Works matching IS 00221147 AND DT 1972 AND VI 37 AND IP 3

Results: 47

ECONOMIC APPLICATIONS OF SWEETNESS SCALES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 411, doi. 10.1111/j.1365-2621.1972.tb02651.x

By:

MOSKOWITZ, HOWARD R.;
WEHRLY, THOMAS

Publication type:

Article

DEVELOPMENT OF A PROTOTYPE SAUSAGE EMULSION PREPARATION SYSTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 480, doi. 10.1111/j.1365-2621.1972.tb02668.x

By:

HAQ, A.;
WEBB, N. B.;
WHITFIELD, J. K.;
MORRISON, G. S.

Publication type:

Article

EMULSION STABILITY AND PROTEIN EXTRACTABILITY OF OVINE MUSCLE AS A FUNCTION OF TIME POSTMORTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 473, doi. 10.1111/j.1365-2621.1972.tb02666.x

By:

VAN EERD, J.P.

Publication type:

Article

THE RELATIVE IMPORTANCE OF SOME DETERMINANTS OF BEEF TENDERNESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 341, doi. 10.1111/j.1365-2621.1972.tb02633.x

By:

PURCHAS, R. W.

Publication type:

Article

PEROXIDASE LOCALIZATION AND LIGNIN FORMATION IN DEVELOPING PEAR FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 381, doi. 10.1111/j.1365-2621.1972.tb02643.x

By:

RANADIVE, ARVIND S.;
HAARD, NORMAN F.

Publication type:

Article

COLORIMETRY OF FOODS: ORANGE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 389, doi. 10.1111/j.1365-2621.1972.tb02646.x

By:

GULLETT, E. A.;
FRANCIS, F. J.;
CLYDESDALE, F. M.

Publication type:

Article

THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER-HOLDING CAPACITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 351, doi. 10.1111/j.1365-2621.1972.tb02635.x

By:

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

Publication type:

Article

THE APPLICATION OF AMINO ACID COMPOSITION TO THE CHARACTERIZATION OF CITRUS JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 384, doi. 10.1111/j.1365-2621.1972.tb02644.x

By:

VANDERCOOK, C. E.;
PRICE, R. L.

Publication type:

Article

PHOSPHOLIPID CHANGES IN MUSCLE FROM FROZEN STORED LAKE MICHIGAN COHO SALMON.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 426, doi. 10.1111/j.1365-2621.1972.tb02655.x

By:

BRADDOCK, R. J.;
DUGAN, L. R.

Publication type:

Article

A SIMPLE METHOD TO DETERMINE THE WATER-HOLDING CAPACITY OF MUSCLE FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 499, doi. 10.1111/j.1365-2621.1972.tb02676.x

By:

DAGBJARTSSON, BJORN;
SOLBERG, MYRON

Publication type:

Article

EFFECT OF AMINO ACID SUPPLEMENTATION OF DEHYDRATED POTATO FLAKES ON PROTEIN NUTRITIVE VALUE FOR HUMAN ADULTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 378, doi. 10.1111/j.1365-2621.1972.tb02642.x

By:

KIES, CONSTANCE;
FOX, HAZEL METZ

Publication type:

Article

DEHYDRATED CELERY: EFFECTS OF PREDRYING TREATMENTS AND REHYDRATION PROCEDURES ON RECONSTITUTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 437, doi. 10.1111/j.1365-2621.1972.tb02658.x

By:

NEUMANN, H. J.

Publication type:

Article

A PRECISE METHOD FOR THE DETERMINATION OF DIMETHYL SULFIDE IN PROCESSED FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 408, doi. 10.1111/j.1365-2621.1972.tb02650.x

By:

WILLIAMS, MARION P.;
HOFF, JOHAN E.;
NELSON, PHILIP E.

Publication type:

Article

A SIMPLIFIED METHOD FOR THE ANALYSIS OF GLUTAMINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 488, doi. 10.1111/j.1365-2621.1972.tb02670.x

By:

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

Publication type:

Article

BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 476, doi. 10.1111/j.1365-2621.1972.tb02667.x

By:

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

Publication type:

Article

THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: MECHANICAL PROPERTIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 356, doi. 10.1111/j.1365-2621.1972.tb02636.x

By:

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

Publication type:

Article

EFFECT OF PRE- AND POST-MORTEM HANDLING ON REFLECTANCE CHARACTERISTICS OF CANNED SKIPJACK TUNA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 502, doi. 10.1111/j.1365-2621.1972.tb02678.x

By:

LITTLE, A. C.

Publication type:

Article

PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 450, doi. 10.1111/j.1365-2621.1972.tb02661.x

By:

SCHRODER, D. J.;
JACKSON, H.

Publication type:

Article

TECHNIQUE FOR DETERMINING OXYGEN CONCENTRATION INSIDE PACKAGES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 490, doi. 10.1111/j.1365-2621.1972.tb02671.x

By:

QUAST, DIETRICH G.;
KAREL, MARCUS

Publication type:

Article

INFLUENCE OF PROCESSING PROCEDURES ON TOTAL COUNT, PRESUMPTIVE COLIFORMS AND Clostridium perfringens IN BEEF FOR FURTHER COOKING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 494, doi. 10.1111/j.1365-2621.1972.tb02673.x

By:

DENNIS, B. F.;
KUNKLE, L. E.;
OCKERMAN, H. W.;
BORTON, R. J.;
CAHILL, V. R.

Publication type:

Article

COMPARISON OF PRECOOKED IRRADIATED CHICKEN AND LAMB WITH AND WITHOUT PARTIAL DEHYDRATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 469, doi. 10.1111/j.1365-2621.1972.tb02665.x

By:

AGARWAL, S. R.;
HEILIGMAN, F.;
POWERS, E. M.

Publication type:

Article

THE EFFECT OF PRE-RIGOR CHANGES ON MEAT TENDERNESS. A Review.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 337, doi. 10.1111/j.1365-2621.1972.tb02632.x

By:

NEWBOLD, R. P.;
HARRIS, P. V.

Publication type:

Article

BIOCHEMISTRY OF TEA FERMENTATION: PRODUCTS OF THE OXIDATION OF TEA FLAVANOLS IN A MODEL TEA FERMENTATION SYSTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 399, doi. 10.1111/j.1365-2621.1972.tb02648.x

By:

SANDERSON, G. W.;
BERKOWITZ, JACQUELINE E.;
CO, H.;
GRAHAM, H. N.

Publication type:

Article

THE POSSIBLE IDENTIFICATION OF AN IRRADIATION TREATMENT OF FISH BY MEANS OF ELECTRICAL (ac) RESISTANCE MEASUREMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 501, doi. 10.1111/j.1365-2621.1972.tb02677.x

By:

EHLERMANN, D.

Publication type:

Article

DEVELOPMENT OF IRRADIATION STERILIZED CODFISH CAKES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 420, doi. 10.1111/j.1365-2621.1972.tb02653.x

By:

HEILIGMAN, F.;
RICE, LUCY J.

Publication type:

Article

INFLUENCE OF ALUM ON THE FIRMNESS OF FRESH-PACK DILL PICKLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 442, doi. 10.1111/j.1365-2621.1972.tb02659.x

By:

ETCHELLS, J. L.;
BELL, T. A.;
TURNEY, L. J.

Publication type:

Article

CHARACTERIZATION OF THE RED PIGMENTS PRODUCED FROM FERRIMYOGLOBIN BY IONIZING RADIATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 361, doi. 10.1111/j.1365-2621.1972.tb02637.x

By:

GIDDINGS, GEORGE G.;
MARKAKIS, P.

Publication type:

Article

INFLUENCE OF DIFFERENT ORGANIC ACIDS ON THE FIRMNESS OF FRESH-PACK PICKLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 446, doi. 10.1111/j.1365-2621.1972.tb02660.x

By:

BELL, T. A.;
TURNEY, L. J.;
ETCHELLS, J. L.

Publication type:

Article

QUANTITATIVE DETERMINATION OF THE OLIGOSACCHARIDES IN DEFATTED SOYBEAN MEAL BY GAS-LIQUID CHROMATOGRAPHY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 372, doi. 10.1111/j.1365-2621.1972.tb02640.x

By:

DELENTE, JACQUES;
LADENBURG, KURT

Publication type:

Article

VACUUM PACKAGING OF LAMB: EFFECTS OF STORAGE, STORAGE TIME AND STORAGE TEMPERATURE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 457, doi. 10.1111/j.1365-2621.1972.tb02663.x

By:

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

Publication type:

Article

REDUCTION OF ANTITHIAMINE ACTIVITY IN CRAYFISH BY HEAT TREATMENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 497, doi. 10.1111/j.1365-2621.1972.tb02675.x

By:

RUTLEDGE, JAMES E.;
YING, LEVI C.

Publication type:

Article

WHIPPING PROPERTIES OF SPRAY-DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 452, doi. 10.1111/j.1365-2621.1972.tb02662.x

By:

HANSEN, P. M. T.;
BLACK, D. H.

Publication type:

Article

PENTOSANS IN SORGHUM GRAIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 365, doi. 10.1111/j.1365-2621.1972.tb02638.x

By:

KARIM, A.;
ROONEY, L W.

Publication type:

Article

FATTY ACID DISTRIBUTION IN ORANGE JUICE PHOSPHOLIPIDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 387, doi. 10.1111/j.1365-2621.1972.tb02645.x

By:

BRADDOCK, R.J.

Publication type:

Article

CHARACTERIZATION OF PENTOSANS IN SORGHUM GRAIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 369, doi. 10.1111/j.1365-2621.1972.tb02639.x

By:

KARlM, A.;
ROONEY, L. W.

Publication type:

Article

PRESSURE FREEZING-AIR DRYING: A NEW TECHNIQUE TO REDUCE DETERIORATION IN DRYING TISSUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 430, doi. 10.1111/j.1365-2621.1972.tb02656.x

By:

HAAS, GERHARD J.;
PRESCOTT, HENRY E.;
D'INTINO, JOSEPH

Publication type:

Article

ODOR THRESHOLDS AND RELATIVE INTENSITIES OF VOLATILE AROMA COMPONENTS IN AN ARTIFICIAL BEVERAGE IMITATING WHISKY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 394, doi. 10.1111/j.1365-2621.1972.tb02647.x

By:

SALO, PAULA;
NYKÄNEN, LALLI;
SUOMALAINEN, HEIKKI

Publication type:

Article

TEMPERATURE GRADIENT FREEZE-DRYING MICROSCOPE STAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 492, doi. 10.1111/j.1365-2621.1972.tb02672.x

By:

FREEDMAN, MELVIN;
WHITTAM, JAMES H.;
ROSANO, HENRI L.

Publication type:

Article

EFFECT OF HYDROGEN PEROXIDE ON THE COLOR, COMPOSITION AND NUTRITIVE QUALITY OF FPC (FISH PROTEIN CONCENTRATE).

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 423, doi. 10.1111/j.1365-2621.1972.tb02654.x

By:

RASEKH, J.;
STILLINGS, B. R.;
SIDWELL, V.

Publication type:

Article

VACUUM PACKAGING OF LAMB: EFFECT OF CERTAIN FACTORS ON RETAIL CASE-LIFE AND PALATABILITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 463, doi. 10.1111/j.1365-2621.1972.tb02664.x

By:

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

Publication type:

Article

REFRIGERATED APPLE SLICES: PRESERVATIVE EFFECTS OF ASCORBIC ACID, CALCIUM AND SULFITES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 434, doi. 10.1111/j.1365-2621.1972.tb02657.x

By:

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

Publication type:

Article

THE VOLATILE CONSTITUENTS OF OIL OF THYME.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 405, doi. 10.1111/j.1365-2621.1972.tb02649.x

By:

RUSSELL, G. F.;
OLSON, K. V.

Publication type:

Article

POST-IRRADIATION EVALUATION OF PATHOGENS AND INDICATOR BACTERIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 485, doi. 10.1111/j.1365-2621.1972.tb02669.x

By:

TIWARI, N. P.;
MAXCY, R. B.

Publication type:

Article

IMMERSION FREEZING OF FISH IN DICHLORODIFLUOROMETHANE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 416, doi. 10.1111/j.1365-2621.1972.tb02652.x

By:

Bucholz, Shyrl B.;
Pigott, George M.

Publication type:

Article

TOCOPHEROL SUPPLEMENTATION AND LIPID STABILITY IN THE TURKEY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 496, doi. 10.1111/j.1365-2621.1972.tb02674.x

By:

WEBB, RANDALL W.;
MARION, WILLIAM W.;
HAYSE, PRESTON L.

Publication type:

Article

AMINO ACID COMPOSITION OF SELECTED POTATO VARIETIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 375, doi. 10.1111/j.1365-2621.1972.tb02641.x

By:

KALDY, M. S.;
MARKAKIS, P.

Publication type:

Article

THE EFFECT OF AGING ON PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN FROM CHICKEN BREAST AND LEG MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 346, doi. 10.1111/j.1365-2621.1972.tb02634.x

By:

HAY, J. D.;
CURRIE, R. W.;
WOLFE, F. H.

Publication type:

Article