Journal of Food Science

Cover image for Journal of Food Science

March 1976

Volume 41, Issue 2

Pages 223–473

  1. BASIC SCIENCE

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    4. RESEARCH NOTES
    1. GROWTH OF Staphylococcus aureus AND PRODUCTION OF ENTEROTOXINS IN PEPPERONI (pages 223–225)

      S. R. TATINI, R. Y. LEE, W. A. McCALL and W. M. HILL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00588.x

    2. LIPID CHARACTERIZATION OF BOVINE BONE MARROW (pages 226–230)

      F. C. MELLO JR., R. A. FIELD, S. FORENZA and J. E. KUNSMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00589.x

    3. EFFECT OF MAILLARD CONDENSATION WITH D-GLUCOSE ON THE HEAT STABILITY OF BOVINE SERUM ALBUMIN (pages 234–236)

      MARGIOL Y MORALES, C. W. DILL and W. A. LANDMANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00591.x

    4. EFFECTS OF POLYPHOSPHATES ON CARBONYL VOLATILES OF POULTRY MEAT (pages 241–243)

      CH. S. RAO, E. J. DAY, T. C. CHEN, D.A. CRAWFORD and J. P. MINYARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00593.x

    5. FURTHER STUDIES OF POSTMORTEM AGING EFFECTS ON CHICKEN ACTOMYOSIN (pages 244–251)

      F. H. WOLFE and K. SAMEJlMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00594.x

    6. REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIMP BY PHYSICAL AND CHEMICAL METHODS (pages 262–267)

      M. A. KHAN, A. F. NOVAK and R. M. RAO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00597.x

    7. FUNCTIONAL PROPERTIES OF ENZYME-MODIFIED ACYLATED FISH PROTEIN DERIVATIVES (pages 268–272)

      RUTH MILLER and HERMAN S. GRONINGER JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00598.x

    8. EFFECT OF TEMPERATURE AND pH ON PROTEIN-PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONS (pages 273–277)

      J. DENG, R. T. TOLEDO and D. A. LILLARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00599.x

    9. EFFECTS OF TYROSINC MODIFICATION ON STABILIZING ABILITY OF KAPPA-CASEIN (pages 278–282)

      E. C. Y. Ll and S. NAKAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00600.x

    10. PROTEIN CONTENT AND AMINO ACID COMPOSITION OF TISSUE COMPONENTS IN DEVELOPING BARLEY (pages 283–285)

      Y. POMERANZ, G. S. ROBBlNS and J. T. GILBERTSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00601.x

    11. FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN (pages 286–292)

      J. C. WANG and J. E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00602.x

    12. ACID-SENSITIVE SOY PROTEINS AFFECT FLAVOR (pages 293–296)

      ROBERT L. ANDERSON and K. WARNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00603.x

    13. WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR (pages 297–300)

      H. K. LEUNG, M. P. STEINBERG, L. S. WEI and A. I. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00604.x

    14. KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGE (pages 304–308)

      R. PAUL SINGH, D. R. HELDMAN and J. R. KIRK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00606.x

    15. KINETICS OF OXYGEN UPTAKE IN LIQUID FOODS (pages 309–312)

      T. E. MACK, D. R. HELDMAN and R. P. SINGH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00607.x

    16. ISOLATION AND CHARACTERIZATION OF A β-FRUCTOFURANOSIDASE FROM PAPAYA (pages 320–323)

      HARVEY T. CHAN JR. and SIMON C. M. KWOK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00609.x

  2. APPLIED SCIENCE and ENGINEERING

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    4. RESEARCH NOTES
    1. ESTIMATION OF CHLOROPHYLL AND CAROTENOID CONTENTS OF WHOLE TOMATO BY LIGHT ABSORBANCE TECHNIQUE (pages 329–332)

      ALLEY E. WATADA, KARL H. NORRIS, JOHN T. WORTHINGTON and DAVIS R. MASSIE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00611.x

    2. QUALITY COMPARISONS OF ROOM RIPENED AND FIELD RIPENED TOMATO FRUITS (pages 333–338)

      C. A. BISOGNI, G. ARMBRUSTER and P. E. BRECHT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00612.x

    3. INDUSTRIAL PRODUCTION OF SOY-ENRICHED TORTILLA FLOUR BY LIME COOKING OF WHOLE RAW CORN-SOYBEAN MIXTURES (pages 349–351)

      F. R. DEL VALLE, E. MONTEMAYOR and H. BO URGES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00616.x

    4. MICROBIOLOGICAL EVALUATION OF COCONUT AND COCONUT PRODUCTS (pages 352–356)

      THERESA M. KAJS, R. HAGENMAIER, C. VANDERZANT and K. F. MATTIL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00617.x

    5. WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES (pages 357–360)

      C. L. BROCKMOLE and M. E. ZABIK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00618.x

    6. EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS (pages 361–364)

      SHUN KU, L. S. WEI, M. P. STEINBERG, A. I. NELSON and T. HYMOWITZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00619.x

    7. AN ECONOMIC ANALYSIS OF COTTONSEED WHEY PROCESSING (pages 365–369)

      J. T. LAWHON, D. W. HENSLEY, C. M. CATER and K. F. MATTIL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00620.x

    8. METHOD FOR DETERMINING THE α-TOCOPHEROL CONTENT OF CITRUS ESSENTIAL OILS (pages 370–371)

      R. D. WATERS, J. W. KESTERSON and R. J. BRADDOCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00621.x

    9. AUTOMATED ANALYSIS OF SORBIC ACID IN FOOD PRODUCTS (pages 372–374)

      R. B. ROY, M. SAHN and A. CONETTA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00622.x

    10. REFRIGERATED STORAGE OF PREPACKAGED SALAD VEGETABLES (pages 379–382)

      P. E. PRIEPKE, L. S. WEI and A. I. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00624.x

    11. SENSORY TESTING OF PEN-REARED SALMON AND TROUT (pages 386–390)

      J. OSTRANDER, C. MARTINSEN, J. LISTON and J. McCULLOUGH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00626.x

    12. FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE (pages 391–397)

      CHONG M. LEE and ROMEO T. TOLEDO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00627.x

    13. MICROBIOLOGICAL EVALUATION OF BLUE CRAB PROCESSING OPERATIONS (pages 398–402)

      B. RA Y, N. B. WEBB and M. L. SPECK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00628.x

    14. BOVINE MUSCLE COOKED FROM THE FROZEN STATE AT LOW TEMPERATURE (pages 411–416)

      E. KARLA VOLLMAR, DOROTHY L. HARRISON and MARGARET G. HOGG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00630.x

    15. FROZEN COOKED MEAT ANTIOXIDANT: IMPROVED ACTION OF SODIUM TRIPOLYPHOSPHATE WITH LEMON JUICE CONCENTRATE (pages 417–420)

      L. W. HAYMON, E. BROTSKY, W. E. DANNER, C. W. EVERSON and P. A. HAMMES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00631.x

    16. EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL (pages 424–426)

      S. L. MOORE, D. M. THENO, C. R. ANDERSON and G. R. SCHMIDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00633.x

    17. FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGE (pages 427–430)

      V. N. M. RAO and N. B. WEBB

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00634.x

    18. BACON QUALITY CRITERIA AND ASSOCIATED CARCASS TRAITS (pages 431–437)

      R. W. JABAAY, J. C. FORREST, E. D. ABERLE, H. V. COURTENAY and M. D. JUDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00635.x

    19. EXPERIMENTS WITH CONTINUOUS IMMERSION CHILLING OF BROILER CARCASSES ACCORDING TO THE CODE OF PRACTICE (pages 438–442)

      R. W. A. W. MULDER, L. W. J. DORRESTEIJN, G. J. P. HOFMANS and C. H. VEERKAMP

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00636.x

    20. PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY REFROZEN CHICKEN BROILERS (pages 443–445)

      R.C. BAKER, J. M. DARFLER, E. J. MULNIX and K. R. NATH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00637.x

  3. RESEARCH NOTES

    1. Top of page
    2. BASIC SCIENCE
    3. APPLIED SCIENCE and ENGINEERING
    4. RESEARCH NOTES
    1. RHEOLOGICAL PROPERTIES RELATED TO BREAD FRESHNESS (pages 446–447)

      LEONARD L. BASHFORD and T. E. HARTUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00638.x

    2. A REARRANGED B.E.T. PLOT FOR A MORE DIRECT ESTIMATION OF B.E.T. CONSTANTS (page 448)

      M. CAURIE, TUNG-CHING LEE, M. SALOMON and C. O. CHICHESTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00639.x

    3. ACCEPTABILITY OF PICKLED QUAIL EGGS (pages 449–450)

      S. A. ANGALET, H. R. WILSON and JACK L. FRY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00640.x

    4. CHARACTERISTICS OF FROZEN FRIED CHICKEN PRODUCTS OBTAINED FROM A RETAIL STORE (pages 453–454)

      P. L.WANG, E. J. DAY and T. C. CHEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00642.x

    5. A SCANNING ELECTRON MICROSCOPY STUDY OF EFFECTS OF PROCESSING ON CRUSTACEAN MUSCLE (pages 455–457)

      G. G. GlDDlNGS and L. H. HILL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00643.x

    6. GLUTARIC ACID: A POTENTIAL FOOD ACIDULANT (pages 463–464)

      H. L. MERTEN and G. L. BACHMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00646.x

    7. CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE (pages 465–466)

      J. W. BERRY, C. W. WEBER, M. L. DREHER and W. P. BEMIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00647.x

    8. ISOLATION AND IDENTIFICATION OF 3,3′,5,5′-TETRA-BIS-(TERTBUTYL)-STILBENEQUINONE FROM EDIBLE OIL WITH ADDED BHT (pages 467–468)

      BEATRICE LEVENTHAL, HENRYK DAUN and SEYMOUR G. GILBERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00648.x

    9. INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET POTATO ROOT (pages 469–470)

      M. CODY and N. F. HAARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00649.x

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