Volume 36; Issue 3

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Journal of Food Science
Volume 36; Issue 3

Journal of Food Science

Volume 36; Issue 3

1

FLAVOR ENHANCEMENT OF POTATO PRODUCTS

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 389 KB

english, 1971

2

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 373 KB

english, 1971

3

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

J. E. DUTRA de OLIVEIRA, MARIA LEONINA PEREIRA DA SILVA

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 197 KB

english, 1971

4

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

J. T. LAWHON, C. M. CATER

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 612 KB

english, 1971

5

ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS

KAN-ICHI HAYAKAWA

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 1022 KB

english, 1971

6

MICROBIAL LETHALITY DURING LOGARITHMIC COOLING

R. W. DICKERSON JR.

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 238 KB

english, 1971

7

PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESS

EDWARD B. STUART, GERARD CLOSSET

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 516 KB

english, 1971

8

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 322 KB

english, 1971

9

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

C. PERI, W. L. DUNKLEY

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 277 KB

english, 1971

10

FIELD PROCESSING OF TOMATOES. 1. Process and Design

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 470 KB

english, 1971

11

FIELD PROCESSING OF TOMATOES 2. Product Quality and Composition

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 571 KB

english, 1971

12

DEVICE TO MEASURE EASE OF SKIN REMOVAL FROM PEANUTS

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 276 KB

english, 1971

13

ALTERNATE STORAGE SYSTEMS FOR THE PRODUCTION OF CANNED BLACK RIPE OLIVES

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 546 KB

english, 1971

14

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 305 KB

english, 1971

15

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 377 KB

english, 1971

16

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

H. N. DAOUD, B. S. LUH

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 490 KB

english, 1971

17

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 399 KB

english, 1971

18

RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS

G. S. MORRISON, N. B. WEBB, T. N. BLUMER, F. J. IVEY, A. HAQ

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 584 KB

english, 1971

19

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

GEORGE A. SCHULER, E. O. Essary

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 479 KB

english, 1971

20

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 645 KB

english, 1971

21

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 574 KB

english, 1971

22

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 658 KB

english, 1971

23

INFLUENCE OF CONTROLLED MICROBIAL CURING ON PORCINE MUSCLE

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 501 KB

english, 1971

24

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

C. R. REY, A. A. KRAFT

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 627 KB

english, 1971

25

POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION : 1. Polyphenols and Ascorbic Acid

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 369 KB

english, 1971

26

PHENOLIC COMPOUNDS IN RUM

R. TIMMER, R. ter HEIDE, H. J. WOBBEN, P. J. de VALOIS

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 188 KB

english, 1971

27

NITROGEN COMPOUNDS IN RUM AND WHISKEY

H. J. WORBEN, R. TIMMER, R. ter HEIDE, P. J. de VALOIS

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 169 KB

english, 1971

28

CAROTENOIDS IN JUICE OF SHAMOUTI ORANGE

JEANA GROSS, MICHAELA GABAI, A. LIFSHITZ

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 804 KB

english, 1971

29

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 330 KB

english, 1971

30

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID : 1. Generality of the Oxidation Protection and Effect of Physical State

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 638 KB

english, 1971

31

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID : 2. Structure-Property Correlations on Lysinium Linoleate

DOLORES V. LOPIEKES, STANLEY D. KOCH

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 407 KB

english, 1971

32

EFFECT OF SUBSTRATE SIZE ON THE ACTIVITY OF TOMATO POLYGALACTURONASE

R. PRESSEY, J. K. AVANTS

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 489 KB

english, 1971

33

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

J. V. POMENTA, E. E. BURNS

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 334 KB

english, 1971

34

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

ROBERTO M. de MORAES, EIDIOMAR ANGELUCCI

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 199 KB

english, 1971

35

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

K. N. PATEL, T. A. NICKERSON

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 269 KB

english, 1971

36

BOUND WATER IN FRUIT PRODUCTS BY THE FREEZING METHOD

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 287 KB

english, 1971

37

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 411 KB

english, 1971

38

PROTEIN DEGRADATION IN CHEDDAR CHEESE SLURRIES

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 452 KB

english, 1971

39

ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS

S. J. TOMA, S. NAKAI

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 192 KB

english, 1971

40

PROTEINS IN MEAT AND EGG PRODUCTS DETERMINED BY DYE BINDING

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 235 KB

english, 1971

41

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

EDWARD W. TOEPFER, KENNETH MORGAREIDGE

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 432 KB

english, 1971

42

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

WILLIAM C. FRANKE, MYRON SOLBERG

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 670 KB

english, 1971

43

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 364 KB

english, 1971

44

INTERPRETATION OF NONLOGARITHMIC SURVIVOR CURVES OF HEATED BACTERIA

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 552 KB

english, 1971

45

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

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 698 KB

english, 1971

46

QUALITY AND STABILITY OF SOME FREEZE-DRIED FOODS IN “ZERO” OXYGEN HEADSPACE

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

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 420 KB

english, 1971

47

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

M. R. SEVENANTS, W. G. JENNINGS

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 62 KB

english, 1971

48

ASCORBIC ACID CONTENT OF THE DEVELOPING TOMATO FRUIT

W. MALEWSKI, P. MARKAKIS

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 126 KB

english, 1971

49

ROASTED PEANUT FLAVOR AND ITS RELATION TO GROWTH ENVIRONMENT

W. Y. COBB, H. E. SWAISGOOD

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 230 KB

english, 1971

50

CARBON-14 CONCENTRATIONS IN RECENT WINES AND SPIRITS

M. S. BAXTER, A. WALTON

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 182 KB

english, 1971

51

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

S. M. TANDON, K. G. GOLLAKOTA

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 186 KB

english, 1971

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