Volume 25; Issue 6

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Journal of Food Science
Volume 25; Issue 6

Journal of Food Science

Volume 25; Issue 6

1

THE EFFECTS OF PRE-IRRADIATION HEAT INACTIVATION OF ENZYMES ON PALATABILITY OF BEEF AND PORK

A. M. PEARSON, L. J. BRATZLER, R. N. COSTILOW

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 500 KB

english, 1960

2

THE EFFECTS OF PRE- AND POST-ENZYME INACTIVATION STORAGE ON IRRADIATED BEEF AND PORK ROASTS

A. M. PEARSON, L. J. BRATZLER, G. D. GERNON JR.

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 405 KB

english, 1960

3

THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES

NELL I. MONDY, BARBARA P. KLEIN, LANELL I. SMITH

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 807 KB

english, 1960

4

THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATS

JOYCE HOFSTRAND, MARION JACOBSON

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 626 KB

english, 1960

5

SEPARATION AND IDENTIFICATION OF COOKED BEEF FLAVOR COMPONENTS

W. E. KRAMLICH, A. M. PEARSON

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 546 KB

english, 1960

6

QUANTITATIVE ASPECTS OF THE INTERACTION OF CARRAGEENAN WITH CATIONIC SUBSTANCES. I. INTERACTION WITH METHYLENE BLUE

HORACE D. GRAHAM

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 716 KB

english, 1960

7

EXAMINATION OF LEMON OIL BY GAS-LIQUID CHROMATOGRAPHY. III. THE OXYGENATED FRACTION

JOAN R. CLARK, RICHARD A. BERNHARD

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 928 KB

english, 1960

8

COLOR CHANGES IN PIGMENT-FREE RESIDUES FROM GAMMA-IRRADIATED GREEN BEANS, BROCCOLI, SWEET POTATOES AND CARROTS

F. J. FRANCIS, G. E. LIVINGSTON, R. FRANCESCHINI, T. WISHNETSKY

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 814 KB

english, 1960

9

BROWNING OF SUGAR SOLUTIONS. IV. THE EFFECT OF PH ON THE VOLATILE PRODUCTS OF REDUCING SUGARS

H. G. LENTO, J. C. UNDERWOOD, C. O. WILLITS

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 483 KB

english, 1960

10

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES

H. G. LENTO, J. C. UNDERWOOD, C. O. WILLITS

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 410 KB

english, 1960

11

VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. II. COMPOUNDS VOLATILIZED WITH STEAM DURING COOKING

E. L. PIPPEN, M. NONAKA

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 491 KB

english, 1960

12

RHEOLOGY OF COCOA BUTTER. III. CRYSTALLINE CHANGES DURING STORAGE AT VARIOUS TEMPERATURES

CLARENCE STERLING

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 831 KB

english, 1960

13

STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOOD

K. H. STEINKRAUS, YAP BWEE HWA, J. P. VAN BUREN, M. I. PROVVIDENTI, D. B. HAND

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 2.62 MB

english, 1960

14

EFFECT OF CURE ON PORK WITH WATERY STRUCTIJRE. I, BINDING OF SALT AND WATER TO THE MEAT

J. WISMER-PEDERSEN

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 661 KB

english, 1960

15

EFFECT OF CURE ON PORK WITJ-J WATERY STRUCTURE. II. EFFECT ON QUALITY OF CANNED HAMS

J. WISMER-PEDERSEN

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 195 KB

english, 1960

16

A NEW MODEL IN CONSUMER TESTING

GEORGE E. FERRIS

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 436 KB

english, 1960

17

THE NONSPECIFICITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE

G. A. BAKER, M. A. AMERINE, E. B. ROESSLER, F. FILIPELLO

Journal:

Journal of Food Science

Year:

1960

Language:

english

File:

PDF, 490 KB

english, 1960