REPRINTS, COPIES
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Atkin, L.; Schultz, A. S.; Frey, C. N. 1945. Influence Of Dough Constituents On Fermentation.
Cereal Chemistry 22:321
Aylward, F.; Haisman, D. R. 1969. Oxidation Systems In Fruits And Vegetables - Their Relation To The Quality Of Preserved Products.
Advances In Food Research 17:1
| Oxidizing Enzyme, Protein Efficiency Ratio, Oxidase, Catalase,
Cytochrome Oxidase, Diphenol Oxidase, Ascorbate Oxidase, Amine
Oxidase, Glycolate Oxidase, Respiratory Enzyme, Fermentatory
Enzyme, Pectic Enzyme, Chlorophyllase, Lipoxygenase, Vegetable,
Enzyme, Review Article |
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 |
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
| Fermentation, Clover, Lactic Acid |
Berg, H. W. 1953. Fermentation. Present Practices In California Wine Industry.
Journal Of Agricultural And Food Chemistry 1:152
| Wine Industry, Fermentation |
Borzani, W.; Aquarone, E. 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.; Falcone, M. 1953. Alcoholic Fermentation, Control Of Starter Preparation In Fermentation Of Molasses.
Journal Of Agricultural And Food Chemistry 1:1070
| Molasses Fermentation, Alcohol Fermentation |
Carlin, A. F.; Ayres, J. C.; Homeyer, P. G. 1954. Consumer Evaluation Of The Flavor Of Angel Cakes Prepared From Yeast-Fermented And Enzyme-Treated Dried Albumen
Food Technology 8(12)580
| Angel Cake, Yeast-Fermented Egg White, Enzyme-Treated Egg White, Dried Egg White |
Caster, W. O.; Mickelsen, O. 1954. Thiamine-Pyramin Assay. Factors Influencing Yeast Fermentation Methods For Thiamine And Pyramin. Journal Of Agricultural And Food Chemistry 2:1073
| Thiamine-Pyramin Assay, Yeast Fermentation, Pyrimidine, Fermentograph |
Castor, J. G. B. 1953. The Free Amino Acids Of Musts And Wines. Ii. The Fate Of Amino Acids Of Must During Alcoholic Fermentation. Food Research 18:146
| Must Amino Acid, Alcohol Fermentation, Wine Amino Acid |
Castor, J. G. B.; Archer, T. E. 1959. The Free Amino Acids Of Musts And Wines. Iii. Effect Of Added Amonia And Of Fermentation Temperature On The Fate Of Amino Acids During Fermentation. Food Research 24:167
| Must Amino Acid, Wine Amino Acid |
Ciegler, A.; Nelson, G. E. N.; Hall, H. H. 1961. Feed Additives. Microbiological Production Of Carotenoids. Stabilization Of Beta-Carotene In Dried Fermentation Solids. Journal Of Agricultural And Food Chemistry 9:447
| Feed Additive, Fermentation, Carotenoid, Blakeslea Trispora, Santoquin |
Clague, J. A. 1936. Microbiological Examination Of Dried Foods.
Food Research 1:45
| Fig, Date, Prune, Apple, Apricot, Peach, Banana, Orange, Pumpkin, Raisin , Beet, Onion, Dill, Asparagus, Garlic, Okra, Cauliflower, Spinach, Carrot, Grape, Dried Fruit, Dehydration, Sulfur Dioxide, Bacteria, Yeast, Mold, Escherichia Coli, Sacch Ellipoideus, Lactose Fermenting Organism, Microbial Count, Total Plate Count, Gram Negative Bacteria, Gram-Positive Organism,
Microorganism, Agar, Agar, Agar Nutrient, Medium End |
Co, H.; Sanderson, G. W. 1970. Biochemistry Of Tea Fermentation: Conversion Of Amino Acids To Black Tea Aroma Constituents. Journal Of Food Science 35:160
| Tea Fermentation, Black Tea Aroma, Black Tea Amino Acid |
Day, W. H.; Serjak, W. C.; Stratton, J. R.; Stone, L. 1954. Contamination Inhibition. Antibiotics As Contamination-Control Agents In Grain Alcohol Fermentations. Journal Of Agricultural And Food Chemistry 2:252
| Antibiotic, Grain, Alcohol Fermentation |
Dempster, C. E.; Hlynka, I.; Winkler, C. A. 1952. Quantitative Extensograph Studies Of Relaxation Of Internal Stresses In Non-Fermenting Bromated And Unbromated Doughs. Cereal Chemistry 29:29
| Dough Rheology, Extensigraph, Bromate Additive, Dough |
Denault, L. J.; Underkofler, L. A. 1967. A Method For The Detection And Estimation Of Aflatoxin In Fugal Fermentation Products. Cereal Chemistry 44:1
| Fungal Fermentation, Aflatoxin |
Douglas, H. C.; Cruess, W. V. 1936. A Lactobacillus From California Wine: Lactobaccillus Hilgardii. Food Research 1:113
| Spoilage Bacteria, Agar, Fermentation, Carbohydrate, Ph, Temperature, Heat Resistance, Oxygen Tolerance, Nitrate, Levulose, Dextrose, Xylose, Arabinose, Mannose, Mannite, Glycerol, Lactose, Sucrose, Galactose, Raffinose, Dextrin, Milk, Wine, Wine , Wine, Grape Juice, Odor, Flavor, Mousey, Acid, Acetic Acid, Volatile Acid, Volatile Acid, Tourne Disease, Sulfur Dioxide, Nonsporulating Rods, Gram-Positive Organism, Flagella, Capsule, Broth Sugarfree, Milk, Alcohol, Serological Assay, Nonagglutinable Strains, Immune Serum, Agglutinate, Lactobacillus, Dry Wine, Lactobaccilus Hilgardii |
Eisenberg, S. 1940. Gas Production In Yeast Fermentation And Its Applications. I. Volumetric Vs. Manometric Methods For The Determination Of Gas Production. Cereal Chemistry 17:417
| Gas Production, Yeast, Fermentation, Manometer |
Eisenberg, S. 1940. Gas Production In Yeast Fermentation And Its Applications. Ii. A Volumetric Method For The Study Of Gas Production. Cereal Chemistry 17:430
| Fermentation, Gas Production, Yeast, Dough, Volumeter |
Elion, E. 1940. The Importance Of Gas-Production And Gas-Retention Measurements During The Fermentation Of Dough. Cereal Chemistry 17:573
| Gas Production, Fermentation, Dough, Gas Retention, Flour Improver, Gluten |
Erickson, E. R.; Berntsen, R. A.; Eliason, M. A.; Peterson, M. E. 1965. Fatty Acid Recovery, Recovery Of Alpha-Ketoglutaric Acid From Crude Fermentation Liquors. Journal Of Agricultural And Food Chemistry 13:452
| Fermentation Liquor, Ketoglutaric Acid |
Finn, R. K.; Wilson, R. E. 1954. Fermentation Process Control, Population Dynamics Of A Continuous Propagator For Microorganisms. Journal Of Agricultural And Food Chemistry 2:66
Franke, K. W.; Moxon, A. L. 1934. A New Toxicant Occurring Naturally In Certain Samples Of Plant Foodstuffs. Iv. Effect Of Proteins On Yeast Fermentation. Journal Of Nutrition 8:625
| Toxicant, Yeast Fermentation, Protein |
Genung, E. F. 1918. A Consideration Of The Canning Problem. Journal Of Home Economics 10:323
| Home Canning, Canning Mold, Canning, Canned Bacteria, Food Spoilage, Preservation, Fermentation, Flat Sour, Putrefaction, Botulism, Vegetable Food Spoilage, Green Food Spoilage, Pea Food Spoilage, Bean Food Spoilage, Botulism, Corn Food Spoilage, Beet Food Spoilage |
Gillies, R. A.; Kempe, L. L. 1957. Radiation Sterilization, Comparison Of Gamma Radiation And Heat For Sterilization Of
Fermentation Mashes. Journal Of Agricultural And Food Chemistry 5:706
| Fermentated Mash, Gamma Radiation, Sterilization |
Godkin, W. J.; Cathcart, W. H. 1949. Fermentation Activity And Survival Of Yeast In Frozen Fermented And Unfermented Doughs. Food Technology 3:139
| Yeast, Fermentation, Dough Unfermented, Frozen Dough, Cooling Rate, Baking, Thawing |
Guymon, J. F.; Jaber, M. S. 1959. Alcoholic Fermentation, Reduction Of Aldehydes During Alcoholic Fermentation. Application To
Processing Of Heads.
Journal Of Agricultural And Food Chemistry 7:576
| Alcohol Fermentation, Aldehyde, Fermentation |
Hale, W. S.; Schwimmer, S.; Bayfield, E. G. 1943. Studies On Treating Wheat With Ethylene. I. Effect Upon High Moisture Wheat.
Cereal Chemistry 20:224
| Temperature, Storage, Temperature, Fermentation |
Hanson, A. M.; Bailey, T. A.; Malzahn, R. C.; Corman, J. 1955. Submerged Culture Fermentation. Plant Scale Evaluation Of Fungal Amylase Process For Grain Alcohol.
Journal Of Agricultural And Food Chemistry 3:866
| Medicated Feed, Feed Additive |
Hohl, L.; Cruess, W. V. 1936. Effect Of Temperature, Variety Of Juice, And Method Of Increasing Sugar Content On Maximum Alcohol Production By Saccharomyces Ellipsoideus. Food Research 1:405
| Alcohol, Saccharomyces Ellipsoideus, Wine, Yeast, Sugar, Fermentation, Sterilization, Temperature, Sirup, Incubation, Carbon Dioxide, Salleron Dujardin Ebullioscope, , Grape, , Grape Juice, Brix, Organism, Storage, Fruit, Vegetable, Pea, String Bean, Tomato, Pineapple, Prune, Apple, , Date, Peach, Pear, Canning, Strawberry, Orange Concentrate, , , , Grapefruit, Loganberry,
, , Sucrose, Dextrose, Grape |
Ilany-Feigenbaum, J. 1965. The Proteolytic Enzymes Of Japanese Koji And Taka-Diastase. Food Research 30:148
| Fermented Rice, Koji, Proteolytic Activity, Aspergillus Oryzae, Miso, Takadiastase |
Jokay, L.; Nelson, G. E.; Powell, E. L. 1967. Development Of Edible Amylaceous Coatings For Food. Food Technology 21(8):12(1064)
| Milk Analogues, Soybean Milk, Sensory Evaluation, Peanut Milk Protein, Coconut Milk, Nut, Protein, Cheese Analogues, Vegetable-Based Cheese, Mold Fermentation Milk Analogues, Soybean Milk, Sensory Evaluation, Peanut Milk Protein, Coconut Milk, Nut, Protein, Cheese Analogues, Vegetable-Based Cheese, Mold Fermentation |
Kantor, M. A.; Potter, N. N. 1975. Persistence Of Echovirus And Poliovirus In Fermented Sausages: Effects Of
Sodium Nitrite And Processing Variables.
Journal Of Food Science 40:968
| Fermented Sausage, Sausage Processing, Sodium Nitrite,
Echovirus, Polioviru |
Karow, E. O.; Bartholomew, W. H.; Sfat, M. R. 1953. Oxygen Transfer And Agitation, In Submerged Fermentations.
Journal Of Agricultural And Food Chemistry 1:302
| Fermentation, Oxygen Transfer |
Katz, S. E.; Fassbender, C. A.; Dinnerstein, P. S.; Dowling,
J. J. 1974. Effect Of Feeding Penicillin To Chickens.
Journal Of The Association Of Official Analytical Chemists
57:522
| Broiler, Penicillin, Chick, Laying Hen, Bird, Poultry, Basal
Ration, Penicilloic Acid, Tissue, Organ, Egg, Feces, Streptomycin, Procaine
Penicillin, Crop, Proventriculus, Gizzard, Intestine, Kidney, Duodenum
Lactose-Fermenting Organism, Tetracycline, Antibiotic |
Kavanagh, F.; Kuzel, N. R. 1958. Gibberellins Assay, Fluorometric Determination Of Gibberellic And Gibberellenic Acids In Fermentation Products, Commercial Formulations,
And Purified Materials.
Journal Of Agricultural And Food Chemistry 6:459
| Fluorometric Analysis, Gibberellic Acid, Gibberellenic Acid,
Fermentation |
Ketelaere, A.; Demeyer, D.; Vanderkerckhove, P.; Vervaeke, I. 1974. Stoichiometry Of Carbohydrate Fermentation During Dry Sausage Ripening. Journal Of Food Science 39:297
| Dry Sausage, Fermented Sausage, Sausage, Carbohydrate,
Stoichiometry |
Klement, J. T.; Cassens, R. G.; Fennema, O. R. 1973. The Association Of Protein Solubility With Physical Properties In A Fermented Sausage. Journal Of Food Science 38:1128
| Fermented Sausage, Sausage Protein |
Klement, J. T.; Cassens, R. G.; Fennema, O. R. 1974. The Effect Of Bacterial Fermentation On Protein Solubility And A Sausage Model System. Journal Of Food Science 39:833
| Sausage Protein, Fermented Sausage, Bacteria Fermentation |
Kline, L.; Sonoda, T. T.; Hanson, H. L. 1954. Comparisons Of The Quality And Stability Of Whole Egg Powders Desugared By The Yeast And Enzyme Methods. Food Technology 8(8):343
| Whole Egg Powder, Sensory Evaluation, Consumer, Preference Test, Scrambled Egg, Egg, Glucose, Sponge Cake
Volume, Fermentable Sugar, Glucose Oxidase, Chymotrypsin, Egg, Color, Browning |
Lawler, F. K.; Wright, R. G. 1973. All-Out For Process Automation.
Food Engineering 45(November):94
| Process Control, Beer, Fermentation, Brewing |
Lee, T. C.; Lewis, M. J. 1968. Identifying Nucleotidic Materials Released By Fermenting Brewer's Yeast.
Journal Of Food Science 33:119
| Brewers Yeast, Yeast, Nucleotide, Fermentation |
Lee, T. C.; Lewis, M. J. 1968. Mechanism Of Release Of Nucleotidic Materials By Fermenting Brewer's
Yeast. Journal Of Food Science 33:124
| Brewers Yeast, Yeast, Nucleotide, Fermentation |
Lochhead, A. G.; Farrell, L. 1936. Effect Of Preservatives On Fermentation And Viability Of Sugar-Tolerant
Yeasts.
Food Research 1:517
| Preservation, Fermentation, Yeast, Honey, Invert Sugar, Ph, Sodium
Benzoate, Sodium Bisulfite, Yeast, Osmophilic Yeast, Zygosaccharomyces
Nussbaumeri, Dextrose, Culture, Zygosaccharomyces Richteri, Zygosaccharomyces
Mellis, Zygosaccharomyces Barkeri, Weight Loss, Moisture |
Long, Z. 1975. Computer Benefits Winemaking Process.
Food Engineering 47(November):70
| Winemaking, Process Control, Fermentation |
Lorenz, K. 1975. High Altitude Food Preparation And Processing. Crc Critical Reviews Of Food Technology 5(4):403
| Altitude Food Preparation, Amylograph, Mixograph, Viscosity , Water
Binding Capacity, Bread, Yeast, Fermentation Time, Oven Spring, Bread, Baked
Product, Softness, Cookie, Cake, Specific Gravity, Cake Formula, Popover,
Cream Puff, Biscuit, Muffin, Quickbread, Pie Crust, Deep Fat Frying,
Vegetable, Microwave Cooking, Meat, Egg |
Lsl Biolafitte 1981. Lab-Scale Fermentation Systems Feather 'State Of The Art' Control.
Food Engineering 53(9):115
| Fermentation, Process Control, Computer |
Lu, J.; Townsend, W. E. 1973. Feasibility Of Adding Freeze-Dried Meat In The Preparation Of Fermented Dry Sausage.
Journal Of Food Science 38:837
| Dry Sausage Fermentation, Freeze-Dried Sausage |
Matsumoto, H.; Nishimata, J.; Mita, T.; Juninori, T. 1975. Rheology Of Fermenting Dough. Cereal Chemistry 52(3)Part Ii:82r
| Dough Rheology, Dough Fermentation |
Naghski, J.; Reed, L. L.; Willits, C. O. 1957. Maple Sirup. X. Effect Of Controlled Fermentation Of Maple Sap On The Color And Flavor Of Maple Sirup. Food Research 22:176
| Maple Sirup Color, Maple Sirup Flavor, Maple Sap Fermentation |
Nelson, G. E. N.; Ciegler, A.; Hall, H. H. 1966. Analysis For Stereoisomers Of Beta-Carotene In Fermentation Preparations. Journal Of Food Science 31:359
| Beta-Carotene, Fermentation |
Ough, C. S.; Guymon, J. F.; Crowell, E. A. 1966. Formation Of Higher Alcohols During Grape Juice Fermentations At Various Temperatures.
Journal Of Food Science 31:620
| Grape Juice Alcohol, Grape Juice Fermentation |
Painter, R. R.; Kilgore, W. W.; Ough, C. S. 1963. Distribution Of Pesticides In Fermentation Products Obtained From Artificially Fortified Grape Musts.
Journal Of Food Science 28:342
| Parathion, Trithion, Sevin, Ddt, Chlordan, Pesticide, Fermentation, Brix, Grape Must, Sarrharomyces Cerevisiae Var. Ellipsoideus, Kelthane, Tedion, Endrin, Cholinesterase |
Pederson, C. S.; Albury, M. N. 1953. Factors Affecting The Bacterial Flora In Fermenting Vegetables.
Food Research 18:290
| Vegetable, Bacteria, Vegetable, Fermentation, Fermentation |
Pederson, C. S.; Breed, R. S. 1946. Fermentation Of Coffee.
Food Research 11:99
Pederson, C. S.; Kelly, C. D. 1936. Accuracy Of Certain Methods Used In Analysis Of Sauerkraut. Food Research 1:277
| Sauerkraut, Sauerkraut, Acid, Sauerkraut, Salt, Sauerkraut, Salometer, Sauerkraut, Hydrometer, Sauerkraut, Fermentation, Sauerkraut, Texture, Sauerkraut, Color, Sauerkraut, Flavor, Sauerkraut, Pickle, Sauerkraut, Brine, Sauerkraut Juice, Sauerkraut, Specific Gravity, Sauerkraut, Lactic Acid, Sauerkraut, Acetic Acid, Sauerkraut, Protein, Sauerkraut, Alcohol, Sauerkraut, Carbon Dioxide, Sauerkraut, Acid, Sauerkraut, Dry Matter, Sauerkraut, Peptone , Sauerkraut, Ash, Sauerkraut, Sugar, Sauerkraut, Salt, Sauerkraut, Sauerkraut, , Sauerkraut, Sauerkraut, Volatile Acid, Sauerkraut, , Sauerkraut, Organic Acid |
Pelshenke, P. F. 1954. Some Fermentative Aspects Of Continuous Mixing.
Bakers Digest 28(2):24
| Continuous Mixing, Rye, Wheat, Salt-Rising Bread, Plasmolyzed Yeast, Zwieback, Sour Dough |
Pence, J. W. 1953. Panary Fermentation, Current Status Of Problems.
Journal Of Agricultural And Food Chemistry 1:157
Pool, E. L.; Underkofler, L. A. 1953. Fungual Saccharifying Agents. Amylolytic Factors Of Bran Culture And Submerged Culture. Journal Of Agricultural And Food Chemistry 1:87
| Saccharifying Agent, Amylolytic Activity, Aspergillus Niger, Alpha-Amylase,
Maltase, Dextrinase, Fermentation |
Pulkki, L. H. 1938. Particle Size In Relation To Flour Characteristics And Starch
Cells Of Wheat. Cereal Chemistry 15:749
| Flour, Particle Size, Semolina, Flour, Water Absorption,
Farinograph, Maltose Test, Gluten-Testing Procedure, Diastatic Activity, Loaf
Volume, Gluten
Rheology, Mixing Time, Fermentograph, Wheat Starch, Starch
Damage |
Rajalakshmi, R.; Vanaja, K. 1967. Chemical And Biological Evaluation Of The Effects Of Fermentation On The Nutritive Value Of Foods Prepared From Rice And Grains.
British Journal of Nutrition 21:467
Rice, Fermentation, Grain Fermentation, Fermentation
Remaley, R. J. 1954. Refrigeration Requirements Of The Admi Stable Ferment Process - Problems In
Baking.
Bakers Digest 28(6):128
| Refrigeration Requirement |
Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers. Estes And Lauriat, Boston, Ma
| Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda,
Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon |
Roberts, E. A. H. 1952. The Chemistry Of Tea Fermentation.
Journal Of The Science Of Food And Agriculture 3:193
Rohan, T. A. 1964. The Precursors Of Chocolate Aroma: A Comparative Study Of Fermented And Unfermented Cocoa Beans.
Journal Of Food Science 29:456
| Chocolate Aroma, Cocoa Bean, Fermentation |
Rohan, T. A. 1967. The Precursors Of Chocolate Aroma: Application Of Gas Chromatography In Following Formation During Fermentation Of Cocoa Beans.
Journal Of Food Science 32:402
| Chocolate Aroma, Cocoa Bean, Fermentation, Gas Chromatography | p>
Rohan, T. A.; Stewart, T. 1967. The Precursors Of Chocolate Aroma: Production Of Free Amino Acids During Fermentation Of Cocoa Beans.
Journal Of Food Science 32:395
| Chocolate Aroma, Cocoa Bean, Free Amino Acid, Cocoa Bean, Fermentation |
Roxburgh, J. M.; Spencer, J. F. T.; Sallans, H. R. 1954. Submerged Culture Fermentation, Factors Affecting The Production Of Ustilagic Acid By Ustilago Zeae.
Journal Of Agricultural And Food Chemistry 2:1121
Sands, A.; Crisan, E. V. 1974. Microflora Of Fermented Korean Seafoods.
Journal Of Food Science 39:1002
| Fermented Seafood, Korean Fermented Seafood, Seafood Fermentation |
Schneider, R. 1953. Beer Fermentation, Modern Fermentation Processes.
Journal Of Agricultural And Food Chemistry 1:241
Schulz, A. 1952. The Microbiology Of Sour Dough.
Bakers Digest 26(5):97
| Sour Dough, Rye Dough Fermentation, Lactic Acid, Yeast, Butyric Acid, Propionic Acid |
Sherwood, R. C.; Hildebrand, F. C.; Mcclellan, B. A. 1940. Modification Of The Bailey-Johnson Method For Measurement Of Gas-Production In Fermenting Dough.
Cereal Chemistry 17:621
| Gas Production, Fermentometer, Pressuremeter, Flour |
Shu, P. 1953. Fermentation, Oxygen Uptake In Shake-Flask Fermentations.
Journal Of Agricultural And Food Chemistry 1:1119
| Fermentation, Oxygen Uptake |
Smith, D. E.; Geddes, W. F. 1942. Yeast Fermentation And Potassium Bromate As Factors Influencing The Harmful Effects Of Wheat Germ On Baking Quality.
Cereal Chemistry 19:785
| Wheat Germ, Amino Nitrogen, Potassium Bromate, Flour, Loaf Volume, Wheat Germ, Reducing Matter |
Spanyer, J. W. Jr.; Thomas, A. T. 1956. Amino Acids In Fermentation, Pilot Plant Study Of Utilization Of Leucine By Saccharomyces Cerevisiae.
Journal Of Agricultural And Food Chemistry 4:866
| Fermentation, Leucine, Saccharomyces Cerevisiae |
Spanyer, J. W. Jr.; Thomas, A. T. 1957. Amino Acids In Fermentation, Utilization Of C14 Leucine And C14 Glycine By Saccharomyces Cerevisiae.
Journal Of Agricultural And Food Chemistry 5:703
| Fermentation, Leucine, Glycine, Saccharomyces Cerevisiae |
Spanyer, J. W. Jr.; Thomas, A. T. 1956. Nutrients In Fermentation Products, Determination And Comparison Of Amino Acid Composition Of Yeast And
Distiller's Solubles.
Journal Of Agricultural And Food Chemistry 4:631
| Yeast, Amino Acid, Distiller Soluble Amino Acid |
Spencer, J. F. T.; Roxburgh, J. M.; Sallans, H. R. 1957. Fermentation Yields, Factors Influencing Production Of Polyhydric Alcohols By Osmophilic Yeasts.
Journal Of Agricultural And Food Chemistry 5:64
| Osmophilic Yeast, Polyhydric Alcohol |
Staff, E. J.; Grover, M. L. 1936. An Outbreak Of Salmonella Food Infection Caused By Filled Bakery Products.
Food Research 1:465
| Salmonella Enteritidis, Rhode Island, Poisoning, Pastry, Bakery, Incubation, Illness, Rat, Rattus
Norvegicus, Serological Assay, Histopathology, Autopsy, Chocolate Eclairs, Eclairs, Patient, Organ, Colony,
Blood Agglutination Test, Organism, Microorganism, Biochemical Properties, Fermentation, Acid, Dextrose,
Maltose, Mannite, Rhamnose, Arabinose, Dulcite, Xylose, Sorbite, Sugar, Galactose, Trehalose, Lactose, Sucrose,
Salicin, Raffinose, Cellibiose, Inosite, Adonite, Dextrin, Voges-Proskauer Test, Citrate Medium, Salmonella
Enteritidis, Salmonella Aertrycke, Cream Puff, Whipping Cream, Apple Pie, Jelly Pastries, Custard-Filled Round
Doughnuts, Kidney, Intestine, Stool, Utensil, Eberthella Typosa, Toxin, Rodent, Vector |
Steinberg, M. P.; Ordal, Z. J. 1954. Microbiological Fat Production, Effect Of Fermentation Variables On Rate Of Fat Formation By Rhodotorula
Gracilis.
Journal Of Agricultural And Food Chemistry 2:873
| Fermentation, Fat, Bacteria, Rhodotorula Gracilis |
Steinke, R. D.; Paulson, M. C. 1964. Phenols From Grain. Production Of Steam-Volatile Phenols During Cooking And Alcoholic Fermentation Of Grain. Journal Of Agricultural And Food Chemistry 12:381
| Grain Fermentation, Grain, Phenol, Corn, Malt, Barley Malt |
Stillings, B. R.; Hackler, L. R. 1965. Amino Acid Studies On The Effect Of Fermentation Time And Heat-Processing Of Tempeh.
Journal Of Food Science 30:1043
Tempeh Fermentation, Tempeh
Strandskov, F. B.; Bockelmann, J. B. 1956. Bacterial Contaminants, Effect Of Brewer's Yeast Strain On Flavobacterium Proteus Contaminants Of Brewery
Fermentations.
Journal Of Agricultural And Food Chemistry 4:945
| Brewers Yeast, Flavobacterium Proteus, Brewery Fermentation |
Swanson, C. O. 1940. The Wheat-Meal-Time-Fermentation Test. Iv. Inhibitory And Accelerating Factors.
Cereal Chemistry 17:355
| Wheat Meal, Fermentation, Wheat Bran, Shorts, Wheat Flour, Wheat Starch, Storage, Sugar Yeast, Cebione,
Cysteine |
Uchimoto, D.; Cruess, W. V. 1952. Effect Of Temperature On Certain Products Of Vinous Fermentation. Food Research 17:361
Usher, S. 1921. Tea. Journal Of Home Economics 13:127
| Tea, Brewing, Fermentation |
Usher, S. 1921. Tea. Journal Of Home Economics 13:177
| Green Tea, Tea Fermentation, Tea Drying, Tea Firing |
Van Veen, A. G.; Hackler, L. R.; Steinkraus, K. H.; Mukherjee, S. K. 1967. Nutritive Quality Of Idli, A Fermented Food Of India. Journal Of Food Science 32:337
| Fermentation, Idli Fermentation |
Vernon, C. C.; Metzner, M. A. 1941. The Determination Of Furfural-Yielding Substances And Fermentable Carbohydrates In Grain Cereal Chemistry 18:572 |
Furfural, Carbohydrate, Grain, Rye Malt, Corn Malt, Barley Malt, Pentosan, Bourbon, Grain Alcohol, Mash, Moisture, Alcohol
Vorbeck, M. L.; Albury, M. N.; Mattick, L. R.; Lee, F. A.;
Pederson, C. S. 1963. Lipid Alterations During The Fermentation Of Vegetables By The Lactic Acid Bacteria. Journal Of Food Science 28:495
| Acid, Ph, Plate Count, Aerobic Bacteria, Leuconostoc Mesenteroides, Lactobacillus Brevis, Lactobacillus Plantarum, Pediococcus Cerevisiae, Yeast, Bacteria Flora, Sauerkraut, Fermentation, Cabbage, Fermentation, Sprout, Fermentation, Brussel Sprout, Acid, Fatty Acid |
Watts, B. M.; Elliott, C. 1941. Utilization Of Dried Egg Whites In Bakery Products. Cereal Chemistry 18(1):1 |
Dried Egg White, Egg White Ph, Egg White Consistency, Egg White Turbidity, Foam Volume, Foam Formation, Foam Stability, Fermented Egg White, Frosting, Cream Puff, Popover, Egg Yolk |
