Journal of Food Science

Cover image for Journal of Food Science

March 1965

Volume 30, Issue 2

Pages 185–381

  1. BIOCHEMISTRY, BIOPHYSICS AND CHEMISTRY

    1. Top of page
    2. BIOCHEMISTRY, BIOPHYSICS AND CHEMISTRY
    3. MICROBIOLOGY
    4. NUTRITION
    5. SENSORY EVALUATION AND CONSUMER STUDIES
    1. The Ascorbic Acid Content of Edible Liver (pages 185–187)

      M. Z. BARAKAT and A. ABDALLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00287.x

    2. Water Activity of Flour at High Moisture Contents as Measured with a Pressure Membrane Cell (pages 188–191)

      C. GUR-ARIEH, A. I. NELSON, M. P. STEINBERG and L. S. WEI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00288.x

    3. Volatile Components of Tomatoes (pages 192–200)

      A. W. PYNE and E. L. WICK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00289.x

    4. The Texture of Ice Cream (pages 201–211)

      P. SHERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00290.x

    5. Proteolytic Action of Pepsin on Glutenin (pages 212–217)

      S. OKA, F. J. BABEL and H. N. DRAUDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00291.x

    6. Papaya Pectinesterase inhibition by Sucrose (pages 218–222)

      L. W. S. CHANG, L. L. MORITA and H. Y. YAMAMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00292.x

    7. Volatiles from a Commercial Pea Blancher. Mass Spectral Identification (pages 228–232)

      JACK W. RALLS, W. H. McFADDEN, RICHARD M. SEIFERT, D. R. BLACK and P. W. KILPATRICK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00294.x

    8. Inhibition of Pectinolytic and Cellulolytic Enzymes in Cucumber Fermentations by Sericea (pages 233–239)

      THOMAS A. BELL, JOHN L. ETCHELLS, JOHN A. SINGLETON and WILLIAM W. G. SMART JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00295.x

    9. Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. I. Isolation (pages 248–252)

      W. J. HOOVER, A. I. NELSON, R. T. MILNER and L. S. WEI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00297.x

    10. Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. II. Evaluation (pages 253–261)

      W. J. HOOVER, A. I. NELSON, R. T. MILNER and L. S. WEI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00298.x

    11. The Fatty Acid Composition of Free and Bound Lipids in Freeze-Dried Meats (pages 262–265)

      I. GIAM and L. R. DUGAN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00299.x

    12. Purification and Certain Properties of Avocado Polygalacturonase (pages 266–273)

      DOMINIQUE REYMOND and H. J. PHAFF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00300.x

    13. Volatile Constituents of Black Pepper. III. The Monoterpene Hydrocarbon Fraction (pages 274–279)

      R. E. WROLSTAD and W. G. JENNINGS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00301.x

    14. Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone (pages 280–285)

      J. O. RODIN, CHESTER M. HIMEL, ROBERT M. SILVERSTEIN, ROBERT W. LEEPER and WILLIS A. GORTNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00302.x

    15. Research Note

      Effect of Magnesium in Salting of Cod (pages 286–287)

      D. P. SEN and A. AITKEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00303.x

    16. Identification of Volatile Constituents from Pure-Culture Fermentations of Brined Cucumbers (pages 288–295)

      L. W. AURAND, J. A. SINGLETON, T. A. BELL and J. L. ETCHELLS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00304.x

    17. The Anthocyanin Pigments of Boysenberries (pages 300–306)

      B. S. LUH, K. STACHOWICZ and C. L. HSIA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00306.x

    18. Color Reversion in Processed Vegetables I. Studies on Regreened Pea Purées (pages 312–316)

      SIGMUND H. SCHANDERL, G. L. MARSH and C. O. CHICHESTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00308.x

    19. Color Reversion in Processed Vegetables II. Model System Studies (pages 317–324)

      SIGMUND H. SCHANDERL, G. L. MARSH and C. O. CHICHESTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00309.x

  2. MICROBIOLOGY

    1. Top of page
    2. BIOCHEMISTRY, BIOPHYSICS AND CHEMISTRY
    3. MICROBIOLOGY
    4. NUTRITION
    5. SENSORY EVALUATION AND CONSUMER STUDIES
    1. Salmonella Derby Contamination of Eggs from Inoculated Hens (pages 333–336)

      D. B. MELLOR and G. J. BANWART

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00311.x

    2. Post-irradiation Survival of Staphylococcus aureus in Sea Foods (pages 344–350)

      BOHDAN M. SLABYJ, ALEXANDER M. DOLLAR and J. LISTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00313.x

    3. The Growth and Persistence of Staphylococcus aureus in Milk and Broth Substrates (pages 351–358)

      G. C. WALKER and L. G. HARMON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00314.x

  3. NUTRITION

    1. Top of page
    2. BIOCHEMISTRY, BIOPHYSICS AND CHEMISTRY
    3. MICROBIOLOGY
    4. NUTRITION
    5. SENSORY EVALUATION AND CONSUMER STUDIES
    1. Control of Protein Level of Algae, Chlorella (pages 359–364)

      FRIEDA B. TAUB and A. M. DOLLAR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00315.x

  4. SENSORY EVALUATION AND CONSUMER STUDIES

    1. Top of page
    2. BIOCHEMISTRY, BIOPHYSICS AND CHEMISTRY
    3. MICROBIOLOGY
    4. NUTRITION
    5. SENSORY EVALUATION AND CONSUMER STUDIES
    1. Food Action Rating Scale for Measuring Food Acceptance (pages 365–374)

      HOWARD G. SCHUTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb00316.x

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