Journal of Food Science

Cover image for Journal of Food Science

July 1965

Volume 30, Issue 4

Pages 565–736

  1. BIOCHEMISTRY AND BIOPHYSICS

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. NUTRITION
    6. SENSORY EVALUATIONS AND CONSUMER STUDIES
    1. Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient Temperature (pages 565–572)

      L. L. KASTENSCHMIDT, G. R. BEECHER, J. C. FORREST, W. G. HOEKSTRA and E. J. BRISKEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01803.x

    2. Changes in Lipid Composition in Maturing Wheat (pages 577–582)

      R. D. DAFTARY and Y. POMERANZ

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01805.x

    3. Role of Pectin Methylesterase in Firmness of Canned Tomatoes (pages 583–588)

      CECILIA P. HSU, S. N. DESHPANDE and N. W. DESROSIER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01806.x

    4. The Effect of Maturity on the Oxalate Content of Spinach (Spinacia oleraceae L.) (pages 589–593)

      J. W. KITCHEN and E. E. BURNS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01807.x

    5. Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes (pages 594–600)

      S. N. DESHPANDEP, W. J. KLINKER, H. N. DRAUDT and N. W. DESROSIER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01808.x

    6. Resarch Note

      A Comparison of Methods for the Microscopic Examination of Frozen Tissue (pages 601–603)

      GLENN VAN HULLE, O. FENNEMA and W. D. POWRIE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01809.x

    7. The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice (pages 604–609)

      ANN A. HOLCK and M. L. FIELDS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01810.x

  2. CHEMISTRY

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. NUTRITION
    6. SENSORY EVALUATIONS AND CONSUMER STUDIES
    1. A Comparison of the Volatile Fractions from Cured and Uncured Meat (pages 610–614)

      C. K. CROSS and P. ZIEGLER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01811.x

    2. Fractionation and Study of Compounds in Wood Smoke (pages 615–619)

      R. W. PORTER, L. J. BRATZLER and A. M. PEARSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01812.x

    3. Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation (pages 620–626)

      R. F. ALBACH, A. D. WEBB and R. E. KEPNER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01813.x

    4. Characterization of the Starch of Spirodela polyrrhiza (pages 627–631)

      R. D. PANKEY, H. N. DRAUDT and N. W. DESROSIER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01814.x

    5. Fatty Acid Composition of Tissues of Pigs Fed Whole Peanuts (pages 632–635)

      R. A. CHUNG, C. L. RAMEY, C. C. LIN, J. A. WALLS, S. H. SETTLER, W. H. FARLEY and E. T. MILE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01815.x

    6. Fractionation of Bovine Sarcoplasmic Proteins by DEAE-Cellulose Chromatography (pages 636–640)

      J. H. RAMPTON, A. F. ANGLEMIER and M. W. MONTGOMERY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01816.x

    7. Direct Determination of Aroma Compounds as an Index of Pear Maturity (pages 641–643)

      D. E. HEINZ, R. K. CREVELING and W. G. JENNINGS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01817.x

    8. Quantitative Determination of Piperine. I. The Komarowsky Reaction (pages 644–650)

      HORACE D. GRAHAM

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01818.x

    9. Quantitative Determination of Piperine. II. Direct Determination with Phosphoric Acid (pages 651–655)

      HORACE D. GRAHAM

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01819.x

    10. Effect of Frozen Storage on Parathion Residues (pages 656–662)

      HERMAN BECKMAN and WAYNE THORNBURG

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01820.x

    11. Flavonoids of Sorghum (pages 663–667)

      K. YASUMATSU, T. O. M. NAKAYAMA and C. O. CHICHESTER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01821.x

    12. Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ-Caprolactone (pages 668–672)

      ROBERT M. SILVERSTEIN, J.O. RODIN, C. M. HIMEL and ROBERT W. LEEPER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01822.x

    13. Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates (pages 673–679)

      JOHN GORTON DAVIS and LEO KLINE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01823.x

    14. The Pigments in Three Cultivars of the Common Onion (Allium cepa) (pages 680–685)

      BERNARD J. BRANDWEIN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01824.x

    15. Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction (pages 686–696)

      L. J. MINOR, A. M. PEARSON, L. E. DAWSON and B. S. SCHWEIGERT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01825.x

    16. Isolation and Identification of the Volatile Fatty Acids Present in Hickory Sawdust Smoke (pages 697–701)

      H. A. HAMID and R. L. SAFFLE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01826.x

  3. MICROBIOLOGY

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. NUTRITION
    6. SENSORY EVALUATIONS AND CONSUMER STUDIES
    1. Simple Mathematical Solutions of Problems Associated with Heat Sterilization of Milk (pages 702–709)

      HENRY KLOSTERGAARD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01827.x

    2. Physiological Changes Induced by Gamma Irradiation of Bacteria From Shrimp (pages 710–713)

      JOSEPH A. LIUZZO, ARTHUR F. NOVAK and JESSE R. ORTEGO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01828.x

    3. An Investigation of Substrate Effect on AMC Production by Rhizopus nigricans (pages 714–718)

      M. L. FIELDS and LAWRENCE W. SCOTT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01829.x

    4. A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use (pages 719–722)

      YEHUDA LEVANON and STELA M. O. ROSSETINI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01830.x

  4. NUTRITION

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. NUTRITION
    6. SENSORY EVALUATIONS AND CONSUMER STUDIES
    1. Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats (pages 723–728)

      L. R. HACKLER, J. P. VAN BUREN, K. H. STEINKRAUS, I. EL RAWI and D. B. HAND

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01831.x

  5. SENSORY EVALUATIONS AND CONSUMER STUDIES

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. NUTRITION
    6. SENSORY EVALUATIONS AND CONSUMER STUDIES
    1. Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes (pages 729–736)

      KAYE FUNK, MARY E. ZABIK and DORIS M. DOWNS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01832.x

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