Journal of Food Science

Cover image for Journal of Food Science

September 1970

Volume 35, Issue 5

Pages 519–702

  1. BASIC SCIENCE

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    1. FLAVOR CHEMISTRY OF TOMATO VOLATILES (pages 519–530)

      S. J. KAZENIAC and R. M. HALL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04799.x

    2. EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARAWAY (pages 531–533)

      YUSEN YIN, N. ZARGHAMI and D. E. HEINZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04800.x

    3. EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARDAMOM (pages 533–537)

      C. P. BRENNAND and D. E. HEINZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04801.x

    4. VOLATILE FLAVOR COMPONENTS OF COCONUT MEAT (pages 538–539)

      FANG M. LIN and WALTER F. WILKENS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04802.x

    5. COMPARISON OF VALENCIA ESSENTIAL OIL FROM CALIFORNIA, FLORIDA AND ISRAEL (pages 547–548)

      A. LIFSHITZ, W. L. STANLEY and Y. STEPAK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04805.x

    6. CYTOLOGICAL EFFECTS OF JUICE OR PUREE FROM IRRADIATED STRAWBERRIES (pages 549–550)

      SARAH T. ROSS, MURIEL V. BRADLEY and JANET A. OKA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04806.x

    7. ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN-STORED COD MUSCLE (pages 551–558)

      MARGARET L. ANDERSON and ELINOR M. RAVESI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04807.x

    8. ACCELERATED DENATURATION OF MYOSIN IN FROZEN SOLUTION (pages 558–562)

      H. BUTTKUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04808.x

    9. DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMES (pages 563–565)

      CHUNGHEE K. KANG and ELDON E. RICE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04809.x

    10. EFFECT OF CONTRACTION ON TENDERNESS OF POULTRY MUSCLE COOKED IN THE PRERIGOR STATE (pages 577–581)

      A. A. KLOSE, B. J. LUYET and L. J. MENZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04814.x

    11. A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE (pages 582–585)

      VERNON C. WITTE, GARY F. KRAUSE and MILTON E. BAILEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04815.x

    12. CATALYSTS OF LIPID PEROXIDATION IN MEATS. 3. Catalysts of Oxidative Rancidity in Meats (pages 596–598)

      HSIAO-PING LIU and BETTY M. WATTS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04819.x

    13. FORMATION OF FREE RADICALS IN DRY MILK PROTEINS (pages 598–600)

      P. M. T. HANSEN, W. J. HARPER and K. K. SHARMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04820.x

    14. STEROIDS IN EGG YOLK (pages 601–606)

      C. TU, W D. POWRIE and O. FENNEMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04821.x

    15. RATES OF pH CHANGE AND DISAPPEARANCE OF GLUCOSE DURING LOW TEMPERATURE PYROLYSIS (pages 606–607)

      R. H. WALTER and I. S. FAGERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04822.x

    16. PINK DISCOLORATION IN CANNED WILLIAMS BON CHRETIEN PEARS (pages 608–611)

      A. CZERKASKYJ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04823.x

    17. BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE-LINE NMR (pages 612–615)

      SUDHAKAR SHANBHAG, M. P. STEINBERG and A. I. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04824.x

    18. DEHYDRATION THERMOPROFILES OF AMINO ACIDS AND PROTEINS (pages 614–617)

      ENDEL KARMAS and G. ROBERT DiMARCO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04825.x

    19. RECOVERY OF SALMONELLAE FROM IRRADIATED AND UNIRRADIATED FOODS (pages 620–624)

      J. J. LICCIARDELLO, J. T. R. NICKERSON and S. A. GOLDBLITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04827.x

    20. METHOD FOR ISOLATING VIRUSES FROM GROUND BEEF (pages 624–625)

      ROBERT SULLIVAN, ALEXANDER C. FASSOLITIS and RALSTON B. READ JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04828.x

    21. SOME EFFECTS OF ETHYLEIME OXIDE ON BACILLUS SUBTILIS (pages 627–631)

      J. MARLETTA and C. R. STUMBO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04829.x

    22. SOYBEAN FACTORS RELATING TO GAS PRODUCTION BY INTESTINAL BACTERIA (pages 634–639)

      J. J. RACKIS, D J. SESSA, F. R. STEGGERDA, T. SHIMIZU, J. ANDERSON and S. L. PEARL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04831.x

  2. APPLIED SCIENCE and ENGINEERING

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    1. CCI3F HYDRATE: ABILITY TO INHIBIT OXIDATION OF L-ASCORBIC ACID IN PEAS (pages 640–641)

      LILIAN UMALE THOMPSON and O. FENNEMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04832.x

    2. ORGANIC ACID PROFILES OF THERMALLY PROCESSED SPINACH PUREE (pages 641–644)

      YI DO LIN, F. M. CLYDESDALE and F. J. FRANCIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04833.x

    3. REMOVAL OF OLIGOSACCHARIDES FROM SOY MILK BY AN ENZYME FROM ASPERGILLUS SAITOI (pages 655–660)

      H. SUGIMOTO and J. P. VAN BUREN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04836.x

    4. BREAD FROM SORGHUM AND BARLEY FLOURS (pages 661–665)

      M. R. HART, R. P. GRAHAM, M. GEE and A. I. MORGAN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04837.x

    5. STARCH CHARACTERISTICS OF SELECTED GRAIN SORGHUMS AS RELATED TO HUMAN FOODS (pages 666–668)

      O. H. MILLER and E. E. BURNS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04838.x

    6. EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK (pages 668–670)

      I. C CHO and L. J. BRATZLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04839.x

    7. COOLING OF PORCINE HAM BY OIL IMMERSION (pages 673–675)

      C. L. KASTNER, R. L. HENRICKSON and B. L. CLARY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04841.x

    8. EFFECT OF HEATING AND COLD STORAGE ON ANTITHIAMINE ACTIVITY IN SKIPJACK TUNA (pages 676–677)

      NORA YU-ANG TANG and DORIS M. HILKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04842.x

    9. EFFECT OF HEAT ON THE CHEMICAL AND NUTRITIVE STABILITY OF FISH PROTEIN CONCENTRATE (FPC) (pages 677–680)

      DAVID L. DUBROW and BRUCE R. STILLINGS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04843.x

    10. RADIO-FREQUENCY PASTEURIZATION OF CURED HAMS (pages 682–687)

      N. E. BENGTSSON, W. GREEN and F. R. DEL VALLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04844.x

    11. EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONS (pages 688–692)

      G. L. HARGUS, G. W. FRONING, C. A. MEBUS, SANKARA NEELAKANTAN and T. E. HARTUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04845.x

    12. EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS (pages 694–695)

      R. C. BAKER, J. DARFLER and D. V. VADEHRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04846.x

    13. FROZEN WHOLE EGGS FOR SCRAMBLING (pages 695–698)

      K. IJICHI, H. H. PALMER and H. LINEWEAVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1970.tb04847.x

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