Journal of Food Science

Cover image for Journal of Food Science

April 1971

Volume 36, Issue 3

Pages 363–543

  1. APPLIED SCIENCE and ENGINEERING

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. Research Notes
    5. Research Note
    1. FLAVOR ENHANCEMENT OF POTATO PRODUCTS (pages 363–366)

      D. G. GUADAGNI, R. G. BUTTERY, R. M. SEIFERT and D. W. VENSTROM

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06363.x

    2. ORANGE PEEL COLOR EXTRACT: ITS USE AND STABILITY IN CITRUS PRODUCTS (pages 367–369)

      R. E. BERRY, O. W. BISSETT and T. J. KEW

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06364.x

    3. NUTRITIVE VALUE OF OPAQUE-2 CORN AND ITS MIXTURE WITH HYBRID CORN AND WHEAT FLOUR (pages 370–371)

      J. E. DUTRA de OLIVEIRA and MARIA LEONINA PEREIRA DA SILVA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06365.x

    4. ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS (page 378)

      KAN-ICHI HAYAKAWA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06367.x

    5. MICROBIAL LETHALITY DURING LOGARITHMIC COOLING (pages 386–387)

      R. W. DICKERSON JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06368.x

    6. PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESS (pages 388–391)

      EDWARD B. STUART and GERARD CLOSSET

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06369.x

    7. REVERSE OSMOSIS OF COTTAGE CHEESE WHEY 2. Influence of Flow Conditions (pages 395–396)

      C. PERI and W. L. DUNKLEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06371.x

    8. FIELD PROCESSING OF TOMATOES. 1. Process and Design (pages 397–399)

      W. G. SCHULTZ, R. P. GRAHAM, W. C. ROCKWELL, J. L. BOMBEN, J. C. MIERS and J. R. WAGNER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06372.x

    9. FIELD PROCESSING OF TOMATOES 2. Product Quality and Composition (pages 400–404)

      J. C. MIERS, J. R. WAGNER, M-D. NUTTING, W. G. SCHULTZ, R. BECKER, H. J. NEUMANN, W. C. DIETRICH and D. W. SANSHUCK

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06373.x

    10. DEVICE TO MEASURE EASE OF SKIN REMOVAL FROM PEANUTS (pages 405–407)

      P. C. BARNES JR., CHARLES E. HOLADAY and JACK L. PEARSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06374.x

    11. ALTERNATE STORAGE SYSTEMS FOR THE PRODUCTION OF CANNED BLACK RIPE OLIVES (pages 408–412)

      JACK W. RAUS, HARRY J. MAAGDENBERG, GARY LEMOINE and WALTER A. MERCER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06375.x

    12. VARIABILITY OF INCREASES IN α-AMYLASE AND SUGARS DURING STORAGE OF GOLDRUSH AND CENTENNIAL SWEETPOTATOES (pages 413–415)

      H. J. DEOBALD, VERA C. HASUNG and E. A. CATALANO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06376.x

    13. EFFECTS ON THE ALKALOID CONTENT OF POTATOES GROWN FROM SEEDS SUBJECTED TO LOW-DOSE GAMMA IRRADIATION (pages 416–418)

      WILLIAM R. SUTTON, OM PRAKASH AGARWALA and GEORGE M. PIGOTT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06377.x

    14. INFLUENCE OF EMULSIFIER TYPE AND SOLUBILITY ON THE STABILITY OF MILK FAT-WATER EMULSIONS (pages 423–425)

      J. B. MICKLE, WANDA SMITH, J. M. TIETZ, T. C. TITUS and MARTHA JOHNSTON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06379.x

    15. RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS (pages 426–430)

      G. S. MORRISON, N. B. WEBB, T. N. BLUMER, F. J. IVEY and A. HAQ

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06380.x

    16. FATTY ACID COMPOSITION OF LIPIDS FROM BROILERS FED SATURATED AND UNSATURATED FATS (pages 431–434)

      GEORGE A. SCHULER and E. O. Essary

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06381.x

    17. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON (pages 435–439)

      P. E. BOUTON, P. V. HARRIS and W. R. SHORTHOSE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06382.x

    18. EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY (pages 440–444)

      HELEN L. NORRIS, DOROTHY L. HARRISON, LOIS L. ANDERSON, BETTINA von WELCK and HAROLD J. TUMA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06383.x

    19. EFFECTS OF PHYSICAL AND MECHANICAL TREATMENTS ON THE TENDERNESS OF THE BEEF LONGISSIMUS (pages 445–449)

      G. C. SMITH, T. C. ARANGO and Z. L. CARPENTER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06384.x

    20. INFLUENCE OF CONTROLLED MICROBIAL CURING ON PORCINE MUSCLE (pages 450–453)

      R. J. BOTHAST, PAUL P. GRAHAM and R. F. KELLY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06385.x

  2. BASIC SCIENCE

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. Research Notes
    5. Research Note
    1. POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION : 1. Polyphenols and Ascorbic Acid (pages 459–461)

      NELL I. MONDY, CONNIE METCALF and R. L. PLAISTED

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06387.x

    2. PHENOLIC COMPOUNDS IN RUM (pages 462–463)

      R. TIMMER, R. ter HEIDE, H. J. WOBBEN and P. J. de VALOIS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06388.x

    3. NITROGEN COMPOUNDS IN RUM AND WHISKEY (pages 464–465)

      H. J. WORBEN, R. TIMMER, R. ter HEIDE and P. J. de VALOIS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06389.x

    4. CAROTENOIDS IN JUICE OF SHAMOUTI ORANGE (pages 466–473)

      JEANA GROSS, MICHAELA GABAI and A. LIFSHITZ

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06390.x

    5. METABOLISM OF SOLANINE AND CHLOROPHYLL IN POTATO TUBERS AS AFFECTED BY LIGHT AND SPECIFIC CHEMICALS (pages 474–476)

      B. C. PATIL, O. K. SALUNKHE and B SINGH

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06391.x

    6. BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID : 1. Generality of the Oxidation Protection and Effect of Physical State (pages 477–481)

      STANLEY D. KOCH, ASHER A. HYATT and DOLORES V. LOPIEKES

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06392.x

    7. BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID : 2. Structure-Property Correlations on Lysinium Linoleate (pages 482–485)

      DOLORES V. LOPIEKES and STANLEY D. KOCH

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06393.x

    8. EFFECT OF SUBSTRATE SIZE ON THE ACTIVITY OF TOMATO POLYGALACTURONASE (pages 486–489)

      R. PRESSEY and J. K. AVANTS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06394.x

    9. FACTORS AFFECTING CHLOROGENIC, QUINIC AND CAFFEIC ACID LEVELS IN SUNFLOWER KERNELS (pages 490–492)

      J. V. POMENTA and E. E. BURNS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06395.x

    10. CHEMICAL COMPOSITION AND AMINO ACID CONTENTS OF BRAZILIAN BEANS (Phaseolus vulgaris) (pages 493–494)

      ROBERTO M. de MORAES and EIDIOMAR ANGELUCCI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06396.x

    11. INFLUENCE OF SUCROSE, GLUCOSE AND LACTOSE ON LOSS OF WATER FROM SOLUTIONS (pages 495–497)

      K. N. PATEL and T. A. NICKERSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06397.x

    12. BOUND WATER IN FRUIT PRODUCTS BY THE FREEZING METHOD (pages 498–499)

      JAMES H. MOY, KING-CHAM CHAN and ALEXANDER M. DOLLAR

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06398.x

    13. HISTOLOGICAL AND PHYSICAL CHANGES IN CARROTS AS AFFECTED BY BLANCHING, COOKING, FREEZING, FREEZE DRYING AND COMPRESSION (pages 500–502)

      ABDUL R. RAHMAN, W. L. HENNING and D. E. WESTCOTT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06399.x

    14. PROTEIN DEGRADATION IN CHEDDAR CHEESE SLURRIES (pages 503–506)

      W. J. HARPER, AMANDA CARMONA and T. KRISTOFFERSEN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06400.x

    15. ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS (pages 507–508)

      S. J. TOMA and S. NAKAI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06401.x

    16. PROTEINS IN MEAT AND EGG PRODUCTS DETERMINED BY DYE BINDING (pages 509–510)

      U. S. ASHWORTH

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06402.x

    17. EFFECT OF MALATHION ON NUTRIENT COMPOSITION OF EGGS AND FLAVOR OF MEAT FROM LAYING HENS (pages 511–514)

      EDWARD W. TOEPFER and KENNETH MORGAREIDGE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06403.x

    18. INTERPRETATION OF NONLOGARITHMIC SURVIVOR CURVES OF HEATED BACTERIA (pages 523–526)

      W. A. MOATS, ROGER DABRAH and V. M. EDWARDS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06406.x

    19. POULTRY PRODUCT QUALITY. 4. levels of Carbonyl Compounds in Fresh, Uncooked Chicken and Turkey Skin (pages 527–531)

      C. P. THOMAS, P. S. DIMICK and J. H. MacNEILL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06407.x

    20. QUALITY AND STABILITY OF SOME FREEZE-DRIED FOODS IN “ZERO” OXYGEN HEADSPACE (pages 532–535)

      S. J. BISHOV, A. S. HENICK, J. W. GIFFEE, I. T. NII, P. A. PRELL and M. WOLF

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06408.x

  3. Research Notes

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. Research Notes
    5. Research Note
    1. OCCURRENCE OF 6-PENTYL-α-PYRONE IN PEACH ESSENCE (page 536)

      M. R. SEVENANTS and W. G. JENNINGS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06409.x

    2. ASCORBIC ACID CONTENT OF THE DEVELOPING TOMATO FRUIT (page 537)

      W. MALEWSKI and P. MARKAKIS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06410.x

  4. Research Note

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. Research Notes
    5. Research Note
    1. ROASTED PEANUT FLAVOR AND ITS RELATION TO GROWTH ENVIRONMENT (pages 538–539)

      W. Y. COBB and H. E. SWAISGOOD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06411.x

    2. CARBON-14 CONCENTRATIONS IN RECENT WINES AND SPIRITS (pages 540–541)

      M. S. BAXTER and A. WALTON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1971.tb06412.x

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