Volume 41; Issue 4

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Journal of Food Science
Volume 41; Issue 4

Journal of Food Science

Volume 41; Issue 4

1

THE RELATIONSHIP OF CARDIAC SHEAR AND TRACE ELEMENT CONTENT TO BEEF MUSCLE TENDERNESS

L. D. VAVAK, L. D. SATTERLEE, P. C. ANDERSON

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 298 KB

english, 1976

2

EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS

S. C. SEIDEMAN, Z. L. CARPENTER, G. C. SMITH, K. E. HOKE

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 695 KB

english, 1976

3

EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE MICROFLORA OF VACUUM PACKAGED BEEF WHOLESALE CUTS

S. C. SEIDEMAN, C. VANDERZANT, G. C. SMITH, M. O. HANNA, Z. L. CARPENTER

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 663 KB

english, 1976

4

EFFECT OF PROCESSING CONDITIONS AND ADDITIVES ON THE TEXTURE OF STORED FREEZE-DRIED BEEF

G. E. DRIVER, S. VENKATA-RAMAN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 714 KB

english, 1976

5

FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

G. C SMITH, T. R. DUTSON, R. L. HOSTETLER, Z. L. CARPENTER

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 1.16 MB

english, 1976

6

MEAT WITH HIGH LINOLEIC ACID CONTENT: OXIDATIVE CHANGES DURING FROZEN STORAGE

H. A. BREMNER, A. L. FORD, J. J. MACFARLANE, D. RATCLIFF, N. T. RUSSELL

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 623 KB

english, 1976

7

PROXIMATE ANALYSIS, FREE AMINO ACID, VITAMIN AND MINERAL CONTENT OF MICROWAVE COOKED MEAT

RUTH E. BALDWIN, BERNICE M. KORSCHGEN, MARY S. RUSSELL, LINDA MABESA

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 522 KB

english, 1976

8

MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI

T. A. GILLETT, KAMCHORN TANTlKARNJATHEP, S. J. ANDREW

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 535 KB

english, 1976

9

ELECTRODIALYSIS OF RAW WHEY AND WHEY FRACTIONATED BY REVERSE OSMOSIS AND ULTRAFILTRATION

KEVIN T. JOHNSON, CHARLES G. HILL JR.

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 972 KB

english, 1976

10

FIBROUS PROTEIN FROM COTTAGE CHEESE WHEY

H. O. JAYNES, T. ASAN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 532 KB

english, 1976

11

A COMPARISON OF SOME CHEMICAL PROPERTIES OF YOGURTS MADE FROM CONTROL AND LACTASE-TREATED MILKS

V. S. O'LEARY, J. H. WOYCHIK

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 454 KB

english, 1976

12

CONDITIONING PECANS WITH STEAM TO IMPROVE SHELLING EFFICIENCY AND STORAGE STABILITY

W. R. FORBUS JR., S. D. SENTER

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 668 KB

english, 1976

13

OAT PROTEIN CONCENTRATES FOR BEVERAGE FORTIFICATION

J. E. CLUSKEY, Y. V. WU, G. E. INGLETT, J. S. WALL

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 722 KB

english, 1976

14

METHOD FOR EVALUATING THE FILTERABILITY OF WINE AND SIMILAR FLUIDS.

Y. PELEG, R. C. BROWN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 434 KB

english, 1976

15

ABSCISSION AGENT EFFECTS ON ORANGE JUICE FLAVOR

MANUEL G. MOSHONAS, PHILIP E. SHAW, DONALD A. SIMS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 411 KB

english, 1976

16

CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES

RALPH R. HOLLAND, SAMUEL K. REEDER, DAVID E. PRITCHETT

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 398 KB

english, 1976

17

LOSSES IN AVAILABLE LYSINE DURING THERMAL PROCESSING OF SOY PROTEIN MODEL SYSTEMS

J. E. JOKINEN, G. A. RElNECCIUS, D. R. THOMPSON

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 581 KB

english, 1976

18

SUPPLEMENTATION OF ONE-POUND LOAVES WITH WET ALKALINE PROCESS WHEAT PROTEIN CONCENTRATES: BAKING AND NUTRITIONAL QUALITY

A. A. BETSCHART, R. M. SAUNDERS, F. N. HEPBURN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 656 KB

english, 1976

19

EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY-FORTIFIED BUNS

CHO C. TSEN, JEANETTE WEBER, S. K. PERNG

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 344 KB

english, 1976

20

FLAME STERILIZATION OF SOME TOMATO PRODUCTS AND FRUITS IN 603 × 700 CANS

SHERMAN LEONARD, G. L MARSH, G. K. YORK, R. L MERSON, J. R. HEIL, T. WOLCOTT, A. ANSAR

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 588 KB

english, 1976

21

TRANSIENT STATE HEAT TRANSFER IN STACKS OF HEAT PROCESSED FOOD STORED IN A COMMERCIAL WAREHOUSE

KANICHI HAYAKAWA, GORDON E. TIMBERS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 872 KB

english, 1976

22

INFLUENCE OF PROCESSING VARIABLES ON FLAVOR STABILITY OF PEAR PURÉE

SHERMAN LEONARD, ROSE MARIE PANGBORN, DAGMAR TOMBROPOULOS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 527 KB

english, 1976

23

METHODOLOGY FOR DIRECT CONTACT FREEZING OF VEGETABLES IN AQUEOUS FREEZING MEDIA

G. H. ROBERTSON, J. C. CIPOLLETTI, D. F. FARKAS, G. E. SECOR

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 873 KB

english, 1976

24

EXTRUDED FRENCH FRIES FROM DEHYDRATED POTATO GRANULES PROCESSED BY A FREEZE-THAW TECHNIQUE

S. J. JADHAV, L. M. BERRY, L. F. L. CLEGG

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 580 KB

english, 1976

25

VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY SUPPLEMENTARY ETHYLENE

ALLEY E. WATADA, BARBARA B. AULENBACH, JOHN T. WORTHINGTON

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 399 KB

english, 1976

26

LIPID AND FATTY ACID COMPOSITION OF CUCUMBERS AND THEIR CHANGES DURING STORAGE OF FRESH-PACK PICKLES

ANDREW C. PENG, JEAN R. GNSMAN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 458 KB

english, 1976

27

EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS

T. R. DUTSON, R. L. HOSTETLER, Z. L. CARPENTER

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 893 KB

english, 1976

28

MUSCLE SAMPLES FOR SCANNING ELECTRON MICROSCOPY: PREPARATIVE TECHNIQUES AND GENERAL MORPHOLOGY

SUSAN B. JONES, ROBERT J. CARROLL, JAMES R. CAVANAUGH

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 2.17 MB

english, 1976

29

PATHWAYS OF FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON

MASAMICHI NAKAMURA, NAHOKO BABA, TADAYOSHI NAKAOKA, YUTAKA WADA, TOHRU ISHIBASHI, TOSHIHARU KAWABATA

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 585 KB

english, 1976

30

EFFECT OF STORAGE ON THE CONCENTRATION OF PROLINE AND OTHER FREE AMINO ACIDS IN PORK BELLIES

L. LAKRITZ. A. M. SPINELLI, A. E. WASSERMAN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 335 KB

english, 1976

31

DENSITY SEPARATION OF PROTEIN AND CARBOHYDRATES IN A NONAQUEOUS SOLVENT SYSTEM

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 535 KB

english, 1976

32

EFFECT OF ENZYME RATIO AND pH ON THE EFFICIENCY OF AN IMMOBILIZED DUAL CATALYST OF GLUCOSE OXIDASE AND CATALASE

JAMES C. BOUJN, PHYLLIS H. DUDGEON, H. O. HULTIN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 741 KB

english, 1976

33

REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND PYRUVIC ACID

N. T. CHU, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 509 KB

english, 1976

34

REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND ALPHA-KETOGLUTARIC ACID

N. T. CHU, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 483 KB

english, 1976

35

SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 475 KB

english, 1976

36

ISOLATION AND PURIFICATION OF Clostridium perfringens ENTEROTOXIN BY AFFINITY CHROMATOGRAPHY

H. M. BARNHART, L. B. BULLERMAN, ELLEN M. BALL, FRED W. WAGNER

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 486 KB

english, 1976

37

STABILITY OF STAPHYLOCOCCAL ENTEROTOXIN A TO SELECTED CONDITIONS ENCOUNTERED IN FOODS

RICHARD A. CHORDASH, NORMAN N. POTTER

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 546 KB

english, 1976

38

WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS

T. P. LABUZA, K. ACOTT, S. R. TATiNl, R. Y. LEE, J. FLINK, W. McCALL

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 1.08 MB

english, 1976

39

Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD

S. L. BOYLAN, K. A. Acott, T. P. LABUZA

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 486 KB

english, 1976

40

PREDICTING THE WATER ACTIVITY OF MULTICOMPONENT SYSTEMS FROM WATER SORPTION ISOTHERMS OF INDIVIDUAL COMPONENTS

L. CHUANG, R. T. TOLEDO

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 662 KB

english, 1976

41

PROTEIN-STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK-EYED PEA (Vigna sinensis) AND ITS PROTEIN CONCENTRATES

M. R. MOLINA, C. E. ARGUETA, R. BRESSANI

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 588 KB

english, 1976

42

INFLUENCE OF WATER CONTENT ON THE STABILITY OF MYOGLOBIN TO HEAT TREATMENT

BÄRBEL HÄGERDAL, HARALD MARTENS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 688 KB

english, 1976

43

DISCOLORATION OF CHILLED SWEET POTATO [Ipomoea batatas (L.) Lam.] ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES

W. C. PORTER, D. M. PHARR, L. J. KIJSHMAN, D. T. POPE

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 501 KB

english, 1976

44

IRRADIATED FOOD: VALIDITY OF EXTRAPOLATING WHOLESOMENESS DATA

I. A. TAUB, P. ANGELINI, C. MERRITT JR.

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 412 KB

english, 1976

45

EFFECT OF FRUIT PORTION, STAGE OF RIPENESS AND GROWTH HABIT ON CHEMICAL COMPOSITION OF FRESH TOMATOES

P. E. BRECHT, L. KENG, C. A. BISOGNI, H. M. MUNGER

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 552 KB

english, 1976

46

SYNERGISTIC TOXICITY OF FOOD ADDITIVES IN RATS FED A DIET LOW IN DIETARY FIBER

BENJAMIN H. ERSHOFF

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 411 KB

english, 1976

47

EFFECT OF VARIOUS MAGNESIUM SOURCES ON BREADMAKING CHARACTERISTICS OF WHEAT FLOUR

G. S RANHOTRA, R. J. LOEWE, T. A. LEHMANN, F. N. HEPBURN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 331 KB

english, 1976

48

MIGRATION OF MINOR CONSTITUENTS FROM FOOD PACKAGING MATERIALS

SEYMOUR G. GILBERT

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 523 KB

english, 1976

49

POLYPHENOLIC COMPOUNDS IN THE PULP OF Mangrifera indica L.

A. R. SAEED, K. A. KARAMALLA, A. H. KHATTAB

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 168 KB

english, 1976

50

CASHEW PHOSPHOLIPIDS

G. A. MAIA, W. H. BROWN, F. M. WHITING, J. W. STULL

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 241 KB

english, 1976

51

MINERAL COMPOSITION OF PECAN NUTMEATS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 216 KB

english, 1976

52

EMULSION CAPACITY AND FOAM STABILITY OF RE-EXTRACTED SUNFLOWER MEAL (Helianthus annuus)

J. S. WU, E. E. WISAKOWSKY, E. E. BURNS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 161 KB

english, 1976

53

THE RELATlONSHlP BETWEEN REFRACTIVE INDEX AND SPECIFIC GRAVITY OF AQUEOUS SUCROSE SOLUTIONS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 169 KB

english, 1976

54

NITRITE BINDING SITES ON MYOGLOBIN

S. H. LEE, R. G. CASSENS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 211 KB

english, 1976

55

COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES

J. C. ACTON, R. L. DICK

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 263 KB

english, 1976

56

SENSORY EVALUATION OF PORK SAUSAGE CONTAINING TEXTURED VEGETABLE PROTEIN

S. J. GOLTRY, W. C. STRINGER, R. E. BALDWIN

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 218 KB

english, 1976

57

PROXIMATE ANALYSIS, PROTEIN QUALITY AND MICROBIAL COUNTS OF QUICK-SALTED, FRESHLY MADE AND STORED FISH CAKES

F. R. DEL VALLE, H. BO URGES, R. HAAS, H. GAONA

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 310 KB

english, 1976

58

WATER BINDING OF COOKED FISH IN COMBINATION WITH VARIOUS PROTEINS

ENDEL KARMAS, KATHERINE TURK

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 309 KB

english, 1976

59

CHEMICAL TREATMENTS OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES

D. N. LEE, R. L. MERSON

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 2.30 MB

english, 1976

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