Journal of Food Science

Cover image for Journal of Food Science

January 1973

Volume 38, Issue 1

Pages 1–183

  1. BASIC SCIENCE

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    4. RESEARCH NOTES
    1. INSTABILITY OF SODIUM NITRITE IN A CHEMICALLY DEFINED MICROBIOLOGICAL MEDIUM (pages 1–3)

      WILLIAM E. RIHA and MYRON SOLBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02760.x

    2. ABSORPTION OF VOLATILE METHYL KETONES BY A NATURAL MODEL SYSTEM: FREEZE-DRIED CREAM (pages 7–10)

      ZENIA J. HAWRYSH and C. M. STINE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02762.x

    3. OXIDATION OF METHIONINE RESIDUES OF CASEIN BY HYDROGEN PEROXIDE. Effects on In Vitro Digestibility (pages 11–13)

      J. L. CUQ, M. PROVANSAL, F. GUILLEUX and C. CHEFTEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02763.x

    4. ORGANIC ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENING (pages 21–24)

      L. A. JOHNSON and O. E. CARROLL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02766.x

    5. COLOR AND CAROTENOID CHANGES IN HEATED PAPRIKA (pages 25–28)

      T. V. RAMAKRISHNAN and F. J. FRANCIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02767.x

    6. CLASSIFICATION OF CORN ODOR BY STATISTICAL ANALYSIS OF GAS CHROMATOGRAPHIC PATTERNS OF HEADSPACE VOLATILES (pages 34–39)

      A. DRAVNIEKS, H. G. REILICH, JOYCE WHITFIELD and C.A. WATSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02769.x

    7. DISTRIBUTION AND HEAT INACTIVATION OF PEROXIDASE ISOENZYMES IN SWEET CORN (pages 40–42)

      EDUARDO E. CHENCHIN and HARRY Y. YAMAMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02770.x

    8. IDENTIFICATION OF GANGLIOSIDES AS CONSTITUENTS OF EGG YOLK (pages 43–44)

      T. W KEENAN and LARRAINE BERRIDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02771.x

    9. CHANGES IN THE LOW MOLECULAR WEIGHT NITROGENOUS COMPOUNDS OF EXCISED BOVINE MUSCLE (pages 59–62)

      H. J. PETROPAKIS, A. F. ANGLEMIER and M. W. MONTGOMERY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02775.x

    10. CARBOISIYL AND FATTY ACID ANALYSIS OF ANTELOPE AND BEEF FAT (pages 63–65)

      ALDEN BOOREN, RAY A. FIELD and JOSEPH E. KUNSMAN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02776.x

    11. HEAT-INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN (pages 66–68)

      PAULINE C. PAUL, SUZANNE E. McCRAE and LINDA M. HOFFERBER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02777.x

    12. MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE: EFFECT OF SULFHYDRYL REAGENTS AND POST-MORTEM STORAGE ON CHANGES IN MYOSIN B (pages 69–74)

      K. STRANDBERG, F.C. PARRISH JR., D.E. GOLL and S.A. JOSEPHSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02778.x

    13. INFLUENCE OF BACTERIA ON THE CARBONYL COMPOUNDS OF GROUND PORCINE MUSCLE (pages 75–78)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02779.x

    14. PROTEIN, FAT AND MINERAL ANALYSES OF FRANCHISE CHICKEN DINNERS (pages 79–80)

      W. P. DONOVAN and H. APPLEDORF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02780.x

  2. APPLIED SCIENCE and ENGINEERING

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    4. RESEARCH NOTES
    1. PRESERVATION OF CARROTS BY LACTIC ACID FERMENTATION (pages 84–86)

      GORDANA K. NIKETIĆ-ALEKSIĆ, MALCOLM C. BOURNE and J. R. STAMER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02782.x

    2. EVAPORATIVE COOLING OF BLANCHED VEGETABLES (pages 89–91)

      ROBERT J. COFFELT and F. H. WINTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02784.x

    3. EFFECT OF FINISH-FRYING CONDITIONS ON THE QUALITY OF FRENCH FRIED POTATOES (pages 92–95)

      JANUSZ M. ZAK and CHARLES HOLT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02785.x

    4. A PROCESS FOR PRODUCING DEHYDRATED PUMPKIN FLAKES (pages 96–98)

      MAURICE W. HOOVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02786.x

    5. TEXTURE IMPROVEMENT OF FRESH-PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE (pages 99–101)

      PAVEL JELEN and WILLIAM M. BREENE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02787.x

    6. NUTRITIONAL AND CHEMICAL STUDIES OF THREE PROCESSED SOYBEAN FOODS (pages 112–115)

      M. SHEMER, L. S. WEI and E. G. PERKINS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02790.x

    7. MANIOC FLOUR AS A METHIONINE CARRIER TO BALANCE COMMON BEAN-BASED DIETS (pages 116–118)

      J. E. DUTRA DE OLIVEIRA, EDITH B. Z. M. SALATA and JOANITO CAMPOS JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02791.x

    8. INFLUENCE OF FREEZE-DRYING PARAMETERS ON THE RETENTION OF FLAVOR COMPOUNDS OF COFFEE (pages 119–122)

      E. ETTRUP PETERSEN, J. LORENTZEN and J. FLINK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02792.x

    9. AQUEOUS PROCESS FOR PILOT PLANT-SCALE PRODUCTION OF PEANUT PROTEIN CONCENTRATE (pages 126–128)

      KHEE CHOON RHEE, CARL M. CATER and KARL F. MATTIL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02794.x

    10. APPLICATION OF LOW DOSE IRRADIATION TO A FRESH BREAD SYSTEM FOR SPACE FLIGHTS (pages 129–132)

      T. E. HARTUNG, L. B. BULLERMAN, R. G. ARNOLD and N. D. HEIDELBAUGH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02795.x

    11. DETERMINING THE MICROBIAL QUALITY OF LIQUID EGGS USING A FILTRATE RELEASE TEST (pages 133–134)

      JOYCE A. FILPPI and GEORGE J. BANWART

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02796.x

    12. WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT (pages 145–150)

      J. P. HUDSPETH, C. E. LYON, B. G. LYON and A. J. MERCURI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02799.x

    13. EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS (pages 155–157)

      T. C. CHEN, J. T. CULOTTA and W. S. WANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02801.x

    14. THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°C (pages 158–160)

      VINCENT E. SWEAT, C. G. HAUGH and W. J. STADELMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02802.x

    15. HlGt-i TEMPERATURE-SHORT TIME (HTST) PROCESSING OF SUSPENSIONS CONTAINING BACTERIAL SPORES (pages 168–172)

      RICHARD A. JACOBS, LLOYD L. KEMPE and NICHOLAS A. MILONE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02805.x

  3. RESEARCH NOTES

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    4. RESEARCH NOTES
    1. DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSIS (pages 173–174)

      J. A. MAGA, K. LORENZ and O. ONAYEMI I

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02806.x

    2. COLORIMETRIC CHARACTERIZATION OF EGG YOLK AND EGG YOLK PRODUCTS (pages 175–176)

      S. T. McCREADY, J. L. FRY, C. F. HINTON and R. H. HARMS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02807.x

    3. FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES (pages 177–178)

      T. P. LABUZA and K. A. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02808.x

    4. FISH PROTEIN CONCENTRATE AS AN EMULSIFIER (pages 179–180)

      BERNICE M. KORSCHGEN and RUTH E. BALDWIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02809.x

    5. DEVELOPMENT AND USE OF A LABORATORY SAUSAGE STUFFING APPARATUS (page 181)

      J. E. RAYMOND and R. L. SAFFLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02810.x

    6. INCREASING THE TENDERNESS OF BULLOCK BEEF BY USE OF ANTEMORTEM ENZYME INJECTION (pages 182–183)

      G. C. SMITH, R. L. WEST, R. H. REA and Z. L. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1973.tb02811.x

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