Journal of Food Science

Cover image for Journal of Food Science

January 1966

Volume 31, Issue 1

Pages 1–134

  1. BIOCHEMISTRY ANID BIOPHYSICS

    1. Top of page
    2. BIOCHEMISTRY ANID BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE
    1. Post-Mortem Changes in Muscle II. Chemical and Physical Changes in Pork (pages 1–12)

      C. E. BODWELL, A. M. PEARSON, J. WISMER-PEDERSEN and L. J. BRATZLER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15407.x

    2. Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation (pages 13–21)

      J. C. FORREST, M. D. JUDGE, J. D. SINK, W. G. HOEKSTRA and E. J. BRISKEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15408.x

    3. Development of a Radiation Process for Some Indian Fruits: Mangoes and Sapodillas (pages 22–28)

      S. D. DHARKAR, K. A. SAVAGAON, U. S. KUMTA and A. SREENIVASAN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15409.x

    4. Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes (pages 32–37)

      N. I. MQNDY, S. BOND GEDDEDAHL and E. OWENS MOBLEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15411.x

    5. Gel Filtration of the Water-Soluble Protein Fraction of Wheat Flour (pages 38–47)

      D. C. ABBOTT and J. A. JOHNSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15412.x

  2. CHEMISTRY

    1. Top of page
    2. BIOCHEMISTRY ANID BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE
    1. The Fatty Acid Composition of Commercially Hydrogenated Fish Oils (pages 48–52)

      G. LAMBERTSEN, H. MYKLESTAD and O. R. BRAEKKAN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15413.x

    2. Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice (pages 58–62)

      CARL E. VANDERCOOK, LAURENCE A. ROLLE, H. L. POSTLMAYR and R. A. UTTERBERG

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15415.x

    3. Preparation of Fruit Essences for Gas Chromatography (pages 63–68)

      D. E. HEINZ, M. R. SEVENANTS and W. G. JENNINGS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15416.x

    4. Volatile Components of Bartlett Pear. V. (pages 69–80)

      D. E. HEINZ and W. G. JENNINGS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15417.x

    5. Volatile Components of Peach. II (pages 81–86)

      M. R. SEVENANTS and W. G. JENNINGS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15418.x

    6. Chemical Changes During Frozen Storage of Pomphrets, Mackerel, and Sardines (pages 87–93)

      S. S. PAWAR and N. G. MAGAR

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15419.x

    7. Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread-Making Potentialities (pages 94–101)

      F. K. SHOUP, Y. POMERANZ and C. W. DEYOE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15420.x

    8. Methyl Anthranilate Content of Citrus Honey (pages 102–104)

      JONATHAN W. WHITE JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15421.x

  3. MICROBIOLOGY

    1. Top of page
    2. BIOCHEMISTRY ANID BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE
    1. Microbiology and Chemistry of Fermented Fish (pages 105–110)

      PRASERT SAISITHI, RUNG-ORN KASEMSARN, J. LISTON and ALEXANDER M. DOLLAR

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15422.x

    2. Competitive Growth of Microorganisms and Fluorescence Development on inoculated Chicken (pages 111–117)

      ALLEN A. KRAFT and JOHN C. AYRES

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15423.x

  4. SENSORY EVALUATION AND CONSUMER ACCEPTANCE

    1. Top of page
    2. BIOCHEMISTRY ANID BIOPHYSICS
    3. CHEMISTRY
    4. MICROBIOLOGY
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE
    1. Sensory Analysis of Odor Qualities in Terms of the Stereochemical Theory (pages 118–128)

      JOHN E. AMOORE and DELPHA VENSTROM

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15424.x

    2. Effect of Viscosity on the Detection of Relative Sweetness Intensity of Sucrose Solutions (pages 129–134)

      HERBERT STONE and SHIRLEY OLIVER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1966.tb15425.x

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