Journal of Food Science

Cover image for Journal of Food Science

May 1970

Volume 35, Issue 3

Pages 195–332

  1. Article

    1. Top of page
    2. Article
    1. EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS (pages 195–198)

      DIANNE R. SCHOCK, DOROTHY L. HARRISON and LOIS L. ANDERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12137.x

    2. ON THE NATURE OF ALTERED PROTEIN IN COD MUSCLE STORED AT −29°C AFTER AGING IN ICE (pages 199–206)

      MARGARET L. ANDERSON and ELINOR M. RAVESI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12138.x

    3. APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean Products (pages 211–214)

      MASATOSHI NOGUCHI, SOICHI ARAI, HIROMICHI KATO and MASAO FUJIMAKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12140.x

    4. APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 3. Diffusable Bitter Peptides and Free Amino Acids in Peptic Hydrolyzate of Soybean Protein (pages 215–218)

      MASAO FUJIMAKI, MICHIKO YAMASHITA, YUKIO OKAZAWA and SOICHI ARAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12141.x

    5. CORRELATION BETWEEN GAS-CHROMATOGRAPHIC PATTERNS AND FLAVOR EVALUATION OF CHEMICAL MIXTURES AND OF COLA BEVERAGES (pages 219–223)

      LARRY L. YOUNG, ROLF E. BARGMANN and JOHN J. POWERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12142.x

    6. COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS (pages 224–228)

      LEPOSAVA MILUTINOVIć, ROLF E. BARGMANN, KUN-YU CHANG, MARGARET CHASTAIN and JOHN J. POWERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12143.x

    7. EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 2. Turkey Muscle (pages 233–236)

      C. S. HUBER, R. B. HARRINGTON and W. J. STADELMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12145.x

    8. ANTHOCYANIN PIGMENTS IN RED TART CHERRIES (pages 237–241)

      ELIAS D. DEKAZOS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12146.x

    9. EFFECT OF SMOKING PROCESS ON SOLUBILITY AND ELECTROPHORETIC BEHAVIOR OF MEAT PROTEINS (pages 245–247)

      C. J. RANDALL and L. J. BRATZLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12148.x

    10. CHANGES IN VARIOUS PROTEIN PROPERTIES OF PORK MUSCLE DURING THE SMOKING PROCESS (pages 248–249)

      C. J. RANDALL and L. J. BRATZLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12149.x

    11. EFFECT OF SMOKE UPON ACID PHOSPHATASE ACTIVITY OF SMOKED MEAT (page 250)

      C. J. RANDALL and L. J. BRATZLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12150.x

    12. RADIO RESISTANCE OF BYSSOCHLAMYS FULVA ASCOSPORES AS SHOWN BY STORAGE TESTS (pages 251–252)

      G. PARTSCH and H. ALTMANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12151.x

    13. EFFECT OF POST-MORTEM AGING ON ISOLATION OF INTRAMUSCULAR CONNECTIVE TISSUE (pages 258–259)

      P. E. MC CLAIN, G. J. CREED, E. R. WILEY and I. HORNSTEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12154.x

    14. SOME POST-MORTEM CHANGES IN PORCINE MUSCLE HELD AT 25°C (pages 260–262)

      E. D. CAGLE and R. L. HENRICKSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12155.x

    15. CAROTENOIDS IN 3 STAGES OF RIPENING OF MANGO (pages 262–265)

      JACOB JOHN, C. SUBBARAYAN and H. R. CAMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12156.x

    16. EFFECTS OF PRE- AND POSTMORTEM GLYCOLYSIS ON POULTRY TENDERNESS (pages 266–267)

      A. W. KHAN and RYO NAKAMURA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12157.x

    17. INFLUENCE OF SLICING WARM PORCINE MUSCLE ON FIBER DIAMETER, KINKINESS AND SHEAR FORCE (pages 270–271)

      E. D. CAGLE and R. L. HENRICKSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12159.x

    18. EFFECT OF PSYCHROTOLERANT BACTERIA ON THE AMINO ACID CONTENT OF CHICKEN SKIN (pages 272–275)

      M. ADAMC̄IC̄, D. S. CLARK and M. YAGUCHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12160.x

    19. PROTEOLYTIC ACTIVITY OF CUCUMIS TRIGONUS ROXB. EXTRACTION, ACTIVITY, CHARACTERISTICS (pages 276–278)

      S. HUJJATULLAH and A. K. BALOCH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12161.x

    20. EFFECT OF TEMPERATURE ON STABILITY OF ORANGE AROMA SOLUTION (pages 279–281)

      O. G. GUADAGNI, J. L. BOMBEN and H. C. MANNHEIM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12162.x

    21. MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEIN (pages 286–291)

      C. H. MANLEY and I. S. FAGERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12164.x

    22. EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN (pages 292–294)

      DOROTHY L. HARRISON, JANE A. BOWERS, LOIS L. ANDERSON, H. J. TUMA and D. H. KROPF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12165.x

    23. URIC ACID LEVELS IN MEN FED ALGAE AND YEAST AS PROTEIN SOURCES (pages 294–298)

      CAROL I. WASLIEN, DORIS HOWES CALLOWAY, SHELDON MARGEN and FRANCOISE COSTA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12166.x

    24. DEVELOPMENT OF A MICRO-EMULSIFIER (page 299)

      ROBERT Y. T. TSAI, R. G. CASSENS and E. J. BRISKEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12167.x

    25. PHYSICAL AND CHEMICAL STABILITY OF SOYBEAN OIL-FILLED MILK (pages 302–305)

      H. W. MODLER, A. L. RIPPEN and C. M. STINE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12169.x

    26. LIPID AND OTHER COMPOSITIONAL CHANGES IN 9 VARIETIES OF SWEET POTATOES DURING STORAGE (pages 306–309)

      T. S. BOGGESS JR., J. E. MARION and A. H. DEMPSEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12170.x

    27. A PENETROMETER TEST TO MEASURE MEAT TENDERNESS (pages 312–315)

      L. C. HINNERGARDT and J. M. TUOMY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12172.x

    28. COLORIMETRY OF FOODS. 2. Color Measurement of Squash Puree Using the Kubelka-Munk Concept (pages 315–317)

      I-LO HUANG, F. J. FRANCIS and F. M. CLYDESDALE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12173.x

    29. COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS (pages 318–320)

      Y. D. HANG, K. H. STEINKRAUS and L. R. HACKLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12174.x

    30. STUDIES ON AROMA OF CURED HAM (pages 321–325)

      E. G. PIOTROWSKI, LAURA L. ZAIKA and A. E. WASSERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12175.x

    31. GROWTH OF SALMONELLA AT LOW pH (pages 326–328)

      KENG CHEE CHUNG and J. M. GOEPFERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12176.x

    32. SUGAR-AMINO ACID INTERACTION IN THE DIFFUSATE OF WATER EXTRACT OF BEEF AND MODEL SYSTEMS (pages 328–332)

      AARON E. WASSERMAN and ANN MARIE SPINELLI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb12177.x

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