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Babbitt, J.K., b. Koury, H. Groninger, J. Spinelli. 1984. Observations on reprocessing frozen Alaska Pollock (Theragra chalcogramma). Journal of Food Science 49:323-326. To determine the feasibility of reprocessing frozen Alaska pollock; to evaluate the effect of randomly packing chopped pollock fillets and the quality interrelationships.
Babbitt, J.K., D.K. Law, D.L. Crawford. 1973. Blueing discoloration in canned crab meat (Cancer Magister). Journal of Food Science 38:1101.canned crab, crab, fish, color
Babbitt, J.K., D.K. Law, D.L. Crawford. 1975. Effect of precooking on copper content, phenolic content and blueiing of canned Dungeness crab meat. Journal of Food Science 40:649.crab, canned crab, copper, crab, fish, phenolic, precooked crab
Babbitt, J.K., D.K. Law, D.L. Crawfrord. 1973. Phenolases and blue discoloration in whole cooked Dungeness crab (Cancer Magister). Journal of Food Science 38:1089.color, crab, fish, boiling, phenolase
Babbitt, J.K., K.D. Reppond. 1988. Factors affecting the gel properties of surimi. Journal of Food Science 53:965. Purpose was to examine rheological properties of surimi gels as affect by use of different mixers, application of a vacuum and other procedure variations.
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Babelon, J., J. Carcopino, B. Champigneuille, Heron de Villefosse, et al. 1951. La cuisine considered as one of the fine arts. [Cookery consideree comme un des beaux-arts.] Paris:Tambourinaire.
Babicka, Maria. 1943. The current food situation inside Poland. Journal of the American Dietetic Association 19(4):261-264.
Babinska, K., A. Bederova. 2002Aug. Changes in nutrient intake in the adult population of the Slovak Republic. Journal of Food Composition and Analysis 15(4):359-365.
Babji, A.S., G.W. Froning, D.A. Ngoka. 1982. The effect of short-term tumbling and salting on the quality of turkey breast muscle. Poultry Science 61(2):300-303.
Babji, A.S., G.W. Froning, D.A. Ngoka. 1982. The effect of preslaughter dietary electrolyte treatment on carcass yield and turkey meat quality characteristics. Poultry Science 61:1972-1975.
Baboian, Rose. 1971. Art of Armenian Cooking. Doubleday. 288 pages.
Babu, S., S.G. Srikantia. 1976. Availability of folates from some foods. American Journal of Clinical Nutrition 29:376.folate bioavailability, Bengal gram, folate, tomato, vegetable, green gram, spinach, banana, egg, goat liver, brewers yeast
Bacdayan, A.S. 1974. Securing water for drying rice terraces:Irrigation, community organization, and expanding social relationships in a western Bontoc group, Philippines. Ethnology 13:247.Philippine agriculture
Bach, Ngo, Gloria Zimmerman. 1979,1986. The Classic Cuisine of Vietnam. Barron's Educational Series, Inc.
BACHE, C.A., G.G. CYRISCO, S.N. FERTIG, D.J. HUDDLESTON, D.J. LISK, F.H. FOX, G.W. TRIMBERGER, R.F. HOLLAND. 1960. INSECTICIDE RESIDUES IN MILK, EFFECTS OF FEEDING LOW LEVELS OF HEPTACHLOR EPOXIDE TO DAIRY COWS ON RESIDUES AND OFF-FLAVORS IN MILK. Journal of Agricultural and Food Chemistry 8:408.
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Naphthaleneacetic Acid In Apples. Journal Of Agricultural And Food Chemistry 10:365.
Bache, C.A., W.H. Gutenmann, D.J. Lisk. 1964. Herbicide Residues, Determination Of Amiben In Tomatoes By Electron Affinity Gas Chromatography. Journal Of Agricultural And Food Chemistry 12:185.
BACHE, C.A., D.J. LISK. 1960. FUNGICIDE DETERMINATION. RAPID POLAROGRAPHIC DETERMINATION OF PENTACHLORONITROBENZENE ON FORAGE AND COMPARISON WITH SPECTROPHOTOMETRIC METHOD. Journal of Agricultural and Food Chemistry 8:459.
BACHE, E. D. 1916. RENNET CUSTARD - THE DISH THAT MAKES ITSELF. Journal of Home Economics 8:195.
Bachhil,V.N., T.N. Jaiswal. 1989. Occurrence of Clostridium perfringens in buffalo meat. Indian Veterinary Medical Journal. 13(4):229-233.This article discusses food-poisoning, meat-hygiene and pathogens in Indian buffalo-meat
BACHMAN, G., J. HALDI. 1937. A COMPARATIVE STUDY OF THE RESPIRATORY QUOTIENT FOLLOWING THE INGESTION OF GLUCOSE AND OF FRUCTOSE AS AFFECTED BY THE LACTIC ACID AND CARBON DIOXIDE CHANGES IN THE BLOOD. JOURNAL OF NUTRITION 13:157.
Bachman-Carter, Karen, Robert M. Duncan, Suzanne Pelican. [American Dietetic Association. Diabetes Care and Education Dietetic Practice Group.] 1998. Navajo:food practices, customs, and holidays. [2nd ed.]. Ethnic and regional food practices--a series. Chicago:American Dietetic Assoc. ; Alexandria, Va.:American Diabetes Association. 28 p.:ill. (some col.), map diabetes meal planning in pocket (2 p. ; 28 cm.).
Bachsetz, Marcel, Attagracia Aragon. 1942. Notes on Mexican drugs. 2. Characteristics and composition of the fatty oil from "gusance de maguey". ["maguey worms"] (Caterpillars of Acentroeneme hesperiaris). American Pharmaceutical Association. Journal. Scientific Edition (Washington, D.C.) 31:145-146.
Bachsetz, Marcel, Altagracia Arragon. 1945. Notes of Mexican drugs, plants and foods. 3. Ahuath the Mexican caviar. American Pharmaceutical Assopciaton. Journal. Scientific Edition (Washington, D.C.) 34:170-172.
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Bacon, W.L. 1986. Age and short-term feed restriction effects on plasma triglyceride and free fatty acid concentrations in male turkeys. Poultry Science 65:1945.
Bacon, J.R., T.R. Noel D.J. Wright. 1989. Studies on the thermal behaviour of pea (Pisum sativum) vicilin. Journal Science Food and Agriculture 49:335-345.
Bacon, W., F.L. Cherms W.H. McShan. 1966. Gonadotrophin assay of cephalic and caudal lobes of anterior pituitary from growing turkeys. British Poultry Science (1):1.
Bacon, W.L., K.E. Nestor, P.A. Renner. 1986. The influence of genetic increases in body weight and shank width on the abdominal fat pad and carcass composition of turkeys. Poultry Science 65:391.
Bacon, W.L., K.E. Nestor, E.C. Naber. 1989. Prediction of carcass composition of turkeys by blood lipids. Poultry Science 68:1282.
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Baden-Powell, Fletcher Smyth. 1868-1869. Handbook Of The Economic Products of the Punjab. 2 vols. Roorkee:Thomason Civil Engineering, College Press.
Badenhop, A. F., L.R. Hackler. 1970. Effects Of Soaking Soybeans In Sodium Hydroxide Solution As Pretreatment For Soy Milk Production. Cereal Science Today 15:84. Soybean Milk Production, Soybean Milk Ph, Soybean Trypsin Inhibitor, Soybean Milk Protein, Soybean Milk Fat, Soybean Milk Sodium, Soybean Protein Efficiency Ratio, Soybean Milk Cystine
Badenhuizen, N.P. 1955. Observations on the distribution of the linear fraction in starch granules. Cereal Chem. 32:286. Normal and waxy corn, pea, potato, and granadilla starches were studied. The effect of different treatments were investigated and sketches of starches given. KEYWORDS:STARCH GRANULE AMYLOSE
Badenhuizen, N.P. 1965. Occurrence and development of starch in plants. IN Starch:Chemistry and Technology, Vol. I. R.L. Whistler and E.F. Paschall eds. p. 65. Academic Press, New York.
Badi, S.M., R.C. Hoseney. 1976. Use of sorghum and pear millet flour in cookies. Cereal Chemistry 53:733.
Badi, S.M., R.C. Hoseney, P.L. Finney. 1976. Pearl millet. 2. Partial characterization of starch and use of millet flour in breadmaking. Cereal Chemistry 53:718.
Badi, S.M., R.C. Hoseney, A.J. Casady. 1976. Pearl millet. 1. Characterization by SEM, amino acid analysis, lipid composition and prolamine solubility. Cereal Chemistry 53:478.
Badiani, A., S. Stipa, F. Bitossi, P.P. Gatta, G. Vignola, R. Chizzolini. 2002. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices. Meat Science 60(2):169.The objective of this study was to determine how and to what extent several culinary practices (i.e. household cooking methods), each applied to the beef muscle deemed most suitable (boiling to infraspinatus, broiling to longissimus lumborum, oven-roasting and microwaving to semitendinosus), could induce significant changes in:lipid and cholesterol contents, fatty acid composition and contents, their true and apparent retention values, and some indices of lipid oxidation.
Baeder, H. 1938. The use of lard in bread making. Bull. 320, Nebraska Experiment Station , Lincoln, Nebraska.The objectives of this experiment were to develop formulas and methods for making desirable cakes with lard and general-purpose flour. A method for using lard that has been kept in many rural homes without refrigeration was also tested.
Badrie, N., S. Balfour, K. Ottley, I. Chang-Yen. 2005. Nutrient composition of a commonly consumed West Indian meal of breadfruit (Artocarpus altilis Fosberg) oil down. Journal of nutrition in Recipe & Menu Development 3(3-4):19-35.
Baeder, John. 1978. Diners. New York:Harry N. Abrams.
Baegert, Jacob. 1864. Chapter Three. Of their food and the manner of preparing it. In An account of the aboriginal inhabitants of the California peninsula, as given by Jacob Baegert, a German Jesuit missionary, who lived there seven teen years during the second half of the last century. Translated by Charles Rau. SI-Ar for the year 1863. pp. 352-369.
Baehr, H.A. 1950. Wheat processing and uses in the Far East. Foreign Agriculture 14:204-208.
Baer, Arthur B. Jr. 1974. The evolution of the soft drink industry. New York:Faulkner, Daukins & Sullivan.
Baer, Yotzhak. 1992. A History of the Jews in Christian Spain. Philadelphia:Jewish Publication Society.
Baergen, K.D., J.D. Hewitt, D.A. St. Clair. 1993. Resistance of tomato genotypes to four isolates of Verticillium dahliae race 2. HortScience 28(8):833-836.
Bagdikian, B.H. 1970. Yogurt fit for an Armenian. Science 170:582.
Bagge, Frederic. 1956. Om matsedlar. [On menus]. Fataburen pp. 67-84.
Baggett, J.R. 1976. Oregon cr-1 broccoli. HortScience 11(6):622-623.
Baggett, J.R., W.A. Frazier. 1978. 'Oregon Cherry' tomato. HortScience 13(5):598.
Baggett, J.R., W.A. Frazier. 1978. Oregon T5-4 parthenocarpic tomato line. HortScience 13(5):599.
Baggett, J.R., W.A. Frazier. 1982. Oregon 11 early parthenocarpic tomato breeding line. HortScience 17(6):984-985.
Baggett, J.R., D. Kean. 1985. Broccoli breeding lines OSU 101-OSU115. HortScience 20(4):782-784.
Baggett, J.R., D. Kean. 1985. 'Gold nugget' tomato. HortScience 20(5):957-958.
Baggett, J.R.; Kean, D. 1985. Clubroot-resistant broccoli breeding lines OSU CR-2 to OSU CR-8. HortScience 20(4):784-785.
Baggett, J.R., D. Kean. 1986. 'Oregon Spring' and 'Santiam' parthenocarpic tomatoes. HortScience 21(5):1245-1247.
Baggett, J.R., D. Kean. 1986. The inheritance of days to flowering in broccoli (brassica oleracca var. italica). Euphytica 35:97-102.
Bagilia, B. R., S.B. Kadkol, N.L. Lahiry. 1968. Changes In Ovomucin Concentration During Thinning Of Thick White In Eggs. Journal of Food Science And Technology 5(2):71. Ovomucin, Egg
Bagley, L.G., V.L. Christensen, R.A. Bagley. 1990. Effects of altering eggshell permeability on the hatchability of turkey eggs incubated at high altitude. Poultry Science 69:451.
Bagley, L.G., V.L. Christensen, R.P. Gildersleeve. 1990. Hematological indices of turkey embryos incubated at high altitude as affected by oxygen and shell permeability. Poultry Science 69:2035-2039.
Baglioni, S. 1927. Dietetics of the ancients. [In Italian]. Archaeion 8:9-16.
Bagwell, P. 1974. The Transport Revolution from 1770. London:Batsford.
Bahnassey, Y., Khan, K., Harrold, R. 1986. Fortification of spaghetti with edible legumes. I. Physicochemical, antinutritional, amino acid, and mineral composition. Cereal Chemistry 63(3):210-215.
Bahnassey, Y.A., W.M. Breene. 1994. Rapid visco-analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and Amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Starke 46:134-141.
Bai, R.G. 1965. Report of a community nutrition project conducted in a village Kalappanaickenpalayam near Coimbatore. Madras:University of Madras.
Bai, R.N. 1966. Report on a community nutrition project carried out iin nanjundapuram village, Coimbatore District. Master's thesis. University of Madras.
Baig, M.I, V. Prasad. 1996. Effect of incorporation of cottage cheese whey solids and Bifidobacterium bifidum in freshly made yogurt. Journal of Dairy Research 63(3):467-473. This paper is on the effects of yogurt using cottage cheese whey and Bifidobacterium bifidum.
Baig, M.M., R.C. Hoseney. 1977. Effects of mixer speed, dough temperature, and water absorption of flour-water mixograms. Cereal Chemistry 54:605. The effects of the mixer rpm, dough temperature and water absorption on mixing time and curve height of flour-water mixograms were studied by a response to surface technique. Protein, moisture, water absorption, mixing time (min.) and loaf volume were also determined.
Baik, H.-Y., J.A. Juvik, E.H. Jeffery, M.A. Wallig, M. Kushad, B.P. Klein. 2003. Relating glucosinolate content and flavor of broccoli cultivars. Journal of Food Science 68(3):1043.
Bailey, A. 1976. World Atlas of Cheese. Paddington Press, Ltd.
Bailey, Adian. 1969. The Cooking of the British Isles. Time-Life Books-Foods of the World Series. 208 pages
Bailey, A.J. 1970. Comparative studies of the crosslinks in the collagen of various fish tissues. Biochim. Biophys. Acta. 221:652.
Bailey, A.J. 1972. The basis of meat texture. Journal of the Science of Food and Agriculture 23:995. This article discusses the relationship of meat tenderness to the structure of meat, connective tissue and muscle and collagen fibers
Bailey, A.J., C.M. Peach, L.J. Fowler. 1970. Chemistry of the collagen cross-links. Isolation and characterization of two intermediae intermolecular cross-links in collagen. Biochem Journal 117:819.
Bailey, A.J., D.N. Rhodes. 1964. Treatment of meats with ionising radiations. XI. Changes in the texture of meat. Journal Of The Science Of Food And Agriculture 15:504.Ionizing Radiation, Beef Texture, Pork Texture, Irradiated Beef, Beef Collagen, Irradiated Rat Tail Tendon, Irradiated Pork, Pork Collagen, Rat Tail Tendon Collagen
Bailey, A.J., S.P. Robins, G. Balian. 1974. Biological significance of the intermolecular crosslinks of collagen. Nature 251:105.
Bailey, A.J., T.J. Sims. 1977. Meat tenderness:Distribution of molecular species of collagen in bovine muscle. Journal of the Science of Food and Agriculture 28:565-570. Collagenous tissue was separated from the psoas major, longissimus dorsi and sternomandibularis muscles of steer. The types of collagen and the proportions in each sample are identified and discussed. The nature of the cross-linking is also discussed
Bailey, A.V., G. Sumrell, G.W. Burton. 1979. Pentosans in pearl millet. Cereal Chemistry 56:295.
Bailey, B.J., G.M. Richardson. 1990. A rational approach to greenhouse design. Acta Horticulturae 281:111-117.
Bailey, C., A. Danin. 1981. Bedouin plant utilization in Sinai and the Negev. Economic Botany 35:145.
Bailey, C.H. 1934. An automatic shortometer. Cereal Chemistry 11:160-163.
Bailey, C. H. 1947. Processing The Wheat Kernel. Food Technology 1:290.
Bailey, C.H. 1944. The Constituents of wheat and wheat products. Reinhold, New York.
Bailey, C.H. 1944. Constituents of wheat and wheat products. American Chemical Society Monograph 96:p. 11. Reinhold:New York.
Bailey, C.H. 1941. A translation of Becarri's lecture "Concerning Grain" (1728). Cereal Chemistry 18:555-561.wheat, wheat flour
Bailey, C. H.; Johnson, A. 1922. Studies On Wheat Flour Grades. III. Effect Of Chlorine Bleaching Upon The Electrolytic Resistance And Hydrogen Ion Concentration Of Water Extracts. Journal Of The Association Of Official Agriculture Chemists 6:63. Unbleached Flour, Soft Wheat Flour, Chlorine
Bailey, C.H., E. Munz. 1938. The march of expansion and temperature in baking bread. Cereal Chemistry 15:413.
BAILEY, C. H., A. JOHNSON. 1922. STUDIES ON WHEAT FLOUR GRADES. III. EFFECT OF CHLORINE BLEACHING UPON THE ELECTROLYTIC RESISTANCE AND HYDROGEN ION CONCENTRATION OF WATER EXTRACTS. JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURE CHEMISTS 6:63.KEYWORDS:UNBLEACHED FLOUR, SOFT WHEAT FLOUR, CHLORINE
Bailey, C.H., E. Munz. 1933. The march of expansion and temperature in baking bread. Cereal Chemistry15:413-418.Oven expansion or "spring" involving the increase in volume or cubical displacewment of pan bread amounted to about 80% of the dough displacement when first placed in the oven.
Bailey, D. E. 1919. Study Of Babcock Test For Butterfat In Milk. Journal Of Dairy Science 2:331
Bailey, D.A., P.A. Hammer. 1986. Growth and nutritional status of petunia and tomato
seedlings with acidified irrigation water. HortScience 21(3):423-425.
BAILEY, E. H. S. 1919. THE USE OF WEIGHT STANDARDS IN HANDLING FOOD PRODUCTS. Journal of Home Economics 11:312.
Bailey, Elizabeth. 1966. "Malnutrition":a film produced for the Agency for international Development, together with background papers. Master's thesis. Anthropology. University of Wisconsin.
Bailey, F.L. 1940. Navaho foods and cooking methods. American Anthropology 42:270-290.
Bailey, E.J. 1991. Urban African American health care. New York:University of America Book.
BAILEY, F. L. 1940. NAVAHO FOODS AND COOKING METHODS. AMERICAN ANTHROPOLOGIST 42:270.KEYWORDS:AMERICAN INDIAN, TABOO, NAVAJO
Bailey, Flora L. 1942. Navaho Motor Habits. American Anthropology XLIV:210-234.
BAILEY, G. W., J.L. WHITE. 1964. REVIEW OF ADSORPTION AND DESORPTION OF ORGANIC PESTICIDES BY SOIL COLLOIDS, WITH IMPLICATIONS CONCERNING PESTICIDE BIOACTIVITY. Journal of Agricultural and Food Chemistry 12:324.
Bailey, Herbert S., J.A. Le Clerc. 1918. The peanut, a great American Food. USDA-Year Book for the year 1917. pp. 289-301.
Bailey, K.V. 1960. Rural nutrition studies in Indonesia. Medical dissertation. University of Melbourne.
Bailey, K.V. 1963. Team studies in infant nutrition in New Guinea Highlands. South Pacific Bulletin (Noumea, New Caledonia) 13:38-40.
BAILEY, K. 1944. THE PROTEINS OF SKELETAL MUSCLE. ADVANCES IN PROTEIN CHEMISTRY 1:289.KEYWORDS:REVIEW ARTICLE, SKELETAL MUSCLE, PROTEIN
Bailey, K.V. 1968. Composition of New Guinea highland foods. Trop. Georg. Med. 20:141.
Bailey, K.V. 1964January 20-24th. Protein malnutrition and peanut foods in the Chimbu. IN An integrated approach to nutrition and society. The case of the Chimbu. Report of the symposium held at the Thirty-seventh Congress of the Australian and New Zealand Association for the Advancement of Science. Edited by Eben H. Hipsley. NGRU-B no. 9.
Bailey, K.V. 1964. Synopsis of rural nutrition studies in Indonesia. Medical Journal of Australia 1:669-676.
Bailey, K.V., Josephine Whiteman. 1963. Dietary studies in the Chimbu (New Guinea highlands). TGM or Tropical and Geographical Medicine 15:377-388.
Bailey, L., L. Duewek, F. Gray, R. Hoskin, J. Putnam and S. Short. 1988. Food consumption. National Food Review 11:1.
Bailey, L.B., P.A. Wagner, C.G. Davis, J.S. Dinning. 1984. Food frequency related to folacin. Journal of the American Dietetic Association 84:801-804.
Bailey, L.H. 1982,August. Watermelon Country, Georgia Orcutt. Horticulture 60(8):43-48.
BAILEY, L. H. 1930. A SIMPLE APPARATUS FOR MEASURING THE COMPRESSIBLILITY OF BAKED PRODUCTS. Cereal Chemistry 7:340.
Bailey, L. H., M.T. Bartram, S.C. Rowe. 1940. Effect Of Storage Temperatures Upon The Viability And Baking Properties Of Compressed Yeast. Cereal Chemistry 17:55. Compressed Yeast, Ph, Loaf Volume, Thawing, Sensory Evaluation
Bailey, L.H., R.G. Capen, J.A. Leclerc. 1935. The Composition And Characteristics Of Soybeans, Soyflour, And Soybean Bread. Cereal Chemistry 12:441. Soybean, Fat, Moisture, Fiber, Pentosan, Sugar, Starch, Potassium, Phosphorus, Calcium, Magnesium, Sodium, Chlorine, Sulfur, Ash, Navy Bean, Mineral, Cowpea, Peanut, Lima Bean, Pea, Wheat, Corn, Rye
Bailey, L.H., J.A. Leclere. 1935. Cake And Cake Making Ingredients. Cereal Chemistry 12:175. Cakemaking, Cake, Cake Formula, Gold Cake, Sponge Cake, Silver Cake, Chocolate Cake, Devil's Cake, Bread, Baked Product, Whole Wheat Bread, Soda Cracker, Cracker, Cookie, Doughnut, Macaroni, Noodle, Gingerbread, Gold Cake, Egg, Milk, Zwieback, Pilot Bread, Pretzel, Pretzel, Apple Pie, Squash Pie, Pie Crust, Matzoths, Saltine, Vanilla Wafers, Macaroon, Ginger Snap, Hot Cross Bun, Flour, Ash, Straight Grade Flour, Ash, Flour Ash, Flour Protein, Clear Flour, Angel Cake, Pound Cake
Bailey, Liberty Hyde. 1930. Development and use of the baking powder and baking chemicals. USDA-C No. 138.
BAILEY, M.E., E.A. FIEGER, A.F. NOVAK. 1956. OBJECTIVE TESTS APPLICABLE TO QUALITY STUDIES OF ICE
STORED SHRIMP. Food Research 21:611.
Bailey, M.E., E.A. Fieger, A.F. Novak. 1960. Phenol Oxidase In Shrimp And Crab. Food Research 25:565.
BAILEY, M.E., E.A. FIEGER, A.F. NOVAK. 1960. PHYSICO-CHEMICAL PROPERTIES OF THE ENZYMES INVOLVED
SHRIMP MELANOGENESIS. Food Research 25:557.
Bailey, M.E., R.W. Frame, H.D. Naumann. 1964. Studies Of The Photooxidation Of Nitrosomyoglobin. Journal of Agricultural and Food Chemistry 12:89. Ascorbic Acid, Isoascorbic Acid, Nicotinamide, Niacin, Orthophosphate, Reduced Diphosphopyridine Nucleotide, Denatured Globin Nitric Oxide Hemochrome, Nitrosomyoglobin, Irradiation, Curing, Smoking, Ham, Pork, Sensory Evaluation, Color Desirability
Bailey, M.E., H.B. Hedrick, F.C. Parrish, H.D. Nauman. 1962. Shear Forces As A Tenderness Measure Of Beef Steak. Food Technology 16(12):99.
Bailey, M.I. 1935. Foaming of egg white. Industry and Engineering Chemistry 27:973. This article evaluates the effect of thickness and added acid and fat on foam formation of fresh and frozen egg whites.
BAILEY, N. B. 1922. A COURSE IN MARKETING. Journal of Home Economics 14:220.
Bailey, Pearl. 1973. Pearl's Kitchen. Harcourt Brace. 211 pages.
Bailey, R.S. 1940. A method for the formulation of farinograph curves. Cereal Chemistry 17:701. A method is presented for recording and interpreting curves produced by the Brabender farinograph. KEYWORDS:BRABENDER FARINOGRAPH, FARINOGRAM
Bailey, S.D., M.L. Bazinet, J.L. Driscoll, A.I. Mccarthy. 1961. The Volatile Sulfur Components Of Cabbage. Journal of Food Science 26:163.
Bailey, S.D., D.G. Mitchell, M.L. Bazinet, C. Weurman. 1962. Studies On The Volatile Components Of Different Varieties Of Cocoa Beans. Journal of Food Science 27:165.
BAILLIE, A.J., G.G. FREEMAN. 1952. THE RATE OF GROWTH OF SALMONELLAS AND OTHER BACTERIA IN SOME SYNTHETIC CREAMS. Journal of the Science of Food and Agriculture 3:616.
BAIM, M.A., F.J. SCHUETZE, J.M. FRAME, H.H. HILL JR. 1982. A MICROPROCESSOR-CONTROLLED ION MOBILITY SPECTROMETER FOR SELECTIVE AND NONSELECTIVE DETECTION FOLLOWING GAS CHROMATOGRAPHY. AMERICAN LABORATORY 14(2):59.KEYWORDS:LABORATORY AUTOMATION, MICROPROCESSOR, GAS CHROMATOGRAPHY
Bains, G.S., D.S. Bhatia. 1953. Manufacture Of Biscuits. Bulletin Of The Central Food Technological Research Institute, Mysore 2:102. Biscuit, Biscuit Manufacturing, Biscuit Shortening
Bains, P.S., V.S. Bisht, D.R. Lynch, L.M. Kawchuk, J.P. Helgeson. 1999May-June. Identification of stem soft rot (Erwinia carotovora subspecies atrospetica) resistance in potato. American Journal of Potato Research 76(3):137.
Bains, P.S., H.S. Bennypaul, D.R. Lynch, L.M. Kawchuk, C.A. Schaupmeyer. 2002March-April. Rhizoctonia disease of potatoes (Rhizoctonia solani):fungicidal efficacy and cultivar susceptibility. American Journal of Potato Research 79(2):99.
Bainton, Barry R. 1977November 29 to Dec. 3. Ecological factors in the drinking patterns of the rural aged. Paper presented at 76th Annual Meeting of the American Anthropological Association. Houston, Texas.
Baity, M.R., A.E. Ellington, M. Woodburn. 1969. Temperature effects in use of foil wrap in oven cooking. Journal of Home Economics 61:174. Oven Cooked, Wrapping, Beef Loaf, Beef Doneness, Beef
Evaporation Loss, Beef Drip Loss, Beef Cooking Time, Heat Penetration
Bakanowski, S.M., J.M. Zoller. 1984Febuary. Endpoint temperature distributions in microwave and conventionally cooked pork. Food Technology 38(2):45-51.
Baker, A. 1998April. Hot on the chili. Sunset, p. 144.
Baker, A.E., W.T. Doerry, K. Kemp. 1986. Instron factors involved in measuring crumb firmness. Cereal Foods World 31(2):193-195.The firmness of many samples of white pan bread was measured with the Instron universal food testing machine (model 1000). The testing conditions were varied to determine the effects of specific factors on the measured Instron force.
Baker, A.E., J.G. Ponte Jr. 1987. Measurement of bread firmness with the Universal Testing Machine. Cereal Foods World 32(7):491-493.The results of this collaborative study show that the proposed method for measuring the firmness of bread crumb with the UTM differentiates between two different bread formulations and among loaves stored for different lengths of time at room temperature.
Baker, A.E., W.T. Doerry, K. Kemp. 1986. Graphical presentation of Instron factors on crumb firmness. Cereal Foods World 31(3):262-268.The Instron universal food testing machine was used to measure the crumb firmness of white pan bread. Several factors were found to affect the Instron force values, incuding the degree of compression, the crosshead speed, and the plunger area.
Baker, A.S. 1967. Colorimetric Determination Of Nitrate In Soil And Plant Extracts With Brucine. Journal Of Agricultural And Food Chemistry 15:802.
BAKER, A.S. 1964. SOIL BORON DETERMINATION. MODIFICATIONS IN CURCUMIN PROCEDURE FOR DETERMINATION OF BORON IN SOIL EXTRACTS. Journal of Agricultural and Food Chemistry 12:367.
Baker, Aaron-Sidney, W.P. Mortensen. 1965. Effect of soil acidity and phosphorus rate and placement on yield of broccoli, cucumbers and sweet corn. Bulletin. Washington Agricultural Experiment Station 668. [Pullman, Wash.]:Washington Agricultural Experiment Station, College of Agriculture, Washington State University. 9 p.
Baker, Charles H., Jr. 1959. The Esquire Culinary Companion. N.Y.
Baker, Charles H, Jr. 1951. The South American Gentleman's Companion. Vol. 1. An Exotic Cookery Book. N.Y.
Baker, Charles H, Jr. 1951. The South American Gentleman's Companion. Vol. 2. An Exotic Drinking Book. N.Y.
Baker, D.A. 1995May. Application of modelling in HACCP plan development. Interational Journal of Food Microbiology 25(3):251-261.
BAKER, D.W., M.S. EHLERS. 1949. ACCEPTANCE OF SCHOOL LUNCH DISHES STUDIED. Journal of Home Economics 41:314.KEYWORDS:SCHOOL LUNCH, MENU CYCLE
Baker, E. Allan, D.J. Foskett. 1958. Bibliography of food. A select international bibliography of nutrition, food and beverage technology and distribution, 1936-1956. London:Butterworth Scientific Publications.
Baker, F., P.N. Hobson. 1952. The Selective Staining Of Intact And Damaged Starch Granules
By Safranin O And Niagra Blue 4b. Journal Of The Science Of Food And Agriculture 3:608.
Baker, F., W. Whelan. 1951. Birefringence Iodine Reactions And Fine-Structure Of Waxy Starches. Journal Of The Science Of Food And Agriculture 2:444.
BAKER, G.A. 1954. ORGANOLEPTIC RATINGS AND ANALYTICAL DATA FOR WINES ANALYZED INTO ORTHOGONAL FACTORS. Food Research 19:575.
BAKER, G.A., M.A. AMERINE. 1953. ORGANOLEPTIC RATINGS OF WINES ESTIMATED FROM ANALYTICAL DATA. Food Research 18:381.
Baker, G.A., M.A. Amerine, D.E. Kester. 1961. Dependency Of Almond Preference On Consumer Category And Type Of Experiment. Journal of Food Science 26:377.
Baker, G.A., M.A. Amerine, R.M. Pangborn. 1961. Factor Analysis Applied To Paired Preferences Among Four Grape Juices. Journal of Food Science 26:644.
BAKER, G.A., M.A. AMERINE, E.B. ROESSLER. 1954. ERRORS OF THE SECOND KIND IN ORGANOLEPTIC DIFFERENCE
TESTING. Food Research 19:206.
BAKER, G.A., M.A. AMERINE, E.B. ROESSLER, F. FILIPELLO. 1960. THE NONSPECIFITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE. Food Research 25:810.
BAKER, G.A., V. MRAK, M.A. AMERINE. 1958. ERRORS OF THE SECOND KIND IN AN ACID THRESHOLD TEST. Food Research 23:150.
BAKER, G.A., C.S. OUGH, M.A. AMERINE, M. A. 1965. SCORING VS. COMPARATIVE RATING OF SENSORY QUALITY WINES. Journal of Food Science 30:1055.
BAKER, G.L. 1969. NUTRITIONAL SURVEY OF NORTHERN ESKIMO INFANTS AND CHILDREN. American Journal of Clinical Nutrition 22(5):612.KEYWORDS:ALASKAN NUTRITIONAL STATUS, ESKIMO NUTRITIONAL STATUS,
SERUM,PROTEIN, CHOLESTEROL, INFANT, CHILDREN, BECKMAN ANALYTROL
Baker, G.L., G.M. Gilligan. 1946. Polyphosphates As Aid In Home Jellymaking. Journal of Home Economics 38:348. Jelly Making, Apple Jelly, Blackberry Jelly Viscosity, Blackberry Jelly Polyphosphate
Baker, G.L., J.F. Kulp, R.A. Miller. 1952. Role Of Pectin As Related To Dehydration And Rehydration Of Simulated Fruit Preparations. Food Research 17:36.
Baker, G.L., W.G. Murray. 1947. Pectinic Acids As Related To Texture And Quality Of Dehydrated Fruit Products. Food Research 12:129. Dried Fruit Texture, Dried Fruit Pectinic Acid
BAKER, G.L., C.W. WOODMANSEE. 1949. GRADING PECTINS. Food Technology 3:23.
Baker, G.L., C.W. Woodmansee, E.E. Meschter. 1947. Shelf Life Of Low-Solids Grape Gels. Food Technology 1:11.
Baker, H.G. 1991. The continuing evolution of weeds. Economic Botany 45:445.
Baker, Herbert George. 1962. Comments on the thesis that there was a major centre of plant domestication near the headwaters of the River Niger. JAHor Journal of Asian History or Journal of African History 3:229-233.
Baker, Herbert George. 1965. Plants and civilization. Belmont, California:Wadworth Publishing Co., London:Macmillan.
Baker, H.J., J.B. Mickle. 1968. Milk-Fat Shortenings For Cakes. Shelf Life Of Cake Mixes. Journal of Home Economics 60:189. Cake Shortening, Milkfat Shortening, Cake Mix, Emulsifying Agent, Cake, Storage, Moisture, Flavor, Storage, Hlb Value
Baker, H.J., J.B. Mickle, M.E. Leidigh, R.D. Morrison. 1966. Milk-Fat Shortenings For Cakes. Journal of Home Economics 58:468. Layer Cake, Milkfat Shortening, Cake Shortening, Cake Penetration, Cake Volume, Cake Batter Viscosity, Cake Batter Specific Gravity, Cake Grain, Cake Flavor, Cake Taste, Shortening, Specific Gravity, Precision Penetrometer, Dilatometry, Photography, Brookfield Viscometer
Baker, J. C. 1941. The Structure Of The Gas Cell In Bread Dough. Cereal Chemistry 18:34. Dough, Bread, Fermentation, Gas Cell, Photomicrograph, Leavening
Baker, J.C., M.D. Mize. 1941. The Origin Of The Gas Cell In Bread Dough. Cereal Chemistry 18:19-34. Gas Cell, Bread, Dough, Yeast, Leavening, Carbon Dioxide, Mixing, Frozen Dough, Proofing, Oxidation, Punching, Emulsification
Baker, J.C. 1939July. A method and apparatus for testing doughs. Cereal Chemistry 16:513.
Baker, J.C., M.D. Mize. 1942. The relation of fats to texture, crumb, and volume of bread. Cereal Chemistry 19:84.This study evaluated doughs with liquid fat versus no shortening versus semi-solid fats and the resulting ovenspring and texture of bread. Keyword:Bread Texture, Bread Volume, Bread Crumb, Hydrogenated Fat, Iodine Number
Baker, J.C., M.D. Mize. 1946. Gas occlusion during dough mixing. Cereal Chemistry 23:39-51.
Baker, J.C., M.D. Mize. 1939. Effect of temperature on dough properties. Cereal Chemistry 16:517.
Baker, J.C., H.K. Parker, K.L. Fortmann. 1953. Flavor of bread. Cereal Chemistry 30:22. Identification of the various components that comprise the odor from baked bread and means of improving bread flavor are discussed in this paper.
BAKER, J.H., T. GREWELING. 1967. EXTRACTION PROCEDURE FOR QUANTITATIVE DETERMINATION OF SIX ELEMENTS IN PLANT TISSUE. Journal of Agricultural and Food Chemistry 15:340.
Baker, L.C., L.H. Lampitt, K.P. Brown. 1953. Connective Tissue Of Meat. II. Determination Of Hydroxyproline. Journal Of The Science Of Food And Agriculture 4:165.
Baker, L.C., L.H. Lampitt, K.P. Brown. 1954. Connective tissue of meat. III. Determination of collagen in tendon tissue by the hydroxyproline method. Journal of the Science of Food and Agriculture 5:226.
Baker, L.C., L.H. Lampitt, R.W. Money, T.L. Parkinson. 1950. The composition and cooking quality of potatoes from fertilizer trials in the east riding of Yorkshire. Journal of the Science of Food and Agriculture 1:109.
Baker, Paul T., Richard B. Mazess. 1963. Calcium:Some unusual sources in the highland Peruvian diet. Science 142:1466l-1467.
Baker, R.C., J.M. Darfler. 1981. A comparison of fresh and frozen poultry. Journal American Dietetic Association 78:348.
Baker, R.C., J. Darfler. 1969. Discoloration Of Egg Albumen In Hard-Cooked Eggs. Food Technology 23(1):77. Hard-Cooked Egg, Egg Albumen Color
Baker, R.C., J. Darfler, D.V. Vadehra. 1970. Effect Of Ph On The Quality Of Chicken Franfurters. Journal of Food Science 35:693.
Baker, R.C., S.E. Hartsell, W.J. Stadelman. 1959. Lysozyme Studies On Chicken Egg Chalazae. Food Research 24:529.
Baker, R.E., V. Voth. 1949. Breeding and testing strawberry varieties. Bulletin 714. California Agric. Experiment Station, Davis, CaliforniaThe flavor, juiciness, hollowness, flesh color, texture, aroma and fruit size of five varieties of strawberries is presented in this bulletin.
Baker, R.J., A.B. Campbell. 1971. Evaluation of screening tests for quality of bread wheat. Canadian Journal Plant Science 51:449-455.
Baker, R.J., K.H. Tipples, A.B. Campbell. 1971. Heritabilities of and correlations among quality traints in wheat. Canadian Journal of Plant Science 51:441-448.
Baker, R.L., R.H. Forsythe. 1951. U.S. standards for quality of individual shell eggs and the relationships between candled appearance and more objective quality measures. Poultry Science 30:269. This review article compares and evaluates candling specifications and U.S. standards of shell egg quality as a basis of determination of interior quality of broken-out eggs.
Baker, R.W., S.A. Goldblith. 1961. The Complementary Effects Of Thermal Energy And Ionizing Energy On Peroxidase Activity In Green Beans. Journal of Food Science 26:91.
BAKERMAN, H., M. ROMINE, J.A. SCHRICKER, S.M. TAKAHASHI, O. MICKELSEN. 1956. FOOD STERILIZATION, STABILITY OF CERTAIN B VITAMINS EXPOSED TO ETHYLENE OXIDE IN PRESENCE OF CHOLINE CHLORIDE. Journal of Agricultural and Food Chemistry 4:956.
Bakhshi, A.K., G.S. Bains. 1987. Study of the physico-chemical, rheological, baking and noodle quality of improved Durum and bread wheat cultivars. Journal of Food Science and Technology 24:217-225.
Baker, Walter & Co., LTD. 1915. Description of the Educational Exhibit of Cocoa and Chocolate. Dorchester, Mass.
Bakir, H.M., S.L. Melton, J.L. Wilson. 1993. Fatty Acid Composition, Lipids and Sensory Characteristics of White Amur (Ctenopharyngodon idella) Fed Different Diets. Journal of Food Science 58:90.Purpose was to determine the effect of diet on growth, lipid level , composition, sensory characteristics, and consumer acceptability of grass carp. SENSORY:A 93 member panel with an age range between 18 and 45 with 76% male in the 18-24 range. A five point scale was used to determine flavor, texture and acceptability of the fillets.
Bakke, A.L., H. Stiles. 1935. Thermal Conductivity Of Stored Oats With Different Moisture Content. Plant Physiology 10:521Oat, Grain, Moisture, Oat, Grain, Thermal Conductivity
BAKKE, J.E., J.D. ROBBINS, V.J. FEIL. 1967. METABOLISM OF 2-CHLORO-4,6-BIS(ISOPROPYLAMINO)-S-TRIAZINE(PROPAZINE) AND 2-METHOXY-4,6-BIS(ISOPROPYLAMINO)-S-TRIAZINE (PROMETONE) IN THE RAT BALANCE STUDY AND URINARY METABOLITE SEPARATION. Journal of Agricultural and Food Chemistry 15:628.
Bakker, J.C. 1988. Russeting (cuticle cracking) in glasshouse tomatoes in relation to fruit
growth. Journal Horticultural Science 63(3):459-463.
Bakker, J.C. 1990. Effects of day and night humidity on yield and fruit quality of glasshouse
tomatoes. (Lycopersicon esculentum Mill.) Journal Horticultural Science 65(3):323-331.
Bakker-Arkema, F.W., W.G. Bickert, R.J. Patterson. 1967. Simultaneous Heat And Mass Transfer During The Cooling Of A Deep Bed Of Biological Products Under Varying Inlet Air Conditions. Journal Of Agricultural Engineering Research 12:297. Mass Transfer, Heat Transfer, Cherry Pit
BAKKIE, M.B. 1958. RECONSIDERING COLLEGE TEACHING OF FOOD AND NUTRITION. Journal of Home Economics 50:759.KEYWORDS:EDUCATION, FOOD CUSTOM, NUTRITION EDUCATION, NUTRITION CUSTOM
Bakshi, A.S., R.M. Johnson. 1983. Calorimetric studies on whey freeze concentration. Journal of Food Science 48:1279.
Bakshi, T. S. 1963. Bananas Of Southern Sierra Leone. Economic Botany 17(4):252.
Bakst, M.R., H.C. Cecil. 1986. Embryonic development of the turkey male genitalia. Poultry Science 65:1623.
Bakst, M.R. 1985. Zinc reduces turkey sperm oxygen uptake in vitro. Poultry Science 64:564.
Bakst, M.R., M.P. Richards. 1985. Concentrations of selected cations in turkey serum and oviductal mucosae. Poultry Science 64:555.
Bakwin, H. 1944. Malnutrition and mental disease in children. Nervous Child 3:160-161.
Bal, J.S., A.S. Bindra, G.S. Bajwa, P.P.S. Minhas, P.P.S. 1990. Studies on harvesting and handling of plum. Acta Horticultrae (283):179-188.
Bala, K., H.D. Naumann. 1977. A research note. Effect of light on the color stability of sterile aqueous beef extract. Journal of Food Science 42:563.
Bala, K., W.C. Stringer, H.D. Naumann. 1977. Effect of spray sanitation treatment and gaseous, atmospheres on the stability of prepackaged fresh beef. Journal of Food Science 42:743.
Balandrin, M.F., J.A. Klocke, E.S. Wurtele, W.H. Bollinger. 1985June 7. Natural plant chemicals:sources of industrial and medicinal materials. Science 228:1154.
Balascia, J.R. 1986. Category appraisal:Point the way for product development. Cereal Foods World 31(4):303.
Baker, G.A., M.S. Amerine, E.B. Roessler. 1954. Errors of the second kind in organoleptic differences testing. Food Research 19:206-210.
Balasubramanian, S.C., K.P. Basu. 1955. The nutritional significance of milk and some indigenous milk products. ID 7:99-104.
BALASUBRAMAMIAN, S.C., M. RAMACHANDRAN. 1958. OPTIMUM CONDITIONS OF HYDROLYSIS FOR MICROBIOLOGICAL ASSAY OF CYSTINE IN FOOD PROTEINS. Food Research 23:119.
Balasubramaniam, V.M., S.K. Sastry. 1994. Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperatures. Journal of Food Science 59 (3):675-681. Liquid-to-particle convective heat transfer coefficients are useful in developing aseptic food processing systems. They were determined for continuous flow through a holding tube at 115.5 degrees C using liquid crystal and relative velocity methods with sodium carboxymethylcellulose solution to simulate non-Newtonian fluid characteristics.
Balasubramaniam, V.M., S.K. Sastry. 1999. Liquid-to-particle convective heat transfer in non-Newtonian carrier medium during continuous tube flow. Journal of Food Engineering 23(2):169-187.Liquid-to-particle convective heat transfer coefficients (hfp) were determined in non-Newtonian carriers during continuous flow using three different experimental techniques. Process parameters such as carrier viscosity, flow rate, particle size, and radial location were found to influence hfp values.
Balasubramanyan. 1963. Diet and culture. Maryland Medical Journal 10:45-49.
Balatsouras, G.D., N.G. Polymenacos. 1963. Chemical Preservatives As Inhibitors Of Yeast Growth. Journal of Food Science 28:267. KEYWORDS:Hansenula, Pichia, Debaryomyces, Sporobolomyces, Candida, Torulopsis, Rhodo Torula, Oospora Lactis, Yeast, Spoilage, Citrus Juice, Olive Brine, Cucumber, Brine, Chemical Preservative, Sorbic Acid, Benzoic Acid, Sulfurous Acid, Salicylic Acid, Formic Acid, Orange Juice, Potato Infusion
Balatsouras, G.D., R.H. Vaughn. 1958. Some Fungi That Might Cause Softening Of Storage Olives. Food Research 23:235.
Balatsouras, G.D., N.G. Polymenacos. 1963. Chemical Preservatives As Inhibitors Of Yeast Growth. Journal of Food Science 28:267-275.Hansenula, Pichia, Debaryomyces, Sporobolomyces, Candida, Torulopsis, Rhodo Torula, Oospora Lactis, Yeast, Spoilage, Citrus Juice, Olive Brine, Cucumber, Brine, Chemical Preservative, Sorbic Acid, Benzoic Acid, Sulfurous Acid, Salicylic Acid, Formic Acid, Orange Juice, Potato Infusion
BALBA, M.H., J.E. CASIDA. 1968. SYNTHESIS OF POSSIBLE METABOLITES OF METHYLCARBAMATE INSECTICIDE CHEMICALS:HYDROXYARYL AND HYDROXYALKYLPHENYL METHYLCARBAMATES. Journal of Agricultural and Food Chemistry 16:561.
BALBA, M.H., M.S. SINGER, M. SLADE, J.E. CASIDA. 1968. SYNTHESIS OF POSSIBLE METABOLITES OF METHYLCARBAMATE INSECTICIDE CHEMICALS. SUBSTITUTED-ARYL N-HYDROXYMETHYLCARBAMATES. Journal of Agricultural and Food Chemistry 16:821.
Balavady, B., C. Gopalan. 1959. Studies in lactation and dietary habits in Nilgirl Hill tribes. Indian Journal of Medical Research 47:234.
Balch, James F., Phyllis A. Balch. 1990. Prescription for Nutritional Healing. Avery Publishing Group Inc., Garden City Park, New York.A practical A-Z reference to drug-free remedies using vitamins, minerals, herbs, food supplements.
Baldaggi, O. 1956. La geofagia in Sardegna. [Geophagy in Sardinia] SGI-B or Study de Grammatica Italiana 9:152-157.
Bales, Robert Freed. 1963. Attitudes toward drinking in the Irish culture. IN Society, culture, and drinking patterns. Edited by David Joshua Pittman & Charles R. Snyder. New York:John Wiley & Sons.
BALDES, E.J. 1966. VISCOSITY; BIOLOGICAL LUBRICATION AND BIOMECHANICS:INTRODUCTION OF SESSION ON RHEOLOGY OF COMPLEX FLUIDS. FEDERATION PROCEEDINGS 25:1053.KEYWORDS:RHEOLOGY, VISCOSITY, SYNOVIAL FLUID, LUBRICATION, CARTILAGE, SONIC TECHNIC, COLLAGEN, HIP JOINT
Baldini, J.T., H.R. Rosenberg, J. Waddell. 1954. The protein requirement of the turkey poult. Poultry Science 33:539.
Baldwin E.A., M.O. Nisperos Carriedo, R.A. Baker. 1995. Use of edible coatings to preserve quality of lightly (and slightly) processed products. CRC Critical Reviews in Food Science and Nutrition 35:6,509-524.
Baldwin, E.A., R. Pressey. 1990. Exopolygalacturonase elicts ethylene production in tomato. HortScience 25(7):779-780.
Baldwin, E.A., M.O. Nisperos-Carriedo, R. Baker, J.W. Scott. 1991. Quantitative analysis of
flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill). Journal of Agricultural and Food Chemistry 39 (6):1135-1140.
Baldwin, M.M., K.S. Chester. 1956. Pesticides Literature On Plant Pathology. Journal Of Agricultural And Food Chemistry 4:562.
Baldwin, R.E. 1991. Pith necrosis of tomato. Veg-Grow-News. 45(6):2.
Baldwin, R.E., V.H. Freed, S.C. Fang. 1954. Herbicide Action. Absorption And Translocation Of C-14 Applied As Ortho-Isopropyl N-Phenyl Carbamate In Avena Zea. Journal Of Agricultural And Food Chemistry 2:428. Herbicide, Carbamate Herbicide, Oat Plant, Corn Plant
Baldwin, R.E., D. Borchelt M. Cloninger. 1972. Palatability of ground beef home frozen and stored in selected wraps. Home Economics Research Journal 1:119.
Baldwin, R.E., O.J. Cotterill, M.M. Thompson, M. Myers. 1967. High temperature storage of spray-dried egg white. 1. Whipping time and quality of angel cake. Poultry Science 46:1421. This experiment investigated the effects of increased storage temperature (54-84C) for a maximum of 60 days on the functional properties of dried egg white adjusted to several pHs with and without added yolk. KEYWORDS:SPRAY DRIED EGG WHITE, DRIED EGG WHITE, EGG WHITE, EGG STORAGE, ANGEL CAKE, WHIPPING TIME, EGG WHITE, EGG WHIPPING
Baldwin, R.E., B.M. Korschgen, M.S. Russell, L. Mabesa. 1976. Proximate analysis, free amino acid, vitamin and mineral content of microwave cooked meat. Journal of Food Science 41:762.The effect of microwave cooking on free amino acids, total moisture, ether extractable fat, nitrogen, and mineral content was investigated in the longissimus muscle of beef and of pork and semimembranosus and biceps femoris muscles of lamb. KEYWORDS:microwave cooking (Litton Model 70/50; Amana Model RR-2); total moisture; ether extractable fat; nitrogen (micro-Kjeldahl); free amino acids, thiamin (thiochrome method), riboflavin (fluormetric method); niacin (cyanogen bromide method); iron (atomic absorption spectroscopy); phosphorus (reduced heteropolymolybdate colorimeteric method); sodium (flame photometer); chloride (coulometric-amperometric titration)
Baldwin, R.E., B.M. Korschgen. 1968. Freezer storage effects on beef prepared by an interrupted cooking procedure. Food Technology 22:1261.
Baldwin, R.E., J.C. Matter, R. Upchurch, D.M. Breidenstein. 1967. Effects of microwaves on egg white. 1. Characteristics of coagulation. Journal of Food Science 32:305. Characteristics of albumen coagulation in the microwave oven were determined. Site of coagulation, temperature of coagulation, viscosity, tenderness of gel and percent transmittance were variables included. KEYWORDS:COAGULATION, ALBUMEN TRANSMITTANCE, EGG WHITE, EGG, THERMAL RESPONSE, EGG WHITE, EGG GEL, EGG WHITE, EGG VISCOSITY, EGG WHITE PH, EGG WHITE
COOKING TIME, EGG WHITE COAGULATION, EGG WHITE TRANSMITTANCE, MICROWAVE COOKING
Baldwin, R.E., K.G. Sides, M. Cloninger, B. Korschgen, J.W. Robinson. 1970. Palatability Of Three Species Of Fish And Aroma Of Water From Sites On The Mississippi River. Journal of Food Science 35:413. Purpose was to determine the palatability of fish and relationship to water quality in carp, flathead catfish, freshwater drum fish. KEYWORDS:Fish Palatability, Fish Aroma
Baldwin, R.E., J.E. Tettambel. 1974. Nitrogen content of rib-eye steaks heated by microwaves and a conventional method. Microwave Energy Applications Newsletter 8:3.
Baldwin, R.E., R. Upchurch, O.J. Cotterill. 1968. Ingredient effects on meringues cooked by microwaves and by baking. Food Technology 22:1573. This experiment tested the use of algin, guar gum and sodium lauryl sulfate plus triethyl citrate for effectiveness in reduction of percent sag and moisture loss from meringues baked by microwave and conventional methods.
Baldwin, R.R., R.P. Baldry, R.C. Johansen. 1972. Fat systems for baking products. Journal of American Oil Chemists Society 49:473.
Baldwin, R.R., R.S. Bear, R.E. Rundle. 1944. The relation of starch-iodine absorption spectra to the structure of starch and starch components. Journal American Chemical Society 66:111.
Discusses method, apparatus and procedure as well as absorption spectra of amylose- and amylopectin-iodine solutions by this potenchtiometric iodine titration method.
Baldwin, R.R., H.A. Campbell, R. Thiessen Jr., G. Lorant. 1953. The Use Of Glucose Oxidase In The Processing Of Foods With Special Emphasis On The Desugaring Of Egg White. Food Technology 7(7):275.
BALDWIN, R.R., J.R. LOWRY, R. THIESSEN JR. 1951. SOME EFFECTS OF PROCESSING ON THE NUTRITIVE PROPERTIES OF PROTEINS. Food Research 16:107.
BALDWIN, S., R.A. BLACK, A.A. ANDREASEN, S.L. ADAMS. 1967. AROMATIC CONGENER FORMATION IN MATURATION OF ALCOHOLIC DISTILLATES. Journal of Agricultural and Food Chemistry 15:381.
Baley, L.H. 1930. A simple apparatus for measuring the compressibilty of baked products. Cereal Chemistry 7:340-341.
Balfet, Helene. 1975. Bread in some regions of the Mediterranean area:a contribution to the studies on eating habits. IN Gastronomy. The anthropology of food and food habits. Edited by Margaret Louise Arnott. pp. 205l-314. Paris:The Hague:Mouton Publishers. World Anthropology.
Balick, M.J., P.A. Cox. 1996. Plants, People, and Culture:The Science of Ethnobotany. Scientific American Library, New York.
Balintfy, Joseph L. 1964. Menu planning by computer. Association for Computing Machinery. communication No. 7. New York:" Association for Computing Machinery.
Balick, M.J. 1990January-March. Production of Coyol wine from Acrocomia mexicana (Arecaceae) in Honduras. Economic Botany 44(1):84.
Balick, M.J., S.N. Gershoff. 1981. Nutritional evaluation of the Jessenia bataua Palm:source of high quality protein and oil from tropical America. Economic Botany 35:261.
Baliga, B.P., A.C. Ivy. 1961. Beverage Preservation. Pasteurization Of Palm Sap (Neera). Journal Of Agricultural And Food Chemistry 9:149. Palm Sap, Pasteurization, Coconut Palm, Date, Vitamin B1, Riboflavin, Specific Gravity, Solid, Sucrose, Invert Sugar, Acid,Ash
Baliga, B.R., S.B. Kadkol, N.L. Lahiry. 1971. Thinning of thick albumen in shell eggs – changes in ovomucin. Poultry Science 50:466. Shell eggs were stored at room temperature for 1 to 30 days and changes in ovomucin concentration were determined.
BALINTFY, J.L. 1964. MENU PLANNING BY COMPUTER. COMMUNICATIONS OF THE AMERICAN COMPUTER MACHINERY 7(4):255.
BALINTFY, J.L. 1964. ON A BASIC CLASS OF MULTI-ITEM INVENTORY PROBLEMS. Management Science 10(2):287.KEYWORDS:COMPUTER, INVENTORY
BALINTFY, J.L., C.R. BLACKBURN. 1964. FROM NEW ORLEANS:A SIGNIFICANT ADVANCEMENT IN HOSPITAL
MENU PLANNING BY COMPUTER. INSTITUTIONS 55(1):54.
BALINTFY, J.L., E.C. NEBEL III. 1966June16. EXPERIMENTS WITH COMPUTER-ASSISTED MENU PLANNING. HOSPITALS. JOURNAL OF THE AMERICN HOSPITAL ASSOCIATION 40:88.
BALINTFY, J.L., E.W. VETTER. 1964. COMPUTER WRITES MENUS. HOSPITAL TOPICS 42(6):49.KEYWORDS:COMPUTER, MENU PLANNING
Ball, C.O. 1923-4. Determining by methods of calculation, the time necessry to process canned foods. Bulletin National Research Council. Vol. 7, October 1923-Feb., 1924. National Research Council of the National Academy of Science , Washington, D.C.
Ball, C.O. 1937. Advancement in sterilization methods for canned foods. IN Proc. Conference in Food Technology, " Sept. p. 13. M.I.T.
Ball, C.O. 1923. Thermal process time for canned foods, Bull. No. 37, Pt. 1, National Research Council 7, Washington, D.C.
BALL, C.O. 1949. APPRECIATION. Food Technology 3:380.
BALL, C.O. 1943. CONTAINERS FOR HEAT PROCESSED FOODS. PROCEEDINGS. INSTITUTE OF FOOD TECHNOLOGISTS. ST. LOUIS, JUNE 2, 3, AND 4, 1943. THE GARRARD PRESS, CHAMPAIGN, ILLINOIS. P. 101.KEYWORDS:HEAT PROCESSING, GLASS CONTAINER, BONDERIZED PLATE CONTAINER, TIN CONTAINER, ELECTROLYTIC TINPLATE CONTAINER, CONTAINER
SEAL, ENAMEL COATING
BALL, C.O. 1948. EFFICIENCY IN CHANGING THE INSTITUTE ADMINISTRATION. Food Technology 2:88.
Ball, C.O. 1959. Factors Affecting Quality Of Prepackaged Meat. V. Broad Comparisons Of Variables And Quality Attributes. Food Technology 13:193.
BALL, C.O. 1947. FOOD RESEARCH IS DEFENSE WORK, TOO. Food Technology 1:113.KEYWORDS:DEFENSE WORK, RESEARCH
BALL, C. O. 1955. FOOD STERILIZATION METHODS - THE FUTURE. Food Technology 9:588.KEYWORDS:STERILIZATION
BALL, C.O. 1947. THE FOOD TECHNOLOGIST OF THE FUTURE. Food Technology 1:107.
BALL, C.O. 1950. FOOD--ALLY OF DEMOCRACY. Food Technology 4:75.
BALL, C.O. 1948. FUNDAMENTAL TRAINING IS IMPORTANT. Food Technology 2:290.KEYWORDS:EDUCATION
BALL, C.O. 1948. GOOD HUMAN RELATIONS PAY DIVIDENDS-CHARLES P. MCCORMICK. Food Technology 2:81.
BALL, C.O. 1948. MATHEMATICS AND EXPERIMENT IN FOOD TECHNOLOGY. Food Technology 2:55.KEYWORDS:MATHEMATIC, TECHNOLOGY
BALL, C.O. 1947. A NEW COURSE IN FOOD TECHNOLOGY. Food Technology 1:305.KEYWORDS:EDUCATION, TECHNOLOGY
BALL, C.O. 1948. NEW OR OLD WHITE HOUSE?. Food TechnologyKEYWORDS:WHITE HOUSE
BALL, C.O. 1948. RESPONSE UPON RECEIVING THE NICHOLAS APPERT MEDAL. Food Technology 2:54.
BALL, C.O. 1918. SALUTE TO CANADIAN FOOD TECHNOLOGISTS. Food Technology 2:290.
BALL, C. O. 1947. SCIENTISTS WILL RUN THE FARMS. Food Technology 1:503.
Ball, C. O. 1955. Studies On High Temperature Sterilization Of Evaporated Milk With Emphasis On Stability Aspects. Food Research 20:351. Heat Penetration, Lethal Rate, Processing Time, Processing
Temperature, Evaporated Milk, F Value, Z Value
Ball, C.O., H.E. Clauss, E.F. Stier. 1957. Factors affecting quality of prepackaged meat. IB. Loss of weight and study of texture. Food Technology 11:281.
Ball, C.O., F.M. Joffe, E.F. Stier, K. Hayakawa. 1963. The Role Of Temperature In Retaining Quality In Canned Foods. Ashrae Journal 5(6):93. Canning, Green Pea Canning, Asparagus Canning, Evaporated Milk Canning, Pea With Ham Soup Canning, Cream Of Potato Soup Canning, Oyster Soup, Green Pea, Vegetable Color, Asparagus Color, Canning, Cream Of Shrimp Soup Canning, Split Pea With Ham, Baby Food, Canning, Tomato Juice Canning, Corn, Canning, Green Bean Canning, Tomato Juice Canning, Corn Canning, Green Bean, High Temperature
Short Time Canning
Ball, C.O., F.C.W. Olson. 1957. Sterilization in Food Technology McGraw-Hill, New York, NY.
BALL, C.O., F.C.W. OLSON. 1955. FOUNDATION OF FOOD PROCESS CALCULATION METHODS. Food Research 20:666.
BALL, K.F. 1916. MATHEMATICS APPLIED TO THE HOUSEHOLD ARTS. Journal of Home Economics 8:521.
BALL, R.N., E. VAN DELLEN, J.B. JAQUITH, R.H. VAUGHN, J. TABACHNICK, G.T. WEDDING. 1950. EXPERIMENTAL BULK FERMENTATION OF CALIFORNIA GREEN OLIVES. Food Technology 4:30.
Ball, Carletonb R. 1910. The history and distribution of sorghum. USDA-BPI-B No. 175.
Ball, H.R. Jr., S.E. Winn. 1982. Acylation of egg white proteins with acetic anhydride and succinic anhydried. Poultry Science 61:1041.
Ball, J. Dyer. 1903. Things Chinese or notes connected with China. Hong Kong:Kelly & Walsh.
Ball, J. Dyer. 1912. The Chinese at home, or the man of tong and his land. New York, Chicago; Toronto:Fleming H. Revell.
Ball, J.W., J.D. Eaton. 1972. Marine resources and the prehistoric lowland Maya:a comment. American Anthropologist 74:772-776.
Ball, R.N., E. Van Dellen, J.B. Jaquith, R.H. Vaughn, J. Tabachnick, G.T. Wedding. 1950. Experimental Bulk Fermentation Of California Green Olives. Food Technology 4:30.
Balland. 1906. Concerning edible earths. [In French] JPChim 6 [series 23]:181-183.
Ballantyne, A., R. Stark, J.D. Selman. 1988. Modified atmosphere packaging of broccoli florets. International Journal of Food Science Technology 23(4):353-360.
Ballew, C., L.L. White, K.F. Strauss, L.J. Benson, J.M. Mendlein, A.H. Mokdad. 1997Oct. Intake of nutrients and food sources of nutrients among the Navajo:findings from the Navajo Health and Nutrition Survey. Journal of Nutrition 127(10S):2085S-2093S.
Ballinger, W.E., E.P. Maness, W.F. McClure. 1978. Relationship of stage of ripeness and holding temperature to decay development of blueberries. Journal American Society of Horticultural Science 103(1):130-134.
Ballinger, W.E., E.P. Maness, W.B. Nesbitt, D.E. Carroll, Jr. 1973. Anthocyanins of black grapes of 10 clones of vitis rotundifolia michx. Journal of Food Science 38:909.grape, anthocyanin
Balloun, S.L., D.L. Miller, L.G. Arends, G.M. Speers. 1969. Effects of dimetridazole and antibiotics on growth and reproduction in turkeys. Poultry Science 48:171.
Balloun, S.L., D.L. Miller. 1964. Calcium requirements of turkey breeder hens. Poultry Science 43:378.
Balloun, S.L., D.L. Miller. 1964. Chloine requirements of turkey breeder hens. Poultry Science 43:64.
Balls, A. K. 1943. Control Of Enzymic Action In Foods. Proceedings. Institute Of Food Technologists. St. Louis, June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois. P. 165. Turnip Pyrogallol, Grain Pyrogallol, Pyrogallol, Horseradish, Wheat, Cabbage, Barley
BALLS, A.K. 1947. ENZYME ACTIONS AND FOOD QUALITY. Food Technology 1:245.
Balls, A.K. 1949. Enzyme Problems In The Citrus Industry. Food Technology 3:96.
Balls, A.K., B. Axelrod, M.W. Kies. 1943. Soybean Lipoxidase. Journal Of Biological Chemistry 149:491. Soybean Lipoxidase, Carotene Oxidation
Balls, A.K., W.S. Hale. 1940. The Effect Of Ethylene On Freshly Harvested Wheat. Cereal Chemistry 17:490. Wheat, Bread, Ethylene, Loaf Volume, Germination
Balls, A.K., W.S. Hale. 1940. A Sulphur-Bearing Constituent Of The Petroleum Ether Extract Of Wheat Flour. Cereal Chemistry 17:243- 245. Lipid, Wheat, Flour
Balls, A.K., W.S. Hale, T.H. Harris. 1942. A crystalline protein obtained from a lipoprotein of wheat flour. Cereal Chemistry 19:279-288.
BALLS, A.K., H. LINEWEAVER. 1938. ACTION OF ENZYMES AT LOW-TEMPERATURES. Food Research 3:57.
Balls, A.K., T.L. Swenson. 1936. Dried egg-white. Food Research 1:319. Characteristics of fresh versus dried egg white with or without enzyme added, were evaluated in meringues and angelfood cake. KEYWORDS DRIED EGG WHITE TRYPSIN, DRIED EGG WHITE REDUCING SUGAR, DRIED EGG WHITE PIGMENT, DRIED EGG WHITE NUTRIENT COMPOSITION, DRIED EGG WHITE PROTEIN, DRIED EGG WHITE CARBOHYDRATE, MERINGUE, CAKE TEXTURE, CAKE BEATING TIME
Balls, A.K., M.K. Walden, R.R. Thompson. 1948. A crystalline beta-amylase from sweet potatoes. Biol. Chem. 173:9.
Balls E. 1989. Early Uses of California Plants. Berkeley:University of California Press.
Bally, W., F. Tobler. 1955. Hard fibres. Economic Botany 9:376.
Balken, E.R., S. Maurer. 1934. Variations in psychological measurements associated with increased vitamin B complex feeding in young children. Journal of Experimental Psychology. Human Perception and Performance 17:85-92.
Balken, E.R., S. Maurer, E.I. Falstein. 1936. Variations in psychological mesurements associated with increased feeding of vitamins A, D, B1 and B2 with iron in dementia praecox. Journal Comparative Psychology 21:387-403.
Baloch, A.K., K.A. Buckle, R.A. Edwards. 1973. Measurement of non-enzymic browning of dehydrated carrot. Journal of the Science of Food and Agriculture 24:389.nonenzymatic browning, dried carrot, beta-carotene, carotenoid, sulfur dioxide
Baloch, A.K., S. Hujjutullah. 1966. Nutritive value of edible wild plants iin the frontier region of West Pakistan. PJSIR 9:87-90.
Balsam, A.L., D.M. Poe, C. Bottum. 1992. Food habits and nutritional knowledge of Portuguese participants in an elderly nutrition program. Journal of Nutrition for the Elderly 12(1):33-42.Discusses the Portuguese immigrant in the United States elder service programs.
Balsdon, J.P.V.D. 1969. Life And Leisure In Ancient Rome. New York, St. Louis, San Francisco:McGraw-Hill.
Balsdon, J.P.V.D. 1963. Roman Women - Their History and Habits. John Day and Co., New York.
Balsley, M. 1967. Institutional Procedures In The Use Of Frozen Meat. Journal Of The American Dietetic Association 51:154. Frozen Meat, Meat Storage, Frozen Meat Meal, Cooking
BALSLEY, M. 1950. ON KEEPING UP TO DATE IN FOODS AND NUTRITION. Journal of Home Economics 42:207.
BALSLEY, M.B. 1964January1. COMPUTER IN THE KITCHEN. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 38:103.
Balter, M. 2007June 29. Seeking agriculture's ancient roots. Science 316:1830.STARCH REVEALS CROP IDENTITIES.Until very recently, archaeologists searching for the first domesticated forms of tropical plants such as yams, manioc, and bananas just kept on looking. That new visibility has pushed back the dates of domestication for a number of tropical crops, including squash, manioc, and chili peppers. When Perry and her colleagues went looking for chili pepper starch grains in Central and South America. The method is now used to identify everything from bananas to maize to wild barley and has "breathed new life into the investigation of early agriculture," says Timothy Denham of Monash University in Clayton, Australia.
Balter, Michael. 2004November 26. Skeptic to take possession of Flores hominid bones. Science 306:1450.
Balter, Michael. 2009October 9. New work may complicate history of Neanderthals and H. sapiens. Science 326:224.
Balter, Michael. 2009July 10. Bringing Hominins back to life. Science 325:136-139.
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Bamberg, J.B. 1995. Screening potato (Solanum) species for male fertility under heat stress. American Potato Journal 72(1):23.
Bamberg, J.B. 2000May-June. Germination of gibberellin sensitive Solanum (potato) botanical seeds soaked in GA3 and re-dried. American Potato Journal 77:201.
Bamberg, J.B. 1999November-December. Dependence on exogenous gibberellin for seed germination in Solanum acaule bitter and other Solanum (potato) species. American Journal of Potato Research 76(6):351.
Bamberg, J.B., R.E. Hanneman, Jr. 1991January. Characterization of a new giberellin related dwarfing locus in potato (Solanum tuberosum L.). American Potato Journal 68:45.
Bamberg, J.B., R.E. Hanneman, Jr. 1991June. An effective method for culturing pollen tubes of potato. American Potato Journal 68:373.
Bamberg. J.B., R.E. Hanneman, Jr. 1991May. Rapid ploidy screening of tuber-bearing Solanum (potato) species through pollen diameter measurement. American Potato Journal 68:279.
Bamberg, J.B., J.P. Palta, L.A. Peterson, M. Martin, A.R. Krueger. 1993. Screening tuber-bearing Solanum (potato) germplasm for efficient accumulation of tuber calcium. American Potato Journal 70:219.
Bamberg, J.B., C. Singsit, A.H. del Rio, E.B. Radcliffe. 2000July-August. RAPD analysis of genetic diversity in Solanum populations to predict need for fine screening. American Journal of Potato Research 77(4):275.
Bamberg, J.B., S.D. Kiru, A.H. del Rio. 2001September-October. Comparison of reputed duplicate populations in the Russian and US potato genebanks using RAPD markers. American Journal of Potato Research 78(5):365.
Bamberg, J.B. 2000 May-June. Germination of gibberellin sensitive Solanum (potato) botanical seeds soaked in GA3 and re-dried. American Potato Journal 77:3.
BAMESBERGER, W.L., D.F. ADAMS. 1965. HERBICIDE SAMPLING APPARATUS, COLLECTION TECHNIQUE FOR
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Bamford, R.1991. How to develop products for sale to the military. Act Rep R and D Assoc. San Antonio, Tex.:Research and Development Associates for Military Food and Packaging Systems 43(2):102-110.
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Banda. H.J., R.J. Paxton. 1991. Pollination of greenhouse tomatoes by bees. Acta Horticulturae 288:194-198.
Bandemer, S.L., R.J. Evans. 1963. Nutrients In Seeds, Amino Composition Of Some Seeds. Journal Of Agricultural And Food Chemistry 11:134.
Bandemer, S.L., R.J. Evans, J.A. Davidson. 1958. Vitamin A In Eggs. Seasonal Variations In The Vitamin A Content Of Hens' Eggs. Journal Of Agricultural And Food Chemistry 6:549. Egg Vitamin A, Hard-Cooked Egg, Egg Weight, Egg Yolk Weight, Egg Yolk Vitamin A
Bandler, R., P.M. Brickey, S.M. Chichowicz, J.S. Gecan, P.B. Mislivec. 197 January. Effects of processing equipment on howard mold and rot fragment counts of tomato catsup. Journal Food Protection 50(1):28-37.
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Bandyopalhyaya, No., S.S. Pal. 1962. Studies in rural change:reports on re-surveys of villages. Mohisgot (1957-1962). Agro-Economic Research Centre. Santiniketan, West Bengal:Visva-Bharati University.
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Banerjee, S., B. Pal. 1979. Zinc content of foodstuffs. Indian Journal Nutrition and Dietetics 16:320-325.
Banerjee, S., K. Rohatgi, M. Banerjee, D. Chattopadhyay, H. Chattopadhyay, H. 1955. Pyridoxine, Inositol And Vitamin K Contents Of Germinated Pulses. Food Research 20:545.
Banerjee, S., K. Rohatgi, S. Lahiri. 1954. Pantothenic Acid, Folic Acid, Biotin And Niacin Contents Of Germinated Pulses. Food Research 19:134. Pulse Germination, Pulse Pantothenic Acid, Pulse Folic Acid, Pulse Biotin, Pulse Niacin
Banerjee, S., A.R.G. Roy, P.K. Ghosh. 1959. Folic Acid Metabolism In Germinating Seeds. Food Research 24:332.
Bang, Molly. 1980. The Grey Lady and the Strawberry Snatcher. New York:Four Winds Press.
Bangham, W.N. 1947. Plantation rubber in the new world. Economic Botany 1:210.
BANIEL, A.M., E.L. BAZEVI, S. LAVIE, H.H. HEIMANN. 1965. FERTILIZER MATERIALS, LOW COST MAGNESIUM PHOSPHATE BY NOVEL PROCESS. Journal of Agricultural and Food Chemistry 13:88.
Baniel, A., A. Fains, Y. Popineau. 1997. Foaming properties of egg albumen with a bubbling apparatus compared with whipping. Journal of Food Science 62:377.
Banik, Allen E., Renee, Taylor. 1960. Chapter Four. Hunza food and farming. IN Hunzaland. Long Beach, California:Whitehorn Publishing Co. Pakistan.
Banks, A. 1952. The Development Of Rancidity In Cold-Stored Herrings:The Influence Of Some Antioxidants. Journal Of The Science Of Food And Agriculture 3:250.
Banks, A. 1950. Some Factors Affecting The Oxidation Of The Fat Of Dehydrated Herrings. Journal Of The Science Of Food And Agriculture 1:28. Herring, Fish Storage, Rancidity, Dried Fish, Peroxide Value, Iodine Value, Fish Flavor
Banks, H., R. Nickelson II, G. Finne. 1980. Shelf-life studies on carbon dioxide packaged finfish from the Gulf of Mexico. Journal of Food Science 45:157-162.
Banks, J. 1990. The quality of milk in relation to cheese manufacture. Journal of the the Society of Dairy Technologists 43(2):35-39.
Banks, J.M., D.S. Horne, E.A. Hunter, D.D. Muir. 1995. Sensory properties of hard cheese; identification of key attributes. International Dairy Journal 5(2):157-177.
Banks, P., G.H. Gordon. 1991 Para-Fluorophenylalanine-induced chromosome number changes in higher plants. II. Tomato and rape. Genome 34(6):929-934.
Banks, W., J.L. Clapperton, M.E. Ferrie. 1976. The physical properties of milk fats of different chemical composition. Journal Soc. Dairy Technol. 29:86. Milk fats of varying composition were produced by supplementing the diets of cows with tallow, soy oil, or palm oil-palmitic acid mixture. The melting points of the milk fats were determined using a scanning calorimeter.
Banks, W., C.T. Greenwood, D.D. Muir. 1974. Studies on starches of high amylose content. Staerke 26:289.
Bankston, F., M.L. Giddings. 1934. The Vitamin G Content Of Black-Eyed Peas. Journal of Home Economics 26:640.
BANN, J.M., T.J. DECINO, N.W. EARLE, Y.P. SUN. 1956. PESTICIDE METABOLISM, FATE OF ALDRIN AND DIELDRIN IN THE ANIMAL BODY. Journal of Agricultural and Food Chemistry 4:937.
BANN, J.M., S.C. LAU, J.C. POTTER, H.W. JOHNSON JR., A.E. O'DONNELL, F.T. WEISS. 1958. INSECTICIDE RESIDUES, DETERMINATION OF ENDRIN IN AGRICULTURAL PRODUCTS AND ANIMAL TISSUES. Journal of Agricultural and Food Chemistry 6:196.
Bannerot, R.B., J.E. Cox, C.K. Chen, N.D. Heidelbaugh. 1974. Thermal preparation of foods in space-vehicle environments. Aerosp. Med. 45:263.
Banning, C., C. Den Hartog. 1936. Nutrition and dietary habits in various provinces of the Netherlands. LN-HO-B 5:560-563.
Bannister, M.A., D.L. Harrison, A.D. Dayton, D.H. Kropf, H.J. Tuma, H. J. 1961. Effects Of A Cryogenic And Three Home Freezing Methods On Selected Characteristics Of Pork Loin Chops. Journal of Food Science 36:951. Cryogenic Freezing, Home Freezer, Frozen Pork
Bansal, H.C., K.N. Srivastava, B.O. Eggum, S.L. Mehta. 1977. Nutritional evaluation of high protein genotypes of barley. Journal of the Science of Food and Agriculture 28:157.barley, grain, protein, albumin, globulin, prolamin, glutenlin, kjeldahl nitrogen, chemical score, digestible energy, lysine, yield
Bansal, K.C., S. Nagarajan, N.P. Sukumarun. 1991. A rapid screening technique for drought resistance in potato. Potato Research 34:241-248.
Bansal, V.K., M.R. Thiagarajah, G.R. Stringam, J.P. Tewari. 1999. Inheritance of partial resistance to race 2 of Albugo candida in canola quality mustard (Brassica juncea) and its role in resistance breeding. Plant Pathology 48(6):817-822.
Bansil, P.C. 1960. Food resources and population of India:a historical study. Sankhya 22:183-208.
Banville, G.J. 1989. Yield losses and damage to plants caused by Rhizoctonia solani, Kuhn. American Potato Journal 66(12):821.
Banta, E.S. 1954February. Trap-nesting tomatoes. American Vegetable Grower 2:
Banta, E.S. 1954August. Tomato spraying. American Vegetable Grower 2:17.
Banta, E.S. 1955December. Acres of tomatoes and lettuce under glass. American Vegetable Grower 3:8-9.
Bantham,-J.H.; Swanson,-L.A. 1995Apr. Continuous product and process improvement as keys to success:a case study. Journal Technology Transfer 20 (1):42-53.
Bantje, Han. 1976. Sociological aspects of nutrition education in Jamaica. IN Nutrition and anthropology in action. Edited by Thomas K. Fitzgerald. pp. 94-105. Assen, Amsterdam:Van Gorcum.
Banuelos, G.S., G.P. Offermann, E.C. Seim. 1985. High relative humidity promotes blossom-end rot on growing tomato fruit. HortScience 20(5):894-895.
Banwart, G.J. 1969. Rapid detection of Salmonella in turkey rolls and on fresh chicken parts. Poultry Science 48:1528.
Banwart, G.J., J.C. Ayres. 1956. The Effect Of High Temperature Storage On The Content Of Salmonella And On The Functional Properties Of Dried Egg White. Food Technology 10:68.
Banwart, G.J., J.C. Ayres. 1957. The Effect Of Ph On Growth Of Salmonella And Functional Properties Of Liquid Egg White. Food Technology 11:244.
Banwart, S.F., A.F. Carlin, O.J. Cotterill. 1957. Flavor Of Untreated, Oiled, And Thermostabilized Shell Eggs After Storage At 34f. Food Technology 11:200.
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Bar-David, Molly Lyons. 1965. Jewish Cooking For Pleasure. International Publications Services. 156 pages.
Bar-Tsur, A., J. Rudich, B. Bravdo. 1985. Photosynthesis, transpiration and stomatal resistance to gas exchange in tomato plants under high temperatures. Journal of Horticultural Science 60(3):405-410.
Barach, J.T. 1985October. What's new in genetic engineering of dairy starter cultures and dairy enzymes. Food Technology 39(10):73.
Barackman, R. A. 1940. Note On Modification Of The A.A.C.C. Methods For The Determination Of Total And Residual Co2 In Baking Powders And Total CO2 In Self-Rising Flours. Cereal Chemistry 17:659.
Barackman, R. A. 1942. Thiamin Retention In Self-Rising Flour Biscuits. Cereal Chemistry 19:121.
Barackman, R.A., R.N. Bell. 1938. Temperatures attained in baking products. Cereal Chemistry 15:841-845.
Barady, D.E., F.H. Smith, L.N. Tucker, T.N. Blumer.. 1949. Characteristics Of Country-Style Hams As Related To Sugar Content Of Curing Mixture. Food Research 14:303. Country-Style Ham, Cured Ham, Curing Mixture Sugar
BARAGAR, A. 19. GAS COOKING TOP THERMOSTAT OPERATION IN RELATION TO PAN MATERIAL. Journal of Home Economics 55:437.KEYWORDS:GAS COOKING TOP, SKILLET TEMPERATURE, HEATING
BARAGAR, A.E. 1941. A REVIEW OF METAL UTENSILS FOR SURFACE COOKING. Journal of Home Economics 33:706.KEYWORDS:UTENSIL, COOKING, METAL UTENSIL, CHROME WARE UTENSIL, STAINLESS STEEL UTENSIL, CAST IRON UTENSIL, ENAMELWARE
BARAGAR, A.E., E. KNOWLES, E.C. MCCRACKEN, L.J. PEET, P.B. POTTER, G.M. REDFIELD, E. SATER, L. SATER. 1946. IF YOU'RE SHOPPING FOR HOME EQUIPMENT. Journal of Home Economics 38:137.KEYWORDS:EQUIPMENT, REFRIGERATOR, ICE REFRIGERATOR, HOME FREEZER, KITCHEN EQUIPMENT, RANGE, GAS EQUIPMENT, RANGE, GASOLINE
EQUIPMENT, RANGE, KEROSENE EQUIPMENT, RANGE, ELECTRIC EQUIPMENT, ELECTRIC ROASTER, MIXER, ELECTRIC TOASTER, COFFEE MAKER, PRESSURE COOKER
Barakat, M.R., G. Mohamed. 1951. A comparison of food comsumption of industrial and agricultural labourers in rural Egypt. REMA Journal 34:462-469.
Barakat, M.Z., A. Abdalla. 1965. The ascorbic acid content of edible liver. Journal of Food Science 30:185.
Baran, W.L., A.A. Kraft, H.W. Walker. 1970. Effects Of Carbon Dioxide And Vacuum Packaging On Color And Bacterial Count Of Meat. Journal Of Milk And Food Technology 33:77.
Baran, W.L., K.E. Stevenson. 1975. Survival of selected pathogens during processing of a fermented turkey sausage. Journal of Food Science 40:618.
Baranov, A.I. 1962. On the uses of wild plants in N.E. China. QJTM 18:107-116.
BARANOWSKI, B., A.E. DE VRIES, A. HARING, R. PAUL. 1969. THERMAL DIFFUSION IN SYSTEMS WITH SOME TRANSFORMABLE COMPONENTS. ADVANCES IN CHEMICAL PHYSICS 16:101.KEYWORDS:THERMAL DIFFUSION, THERMODYNAMIC
Baranowski, T., M.D. Hearn. 1997. Handbook of Health Behavior Research IV. Relevance for Professionals and Issues for the Future. New York, NY Pelnum Press. 1997:303-323.
Baranyi, J., T.A. Roberts. 1994. A dynamic approach to modelling bacterial growth in food. International Journal of Food Microbiology (In press)
Barao, S.M. 1991. Improving baby lamb survival. Anim. Agric. Update. Newsletter College Park, Md.:Cooperative Extension Service, University of Maryland 6(1):7.9.
Barbagli, C., G. Serlupi Crescenzi. 1981. Influence of freezing and thawing on the release of cytochrome oxidase from chicken's liver and from beef and trout muscle. Journal of Food Science 46:491.
Barbe, C.D., R.L. Henrickson. 1967. Bacteriology Of Rapid Cured Ham. Food Technology 21:1267. Bacteriology, Ham, Pork, Health Problem
Barbella, N.G., O.G. Hankins, L.M. Alexander. 1936. The influence of retarded growth in lambs on flavor and other characteristics of meat. American Society Animal Prod. Proc. Ann. Rept. 29:289.
Barber, E.M. 1948. The development of the American food pattern. Journal of the American Dietetic Association 24:586.
Barber, Edith M. Barber. 1935July. A culinary campaign. Journal of the American Dietetic Association 11(2):89.
Barber, Edwin A. 1878. Moqui food preparation. American Naturalist 12:456-458.
Barber, H.S. 1928. Thomas Say's unrecorded journey in Mexico. Ent. N. 39:17.
Barber, J., B.M. Kennedy. 1958. Relationships among dough ingredients, water absorption, moisture content of bread, and bread yield. Cereal Chemistry 35:201. Calcium caseinate and calcium peroxide, as well as heat-treated soluble milk albumin solids were evaluated for water absorptions. Variations in water absorption due to added ingredients was also studied. The effect on baking, cooling and proofing of bread with the addition of 6, 12, and 18 percent heat-treated nonfat dry milk was also analyzed. KEYWORDS:CALCIUM CASEINATE, CALCIUM PEROXIDE, MILK ALBUMIN, WATER ABSORPTION, PROOFING, BREAD YIELD, BREAD MOISTURE, DOUGH INGREDIENT, BREAD COOLING, BREAD INGREDIENT, BREAD, NONFAT DRY MILK
Barber, K.G. 1909. Comparative histology of fruits and seeds of certain species of curcurbitaceae. Bot. Gazette 47:263.
Barber, Mary I. 1940February. This business of eating. Journal of the American Dietetic Association 16(2):101.
Barber, Mary I. 1943. Nutrition and the War:Feeding the American soldier. Journal of the American Dietetic Association 19(11):773-776.
Barber, S.A., J.M. Walker, E.H. Vasey. 1963. Mechanisms For Movement Of Plant Nutrients From Soil And Fertilizer To Plant Root. Journal Of Agricultural And Food Chemistry 11:204. Fertilizer, Plant Nutrient, Corn, Calcium, Magnesium, Phosphorus, Soil, Potassium, Nitrogen
BARBER, S.R. 1932. TRICKY LABELS ON FOODS. Journal of Home Economics 24:502.
Barberet, J. 1886-1887. Le travail en France. Monographies professionelles. [Work in France. Professional monographs.
Barbieri, R.L., A.C. de Oliveira, F.I.F. de Carvalho. 2000. Resistance and tolerance to barley yellow dwarf in cereals:new perspectives. Journal New Seeds 2(2):23-35.
Barbosa, Jose Joao. 1952. Estudo comparativo entre o pao "saps" e o pao popular. [Comparative study between "saps" bread and regular bread.] Colecao Estudo e Pesquisas Alimentar, No. 27 Rio de Janeiro:Se3rvico de Alimenta cao de Previdenecia Social.
Barbosa-Canovas, G.V., R.P. Cavalieri, A.M. Gonzalez. 1993. Mass transfer and textural changes during processing of apples by combined methods. Journal of Food Science 58:118-1124.Presents a study of textural changes during osmotic adjustment of water activity of apple slices, and to establish relationships between textural changes and the transfer of solutes during the process.
Barbour, J.D., R.R. Farrar Jr., G.G. Kennedy. 1991. Interaction of fertilizer regime with host-plant resistance in tomato. Entomol Exp Appl 60(3):289-300.
Barbut, S. 2001January. Acceptance of fresh chicken meat presented under three light sources. Poultry Science 80:101.
Barbut, S., L.C. Arrington, A.J. Maurer. 1987. Hard-cooked egg shelf life. Poultry Science 66:1941-1948.
Barbut, S., N. Tanaka, A.J. Maurer. 1986. Effects of varying levels of chloride salts on Clostridium Botulinum toxin production in turkey frankfurters. Journal of Food Science 51:1129.
Barbut, S., N. Tanaka, R.G. Cassens, A.J. Maurer. 1986. Effects of sodium chloride reduction and polyphosphate addition on Clostridium Botulinum toxin production in turkey frankfurters. Journal of Food Science 51:1136.
Barbut, S., R.G. Cassens, A.J. Maurer. 1985. Morphology and texture of turkey summer sausage. Poultry Science 64:932.
Barbut, S., A.J. Maurer, D.W. Thayer. 1988. Irradiation dose and temperature effects on the sensory properties of turkey frankfurters. Poultry Science 67:1797.
Barbut, S., A.J. Maurer, D.W. Thayer. 1987. Gamma-irradiation of Clostridium botulinum inoculated turkey frankfurters formulated with different chloride salts and polyphosphates. Journal of Food Science 52:1137.
Barbut, S., S.A. McEwen, R.J. Julian. 1990. Turkey downgrading:effect of truck cage location and unloading. Poultry Science 69:1410.
Barbuti, S., G. Parlolari. 2002. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products. Meat Science 62(3):323.
Bard, J.C., R.G. Tischer. 1951. Objective Measurement Of Changes In Beef During Heat Processing. Food Technology 5:296. Beef Processing
BARDACH, J. 1968. HARVEST OF THE SEA. NEW YORK, HARPER AND ROW.KEYWORDS:AQUACULTURE
Barady, D.E., F.H. Smith, L.N. Tucker, T.N. Blumer. 1949. Characteristics Of Country-Style Hams As Related To Sugar Content Of Curing Mixture. Food Research 14:303. Country-Style Ham, Cured Ham, Curing Mixture Sugar
Baragar, A.E., E. Knowles, E.C. Mccracken, L.J. Peet, P.B. Potter, G.M. Redfield, E. Sater, L. Sater. 1946. If You're Shopping For Home Equipment. Journal of Home Economics 38:137. Equipment, Refrigerator, Ice Refrigerator, Home Freezer, Kitchen Equipment, Range, Gas Equipment, Range, Gasoline Equipment,
Range, Kerosene Equipment, Range, Electric Equipment, Electric Roaster, Mixer, Electric Toaster, Coffee Maker, Pressure Cooker
Bard, Bernard. 1968. The School Lunchroom:Time of Trial. John Wiley and Sons, Inc., pp. 190.
Bard, Kathryn. 1994. The Egyptian Predynastic:A review of the evidence. Journal of Field Archaeology 21:265-288.
Barden, Howard. 1974. The association of vitamin A with health status and denal enamel abnormalities in Down's syndrome and other mentally retarded subjects. Ph.D. dissertation. Anthropology. University of Wisconsin, Madison.
Barden, J.A., M.E. Marini. 1992. Maturity and quality of delicious apples as influences by rootstock. Journal American Society Horticultural Science 117(4):547-550.
Barden, K.A., S.S. Smith, H.H. Murakishi. 1986. Regeneration and screening of tomato somaclones for resistance to tobacco mosiac virus. Plant Science 45:209-213.
Bardot, I., B. Heyd, G. Trystram, J. Hossenlp, M. Danzart. 1992. Methode automatisee de formulation sensorielle pour des boissons non gazeuses. Sciences des aliments 12:19.
Bardot, I., L. Bocheereau, N. Martin, B. Palagos. 1993. Sensory-instrumental correlations by combining data analysis and neural networks techniques (Abstract). Food Quality and Preference 4,85.
Bardsley, William A. 1957. Will science save the saguaros. P Disc 10:24-29.
Bardwell, F.H., D.K. Salunkhe. 1914. Home Drying Of Fruits And Vegetables. Ec332. Extension Services, Utah State University, Logan, Utah 84322 Home Drying, Dried Fruit, Dried Vegetable, Dehydrator, Oven Drying
Bareis, Charles. 1957. comments on prehistoric corn samples. OKAS-N 6:7-8.
BARER, R. 1948. THE STRUCTURE OF THE STRIATED MUCLE FIBER. BIOLOGICAL REVIEWS OF THE CAMBRIDGE PHILOSOPHICAL SOCIETY 23:159.KEYWORDS:MUSCLE FIBER, SARCOPLASM, SARCOLEMMA, MYOFIBRIL
Barer-Stein, T. 1979. You Eat What You Are:A Study of Ethnic Food Traditions. The Canadian Publishers, Toronto.
Barette, Christian. 1972. Ethno-ecologie d'un village Andin. [Ethnoecology of an Andea village.] Master's thesis. Anthropology. Universite de Montreal.
Barfield, T.J. 1981. The Hsiung-nu Imperial Confederacy:Organisation and foreign policy. The Journal of Asian Studies 41:45-61.
Barfod, A.S., B. Bergmann, H.B. Pedersen. 1990July-September. The vegetable ivory industry:surviving and doing well in Ecuador. Economic Botany 44(1):293.
Barghoorn, Elso S. 1944. Collecting and preserving botanical materials of archaeological interest. AM AN 9:289-294.
Barghoorn, Elso S., M.K. Wolfe, K.H. Clisby. 1954. Fossil maize from the Valley of Mexico. HU BM L 16:229-240.
Barham, H. N. Jr., J.A. Johnson. 1951. The Influence Of Various Sugars On Dough And Bread Properties. Cereal Chemistry 28:463. Sucrose, Glucose, Fructose, Invert Sugar, Flour Protein, Flour Ash, Flour Absorption, Amylograph, Dough Mixing, Sponge Dough, Mixing, Sensory Evaluation, Bread Grain, Bread Texture, Bread Crumb Firmness, Dough, Gas Production
Barham, H.N., T.R. Thompson. 1950, September. Chlorination Of Starch In Liquid Chlorine.
Technical Bulletin 69. Agricultural Experiment Station, Kansas State College Of Agriculture And Applied Science , Manhattan, KansasContents:Introduction; Section I. Chlorination in Anhydrous Chlorine at 70C. The mono-, di-, and trichlorides of starch (introduction, cllorination of autoclave, experimental Results and Discussion, Summary); Section II. Pyrolysis of Chlorinated Products at 70C:Introduction, Experimental; Results and Discussion, Summary); Section III. Some Effects of Temeprature and Concentration Upon the Chlorination Process; Section IV. Effects of various pretreatments of starch upon its chlorination.; Section V. Chlroination in the presence of water; Sectipn VI. Formation of polychlorides; Section VII. Mechanism of reaction and granule structure.
Barile, M.M. 1990. Just Cookbooks. Arkville, NY:Heritage Publications.
Barinowski, T., D.K. Rassin, C.J. Richardson, J.P. Brown, David E. Lee. 1986. Attitudes toward breastfeeding. Journal of Developmental and Behavioral Pediatrics 7:367-372.
Baritelle, A., G. Hyde, R. Thornton, R. Bajema. 2000May-June. A classification system for impact-related defects in potato tubers. American Potato Journal 77:3.
Baritelle, A., G. Hyde, R. Thornton, R. Bajema. 2000May-June. A classification system for impact-related defects in potato tubers. American Potato Journal 77:143.
Barjona de Freitas, Augusto Sant'iago 1908. Indice a obra Plantas uteis da Africa Portugueza.[Index to the work useful plants of Portuguese Africa.] Lisbon:Imprensa nacional.
Barkas, J. 1975. The Vegetable Passion:A History of the vegetarian State of Mind. London, Routledge & Kegan Paul.
Barker, A.V., W.H. Lachman, D.N. Maynard, G.S. Puritch. 1967Winter. Anatomical studies
of ammonium-induced stem lesions in tomato. HortScience 2(4):159-160.
Barker, A.V., K.A. Corey. 1988. Ethylene evolution by tomato plants under nutrient stress. HortScience 23(1):202-203.
Barker, A.V., K.A. Corey, L.E. Craker. 1989. Nutritional stresses in tomato genotypes grown under high-pressure sodium vapor lamps. HortScience 24(2):255-258.
Barker, A.V., K.A. Corey. 1990. Ethylene evolution by tomato plants receiving nitrogen
nutrition from urea. HortScience 25(4):420-421.
Barker, A.V., K.A. Corey. 1991. Interrelations of ammonium toxicity and tehylene action in
tomato. HortScience 26(2):177-180.
Barker, C. 2000. Cultural Studies:Theory and Practice. Sage, London.
Barker, C., T.P. Hilditch. 1950. The Influence Of Environment Upon The Composition Of Sunflower Seed Oils. I. Individual Varieties Of Sunflowers Grown In Different Parts Of Africa. Journal Of The Science Of Food And Agriculture 1:118.
Barker, C., T.P. Hilditch. 1950. The Influence Of Environment Upon The Composition Of Sunflower Seed Oils. Ii. Composition Of The Seed Oils Of Sunflowers Grown In English Gardens From Five Specimens Of Different African Sunflower Seed. Journal Of The Science Of Food And Agriculture 1:140.
Barker, J. 1943. The part played by legumes in the diet of the Nyasaland African with notes on the cooking and palatability of a number of different kinds. EAAJ 8:212-218.
Barker, J. 1950. Nyasaland native foods. Blantyre:Nyasaland Times.
Barker, P.T.P. 1902. Samsu, a fermented drink of eastern Asia and its characteristic fungus. BAAS-R pp. 818-819. Also IN Lancet 163:881.
Barker, Theodore Cardwell, John C. McKenzie, John Yudkin. eds. 1966. Our changing fares:two hundred years of British food habits. London:MacGibbon & Kee.
Barker, T.C. 1970. Dr. Edward Smith and the first large-scale British dietary surveys, 1862-3. IN The dietary surveys of Dr. Edward Smith, 1862-3. Edited by T.C. Barker:Derek J. Oddy, John Yudkin. Longon:Staples Press.
Barker, T.C. 1978. Changing patterns of food consumption in the United Kingdon. IN Diet of man:needs and wants. Edited by John Yudkin. pp. 163-186.
Barker, T.C., John Yudkin. 1971. Fish in Britain. Trends in its supply, distribution and consumption during the past two centuries. Department of Nutrition. London:Queen Elizabeth College.
Barker, W.G., L.V. Hall, L.E. Aalders, G.W. Wood. 1964. The lowbush blueberry industry in Eastern Canada. Economic Botany 18:357.
Barlow, B. 1913. A spoilage of canned corn due to thermophilic bacteria. M.S. thesis, University of Illinois.
Barlow, Joel. 1796. The hasty-pudding, a poem in three cantos. Written at Chambery, IN Savory, January, 1793. Hew makes a good breakfast who mixes pudding withi molasses. New Haven, Connecticut:Tiebout & O'brien.
Barlow, K.K., M.S. Buttrose, and D.H. Simmonds, M. Vesk. 1973. The nature of the starch-protein interface in wheat endosperm. Cereal Chemistry 50:443-454.Wheat varieties differ in the vitreosity and hardness of their mature air-dry endosperms. Micropenetrometer hardness testing indicated little difference between either starch or protein from different varieties.
Barlow, K.K., J.W. Lee, Vesk. 1974. Morphological development storage protein bodies in wheat. Mechanisms of regulation of plant growth. ed. by R.L. Bieleski, A.R. Ferguson, M. Cresswell; p. 793-797. Bull. 12 R. Soc. N.Z.:Wellington.
Journal Of Agricultural And Food Chemistry 2:1026. Wheat Protein, Disease Resistance, Wheat Seedling, Puccinia Triticina
Barlow, P.W. 1992. The meristem and quiescent centre in cultured root apices of the gib-1 mutant of tomato (Lycopersicon esculentum Mill). Annuals Botany 69 (6):533-543.
Barman, R.J., R. Deutscher. 1987December. Fresh market, fall broccoli trial. Station Bull Purdue Univ Agric Exp Sta. West Lafayette, Indiana:The Station.. 528:10-12.
Barmes, David Edward. 1963. Dental disease patterns related to dietary patterns in primitive peoples in the Territory of Papua and New Guinea. D.D.Sc. dissertation. University of Queensland.
Barmore, M.A. 1935. Baking angel food cake at any altitude. Technical Bulletin 13. Colorado Agriculture Experiment Station, Fort Collins, Colorado. Variation in ingredients and method of preparation of optimum quality angel cake at any altitude is reported in this bulletin
Barmore M.A. 1934. The influence of chemical and physical factors on egg-white fomas. Technical Bulletin 9. Colorado Agriculture Experiment Station, Fort Collins, Colorado. A method of measuring foam stability is described in this article. Addition of acid, yolk, heat and other variations are also tested for changes in egg white foam stability
Barmore, M.A. 1936. The influence of various factors, including altitude, in the productiion of angel food cake. Technical Bulletin 15. Colorado Agriculture Experiment Station, Fort Collins, Colorado. Various methods and manipulations are reported in this investigation of the optimum production of an angelfood cake. Specific gravity, beating rate and time, temperature, altitude and percent acid are some of the variables tested. KEYWORDS:ANGEL CAKE, ALTITUDE, TENSILE STRENGTH
Barmore, M. A. 1937. Potato Mealiness And Changes In Softness On Cooking. Food Research 2:377. Potato Starch, Potato, Heating Curve, Potato Tenderness, Penetrometer, Potato, Cooking Time
Barmore, M. A. 1936. Recent Developments In The Chemistry Of Storage And Preparation Of Foods. Food Research 1:383. Storage, Preparation, Latent Heat Of Fusion, Moisture, Fat, Starch, Sugar, Mineral Salt, Heat Of Fusion, Fruit, Sulfur Dioxide, Sulfhydryl, Blackening, Sucrose, Molasses, Invert Sugar, Fermentation, Crystallization, Egg, Potato, Rancidity, Pectin, Jelly Making, Caramelization, Hydrogen Ion Concentration, Ph, Egg
White, Egg Yolk, Cake, Souffle, Foam, Angel Cake, Specific Gravity, Potato Chip, Potato Color, Rancidity, Oil, Color, Flavor, Reducing Sugar
Barmore, M.A. 1947. Some characteristics of gliadin and glutenin indicated by dispersion and viscosity. Cereal Chemistry 24:49.The viscosity and solubility of gluten fractions from wheat flour were studied. Physical and chemical tests on these fractions are discussed in this article. KEYWORDS:Wheat Flour, Gluten Solubility, Gluten Viscosity, Glutenin Viscosity, Gliadin Solubility, Glutenin Solubility
Barmore, M.A. 1937. Potato mealiness and changes in softness on cooking. Food Research 2:377. Percent starch and heating curves are correlated to tenderness in this study. Penetration by a penetrometer is related to both percent starch and cooking time. KEYWORDS:Potato Starch, Potato, Heating Curve, Potato Tenderness,Penetrometer, Potato, Cooking Time
Barnard, K. M. 1966. New Materials Aid Comparisons Of Volume, Texture, And Contour Of Baked Products. Journal of Home Economics 58(6):479. Baked Product Texture, Baked Product Volume, Baked Product Contour, Ink Print Test
Barndt, R.L., S.S. Wang, J.G. Leeder. 1976. Mass transfer and kinetic characteristics of a collage-beta-Glactosidase (Aspergillus niger) reactor. Journal of Food Science 41:495.Collagen from cattle hide was used to evaluate and analyze external mass transfer, kinetic constants and lactase activity of a collagen-beta-galactosidase from Aspergillus niger. KEYWORDS:Beta-galactosidase (collage-lactase complex); lactase activity; temperture profile; mass transfer (flow rate), kinetic study (kinetic constants); microenvironmental studies (beta galactosidase activity).
Barnes, B., D.K. Tressler, F. Fenton. 1943. Effect of different cooking methods on the vitamin C content of quick-frozen broccoli. Food Research 8:13. Broccoli was cooked in saucepans, steamers, pressure saucepans and a pressure cooker and percent retention of vitamin C evaluated. KEYWORDS:Frozen Broccoli, Broccoli Ascorbic Acid, Quick-Frozen Frozen Broccoli, Broccoli Cooking
Barnes, D. J., F. Cope, H.A. Hunscher, I.G. Macy. 1934. Human Milk Studies. Xvi. Vitamin D Potency As Influenced By Supplementing The Diet Of The Mother During Pregnancy And Lactation With Cow's Milk Fortified With A Concentrate Of Cod Liver Oil (A Test On Rachitic Infants And Rats). Journal of Nutrition 8:647.KEYWORDS:Human Milk, Vitamin D Supplementation, Fortification, Milk, Cod Liver Oil, Rachitic Infant, Rachitic Rat
Barnes, E.M., C.S. Impey. 1970. The isolation and properties of the predominant anaerobic bacteria in the caeca of chickens and turkeys. British Poultry Science 11:467.
Barnes, E.M., D.J. Shrimpton. 1968. The effect of processing and marketing procedures on the bacteriological condition and shelf life of eviscerated turkeys. v. British Poultry Science 9:243.
Barnes, H.H. Jr. 1986August. Mountain tomatoes reach many markets. American Vegetable Grower 34:8,9.
BARNES, M.L. 1959. VOCABULARY IN COLLEGE FOOD PREPARATION COURSES. Journal of Home Economics 51:719.
Barnes, P.C.Jr., C.E. Holaday, J.L. Pearson. 1971. Device to measure ease of skin removal from peanuts. Journal of Food Science 36:405.peanut skin
BARNES, R. H. 1969. EFFECTS OF MALNUTRITION ON MENTAL DEVELOPMENT. Journal of Home Economics 61:671.KEYWORDS:MALNUTRITION, MENTAL DEVELOPMENT
Barnes, Richard H. 1971. Nutrition and man's intellect and behavior. FASEB-FP 30:1429-1433.
Barnett, A. J. G. 1951. The Lactic Acid Content Of Dried Samples Of Grass Silage. Journal Of The Science Of Food And Agriculture 2:459.
Barnett, A. J. G. 1953. The Reduction Of Nitrate In Mixtures Of Minced Grass And Water. Journal Of The Science Of Food And Agriculture 4:92. Grass Nitrate, Water Nitrate
Barnett, A. J. G. 1952. Studies On The Formation Of Lactic Acid In The Fermentation Of Clover-Grass Mixtures. Journal Of The Science Of Food And Agriculture 3:199.
Barnett, A. J. G.; Miller, T. B. 1950. The Determination Of Soluble Carbohydrate In Dried Samples Of Grass Silage By The Anthrone Method. Journal Of The Science Of Food And Agriculture 1:336. Grass, Silage, Carbohydrate, Anthrone Method
Barnett, B.D., E.C. Naber, J.B. Cooper, C.L. Morgan. 1958. Influence of range and confinement rearing of turkeys on growth, feed consumption and body conformation. Poultry Science 37:1304.
Barnett, G.B. 1947. Banana Culture In Western Australia. Journal Of The Department Of Agriculture, Western Australia 24:79. Fruit, Australia
Barnett, H.G. 1953. Innovation:The Basis of Cultural Change. McGraw-Hill Paperbacks. pp. 462.
BARNETT, H.M., H.M. ESPOY. 1957. A REEVALUATION OF BIOLOGICAL POTENCY OF BETA CAROTENE. Food Research 22:15.
Barnett, Homer G. 1955. The Coast Salish of British Columbia. Eugene:The University of Oregon Press.
Barnett, H.J., Nelson, R.W., J.A. Dassow. 1969. Use of sodium tripolyphosphate to control fish shrinkage during hot smoking. Fishery Ind. Research 5(3):103.
Barnett, R. 1989. Learning dietary Spanish. American Health 8:139-141.
Barnett. 1961. Being a Palavan. Holt Rinehart and Winston.
Barrett, M.J., T. Brown. 1966. Eruption of deciduous teeth in Australian aborigines. Australian Dental Journal 11:43-50.
Barnett, Milton L. 1955. Alcoholism in the Cantonese of New York City:an anthropological study. IN Etiology of chronic alcoholism. Edited by Oskar Diethelm. pp. 179-227. Springfield, Illinois:Charles C. Thomas.
Barrett, S.C.H. 1987September. Mimicry in plants. Scientific American 257:76.
Barney, Danny L., Kim E. Hummer. 2005. Currants, gooseberries, and jostaberries:a guide for growers, marketers, and researchers in North America. Food Products Press. New York.
Barney, D.L. 1996. currants, gooseberries, and jostaberries. Journal of Small Fruit & Viticulture 4(1/2):107-142.
BARNEY, H. S., R.L.D. MORSE. 1967. SHOPPING COMPARED OF LOW-INCOME HOMEMAKERS AND STUDENTS. Journal of Home Economics 59:48.
BARNOUW, V. 1954. THE CHANGING CHARACTER OF A HINDU FESTIVAL. American Anthropologist 56:74.KEYWORDS:INDIA, RELIGION, FESTIVAL
Barnum, G. L. 1935. The Vitamin E Content Of Eggs As Related To The Diet Of The Hen And To Hatchability. Journal of Nutrition 9:621.
BAROL, L.L. 1976. FOOD PACKAGING AND DISTRIBUTION IN THE REVOLUTIONARY PERIOD. Food Technology 30(2):54.KEYWORDS:PACKAGING, REVOLUNTIONARY PERIOD
Baron, R.F., M.P. Penfield. 1993. Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseolus vulgaris L.). Journal of Food Science 58:138. Purpose is to determine if intensity scores for color and texture would be affected by preferences of texture, method of preparation, and cultivar of green beans. Sensory: An untrained panel of 88 members with 46% men, 54% women, and age range from 19-64. Tests included an 8 point intensity scale, and an 8 point category scale.
Baron, Kathleen. 1971. Protein nutrition of expectant mothers in American Samoa and its effect upon the health of the infant. Master's thesis. Montana State University.
Baron, R. 1991. Flavors of Greece. New York:William Morrow
BARON, R.L., J.D. DOHERTY. 1967. METABOLISM AND EXCRETION OF INSECTICIDE (6-CHLORO-3,4-DIMETHYLPHENYL N-METHYLCARBAMATE) IN THE RAT. Journal of Agricultural and Food Chemistry 15:830.
Baron, Stanley. 1962. Brewed in America:a history of beer and ale in the United States. Boston:Little, Brown.
Barondes, S.H. 1984March 23. Soluble lectins:a new class of extracellular proteins. Science 223:1259.
Baroni, W. 1969. Nicolas Andry, un ortopedioco dietologo. [Nicolas Andry, an orthopedic dietitian]. R Stor Med 13:200-209.
BAROTT, H.G., T.C. BYERLY, E.M. PRINGLE. 1936. ENERGY AND GASEOUS METABOLISM OF NORMAL AND
DEUTECTOMIZED CHICKS BETWEEN 10 HOURS AND 100 HOURS OF AGE. JOURNAL OF NUTRITION 11:191.
Barr, C.E., A. Ulrich. 1963. Phosphorus Status Of Crops. Phosphorus Fractions In High And
Low Phosphate Plants. Journal Of Agricultural And Food Chemistry 11:313.
Barra, P. 1676. L'usage de la glace, de la neige et du froid. [The use of ice, snow, and cold.] Lyon:Chez Antoine Cellier fils.
Barraquio,V.L., S.T. Militante, J.O. Gonzaga, O.C. Emata. 2001. Fermented milk drink as starter adjunct in the manufacture of probiotic white soft cheese. Philippine Agricultural Scientist 84:4,382-387. Probiotic soft white cheese was manufactured with fermented milk drink as starter adjunct.
Barrau, J. 1959. The sago palms and other food plants of Marsh dwellers in the South Pacific Islands. Economic Botany 13:151.
Barrau, J. 1965. Witnesses Of The Past:Notes On Some Food Plants In Oceania. Ethnology (4):282. Vegetable, South Pacific
Barrett J. 1996. Phytoestrogens:friends or foes? Environ Health Perspect 104:478-82.
Barrau, Jacques. 1950. Preliminary list of economic plants in New Caledonia. SPC-TO No. 6.
Barrau, Jacques. 1956. L'agriculture vivriere indigene aux Nouvelle Hebrides. [Indigenous subsistence agriclture of the New Hebrides.] JSO 12:181-216.
Barrau, Jacques. 1956. L'arrowroot Polynesien. [polynesian arrowroot.] TVie 103:80-82.
Barrau, Jacques. 1956. Les ignames alimentaires des iles du Pacifique sud. (The edible yams of the South Pacific Islands.) JATBA 3:385-401.
Barrau, Jacques. 1956. Legumineuses a tubercule alimentaire de la Melanesie. [Edible leguminous tubers of Melanesia.] TVie 103:11-16.
Barrau, Jacques. 1956. Plantes alimentaires de base des Melanesiens. [Staple food plants of the Melanesians.] JATBA 3:32-49.
Barrau, Jacques. 1956. Polynesian and Micronesian suibsistence agriculture. Mimeographed. Noumea, New Caledonia:South Pacific Commission.
Barrau, Jacques. 1956. Quelques plantes alimentaires des rivages marins du Pacifique sud. [Some edible plants of South Pacific sea shores.] TVie 103:77-79.
Barrau, Jacques. 1976. Breadfruit and relatives. 201-202. IN N.W. Simmonds (ed.). Evolution of Crop Plants. Longman. London.
Barrett, J., N.J. Berridge. 1953. The Bacteriostatic Effects Of Extracts Of Chicken Duodenum On Certain Micro-Organism. I. Crude Extracts. Journal Of The Science Of Food And Agriculture 4:81.
Barrett, J., N.J. Berridge. 1953. The Bacteriostatic Effects Of Extracts Of Chicken Duodenum On Certain Micro-Organism. Ii. Preparation And Properties Of Concentrates. Journal Of The Science Of Food And Agriculture 4:396.
Barrett, John W. [editor] 1995. Regional Silviculture of the United States. New York:Wiley.
BARRETT, R.E. 1957. TOBACCO AGING, ENZYMES OF BRIGHT AND BURLEY TOBACCOS. Journal of Agricultural and Food Chemistry 5:220.
BARRETT, R.E., J.H. MCLAUGHLIN. 1954. DISEASE-RESISTANCE FACTORS IN WHEAT. ELECTROPHORETIC
AND CHROMATOGRAPHIC ANALYSIS OF PROTEIN EXTRACTS OF WHEAT SEEDLINGS. Journal of Agricultural and Food Chemistry 2:1026.KEYWORDS:WHEAT PROTEIN, DISEASE RESISTANCE, WHEAT SEEDLING, PUCCINIA TRITICINA
Barrett, S.C.H. 1987September. Mimicry in plants. Scientific American 257:76.
Barrie, P.J., G.E. Goertz, J.L. Fry. 1964. Acceptability of blast-frozen and liquid-frozen turkey hens and toms. Food Technology 18:565. Sensory panels evaluated the flavor, juiciness, color and tenderness of blast-frozen and liquid-frozen turkeys. Shear values, cooking losses, total moisture and pH were also determined.
Barroga, C.F., A.C. Laurena, E.M. T. Mendoza. 1985. Polyphenols in mung bean (Vigna radiata (L.) Wilczek):determinatoin and removal. Journal of Agricultural and Food Chemistry 33:1006.
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Batchelder, Helen. 1951. The Jerusalem artichoke (Helianthus tuberosus). Herbarist No. 17. pp. 24-29.
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Batcher, O.M., A.W. Brant, M.S. Kunze. 1969. Sensory Evaluation Of Lamb And Yearling Mutton Flavors. Journal of Food Science 34:272.Flavor differences as related to age and sex of lamb or mutton were evaluated by triangle taste panel testing on both broth and lamb meat. KEYWORDS:Lamb, Mutton, Flavor, Sensory Evaluation
Batcher, O.M., E.H. Dawson. 1960. Consumer quality of selected muscles of raw and cooked pork. Food Technology 14:69. The weight, shear force, Hunter “L” color values and intramuscular fat and moisture content were determined using both raw and cooked pork muscles varying in fatness. Panel scores from selected samples for tenderness, juiciness, flavor and general acceptability were obtained.
Batcher, O.M., E.H. Dawson, G.L. Gilpin, J.N. Eisen. 1962. Quality and physical composition of various cuts of raw and cooked pork. Food Technology 16(4):104. The composition of various raw and cooked pork cuts was studied. Differences in separable lean portions, intramuscular fat and moisture content, cooking times, cooking losses and shear values were analyzed. Sensory panels evaluated the samples for tenderness, juiciness and flavor.
Batcher, O.M., E.H. Dawson, M.T. Pointer, G.L. Gilpin. 1962. Quality Of Raw And Cooked Lamb Meat As Related To Fatness And Age Of Animal. Food Technology 16(1):102. Lamb, Storage, Connective Tissue, Fatty Tissue, Cooking Time, Cooking Loss, Evaporation Loss, Intermuscular Fatty Tissue, Fat, Bone, Meat Yield,
Drip Loss, Oven Roasting, Sensory Evaluation
Batcher, O.M., P.A. Deary. 1975. Quality characteristics of broiled and roasted beef steaks. Journal of Food Science 40:745. Semimembranous muscles were prepared using different methods and internal tempertures. The samples were then evaluated for tenderness, juiciness, mealiness, flavor and degree of dineness by a sensory panel. Press fluid and shear force measurements, as well as total solids, from both the raw and cooked samples were determined.
BATCHER, O.M., G.L. GILPIN, N.R. DUCKWORTH, P.W. FINKEL. 1964. EATING QUALITY OF QUICK-CURED HAM. Journal of Home Economics 56:758.KEYWORDS:QUICK-CURED HAM, CURING, HAM FAT, HAM PROTEIN, SHEAR
VALUE, HAM FLAVOR, HAM TENDERNESS, HAM JUICINESS, HAM DRIP LOSS, HAM COOKING LOSS, HAM WEIGHT, HAM COOKING TIME, BICEPS FEMORIS, SEMIMEMBRANOSUS, ADDUCTOR, RECTUS FEMORIS, KRAMER SHEAR PRESS, SENSORY EVALUATION
Batcher, O.M., K.F. Helmintoller, E.H. Dawson. 1956. Cooking Rice For School Lunches. Journal of Home Economics 48:36.
BATE-SMITH, E.C. 1954. DETECTION AND IDENTIFICATION OF ANTHOCYANIDINS FORMED FROM LEUCOANTHOCYANINS IN PLANT TISSUES. BIOCHEMICAL JOURNAL 58:122.
Bate-Smith, E.C. 1948. The physiology and chemistry of rigor mortis, with special reference to the aging of beef. Advances Food Research 1:1.
Bate-Smith, E.C., J.R. Bendall. 1956. Changes in muscle after death. British Medical Bulletin 12:230. This paper discusses the physical changes that occur during rigor mortis, the relationship between the physical and chemical changes, the temperature coefficient of the chemical and physical changes as well as other changes associated with stiffening. KEYWORDS:igor Mortis, Temperature Coefficient, Rabbit, Muscle
Extension, Psoas Major, Creatine Phosphate, Adenosine Triphosphate
Bate-Smith, E.C., J.R. Bendall. 1945. Heat coagulation of muscle proteins. Nature 156:632.
BATE-SMITH, E.C., V. RASPER. 1969. TANNINS OF GRAIN SORGHUM:LUTEOFOROL (LEUCOLUTEOLINIDIN), 3',4,4',5,7-PENTAHYDROXYFLAVAN. Journal of Food Science 34:203.
BATE-SMITH, E.C., R.G. WESTALL. 1950. CHROMATOGRAPHIC BEHAVIOR AND CHEMICAL STRUCTURE. 1. SOME NATURALLY OCCURRING PHENOLIC SUBSTANCES. BIOCHIMICA ET BIOPHYSICA ACTA 4:427.
Bateman, G.Q., C. Biddulph, J.R. Harris, D.A. Greenwood, L.E. Harris. 1953. Toxaphene, Transmission Studies Of Milk Of Dairy Cows Fed Toxaphene-Treated Hay. Journal Of Agricultural And Food Chemistry 1:322.
Baten, W.D. 1946. Organoleptic tests pertaining to apples and pears. Food Research 11:84. The study showed that the average mature person prefers apples and pears served at temperatures of 33F rather than those at 72F. Cold fruits of inferior quality are considered to be about as good as, if not better than, fruits of superior quality at room temperature. KEYWORDS:APPLE PALATABILITY, PEAR PALATABILITY, SENSORY
BATEN, W.D. 1950. REACTION OF AGE GROUPS TO ORGANOLEPTIC TESTS. Food Technology 4:277.KEYWORDS:SENSORY EVALUATION
Bater, B., O. Descamps, A.J. Maurer. 1993. Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids. Poultry Science 72:349.Purpose was to evaluate the effects on turkey thigh meat with 60% added brine when carrageenan, and combinations of carrageenan with locust bean gum, starch, nonfat dry milk and KCL were added. SENSORY:2 trained meat scientists used a 1-5 scale to evaluate the meat visually. In addition, a 15 member experienced panel used descriptive analysis with a scaling test to evaluate texture and juiciness.
Bater, B., A.J. Maurer. 1991. Effects of fat source and final comminution temperature on fat particle dispersion, emulsion stability, and textural characteristics of turkey frankfurters. Poultry Science 70(6):1424.
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Bates, R.W. 1952. 6-factor control assures quality deep fat-fried foods. Food Engineering 24(12):82. This article discusses six problems that occur when fats or shortenings are used for deep-fat frying. The means of controlling changes during heating are discussed. The six changes outlined are:hydrolysis, polymerization, instability, discoloration, foreign material buildup and off-flavor development.
Bateson, G. 1941. The frustration-aggression hypothesis and culture. Psych. Rev. 48:350-355.
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Battaglia, Andy. 2000June 26. Saffron:Aromatic spice delivers rich color to sophisticated palates the world over. Nation's Restaurant News pp. 63.Saffron has gained a reputation as one of the most expensive spices in the world, but to the chefs who find a mouthful of flavor, a noseful of aroma and an eyeful of color in just a wee pinch, it's priceless.
Batten, G.D., J.N.A. Lott. 1986. The influence of phosphorus nutrition on the appearance and composition of globoid crystals in wheat aleurone cells. Cereal Chemistry 63(1):14-18.Wheat plants were grown in the greenhouse with contrasting levels of phosphorus (control and low P). Ultrastructure and elemental composition of globoid crystals in aleurone cells were studied in grains at 31 days after pollination (when the low-P grains began to accumulate phytate phosphorus) and at maturity.
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BAUMGARTNER, J.G. 1937. THE SALT LIMITS AND THERMAL STABILITY OF A NEW SPECIES OF ANAEROBIC HALOPHILE. Food Research 2:321.KEYWORDS:ANAEROBIC BACTERIA, SALT, THERMAL STABILITY, HALOPHILIC BACTERIA, SALTING, PRESERVATION, ANCHOVIE, CLOSTRIDIUM BOTULINUM, OBLIGATE ANAEROBE, SALT TOLERANCE HALOPHILIC BACTERIA,
SALTING, PRESERVATION, ANCHOVIE, CLOSTRIDIUM BOTULINUM, OBLIGATE ANAEROBE, SALT TOLERANCE
Baumgarten, R.N., A.F. Roche, S. Guo, W.C. Chumlea, A.S. Ryan. 1990. Fat patterning and centralized obesity in Mexican-American children in the Hispanic Health and Nutrition Education Examination Survey (HHANES 1982-1984). American Journal of Clinical Nutrition 51:936S-943S.
BAUMGARTNER, W.E., L.S. LAZER, A.M. DALZIEL, E.V. CARDINAL, E.L. VARNER. 1959. GIBBERELLINS ANALYSIS, DETERMINATION OF GIBBERELLINS BY DERIVATIVE LABELING WITH DIAZOMETHANE-C14 AND BY ISOTOPIC DILUTION ANALYSIS WITH TRITIUM-LABELED GIBBERELLINS. Journal of Agricultural and Food Chemistry 7:422.
Baur, M.C., R.J. Alexander. 1979. Enzymatic procedure for determination of starch in cereal products. Cereal Chemistry 56:364.
BAURIEDEL, W.R., A.B. HOERLEIN, J.C. PICKEN JR., L.A.UNDERKOFLER. 1954. PIG NUTRITION, SELECTION OF DIET FOR STUDIES OF VITAMIN B12 DEPLETION USING UNSUCKLED BABY PIGS. Journal of Agricultural and Food Chemistry 2:468.
BAURIEDEL, W.R., M.G. SWANK. 1962. PARASITICIDE METABOLISM, RESIDUE AND METABOLISM OF
RADIOACTIVE 4-TERTBUTYL-2-CHLOROPHENYL METHYL METHYLPHOSPHORAMIDATE ADMINISTERED AS A SINGLE ORAL DOSE TO SHEEP. Journal of Agricultural and Food Chemistry 10:150.
Bauserman, H.M., P.C. Hanzas. 1957. Beet Sugar Impurities, Colorimetric Determination Of Saponin
As Found In Beet Sugars. Journal Of Agricultural And Food Chemistry 5:773.
BAUSERMAN, H.M., R.F. OLSON. 1955. PLANT ASSAY, ANALYSES OF PLANT MATERIALS USING EDTA SALTS
AS SOLUBILIZERS. Journal of Agricultural and Food Chemistry 3:942.
Bautista, F.R., R.H. Thompson, R.F. Cain. 1961. Changes in amino nitrogen, total soluble nitrogen and TCA-soluble nitrogen content of beef as influenced by pre-irratidation heating, irradiation level and storage at 34F. Journal of Food Science 26:15.
Bavisotto, V., C. Miller, R. Dewane. 1960. Compatability Of Plant, Animal And Microbiological Proteases. Food Research 25:58.
Bavly, S. 1966. Changes in food habits in Israel. Journal of the American Dietetic Association 48:488.
Bawden, C.R. 1958. Two Mongol texts concerning Oboo worship. Oriens Extremus 5.
Bawden, C.R. 1968. The Modern History of Mongolia. London:Weidenfeld & Nicolson.
Baxter, E.J., E.E. Hester. 1958. The effect of sucrose on gluten development and the solubility of the proteins of a soft wheat flour. Cereal Chemistry 35:366-374.The results of this investigation indicated that an addition of 15 and 30 percent sucrose, based on soft wheat flour, increased mixogram development time. levels of 60 and 120 percent prevented dough formation, likely due to the competititon between sucrose and the gluten proteins for water. KEYWORDS:soft wheat, flour mixograph, gluten development, sucrose, wheat, protein solubility
Baxter, I.A., M.J.A. Schroder, J.A. Bower. 1999July/Sept. The influence of socio-economic background on perceptions of vegetables among Scottish primary school children. Food Quality Preference 10 (4/5):261. Forty-nine children aged between 8 and 10 years old from primary schools in two socially disparate areas of Edinburgh participated in this study.
Baxter, J.H. 1995. Free amino acid stability in reducing sugar systems. Journal of Food Science 60:405-408.
Baxter, L., L. Waters, Jr. 1991. Quality changes in asparagus spears stored in a flow-through CA system or in consumer packages. HortScience 26:399-402.
Bayer, E. 1929. Beitrage zur Zweikomponenten-theorie des Hungers. Zsch. f. Psych. 112:1-53.
Bayer, L.M. 1940. The diet of adolescent girls, with special reference to nutritional status and dental caries. Journal Pediat 16:56-68.
Bayfield, E.G. 1936. Report of the subcommittee on viscosity. Cereal Chemistry 13:773. Effect of added starch upon flour suspensions-viscosity by MacMichael viscometer. KEYWORDS:STARCH VISCOSITY, MACMICHAEL VISCOMETER, VISCOSITY
Bayfield, E.G., J.E. Anderson, W.F. Geddes, F.C. Hildebrand. 1943. The Effect Of Millroom Temperature And Relative Humidity On Experimental Flour Yields And Flour Properties. Cereal Chemistry 20:149. Flour Milling, Flour Moisture, Flour Yield, Flour Ash, Flour Protein, Loaf Volume
Bayfield, E.G., W.W. O'donnell. 1945. Observations On Thiamin Content Of Stored Wheat. Food Research 10:485.
Bayfield, E.G., E.C. Swanson. 1946. Effect of yeast, bromate, and fermentation on bread containing soy flour. Cereal Chemistry 23:104.The tests done in this study were to evaluate the effect of soy flour on crmb texture, fermentation, baking loss and crumb color.
Bayfield, E.G., E.B. Working, M.C. Harris. 1941. The effect of protein content on the baking behavior of some winter wheat varieties. Cereal Chemistry 18:640. Several winter wheat varieties differing in their protein levels were evaluated as to their protein content and its effect on loaf volume. Various mixing times were used in the baking tests. KEYWORDS:WHEAT, SWANSON-WORKING DOUGH MIXER, FLOUR YIELD, FLOUR MOISTURE, FLOUR ASH, FLOUR PROTEIN, BAKING ABSORPTION, BREAD LOAF VOLUME, SOFT WINTER WHEAT
Bayliss-Smith, T., R. Feachem. (eds.). 1977. Subsistence and Survival:Rural ecology in the Pacific. Academic Press. London.
Bayne, B.H., M.B. Allen, N.F. Large, B.H. Meyer, G.E. Goertz. 1973. Sensory and histological characteristics of beef rib cuts heated at two rates to three end point temperatures. Home Economics Research Journal 2(1):29.The effect of two oven temperatures and three end point temperatures on evaluation by sensory and related physical measurements of tenderness using beef longissimus dorsi muscle from rib roasts was reported. KEYWORDS:cooking time (min./lb); percentage cooking loss; shear force (Warner-Bratzler shear apparatus); histological evaluation (microtone; Herxheimer's scarlet red fat stain; Harris' hematoxylin muscle tissue stain; fiber diameter, amount of collagenous connective and fatty tissue:5-point scale); sensory evaluation (tenderness:11-point scale; flavor and juiciness:9-point scale).
Bayne, B.H., B.H. Meyer, J.W. Cole. 1969. Response Of Beef Roasts Differing In Finish, Location And Size To Two Rates Of Heat Application. Journal Of Animal Science 29:283. Beef Heating Rate, Steer, Beef Finish, Tenderness, Beef Juiciness, Beef Cooking Loss, Longissimus Dorsi, Semimembranosus,
Beef, Collagen, Warner- Bratzler Shear Apparatus, Sensory Evaluation
Bayne, B.H., B.H. Meyer, G.E. Goertz, K.M. Kolasa. 1973. Beef, pork, and poultry cooking methods – A report of current research. Bulletin 516. Tennessee Agriculture Experiment Station, Knoxville, Tennessee. Cooking studies were done to determine the effect of varying cooking times and temperatures on the sensory quality of beef, pork and poultry. Cooking times, percent cooking loss and power consumption were measured. Sensory tests evaluated tenderness, juiciness and flavor in the meat.
Bayne, B.H., S.S. Strawn, C.H. Hutton, W.R. Backus, B.H. Meyer. 1971. Relationship of alkali and Ringer insoluble collagen to tenderness of beef heated at two rates. Journal of Animal Science 33:958.The relationship of tenderness and collagen content was analyzed in several cooked semi-membranosus muscle of beef top-round roasts. KEYWORDS:cooked (oven roasted; cooking losses and time); tenderness evaluation (panel scored (11 points) and number chews; Warner-Bratzler shear); collagen determinations (Ringer insoluble collagen; alkali insoluble residuals).
Baynes, R.D., T.H. Bothwell. 1990. Iron deficiency. Annual Review of Nutrition 10:133-148.
Bayroff, A.G. 1936. The experimental social behavior of animals. I. The effect of early isolation of white rats on their reactions to other white rats as measured by two periods of free choices. J. Comp. Psych. 21:67-81.
Bayram, M. 2000. Bulgur around the world. Cereal Foods World 45(2):80.Bulgur can be defined as cleaned, cooked, dried and pulverized hard (durum) wheat. It is an ancient wheat food of Near Eastern origin. Referred to as"Arisah" in the Old Testament, this ancient food is known variously as bulgur, bulgor, boulgur, burgul, brughoul, and burghoul. Bulgur (in North America) or burghul (in the Middle East and North Africa) are the names given to one of the oldest cereal-based foods.
Bayton, J.A. 1956. Statistical vs. psychological bias in consumer taste preference research. Trans. Mid-Atlantic Conf., Am. Soc. Qual. Control 23, New York.
Bazore, K. 1940. Hawaiian and Pacific Foods. New York
Beach, S.A., V.A. Clark, F.H. Hall. 1904. Keeping Quality of Apples. New York Agricultural Experiment Station 248:3-11. Storage and holding conditions of several apple varieties are presented. Quality of fresh and stored fruit is also discussed.
Beacham, H.H., M.F. Dull. 1951. Some observations on the browning reaction. Food Research 16:439.
Beagquist, D.H., G.F. Stewart. 1952. Surface Formation And Shear As Factors Affecting The Beating Power Of Egg White. Food Technology 6:262. Egg White, Egg Foam, Egg White Shear, Beating Power
Beal, George M., J.M. Bohlen, J.N. Raudabaugh. 1962. Leadership and Dynamic Group Action. I.S.U. Press. pp. 365.
Beal, J.L. 1990January-March. One man's quest for plant constituents of therapeutic value. Economic Botany 44(1):4.
BEAL, M.E., M.E. NEWTON. 1966. THE DIETETIC INTERN. Journal of Home Economics 58:87.
BEALL, M.L., E.A. WOOLSON, T.J. SHEETS, C.I. HARRIS. 1967. EXTRACTION, CLEANUP, AND ELECTRON-CAPTURE GAS CHROMATOGRAPHIC ANALYSIS OF FENAC RESIDUES IN SOIL. Journal of Agricultural and Food Chemistry 15:208.
Bean, M.L., H.L. Hanson. 1962. Utilization of geese. 1. Tenderness and yield. Poultry Science 41:236-242.
Bean, M.M., E.A. Elliston-Hoops, K.D. Nishita. 1983. Rice flour treatment for cake-baking applications. Cereal Chemistry 60:445-449.
Bean, M.L., E.M. Osman. 1959. Behavior of starch during food preparation. II. Effects of different sugars on the viscosity and gel strength of starch pastes. Food Research 24:665. The effects of sucrose, dextrose, fructose, maltose, lactose, and invert sugar, three corn syrups and Sorbitol on 5% cornstarch paste were studied.
Bean, M.L., W.T. Yamazaki. 1973. Wheat starch gelatinization in sugar solutions. Presented at 58th Annual Meeting of the American Association of Cereal Chemists, St. Louis, Missouri, November 8, 1973.
In cakes, is concerned with manner that ingredients affect the gelatinization of starch. Used birefringence, diameter size, amylograph viscosity measurements and evaluations.
Bean, M.M. 1976. Utilization of high-protein flours in AID programs. An on-site evaluation. Baker's Digest 50:31
Bean, M.M. 1986. Rice flour- Its functional variations. Cereal Foods World 31:477.
Bean, M.M., E.A. Elliston-Hoops, K.D. Nishita. 1983. Rice flour treatemnt for cake-baking applications. Cereal Chem. 60:445-449.Treatemnt with water just before use can enhance the functionality of rice flour in baked products. Hydration with intense mixing and/or holding time improves eating quality, volume, and appearance of layer cakes made with 100% rice flour.
Bean,M.M., D.K. Mecham, M.M. Hanamoto, D.A. Felelrs. 1974. Status of high protein bread flours for government purchase. Baker's Digest 48(4):32.high protein bread, bread, baked product, supplementation, soybean bread, potassium bromate, sodium stearoyl lactylate, loaf volume, flour, fortification, nutribun
Bean, M.M., K.D. Nishita. 1985. Rice flours for baking. IN i>Rice:Chemistry and Technology, 2nd ed. p. 539. B.O. Juliano, ed. Am. Assoc. Cereal Chem.:St. Paul, MN
Bean, M.M., W.T. Yamazaki. 1976. Wheat starch gelatinization in sugar solutions. I. Sucrose:microscopy and viscosity effects. Cereal Chemistry 55(6):936-944.Purpose to study the effects of sucrose on the swelling behavior of wheat starch granules and the relationship to viscosity.
Bean, R.S., T.H. Schultz, N.J. Downes. 1957. Low-Moisture Peaches Prepared From Fresh Fruit. Food Technology 11:430. Low Moisture Peach, Dried Peach
Bean, S.R., G.L. Lookhart, J.A. Bietz. 2000Feb. Acetonitrile as a buffer additive for free zone capillary electrophoresis separation and characterization of maize (Zea mays L.) and sorghum (Sorghum bicolor L. Moench) storage proteins. Journal of Agricultural and Food Chemistry 48(2):318-327.An improved method for separating and characterizing maize (Zea mays L.) and sorghum (Sorghum tricolor L. Moench) storage proteins by free zone capillary electrophoresis (FZCE) was developed.
Bear, F.E. 1954. Progress report on research with particular reference to New Jersey soils. Journal of Agricultural and Food Chemistry 2:244. Trace Element, Molybdenum, Iron, Manganese, Zinc, Copper, Nickle, Cobalt, Fluoride, Iodide, Oat, Corn, Soil, Potato, Boron Trace Element, Molybdenum, Bluegrass, Iron, Manganese, Zinc, Copper, Nickle, Cobalt, Soybean, Fluoride, Iodide, Oat, Corn, Soil, Sweet Corn, Beet, Lettuce, Potato, Spinach, Lambsquarter, Pigweed, Ragweed, Clover, Purslane, Boro
Bear, John, Marina Bear. 1970. The Something Went Wrong What Do I Do Now Cookery Book. Harcourt Brace. 200 pages.
Beard, James. 1972. James Beard's American Cookery. Little, Brown. 880 pages.
Beard, James. 1963. Hors D'oeuvre & Canapes. N.Y.:Morrow.
Beard, James. 1941. Cook It Outdoors. N.Y.
Beard, James. 1944. Fowl and Game Cookery. N.Y.
Beard, James A., Sam Aaron. 1954. How To Eat Better for Less Money. N.Y.
Bearden, M. D.A. Pearson, D. Rein, K.A. Chevaux, D.R. Carpenter, C.L. Keen. 2000. Potential cardiovascular health benefits of procyanidins present in chocolate and coa. In Parliament, T.H., C. Ho, P. Schieberle, ed. Caffeinated Beverages:health benefits, physiological effects, and chemistry. Washinton, DC:Oxford University Press, 200 pp. 177-186.
Beardsworth, Alan, Teresa Keil. 1997. Sociology On The Menu. An Invitation to the Study of Food and Society. Routledge:London and New York.Introduction:Part I. The social dimensions of the food system.; The Orgins of Human Subsistence; The Making of the Modern Food System, Sociological Perspectives on Food and Eating; Part II. The social organization of eating, Food, Family and Community,Eating Out; Part III Food, health and well-being, Changing Conceptions of Diet and Health; Food Risks, Anxieties and Scares; Dieting, Fat and Body Image; Part IV Patterns of Preference and Avoidance; The Mysterious Meanings of Meat;The Vegetarian Option; Sugar and Confectionery:Sweetness in The Human Diet; Epilogue; Bibliography;Author Index, Subject Index
Beardsworth, A.D., E.T. Kreil. 1992. Foodways in flux:from gastro-anomy to menu pluralism? British Food Journal 94(7):20-25.
Beardsworth, A.D., E.T. Keil. 1993NOVEMBER. Hungry for knowledge? The sociology of food and eating. Sociology Review :11-5.
Beattie, H.G., K.A. Wheeler, C.S. Pederson. 1943. Changes occurring in fruit juices during storage. Food Research 8:395. The juices of strawberries, currents and raspberries were analyzed, bottled at various temperatures and stored under temperature and light variations. Changes in ascorbic acid content, color, pH and flavor were evaluated after two and three months storage. KEYWORDS:Strawberry, Currant, Currant Juice, Raspberry, Raspberry Juice, Strawberry Juice, Ascorbic Acid, Color, Storage, Ph, Flavor
BEATTIE, H.G., E.C. EDELMANN, W.H. CATHCART. 1949. KEEPING QUALITY OF FROZEN BAKERY PRODUCTS. Food Technology 3:160.
BEATTIE, J. H. M. 19. RITUALS OF NYORO KINGSHIP. AFRICA. JOURNAL OF THE INTERNATIONAL INSTITUTE OF
AFRICAN LANGUAGES AND CULTURE 29(2):134.
Beattie, John. 1960. Bunyord:An African Kingdom. Holt Rinehart & Winston.
Beatty, R. H. 1953. Brush Control, Status Of Chemical Methods. Journal Of Agricultural And Food Chemistry 1:178.
BEATY, A., F.J. CONLAN, S. MCMINN, S.M. WEISBERG. 1957. PROTEIN ASSAY, ASSESSING PROTEIN QUALITY WITH THE INDIVIDUAL PROTEIN-DEPLETED CHICK. Journal of Agricultural and Food Chemistry 5:541.
BEATY, O. W. 1945. ONE HOUR FOR A FOOD CLASS. Journal of Home Economics 37:621.KEYWORDS:FOOD CLASS, CURRICULUM
Beauchamp, G.K. 1987Jan-Feb. The human preference for excess salt. American Scientist 75(1):27.
Beauchene, R.E., H.L. Mitchell. 1957. Dehydration Temperature, Effects, Effect Of Temperature Of Dehydration On Proteins Of Alfalfa. Journal Of Agricultural And Food Chemistry 5:762.
Beauchene, R.E., H.L. Mitchell, D.B. Parrish, R.E. Silker. 1953. Carotene, Effect Of Antioxidants On Determination In Dehydrated Alfalfa Meal. Journal Of Agricultural And Food Chemistry 1:461alfalfa meal, dehydration, alfalfa meal, carotene, antioxidant
Beaudry, R.M., C.C. Arthur, S. Ahmad, and D.L. Dostal-Lange. 1992. Modified-atmosphere
packaging of blueberry fruit:effect of temperature on package 02. Journal of American Hort. Science 117(3):436-441.
BEAUREGARD, J.R., T.W. TUSING, R.F. HANZAL. 1955. ANTICOAGULANT RODENTICIDE, TOXICITY AND ANTIDOTAL STUDIES ON 2-PIVALYL-1,3-INDANDIONE (PICAL), AN ANTICOAGULANT RODENTICIDE. Journal of Agricultural and Food Chemistry 3:124.
Beavens, E.A., H.E. Goresline. 1938. Preservation of grape juice. V. Pasteuriztion of grape and apple juices for storage or immediate fermentation. Food Research 3:467. The effect of pasteurization on freshly pressed juices of Elvira, Delaware, Catawba and Concord grapes and Baldwin apples was investigated. Pasteurizing equipment used included the open kettle, ribbon and Electro-pure methods. Chemical analysis of the juices is included in this article.
Beavers, H.C., H.W. Ockerman, V.R. Cahill, N.A. Parrett, R.J. Borton. 1973. A research note. Ultraviolet spectrophotometric determination of protein in meat and meat products. Journal of Food Science 38:1087.
Becerra, J.E., J.C. Smith. 1990. Breast feeding patterns in Puerto Rico. American Journal of Public Health 80:694-697.
Becerra, J.E., C.J.R. Hogue, H.K. Atrash, N. Perez. 1991. Infant mortality among Hispanics. Journal of the American Medical Association 265:217-221.
Bechel, W.G. 1950. Measurements of properties of corn starch gels. Journal of Colloid Science 5:260. rigidometer, corn starch gel, corn starch consistency, corn starch breaking strength, corn starch gelometer
Bechtel, D.B., R.L. Gaines, Y. Pomeranz. 1982. Early stages in wheat endosperm formation and protein body initiation. Annuals Botany 50:507-518.
Bechtel, D.B., R.L. Gaines. 1982. The presence of protease-digestible material in golgi vesicles during endosperm development of selected cereals. American Journal Botany 69:880-884.
Bechtel, D.B., R.L. Gaines, Y. Pomeranz. 1982. Early stages in wheat endosperm formation and protein body initiation. Ann. Bot. 50:507-518.The early stages of endosperm formation and protein body initiation are described for hard red winter wheat using light and transmission electron microscopy.
Bechtel, D.B., R.L. Gaines, Y. Pomeranz. 1982. Protein secretion in wheat endosperm-formation of the matrix protein. Cereal Chemistry 59(5):336-343.The deposition of protein into vacuoles in the starchy endosperm of hard red winter wheat was studied using transmission electron microscopy and enzymatic digestion of thin sections.
Bechtel, D.B., Y. Pomeranz, A. de Francisco. 1978. Breadmaking studied by light and transmission electron microscopy. Cereal Chemistry 55:392. Fermented water-flour doughs and bread doughs, as well as baked breads, were investigated using a light and a transmission electron microscope.
Bechtel, H.E., C.A. Hoppert. 1936. A Study Of The Seasonal Variation Of Vitamin D In Normal Cow's Milk. Journal of Nutrition 11:537.
Bechtel, P.J., F.C. Parrish, Jr. 1983. Effects of postmortem storage and temperature on muscle protein degradation:analysis by SDS gel electrophoresis. Journal of Food Science 47(6):2074-2075.
Bechtel, W.G. 1951. Examination of starch dispersions with the phase microscope. Cereal Chemistry 28:29. Alkali treatment and autoclaving of cornstarch. iodine affinity and fractionation are discussed. gives eight photomicrographs. corn industries viscometer, corn starch viscosity, corn starch cooking time, modified corn starch, wheat starch cooking time, heating rate
Bechtel, W.G. 1947. A study of some paste characteristics of starches with the Corn Industries
Viscometer. Cereal Chemistry 24:200. Gives viscosity patterns with time and temperature effects for tapioca, wheat, corn, etc. KEYWORDS:Corn Industries Viscometer, corn starch viscosity, corn starch
Bechtel, W. 1950. Measurements of properties of corn starch gels. Journal Colloid Science 5:260. Empirical gelometers of the plunger type were employed to determine difference between acid modified cornstarches. KEYWORDSCORN STARCH, MODIFIED STARCH, RHEOLOGY, GELOMETER
Bechtel, W.G. 1959. Staling studies on bread made with flour frctions. V. Effect of a heat-stable amylase and cross-linked starch. Cereal Chemistry 36:368.
Bechtel, W.G., D.F. Meisner. 1951. Present Status Of The Theory Of Bread Staling. Food Technology 5:503. Bread Storage, Bread Crumb Moisture, Bread Crumbliness, Bread Crumb Compressibility, Bread Starch, Bread Crumb, Swelling Power
Bechtel, W., D.F. Meisner. 1952. Present Status Of The Theory Of Bread Staling. Baker's Digest 26(1):5. Bread Gluten, Bread X-Ray Diffraction, Bread Staling, Wheat Gum Gluten,Bread Crumb, Swelling Power, Kjeldahl Nitrogen
Bechtel, W.G., D.F. Meisner. 1954. Staling studies of bread made with flour fractions. III. Effect of crumb moisture and tailing starch. Cereal Chemistry 31:176.
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Beck, H., J.A. Johnson, and B.S. Miller. 1957. Studies on the soluble dextrin fraction and sugar content of bread baked with alpha-amylase from different sources. Cereal Chemistry 34:211.
Beck, K.M. 1975. Practical considerations for synthetic sweeteners. Food Product Development 9(4):47. Carbohydrate and noncarbohydrate sweeteners are described and compared. This article reviews history and sweetness of carbohydrate sugars and noncarbohydrate chemicals. In greater detail it compares the properties of sucrose and sodium cyclamate.
Beck, Neill, Fred Beck. 1951. The Farmers Market Cookbook. N.Y.
Beck, S.D., E.T. Kaske, E.E. Smissman. 1956. Resistance Factor Determination, Quantitative Estimation Of The Resistance Factor, 6-Methoxybenzoazolinone, In Corn Plant Tissue. Journal Of Agricultural And Food Chemistry 5:933.
Beckel, R., H. Lingnert, B. Lundgren, G. Hall, G.R. Waller. 1985. Effect of Maillard reaction products on the stability of minced herring in frozen storage. Journal of Food Science 50:501. Purpose was to determine the effectiveness of water-soluble Maillard reaction products at inhibiting lipid oxidation in frozen stored minced herring.
Becker, B. 1943. Hunt 'em but eat'em. Rotarian 63:19.
Becker, C.A. 1982. Variety bread mixes. Baker's Digest 56(1):12-13,15.
Becker, D., R. Brettschneider, H. Lorz. 1994. Fertile transgenic wheat from microprojectile bombardment of scutellar tissue. The Plant Journal 5:299-307.
Becker, H.A., H.R. Sallans. 1956. A Study Of The Relation Between Time, Temperature, Moisture Content, And Loaf Volume By The Bromate Formula In The Heat Treatment Of Wheat And Flour. Cereal Chemistry 33:254.
Becker, H.C., R.T. Milner, R.H. Nagel. 1940. A Method For The Determination Of Nonprotein Nitrogen In
Soybean Meal. Cereal Chemistry 17:447. Soybean Meal, Nonprotein Nitrogen, Trichloracetic Acid,
Electrodialysis, Soybean Oil, Nitrogen, Moisture
Becker, M. E. 1966. Water-Borne And Food-Borne Viruses. Journal Of Milk And Food Technology 29:243. Water, Foodborne Disease, Virus, Poliovirus, Adenovirus, Infectious Hepatitis, Psittacosis, Ornithosis, Parrot Fever
Becker, R. 1968. Identification Of Some Sugars And Mannitol In Celery. Journal of Food Science 33:128.
Becker, R., M. Grun, G. Scholz. 1992. Nicotianamine and the distribution of iron into the apoplasm and symplasm of tomato (Lycopersicon esculentum Mill.). I. Determination of the apoplasmic and symplasmic iron pools in roots and leaves of the cultivar Bonner Beste and its nicotianamine-less mutant chloronerva. Planta 187(1):48-52.
Becker, R.H. 1975. Sweeteners – a study in regulatory lore. Food Product Development 9(9):26. This is a discussion of the legal classification in the past two decades of sweeteners.
Becker, S. 1957. The production of papain- an agricultural industry for tropical America. Economic Botany 12:62.
Becker, S.L. 1977January. Butter makes them grow. An Episode in the discovery of vitamins. Bulletin 767. The Connecticut Agricultural Experiment Station, New Haven Connecticut.
Becker, T.W., C. Foyer, M. Caboche. 1992. Light-regulated expression of the nitrate-reductase and nitrite-reductase genes in tomato and in the phytochrome-deficient aurea mutant of tomato. Planta 188(1):39-47.
Beckett, Edwin. 1902. The Book of the Strawberry, by Edwin Beckett; with sections also on the Raspberry, Blackberry, Logan berry, & Japanese wineberry. London, New York, J. Lane.
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BECKMAN, H.F. 1958. FEED ADDITIVES ANALYSIS, MICRODETERMINATION OF THE MEDICAMENTS FURAZOLIDONE AND NITROFURAZONE. Journal of Agricultural and Food Chemistry 6:130.
BECKMAN, H.F., J. DE MOTTIER. 1959. FEED ADDITIVES ANALYSIS, COLORIMETRIC DETERMINATION OF 3,5-DINITROBENZAMIDE IN FEEDS BY THE JANOVSKY REACTION. Journal of Agricultural and Food Chemistry 7:280.
BECKMAN, H.F., L. FELDMAN. 1960. FEED ADDITIVES ANALYSIS. MICROANALYSIS OF PIPERAZINE. Journal of Agricultural and Food Chemistry 8:227.
BECKMAN, H.F., L.S. FELDMAN. 1959. FEED ADDITIVES ANALYSIS, COLORIMETRIC DETERMINATION OF
CADMIUM ANTHRANILATE IN FEEDSTUFFS. Journal of Agricultural and Food Chemistry 7:350.
BECKMAN, H.F., E.R. IBERT, B.B. ADAMS, D.O. SKOVLIN. 1958. PESTICIDE ANALYSIS, DETERMINATION OF TOTAL CHLORINE IN PESTICIDES BY REDUCTION WITH A LIQUID ANHYDROUS AMMONIA-SODIUM MIXTURE. Journal of Agricultural and Food Chemistry 6:104.
BECKMAN, H., P.T. ALLEN, D.G. CROSBY, W.O. GAUER, C. MOURER. 1967. A POLAROGRAPHIC METHOD FOR BROMIDE RESIDUE DETERMINATION. Journal of Food Science 32:595.
Beckman, H., A. Bevenue. 1964. Acaricide Residues. Microcoulometric Gas Chromatographic Analysis Of Grapes And Cottonseed For Chlorobenzilate Residues. Journal Of Agricultural And Food Chemistry 12:183. Entomological Investigation, Acaricide, Microcoulometer Detector, Grape, Cottonseed
BECKMAN, H., A. BEVENUE. 1964. INSECTICIDE RESIDUES, DILAN RESIDUE DETERMINATION BY MICOCOULOMETRIC GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 12:245.
Beckman, H.; Bevenue, A. 1963. Nematocide Residues, Determination Of 1,2-Dibromo-3-Chloropropane And Tetrachlorothiophene In Crops. Journal Of Agricultural And Food Chemistry 11:479.
BECKMAN, H., A. BEVENUE. 1962. PESTICIDE RESIDUE ANALYSIS:GAS CHROMATOGRAPHIC ANALYSIS OF 2,6-DICHLORO-4-NITROANALINE. Journal of Food Science 27:602.
BECKMAN, H., D.G. CROSBY, P.T. ALLEN, C. MOURER. 1967. THE INORGANIC BROMIDE CONTENT OF FOODSTUFFS DUE TO SOIL TREATMENT WITH FUMIGANTS. Journal of Food Science 32:138.
BECKMAN, H., W. THORNBURG. 1965. EFFECT OF FROZEN STORAGE ON PARATHION RESIDUES. Journal of Food Science 30:656.
Beckord, O.C., R.M. Sandstedt. 1947. Starch gelatinization studies. I. Simplified equipment for the study of starch gelatinization by means of light transmission. Cereal Chemistry 24:250.
Shows a “U” tube set up to determine gelatiniztion. Transmission curves at different transmission degrees are given for potato, wheat, bean, corn, rye and Kaffir starches. KEYWORDS:starch, gelatinization, spectrophotometer, light transmission, wheat starch heating rate, wheat starch microscopy
Beckwith, A.C., J.S. Wall. 1966. Reduction and reoxydation of wheat glutenin. Biochim, Biophys. Acta 130:155-162.
Beckord, O.C., R.M. Sandstedt. 1947. Starch Gelatinization Studies. I. Simplified Equipment For The Study Of Starch Gelatinization By Means Of Light Transmission. Cereal Chemistry 24:250. Starch, Gelatinization, Spectrophotometer, Light Transmission, Wheat Starch Heating Rate, Wheat Starch Microscopy
Bedford, A.J., O. Williams, A.R. Bellamy. 1978June. Virus accumulation by the rock oyster Crassostrea glomerata. Applied Environ Microbiology 35(6):1012-1018.
Bedford, C.L. 1936. A Note On The Nitrogenous Constituents Of Dried Apricots During Browning. Food Research 1:337. Apricot Sugar, Storage, Maillard Reaction, Dried Apricot, Apricot Concentrate, Nitrogen Ammonia, Fruit, Storage, Color
Bedford, C.L., M.A. Joslyn. 1937. Oat Flour And Hexane Extract Of Oat Flour As Antioxidants For Shelled Walnuts And Walnut Oil. Food Research 2:455. Oat Flour, Rancidity, Kries Test, Iodine Number, Iodine Number, Walnut Oil, Walnut
Bedigian, D., J.R. Harlan. 1983. Nuba agriculture and ethnobotany, with particular reference to sesame and sorghum. Economic Botany 37:384.
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Beech, F.W. , A. Pollard. 1973. Winemaking and Brewing. British Book Center. 198 pages
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Beecher, G.R., E.J. Briskey, W.G. Hoekstra. 1965. A Comparison Of Glycolysis And Associated Changes In Light And Dark Portions Of The Porcine Semitendinosus. Journal of Food Science 30:477. Semitendinosus, Pig, Pork Glycolysis, Pork Color, Pork Ph, Pork Glycogen, Pork Lactic Acid, Pork Rigor Mortis
Beecher, G.R., L.L. Kastenschmidt, R.G. Cassens, W.G. Hoekstra, E.J. Briskey. 1968. A Comparison Of The Light And Dark Portions Of A Striated Muscle. Journal of Food Science 33:84. Pork Color, Pork Muscle Color, Pork Striated Muscle
Beechler, M.C. 1966. You can plan today for developments in tomorrow's dietary. The Modern Hospital June:110-114.
Beecker, G.R., G.R. Cassens, W.G. Hoekstra, E.J. Briskey. 1965. Red And White Fiber Content And Associated Post-Mortem Properties Of Seven Porcine Muscles. Journal of Food Science 30:969.
Been, W.G. 1958November. Stored spuds need forced air cooling. Potato Horizons p.9.
Beene, E.J., N.H. Van Hall, R.M. Pearson. 1956. Analysis Of Fresh Meat. Journal Of The Association Of Official Analytical Chemists 39:937. Meat Fat Analysis, Meat Protein Analysis, Meat Moisture
Beene, E.J., N.H. Van Hall, A.M. Pearson. 1956. Analysis of fresh meat. Journal Association Official Analytical Chemistry 39:637.
Beene, Gerrie, Lourdes Miranda King. 1969. Dining in Spain. Tuttle. 197 pages
Beermann, D.H., T.F. Robinson, T.M. Byrem, D.E. Hogue, A.W. Bell, C.L. McLaughlin. 1991December. Abomasal casein infusion and exogenous somatotropin enhance nitrogen utilization by growing lambs. Journal of Nutrition 121(12):2020-2028.
Beery, K.E., J.H. Ziegler. 1969. A simplified and rapid method to uniformly size rib steak pieces for taste panel evaluation. Journal of Food Science 34:480.Frozen rib steaks were broiled and tested in evaluation of a method to establish uniformity. KEYWORDS:isothermal research oven; longissimus dorsi muscle broiled; heat penetration (potentiometer)
Beery, K.E., J.H. Ziegler. 1969. A Simplified And Rapid Method To Uniformly Size Rib Steak Pieces For Taste Panel Evaluation. Journal of Food Science 34:380. Isothermal Research Oven, Longissimus Dorsi, Broiling, Heat Penetration, Potentiometer, Frozen Beef, Sensory Evaluation
BEESON, W.M. 1964. ADVANCES IN NUTRITION RESEARCH AFFECTING FOOD UTILIZATION IN SWINE. FEDERATION PROCEEDINGS 23:863.
BEESON, W. M. 1963. FEED ADDITIVES, INFLUENCE OF FEED ADDITIVES ON PRODUCTION
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Beeson, W.M., W.P. Lehrer Jr., E. Woods. 1947. Peas, Supplemented With Wheat Germ Or Corn Germ, As A Source Of Protein For Growth. Journal Nutrition 34:587. Pea Protein, Wheat Germ, Corn Germ, Methionine, Egg, Rat Diet, Weight Gain
Beetch, E.B., L.I. Oetzel. 1957. Sulfur Dioxide In Malt And Beer, Colorimetric Determination Of Sulfur Dioxide From Malt And Beer By Complexing With Sodium Tetrachloromercurate(II). Journal Of Agricultural And Food Chemistry 5:951
Beeton, Isabella. 1973. Hot & Cold Sweets. Soccer.
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Beeuwkes, Adelia M. 1947. Food and the health of nations:An historical approach. Journal of the American Dietetic Association 23(8):674-676.
Beeuwkes, Adelia. 1948. The prevelance of scurvy among voyageurs to America - 1493 - 1600. Journal of the American Dietetic Association 24(4):300-303.
Beeuwkes, Adelia. 1952. Early speculations on diet and longevity. Journal of the American Dietetic Association 28(7):628-632.
Beeuwkes, Adelia. 1953. Spotlighting the food faddists. Journal of the American Dietetic Association 29(12):1196.
Befu, Harumi. 1971. Japan. An Anthropological Introduction. Chandler Publishing Company, San Francisco. pp. 210.
BEGEMANN, P.H., W.J. WOESTENBURG, S. LEER. 1971. STRUCTURE OF FOUR METHYL LINOLENATE DIPEROXIDES. Journal of Agricultural and Food Chemistry 16:679.
Begley, T.H., E.Lanza, K.H. Norris, W.R. Hruschka. 1984. Determination Of Sodium Chloride In Meat By Near-Infrared Diffuse Reflectance Spectroscopy. Journal of Agricultural and Food Chemistry 32(5):984-987.
Beglinger, E., E.G. Locke. 1957. Charcoal-its manufacture and use. Economic Botany 11:160.
Behm, Dorothea. 1944. Current Comment:Meeting wartime school lunch problems. Journal of the American Dietetic Association 20(2):100-102.
Behnke, J.R., O. Fennema, R.G. Cassens. 1973. Quality changes in prerigor beef muscle at -3C. Journal of Food Science 38:539.Quality attributes were determined for freshly excised, frozen prerigor sternomandibularis cutter grade beef. KEYWORDS:percent shortening; percent drip; steam cooked; tenderness (Lee-Kramer shear)
Behnke, J.R., O. Fennema, R.G. Cassens. 1973. Rates of postmortem metabolism in frozen animal tissues. Journal of Agricultural and Food Chemistry 21:5.
BEHNKE, J.R., O. FENNEMA, W.D. POWRIE. 1969. ENZYME-CATALYZED REACTIONS AS INFLUENCED BY INERT GASES
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Behr, Edward. 1989Winter. A Flavorful Tomato, Revisited. The Art of Eating 9:1,7.
BEHRENS, R.W., W.C. GRIFFIN. 1953. EMULSION TESTING, BASIS FOR TESTS FOR EMULSIFIABLE CONCENTRATES OF AGRICULTURAL CHEMICALS. Journal of Agricultural and Food Chemistry 1:720.
Behrens, U.J., T.M. Worner, L.F. Braly, F. Schaffner, C.S. Lieber. 1988. Carbohydrate-deficient transferrin, a marker for chronic alcohol consumption in different ethnic populations. Clinical and Experimental Research 12:427-432.
Behrman, R.E. 1987. Premature births among Black women. New England Journal of Medicine 317:763-765.
Beidler, L.M. 1966. Chemical excitation of taste and odor receptors. IN Flavor Chemistry, Advances in Chemistry Series, No. 56 pp. 1-26.
Beidler, L.M. 1954. A theory of taste stimulation. Journal of General Physiology 38(2):133-139.
Beidler, L.M. 1956-57. The physiological basis of flavor (taste and odor). IN Flavor Research and Food Acceptance. Arthur D. Little, Inc. pp. 3-28.
Beidler, L.M. 1966. A physiological basis of taste sensation. Journal Food Science 31:275-281.
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Beilken, S.L., P.E. Bouton, P.V. Harris. 1986. Some effects on the mechanical properties of meat produced by cooking at temperatures between 50 and 60C. Journal of Food Science 51:791.
Beineke, W.F. 1978. Parafilm:a new way to wrap grafts. HortScience 13(3):284.
Beinert, F.L. 1952. Growth On Cereal And Milk Diet. Journal of Home Economics 44:119. Cereal Diet, Milk Diet, Rat Growth
Beinfield, H., E. Korngold. 1991. Between Heaven and Earth. New York:Ballatine.
Beisel, C.G., R.W. Dean, R.L. Kitchel, K.M. Rowell, C.W. Nagel, R.H. Vaughn. 1954. Sources And Detection Of Voges-Proskauer Reactants In California Valencia Orange Juice. Food Research 19:633.
Bekerman, S. 1993. Major patterns in indigenous Amazonian subsistence. IN Hladik, C.M., A. Hladik, O.F. Linares, H. Pagezy, A. Semple, M. Hadley (eds.). Tropical Forests, People and Food:Biocultural Interactions and Applications to Development. Man and the biosphere series, 13, UNESCO, Paris. Pp. 411-424.
Bekes, F., P.W. Gras. 1999. In vitro studies on gluten protein functionality. Cereal Foods World 44(8):580.
Bekes, F., O.D. Anderson, P.W. Gras, R.B. Gupta, A. Tam, C.W. Wrigley, R. Appels. 1994. The contributions to mixing properties of 1D HMW glutenin subunits expressed in a bacterial system. p. 97-103. IN R.J. Henry and J.A. Ronalds (ed.) Improvement of Cereal Quality by Genetic Engineering. Plenum Press, New York.
Bekes, F., P.W. Gras, R.B. Gupta, D.R. Hickman, A.S. Tatham. 1994. Effect of a high mr glutenin subunit (1Bx20) on the dough mixing properties of wheat flour. Journal Cereal Science 19:3-7.
Bela, J.S., K. Shetty. 1996Aug. In vitro developmental response of anise to growth regulators and establishment of a clonal propagation system. Acta Horticultrae (426):483-487.
Bela, J., Shetty, K. 1999. Somatic embryogenesis in anise (Pimpinella anisum L.):the effect of proline on embryogenic callus formation and ABA on advanced embryo development. Journal Food Biochemistry 23(1):17-32.Somatic embryos of anise (Pimpinella anisum) are an excellent system to investigate the biosynthesis of food related phenolic metabolites like anethol which is linked to differentiation. Somatic embryogenesis in anise is a two part system.
Bela, J., K. Ueno, K. Shetty. 1998. Control of hyperhydricity in anise (Pimpinella anisum) tissue culture by Pseudomonas spp. Journal Herbs Spices Med Plants 6(1):57-67.
Belanger, G., J.R. Walsh, J.E. Richards, P.H. Milburn, N. Ziadi. 2000January-February. Yield response of two potato cultivars to supplemental irrigation and N fertilization in New Brunswick. American Journal of Potato Research 77:11.
Belanger, G., J.R. Walsh, J.E. Richards, P.H. Milburn,N. Ziadi. 2001March-April. Tuber growth and biomass partitioning of two potato cultivars grown under different N fertilization rates with and without irrigation. American Journal of Potato Research 78(9):109.
Belanger, G., J.R. Walsh, J.E. Richards, P.H. Milburn, N. Ziadi. 2001September-October. Critical nitrogen curve and nitrogen index for potato in eastern Canada. American Journal of Potato Research 78(5):355.
Belasco, W.J. 1987. Ethnic fast foods:The corporate melting pot. Food and Foodways 2:1-30.
Belasco, Warren J. 1987. Ethnic fast foods:the corporate melting pot. Food and FoodWays 2(1):1.
Belasco, W. 1995. Working on the Food Chain:From Field to Table. Assoc. for the Study of Food and Society Newsletter 8(2):3-8.
Belasco, W.J. 1993. Appetite for Change:How the Counterculture took on the Food Industry. Ithaca, N.Y.:Cornell University Press.
Belasco, Warren James. 2006. Meals to come:a history of the future of food. Berkeley:University of California Press.
Belavady, B., S. Banerjee. 1953. Studies On The Effect Of Germination On The Phosphorus Values Of Some Common Indian Pulses. Food Research 18:223.
Belda, R.M., L.C. Ho. 1993. Salinity effects on the network of vascular bundles during
tomato fruit development. Journal of Horticultural Science 68(4):557-564.
Bele, L.M., H.H. Palmer, A.A. Klose, T.F. Irmiter. 1966. Evaluation Of Objective Methods Of Measuring Differences In Texture Of Freeze-Dried Chicken Meat. Journal of Food Science 31:791.
Belesky,D.P. 2000February. Chicory roots out nutrients in soil. Resource 7(2):13.
Excerpts and Modification from article:Chicory is a perennial herb in the family. Asteraceae that is edible, pale-leafed head used in salads. Documented chicory use in the United States can be traced to the alte 1700s when the plant was introduced to the country as a coffee additive or substitute.
Belier, Anne Scott. 1977. Fat and Thin:A Natural History of Obesity. New York:Farrar, Straus & Giroux.
Belitz, H.D., R. Kieffer, W. Seilmeier, H. Wieser. 1986. Structure and function of gluten proteins. Cereal Chemistry 63(4):336-341. Proteins contribute to the nutritional value of foodstuffs, as well as to their physical properties, by forming and stabilizing gels, foams, emulsions, fibers, and doughs. The relations between structural and functional properties are ilustrated by examples taken from the cereal proteins.
Belknap, W.R., D. Corsini, J.J. Pavek, G.W. Snyder, D.R. Rockhold, M.E. Vayda. 1994. Field performance of transgenic Russet Burbank and Lemhi Russet potatoes. American Potato Journal 71(5):285.
BELL, A., G.S. KIDE. 1956. PESTICIDE FORMULATION, HYDROQUINONE AND ITS DERIVATIVES AS STABILIZERS FOR PYRETHRUM AND ALLETHRIN. Journal of Agricultural and Food Chemistry 4:340.
Bell, A. Chris., Alan M. Stewart, Anthony J. Radford, Peter T. Cairney. 1981March. A method for describing food beliefs which may predict personal food choice. Journal of Nutrition Education 13(1):22-26.
Bell, A.V., K.G. Berger, J.V. Russo, G.W. White, T.L. Weathers. 1975. A study of the micro-baking of sponges and cakes using cine and television microscopy. Journal of Food Technology 10:147-156.
Cine and television microscopy were used to investigate the micro-baking of sponges, Madeira and high-ratio cakes. The relationship of time and temperature to gas bubble diameters was determined. Additionally, gas bubble diameter was used to evaluate the temperatures of significant events in baking.
Bell, C.E. 1995. Broccoli (Brassica oleracea var. botrytis) yield loss from Italian
ryegrass (Lolium perenne) interference. Weed Science 43(1):117-120.
Bell, D.D., P.H. Patter4son, K.W. Koelkebeck, K.E. Anderson, M.J. Darre, J.B. Carey, D.R. Kuney, G. Zeidler. 2001April. Egg marketing in National supermarkets:Egg quality - Part 1. Poultry Science 80:383.Two surveys were conducted to determine the quality of eggs offered to consumers in large supermarkets in various regions of the US.
Bell, E.F., A.F. Morgan, A. Dorman. 1941. Collagen determination in cooked meat. Food Research 6:245.Collagen content and changes during water immersion cooking of shoulder, sirloin butt, and rib beef roasts were studied. KEYWORDS:total coagulable, non-coagulable nitrogen, and soluble nitrogenous compounds; collagen; tyrosine and tryptophan content; nitrogen (Kjeldahl), Endpoint Temperature, Tyrosine, Beef, Tenderness, Flavor, Collagen, Cooking Time, Tryptophan, Skewer, Baking, Boiling, Cooking Loss
Bell, J. 1965. A Journey from St. Petersburg to Pekin. Editor J.L. Stevenson. Edinburgh.
Bell, M.C., R.G. Buescher. 1961. Effect of bone on Sr-89 and Ca-45 in beef roasts. Journal American Dietetic Association 39:567. Beef Roast, Beef Bone, Beef Strontium-89, Beef Calcium
Bell, P.M., D.H. Simmonds. 1963. The protein composition of different flours and its relationship to nitrogen content and baking performance. Cereal Chemistry 40:121. The protein of twenty-six flour samples which varied in nitrogen content were fractionalized by extraction. The distribution of nitrogen in these extracts was correlated with total nitrogen and baking performance. A summary of the origin and characteristics of flour samples used for extraction and baking test studies was included. KEYWORDS:WHEAT FLOUR, FLOUR NITROGEN, BAKING PERFORMANCE
Bell, R.A., V.N. Hillers, T.A. Thomas. 1999September. Hispanic grandmothers preserve cultural traditions and reduce foodborne illness by conducting safe cheese workshops. Journal of the American Dietetic Association 99(9):1114-1116.
Bell, R.R., H.H. Draper, D.Y.M. Tzeng, H.K. Shin, G.R. Schmidt. 1966. Determination Of N,N,-Dimethyl-2,2-Diphenylacetamide (Diphenamid) In Plant Tissues Using Gas-Liquid Chromatography. Journal Of Agricultural And Food Chemistry 14:312.
Bell, T.A., J.L. Etchells. 1961. Influence Of Salt (Nacl) On Pectinolytic Softening Of Cucumbers. Journal of Food Science 26:84.
Bell, T.A., J.L. Etchells, R.N. Costilow. 1958. Softening Enzyme Activity Of Cucumber Flowers From Northern Production Areas. Food Research 23:198.
Bell, T.A., J.L. Etchells, R.M. Swindell. 1967. Brine Fermentation Of Cucumbers Treated With Sodium Ortho-Phenylphenate. Journal Of Agricultural And Food Chemistry 15:1108.
Bell, T.A., J.L. Etchells, R.E. Kelling. 1971. A quick test for cucumber brine acidity. Journal of Food Science 36:1036.
Bell, T.A., L.J. Turney, J.L. Etchells. 1972. Influence of different organic acids on the firmness of fresh-pack pickles. Journal of Food Science 37:446.
BELLACK, E., J.B. DEWITT. 1954. RODENT REPELLENTS. PREPARATION AND PROPERTIES OF
THIOURONIUM COMPOUNDS AND CYCLIC IMIDES. Journal of Agricultural and Food Chemistry 2:1176.
Beller, Anne Scott. 1977. Fat and Thin:A Natural History of Obesity. New York:Farrar, Straus & Giroux.
Belles, A.M., T.J. Montville, B.P. Wasserman. 2000Jan. Enzymatic removal of zeins from the surface of maize starch granules. Journal ind microbiol Biotechnology 24(1):71-74.Alcohol extractable, hydrophobic zein proteins contaminate starch granule surfaces and can be removed by enzymatic digestion with thermolysin. The goal of this research was to find practical alternatives to thermolysin that might be used during the corn wet milling process.
Belles, J.M., P. Tornero, V. Conejero. 1992. Pathogenesis-related proteins and polyamines in a developmental mutant of tomato, Epinastic. Plant Physiology 98(4):1502-1505.
Bellesia, F., A. Pinetti, A. Bianchi, B. Tirillini. 1998Sept/Oct. The volatile organic compound of Tuber uncinatum from middle Italy. Journal Essential Oil Research 10(5):483-488.The volatile organic compounds of Tuber uncinatum and their headspace variations during storage are determined by purge and trap methodology. The main component was 2 methyl butanol, but 2,4 dithiapentane, previously found in more appreciated species of truffles, 2 thiapentane and 2 thia 3(Z) pentene, which were present in lower amounts, appear to be the impact flavor compounds
Belli-Donini, M.L., M.R. Stornaiuolo. 1969. Pectin changes in the ripening of irradiated and stored strawberries. Journal of Food Science 34:509. Strawberries at two different states of maturation were irradiated and stored at temperatures between 0 and 30C with a relative humidity of 85-90 percent. The effects of irradiation on the pectic substances, pectic-methylesterase activity and anthocyanin content were investigated in addition to changes in softening and the extent of fungal growth. Practical applications of these findings are discussed in this report. KEYWORDS:Strawberry Pectin, Strawberry Ripening, Irradiated Strawberry
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Bendall, J.R., J. Wismer-Pedersen. 1962. Some Properties Of The Fibrillar Proteins Of Normal And Watery Pork Muscle. Journal of Food Science 27:144. Pork Fibrillar Protein, Watery Pork Muscle, Pork Protein, Pork Ph, Pork Sarcoplasm, Pork Protein Titration, Pork Fiber Coagulation
BENDALL, J.R., J. WISMER-PEDERSEN. 1962. SOME PROPERTIES OF THE FIBRILLAR PROTEINS OF NORMAL AND
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Bendelow, V.M. 1958. The Effect Of Irrigation On Yield And Malting Quality Of Barley In Southern Alberta. Canadian Journal Of Plant Science 38:135.
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Bender, A.E., P.E. Ballance. 1961. A preliminary examination of the flavour of meat extract. Journal of the Science of Food and Agriculture 12:683. Meat Flavor, Beef Extract Volatile, Beef Volatile Carbonyl
BENDER, A.E., E.J. TUNNAH. 1953. VITAMIN T:GROWTH AND PROTEIN UTILIZATION IN THE RAT. Journal of the Science of Food and Agriculture 4:331.KEYWORDS:RAT DIET, VITAMIN T, PROTEIN UTILIZATION
Bender, A.E., T. Wood, J.A. Palgrave. 1958. Analysis of tissue constituents. Extract of fresh ox-muscle. Journal of the Science of Food and Agriculture 9:812.Beef Extract
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BENDER, R.C., G.E. FLANIGAN, G.C. SUPPLEE. 1934. A VITAMIN B DEFICIENT RATION. JOURNAL OF NUTRITION 8:357.
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BENGTSSON, N.E., F.R. DEL VALLE, W.J. GREEN. 1970. RADIO-FREQUENCY PASTERIZATION OF CURED HAM. Journal of Food Science 35:681.
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Bengtsson, N.E., J. Melin, K. Remi, S. Soderlind. 1963. Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10-200 MHz. Journal of the Science of Food and Agriculture 14:592.Principles, theories and practical aspects of the dielectric properties of lean beef meat, pork meat, raw beef fat, and pork fat, codfish, herring, and sprats were presented. KEYWORDS:instrumentation; theory and procedure of calculation; dielectric constant, Thawing, Frozen Meat, Frozen Fish, Pork Dielectric Constant, Cod Dielectric Constant, Herring Dielectric Constant, Beef Dielectric Constant
Bengtsson, O., N.E. Bengtsson. 1968. Freeze-drying of raw beef. II. Influence of some freezing and dehydration variables. Journal of the Science of Food and Agriculture 19:481. Freeze Drying, Freeze-Dried Beef, Freezing, Drying, Semimembranosus, Longissimus Dorsi, Frozen Beef, Beef Taste, Beef Juiciness, Beef Tenderness, Beef Water-Holding Capacity, Beef Color, Hunter Color Difference Meter, Beef Moisture, Beef Fat, Beef Headspace Oxygen, Freezing Rate
Bengtsson, O., N.E. Bengtsson. 1968. Freeze-drying of raw beef. III. Influence of some packaging and some storage variables. Journal of the Science of Food and Agriculture 19:486. Freeze Drying, Packaging, Freeze-Dried Beef, Storage, Longissimus Dorsi, Cattle, Oxygen Scavening System, Beef Taste, Beef Tenderness, Beef Juiciness, Beef Color, Hunter Color Difference Meter
Bengtsson, O., N.E. Bengtsson. 1968. Freeze-drying of raw beef. I. Influence of some raw variables. Journal of the Science of Food and Agriculture 19:317. Freeze Drying, Freeze-Dried Beef, Longissimus Dorsi, Supraspinatus, Semimembranosus, Beef Tenderness, Beef Juiciness, Beef Taste, Pan Fried Beef Moisture, Beef Water-Holding Capacity, Beef Color, Beef Headspace Oxygen
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Bennet, R.J. 1989Feb. The effects of 2,4-D iso-octyl ester/ioxynil herbicide in the liquid and
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Bennett, A.H., W.G. Chace Jr., R.H. Cubbedge. 1970June. Thermal Properties And Heat Transfer Characteristics Of Marsh Grapefruit. Technical Bulletin No. 1413. Agricultural Research Service. United States Department Of AgricultureKEYWORDS:Internal Temperature, Thermal Property, Heat Transfer, Grapefruit, Thermal Conductivity, Thermal Diffusivity, Specific Gravity, Moisture
Bennett, E. 1956. On The Nature Of Cellulose From Pulp. Food Research 21:207. Cranberry Pulp Cellulose
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Bennett, E. 1953. Weeds Contain Valuble Chemical Compounds. Journal Of Agricultural And Food Chemistry 1:1223. Sugar, Furfural, Pectic Substance, Cellulose, Smartweed, Nettle, Jamestown Weed, Poverty Grass, Milkweed, Curled Dock, Wild Lettuce, St Johns Wort, Lambsquarter, Butterweed, Sumac, Hardhack,
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BERG, H.W. 1953. VARIETAL SUSCEPTIBILITY OF WHITE WINES TO BROWNING. I. ULTRAVIOLET ABSORPTION OF WINES. Food Research 18:399.
BERG, H.W. 1953. VARIETAL SUSCEPTIBILITY OF WHITE WINES TO BROWNING. II. ACCELERATED STORAGE TESTS. Food Research 18:407.
Berg, H.W., M. Akiyoshi. 1960. The Effect Of Sulfur Dioxide And Fermentation On Color Extraction From Red Grapes. Food Research 25:183.
Berg, H.W., M. Akiyoshi. 1957. The effect of various must treatments on the color and tannin contnt of red grape juices. Food Research 22:373. Comparisons of the effect on color and tannin content of must fermented with carbon dioxide as opposed to nitrogen is reported in this article. Color and tannin content of red grapes were compared to degrees Brix, pH and total acidity of their must. KEYWORDS:grape juice color, grape juice tannin
Berg, H.W., M. Akiyoshi. 1958. Further studies of the factors affecting the extraction of color and tannin from red grapes. Food Research 23:511. This article reports that alcohol was the major factor in affecting color and tannin release from grape skins of non-sulfited musts. Alcohol alone produced juices with more tannin and color than did fermentation. KEYWORDS:Grape Juice Color, Grape Juice Tannin
Berg, L.R., G.E. Bearse. 1947. The effect of the size and shape of feed particles on the development of growing poults. Poultry Science 26:532.
BERG, H.W., G.L. MARSH. 1956. EFFECT OF HEAT TREATMENT OF MUSTS ON THE COLOR CHARACTERISTICS OF RED WINE. Food Technology 10:4.
BERG, H.W., C.S. OUGH, C.O. CHICHESTER. 1964. THE PREDICTION OF PERCEPTIBILITY OF LUMINOUS-TRANSMITTANCE AND DOMINANT WAVE-LENGTH DIFFERENCES AMONG RED WINES BY SPECTROPHOTOMETRIC MEASUREMENTS. Journal of Food Science 29:661.
Berg, L.G., V.P. Egunov. 1970. Quantitative thermal analysis. III. Effect of experimental factors in quantiative thermal analysis. Journal Thermal Analysis 2:53.
Berg, P.T., M.J. Marchello, D.O. Erickson, W.D. Slanger. 1985. Selected nutrient content of beef longissimus muscle relative to marbling class, fat status, and cooking method. Journal of Food Science 50:1029.
Bergdoll, M.S., E. Holmes. 1951. The heating of sucrose solutions. I. The relationship of 5-(hydroxymethyl)-forfural to color formation. Food Research 16:50.KEYWORDS:heating, cookint time, heating rate, sucrose Beckman Spectrophotometer, Ultraviolet Absorption, Chromatography
Berger, F.M. 1946. Diet in infectious hepatitis. Journal American Dietetic Association 22:210. infectious hepatitis, mtousa diet,cost
BERGER, K.C. 1962. MICRONUTRIENT SHORTAGES, MICRONUTRIENT DEFICIENCIES IN THE UNITED STATES. Journal of Agricultural and Food Chemistry 10:178.
Berger, K.G., E.E. Akehurst. 1966. Some Applications Of Differential Thermal Analysis To Oils And
Fats. Journal Of Food Technology 1:237. Differential Thermal Analysis, Palm Oil, Myristodipalmitin, Oleodipalmitin, Palmitodiolein, Trilinolein, Melting Point, Iodine Number, Cottonseed Oil, Groundnut Oil, Olive Oil, Corn Oil, Sunflower Seed Oil, Soybean Oil, Rapeseed Oil, Hydrogenated Soybean Oil
Bergeron, D., R.J. Bushway, R.H. Storch, A.R. Alford, A.A. Bushway. 1988February. The extraction and partial purification of a rhamnosidase from Colorado potato beetle larvae. American Potato Journal 65:67.
Bergeron, D., R.J. Bushway, R.H. Storch, A.R. Alford, A.A. Bushway. 1988 February. The extraction and partial purification of a rhamnosidase from Colorado potato beetle larvae. American Potato Journal 65:2.
Bergevin, M., G.P. L'Heureux, C. Willemot. 1993. Tomato fruit chilling tolerance in relation
to internal atmosphere after return to ambient temperature. HortScience 28(2):138-140.
Berglund, Berndt, Clare E. Bolsby. 1971. The Edible Wild. Scribner's. 196 pages.
Berglund, R.M. 1950. Engineering Advances In Fish Processing. Food Technology 4:174.
Bergman, A. 1972. Continuous production of spray dried sodium caseinate. Journal Society Dairy Technology 25:89.
Bergman, E.L. 1966Spring. Influence of n-dimethyl amino succinamic acid on fruit yield of
once-over harvested tomatoes. HortScience 1(2):53-54.
Bergman, Sten. 1938. In Korean Wilds and Villages. London:John Gifford.
Bergquist, D.H. 1977. Egg dehydration. IN Egg Science and Technology," 2nd ed. AVI Publishing Company, Inc. Westport, CT.
Berquist, D.H. 1964. Eggs. IN Food Dehydration. II Products and Technology, W.B. Arsdel and M.J. Copley (eds), pp. 652-633. Wesport Conn.:The AVI Publishing Company, Inc.
Bergquist, D.H., G.F. Stewart. 1952. Atomization as a factor affecting quality in spray-dried albumen. Food Technology 6:201. Atomization during spray drying of albumen is described. Its effect on beating rate was evaluated.
Bergquist, D.H., F. Wells. 1956. The Monomolecular Surface Film Method For Determining Small Quantities Of Yolk Of Fat In Egg Albumen. Food Technology 10(1):48.
BERGSTEINSSON, I., A.W. MOHR. 1953. A GROWING MARKET FOR AGRICULTURAL CHEMICALS. Journal of Agricultural and Food Chemistry 1:214.KEYWORDS:MARKETING, AGRICULTURAL CHEMICAL, PESTICIDE MARKETING
Bergstrom, R.W., l.L. Newell-Morris, D.L. Leonetti, W.P. Shuman, P.W. Wahl, W.Y. Fujimoto. 1990. Association of elevated fasting C-Peptide level and increased intra-abdominal fat distribution with development of NIDDM in Japanese-American men. Diabetes 39:104-111.
Beriain, M.J., A. Horcada, A. Purroy, G. Lizaso, J. Chasco, J.A. Mendizabal. 2000, December. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. Journal Animal Science 78(12):3070.
Berkanovic, E. 1980. The effect of inadequate language translation on Hispanic Responses to health surveys. American Journal Public Health 70:1273-1276.
Berkeley, H.D., T. Galliard. 1974. Lipids of potato tubers. III. Effect of growth and storage on lipid content of the potato tuber. Journal of the Science of Food and Agriculture 25:861. The effect of physiological changes on the lipid content of six varieties of potato tubers were studied.
BERKELHAMMER, G., W.C. DAUTERMAN, R.D. O'BRIEN. 1963. INSECTICIDE ANALOGS, CONVERSION OF PHOSPHOROTHIONATES TO THEIR OXYGEN ANALOGS WITH DINITROGEN TETROXIDE. Journal of Agricultural and Food Chemistry 11:307.
BERKMAN, J., C. MOEHN. 1965. AUTOMATED DIET ORDERING SAVES DOLLARS FOR DIETARY. THE MODERN HOSPITAL 104(1):120.KEYWORDS:DIET ORDERING, COMPUTER
Berkowitz, P., N.S. Berkowitz. 1967. The Jewish patient in the hospital. American Journal of Nursing 67:2335-2337.
Berl, W.G., C.E. Feazel. 1954. Sugar Analysis, Ultraviolet Spectra Of Sugars In Alkaline Solution.
Journal Of Agricultural And Food Chemistry 2:37.
BERLIN, E., P.G. KLIMAN, M.J. PALLANSCH. 1966. POROSITY OF FOOD PRODUCTS, SURFACE AREAS AND DENSITIES
OF FREEZE-DRIED FOODS. Journal of Agricultural and Food Chemistry 14:15.
Berlin, E., R.G. Kliman, M.J. Pallansch. 1970. Changes In State Of Water In Proteinaceous Systems. Journal Of Colloid And Interface Science 34:488. Water, Protein, Beta-Lactoglobulin, Beef, Serum Albumin, Calfskin Collagen, Heat Of Vaporization, Water Absorption
Berlinger, M.J. 1992. Pests of processing tomatoes in Israel and a suggested IPM model. Acta Horticulturae 301:185-192.
Berlyne, G.M., J.B. Ari, E. Nord, R. Shainkin. 1973. Bedouin osteomalacia due to calcium deprivation caused by high phytic acid content of unleavended bread. American Journal of Clinical Nutrition 26:910.
Berman, Connnie, Susan Katz. 1977. The Yogurt Book:100 ways to use Yogurt besides eating it out of a container. Grosset and Dunlap New York.
Berman, M. 1925. The How and Why of Candy Making. Chicago:Emmet Boyles Co. This book describes the methods and formulas for producing several types of candies. The formulas are directed toward larger commercial operations but procedures are more general.
Berman, M.B. 1967. Catheptic activity of chicken muscle:Quantitative assay of the hemoglobin-splitting catheptic activity. Journal of Food Science 32:568. A method of evaluating catheptic activity of chicken muscle was developed and tested. Hemoglobin was the substrate used. Splitting activity was measured by spectrophotometric techniques.
Berman, M.D. 1961. Factors affecting the water retention of beef. V. Variation of the zinc-containing enzymes. Journal of Food Science 26:422. KEYWORDS:Beef Water, Beef Zinc-Containing Enzyme
Berman, M.D., C.E. Swift. 1964. Meat Curing:The Action Of Nacl On Meat Electrolyte Binding. Journal of Food Science 29:182. Meat, Curing, Sodium Chloride, Electrolyte Binding
Bermudez-Soto, M.J.,M.T. García-Conesa, F.A. Tomás-Barberán. 2007. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry 102(3):865-874.To understand the effects of dietary polyphenols on human gut health it is essential to determine their stability and fate in the lumen. In this work, we investigated the effects of an in vitro gastric and pancreatic digestion on the stability and composition of the major polyphenols in chokeberry juice.
Bernal, J.J., E. Moriones, F. Garcia-Arenal. 1991. Evolutionary relationships in the cucumoviruses:nucleotide sequence of tomato aspermy virus RNA 1. Journal Gen Virology Reading 72(pt.9):2191-2195.
Bernal, V., P. Jelen. 1985. Thermal stability of whey proteins - a calorimetric study. Journal Dairy Science 68:2847.
Bernal, V.M., D.W. Stanley. 1987. Stability of bovine muscle connective tissue. Journal of Food Science 52:876.
Bernal-Lugo, I., G. Prado, C. Parra, E. Moreno, J. Ramirez, O. Velazco. 1990. Phytic acid hydrolysis and bean susceptibility to storage induced hardening. Journal of Food Biochemistry 14:253-261.
Bernard, R.A., B. P. Halpern, M.R. Kare. 1961. Effect of vitamin A deficiency in taste. Proceedings of Scoiety of Experimental Biol. Med. 198:784.
Bernard, R.H., P.D. Killworth. 1993. Sampling in time allocation research. Ethnology 27:155-179.
Bernardin, J.E., D.D. Kasarda. 1973. Hydrated protein fibrils from wheat endosperm. Cereal Chemistry 50:529-536.
Bernards, M.A., B.E. Ellis. 1991. Phenylalanine ammonia-lyase from tomato cell cultures inoculated with Verticillium albo-atrum. Plant Physiology 97(4):1494-1500.
Bernatzik, Hugo A. 1954. Die neue grosse Volkerkunde. Frankfurt:Herkul G.M.B.H. 3 vols.
BERNAUSER, E.M., P.A. MOLE, R.E. JOHNSON. 1967OCTOBER. CALCULATION OF METABOLIC MIXTURE AND WATER BALANCE USING FORTRAN PROGRAMS. METABOLISM 16:899.
BERNEKING, A.D., W.G. SCHRENK. 1957. PLANT ANALYSES, FLAME PHOTOMETRIC DETERMINATION OF
MANGANESE, IRON, AND COPPER IN PLANT MATERIAL. Journal of Agricultural and Food Chemistry 5:742.
Bernhard, R.A. 1961. Citrus Flavor. Volatile Constituents Of The Essential Oil Of The Orange (Citrus Sinensis). Journal of Food Science 26:401.
Bernhard, R.A. 1968. Comparative Distribution Of Volatile Aliphatic Disulfides Derived From Fresh And Dehydrated Onions. Journal of Food Science 33:298. KEYWORDS:onion disulfide, dried onion, onion aliphatic compound, disulfide
Bernhard, R. A. 1958. Examination Of Lemon Oil By Gas-Partition Chromatography. Food Research 23:213.
Bernhard, R. A. 1960. Stationary Liquid Phases For Use In Gas-Liquid Chromatography Suitable For The Separation Of The Components Of Essential Oils. Food Research 25:531.
BERNHARD, R.A., A.G. MARR. 1960. THE OXIDATION OF TERPENES. I. MECHANISM AND REACTION PRODUCTS OF D-LIMONENE AUTOXIDATION. Food Research 25:517.
BERNHARD, R.A., M.J. SIMONE. 1959. THE LOCUS OF AROMA IN THE MUSHROOM. Food Research 24:165.
Bernhard, R.A., R. Wrolstad. 1963. The Essential Oil Of Schinus Molle:The Terpene Hydrocarbon Fraction. Journal of Food Science 28:59.
BERNHART, D.N., R.S. BRYANT. 1956. FERTILIZER ANALYSIS, RAPID DETERMINATION OF NITROGEN AND PHOSPHORUS PENTOXIDE IN AMMONIUM PHOSPHATE FERTILIZER SOLUTIONS. Journal of Agricultural and Food Chemistry 4:688.
Bernier, C.C., A.C. Ferguson. 1962. A Study Of The Association Between Earliness, Fruit Size And Early Yield In Determinate Tomatoes. Canadian Journal Of Plant Science 42:635.
Bernik, M.H.J., W. Vorstman, E.J. Smid, L.G.M. Gorris. 1998October. The influence of oxygen and carbon dioxide on the growth of prevalent Enterobacteriaceae and Pseudomonas species isolated from fresh and controlled-atmosphere-stored vegetables. Food Microbiology 15(5):459-469.To obtain more insight into the specific impact of modified gas conditions on the composition of microflora of minimally processed vegetables, the prevalent bacteria on mungbean sprouts and cut chicory endive were determined during storage under controlled atmospheric (CA) conditions at 8 degrees C.
Bernofsky, C., J.B. Fox Jr., B.S. Schweigert. 1959. Biochemistry Of Myoglobin. VII. The Effect Of Cooking On Myoglobin In Beef Muscle. Food Research 24:339.
Berolzheimer, Ruth. 1973. The American Woman's Cook Book. Doubleday. 856 pages.
Berolzheimer, Ruth. 1952. Culinary Arts Institute Encyclopedic Cook Book. Grosset & Dunlap. 1100 pages.
Berolzheimer, Ruth[edited and revised]. 1956. American People's Cookbook. Culinary Arts Institute. Garden City.
Berolzheimer, Ruth [edited and revised]. 1942. American Woman's Cook Book. Chicago.
Bernstein L., R.K. Ross. 1993. Endogenous hormones and breast cancer risk. Epidemiol Rev 15:48-65.
BERNSTEIN, S.,M. LEVINE. 1949. THE EFFECT OF BORAX ON THE GERMICIDAL EFFICIENCY OF ALKALI WASHING COMPOUNDS. Food Technology 3:375.
Berntsen, W.T., B.D. David. 1975. Determining the electric field distribution in a 1250 watt microwave oven and its effect on portioned food during heating. Microwave Energy Applications Newsletter 8(4):3-10.This research was an investigation of one of the parameters involved in the microwave heating process. The distribution of the electric field in a microwave oven was determined and a brief study of its effect on heated portioned food was conducted.
An investigation was made to determine if the findings of the test oven could be applied to other ovens of the same make and model. A thermogram was produced of the first level in two microwave ovens which were being used in a hospital food service operation.
BEROZA, M. 1963. INSECTICIDE SYNERGISTS, IDENTIFICATION OF 3,4-METHYLENE-DIOXYPHENYL SYNERGISTS BY THIN-LAYER CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 11:51.
BEROZA, M., W.F. BARTHEL. 1957. INSECTICIDE SYNERGISTS, CHEMICAL STRUCTURE AND ACTIVITY OF PYRETHRIN AND ALLETHRIN SYNERGISTS FOR CONTROL OF THE
HOUSEFLY. Journal of Agricultural and Food Chemistry 7:855.
BEROZA, M., M.C. BOWMAN. 1966. GAS CHROMATOGRAPHIC DETERMINATION OF COMPOUND 4072 AND SHELL SD-8447 BY ELECTRON-CAPTURE AND FLAME-PHOTOMETRIC DETECTION. Journal of Agricultural and Food Chemistry 14:625.
BEROZA, M., N. GREEN, S.I. GERTLER, L.F. STEINER, D.H. MIYASHITA. 1961. INSECT ATTRACTANTS. NEW ATTRACTANTS FOR THE MEDITERRANEAN FRUIT FLY. Journal of Agricultural and Food Chemistry 9:361.
BEROZA, M., T.P. MCGOVERN, L.F. STEINER, D.H. MIYASHITA. 1964. INSECT ATTRACTANTS, TERT-BUTYL AND TERT-PENTYL ESTERS OF 6-METHYL-3-CYCLOHEXENE-1-CARBOSYLIC ACID AS ATTRACTANTS FOR MEDITERRANEAN FRUIT FLY. Journal of Agricultural and Food Chemistry 12:258.
Berquist, Edna Smith. 1975. The High Maples Farm Cookbook. Macmillan, 448 pages.
Berrang, M.E., R.E. Brackett, L.R. Beuchat. 1990. Microbial, color and textural qualities of fresh asparagus, broccoli, and cauliflower stored under controlled atmosphere. Journal Food Protection 53:391-395.
Berrang, M.E., R.E. Brackett, L.R. Beuchat. 1989. Growth of Listeria monocytogenes on fresh vegetables stored under controlled atmosphere. Journal of Food Protection 52(10):702-705.
Berrang, M.E., R.E. Brackett, L.R. Beuchat. 1989. Growth of Aeromonas hydrophila on fresh vegetables stored under a controlled atmosphere. Applied Environ Microbiology 55(9):2167-2171.
Berrang, M.E., R.J. Buhr, J.A. Cason. 2000. Campylobacter recovery from external and internal organs of commercial broiler carcass prior to scalding. Poultry Science 79:281.
BERRIDGE, N.J., M. ZIELINSKA, J. BARRETT. 1953. SOME NOTES ON THE DETERMINATION OF METHYL KETONES. Journal of the Science of Food and Agriculture 4:472.
Berrigan D. 1937. The use of lard in cake baking. Cereal Chemistry 14:525. This article investigates attaining a cake made from lard which would be comparable to that made with hydrogenated fat. KEYWORDS:CAKE, LARD, CAKEMAKING, CAKE, VOLUME, FAT, VISCOSITY,
Berry, B.W. 1994. Properties of low-fat, nonbreaded pork nuggests with added gums and modified starch. Journal of Food Science 59(4):742-746.Low-fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium-lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating.
Berry, B.W. 1993. Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method. Journal Animal Science 71:2412.
Berry, B.W. 1993. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and compositional Properties of Ground Beef Patties. Journal of Food Science 58:34.Purpose was to determine the effect of different freezing temperatures on sensory, shear, cooking and compositional properties of ground beef patties. SENSORY:Using an eight point structure scale, a ten member trained sensory panel evaluated the ground beef patties.
Berry, B.W. 1994. Fat level, high temperature cooking, and degree of doneness affect sensory , chemical, and physical properties of beefpatties. Journal of Food Science 59:1.This study evaluated low fat beef patties for the effects of high temperature cooking and doneness compared to a higher fat control. SENSORY:A trained 10 member panel evaluated ground beef
patties using an 8 point structured scale.
Berry, B.W., T.N. Blumer. 1981. Sensory, Physical, And Cooking Characteristics Of Bacon Processed With Varying Levels Of Sodium Nitrite And Potassium Sorbate. Journal of Food Science 46:321.
Berry, B.W., K.F. Leddy. 1990. Influence of steak temperature at the beginning of broiling on palatability, shear and cooking properties of beef loin steaks differing in marbling. Journal of Foodservice Systems 5:287.
Berry, B.W., K.F. Leddy. 1984. Effects of fat level and cooking method on sensory and textural properties of ground beef patties. Journal of Food Science 49(3):870-875.
Berry, B.W., K.F. Leddy. 1989. Effects of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties. Journal of Food Science 54:291.
Berry, B.W., K. Leddy. 1984June. Beef patty composition:Effects of fat content and cooking method. Journal of the American Dietetic Association 84:654.
Berry, B.W., K.F. Leddy, C.E. Bodwell. 1985. Sensory characteristics, shear values and cooking properties of ground beef patties extended with iron- and zinc-fortified soy isolate, concentrate or flour. Journal of Food Science 50(6):1556-1559.
Berry, B.W., W.H. Marshall, E.J. Koch. 1981. Cooking and chemical properties of raw and precooked flaked and ground beef patties cooked from the frozen state. Journal of Food Science 46:856.
Berry, B.W., G.C. Smith, Z.L. Carpenter. 1974. Relationships of certain muscle, cartilage and bone traits to tenderness of the beef longissimus. Journal of Food Science 39:819. Various tests including muscle fiber diameter, fiber fragmentation, moisture content, hydroxyproline, bone hardness and diameter were performed and related to tenderness of longissimus dorsi muscle.
Berry, B.W., G.C. Smith, Z.L. Carpenter. 1973. A research note. Growth of two genera of psychrotrophs on beef adipose tissue. Journal of Food Science 38:1074.
Berry, B.W., G.C. Smith, Z.L. Carpenter. 1974. Beef carcass maturity indicators and palatability attributes. Journal Animal Science 38:507.
Berry, B.W., G.C. Smith, H.R. Cross. 1981. Constant time versus constant temperature cooking of beef loin steaks as influenced by marbling characteristics and intramuscular fat content. Journal Animal Science 52:1034.
Berry, B.W., J.J. Smith, J.L. Secrist. 1987. Effects of flake size on textural and cooking properties of restructured beef and pork steaks. Journal of Food Science 52:558.
Berry, B.W., G.C. Smith, J.V. Spencer, G.H. Kroening. 1971. Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork. Journal Animal Science 32:636.
Berry, C.J.J. 1973. Amateur Winemaker' Recipes. British Book Center. 132 pages.
Berry, C.J.J. 1973. First Steps in Amateur Winemaker. British Book center. 132 pages.
Berry, C.J.J. 1973. Home Brewed Beers and Stouts. British Book Center. 116 pages.
Berry, E. M., S. Eisenberg, D. Haratz, Y. Friedlander, Y. Norman. 1991. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins--the Jerusalem Nutrition Study:high MUFAs vs high PUFAS. American Journal Clinical Nutrition 53:899-907.
BERRY, F.B., A. SCHAEFER. 1958. NUTRITION SURVEYS IN THE NEAR AND FAR EAST. REPORT OF
THE INTERDEPARTMENTAL COMMITTEE ON NUTRITION FOR NATIONAL DEFENSE. American Journal of Clinical Nutrition 6(4):342.
Berry, G.K., G. W. White. 1966. An objective method for the measurement of starch
gelatinization temperatures. Journal Food Technology 1:249. An objective method was devised for measuring the gelatinization temperature of granular starch under the microscope. A hot stage is used to heat the specimen and the progress of gelatinization is followed by macrophotometry of the birefringence between crossed
polars. KEYWORDS:Kofler Hot Stage, Starch Gelatinization, Temperature, Wheat Starch, Birefringence, Egg Powder, Casein, Gluten, Lactose, Emulsion
Berry, J. 1997. Death of a middle man. Internet World 8(3):39.
Berry, J.G., W.J. Stadelman, D.E. Pratt, V.E. Sweat. 1980. Estimating cooking times and meat yields from roasted turkeys. Journal of Food Science 45:629.
Berry, J. M., L.D. Witter, J.F. Folinazzo. 1956. Growth Characteristics Of Spoilage Organisms In Orange Juice And Concentrate. Food Technology 10:553. Orange Juice, Orange Juice Leuconostoc Sp., Orange Juice Lactobacillus Plantarum Var Mobilis, Orange Juice Zygosaccharomyces Vini, Orange Juice Growth Curve, Orange Juice Lag Time, Orange Juice Spoilage Bacteria, Orange Juice Temperature, Orange Juice Brix
Berry, J. T. 1912. Losses In The Cooking Of Vegetables. Journal of Home Economics 4:405. Cooking, Nutrient Retention, Mineral Retention, Ash, Calcium, Magnesium, Phosphorus, Boiling, Nitrogen, Carbohydrate, Cooking, Ash, potato, carrot, vegetable, spinach
Berry, Mary. 1970, Mary Berry's Cook Book. International Publishing Services. 240 pages
Berry, Mary. 1972. Popular Freezer cookery. Crescent- Crown. 128 pages
Berry, M.R. Jr., R.W. Dickerson Jr. 1981. Heating characteristics of whole kernel corn processed in a steritort. Journal of Food Science 46:889.
Berry, R.E. 1981November. Tropical fruits and vegetables as potential protein sources. Food Technology 35:45.
Berry, R.E., J.H. Tatum. 1965. Storage Change, 5-Hydroxymethylfurfural In Stored Foam-Mat Orange Powders. Journal Of Agricultural And Food Chemistry 13:588. Orange Powder Hydroxymethylfurfural, Foam-Mat Dried Orange Powder, Orange Powder Storage
BERRY, R.E., C.J. WAGNER JR., M.G. MOSHONAS. 1967. FLAVOR STUDIES OF NOOTKATONE IN GRAPEFRUIT JUICE. Journal of Food Science 32:75.
Berry, R.E., C.W. Wilson, III, O.W. Bissett. 1972. Recovery of natural orange pigments:An improved method applied to citrus processing wastes. Journal of Food Science 27:809. Use of 2-propanol precipitation method for purifying the extracted Carotenoid pigments from citrus peel of different varieties, different forms of peel and different degrees of maturity of orange and tangerines is reported in this study. The method was found to be effective, efficient and have a minimal amount of water usage.
Berry, R. Stephen. 1990August. When the melting and freezing ponts are not the same. Scientific American 263(2):68-74.Excerpt from "Almost every solid has a melting point, and almost every liquid has a freezing point. These two points are one and the same, just viewed from different perspectives; ice melts at zero degrees Celsius- the highest temperture at which it can be a stable solid- whereas water freezes at zero degrees C-the lowest temperture at which it can be a stable liquid. hardly anything could appear simpler. But appearances can be deceiving. Small clusters of atoms or molecules are offering new cluses about melting and freezing points - namely, that they are not so simple to pinpoint. These clusters- aggregates of atoms or molecules numbering from four or five to perhaps 100 or 200-can coexist as solids and liquids over a finite range of temperature and have distinctly different melting and freezing points.
Berry, S.Z. 1969. Germinating response of the tomato at high temperature. HortScience 4(3):218-219.
Berry, S.Z., W.A. Gould. 1986. 'Ohio 832' tomato. HortScience 21(2):334.
Berry, S.Z., G.L. Oakes. 1987. Ohio 11 and 12, Verticillium-wilt-race-2-resistant greenhouse
tomato breeding lines. HortScience 22(1):167.
Berry, S.Z., W.A. Gould. 1977. 'Ohio 736' tomato. HortScience 12(2):169.
Berry, S.Z., W.A. Gould. 1979. 'Ohio 7663' tomato. HortScience 14(4):550-551.
Berry, S.Z., W.A. 1981. 'Ohio 7681' tomato. HortScience 16(6):790-791.
Berry, S.Z., W.A. Gould. 1983. 'Ohio 7814' tomato. HortScience 18(3):494-496.
Berry, S.Z., G.L. Oakes. 1987. Inheritance of resistance to fusarium crown and root rot in tomato. HortScience 22(1):110-111.
Berry, S.Z., W.A. Gould. 1982. 'Ohio 7870' tomato. HortScience 17(2):266-267.
Berry, S.Z., M.R. Uddin. 1991. Breeding tomato for quality and processing attributes. Monogr Theor Appl Genet. 14:197-206.
Berry, S.Z., M.R. Uddin. 1988. Effect of high temperature on fruit set in tomato cultivars
and selected germplasm. HortScience 23(3):606-608.
Berry, S.Z., W.A. Gould. 1988. 'Ohio 8243' processing tomato. HortScience 23(5):930.
Berry, S.Z., W.A. Gould, K.L. Wiese. 1991. 'Ohio 8245' processing tomato. HortScience 26(8):1093.
Berry, S.Z., G.G. Madumadu, M.R. Uddin, D.L. Coplin. 1989. Virulence studies and resistance to Clavibacter michiganensis spp. michiganensis in tomato germplasm. HortScience 24(2):362-365.
Berry, S.Z., K.L. Wiese, W.A. Gould. 1992. 'Ohio 7983' processing tomato. HortScience 27(8):939.>
Berry, S.Z., K.L. Wiese, T.S. Aldrich. 1993. 'Ohio 8556' processing tomato. HortScience 28(7):751.
Berry, W. 1999November 29. TV dinner innovator enjoys fame. Corvallis GT page B8.His legacy is in every supermarket's freezer section and has likely played a role in many a meal eaten in front of a television screen. But don't call Gerry Thomas the father of the TV dinner, at least not when he's within earshot.
"It bothers me," Thomas said recently, point to a boldface headline above a recent tabloid story on him. "I really didn't invent the dinner. I innovated the tray on how it could be served, coined the name and developed some unique packaging. "If I'm the father of the TV dinner, who's the mother? I think it's ludicrous."
BERRYMAN, G.H. 1947. SOME UNSOLVED ARMY NUTRITION PROBLEMS. Food Technology 1:126.
Bershling, O.S. 1956. A century of Wisconsin Deer. Wisconsin Conservation Department, Madison, WI.
BERSON, J.A. 1952. RING-CHAIN TAUTOMERISM OF PYRILIUM PSEUDOBASES. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY 74:358.
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Black, Mrs. 1900? Superior Cookery. 2nd Edition. London.
Black, Susan J., Diva Sanjur. 1980October. Nutrition in Rio Piedras:A study of internal migration and maternal diets. Ecology of Food and Nutrition 10(1):25-33. Socioeconomic and demographic factors influencing food habits in 249 Puerto Rican women attending a prenatal clinic included migration and residence patterns, education, employment, income and use of the media.
BLACK, W.A.P., W.J. CORNHILL. 1951. A METHOD FOR THE ESTIMATION OF FUCOSTEROL IN SEAWEEDS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:387.
Black, W.A.P., W.J. Cornhill, E.T. Dewar. 1952. The Properties Of The Algal Chemicals. I. The Evaluation Of The Common British Brown Marine Algae As A Source Of Alginate. Journal Of The Science Of Food And Agriculture 3:542.
Black, W.A.P. W.J. Cornhill, E.T. Dewar, F.N. Woodward, F.N. 1953. Manufacture Of Algal Chemicals. Vi. Laboratory-Scale Isolation Of L-Fucose From Brown Marine Algae. Journal Of The Science Of Food And Agriculture 4:85.
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BLACK, W.A.P., E.T. DEWAR, F.N. WOODWARD. 1953. MANUFACTURE OF ALGAL CHEMICALS. V. LABORATORY-SCALE ISOLATION OF D-GLUCOSE FROM LAMINARIN. Journal of the Science of Food and Agriculture 4:58.
Black, W.E., J.B. Owens. 1958December. Florida growers forecast supplies for a bettertomato market. American Vegetable Grower 9:26.
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BLACKITH, R.E. 1952. STABILITY OF CONTACT INSECTICIDES. I. ULTRA-VIOLET PHOTOLYSIS OF THE PYRETHRINS. Journal of the Science of Food and Agriculture 3:219.
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Bockian, A.H., R.E. Kepner, A.D. Webb. 1955. Wine Production, Skin Pigments Of Cabernet Sauvignon Grape And Related Progeny. Journal Of Agricultural And Food Chemistry 3:695.
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Bodnar, L.M., R.B. Ness, N. Markovic, J.M. Roberts. 2005. The risk of preeclampsia rises with increasing prepregnancy body mass index. Ann Epidemiol. 15:475-482.
Bodnar, L.M., A.M. Siega-Riz, M.E. Cogswell. 2004. High prepregnancy BMI increases the risk of postpartum anemia. Obes Res. 12:941-948.
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Bodrero, K.O., A.M. Pearson, W.T. MaGee. 1981. Evaluation of the contribution of flavor volatiles to the aroma of beef by surface response methodology. Journal of Food Science 46:26-31.
Bodwell, C.E., A.M. Pearson. 1964. The activity of partially purified bovine catheptic enzymes on various natural and synthetic substrates. Journal of Food Science 29:602.A partially purified fraction of bovine muscle cathepsins prepared from a crude extract by precipitation with ammonium sulfate between 45 and 55 per cent saturation was assayed for activity on 18 peptides and other substrates. KEYWORDS:cathepsin extraction, fractionation, purification; enzyme and substrate action. Cathepsin, Beef Cathepsin
Bodwell, C.E., A.M. Pearson, R.A. Fennell. 1965. Post-mortem changes in muscle. III. Histochemical observations in beef and pork. Journal of Food Science 30:944. The activity of glycolytic enzymes, enzymes of the TCA cycle, electron transport enzymes, other metabolic enzymes, acid and alkaline phosphateases and UDPG-glycogen transferase and phosphorylase were investigated. Longissimus dorsi muscles from beef and pork were used to evaluate these enzymes. KEYWORDS:PORK POSTMORTEM, PORK WATER-HOLDING CAPACITY, PORK SENSORY EVALUATION, PORK ADENOSINE TRIPHOSPHATE, PORK PH, PORK FIBER, PORK COOLING CURVE, PORK FIBRILLAR PROTEIN, PORK SLAUGHTER
TEMPERATURE, PALE SOFT EXUDATIVE PORK, LONGISSIMUS DORSI
Bodwell, C.E., A.M. Pearson, J. Wismer-Pedersen, L.J. Bratzler. 1966. Post-Mortem Changes In Muscle. Ii. Chemical And Physical Changes In Pork. Journal of Food Science 31:1. Pork Postmortem, Pork Water-Holding Capacity, Pork Sensory Evaluation, Pork Adenosine Triphosphate, Pork Ph, Pork Fiber, Pork Cooling Curve, Pork Fibrillar Protein, Pork Slaughter Temperature, Pale Soft Exudative Pork, Longissimus Dorsi
Bodwell, C.E., A.M. Pearson, M.E. Spooner. 1965. Postmortem changes in muscle. I. Chemical changes in beef. Journal of Food Science 30:766.Chemical changes in the longissimus dorsi muscle of heifers were followed from less than 10 minutes after death through 20 days postmortem. KEYWORDS:creatine phosphate, total acid-soluble phosphate, ortho-phosphate, lactic acid, total reducing sugars, glycogen, ATP; temperature measurements (Minneapolis-Honeywell temperture recorder); pH (Beckman pH, Model G), Beef Postmortem, Beef Adenosine Triphosphate, Beef Creatine Phosphate, Beef Lactic Acid, Beef Reducing Sugar, Beef Slaughtering, Beef Ph, Beef Glycogen, Beef Orthophosphate, Beef Phosphate, Honeywell Recorder, Beckman Ph Meter
Bodyfelt, F.W. 1975June. Making Soft Cheeses at Home. FS227, Oregon State University Extension Service.
Boe, A.A., 1971August. Ethyl hydrogen 1-propylphosphate as a ripening inductant of green
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Boe, A.A., J.A. Benson, W.R. Simpson. 1978. 'Kootenai' and 'Sandpoint' tomatoes. HortScience 13(2):200.
Boe, A.A. and J.A. Benson. 1978. 'Bonner' tomato. HortScience 13(2):198.
Boe, A.A., P.J. Pelofske, T.J. Bakken. 1980. 'Santa', 'Gem State', and 'Benewah' tomatoes. HortScience 15(4):536-537.
Boeh-Ocansey, O. 1984. Effects of vacuum and atmospheric freeze-drying on quality of shrimp, turkey flesh and carrot samples. Journal of Food Science 49:1457.
BOEK, J.K. 1956. DIETARY INTAKE AND SOCIAL CHARACTERISTICS. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 32:736.
Boettger, Caesar Rudolf. 1958. Die Haustiere Afrikas. Jena:Gustav Fischer.
Boettger, R. M. 1963. Pregelatinized Starches On Cake Quality. Cereal Science Today 8(4):106.
Bogart, R., J.S. Hughes. 1935. Ascorbic Acid (Vitamin C) In Sprouted Oats. Journal of Nutrition 10:157.
BOGERT, L.J. 1922. STUDIES ON CALCIUM AND MAGNESIUM METABOLISM IN NORMAL WOMEN. Journal of Home Economics 14:619.
Boggess, B., A.C. Ivy. 1927. The digestibility of potatoes as influenced by
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Boggess, M.V., D.E. Wilson, M.F. Rothschild, D.G. Morrical. 1991. National sheep improvement program:age adjustment of weaning weight. Journal of Animal Science 69(8):3190-3201.
Boggess, T.S. Jr., E.K. Heaton, A.L. Shewfelt, D.W. Parvin. 1973. Techniques for stunning channel catfish and their effects on product quality. Journal of Food Science 38:1190.
Boggess, T.S. Jr., J.E. Marion, A.H. Dempsey. 1970. Lipid And Other Compositional Changes In 9 Varieties Of Sweet Potatoes During Storage. Journal of Food Science 35:306.
Boggess, T.S. Jr., J.E. Marion, J.G. Woodroof, A.H. Dempsey. 1967. Changes In Lipid Composition Of Sweet Potatoes As Affected By Controlled Storage. Journal of Food Science 32:554.
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Boggini, G. 1985. Valutazione dell'attitudine panificatoria di alcune varieta di grano duro (Bread-making Quality of Some Durum Wheat Cultivars). Tecnica Molitoria 36:579-587.
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Boggini, G., M. Palumbo, A.M. Biancardi. 1988. Panificabilita delle varieta di grano duro. Risultati di in triennio di prove (Bread making quality of Italian Durum wheat cultivars. Results of three years trials.). Tecnica Molitoria 39:609-617.
Boggini, G., P. Tusa, N.E. Pogna. 1995. Bread making quality of Durum wheat genotypes with some novel glutenin subunit composition. Journal Cereal Science 22:105-113.
Boggs, M.M., R.G. Buttery, D.W. Venstrom, M.L. Belote. 1964. Relation of hexanal in vapor above stored potato granules to subjective flavor estimates. Journal of Food Science 29:487.
Boggs, M. M., H. Campbell, C.D. Schwartze. 1943. Factors Influencing Texture Of Peas Preserved By Freezing. Ii. Food Research 8:502.
Boggs, M.M., H.C. Lukens, D.W. Venstrom, J.G. Harris. 1961. Reflectance Color Measurements And Judges' Scores For Frozen Cauliflower And Spinach. Journal of Food Science 26:26. Frozen Cauliflower, Frozen Spinach, Cauliflower, Spinach, Color, Reflectance Color Measurement
Boggs, M.M., C.E. Sinnott, O.R. Vasak, E.B. Kester. 1951. Frozen Cooked Rice. Food Technology 5:230.
BOGGS, M.M., A.C. WARD. 1950. SCORING TECHNIQUES FOR SULFITED FOODS. Food Technology 4:282.
Boggs, M.M., H.L. Hanson. 1949. Analysis of foods by sensory difference tests. Advances in Food Research 2:219.
Boggs, M.M., A.C. Ward, C.N. Sinnott, E.B. Kester, E. B. 1952. Frozen Cooked Rice. Ii. Brown Rice. Food Technology 6:53.
Boghoras, Waldemar (Bogaraz-Tan, Vladimir Germanovich). 1904-9. The Chukchee Pt. (1904):Material Culture: Pt. 2 (1907):Religion Pt 2 (1909):Social Organization. American Museum of Natural History, Memoirs, Vol. 11. Leiden:E.J. Brill, and New York:G.E. Stechert.
Bogin, Barry. 1988. Patterns of human growth. New York.
Bohac, Janice, Daniel F. Austin, Alfred Jones. 1993 Discovery of wild tetraploid sweetpotatoes. Economic Botany 47:193-201.
BOHANNAN, P. 1955. SOME PRINCIPLES OF EXCHANGE AND INVESTMENT AMONG THE TIV. American Anthropologist 57:60.KEYWORDS:NIGERIA, SUBSISTENCE AGRICULTURE, ECONOMIC SYSTEM
Bohart, G.S. 1940. Studies of western tomatoes. Food Research 5:469. This research compares the chemical composition and physical characteristics of tomatoes grown in Utah, California and Colorado. Among the analyses are total solids, insoluble solids, soluble solids, ash, total invert sugars, protein, total citric acid, pH and minteral determinations.
Bohle, H.B., T. Cannon, G. Hugo, F.N. Ibrahim. (eds). 1991. Famine and food security in Africa and Asia:indigeous response and external intervention to avid hunger. Bayreuther Geowissenschaftliche Arbeiten. 15. Univerity of Bayreuth. Pp. 83-90.
Bohle, H.G., T.E. Downing, J.O. Field, F.N. Ibrahim. (eds.). 1993. Coping with Vulnerability and Criticality:case studies on food-insecure groups and regions. Beitenbach Verlag, Saarbrucken. Pp. 339-359.
Bohman, V. R., C. Blincoe, M.A. Wade, A.L. Lesperance, E.L. Fountain. 1966. Accumulation Of Strontium In Bovine Bones. Journal Of Agricultural And Food Chemistry 14:413. Beef Bone Strontium
BOHN, R. M. 1948. EVALUATION OF FOAM-PRODUCING AGENTS. Food Technology 2:263.
Bohn, R.T. 1954. Determination of reducing sugars in bread by biological methods. Cereal Chemistry 31:87. This article reports investigations of the extent of rope development in bread, the removal of color from soy flour, variations in different commercial brands of soy flour and farinograph studies of dough properties during mixing. KEYWORDS:bread reducing sugar
Bohn, R.T., H.H. Favor. 1945. Functional properties of soya flour as a bread ingredient. Cereal Chemistry 22:296.This article reports investigations of the extent of rope development in bread, the removal of color from soy flour, variations in different commercial brands of soy flour and farinograph studies of dough properties during mixing. Keyword:Soybean Bread, Soybean Flour
Bohn, R.T. 1954. Determination of reducing sugars in bread by biological methods. Cereal Chemistry 31:87.This study was undertaken to develop a manometric measurement of carbon dioxide produced in fermentation tests with yeast for determining the hexoses and maltose in yeast-leavened products. Application of this method to bread made by the straight dough and sponge dough procedures was also investigated
Bohren, B.B., S.M. Hauge. 1946. Vitamin A Retention In Dried Eggs As Affected By Compression And Packaging In Tin Cans. Food Research 11:39. Vitamin A, Dried Egg, Packaging, Tin Container
Bohren, B. B., R. Jordan. 1953. A Technique For Detecting Flavor Changes In Stored Dried Eggs. Food Research 18:583. Dried Egg Storage, Dried Egg Flavor
Boisard, Pierre. 1991. The future of a tradition:two ways of making camembert, the foremost cheeese of France. Food and Foodways 4(3+4):173.
Boissevain, J. (ed.). 1992. Revitalizing European Rituals. Routledge, London.
Boisvert, P., R.A. Washburn, H.J. Montoye, L. Leger. 1988. Mesure et evaluation de l'activite physique par questionnaire. Questionnaires utilizes dans la literature anglo-saxonne. Science & Sports 3:245-262.
Boiteau, G., R.P. Singh, R.H. Parry, Y. Pelletier. 1988November. The spread of PVY in New Brunswick potato fields:Timing and vectors. American Potato Journal 65:11.
Boiteau, G., R.P. Singh, R.H. Parry, Y. Pelletier. 1988November. The spread of PVY in New Brunswick potato fields:Timing and vectors. American Potato Journal 65:639.
Boivin, C., A. Gosselin, M.J. Trudel. 1987. Effect of supplementary lightning on transplant growth and yield of greenhouse tomato. HortScience 22(6):1266-1268.
Bokhary, H.A., S. Parvez. 1993September. Chemical composition of desert truffles Terfezia claveryi. Journal of Food Composition Analysis 6(3):285-293.Samples of Terfezia claveryi ascocarps were collected for chemical analysis yearly from 1983 to 1987 from northeastern, northern and central parts of Saudia Arabia.
Boland, F.E., V. Blomquist, B. Estrin. 1968. Chemical composition of fruits. J.A.O.A.C. 51:1203. Chemical composition of strawberries, red raspberries, blackberries, black raspberries, boysenberries and cranberries is presented. Analysis included total soluble solids, ash, K20, P205, invert sugar, protein, citric acid and amino acid.
Bolanowski, J. P.; Lineberry, D. D. 1952. Special Heat Transfer Problems Of The Food Industry. Industrial And Engineering Chemistry 44:657. KEYWORDS:Continuous Processing, Cooling, Pasteurization, Sterilization, Crystallization, Emulsification, Aeration, Mixing, Caramelization, Extrusion, Heat Exchanger, Shortening, Lard, Margarine, Cocoa Butter, Orange Concentrate, Sweetened Condensed Milk, Cake Batter, Cake Icing, Baby Food, Salad Dressing, Gelatin, Paraffin Wax, Starch, Marshmallow, Egg White, Egg, Custard, Topping, Plasticizing, High Temperature Short Time, Sterilization
Boldaji, F., M.P. Goeger, H.S. Nakaue, T.F. Savage, G.H. Arscott. 1986. Effect of autoclaving and cooking on true metabolizable energy (TME) and N-corrected TMEn content of white lupin, yellow peas, and faba beans. Nutr. Rep. Int., Oregon State Univ. 34(2):159-164.
BOLDAND, F. E., V. BLOMQUIST, B. ESTRIN, B. 1968. CHEMICAL COMPOSITION OF FRUITS. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS 51:1203.KEYWORDS:BOYSENBERRY
Bolea Lopez, Jose. 1982. Cultivation of cabbage, cauliflower and broccoli. Cultivo de coles, coliflores y broculis:caracteres botanicos, valor alimenticio variedades, siembra, transplante .... Barcelona:Sintes. 200 p.:ill.
Boleda, P. 1992. Useage of hybrid cultivars in the processing tomato industry. Acta Horticulturae 301:99-104.
Bolin, D.W., E. Kelly. 1947. A Simplified Chemical Method For Determination Of Nicotinic Acid In Pork Products. Food Research 12:414.
Bolin, H.R. 1981. Rheological properties of prune juice. Journal of Food Science 46:886.
Bolin, H.R., C.C. Huxsoll. 1991. Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. Journal of Food Science 56:60-67.
BOLIN, H.R., F.S. NURY. 1965. MOISTURE DETERMINATION, RAPID ESTIMATION OF DRIED FRUIT MOISTURE BY REFRACTIVE INDEX. Journal of Agricultural and Food Chemistry 13:590.KEYWORDS:DRIED FRUIT MOISTURE, REFRACTIVE INDEX
Bolin, H.R., F.S. Nury, F. Bloch. 1964December. Effect of light on processed dried fruits. Food Technology 18:(1975)151.
Bolin, H.R., F.S. Nury and B.J. Finkle. 1964. An improved process for preservation of fresh peeled apples. Bakers Digest 38(3):46.This article reports the results of dipping apples in a bisulfite buffer solution to retain color and crispness during prolonged storage. KEYWORDS:Apple, Preservation, Hunter Gardner Color Difference Meter, Apple Crispness, Apple Browning
Bolin, H.R., D.K. Salunkhe. 1971. Physiochemical and volatile flavor changes occurring in fruit juices during concentration and foam-mat drying. Journal of Food Science 36:665. apricot, fruit, storage, provitamin A, asocrbic acid
Bolin, H.R., A.E. Stafford. 1974. Effect of processing and storage on provitamin A and vitamin C in apricots. Journal of Food Science 39:1034.
Bolin, H.R., A.E. Stafford, G. Fuller. 1975. Rapid enzymatic process yields nutritious, mild flavored prune juice. Food Product Development 9(7):92-94.
Bolin, H.R., R.J. Steele. 1987. Nonenzymatic browning in dried apples during storage. Journal of Food Science 52:1654.
Bolin, H.R., J.G.H. Turnbaugh, H.K. Hamilton. 1974August. Production and uses of apricot cubes. The Bakers Digest 48:24.
BOLLAG, J. M., C.S. HELLING, M. ALEXANDER. 1968. 2,4-D METABOLISM. ENZYMATIC HYDROXYLATION OF CHLORINATED PHENOLS. Journal of Agricultural and Food Chemistry 16:826.
BOLLAG, J.M., G.G. BRIGGS, J.E. DAWSON, M. ALEXANDER. 1968. 2,4-D METABOLISM. ENZYMATIC DEGRADATION OF CHLOROCATECHOLS. Journal of Agricultural and Food Chemistry 16:829.KEYWORDS:CHLOROCATECHOL, ARTHROBACTER SP, HERBICIDE
BOLLEN, W. B. 1953. MULCHES AND SOIL CONDITIONERS, CARBON AND NITROGEN IN FARM AND FOREST PRODUCTS. Journal of Agricultural and Food Chemistry 1:379.
Bollen, W. B., K.C. Lu. 1961. Cellulosic Wastes As Fertilizers. Microbial Decomposition And Nitrogen Availability Of Reacted Sawdust. Bagasse And Coffee Grounds. Journal Of Agricultural And Food Chemistry 9:9. KEYWORDS:Fertilizer, Microbial Decomposition, Sawdust, Bagasse, Coffee, Cellulose
Bollich, C.N., B.D. Webb. 1973. Inheritance of amylose in two hybrid populations of rice. Cereal Chemistry 50:631. Breeding of rice for amylose content. Discusses high and low amylose rices. Mentions reference on starch-iodine blue test as empirical measure of amylose content.
Bollman, M.C. S. Brenner, L.E. Gordon, M.E. Lambert. 1948. Application of electronic cooking to large-scale feeding. Journal of the American Dietetic Association 24:1041.Beef roasts and patties as well as other meats and vegetable dishes were prepared using an electronic range and then evaluated. KEYWORDS:weight of the food mass, shape, composition, temperature of product before and after cooking; temperature and quantity water; cooking time; acceptability rating (10-point scale). KEYWORDS:Microwave Cooking, Microwave Cooking Time, Microwave Cooking Temperature, Microwave Cooking Loss, Pork Broiling, Beef, Grilling, Beef Microwave Cooking, Beef Pan Fried Meat, Beef Searing
Bolourchi, S., C.M. Friedemann, O. Mickelsen. 1968. Wheat Flour As A Source Of Protein For Adult Human Subjects. American Journal of Clinical Nutrition 21(8):827. KEYWORDS:Wheat Flour, Protein, Diet, Amino Acid, Nitrogen Retention, Feces Weight, Feces Nitrogen, Heart Rate, Urine Ph, Urine Specific Gravity
Bolte, J.p. 1989. Applications of neural networks in agriculture. Paper No. 897591. Presented at the 1989 ASAE International Meeting. ASAE. St. Joseph, MI.
BOMBAUGH, K. J., W.C. BULL. 1961. HERBICIDE ANALYSIS, ASSAY OF BARBAN, 4-CHLORO-2-BUTYNYL-N-(3-CHLORO-PHENYL)CARBAMATE. Journal of Agricultural and Food Chemistry 9:386.
Bomben, J.L., T.R. Rumsey. 1983. Computer simulation of dehydration with a liquid dessicant [Prune drying system]. Pap Am Soc Agric Eng Microfiche Collect. (fiche no. 83-6520) 1 microfiche
Bon, O. 1653. A Description of the Grand Signor's Seraglio or Turkish Emperours Court.Translation Robert Withers, Editor John Greaves. London.
Bonanome, A., A. Pagnan, S. Biffanti, A. Opportuno, F. Sorgato. 1992. Effect of dietary monounsaturated and polyunsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification. Arterioscler Thromb 12:529-33.
Bonanome, A., F. Biasia, M. De Luca, G. Munaretto, S. Biffanti. 1996. n-3 fatty acids do not enhance LDL susceptibility to oxidation in hypertriacylglycerolemic hemodialyzed subjects. American Journal Clinical Nutrition 63:261-6.
Bonavia, D., L. Kaplan. 1990January-March. Bibliography of American archaeological plant remains (II). Economic Botany 44(1):114.
Bond, Betty Wells. 1956. Group Discussion - Decision/Appraisal of Its Use in Health Education. Minnesota Department of Health, Minneapolis. pp. 109.
Bond, Earl D. 1933May. Food and the mind. Journal of the American Dietetic Association 9(1):41.
Bond, E.E., H.J. Moss. 1983, January 25. Test baking - from breeder to baker. Milling & Baking News BD-17-18, BD20.
Bond, Harry C. 1972. Natural Food Cookbook. Wilshire. 200 pages
Bond, J., P.A. Putnam. 1967. Nutritive Value Of Dehydrated Sweet Potato Trimmings Fed To Beef Steers. Journal Of Agricultural And Food Chemistry 15:726. Dried Sweet Potato Trimming, Beef Ration
Bond, L.E. 1968. Prime rib of beef. Cooking frozen individual protions to order. Cornell H.R.A. Quarterly 9(2):45. Beef, Beef Portion Control
Bondarovich, H. A., P. Friedel, V. Krampl, J.A. Renner, F.W. Shephard, M.A. Gianturco. 1967. Volatile Constituents Of Coffee. Pyrazines And Other Compounds. Journal Of Agricultural And Food Chemistry 15:1093.
BONDAROVICH, H. A., A.S. GIAMMARINO, J.A. RENNER, F.W. SHEPARD, A.J. SHINGLER, M.A. GIANTURCO. 1967. VOLATILES IN TEA. SOME ASPECTS OF THE CHEMISTRY OF TEA. A CONTRIBUTION TO THE KNOWLEDGE OF THE VOLATILE CONSTITUENTS. Journal of Agricultural and Food Chemistry 15:36.KEYWORDS:TEA VOLATILE, TEA AROMA
Bondy, F., S. Lippa. 1983APRIL4. Heat transfer in agitated vessels. Chemical Engineering 90(7):62-71.
Bone, M.L., G.L. Sunderlin. 1940. A new method of preparing beef nutrients. Journal American Dietetic Association 16:230. Beef Nutrient Composition
Bone, D. 1973. Water activity in intermediate moisture foods:Developing shelf-stable for mulations compatible with flavor, texture, and other aspects of food is a challenge to the food technologists. Food Technology 27(4):71.KEYWORDS:water activity, intermediate moisture food, bacteria, yeast, mold, halophilic bacteria, xerophilic bacteria, osmophilic yeast
BONELLI, E. J., H. HARTMANN, K.P. DIMICK. 1964. PESTICIDE ANALYSIS. GAS CHROMATOGRAPHY RETENTION TIMES AND SENSITIVITY DATA FOR INSECTICIDES AND HERBICIDES. Journal of Agricultural and Food Chemistry 12:333.KEYWORDS:INSECTICIDE, HERBICIDE, ALDRIN, DIELDRIN, HEPTACHLOR EPOXIDE, DDT, SULFENONE, MITOX, DISYSTON, LINDANE, PARATHION, MALATHION, KELTHANE
Bongolan, D. C., E.F. Stier, F.W. Joffe, C.O. Ball. 1965. Low Temperature Handling Of Sterilized Foods. Vii. Effects Of Process Technique, Storage Time, And Temperature On Thiamine Content Of Plum-Tapioca And Split Peas With Ham. Food Technology 19(8):(1265)83. KEYWORDS:Baby Food Thiamin, Baby Food Storage, Plum Tapioca Thiamin, Plum Tapioca Storage, Split Pea With Ham Thiamin, Split Pea With Ham Storage, High Temperature Short Time, Sterilization
Bonham, G.S., D.B. Brock. 1985. The relationship of diabetes with race, sex and obesity. American Journal of Clinical Nutrition 41:776-783.
Bonhorst, C. W. 1955. Selenium Poisoning, Anion Antagonisms In Yeast As Indicators
Of Mechanism Of Selenium Toxicity. Journal Of Agricultural And Food Chemistry 3:700. Yeast Poisoning, Selenium Toxicity
BONHORST, C. W., I.S. PALMER. 1957. SELENIUM POISONING, METABOLIC INTERACTIONS OF SELENATE, SULFATE, AND PHOSPHATE. Journal of Agricultural and Food Chemistry 5:931.KEYWORDS:SELENIUM TOXICITY, POISON, SELENATE, SULFATE, PHOSPHATE
Boni, Ada. 1951. The Talisman Italian Cook Book. N.Y.
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Bonnema, A.B., M.A. O'Connell. 1992. Molecular analysis of the nuclear organellar genotype of somatic hybrid plants between tomato (Lycopersicon esculentum) and Lycopersicon chilense. Plant Cell Rep. 10(12):629-632.
Bonnain, Rolande. 1992. The bread of the dead, or one use of a forgotten cereal. Food and Foodways 5(2):195.
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Bonnell, Mildred. 1948. Feeding vulnerable groups in China. Journal of the American Dietetic Association 24(2):94-96.
BONNER, J. 1965. WORLD-WIDE RESEARCH, ROLE OF UNIVERSITIES IN AGRICULTURAL RESEARCH. Journal of Agricultural and Food Chemistry 13:423.
Boody, Shirley Bright. 1969. 100 Delicious Ways to Stay Slim. Barnes. 192 pages
Booher, L.E., E.M. Hewston, R.L. Marsh. 1941. Vitamin A assays of plant tissues:Potential sources of error in sampling. Food Research 6:493. This article reports on examination of potential errors in the biological assay method of determining vitamin A content of ten different vegetables before and after cooking. An enzyme found to be present in raw plant tissues is capable of catalyzing the oxidation of carotene.
Bookmeyer, M.B. 1929. Candy and Candy-Making. New York:Chas. A. Bennett Co., In. The purpose of this book is to acquaint the home candy maker with the fundamentals of candy making. Physical and chemical principles are explained and recipes are given.
Bookwalter, G.N., W.F. Kwolek. 1981. Predicting protein quality of corn-soy-milk blends after nonenzymatic browning. Journal of Food Science 46:711.
Bookwalter, G.N., C.L. Mehltretter. 1976. Dough conditioners for 12% soy-fortified bread mixes. Journal of Food Science 41:67.dough, conditioner, soybean bread, soybean fortification
Boone, M.A., C.L. Morgan, W.T. Ferrier, J.F. Miles. 1961. The effect of season and estrogenic hormones on market grade of turkeys. Poultry Science 40:1528.
Boon, D.D. 1975. Discoloration in processed crabmeat. A review. Journal of Food Science 40:756.crab, fish, color
Boontawee, K. (1988). A Child of the Northeast. Bangkok, Thailand:Duang Kamol.
Boody, Shirley Bright. 1969. 100 Delicious Ways to Stay Slim. Barnes. 192 pages
Booren, A., R.A. Field, J.E. Kunsman Jr. 1973. Carbonyl and fatty acid analysis of antelope and beef fat. Journal of Food Science 38:63.
Booren, A.M., R.W. Mandigo, D.G. Olson, K.W. Jones. 1982. Characterization of exudate proteins involved in binding meat pieces into a sectioned and formed beef steak. Journal of Food Science 47(6):1943-1947.
Boorman, Sylvia. 1973. Wild Plums in Brandy. McGraw-Hill. 208 pages.
Booth, A. N., F. Deeds. 1955. Chronic Toxicity Study Of Phytic-Acid-Treated Soybean Oil For Rats. Food Research 20:582.Toxicity, Soybean Oil, Phytic Acid, Rat
Booth, A.N., A.P. Hendrickson, F. DeEds. 1963. Physiologic effects of three microbial polysaccharides on rats. Toxicol Appl Pharmacol 5:478-84.
Booth, D.A., J.M.P. Edema, L. Stockley. 1985/86. Food habits, food preferences and their determinants:difficulties in social and behavioural measurements crucial to nutrition. Measurement and determinants of food habits and food preferences:report of an EC Workshop, Giessen, West-Germany, 1-4. May 1985. Edited by Joerg M. diehl and Claus Leitzmann. [Wageningen]:Euro Nut [1986?]. Euro-Nut report; 7. Pp. 45-61.
Booth, M.L., N. Owen, A.E. Bauman, C.J. Gore. 1996. Retest reliability of recall measures of leisure-time physical activity in Australian adults. International Journal of Epidemiology 25:153-159.
Booth, M.R., M.A. Melvin. 1979. Factors responsible for the poor bread-making quality of high yielding European wheat. Journal of the Science of Food and Agriculture 30:1057-1064.
Booth, V. H. 1951. Chromogenesis In Stored Carrots. Journal of the Science of Food and Agriculture 2:353.
Booth, V. H. 1951. Distribution Of Carotenoids In Different Parts Of The Carrot.
Journal Of The Science Of Food And Agriculture 2:350.
BOOTH, V.H. 1956. THE LOSS OF CAROTENE FROM DRIED GREEN CROP DURING STORAGE - THE GRADIENT LOSS THROUGH A STACK. JOURNAL OF THE Science OF FOOD AND AGRICULTURE 7:114.
Boothby, D.1982. Studies on the relation between pectic substances and stone gum in plum fruits. Journal of the Science of Food and Agriculture 33(11):1172-1175.
Boothby, D. 1980. The pectic components of plum fruits. Phytochemistry 19(9):1949-1953.
Boothby, D.1983. Pectic substances in developing and ripening plum fruits. Journal of the Science of Food and Agriculture 34(10):1117-1122.
Booyens, J., G.R. Hervey. 1960. The pulse rate as a means of measuring metabolic rate in man. Canadian Journal of Biochemical Physiology 38:1301-1309.
Borch, E., P. Arinder. 2002. Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures. Meat Science 62(3):381.
Borchers, R. 1967. Failure Of Antibiotics To Stimulate Growth Of Rats Fed Digested Raw Soybean Meal. Journal Of Agricultural And Food Chemistry 15:362.
Borchers, R., D. Mohammad-Abadi, J.M. Weaver. 1957. Growth Rate Effects, Antibiotic Growth Stimulation Of Rats Fed Raw Soybean Oil Meal. Journal Of Agricultural And Food Chemistry 5:371.
Borchert, L. L., E.J. Briskey. 1964. Prevention Of Pale, Soft, Exudation Porcine Muscle Through Partial Freezing With Liquid Nitrogen Post-Mortem. Journal of Food Science 29:203. Liquid Nitrogen, Frozen Pork, Pork Postmortem, Biceps Femoris, Pork Cooling Rate, Longissimus Dorsi
Borchert, L. L., E.J. Briskey. 1965. Protein Solubility And Associated Properties Of Porcine Muscle As Influenced By Partial Freezing With Liquid Nitrogen. Journal of Food Science 30:138. Longissimus Dorsi, Biceps Femoris, Frozen Pork, Pork Color, Pork Moisture, Pork Expressible Moisture Index, Pork Sarcoplasmic Protein, Pork Nonprotein Nitrogen, Pork Browning, Pork Emulsifying Capacity, Pork Ph, Pork Morphology, Pale Soft Exudative Pork
Borchert, L.L., E.J. Briskey. 1958. Protein Solubility And Associated Properties Of Porcine Muscle And Influenced By Partial Freezing With liquid Nitrogen. Porcine Musculature-Topography. Research Bulletin 206. University Of Wisconsin.
Borchert, L. L., M.L. Greaser, J.C. Bard, R.G. Cassens, E.J. Briskey. 1967. Electron Microscopy Of A Meat Emulsion. Journal of Food Science 32:419. KEYWORDS:Meat Emulsion, Emulsion Stability, Meat Trimming, Emulsifying Capacity
Borchert, L. L., W.D. Powrie, E.J. Briskey, E. J. 1969. A Study Of Sarcoplasmic Proteins Of Porcine Muscle By Starch Gel Electrophoresis. Journal of Food Science 34:148. Pork Sarcoplasmic Protein
Borchgrevink, N.C. 1964. Relation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methods. M.S. Thesis, Oregon State University, Corvallis, OR. Carotene pigments were determined on cooked carrots. Two of the carrot samples were cooked to the same degree of doneness using two methods. A third sample was cooked to a higher degree of doneness. Pigments were extracted and chromatographed on a magnesia column.
BORDEN, F.Y. 1968. THE USE OF COMPUTERS IN EDUCATION IN COLLEGES OF AGRICULTURE AND NATURAL RESOURCES. NATIONAL ASSOCIATION OF COLLEGES AND TEACHERS OF AGRICULTURE. NAL 12(2):34.KEYWORDS:COMPUTER-ASSISTED INSTRUCTION, AGRICULTURE, EDUCATION, NATURAL RESOURCE
Borders, J. H. 1968. A Look At Foam Cakes. Bakers Digest 42(4):53. KEYWORDS:Foam Cake, Angel Cake, Baking Time, Baking Temperature, Moisture, Volume, Time, Chiffon Cake
Boreng, B.J., B. D. David. 1975. A practical method for food service operators. Microwave Energy Applications. Newsletter 8(6):3.Listed the method for food service operators to use in identifying the electric field distribution or pattern in microwave ovens.
Borenstein, B., R.H. Bunnell. 1966. Carotenoids:Properties, occurrence, and utilization in foods. Advances in Food Research 15:195. This review article incorporates some discussion of the following topics:general description of the properties of carotenoids, the occurrence and stability of natural carotenoids in foods and processing and a projection of research needs.
Borenstein, B., E.F. Stier, C.O. Ball. 1955. Pectic Products In Fruit. Determination Of Galacturonic Acid In Tomatoes And Its Changes On Storage. Journal Of Agricultural And Food Chemistry 3:1041. Tomato Storage, Tomato Galacturonic Acid, Tomato
Borgemeister, C., K. Schafer, G. Goergen, S. Awande, M. Setamou, H.M. Poehling, D. Scholz. 1999Sept. Host finding behavior of Dinoderus bifoveolatus (Coleoptera:Bostrichidae), an important pest of stored cassava:the role of plant volatiles and odors of conspecifics. Ann Entomol Soc 92(5):766-771.
Borggard, C., H.H. Thodberg. 1992. Optimal minimal neural interpretation of spectra. Analytical Chemistry 64:545-551.
Borgman, R. F. 1964. Fatty Acid Composition As Influenced By Dietary Fatty Acids And Vitamin E Status In The Rabbit. Journal of Food Science 29:20. KEYWORDS:Rabbit Fatty Acid, Rabbit Dietary Fat, Rabbit Body Weight, Rabbit Gall Bladder, Rabbit
Borgstrom, G. 1955. Microbiological problems of frozen food products. Advances in Food Research 6:163. KEYWORDS:frozen food, patogenic bacteria, review article
Borgstrom, G. 1972. The Hungry Planet:The Modern World at the Edge of Famine. New York:Collier.
BORIES, G. F. 1967. SPECIFIC DETERMINATION OF NITROFURANS IN FEEDS CONTAINING INTERFERING PIGMENTS. Journal of Agricultural and Food Chemistry 15:217.KEYWORDS:FEED, NITROFURAN
Born, Wina. 1973. Famous Dishes of the World. Macmillan.
BORNHURST, W.J., J.E. MINARDI. 1970. A PHENOMENOLOGICAL THEORY OF MUSCULAR CONTRACTION. I. RATE EQUATIONS AT A GIVEN LENGTH BASED ON IRREVERSIBLE THERMODYNAMICS. BIOPHYSICAL JOURNAL 10(PT. 1):137.
Bornstein, B.L., S.G. Wiet, M. Pombo. 1993. Sweetness Adaptation of Some Carbohydrate and High Potency Sweeteners. Journal of Food Science 58:595.Purpose was to detect changes in sweetness and bitterness in beverages. Sensory:15 trained panelists were used to determine sweetness and bitterness. A intensity value of 100 was used for each sample
Borowski, A., C. O'Dell. 1988. Broccoli and good nitrogen management. American Vegetable Grower 38:33-35.
Borowski, Oded. 1987. Agriculture in Iron Age Israel. Winona Lake, Ind.
Borron, D.C., M.G. McCartney, H.L. Fuller. 1974. Effects of restricted energy feeding during the growing period on the reproductive performance of turkey breeder females. Poultry Science 53:1485.
Bors, W., M. Saran. 1987. Radical scavenging by flavonoid antioxidants. Free Radical Res. Commun. 2:289-294.
Bors, W., H. Werner, C. Michel, M. Saran. 1990. Flavonoids as antioxiiants:determination of radical scavenging efficiencies. Methods Enzymology 196:343-355.
Borse, B.B., L.J.M. Rao, K. Ramalakmi, B. Raghaven. 2007. chemical composition of volatiles from coconut sap (neera) and effect of processing. Food Chemistry 101(3):877-880. Volatiles from (i) fresh, (ii) clarified and (iii) fermented coconut sap neera were isolated by a simultaneous distillation and solvent extraction method using a Likens-Nikerson apparatus and subjected to GC-MS analysis for identification of chemical constituents.
Borton, R. J., L.J. Bratzler, L., J.F. Price. 1970. Effects Of Four Species Of Bacteria On Porcine Muscle. 1. Protein Solubility And Emulsifying Capacity. Journal of Food Science 35:779.
Borton, R. J., L.J. Bratzler, J.F. Price. 1970. Effects Of Four Species Of Bacteria On Porcine Muscle. 2. Electrophoretic Patterns Of Extracts Of Salt-Soluble Protein. Journal of Food Science 35:783. Pork Bacteria, Pork Protein
Borton, R.J., H.W. Ockerman, B.D. Van Stavern, J.P. Hadden. 1974. A research note. Influence of odor sources on the odor and flavor of beef. Journal of Food Science 39:424.
Borton, R. J., N.B. Webb, L.J. Bratzler. 1968. Emulsifying Capacities And Emulsion Stability Of Dilute Meat Slurries From Various Meat Trimmings. Food Technology 22:506. KEYWORDS:Meat Emulsion, Meat Trimming, Emulsion Stability, Emulsifying Capacity
Boruff, C. S.; Rittschof, L. A. 1959. Whiskey Aging, Effects Of Barreling Proof On The Aging Of American Whiskeys. Journal Of Agricultural And Food Chemistry 7:630.
Borugian, M.J., S.B. Sheps, A.S. Whittemore, A.H. Wu, J.D. Potter, R.P. Gallagher. 2002. Carbohydrates and colorectal cancer risk among Chiense in North America. Cancer Epidemiol Biomarkers Prev. 11:187-193.
Borzani, W., E. Aquarone. 1957. Molasses Fermentation, Continuous Fermentation, Alcoholic Fermentation Of Blackstrap Molasses:Penicillin As Contamination Control Agent. Journal Of Agricultural And Food Chemistry 5:610. Alcohol Fermentation, Molasses Fermentation, Continuous Fermentation, Blackstrap Molasses, Penicillin
Borzani, W., M. Falcone. 1953. Alcoholic Fermentation, Control Of Starter Preparation In Fermentation Of Molasses. Journal Of Agricultural And Food Chemistry 1:1070. Molasses Fermentation, Alcohol Fermentation
Boscan, L., W.D. Powrie, O. Fennema. 1962. Darkening Of Red Beets, Beta Vulgaris. Journal of Food Science 27:574.
Bosch, S.E., A.J. Louw, E. Aucamp. 1985. 'Rodade' bacterial wilt resistant tomato. HortScience 20(3):458-459.
Bosch, S.E., B.H. Boelema, J.J. Serfontein, A.E. Swanepoel. 1990. 'Rotam 4', a multiple disease-resistant fresh-market tomato. HortScience 25(10):1313-1314.
Bose, A. N., G. Basu. 1954. Studies On The Use Of Coating For Extension Of Storage Life Of Fresh Fajli Mango. Food Research 19:424. Mango, Mango Storage, Mango Coating
BOSE, A. N., A.C. MAJUMDER. 1950. DEHYDRATION OF DATE-TREE JUICE. Food Technology 4:54.
Bose, S., T.D. Mahadevan. 1956. Studies on the preservation of duck eggs. The Indian Poultry Gazette 39:25.
Bosund, I., B. Ganrot. 1969. Lipid Hydrolysis In Frozen Baltic Herring. Journal of Food Science 34:13. Herring, Lipid Hydrolysis, Frozen Herring
Bosisio, M. 1990. Mike Gould:getting more value from crops. Yearbook of Agriculture Washington, D.C.:U.S. Dept. of Agriculture:For saleby the Supt. of Docs., U.S. G.P.O., [1980-1990. p. 102-103.
Boskind-Lodahl, Marlene. 1976. Cinderella's stepsisters:A feminist perspective on anorexia nervosa and bulimarexia. Signs 2:342-356.
Boskind-White, Marlene, William C. White. 1983. Bulimarexia. The Binge/Purge Cycle. New York:Norton.
Bosley, Judith. 1985. The Big Fat, Red, Juicy Apple Cookbook. Grand Books:Middleton, Michigan.
Boster, J.S. 1985. Selection for perceptual distinctiveness:Evidence from Aguaruna cultivars of Manihot esculenta. Economic Botany 39:310.
Boswell, J. 1970. Journal of a Tour to the Herbrides with Samuel Johnson, L.L.D., (edition edited by RW. Chapman), Oxford University Press, Oxford.
Boswell, S.B., E.M. Nauer, W.B. Storey. 1981. Axillary buds sprouting in macadamia induced by two cytokinins and a growth inhibitor. Horticulture Science 16(1):46.
Boswell, V.R. 1952. Plant breeding and the vegetable industry. Economic Botany 6:315.
Boswell, V.R. 1949. Our vegetable travelers. National Georgraphic Magazine 46(2):145-217.
BOSWELL, V. R.; WEISS, M. G. 1954. PLANT IMPROVEMENT THROUGH BREEDING. Journal of Agricultural and Food Chemistry 2:228.
Botsoglou, N.A., E. Christaki, D.J. Fletouris, P. Florou-Paneri, A.B. Spais. 2002. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Science 62(2):259.
Botsoglou, N.A., Yannakopoulos, A.L., Fletouris, D.J., Tserveni Goussi, A.S., Fortomaris, P.D. 1997. Effect of dietary thyme on the oxidative stability of egg yolk. Journal of Agricultural and Food Chemistry 45(10):3711-3716.The effect of dietary thyme on the oxidative stability of shell eggs over a 60 day refrigerated storage has been evaluated. Also, the influence of dietary thyme and storage time on the oxidative stability of liquid yolks adjusted to various pH values and agitated in the absence or presence of light has been investigated.
Botswana GHovernment paper No. 2. 1975. National Policy on Tribal Grazing Land. Gaborone:Botswana Government Press.
Botta, J.R., G. Bonnell, B.E. Squires. 1987. Effect of method of catching and time of season on sensory quality of fresh raw Atlantic cod (Gadus Morhua). Journal of Food Science 52:928. Purpose was to determine the effects of gillnets, handlines, longlines, traps and time of seaon on sensory
quality of cod.
Botta, J.R., J.T. Lauder, M.A. Jewer. 1984. Effect of methodology on total volatile basic nitrogen (TVB-N) determination as an index of quality of fresh Atlantic cod (Gadus morhua). Journal of Food Science 49:734. Purpose was to determine the accuracy, precision, suitiability of various methods to determine quality of gutted iced cod.
Botta, J.R., J.T. Lauder, A.P. Downey, W. Saint. 1983. Chemical and sensory assessment of nonspawning capelin (Mallotus villosus) subjected to long term frozen storage. Journal of Food Science 48:1512. Purpose was to determine combined efects of pre-processing treatment and length of frozen storage on the chemical and sensory characteristics of nonspawning capelin.
Botta, J.R., A.P. Downey, J.T. Lauder, M. O'Neill. 1982. chemical and sensory assessment of roundnose grenadier (Macrourus rupestris) subjected to long term frozen storage. Journal of Food Science 47:1670. Purpose was to determine the chemical and sensory characteristics of roundnose grenadier handled and stored in different ways.
Botterill, O.J., R.E. Baldwin, M. Myers. 1967. High Temperature Storage Of Sprayed-Dried Egg White. 2. Electrophoretic Mobility, Conalbumin-Iron Complexing, Sulfhydryl Activity, And Evolution Of Volatile Bases. Poultry Science 46:1431. Egg White, Egg Electrophoresis, Conalbumin Iron Complex, Egg Sulfhydryl, Egg Ph, Spray Dried Egg Ph, Egg Storage
Bottero, Jean. 1985. The cuisine of ancient Mesopotamia. Biblical Archaeologist 48:36-47.
Bottle, R.T. 1966. Role of synthetic sweeteners. Food Manufact. Ingred. Survey, pp. 25. The article summarizes the manufacturers and suppliers of brand name synthetic sweeteners. The application and rate of usage of these sweeteners are summarized.
Boudreau, Marina. 1984. Apple Magic. American Cooking Guild.:Silver Spring, Md.
Boudreaux, J.E., D.K. Pollet, H.K. Whitam. 1990October. Broccoli production in Louisiana. Publ La Coop Ext Serv. [Baton Rouge, La.?]:The Service. (2415) 12pp.
BOUGHTON, A.C. 1910. REPORT OF THE PENNY LUNCHES SERVED BY THE STARR CENTRE ASSOCIATION, PHILADELPHIA. Journal of Home Economics 2:178.KEYWORDS:SCHOOL LUNCH, PHILADELPHIA DIET
BOUGHTON, O.D., R. BRYANT, C.M. COMBS. 1967. DETERMINATION OF ISOMER CONTENT OF BUTYLATED HYDROXYANISOLE. Journal of Agricultural and Food Chemistry 15:751.
Boujenane, I., G.E. Bradford, Y.M. Berger, A. Chikhi. 1991. Genetic and environmental effects on growth to 1 year and viability of lambs from a crossbreeding study of D'man and Sardi breeds. Journal of Animal Science 69(10):3989-3998.
BOULDIN, D.R., J.D. DEMENT, E.C. SAMPLE. 1960. GRANULAR FERTILIZERS. INTERACTION BETWEEN DICALCIUM AND MONOAMMONIUM PHOSPHATES GRANULATED TOGETHER. Journal of Agricultural and Food Chemistry 8:470.
BOULDIN, D. R., E.C. SAMPLE. 1963. GRANULAR FERTILIZER, INFLUENCE OF ASSOCIATED SALTS ON PLANT RESPONSE TO DICALCIUM PHOSPHATE. Journal of Agricultural and Food Chemistry 11:212.
Boulestin, Marcel. 1971. Recipes of Boulestin. St. Martin's. 272 pages.
Boundy, J. A., J.H. Woychik, R.J. Dimler, J.S. Wall, J. S. 1967. Protein Composition Of Dent, Waxy, And High-Amylose Corns. Cereal Chemistry 44:160. KEYWORDS:Corn Protein, Waxy Corn Protein, High Amylose Corn Protein
Bourdieu, P. 1992. Distinction:A Social Critique of the Judgement of Taste. Routledge. London.
BOURKE, J. B., E.J. BRODERICK, L.R. HACKLER, P.C. LIPPOLD. 1968. COMPARATIVE METABOLISM OF MALATHION-C14 IN PLANTS AND ANIMALS. Journal of Agricultural and Food Chemistry 16:585.
Bourke, J. B., S.C. Fang. 1965. Herbicides In Legumes, Absorption, Translocation, And Residue Content Of N-Propyl-1-C14-N,N-Di-N-Propylthiolcarbamate In Legumes. Journal Of Agricultural And Food Chemistry 13:340.
Bourke J.G. 1885. The Urine Dance of the Zuni Indians of New Mexico.
Bourke, J. G. 1984. Distillation By Early American Indians. American Anthopologist 7:297. KEYWORDS:Liquor, Distillation, Fermentation, Beer, Tizwin, Drunk, Meal Gruel, Mescal, Maguey, Aloe
Bourland, C.T., M.F. Fohey, R.M. Rapp, R.L. Sauer. 1982September. Space shuttle food package development. Food Technology 36(9):38.
Bourliere, F., H. Cendron, A. Rapaport. 1958. Modificaiton avec l'age des seuils gustatifs de perception et de reconnaissance aux saveurs salee et sucree, chexz l'homme. Gerontologia 2:104-112.
Bourne, F.S.A. 1889. Report by Mr. F.S.A. Bourne of a Journey in South-Western China. Parliamentary Papers, No. 6. Archaeological Review 3:53-67,118-33.
BOURNE, G. H. 1953. ABORIGINAL AUSTRALIAN ETIQUETTE. PROCEEDINGS. BRITISH NUTRITION SOCIETY 12:60.
BOURNE, G. H. 1953. THE FOOD OF THE AUSTRALIAN ABORIGINAL. PROCEEDINGS. BRITISH NUTRITION SOCIETY 12:58.
Bourne, M.C. 1976. Interpretation of force curves from instrument texture measurements. IN Rheology and Texture in Food Quality (DeMan, Voisey, Rasper and Stanley, eds.) AVI Publishing Co., Westport, Conn. p. 244.
Bourne, Malcolm C. 1994. Converting from empirical to rheological tests on foods-it's a matter of time. Cereal Foods World 39:1.Discussion of empirical tests and fundamental tests on rheological studies of food. Sensory Evaluation:Fundamental tests can be poor predictors of sensory evaluation and empirical tests are good predictors but not rigorously defined. Modeling fundamental tests after empirical tests needs to happen for successful sensory assessments on foods
BOURNE, M. C. 1956. A CLASSIFICATION OF OBJECTIVE METHODS FOR MEASURING TEXTURE AND CONSISTENCY OF FOODS. Journal of Food Science 31:1011.KEYWORDS:TEXTURE, CONSISTENCY
BOURNE, M. C. 1967. DEFORMATION TESTING OF FOODS 1. A PRECISE TECHNIQUE FOR PREFORMING THE DEFORMATION TEST. Journal of Food Science 32:601.
BOURNE, M. C. 1967. DEFORMATION TESTING OF FOODS. 2. A SIMPLE SPRING MODEL OF DEFORMATION. Journal of Food Science 32:605.
Bourne, M.C. 1966. Measure of shear and compression components of puncture tests. Journal of Food Science 31:282.
Bourne, M.C. 1982. Effect of temperature on firmness of raw fruits and vegetables. Journal of Food Science 47:440-444.
Bourne, M. C. 1965. Studies On Punch Testing Of Apples. Food Technology 19:413. Apple Texture, Puncture Test
Bourne, M.C. 1972. Texture measurement of individual cooked dry beans by the puncture test. Journal of Food Science 37:751.
Bourne, M. C. 1968. Texture Profile Of Ripening Pears. Journal of Food Science 33:223. Pear Texture, Texture
Bourne, M.C. 1978. Texture profile analysis. Food Technology 31:62-66,72.
Bourne, M.C., S.H. Comstock. 1986. Effect of temperature on firmness of thermally processed fruits and vegetables. Journal of Food Science 51(2):531.
Bourne, M.C., A.H. Comstock. 1981. Effects of compression on texture profile parameters. Journal Texture Studies 12:201.
Bourne, M.C., J.F. Kenny, J. Barnard. 1978. Computer-assisted readout of data from texture profile analysis curves. Journal Texture Studies 9:481.
Bourne, M.C., N. Mondy. 1967. Measurement of whole potato firmness with a
universal testing machine. Food Technology. 21:97
Bourne, M. C., J.C. Moyer. 1968. The Extrusion Principle In Texture Measurement Of Fresh Peas. Food Technology 22:1013. Pea Texture, Pea Extrusion
Bourne, M.C., J.C. Moyer, D.B. Hand. 1966. Measurement of food texture by a universal testing machine. Food Technology 20:522.
Bourne, Ursula. 1973. Portuguese Cookery. Penguin. 122 pages.
Bourque, D., G. Miron, T. Landry. 2002July. Predator-prey relationship between the nemertean Cerebratulus lacteurs and the soft-shell clam, Mya arenaria:surface-exploration activity and qualitative observations on feeding behaviour. Canadian Journal of Zoology 80(7):1204-1211.
Bourquin, L.D., E.C. Titgemeyer, G.C. Fahey Jr. 1993. Vegetable fiber fermentation by human fecal bacteria:cell-wall polysaccharide disappearance and short chain fatty acid production during in vitro fermentation and water-holding capacity of unfermented residues. Journal of Nutrition 123(5):860-869.
Bourre, J.D. 1990. La Dietetique du Cerveau:de l'Intelligence et du Plaisir. Editions Odile Jacob, Paris.
Bourriot, S., C. Garnier, J.L. Doublier. 1999October. Micellar casein kappa carrageenan mixtures. I. Phase separation and ultrastructure. Carbohydr polymers 40(2):145-157. The phase behaviour of micellar casein (MC) kappa carrageenan mixtures was investigated using different ionic forms of the carrageenan (Na+, K+) in different ionic conditions and at two temperatures.
Boushey, C.J., M. Rauch. 1989. Demonstration increases recipe use among Hawaii graduates of the Food and Nutrition Education Program. Journal of the American Dietetic Association 89:1656-1658.
Bouska, F. W. 1921. Acidity And Quality. Journal Of Dairy Science 4:105. Milk Acid
Bouska, F. W. 1918. A Simple Salt Test. Journal of Dairy Science 1:279. Butter Salt, Salt Test
Bousquet, W. F., J.C. Rogler, A.M. Knevel, J.L. Spahr, J.E. Christain. 1965. Tissue Metabolism, Studies On Tissue Clearance And Metabolism Of 2-Acetamid O-5-Nitrothiazole-C14 (Enheptin-A) In Turkeys. Journal Of Agricultural And Food Chemistry 13:571
Boutell, Zella. 1953. The Christmas Cookbook. N.Y.
Bouthilet, R. J. 1950. Chicken Flavor:Separation And Concentration Of Its Volatile Components From Broth. Food Research 15:322.KEYWORDS:Chicken Broth, Chicken Flavor, Chicken Volatile
Bouthilet, R. J. 1951. Chicken Flavor:The Fractionation Of The Volatile Constituents. Food Research 16:137.
Bouthilet, R. J. 1951. Chicken Flavor:The Source Of The Meat Flavor Component. Food Research 16:201.
BOUTHILET, R.J. 1949. A NOTE ON THE NATURE OF A FLAVOR CONSTITUENT FROM POULTRY MEAT. Food Technology 3:118.
Bouthilet, R. J. 1918, Process Evaluation. Food Technology 3:116. F Value, Process Evaluation, Thermal Death Time
Bouton, P.E., F.D. Carroll, A.L. Fisher, P.V. Harris, W.R. Shorthose. 1973. Effect of altering ultimate pH on bovine muscle tenderness. Journal of Food Science 38:816.The effect of preslaughter adrenaline injections was evaluated using the semimembranosus, longissimus dorsi, vastus lateralis, biceps femoris, gluteus medius, rectus femoris and adductor muscles of steers. KEYWORDS:adrenaline chloride preslaughter; pH; postslaughter handling (normal, aitch bone); water imersion cooking; mechanical measurements (Instron Universal Testing Machine:shear, compression, tensile); panel (tenderness, juiciness); water-holding capacity and expressed juice (centrifuge method)
Bouton, P.E. F.D. Carroll, P.V. Harris, W.R. Shorthose. 1973. Influence of pH and fiber contraction state upon factors affecting the tenderness of bovine muscle. Journal of Food Science 38:404.Feed, preslaughter adrenaline injection were used to evaluate their effect on tenderness and related properties of the pectoral and semitendinosus muscles from steers. KEYWORDS:water-bath cooking; cooking losses; fiber shrinkage; tenderness and fiber adhesion (Warner-Bratzler shear); pH; water-holding capacity (centrifuge method); sarcomere length (light diffraction:laser); postslaugher conditions
Bouton, P.E., A.L. Fisher, P.V. Harris, R.I. Baxter. 1973. A comparison of the effects of some post-slaughter treatments on the tenderness of beef. Journal of Food Technology 8:39.
Bouton, P.E., A.L. Ford, P.V. Harris, J.J. MacFarlane, J.M. O'Shea. 1977. Pressure-heat treatment of postrigor muscle:Effects on tenderness. Journal of Food Science 42:132.
Bouton, P.E., A.L. Ford, P.V. Harris, D. Ratcliff. 1975. A research note. Objective assessment of meat juiciness. Journal of Food Science 40:884. Taste panels evaluated meat samples from the carcasses of steers for juiciness. Objectively juiciness was determined by the Akroyd high-speed centrifugation method. Correlations were determined between the two methods.
Bouton, P.E., P.V. Harris. 1972. The effects of cooking temperature and time on some mechanical properties of meat. Journal of Food Science 37:140.The effects of cooking time and temperature on compression, tensile strength and shear force measurements, water-binding capacity and cooking losses were investigated. Deep pectoral and bicep femoris muscles were used.
Bouton, P.E., P.V. Harris. 1972. A comparision of some objective methods used to assess meat tenderness. Journal of Food Science 37:218.The effect of heating of steer muscles and their mechanical properties was studied. KEYWORDS:Mechanical measurements (Instron Universal Testing Machine:tensile tests; compression; fiber adhesion; Warner-Bratzler device; MIRINZ tenderometer); deep fat fried; mechanical measurements:longissimus dorsi and semitendinosus muscles or biceps femoris, semimembranosus, semitendinosus and dep pectoral muscles
Bouton, P.E., P.V. Harris. 1972. The effects of some postslaughter treatments on the mechanical properties of bovine and ovine msucle. Journal of Food Science 37:539.The combined effects of stretching (or inhibitng shortening) and aging on selected ovine and semitendinosus bovine muscles were investigated using compression, shear, and tensile tests. KEYWORDS:mechanical measurements (Instron Universal Testing Macine:compression, tensile strength; Warner-Bratzler shear device); sarcomere length; immersion water bath cooking
Bouton, P.E., A.L. Ford, P.V. Harris, D. Ratcliff. 1975. A research note. Objective assessment of meat juiciness. Journal of Food Science 40:884. Taste panels evaluated meat samples from the carcasses of steers for juiciness. Objectively juiciness was determined by the Akroyd high-speed centrifugation method. Correlations were determined between the two methods.
Bouton, P.E., P.V. Harris, W.R. Shorthose. 1975. Changes in shear parameters of meat associated with structural changes produced by agin, cooking, and myofibrillar contraction. Journal of Food Science 40:1122.The longissimus dorsi, deep pectoral, and semitendinosus muscles from calves (less than 1 month) and steers (2-4 years old) were extracted at various slaughtering time periods and conditions and cooked at 60, 80 or 90C. The influences and relationships to tenderness were analyzed. KEYWORDS:water immersion cooking; sarcomere length; cooking time; cooking temperature; pH; shear measurements (Warner-Bratzler shear devices)
Bouton, P.E., P.V. Harris, W.R. Shorthose. 1976. A research note. Peak shear-force values obtained for veal muscle samples cooked at 50 and 60C:Influence of aging. Journal of Food Science 41:197.Aging conditions and internal tempertures were varied to determine the extent of the differences between shear-force values. KEYWORDS:Cooking losses, sarcomere length, shear force and pH were measured.The biceps femoris, semimembranosus, and longissimus dorsi veal muscles were cooked 24 hours and 3 weeks after slaughter at 50 or 60C for 1 hour and tenderness was evaluated. KEYWORDS:water immersion cooking; sarcomere lengths (Laser method); pH
Bouton, P.E., P.V. Harris, W.R. Shorthose. 1984. Electrical stimulation of mutton. Journal of Food Science 49:1011. Electrically stimulated ovine muscles, restrained from shortening during rapid chilling at 0-1 or 15-16C had lower Warner-Bratzler (WB) shear force values after 1 and 2 days aging at 0-1C than unstimulated controls, but were not significantly different at 4 days aging.
Bouton, P.E., P.V. Harris, W.R. Shorthose. 1972. The effects of ultimate pH on ovine muscle:Water-holding capacity. Journal of Food Science 37:351. Ultimate pH, aging, animal age, fiber contraction state and heating were related to water-holding capacity of lamb muscle.
Bouton, P.E., P.V. Harris, W.R. Shorthose. 1972. The effects ofultimate pH on ovine muscle:Mechanical properties. Journal of Food Science 37:356. The effects of pH on the structural components of lamb muscle were assessed by tensile strength, fiber adhesion, compression/penetrometer and shear measurements.
Bouton, P.E., P.V. Harris, W.R. Shorthose, R.I. Baxter. 1973. A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton. Journal of Food Science 38:932. Various muscles from wethers were used to study the effects of cold or rigor shortening on muscles hung, pre-rigor, from the Achilles tendon. The rate of cooling and chilling conditions were observed. Sarcomere length and pH were determined on the muscles before cooking while shear values were obtained form cooked samples.
Bouton, P.E., P.V. Harris, W.R. Shorthose, D. Ratcliff. 1974. Changes in the mechanical properties of veal muscles produced by myofibrillar contraction state, cooking temperature and cooking time. Journal of Food Science 39:869.
Bouton, P.E., P.V. Harris, W.R. Shorthose, M.G. Smith. 1974. Evaluation of methods affecting mutton tenderness. Journal Food Technology 9:31. Several methods of hanging carcasses, conditioning temperatures and aging times were employed in this study to examine the methods’ effect on tenderness. A pre-slaughter injection of etrophine was also studied. Shear force determinations, sarcomere length measurements and adhesion measurements were objective tests used to assess tenderness.
Boutwell, R. K. 1963. Feed Additives. A Carcinogenicity Evaluation Of Potassium Arsenite And Arsanilic Acid. Journal Of Agricultural And Food Chemistry 11:381.Carcinogen, Feed Additive, Potassium Arsenite, Arsanilic Acid, Mice Tumor, Dmba, Croton Oil
BOVEE, D. L. 1962. FOOD AND WATER FOR SURVIVAL IN EMERGENCIES. Journal of Home Economics 54:751.KEYWORDS:EMERGENCY , WATER SURVIVAL, EMERGENCY, EMERGENCY WATER, WATER STORAGE, WATER PURIFICATION
Bouvy, F.A.M. 1975. Applications for lactase-treated whey. Food Product Development 9(2):10. There is a brief summary of the production and utilization of whey in Europe before a discussion of lactose hydrolysis and lactase applications.
Bow, Y. F. 1959. Microwaves As A Means Of Grading Eggs. Food Research 24:104. Egg Grading, Microwave Grading
Bowdich, Thomas Edward. 1819. Mission from Cape Coast Castle to Ashantee. London:John Murray.
BOWEN, B.D., F.R. GRIFFITH JR., G.E. SLY. 1934. THE EFFECT OF A HIGH FAT MEAL ON THE RESPIRATORY QUOTIENT AND HEAT PRODUCTION OF NORMAL AND OBESE INDIVIDUALS. JOURNAL OF NUTRITION 8:421.
Bowen, J.F., C.C. Strachan, A.W. Moyls. 1954. Butyric Acid Fermentation In Canned Pears And Tomatoes. Food Technology 8:239.
Bower, Anne L.[editor]. 1997. Recipes For Reading:Community Cookbooks, Stories, Histories. Amherst:University of Massachusetts Press.
Bower, Bruce. 2009October 24. Ancient hominids get a new look with analysis of Ardipithecus fossil. Science News 176(9):9.
Bower, Bruce. 2009August1. Ancient Andean civilization likely spurred by maize. Science News 176(3):16.Farming the crop may have led to an early state society. Prehistoric communities in one part of Peru's Andes may have gone from maize to amazingly complex. Bioarchaeologist Brian Finucane's analyses of human skeletons excavated in this region indicate that people living there 2,800 years ago regularly ate maize.
Bower, Bruce. 2009August1. Ancient Andean civilization likely spurred by maize. Science News 176(3):16.
Bower, Frank W., B.A. Bower. 1935. The Business of Eating. Sierra Madre, California.
Bowers, Jane. 1992. Food Theory and Applications. Second edition, NY.
Bower, J.A., I.A. Baxter. 2003July. Sensory properties and consumer perception of 'home-made' and commercial dairy ice cream. Journal of Sensory Studies 18(3):217-234.
Bower, J.A., R. Boyd. 2003July. Effect of health concern and consumption patterns on measures of sweetness by hedonic and just-about-right scales. Journal of Sensory Studies 18(3):235-248.
Bower, J.A., M.A. Saadat, C. Whitten. 2003. Effect of liking, information and consumer characteristics on purchase intention and willingness to pay more for a fat spread with a proven health benefit. Food Quality and Preference 14(1):65-74.
Bower, J.A., L. Turner. 2001March. Effect of liking, brand name and price on purchase intention for branded, own label and economy line crisp snack foods. Journal of Sensory Studies 16(1):95.
Bower, S.E. 1918. The patriotic potato. Journal Home Economics 10:314. Potato Calculation, Potato Education
Bowering, J., R.L. Lowenberg, M.A. Morrison. 1980. Nutritional studies of pregnant women in East Harlem. American Journal of Clinical Nutrition 33:1987-1996.
Bowers, J.A., J. Craig. 1978. Components of vitamin B6 in turkey breast muscle. Journal of Food Science 43(5):1619.
Bowers, J.A., J.A. Craig, D.H. Kropf, T.J. Tucker. 1987. Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55 and 85C. Journal of Food Science 52:533.
Bowers, J.A., P.P. Engler. 1975. Freshly cooked and cooked, frozen reheated beef and beef-soy patties. Journal of Food Science 40:624.
Bowers, J.A., B.A. Fryer. 1972. Gas vs. microwave ovens. Thiamin and riboflavin in cooked and frozen, reheated turkey. Journal of the American Dietetic Association 60:399. Retention of thiamin and riboflavin in turkey pectoralis muscles cooked in microwave or gas ovens was investigated. Different methods of sample preparation were used. Moisture and ether extract determinations are also reported.
Bowers, J.A., B.A. Fryer, P.P. Engler. 1974. Vitamin B6 in turkey breast muscle cooked in microwave and conventional ovens. Poultry Science 53:844.
Bowers, J.A. and B.A. Fryer, P.P. Engler. 1974. Vitamin B6 in pork muscle cooked in microwave and conventional ovens. Journal of Food Science 39:426.
Bowers, J. A.; Goertz, G. E. 1966. Effect Of Internal Temperature On Eating Quality Of Pork Chops. 1. Skillet- And Oven-Braising. Journal Of The American Dietetic Association 48:116. KEYWORDS:Brabender Semiautomatic Moisture Test, Gas Oven, Pork Cooking Time, Pork Cooking Loss, Pork Endpoint Temperature, Oven Braised, Pork Skillet Braised, Pork Juiciness, Pork Flavor, Pork Brownness
Bowers, J.A., D.L. Harrison, H. Kropf. 1968. Browning And Associated Properties Of Porcine Muscle. Journal of Food Science 33:147. Browning Reaction, Pork
Bowers, J. A., M.C. Heier. 1970. Microwave Cooked Turkey:Heating Patterns, Eating Quality, And Histological Appearance. Microwave Energy Applications. Newsletter 3(6):3. Roasting, Turkey Microwave Cooking, Heating Curve
BOWERY, T. G.; EVANS, W. R.; GUTHRIE, F. E.; RABB, R. L. 1959. INSECTICIDE RESIDUES, INSECTICIDE RESIDUES ON TOBACCO. Journal of Agricultural and Food Chemistry 7:693.KEYWORDS:INSECTICIDE, TOBACCO
BOWERY, T. G., P.E. GATTERDAM, F.E. GUTHRIE, R.L. RABB, R. 1965. METABOLISM OF INSECTICIDE RESIDUES, FATE OF INHALED C14-TDE IN RABBITS. Journal of Agricultural and Food Chemistry 13:356.
BOWERY, T. G., F.E. GUTHRIE. 1961. INSECTICIDE RESIDUES. DETERMINATION OF INSECTICIDE
RESIDUES ON GREEN AND FLUE-CURED TOBACCO AND IN MAIN-STREAM CIGARETTE SMOKE. PART I. GUTHION RESIDUES; PART II. SEVIN RESIDUES. Journal of Agricultural and Food Chemistry 9:193.KEYWORDS:INSECTICIDE, TOBACCO, SEVIN, GUTHION, CIGARETTE SMOKE, TDE, CURED TOBACCO, GREEN TOBACCO
BOWES, P. C. 1951. SPONTANEOUS HEATING AND IGNITION IN STORED PALM KERNELS. V. A STUDY OF THE SELF-HEATING OF THE PALM KERNELS. AND THE JUTE BAGS IN THE PRESENCE OF MOISTURE. JOURNAL OF THE Science of Food and Agriculture 2:79.KEYWORDS:PALM KERNEL STORAGE
BOWES, P. C., J.H. BURGOYNE, T.P. HILDITCH, A. THOMAS. 1950. SPONTANEOUS HEATING AND IGNITION IN STORED PALM KERNELS. I. A SURVEY OF OCCURRENCES OF HEATING AND FIRE. JOURNAL OF THE Science OF FOOD AND AGRICULTURE 1:360.
Bowers, J.A. and B.A. Fryer, P.P. Engler. 1974. Vitamin B6 in pork muscle cooked in microwave and conventional ovens. Journal of Food Science 39:426.
BOWES, P. C.; THOMAS, A. 1951. SPONTANEOUS HEATING AND IGNITION IN STORED PALM KERNELS. IV. OBSERVATIONS OF TEMPERATURE, HUMIDITY, AND AIR COMPOSITION IN PALM KERNEL STACKS. JOURNAL OF THE Science OF AND FOOD AGRICULTURE 2:65.
BOWES, P. C.; THOMAS, A. 1951. SPONTANEOUS HEATING AND IGNITION IN STORED PALM KERNELS. V. A STUDY OF THE SELF-HEATING OF THE PALM KERNELS AND THE JUTE BAGS IN THE PRESENCE OF MOISTURE. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:79.
Bowles, Cynthia. 1956. At Home in India. Harcourt, Brace and Company, New York, pp. 180.
Bowles, L.H., P.K. Deitch, T.A. Watts. 1979. Metric conversion requires sensory testing to produce equivalent food product. Food Product Development 13(9):54.KEYWORDS:sensory evaluation, metric conversion, chocolate cake, yellow cake, butter cake, cake, specific volume, baker compressimeter, rapeseed displacement, crumb, shortometer
Bowles, R.G., J.P. G. Webster. 1995. Some problems associated with the analysis of the costs and benefits of pesticides. Crop Protection 14(7):593-600.
Bowling, R.A., J.K. Riggs, G.C. Smith, Z.l. Carpenter, R.L. Reddish, O.D. Butler. 1978. Production, carcass and palatability characteristics of steers produced by different management systems. Journal Animal Science 46(2):333.
Bowling, R.A., G.C. Smith, Z.L. Carpenter, T.R. Dutson, W.M. Oliver. 1977. Comparison of forage-finished and grain-finished beef carcasses. Journal of Animal Science 45(2):209.
Bowling, R.A., G.C. Smith, T.R. Dutson, Z.L. Carpenter. 1978. Effects of prerigor conditioning treatments on lamb muscle shortening, pH and ATP. Journal of Food Science 43:502.
The influence of prerigor cooling temperature on carcass, muscle and meat characteristics in lamb was evaluated. A spectrum of tests and evaluations were done in order to determine the processing influence. KEYWORDS:lamb, meat, ph, prerigor, water-holding capacity, sarcomere length, tenderness, shear value, expressible juice, juiciness,
flavor, palatability, longi
Bowman, B.J. 1994. Integrating project-wide water order scheduling with a canal operation model. Water Reports FAO pp. 267-282.
Bowman, D. E. 1946. Improvement In Digestibility Of Navy-Bean Starch. Food Research 11:49.
Bowman, F. 1973. MCT cookies, cakes, and quick breads:quality and acceptability. Journal American Dietetic Association 62:180. The effect of substituting MCT oil for common shortenings in cookies, cakes, and quick breads was investigated. Recipes for use at altitutdes from sea level to 10,000 ft. were developed for preparing selected cookies, cake, and quick breads from MCT oil and other ingredients allowed in low-LCT diets.
Bowman, F., W. Dilsaver, K. Lorenz. 1973. Rationale for baking wheat- Gluten-Egg- and milk-free products. Bakers Digest 47(2):15.KEYWORDS:milk free product, gluten free product, baked product, allergy, egg free product
Bowman, F., F. Hanning. 1951. A study of blackening and fluorescence in potatoes. Food Research 16:462. A precipitate prepared from potatoes that darkened after cooking was found to have a blue fluorescence and an absorption peak at 275-285 mu. The absorption spectra for extracts from darkening and non-darkening Russet Burbank potatoes were almost identical.
Bowman, F., A.M. Kylen, S.F. Adam. 1972. Relationship between certain physical-chemical measurements and sensory appraisals of apple texture. Journal of Texture Studies 3:478.This paper reports investigation of the relationship between sensory evaluation and physical-chemical measurements of texture.
Bowman, F., L. Maharg, J.M. Poehlman. 1951. Testing Missouri soft wheat flours for quality:Methods, and variety comparisons. Research Bulletin 480. Missouri Agric. Expt. Station, Columbia, Missouri. The purpose of the research reported in this article was to determine simple tests and procedures to evaluate soft-wheat flour used in the preparation of cakes and cookies. Tests selected for study were the pearling test, mixogram area, viscosity values and cake and cookie quality.
BOWMAN, J.L., E.M. BRENNAN. 1969,AUGUST16. COMPUTER-ASSISTED MENU PLANNING PROVIDES CONTROL OF FOOD SERVICE. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43:107.KEYWORDS:COMPUTER, MENU PLANNING, SERVICE
BOWMAN, J. S., J.E. CASIDA. 1957. PLANT METABOLISM OF INSECTICIDES, METABOLISM OF THE
SYSTEMIC INSECTICIDE O,O-DIETHYL S-ETHYLTHIOMETHYL PHOSPHORODITHIOATE (THIMET) IN PLANTS. Journal of Agricultural and Food Chemistry 5:192.
Bowman, K.D., F.G. Gmitter, Jr. 1990April-June. Forbidden fruit (Citrus sp., Rutaceae) redicosvered in Saint Lucia. Economic Botany 44(1):165.
BOWMAN, M.C., F. ACREE JR., M.K. CORBETT. 1960. INSECTICIDE SOLUBILITY. SOLUBILITY OF CARBON-14 DDT IN WATER. Journal of Agricultural and Food Chemistry 8:406.
Bowman, M. C., M. Beroza. 1967. Determination Of Dursban And Its Oxygen Analog In And Grass By Gas Chromatography With Flame Photometric Detection. Journal Of Agricultural And Food Chemistry 15:651.
Bowman, M. C., M. Beroza. 1968. Determination Of Fenthion And Five Of Its Metabolites In Corn, Grass, And Milk. Journal Of Agricultural And Food Chemistry 16:399.
Fenthion, Corn Fenthion, Grass Fenthion, Milk Fenthion
Bowman, M. C., M. Beroza. 1967. Determination Of Residues Of Mobil Mc-A 600(Benzo(B)Thien-4-Yl Methylcarbamate) And Its Hydrolysis Product (Benzo(B)Thiophene-4-Ol) In Coastal Bermuda Grass And Milk. Journal Of Agricultural And Food Chemistry 15:894. Bermuda Grass, Milk
Bowman, M. C., M. Beroza. 1968. Gas Chromatographic Analysis Of Ciba C-9491 (O-(2,5-Dichloro-4-Iodophenyl)O,O-Dimethyl Phosphorothioate), Its Oxygen Analog, And Its Phenolic Hydrolysis Product In Sweet Corn And Milk. Journal Of Agricultural And Food Chemistry 16:280.
BOWMAN, M. C., M. BEROZA, F. ACREE JR. 1959. INSECT REPELLENT ANALYSIS, COLORIMETRIC DETERMINATION OF 2-ETHYL-1,3-HEXANE DIOL. Journal of Agricultural and Food Chemistry 7:259.KEYWORDS:INSECTICIDE
BOWMAN, M. C., M. BEROZA, D.B. LEUCK. 1968. PROCEDURES FOR EXTRACTING RESIDUES OF PHOSPHORUS INSECTICIDES AND METABOLITES FROM FIELD-TREATED CROPS. Journal of Agricultural and Food Chemistry 16:796.KEYWORDS:INSECTICIDE, FIELD CROP
BOWMAN, M. C., M.S. SCHECHTER, R.L. CARTER. 1965. INSECTICIDE BEHAVIOR IN SOILS, BEHAVIOR OF CHLORINATED INSECTICIDES IN BROAD SPECTRUM OF SOIL TYPES. Journal of Agricultural and Food Chemistry 13:360.
Bowra, C.M. 1965. Classical Greece. Great Ages of Man. Time-Life Books, Time Inc., New York.
Bowring, Jean. 1968. Cake Icing and decorating. Wehman. 160 pages.
Box, GEP 1957. Evolutionary operation:a method for increasing industrial productivity. Applied Statistics 6(2):81.
Boy, C.P. 1994. Thaumatin-a taste-modifying protein. Int. Food Ingr. No. 6:23-25.
Boyacioglu, M.H., B.L. D'Appolonia. 1994. Characterization and tuilization of Durum wheat for breadmaking. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and Durum wheat flours. Cereal Chemistry 71:21-28.
Boyd, Andrew. 1962. United Nations:Piety, Myth and Truth. Penguin Books., pp. 185.
Boyd, Donna Catherine Markland. 1988. A functional model for masticatory-related mandibular, dental, and cranio-facial microevolutionary change derived from a selected Southeastern Indian skeletal Temporal Series. Ph.D. Thesis, University of Tennessee.
BOYD, E. M., M.A. BOULANGER. 1968. INSECTICIDE TOXICOLOGY. AUGMENTED SUSCEPTIBILITY TO CARBARYL TOXICITY IN ALBINO RATS FED PURIFIED CASEIN DIETS. Journal of Agricultural and Food Chemistry 16:834.
Boyd, E. N., P.G. Keeney, S. Patton. 1965. The Measurement Of Monocarbonyl Classes In Cocoa Beans And Chocolate Liquor With Special Reference To Flavor. Journal of Food Science 30:854.
BOYD JR., G. R., M.A. BARBER. 1962. DEFOILANT RESIDUES, ANALYSIS OF COTTONSEED FOR RESIDUES OF TRIBUTYL PHOSPHOROTRITHIOITE. Journal of Agricultural and Food Chemistry 10:196.
BOYD, G. R. 1959. NEMATOCIDE RESIDUES, DETERMINATION OF RESIDUES OF O-2-4-DICHLOROPHENYL O,O-DIETHYL PHOSPHOROTHIOATE (V-C 13 NEMACIDE) BY CHOLINESTERASE INHIBITION. Journal of Agricultural and Food Chemistry 7:615.
Boyde, J.U., P. Sherman. 1975. A study of force compression conditions associated with hardness evaluation in several foods. Journal Texture Studies 6:507.
Boyd, J.W., D.S. Murray, R.J. Tyrl. 1984. Silverleaf nightshade, Solanum elaeagnifolium, origina, distribution and relation to man. Economic Botany 38:210.
Boyd, J. W., H.H. Weiser, R.U. Haque, A.R. Winter. 1961. Modification Of The Pad-Plate Method Of Determining Chlortetetracycline In Egg White. Journal of Food Science 26:119. Pad Plate Method, Egg White, Chlortetracycline
Boyden, S. 1971Aug. Changing food habits. Food and Nutrition Notes and Reviews 28(7/8):97-101.
BOYEN, J.L. 1950. EFFECT OF TEMPERATURE AND EXPOSURE ON THE PEELING OF FRUITS AND VEGETABLES. Food Technology 4:206.
BOYER, A.C. 1967. VINYL PHOSPHATE INSECTICIDE SORPTION TO PROTEINS AND ITS EFFECT ON CHOLINESTERASE I50 VALUES. Journal of Agricultural and Food Chemistry 15:282.
Boyette, M.D. 1996. Forced-air cooling packaged blueberries. Appl. Eng. Agric. 12(2):213-217.This research is about how variations in forced-air cooling affects cooling times of packaged and palletized blueberries
BOYLAN, D. R., A.B. AMIN. 1964. FERTILIZER TECHNOLOGY, ONE-STEP CONTINUOUS QUICK-CURING TRIPLE SUPERPHOSPHATE PROCESS EMPLOYING ROD MILL GRINDING. Journal of Agricultural and Food Chemistry 12:428.
BOYLAN, D. R., R.T. JOHNSON. 1966. GRANULATION STUDIES, POTASSIUM NITRATE AS AID TO
FERTILIZER GRANULATION. Journal of Agricultural and Food Chemistry 14:34.
BOYLAN, D. R., D.V. KAMAT. 1964. FERTILIZER TECHNOLOGY, GRANULATION CHARACTERISTICS OF 5-4-12(5-10-15) FERTILIZER CONTAINING POTASSIUM NITRATE. Journal of Agricultural and Food Chemistry 12(5):423.
BOYLAN, D. R., M.A. LARSON. 1957. FERTILIZER MANUFACTURE, FERTILIZER BY FUSION OF PHOSPHATE ROCK AND GYPSUM. Journal of Agricultural and Food Chemistry 5:104.
Boyle, F. P., Z.I. Kertesz, R.E. Clegg, M.A. Connor, Jr. 1957. Effects Of Ionizing Radiations On Plant Tissues II. Softening Of Different Varieties Of Apples And Carrots By Gamma Rays. Food Research 22:89. KEYWORDS:Apple, Carrot, Texture, Irradiated Apple, Irradiated Carrot,Gamma Radiation
Boylston, T.D., J.R. Powers, K.M. Weller, J. Yang. 2001March-April. comparison of sensory differences of stored Russet burbank potatoes treated with CIPC and alternative sprout inhibitors. American Journal of Potato Research 78(2):99.
BOYNTON, L. C., W.L. BRADFORD. 1931. EFFECT OF VITAMINS A AND D ON RESISTANCE TO INFECTION. JOURNAL OF NUTRITION 4:323.
Boztok, K., A. Gul, T. Voltas. 1992. The effects of plant density at equal truss number per square meter on yield in glasshouse tomato. Acta Horticulturae 303:85-89.
Bozzini, A. 1988. Origin, distribution, and production of Durum wheat in the world, p. 1-16. IN G. Fabriani and C. Lintas (ed.) Durum Wheat:Chemistry and Technology 1st ed. American Association of Cereal Chemists, St. Paul, MN.
Brace, C.J. 1967. The Stage of Human Evolution. Prentice-Hall, Englewood Cliffs, New Jersey.
BRACHA, P. 1964. INSECTICIDE RESIDUES, COLORIMETIRC DETERMINATION OF O-ISOPROPOXYPHENYL-N-METHYLCARBAMATE. Journal of Agricultural and Food Chemistry 12:461.
BRACHA, P., J.P. BONARD 1966. DETERMINATION OF BROMOPHOS RESIDUES. Journal of Agricultural and Food Chemistry 14:609.
Bracken, Felisa J. 1953. Infant feeding in the American colonies. Journal of the American Dietetic Association 29(4):349-358.
Bracken, Peg. 1960. The I Hate To Cook Book. Harcourt Brace.
Bracken, Peg. 1967. Peg Bracken's Appendix to The I Still hate To Cook book. Fawcett World. 145 pages.
Brackett, R.E. 1990. Influence of modified atmosphere packaging on the microflora and quality of fresh bell peppers. Journal Food Protection 53:255-257.
Brackett, R.E. 1989. Changes in microflora of packaged fresh broccoli. Journal Food Quality 12(3):169-181.
Brackett, R.E., E.H. Marth. 1977. Heating patterns of products in crockery cookers. Journal of Food Protection 40(10):664.KEYWORDS:crockery pot, starch, gel, beef stew, baked beans, meat loaf, clostridium perfringen, staphylococcus aureus, heat penetration
Brackmann, A., J. Streif, F. Bangerth. 1993. Relationship between a reduced aroma production and lipid metabolism of apples after long term controlled atmosphere storage. Journal American Society Horticultural Science 118(2):243-247.
Bracy, R.P., R.J. Constantin. 1991. Extending the production season of broccoli in Southeast Louisiana. La Agric La Agric Exp Stn. Baton Rouge, La. 34(4):17-18.
Bracy, R.P., R.L. Parish. 1999. Response of mustard and turnip cultivars to harvesting height. Journal Vegetable Crop Products 4(2):37-43.
Bracy, R.P., R.L. Parish, P.E. Bergeron. 1995. Sidedress N application methods for broccoli production. Journal Vegetable Crop Production 1(1):63-71.
Bracy, R.P., R.L. Parish, P.E. Bergeron. 1993FEBRUARY. Effect of fertilizer rates and placement on yield and head size of broccoli. LAES mimeo ser. [Baton Rouge?]:Louisiana Agricultural Experiment Station, Louisiana State University, Agricultural Center. 76:7-8.
Bradbury, J.H., B. Hammer, T. Nguyen, M. Anders, J.S. Millar. 1985. Protein quantity and quality and trypsin inhibitor content of sweet potato cultivars from the highlands of Papua New Guinea. Journal of Agricultural and Food Chemistry 33:281-285.
Bradbury, J.H., B. Hammer, T. Nguyen, M. Anders, J.S. Millar. 1985. Protein quantity and quality and trypsin inhibitor content of sweet potato cultivars from the highlands of Papua New Guinea. Journal of Agricultural and Food Chemistry 33:281-285.
Braddock, R.J. 1983December. Utilization of citrus juice vesicle and peel fiber. Food Technology 37(12):85.
Braddock, R.J. 1995. By-products of citrus fruit. Food Technology 49:74.Products from juice extraction residues have many functional uses in food and beverage processing.
Braddock, R.J., J.P. Adams. 1984December. Recovery of citrus oils by ultrafiltration and reverse osmosis. Food Technology 38:109.
Braddock, R.J., P.G. Crandall. 1981. Carbohydrate fiber from orange albedo. Journal of Food Science 46:650.
Braddock, R.J., L.R. Dugan Jr. 1969. Moisture effect on the nitric oxide pigments in freeze-dried beef. Food Technology 23:1085. Freeze-Dried Beef, Beef Pigment
Braddock, J.C., C.A. Sims, S.F. O'Keefe. 1995. Flavor and oxidative stability of roated high oleic acid peanuts, Journal of Food Science 60(1):489-493.This study compared roasted peanuts with normal and high amounts of oleic acid for undesirable flavors and changes in flavor. Sensory Evaluation:20 trained panelists judged nuts with high percentage of oleic acid for peanut flavor, cardboard flavor, painty flavor and roasted peanut flavor
BRADFIELD, A. E., E.C. BATE-SMITHC. 1950. CHROMATOGRAPHIC BEHAVIOR AND CHEMICAL STRUCTURE. II. TEA CATECHINS. BIOCHIMICA ET BIOPHYSICA ACTA 4:441.
BRADFIELD, R. 1954. ORGANIC FARMING WITH CHEMICAL FERTILIZERS. Journal of Agricultural and Food Chemistry 2:1216.
BRADFIELD, R. B., T. BRUN. 1970. NUTRITIONAL STATUS OF CALIFORNIA MEXICAN AMERICANS. American Journal of Clinical Nutrition 23(6):798.KEYWORDS:MEXICAN AMERICAN, CUSTOM, ANEMIA, IMMIGRANT, NUTRITION
BRADFIELD, R. B., M.V. JENSEN, L. GONZALES, C. GARRAYAR. 1968. EFFECT OF LOW-LEVEL IRON AND VITAMIN SUPPLEMENTATION ON A TROPICAL ANEMIA. American Journal of Clinical Nutrition 21:57.KEYWORDS:LATIN AMERICA, ANEMIA, AMAZON, NUTRITION
Bradford, D.D., Huffman, D.L., Egbert, W.R., Jones. 1993. Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassium Lactate. Journal of Food Science 58:488.Purpose is to determine the sensory effects of potassium lactate added to low-fat carrageenan based pork sausage. Sensory:A trained panel evaluated color using an 8 point scale. Another trained 10 member panel evaluated the sausage for juiciness, tenderness, off-flavor, cohesiveness, mealiness, and flavor intensity using an 8-point scale
Bradford, G.E., G.M. Spurlock. 1964. Effects of castrating lambs on growth and body composition. Animal Products 6:291.
Bradford, K.J., M. Murray. 1983August. Priming tomato seed. American Vegetable Grower 31:14,16.
Bradford, M.M., F.T. Orthoefer. 1983August. Nutritional properties of soy protein concentrqte. Cereal Foods World 28:457.
Bradley, A. 1918. Modifying Your Cook Book To Meet Present Conditions. Journal of Home Economics 10:219. KEYWORDS:Cook Book, Nonwheat Recipe, Biscuit, Muffin, Waffle, Griddle Cake, Boston Brown Bread, Barley Flour, Ground Rolled Oat, Rolled Oat, Graham Flour, New England Brown Bread, Cake, Mush, Oatmeal, Corn Meal, Hominy, Rice, Buckwheat, Pilaf, Macaroni, Gingerbread, Cookie, Cake, Potato Flour
Bradley, A. 1918. For the homemaker. Journal Home Economics 10:219.
Bradley, A. 1918. Modifying Your Cook Book To Meet Present Conditions Journal of Home Economics 10:219. Cook Book, Nonwheat Recipe, Biscuit, Muffin, Waffle, Griddle Cake, Boston Brown Bread, Barley Flour, Ground Rolled Oat, Rolled Oat, Graham Flour, New England Brown Bread, Cake, Mush, Oatmeal, Corn Meal, Hominy, Rice, Buckwheat, Pilaf, Macaroni, Gingerbread, Cookie, Cake, Potato Flour
Bradley, C.E. 1956. Yerba de la Feche-arrow and fish poison of the American Southwest. Economic Botany 10:362.
Partition Chromatography, Tomato Acetic Acid, Tomato Fumaric Acid, Tomato Lactic Acid, Tomato, Pyrrolidonecarboxylic Acid, Tomato Malic Acid, Tomato Citric Acid, Tomato Phosphoric Acid, Tomato Hydrochloric Acid, Tomato Sulfuric Acid, Tomato Galacturonic Acid, Tomato Titratable Acid, Tomato Puree
Bradley, D. B. 1960. Acids Of Tomatoes. The Separation Of Organic And Inorganic Acid Anions Infiltered Tomato Puree By Partition Chromatography. Journal Of Agricultural And Food Chemistry 8:232.
Bradley, D. B. 1962. Fertilizer Effects On Plant Composition, Influence Of K, Ca,
And Mg Application Of Acid Content, Composition, And Yield Of Tomato Fruit. Journal Of Agricultural And Food Chemistry 10:450. Tomato Potassium, Tomato Calcium, Tomato Magnesium
Bradley, D. B. 1964. Tomato Composition. Varietal And Location Influence On Acid
Composition Of Tomato Fruit. Journal Of Agricultural And Food Chemistry 12:213. Tomato Acid, Tomato Titratable Acid, Tomato Lactic Acid, Tomato Fumaric Acid, Tomato Acetic Acid, Tomato Pyrrolidone Acid, Tomato Carboxylic Acid, Tomato Malic Acid, Tomato Citric Acid, Tomato Phosphoric Acid, Tomato Hydrochloric Acid, Tomato Sulfuric Acid, Tomato Galacturonic Acid, Tomato Calcium, Tomato Sodium, Tomato Potassium, Tomato Phosphorus
Bradley, G.L., T.F. Savage. 1995. The influences of pre-incubation storeage duration and genotype on the hatchability of Medium White turkey eggs from hens fed a diet containing a yeast culture of Saccharomyces cerevisiae. Animal Food Science and Technology 51:141-152.
Bradow, J.M. 1991. Relationships between chemical structure and inhibitory activity of C6 through C9 volatiles emitted by plant residues. Journal Chem Ecology 17(11):2193-2212.
Brady, N.C. 1985March 8. Toward a green revolution for Africa. Science 227:1.
BRADLEY, R. A. 1964. APPLICATIONS OF THE MODIFIED TRIANGLE TEST IN SENSORY DIFFERENCE TRIALS. Journal of Food Science 29:668.
Bowers, J.A., J. Craig. 1978. Components of vitamin B6 in turkey breast muscle. Journal of Food Science 43(5):1619.
Bradley, W. B. 1951. Baking Industry's View Of Proposed Standards. Journal of Home Economics 43:182.Bread Standard
Bradshaw, George. 1971. Cooking At The Table. New American Library.
Bradshaw, George. 1971. Soufflés, Quiches, Mousses and the Random Egg. Harper & Row. 144 pages
Bradshaw, J.G., J.T. Peeler, R.M. Twedt. 1981. Thermal inactivation of Clostridium botulinumtoxin types F and G in buffer and in beef and mushroom patties. Journal of Food Science 46:688.
Bradshaw, Penelope. 1749. Bradshaw's Valuable Family Jewel. And a Store-House of such Curious Matters as All thought to be Acquainted With. Fifth Edition. P. Bradshaw:London.
Bradshaw, W. 1958. Sorbic Acid. A Useful Fungistat For Cakes And Pies Bakers Digest 32(5):58. KEYWORDS:Sorbic Acid, Baked Product, Yeast, Cake, Pie, Bread, Yeast Growth
Brady, D.E. 1952. Physical research methods. Proceedings Fifth Annual Reciprocal Meats Conference 5:148.
Brady, D.E., P. Frei, C.W. Hickman. 1942. Effects of freezing rate on quality of broiled steaks. Food Research 7:388. Beef, Pork, Lamb, Freezing Rate, Frozen Beef, Frozen Lamb, Frozen Pork
Brady, D. E., W.J. Peterson, A.O. Shaw. 1944. Riboflavin And Thiamin Contents Of Pork Loin Muscles And Their Retention During Cooking. Food Research 9:400. Pork Riboflavin, Pork Thiamin, Thiamin, Riboflavin
Brady, D.E., W.J. Peterson, A.O. Shaw. 1944. Riboflavin content of beef. Food Research 9:406.
Brady, D.E., F.H. Smith, L.N. Tucker, T.N. Blumer. 1949. Ultraviolet irradiation of beef and pork for low temperature storage. Food Research 14:183. Ultraviolet Irradiation, Irradiated Beef, Beef Storage,Irradiated Pork, Pork Storage
BRADY, N.C. 1967. AGRICULTURE AND THE QUALITY OF OUR ENVIRONMENT. AAAS PUBLICATION 85, AMERICAN ASSOCIATION FOR THE ADVANCEMENT OF SCIENCE, WASHINGTON, D. C.
Brady, P., M.P. Penfield. 1977. A comparison of four methods of heating beef roasts. Conventional oven, slow cooker, microwave oven, and pressure cooker. Tennessee Farm and Home Science Program. Report 101. Tennessee Agriculture Experiment Station, Knoxville, Tennessee. Beef semitendinosus muscles were used in this study to determine if differences in beef roasts prepared by various methods could be detected. Shear value, total cooking loss and energy consumption were measured. Sensory panel evaluations were also determined,
Brady, P.L., P.E. Haughey, M.F. Rothschild. 1985. Microwave and conventional heating effects on sensory quality and thiamin content of flounder and haddock fillets. Home Economics Research Journal 14(2):236. Purpose to determine effect of microwave and conventional heating on moisture, thiamin content, and sensory quality of flounder and haddock fillets.
Brady, P.L., M.E. Hunecke. 1985. Correlations of sensory and instrumental evaluations of roast beef texture. Journal of Food Science 50(2):300-303.
Brady, P.L., F.K. McKeith, M.E. Hunecke. 1985. Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves. Journal of Food Science 50:1537.
Brady, P.L., S.M. Mayer. 1985JAN-FEB. Correlations of sensory and instrumental measures of bread texture. Cereal Chemistry 62(1):70-72.
Brady, P.L., M.P. Penfield. 1982. Effects of heating system, temperature and rate of heating on sensory characteristics of beef. Journal of Food Science 47(6):1783-1785,1792.
Brady, P.L., M.P. Penfield. 1981. Textural characteristics of beef -- Effects of heating system. Journal of Food Science 46:216.
BRAHAM, J. H., L.G. ELIAS, R. BRESSANI. 1965. FACTORS AFFECTING THE NUTRITIONAL QUALITY OF COTTONSEED MEALS. Food Research 30:531.
Braidwood, R.J. 1948. Prehistoric Men. Chicago Natural History Museum Press, Chicago, Ill.
Braidwood, R.J. 1953. Did man once live by beer alone? American Anthropology 55:515-516.
Braidwood, Robert J. 1952. The Near East and the Foundations for Civilization. Eugene:Oregon State System of Higher Education.
Brain, C.K. and A. Sillen. 1988. Evidence from the Swartkrans cave for the earliest use of fire. Nature 336:464.South Africa
BRAITHWAITE, K. E. 1940. THE SCHOOL LUNCH IN RURAL AND SMALL-TOWN SCHOOLS - A SYMPOSIUM. CAFETERIA MANAGEMENT IN RURAL AND SUBURBAN SCHOOLS. Journal of Home Economics 32:85.
Bralsford, R. 1967. Freeze-Drying Of Beef. I. Theoretical Freeze-Drying Rates Of Beef. Journal Of Food Technology 2:339.
Bralsford, R. 1967. Freeze-Drying Of Beef. Ii. A Calorimetric Method For Comparing Theoretical With Actual Drying Rates (Measurement Of Freeze-Drying Rates Of Beef). Journal Of Food Technology 2:353. Calorimeter, Drying, Freeze Drying, Freeze-Dried Beef
BRAJNIKOFF, I., W.V. CRUESS. 1948. OBSERVATIONS ON SPANISH SHERRY PROCESS. Food Research 13:128.
Brake, J., J.F. Ort, D.P. Wages, W.R. Campbell. 1989. Effects of CGA-72662 (Larvadex) in turkeys during rearing and reproduction. Poultry Science 68:731.
BRAMAN, W. W. 1931. THE RELATIVE VALUES OF THE PROTEINS OF LINSEED MEAL AND COTTONSEED MEAT IN THE NUTRITION OF GROWING RATS. JOURNAL OF NUTRITION 4:249.
Bramblett, V.D. 1960. Frozen precooked beef with gravy. Journal Home Economics 52:29.
Bramblett, V.D., C.O. Foster, G.E. Vail. 1965. Effects of different periods of storage on the palatability and shrinkage of frozen cooked beef with gravy. Journal Home Economics 57:651. Frozen Precooked Beef, Gravy, Frozen Gravy, Frozen Food Storage
Bramblett, V.D., K.W. Fugate. 1967. Choice of cooking temperature for stuffed turkeys. Part I:Palatability factors. Journal Home Economics 59:180.Pectoralis major and two outer thigh muscles form tom turkeys were evaluated by a trained sensory panel for tenderness, juiciness, flavor, appearance, doneness, mealiness, ease of fragmentation, adhesion and amount of residue. KEYWORDS:Bound water, cooking losses, press fluids, shear values and cooking yields were also determined. Various cooking times and preparation methods were used. KEYWORDS:Tenderness, Turkey, Juiciness, Flavor, Turkey Appearance, Doneness, Press Fluid, Heat Penetration, Mealiness, Fiber Fragmentation, Shear Value, Cooking Loss, Cooking Time, Carcass Yield, Stuffing, Drip Loss, Evaporation Loss
Bramblett, V.D., R.L. Hostetler, G.E. Vail, H.N. Draudt. 1959. Qualities of beef as affected by cooking at very low temperatures for long periods of time. Food Technology 13:707. Five different muscles from beef rounds were cooked at low temperatures for extended lengths of time to determine the effect on tenderness. Cooking losses, cooking methods, moisture, fat, protein, tensile strength, shear values and press fluid yields were measured. Sensory panels evaluated the samples for appearance, tenderness, juiciness and flavor.
Bramblett, V.D., G.E. Vail. 1964. Further studies on the qualities of beef as affected by cooking at very low tempertures for long periods. Food Technology 18:245. KEYWORDS:Adductor, Biceps Femoris, Gracilis, Semimembranosus, Semitendinosus, Lee-Kramer Shear Press, Warner-Bratzler Shear Press Apparatus, Carver Laboratory Press, Oven Temperature, Beef Cooking Time, Beef Cooking Loss, Beef Juiciness, Beef Press Fluid, Beef Chew Number, Beef Tenderness, Beef Endpoint Temperature
Branca, C., A. Ricci, P. Fermi, M. Bassi. 1991. Activity of 1,2-benzisoxazole-3-one and indole-2,3-dione on plant regeneration in vitro and on cell elongation. Plant Cell Rep 10(10):498-500.
Branch, S. 2000, November 6. Barrel makers toil in aging profession. The Wall Street Journal pp. B1.To Build Vessels For Whiskey, Brown-forman Seeks Those With Good eye, Big Biceps
Standing in a fragrant maze of white-oak woodpiles, as a yelping stray hound nonses around his legs, Jimmy Banks draws out a 14-inch ax from a black plastic briefcase, "Everybody calls me the hatchet man," says the trim 68-year-old, grinning as he stuffs a fresh wad of wintergreen snuff under his lip. "I hack the devil out of wood."
Brand, J.C., B.J. Snow, G.P. Nabhum, A.S. Truswell. 1990. Plasma glucose and insulin responses to traditional Pima Indian meals. American Journal Clinical Nutrition 51:416-420.
Brand, M.H. 1992Fall. A poor common name plagues the chokeberries. Yankee nursery quarterly 2(3):1-3.
Brandon, D.L., A.H. Bates, M. Friedman. 1988. Enzyme-linked immunoassay of soybean kunitz trypsin inhibitor using monoclonal antibodies. Journal of Food Science 53(1):102.
Brandon, D.L., R.G. Binder, R.E. Wilson, W.C. Montague Jr. 1993. Analysis of thiabendazole in potatoes and apples by ELISA using monoclonal antibodies. Journal Agricultural and Food Chemistry 41(6):996-999.Thiabendazole [2-(4-thiazolyl)-1H-benzimidazole,TBZ] is used as a preharvest or postharvest fungicide on pome fruits, citrus, bananas, potatoes, and several other commodities.
Brandstein, M.; Mundt, J. O. 1949. An Analysis Of Several Stains Used And Proposed For The Direct Microscopic Enumeration Of The Bacteria In Milk. Food Technology 3:324.
BRANDT, C. S., V.A. LAZAR. 1958. PLANT ANALYSES, ANALYSIS OF DRIED PLANT MATERIAL BY X-RAY EMISSION SPECTROGRAPH. Journal of Agricultural and Food Chemistry 6:306.
Brandt, M.A., E.Z. Skinner, J.A. Coleman. 1963. Texture profile method. Journal of Food Science 28(4):404.
Brandwein, B. J. 1965. The Pigments In Three Cultivars Of The Common Onion (Allium Cepa). Journal of Food Science 30:680.
Branion, H. D., J.S. Roberts, C.R. Cameron, A.M. Mccready. 1948. The Ascorbic Acid Content Of Cabbage. Journal Of The American Dietetic Association 24:101 Cabbage Ascorbic Acid, Cabbage Cooking Loss
Branlard, G., J.C. Autran, P. Monneveux. 1989. High molecular weight subunit in Durum wheat (T. Durum). Theor. Appl. Genet. 78:353-358.
Branlard, G., B. Picard, C. Courvoisier. 1990. Electrophoresis of gliadins in long acrylamide gels. Method and Nomenclature. Electrophoresis 11:310-314.
Branlard, G., M. Dardevet. 1985. Diversity of bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour quality. Journal Cereal Science 3:345-354.
Branlard, G., M. Rousset, W. Loisel, J.C. Autran. 1991. Comparison of 46 Technological paramters used in breeding in bread wheat quality evaluation. J. Genet. & Breed. 45:263-280.
Brannan, R.G. , E.A. Decker. 2002. Nitric oxide synthase activity in muscle foods. Meat Science 62(2):229.
Brant, A.W. 1951. Notes and letters. A new height gage for measuring egg quality. Food Technology 5:384. This letter describes a yolk and albumen height measuring gauge used to determined broken out egg quality.
Brant, A.W., R.H. Forsythe, M.H. Swanson. 1965. Consumer and retailer attitudes toward “fresh” versus frozen fryers. Food Technology 19:661. Consumers and retailers of three separate states were interviewed for preference of fresh versus frozen fryers. Reasons for the choice given by the interviewed was an integral part of the discussion. KEYWORDS:CONSUMER EVALUATION, RETAILER EVALUATION, FROZEN FRYER,
FRYER, FRYER CONSUMER RESEARCH, FRYER USE, POULTRY
Brant, A.W., A.W. Otte, K.H. Norris. 1951. Recommended standards for scoring and measuring opened egg quality. Food Technology 5:356. Various methods of determining interior egg quality of opened eggs are discussed. A pictorial chart is presented which includes U.S. standards for opened egg quality.
BRANT, A.W., G.F. STEWART. 1950. BONE DARKENING IN FROZEN POULTRY. Food Technology 4:168.
Brant, Charles. 1954. Tadagale:A Burmese Village in 1950. Cornell University, Southeast Asia Program, Date Paper No. 13, Ithaca.
Branthome, X. 1990AUGUST. Control of weeds in commercial tomato crops. Acta Horticulturae pp. 103-114.
Branthome, X., Y. Ple.1990AUGUST. Advantages and limits of using tomato-ripening regulators. Acta Horticulturae pp. 69-75.
Branthoover, B., N. Sekiguchi. 1953. The Effect Of Three Cooking Methods On The Thiamine, Riboflavin, And Niacin Content Of Green Soybeans. Journal of Home Economics 45:733. Green Soybean Maturity, Green Soybean Thiamin, Green Soybean Riboflavin, Green Soybean Niacin, Green Soybean Pressure Cooking, Green Soybean Boiling, Green Soybean Cooking Water, Soybean Maturity, Soybean Thiamin, Soybean Riboflavin, Soybean Niacin, Soybean Pressure Cooking, Soybean Boiling, Soybean Cooking Water
Brash, A.G., C.P. Harris. 1951. Milking Goats. New Zealand Journal Of Agriculture 82:101.Goat Milk
Brasher, P. 2000March 15. Coke, pepsi juice up OJ sales with new varieties. Corvallis Gazette-Times, Corvallis OR C7. WASHINGTON - The soda wars have come to breakfast. PepsiCo Inc. and the Coca-Cola Co. are using their marketing muscle to revolutionize what used to be a basic beverage - orange juice.
Brasher, P. 2000September 17. USDA ponders the size of holes in Swiss cheese. Mid-Valley Sunday, Albany (OR) Democrat-Herald, Corvallis, (OR) Gazette-Times, p. C4.Excerpted from:It seems the holes in traditional Swiss are so large that the cheese gets torn up in the new high-speed slicing machines used by the food service industry. So cheese makers have asked the Agriculture Department to change its standards to allow for smaller holes -- or "eyes" - in Grade A Swiss.
Bratzler, I.J., M.E.Spooner, J.B. Weatherspoon, J.A. Makey. 1969. Smoke flavor as related to phenol, carbonyl and acid content of bologna. Journal of Food Science 34:146.
Bratzler, L.J. 1932. Measuring the tenderness of meat by means of a mechanical shear. M.S. Thesis, Kansas State University, Manhattan.
Bratzler, L. J. 1949. Determining The Tenderness Of Meat By The Use Of The
Warner-Bratzler Method. Proceedings Second Annual Reciprocal Meat Conference, June 15-16,1949 2:117. Warner-Bratzler Shear Apparatus, Meat Tenderness
Bratzler, L. J. 1948. Review Of Current Research In Freezing, Curing, Canning, And
Dehydration Of Meat. The Reciprocal Meat Conference, June 15-16, 1948, Stevens
Hotel, Chicago, Il. Published By National Live Stock And Meat Board, 407 South Dearborn Street, Chicago 5, Il. P. 176. Meat Freezing, Meat Curing, Meat Canning, Meat Dehydration
Bratzler, L.J., H.D. Smith. 1963. A comparison of the press method with taste-panel and shear measurements of tenderness in beef and lamb muscles. Journal of Food Science 28:99.Carver press readings on cooked and raw beef and lamb were related to each other, to shear readings, and to panel scores for tenderness.
Bratzler, L.J., H.Q. Tucker. 1963. Freezing rate of beef as affected by moisture, fat, and wrapping materials. Food Technology 17:788. Frozen Beef, Beef Moisture, Beef Fat, Beef Packaging
Braugh, Daniel. 1987. British sugar:consumption in historical context. Symposium Review on "Sweetness and Power". Food and Foodways 2(2):113.
Braun, J.W., J.K.L. Garth. 1984. Growth and fruiting of "Heritage" primocane fruiting red raspberry in response to daminozide and ethephon. Journal Amererican Society of Hort. Science 109(2):207-209.
BRAUNBERG, R. C., V. BECK. 1968. INTERACTION OF DDT AND GASTROINTESTINAL MICROFLORA OF THE RAT. Journal of Agricultural and Food Chemistry 16:451.KEYWORDS:DDT, GASTROINTESTINAL MICROFLORA, RAT
BRAUNSTEIN, A. E. 1947. TRANSAMINATION AND THE INTEGRATIVE FUNCTIONS OF THE DICARBOXYLIC ACIDS IN NITROGEN METABOLISM. ADVANCES IN PROTEIN CHEMISTRY 3:2.
Braus, H., J.W. Eck, W.M. Mueller, F.D. Miller, F. D. 1957. Whiskey Clarity, Isolation And Identification Of A Sterol Glucoside From Whiskey. Journal Of Agricultural And Food Chemistry 5:458.
Braverman, J. B. S. 1953. The Mechanism Of The Interaction Of Sulphur Dioxide With
Certain Sugars. Journal Of The Science Of Food And Agriculture 4:540. Sugar, Sulfur Dioxide
Braverman, J.B.S., J. Kopelman. 1961. Sugar sulfonates and their behavior. Journal of Food Science 26:248. Properties, rates of dissociation and configuration of sulfonated mannose and galactose was investigated. KEYWORDS:Mannose, Galactose, Maltose Sulfonate, Sulfur Dioxide,Galactose, Alpha-Hydroxy-Mannose Sulfonate
Bravery, H.E. 1973. The Complete Book of Home Winemaking. Macmillan. 176 pages.
Bravery, H.E. 1966. Home Wine-Making All the Year Round. Dufour. 176 pages.
Bravery, H.E. 1962. Home Wine-Making Without Failure. Dufour. 236 pages.
Bravery, H.E. 1972. Simple Science of Wine & Beer Making. Arco. 168 pages.
Brawarsky, P., N.E. Stotl, R.A. Jackson, E. Fuentes-Afflick, G.J. Escobar, N. Rubashkin, J.S. Haas. 2005. Pre-pregnancy and pregnancy-related factors and the risk of excessive or inadequate gestational weight gain. Strengthening public health priority-setting through research on fistula, maternal health, and health ineuqities. Int. J. Gynaecol Obstet. 91:125-31.
Bray, Francesca. 1989. The Rice Economies:Technology and Development in Asian Societies. Cambridge, Mass.
Bray, Merle M., Jean E Hawks, Marie Dye. 1934November. Food consumption of preschool children. Journal of the American Dietetic Association 10(4):309.
Brecht, J.K. 1987. Locular gel formation in developing tomato fruit and the initiation of ethylene production. HortScience 22(3):476-479.
Brecht, J.K., R.L. Shewfelt, J.C. Garner, E.W. Tollner. 1991. Using x-ray-computer tomography to nondestructively determine maturity of green tomatoes. HortScience 26(1):45-47.
BRECK, M. F. 1935. COOKING FOR FUN. Journal of Home Economics 27:576.
BREED, R. S. 1918. BACTERIOLOGICAL METHODS FOR MARKET MILK ANALYSIS. JOURNAL OF DAIRY SCIENCE 1:380.
Breed, R. S. 1922. Method Of Caring For Milking Machine Tubes. Journal Of Dairy Science 5:102. Milk Machine Tube
Breed, R. S.; Brew, J. D. 1917. The Control Of Public Milk Supplies By The Use Of The Microscopic Method. Journal Of Dairy Science 1:259.KEYWORDS:Milk Bacteria, Milk Bacteria Lactis Acidi, Milk Streptococci, Milk Cocci, Milk Rods, Bacteria Lactis Acidi
Breed, R. S.; Stocking, W. A. Jr. 1917. A Preliminary Report On A Series Of Cooperative Bacterial Analyses Of Milk. Journal Of Dairy Science 1:19. KEYWORDS:Milk, Milk Plate Count, Agar, Milk Bacteria
Breed, R. S., A. Stocking Jr. 1921. The Accuracy Of Bacterial Counts From Milk Samples. Journal Of Dairy Science 4:39.
Breeks, James Wilkinson. 1873. An Account of the Primitive Tribes and Monuments of the Nilagiris. London:India Museum.
Breene, W.M. 1975. Application of texture profile analysis to instrumental food texture evaluation. Journal of Texture Studies 6:53.
Breene, W.M. 1977April. Problems in determining textural properties of textured plant protein products. Food Technology 31:95.
Breeze, V.G., E. Van Rensburg. 1991. Vapour of the free acid of the herbicide 2,4-D is toxic to tomato and lettuce plants. Environmental Pollution 72(4):259-267.
Breidenstein, B.C. 1988January. Changes in consumer attitudes toward red meat and their effect onmarketing strategy. Food Technology 42:112.
Breivik, O.N., J.L. Owades. 1957. Yeast Analysis, Spectrophotometric Semimicrodetermination Of Ergosterol In Yeast. Journal Of Agricultural And Food Chemistry 5:360.
BREKKE, J., R. CONRAD. 1965. MOISTURE BY GLC, GAS-LIQUID CHROMATOGRAPHY AND VACUUM OVEN DETERMINATION OF MOISTURE IN FRUITS AND FRUIT PRODUCTS. Journal of Agricultural and Food Chemistry 13:591.
Brekke, J.E., M.M. Sandomire. 1961. A Simple Method Of Determining Firmness In Brined Cherries. Food Technology 15:335. KEYWORDS:brined fruit, cherry, cherry texture
BREKKE, J. E., W.F. TALBURT. 1950. PREVENTION OF SUCROSE HYDRATE FORMATION IN COLD PROCESSED FROZEN FRUIT SPREADS. Food Technology 4:383.
Brekke, J. E., D.H. Taylor, W.L. Stanley. 1963. Fruit Preservatives Analysis, Determination Of Calcium In Cherry Brines By Versenate Titration:Elimination Of Anthocyanin Interferrence By Means Of Carbonyl Reagents. Journal Of Agricultural And Food Chemistry 11:260. KEYWORDS:cherry calcium, brined fruit, cherry, cherry anthocyanin
BREKKE, O. L., G.C. MUSTAKAS, J.E. HUBBARD, H.G. MAISTER, L. VAN ERMAN, M.C. RAETHER, C.T. LANGFORD. 1958. OPIUM ALKALOIDS, MORPHINE EXTRACTION FROM DOMESTICALLY GROWN OPIUM POPPY. Journal of Agricultural and Food Chemistry 6:927.
Bremer, Mary Moore. 1944. New Orleans Recipes. 10th Ed. Miss.
Bremner, H.A., A.L. Ford, J.J. MacFarlane, D. Ratcliff, N.T. Russell. 1976. Meat with high linoleic acid content:oxidative changes during frozen storage. Journal Food Science 41:757.The development of products of oxidation in cattle, lamb, and sheep of "high linoleic" and "low linoleic" content was compared during anaerobic and aerobic storage. Experimental: taste panel (longissimus; convection oven cooked; rancid odor and flavor; intensity of characteristic odor and flavor ('poly" aroma or flavor), intensity of rancid odor and flavor, acceptability), adipose tissue:linoleic acid content; peroxide and free fatty acid values; 2-thiobarbituric acid; taste panel (convection oven; intensity of a characteristic aroma and flavor, of rancid odor and flavor, of acceptability
Bremner, H.A., I.C. Hallett. 1985. Muscle fiber - connective tissue junctions in the fish blue grenadier (Macruronus novaezelandiae). A scanning electron microscope study. Journal of Food Science 50:975. Purpose of study reports scanning electron micerosopy methods of reviewing myomere/myocommata interface of blue grenadier muscle prerigor, rigor, postrigor and after chilled storage.
Bremner, H.A., J.A. Statham. 1983. Effect of potassium sorbate on refrigerated storage of vacuum packed scallops. Journal of Food Science 48:1042. Purpose was to determine effects of vacuum packaing with and without added 0.1% k-sorbate, on shelf life of chill-stored scallops on microbilogy and sensory profile methods.
BREMNER, J.M. 1952. THE NATURE OF SOIL-NITROGEN COMPLEXES. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:497.
Brennan, J. 1981. The Original Thai Cookbook. New York:Richard Marek Publishers.
Brendler, 1961June. Tomatoes:They fight for them. American Vegetable Grower 9:28.
BRENNAN, J. G., R. JOWITT, O.A. MUGHSI. 1970. SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETER:AN INTERIM REPORT. JOURNAL OF TEXTURE STUDIES 1:167.
Brennan, J.G., R. Jowitt, A. Williams. 1974. Sensory and instrumental measurement of 'brittleness' and 'crispness' in biscuits. IN Proc. IV Intl. Congress Food Sci. and Technology 3:130.
Brennan, W.P., R.B. Cassel. 1979. Applications of thermal analysis in the electrical and electronics industries. American Laboratory 11(1):80.
Brennand, C.P., D.E. Heinz. 1970. Effects Of Ph And Temperature On Volatile Constituents Of Cardamom. Journal of Food Science 35:533. KEYWORDS:Cardamon, Pinene, Semolina, Dough, Mix, Sabinene, Myrcene, Limonene, Cineol, Paracymene, Linalool, Nerol, Nerolidol,Trans-Sabinene Hydrate, Terpineol, Linalyl Acetate
Brennand, C.P., R.C. Lindsay. 1992. Distribution of volatile branched.chain fatty acids in various lamb tissues. Meat Science 31(4):411-421.
BRENNER, S., V.O. WODICKA, S.G. DUNLOP. 1947. STABILITY OF ASCORBIC ACID IN VARIOUS CARRIERS. Food Research 12:253.
BRENNER, S., V.O. WODICKA, S.G. DUNLOP. 1948. EFFECT OF HIGH TEMPERATURE STORAGE ON THE RETENTION OF NUTRIENTS IN CANNED FOODS. Food Technology 2:207.
Brenoe, U.T., K. Kolstad. 2000April. Body composition and development measured repeatedly by computer tomography during growth in two types of turkey. Poultry Science 79(4):546.
Brentlinger, D. 1992February. Tomatoes in perlite. A simplified hydroponic system. American Vegetable Grower 40:50,52.
Bres, W., L.A. Weston. 1993. Influence of gel additives on nitrate, ammonium, and water retention and tomato growth in a soilless medium. HortScience 28(10):1005-1007.
Breslin, P.A.S., C.D. Tharp. 2001February. Reduction of saltiness and bitterness after a chlorhexidine rinse. Chemical Senses 26(2):105-116.
Bresnick, E., D.F. Birt, K. Wolterman, M. Wheeler, R.S. Markin. 1990. Reduction in mammary tumorigenesis in the rat by cabbage and cabbage residue. Carcinogenesis 11:1159-1163.
Bressani, R.; Arroyave, R. 1963. Nutritive Value Of Pumpkin Seed. Essential Amino Acid Content And Protein Value Of Pumpkin Seed (Cucurbita Farinosa) Journal Of Agricultural And Food Chemistry 11:29. KEYWORDS:Pumpkin Seed, Pepitoria Seed, Protein, Essential Amino Acid, Chick Diet, Pepitoria Flour, Cottonseed Meal, Corn, Cottonseed Oil, Arginine, Histidine, Leucine, Moisture, Calcium, Isoleucine, Pumpkin Seed Lysine, Methionine, Fat, Phosphorus, Protein, Phenylalanine, Tyrosine, Threonine, Fiber, Iron, Niacin, Pumpkin Tryptophan, Pumpkin Seed Valine, Nitrogen, Carbohydrate, Rat Diet
Bressani, R., G. Arroyave, N.S. Scrimshaw, N. S. 1953. The Nutritive Value Of Central American Corns. I. Nitrogen, Ether Extract, Crude Fiber, And Minerals Of Twenty-Four Varieties In Guatemala. Food Research 18:261.KEYWORDS:Corn Nitrogen, Corn Fat, Corn Fiber, Corn Mineral
Bressani, R., A.A. Campos, R.L. Squibb, N.S. Scrimshaw. 1953. Nutritive Value Of Central American Corns. Iv. The Carotene Content Of Thirty-Two Sections Of Gutatemalan Corn. Food Research 18:618. KEYWORDS:Corn Carotene, Corn Beta-Carotene, Corn Cryptoxanthol, Corn Luteol, Corn Zeaxanthol, Chick Diet, Cryptoxanthol, Luteol, Zeaxanthol, Beta-Carotene
Bressani, R., S.V. Castillo, M.A. Guzman, M. A. 1962. Corn Flours. The Nutritional Evaluation Of Processed Whole Corn Flours Journal Of Agricultural And Food Chemistry 10:308. KEYWORDS:Corn Flour, Moisture, Protein, Crude Fiber, Fat, Ash, Acid, Thiamin, Calcium, Iron, Phosphorus, Sugar, Niacin, Starch, Riboflavin, Corn, Lysine, Tryptophan, Isoleucine, Leucine, Protein Efficiency
Bressani, R., S.V. Castillo, M.A. Guzman. 1963. Correspondence. The Nutritional Evaluation Of Processed Whole Corn Flours. Journal Of Agricultural And Food Chemistry 11:29. KEYWORDS:Corn Flour Processing, Corn Flour Protein Efficiency Ratio, Corn Flour Feed Efficiency
Bressani, R., L.G. Elias. 1979. The nutritional role of the polyphenols in beans. IN Proc. Symp. Polyphenols in Cereals and Legumes IFT, St. Louis, 1979:61.
Bressani, R., L.G. Elias. 1966. All-Vegetable Protein Mixtures For Human Feeding. The Development Of Incap Vegetable Mixture 14 Based On Soybean Flour. Journal of Food Science 31:626. KEYWORDS:Vegetable Protein , Soybean Flour, Incap Vegetable
Bressani, R., L.G. Elias. 1968. Processed vegetable protein mixtures for human consumption in developing countries. Advances in Food Research 16:1. This review article incorporates some discussion of the following topics:vegetable protein sources, factors affecting protein value and utilization and supplementation with vegetable proteins. KEYWORDS:Soybean Protein Enrichment, Peanut Protein Enrichment,
Cottonseed Protein Enrichment, Bean Protein Enrichment, Vegetable Protein Enrichment, Review Article
BRESSANI, R., L.G. ELIAS, S. DEZAGHI, L. MOSOVICH, F. VITERI. 1966. PROTEIN QUALITY OF COTTONSEED PROTEIN CONCENTRATE PREPARED BY TWO DIFFERENT INDUSTRIAL PROCESSES. Journal of Agricultural and Food Chemistry 14:493.
Bressani, R., L.G. Elias, D.A. Navarrete, D. A. 1961. Nutritive Value Of Central American Beans. Iv. The Essential Amino Acid Content Of Samples Of Black Beans, Red Beans, Rice Beans, And Cowpeas Of Guatemala. Journal of Food Science 26:525. KEYWORDS:Black Bean, Rice Bean, Cowpea, Essential Amino Acid,
Central American Plant
Bressani, R., L.G. Elias, L. G., N.S. Scrimshaw, N. S. 1962. All-Vegetable Protein Mixtures For Human Feeding. Viii. Biological Testing Of Incap Vegetable Mixture Nine In Rats. Journal of Food Science 27:203. KEYWORDS:Incap Vegetable, Corn, Sorghum, Rice, Whole Wheat, Oat, Roasting, Boiling, Lime Treatment, Feed Efficiency, Protein Efficiency Ratio, Germination
Bressani, R., E.M. De Villarreal. 1963. Nitrogen Balance Of Dogs Fed Lime-Treated
Corn Supplemented With Proteins And Amino Acids. Journal of Food Science 28:611.KEYWORDS:Nitrogen Balance, Dog, Lime-Treated Corn Flour, Black Bean, Torula Yeast, Basal Diet
Bressani, R., R. Jarquin, R., L.G. Elias. 1964. Cottonseed Flour, Free And Total Gossypol, Epsilon-Amino Lysine, And Biological Evaluation Of Cottonseed Meals And Flours In Central America. Journal Of Agricultural And Food Chemistry 12:278. KEYWORDS:Cottonseed Flour Lysine, Cottonseed Meal Seed Lysine, Cottonseed Flour Gossypol, Cottonseed Meal Seed Gossypol
Bressani, R., E. Marenco. 1963. Corn Flour Supplementation, Enrichment Of Lime-Treated Corn Flour With Proteins, Lysine And Tryptophan, And Vitamins. Journal Of Agricultural And Food Chemistry 11:517.
Bressani, R., E. Marcucci, C.E. Robles, N.S. Scrimshaw. 1954. Nutritive Value Of Central American Beans. I. Variation In The Nitrogen, Tryptophane, And Niacin Content Of Ten Guatemalan Black Beans. (Phaseolus Vulgaris, L.) And The Retention Of The Niacin After Cooking. Food Research 19:263.
Bressani, R.; Navarrete, D. A. 1959. Niacin Content Of Coffee In Central America.
Food Research 24:344.
Bressani, R., R. Paz Y Paz, R., N.S. Scrimshaw. 1958. Corn Nutrient Losses. Chemical Changes In Corn During Preparation Of Tortillas. Journal Of Agricultural And Food Chemistry 6:770.
Bressani, R., N.S. Scrimshaw. 1958. Lime-Heat Effects On Corn Nutrients, Effect Of Lime Treatment On In Vitro Availability Of Essential Amino Acids And Solubility Of Protein Fractions In Corn. Journal Of Agricultural And Food Chemistry 6:774.
Bressani, R., A.T. Valiente. 1962. All-Vegetable Protein Mixtures For Human Feeding. Vii. Protein Complementation Between Polished Rice And Cooked Black Beans. Journal of Food Science 27:401. Black Bean Protein, Vegetable Protein, Rice Protein Complementation
Bressani, R., A.T. Valiente, C.E. Tejada, C. E. 1962. All-Vegetable Protein Mixtures For Human Feeding. Vi. The Value Of Combinations Of Lime-Treated Corn And Cooked Black Beans. Journal of Food Science 27:394.
Brett, C., K. Waldron. 1990. Physiology and Biochemistry of plant cell walls. UnWin Hyman. Boston.CONTENTS:The role of the cell wall in the life of the plant; Cell-wall structure and the skeletal functions of the wall; cell-wall formation; the cell wall and control of cell gorwth; the cell wall and intercellular transport; the cell wall and interactions with other organisms; the cell wall and reproduction; cell-wall degradation; outstanding problems for the future.
Brett, C.H., M.J. Sullivan. 1970. The use of resistant varieties and other cultural practices for control of insects on curcurbits in North Carolina. N.C. Agr. Spt. Sta. Bulletin 440.
Brett, Gerard. 1969. Dinner Is Served. A Study in Manners. Archon Books. CONTENTS:Part 1 Before 1600:sources of information, setting and furniture, meals of the day, conduct of meals; Part 2 1660-1900:sources of information, setting and furniture, meals of the day, conduct of meals, epilogue, appendices.s book is concerned with the setting, arrangements and customs of the English dinner table during the years form about 1400-1900. It deals in part with food, in part with the vessels, the implements of eating, and the drinking cups in use at different times.
Bretting, P.K. 1984. Folk names and uses for martyniaceous plants. Economic Botany38:452.
Bretting, P.K. 1986. Changes in fruit shape in Proboscidea parviflora ssp. parviflora (Martyniaceae) with domestication. Economic Botany :170.
Bretting, P.K., M.M. Goodman. 1989. Karyotypic variation in Mesoamerican races of maize and its systematic significance. Economic Botany 38:107.
BRETZ, H. W., S.E. HARTSELL. 1959. QUANTITATIVE EVALUATION OF DEFROSTED ESCHERICHIA COLI. Food Research 24:369.
Bretzloff, C.W. 1970. Some aspects of cooked potato texture and appearance. II. Potato cell size stability during cooking and freezing. American Potato Journal 47:176.
Brew, J.A. 1960. The Metal Ages. Copper, Bronze and Iron. Chapter V., pp. 111-138. Man, Culture, and Society Ed. H.L. Shapiro. Oxford University Press, New York.
Brew, J. D. 1922. The Improvement Of Quality In Milk Through The Efforts Of College Extension Service. Journal Of Dairy Science 5:229.
Brew, J. D. 1922. The Milking Machine An Important Factor In Milk Quality. Journal Of Dairy Science 5:412.
Brewer, M.S., S. Begum, A. Bozeman, A. 1995. Microwave and conventional blanching effects on chemical, sensory, and color characteristics of frozen broccoli. Journal of Food Quality 18(6):479-493.
Brewer, M.S., R.A. Field, J.C. Williams, G.J. Miller, H.R. Cross, J.L. Secrist. 1984. Qualities of chunked and formed lamb roasts. Journal of Food Science 49:1376-1379.Influence of mechanically separated lamb (MSL), NaCl level, processing conditions and extenders on composition and quality of 72 chunked and formed lamb roasts were evaluated.
Brewer, M.S., J.D. Vega. 1995. Detectable odor thresholds of selected lipid oxidation compounds in a meat model system, Journal of Food Science 60(1):592-594.This study was to determine odor thresholds of lipid oxidation compounds in cooked ground beef and to describe the odors of beef containing odors beyond threshold levels. Sensory Evaluation:A 10-member, experience, trained panel 18-35 years of age, used triangle tests for odors, and threshold tests to develop descriptions and then evaluated samples on a 5-point category scale.(0=absent, 1-slight, 2-mild, 3-moderate, 4-high, 5-extremely high)
BREWER, N. R., A.J. CARLSON, A. PRATT. 1955. CHRONIC TOXICITY STUDIES ON ALKYL PHENYL PHTHALATE. Food Research 20:531.KEYWORDS:SAFETY, PHENYL PHTHALATE
BREWER, W. D. 1961. REPORT OF THE FIFTH INTERNATIONAL CONGRESS ON NUTRITION. WORLD VIEW OF NUTRITION. Journal of Home Economics 53:15.KEYWORDS:WORLD NUTRITION, FIFTH INTERNATIONAL CONGRESS ON NUTRITION, HUNGER
BREWER, W. D., L. ARNRICH, 1958. THE ROLE OF FAT IN THE DIET. Journal of Home Economics 50:269.KEYWORDS:DIETARY FAT, HYPERCHOLESTEROLEMIA
BREWSTER, D. A., B.D. BREWSTER. 1949. A CONDUCTOMETRIC METHOD FOR THE DETERMINATION OF ASH IN REFINED LACTOSE. Food Technology 3:208.KEYWORDS:CONDUCTOMETRIC METHOD, LACTOSE
Brewster, E. 1995February. Future shock. Food Processing 56(2):34.
BREWSTER, M. D., J.D. BRANDNER. 1950. FOOD ADDITIVE EVALUATION, CLOUD POINT AS A MEANS OF CHARACTERIZING THE POLYGLYCOLS OF POLYOXYETHYLENE (8) STEARATE. Journal of Agricultural and Food Chemistry 7:348.
BRIAN, P. L. T., H.B. HALES, T.K. SHERWOOD. 1969. TRANSPORT OF HEAT AND MASS BETWEEN LIQUIDS AND SPHERICAL PARTICLES IN AN AGITATED TANK. AICHE JOURNAL 15(5):727.KEYWORDS:HEAT TRANSFER, MASS TRANSFER, NUSSELT NUMBER, PRANDTL NUMBER, SCHMIDT NUMBER, KOLMOGOROFF THEORY
Briant, A.M., M.R. Hutchins. 1946. Influence of ingredients on thiamine retention and quality in baking powder biscuits. Cereal Chemistry 23:512. Biscuits prepared using standardized formula, preparation procedures and variations of ingredients were analyzed for thiamin retention, pH and quality. The pH of the dough and baked biscuit, palatability, compressibility, breaking strength and weight were tests used to determined quality of the biscuits.
Briant, A.M., C.J. Personius, E.G. Cassel. 1945. Physical properties of starch
from potatoes of different culinary quality. Food Research 10:437. Leeds And Northrup Potentiometer, Rigidometer, Polarizing Microscope, Hot Stage Microscope, Hydrometer, Starch, Mealiness, Granule Size, Anisotropy, Heating Curve, Rigidity, Starch, Consistency, Starch Paste
Briant, A.M., A.R. Willman. 1956. Whole-egg sponge cakes. Journal Home Economics 48:420. Sponge cakes made with whole eggs were evaluated for volume of batter, volume of cake, breaking strength and tenderness. Variables included omission of salt and addition of lemon juice. KEYWORDS:Sponge Cake Volume, Batter Volume, Egg Foam, Foam Volume, Breaking Strength, Sponge Cake, Cake, Specific Volume, Sponge Cake Tenderness, Sensory Evaluation
Briant, A. M., M.V. Zaehringer, J.L. Adams, N. Mondy. 1954. Variations In Quality Of Cream Pies. Journal Of The American Dietetic Association 30:678. KEYWORDS:Cream Pie, Pastry, Linespread Test, Gel, Penetration, Egg, Setting Time
Bridge, R. E., A. Crossley, A., T.P. Hilditch. 1951. The Influence Of Environment Upon The Composition Of SunflowerSeed Oils Iii. Oils From Sunflower Seeds Grown In Different Regions Of Australia. Journal Of The Science Of Food And Agriculture 2:472.KEYWORDS:Sunflower Seed Oil Oleic Acid, Sunflower Seed Oil Linoleic Acid, Sunflower Seed, Oil, Iodine Value, Sunflower Seed Oil Saturated, Sunflower Seed Oil Refractive Index, Sunflower Seed Oil Unsaturated Fatty Acid
BRIDGER, G. L., N.K. ALFREY. 1960. FERTILIZER TECHNOLOGY. PREREACTOR FOR LIQUID RAW MATERIALS IN MIXED FERTILIZER MANUFACTURE. Journal of Agricultural and Food Chemistry 8:467.
BRIDGER, G. L., H.A. BURZLAFF. 1954. FERTILIZER DRYING. NITROGEN LOSS IN DRYING OF AMMONIATED SUPERPHOSPHATES AND MIXED FERTILIZERS. Journal of Agricultural and Food Chemistry 2:1170.
BRIDGER, G. L., W.J. DROBOT. 1956. QUICK-CURING OF SUPERPHOSPHATE, PILOT PLANT STUDIES. Journal of Agricultural and Food Chemistry 4:532.
BRIDGER, G. L., T.I. HORZELLA, K.H. LIN. 1956. FERTILIZER MANUFACTURE, DICALCIUM PHOSPHATE FERTILIZER BY TREATMENT OF PHOSPHATE ROCK WITH MINERAL ACIDS. Journal of Agricultural and Food Chemistry 4:331.
BRIDGER, G. L., J.L. KEARNS. 1956. QUICK-CURING OF SUPERPHOSPHATE. EFFECT OF DRYER INLET AIR TEMPERATURE, PHOSPHATE ROCK PARTICLE SIZE, AND SURFACTANTS. Journal of Agricultural and Food Chemistry 4:526.
BRIDGER, G. L., M.L. SALUTSKY, R.W. STAROSTKA. 1962. MICRONUTRIENT SOURCES, METAL AMMONIUM PHOSPHATES AS FERTILIZERS. Journal of Agricultural and Food Chemistry 10:181.
Bridle, P., C.F. Timberlake. 1997Jan/Feb. Anthocyanins as natural food colours--selected aspects. Food Chemistry 58(1/2):103-109. The anthocyanins have a long history as part of the human diet, these and other flavonoids, are receiving renewed attention for their positive health attributes.
Briede, J.W., J.T. Fisher, D.J. Manuchia. 1992. Ethephon-mediated changes in gas exchange of tomato plants. HortScience 27(3):233-235.
Briggle, L.W. 1969. Triticale:A review. Crop Science 9:197.
Briggs, D. R., M. Hanig. 1946. Chemical State Of Phosphorus In Starch As Indicated By
Titration Curves On Electrodialyzed Starches. Cereal Chemistry 23:277. Potato Starch, Moisture Heat-Treated Starch, Corn Starch, Wheat, Calcium, Ph, Starch Paste, Phosphorus, Alkali Lability, Acidic Capacity, Defatted Starch, Acid Hydrolysis, Orthophosphoric Acid
BRIGGS, F. N. 1964. CURRENT THOUGHTS ON THE SOLUBLE MUSCLE RELAXING FACTOR. FEDERATION PROCEEDINGS 23:903.
Briggs, G.M. 1985. Muscle foods and human health. Food Technology 39(2):54.
Briggs, George W. 1920. The Chamars. Calcutta:Association Press.
Briggs, Lloyd Cabon. 1958. The Living Races of the Sahara Desert. Harvard University, Peabody Museum of American Archaeology and Ethnology, Papers Vol. 28, No. 2, Cambridge.
Bright, A.C. 1988. Apples Galore! The History of the Apple Industry in the Wenatchee Valley. Directed Media Inc., Box 3005, Wenatchee, WA 98801.CONTENTS:first apple planting in Wenatchee, irrigation, pollination, tree fruit experiment station, codling moth, apple industry in the 1930's; the apple box; marketing apples; varieties of apples; nurseries and tree training; packing the apples; controlled atmosphere storage; frost contol; alar; processing apples; shipping fruit; 1987:the battle for the bins
BRIGHT, N. F. H., J.C. CUTHILL, N.H. WOODBURY. 1950. THE VAPOUR PRESSURE OF PARATHION AND RELATED COMPOUNDS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:344.
Brignoli, C.A., J.E. Kinsella, J.L. Weihrauch. 1976. Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oils. Journal of the American Dietetic Association 68:224. The fatty acid composition of unhydrogenated fats and oils is reported. Although fatty acid ester weight percent was determined, all values given in the article are g fatty acid/100 g food. The calculations necessary to convert this data are included in the paper.
Brill, A., B.L. Kunerth, M.S. Pittman. 1937. current comment. Some data on the composition of cooked beef rib roasts. Journal of the American Dietetic Association 13:382.
Brillat-Savarin, J.A. 1948. The Physiology of Taste. Liverright, Black & Gold Edition.
Brillat-Savarin, J.A. 1960. The Physiology of Taste Meditations on Trnscendental Gastronomy. Dover Publications, New York.
Brillat-Savarin, Jean-Anthelme. 1972. A Handbook of Gastronomy. Gale.
Brillouet, J.M., X. Rouau, C. Hoebler, J.L. Barry, B. Carre, E. Lorta. 1988. A new method for determination of insoluble cell walls and soluble nonstarchy polysaccharides from plant materials. Journal of Agricultural and Food Chemistry 36:969-979.
Brimhall, B.E., R.M. Hixon. 1942. Interpretation of viscosity measurements on starch pastes. Cereal Chemistry 19:425.Discusses and reviews capillary and rotational type of viscosities and the principles on which they are based. Gives flow-pressure relationships for cornstarch pastes. Measurement of hot viscosity recommended. KEYWORDS:Viscometer, Capillary Viscometer, Ostwald Pipette, Scott Viscometer, Rotational Viscometer, Macmichael Viscometer, Stormer Viscometer, Amylograph, Paste, Consistometer, Corn Starch, Corn Starch Viscosity, Shear Stress, Corn, Potato Starch, Tapioca Starch, Rice, Rice Starch, Waxy Corn, Popcorn, Mandan White Flour, Relative Viscosity
Bring, S.V. 1966. Total ascorbic acid of shoe string potatoes. Journal of American Dietetic Association 48:112. Shoe String Potato, Potato Ascorbic Acid, Potato Fat, Potato Moisture, Frozen Potato
Bringe, N., J. Cheng. 1995. Low-fat, low-cholesterol egg yolk in food applications. Food Technology 49:94.This paper reviews a low-fat, low-chloesterol egg yolk used for a variety of products.
Bringe, N.A., D.B. Howard, D.R. Clark. 1996. Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction. Journal of Food Science 61:19.Comparisons were made with native egg yolk, dried egg yolk and a commercial yolk substitute (soy lecithin).
Brink, M.S., P. Page, N. Truitner, L.S. Nelson. 1976. Getting To Know The Vietnamese Food Habits And Culture. St. Paul, MN:University of Minnesota, Cooperative Extension.
Brinkley L., J. McGuire, J. Gregory, C.Y. Pak. 1981. Bioavailability of oxalate in foods. Urology 17 (6):534-8.The ability of 7 "oxalate-richu" foods to enhance urinary oxalate excretion was measured in 8 normal volunteers.
Brinkman, H.W., H. Copier, J.M. De Leuw, S.B. Tjan. 1972. Components contributing to beef flavor analysis of the headspace volatiles of beef broth. Journal of Agricultural and Food Chemistry 20:177.
Briody, Dan. 2000, April24. Grocers stock online shelves. InfoWorld 22(17):1.Brick-and-mortar companies struggling to build a viable Internet presence are capitalizing on a soft stock market to jump-start their e-business strategies with partnerships and acquisitions.
BRISBANE, H. M. 1969NOVEMBER16. BUILDING A COMPUTER-ASSISTED NUTRIENT FILE. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43:92.KEYWORDS:NUTRIENT COMPOSITION, COMPUTERIZED NUTRIENT ANALYSIS
BRISBANE, H. M. 1964. COMPUTING MENU NUTRIENTS BY DATA PROCESSING. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 44:453.KEYWORDS:COMPUTERIZED NUTRIENT ANALYSIS, NUTRIENT ANALYSIS
Briskey, E. J. 1961JULY. Relationship Of Feeding To Meat Composition And Properties. Proceedings Of The Thirteenth Research Conference. Sponsored By The Research Advisory Council Of The American Meat Institute Foundation At The University Of Chicago, March 23-24, 1961. Amif Circular No. 64, P. 35. KEYWORDS:Meat, Pork, Pork Diet, Pork Ph, Pork Glycogen, Pork Postmortem
Briskey, E.J., R.W. Bray, W.G. Hoekstra, P.H. Phillips, R.H. Grummer. 1959. The chemical and physical characteristics of various pork ham muscle classes. Journal of Animal Science 18:146.
Briskey, E.J., T. Fukazawa. 1971. Myofibrillar proteins of skeletal muscle. Advances in Food Research 19:279. The gross biology of the muscle, microstructure of fiber and molecular biology of proteins of myofibrils are discussed in this review article. Additionally, the role(s) of myofibrillar proteins in a food system are summarized.
Briskey, E. J., W.G. Hoekstra, R.W. Bray, R.H. Grummer. 1960. A Comparison Of Certain Physical And Chemical Characteristics Of Eight Pork Muscles. Journal Of Animal Science 19:214. KEYWORDS:Gluteus Medius, Gluteus Accessorius, Rectus Femoris, Biceps Femoris, Longissimus Dorsi, Serratus Ventralis, Pectoralis Profundus, Terres Major, Ham, Pork Ph, Pork Glycogen, Pork Fat, Pork Moisture, Pork Expressible Moisture Index, Pork Myoglobin
Briskey, E.J., L.L. Kastenschmidt, J.C. Forrest, G.R. Beecher, M.D. Judge, R.G. Cassens, W.G. Hoekstra. 1966. Biochemical Aspects Of Post-Mortem Changes In Porcine Muscle. Journal of Agricultural and Food Chemistry 14:201.
Briskey, E. J., T. Kowalczyk, T., W.E. Blackmon, B.B. Breidenstein, R.W. Bray, R.H. Grummer. 1958November. Porcine Musculature-Topography. University Of Wisconsin, Madison. Research Bulletin 206.KEYWORDS:Pork, Vastus Lateralis, Tensor Fasciae Latae, Gluteus Medius,Tensor Fasciae Antibrachii, Caput Tricipitis, Obliquus Addominis Externus, Serratus Dorsalis, Gastrocnemius, Biceps Femoris, Semimembranosus, Semitendinosus, Gluteus Superficialis, Piriformis, Longissimus Dorsi, Latissimus Dorsi, Latissimus Dorsi, Trapezius, Supraspinatus, Infraspinatus, Deltoideus, Pectoralis Profundus, Femur
BRISKEY, E. J., R.N. SAYRE, R.G. CASSENS. 1962. DEVELOPMENT AND APPLICATION OF AN APPARATUS FOR CONTINUOUS MEASUREMENT OF MUSCLE EXTENSIBILITY AND ELASTICITY BEFORE AND DURING RIGOR MORTIS. Journal of Food Science 27:560.
Briskey, E. J., J. Wismer-Pedersen. 1961. Biochemistry Of Pork Muscle Structure. I. Rate Of Anaerobic Glycolysis And Temperature Change Versus The Apparent Structure Of Muscle Tissue. Journal of Food Science 26:297. KEYWORDS:Pork Ph, Pork Postmortem, Pork Lactic Acid, Biceps Femoris, Semimembranosus, Longissimus Dorsi, Pectoralis Profundus, Serratus Ventralis
Briskey, E.J., J. Wismer-Pedersen. 1961. Biochemistry Of Pork Muscle Structure. Ii. Preliminary Observations Of Biopsy Samples Versus Ultimate Muscle Structure. Journal of Food Science 26:306. Pork Muscle, Muscle Structure
Brislin, R.W., W.J. Lonner, R.M. Thorndike. 1973. Cross-Cultural Research Methods. New York:John Wiley.
Brissenden, Rosemary. 1971. South-East Asian Food. Penguin. 264 pages.
BRISTOW, R. L., J.O. HARDESTY. 1961. FERTILIZER MICROSTRUCTURE. PREPARATION OF THIN SECTIONS OF TRIPLE SUPERPHOSPHATE FOR MICROSCOPIC EXAMINATION. Journal of Agricultural and Food Chemistry 9:355.KEYWORDS:FERTILIZER, SUPERPHOSPHATE
Brites, C., J.M. Carrillo. 2001January-February. Influence of high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits controlled by Glu-1 and Glu-3 loci on durum wheat quality. Cereal Chemistry 78(1):59.
British Press Service. 1942. Food distribution in Germany, Italy, and Occupied Europe. Journal of the American Dietetic Association 18(10):657-662.
British Press Service. 1942. Side-lights on food control in Germany. Journal of the American Dietetic Association 18(10):718.
Britten, H.C., C.L. Armes, C.B. Ramsey, C.D. Simpson. 1982. Consumer acceptability of ground venison. Journal American Dietetic Association 80:557.
Britten, H.C., C.L. Armes, C.B. Ramsey, C.D. Simpson. 1981. Palatability of meat from mule deer. Journal of Food Science 46:1805.
Brittin, H.C., Y.D. Chou. 1992. Iron content of some Chinese foods:Effect of cookware. Journal of the American Dietetic Association 92(Supplement):A48.
BRITTON, V. 1937. THE COST OF FOOD AND THE ADEQUACY OF INCOME. Journal of Home Economics 29:294.KEYWORDS:COST, GROCERY STORE
Broadhurst, N. A., M.L. Montgomery, V.H. Freed. 1966. Metabolism Of 2-Methoxy-3,6-Dichlorobenzoic Acid (Dicamba) By Wheat And Bluegrass Plants. Journal Of Agricultural And Food Chemistry 14:585.
BROADY, A. L. 1970. FLEXIBLE PACKAGING OF FOODS. CRC CRITICAL REVIEWS IN FOOD TECHNOLOGY 1:71.
Brobeck, Florence, Monika Kjellberg. 1950. Scandinavian cookery for Americans. Little, Brown. 341 pages.
Brock, John F. 1953. Malnutrition in Africa. Journal of the American Dietetic Association 29(8):773.
BROCK, J. F., J.B. ALLISON, V.N. PATWARDHAN, N.S.SCRIMSHAW, R. BRESSANI, M.AUTRET, R. JACQUOT, S. FRENK, H. YOSHIMURA, N.S. SCRIMSHAW. 1961. PROTEINS AND AMINO ACIDS IN NUTRITION - PANEL II. FEDERATION PROCEEDINGS 21:61.
Brock, K.E., G. Gridley, J.S. Morris, W.C. willet. 1991. Serum selenium level in relation to insitu cervical cancer in Australia. Journal Nat. Can. Inst. 83:292-93.
Brock, R.M., J.P.J. Joubert, A. Hattingh, G. Mitchell, S.J. Newsholme, R.R. van der Veen, H.S. Hofmeyr, E.A. N. Engels, H.B. Groenewald and Pamela Hunter. 1983. Ovine wet carcass syndrome of unknown aetiology. S. Afr Tydskr Veek 13(3):194.A condition of unknown aetiology, known as 'the wet sheep carcass syndrome' has led to the loss of about R500 000 as a result of the condemnation and trimming of carcasses, during the past 2 years.
Brock, T.D. 1973February 2. Lower pH limit for the existence of blue-green algae:evolutionary and ecological implications. Science 179:480.
Brockington, S. F. 1950. Breakfast Cereal Technology. Food Technology 4:396. Cereal Processing
BROCKMANN, M. C. 1970. DEVELOPMENT OF INTERMEDIATE MOISTURE FOODS FOR MILITARY USE. Food Technology 24:896.
Brockmole, C.L., M.E. Zabik. 1976. Wheat bran and middlings in white layer cakes. Journal of Food Science 41:357.KEYWORDS:white layer cake, wheat bran, wheat middling
Broderick, E., J. Mabry, D. Robertson, J. Thompson, J. 1989Jan/Feb. Baby bottle tooth decay in Native American children in head start centers. Public Health Reports 104(1):50-54.
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BRODIE, J. B., F.L. MACLEOD. 1935. QUANTITATIVE EXPERIMENTS ON THE OCCURRENCE OF VITAMIN B IN ORGANS. JOURNAL OF NUTRITION 10:179.KEYWORDS:ORGAN VITAMIN B
Brodine, M.V., A.F. Carlin. 1968. Chillling and thawing methods and their effect on quality of cooked whole turkeys. Food Technology 22:607. Tom turkesy were used in this study to determine the effects of different methods of chilling and thawing on cooking losses, cooking time and tenderness, juiciness and flavor. KEYWORDS:Turkey, Cooking Loss, Cooking Time, Thawing, Juiciness, Tenderness, Flavor
BRODNITZ, M. H. 1968. AUTOXIDATION OF SATURATED FATTY ACIDS. A REVIEW. Journal of Agricultural and Food Chemistry 16:994.
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Brody, A.L. 1986October. Packaging focuses on life extension. Food Engineering 58:48.
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BRODY, S., A.C. RAGSDALE. 1922. A WEIGHT-HEIGHT-AGE CURVE AS A MEASURE OF THE STATE OF NUTRITION AND OF GROWTH OF THE DAIRY COW. JOURNAL OF DAIRY SCIENCE 5:479.
Broeg, W. E. 1944. Some Interesting Factors For Consideration By The Food Technologist In The Postwar Period:The Influence Of Odor On Palate Acceptance. Proceedings Of The Institute Of Food Technology 5:141. Dried Food, Frozen Food, Poultry, Fish, Standardization, Product Improvement
BROGDON, J. L., M.E. KIRKPATRICK, E.H. DAWSON. 1962. INSECTICIDES AND FLAVOR, FLAVOR OF MEAT FROM ANIMALS TREATED WITH MALATHION, RONNEL, OR CO-RAL. Journal of Agricultural and Food Chemistry 10:34.
Brogger, A.W. 1940. From the Stone Age to the Motor Age. Antiquity 14:163-181.
Brogle, R. C., J.T.R. Nickerson, B.E. Proctor, A. Pyne, C. Campbell, S. Charm. 1957. Use Of High-Voltage Cathode Rays To Destroy Bacteria Of The Salmonella Group In Whole Egg Solids, Egg Yolk Solids, And Frozen Egg Yolk. Food Research 22:572.KEYWORDS:Frozen Egg Yolk, Egg Yolk, Egg Solid, Whole Egg Solid, Egg Salmonella, Cathode Ray
Broihier, K. 1997. Tomato tales. Food Processing 166:40.
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Brokaw, G.Y. 1962. Distilled monoglycerides for food foaming and for starch complexing. Canadian Food Ind. 33(No. 4):36.
BROKKE, M. E., U. KIIGEMAGI, L.C. TERRIERE. 1958. INSECTICIDE RESIDUES, A SPECTROPHOTOMETRIC DETERMINATION OF 2-(P-TERT-BUTYLPHENOXY)-1-METHYLETHYL 2-CHLOROETHYL SULFITE (ARAMITE) RESIDUES. Journal of Agricultural and Food Chemistry 6:26.
Bronowski, J. 1953. The Common Sense of Science. Cambridge University Press.
Brook, R.C. 1993. Impact testing of potato harvesting equipment. American Potato Journal 70:243.
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Brookover, M.E., M.S. Pittman. 1931. Economy Of Cabbage, Carrots, And Spinach As Affected By Type Of Market, Season, And Method Of Cooking With Special Reference To Calcium And Phosphorus. Journal of Home Economics 23:874. KEYWORDS:Cabbage Phosphorus, Cabbage Cost, Cabbage Edible Portion, Cabbage Waste, Cabbage Moisture, Cabbage Calcium, Carrot Phosphorus, Carrot Cost, Carrot Edible Portion, Carrot Waste, Carrot Moisture, Carrot Calcium, Spinach Phosphorus, Spinach Cost, Spinach Edible Portion, Spinach Waste, Spinach Moisture, Spinach Calcium
Brooke, C. 1958. The durra complex in the Central highlands of Ethiopia. Economic Botany 12:192.
Brooke, C. L. 1968. Enrichment And Fortification Of Cereals And Cereal Products With Vitamins And Minerals. Journal Of Agricultural And Food Chemistry 16:163.
Brooke, R. O., E.M. Ravesi, M.A. Steinberg. 1962. The Composition Of Commercially Important Fish Taken From New England Waters. Ii. Proximate Analyses Of Butterfish, Flounder, Pollock, And Hake, And Their Seasonal Variation. Journal of Food Science 27:73.
Brooker, J.R., D.B. Eastwood, R.H. Orr. 1987. Consumers' perceptions of locally grown produce at retail outlets. Journal Food Distribution Research 18(1):99-107.
Brooker, J.R., D.B. Eastwood, C.L. Stout, R.H. Orr. 1988. Branding locally grown produce at retail supermarkets. Journal Food distribution Research 19(1):51-60.
Brooker, S.G., R.C. Cambie, R.C. Cooper. 1989. Economic native plants of New Zealand. Economic Botany 43:79.
BROOKFIELD, H. C., P.J. WHITE. 1968. REVOLUTION OR EVOLUTION IN THE PREHISTORY OF THE NEW GUINEA HIGHLANDS:A SEMINAR REPORT. ETHNOLOGY 7(1):43.
BROOKOVER, M. E., M.S. PITTMAN. 1931. ECONOMY OF CABBAGE, CARROTS, AND SPINACH AS AFFECTED BY TYPE OF MARKET, SEASON, AND METHOD OF COOKING WITH SPECIAL REFERENCE TO CALCIUM AND PHOSPHORUS. Journal of Home Economics 23:874.KEYWORDS:CABBAGE PHOSPHORUS, CABBAGE, CARROT, SPINACH, PHOSPHORUS, COST, SPINACH , EDIBLE PORTION, WASTE, MOISTURE, CALCIUM
Brooks, F.D. 1933. Influence of Sex on utilization of feed in turkeys. Poultry Science 12:299-304.
Brooks, F.D. 1928. Raising turkeys in partial confinement. Poultry Science 5:233-238.
BROOKS, G., G.D. SU. 1959. HEAT TRANSFER IN AGITATED KETTLES. CHEMICAL AND ENGINEERING PROGRESS 55(10):54.KEYWORDS:HEAT TRANSFER, AGITATED VESSEL, FILM COEFFICIENT, TURBINE AGITATION
BROOKS, H. J., J.S. HUGHES. 1932. THE HEMOGLOBIN CONTENT OF THE BLOOD OF DIARY CATTLE. JOURNAL OF NUTRITION 5:35.KEYWORDS:CATTLE BLOOD, CATTLE, COW HEMOGLOBIN, HEIFER HEMOGLOBIN, CALF HEMOGLOBIN, BULL HEMOGLOBIN
Brooks, J. 1938. Color of meat. Food Research 3:75. Oxygen uptake of muscle, formation of methemoglobin in meat, and fixation of color are analyzed and reviewed. KEYWORDS:respiratory activity (temperature, oxygen pressure, humidity, pH, reducing agents
Brooks, J. 1955. The Detection Of Washed Eggs. Ii. A Rapid Method Of Detection. Journal Of The Science Of Food And Agriculture 6:368.
Brooks, J. 1954. The Fluorescence Of Liquid Egg. I. The Relationship Between The Fluorescence And The Mustiness Of Frozen Whole Egg. Food Technology 8(9):400.
Brooks, J., H.P. Hale. 1955. The Detection Of Washed Eggs. Journal Of The Science Of Food And Agriculture 6:37.
Brooks, J., H.P. Hale. 1954. The Fluorescence Of Liquid Egg. Ii. The Effect Of Specific Bacteria. Food Technology 8(9):406.
Brooks, J., D.J. Taylor. 1955. Egg and Egg Products. GT. Brit. Dept. Sci. Ind. Research. Food Invest. Special Rept. No. 60. 104.pp
Brooks, J.R., C.V. Morr. 1984. Phosphorus and phytate content of soybean protein components. Journal of Agricultural and Food Chemistry 32:872-874.
Brooks, J.R., Morr, M.V. 1984. Phosphorus and phytate content of soybean protein components. Journal of Agricultural and Food Chemistry 32(2):672-674.
Brooks, J.R., C.V. Morr. 1985. Effect of phytate removal treatments upon the molecular weight and subunit composition of major soy protein fractions. Journal of Agricultural and Food Chemistry 33:1128-1132.
Brooks, J.R., C.V. Morr. 1985. Effect of phytate removal treatments upon the molecular weight and subunit composition of major soy protein fractions. Journal of Agricultural and Food Chemistry 33:1128-1132.
Brooks, Karen. 1974. The Forget-About-Meat-Cookbook. Rodale. 215 pages.
BROOKS, M. L., A.R. OLMSTEAD. 1952. TEEN-AGERS ENJOY LUNCHROOM COURSE. Journal of Home Economics 44:331.
Brooks, P. B. 1939. A Study Of Milkborne Epidemics. Journal Of Milk Technology 2:168. Milkborne Epidemic, Milk Hemolytic Streptococci, Staphylococcus Aureus, Milk Staphylococcus Aureus, Milk Typhoid, Milk Disease, Milk Septic Sore Throat, Milk Scarlet Fever, Milk Erysipelas, Milk Streptococcus Viridans, Milk Streptococcus Mastitides
Brooks, Rhoda, Earl Brooks. 1965. The Barros of Manta. Signet, New York, pp. 280.
Brookshaw, George. 1823. The horticultural repository, containing delineations of the best varieties of the different species of English fruits:to which are also added, delineations of the blossoms and leaves, in those instances in which they are considered necessary; together with descriptions of each fruit, its time of ripening, and a variety of other observations essential to the successful production of the best kinds. London, Sherwood, Jones, and Co. Vol. 1&2.
Broomhall, Marshall. 1910. Islam in China. London:Morgan and Scott, and China Inland Mission.
BROSHEER, J. C., FA. LENFESTY. 1958. FERTILIZER TECHNOLOGY, AMMONIATION OF NITRIC ACID EXTRACTS OF ROCK. Journal of Agricultural and Food Chemistry 6:827.
Brossard, J., G. Mackinney. 1963. Fruit Pigments, Carotenoids Of Diospyros Kaki (Japanese Persimmons). Journal Of Agricultural And Food Chemistry 11:501.
Brossard, C., F. Rousseau, G. Llamas, J.P. Dumont. 2002. Determination of sensory oil-water partition coefficients of single aroma compounds combining panelist free intensity rating and theoretical modeling of odor intensity. Journal of Sensory Studies 17:445-460.
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Broswell, Victor R. 1952. Plant breeding and the Vegetable industry. Economic Botany 6:315-341.
BROQUIST, H. P.,A.R. KOHLER, W.H. MILLER. 1956. POULTRY MEAT PRESERVATION, RETARDATION OF POULTRY SPOILAGE BY CHLORTETRACYCLINE. Journal of Agricultural and Food Chemistry 4:1030.
Brothwell, Don R. 1963. The macroscopic dental pathology of some earlier human populations. < IN Dental Anthropology ed. D.R. Brothwell, pp. 271-88. New York.
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Brothwell, Don R. from:Gran (Michael) and Kitzinger, Rainel. Civilization of the Ancient Mediterranean:Greece and Rome. 3 volumes. Vol. 1:247.
Brough, C.L., G. Sunter, W.E. Gardiner, D.M. Bisaro. 1992. Kinetics of tomato golden mosaic virus DNA replication and coat protein promoter activity in Nicotiana tabacum protoplasts. Virology 187(1):1-9.
Broughton, Diane. 1978. Confessions of a Compulsive Eater. Nashville:Nelson.
Broughton, K.F. 1970. Pressure Cooking Day by Day. International Publications Services. 320 pages.
Broussard-Marin, L., M.T. Hynak-Hankinson. 1989Aug. Ethnic food:The use of Cajun cuisine as a model. Journal of the American Dietetic Association 89(8):1117-1121.
Brown, A.M. 1977February. British food habits. Journal of Human Nutrition 31(1):41-44.
Brown, A.P., F. Moser. 1941. Vitamin C content of tomatoes. Food Research 6:45. The ascorbic acid content of Stone tomatoes grown in Utah was determined. Effect of storage, location, vine support, season, size of tomatoes and greenhouse cultivation on vitamin C content is reported.
Brown, Antoinette B. 1988. Diet and nutritional stress. IN The King site:Continuity and contact in sixteenth century Georgia. ed. Robert L. Blakely, pp. 73-86. Athens, GA.
Brown, Barbara. 1951. Sour Cream Cookery. N.Y.
Brown, B. A., K.S. Konigsbacher, F.E. Ellison, G.E. Mann. 1968. Separating And Isolating Aroma And Flavor Constituents Of Roasted Peanuts. Journal of Food Science 33:595.
Brown, B.D., P.R. Doyon. 1973,November. An automatic, electronic food system. Hospitals :1.
Brown, Carolyn, Z.A. Holmes, A. Soeldner. 1981. Characteristics of a cream of cheese with bacon frozen soup concentrate. Journal of the American dietetic Association 79:154.KEYWORDS:starch, cream of cheese with bacon, frozen soup concentrate
Brown, Cora. 1939. South American Cook Book. Dover. 368 pages.
Brown, Cora, Rose Brown, Bob Brown. 1973. The Country Cookbook. Barnes. 224 pages.
Brown, Cora, Rose Brown, Bob Brown. 1957. The Four in One Book of Continental. Arco. 418 pages.
Brown, Cora, Rose Brown, Bob Brown. 1949. American Cooks. Favorite Recipes from 48 States. Garden City.
Brown, Cora, Rose Brown, Bob Brown. 1940. Fish and Sea Food Cook Book. Philadelphia.
Brown, Cora, Rose Brown, Bob Brown. 1938. Most for Your Money Cookbook. N.Y.
Brown, Cora, Rose Brown, Bob Brown. 1951. The Wine Cook Book. N.Y.
Brown, C.R. 1993. Outcrossing rate in cultivated autotetraploid potato. American Potato Journal 70(10):725.
Brown, C.R. 1988February. Characteristics of 2N pollen producing triploid hybrids between Solanum stoloniferum and cultivated diploid potatoes. American Potato Journal 65:75.
Brown, C.R., S. Kwiatkowski, M.W. Martin, P.E. Thomas. 1988November. Eradication of PVS from potato clones through excision of meristems from in vitro, heat-treated shoot tips. American Potato Journal 65:633.
Brown, C.R., K.D. Adiwilaga. 1991December. Use of rescue pollination to make a complex interspecific cross in potato. American Potato Journal 68:813.
Brown, C.R., H. Mojtahedi, G.S. Santo, P. Hamm, J.J. Pavek, D. Corsini, S. Love, J.M. Crosslin, P.E. Thomas. 2000January-February. Potato germplasm resistant to corky ringspot disease. American Potato Research 77:23.
Brown, C.R., C.P. Yang, S. Kwiatkowshi, K.D. Adiwilaga. 1991May. Insert copy number, chromosome number, pollen stainability, and crossability of Agrobacterium-transformed diploid potato. American Potato Journal 68:317.
Brown, C.R. 1988 February. Characteristics of 2N pollen producing triploid hybrids between Solanum stoloniferum and cultivated diploid potatoes. American Potato Journal 65:2.
Brown, C.R. 1993. Outcrossing rate in cultivted autotetraploid potato. American Potato Journal 70(10):725.
Brown, C.R., H. Mojtahedi, G.S. Santo. 1991July. Resistance to Columbia root-knot nematode in Solanum ssp. and in hybrids of S. Hougasii with tetrapaploid cultivated potato. American Potato Journal 68:445.
Brown, C.R., S. Kwiatkowski, M.W. Martin, P.E. Thomas. 1988November. Eradication of PVS from potato clones through excision of meristems from in vitro, heat-treated shoot tips. American Potato Journal 65:11.
Brown, C. W.; Smith, L. M.; Ruehle, G. L. A. 1920. A Bacteriological And Biochemical Study Of Experimental Butters. Journal of Dairy Science 3:375.
Brown, Dale (and eds. Time-Life Books). 1968. American Cooking. Time-Life Books - Foods of the World series. 208 pages.
Brown, Dale. 1968. The Cooking of Scandinavia. Time-Life Foods of World Series, Time-Life Books, New York.
Brown, D.F., C.M. Cater, K.F. Mattil, J.G. Darroch. 1975. Effect of variety, growing location and their interaction on the fatty acid composition of peanuts. Journal of Food Science 40:1055.
BROWN, E. 1957. A COOKING PROGRAM IN THE FIRST GRADE. Journal of Home Economics 49:123.KEYWORDS:COOKING METHOD
Brown, E.D., M.S. Micozzi, N.E. Craft, J.G. Bieri, G. Beecher, B.K. Edwards, A. Rose, P.R. Taylor, J.C. Smith Jr. 1989 Plasma carotenoids in normal men after a single ingestion of vegetables or purified beta-carotene. American Journal of Clinical Nutrition 49(6):1258-1265.
Brown, E.D., R.Y. Yada, D.W. Stanley. 1989. Chilling injury and modified atmosphere storage of mature green tomatoes. Canadian Institute of Food Science and Technology Journal 22(4):339-344.
Brown, Edward Espe. 1970. The Tassajara Bread Book. Shambhala. 146 pages.
Brown, Edward Espe. 1973. Tassajara cooking. Shambhala. 250 pages.
BROWN, E. F. 1915. FEEDING SCHOOL CHILDREN IN NEW YORK CITY. Journal of Home Economics 7:119.KEYWORDS:SCHOOL LUNCH, NEW YORK CITY DIET
Brown, Edna G., Charlotte herman, Margaret A. Ohlson. 1946. Weight reduction of obese women of college age. II. Nitrogen, calcium, and phosphorus retentions of young women during weight reduction. Journal of the American Dietetic Association 22(10):858-863.
Brown, Edward. 1861. A Seaman's Narrative of His Adventures during a Captivity among Chinese Pirates, on the Coast of Cochin-China, and Afterwards during a Journaey on Food across That Country, in the Years 1857-8. London:Charles Westeron.
BROWN, E. H., J.R. LEHR. 1964. FERTILIZER MATERIALS. VITREOUS CALCIUM METAPHOSPHATE--SOME PROPERTIES OF ITS AQUEOUS SYSTEMS. Journal of Agricultural and Food Chemistry 12:201.
BROWN, E. H., J.R. LEHR, A.W. FRAZIER, J.P. SMITH. 1964. FERTILIZER MATERIALS, CALCIUM AMMONIUM AND CALCIUM POTASSIUM PYROPHOSPHATE SYSTEMS. Journal of Agricultural and Food Chemistry 12:70.
BROWN, E. H., J.R. LEHR, J.P. SMITH, A.W. FRAZIER. 1963. FERTILIZER MATERIALS, PREPARATION AND CHARACTERIZATION OF SOME CALCIUM PYROPHOSPHATES. Journal of Agricultural and Food Chemistry 11:214.
Brown, E.J., F. Fenton. 1942. Losses of vitamin C during cooking of parsnips. Journal Home Economics 7:218.
Brown, E.L. 1967. College students look at the basis for their food habit. Journal of Home Economics 59:784.
Brown, E.L. 1956. Handling pork to prevent trichinosis. Journal of the American Dietetic Association 32:802.This paper discusses the epidemiology, symptoms, treatment and control measurements used both commercially and in the home to prevent trichinosis
BROWN, F. 1953. THE TOCOPHEROL CONTENT OF FARM FEEDING-STUFFS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 4:161.
BROWN, F., W.B. ADAM. 1950. THE DETERMINATION OF ASCORBIC ACID IN THE PRESENCE OF FERROUS SALTS, WITH PARTICULAR REFERENCE TO CANNED FOODS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:51.
Brown, G.E. 1974. Importance of surface heat transfer during steam heat and heat/hold processes. Journal of Food Science 39:1066.KEYWORDS:thermal diffusivity, carrot, heat transfer coefficient, blanching, heat hold systems, heating curve, heating time
Brown, G.K., N.L. Schulte, E.J. Timm, R.M. Beaudry, D.L. Peterson, J.F. Hancock, F. Takeda, F. 1996. Estimates of mechanization effects on fresh blueberry quality. Appl. Eng. Agric. 12(1):21-26. This article looks at mechanical harvesting methods of blueberries.
Brown, H. 1945. The determination of uric acid in human blood. Journal Biological Chemistry 157:601.
BROWN, H. B. 1962. CAN HEART ATTACKS BE CONTROLLED BY DIET? STEPS ALONG THE WAY. Journal of Home Economics 54:179.
Brown, H. B., M.J. Spodnik. 1961. Meat For Low-Fat Diets. Journal Of The American Dietetic Association 38:540.
BROWN, H.D. 1944. THE NKUMU OF THE TUMBA. AFRICA. THE JOURNAL OF THE INTERNATIONAL INSTITUTE OF AFRICAN LANGUAGES AND CULTURE 14(8):431.
Brown, H.D. 1960. Problems of the potato chip industry – Processing and technology. Advances in Food Research 10:181. This review article incoproates some discussion of the following topics:histology of the potato, chemical factors influencing chip quality and various processing techniques.
Brown, H.D. 1960. Nutritive value of potatoes. Potato Handbook 5:61.
Brown, H.D., V.G. deWolfe, H.K. Naito, W.J. Harper, D.L. Palmquist. 1976. Polyunsaturated meat and dairy products in fat-modified food patterns for hyperlipidemia. Journal of the American Dietetic Association 69:235.
Brown, H. D., M.B. Patton, A. Blythe, M.R. Shetlar. 1947. Influence Of Mineral Levels Upon Carotene And Ascorbic Acid Contents Of Swiss Chard Grown In Greenhouse. Food Research 12:4.
Brown, H. J., N.E. Gibbons. 1954. Air Cell Mold In Oiled Eggs. Food Technology 8(7):307.
Brown, Helen Evans. 1950. Chafing Dish Book. The Ward Ritchie Press. Los Angeles.
Brown, Helen Eans, James A. Beard. 1955. The Complete Book of Outdoor Cookery. Garden City.
Brown, Helen Evans, Philip S. Brown. 1961. The Cookout Book. Ward Ritchie Press.
Brown, H.W., M.J. Spodnik. 1961. Meat for low-fat diets. Journal American Dietetic Association 38:540.
Brown, Ina Corrine. 1963. Understanding Other Cultures. Prentice-Hall Inc., Englewood Cliffs, New Jersey. Brown, J.C.
Brown, J. B., S.G. Morris. 1929. The Effect Of Varying Amounts Of Menhaden Oil In The Diet On The Composition Of The Body Fat Of The White Rat. The Storage Of Highly Unsaturated Fatty Acids. Journal of Nutrition 2:509.
BROWN, J. C., L.O. TIFFIN. 1962. CHELATES FOR MICRONUTRIENTS, PROPERTIES OF CHELATES AND THEIR USE IN CROP PRODUCTION. Journal of Agricultural and Food Chemistry 10:192.
Brown, J.E., J.M. Dangler, C.H. Gilliam, D.W. Porch, R.L. Shumack. 1994. Comparison of broiler litter and inorganic nitrogen, phosphorus, and potassium for double-cropped sweet corn and broccoli. Journal of Plant Nutrition 17(5):859-867.
Brown, J.E., W.D. Goff, J.M. Dangler, W. Hogue, M.S. West. 1992. Plastic mulch color inconsistently affects yield and earliness of tomato. HortScience 27(10):1135.
Brown, J.E., M. Serdula, K. Cairns, J.R. Godes, D.J. Jacobs, P. Elmer, F.L. Towbridge. 1986. Ethnic group differences in nutritional status of young children from low-income areas of an urban county. American Journal of Clinical Nutrition 44:938-944.
Brown, J.L., D. Miller. 2002. Couple's gender role preferences and management of family food preferences. Journal Nutrition Educ. Behavior 34:215-223.
Brown, J.W., L.W. Aurand, W.M. Roberts. 1961. The influence of different methods of heating on the electrophoretic patterns of whey proteins. Food Technology 15:480.
Brown, J.W.S., R.B. Flavell. 1981. Fractionation of wheat gliadin and glutenin subunits by two-dimensional electrophoresis and in gliadin synthesis. Theor. Appl. Genet. 59:349-359.
Brown, J.W.S., R.J. Kemble, C.N. Law, R.B. Flavell. 1979. Control of endosperm proteins in Triticum aestivum (var. Chinese Spring) and Aegilops umbellulata by homeologous group 1 chromosomes. Genetics 93:189-200.
Brown, K.I. 1959. Electrolyte composition and freezing point depression of turkey seminal fluid. Poultry Science 38:804.
Brown, L.K., K. Mussell, editors. 1984. Ethnic and Regional Foodways In The United States:The Performance of Ethnic Identity. Knoxville, TN:University of Tennessee.
Brown, Lester R. with Erik P. Eckholm. 1974. By Bread Alone. Praeger Publishing, New York, pp. 272.
Brown, Lester R. 1970. Seeds of Change. The Green Revolution and Development in the 1970s. Praeger Publishers, New York. pp. 205.
Brown, L.R., G.W. Finsterbusch. 1972. Man and His Environment:Food. Harper and Row, pp. 208.
Brown, Linda Keller, Kay Mussell. 1984 Ethnic and Regional FOODWAYS in the United States. The Performance of Group Identity. The University of Tennessee Press, Knoxville.
BROWN, L. P. 1917. PARTIAL ANALYSIS OF FOOD-WASTE PROBLEM. Journal of Home Economics 9:503.
BROWN, M. A., J.R. WOODWARD, F. DEEDS. 1963. PECTIN CONTENT OF RAISINS. Journal of Food Science 28:64.
BROWN, M. L., A.W. GREEN, L. BLANTON. 1968. STABILIZING AMMONIUM NITRATE AGAINST CRYSTALLINE CHANGE. Journal of Agricultural and Food Chemistry 16:373.
BROWN, M. L., R.M. WORTH, N.K. SHAH. 1968. HEALTH SURVEY OF NEPAL. American Journal of Clinical Nutrition 21:875.KEYWORDS:NEPAL DIET, NUTRITION STATUS, HEALTH SURVEY
Brown, M.S. 1977. Texture of frozen fruits and vegetables. Journal of Texture Studies 7:391.Factors that contribute to the texture of fruits and vegetables and the effects of freezing on texture are reviewed.
Brown, N.E., J.Y. A. Chyuan. 1987. Convective heat processing of turkey roll:Effects on sensory quality and energy usage. Journal of the American Dietetic Association 87(11):1521.
Brown, N.E., M.M. McKinley, L.E. Baltzer, C.F. Opurum. 1985. Temperature preferences for a single entree. Journal of the American Dietetic Association 85:1339.
Brown, N.E., S.D. Norris, D.j. Morrison. 1984. Temperature preference of third grade children for a ground beef mixture served hot. School Food Service Research Review 8(1):32.
Brown, O.D.R., E.R. Emino. 1981. Response of container-grown plants to six consumer growing media. HortScience 16(1):78-80.
Brown, P. 1939. Sub-committee on testing biscuit and cracker flours. Cereal Chemistry 16:130.
Brown, Rose, Bob Rose. 1941. Look Before You Cook. A Consumers Kitchen Guide with the Assistance of Consumers Union. N.Y.
Brown, R. J. 1955. Sugar Beet Products, Nonsucrose Constituents Of Beet Sugar Processing Liquors Of Rocky Mountain Area. Journal Of Agricultural And Food Chemistry 3:346.
BROWN, R. M. 1969OCTOBER1. COMPUTER-ASSISTED COST ACCOUNTING IN THE DIETARY DEPARTMENT. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43:99.
BROWN, R. M. 1969OCTOBER16. ESTIMATING DIETARY LABOR BY USE OF WORK MODULES. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43:103.
Brown, R. O., C.G. Harrel. 1944. Use Of Amylograph In The Cereal Laboratory. Cereal Chemistry 21:360.
Brown, R.P., R.G. Creech, L.J. Johnson. 1971. Genetic control of starch granule morphology and physical structure in developing maize endosperms. Crop Science 11(2):297.KEYWORDS:corn starch, starch granule morphology, birefringence, starch x-ray diffraction, s-ray diffraction, infrared absorption specta, corn endosperm
Brown, R.W. 1970. Measurement of water potential with thermocouple psychrometers:construction and applications. USDA Forest Service Research Paper INT-80. Intermountain Forest and Range Experiment Station, Forest Service, U.S. Department of Agriculture, Ogden, Utah 84401Basic theory of water potential in the soil-plant-atmosphere continuum is considered, together with a review of the use of thermocouple psychrometers.
Brown, S.C. 1978. Beers and wines of Old New England. American Scientist 66:460.KEYWORDS:beer, wine, beverage history, honey, maple sap, beer making, cider, applejack, grape
Brown, Sanborn C. 1978July-August. Beers and wines of Old New England. American Scientist 66:460.
Brown, T. Burton. 1951. Excavations in Azarbaijan. 1948. London:John Murray.
Brown, W., U. Onon. 1976 (translation). History of the Mongolian People's Republic. Cambridge Mass.:Harvard University Press.
BROWN, W. B., S.G. HEUSER. 1953. BEHAVIOR OF FUMIGANTS DURING VACUUM FUMIGATION. I. PENETRATION OF METHYL BROMIDE INTO BOXES OF DATES. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 4:48.
Brown, W. B.; Heuser, S. G. 1953. Behavior Of Fumigants During Vacuum Fumigation. Ii. Penetration Of Methyl Bromide Into Bagged Wheatfeed, And Related Diffusion Experiments. Journal Of The Science Of Food And Agriculture 4:378.
Brown, W.D., M. Albright, D.A. Watts, B. Heyer, B. Spruce, R.J. Price. 1980. Modified atmosphere storage of rockfish (Sebastes miniatus) and silver salmon (Oncorhynchus kisutch) Journal of Food Science 45:93-96.
Brown, W.D. 1961. Chromatography of myoglobin and diethylaminoethyl cellulose columns. Journal of Biological Chemistry 236:2238.KEYWORDS:myoglobin, DEAE cellulose, hemoglobin, chromatography
BROWN, W. D. 1962. THE CONCENTRATION OF MYOGLOBIN AND HEMEOGLOBIN IN TUNA FLESH. Journal of Food Science 27:26.
Brown, W.D., A. Dolev. 1963. Effect of freezing on auto-oxidation of oxymyoglobin solutions. Journal of Food Science 28:211.Rates of autoxidation of solutions of highly purified and "crude" tuna and beef oxymyoglobins were measured at various temperatures. KEYWORDS:Beef Oxymyoglobin, Tuna Oxymyoglobin
Brown, W.D., A. Dolev. 1963. Autoxidation Of Beef And Tuna Oxymyoglobins. Journal of Food Science 28:207.KEYWORDS:Beef Myoglobin, Beef Oxymyoglobin, Tuna Myoglobin, Tuna Oxymyoglobin
Brown, W. D., M. Martinez, M. Johnstone, H.S. Olcott. 1962. Comparative Biochemistry Of Myoglobins. Journal Of Biological Chemistry 237:81KEYWORDS:Tuna Free Sulhydryl, Avian Free Sulhydryl, Salmon Free Sulhydryl, Whale Free Sulhydryl, Beef Free Sulhydryl, Beef Myoglobin
BROWN, W. D., A.L. TAPPEL. 1957. IDENTIFICATION OF THE PINK PIGMENT OF CANNED TUNA. Food Research 22:214.
BROWN, W. D., A.L. TAPPEL, H.S. OLCOTT. 1958. THE PIGMENTS OF OFF-COLOR COOKED TUNA MEAT. Food Research 23:262.
Brown, W. E., R.C. Baker, H.B. Naylor. 1965. Comparative Susceptibility Of Chicken, Duck And Turkey Eggs To Microbial Invasion. Journal of Food Science 30:886.
BROWN, W. E., M.K. HAMDY. 1964. ENZYMATIC STUDIES OF BRUISED POULTRY TISSUE. Journal of Food Science 29:407.
BROWN, W. L., C.A. VINTON, C.E. GROSS. 1960. HEAT RESISTANCE AND GROWTH CHARACTERISTICS OF MICROORGANISMS ISOLATED FROM SEMI-PERISHABLE CANNED HAMS. Food Research 25:345.
BROWN, W. O. 1950. DRIED-GRASS MEAL AS A RIBOFLAVIN SUPPLEMENT TO ANIMAL FEEDING STUFFS WITH SPECIAL REFERENCE TO POULTRY. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:219.
BROWN, W. O. 1951. LIVER MEAL AS A RIBOFLAVIN SUPPLEMENT FOR BREEDING HENS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:43.
BROWN, W. O. 1952. THE VALUE OF RIBOFLAVIN FROM EREMOTHECIUM ASHBYII IN CHICK-REARING DIETS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:234.
Browner, C.H. 1985. Plants used for reproductive health in Oaxaca, Mexico. Economic Botany 39:482.
Browne, Charles. 1930. The Gun Club Cook Book. A Culinary Code for Appreciative Epicures. N.Y.
Browne, Edward Granville. 1927. A Year amongst the Persians. Cambridge:Cambridge University Press.
Browning, N., M.S. Pittman. 1929. Waste In Oranges As Affected By Size And Method Of Preparation. Journal of Home Economics 21:45. KEYWORDS:Orange Waste, Orange Size, Orange Processing, Orange Moisture,Orange Protein, Orange Fat, Orange Crude Fiber, Orange Ash, Orange Carbohydrate
Brownlee, A.T. 1978. Community, Culture, And Care. Saint Louis, MO:C.V. Mosby.
Brubacher, G. 1965. The Significance Of Carotenoids As Colouring Agents For Egg Yolk And Broilers. Food Science And Technology. Proceedings Of The First International Congress Of Food Science And Technology, London, September 18-21,1962. P. 43.
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Bruce, James. 1790. Travels to Discover the Source of the Nile, in the Years 1768, 1769, 1770, 1771, 1772, and 1773. London:G.G.J. and J. Robinson. 5 vols.
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BRUCE OF MELBOURNE 1950. THE WORLD FOOD SITUATION AND THE WORK OF THE FOOD AND AGRICULTURE ORGANIZATION. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:2.
BRUCE, R. B., J.W. HOWARD, J.R. ELSEA. 1955. PESTICIDE TOXICITY. TOXICITY OF O,O-DIETHYL O-(2-ISOPROPYL-6-METHYL-4-PYRIMIDYL) PHOSPHOROTHIOATE (DIAZINON). Journal of Agricultural and Food Chemistry 3:1017.
Bruce, R. B., J.W. Howard, J.B. Zink. 1958. Pesticide Residues, Determination Of Diphenylamine Residues On Apples. Journal Of Agricultural And Food Chemistry 6:597.
BRUCE, R. B., A.J. ROBBINS, T.O. TUFT. 1962. FUMIGANT RESIDUES, PHOSPHINE RESIDUES FROM PHOSTOXIN-TREATED GRAIN. Journal of Agricultural and Food Chemistry 10:18.
BRUCE, W. N. 1967. DETECTOR CELL FOR MEASURING PICOGRAM QUANTITIES OF ORGANOPHOSPHORUS INSECTICIDES, PYRETHRIN SYNGERGISTS, AND OTHER COMPOUNDS BY GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 15:178.
BRUCE, W. N., D.C. DECKER. 1966. INSECTICIDE RESIDUES IN SOYBEANS GROWN IN SOIL CONTAINING VARIOUS CONCENTRATIONS OF ALDRIN, DIELDRIN, HEPTACHLOR, AND HEPTACHLOR EPOXIDE. Journal of Agricultural and Food Chemistry 14:395.
BRUCE, W. N., R.P. LINK, G.C. DECKER. 1965. INSECTICIDE STORAGE IN FAT, STORAGE OF HEPTACHLOR EPOXIDE IN BODY FAT AND ITS EXCRETION IN MILK OF DAIRY COWS FED HEPTACHLOR IN THEIR DIETS. Journal of Agricultural and Food Chemistry 13:63.
BRUCH, C. W., M.G. KOESTERER. 1961. THE MICROBICIDAL ACTIVITY OF GASEOUS PROPYLENE OXIDE AND ITS APPLICATION TO POWDERED OR FLAKED FOODS. Journal of Food Science 26:428.
Bruch, H. 1941. Obesity in childhood and personality development. American Journal of Orthopsychiatry 11:467.
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Brude, R., C. A. Drevon, Hjermann, Seljeflot, S. Lund-Katz. 1997. Peroxidation of LDL from combined-hyperlipidemic male smokers supplied with omega-3 fatty acids and antioxidants. Arterioscler Thromb Vasc Biol. 17:2576-88.
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Bruerd, B., M.B. Kinney, E. Bothwell. 1989. Preventing baby bottle tooth decay in American Indian and Alaska native communities:A model for planning. Public Health Report 104:631-640.
BRUGGEMANN, J., K. BRONSCH, H. HEIGENER, H. KNAPSTEIN. 1962. FEED ADDITIVE, NITROFURANZONE DETERMINATION IN POULTRY FEED BY PHENYLHYDRAZINE OR ALKALI REACTION. Journal of Agricultural and Food Chemistry 10:108.
BRUGGEMANN, J., J. SCHOLE, J. TIEWS. 1963. FEED ADDITIVES, ARE ANIMAL FEED ADDITIVES HAZARDOUS TO HUMAN HEALTH?. Journal of Agricultural and Food Chemistry 11:367.
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Brumfield, Kirby. 1974. The Wheat Album:A picture and story scrapbook of wheat harvests in years gone by. Seattle:Superior Pub. Co.
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Brunner, J. R., C.W. Duncan, G.M. Trout. 1953. The Fat-Globule Membrane Of Nonhomogenized And Homogenized Milk. III. Differences In The Sedimentation Diagrams Of The Fat-Membranes. Food Research 18:469.
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Bruns, P. 1987. Mega-Mergers. 1. Their Impact on QA/QC Programs and company image. Food Technology 41:45.
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Bryan, F.L., C.A. Bartelson, M. Sugi, L. Miyashiro, S. Tsutsumi. 1982. Hazard analyses of fried, boiled and steamed Cantonese-style foods. Journal of Food Protection 45:410-420.
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Bryan, J.E. 1988. Implementation of rapid multiplication and tissue culture methods in third world countries. American Potato Journal 65:199.
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Bryan, J. M. 1951. The Electrometric Estimation Of Chloride In Meat. Iv. The Origin Of Errors And Suggestions For Their Elimination. Journal Of The Science Of Food And Agriculture 2:562.
Bryan, J. M., J.W. Selby. 1951. The Corrosion-Resistance Of Stainless Steels Towards Citrus Fruit-Squash Concentrates And Towards Citric Acid-Sugar-Common Salt-Sulphur Dioxide Solutions. Journal Of The Science Of Food And Agriculture 2:359. Citrus Corrosion, Squash Corrosion, Packaging, Canning
BRYAN, M. D. G., A.M. ZABRISKIE. 1929. LABOR HOURS AND COSTS IN HOUSE AND FOOD DEPARTMENTS. A SUMMARY OF A SURVEY OF SCHOOL, COLLEGE, AND UNIVERSITY RESIDENCE HALLS AND CAFETERIAS. Journal of Home Economics 21:163.KEYWORDS:PREPARATION COST, LABOR COST
Bryan, M. G., E. Plotz. 1935. Methods Of Retarding The Rate Of Darkening Of Cut Bananas. Journal of Home Economics 27:96.
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BRYANT, L. S. 1910. SCHOOL FEEDING IN EUROPE. Journal of Home Economics 2:149.KEYWORDS:SCHOOL LUNCH, EUROPEAN SCHOOL LUNCH
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Brys, K.D., M.E. Zabik. 1976. Microcrystalline cellulose replacement in cakes and biscuits. Journal of the American Dietetic Association 69:50. This article discusses caloric reduction of cakes and biscuits through addition of microcrystalline cellulose. The effect of this inclusion on weight loss in obese rats is reported.
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Immersion Cooked, Beef Extensibility
Buck, E.M., D.L. Black. 1968. Microscopic characteristics of cooked msucles subjectetd to stretch-tension during rigor. Journal of Food Science 33:464.KEYWORDS:stretch-tension muscle, rigor mortis
Buck, E.M., R.D. Fafard. 1985. Development of a frankfurter analog from red hake surimi. Journal of Food Science 50:321. Purpose was to determine processing parameters needed to produce an all fish frankfurter and determine affect of these parameters on flavor, color, texture, storage and sensory characteristics.
Buck, E., A.M. Hickey, J. Rosenau. 1979. Low-temperature air oven vs a water bath for the preparation of rare beef. Journal of Food Science 44:1602.
Buck, E.M., B.A. Peters. 1970. Weight and color changes during storage of beef steaks packaged in clear plastic, foam, and pulp trays. Journal of Food Science 35:670.Beef rounds containing the semimembranosus with adductor, semitendinosus, and biceps femoris muscles were packaged and weight and color changes studied. KEYWORDS:percentage weight loss; color (panel); free expressed juices, Beef Packaging, Beef Color, Beef Weight Loss, Beef ExpressedJuice
Buck, E.M., D.W. Stanley, E.A. Comissiong. 1970. Physical And Chemical Characteristics Of Free And Stretched Rabbit Muscle. Journal of Food Science 35:100.
Buck, John Lossing. 1930. Chinese Farm Economy:A Study of 2866 Farms in Seventeen Localities and Seven Provinces in China. Chicago:Univ. of Chicago Press.
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Buck, Peter H. 1938. Vikings of the Sunrise. New York:Frederick A. Stokes.
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Buckle, K.A., R.A. Edwards. 1970. Chlorophyll, colour, and pH changes in H.T.S.T. processed green pea puree. Journal of Food Technology 5:173. The pH, color and chlorophyll content of heat processed pea puree was determined and related to storage time and temperature, process temperature and product pH. KEYWORDS:green pea puree, green pea heat processing, Hunter color difference meter, high temperature short time, botulinum, green pea chlorophyll A, green pea chlorophyll B green, pea storage, thermal death time, Z value
Buckley, B., K.C. Pee. 1994FEBRUARY. Cotton gin trash compost as a media component for production of broccoli and cabbage transplants. LAES mimeo ser. [Baton Rouge]:Louisiana Agricultural Experiment Station, Louisiana State University, Agricultural Center. 88:4-5.
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Buckmire, R.E., F.J. Kopelman. 1961. Sugar sulfonates and their behavior. Journal of Food Science 26:248. Spectrophotometer measurements of the anthocyanin pigments from miracle fruit were determined. A comparison of the pigment with FD & C Red No. 2, its stability in beverages and the effect of organic acids were also studied.
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Buikstra, Jane E., Lyle W. Konigsberg, Jill Bullington. 1986. Fertility and the development of agriculture in the prehistoric Midwest. American Antiquity 51:528-546.
Buikstra, Jane E. 1976. Hopewell in the lower Illinois River Valley:A regional approach to the study of biological variability and mortuary activity. Northwestern University Archaeological Program, Scientific Papers No. 2.
Buikstra, Jane E., Brenda J. Baker, Della C. Cook. 1993. What diseases plagued ancient Egyptians? A century of controversy considered. IN Biological Anthropology and the Study of Ancient Egypt. ED. W. Vivian Davies and Roxie Walker, pp. 24-53. London.
Buitenhuis, Hijke. 1990. Archaeozoological aspects of late Holocene economy and environment in the Near East. IN Man's Role in the Shaping of the Eastern Mediterranean Landscape. Editors S. Bottema, J. Entje-Neiborg, W. van Zeist.pp. 195-205. Rotterdam.
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Bukowski, Charles. 2001Fall. Dinner, 1933. Gastronomica. The Journal of Food and Culture 1(4):10.
BULL, D. L. 1968. METABOLISM OF O,O-DIMETHYL PHOSPHORODITHIOATE S-ESTER WITH 4-(MERCAPTO-METHYL)-2-METHOXY-DELTA2-1,3,4-THIADIAZOLIN-5-ONE (GEIGYGS 13005) IN PLANTS AND ANIMALS. Journal of Agricultural and Food Chemistry 16:610.
BULL, D.L., D.A. LINDQUIST. 1964. INSECTICIDE METABOLISM. METABOLISM OF 3-HYDROXY-N,N-DIMETHYLCROTONAMIDE DIMETHYL PHOSPHATE BY COTTON PLANTS, INSECTS, AND RATS. Journal of Agricultural and Food Chemistry 12:310.KEYWORDS:INSECTICIDE METABOLISM, BIDRIN, COTTON, INSECT, RAT, COTTON PLANT
BULL, D.L., D.A. LINDQUIST. 1966. INSECTICIDE METABOLISM, METABOLISM OF 3-HYDROXY-N-METHYL-CIS-CROTONAMIDE DIMETHYL PHOSPHATE (AZODRIN) BY INSECTS AND RATS. Journal of Agricultural and Food Chemistry 14:105.
BULL, D.L., D.A. LINDQUIST, J.R. COPPEDGE. 1967. METABOLISM OF 2-METHYL-2-(METHYLTHIO)PROPIONALDEHYDE O-(METHYLCARBAMOYL) OXIME (TEMIK, UC-21149) IN INSECTS. Journal of Agricultural and Food Chemistry 15:610.
Bull, H. B. 1944. Adsorption Of Water Vapor By Proteins. Journal Of The American Chemical Society 66:1499. Protein, Collagen, Egg, Albumin, Milk, Nylon, Protein Hydration, Water Vapor, Water Absorption
BULL, H. B. 1947. SPREAD MONOLAYERS OF PROTEIN. ADVANCES IN PROTEIN CHEMISTRY 3:95.
Bull, H. B., K. Breese. 1968. Protein Hydration. 1. Binding Sites. Archives Of Biochemistry And Biophysics 128:488. KEYWORDS:Protein Hydration, Amide, Water Vapor, Isopiestic Method, Water Binding, Lysozyme Bound Water, Beef Serum Albumin Bound Water, Beef Hemoglobin Bound Water, Beef Ribonuclease Bound Water, Horse Heart Cytochrome Bound Water, Egg Albumin Bound Water, Beta-Lactoglobulin, Sperm Whale Myoglobin Bound Water, Beef, Insulin, Chymotrypsin, Bound Water
Bull, S., H.P. Rusk. 1942May. Effect Of Exercise On Quality Of Beef. Agricultural Experiment Station, University Of Illinois, Bulletin 488.KEYWORDS:Beef, Exercise, Psoas Major, Longissimus Dorsi, Feed, Corn, Alfalfa, Hay, Grade, Fat, Triceps Brachii, Semimembranosus, Biceps Femoris, Hay, Grade, Fat, Triceps Brachii, Semimembranosus, Biceps Femoris, Semitendinosus, Grain, Corn Silage, Cottonseed Meal, Dressed Yield, Bone
Bullard, F.A., J. Collins. 1979. An improved method to analyze trimethylamine in fish and the interference of ammonia and dimethylamine. Fishery Bulletin 78(2):465.
BULLARD, R. W. 1966. RESIDUE RECOVERY, DETERMINATION OF TRANSLOCATED TETRAMINE IN FOLIAGE BY HYDROGEN-FLAME GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 14:137.
Bullens, C., G. Krawczyk, L. Geithman. 1994. Reduced-fat cheese products using carrageenan and microcrystalline cellulose. Food Technology 48:79.This article discusses the use of carrageenan and microcrystalline cellulose in fow-fat cheese. OUTLINE:Processed vs Natural Cheese, Making Light Natural Cheese, Product Characteristics, Skilful Application, References.
Bullerman, L.B., H.M. Barnhart, T.E. Hartung. 1973. Use of gamma-irradiation to prevent aflatoxin production in bread. Journal of Food Science 38:1238.gamma radiation, bread, baked product, aflatoxin
Bullington, Jill. 1988. Deciduous Dental Microwear in Middle Woodland and Mississippian Populations from the Lower Illinois River Valley.
Bulloard, B.M. 1981. Asia In New York City. New York:The Asia Society.
Bullock, Helen. 1938. The Williamsburg Art of Cooker or Accomplished Gentlewoman's Companion. Williamsburg. [Reproduction of First Recorded American Cookbook from 1742.]
Bullock, K.B, D.L. Huffman, W.R. Egbert, W.B. Mikel, D.D. Bradford, W.R. Jones. 1994. Storage stability of low fat ground beef made with lower value cuts of beef. Journal of Food Science 59:1.This experiment investigated lower value beef cuts to make lowfat ground beef. Sensory Evaluation:A 14 member trained sensory attribute panel evaluated cooked samples with an 8 point scale for juiciness, tenderness, mealiness, off-flavor, connective tissue, and beef flavor intensity.
Bulman, Grace. 1941. Menu making and food preparation in the hospital. Journal of the American Dietetic Association 17(10):959-963.
Bulmer, L. C. 1938. The Problem Of Recontamination Of Pasteurized Milk And Its
Products. Journal Of Milk Technology 1(4):10. Milk Bacteria
Bumsted, M. Pamela. 1985. Past human behavior from bone chemical analysis:Respects and prospoects. Journal of Human Evolution 14:539-551.
Bunch, W.L., M.E. Matthews, E.H. Marth. 1976. Hospital chill food-service systems:Acceptability and microbiological characteristics of beef-soy loaves when processed according to system procedures. Journal of Food Science 41:1273.
Bunch, W.L., M.E. Matthews, E.H. Marth. 1977. A research note. Fate of Staphylococcus aureus in beef-soy loaves subjected to procedures used in hospital chill food service systems. Journal of Food Science 42:565.
Bunemann, G., D.H. Dewey, A.L. Kenworthy. 1959MAY4. Storage Quality Of Jonathan Apples In Relation To The Nutrient Levels Of The Leaves And Fruit. Michigan Agriculture Experiment Station Quarterly Bulletin, East Lansing, Michigan 41:820. Apple Storage, Apple Mineral
BUNGE, M.M., M.M. MCKINLEY, G.M. MONTAG. 1969. AN EXPERIMENTAL TRAINING PROGRAM FOR FOOD SERVICE PERSONNEL. Journal of Home Economics 61:433.
BUNGER, W. B., R.W. RICHBURG. 1957. INSECTICIDE ANALYSIS, INFRARED DETERMINATION OF DICHLORODIPHENYLTRICHLOROETHANE AND BENZENE HEXACHLORIDE IN INSECTICIDES. Journal of Agricultural and Food Chemistry 5:127.
Bunk, S. 1999March15. Chestnut poised for revival, thanks to transgenic work. The Scientist 13(6):6.
Bunker, John W.M. 1937January. The proof of the pudding. Journal of the American Dietetic Association 12:431.
Bunker, M.L., M. McWilliams. 1979. Caffeine content of common beverages. Journal of the American Dietetic Association 74:28. KEYWORDS:coffee, caffeine, tea, beverage, cocoa cola caffeine, mountain dew caffeine, tab caffeine, dr pepper caffeine, pepsi-cola caffeine, rc cola caffeine, diet rc caffeine, diet-rite caffeine
BUNNELL, J. 1929. THE ALASKA REINDEER INDUSTRY. Journal of Home Economics 21:17.
BUNNELL, R. H. 1968. ENRICHMENT OF FRUIT PRODUCTS AND FRUIT JUICES. Journal of Agricultural and Food Chemistry 16:177.
BUNNELL, R. H., J.P. KEATING, A.J. QUARESIMO. 1968. ALPHA-TOCOPHEROL CONTENT OF FEEDSTUFFS. Journal of Agricultural and Food Chemistry 16:659.
Buonocore, V., R. Deponte, f. Gramenzi, T. Petrucci, E. Poerio, V. Silano. 1977. Purification and properties of alph-amylase from chicken (Gallus Gallus L.) pancreas. Molecular and Cellular biochemistry 17(1):11.KEYWORDS:chicken, poultry, pancreas, amylase, alpha-amylase, enzyme, rabbit, liver, glycogen, potato starch, amylose, protein, amino acid, wheat kernel, colorimeter, amylase purification, amylase zymogram, ph
Bunting, A.H. 1952. Land development and large scale food production in East Africa by the overseas food corporation. Economic Botany 6:55.
Bunting, W. R. 1965. The Stability Of Pyridoxine Added To Cereals. Cereal Chemistry 42:569.
BUNYAN, P.J., D.M. JENNINGS, A. TAYLOR. 1968. ORGANOPHOSPHORUS POISONING. SOME PROPERTIES OF AVIAN ESTERASES. Journal of Agricultural and Food Chemistry 16:326.
BUNYAN, P.J., D.M. JENNINGS, A. TAYLOR. 1968. ORGAOPHOSPHORUS POISONING. DIAGNOSIS OF POISONING IN PHEASANTS OWING TO A NUMBER OF COMMON PESTICIDES. Journal of Agricultural and Food Chemistry 16:332.
BUNYAN, P. J., A. TAYLOR. 1966. RESIDUE IN TISSUE, ESTERASE INHIBITION IN PHEASANTS POISONED BY 0,0-DIETHYL S-(ETHYLTHIOMETHYL)PHOSPHORODITHIOATE (THIMET). Journal of Agricultural and Food Chemistry 14:132.
Burack, E., H.M. Zimmerman. 1937. Studies On The Alleged Toxic Action Of Cod Liver Oil. Observations On Growth Anc Pathologic Changes In Animals Fed Large Amounts Of Cod Liver Oil. Journal of Nutrition 14:535.
Burbidge, F.W. 1989. The Gardens of the Sun. Singapore.
Burch, H. B., J. Salcedo, Jr., E.O. Carrasco, C.L. Intengan. 1953. Nutrition Resurvey In Bataan, Phillippines, 1950. American Journal of Clinical Nutrition 1(2):177. Rice, Enrichment, Thiamin, Riboflavin
BURCHFIELD, H. P., J.W. RHOADES, R.J. WHEELER. 1965. PESTICIDE ANALYSIS, SIMULTANEOUS AND SELECTIVE DETECTION OF PHOSPHORUS, SULFUR AND HALOGEN IN PESTICIDES BY MICROROULOMETRIC GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 13:511.
BURCHFIELD, H. P., P.H. SCHULDT. 1958. PESTICIDE ANALYSIS. PYRIDINE-ALKALI REACTIONS IN THE ANALYSIS OF PESTICIDES CONTAINING ACTIVE HALOGEN ATOMS. Journal of Agricultural and Food Chemistry 6:106.
Burdick, Angela. 1972. Look! I Can Cook. Crescent-div. Crown. 64 pages.
Burdick, E.M. 1956. Extraction and utilization of carotenes and xanthophylls. Economic Botany 10:267.
Buresh, R.E., R.D. Miles, R.H. Harms. 1985. Influence of Virginiamycin on energy utilization when turkey poults were fed Ad Libitum or restricted. Poultry Science 64:1041.
Buresh, R.E., R.H. Harms, R.D. Miles. 1986. A differential response in turkey poults to various antibiotics in diets designed to be deficient or adequate in certain essential nutrients. Poultry Science 65:2314.
Burgarella, J.C., T.C. Lanier, D.D. Hamann. 1985. Effects of added egg white or whey protein concentrate on thermal transitions in rigidity of croaker surimi. Journal of Food Science 50:1588.Purpose was to determine rigidity of thermal processed minced fish proteins with egg white or whey protein concentration via thermal scanning rigidity monitor and differential scanning calorimetry.
Burgarella, J.C., T.C. Lanier, D.D. Hamann, M.C. Wu. 1985. Gel strength development during heating of surimi in combination with egg white or whey protein concentrate. Journal of Food Science 50:1595. Purpose was to determine points of structural failure properties of fish protein gels with and without egg and whey proteins.
Burge, J.C., R.A. Schemmel, H.S. Park, J.A. Greene III. 1984. Taste acuity and Zinc status in chronic renal disease. Journal of the American Dietetic Association 84(1):1203.
BURGER, M., L.W. HEIN, L.J. TEPLY, P.H. DERSE, C.H. KRIEGER. 1956. NUTRIENTS IN FROZEN FOODS, VITAMIN, MINERAL, AND PROXIMATE COMPOSITION OF FROZEN FRUITS, JUICES, AND VEGETABLES. Journal of Agricultural and Food Chemistry 4:418.
Burgers, J.M., G.W. Scott Blair. 1949. "Report on the Principles of Rheological Nomenclature, Joint Committee on Rheology of the International Council of Science Unitons." Proc. Intern. Congr. Rheology, Holland. 1948.
Burgess, Anne, R.F.A. Dean. (Eds). 1962. Malnutrition and Food Habits. Macmillan Company, New York, pp. 210.
Burgess, A., R.F.A. Dean (eds) 1962. Malnutrition and Food Habits. Tavistock, London.
Burgheimer, F., M.P. Steinberg, A.I. Nelson. 1971. Effect of near infrared energy on rate of freeze drying of beef. I. Chamber pressure and radiation intensity. Journal of Food Science 36:270.The effect of processing on U.S.D.A. good beef eye of the round slices was evaluated. KEYWORDS:dehydration chamber (drying chamber, radiation heating); drying rate (weight loss); moisture content
Burgheimer, F., M.P. Steinberg, A.I. Nelson. 1971. Effect of near infrared energy on rate of freeze drying beef. 2. Special distribution. Journal of Food Science 36:273.Infrared radiation was investigated as a heat source for freeze drying, using raw, 1-in. thick slices of beef eye round. KEYWORDS:freeze drying and rehydration; organoleptic (9-point hedonic scale:color, aroma, flavor, texture, off-flavor)
BURGOYNE, J.H. 1951. SPONTANEOUS HEATING AND IGNITION IN STORED PALM KERNELS. VI. SUMMARY AND CONCLUSIONS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:157.
Burgoyne, J.H., A. Thomas. 1951. Spontaneous Heating And Ignition In Stored Palm Kernels. Ii. Reactions Between Palm-Kernel Bag Fat And Gaseous Oxygen. Journal Of The Science Of Food And Agriculture 2:8.Palm Kernel Oil, Palm Kernel Fat
BURGWALD, L.H., E.M. GIBERSON. 1938. AN EVALUATION OF THE VARIOUS PROCEDURES FOR MAKING PHOSPHATASE TESTS. JOURNAL OF MILK TECHNOLOGY 1(7):11.
Burh, J.A. Cason, G.N. Rowland. 1997. Feather retention force in broilers ante-, peri- and post-mortem as influenced by electrical and carbon dioxide stunning. Poultry Science 76(11):1602.
BURK, M. C. 1970. FOOD ECONOMIC BEHAVIOR IN SYSTEMS TERMS. Journal of Home Economics 62:319.
BURKE, A. D. 1933. PRACTICAL ICE CREAM MAKING AND PRACTICAL MIX TABLES. THE OLSEN PUBLISHING COMPANY, MILWAUKEE, WISCONSIN.KEYWORDS:ICE CREAM PRODUCTION, ICE CREAM FORMULA
Burke, Bertha S. 1947. The dietary history as a tool in research. Journal of the American Dietetic Association 23(12):1041-1046.
Burke, Helen. 1965. Chinese Cooking for Pleasure. London:International Publications Services. 156 pages.
Burke, M. V., K.H. Steinkraus, J.C. Ayres, J. C. 1950. Methods For Determining The Incidence Of Putrefactive Anaerobic Spores In Meat Products. Food Technology 4:21.KEYWORDS:Meat Putrefactive Anaerobe, Meat Bacteria
Burkert, G. M., A.D. Dickson. 1941. The Action Of The Amylases Of Two Barley Varieties On The Barley Starches. Cereal Chemistry 18:605. KEYWORDS:Alpha-Amylase, Barley Starch, Nitrogen, Ash, Reducing Power, Moisture, Barley Flour, Beta-Amylase
Burkey, A.D. 1933. Practical Ice Cream Making and Practical Mix Tables. Milwaukee:The Olsen Publishing Co. Procedures for testing and evaluating both the ingredients and finished products for their composition and defects are discussed. Manufacturing costs, nutritive value of ice cream, ingredients used in the manufacture and standardization of the mix are also included in this text.
Burkholder, J.V. 1988. Diabetes mellitus in the Mexican-American population:A literature review. Topics in Clinical Nutrition 3:64-69.
BURKHOLDER, P.R., E.F. MANDELLI, P. CENTENO. 1967. SOME CHEMICAL PROPERTIES OF MUNIDA GREGARIA AND EUPHAUSIA SUPERBA. Journal of Agricultural and Food Chemistry 15:718.
Burkill, I.H. 1935. A Dictionary of the Economic Products of the Malay Peninsula. London:Crown Agents for the Colonies. Vol. 1 and 2
Burkitt, F.C. 1925. The Religion of the Manichees. Cambridge:Cambridge Univ. Press.
BURKLE, F. M. 1922. MASS CHILD FEEDING IN GERMANY. Journal of Home Economics 14:207.
BURKS JR., R. E., E.B. BAKER, P. CLARK, J. ESSLINGER, J.C.LACEY JR. 1599. IRRADIATION EFFECTS IN MEAT, DETECTION OF AMINES PRODUCED ON IRRADIATION OF BEEF. Journal of Agricultural and Food Chemistry 7:778.
BURKS, M. L., N.W. EARLE. 1965. BOLL WEEVIL DIETS, AMINO ACID COMPOSITION OF UPLAND COTTON SQUARES AND ARIZONA WILD COTTON BOLLS. Journal of Agricultural and Food Chemistry 13:40.
Burks Jr., R. E., E.B. Baker, P. Clark, J. Esslinger, J.C. Lacey Jr. 1959. Irradiation Effects In Meat, Detection Of Amines Produced On Irradiation Of Beef. Journal Of Agricultural And Food Chemistry 7:778.
Burley, R.W., W.H. Cook. 1961. Isolation and composition of avian egg yolk granules and their constituent alpha- and beta-0lipovitellins. Canadian Journal Biochm. Physiol. 39:1295-1307.
Burling, Robbins. 1965. Hill Farms and Paddy Fields. Englewood Cliffs, N.J.
Burma, J.H., editor. 1970. Mexican Americans in the United States:A Reader. New York:Harper and Row.
Burmester, B. R., L.E. Card. 1938. On The Nature Of ''Meat Spots'' In Eggs. Poultry Science 17:235.
Burnett, F., E.M. Shalla. 1930. Determination of the amount of edible meat as affected by methods of preparation. Journal of the American Dietetic Association 6:239.The amount of edible meat obtainable from beef round, chuck, Spencer roll, and fresh and smoked pork hams and pork roasts and chops was evaluated. KEYWORDS:roasting with and without water; butcher loss (percentage of bone, fat, trimmings, waste, total); percentage of shrinkage; cooking time; weight (edible meat, served meat, cooked scraps, number of servings, servings/pound)
Burnett, F.S., G.J. Flick Jr. 1978. Activity and resistance to thermal inactivation of peroxidase in the blue crab (Callinectes sapidus). Journal of Food Science 43:31.
Burnett, Gilbert Thomas. 1835. Outlines of botany:including a general history of the vegetable kingdom, in which plants are arranged according to the system of natural affinities. London. J. Churchill. Vol. 1&2.
Burnett, J. 1966. Plenty and Want:a social history of diet in England from 1815 to the present day. Pelican Boos, Harmondsworth.
Burnett, M. C., C.W. Gehrke, D.E. Brady, D. E. 1955. Dehydrated Meat, Volatile Components Of Vacuum-Packed Dehydrated Pork. Journal of Agricultural and Food Chemistry 3:524.
Burnette, J.A., G.J. Flick, J.R. Miles, R.L. Ory, A. J. St. Angelo, H.P. Dupuy. 1983. Characterization and tuilization of ocean quahog (Arctica islandica) clam juice as a liquid and dehydrated flavoring agent. Journal of Food Science 48:353. Purpose was to determine and evaluate ocen quahog clam juice as a food flavoring agent when compared by vacuum evaporation, freeze-drying and spray -drying.
BURNETT, M. C., R.L. LOHMAR. 1959. LIPIDES IN FEEDSTUFFS, FATTY ACIDS OF SORGHUM LEAF AND STEM. Journal of Agricultural and Food Chemistry 7:436.
BURNETT, M. C., R.L. LOHMAR, H.J. DUTTON. 1958. LIPIDES IN FEEDSTUFFS, COUNTERCURRENT DISTRIBUTION OF SORGHUM LIPIDES IN LEAF AND STEM EXTRACT. Journal of Agricultural and Food Chemistry 6:374.
Burnham, E. S. 1916. Cost Of Bread. Journal of Home Economics 8:383. Bread Weight, Bread Protein, Bread Calorie, Bread Market Value, Bread Ingredient
Burnham, P. 1979. Spatial mobility and political centralisation in pastoral societies. IN L'Equipe Ecologie et Anthropologie des Societes Pastorales (eds.) Cambridge:Cambridge University Press.
Burns, A. J. 1961, June. A Bibliography Of Apple Marketing Research 1945-1960. Miscellaneous Publication No. 866, Marketing Economics Division, Economic Research Service, U. S. Department Of Agriculture, Washington, D. C. Apple Marketing, Bibliography, Apple Harvesting, Apple Postharvest Disease, Apple Storage, Apple
Burns, E.E., L.J. Talley, B.J. Brunmett. 1972. Sunflower utilization in human froods. Cereal Science Today 17(9):287.KEYWORDS:bread enrichment, sunflower meal, sunflower seed, flour, moisture, calorie, protein, fat, carbohydrate, calcium, phosphorus, vitamin A, buckwheat flour, corn meal flour, rye flour, wheat flour, dried milk
Burns, C. 2004May-June. Effect of migration on food habits of Somali women living as refugees in Australia. Ecology of Food and Nutrition 43(3):213-229.
Burns, C. 2004May-June. Effect of migration on food habits of Somali women living as refugees in Australia. Ecology of Food and Nutrition 43(3):213-229.
Burns, E.R., S. Neubort. 1984. Sodium content of koshered meat. Journal American Medical Association 252:2960.
Burns, K.M. Hoskin, T. Nguyen, M.G.H. Stec. 1989. Factors influencing the stability of frozen kiwifruit pulp. Journal of Food Science 54:396.
Burns, L., J.A. Little, H.M. Shanoff,]. 1966. The Consumption Of Coffee And Tea In Canada And The United States. American Journal Of Clinical Nutrition 19:370. KEYWORDS:Coffee, Beverage Consumption, Tea Consumption
BURNS, M. J., W.D. SALMON. 1956. MINOR ELEMENTS IN NUTRITION, EFFECT OF DIETARY COBALT ON GROWING CHICKS AND RATS. Journal of Agricultural and Food Chemistry 4:257.
Burov, L.A., G.M. Medvedev, V.T. Seemko. 1979. Improvement of color of pasta from soft wheat flour. Khlebopekarnaya I Konditerskaya Promyshlennost 6:33 (Abstract from FSTA 12(6):6M662, 1980).
Burr, D.B., R.B. Martin. 1983. The effects of composition, structure and age on the torsional properties of the human radius. Journal of Biomechanics 16:603-608.
Burr, D.B., Christopher B. Ruff, David D. Thompson. 1990. Patterns of skeletal histologic change through time:Comparison of an archaic Native American population with modern populations. The Anatomical Record 226:307-313.
BURR, G.O., A.J. BEBER. 1937. METABOLISM STUDIES WITH RATS SUFFERING FROM FAT DEFICIENCY. JOURNAL OF NUTRITION 14:553.
Burr, Fearing. 1988. The Field and Garden Vegetables of America. Reprint by Holland Press, London.
Burr, H.K. 1971. Frozen French-fried potatoes. Effects of thawing and holding before finish frying and their nonrelation to starch retrogradation. Journal of Food Science 36:392.
Burr, H.K. 1973. Frozen French-Fried potatoes:Diffusion of moisture within the thawed product and its relation to performance during finish frying. Journal of Food Science 38:87.
Burr, H.K., S. Kon, H.J. Morris. 1968March. Cooking rates of dry beans as influenced by moisture content and temperature and time of storage. Food Technology 22:336.
Burr, M.C., P.M. Sweetnam. 1982. Vegetarianism, dietary fibre, and mortality. American Journal Clinical Nutrition 36:673-677.
Burrage, Albert C. 1954. Burrage on Vegetables. N.Y.
Burrell, R.C., H.D. Brown, V.R. Ebright. 1940. Ascorbic acid content of cabbage as influence by variety, season, and soil fertility. Food Research 5:247. Cabbage ascorbic acid content was found in this investigation to vary with season, variety and soil fertility. Ascorbic acid content per gram of fresh cabbage ranged form 0.502-1.809 mg.
Burrell, R.C., V.R. Ebright. 1940. The Vitamin C Content Of Fruits And Vegetables. Journal Of Chemical Education 17:181.KEYWORDS:Apple, Asparagus, Avocado, Banana, Snap Bean, Bean, Broccoli, Brussel Sprout, Cabbage, Carrot, Cauliflower, Celery, Chinese Cabbage, Chive, Cherry, Cress, Cucumber, Currant
Burrill, L. M., D.E. Deethardt, C.W. Carlson. 1965. Relationship Of Egg Yolk Color To The Quality Of Sponge Cakes. Food Technology 19(1):73.
Burrill, L.M. D. Deethardt, R.L. Saffle. 1962. Two mechanical devices compared with taste-panel evaluation of measuring tenderness. Food Technology 16:145.
Burros, B.C., L.A. Young, P.A. Carroad. 1987. Kinetics of corn meal gelatinization at high temperature and low moisture. Journal of Food Science 52:1372-1380.The kinetics of corn meal starch gelatinization and melting was investigated.
Burros, Marian Fox, Lois Levine. 1970. Come for Cocktails-Stay for supper. Macmillan. 224 pages.
Burros, Marian Fox, Lois Levine. 1968. Elegant But Easy Cook Book. Macmillan. 224 pages.
Burros, Marian Fox, Lois Levine. 1965. Freeze With Ease. MacMillan. 256 pages.
Burros, Marian Fox, Lois Levine. 1972. Summertime Cook Book. MacMillan. 256 pages.
Burrows, Edwin Grant. 1936. Ethnology of Futuna. Bernice P. Bishop Museum, Bulletin 138. Honolulu.
Burrows, Edwin Grant. 1949. The People of Ifalik:A Little-Disturbed Atoll Culture. Unpublished manuscript submitted as a final report, Coordinated Investigation of Micronesian Anthropology. Washington:Pacific Science Board, National Research Council.
BURROWS, S. 1951. THE CHEMISTRY OF MUSHROOM COMPOSTS. I. GENERAL INTRODUCTION AND METHODS OF INVESTIGATION. JOURNAL OF THE SCIENCCE OF FOOD AND AGRICULTURE 2:395.
BURROWS, S. 1951. THE CHEMISTRY OF MUSHROOM COMPOSTS. II. NITROGEN CHANGES DURING THE COMPOSTING AND CROPPING PROCESSES. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:403.
Burson, D.E., M.C. Hunt. 1986. Proportion of collagen types I and III in four bovine muscles differing in tenderness. Journal of Food Science 51:51-53.
Burstrom, H.G. 1968. Calcium and plant growth. Biol. Rev. 43:287.
Burt, Alison. 1971. Fondue Cookery. International Publications Services. 114 pages
Burt, Alison. 1973. The Gourmet's Guide to French Cooking. Book Sales. 144 pages
Burt, Alison. 1972. Popular Chinese Cookery. Crescent-div. Crown. 128 pages
Burt, E. R. 1918. The Friends Of Captain Sugar. Journal of Home Economics 10:408. Sugar Supply
Burt, J. R. 1961. Free Sugars And Sugar Phosphates In Muscle Of Chill-Stored Aquarium Cod (Gadus Callarias). Journal of Food Science 26:462. Cod Storage, Cod Sugar
Burt, J.R., D.M. Gibson, A.C. Jason, H.R. Sanders. 1976. Comparison of methods of freshness assessment of wet fish. II. Journal Food Technology 11:73-89.
Burt, J.R., D.M. Gibson, A.C. Jason, H.R. Sanders. 1976. Comparison of methods of freshness assessment of wet fish. III. Journal Food Technology 11:117-128.
Burt, J.R., M.A. Hegney. 1989. Proceedings of the Cauliflower and Broccoli Growers Seminar:Manjimup, Western Australia, August 9, 1989. Miscellaneous publication (Western Australia. Dept. of Agriculture). 90/8. [Perth, W.A.]:Western Australian Dept. of Agriculture. 53p.
Burt, J.R., N.R. Jones, A.S. McGill, G.D. Stroud. 1970. Rigor tensions and gaping in cod muscle. Journal Food Technology 5:339.KEYWORDS:COD RIGOR TENSION, COD TEXTURE, BREAKING STRENGTH
Burt, J.R., J. Murray, G.D. Stroud. 1968. An Improved Automated Analysis Of Hypoxanthine. Journal Of Food Technology 3:165. Hypoxanthine, Fish, Formaldehyde, Acetaldehyde
BURTON, A.C. 1934. THE APPLICATION OF THE THEORY OF HEAT FLOW TO THE STUDY OF ENERGY METABOLISM. JOURNAL OF NUTRITION 7:497.
BURTON, A. C. 1935. HUMAN CALORIMETRY. II. THE AVERAGE TEMPERATURE OF THE TISSUES OF THE BODY. JOURNAL OF NUTRITION 9:261.
BURTON, A. C. 1934. A NEW TECHNIC FOR THE MEASUREMENT OF AVERAGE SKIN TEMPERATURE OVER SURFACES OF THE BODY AND THE CHANGES OF SKIN TEMPERATURE DURING EXCERCISE. JOURNAL OF NUTRITION 7:481.
BURTON, A. C., J.R. MURLIN. 1935. HUMAN CALORIMETRY. III. TEMPERATURE DISTRIBUTION, BLOOD FLOW AND HEAT STORAGE IN THE BODY IN BASAL CONDITION AND AFTER INGESTION OF FOOD. JOURNAL OF NUTRITION 9:281.KEYWORDS:HUMAN CALORIMETRY, HEAT STORAGE, BASAL CONDITION
Burton, G. W. 1928. Quantitative Determination Of Vitamins A, B And C In Collards And Turnip Greens. Journal of Home Economics 20:35. KEYWORDS:turnip green, vitamin A, vitamin B, collard, rat diet.
Burton, H.S., D.J. McWeeny, D.O. Biltcliffe. 1963. Non-enzymic browning. Development of chromospheres in the glucose-glycine and sucrose-glycine systems. Journal of Food Science 28:631.This article describes color observed during heating of glucose glycine and sucrose-glycine systems containing a number of iron, sulfite, phosphate and/or nil additives.
BURTON, H.S., D.J. MCWEENY, D.O. BILTCLIFFE. 1963. NONENZYMIC BROWNING:THE ROLE OF UNSATURATED CARBONYL COMPOUNDS AS INTERMEDIATES AND OF SO2 AS INHIBITOR OF BROWNING. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 14:911.KEYWORDS:NONENZYMATIC BROWNING, CARBONYL, SULFUR DIOXIDE, SULFUR DIOXIDE, BROWNING
Burton, J. 1963. The Introduction Of The Potato In Ireland And England. Health Education Journal 21:71.potato, history
Burton, J. C., O.N. Allen, K.C. Berger. 1961. Nitrogen Fixation. Effects Of Certain Mineral Nutrients On Growth And Nitrogen Fixation Of Inoculated Bean Plants, Phaseolus Vulgaris L. Journal Of Agricultural And Food Chemistry 9:187.
Burton, J.H., T.D. Price. 1990. The ratio of barium to strontium as a paleodietary indicator of consumption of marine resources. Journal of Archaeological Science 17:547-557.
BURTON, L. V. 1950. CHEMICAL AGENTS AND RESIDUES IN FOODS:THE VIEWPOINT OF THE CONTAINER MANUFACTURER. Food Technology 4:503.KEYWORDS:CHEMICAL, CHEMICAL LEGAL VIEWPOINT INDUSTRIAL VIEWPOINT, PACKAGING
BURTON, L.V. 1918. NEGLECTED ASPECTS OF Food Technology. Food Technology 3:39.
BURTON, M. O. 1949. COMPARISON OF COLIFORM AND ENTEROCOCCUS ORGANISMS AS INDICES OF POLLUTION IN FROZEN FOODS. Food Research 14:434.KEYWORDS:COLIFORM, ENTEROCOCCI, FROZEN FOOD
Burton, Richard F. 1856. Personal Narrative of a Pilgrimage to El-Medinah and Meccah. New York:G.P. Putnam.
Burton, Robert. 1948. The Anatomy of Melancholy. New York:Tudor:Publishing Company.
Burton, W.G. 1981. Challenges for stress physiology in potato. American Potato Journal 58:3.
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Busch, W.A., D.E. Goll, F.C. Parrish, Hr. 1972. Molecular properties of postmortem muscle. Isometric tension development and decline in bovine, porcine and rabbit muscle. Journal of Food Science 37:289. Isometric tension development was measured in psoas muscles of rabbits and bovine and porcine semitendendinosus or longissimus dorsi muscles using an E&M physiograph. The effect of temperature, pH, cation and trypsin on isometric tension were investigated.
Busch, W.A., D.E. Goll, F.C. Parrish, Hr. 1972. Molecular properties of postmortem muscle. Isometric tension development and decline in bovine, porcine and rabbit muscle. Journal of Food Science 37:289.Isometric tension development was measured in psoas muscles of rabbits and bovine and porcine semitendendinosus or longissimus dorsi muscles using an E&M physiograph. The effect of temperature, pH, cation and trypsin on isometric tension were investigated.
Busch, W.A., F.C. Parrish Jr., D.E. Goll. 1967. Molecular properties of postmortem muscle. 4. Effect of temperature on adenosine triphosphate degradation, isometric tension parameters, and shear resistance of bovine muscle. Journal of Food Science 32:390.Investigations were conducted on the effect of 3 storage temperatures on the changes and relationship of chemical and physical properties of postmortem bovine semitendinosus and psoas muscles from Angus and Holstein heifers. KEYWORDS:pH (Beckman zeromatic pH meter), ATP measurements (ammonia liberation, bioluminescent enzymic method); tension development; shear resistance (Warner-Bratzler shear), Beef Ph, Beef Adenosine Triphosphate, Beef Ammonia, Beef Shear Value, Warner-Bratzler Shear Apparatus, Bioluminescent Enzymatic Method
Buscher, F.K. 1960October. Greenhouse crops. Sowing Spring tomatoes. American Vegetable Grower 8:17.
Buscher, F.K. 1964January. They prefer to grow tomatoes under glass. American Vegetable Grower 12:9-11,28.
Bush, P.J., A.E. Zuckerman, P.K. Theiss, V.S. Taggart, C. Horowitz, M.J. Sheridan, H.J. Walter. 1987. Cardiovascular risk factor prevention in Black school-children:Two-Year results of the “Know Your Body Program”. American Journal of Epidemiology 129:466-482.
Bush, Richard J. 1871. Reindeer, Dogs, and Snow-Shoes:A Journal of Siberian Travel and Explorations. New York:Harper and Brothers.
Bushboom, J.R., M.L. Nelson, L.E. Jeremiah, S.K. Duckett, J.D. Cronrath, L. Falen, P.S. Kuber. 2000. Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets:II. Palatability. Journal Animal Science 78:1837-1844.
Bushuk, W. 1986March. Wheat:Chemistry and uses. Cereal Foods World 31:218.
Bushuk, W. 1996. A brief history of the International Workshop of gluten proteins. Cereal Foods World 41:194.
Bushuk, W. 1985. Wheat flour proteins:Structure and role in bread-making. p. 187-198. IN K.M. Fjell (ed.) Analysis as practical tools in the cereal field. Norwegian Grain Corporation, Oslo, Norway.
Bushuk, W. 1984. Functionality of wheat proteins in dough. Cereal Foods World 29(2):162.
Bushuk, W. 1985. Flour proteins structure and functionality in dough and bread. Cereal Foods World 30(7):447.
Bushuk, W., K.G. Briggs, L.H. Shebeski. 1969. Protein Quantity And Quality Factors In The Evaluation Of Bread Wheats. Canadian Journal Of Plant Science 49:113. Bread, Farinograph, Buhler Mill, Wheat Protein, Bread Loaf Volume
Bushuk, W., V.K. Mehrotra. 1977. Studies of water binding by differential thermal analysis. I. Dough studies using the boiling mode. Cereal Chemistry 52(2):311-320.Water binding in dough was studied using the boiling mode of differential thermal analysis (DTA). The results showed that water binding in dough depends on the mixing strength of the flour (i.e., wheat cultivar); stronger mixing flours bind water more strongly than weaker mixing flours. KEYWORDS:flour, wheat cultivar, hard red spring wheat, soft white winter wheat, protein, starch, water soluble pentosans, dough, brabender farinograph, differential thermal analysis, ethylmaleimide, cysteine, ascorbic acid, potassium iodate, mixing strength, water binding, endotherm, water
Bushuk, W. J., C.A. Winkler. 1957. Sorption Of Water Vapor On Wheat Flour, Starch And Gluten. Cereal Chemistry 34:73. Adsorption Isotherm, Desorption Isotherm, Water Vapor, Flour, Starch, Freeze Drying,Spray Drying, Gluten, Mcbain-Kabr Sorption Balance, Wheat Flour
Bushuk, W., C.W. Wriglyer. 1971. Glutenin in developing wheat grain. Cereal Chemistry 48:448-455.
Bushuk, W., R.R. Zillman. 1978. Wheat cultivar identification by gliadin electrophoregrams: I. Apparatus method and nomenclature. Canadian Journal Plant Science 58:505-515.
Bushway, A.A., R.J. Bushway, C.H. Kim. 1988November. Isolation, partial purification and characterization of a potato peel glycoalkaloid glycosidase. American Potato Journal 65:11.
Bushway, A.A., R.J. Bushway, C.H. Kim. 1988November. Isolation, partial purification and characterization of a potato peel glycoalkaloid glycosidase. American Potato Journal 65:621.
Bushway, A.A., R.J. Bushway, C.H. Kim. 1990April. Isolation, partial purification and characterization of a potato peel a-solanine cleaving glycosidase. American Potato Journal 67:233.
Bushway, A.A., R.H. True, T.M. Work, R.J. Bushway. 1984. A comparison of chemical and physical methods for treating French fries to produce an acceptable microwaved product. American Potato Journal 61:31.
Bushway, R.J., J.L. Bureau, J. King. 1986. Modification of the rapid high-performance liquid chromatographic method for the determination of potato glycoalkaloids. Journal of Agricultural and Food Chemistry 34:277.
Bushway,R.J., J.L. Bureau, D.F.McGann. 1984. Determinations of organic acids
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Bushway, R.J., P.R. Hepler, J. King, B. Perkins, M. Krishnan. 1989. Comparison of ascorbic acid content of supermarket versus roadside stand produce. Journal of Food Quality 12(2):99-105.Seven vegetables and one fruit from two roadside stands and two major local supermarkets were analyzed for their ascorbic acid content.
Buslig, B.S., C.J. Wagner, Jr. 1985. Instrumental measurement of orange juice color. Food Technology 39:95.
Buss, D.H. 1977December. Food habits in Britain. Proceedings of the Nutrition Society 36(3):247-253.
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Bustinza, F. 1952. Antibacterial substances from lichens. Economic Botany 6:402.
BUSWELL, A. M., W.H. RODEBUSH. 1956APRIL. WATER. SCIENTIFIC AMERICAN 194:76.
BUTLER, L.I., J.C. MAITLEN, J.E. FAHEY. 1962. INSECTICIDE RESIDUES. MICRODETERMINATION OF THIODAN RESIDUES. Journal of Agricultural and Food Chemistry 10:479.KEYWORDS:INSECTICIDE, THIODAN, SUGAR BEET, LEAF, ALFALFA, STRAWBERRY, THIODANDIOL
BUTLER, L. I., L.M. MCDONOUGH. 1968. METHOD FOR DETERMINATION OF RESIDUES OF CARBAMATE INSECTICIDES BY ELECTRON-CAPTURE GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 16:403.
Butler, O.D., L.J. Bratzler, W.L. Mallmann. 1953. The effect of bacteria on the color of prepackaged retail beef cuts. Food Technology 7:397. Beef Color, Beef Bacteria, Beef Packaging
Butt, Audrey. 1952. The Nilotes of the Anglo-Egyptian Sudan and Uganda. Ethnographic Survey of Africa. East Central Africa, Pt. 4. London:International African Institute.
BUTTERWORTH, T. A.; FARKAS, D. F. 1969. TEMPERATURE PROFILING OF FOOD PROCESSING EQUIPMENT BY RADIO TELEMETRY. Food Technology 23:355.KEYWORDS:TEMPERATURE PROFILE, PROCESSING EQUIPMENT RADIO TELEMETRY
BUTTERY, R.G., D.R. BLACK, M.J. LEWIS, L. LING. 1967. A STUDY OF THE FATE OF VOLATILE HOP CONSTITUENTS IN BEER. Journal of Food Science 32:414.
Buttery, R.G., C.E. Hendel, M.M. Boggs. 1961. Off-Flavors in Potato Products. Autoxidation of potato granules. Part I. Changes in fatty acids. Journal of Agricultral Food Chemistry 9:245. Potato Granule Fatty Acid, Potato, Palmitic Acid, Flavor, Autoxidation, Stearic Acid, Linoleic Acid, Linolenic Acid, Decanoic Acid, Oleic Acid, Arachidic Acid, Palmitoleic Acid
BUTTERY, R. G., L.C. LING. 1967. IDENTIFICATION OF HOP VARIETIES BY GAS CHROMATOGRAPHIC ANALYSIS OF THEIR ESSENTIAL OILS:CAPILLARY GAS CHROMATOGRAPHY PATTERNS AND ANALYSES OF HOP OILS FROM AMERICAN GROWN VARIETIES. Journal of Agricultural and Food Chemistry 15:531.KEYWORDS:HOP ESSENTIAL OIL, CAPILLARY GAS CHROMATOGRAPHY, HOP OIL
Buttery, R., L. Ling. 1995. Volatile Flavor Components of Corn Tortillas and Related Products. Journal of Agricultural and Food Chemistry 43:1878.Purpose:Chemical analysis of volatiles of corn products. Aroma effects on the taste of corn products. Sensory Evaluation:Odor threshold 16-24 experienced judges, sniffed samples
BUTTERY, R. G., R.E. LUNDIN, L. LING. 1967. CHARACTERIZATION OF SOME C15 CONSTITUENTS OF HOP OIL. Journal of Agricultural and Food Chemistry 15:58.
BUTTERY, R. G., W.H. MCFADDEN, R. TERANISHI, M.P. KEALY, T.R. MON. 1963. CONSTITUENTS OF HOP OIL. NATURE 200(4905):435.
BUTTERY, R. G., R.M. SEIFERT. 1953. VOLATILE TOMATO CONSTITUENTS:IDENTIFICATION OF 2,6-DIMETHYLUNDECA-2,6-DIEN-10-ONE. Journal of Agricultural and Food Chemistry 16:1053.
BUTTERY, R. G., R.M. SEIFERT, D.G. GUADAGNI, D.R. BLACK, L.C. LING. 1968. CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF CARROTS. Journal of Agricultural and Food Chemistry 16:1009.KEYWORDS:CARROT VOLATILE
Buttery, R.G., B.N. Stuckey. 1961. Determination of butylated hydroxyanisole and butylated hydroxytoluene in potato granules by gas-liquid chromatography. Journal of Agricultural and Food Chemistry 9:283.
Buttery, R.G., G.R. Takeoka, L.C. Ling. 1995. Furaneol:Odor threshold and importance to tomato aroma. Journal of Agricultural and Food Chemistry 43:1638-1640.This experiment studied odor threshold determination for furaneol and norfuaneol to assess their importance in fresh and canned tomato aromas. Sensory Evaluation:18-23 experienced judges were used to determine threshold points
BUTTERY, R. G., R. TERANISHI. 1963. FOOD VAPORS ANALYSIS, MEASUREMENT OF FAT AUTOXIDATION AND BROWNING ALDEHYDES IN FOOD VAPORS BY DIRECT VAPOR INJECTION GAS-LIQUID CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 11:504.KEYWORDS:FAT AUTOXIDATION, VAPOR ANALYSIS, BROWNING ALDEHYDE, GAS
Buttery, R.G., R. Teranishi, L.C. Ling, J.G. Turnbaugh. 1990. Quantitative and sensory studies on tomato paste volatiles. Journal of Agriculture Food Chemistry 38(1):336-340.
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Button, F. C. 1937. Which Test Gives The Most Accurate Fat Determination For Ice Cream? Journal Of Milk Technology 1(1):30.
Buttrose, M.S., C.R. Hale. 1971. Effects of temperature on accumulation of starch or lipid in chloroplasts of grapevine. Planta 101(2):166.starch, chloroplast, grapevine chloroplast, leaf surface wax
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Butzer, Karl W. 1971. Environment and Archeology. 2nd Ed. Aldine and Atherton, Chicago.
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Buxton, L.H. Dudley. 1929. China, the Land and the People:A Human Geography. Oxford:Clarendon Press.
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Byerly, T. C., H.W. Titus, N.R. Ellis. 1933. Effect Of Diet On Egg Composition. II. Mortality Of Embryos In Eggs From Hens On Diets Containing Protein Supplements Of Different Origin. Journal of Nutrition 6:225. Egg, Chicken Diet, Chondrodystrophy, Protein Concentrate
Byers, Tracy, Martha Berry. 1932. The Sunday Lady of Possum Trot. Putnam, New York. pp. 268.
BUZIASSY, C., W.W. NAWAR. 1968. SPECIFICITY IN THERMAL HYDROLYSIS OF TRIGLYCERIDES. Journal of Food Science 33:305.
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Bye, R.A. Jr. 1985. Botanical perspectives of ethnobotany of the Greater Southwest. Economic Botany 39: 375-386.
BYMERS, G. J., J. MURRAY. 1960. FOOD MARKETING PRACTICES OF OLDER HOUSEHOLDS. Journal of Home Economics 52:172.KEYWORDS:MARKETING, STORE TYPE, SUPERMARKET PRACTICE, PURHASING, FOOD EXPENDITURE
Byrne, C.H. 1976. Temperature indicators - the state of the art. Food Technology 30:66.
Byrne, D.V., M.G. O'Sullivan, G.B. Dijksterhuis, W.L.P. Bredie, M. Martens. 2001APRIL. Sensory panel consistency during development of a vocabulary for warmed-over flavour. Food Quality and Preference 12(3):171-187.
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Updated: Wednesday, May 23, 2012.