Journal of Food Science

Cover image for Journal of Food Science

March 1974

Volume 39, Issue 2

Pages 215–429

  1. APPLIED SCIENCE and ENGINEERING

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. RESEARCH NOTES
    1. THE TOXIC POTENTIAL OF TRACE METALS IN FOODS. A Review (pages 215–217)

      E. SOMERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02860.x

    2. DENATURATION OF PLANT PROTEINS RELATED TO FUNCTIONALITY AND FOOD APPLICATIONS. A Review (pages 218–225)

      Y. VICTOR WU and GEORGE E. INGLETT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02861.x

    3. SPINNING OF ZEIN (pages 226–229)

      ESTELA BALMACEDA and CHOKYUN RHA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02862.x

    4. CONDITIONS FOR THE SEPARATION OF OIL AND PROTEIN FROM COCONUT MILK EMULSION (pages 230–233)

      K. G. GUNETILEKE and S. F. LAURENTIUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02863.x

    5. ENRICHMENT OF TORTILLAS WITH SOY PROTEINS BY LIME COOKING OF WHOLE RAW CORN-SOYBEAN MIXTURES (pages 244–247)

      F. R. DEL VALLE and J. PEREZ-VILLASEÑOR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02866.x

    6. SLUSH EVAPORATION: A NEW METHOD FOR CONCENTRATION OF LIQUID FOODS (pages 248–253)

      CLIFFORD M. LOWE and C. JUDSON KING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02867.x

    7. EFFECTS OF pH ON QUALITY OF STORED TOMATO JUICE (pages 254–256)

      RICHARD H. DOUGHERTY and P. E. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02868.x

    8. Ph AND ACIDIC STABILITY DURING STORAGE OF ACIDIFIED AND NONACIDIFIED CANNED TOMATOES (pages 257–259)

      D. R. SCHOENEMANN, ANTHONY LOPEZ and F. W. COOLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02869.x

    9. A LABORATORY STUDY ON COUNTERCURRENT DESALTING OF PICKLES (pages 260–263)

      JOHN L. BOMBEN, E. L. OURKEE, E. LOWE and G. E. SECOR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02870.x

    10. YIELD, PROXIMATE COMPOSITION AND MINERAL ELEMENT CONTENT OF THREE CULTIVARS OF RAW AND ROASTED PEANUTS (pages 264–266)

      NELLIE L. OERISE, HERBERT A. LAU, S. J. RITCHEY and ELIZABETH W. MURPHY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02871.x

    11. INDIVIDUAL HEAT TRANSFER MODES IN BAND OVEN BISCUIT BAKING (pages 267–271)

      CHARLES N. STANDING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02872.x

    12. PREDICTING AN EQUILIBRIUM STATE VALUE FROM TRANSIENT STATE DATA (pages 272–275)

      KAN-ICHI HAYAKAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02873.x

    13. EVALUATION OF THERMAL PROCESSES FOR CONDUCTION HEATING FOODS IN PEAR-SHAPED CONTAINERS (pages 276–281)

      J. E. MANSON, C. R. STUMBO and J. W. ZAHRADNIK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02874.x

    14. CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES (pages 282–284)

      R. A. FIELD, M. L. RILEY and M. H. CORBRIDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02875.x

    15. INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON (pages 285–287)

      R. A. FIELD, M. L. RILEY and M. H. CORBRIDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02876.x

    16. EFFECTS OF SOY CURD ON THE ACCEPTABILITY AND CHARACTERISTICS OF BEEF PATTIES (pages 288–292)

      VIVIEN YEO, G. H. WELLINGTON and K. H. STEINKRAUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02877.x

    17. SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING (pages 293–296)

      D. DEMEYER, J. HOOZEE and H. MESDOM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02878.x

    18. STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING (pages 297–300)

      A. De KETELAERE, D. DEMEYER, P. VANDEKERCKHOVE and P. VERVAEKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02879.x

    19. CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING (pages 301–304)

      N. DIERICK, P. VANDEKERCKHOVE and O. DEMEYER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02880.x

    20. THE ROLE OF LIGHT AND SURFACE BACTERIA IN THE COLOR STABILITY OF PREPACKAGED BEEF (pages 305–308)

      L. D. SATTERLEE and W. HANSMEYER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02881.x

    21. CONTINUOUS MICROWAVE STERILIZATION OF MEAT IN FLEXIBLE POUCHES (pages 309–313)

      JOHN A. AYOUB, D. BERKOWITZ, E. M. KENYON and C. K. WADSWORTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02882.x

    22. EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON (pages 314–316)

      J. W. PENSABENE, W. FIDDLER, R. A. GATES, J. C. FAGAN and A. E. WASSERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02883.x

  2. BASIC SCIENCE

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. RESEARCH NOTES
    1. EFFECT OF ESSENTIAL MINERALS ON CADMIUM TOXICITY. A Review (pages 321–324)

      M. R. SPIVEY FOX

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02885.x

    2. COLOR OF ANTHOCYANIN SOLUTIONS EXPRESSED IN LIGHTNESS AND CHROMATICITY TERMS. Effect of pH and Type of Anthocyanin (pages 325–328)

      J. P. VAN BUREN, G. HRAZDINA and W. B. ROBINSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02886.x

    3. ANTHOCYANINS IN BARBERA GRAPES (pages 329–333)

      H. C. SAKELLARIADES and B. S. LUH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02887.x

    4. COLOR STABILITY OF BETANIN (pages 334–337)

      J. H. von ELBE, IL-YOUNG MAING and C. H. AMUNDSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02888.x

    5. INACTIVATION AND REGENERATION OF IMMOBILIZED CATALASE (pages 338–341)

      S. S. WANG, G. E. GALLILI, S. G. GILBERT and J. G. LEEDER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02889.x

    6. L-ASPARTYL-L-PHENYLALANINE METHYL ESTER (ASPARTAME) AS A SWEETENER (pages 347–349)

      MARION R. CLONINGER and RUTH E. BALDWIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02891.x

    7. RELATIONSHIPS AMONG TITRATABLE ACIDITY, pH AND BUFFER COMPOSITION OF TOMATO FRUITS (pages 354–357)

      K. N. PAULSON and M. A. STEVENS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02893.x

    8. STARCH AND PECTIC SUBSTANCES AS AFFECTED BY A FREEZE-THAW POTATO GRANULE PROCESS (pages 358–364)

      B. OORAIKUL, G. J. K. PACKER and D. HADZIYEV

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02894.x

    9. GLUTAMINE AS A PREDICTIVE MEASUREMENT IN THE QUALITY ASSESSMENT OF PROCESSED CARROT PUREE (pages 365–367)

      T. C. BIBEAU, F. M. CLYDESDALE and F. M. SAWYER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02895.x

    10. CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS (pages 368–370)

      M. J. Y. LIN, E. S. HUMBERT and F. W. SOSULSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02896.x

    11. NUTRITIVE VALUE OF BREAKFAST CEREAL-MILK COMBINATIONS (pages 371–373)

      MADELYN WOMACK, DAVID A. VAUGHAN and LARRY R. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02897.x

    12. HYDROLYSIS OF LACTOSE IN ACID WHEY BY LACTASE BOUND TO POROUS GLASS PARTICLES IN TUBULAR REACTORS (pages 374–378)

      L.E. WIERZBICKI, V.H. EDWARDS and F.V. KOSIKOWSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02898.x

    13. EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN (pages 379–382)

      C. A. KUEHLER and C. M. STINE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02899.x

    14. AMINO ACID, FATTY ACID AND PROXIMATE COMPOSITION OF SNOW CRAB (Chionoecetes bairdi) (pages 386–388)

      RICHARD A. KRZECZKOWSKI and FREDERICK E. STONE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02901.x

    15. HEAT STABILITY OF CHICKEN ACTOMYOSIN (pages 389–392)

      LOUIS L. YOUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02902.x

    16. EFFECTS OF PRE-RIGOR TENSION ON TENDERNESS OF INTACT BOVINE AND OVINE MUSCLE (pages 396–401)

      D. R. BUEGE and J. R. STOUFFER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02904.x

    17. TENDERNESS VARIATION IN OVINE LONGISSIMUS MUSCLE (pages 402–405)

      D. R. BUEGE and J. R. STOUFFER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02905.x

    18. THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS (pages 406–413)

      TYKO PERSSON and ERIK VON SYDOW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02906.x

  3. RESEARCH NOTES

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. RESEARCH NOTES
    1. COMPARATIVE SENSORY EVALUATIONS OF TWO CULTIVATED MUSHROOMS: A. bisporus AND A. bitorquis (pages 416–417)

      JUDITH A. ABBOTT and JAMES P. VAN ANTONIO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02908.x

    2. DIFFERENTIATION OF PERFECTION, ALSWEET AND ALASKA VARIETIES BY TOTAL STARCH AND AMYLOSE CONTENT (pages 418–419)

      W. THERAVUTHI, C. E. JOHNSON and J. H. von ELBE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02909.x

    3. TRYPSIN INHIBITORS IN SORGHUM GRAIN (pages 422–423)

      JOSÉ XAVIER FILHO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02911.x

    4. INFLUENCE OF ODOR SOURCES ON THE ODOR AND FLAVOR OF BEEF (pages 424–425)

      R. J. BORTON, H. W. OCKERMAN, B. D. VAN STAVERN and J. P. HADDEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02912.x

    5. A Reasearch Note VITAMIN B6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS (pages 426–427)

      JANE A. BOWERS, BETH A. FRYER and PAMELA P. ENGLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02913.x

    6. APPLICATION OF SDS-ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED (pages 428–429)

      Y. B. LEE, D. A. RICKANSRUD, E. C. HAGBERG and E. J. ERISKEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1974.tb02914.x

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