE OLIVES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 408, doi. 10.1111/j.1365-2621.1971.tb06375.x

By:

RAUS, JACK W.;
MAAGDENBERG, HARRY J.;
LEMOINE, GARY;
MERCER, WALTER A.

Publication type:

Article

MECHANISM OF BACTERIAL PENETRATION THROUGH THE EGGS OF Gallus gallus. 2. Effect of Penetration and Growth on Permeability of Inner Shell Membrane.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 520, doi. 10.1111/j.1365-2621.1971.tb06405.x

By:

WEDRAL, E. MAESSO;
VADEHRA, D. V.;
BAKER, R. C.

Publication type:

Article

CHEMICALLY DEFINED LIQUID MEDIUM FOR THE GROWTH AND SPORULATION OF Bacillus stearothermophilus 1518 ROUGH VARIANT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 542, doi. 10.1111/j.1365-2621.1971.tb06413.x

By:

TANDON, S. M.;
GOLLAKOTA, K. G.

Publication type:

Article

INFLUENCE OF CONTROLLED MICROBIAL CURING ON PORCINE MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 450, doi. 10.1111/j.1365-2621.1971.tb06385.x

By:

BOTHAST, R. J.;
GRAHAM, PAUL P.;
KELLY, R. F.

Publication type:

Article

FACTORS AFFECTING CHLOROGENIC, QUINIC AND CAFFEIC ACID LEVELS IN SUNFLOWER KERNELS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 490, doi. 10.1111/j.1365-2621.1971.tb06395.x

By:

POMENTA, J. V.;
BURNS, E. E.

Publication type:

Article

EFFECT OF FREEZING AND PACKAGING METHODS ON SURVIVAL AND BIOCHEMICAL ACTIVITY OF SPOILAGE ORGANISMS ON CHICKEN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 454, doi. 10.1111/j.1365-2621.1971.tb06386.x

By:

REY, C. R.;
KRAFT, A. A.

Publication type:

Article

BOUND WATER IN FRUIT PRODUCTS BY THE FREEZING METHOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 498, doi. 10.1111/j.1365-2621.1971.tb06398.x

By:

MOY, JAMES H.;
CHAN, KING-CHAM;
DOLLAR, ALEXANDER M.

Publication type:

Article

REVERSE OSMOSIS OF COTTAGE CHEESE WHEY 2. Influence of Flow Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 395, doi. 10.1111/j.1365-2621.1971.tb06371.x

By:

PERI, C.;
DUNKLEY, W. L.

Publication type:

Article

PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 388, doi. 10.1111/j.1365-2621.1971.tb06369.x

By:

STUART, EDWARD B.;
CLOSSET, GERARD

Publication type:

Article

INTERPRETATION OF NONLOGARITHMIC SURVIVOR CURVES OF HEATED BACTERIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 523, doi. 10.1111/j.1365-2621.1971.tb06406.x

By:

MOATS, W. A.;
DABRAH, ROGER;
EDWARDS, V. M.

Publication type:

Article

FATTY ACID COMPOSITION OF LIPIDS FROM BROILERS FED SATURATED AND UNSATURATED FATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 431, doi. 10.1111/j.1365-2621.1971.tb06381.x

By:

SCHULER, GEORGE A.;
Essary, E. O.

Publication type:

Article

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 482, doi. 10.1111/j.1365-2621.1971.tb06393.x

By:

LOPIEKES, DOLORES V.;
KOCH, STANLEY D.

Publication type:

Article

VARIABILITY OF INCREASES IN α-AMYLASE AND SUGARS DURING STORAGE OF GOLDRUSH AND CENTENNIAL SWEETPOTATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 413, doi. 10.1111/j.1365-2621.1971.tb06376.x

By:

DEOBALD, H. J.;
HASUNG, VERA C.;
CATALANO, E. A.

Publication type:

Article

POULTRY PRODUCT QUALITY. 4. levels of Carbonyl Compounds in Fresh, Uncooked Chicken and Turkey Skin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 527, doi. 10.1111/j.1365-2621.1971.tb06407.x

By:

THOMAS, C. P.;
DIMICK, P. S.;
MacNEILL, J. H.

Publication type:

Article

CHEMICAL COMPOSITION AND AMINO ACID CONTENTS OF BRAZILIAN BEANS (Phaseolus vulgaris).

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 493, doi. 10.1111/j.1365-2621.1971.tb06396.x

By:

MORAES, ROBERTO M.;
ANGELUCCI, EIDIOMAR

Publication type:

Article

ROASTED PEANUT FLAVOR AND ITS RELATION TO GROWTH ENVIRONMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 538, doi. 10.1111/j.1365-2621.1971.tb06411.x

By:

COBB, W. Y.;
SWAISGOOD, H. E.

Publication type:

Article

NITROGEN COMPOUNDS IN RUM AND WHISKEY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 464, doi. 10.1111/j.1365-2621.1971.tb06389.x

By:

WORBEN, H. J.;
TIMMER, R.;
HEIDE, R.;
VALOIS, P. J.

Publication type:

Article

PROTEINS IN MEAT AND EGG PRODUCTS DETERMINED BY DYE BINDING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 509, doi. 10.1111/j.1365-2621.1971.tb06402.x

By:

ASHWORTH, U. S.

Publication type:

Article

EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 435, doi. 10.1111/j.1365-2621.1971.tb06382.x

By:

BOUTON, P. E.;
HARRIS, P. V.;
SHORTHOSE, W. R.

Publication type:

Article

EFFECT OF PROCESSING METHOD AND pH OF PRECIPITATION ON THE YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 372, doi. 10.1111/j.1365-2621.1971.tb06366.x

By:

LAWHON, J. T.;
CATER, C. M.

Publication type:

Article

EFFECT OF SUBSTRATE SIZE ON THE ACTIVITY OF TOMATO POLYGALACTURONASE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 486, doi. 10.1111/j.1365-2621.1971.tb06394.x

By:

PRESSEY, R.;
AVANTS, J. K.

Publication type:

Article

HISTOLOGICAL AND PHYSICAL CHANGES IN CARROTS AS AFFECTED BY BLANCHING, COOKING, FREEZING, FREEZE DRYING AND COMPRESSION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 500, doi. 10.1111/j.1365-2621.1971.tb06399.x

By:

RAHMAN, ABDUL R.;
HENNING, W. L.;
WESTCOTT, D. E.

Publication type:

Article

CARBON-14 CONCENTRATIONS IN RECENT WINES AND SPIRITS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 540, doi. 10.1111/j.1365-2621.1971.tb06412.x

By:

BAXTER, M. S.;
WALTON, A.

Publication type:

Article

EFFECT OF MALATHION ON NUTRIENT COMPOSITION OF EGGS AND FLAVOR OF MEAT FROM LAYING HENS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 511, doi. 10.1111/j.1365-2621.1971.tb06403.x

By:

TOEPFER, EDWARD W.;
MORGAREIDGE, KENNETH

Publication type:

Article

QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 515, doi. 10.1111/j.1365-2621.1971.tb06404.x

By:

FRANKE, WILLIAM C.;
SOLBERG, MYRON

Publication type:

Article

INFLUENCE OF EMULSIFIER TYPE AND SOLUBILITY ON THE STABILITY OF MILK FAT-WATER EMULSIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 423, doi. 10.1111/j.1365-2621.1971.tb06379.x

By:

MICKLE, J. B.;
SMITH, WANDA;
TIETZ, J. M.;
TITUS, T. C.;
JOHNSTON, MARTHA

Publication type:

Article

ASCORBIC ACID CONTENT OF THE DEVELOPING TOMATO FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 537, doi. 10.1111/j.1365-2621.1971.tb06410.x

By:

MALEWSKI, W.;
MARKAKIS, P.

Publication type:

Article

METABOLISM OF SOLANINE AND CHLOROPHYLL IN POTATO TUBERS AS AFFECTED BY LIGHT AND SPECIFIC CHEMICALS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 474, doi. 10.1111/j.1365-2621.1971.tb06391.x

By:

PATIL, B. C.;
SALUNKHE, O. K.;
SINGH, B

Publication type:

Article

DEVICE TO MEASURE EASE OF SKIN REMOVAL FROM PEANUTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 405, doi. 10.1111/j.1365-2621.1971.tb06374.x

By:

BARNES, P. C.;
HOLADAY, CHARLES E.;
PEARSON, JACK L.

Publication type:

Article

EFFECTS OF PHYSICAL AND MECHANICAL TREATMENTS ON THE TENDERNESS OF THE BEEF LONGISSIMUS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 445, doi. 10.1111/j.1365-2621.1971.tb06384.x

By:

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

Publication type:

Article

EFFECTS ON THE ALKALOID CONTENT OF POTATOES GROWN FROM SEEDS SUBJECTED TO LOW-DOSE GAMMA IRRADIATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 416, doi. 10.1111/j.1365-2621.1971.tb06377.x

By:

SUTTON, WILLIAM R.;
AGARWALA, OM PRAKASH;
PIGOTT, GEORGE M.

Publication type:

Article

MICROBIAL LETHALITY DURING LOGARITHMIC COOLING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 386, doi. 10.1111/j.1365-2621.1971.tb06368.x

By:

DICKERSON, R. W.

Publication type:

Article

FIELD PROCESSING OF TOMATOES. 1. Process and Design.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 397, doi. 10.1111/j.1365-2621.1971.tb06372.x

By:

SCHULTZ, W. G.;
GRAHAM, R. P.;
ROCKWELL, W. C.;
BOMBEN, J. L.;
MIERS, J. C.;
WAGNER, J. R.

Publication type:

Article

QUALITY AND STABILITY OF SOME FREEZE-DRIED FOODS IN 'ZERO' OXYGEN HEADSPACE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 532, doi. 10.1111/j.1365-2621.1971.tb06408.x

By:

BISHOV, S. J.;
HENICK, A. S.;
GIFFEE, J. W.;
NII, I. T.;
PRELL, P. A.;
WOLF, M.

Publication type:

Article

PROTEIN DEGRADATION IN CHEDDAR CHEESE SLURRIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 503, doi. 10.1111/j.1365-2621.1971.tb06400.x

By:

HARPER, W. J.;
CARMONA, AMANDA;
KRISTOFFERSEN, T.

Publication type:

Article

FIELD PROCESSING OF TOMATOES 2. Product Quality and Composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 400, doi. 10.1111/j.1365-2621.1971.tb06373.x

By:

MIERS, J. C.;
WAGNER, J. R.;
NUTTING, M-D.;
SCHULTZ, W. G.;
BECKER, R.;
NEUMANN, H. J.;
DIETRICH, W. C.;
SANSHUCK, D. W.

Publication type:

Article

OCCURRENCE OF 6-PENTYL-α-PYRONE IN PEACH ESSENCE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 536, doi. 10.1111/j.1365-2621.1971.tb06409.x

By:

SEVENANTS, M. R.;
JENNINGS, W. G.

Publication type:

Article

EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 440, doi. 10.1111/j.1365-2621.1971.tb06383.x

By:

NORRIS, HELEN L.;
HARRISON, DOROTHY L.;
ANDERSON, LOIS L.;
WELCK, BETTINA;
TUMA, HAROLD J.

Publication type:

Article

PHENOLIC COMPOUNDS IN RUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 462, doi. 10.1111/j.1365-2621.1971.tb06388.x

By:

TIMMER, R.;
HEIDE, R.;
WOBBEN, H. J.;
VALOIS, P. J.

Publication type:

Article

ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 507, doi. 10.1111/j.1365-2621.1971.tb06401.x

By:

TOMA, S. J.;
NAKAI, S.

Publication type:

Article

NUTRITIVE VALUE OF OPAQUE-2 CORN AND ITS MIXTURE WITH HYBRID CORN AND WHEAT FLOUR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 370, doi. 10.1111/j.1365-2621.1971.tb06365.x

By:

OLIVEIRA, J. E. DUTRA;
SILVA, MARIA LEONINA PEREIRA

Publication type:

Article

INFLUENCE OF SUCROSE, GLUCOSE AND LACTOSE ON LOSS OF WATER FROM SOLUTIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 495, doi. 10.1111/j.1365-2621.1971.tb06397.x

By:

PATEL, K. N.;
NICKERSON, T. A.

Publication type:

Article