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  • Articles  (2,775)
  • Springer  (1,785)
  • Wiley  (623)
  • Blackwell Publishing Ltd  (367)
  • American Meteorological Society
  • International Union of Crystallography
  • Springer Nature
  • 1975-1979  (2,775)
  • 1976  (2,775)
  • Process Engineering, Biotechnology, Nutrition Technology  (2,775)
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  • Articles  (2,775)
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  • 1975-1979  (2,775)
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  • 1
    Electronic Resource
    Electronic Resource
    PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Bovine sternomandibularis muscles were cooked rapidly at various stages of rigor development. The pre-rigor tissue shortened considerably more than that in which rigor was established, but its cooking loss was less; it was also significantly more tender, particularly if cooked within about 3 hr of slaughter. Changes in pH during cooking were small. At all stages of rigor onset, the samples cooked in a microwave oven were more tender than those cooked by boiling, and in the pre-rigor material weight losses were smaller when microwave heating was used. The results suggest the possible use of pre-rigor meat in the preparation of pre-cooked, ready-to-eat, meat-based foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01146.x
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  • 2
    Electronic Resource
    Electronic Resource
    SAUSAGE DRYING: FACTORS AFFECTING THE PERCENT YIELD OF PEPPERONI (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Variations in sausage formulation and processing have been evaluated in terms of sausage weight percentage at 42 days of drying. Of the variations studied, only percent salt and meat particle size had no effect, while starting percent fat, sausage diameter, meat type, cure type, pH and post-fermentation heating had generally small but statistically significant effects on sausage percent yield. Increasing the fat content of pepperoni from 13.3 to 25.1% increased the sausage percent yield from 48.0 to 57.75%. Larger diameter (85 mm) sausages had higher percent yield than smaller diameter (55 mm) sausages, 56.55% vs 48.95%. Starting fat content and casing diameter represent the variations which would be of interest and importance to producers of commercial pepperoni and dry sausages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01149.x
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  • 3
    Electronic Resource
    Electronic Resource
    INFLUENCE OF MECHANICAL SEPARATION UPON PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND TEXTURAL CHARACTERISTICS OF FROZEN ATLANTIC CROAKER MUSCLE TISSUE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Mechanically separated (MS) fish muscle tissue was compared with hand-separated (HS) tissue to determine their relative effects upon functional properties and final product texture. Proximate analyses revealed that HS muscle tissue was significantly higher in moisture content than MS tissue. MS tissue had significantly higher quantities of sarcoplasmic and nonprotein nitrogen than HS tissue. No significant difference was found between the level of myofibrillar protein for the two treatments, as determined by sodium dodecyl sulfate (SDS, 1%) extraction, although the HS tissue had a slightly higher level. A significantly higher amount of myofibrillar protein and a lower amount of stroma protein was extracted by SDS than by NaCl (0.58M) for both treatments. This difference was attributed to the development of an insoluble sol by the NaCl extraction method which was sedimented as a gel by centrifugation. Stroma protein was significantly higher in the HS tissue for both extraction methods. There was no significant difference between the two treatments for emulsifying capacity or cook stability and these were not related to final product texture evaluated by a sensory panel and instrumental shear force. The texture of the comminuted product prepared with HS tissue was significantly better than that prepared with MS fish tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01151.x
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  • 4
    Electronic Resource
    Electronic Resource
    ENRICHMENT OF PASTA WITH COTTAGE CHEESE WHEY PROTEINS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Addition of high protein fractions derived from whey to pasta to bring the protein content to 20% increases the PER of the pasta (macaroni) to that of casein. The flavor or texture quality of cooked enriched pasta is acceptable, and cheese or tomato sauce flavored enriched pastas are indistinguishable from controls. To avoid problems that would force major modifications in pasta processing and control equipment, it is recommended that the high protein fraction be insolubilized (denatured). The amino acids from these proteins are not changed by heat coagulation, pasta production, or cooking to a palatable table dish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01156.x
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  • 5
    Electronic Resource
    Electronic Resource
    ESSENTIAL MINERAL ELEMENTS IN PEANUTS AND PEANUT BUTTER (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Thirteen of the elements considered essential in human nutrition were determined in raw peanuts and peanut butter by atomic absorption spectrophotometry. Raw peanuts and peanut butter samples obtained from a commercial plant were prepared either by dry ashing or wet digestion. Statistical analysis of the data showed a difference at the 1% level of significance for the content of all the elements that were determined in raw peanuts and peanut butter, with the exception of calcium and potassium which showed a difference at the 5% level. The results obtained indicate that both raw peanuts and peanut butter are fairly good sources of four essential elements for which Recommended Dietary Allowances have been established. Seven other essential elements were found present in nutritionally significant quantities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01158.x
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  • 6
    Electronic Resource
    Electronic Resource
    CELLULAR AND MOLECULAR CHANGES NECESSARY FOR PREPARATION OF SARCOLEMMA FROM CHICKEN SKELETAL MUSCLE AT LOW IONIC STRENGTH (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Emptying of homogenized segments of skeletal muscle cells in solutions of low ionic strength was directly related to actomyosin content and inversely to content of nucleotide pyrophosphate. Segments from muscle which had undergone thaw rigor, had low nucleotide pyrophosphate and high actomyosin content but did not empty. Glycerinated muscle cell segments, which also had low nucleotide pyrophosphate and high actomyosin contents, were incapable of emptying until the Z-line was extracted. Treatment with ATP, which dissociated actomyosin, prevented emptying even after the Z-line had been removed. It is concluded that both actomyosin formation and Z-line disintegration are required before emptying of muscle cell segments will occur.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01196.x
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  • 7
    Electronic Resource
    Electronic Resource
    LIPIDS AND FATTY ACIDS IN MULLET (Mugil cephalus): SEASONAL AND LOCATIONAL VARIATIONS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Total lipids and fatty acids of neutral lipid in boneless mullet fillets were studied. The mullet harvested between September and November had the highest lipid content. Samples were obtained from four locations on the Florida Coast. At these locations the highest total lipid contents were in the following order: Pine Island 〉 Oakhill 〉 Cedar Key 〉 Port St. Joe. Mullet harvested at Pine Island had the highest ratio of odd chain fatty acids to total fatty acids in neutral lipid fraction, ranging from 18.4–25.8; the odd chain fatty acids of other locations were lower than 20%. Generally, the polyunsaturated fatty acid content of mullet is highest between August and October.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01199.x
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  • 8
    Electronic Resource
    Electronic Resource
    RAPID MOISTURE DETERMINATION BY A COMMERCIAL-TYPE MICROWAVE OVEN TECHNIQUE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 simple, rapid, and accurate method was developed for moisture determination of canned pet food. Results agreed well with those obtained by a conventional method. Some techniques were developed to increase the speed of drying to less than 2 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01202.x
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  • 9
    Electronic Resource
    Electronic Resource
    A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14373.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4-METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 degree of browning produced from the oxidation of 4-methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol-type compounds which could not, by themselves, act as substrates for the enzyme. P-coumaric acid, protocatechuic acid and p-cresol arrested the development of dark-colored o-quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14378.x
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