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  • Articles  (1,410)
  • Springer  (935)
  • Blackwell Publishing Ltd  (379)
  • Periodicals Archive Online (PAO)  (96)
  • 1980-1984
  • 1970-1974
  • 1965-1969  (1,410)
  • 1967  (1,410)
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (1,410)
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  • Articles  (1,410)
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  • 1980-1984
  • 1970-1974
  • 1965-1969  (1,410)
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS OF METHOD OF ESTABLISHMENT ON TALL FESCUE AND ITALIAN RYEGRASS MIXTURES IN THE FOLLOWING YEAR (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Tall fescue and Italian ryegrass mixtures react differently to management in the year of sowing. The decrease in yield of tall fescue and the increase in growth of red clover, caused by the use of a cover crop, was still evident in the following year. In both the spring grazing and total yield of the first harvest year, the Italian ryegrass/ white clover mixture was better than the tall fescue/white clover mixture when a cover crop was used. The reverse trend was recorded when the grass plus clover was sown without the cereal. In general, the addition of red clover to the tall fescue/ white clover, or Italian ryegrass/white clover mixture, increased the yield, but the magnitude of the increase was modified by management during establishment. The increase in total herbage yield and the reduction of white clover growth due to nitrogen application were both related to management in the year of sowing. Consideration should thus be given to method of establishment in the assessment of herbage seeds mixtures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00534.x
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  • 2
    Electronic Resource
    Electronic Resource
    DRYING AND CONDITIONING OF DIRECT-HARVESTED TIMOTHY SEED (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Germination results are presented for S48 timothy seed dried at air temperatures of from 75 to 135° after direct harvesting at 3 moisture levels, followed by cold-air conditioning for periods of from 1 to 3 days. The effect of conditioning was to increase the resistance of the seed to high drying-air temperatures, without producing any real improvement at low temperatures.The results for non-conditioned seed, published earlier, are converted to simple chart form giving the limits of initial moisture content and drying-air temperature for 90% germination. These charts can be used during the final drying of conditioned seed, provided that the original moisture content at harvest is within the “safe” range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00538.x
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  • 3
    Electronic Resource
    Electronic Resource
    A COMBINATION OF NITRITE AND HEXAMINE AS AN ADDITIVE IN THE ENSILING OF HERBAGE (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The development and testing of a new silage additive consisting of sodium nitrite and hexamine (hexamethylenetetramine) are described. The investigation was conducted over 8 years and consisted of 15 separate experiments with small steel cylinders and 13 with plastic sacks. The former were carried out with freshly cut blue lucerne and a storage temperature of 25°. When a mixture of sodium nitrite and hexamine was applied at the rate of 0.4% of fresh herbage weight, the quality of the resulting silage was superior to that made with commercial additives marketed in Sweden and the losses were considerably reduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00542.x
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  • 4
    Electronic Resource
    Electronic Resource
    ABSORPTION OF RADIO–ACTIVE PHOSPHORUS FROM TAP–AND NODAL ROOTS OF WHITE CLOVER (TRIFOLIUM REPENS L.) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Absorption by the tap-root and by different nodal roots of white clover S100 and translocation of 32P were investigated to find to what extent nodal roots can compensate for the absence of a tap-root. 32P absorbed from the tap-root was distributed evenly within the whole plant. When translocation from the 2nd and 7th nodal roots was studied, similar distribution was obtained only from the nodal root closer to the centre of the plant. The backward movement of 32P absorbed from nodal roots at the base of the plant increased as the root size increased. Removal of tap-roots resulted in temporary depression of translocation; its effect disappeared within 3 weeks.It is concluded that the ability of nodal roots to compensate for loss of the tap-root depends on their position and size.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00521.x
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  • 5
    Electronic Resource
    Electronic Resource
    CORRESPONDENCE (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00529.x
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  • 6
    Electronic Resource
    Electronic Resource
    GRASS GROWTH IN MID-SUMMER: A RE-INTERPRETATION OF PUBLISHED DATA (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: In a recent paper by Anslow it was concluded that there was no significant relationship between Leaf-area Index, light interception and growth rate in a perennial ryegrass sward. The author further concluded that higher growth rates would not be obtained by attention to this relationship. The data presented by Anslow are re-examined in this paper and the results of the analysis showed that: (a) recovery growth of the swards followed a sigmoid pattern of growth, (b) at low values of LAI growth rate was low and maximum growth rate was attained when most of the visible light was intercepted by leaves, and (c) the relationship between yield and LAI was linear, indicating that leaf-area increase after defoliation also followed a sigmoid pattern. These results are discussed in relation to Anslow's interpretation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00510.x
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  • 7
    Electronic Resource
    Electronic Resource
    A CORING TECHNIQUE FOR THE MEASUREMENT OF PASTURE OF LOW AVAILABILITY TO SHEEP (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: An account is given of a method for measuring short-grazed pastures. The procedure has particular value in studying the relationship of animal performance to pasture availability. A number of other pasture characteristics may be measured concurrently. These include species composition, tiller number and mean weight, stem-base material, roots, rhizomes and plant litter. The influence of core size and shape is studied and variance components reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00515.x
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  • 8
    Electronic Resource
    Electronic Resource
    SEASONAL VARIATION IN APPEARANCE AND GROWTH OF GRASS ROOTS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Data from two field experiments, and from a root observation trench, suggest an annual cycle of root growth by grass swards. The production of adventitious roots from the tillers of four grass species, and from perennial ryegrass in a grass/clover sward varied greatly during the year. They were produced in increasing numbers through late winter to early spring; this rate fell sharply in April or May, and was low in summer. The differences in this annual cycle between grass species were small. Examination of roots of perennial ryegrass in a glass-sided trench showed that root elongation was most rapid in summer and was largely confined to the lower soil horizons. Rather more roots were produced in early autumn than during summer, but the rate of elongation was slow from October until spring.Individual roots of grasses appeared to survive for limited periods. Their longevity depended upon the time of year in which they were first formed; those produced in autumn or winter lived longer than those produced in spring or summer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00514.x
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  • 9
    Electronic Resource
    Electronic Resource
    SPRING AND SUMMER ROOT GROWTH OF SOME TEMPERATE–REGION GRASSES AND SUMMER ROOT GROWTH OF TROPICAL GRASSES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The root growth of 3 temperate–region grasses (perennial ryegrass, Italian ryegrass, and cocksfoot) and of 3 tropical grasses (Dallis grass, Bahia grass, and Rhodes grass) was investigated in large glass–sided root–boxes. The trend of root numbers and the rate of elongation of roots were ascertained to discover how the Japanese climate affected the root growth of these species.All the temperate–region grasses produced new roots vigorously during spring, but root growth ceased in August, whereas the roots of tropical grasses grew rapidly in this month. The alternate use of these two types of grasses during the growing season may therefore be worthwhile in Japan
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00518.x
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  • 10
    Electronic Resource
    Electronic Resource
    Review Of Section 4-Improvement Of Grass Production and Utilization on Natural Grassland in Different Climates (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00497.x
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  • 11
    Electronic Resource
    Electronic Resource
    IN VITRO AND FAECAL NITROGEN TECHNIQUES FOR PREDICTING THE VOLUNTARY INTAKE OF CHLORIS GAYANA (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The voluntary intake by penned sheep, of two Rhodes-grass varieties (Samford and Callide) cut at 4 stages of maturity was studied. Intake of dry matter was correlated with in vitro digestion of DM after 12 h incubation. The intake of digestible DM was correlated (r=0.99) with the sum of the digestion after 12 and 48 h incubation.Coarsely ground samples (2.5 mm screen) were digested in vitro less rapidly than finely ground samples (0.4 mm screen), especially with the more mature forages. DM digestibility, voluntary intake of DM and digestible DM were also correlated (r〉0.96) with faecal nitrogen, although different regression equations applied to the two varieties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00522.x
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  • 12
    Electronic Resource
    Electronic Resource
    SOME EFFECTS OF SOIL WATER CONDITIONS AND SOIL TEMPERATURE ON THE ROOTS OF GRASSES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The effect of irrigation on the weight of roots and on the vertical distribution of roots by weight in the soil profile under grass and grass/clover swards was examined in several field experiments.The weight of root material was less under irrigated swards than under those which were subject only to natural rainfall; it is postulated that this occurred because dead roots decayed more rapidly in the irrigated swards. There was little evidence to suggest that irrigation had any major effect on the vertical distribution by weight of roots within the soil profile.There was a significant interaction between nitrogen and irrigation; in the un-irrigated swards, root weight decreased with increased N but on the irrigated swards the highest root weight was at an intermediate level of applied N.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00523.x
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  • 13
    Electronic Resource
    Electronic Resource
    THE EFFECTS OF TYPE OF CUTTER AND HEIGHT OF CUTTING ON THE RECOVERY OF FOUR GRASS VARIETIES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: S23 and S24 Lolium perenne and S37 and S143 Dactylis glomerata were cut to heights of 1 1/2 and 4 1/2 in. in a replicated experiment, using: a flail harvester, a reciprocating mower, and a reciprocating mower followed by a flail harvester to collect the wilted grass.At the short cutting height there was a marked depression of regrowth of all grasses following the use of the flail harvester (P〈0.01), compared with the other mowing treatments. No such effect was observed at the higher level of cutting. Close cutting with a flail forage harvester was shown to be detrimental to regrowth, but the reasons for this effect are not clear.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00537.x
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  • 14
    Electronic Resource
    Electronic Resource
    Review of Section 2—Grassland Utilization (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00495.x
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  • 15
    Electronic Resource
    Electronic Resource
    THE EFFECT OF CUTTING AND NITROGEN TREATMENTS ON YIELD, PROTEIN CONTENT AND CERTAIN MORPHOLOGICAL CHARACTERISTICS OF TIMOTHY AND SMOOTH BROMEGRASS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Timothy and bromegrass were studied in pure sowings in a glasshouse, and each in a mixture with lucerne, dominated by the grass–fraction in the first crop year, in the field. In the glasshouse both species were cut 3, 5, or 6 times at a 2–in. and 6 times at a 3/4–in. stubble height. In timothy, cutting 6 times gave lower DM but higher protein yields than less frequent cutting. In bromegrass close cutting gave higher DM yields than lax cutting. The following results applied to both species: root weight decreased with increasing severity of defoliation, final tiller density was very low under close cutting, and a complete application of N at the time of sowing was superior to a split application.In the field, the first cut was taken on 5 dates at intervals of 1 week, the second cut 6 or 8 weeks after the first cut, and the third cut 7 weeks after the second cut (for bromegrass mixture only). DM yield was generally the higher the later the first cut was taken and the longer the subsequent rest period. However, the opposite applied for best sustainment of yield. The 1 1/2–in. stubble treatments outyielded the 3 1/2–in. treatments. Generally, production of CP was influenced more by DM yield than by % content. Reduced removal of tiller primordia in the second cut led to higher third–cut yields, but at the cost of total yield. Difficulties in the control of shoot apex removal encountered in both glasshouse and field are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00499.x
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  • 16
    Electronic Resource
    Electronic Resource
    THE RESIDUAL VALUE OVER THIRTEEN YEARS OF ROCK PHOSPHATE AND SUPERPHOSPHATE ON A PERMANENT GRASS SWARD (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Over 13 years, 12 cwt/ac of ground rock phosphate (29% P2O5) were applied to an old grass sward, either completely in the first year or in equal amounts in each of the first 4 years; alternatively, 18 cwt superphosphate/ac were applied either in 3 equal amounts at 4–yearly intervals, or in equal amounts annually over the first 12 years.In the first year, the larger dressing of superphosphate gave the best response, measured as fresh herbage cut in mid–July each year, but during the next 7 years all methods of application gave similar yields. Dressings of rock phosphate gave progressively poorer response after 7 years and plots so treated were not significantly better than the control in the final year. At the end of the experiment, plots receiving annual applications of superphosphate yielded most herbage and those which had received superphosphate at 4–yearly intervals still showed a significant response. Phosphate in rock phosphate applied as a single dressing was two–thirds as effective over an 8–year period as that in superphosphate applied annually.The small difference over 12 years in phosphate uptake from 3 dressings of superphosphate compared with its equivalent in annual applications suggested that little phosphate fixation was taking place. The fact that a single dressing of rock phosphate was able to maintain yields and phosphate uptake close to that obtained from annual applications over 7 years supports this and suggests that the failure to utilize one third of the phosphate in rock phosphate was mostly due to initial insolubility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00498.x
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  • 17
    Electronic Resource
    Electronic Resource
    A COMPARISON OF THE REACTION OF DIFFERENT GRASS SPECIES TO FERTILIZER NITROGEN AND TO GROWTH IN ASSOCIATION WITH WHITE CLOVER. II. YIELD OF NITROGEN (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Seven species or varieties of grass, and a mixture of 3 of them, were sown in pure swards, treated with 4 levels of nitro-chalk (0, 17·5, 35, and 70 Ib N/ac/cut) and cut 4 or 5 times each year. Each species and the mixture were also sown with white clover, and the effect of fertilizer N on the yield of N in each grass was compared with the effect of clover on the yield of N harvested from the grass/clover swards.The regression line for response in yield of N with increasing levels of fertilizer N showed slight, but significant, upward curvature. The grasses differed in their uptake of N from the soil, S37 cocksfoot and S48 timothy showing relatively high uptakes, and the ability of each grass to take up fertilizer N was usually related to its uptake of N from the soil. Differences in the yield of dry matter between the species, at a similar level of N, are discussed, and it was concluded that perennial ryegrasses were most efficient and Agrostis tenuis was least efficient in using the N taken up in the production of DM.In general, there were no significant differences between the yields of N of the grass/clover mixtures; the N yields of the grass components were significantly different and tended to be inversely related to the N yields of clover.Grasses which gave high yields of N with fertilizer were also high yielding when grown in association with clover. Pure grass swards required more than 200 Ib fertilizer N/ac/yr in order to yield the same amount of N as the grass/clover swards. The amount of N estimated to have been derived by grass from clover (indirect effect of clover) increased each year; it was highest with S37 cocksfoot and lowest with Irish perennial ryegrass, averaging 46 and 23 Ib N/ac/yr, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00502.x
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  • 18
    Electronic Resource
    Electronic Resource
    INFLUENCE OF SOIL AND MANAGEMENT ON THE BOTANICAL COMPOSITION OF 20-YEARS-OLD RECLAIMED HILL PASTURES IN MID-WALES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The herbage and associated habitat factors of 15- to 20-years-old reclaimed hill pastures were investigated in Mid–Wales. These swards had been reclaimed from natural hill vegetations by ploughing and sowing. The results were examined to determine which habitat factors were associated with sward reversion. Particular emphasis was given to determining how far reversion was under the control of the farmer. On ill-drained soils the swards became heavily infested with Juncus effusus, regardless of management. On well-drained soils reversion was largely prevented by maintaining an adequate stocking rate in summer, coupled with periodic applications of lime and basic slag. Inherent podsols required approximately twice as much lime as inherent brown earths for the equivalent maintenance of soil pH and sward composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00517.x
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  • 19
    Electronic Resource
    Electronic Resource
    Review of Section 3-Herbage Plant Breeding and Seed Production (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00496.x
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  • 20
    Electronic Resource
    Electronic Resource
    COMPETITION BETWEEN WHEAT AND UNDERSOWN PASTURE IN THE YEAR OF SOWING AND THE EFFECT OF UNDERSOWING ON THE YIELD OF PASTURE IN THE FOLLOWING YEAR (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Sowing pasture species with wheat caused a reduction in the growth and yield of the pasture species. This reduction was more severe with wheat drilled at 7 inch row spacing than at 14 in., and was least when the two crops were in alternate 7 in. rows. The reduction appeared to be due principally to the shade cast by the wheat. The pasture also reduced the growth and yield of wheat, but the effect of row spacing and position were opposite to and very much less marked than those of wheat on pasture. The yield of the pasture early in the following season was related to the seed yields in the year of establishment; later in the season, however, differences in yield among the various treatments disappeared.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00533.x
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  • 21
    Electronic Resource
    Electronic Resource
    SYSTEMATIC TESTING OF QUALITY IN GRASS VARIETIES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The degree of precision obtained In the quality testing of grass varieties under two systems of management was examined (1) in a single cut, (2) under a system of proportionate bulking of produce from individual cuts during a season, and (3) after pooling two seasons’ data from two centres.Crude protein, crude fibre, soluble carbohydrate, and in vitro digestible dry matter were determined. The components of variance were analysed and in the data from single cuts varietal differences in digestibility of 2.10 were significant (P=0.05). Using data from two seasons at two centres, a high degree of precision was obtained for all attributes in a grazing management system and varietal differences in digestibility of 1.25% were significant.Variation due to location and season was greater in hay cuts taken 10 days after ear emergence. In both systems varieties differed more in soluble carbohydrate content than in the other chemical components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00539.x
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  • 22
    Electronic Resource
    Electronic Resource
    INTERNATIONAL EXCHANGE OF HERBAGE SEEDS AND THE O.E.C.D. HERBAGE SEED SCHEME (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The use of the correct variety has an important influence on the economic use of sown grassland. The production of seed must be done in such a way that the essential characters of varieties are preserved. The O.E.C.D. Herbage Seed Scheme provides a sound basis for seed production, and has made possible the wider exploitation of good seed growing areas. The technical basis for some of the rules is discussed. It is concluded that in the 8 years in which the Scheme has been operating there has been a significant change in the pattern of seed use with a greater emphasis on the better varieties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00519.x
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    SECOND GENERAL MEETING OF THE EUROPEAN GRASSLAND FEDERATION, VERSAILLES, 22–27 MAY 1967 (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00525.x
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  • 24
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    BOOK REVIEWS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Book reviewed in this article:NIX, J. Farm management pocketbook.COOKE, G. W. The control of soil fertility.MOORE, L Grass and grasslands.SHIRLAW, D. W. G. An agricultural geography of Great Britain.LEOPOLD, A. C. Plant growth and development.LARIN, L V. [Ed.] Advances in pasture and hay-meadow management.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00530.x
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  • 25
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    FACTORS AFFECTING THE VOLUNTARY INTAKE OF SILAGE AND HAY (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Experiments with cows and sheep are described in which the voluntary intakes of hay and silage of differing digestibility were determined. The voluntary intake of hay increased consistently with increasing digestibility, but the relationship was not as well defined for silage. The addition of concentrates depressed the intake of hay, and this effect was more marked for hay with a high digestibility than with poorer quality hay. Concentrates appeared to depress the intake of hay by sheep more than by cows, an effect which was again more marked when the hay had a high digestibility value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00509.x
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  • 26
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    PRESIDENTIAL ADDRESS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00493.x
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  • 27
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    REVIEW OF SECTION 1-GRASSLAND PRODUCTION (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00494.x
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  • 28
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    THE EFFECT OF SEVERITY OF DEFOLIATION AND NITROGEN FERTILIZER ON THE GROWTH OF PHALARIS TUBEROSA L. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The responses of Phalaris tuberosa L. to cutting to 1/2- and to 3-in. at 3 levels of nitrogen (0, 23 and 92 lb/ac after each cut) were investigated in two irrigated, small-plot trials. A technique involving the use of sheet-iron borders embedded in the soil to contain root systems, irrigation water and fertilizer was developed. The 3-in. cutting height gave greater dry-matter yields than J in., the difference reaching significance only with applied N. Plant mortality was significantly greater for the 1/2-in. cutting height at each N level. N significantly increased DM yield at both cutting heights, the greatest yield being at the higher application rate. Plant mortality at both cutting heights was significantly reduced by applied N. The results are discussed in relation to the most suitable grazing management for sustained growth of irrigated Phalaris swards.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00500.x
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  • 29
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    THE USE OF GRASS PRODUCTS FOR DAIRY COWS IN MECHANIZED SYSTEMS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00504.x
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  • 30
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    A Review Of The Low-Cost-Production Service (L. C.P.) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00507.x
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  • 31
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    SALINITY EFFECTS ON ROOTS AND TOPS OF BERMUDA GRASS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Bermuda-grass varieties, cut at weekly intervals, differed in salt tolerance when grown in 20 m. eq./l. Hoagland's Solution No. 1 plus 0, 80, 160, 240, and 320. m. eq./l. sodium and calcium chlorides. Weights of above-ground parts decreased while root weight to top weight ratios increased with increased salinity. Highest root weights were obtained at the intermediate to high salt levels.Explanations proposed for the root-growth stimulation are: maintenance of a high photosynthetic rate despite retardation of top growth, reduced percentage defoliation resulting from top growth retardation or a differential response of tops and roots to growth hormones.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00536.x
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  • 32
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    CHANGES IN THE BOTANICAL COMPOSITION OF A SOWN PASTURE ON THE CHALK IN KENT 1956–64 (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Changes in the cover of three grasses and two clovers sown in ploughed downland were measured annually for 8 years. Perennial ryegrass and cocksfoot were the most persistent of the sown species. Wild white clover increased in the first 3 years, but then decreased considerably, probably as a result of heavy grazing in the spring of 1960, and subsequently never recovered.Invasion by weed species and the rate of reversion of sown leys on the chalk to permanent downland is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00540.x
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  • 33
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    BOOK REVIEWS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Book reviewed in this article:WHYTE, R. O. Milk production in developing countries.RICOU, G. [Study of biocoenosis of a “natural” environment: the grazed permanent grassland.]KIRCHGESSNER, M.; FRIESECKE, H. and KOCH, G. Nutrition and the composition of milk.NORTH, P. M. Poisonous plants and fungi in colour.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00543.x
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    COMPARISONS OF LIQUEFIED (ANHYDROUS) AMMONIA AND AMMONIUM NITRATE AS NITROGENOUS FERTILIZERS FOR GRASSLAND (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Three trials were conducted to compare liquefied ammonia and ammonium nitrate as nitrogenous fertilizers for grassland. One was at Jealott's Hill and the other two at Henley Manor, Crewkerne, Somerset. At neither centre was the response to liquefied ammonia as great as that from equivalent rates of ammonium nitrate applied in a number of split dressings throughout the season.Split applications of liquefied ammonia were more efficient than single large dressings, but even these were not as efficient as ammonium nitrate.The response from a single large application of liquefied ammonia in spring was superior to that from an autumn application, especially under the high-rainfall conditions at Henley Manor.The pattern of response from split applications of ammonium nitrate was more uniform than that from a single application of liquefied ammonia. In general, the latter gave a large mid-summer cut, but fell away badly at the end of the season. These data confirm earlier findings, which also showed that liquefied ammonia was not as efficient as ammonium nitrate applied in the normal way as a nitrogenous fertilizer for grass.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00531.x
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  • 35
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    THE EFFECT OF LEVEL OF NITROGEN FERTILIZER ON BEEF PRODUCTION FROM GRAZED PERENNIAL RYEGRASS/WHITE CLOVER PASTURES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: In a 3 × 3 factorial experiment, the effects of three levels of nitrogenous fertilizer (0, 336 and 672 kg/N per ha) and three grazing intensities on live-weight gains and carcass attributes were measured.The live-weight gains of the animals (per head) over the season were greater at the low and moderate grazing intensities than at the high; this effect occurred mainly from July to October each year. Gains were low on the no-nitrogen swards from July 1962 to the end of the grazing season and throughout 1963: this was related to the very high clover content of the swards.In all years, as grazing intensities increased, the carcass weights per animal became lower. Carcass balance, carcass length, depth of longissimus dorsi muscle, fat thickness over the longissimus dorsi, weight of kidney suet and channel fat, and weight of the alimentary tract also reflected the effect of treatment on weight gains.The results are discussed in relation to the botanical composition and consumption of the herbage, presented in Part I.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00532.x
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  • 36
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    NOTES ON THE USE OF POLYTHENE BELOW GROUND TO SEPARATE THE ROOTS OF HERBAGE SPECIES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A method is described by which the root systems of herbage species may be separated under field conditions, using a double layer of 500-gauge black polythene. The effect of such a treatment was examined in field trials; tests on the permeability of this material in laboratory and field were also made. Visual, manual and mechanical examinations of the polythene after 2, 3 and 4 years in the soil are reported. From the results obtained it is concluded that polythene used in this manner is not detrimental to either herbage yield or quality, and that it can be expected to remain a satisfactory barrier below ground for at least 4 years. However, the introduction of polythene placed parallel to drilled perennial ryegrass and white clover did reduce total root weight by 20%, with a concomitant loss in yield; this loss was mainly associated with the grass component.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00535.x
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  • 37
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    CONSERVED GRASS FOR WINTER FEEDING (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00505.x
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  • 38
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    BOOK REVIEWS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Book reviewed in this article:LEIGH, J, H. and MULHAM, W. E. Pastoral plants of the Riverine Plain.ANDREEV, N. G. Lugovodstvo. [Grassland management.]HILLS, E. S. (Ed.) Arid lands, a geographical appraisalMCDONALD, P.; EDWARDS, R. A.; GREEN HALGH, J. F.D. Animal Nutrition Edinburgh
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00508.x
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  • 39
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    THE EFFECTS OF LEVEL OF NITROGEN FERTILIZER ON BEEF PRODUCTION FROM GRAZED PERENNIAL RYEGRASS/WHITE–CLOVER PASTURES (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The treatments in this summer–grazing experiment were designed as a 3X3 factorial; 3 levels of nitrogenous fertilizer, supplying 0, 336 and 672 kg N/ha per annum, and 3 stocking rates. The fertilizer was applied in 6 to 8 dressings at intervals of 3 to 4 weeks. The animals used were fattening Hereford X Friesian steers. The stocking rates were calculated on the basis of data available on herbage production under N and irrigation treatments and varied according to the level of N input. The experiment was laid out in 6 randomized blocks, which were grazed in rotation. Blocks were removed from the grazing cycle in spring and early summer of each of the 3 years (1962—-4) over which the experiment was conducted and cut for conservation: yields were recorded. Details are given of: grazing management; results of studies of soil–N levels; the quantities of herbage removed for conservation: the quantity, chemical and botanical composition of the herbage available for grazing; and herbage consumption.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00526.x
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  • 40
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    THE EFFECT OF THE ADDITION OF ARACHIS OIL ON THE CONSERVATION OF HEAVILY–WILTED HERBAGE SEALED IN POLYTHENE FILM (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A conservation experiment is described in which arachis oil was used to improve the energy content of heavily-wilted herbage of approximately 46% dry matter. The 2 oil-treated herbages and 2 control silages were enclosed in polythene film. The DM losses from all 4 silos were high compared with losses normally encountered in completely sealed silos. This is attributed to secondary fermentation which occurred after the silos were opened. The oil had a depressing effect on the digestibility of the mineral matter of both grass and silage. The metabolizable energy values of the silages are reported and discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00528.x
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  • 41
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    GRASS GROWTH IN MIDSUMMER AND LIGHT INTERCEPTION AND GROWTH RATE OF A PERENNIAL RYEGRASS SWARD (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 22 (1967), S. 0 
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    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1967.tb00511.x
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  • 42
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    Influence of the Physical State of Tissue during Rigor Mortis upon Protein Solubility and Associated Properties of Bovine Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Protein solubility and associated properties were studied in bovine sternomandibularis muscle allowed to pass into rigor in three physical states. Thirty min post-mortem, samples were incubated at 7°C for 48 hr in one of the following conditions: minced through 1/8-in. plate, free to shorten in a vertical position, stretched to 150% of equilibrium length. Stretched muscle exhibited greater protein solubility, higher pH values and longer sarcomeres than the remaining samples. For post-rigor muscle, protein solubility may be related to sarcomere length and moisture press ratio. Variations in sarcomere length may be related to post-mortem changes in pH. Possible relationships between the contractile state of proteins and the chemical, physical and quality characteristics of muscle are discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00848.x
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  • 43
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    A Statistical Method for the Analysis of Peppermint Oils and Other Complex Mixtures (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A statistical method, preferably operated by a a computer, is proposed for the analysis of data on complex mixtures where the information sought involves a number of small changes in chemical composition, each of which is individually within the normal range of variation of the mixtures. When the method is applied to the identification of geographical origins of peppermint oils and mixtures of peppermint oils, the results are a substantial improvement on those from previous methods, though still leaving some uncertainty. It is expected that more complete chemical analysis will greatly improve the confidence level.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00851.x
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  • 44
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    Changes in Fish Proteins Caused by Storage in Saline Solution and Their Inhibition by Phosphates. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— It is known that even small concentrations of sodium chloride cause a loss in the solubility of actomyosin in fillets of Baltic herring. This change is prevented by the simultaneous presence of a sufficient amount of phosphates. To date, the mode of action of phosphates is unsettled. This problem has here been studied by the aid of radioactive pyrophosphate.The fillets were kept in solutions containing sodium chloride, pyrophosphate, or both, at +4°C. The migration of tracer pyrophosphate was followed by application of the auto-radiographic method; at the same time, changes in the solubility of actomyosin were checked. To avoid losses of soluble compounds, the sections for autoradiogaphy were prepared by freeze-drying and paraffin impregnation techniques. It was found that the migration was very rapid: in 24 hr the fillets were completely marked. The rate of migration was also estimated by counting of the sections.Studies were also made of the changes in the phosphorus fractions of the fillets during the course of standing using 1% pyrophosphate and maximal standing time of 5 days. Initially, there occurred a rapid loss of phosphorus compounds from the fillets; this related to the lipid and nucleic acid phosphorus. The tracer migrated rapidly into the fillets during the first day, and more slowly after this. The bulk of the tracer was in the acid-soluble fraction. Apparently, there also occurred some incorporation into the lipids and nucleic acids.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00864.x
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  • 45
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    Volatiles from Oranges. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Orange essence was stripped from freshly reamed California Valencia orange juice and concentrated to about 150-fold by the Western Utilization Research vacuum-aroma-column (WURVAC) method. The organic volatiles were extracted from the aqueous essence with ether and analyzed by combined gas-liquid chromatography and mass spectrometry. Chromatograms indicated the presence of more than 100 constituents; 39 of these were identified. Compounds previously unreported as orange volatiles are I-penten-3-01, methyl butyrate, methyl hexanoate, benzaldehyde, and γ-decanolactone.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00868.x
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  • 46
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    Irradiation Effects on the Ripening of Kent Mangoes (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Kent mango fruit irradiated with 0, 100, 200, and 300 Krad were ripened at 20°C for 0, 4, and 8 days.Irradiated mangoes were less firm than control fruit immediately after irradiation, but fruit softening due to ripeness was more pronounced than softening induced by irradiation. Irradiated fruit contained higher water-soluble and lower Versene-vinsoluble pectic fractions as compared to unirradiated fruit. NO differences were observed in the content of the Versene-soluble fraction among all irradiation dosages. Higher PE activities were exhibited by the irradiated fruit throughout the ripening period. Irradiated fruit contained higher AIS and lower soluble solids than control fruit. No differences in sucrose content due to irradiation were observed, but there were less reducing and total sugars at the 300 Krad dose as compared to other dosages.Changes in pectic fractions and PE activity were more pronounced immediately following irradiation in comparison to those occurring during ripening. The increase in soluble solids as well as sucrose, and the decrease in AIS, titratable acidity, reducing sugars and firmness during ripening proceeded at faster rates in control fruit than in the irradiated fruit. These variable rates of change were reflected by the significant irradiation dose and storage duration interactions.Results suggest that irradiation induces a delay in ripening of Kent mangoes.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00869.x
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  • 47
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    Apple Polyphenol Oxidase Activity in Relation to Various Phenolic Compounds (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The role of various polyphenolic compounds in oxidations catalyzed by apple polyphenol oxidase (PPO) was investigated. Quercetin, quercitrin, rutin, cyanidin chloride, phloroglucinol, and resorcinol were neither substrates nor inhibitors of apple PPO. Phloroglucinol and resorcinol increased the rate of PPO catalyzed oxidation of chlorogenic acid.Esculetin and dihydroquercetin were found to be substrates of PPO. No synergistic effect was detected in the browning rates of an esculetinchlorogenic acid mixture or a dihydroquercetin-chlorogenic acid mixture. Ferulic acid, fisetin, and p-coumaric acid were generally non-competitive inhibitors, although ferulic acid inhibited competitively in one test. It was hypothesized that the conjugated system in flavones prevents these compounds from being apple PPO substrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00815.x
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    Isolation and Characterization of Ether Soluble Sugar-Amino Acid Interaction Products (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: SUMMARY— A procedure is described for isolating compounds formed during the heating of solutions containing sugars and amino acids. It consists of solvent partition into ethyl ether, concentration of the solvent, high vacuum distillation in an isolated system and a final concentration. Model systems were employed, consisting of one sugar and one source of amino acids from the group: dextrose, lactose, glycine, lysine, valine, and casein. The flavor concentrate had a strong caramel odor.A total of 38 non-acidic and 5 acidic gas chromatographic components were observed, but none of the systems gave rise to all of these. The differences in the gas chromatographic patterns of extracts containing both sugars and amino acids and those containing sugars alone, were more quantitative than qualitative.While many of the components remain unidentified, those positively identified were largely sugar dehydration and degradation products. One nitrogen-containing component was identified as 2-acetylpyrrole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00818.x
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    Cellular Distribution of Lactate Dehydrogenase in Chicken Breast Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: SUMMARY— The distribution of lactate dehydrogenase (LDH) in chicken breast muscle was studied by preparing subcellular fractions by homogenization and differential centrifugation under conditions known to cause the enzyme to be associated with the particulate structures. The LDH was widely distributed among the subcellular fractions with the outer cell membrane and the mitochondrion having especially high activities associated with them.A 4-hr aging period of the whole, excised muscle had only a minor effect on the subcellular distribution of the enzyme. The major change in aged muscle was an increase of enzymic activity in the soluble, supernatant fractions. Although certain possible artifacts have been ruled out, it is not completely certain that the particle-associated LDH is a true reflection of the situation in vivo. There is at least, however, a reproducible pattern to the binding of LDH to the individual subcellular fractions when chicken breast muscle is homogenized under the specified conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00819.x
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    A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: SUMMARY— Results obtained by a thermal extraction procedure for determining the fat content of fresh ground beef were found to correlate significantly (1% level) with results obtained by the official AOAC solvent extraction procedure. The fat levels investigated ranged between 14 and 29%. As the amount of sample grinding increased, the fat variation within thermal extraction replications decreased, while the differences between the thermal and solvent extracted fat became larger.Linear regression between the two methods contained significant error in certain areas of the fat range tested. The fourth order polynomial provided the best fit curve between the solvent and thermal extraction data for thermal samples ground once through a plate having g-in. diameter holes and twice through a plate having holes 1/8-in. in diameter. The thermal extraction method, being adequately reproducible, rapid, and economical, provides a valuable tool to the food industry in control procedure and to the Armed Forces in its quality assurance tests.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00822.x
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    Gel Filtration Fractionation of the Whole Water-Extractable Soybean Proteins (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The water-extractable soybean proteins (WESP) were fractionated into five fractions by gel filtration with Sephadex G-200 column. Four of the five fractions were protein fractions, while the fifth fraction was nonprotein fraction. The first two fractions were heterogeneous by sedimentation analysis, while the third and fourth fractions give homogeneous fractions with 7s and 2s respectively. The trypsin inhibitor activity was found only in the fourth fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00825.x
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    Factors Affecting Collagen Solubility in Bovine Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Solubility of intramuscular collagen was studied as affected by chronological maturity in 15 bovine longissimus dorsi and 15 semimembranosus muscles and as affected by post-mortem contraction state in the semitendinosus of 7 animals. Collagen solubility decreased significantly with each advancing maturity group in both longissimus dorsi and semimembranosus muscles. Collagen solubility was also higher (P 〈 0.05) in the longissimus dorsi than in the semimembranosus, except in the E maturity group. It was also related to panel tenderness in both muscles (r = 0.77 and 0.81 (P 〈 0.01) for longissimus dorsi and semimembranosus muscles, respectively. However, within-maturity group correlations of solubility of collagen and tenderness were low and nonsignificent.Collagen content did not differ significantly in longissimus dorsi muscles of animals of A, B, and E maturity groups; however, the semimembranosus had more collagen (P 〈 0.05) in E than in A and B maturity groups. Collagen content was not related (P 〉 0.05) to panel tenderness in either muscle (r =−0.42 and −0.48 for longissimus dorsi and semimembranosus, respectively). Neither collagen solubility nor collagen content was significantly affected by post-mortem contraction state. Furthermore, collagen solubility did not increase significantly with post-mortem aging up to ten days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00826.x
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    Objective Measurement of Connective Tissue Tenacity of Poultry Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A direct, objective method was developed for measuring the cohesive force holding the fibers and fiber bundles of poultry meat together, i.e., the connective tissue tenacity. The method consists of cutting out uniform cylinders of cooked muscle with the fibers parallel to the plane ends of the cylinder, attaching metal plates to the cylinder ends by a special adhesive that forms strong bonds with moist tissue, and measuring the force and work required to tear the meat sample apart in a recording tensile tester. Ability of the method to measure the cohesiveness between fibers, independent of the force required to shear across the fibers, was evaluated by determining connective tissue tenacity, shear force, alkali insoluble hydroxyproline (index of collagen), and taste panel reactions on cooked muscle samples varying with respect to age of bird, post-mortem aging condition, freeze-drying, and cooking time. Connective tissue tenacity was directly correlated with alkali insoluble hydroxyproline (r = 0.91, P 〈 0.001), inversely related to cooking time, and in general appeared to be a good measure of the connective tissue component of toughness as differentiated from the component related to force required to shear across the fibers. The method will be useful in objectively measuring the quality defect of lack of cohesiveness in canned, freeze-dried, and irradiated poultry meat, and should be of general value in all research on meat quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00829.x
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    A New Aroma-Bearing Substance from Shiitake, an Edible Mushroom (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Investigations on the physico-chemical properties and a sensory evaluation as a component of Shiitake flavor were carried out with lenthionine, a substance which was isolated from dried Shiitake mushroom. Lenthionine is practically insoluble in water but soluble in non-polar solvents. Its stability in an aqueous solution changes greatly with the pH of the solution.Lenthionine was identified as a significant component in the aroma of Shiitake mushroom and its detectable threshold level is at a concentration between 0.27 and 0.53 porn in water. This new aroma-bearing substance will be used as a flavor additive in various foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00831.x
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    Changes in Lipid Composition of Sweet Potatoes as Affected by Controlled Storage (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The fatty acid composition of the lipids extracted from Georgia Red and Centennial varieties of sweet potatoes was studied to determine changes during storage at 15.5, 10, and 4.5°C. The two varieties did not differ initially in the relative proportions of fatty acids. However, changes in fatty acid composition were noted during storage and appeared to be mere pronounced at low storage temperatures. The most consistent changes noted were an increase in tetra-cosaenoic acid and a decrease in short chain saturated acids. The Centennial variety contained higher levels of total lipids, which were generally reflected in higher levels of the three fractions, (1) non-phospholipids, (2) cephalin and (3) lecithin. The increase in total lipids and the individual lipid fractions with storage is indicative of two processes that may have occurred in the stored roots. The lipids may have become more extractable as the respiring potato underwent compositional changes, or lipids were being synthesized from non-lipid components. Although changes observed in the relative proportions of fatty acids during storage at different temperatures were not always consistent, the possibility is suggested that changes in fatty acid composition may be related to changes in quality of the potato during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00830.x
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    A Modified Sample Holder for Determining Viscosity of a Diphasic Fluid (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A sample holder was constructed to prevent separation in a diphasic fluid during the determination of viscosity with a disc-spindle viscometer. The holder consists of inner and outer cups separated with spacers. A magnetic stirrer causes fluid being tested to move through holes in the bottom, up around the outside, and over the top of the inner cup, creating a slow downward movement past the spindle. The movement is adjusted to a rate just sufficient to maintain a homogenous mixture and give a maximum stabilized shearing stress.Shearing stress was unaffected by direction of rotation of the stirrer. The agitation required for tomato juice apparently had but little effect upon shearing stress as indicated by tests with Newtonian fluids.The modified sample holder was used to determine viscosity of juices of several varieties varying in fruit characteristics. large differences were shown, but no relationship between fruit firmness and viscosity was apparent.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00832.x
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    Catheptic Activity of Chicken Muscle: Quantitative Assay of the Hemoglobin-Splitting Catheptic Activity (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A quantitative method was developed to assay the hemoglobin-splitting catheptic activity in chicken muscle. The catheptic activity of chicken breast muscle was found to be 34-fold greater than previously reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00834.x
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    Muscle Properties of Physically Restrained Stressor-Susceptible and Stressor-Resistant Porcine Animals (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Studies of the effects of duration of physical restraint of porcine animals revealed breed influences on the responses occurring in muscles. The rate and extent of glycolysis and the color and gross morphology of the muscles of Poland China animals became more severely affected as the duration of restraint increased. The muscles of Chester White animals, however, responded to the stressor initially but, with prolonged restraint, returned to glycolytic and morphological states resembling those of unrestrained animals. The results emphasize the importance of genetic influences on stress responses and resultant muscle morphology and indicate that a specific treatment may ultimately produce opposite effects in animals that differ in susceptibility to stressors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00833.x
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    Deformation Testing of Foods. 2. A Simple Spring Model of Deformation (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A model system is described which closely represents the deformation of a food as it is squeezed in the hand. The model consists of a set of true springs of differing heights and with differing Hooke's constants arranged in parallel. One or more springs are required to represent a given food depending upon the degree of curvilinearity of the force-compression curve of the food. No dashpots are needed in this simple model. The one restriction on the model is that it is intended to represent the physical response of the food to a single compression. A graphical method for measuring the number, size and Hooke's constants of the springs in the model is described. The spring model shows that with some foods at least, small compression forces measure differences in softness better than large forces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00844.x
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    Nature of the Residual Lipids in Fish Protein Concentrate (FPC) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Methods were developed for the extraction and characterization of residual lipids of fish protein concentrate (FPC). Isopropanol-extracted samples had 0.1–0.2% residual lipid and an ethylene dichloride-extracted sample had approximately 0.5% residual lipid. The lipids contained 50–60% neutral lipid, 20–25% phospholipids, 5–10% acidic lipids, and the remainder uncharacterized. Fatty acid analysis of the total lipids showed that the saturated fatty acids were mainly palmitic and stearic and the unsaturated fatty acids were mainly oleic and palmitoleic. The observed low content of polyenoic fatty acids may account in part for the high stability of the lipid extracts to oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09684.x
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    Cysteine Induced Odor Intensification in Onions and Other Foods (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Adding cysteine to food products prepared from onion and other species of the genus Allium results in lo-to 40-fold increase in odor intensity and in alteration of GLC patterns of the volatiles. Other nonvolatile sulfhydryl compounds, but not ascorbic acid, also intensify the odor. The reactions responsible for this cysteine effect are not directly enzymatic in nature and appear, at least in part, to involve a series of sulfhydryl-disulfide type interchanges among cysteine and the sulfur-containing products of the enzymatic breakdown of flavor precursors in these foods.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09696.x
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    Formation of Myofibrillar Fragments and Reversible Contraction of Sarcomeres in Chicken Pectoral Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— As morphological changes occurred in the pectoral muscles of chicken carcasses during 48 hr storage at 5°C, two notable phenomena were observed: (1) fragmentation of myofibrils and (2) reversible or irreversible contraction of sarcomeres. When blendorized, myofibrils tend to break into small fragments composed of 1-4 sarcomeres with time post-mortem. It was also found that besides an irreversible post-mortem contraction of sarcomeres generally accepted, a reversible contraction can take place under particular conditions.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09697.x
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    Lipids in Wheat Kernels of Varying Size (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Wheat samples from three hard red winter and three hard red spring varieties were separated into kernels of varying size. A two-fold increase in kernel weight was accompanied by a small decrease in protein content and by a substantial decrease in ash (on a percentage basis). Concentrations of free (petroleum-ether extractable) and of bound lipids (water-saturated butanol following petroleum-ether) were higher in small than in large kernels. The hard red spring kernels had, generally, more free lipids than hard red winter kernels; differences in bound lipids were small. Total lipid contents per kernel depended primarily on kernel size, and was affected little by wheat class or variety. Thin-layer chromatography showed triglycerides as the major nonpolar component, and digalactosyl glyceride and phosphatidyl choline as the major polar components.Concentrations of individual nonpolar or polar components were not affected significantly by kernel size. Differences in concentrations of certain nonpolar components and in the composition of monoglycerides seem to be indicated between lipids of hard red winter and hard red spring wheats. Concentrations of polar lipids in petroleum-ether extracts varied substantially from the concentrations of individual components in polar lipids extracted with butanol following petroleum-ether.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09700.x
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    Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Samples of white muscle (pectoralis major) were taken from 100 male, broiler-type chickens which had been reared to 58 days of age on rations differing in protein level (16 or 24%) and in type of supplemental fat (5% of coconut oil, beef tallow, safflower oil or menhaden oil). Lipids were extracted from each sample and fractionated into (1) neutral lipids, (2) cephalin, and (3) lecithin. The fatty acid content of each fraction was determined by gas liquid chromatography (GLC). Lipid oxidation was measured by a 2-thiobar-bituric acid (TBA) method after storing each carcass for 12 days at 2°C.Values for all measurements were statistically analyzed for dietary effects and for possible correlations between composition and oxidation rates. All of the factors were significantly influenced by diet, except total lipids, cephalin, and four of the lecithin fatty acids.Correlation coefficients between TBA values and level of each lipid component were obtained after treatment effect was statistically removed. The 22-carbon fatty acids with 4 or 5 double bonds in cephalin and lecithin, and linoleic acid in neutral lipids and lecithin were positively correlated with TBA values.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09701.x
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    Multiple Forms of Phenoloxidase (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The phenoloxidase system in the tissues of mushrooms, potatoes, and apples was investigated using a polyacrylamide electrophoretic technique. The enzyme system was shown to exhibit the phenomenon of multiple forms. The multiple form pattern obtained was highly characteristic for each individual species and variety studied, and substrate specificity was evident. The mushroom phenoloxidase system (Agaricus campestris) was shown to consist of at least nine distinct dl-dopa-reactive multiple forms, and at least three forms reacting with I-tyrosine. Potatoes (var. Rural Russet) showed at least 11 bands of dl-dopa activity, while apples (var. Golden Delicious) had at least three multiple forms of dl-dopa activity. By introducing the “multiphase” gel electrophoretic technique a better resolution of the multiple forms was obtained. A group of closely related dl-dopa multiple forms in mushrooms had the unique ability to withstand the temperature of 70°C for one hour. Sulfite, ethylenediamine-tetraacetic acid (EDTA) and other treatments affected the multiple forms differently. Each multiple form behaved as an individual entity upon repeated elutions and electrophoreses.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09707.x
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    Experimental Food Poisoning with Heat-Susceptible Clostridium perfringens Type A (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Clostridium perfringens type A, S-79 behaves like a gas-gangrene producing strain in its production of heat-susceptible spores both in broth and in the intestinal tract of man. However, vegetative cells ingested by human volunteers produce the food-poisoning syndrome characterized by abdominal pain and diarrhea.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09713.x
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    Determining Volatile Acids in Coffee Beverages by NMR and Gas Chromatography (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Volatile aliphatic acids (C1 to C10) were determined in the beverages from three varieties of coffee- Colombian, Santos, and Robusta. Formic acid was determined by NMR, the remainder by gas chromatography. The difference in acid concentration between medium- and dark-roasted coffees was also examined. Acetic acid and formic acid are found to be the major volatile acid components; C3 to C10 acids are present only in relatively small amounts in the three varieties investigated. Robusta coffee was found to be significantly higher in formic acid and slightly lower in acetic acid than Colombian and Santos.In general, the dark roasts were lower in volatile acids than the medium roasts and Robusta had the highest total volatile acid content. No significant differences were observed between Colombian and Santos. Although measurable differences in acidity were found among the different varieties and between the two degrees of roasting by titration of beverages to pH 9.0, the volatile acids were found to be too low in concentration to account for these variations. It was assumed that the major acid components must be nonvolatile acids. This has been confirmed by analysis of nonvolatile acids which will be published later.The method used involves neutralization of the coffee beverage with sodium hydroxide, precipitation of emulsion-forming materials with methanol, and lyophilization of the supernatant liquid. The freeze-dried solids are treated with excess mineral acid and extracted with ethyl ether. The ether extract is then analyzed for volatile acids by gas chromatography and by NMR. Both gas chromatography and NMR methods are sensitive and quantitative, and require less than 30 min to complete an analysis once the sample preparations have been completed. This technique should be useful for the determination of volatile acids in fruits, vegetables, and other biological substances.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09710.x
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    Factors Affecting the Growth and Interaction of the Rough and Smooth Variants of Bacillus stearothermophilus. 2. Media and pH (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: SUMMARY— The influence of various media and pH upon the growth and interaction of rough and smooth variants of Batiks stearothermophilus NCA 1518 in pure and mixed populations was determined. The rough variant had a lower nutritional requirement than the smooth variant. The rough variant had a slightly shorter generation time in a minimal broth than in a trypticase soy broth devoid of phosphate buffer (TSA-A). The generation time of the smooth variant grown in the minimal medium was much longer than that in TSA-A. Available carbohydrate influenced growth of the rough variant more than the smooth variant. The rough variant showed an increase of only 3 hr in lag time at pH 6.0 and 8.0 as compared to pH 7.0, while the smooth variant had an increase in lag time of 37 hr at pH 6.0 and 47 hr at pH 8.0 as compared to pH 7.0. The smooth variant produced very little basic substances in TSA-A while the rough variant produced large amounts of these substances.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09712.x
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    Biochemical Properties of Pork Muscle in Relation to Curing. Part II (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 stimulation in the presence of methylene blue of the enzymic production of nitric oxide from added nitrite by pork muscle minces under anaerobic conditions and the partial suppression by nitrite of the aerobic respiration of the minces suggested that the respiratory system is involved in nitrite reduction. Using mitochondrial preparations from pork skeletal muscle, it was shown that under anaerobic conditions the mitochondria can utilize nitrite with formation of nitric oxide. Ferrocytochrome c has been located as the immediate substrate involved, the mediating enzyme being cytochrome oxidase, suggesting that under anaerobic conditions nitrite can replace oxygen as the terminal point of the respiratory chain.In the absence of a reducing agent nitrite oxidizes myoglobin in vitro to the met-form. The reduction of metmyoglobin by pork muscle minces was erratic and reduction by mitochondria has not been observed. Mitochondria can, however, readily reduce nitric oxide metmyoglobin and this observation suggests a possible mechanism for the formation of nitric oxide myoglobin during curing.Observations on mature curing brines from Wiltshire bacon factories indicated that, although active in utilization of nitrite and nitrate, they do not produce nitric oxide. The tissue enzymes, therefore, appear to be the sole agents for producing nitric oxide and thus cured meat color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01308.x
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    Effect of Temperature on the Time Course of Rigor Mortis in Ox Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in length and ‘extension’ during the onset of rigor mortis in cyclically loaded strips of ox sternomandibularis muscle were found to be markedly different at 1 °C from those at temperatures over the range 537°C. The delay phase of rigor mortis was longer with lower temperature within the range 1.537°C, but was shorter with lower temperature within the range 1.15°C. The onset phase was longer with lower temperature within the range 5–37°, but was shorter at 1° than at 5°C.The change in extension was completed sooner at l° than at 5° or 15°C. At 37°C, by the time the change in extension was complete, acid-labile phosphorus had fallen to a low level, and the ultimate pH was closely approached or reached; but at 1°C, an appreciable amount of acid-labile phosphorus still remained, and the pH was considerably above the ultimate value. The shortening at 1 °C was compared to thaw contracture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01309.x
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    Changes in Crystallinity of Cellulose During Dehydration (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of onions and bell peppers were taken during various stages of high- and low-temperature dehydration and lyophilization to ascertain the step-wise changes that occur in the crystallinity of cellulose. Cellulose crystallizes mainly during the later stages of drying in all three processes, and freezing produces only a minor amount of crystallization. Most of the water loss and loss of rehydration capacity occurs at the start of dehydration. The latter is ascribed to cell death and loss of differential permeability in protoplasmic membranes. Rehydration volume is related to crystallinity of cellulose in these materials within each method of dehydration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01310.x
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  • 72
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    The Carotenoids of Queensland Fruits -Carotenes of the Watermelon (Citrullus vulqaris) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: Twenty-one pigments were isolated from the hydrocarbon fraction of watermelon carotenoids. Fourteen of these are naturally occurring carotenes, the remaining seven are stereoisomers and probably artifacts. Lycopene and its neo-isomers were the major pigments (73.7% and 7.6%, respectively, of the total pigment). Other pigments present in appreciable quantities were phytoene (2.1%), phytofluene (1.4%), beta-carotene (4.1%), zeta-carotene (1.6%) and gamma-carotene (0.4%). Alpha-carotene, poly-cis-lycopenes and an unknown pigment were also present in small quantities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01311.x
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  • 73
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    A Probable Flavoring Principle in Vegetable-Protein Hydrolysates (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The characteristic seasoning flavor of hydrolyzed vegetable proteins has previously been attributed to α-ketobutyric acid formed from threonine under the conditions of acid-hydrolysis. However, pure α-ketobutyric acid is virtually odorless and tasteless, and it develops the characteristic flavor only upon ageing. The true flavoring principle is probably α-hydroxy-β-methyl-Δ.α,β-γ-hexenolactone, which is formed from the acid by dimerization, lactonization, and decarboxylation. This conversion occurs spontaneously, but is greatly accelerated under acidic conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00846.x
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    Determination of Calcium and Magnesium in Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A method is given for determining calcium and magnesium in meat. The influence of several parameters such as pH, time, orthophosphate addition, quantity of ZrOCl2 and meat, has been described. Information is presented on the use of zirconylozychloride to eliminate interfering substances. The amount of calcium found is generally higher than figures given in the literature. If no orthophosphates are present in the sample, they should be added.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00849.x
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  • 75
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    Precursors of Chocolate Aroma: Studies in the Degradation of Amino Acids during the Roasting of Accra Cocoa Beans (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A preliminary study of the Strecker degradation of amino acids by reducing sugars in cocoa beans has revealed an unexpected temperature effect on the extent of the reaction which might influence the flavor of the product. Model amino acid/sugar systems were studied and the results support the hypothesis that there exists a relationship between the temperature of reaction, the extent of amino acid degradation and the production of flavor volatiles during the roasting of cocoa beans. A factory experiment, in which Accra cocoa beans were roasted at three different temperatures, provided supporting evidence of the influence of temperature on total flavor and on the strength of basic chocolate flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00850.x
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    Apparent Diffusivity in Honey-Water System (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A laser interferometric micro diffusion cell was used to measure the apparent diffusivity of water-honey system. The results show that the apparent diffusivity of water in honey is very much dependent on the concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00852.x
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  • 77
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    An Objective Evaluation of Changes in Firmness of Ripening Bananas Using a Sonic Technique (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Firmness in fruits is sometimes evaluated as being the force necessary to attain a given deformation within the product. Since modulus of elasticity is defined as the ratio of stress to strain, it should measure resistance to force and, hence, the firmness of a material. Using a sonic technique, the resonant frequencies of cylindrical specimens of flesh from Valery bananas were measured and Young's modulus of elasticity was calculated. Softening of the banana during ripening was associated with a decrease in Young's modulus of elasticity from 272 × 105 dynes/cm2 at ripeness corresponding to a light green peel color to 85 × 105 dynes/cm2 at the yellow stage. Modulus of elasticity was significantly and directly correlated with starch content, but inversely correlated with luminous reflectance and the logarithm of percent reducing sugars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00854.x
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    Apple Anthocyanins: Identification of Cyanidin-7-Arabinoside (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The anthocyanin pigments of Red Delicious apples were isolated and identified from their chromatographic, spectral and chemical properties. The maior pigment was cyanidin-3-galactoside. The minor pigments were cyanidin-3-arabinoside and cyanidin-7-arabinoside. Cyanidin-7-arabino-side was isolated from a natural source for the first time. Three pigments were isolated from 74 varieties of apples, two from six varieties and only one from two varieties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00855.x
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  • 79
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    Volatiles from Injured and Uninjured Valencia Oranges at Different Temperatures (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Volatiles emanating from injured and uninjured Valencia oranges increased in number and amount with increasing temperature. The amount of emanated volatiles increased about 20-fold from uninjured fruit and about 50-fold from injured fruit between holding temperatures of 2 and 38°C. The average amount of volatiles emanating from injured oranges was nearly 75 times as great as that from uninjured fruit; the number of components did not increase. These results demonstrate the need for caution in interpretation of aroma patterns from oranges and for strict standardization of experimental conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00857.x
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    Some Volatile Components of Vitis Vinifera Variety White Riesling. 3. Neutral Components Extracted from Wine (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The neutral components of a table wine made from Vitis Vigzifern variety White Riesling were isolated by methylene chloride extraction. Free acids were removed by basic extraction leaving the neutrals in the methylene chloride solution. Individual components were separated by preparative scale gas chromatography and identification was accomplished through comparisons of relative retention times of knowns and unknowns on several different gas chromatographic columns and by infrared spectroscopy. The neutral essence consisted principally of alcohols; the maior ones: ethanol, n-propanol, isobutanol, 2-methylbutanol, 3-methyl butanol, n-hexanol, levo-2,3-butanediol, and 2-phenethanol. Present in smaller amounts were: 3-methylpentanol, 4-methyl-pentanol, meso-2,3-butanediol and linalool. The second most common class of substances in the essence was esters; the major ones: ethyl acetate, isoamyl acetate, ethyl n-caproate, ethyl n-caprylate, n-hexyl acetate, 1,3-propanediol monoacetate, and 2-phenethyl acetate. Present in smaller amounts were: n-propyl acetate, isobutyl acetate, 2-methylbutyl acetate, levo-2,3-butanediol monoacetate, ethyl lactate, ethyl 3-hy-droxybutyrate, ethyl 2.hydroxyisocaproate, ethyl n-caprate, ethyl 9.decenoate, diethyl succinate, diethyl malate, dimethyl phthalate, and diethyl phthalate. Components of functionality other than alcohols or esters were: y-butyrolactone, N-ethylacetamide, diethyl acetal, and acetaldehyde.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00860.x
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    Effect of Low-Level Radiation on the Proteolytic Activity of Bacteria in Oysters (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Ten species of bacteria which survived low-dose gamma radiation were isolated from fresh Gulf oysters and identified. The effects of radiation on the proteolytic activity of these bacteria were studied. Irradiation at 0.2–0.3 Mrad reduced proteolytic activity of the bacteria considerably. Reduction of proteolysis was significantly correlated with a decrease in bacterial numbers produced by irradiation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00862.x
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    Determination of 4,6-Dinitro-o-set-butylphenol Residues in Fruits and Almonds by Electron-Capture Gas Chromatography (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A procedure for the analysis of 4,6-dinitro-o-set-butylphenol (DNOSBP) in fruits and almonds by electron-capture gas chromatography is described. The alkanolamine salts of DNOSBP are converted to DNOSBP with acid prior to extraction with benzene. The extracted DNOSBP is then cleaned-up by column chromatography, methylated with diazomethane, and analyzed as the methyl ether. The overall average recovery of DNOSBP residues on almonds, cherries, peaches, and apricots (fortified with 0.01–0.5 ppm DNOSBP) was 90%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00865.x
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    Nomenclature of Ylangene, Copaene and Cubebene (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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.1365-2621.1967.tb00867.x
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    Effect of Ionizing Radiations on Resting Conidia of Aspergillus flavus (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Conidia of Aspergillus flavors were exposed to the gamma radiation of Cobalt-60 and to 1 Mev electrons generated in a resonance transformer accelerator. When the spores were irradiated in water there was a linear relationship between radiation dose and logarithmic survival of the spores, with a D value equal to 38 Krad for both the gamma rays and the electrons. In the absence of surrounding water the resistance of the spores to radiation was higher than in the presence of water and the dose-survival curve was not linear. There was no appreciable pH effect in the range of 3 to 7 on the radiation resistance of the spores. When the spores were irradiated in dextrose solution a small increase in their radiation resistance was observed as the sugar concentration was raised from 0 to 40%.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00866.x
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    Rosé Wine Color Preference and Preference Stability by an Experienced and an Inexperienced Panel (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A comparison was made between an experienced and an inexperienced panel for their ability to form preferences for five rose wines of differing color characteristics and to maintain the preferences over a period of several months. A definite preference pattern for certain hues and brightnesses were established by comparison of the patterns to measured tristimulus color values. The inexperienced subjects were less consistent among themselves as to color preferences at the first testing but became more consistent at the second testing. The experienced panel had significantly more stable preferences than did the inexperienced group. Both groups showed similar preference patterns.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00870.x
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    Bacterial Studies on Irradiated Tropical Fish—Bombay Duck (Harpodon nehereus) (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Gamma irradiation (0.4 Mrad) of Bombay duck (Havpodon nehereus) fillets sealed in polyethylene bags brought about alterations in the bacterial flora during storage at 10–12°C. Micrococcus, Pseudomondas, Ackromobacter, Flavobacterium, Microbacterium, Bacillus, Alkaligenes, and Sarcina, which comprised the initial flora of Bombay duck, were predominated by Proteus, Bacillus, Aeromonas, Micro-cocci, and Neisseria in the spoiled samples after four days storage at 10–12°C. In contrast, absence of putrid odors in the irradiated samples stored at 10–12°C for 14 days may be attributed to the biochemically inactive nature of the predominating Micrococci.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00871.x
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    A Study of the True Taste of Saccharin (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When samples of saccharin were highly purified, bitterness and aftertaste were not significantly diminished. Numerous purification methods failed to remove these undesirable flavor notes. The presence of sequestering agents also failed to diminish bitterness and aftertaste. While the undesirable flavor notes of saccharin cannot be proven to be intrinsic, the hypothesis that they are due to impurities is most untenable. Conclusive evidence shows that the bitterness and aftertaste are at least in part a true property of saccharin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01331_32_3.x
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    Factors Influencing the Transport of Air-Borne Bacteria at Openings (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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 factors causing transport of air-borne microorganisms from a high concentration space to a low concentration space were investigated in an aerosol chamber. The transport of bacterial aerosol through an opening between the compartments of the chamber was expressed in terms of a turbulent transfer coefficient.The experimental transfer coefficients increased significantly as the ventilation rates increased from 20 to 40 ft3/min and increased slightly between 40 and 60 ft3/min. Results obtained with ventilation rate gradients ranging from − 30 to +30 ft3/min indicated that the coefficient was maximum at equal rates.An increase in the opening height from 3 to 9 in. produced a significant decrease in the turbulent transfer coefficient. Temperature gradients ranging from −14 to +12S°F with respect to a reference temperature of 75°F resulted in an increase in the turbulent transfer coefficients from 2.09 to 8.09. The effect of temperatures between 75 and 95°F and corresponding relative humidities between 31 and 60%, on aerosol viability did not account for the entire influence of the temperature gradient on aerosol transport.
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    Lipids of Raw and Cooked Ground Beef and Pork (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lipids extracted from raw and cooked ground beef and pork and from the drip were fractionated into phospholipids and neutral lipids. The fatty acid composition of the total extracted lipid and of the lipid fractions was determined. Phospholipid concentration was higher in cooked than in raw meat, whether expressed as percent of fat or as percent of meat. Fatty acid patterns of the lipids were similar in raw and cooked meat except that the concentration of linoleate in the phospholipid fatty acids was higher in cooked pork than in raw pork.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01277.x
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    Atypical Intrafascicular Accumulation of Fat in Porcine Striated Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Intrafascicular fat-like cells were observed in striated porcine muscle. Post-mortem muscle appeared normal in color, texture, and visible fat, but Sudan IV staining revealed that certain intrafascicular cells did contain fat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01278.x
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  • 91
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    Erratum (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    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.1365-2621.1967.tb01281.x
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  • 92
    Electronic Resource
    Electronic Resource
    Biochemical and Quality Changes Occurring During Freezing of Poultry Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: Comparative studies on muscle from fresh (unfrozen) and freshly frozen chickens showed that freezing caused small, but detectable changes in eating quality and that changes in muscle proteins during freezing depended on freezing rate. Slow freezing caused a larger loss of drip on thawing, a larger loss of nitrogenous constituents and nucleic acid derivatives to the drip, and a larger loss of water-holding capacity of meat, than fast freezing. In addition, slow freezing, as compared to fast freezing, increased proteolysis and caused a greater decrease in the adenosine-triphosphatase activity of myofibrillar proteins. Taste panel comparisons of fresh and frozen chicken meat showed that freezing caused a significant change in the odor of uncooked breast and leg meat and a decrease in tenderness of cooked breast meat. The results suggest that rapid freezing preserves the integrity of muscle proteins to a greater extent than slow freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01279.x
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  • 93
    Electronic Resource
    Electronic Resource
    Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post-mortem Aging (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 routine method for the extraction, chromatographic separation and ultraviolet spectrophotometric assay of ribonucleotides and their derivatives in chicken muscle was developed to study changes in ribonucleotide content of chicken muscle from the moment of death until tenderness changes are essentially complete. In this method, the mean error of duplicate analyses was ±2%, and recoveries were within ±6% of amounts added.Results indicated that the formation of inosinic acid occurred as a result of breakdown of adenosine triphosphate during the period of time between slaughter and onset of rigor-mortis. During prolonged aging (over 24 hr) or aging in slush ice (compared to aging in drained crushed ice), the Inosinic acid content of muscle decreased. Inosinic acid content of breast muscle was higher than leg muscle and increased in both muscles with the age of the birds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01282.x
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  • 94
    Electronic Resource
    Electronic Resource
    Fatty Acid Composition of Turkey Meat as Affected by Dietary Fat, Cholesterol and Diethylstilbestrol (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: Diethylstilbestrol (DES) increased the total lipid content of turkey breast, thigh and skin whether a corn oil (CO) or hydrogenated coconut oil (HCO) diet was consumed. The effect of DES, cholesterol (C) or DES + C was greater with the HCO diet than with the CO diet. The total polyunsaturated acid content of the breast of turkeys on the HCO control diet and on the CO control diet was the same but was greater in the thigh and skin lipids of turkeys on the CO control diet, primarily due to the greater linoleate concentration.The proportion of fatty acid was changed to a small extent by DES, C and DES + C. However, the weight of the fatty acids in unit weight of turkey meat was greatly changed because of the large effect on the total fat content and consequently on the total fatty acid content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01285.x
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  • 95
    Electronic Resource
    Electronic Resource
    Lysolecithinase in Fish Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 preparation of a phospholipase from fish muscle is described. It splits added lysolecithin and contains practically no endogenous substrates. Active preparations were obtained from fresh Saurida undosquamus and some commercial cod preparations. Similar preparations from several other species were inactive. Activity is lost after frozen storage for several months.The preparation does not split lecithin. However, in the presence of lysolecithin, lecithin is also hydrolyzed. This effect of lysolecithin is due to entrapped snake venom, used for its preparation. However, snake venom itself does not split lecithin under the conditions used and becomes active by the presence of fish muscle lysolecithinase preparations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01287.x
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  • 96
    Electronic Resource
    Electronic Resource
    Hydrolytic Enzymes in Bovine Skeletal Muscle. II. Proteolytic Activity of the Water-Soluble Proteins Separated by Starch Gel Electrophoresis. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: Proteolytic activity of the water-soluble proteins of bovine skeletal muscle separated in starch gels, was examined by the use of various synthetic and natural substrates, and by the use of inhibitors. A total of 10 electrophoretically-separated bands hydrolyzed acetylphenylalanine-β-napthyl ester. Seven of the separated protein bands hydrolyzed four different substrates indicating the presence of more than one type of enzyme in each of the bands. Based on substrate hydrolysis, effects of inhibitors and heat stability, proteolytic activities resembling that of cathepsin 8, cathepsin C and leucine aminopeptidase were presumed to be present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01288.x
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  • 97
    Electronic Resource
    Electronic Resource
    Penetration and Distribution of Calcium Ions in Thermal-Processed Apple Slices (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: Stayman apple slices were treated in a solution containing calcium chloride (CaCl2 and radioactive calcium (Ca45 Cl2 to determine movement of the Ca ion into the tissue. Autoradiograms were developed from specimens prepared from Ca45-treated slices. From the resultant photographic prints, penetration and distribution of Ca ions in apple tissue under different treatments were ascertained. Dipping or submerging the slices in Ca solution allowed only the surface to receive Ca. Processing slices in a Ca salt medium produces similar results. Use of a vacuum-pressure technique while the slices were submerged in the Ca solution provided a more satisfactory method for impregnating the tissue. Slices treated by this method showed essentially an even distribution of Ca ions in the tissue.Radioactive Ca ions may be used to determine the efficiency of canning where plant tissue; are treated with Ca selts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01289.x
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  • 98
    Electronic Resource
    Electronic Resource
    Properties of Pectin Fractions Separated on Diethylaminoethyl-cellulose Columns (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 sample of a commercial slow-set citrus pectin was separated into its major fractions on diethylaminoethylcellulose columns using increasing concentrations of NaH2PO4 solution as the eluent.The fraction eluted with the lowest concentration of NaH2PO4 had the highest methoxyl content, and later fractions, obtained with progressively increasing NaH2PO4 concentrations, showed progressively lower methoxyl values. The per cent esterification and equivalent weight also decreased in a similar manner. This decrease in methoxyl content from one fraction to the next was accompanied by an increase in setting times and jelly grades. By using a viscosity measurement in 1% Calgon, no regular change in molecular weight from one fraction to the next could be observed and none of the fractions had a molecular weight as high as the original pectin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01292.x
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  • 99
    Electronic Resource
    Electronic Resource
    Irradiation Induced Gases in Packaged Foods. I. Identification and Measurements (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: If foods are packaged without allowing sufficient headspace, they may show swelling after irradiation. Hydrogen gas evolution is the primary cause of the swelling. Other gases, such as CH4, CO, and CO2, may also be present in small amounts. In model systems, the amount of induced gas was found to vary directly with irradiation dose, and to a lesser extent with the concentration of particular food components. In a study of packaging materials, tinplate and glass had no effect on the type or quantity of gas produced. Packaging in a polyolefin plastic material caused a small increase in H2. Product temperature during irradiation had a pronounced effect on gas production; approximately half as much gas was produced by irradiation at temperatures below O°C as by irradiation above this temperature. A mathematical model for estimating the production of induced gases from proximate analysis successfully predicted gas productions in the five food products investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01293.x
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  • 100
    Electronic Resource
    Electronic Resource
    Post-Mortem Changes in Protein Extractability in Beef, Pork, and Chicken Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 extractability of beef, pork, and chicken muscle with post-mortem aging was studied. There was a general increase in viscosity and nitrogen content of the extracts with aging. Extractability of nitrogen and actomyosin reached a maximum at 2 weeks in both beef and pork. In chicken, maximum nitrogen and actomyosin extractability occurred at 4 and 6 days, respectively. Thus, in pork as well as in beef, two weeks' aging apparently are required to complete postmortem changes in muscle protein. The results suggested that chicken should be aged from 4 to 6 days prior to consumption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01295.x
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