Works matching IS 00221147 AND DT 1972 AND VI 37 AND IP 1

Results: 51

PIGMENT AND CHROMOGEN CHARACTERISTICS OF SUNFLOWER SEED, Helianthus annum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 1, doi. 10.1111/j.1365-2621.1972.tb03369.x

By:

BRUMMETT, B. J.;
BURNS, E. E.

Publication type:

Article

SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS IN AN AQUEOUS SYSTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 90, doi. 10.1111/j.1365-2621.1972.tb03393.x

By:

RHEE, KHEE CHOON;
CATER, CARL M.;
MATTIL, KARL F.

Publication type:

Article

SENSORY AND INSTRUMENTAL EVALUATION IN MODEL SYSTEMS OF RESIDUES MIGRATING FROM CAN COATINGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 72, doi. 10.1111/j.1365-2621.1972.tb03389.x

By:

WILKS, ROBERT A.;
GILBERT, SEYMOUR G.

Publication type:

Article

COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 14, doi. 10.1111/j.1365-2621.1972.tb03373.x

By:

ROONEY, L. W;
GUSTAFSON, C. B.;
CLARK, S. P.;
CATER, C. M.

Publication type:

Article

EXTRACTABILITY AND PROPERTIES OF PROTEIN FROM ALFALFA LEAF MEAL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 94, doi. 10.1111/j.1365-2621.1972.tb03394.x

By:

LU, PICK-SENG;
KINSELLA, J. E.

Publication type:

Article

SOY PROTEIN-LIPID FILMS. 1. Studies on the Film Formation Phenomenon.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 36, doi. 10.1111/j.1365-2621.1972.tb03379.x

By:

WU, L. C.;
BATES, R.P.

Publication type:

Article

THE EFFECT OF <sub>p</sub>H ON BOVINE OXYMYOGLOBIN STRUCTURE AND STABILITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 29, doi. 10.1111/j.1365-2621.1972.tb03377.x

By:

PAN, B. S.;
SOLBERG, MYRON

Publication type:

Article

GAS CHROMATOGRAPHIC ANALYSIS OF HEADSPACE VOLATILES OF ALCOHOLIC BEVERAGES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 69, doi. 10.1111/j.1365-2621.1972.tb03388.x

By:

JENNINGS, W. G.;
WOHLEB, R.;
LEWIS, M. J.

Publication type:

Article

STABILITY OF INTERMEDIATE MOISTURE FOODS. 2. Microbiology.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 160, doi. 10.1111/j.1365-2621.1972.tb03409.x

By:

LABUZA, T. P.;
CASSIL, SALLY;
SINSKEY, A. J.

Publication type:

Article

STUDY OF THE PECTINOLYTIC MICROFLORA, PARTICULARLY THE ENTEROBACTERIACEAE, FROM FERMENTING COFFEE IN THE CONGO.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 171, doi. 10.1111/j.1365-2621.1972.tb03412.x

By:

PEE, W.;
CASTELEIN, J. M.

Publication type:

Article

TEXTURE PROFILE ANALYSIS OF CUCUMBERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 113, doi. 10.1111/j.1365-2621.1972.tb03398.x

By:

BREENE, WILLIAM M.;
VIS, DAVID W.;
CHOU, HUNG-EN

Publication type:

Article

FLOW DIVERSION VALVE CONTROL FOR PASTEURIZATION OF EGG PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 175, doi. 10.1111/j.1365-2621.1972.tb03413.x

By:

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

Publication type:

Article

Letters TO THE SCIENTIFIC EDITOR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. ii, doi. 10.1111/j.1365-2621.1972.tb03367.x

By:

SUTTON, A.H.;
CARPENTER, R.P.;
LABUZA, T.P.

Publication type:

Article

HOT BONING AND PORK TENDERNESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 179, doi. 10.1111/j.1365-2621.1972.tb03415.x

By:

MARSH, B. B.;
CASSENS, R. G.;
KAUFFMAN, R. G.;
BRISKEY, E. J.

Publication type:

Article

SOLUBILITY INTERRELATIONS OF LACTOSE AND SUCROSE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 60, doi. 10.1111/j.1365-2621.1972.tb03385.x

By:

NICKERSON, T. A.;
MOORE, E. E.

Publication type:

Article

A CHARACTERIZATION OF TWO CHROMATOGRAPHICALLY SEPARATED FRACTIONS OF COCONUT PROTEIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 4, doi. 10.1111/j.1365-2621.1972.tb03370.x

By:

HAGENMAIER, ROBERT;
CATER, C. M.;
MATTIL, K. F.

Publication type:

Article

PREPARATION OF EGG WHITE OVOMUCIN BY GEL FILTRATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 8, doi. 10.1111/j.1365-2621.1972.tb03371.x

By:

YOUNG, LOUIS L.;
GARDNER, F. A.

Publication type:

Article

Byssochlamys fulva, METABOLITE TOXICITY IN LABORATORY ANIMALS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 86, doi. 10.1111/j.1365-2621.1972.tb03392.x

By:

DOUGLAS KING, A.;
BOOTH, ALBERT N.;
STAFFORD, ALLEN E.;
WAISS, ANTHONY C.

Publication type:

Article

A PHYSICAL METHOD TO INCREASE TENDERNESS IN LAMB CARCASSES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 130, doi. 10.1111/j.1365-2621.1972.tb03401.x

By:

QUARRIER, EVELYN;
CARPENTER, Z. L.;
SMITH, G. C.

Publication type:

Article

CHANGES IN THE LIPID SOLUBLE CARBONYLS OF BEEF MUSCLE DURING AGING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 181, doi. 10.1111/j.1365-2621.1972.tb03416.x

By:

SINK, J. D.;
SMITH, P. W.

Publication type:

Article

BLANCHING AND PARTIAL DRYING OF FOODS WITH SUPERHEATED STEAM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 163, doi. 10.1111/j.1365-2621.1972.tb03410.x

By:

LAZAR, M. E.

Publication type:

Article

QUALITY AND BIOCHEMICAL CHANGES DURING FROZEN STORAGE OF MEAT FROM EPINEPHRINE-TREATED AND UNTREATED CHICKENS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 145, doi. 10.1111/j.1365-2621.1972.tb03405.x

By:

KHAN, A. W.;
NAKAMURA, RYO

Publication type:

Article

INTERNAL TEMPERATURE DISTRIBUTION DURING INDIVIDUAL QUICK BLANCHING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 167, doi. 10.1111/j.1365-2621.1972.tb03411.x

By:

LUND, D. B.;
BRUIN, S.;
LAZAR, M. E.

Publication type:

Article

ABSTRACTS.

Published in:: Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. iii, doi. 10.1111/j.1365-2621.1972.tb03368.x
Publication type:: Article

INTERACTION OF SODIUM NITRATE, OXYGEN AND pH ON GROWTH OF Staphylococcus aureus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 81, doi. 10.1111/j.1365-2621.1972.tb03391.x

By:

BUCHANAN, ROBERT L.;
SOLBERG, MYRON

Publication type:

Article

HYDROLYSIS DURING BREADMAKING OF PHYTIC ACID IN WHEAT PROTEIN CONCENTRATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 12, doi. 10.1111/j.1365-2621.1972.tb03372.x

By:

RANHOTRA, G. S.

Publication type:

Article

CONTROLLED ATMOSPHERE STORAGE OF LETTUCE. 2. Effects on Biochemical Composition of the Leaves.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 52, doi. 10.1111/j.1365-2621.1972.tb03383.x

By:

SINGH, B.;
WANG, D. J.;
SALUNKHE, D. K.;
RAHMAN, ABDUL R.

Publication type:

Article

PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 23, doi. 10.1111/j.1365-2621.1972.tb03375.x

By:

DUBÉ, G.;
BRAMBLETT, V. D.;
JUDGE, M. D.;
HARRINGTON, R. B.

Publication type:

Article

FORMATION OF 2-PYRROLIDONE-5-CARBOXYLIC ACID FROM GLUTAMINE DURING PROCESSING AND STORAGE OF SPINACH PUREE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 45, doi. 10.1111/j.1365-2621.1972.tb03381.x

By:

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

Publication type:

Article

EFFECTS OF SUB-OPTIMAL RIPENING TEMPERATURES ON THE COLOR QUALITY AND PIGMENT COMPOSITION OF TOMATO FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 56, doi. 10.1111/j.1365-2621.1972.tb03384.x

By:

KOSKITALO, L. N.;
ORMROD, D. P.

Publication type:

Article

EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 27, doi. 10.1111/j.1365-2621.1972.tb03376.x

By:

BOIS, M. W.;
ANGLEMIER, A. F.;
MONTGOMERY, M. W.;
DAVIDSON, W. D.

Publication type:

Article

LABORATORY EVALUATION OF THREE PROTEIN SOURCES FOR USE IN CHAPATI FLOURS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 100, doi. 10.1111/j.1365-2621.1972.tb03395.x

By:

BASS, JANET L.;
CAUL, JEAN F.

Publication type:

Article

THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 140, doi. 10.1111/j.1365-2621.1972.tb03404.x

By:

BOUTON, P. E.;
HARRIS, P. V.

Publication type:

Article

RADIATION PRESERVATION OF TROPICAL SHRIMP FOR AMBIENT TEMPERATURE STORAGE. 2. Storage Studies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 151, doi. 10.1111/j.1365-2621.1972.tb03407.x

By:

SAVAGAON, K. A.;
VENUGOPAL, V.;
KAMAT, S. V.;
KUMTA, U. S.;
SREENIVASAN, A.

Publication type:

Article

ASSESSMENT OF BEEF TENDERNESS WITH THE ARMOUR TENDEROMETER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 126, doi. 10.1111/j.1365-2621.1972.tb03400.x

By:

CARPENTER, Z. L.;
SMITH, G. C.;
BUTLER, O. D.

Publication type:

Article

RELATIONSHIP OF SENSORY RATINGS WITH TANNIN COMPONENTS OF CANNED PEACHES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 177, doi. 10.1111/j.1365-2621.1972.tb03414.x

By:

LI, K. C.;
BOGGESS, T. S.;
HEATON, E. K.

Publication type:

Article

OIL- AND WATER-SOLUBLE AROMATICS DISTILLED FROM CITRUS FRUIT AND PROCESSING WASTE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 108, doi. 10.1111/j.1365-2621.1972.tb03397.x

By:

VELDHUIS, M. K.;
BERRY, R. E.;
WAGNER, C. J.;
LUND, E. D.;
BRYAN, W. L.

Publication type:

Article

RADIATION PRESERVATION OF TROPICAL SHRIMP FOR AMBIENT TEMPERATURE STORAGE 1. Development of a Heat-Radiation Combination Process.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 148, doi. 10.1111/j.1365-2621.1972.tb03406.x

By:

SAVAGAON, K. A.;
VENUGOPAL, V.;
KAMAT, S. V.;
KUMTA, U. S.;
SREENIVASAN, A.

Publication type:

Article

SOY PROTEIN-LIPID FILMS. 2. Optimization of Film Formation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 40, doi. 10.1111/j.1365-2621.1972.tb03380.x

By:

WU, L. C.;
BATES, R. P.

Publication type:

Article

DATA ANALYSIS: EMPIRICAL OBSERVATIONS ON STATISTICAL TESTS USED IN PAIRED DESIGN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 62, doi. 10.1111/j.1365-2621.1972.tb03386.x

By:

GACULA, M. C.;
ALTAN, S. S.;
KUBALA, J. J.

Publication type:

Article

SWEATY ODOR IN FATTY ACIDS: MEASUREMENTS OF SIMILARITY, CONFUSION AND FATIGUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 33, doi. 10.1111/j.1365-2621.1972.tb03378.x

By:

AMOORE, JOHN E.;
VENSTROM, DELPHA;
NUTTING, MARVEL-DARE

Publication type:

Article

OXIDATIVE DECOLORATION OF β-CAROTENE IN LOW-MOISTURE MODEL SYSTEMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 66, doi. 10.1111/j.1365-2621.1972.tb03387.x

By:

CHOU, HUNG-EN;
BREENE, WILLIAM M.

Publication type:

Article

IDENTIFICATION OF FERROUS ORTHOPHOSPHATE AND FERRIC OXYHYDROXIDE IN 'SULFIDE BLACK' FROM CANNED CHICKEN HADDIE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 77, doi. 10.1111/j.1365-2621.1972.tb03390.x

By:

STOLL, P. A.;
HUFFMAN, G. P.;
DUNMYRE, G. R.;
LEFKOWITZ, M.

Publication type:

Article

CONTROLLED ATMOSPHERE STORAGE OF LETTUCE. 1. Effects on Quality and the Respiration Rate of Bettuce Heads.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 48, doi. 10.1111/j.1365-2621.1972.tb03382.x

By:

SINGH, B.;
YANG, C. C.;
SALUNKHE, D. K.;
RAHMAN, ABDUL R.

Publication type:

Article

FLAVOR CHANGES IN REHEATED CHICKEN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 19, doi. 10.1111/j.1365-2621.1972.tb03374.x

By:

HARRIS, NATHOLYN D.;
LINDSAY, R. C.

Publication type:

Article

EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 132, doi. 10.1111/j.1365-2621.1972.tb03402.x

By:

HOSTETLER, R. L.;
LINK, B. A.;
LANDMANN, W. A.;
FITZHUGH, H. A.

Publication type:

Article

EFFECT OF DRYING CONDITIONS ON CELL VIABILITY AND FUNCTIONAL PROPERTIES OF SINGLE-CELL PROTEIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 103, doi. 10.1111/j.1365-2621.1972.tb03396.x

By:

LABUZA, T. P.;
JONES, K. A.;
SINSKEY, A. J.;
GOMEZ, R.;
WILSON, SHIRLEY;
MILLER, BONNIE

Publication type:

Article

INFLUENCE OF WEIGHT AND SEX OF MICE IN ASSAYING SPORE-BOUND Clostridium botulinum TYPE A TOXIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 183, doi. 10.1111/j.1365-2621.1972.tb03417.x

By:

BOOTH, RON;
SUZUKI, JON B.;
BERG, PA T E.;
GRECZ, NICHOLAS

Publication type:

Article

STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 154, doi. 10.1111/j.1365-2621.1972.tb03408.x

By:

LABUZA, T. P.;
McNALLY, L.;
GALLAGHER, DENISE;
HAWKES, J.;
HURTADO, F.

Publication type:

Article

A PROCEDURE FOR ISOLATION AND QUANTITATIVE DETERMINATION OF VOLATILE FATTY ACIDS FROM MEAT PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 1, p. 136, doi. 10.1111/j.1365-2621.1972.tb03403.x

By:

VARSON, HANS HAL

Publication type:

Article