Volume 17; Issue 1-6

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Journal of Food Science
Volume 17; Issue 1-6

Journal of Food Science

Volume 17; Issue 1-6

1

THE EFFECT OF SELECTED PRETREATMENTS UPON THE CULINARY QUALITIES OF EGGS FROZEN AND STORED IN A HOME-TYPE FREEZER. I. PLSIN CAKES AND BAKED CUSTARDS

RUTH JOEDAN, BETTY NOBLE LUGINBILL, L. E. DAWSON, C. J. ECHTERLING

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 438 KB

english, 1952

2

FATTY ACIDS OF THE LIPIDS FROM FRESIILY CANNED FLORIDA VALENCIA ORANGE JUICE

LYLE JAMES SWIFT

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 475 KB

english, 1952

3

EFFECT OF BLANCHIG AND OF FROZEN STORAGE OF VEGETABLES ON ASCORBIC ACID RETESTION AND ON THE CONCOMITANT ACTIVITY OF CERTAIN ENZYMES

EVA R. HARTZLER, N. B. GUERRANT

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 572 KB

english, 1952

4

THE STABILITY OF THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID OF LAMB CHOPS DURING FROZEN STORAGE AND SUBSEQUENT COOKING

W. P. LEHRER JR., A. C. WIESE, W. R. HARVEY, P. R. MOORE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 448 KB

english, 1952

5

ASCORBIC ACID CONTENT OF SOME MISCELLANEOUS TROPICAL ASD SUBTROPICAL PLANTS AND PLANT PRODUCTS

MARGARET J. MUSTARD

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 338 KB

english, 1952

6

ROLE OF PECTIN AS RELATED TO DEHTDRATION AND REHYDRATION OF SIMULATED FRUIT PREPARATIONS

GEORGE L. BAKER, JOHN F. KULP, RALPH A. MILLER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 548 KB

english, 1952

7

THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES

J. H. CHIPAULT, G. R. MIZUNO, J. M. HAWKINS, W. O. LUNDBERG

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 663 KB

english, 1952

8

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS

B. S. SCHWEIGERT, BARBARA A. BENNETT, MONA MARQUETTE, HAROLD E. SCHEID, B. H. McBRIDE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 251 KB

english, 1952

9

INFLUENCE OF CARBOHYDRATE AND NITROGEN SOURCES UPON LIPID PRODUCTION BY CERTAIN YEASTS

S. S. HUSAIN, M. M. HARDIN

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 434 KB

english, 1952

10

THE B VITAMINS IN RAW AND COOKED LAMB. I. THIAMINE

ETHELWYN B. WILCOX, LEOEA S. GALLOWAY

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 397 KB

english, 1952

11

THE EFFECT OF PARTICLE SIZE ON THE NUTRITIONAL CHARACTERISTICS OF UNIFINE FLOUR

MARY CORBETT STEVENS, JANICE F. SIEBURTH, TOM WAHL, BARBARA MCLAREN

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 382 KB

english, 1952

12

EFFECTS OF VARIOUS PHYSICAL TREATMENTS UPON THE ANYLOCLASTIC SUSCEPTIBILITY OF STARCH

FRANCES E. VOLZ, P. E. RAMSTAD

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 673 KB

english, 1952

13

THE EFFECT OF SELECTED PRETREATMENTS UPON THE CULINARY QUALITIES OF EGGS FROZEN AND STORED IN A HOME-TYPE FREEZER. II. SPONGE CAKES

RUTH JORDAN, L. E. DAWSON, C. J. ECHTERLING

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 457 KB

english, 1952

14

THE EFFECT OF ASCORBIC ACID ON THE OXIDATION OF HEMOGLOBIN AND THE FORMATION OF NITRIC OXIDE HEMOGLOBIN

BETTY M. WATTS, BARBARA T. LEHMANN

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 497 KB

english, 1952

15

CONSTITUTION OF THE LIPID FROM STORED FLORIDA VALENCIA ORANGE JUICE

C. W. HUSKINS, L. J. SWIFT, M. K. VELDHUIS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 508 KB

english, 1952

16

THE VARIATION OF THE ASCORBIC ACID CONTENT IN RAW AND PRESERVED CLOUDBERRIES, RUBUX CHAMEMORUS L.

THORA NORDNES, BEBGLIOT Q. WERENSKIOLD

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 317 KB

english, 1952

17

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART III. ISOLATION AND IDENTIFICATION OF APPLE JUICE SPOILAGE ORGANISMS

C. R. MARSHALL, V. T. WALKLEY

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 641 KB

english, 1952

18

ASCORBIC ACID AND DEHYDROASCORBIC ACID IN SOME RAW AND COOKED PUERTO RICAN STARCHY FOODS

CONRADO F. ASENJO, ROSA MARINA TORRES, DELIA FERNÁNDEZ, GLORIA V. DE URRUTIA

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 223 KB

english, 1952

19

EFFECTS OF INTERNAL TEMPERATURE AND OF OVEN TEMPERATURE ON THE COOKING LOSSES AND THE PALATABILITY OF BAKED SALMON STEAKS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 548 KB

english, 1952

20

THE B VITAMINS IN RAW AND COOKED LAMB. II. RIBOFLAVIN AND NIACIN

ETHELWYN B. WILCOX, LEORA S. GALLOWAY

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 254 KB

english, 1952

21

RETENTION OF THIAMINE AND PANTOTHENIC ACID IN PORK AFTER STEWING

SYLVIA COVER, WILLIAM H. SMITH JR.

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 387 KB

english, 1952

22

THERMAL DESTRUCTION OF CAMERON'S PUTREFACTIVE ANAEROBE 3679 IN FOOD SUBSTRATES

HOWARD REYNOLDS, ARTHUR M. KAPLAN, FRANCIS B. SPENCER, HAROLD LICHTENSTEIN

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 1.03 MB

english, 1952

23

NUTRITIVE VALUE OF MILK PROTEINS. I. STABILITY DURING STERILIZATION AND STORAGE OF EVAPORATED MILK AS DETERMINED BY THE RAT REPLETION METHOD

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 290 KB

english, 1952

24

PHYSICAL CHANGES OF CONNECTIVE TISSUES OF BEEF DURING HEATING

MARGARET W. WINEGARDEN, BELLE LOWE, JOSEPH KASTELIC, EDWIN A. KLINE, ALMA R. PLAGGE, P. S. SHEARER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 1.68 MB

english, 1952

25

CAKE STRUCTURE AND PALATABILITY AS AFFECTED BY EMULSIFYING AGENTS AND BAKING TEMPERATURES

MARTHA E. JOOSTE, ANDREA OVERMAN MACKEY

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 2.14 MB

english, 1952

26

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART IV. DEVELOPMENT CHARACTERISTICS AND VIABILITY OF SPOILAGE ORGANISMS IN APPLE JUICE

C. R. MARSHALL, V. T. WALKLEY

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 471 KB

english, 1952

27

SOME ASPECTS OF AHCROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION. PART V. THERMAL DEATH RATES OF SPOILAGE ORGANISMS IN APPLE JUICE

C. R. MARSHALL, V. T. WALKLEY

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 502 KB

english, 1952

28

A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEAT

RUTH M. GRISWOLD, FLORENCE LEFFLER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 262 KB

english, 1952

29

THE EFFECT OF INGREDIENT VARIATIONS ON THE QUALITY OF WHITE AND CHOCOLATE CAKES BSKED PRIOR TO FREEZING OR BAKED FROM FROZEN BATTERS

ANDREA OVERMAN MACKEY, PATSY JONES, JOYCE DUNN

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 1.02 MB

english, 1952

30

REDUCTION OF TRIMETHYLAMINE OXIDE IN DOGFISH FLESH

R. PAUL ELLIOTT

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 524 KB

english, 1952

31

EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL-OIL CONSTITUENTS WITII THE ACID JUICE

J. S. BLAIR, EDITH M. GODAR, J. E. MASTERS, D. W. RIESTER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 2.12 MB

english, 1952

32

RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURD

CAREY D. MILLER, HELEN DENNING, ADELIA BAUER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 443 KB

english, 1952

33

A STUDY OF THE CONTROL OF THE SANITARY QUALITY OF CUSTARD-FILLED BAKERY PRODUCTS IN A LARGE CITY

ABRAHAM E. ABRAHAMSON, RUBIN FIELD, LEON BUCHBINDER, ANNA V. CATELLI

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 698 KB

english, 1952

34

A STUDY OF THE EFFECT OF VARIOUS SUBSTANCES ON THE VOLATILITY OF DIACETYL AT AN ELEVATED TEMPERATURE

ANNE CONRAD STOLL

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 215 KB

english, 1952

35

ACID-TOLERANT BACTERIA IN CITRUS JUICES

L. W. FAVILLE, E. C. HILL

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 850 KB

english, 1952

36

THE KINETICS OF THE OXIDATION OF STRAWBERRY ANTHOCYANIN BY HYDROGEN PEROXIDE

ERNEST SONDHEIMER, Z. I. KERTESZ

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 615 KB

english, 1952

37

FACTORS WHICH AFFECT THE DRAINED WEIGHT AND OTHER CHARACTERISTICS OF HEAT-PROCESSED RED CHERRIES

R. T. WHITTENBERGER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 810 KB

english, 1952

38

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: VI. THE SIGNIFICANCE OF CHANGES IN THE RELATIVE INCIDENCE OF SPOILAGE ORGANISMS DURING PROCESSING

C. R. MARSHALL, V. T. WALKLEY

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 512 KB

english, 1952

39

EFFECT OF VARIATIONS IN BLANCHING ON QUALITY OF FROZEN BROCCOLI, SNAP BEANS, AND SPINACH

WINONA B. FISHER, FRANCES O. VAN DUYNE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 623 KB

english, 1952

40

HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS

MORRIS L. GOLDMAN, MORTON M. RAYMAN

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 659 KB

english, 1952

41

STABILITY OF ASCORBIC ACID DURING THE PREPARATION OF CRANBERRY PRODUCTS

J. J. LICCIARDELLO, W. B. ESSELEN JR., C. R. FELLERS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 328 KB

english, 1952

42

THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS

A. C. WAGENKNECHT, FRANK A. LEE, FRANK P. BOYLE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 573 KB

english, 1952

43

THE DEVELOPMENT OF PSEUDOMONAS SPOILAGE IN SHELL EGGS. I. PENETRATION THROUGH THE SHELL

F. W. LORENZ, PHOEBE BETTY STARR, MORTIMER P. STARR, F. X. OGASAWARA

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 682 KB

english, 1952

44

EFFECT OF TEMPERATURE ON CERTAIN PRODUCTS OF VINOUS FERMENTATION

DAN UCHIMOTO, W. V. CRUESS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 396 KB

english, 1952

45

ASCORBIC ACID IN TOCOPHEROL-ENRICHED MILK

ARTHUR D. HOLMES

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 216 KB

english, 1952

46

FACTORS WHICH CONDITION FIRMNESS IN TOMATOES

ALVIN R. HAMSON

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 636 KB

english, 1952

47

HEAT PROCESSING OF BEEF I. A THEORETICAL CONSIDERATION OF THE DISTRIBUTION OF TEMPERATURE WITH TIME AND IN SPACE DURING PROCESSING

H. HURWICZ, R. G. TISCHER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 517 KB

english, 1952

48

CHARACTERIZATION OF THE EFFECT OF FREEZING ON COOKED EGG WHITE

JOHN GORTON DAVIS, HELEN L. HANSON, HANS LINEWEAVER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 1.03 MB

english, 1952

49

EFFECT OF GERMINATION ON THE TOTAL TOCOPHEROL CONTENT OF PULSES AND CEREALS

HARIPADA CHATTOPADHYAY, SACHCHIDANANDA BANERJEE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 131 KB

english, 1952

50

THE TASTE INTERRELATIONSHIP OF MONOSODIUM GLUTAMATE AND SUCROSE

ERNEST E. LOCKHART, JEANETTE E. STANFORD

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 288 KB

english, 1952

51

CHEMICAL CONSTITUENTS, PHYSICAL PROPERTIES, AND PALATABILITY OF FROZEN PORK

ANDREA OVERMAN MACKEY, A. W. OLIVER, S. C. FANG

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 536 KB

english, 1952

52

NITROGEN COMPOUNDS OF COFFEE

G. E. UNDERWOOD, F. E. DEATHERAGE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 464 KB

english, 1952

53

A STUDY OF THE AMINO ACIDS OF GREEN AND ROASTED COFFEE INCLUDING A NEW METHOD OF PROTEIN HYDROLYSIS

G. E. UNDERWOOD, F. E. DEATHERAGE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 581 KB

english, 1952

54

AMOUNT OF ASCORBIC ACID REQUIRED FOR HOME FREEZING OF ELBERTA PEACHES

ELSIE H. DAWSON, MARY E. KIRKPATRICK, EDWARD W. TOEPFER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 345 KB

english, 1952

55

STUDIES ON THE CHEMICAL NATURE OF AN ANTIBIOTIC PRESENT IN WATER EXTEACTS OF CABBAGE

J. M. DICKERMAN, S. LIBERMAN

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 257 KB

english, 1952

56

THE ESSENTIAL AMINO ACID CONTENT OF SEVERAL VEGETABLES

JUNIATA S. HIRSCH, ALICE D. NILES, A. R. KEMMERER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 354 KB

english, 1952

57

SURVIVAL AND MULTIPLICATION OF MICROICOCCUS PYOGENES VAR. AUREUS IN CREAMED CHICKEN UNDER VARIOUS HOLDING, STORAGE, AND DEFROSTING CONDITIONS

ROBERT P. STRAKA, FBANCES M. COMBES

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 520 KB

english, 1952

58

VARIATION IN HYDROGEN ION CONCENTRATION AND TOTAL ACIDITY IN VINEGAR

TREVA C. KINTNER, MARGARET MANGEL

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 236 KB

english, 1952

59

AN ELECTRONIC METHOD FOR CONTINUOUS DETERMISATION OF RAPID TEMPERATURE CHANGES IN THERMAL DEATH-TIME STUDIES

JOSEPH A. STERN, MELVIN A. HERLIN, BERNARD E. PROCTOR

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 615 KB

english, 1952

60

THE ROLE OF TEMPERATURE IN AMINO ACID LOSSES DURING THE PROLONGED STORAGE OF EVAPORATED MILK

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 358 KB

english, 1952

61

THE OCCURRENCE OF TRTMETHYLAMINE AND TRIMETHYLAMINE OXIDE IN FRESH WATER FISHES

DAVID W. ANDERSON JR., CARL R. FELLERS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 222 KB

english, 1952

62

MAPLE SIRUP. IV. EFFECT OF HEATING SIRUPS UNDER CONDITIONS OF HIGH TEMPERATURE AND LOW WATER CONTENT: SOME PHYSICAL AND CHEMICAL CHANGES

W. L. PORTER, M. L. BUCH, C. O. WILLITS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 434 KB

english, 1952

63

MAPLE SIRUP. V. FORMATION OF COLOR DURING EVAPORATION OF MAPLE SAP TO SIRUP

C. O. WILLITS, W. L. PORTER, M. L. BUCH

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 318 KB

english, 1952

64

AUTOSTERILIZATION OF THERMOPHILIC SPORES IN CANNED FOODS

W. E. PEARCE, E. WHEATON

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 493 KB

english, 1952

65

THE BACTERIOLOGY OF REFRIGERATED GROUND BEEF

R. H. KIRSCH, F. E. BERRY, C. L. BALDWIN, E. M. FOSTER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 583 KB

english, 1952

66

STUDIES ON TENDERNESS OF BEEF. I. RATE OF HEAT PENETRATION

PAULINE PAUL, L. J. BRATZLER, E. D. FARWELL, KATHERINE KNIGHT

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 1.08 MB

english, 1952

67

INFLUENCE OF LIGHT ON STABILITY OF REDUCED ASCORBIC ACID IN EXTRACTS OF VEGETABLES

HAZEL B. SUDER, MARY L. DODDS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 348 KB

english, 1952

68

HEAT PROCESSING OF BEEF: II. DEVELOPMENT OF ISOTHERMAL AND ISOCHRONAL DISTRIBUTIONS DURING HEAT PROCESSING OF BEEF

H. HURWICZ, R. G. TISCHER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 1.12 MB

english, 1952

69

TOXICITY AND BODY WEIGHT-DEPRESSING EFFECTS IN THE RAT OF WATER-SOLUBLE COMBINATION PRODUCTS OF GOSSYPOL, GOSSYPOL, AND COTTONSEED PIGMENT GLANDS

EDWARD EAGLE, H. F. BIALEK

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 395 KB

english, 1952

70

LINOLEATE OXIDATION CATALYZED BY HOG MUSCLE AND ADIPOSE TISSUE EXTRACTS

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 582 KB

english, 1952

71

SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS-POLYMYXA GROUP OF BACTERIA

REESE H. VAUGHN, IRVING H. KREULEVITCH, WALTER A. MERCER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 1.10 MB

english, 1952

72

EFFECTS OF HIGH INTENSITY ELECTRON BURSTS UPON VARIOUS VEGETABLE AND FISH OILS

A. ASTRACK, O. SORBYE, A. BRASCH, W. HUBER

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 723 KB

english, 1952

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