Journal of Food Science

Cover image for Journal of Food Science

January 1957

Volume 22, Issue 1

Pages 1–115

    1. ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE (pages 1–14)

      M. A. JOSLYN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16976.x

    2. A RE-EVALUATION OF BIOLOGICAL POTENCY OF BETA CAROTENE (pages 15–24)

      HAROLD M. BARNETT and HENRY M. ESPOY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16977.x

    3. STUDIES ON THE CHANGES IN THE WATER SOLUBLE CARBOHYDRATES OF CHAPATIES DURING AGING (pages 25–31)

      NARINDAR NATH, SURJIT SINGH and H. P. NATH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16978.x

    4. QUALITY IN BAKED SWEETPOTATOES AFFECTED BY VARIETIES AND POST-HARVEST TREATMENTS (pages 32–36)

      W. F. JENKINS and MARVIN GIEGER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16979.x

    5. I. EFFECT OF STORAGE AND OF BOILING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES (pages 37–43)

      JANE M. LEICHSENRING, LOANA M. NORRIS and HELEN L. PILCHER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16980.x

    6. II. EFFECT OF BAKING AND OF PRESSURE-COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES (pages 44–50)

      JANE M. LEICHSENRING, HELEN L. PILCHER and LOANA M. NORRIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16981.x

    7. THE CAROTENOIDS OF RUBY RED GRAPEFRUIT (pages 63–68)

      A. LAURENCE CURL and GLEN F. BAILEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16983.x

    8. FACTORS AFFECTING THE DISPERSIBILITY OF “INSTANTLY DISSOLVING” DRY MILKS (pages 69–75)

      A. H. BOCKIAN, G. F. STEWART and A. L. TAPPEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16984.x

    9. QUALITY EVALUATION AND CHEMICAL COMPOSITION OF SOY SAUCE (pages 83–88)

      D. M. ONAGA, B. S. LUH and S. J. LEONARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16986.x

    10. EFFECTS OF IONIZING RADIATIONS ON PLANT TISSUES. II. SOFTENING OF DIFFERENT VARIETIES OF APPLES AND CARROTS BY GAMMA RAYS (pages 89–95)

      FRANK P. BOYLE, Z. I. KERTESZ, R. E. GLEGG and M. A. CONNOR JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16987.x

    11. FREE RADICALS IN ROASTED COFFEE (pages 96–101)

      JOHN P. O'MEARA, F. K. TRUBY and THOMAS M. SHAW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16988.x

    12. SAFETY OF INSIDE ENAMEL COATINGS USED IN FOOD CANS (pages 102–109)

      MARGARET IVES and GAIL M. DACK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16989.x

    13. FLAVORS IN FOODS—A CUMULATIVE REVIEW (pages 110–115)

      ALBERT S. HENICK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1957.tb16990.x

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