Journal of Food Science

Cover image for Journal of Food Science

September 1969

Volume 34, Issue 5

Pages iv–vi, 389–470

  1. ABSTRACTS

    1. Top of page
    2. ABSTRACTS
    3. NOTICE
    4. A Research Note
    1. ABSTRACTS (pages iv–vi)

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12783.x

  2. NOTICE

    1. Top of page
    2. ABSTRACTS
    3. NOTICE
    4. A Research Note
    1. NOTICE (page vi)

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12784.x

    1. Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle (pages 389–391)

      H. K. HERRING, R. G. CASSENS and E. J. BRISKEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12785.x

    2. Sapid Components in Carrot (pages 392–394)

      HITOSHI OTSUKA and TSUNEKO TAKE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12786.x

    3. Some Sensory Effects of Hydrocolloid Sols on Sweetness (pages 397–400)

      M. VAISEY, R. BRUNON and J. COOPER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12788.x

    4. Hydrolytic Enzymes in Bovine Skeletal Muscle. 3. Activity of Some Catheptic Enzymes (pages 401–404)

      A. J. LUTALO-BOSA and H. F. MACRAE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12789.x

    5. Formation of a Green Pigment from Tuna Myoglobins (pages 404–407)

      OK-KOO GROSJEAN, BRYANT F. COBB III, BRUCE MEBINE and W. DUANE BROWN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12790.x

    6. Serendipity Berries–Source of a New Intense Sweetener (pages 408–411)

      G. E. INGLETT and JOANN F. MAY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12791.x

    7. Stimulation of Gas Production and Growth of Clostridium perfringens Type A (No. 3624) by Legumes (pages 411–414)

      LOUIS B. ROCKLAND, BARBARA L. GARDINER and DENNIS PIECZARKA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12792.x

    8. Anthocyanin Pigments in Trousseau Grapes (pages 415–419)

      RAFAEL CARRENO-DIAZ and B. S. LUH

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12793.x

    9. Vapor Analysis of Fermented Spanish-type Green Olives by Gas Chromatography (pages 419–422)

      H. P. FLEMING, J. L. ETCHELLS and T. A. BELL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12794.x

    10. The Cause of Discoloration of Hard Cooked Egg Rolls (pages 423–426)

      P. G. SCHNELL, D. V. VADEHRA and R. C. BAKER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12795.x

    11. Microbiology of Fresh Apple and Potato Plugs Preserved by Gas Exchange (pages 426–429)

      J. G. KAFFEZAKIS, S. J. PALMER and AMIHUD KRAMER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12796.x

    12. Utilization of Amide Nitrogenby the Young Rat (pages 430–433)

      MADELYN WOMACK and JAMES E. WILSON JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12797.x

    13. Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking Time (pages 434–435)

      PATRICIA J. ROGERS and S. J. RITCHEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12798.x

    14. Origin and Nature of Aroma in Fat of Cooked Poultry (pages 436–442)

      E. L. PIPPEN, E. P. MECCHI and M. NONAKA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12799.x

    15. Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken Aroma (pages 443–446)

      E. L. PIPPEN and E. P. MECCHI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12800.x

    16. Transaminases of Skeletal Muscle. 1. The Activity of Transaminases in Post-Mortem Bovine and Porcine Muscles (pages 446–448)

      REINER HAMM, LÀSZLO KÖRMENDY and GYULA GANTNER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12801.x

    17. Studies on Enzymic Activity of Rat Liver Subcellular Fractions (pages 462–465)

      S. SHIBKO, A. L. TAPPEL, J. P. SUSZ and R. A. FREEDLAND

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12805.x

    18. Quantitation of Flavorful Food Components Using Isotope Dilution (pages 466–469)

      WILLIAM Y. COBB

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12806.x

  3. A Research Note

    1. Top of page
    2. ABSTRACTS
    3. NOTICE
    4. A Research Note
    1. Changes of Some Protein Fractions of Beef Muscle Postmortem (pages 469–470)

      H. GUENTHER and F. TURBA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb12807.x

SEARCH

SEARCH BY CITATION