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  • Articles  (30,757)
  • Springer Nature  (23,836)
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  • Blackwell Publishing Ltd
  • Springer Science + Business Media
  • 2015-2019  (13,492)
  • 1985-1989
  • 1960-1964  (17,265)
  • 2015  (13,492)
  • 1961  (8,796)
  • 1960  (8,469)
  • Chemistry and Pharmacology  (29,217)
  • Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics  (1,762)
  • Process Engineering, Biotechnology, Nutrition Technology  (1,555)
  • Electrical Engineering, Measurement and Control Technology  (22)
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  • Articles  (30,757)
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  • 2015-2019  (13,492)
  • 1985-1989
  • 1960-1964  (17,265)
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  • 1
    Electronic Resource
    Electronic Resource
    The Post-Mortem Oxygen Requirements of Bovine Tissue (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The activity of succinic dehydrogenase of post-rigor bovine tissue was determined at various temperatures and pH values. The oxygen uptake thus measured yielded typical curves. In the first 15 hr the uniform gas uptake can be accounted for by oxygenation of myoglobin, solution of oxygen and nitrogen, and enzymatic oxygen uptake. After 15 hr the oxygen uptake is due to enzymatic reaction. The enzymatic uptake of oxygen is about 0.7 μL/hr/g of wet tissue. The evolution of carbon dioxide was about 1.1 μL/hr/g of wet tissue. Tissue sample taken from deep in the musculature, however, showed a larger carbon dioxide evolution in the first 4 hr of exposure (before equilbrium is established) to au air atmosphere.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb01660.x
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  • 2
    Electronic Resource
    Electronic Resource
    Research Notes (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb01663.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Oxidation of Lipids in Thin Filmss (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model system of thin films of lipid supported on dry gelatin plates was used for studying rates of lipoxidation. Variations in the nature of the gelatins used in the supporting surfaces showed significant differences in protective action against lipid oxidation. It is suggested that the observed differences may be due to differences in the orienting effects of the surfaces. Gamma-tocopherol was found to be an effective inhibitor of the oxidation of the films. Synthetic phenolic antioxidants were not nearly as effective. Phospholipid in large concentration was also an effective inhibitor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00790.x
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  • 4
    Electronic Resource
    Electronic Resource
    Survival of Bacillus stearothermophilus Spores as a Means of Measuring Effective Electron-Beam Dosage (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Because of the limited penetrating ability of low-voltage electrons, depth and density are necessarily major considerations in the experimental irradiation of food by this means. In this study, survival of bacteria dispersed in agar was used to indicate the effective amounts of irradiation resulting at various depths from various electron doses to the surface. The per cent survival at each depth was plotted against the dose received as measured by cobalt glass dosimeters located at the same depth. These had been calibrated in terms of dose response by means of gamma radiation delivered by a source accurately calibrated by ferrous dosimetry. Within the 3-cm depth studied, a linear relationship was found between dose and log per cent survival.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00793.x
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  • 5
    Electronic Resource
    Electronic Resource
    Changes in Amino Nitrogen, Total Soluble Nitrogen and TCA- Soluble Nitrogen Content of Beef as Influenced by Pre-irradiation Heating, Irradiation Level and Storage at 34° F (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Slices of beef were heated to 130°, 150° and 195° F, irradiated at 0.1 and 5.0 megarads and stored at 34° F. The effect of these variables on free amino nitrogen, total soluble nitrogen and TCA-soluble nitrogen was determined at 15-day intervals during the 60-day storage period. Increases in heating temperature reduced the rate of release of TSN and TCA-soluble fractions. Amino nitrogen was reduced only at highest temperature employed. Irradiation increased the rate of release of these fractions. The release of amino nitrogen began immediately upon storage of raw beef. Major amounts of TSN were not released until after 15 days storage and TCA-soluble nitrogen not until after 45 days storage. This suggests successive fragmentation of the initially bound protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00033.x
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  • 6
    Electronic Resource
    Electronic Resource
    Reflectance Color Measurements and Judges' Scores for Frozen Cauliflower and Spinach (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Color data on stored spinach and cauliflower were correlated with judges’scores to determine best sampling procedures for measurements with the Hunter Color and Color-Difference Meter. Spinach stems, rather than leaves or mixtures, changed the most and most uniformly, correlated best with scores, and produced the smallest experimental errors. Cauliflower floret surface, instead of stems or mixture, gave smallest significant differences by judges. Good results on the instrument were obtained for both floret surface and a rapidly prepared slurry from a thin surface layer. Best of six color indices of deterioration were Hunter “a” and hue angle
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00035.x
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  • 7
    Electronic Resource
    Electronic Resource
    Carotenoid Pigments of Pineapple Fruit. I. Acid-Catalyzed Isomerization of the Pigments (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The total carotenoid pigments of pineapple fruit contain a high proportion of epoxide groups which are readily isomerized to furanoid forms in an acid but not an alkaline environment. This isomerization causes a characteristic hypsochromic shift in the absorption maxima of the pigment extract. The absorbance at 425 mμ remains relatively unchanged as isomerization proceeds, and thus can serve as a measure of the total carotenoid pigment regardless of its isomeric form. The sharp maximum at 466 mμ is lost as isomerization progresses. Thus, the ratio of absorbances at 466 and 425 mμ can serve as a measure of the extent of isomerization of the pigments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00039.x
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  • 8
    Electronic Resource
    Electronic Resource
    Antimicrobial Agent of Aged Surface Ripened Cheese. I. Isolation and Assay (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two types of soft surface ripened cheese become inhibitory to microbial growth after storage at 2 to 4° C for 8 weeks. The antimicrobial agent has been concentrated 4- to 16- fold by aqueous extraction and lyophilization or drying by a current of air. The total antimicrobial activity of aged surface ripened cheese of the described types was estimated to be at least 18.6 antimicrobial units per gram of product.The active principle inhibited growth and toxin production of type A Clostridium botulinum 62A, the growth of Staphylococcus aureus 223 and Bacillus cereus 800/58. Threshold subinhibitory amounts of the antimicrobial concentrates stimulated growth of these organisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00043.x
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  • 9
    Electronic Resource
    Electronic Resource
    VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. II. COMPOUNDS VOLATILIZED WITH STEAM DURING COOKING (1960)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 25 (1960), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1960.tb00024.x
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  • 10
    Electronic Resource
    Electronic Resource
    BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES (1960)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 25 (1960), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1960.tb00023.x
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