Journal of Food Science

Cover image for Journal of Food Science

September 1977

Volume 42, Issue 5

Pages ii–iv, 1143–1417

  1. Letters

    1. Top of page
    2. Letters
    3. BASIC SCIENCE
    4. APPLIED SCIENCE & ENGINEERING
    5. RESEARCH NOTES
    1. CHOICE OF ACRONYMS IMPORTANT FOR DATA TRANSFORMATION STATEMENTS (page ii)

      Shaul Meydav

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14439.x

    2. HEATING PROCESSES AFFECT LYSINE AVAILABILITY IN BREAD (page ii)

      Barbara M. Kennedy

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14441.x

    3. HEATING PROCESSES AFFECT LYSINE AVAILABILITY IN BREAD (pages ii–iii)

      Cho C. Tsen

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14438.x

    4. CHOICE OF ACRONYMS IMPORTANT FOR DATA TRANSFORMATION STATEMENTS (page ii)

      Dwayne A. Suter

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14440.x

    5. STATISTICAL DESIGN AND DATA ANALYSIS QUESTIONED (pages iii–iv)

      Arthur D. Dayton

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14443.x

    6. STATISTICAL DESIGN AND DATA ANALYSIS QUESTIONED (page iii)

      Stanley E. Wallen

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14442.x

    7. CAUTION CARE IN CONVERTING UNITS (page iv)

      Anna May Schenck

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14445.x

    8. CAUTION CARE IN CONVERTING UNITS (page iv)

      R. Paul Singh

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14444.x

  2. BASIC SCIENCE

    1. Top of page
    2. Letters
    3. BASIC SCIENCE
    4. APPLIED SCIENCE & ENGINEERING
    5. RESEARCH NOTES
    1. STORAGE STABILITY OF WHEAT BASED FOODS: A REVIEW (pages 1143–1147)

      D. A. FELLERS and M. M. BEAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14446.x

    2. STORAGE STABILITY OF PEANUT-BASED FOODS: A REVIEW (pages 1148–1152)

      A. L. SHEWFELT and CL YDE T. YOUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14447.x

    3. ENZYMATIC REDUCTION OF METMYOGLOBIN IN FISH (pages 1156–1158)

      KHALID A. AL-SHAIBANl, ROBERT J. PRICE and W. DUANE BROWN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14449.x

    4. A MODEL SYSTEM FOR STUDYING CHICKEN LACTATE DEHYDROGENASE-5 IN THE PARTICULATE PHASE (pages 1164–1167)

      SUMESH C. HIRWAY and HERBERT O. HULTIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14451.x

    5. RECOVERY OF FORMALDEHYDE FROM MECHANICALLY DEBONED TURKEY (pages 1168–1171)

      STANLEY J. ANDREWS, CAROL YN G. PONCE and T. VON MENDENHALL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14452.x

    6. EFFECT OF GLUCOSE ON THE BACTERIAL SPOILAGE OF BEEF (pages 1172–1175)

      L. A. SHELEF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14453.x

    7. EFFECT OF Pseudomonas fragi ON THE COLOR OF BEEF (pages 1176–1179)

      K. BALA, R.T. MARSHALL, W.C. STRINGER and H.D. NAUMANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14454.x

    8. DEVELOPMENT OF Yersinia enterocolitica ON RAW AND COOKED BEEF AND PORK AT DIFFERENT TEMPERATURES (pages 1180–1184)

      M.O. HANNA, J. C. STEWART, D. L. ZINK, Z. L. CARPENTER and C. VANDERZANT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14455.x

    9. ULTRASTRUCTURAL CHANGES DURING AUTOLYSIS OF RED AND WHITE PORCINE MUSCLE (pages 1185–1188)

      M. T. ABBOTT, A. M. PEARSON, J. F. PRICE and G. R. HOOPER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14456.x

    10. DETECTION OF CHICKEN FLESH IN BEEF SAUSAGES (pages 1189–1192)

      ALONZA R. HAYDEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14457.x

    11. MICROSTRUCTURE OF EGG YOLK (pages 1193–1200)

      C. M. CHANG, W. D. POWRIE and O. FENNEMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14458.x

    12. ASTRINGENCY IN AN INTERMEDIATE MOISTURE BANANA PRODUCT (pages 1201–1203)

      J. R. RAMIREZ-MARTINEZ, A. LEVI, H. PADUA and A. BAKAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14459.x

    13. EXTRACTION OF GOSSYPOL AND OLIGOSACCHARIDES FROM OILSEED MEALS (pages 1218–1219)

      M. CANELLA and G. SODINI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14463.x

    14. QUANTITATIVE DETERMINATION OF SORBIC ACID AND SODIUM BENZOATE IN CITRUS JUICE (pages 1220–1221)

      M. C. BENNETT and D. R. PETRUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14464.x

    15. EFFECT OF WATER ACTIVITY ON DISAPPEARANCE OF PATULIN AND CITRININ FROM GRAINS (pages 1225–1228)

      J. HARWIG, B. J. BLANCHFIELD and G. JARVlS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14466.x

    16. TOXICOLOGICAL STUDY OF PATULIN IN MONKEYS (pages 1229–1231)

      H. C. GARZA, B. G. SWANSON and A. L. BRANEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14467.x

    17. STIMULATION OF Bacillus cerus GROWTH BY PROTEIN IN COOKED RICE COMBINATIONS (pages 1232–1235)

      TOSHIKO N. MORITA and MARGY J. WOODBURN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14468.x

    18. A MICROSCOPIC VIEW OF THERMAL-PROCESSED WHEAT FLOUR (pages 1236–1242)

      L. P. HANSEN and F. T. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14469.x

    19. EFFECTS OF FOOD ANTIOXIDANTS ON PROSTAGLANDIN BIOSYNTHESIS (pages 1243–1246)

      M. A. BOEHME and A. L. BRANEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14470.x

    20. EVALUATION OF THE PROTEIN QUALITY OF SINGLE-CELL PROTEIN PRODUCED FROM MESQUITE (pages 1247–1250)

      H. H. YANG, S. P. YANG and D. W. THAYER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14471.x

    21. TESTING TWO MODELS FOR THE TEMPERATURE DEPENDENCE OF THE HEAT INACTIVATION RATE OF Bacillus stearothermophilus SPORES (pages 1251–1252)

      U. JONSSON, B. G. SNYGG, B. G. HäNULV and T. ZACHRISSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14472.x

    22. QUEST FOR VIRUSES ASSOCIATED WITH OUR FOOD SUPPLY (pages 1253–1257)

      KENNETH D. KOSTENBADER JR. and DEAN O. CLIVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14473.x

    23. MAXIMUM-LIKELIHOOD ESTIMATION OF 120 FOR INOCULATED PACKS (pages 1264–1267)

      EDWARD W. ROSS JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14475.x

    24. A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY (pages 1269–1273)

      H. W. HSU, D. L. VAVAK, L. D. SATTERLEE and G. A. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14476.x

  3. APPLIED SCIENCE & ENGINEERING

    1. Top of page
    2. Letters
    3. BASIC SCIENCE
    4. APPLIED SCIENCE & ENGINEERING
    5. RESEARCH NOTES
    1. DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEM (pages 1274–1279)

      J. KIRK, D. DENNISON, P. KOKOCZKA and D. HELDMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14477.x

    2. BACTERIOLOGICAL QUALITY OF CANNERY COOLING WATER (pages 1280–1285)

      R. R. GRAVES, R. S. LESNIEWSKI and D. E. LAKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14478.x

    3. INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: ORGANOLEPTIC QUALITY (pages 1286–1289)

      KAN-ICHI HAYAKAWA, GORDON E. TIMBERS and ELIZABETH F. STIER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14479.x

    4. UNIT OPERATIONS FOR GENERATION OF INTACT OR UNIT KERNELS OF SWEET CORN (pages 1290–1293)

      G. H. ROBERTSON, M. E. LAZAR, W. C. GALINAT, D.F. FARKAS and J. M. KROCHTA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14480.x

    5. LOW TEMPERATURE AIR DRYING OF CARROT CUBES (pages 1294–1298)

      F. W. SCHMIDT, Y. S. CHEN, M. KIRBY-SMITH and J. H. MacNElL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14481.x

    6. STARCH GELATINIZATION IN COOKED SPAGHETTI (pages 1304–1305)

      R. A. GRZYBOWSKI and B. J. DONNELLY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14483.x

    7. EVALUATION OF A THERMAL PROCESS FOR ACIDIFIED CANNED MUSKMELON (Cucumis melo L.) (pages 1306–1310)

      NIRANKAR NATH and S. RANGANNA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14484.x

    8. MINERAL AND WATER-SOLUBLE VITAMIN CONTENT OF RABBITEYE BLUEBERRIES (pages 1311–1315)

      R. R. EITENMILLER, RUTH F. KUHL and C. J. B. SMIT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14485.x

    9. EXTERNAL COLOR AS MATURITY INDEX OF MANGO (pages 1316–1318)

      Y. MALEVSKI, L. GÓME.Z BRITO, M. PELEG and M. SILBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14486.x

    10. FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE (pages 1319–1321)

      H. R. BOLIN, A. E. STAFFORD, A. D. KING JR. and C. C. HUXSOLL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14487.x

    11. EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSES (pages 1322–1324)

      B. W. BERR Y, M. R. WHEELING and J. A. CARPENTER JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14488.x

    12. EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE (pages 1325–1330)

      E. W. GODSALVE, E. A. DAVIS and J. GORDON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14489.x

    13. EFFECT OF FAT LEVEL AND RADAPPERTIZATION DOSE LEVEL ON THE QUALITY OF PORK ROLLS (pages 1331–1335)

      GARY W. SHULTS, JOSEPH S. COHEN, VERA C. MASON and EUGEN WIERBICKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14490.x

    14. MICROBIAL QUALITY OF FROZEN COMMINUTED TURKEY MEAT (pages 1344–1346)

      LINDA S. GUTHERTZ, JOHN T. FRUIN, RICHARD L. OKOLUK and JAMES L. FOWLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14492.x

    15. EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENS (pages 1347–1348)

      J. L. OBLINGER, D. M. JANKY and J. A. KOBLJRGER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14493.x

    16. DETERMINATION OF OPTIMUM BRINE CURING PROCEDURES FOR SMOKED CHICKEN (pages 1349–1352)

      J. D. STUBBLEFIELD, K. K. HALE JR. and G. O. WARE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14494.x

    17. EFFECT OF FORMULATION VARIABLES ON SENSORY QUALITY OF SPICED LUNCHEON LOAVES (pages 1356–1358)

      J. A. CARPENTER, J.O. REAGAN, D. D. BROWN and F. W. HALL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14496.x

    18. SKIM MILK CONCENTRATION FOR CHEESEMAKING BY ALTERNATIVE ULTRAFILTRATION PROCEDURES (pages 1359–1361)

      H. R. COVACEVICH and F. V. KOSIKOWSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14497.x

    19. CREAM CHEESE BY ULTRAFILTRATION (pages 1362–1364)

      H. R. COVACEVlCH and F. V. KOSIKOWSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14498.x

    20. PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS (pages 1365–1369)

      G. W. LINDSAY, R. M. SAUNDERS and G. O. KOHLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14499.x

    21. EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD (pages 1370–1372)

      CHO C. TSEN and P. R. K. R EDDY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14500.x

    22. BREADMAKING QUALITY AND NUTRITIVE VALUE OF SPROUTED WHEAT (pages 1373–1375)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14501.x

    23. EFFECT OF VEGETABLE OILS ON PREFERENCES FOR FRIED FOODSTUFFS (pages 1380–1382)

      T. J. J. M. THEUNISSEN, T. KOUWENHOVEN and Y. H. BLAUW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14503.x

    24. PROTEIN ISOLATE FROM HIGH-PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIES (pages 1383–1386)

      Y. VICTOR WU, KENNETH R. SEXSON, JAMES E. CLUSKEY and G. E. INGLETT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14504.x

    25. ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION (pages 1387–1389)

      HÉCTOR A. IGLESIAS, REINALDO BOQUET and JORGE CHIRIFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14505.x

  4. RESEARCH NOTES

    1. Top of page
    2. Letters
    3. BASIC SCIENCE
    4. APPLIED SCIENCE & ENGINEERING
    5. RESEARCH NOTES
    1. THE POLY-PROTEIN PROCESS: A NEW METHOD FOR OBTAINING LEAF PROTEIN CONCENTRATES (page 1401)

      G. ANELLI, R. FIORENTINI, L. MASSIGNAN and C. GALOPPINI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14508.x

    2. LIMITATION OF SPIRIT BLUE AGAR FOR DETECTION OF LIPOLYTIC MICROORGANISMS IN EGG PRODUCTS (pages 1402–1403)

      MARIANNE E. PAUL and NORMAN N. POTTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14509.x

    3. ESTlMATlON OF DIGESTIBILITY OF MEAT PRODUCTS CONTAINING EXTENDERS (pages 1404–1405)

      W. UCHMAN, R. A. WHITMORE, S. A. ACKERMAN, M. L. HAPPICH and C. E. SWIFT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14510.x

    4. CHARACTERIZATION OF BONE PARTICLES FROM MECHANICALLY DEBONED MEAT (pages 1406–1407)

      R. A. FIELD, S. L. OLSON-WOMACK and W. G. KRUGGEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14511.x

    5. COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES (pages 1408–1409)

      OLEANE C. ZENOBLE and JANE A. BOWERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14512.x

    6. COOKING OF FABRICATED BEEF (pages 1410–1412)

      H. W. OCKERMAN and F. LEON CRESPO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14513.x

    7. EFFECT OF HEAT ON THE P-CAROTENE CONTENT OF NIGERIAN PALM OIL (pages 1414–1416)

      SUMATI R. MUDAMBI and M. V. RAJAGOPAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14515.x

    8. STYLE GUIDE FOR RESEARCH PAPERS (page 1417)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1977.tb14516.x

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