Journal of Food Science

Cover image for Journal of Food Science

July 1976

Volume 41, Issue 4

Pages 729–979

  1. APPLIED SCIENCE and ENGINEERING

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. RESEARCH NOTES
    1. THE RELATIONSHIP OF CARDIAC SHEAR AND TRACE ELEMENT CONTENT TO BEEF MUSCLE TENDERNESS (pages 729–731)

      L. D. VAVAK, L. D. SATTERLEE and P. C. ANDERSON

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00713_41_4.x

    2. EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS (pages 732–737)

      S. C. SEIDEMAN, Z. L. CARPENTER, G. C. SMITH and K. E. HOKE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00714_41_4.x

    3. EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE MICROFLORA OF VACUUM PACKAGED BEEF WHOLESALE CUTS (pages 738–742)

      S. C. SEIDEMAN, C. VANDERZANT, G. C. SMITH, M. O. HANNA and Z. L. CARPENTER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00715_41_4.x

    4. EFFECT OF PROCESSING CONDITIONS AND ADDITIVES ON THE TEXTURE OF STORED FREEZE-DRIED BEEF (pages 743–747)

      G. E. DRIVER and S. VENKATA-RAMAN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00716_41_4.x

    5. FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB (pages 748–756)

      G. C SMITH, T. R. DUTSON, R. L. HOSTETLER and Z. L. CARPENTER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00717_41_4.x

    6. MEAT WITH HIGH LINOLEIC ACID CONTENT: OXIDATIVE CHANGES DURING FROZEN STORAGE (pages 757–761)

      H. A. BREMNER, A. L. FORD, J. J. MACFARLANE, D. RATCLIFF and N. T. RUSSELL

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00718_41_4.x

    7. PROXIMATE ANALYSIS, FREE AMINO ACID, VITAMIN AND MINERAL CONTENT OF MICROWAVE COOKED MEAT (pages 762–765)

      RUTH E. BALDWIN, BERNICE M. KORSCHGEN, MARY S. RUSSELL and LINDA MABESA

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00719_41_4.x

    8. MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI (pages 766–769)

      T. A. GILLETT, KAMCHORN TANTlKARNJATHEP and S. J. ANDREW

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00720_41_4.x

    9. ELECTRODIALYSIS OF RAW WHEY AND WHEY FRACTIONATED BY REVERSE OSMOSIS AND ULTRAFILTRATION (pages 770–777)

      KEVIN T. JOHNSON and CHARLES G. HILL JR.

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00721_41_4.x

    10. FIBROUS PROTEIN FROM COTTAGE CHEESE WHEY (pages 787–790)

      H. O. JAYNES and T. ASAN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00723_41_4.x

    11. CONDITIONING PECANS WITH STEAM TO IMPROVE SHELLING EFFICIENCY AND STORAGE STABILITY (pages 794–798)

      W. R. FORBUS JR. and S. D. SENTER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00725_41_4.x

    12. OAT PROTEIN CONCENTRATES FOR BEVERAGE FORTIFICATION (pages 799–804)

      J. E. CLUSKEY, Y. V. WU, G. E. INGLETT and J. S. WALL

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00726_41_4.x

    13. METHOD FOR EVALUATING THE FILTERABILITY OF WINE AND SIMILAR FLUIDS. (pages 805–808)

      Y. PELEG and R. C. BROWN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00727_41_4.x

    14. ABSCISSION AGENT EFFECTS ON ORANGE JUICE FLAVOR (pages 809–811)

      MANUEL G. MOSHONAS, PHILIP E. SHAW and DONALD A. SIMS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00728_41_4.x

    15. CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES (pages 812–815)

      RALPH R. HOLLAND, SAMUEL K. REEDER and DAVID E. PRITCHETT

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00729_41_4.x

    16. LOSSES IN AVAILABLE LYSINE DURING THERMAL PROCESSING OF SOY PROTEIN MODEL SYSTEMS (pages 816–819)

      J. E. JOKINEN, G. A. RElNECCIUS and D. R. THOMPSON

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00730_41_4.x

    17. EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY-FORTIFIED BUNS (pages 825–827)

      CHO C. TSEN, JEANETTE WEBER and S. K. PERNG

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00732_41_4.x

    18. FLAME STERILIZATION OF SOME TOMATO PRODUCTS AND FRUITS IN 603 × 700 CANS (pages 828–832)

      SHERMAN LEONARD, G. L MARSH, G. K. YORK, R. L MERSON, J. R. HEIL, T. WOLCOTT and A. ANSAR

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00733_41_4.x

    19. TRANSIENT STATE HEAT TRANSFER IN STACKS OF HEAT PROCESSED FOOD STORED IN A COMMERCIAL WAREHOUSE (pages 833–839)

      KANICHI HAYAKAWA and GORDON E. TIMBERS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00734_41_4.x

    20. INFLUENCE OF PROCESSING VARIABLES ON FLAVOR STABILITY OF PEAR PURÉE (pages 840–844)

      SHERMAN LEONARD, ROSE MARIE PANGBORN and DAGMAR TOMBROPOULOS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00735_41_4.x

    21. METHODOLOGY FOR DIRECT CONTACT FREEZING OF VEGETABLES IN AQUEOUS FREEZING MEDIA (pages 845–851)

      G. H. ROBERTSON, J. C. CIPOLLETTI, D. F. FARKAS and G. E. SECOR

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00736_41_4.x

    22. EXTRUDED FRENCH FRIES FROM DEHYDRATED POTATO GRANULES PROCESSED BY A FREEZE-THAW TECHNIQUE (pages 852–855)

      S. J. JADHAV, L. M. BERRY and L. F. L. CLEGG

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00737_41_4.x

    23. VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY SUPPLEMENTARY ETHYLENE (pages 856–858)

      ALLEY E. WATADA, BARBARA B. AULENBACH and JOHN T. WORTHINGTON

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00738_41_4.x

  2. BASIC SCIENCE

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. RESEARCH NOTES
    1. EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS (pages 863–866)

      T. R. DUTSON, R. L. HOSTETLER and Z. L. CARPENTER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00740_41_4.x

    2. MUSCLE SAMPLES FOR SCANNING ELECTRON MICROSCOPY: PREPARATIVE TECHNIQUES AND GENERAL MORPHOLOGY (pages 867–873)

      SUSAN B. JONES, ROBERT J. CARROLL and JAMES R. CAVANAUGH

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00741_41_4.x

    3. PATHWAYS OF FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON (pages 874–877)

      MASAMICHI NAKAMURA, NAHOKO BABA, TADAYOSHI NAKAOKA, YUTAKA WADA, TOHRU ISHIBASHI and TOSHIHARU KAWABATA

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00742_41_4.x

    4. EFFECT OF STORAGE ON THE CONCENTRATION OF PROLINE AND OTHER FREE AMINO ACIDS IN PORK BELLIES (pages 879–881)

      L. LAKRITZ. A. M. SPINELLI and A. E. WASSERMAN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00743_41_4.x

    5. EFFECT OF ENZYME RATIO AND pH ON THE EFFICIENCY OF AN IMMOBILIZED DUAL CATALYST OF GLUCOSE OXIDASE AND CATALASE (pages 886–890)

      JAMES C. BOUJN, PHYLLIS H. DUDGEON and H. O. HULTIN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00745_41_4.x

    6. REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND PYRUVIC ACID (pages 891–894)

      N. T. CHU and F. M. CLYDESDALE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00746_41_4.x

    7. ISOLATION AND PURIFICATION OF Clostridium perfringens ENTEROTOXIN BY AFFINITY CHROMATOGRAPHY (pages 903–905)

      H. M. BARNHART, L. B. BULLERMAN, ELLEN M. BALL and FRED W. WAGNER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00749_41_4.x

    8. STABILITY OF STAPHYLOCOCCAL ENTEROTOXIN A TO SELECTED CONDITIONS ENCOUNTERED IN FOODS (pages 906–909)

      RICHARD A. CHORDASH and NORMAN N. POTTER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00750_41_4.x

    9. WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS (pages 910–917)

      T. P. LABUZA, K. ACOTT, S. R. TATiNl, R. Y. LEE, J. FLINK and W. McCALL

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00751_41_4.x

    10. Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD (pages 918–921)

      S. L. BOYLAN, K. A. Acott and T. P. LABUZA

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00752_41_4.x

    11. INFLUENCE OF WATER CONTENT ON THE STABILITY OF MYOGLOBIN TO HEAT TREATMENT (pages 933–937)

      BÄRBEL HÄGERDAL and HARALD MARTENS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00755.x

    12. DISCOLORATION OF CHILLED SWEET POTATO [Ipomoea batatas (L.) Lam.] ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES (pages 938–941)

      W. C. PORTER, D. M. PHARR, L. J. KIJSHMAN and D. T. POPE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00756_41_4.x

    13. IRRADIATED FOOD: VALIDITY OF EXTRAPOLATING WHOLESOMENESS DATA (pages 942–944)

      I. A. TAUB, P. ANGELINI and C. MERRITT JR.

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00757_41_4.x

    14. EFFECT OF FRUIT PORTION, STAGE OF RIPENESS AND GROWTH HABIT ON CHEMICAL COMPOSITION OF FRESH TOMATOES (pages 945–948)

      P. E. BRECHT, L. KENG, C. A. BISOGNI and H. M. MUNGER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00758_41_4.x

    15. EFFECT OF VARIOUS MAGNESIUM SOURCES ON BREADMAKING CHARACTERISTICS OF WHEAT FLOUR (pages 952–954)

      G. S RANHOTRA, R. J. LOEWE, T. A. LEHMANN and F. N. HEPBURN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00760_41_4.x

    16. MIGRATION OF MINOR CONSTITUENTS FROM FOOD PACKAGING MATERIALS (pages 955–958)

      SEYMOUR G. GILBERT

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00761.x

  3. RESEARCH NOTES

    1. Top of page
    2. APPLIED SCIENCE and ENGINEERING
    3. BASIC SCIENCE
    4. RESEARCH NOTES
    1. POLYPHENOLIC COMPOUNDS IN THE PULP OF Mangrifera indica L. (pages 959–961)

      A. R. SAEED, K. A. KARAMALLA and A. H. KHATTAB

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00762.x

    2. CASHEW PHOSPHOLIPIDS (pages 961–962)

      G. A. MAIA, W. H. BROWN, F. M. WHITING and J. W. STULL

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00763.x

    3. MINERAL COMPOSITION OF PECAN NUTMEATS (pages 963–964)

      S. D. SENTER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00764_41_4.x

    4. EMULSION CAPACITY AND FOAM STABILITY OF RE-EXTRACTED SUNFLOWER MEAL (Helianthus annuus) (pages 965–966)

      J. S. WU, E. E. WISAKOWSKY and E. E. BURNS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00765_41_4.x

    5. NITRITE BINDING SITES ON MYOGLOBIN (pages 969–970)

      S. H. LEE and R. G. CASSENS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00767_41_4.x

    6. COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES (pages 971–972)

      J. C. ACTON and R. L. DICK

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00768_41_4.x

    7. SENSORY EVALUATION OF PORK SAUSAGE CONTAINING TEXTURED VEGETABLE PROTEIN (pages 973–974)

      S. J. GOLTRY, W. C. STRINGER and R. E. BALDWIN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1976.tb00769.x

    8. PROXIMATE ANALYSIS, PROTEIN QUALITY AND MICROBIAL COUNTS OF QUICK-SALTED, FRESHLY MADE AND STORED FISH CAKES (pages 975–976)

      F. R. DEL VALLE, H. BO URGES, R. HAAS and H. GAONA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00770.x

    9. WATER BINDING OF COOKED FISH IN COMBINATION WITH VARIOUS PROTEINS (pages 977–979)

      ENDEL KARMAS and KATHERINE TURK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1976.tb00771.x

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