Journal of Food Science

Cover image for Journal of Food Science

January 1952

Volume 17, Issue 1-6

Pages 1–583

    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 (pages 1–7)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16731.x

    2. FATTY ACIDS OF THE LIPIDS FROM FRESIILY CANNED FLORIDA VALENCIA ORANGE JUICE (pages 8–14)

      LYLE JAMES SWIFT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16732.x

    3. THE STABILITY OF THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID OF LAMB CHOPS DURING FROZEN STORAGE AND SUBSEQUENT COOKING (pages 24–30)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16734.x

    4. ASCORBIC ACID CONTENT OF SOME MISCELLANEOUS TROPICAL ASD SUBTROPICAL PLANTS AND PLANT PRODUCTS (pages 31–35)

      MARGARET J. MUSTARD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16735.x

    5. ROLE OF PECTIN AS RELATED TO DEHTDRATION AND REHYDRATION OF SIMULATED FRUIT PREPARATIONS (pages 36–45)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16736.x

    6. THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES (pages 46–55)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16737.x

    7. THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS (pages 56–59)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16738.x

    8. INFLUENCE OF CARBOHYDRATE AND NITROGEN SOURCES UPON LIPID PRODUCTION BY CERTAIN YEASTS (pages 60–66)

      S. S. HUSAIN and M. M. HARDIN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16739.x

    9. THE B VITAMINS IN RAW AND COOKED LAMB. I. THIAMINE (pages 67–73)

      ETHELWYN B. WILCOX and LEOEA S. GALLOWAY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16740.x

    10. THE EFFECT OF PARTICLE SIZE ON THE NUTRITIONAL CHARACTERISTICS OF UNIFINE FLOUR (pages 74–80)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16741.x

    11. EFFECTS OF VARIOUS PHYSICAL TREATMENTS UPON THE ANYLOCLASTIC SUSCEPTIBILITY OF STARCH (pages 81–92)

      FRANCES E. VOLZ and P. E. RAMSTAD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16742.x

    12. THE EFFECT OF SELECTED PRETREATMENTS UPON THE CULINARY QUALITIES OF EGGS FROZEN AND STORED IN A HOME-TYPE FREEZER. II. SPONGE CAKES (pages 93–99)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16743.x

    13. THE EFFECT OF ASCORBIC ACID ON THE OXIDATION OF HEMOGLOBIN AND THE FORMATION OF NITRIC OXIDE HEMOGLOBIN (pages 100–108)

      BETTY M. WATTS and BARBARA T. LEHMANN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16744.x

    14. CONSTITUTION OF THE LIPID FROM STORED FLORIDA VALENCIA ORANGE JUICE (pages 109–116)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16745.x

    15. THE VARIATION OF THE ASCORBIC ACID CONTENT IN RAW AND PRESERVED CLOUDBERRIES, RUBUX CHAMEMORUS L. (pages 117–122)

      THORA NORDNES and BEBGLIOT Q. WERENSKIOLD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16746.x

    16. ASCORBIC ACID AND DEHYDROASCORBIC ACID IN SOME RAW AND COOKED PUERTO RICAN STARCHY FOODS (pages 132–135)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16748.x

    17. THE B VITAMINS IN RAW AND COOKED LAMB. II. RIBOFLAVIN AND NIACIN (pages 144–147)

      ETHELWYN B. WILCOX and LEORA S. GALLOWAY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16750.x

    18. RETENTION OF THIAMINE AND PANTOTHENIC ACID IN PORK AFTER STEWING (pages 148–152)

      SYLVIA COVER and WILLIAM H. SMITH JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16751.x

    19. THERMAL DESTRUCTION OF CAMERON'S PUTREFACTIVE ANAEROBE 3679 IN FOOD SUBSTRATES (pages 153–167)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16752.x

    20. PHYSICAL CHANGES OF CONNECTIVE TISSUES OF BEEF DURING HEATING (pages 172–184)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16754.x

    21. CAKE STRUCTURE AND PALATABILITY AS AFFECTED BY EMULSIFYING AGENTS AND BAKING TEMPERATURES (pages 185–196)

      MARTHA E. JOOSTE and ANDREA OVERMAN MACKEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16755.x

    22. A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEAT (pages 212–215)

      RUTH M. GRISWOLD and FLORENCE LEFFLER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16758.x

    23. THE EFFECT OF INGREDIENT VARIATIONS ON THE QUALITY OF WHITE AND CHOCOLATE CAKES BSKED PRIOR TO FREEZING OR BAKED FROM FROZEN BATTERS (pages 216–224)

      ANDREA OVERMAN MACKEY, PATSY JONES and JOYCE DUNN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16759.x

    24. REDUCTION OF TRIMETHYLAMINE OXIDE IN DOGFISH FLESH (pages 225–234)

      R. PAUL ELLIOTT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16760.x

    25. RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURD (pages 261–267)

      CAREY D. MILLER, HELEN DENNING and ADELIA BAUER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16762.x

    26. A STUDY OF THE CONTROL OF THE SANITARY QUALITY OF CUSTARD-FILLED BAKERY PRODUCTS IN A LARGE CITY (pages 268–277)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16763.x

    27. ACID-TOLERANT BACTERIA IN CITRUS JUICES (pages 281–287)

      L. W. FAVILLE and E. C. HILL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16765.x

    28. THE KINETICS OF THE OXIDATION OF STRAWBERRY ANTHOCYANIN BY HYDROGEN PEROXIDE (pages 288–298)

      ERNEST SONDHEIMER and Z. I. KERTESZ

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16766.x

    29. EFFECT OF VARIATIONS IN BLANCHING ON QUALITY OF FROZEN BROCCOLI, SNAP BEANS, AND SPINACH (pages 315–325)

      WINONA B. FISHER and FRANCES O. VAN DUYNE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16769.x

    30. HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS (pages 326–337)

      MORRIS L. GOLDMAN and MORTON M. RAYMAN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16770.x

    31. STABILITY OF ASCORBIC ACID DURING THE PREPARATION OF CRANBERRY PRODUCTS (pages 338–342)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16771.x

    32. THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS (pages 343–350)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16772.x

    33. THE DEVELOPMENT OF PSEUDOMONAS SPOILAGE IN SHELL EGGS. I. PENETRATION THROUGH THE SHELL (pages 351–360)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16773.x

    34. EFFECT OF TEMPERATURE ON CERTAIN PRODUCTS OF VINOUS FERMENTATION (pages 361–366)

      DAN UCHIMOTO and W. V. CRUESS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16774.x

    35. ASCORBIC ACID IN TOCOPHEROL-ENRICHED MILK (pages 367–369)

      ARTHUR D. HOLMES

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16775.x

    36. FACTORS WHICH CONDITION FIRMNESS IN TOMATOES (pages 370–379)

      ALVIN R. HAMSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16776.x

    37. CHARACTERIZATION OF THE EFFECT OF FREEZING ON COOKED EGG WHITE (pages 393–401)

      JOHN GORTON DAVIS, HELEN L. HANSON and HANS LINEWEAVER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16778.x

    38. EFFECT OF GERMINATION ON THE TOTAL TOCOPHEROL CONTENT OF PULSES AND CEREALS (pages 402–403)

      HARIPADA CHATTOPADHYAY and SACHCHIDANANDA BANERJEE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16779.x

    39. THE TASTE INTERRELATIONSHIP OF MONOSODIUM GLUTAMATE AND SUCROSE (pages 404–408)

      ERNEST E. LOCKHART and JEANETTE E. STANFORD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16780.x

    40. CHEMICAL CONSTITUENTS, PHYSICAL PROPERTIES, AND PALATABILITY OF FROZEN PORK (pages 409–418)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16781.x

    41. NITROGEN COMPOUNDS OF COFFEE (pages 419–424)

      G. E. UNDERWOOD and F. E. DEATHERAGE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16782.x

    42. A STUDY OF THE AMINO ACIDS OF GREEN AND ROASTED COFFEE INCLUDING A NEW METHOD OF PROTEIN HYDROLYSIS (pages 425–432)

      G. E. UNDERWOOD and F. E. DEATHERAGE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16783.x

    43. AMOUNT OF ASCORBIC ACID REQUIRED FOR HOME FREEZING OF ELBERTA PEACHES (pages 433–437)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16784.x

    44. STUDIES ON THE CHEMICAL NATURE OF AN ANTIBIOTIC PRESENT IN WATER EXTEACTS OF CABBAGE (pages 438–441)

      J. M. DICKERMAN and S. LIBERMAN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16785.x

    45. THE ESSENTIAL AMINO ACID CONTENT OF SEVERAL VEGETABLES (pages 442–447)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16786.x

    46. VARIATION IN HYDROGEN ION CONCENTRATION AND TOTAL ACIDITY IN VINEGAR (pages 456–459)

      TREVA C. KINTNER and MARGARET MANGEL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16788.x

    47. AN ELECTRONIC METHOD FOR CONTINUOUS DETERMISATION OF RAPID TEMPERATURE CHANGES IN THERMAL DEATH-TIME STUDIES (pages 460–465)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16789.x

    48. THE OCCURRENCE OF TRTMETHYLAMINE AND TRIMETHYLAMINE OXIDE IN FRESH WATER FISHES (pages 472–474)

      DAVID W. ANDERSON JR. and CARL R. FELLERS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16791.x

    49. MAPLE SIRUP. V. FORMATION OF COLOR DURING EVAPORATION OF MAPLE SAP TO SIRUP (pages 482–486)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16793.x

    50. AUTOSTERILIZATION OF THERMOPHILIC SPORES IN CANNED FOODS (pages 487–494)

      W. E. PEARCE and E. WHEATON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16794.x

    51. THE BACTERIOLOGY OF REFRIGERATED GROUND BEEF (pages 495–503)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16795.x

    52. STUDIES ON TENDERNESS OF BEEF. I. RATE OF HEAT PENETRATION (pages 504–510)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16796.x

    53. INFLUENCE OF LIGHT ON STABILITY OF REDUCED ASCORBIC ACID IN EXTRACTS OF VEGETABLES (pages 511–517)

      HAZEL B. SUDER and MARY L. DODDS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16797.x

    54. LINOLEATE OXIDATION CATALYZED BY HOG MUSCLE AND ADIPOSE TISSUE EXTRACTS (pages 550–559)

      A. L. TAPPEL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16800.x

    55. SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS-POLYMYXA GROUP OF BACTERIA (pages 560–570)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16801.x

    56. EFFECTS OF HIGH INTENSITY ELECTRON BURSTS UPON VARIOUS VEGETABLE AND FISH OILS (pages 571–583)

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

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1952.tb16802.x

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