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  • Blackwell Publishing Ltd  (1,674)
  • 1995-1999
  • 1965-1969  (1,674)
  • 1967  (1,674)
  • 1
    Electronic Resource
    Electronic Resource
    Thin-Layer Chromatographic Study on the Lipid Components of Cocoa Beans and Cocoa Butter (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— After thin-layer chromatography, cocoa bean cotyledon section presented only one chromatographic spot whereas cocoa butter showed five spots. Apparently, the lipids naturally occurring in cocoa beans are not modified during farm fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00845.x
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  • 2
    Electronic Resource
    Electronic Resource
    Determination of Calcium and Magnesium in 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: 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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  • 3
    Electronic Resource
    Electronic Resource
    Apparent Diffusivity in Honey-Water System (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 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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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Storage and Cooking on Qualities of Loin and Top-Wound Steaks (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— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top-round) and conventionally cut loin steaks were removed 8 days post-mortem, quick-frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data.Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top-round steaks at the 9-month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle.Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top-round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top-round steaks.The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00853.x
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  • 5
    Electronic Resource
    Electronic Resource
    Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine (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 acids of a table wine from Vitis vinifera var. White Riesling were recovered by basic extraction from a methylene chloride extract of the wine. The acids were identified by gas chromatographic retention times and by infrared spectroscopy, in most cases both on the free acids and on the methyl, ethyl or hexyl esters. The major acids identified in the wine are: acetic, n-butyric, n-caproic, n-caprylic, n-capric, 9-decenoic, succinic, and ethyl acid succinate. Acids present in smaller amounts are: formic, propionic, isobutyric, 2-methylbutyric, isovaleric, lactic, 2-hydroxyisocaproic, n-pelargonic, and malic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00859.x
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  • 6
    Electronic Resource
    Electronic Resource
    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 
    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 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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  • 7
    Electronic Resource
    Electronic Resource
    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 
    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— 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00862.x
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  • 8
    Electronic Resource
    Electronic Resource
    Nomenclature of Ylangene, Copaene and Cubebene (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00867.x
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  • 9
    Electronic Resource
    Electronic Resource
    Response of Striated Muscle to Electrical Stimulation (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 response of striated muscle to electrical stimulation was studied in 30 Duroc pigs at two weights; and in 14 Poland China, 11 Yorkshire and 8 Yorkshire-Duroc crossbred pigs of market weight. The Duroc pigs in the heavyweight group were more responsive to electrical stimulation, had a slower rate of post-mortem pH decline and higher color-morphology ratings than the light weight group of Durocs.The sex of the animal had only a slight effect on the response of the muscle to electrical stimulation. Muscles with a slow rate of glycolysis were significantly more responsive to electrical stimulation than those with an intermediate rate of glycolysis.The initial lactic acid concentration, unless present in excessive quantities, appeared to have little influence on the responsiveness of the muscle to electrical stimulation. Lactic acid increased significantly, accompanied by a lowering of pH, during the electrical stimulation of the muscle.Stimulation of the spinal cord caused a significantly lower color-morphology rating and pH in the Poland China and Yorkshire, but not in the Duroc animals. Electrical stimulation in animals other than Poland China did not produce pale, soft, exudative (PSE) musculature.The electrical stimulatory response of red and white muscle was not significantly (P 〉 .05) different; however, the data indicate that white muscle and PSE muscle do not respond in a similar manner to electrical stimulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00816.x
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  • 10
    Electronic Resource
    Electronic Resource
    Relationship of Color with Certain Chemical and Physical Properties of Porcine 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 dominant wavelength of muscle color depended almost exclusively on pH. A high pH was associated with a high dominant wavelength. Muscle color saturation was associated with moisture content, pH, water-holding capacity, and myoglobin content. The color exhibited the highest degree of purity in muscles that were high in myoglobin content and low in pH, water-holding capacity, and water content. Color lightness was negatively associated with pH, water-holding capacity, and muscle pigments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09688.x
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  • 11
    Electronic Resource
    Electronic Resource
    Molecular Properties of Post-Mortem Muscle. 3. Electron Microscopy of Myofibrils (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 study was made of the fine structure of myofibril suspensions prepared from seven heifers immediately after death and after various times post-mortem. Studies on myofibrils sampled immediately after death showed that sucrose isolation gave the best structural preservation as indicated by maintenance of Z-line structure. Although the appearance of resting muscle was maintained in both sucrose and KCI preparations, several myofibrils from the KCI-treated preparations showed stretched sarcomeres. Glycerol-treated myofibrils usually had shorter sarcomere lengths than myofibrils prepared with the other two solvents. Although fibrillar preservation seemed adequate when glycerol was used, Z-line structure was seldom well-preserved with glycerol.Myofibrils from muscle sampled 24 hr post-mortem at 2°C were supercontracted with thick filaments pushed against or through the Z-line, and no trace of l-bands remained. Myofibrils from muscle sampled 24 hr post-mortem at 16°C were contracted, but to a much lesser extent than 2°C-24 hr myofibrils. Storage at 2°C for 312 hr after death resulted in myofibrils that were contracted and that were structurally in a much poorer state of preservation than their 16°C counterparts. The 16°C-312 hr myofibrils were slightly contracted as indicated by the absence of H-zones and the presence of prominent, although narrowed, I-bands. All observations showed that shortening accompanying rigor mortis caused changes in banding patterns similar, and probably identical, to those predicted by Huxley's sliding filament model for contracting muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09691.x
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  • 12
    Electronic Resource
    Electronic Resource
    Molecular Properties of Post-Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine 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– Investigations were conducted on the effect of three storage temperatures, 2°, 16°, and 37°, on the changes and relationships of certain chemical and physical properties of post-mortem bovine semitendinosus and psoas muscle. Post-mortem muscle shortening was measured with the isometer. Isometric tension development was maximal at 2°, minimal at 16°, and at 37° tension was approximately one-half that developed at 2°. The large tension development at 2° very likely originates from the same events as those in “cold shortening.” Differences in isometric tension parameters were noted between muscles in that psoas muscle developed tension and lost the ability to maintain tension more quickly than did the semitendinosus. Loss of ability to maintain tension was observed only at 2°, and this could correspond to a “resolution” of rigor mortis. Adenosine triphosphate (ATP) degradation was measured by two methods, ammonia production and bioluminescent enzymic method; the bioluminescent method proved to be the more satisfactory. A common relationship was observed between pH and ATP for both muscles and the three temperatures studied. No direct relationship was found between ATP degradation and shear resistance with the possible exception of muscle stored at 37°. Isometric tension parameters and shear resistance were related somewhat at 2° in semitendinosus muscle, but no relationship existed at 16° and 37°. Although considerable tension developed in psoas and semitendinosus muscle at 37°, shear resistance values decreased continuously, indicating that factors other than shortening are more important at high temperature and that these factors are temperature-dependent.The role of ATP degradation in tension development was difficult to interpret, since at 2°, only a small change occurred in ATP level during large tension development, and the level of ATP at 2° did not differ from ATP level in muscle stored at 16° which developed little tension.Differences in post-mortem muscle shortening at 2 and 37 are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09692.x
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  • 13
    Electronic Resource
    Electronic Resource
    A Study of the Fate of Volatile Hop Constituents in Beer (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 volatile material from a pilot plant brewed beer (hopped) has been analyzed by the direct combination of capillary gas chromatography and mass spectrometry. None of the major volatile terpenoid hydrocarbons of hops (myrcene, caryophyllene, humulene) could be detected in the beer volatiles. The only volatile constituents in the beer which could be assigned to hops with some certainty were ethyl dec-4-enoate and ethyl deca-4,9-dienoate, which exist in the hop oil as the methyl esters.A capillary gas chromatography analysis of a beer which was brewed without hops but with methyl dec-4-enoate (0.02 g/L) showed that this ester was converted to the ethyl ester by the fermentation.A study was also carried out using model systems to parallel the “kettle boiling” step of brewing. This involved boiling hops with water for a set period and filtering the water extract from the hops. It was found that the pattern of volatile hop constituents in the filtrate (hopped water) was quite different from hop oil and consisted principally of free organic acids, humulene epoxide, humulenol, and other hop oil oxygenated components. With fine filteration through Celite, very little myrcene, humulene, or caryophyllene were transferred into the water, even though they form the major part of hop volatiles. If, however, only coarse filtration was used, a greater amount of these hydrocarbons were found in the filtrate.It is concluded that the amount of volatile hop oil constituents reaching the final beer probably depends upon the exact conditions of the brewing process used. No evidence could be found in the present work to support the view that the tiny amounts that do survive in beer prepared by the typical American process could contribute more than a very minor amount to the characteristic beer aroma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09698.x
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  • 14
    Electronic Resource
    Electronic Resource
    Anthocyanins of Asparagus (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— Four anthocyanin pigments were isolated from asparagus spears, Asparagus officinalis L., and identified by chromatographic, spectral, and chemical properties. The major pigment was a linear triglycoside, cyanidin-3-rhamnosylgluco-sylglucoside, followed by cyanidin-3-rhamnosylglucoside. The peonidin analogues of the above pigments were also present in minor quantities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09702.x
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  • 15
    Electronic Resource
    Electronic Resource
    The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans (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— An imporved method of roasting milligram order quantities of chocolate aroma precursors in a flash heater attached to a gas chromatograph has permitted semi-quantitative measurements of the aroma volatiles produced from samples withdrawn at intervals from fermenting heaps of cocoa beans. The observed increase in aroma concentration with increased duration of fermentation, and the time at which maximal concentration occurs, are in line with previous experience and with recent investigations on the production of free amino acids and reducing sugars, these substances being strongly suspected as aroma precursors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09695.x
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  • 16
    Electronic Resource
    Electronic Resource
    Electron Microscopy of a Meat Emulsion (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— Techniques are described for the electron microscopic evaluation of a meat emulsion. Fat globules as small as 0.1 μ in diameter were observed to have distinct protein membranes. The continuous phase of the emulsion was fibrous, but homogeneous. After thermal processing the globule membranes were highly disrupted and the protein of the continuous phase was coagulated into dense, irregular zones.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09699.x
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  • 17
    Electronic Resource
    Electronic Resource
    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 
    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— 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09701.x
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  • 18
    Electronic Resource
    Electronic Resource
    Peck Substances of Sweet Cherries and Their Alteration during SO2 Brining (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— During ripening the proportion of protopectin in the cherries decreased as did the average intrinsic viscosity of the pectic material. Brining of the cherries resulted in a further decrease in the intrinsic viscosity and a conversion of protopectin and pectinic acid to the pectic acid form. The texture of the brined cherries softened with increasing maturity of the starting material. On prolonged storage in SO2 brine the texture of the cherries softened, and the intrinsic viscosity of the pectic materials decreased. The use of brines with pH levels above and below pH 3.1-3.5 caused a decrease in the intrinsic viscosity. A slight increase in pectic breakdown was seen when the SO2 was raised to the 2% level. The overall effect of brining on the pectic materials of the cherries was to cause extensive de-esterification and a decrease in the viscosity average molecular weight.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09704.x
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  • 19
    Electronic Resource
    Electronic Resource
    Nutritive Value of Edible Parts of Fulani Cattle (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— Fulani cattle were analyzed for protein, fat and minerals. All the parts examined, contained from 68-79% protein; fat contents and calories were similar to those already reported. All parts were rich in calcium, iron and phosphorus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09709.x
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  • 20
    Electronic Resource
    Electronic Resource
    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 
    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— 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09710.x
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  • 21
    Electronic Resource
    Electronic Resource
    Factors Affecting Growth and Interaction of Rough and Smooth Variants of Bacillus stearothermophilus. 1. Oxygen Tension and Temperature (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 oxygen tension and temperature upon the growth and interaction of rough and smooth variants of Bacillus stearothermophilus NCA 1518 in pure and mixed populations was determined. The exclusion of oxygen did not prevent the growth of this organism but did influence the generation time of the two variants. At 55°C the pure rough population had a lower generation time when grown under anaerobic conditions while the generation time of the smooth variant was increased by low oxygen tension. Oxygen tension also affected the amounts of acid produced by the variants.The smooth variant produced more acid than the rough variant but the amount of acid was independent of oxygen availability. The rough variant, however, showed more acid accumulation as the oxygen tension was lowered. Temperature also affected differently the generation time of the variants. The smooth variant was more sensitive to a low temperature (45°C) and its generation time in pure population decreased more than three-fold when the temperature was raised to 55°C. A further temperature increase to 65°C resulted in less than a two-fold decrease in the generation time of the smooth variant. The rough variant showed approximately a two-fold decrease in generation time for each increase of 10°C. The mixed populations became predominately smooth within 6-8 hr of incubation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09711.x
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    Heat Induced Changes of Moisture in Turkey Muscles (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: Effects of end point temperature in unheated (10°C) muscle and muscle heated (dry heat, 176°C) to 25, 35, 45, 55 and 65°C on moisture measured by selected methods, Warner-Bratzler shear values, and pH values of breasts and thigh-legs from tom turkeys were investigated. Also, rate of heat penetration, temperature differentials, and post-oven temperature increases of breasts and thigh-legs were noted.Increase in temperature in each of three positions in breasts and thigh-legs tended to follow a similar pattern for all pieces of the same type. End point temperature significantly (P = 0.05) affected anterior-posterior, and posterior-mid-position temperature differentials in breasts, but affected only distal-mid-position temperature differential in thigh-legs. Post-oven temperature increases decreased with increase in end point temperature, and were significantly (P = 0.05) different between 35 and 45°C for breasts, and for all temperatures except between 4.5 and 55°C for thigh-legs.Mean data for the majority of measurements of moisture indicated that greatest changes occurred between 10 and 25°C. Weight losses, heating time, pH values, Warner-Bratzler shear values for gluteus medius (GM), “immobilized water” for semimembranosus (SM), and percentage moisture in expressed centrifuged Juice (ECJ) from ground light muscle gradually increased as the end point temperature increased to 65°C. whereas “loose water” and shear values in pectoralis major (PM) increased only to 45°C.Total moisture (TM), percentage moisture in centrifuged muscle (CM) of ground light and ground dark composite muscles, and expressible moisture index (EMI) for PM and SM gradually decreased as the end point temperature increased. No consistent pattern with end point temperature was observed for “loose water” for SM, “immobilized water” for PM or for volume of ECJ and percentage moisture in ECJ from ground dark muscle.The two methods of calculating EMI and measuring TM were closely related. Press methods for measuring moisture were not definitely related to any other moisture measurements. Also, weight losses, pH and shear values were not related to the majority of moisture measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01317.x
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  • 23
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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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01311.x
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  • 24
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    Induction of Callose Formation by Bruising and Aging of Red Tart Cherries (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: Callose formation in bruised red tart cherries was demonstrated by means of the aniline blue fluorescence method. Callose, as judged by the yellow fluorescence, varied in intensity and in the type of deposition. The fluorescence appeared as numerous small dots, presumably pit callose, covering the entire cell-wall surface, as irregular patches adjacent to the cell wall of the parenchyma cells, or in the form of secondary cell walls of different thicknesses. This callose. formation is discussed in relation to the phenomenon known as firming which occurs when cherries are bruised and aged.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01314.x
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  • 25
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    Water-Soluble Pentosans in Flours Varying Widely in Bread-Making Potential (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: Water-soluble pentosans were extracted from flours milled from hard red winter, hard red spring, soft red winter, durum, and club wheats.Pentosan preparations from the durum flour differed from preparations from the other flours in carbohydrate composition, electrophoretic mobility of associated proteins, and infrared spectra. The amino acids in proteins associated with the pentosans resembled amino acids in salt-soluble proteins. Amino acid composition in pentosan preparations from durum and hard red spring flours differed from amino acid composition in pentosan preparations in other flours.The pentosans from hard red winter, hard red spring, soft red winter, and club-but not durum-increased water absorption. The pentosans decreased dough development time and dough stability, measured by a micro-Farinograph technique, but had little effect on Alveograms.Durum pentosans lowered Amylograph peak viscosity; pentosans from other flours increased or had no effect on peak viscosity.Adding pentosans increased oxidation requirements. Loaf volumes were increased by adding pentosans from hard red winter or club flours, and were decreased by adding pentosans from soft red winter and durum flours.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01284.x
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  • 26
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    Studies on Salting and Drying Fish. I. Equilibrium Considerations in Salting (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 following variables were determined at equilibrium between fish muscle and brine, all as functions of the salt concentration in the brine: salt concentration in the muscle, based on the volume of the muscle; salt concentration in the tissue water of the muscle; distribution coefficient of salt between muscle volume and brine; distribution coefficient of salt between muscle tissue water and brine. Secondary variables which further described the salting equilibria were also found as functions of salt concentration in the brine as follows, all based on unit weight of non-salt solids in the salted muscle: weight of salt (S/NSS), weight of water (W/NSS), and volume (V/NSS).The salt concentration based on the muscle volume was found to increase continually with increasing brine concentration, as did the salt concentration in the tissue water and the salt content expressed as S/NSS. The distribution coefficient based on the muscle volume and the water and volume contents (W/NSS) and (V/NSS) were found to increase at first, pass through a maximum, and then decrease, all with increasing brine concentration. Within the limits of experimental error, the salt concentration in the tissue water was found to equal the salt concentration in the brine, so that the distribution coefficient calculated on this basis was always equal to unity and was independent of the salt concentration in the brine.The volume per unit weight of non-salt solids (V/NSS) was found to be a direct linear function of the water content per weight of non-salt solids (W/NSS) at all temperatures studied. Little difference was found between the equilibrium salting variables when salting was carried out at 5 and at 25°C; on the other hand, possibly due to “cooking” or heat denaturation of the muscle with consequent loss of water at that temperature, all variables were considerably lower when salting was carried out at 37°C. The “mean molar activity coefficient” of sodium chloride in fish muscle was determined as a function of salt concentration in the muscle. It was found to be always greater, and to vary more sharply with salt concentration, than the corresponding activity coefficient of salt in aqueous solution.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01286.x
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    Irradiation Induced Gases in Packaged Foods. I. Identification and Measurements (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: 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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01293.x
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  • 28
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    Apo-10′-violaxanthal, a New Carotenoid from Valencia Orange Peels (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: A new 5,6-epoxide carotenoid aldehyde, apo-10′-violaxanthal, was isolated from Valencia orange peels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01276.x
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  • 29
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01330_32_3.x
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  • 30
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    Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef (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 effect of chlortetracycline (CTC), oxytetracycline (OTC), papain, and refrigerator storage temperatures on metmyoglobin (MetMb) reducing activity (MRA) and oxygen utilizing capacity of ground raw beef was investigated. CTC did not affect either MRA or oxygen utilization. OTC showed variable effects on MRA but did not affect oxygen utilization. Papain increased MRA over that of controls, and papain treated samples maintained higher MRA longer than controls. Reduction of MetMb took place in the refrigerator at both 0° and 9°C; the rate of MetMb reduction decreased with decreasing temperature. Significant positive correlations were found between MetMb and malonaldehyde in stored refrigerated meats. MRA and MetMb were negatively correlated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01297.x
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  • 31
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    Derivatives of Sorbic Acid as Food Preservatives (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: A number of sorbic acid derivatives were tested for their ability to limit the growth of food molds, Two derivatives, sorbohydroxamic acid and sorbic aldehyde, were found to be more effective than the parent acid, The undesirable odor and flavor of sorbic aldehyde ruled this compound out as a potential food preservative; however, sorbohydroxamic acid was selected for further testing since it was highly effective, free of undesirable flavor and odor notes, and active over a relatively broad pH range. The effectiveness in vitro of sorbohydroxamic acid was confirmed in food systems. The toxicological aspects of this compound are discussed briefly.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01300.x
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  • 32
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    ABSTRACTS (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.tb01944.x
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  • 33
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    Temperature Dependence of pH Changes in Ox Muscle Post-Mortem (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: —pH changes were followed in ox sternomandibularis muscles placed soon after slaughter at temperatures ranging from 1 to 37°C. Over the range 5 to 37°C, the rate at which the pH fell diminished with decrease in temperature, but for the first few hours post-mortem it was faster at 1 than at 5°C. The ultimate pH attained at 1 or 5°C was significantly higher than that attained at 15, 25, or 37°c.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01947.x
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  • 34
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    Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After Rigor (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: —Freezer burn on bovine semitendinosus muscle from animals of good grade stored at -10°C and 78% RH was minimized by 24 hr of pre-storage post-mortem at 0°C, followed by slow freezing with permitted weight loss. Good-quality beef was less likely to develop freezer burn of the muscle surface. To induce a definite intensity, muscle tissue from calf or canner-grade cow required weight losses that were slightly lower, though the difference was statistically significant. Lapse of time after slaughter was examined in relation to total weight lost by the samples when specified intensities of freezer burn first became apparent. For samples frozen before or during the onset of rigor, or shortly after, this loss was almost twice as much as for samples frozen several days later.Histological examination showed that freezer burn in muscle tissue frozen prerigor frequently starts from intracellular cavities left by sublimation of ice crystals during desiccation. Intracellular desiccation produced a form of microburn. The occurrence of microburn was negligibly small in muscle chilled for 24 hr before freezing.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01948.x
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  • 35
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    Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish. (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 effect of storage in crushed ice and at 3 and 10°C on the bacteriological quality of shucked Pacific osyters and Olympia osyters was determined. The indices used were the 35°C plate count, coliform MPN, fecal coliform MPN, and pH. Fifteen lots of Pacific oysters and 12 lots of Olympia oysters, collected at various seasons, were examined. The 35°C plate count showed the best correlation with time and temperature OF storage. Fecal coliform MPN's showed the greatest stability under all storage conditions. Coliform MPN's increased at all three temperatures, but the patterns of change were less uniform than those of the 35°C plate count. The pH changes generally showed poor correlation with bacteriological changes.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01971.x
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    Development of a Food Mixture for Infants and Young Children in Brazil (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 development of food mixtures containing vegetable protein concentrates, minerals, and vitamins represents an important approach to the problem of protein-calorie malnutrition of preschool children in many parts of the world. In Brazil, soy flour is the most readily available good-quality protein for this purpose. Protein efficiency-ratio studies in rats demonstrated that soy flour with a PER value of 1.99 was available in large quantities. Accordingly, a formula containing 19.50% soy flour, 4.50% nonfat milk powder, 32.28% corn starch, 39.00% sucrose, and 4.72% vitamins and minerals was thoroughly tested as an infant food. The PER value of the protein in rats was 2.31. Amino acid assay demonstrated that the protein compared favorably with the essential amino acid pattern of the FAO/WHO reference protein (FAO/WHO, 196.5) except for methionine-cystine, The formula was well accepted and tolerated by children and adults. Average nitrogen absorption and retention of the formula as the sole food of malnourished children were 72.68 and 23.82%; values for milk protein were 80.17 and 30.13%. Average nitrogen absorption and retention were 63.4 and 22.0% when the formula provided one-half (15 g) of the daily protein for normal children consuming a typical diet of the region, comparing favorably with values of 69.3 and 21.3% for milk protein.
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  • 37
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    Calorimetric Determination of Volatile Reducing Substances (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 iodimetric procedure for determining the amount of reduction of an alkaline potassium permanganate solution which is used as a measure of the content of volatile reducing substances (VRS) has been substituted by a colorimetric one. The net absorbance at 610 mp is determined from the difference in absorbance between the unreacted and reacted 0.02N KMnO4 in N NaOH solution. The microequivalents of reduction corresponding to the net absorbance value is read off a graph showing the linear relationship between the net absorbance and the amount of VRS.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00847.x
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  • 38
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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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  • 39
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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.
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  • 40
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    Composition of Lipids in Some Beef 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— The lipids extracted from five different muscles of four Angus steers were separated into phospholipids, free fatty acids, and a fraction containing the triglycerides. The phospholipid concentration for a given muscle was relatively constant in all four animals. The concentration of total lipids varied considerably more than that of phospholipids. The diaphragm had the highest total lipid and phospholipid content. The diaphragm also differed from the other muscles studied in the palmitic and steak acid concentration of the phospholipids. The free fatty acid concentration varied from muscle to muscle, however, two distinct patterns of free fatty acid distribution were observed in the four animals. The triglycerides and phospholipids differed in the qualitative composition of their fatty acids. Approximately 20% of the phospholipid fatty acids, but only a trace of triglyceride fatty acids, were above C20. The phospholipids contained a much greater amount of polyunsaturated acids than the triglycerides.
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  • 41
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    Some Volatile Components of Vitis Vinifera Variety White Riesling. (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 components of the grape Vitis vinifera var. White Riesling were isolated by reduced pressure steam distillation followed by solvent extraction and fractionation by gas-liquid chromatography. Individual components were identified by a combination of the techniques of functional group analysis, gas-chromatographic relative retention times, and infrared spectroscopy. Major components are: ethanol, isobutanol, 2.methylbutanol, 3-methylbutanol, 2-hexenal, n-hexanol, trans-2-hexen-1-01, and 2.Dhenethanol. Alcohols oresent in relatively smaller amounts are: methanol, n-butanol, n-pen-tanol, n-heptanol, linaloöl, n-octanol, n-decanol, and benzyl alcohol. Acids constitute only a small part of the total volatiles of White Riesling, the maior acids being: acetic, n-caproic, 2-hexenoic, n-caprylic, n-pelargonic, and n-capric. Acids present in trace amounts are: propionic, isobutyric, n-butyric, 2-methylbutyric, isovaleric, isocaproic, n-heptanoic, n-undecanoic, succinic, and ethyl acid succinate. The only esters detected were trace quantities of ethyl acetate and isoamyl acetate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00858.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 
    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 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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  • 43
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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 
    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— 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00864.x
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  • 44
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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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  • 45
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    Interaction Between Polyphosphates and 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— It was demonstrated by dialysis and by extraction—centrifugation procedures, with and without the addition of phosphates, that phosphates do not complex with the calcium bound to meat proteins. Results indicate that about 60% of the calcium and 20% of the magnesium naturally present in meat are firmly bound to the meat proteins and are not available to react with added phosphates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00823.x
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  • 46
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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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  • 47
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    Molecular Properties of Post-Mortem 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— Post-mortem changes in nucleoside triphosphatase activity of bovine myosin B have been studied by using several different modifiers with either 5 mM ATP or 5 mM ITP as substrate at ionic strengths (r/2) of 0.09, 0.19, or 0.52. Enzymic activity was determined by measuring the release of inorganic phosphate. There was very little difference in enzymic activity between myosin B isolated from prerigor, rigor (24 hr post-mortem) or post-rigor (312 hr post-mortem) muscle stored at either 2° or 16°C except that the specific activity of myosin B prepared from muscle stored for 12–24, hr post-mortem was higher than activity of myosin B prepared immediately after death. This increase cannot be explained in terms of rigor shortening, but suggests that a change in myosin conformation or in the nature of the actin-myosin interaction occurs in post-mortem muscle. If an actin-myosin interaction occurs during rigor mortis and if this association remains unchanged during extraction of myosin B, then the very low Mg++-modified myosin B enzymic activities obtained at Γ/2 = 0.19 and 0.52 indicate that this interaction is not irreversible. Extraction in the absence of ATP produced a myosin B whose ATPase activity was markedly inhibited by trace amounts of Mg++. This may be due to the absence of a-actinin in these myosin B preparations. No consistent differences in activation energies were found either at Γ/2 = 0.19 or 0.52 among the NTPase reactions of myosin B samples prepared from muscle after various times of post-mortem storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00828.x
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  • 48
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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 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 
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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— 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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  • 50
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    The Effect of Stretch-Tension During Rigor on Certain Physical Characteristics 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— Seven pairs of muscle strips prepared from bovine longissimus dorsi muscles were subjected to two degrees of stretch-tension during rigor. Individual muscle fiber extensibility was determined and found to be significantly less in stretched muscle strips (P 〈 0.001). The average muscle fiber diameter was also significantly smaller in stretched muscle strips (P 〈 0.001). Tenderness of samples was determined objectively with an Allo-Kramer Shear Press. Significantly less force was required to shear samples from the stretched muscle strips in five of seven trials (P 〈 0.01). The inconsistent results obtained in two of the tenderness trials are explained on the basis of uneven heat penetration during cooking due to changes in volume resulting from stretch treatment.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00827.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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00830.x
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  • 52
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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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  • 53
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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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  • 54
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    Collagen Content and Subjective Scores for Tenderness of Connective Tissue in Animals of Different Ages (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— Collagen nitrogen in raw steaks was related to subjective scores for tenderness of connective tissue in steaks cooked to 61° from two muscles, L. dorsi and B. femoris from three groups, veal, baby beef, and mature beef, of eight animals each. A highly significant, but somewhat low correlation, −0.54, indicated that collagen in raw meat would be an index of the tenderness of connective tissue within cooked meat. Correlations within muscle groups indicated a better index in the B. femoris. The amount of collagen nitro, gen was not different between the age groups. Panel scores within B. femoris were indicative of larger amounts and tougher connective tissue in the older animals.
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    2,2-Dichloropropionic Acid Residues in White Asparagus (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— Dalapon residues in white asparagus following application of the herbicide for barley control in California asparagus fields ranged from 15 to 0.1 ppm when sampling occurred between 0.08 and 11 days after spraying. Negligible, if any, loss of dalapon occurred in asparagus stored at deep freeze temperatures for up to 14 months. Likewise, cooking under typical home conditions did not affect the residue level, although over half of the remaining dalapon was transferred to the cooking water.
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    ABSTRACT (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.tb09683.x
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    The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of 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— The sucrose in fresh cocoa beans is hydrolyzed to glucose and fructose during fermentation and the rate of the reaction confirms the possible inclusion of reducing sugars among the precursors of chocolate aroma. The optimal concentration of reducing sugars in the bean is reached at about the same time as maximal flavor development, and coincides approximately with the peak in amino acid concentration. An objective method for assessing the “Degree of Fermentation” of cocoa beans has been proposed and tested.
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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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    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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    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 
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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 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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb09712.x
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    The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate (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 synergistic phenomenon between the taste of monosodium glutamate (MSG) and disodium 5′-inosinate (IMP) [7.5 H2O] was studied and the relationship expressed as a mathematical model. The phenomenon could be measured quantitatively by fitting the proposed model to the results of the experiment.The concentration of MSG equivalent to the taste intensity of that given by the mixture of MSG and the ribonucleotide is represented by the following equation:y = u +γuvwhere y is the equivalent taste intensity of the mixture in terms of g/dl of MSG, u is equal to g/dl of MSG in the given mixture, v is equal to g/dl of sodium 5′-inosinate in the given mixture, and γ is a constant.The γ value for IMP was calculated from extensive sensory testing as 1.218 × 108.
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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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01309.x
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    Influence of Porcine Muscle Structure on Its Lipid Accumulation During Growth (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: To determine the influence of fascicular organization and disposition of muscle stroma on the deposition of interfascicular' lipids, six muscles representing two contrasting structural types were selected from each of five littermate pigs exsanguinated at different stages of growth. Looseness of fascicular organization, as determined subjectively by microscopic examination, generally paralleled the quantity of interfascicular lipid as determined by chemical analysis.In addition, the tendency for percentage of this lipid to increase with growth and maturity was generally more evident in the loosely organized muscles of the trunk and proximal segments of the forelimb than in the tightly bound, consolidated, fusiform muscles nearer the extremities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01313.x
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    Volatiles from Delicious Apple Essence—Extraction Methods (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 organic volatiles in commercial Delicious apple essence were extracted and reduced to an oil by five different extractants: isopentane, diethyl ether, charcoal (with elution by ether), liquid carbon dioxide, and 1,2-dichloro-1,1,2,2-tetrafluoroethane. Identification and quantitative estimation of the maior constituents were made by gas-liquid chromatography and mass spectrometry. Isopentane and the fluorocarbon were similar in action. Compared with ether they gave lower recoveries, especially for the low-molecular-weight alcohols, but they gave extracts with higher concentrations of esters and aldehydes and thus are useful for further composition studies. Liquid carbon dioxide gave an extract similar to that given by ether.Adsorption on charcoal gave generally good recoveries and was outstanding for alcohols. Panel tests indicated that the low-molecular-weight alcohols have only minor importance, if any, to apple aroma. A major proportion of the principal aroma-bearing constituents was extracted by the methods used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01312.x
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    Effects of Microwaves on Egg White. I. Characteristics of Coagulation (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: Coagulation proceeded from the center to the outside of the albumen with electronic exposure, and with conventional heat coagulation progressed from the exterior to the interior. Distribution of dye during heating suggested some transfer of heat by convection in both methods, although heating by microwaves is understood to be chiefly a radiation phenomenon. Albumen held in an ice bath appeared to coagulate at a lower temperature when microwaves rather than a thermostatically controlled burner caused the heat. Egg white, heated electronically to 54.9°C, appeared to be more viscous than that heated conventionally to the same temperature.When egg white was diluted with water, there was less increase in tenderness of the gels cooked electronically than in those cooked conventionally. As dilution with water was increased in egg white cooked in the electronic range, the final temperature of the coagula decreased. Conversely, with increased dilution, progressively higher final temperatures were attained in conventionally cooked gels. The electronic method resulted in less evaporation, although within methods amount of dilution did not affect degree of evaporation.Tenderness of gels increased when egg white was adjusted to the acidic pH range regardless of the method of heating. No differences were found in relative viscosity, percent transmittance, and time to reach 59°C between egg whites exposed to microwaves while thermal response was prevented, and those not exposed to microwaves.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01318.x
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    Lipids in Flour from Gamma-Irradiated Wheat (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: Lipids were extracted with petroleum ether and with water-saturated butanol from flours milled from wheat aliquots gamma-irradiated by doses of 0, 1, 2, 3, 5, and 10 × 106 rep. The water-saturated butanol extract was fractionated by silicic acid column chromatography into polar and nonpolar lipids; the fractions were studied for phosphorus content. Profound changes in rheological properties and bread-making characteristics of the flours were accompanied by a small decrease in the ratio of nonpolar to polar lipids and by an increase in the phosphorus content of the polar fraction. Some changes in flour lipids from irradiated wheat were noticed during fractionation by TLC and during determination of infrared spectra.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01320_32_3.x
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    Reaction of Malonaldehyde with Protein (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: Malonaldehyde was shown to react with bovine plasma albumin under aqueous conditions by a pH-dependent reaction exhibiting first-order kinetics. The maximum reaction rate observed was near pH 4.30. The reaction was shown to involve the e-amino lysine and N-terminal amino aspartic acid groups on the protein as judged by their loss to reaction with 1-fluoro-2,4-dinitrobenzene. Malonaldehyde did not appear to participate in an intermolecular cross-linking reaction with gelatin sols over a wide pH range. Presumptive evidence was obtained for the reaction of malonaldehyde, derived from autoxidized lipid, with the c-amino lysine functions on bovine plasma albumin.A nucleophilic 1,4-addition of the free amino functions on the protein to the end carbon atom of the α,β-unsaturated carbonyl system of the free enol of malonaldehyde to form an enamine linkage is postulated to be the mechanism for this reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01324_32_3.x
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    Nutritive Quality of Idli, a Fermented Food of India (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: Idli is a popular breakfast and hospital food in South India which is prepared by fermenting a mixture of soaked and milled parboiled rice and dehulled black gram (Phaseolus mungo).In the present investigation, no appreciable increase in methionine was found after 24 hours of fermentation, when idli would normally be steamed. The PER and digestibility in rats were the same as of the unfermented mixture. The riboflavin content was decreased. Because of the presence of Streptococcus faecalis in the fermented batter, the presence of pharmacological active amines such as tyramin was expected but they were not detected.It seems that the nutritive advantage of this interesting food may lie mainly in its increased acceptability, but not in an increased nutritive value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01326_32_3.x
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    Effect of Refined Menhaden Oils on the Flavor and Fatty Acid Composition of Broiler Flesh (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: Three menhaden oil preparations–(1) destearinated, (2) molecularly distilled triglycerides, and (3) ethyl esters of menhaden fatty acids—were fed to broilers at a 5% level to determine their effect on the flavor and fatty acid composition of the flesh. Corn oil and tallow were fed as controls. The flavor-contributing component(s) in the menhaden oil preparations apparently resided in the fatty acids regardless of whether the preparations were fed as the triglyceride or as the ethyl ester. Four marine fatty acids (18:4ω3, 20:4ω3, 20:5ω3, and 22:5ω3),/〉 deposited in the flesh of the broilers, were highly correlated with the occurrence of the unacceptable flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01327_32_3.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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  • 71
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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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  • 72
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    Biochemical and Quality Changes Occurring During Freezing 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: 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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01279.x
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    Variation of Selected Factors from the Anterior to Posterior of Pork Loin (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: Data from three experiments suggest that designs for studies using pork loin should consider variations within the loin from the 4th rib to the anterior end of the hip bone.' Of the factors measured on anterior, middle, and posterior sections in the loin, only tenderness and flavor of the LD were similar for all three sections in all three experiments. The middle section lost less weight during cooking, produced the most press fluid, and was the least tender in all experiments. The anterior section required significantly longer total cooking time than middle or posterior sections, whereas there was no factor in which the posterior section usually differed from the other two sections.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01325_32_3.x
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    Changes in Fatty Acid Composition of Porcine Muscle Lipid Associated with Sex and Weight (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 fatty acid composition of porcine longissimus dorsi muscle lipid was determined for 30 animals slaughtered at two live weights (49.6 and 94.1 kg) and consisting of an equal number of boars, barrows, and gilts. The lipid was separated into the neutral lipid and phospholipid fractions prior to analysis.Odd-numbered fatty acids Cl1, C13, C15, and Cl7 were significantly higher in the phospholipid fraction. Fatty acid Cl7 was never detected in the neutral lipid fraction.Both weight and sex effects were quite restricted to the neutral lipid fraction. Weight had a significant effect on amount of fatty acids C10, C11, C12, C14, C16, and Cl8 in one or more of the sexes. The most interesting result was the marked increase in fatty acid Cl8 of the heavy (94.1 kg) gilts and barrows over its very constant level in the muscle from boars of both weights. This difference, coupled with significantly lower C18–1 values in heavy barrows and gilts than in boars, resulted in a markedly higher mean ratio of fatty acid C18–1 to Cl8 for heavy boars. Thus these data suggest that much of the increase in saturation of intramuscular lipid that occurs after about 5.5 kg live weight can be attributed to the ratio of fatty acid C18–1 to C18. This change is probably dependent upon sex hormones and is restricted to the neutral lipid fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01950.x
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    Citrus Carotenoids. I. Comparison of Carotenoids of Mature-Green and Yellow Lemons (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: —Lemons, both mature-green and yellow, yield a complex mixture of carotenoids. The lighter color of the pulp and flavedo of yellow lemons may be attributed to much lower concentrations of carotenoids than in oranges. A comparison of the pigment mixtures shows that, as the lemons ripen and coincident with the disappearance of chlorophyll, alpha-carotene disappears and zeta-carotene and an eta-carotene-like compound appear in both the pulp and peel. The eta-carotene-like compound has not been previously reported in citrus. Furthermore, small but significant amounts of beta-carotene 5,6-monoepoxide and its isomeric 5,8-epoxide, mutatochrome, are present in the pulp of yellow lemons.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01954.x
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  • 76
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    Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato (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 method of drying apple and potato affects primarily the rate of sorption of water of the dehydrated product, and to a lesser degree the equilibrium isotherms. The freeze-dried products adsorbed more water vapor than the puff-dried and air-dried materials. The apparent diffusivity of water vapor was considerably higher in the freeze-dried samples than in the air-dried materials. In puff-dried samples, the diffusivity had an intermediate value. The diffusivity in freeze-dried apple and potato decreased at higher relative humidities, and the effect was opposite in air-dried samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01963.x
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    The Effect of Cations on the Viscosity of Lambda-Carrageenan (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: —Viscosity readings with three rates of shear for each of six time intervals were obtained for 0.5% dispersions of lambda carrageenan ion-exchanged with AICI3, NH3Cl, CaCl2, FeCl2 MgCl2, NaCl, and SnCl2 in deionized water and in solutions of increasing concentrations of the respective salts, Similar data was collected for unexchanged lambda-carrageenan in deionized water and in solutions of increasing concentrations of the forementioned salts and KCI. The addition of any salt to the water in which lambda-carrageenan was dispersed or to the carrageenan itself through ion-exchange caused a highly significant decrease in viscosity. Salts of Al, Fe+2, Fe+, and Sn caused severe reductions of viscosities to l/7–1/10 that of the original sample. Increasing concentrations of the monovalent cations caused further viscosity reductions. However, the dispersions containing the divalent cations were more viscous at 0.05N level of concentration than at the 0.0125N level, but they did not approach the viscosity of the sample in deionized water alone. Similar trends for the effect of cations were found in both the ion-exchanged and the unexchanged lambda-carrageenan series.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01966.x
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    Storage Changes in the Free Amino Acids of Foam-Mat Dried Tomato Powder (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 the free amino acid fraction of foam-mat dried tomato powder during storage were studied using gas-liquid chromatography. An increase of individual amino acids was found to be independent of storage temperature and possibly caused by proteolytic reaction. A simultaneous decrease in certain amino acids was accelerated at higher storage temperatures. This loss of amino acids may be involved in non-enzymatic browning reactions.
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    Flavor Studies of Nootkatone in Grapefruit Juice (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: —Nootkatone, a sesquiterpene ketone previously reported as a primary flavoring constituent in grapefruit oil, has been tested for flavoring effect in grapefruit juice reconstituted from foam-mat-dried crystals. Unexpected difficulties were encountered in achieving uniform dispersion of the nootkatone. After a satisfactory method was developed, flavor thresholds and preferences were established by comparing samples of juice containing nootkatone with controls. Nootkatone was detectable at 1 ppm in water and at 6 ppm in 10.5’Brix reconstituted grapefruit juice. Threshold levels were the same in samples with and without “locked-in” oil. Flavor effects were evaluated on four samples: 1) nootkatone isolated from grapefruit oil; 2) a sample of nootkatone synthesized from valencene, and purified repeatedly by GLC; 3) a routinely purified sample of synthetic nootkatone purified by GLC; and 4) a sample of crystalline nootkatone. All had the same threshold. To some judges the nootkatone was very bitter at a level above 7 ppm. For most iudges however, at slightly above threshold level (about 6—7 ppm) the flavor and aroma of grapefruit iuice were enhanced by the presence of nootkatone.
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    Influence of Microorganisms on the Flavor of Selected Precooked Frozen 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: —Macaroni and cheese, blueberry. pie, and beef gravy served as carriers for various bacteria including Escherichia coli, Proteus vulgaris, Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas geniculata, or a mold, Chrysosporium pannorum. The foods were inoculated with l,000,000 bacterial cells per gram or 250 mg, wet weight, of mold and compared with uninoculated samples after various intervals of frozen storage. Special effort was made to reduce the holding period both previous to freezing and for thawing to a minimum. A taste panel evaluated storage time and types of microorganisms for their effects on flavor and aroma, and found that in a limited number of instances the presence of certain microorganisms appeared to influence the flavor and aroma of food directly. More frequently, however, alterations in flavor or aroma developing during frozen storage seemed to be attributable either partially or wholly to factors other than the presence of or reactions incited by the microorganisms.
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    The Distribution of Protein, Lysine and Methionine, and Antitryptic Activity in the Cotyledons of Some Leguminous Seeds (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: —Concentration gradients for protein, lysine and methionine, and antitryptic activity were established in the cotyledons of two representative varieties of oil and grain legumes. Antitryptic activity in the separated cotyledons does not invariably follow the protein-distribution pattern.
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    Changes in Lipid Composition of Chicken Muscle During Frozen 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: —Fresh chicken muscle contained about 1.1% lipids, of which more than half was made up of phospholipids. Lipids from fresh muscle also contained about 30% triglycerides and small amounts of cholesterol, cholesterol esters, and free fatty acids. During storage at — 10°C, the phospholipid content of the muscle decreased and the free fatty acid and triglyceride contents increased. The decrease in phospholipid content resulted from loss of lecithins and cephalins. The sphingo-myelin content remained the same, and the lysolecithin content increased. The results suggest that lipolysis occurred during frozen storage, and that lipid hydrolysis and protein denaturation may be interdependent phenomena.
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    Histochemical Observations of Porcine Muscle as Related to Lipid Accumulation (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: —Four porcine muscle fiber types were determined on the basis of histochemical tests. Lightweight boars had a significantly higher percentage of β-hydroxybutyric-dehydro-genase-positive fibers in the longissimus dorsi than did gilts. Heavyweight boars had significtanly more esterase-positive fibers in all muscles sampled (except gluteus medius) and significantly more β-hydroxybutyric-dehydrogenase-positive fibers in the longissimus dorsi than either barrows or gilts. The number of esterase-positive fibers in all four muscles from boars tended to be higher in the heavyweight than in the lightweight group, with the difference being significant for the dark biceps femoris. The trend between weight groups was opposite for all muscles from barrows and gilts. The quantity of intramuscular lipid in the longissimus dorsi increased with slaughter weight and tended to be lowest in the boars. It was postulated that the tendency for a greater accumulation of intramuscular lipid in the longissimus dorsi muscle of barrows and gilts than in boars could be attributed partially to the smaller percentage of fibers positive for enzymes (esterase and β-hydroxybutyric dehydrogenase) necessary in removing lipid from muscle. Differences were noted between light and dark muscles in the distribution and size of blood vessels.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01949.x
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    Some Physical and Chemical Changes in the Vitelline Membrane of the Hen's Egg During 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: Physical and chemical observations were made on the loss of strength and substance by the vitelline membrane of the hen's egg during changes in ambient pH. It was found that the vitelline membrane of the freshly laid egg contains a network of fibers on its surface which tends to dissipate as the pH of the albumen rises. In conjunction with the physical deterioration of the fibrous structure on the vitelline membrane, there are significant changes in weight, protein, and hexosamine content of this membrane. Hypotheses are presented concerning the mode of action of the physiochemical changes in the vitelline membrane.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01956.x
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    Anthocyanins in Royalty Grapes (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 anthocyanins of Royalty grapes were extracted with methanol containing 0.1% HCI and purified by adsorption on cation-exchange resin, and the individual pigments separated by paper chromatography. Acid hydrolysis and chromatographic characteristics provided information on the nature of the acyl and sugar moieties of the anthocyanins. The anthocyanins were identified by their Rf values, sugar moiety, alkaline-degradation products of the anthocyanidins, partial acid hydrolysis, and spectral characteristics in the visible and ultraviolet regions. The pigments, in decreasing order of concentration, were malvidin-3,5-diglucoside, malvidin-3,5-diglucoside acylated with p-coumaric acid, malvidin-3-monoglucoside acylated with p-coumaric acid, malvidin-3-monoglucoside, peonidin-3,5-diglucoside, malvidin-3,5-digluco-side acylated with caffeic acid, peonidin-3-monoglucoside, peonidin-3-monoglucoside acylated with i)-coumaric acid, and peonidin-3,5-diglucoside acylated with p-coumaric acid. The presence of 3-glucosides of cyanidin, delphinidin, and petunidin, and 3,5-diglucoside of petunidin is indicated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01960.x
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  • 86
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    The Ascorbic Acid Content of Nigerian Vegetables (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 ascorbic acid content of the vegetables most commonly consumed in Nigeria ranges from 18 to 98 mg per 100 g of the fresh material. On boiling, 46–68% of the ascorbic acid is lost, while 47–87% is lost on exposure to the sun for 3 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01964.x
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  • 87
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    Volatiles Retention During the Drying of Aqueous Carbohydrate Solutions (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 study has been made of volatiles retention during the drying of aqueous solutions, by putting droplets, fixed on a wire, in an air current. The droplets were of an aqueous solution of malto-dextrin, to which small amounts of acetone had been added. Radioactive labeling permitted quick and accurate measurements of the acetone concentration in a drying droplet. During drying, a film forms on the surface of the droplet. The higher the initial carbohydrate concentration, the quicker the film forms. This film is permeable to water, but impermeable to acetone and to other volatile compounds, such as benzene, ethanol, and ethyl acetate. No satisfactory explanation for the retention can be given. In any case, adsorption is not involved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01965.x
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  • 88
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    Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish. (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 effects of storage at 10, 20, and 27.5°C on the bacteriological quality and pH of living oyster and clam shellstock was studied. Bacteriological indices used were coliform MPN, fecal coliform MPN, and 35°C plate counts. Twelve lots of each oyster species and eleven lots of each clam species were studied. No distinct seasonal patterns in bacteriological changes were found. The 35°C plate count showed the most consistent response, the rate of increase being more rapid at the higher temperatures. Coliform MPN changes were less consistent in their response to temperature, and patterns of change were observed in different species. The fecal coliform MPN showed the greatest stability, with increases occurring only at 27.5°C. The pH changed little at any of the three temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01970.x
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  • 89
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    Effect of Starches on Protein Utilization and Liver Lipid Composition in Rats (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 effect of starches on utilization of protein and lipid composition in the liver of rats was investigated. The carbohydrates tested were rice starch, corn starch, wheat starch, and arrow root starch. Criteria for evaluation of protein utilization were growth response, digestibility of protein, and availability of lysine. Arrow root starch was inferior to corn starch, rice starch, and wheat starch in effect upon protein utilization. Corn starch and wheat starch were similar in effects on protein utilization. Studies of growth and protein efficiency ratios indicated that rice starch is inferior to corn starch and wheat starch. The distribution of fatty acids in the liver lipid was somewhat different in rats fed arrow root starch from that in rats fed the other three starches. Lysine supplementation did not alter the fatty acid pattern in the liver lipid of rats from that in the unsupplemented group.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01974.x
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  • 90
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    Electronic Resource
    The Inorganic Bromide Content of Foodstuffs Due to Soil Treatment with Fumigants (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: —Inorganic bromides may be present in food and raw agricultural commodities, in part as a result of soil treatments with bromine containing organic compounds, and in part as natural bromides from soil. Studies by various workers have shown that the organic bromide is not taken up by plants from the soil, but the compounds are readily degraded to liberate the inorganic bromide to the soil. Hence, any increase in bromide content of plants grown on treated soil can be considered to be due to treatment. The inorganic bromide ion is expected to be in solution in the cellular makeup of plants, and thus available to an extraction procedure. Experiments have shown this to be true.The data presented summarize three seasons of measurements of the bromide content of various crops. The effect of soil treatment is compared to the bromide levels occurring in these crops as the result of normal levels in soil. A further comparison is shown for the type of soil fumigant used. Data are given for ethylene dibromide, 1,2-dibromo-3-chloropro-pane, and trimethylene-chlorobromide.It is apparent, in general, that leafy portions of the plants studied contain the greatest levels of bromide on the basis of weight. Edible parts of certain other crops have a significant uptake ot bromides from the soil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01975.x
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  • 91
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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 
    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 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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  • 92
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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 
    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— 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00848.x
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  • 93
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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 
    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 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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  • 94
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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 
    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— 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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  • 95
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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 
    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— 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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  • 96
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    Methods for Estimating Oxygen Demand of Liquid Peach Waste (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 amount of total solids (TS) in liquid peach waste has high correlations with biochemical oxygen demand (BOD) and chemical oxygen demand (COD), and determination of TS required less time, equipment, and technique than the other methods for estimating oxygen demand. In a small number of observations, removing large suspended particles from the waste by filtering or settling decreased COD, but the treatment effects on BOD were inconsistent. BOD changed with time at temperatures above freezing, but COD did not.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00861.x
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  • 97
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    A Procedure for Gas Chromatographic Analysis of Free Amino Acids in Meats (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 gas liquid chromatography (GLC) procedure was developed to quantitatively measure the free amino acid content of meat and meat products. The amino acids were extracted from the meats with water and purified using dialysis and ion exchange chromatography. n-Butyl N-trifluoro-acetyl amino acid derivatives were prepared and analyzed on the gas chromatograph. Factors used for quantitative purposes were calculated using the peak areas and concentrations of known amino acid derivatives.The isolation and purification procedures were able to remove all carbohydrates, proteins, and 98% of all inorganic salts from the amino acid solutions. Eleven of the common amino acids were completely resolved using the GLC condition described in this investigation. In addition, three GLC peaks contained two amino acids each. The procedure was able to detect free amino acid in sausage in concentrations as low as .01mg/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00863.x
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  • 98
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    Volatiles from Oranges. (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— 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00868.x
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  • 99
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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 
    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— 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%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00866.x
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  • 100
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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 
    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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00870.x
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