Jacin, H., R.J. Moshy. 1968. CHARACTERIZATION OF HEMICELLULOSES IN TOBACCO STEMS. Journal of Agricultural and Food Chemistry 16(4):669-672.
Jabaay, R.W., J.C. Forrest, E.D. Aberle, H.V. Courtenay, M.D. Judge. 1976. Bacon quality criteria and associated carcass traits. Journal of Food Science 41:431.
Jabuvu, Noni. 1962.Drawn in Color. St. Martin's Press, New York, pp. 208.
Jabuvu, Noni. 1963. The Ochre People. St. Martin's Press, New York, pp. 261.
JACIN, H., R.J. MOSHY, J.V. FIORE. 1967. CHARACTERIZATION OF PECTIC SUBSTANCES IN TOBACCO STEMS. Journal of Agricultural and Food Chemistry 15:1057.
JACINI, G., E. FEDELI, W.C. SCHAEFER. 1966. EFFECT OF SYNTHETIC CHELATES ON AUTOXIDATION OF UNSATURATED FATTY ACID ESTERS. Journal of Agricultural and Food Chemistry 14:650.
Jack, E. L. 1942. Developments In The Pasteurization Of Churning Cream. Journal Of Milk Technology 5:44.
Jack, E. L. 1960. Milk Fat Composition. The Fatty Acids And Glycerides Of Cow's Milk Fat. Journal Of Agricultural And Food Chemistry 8:377.
Jack, E. L., V.M. Haynes. 1951. Consumer Preference For Bread Containing Different Levels Of Non-Fat Dry Milk Solids. Food Research 16:57.
Jack, F.R., A. Paterson, J.R. Piggott. 1995February. Perceived texture:direct and indirect methods for use in product development. International Journal of Food Science and Technology 30(1):1-12.Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation.
Jackel, S.S. 1992June. What's ahead for reduced calorie, reduced-fat baked foods. Cereal Foods World 37(6):455-456. In past years many marketing professionals considered the wholesale baking industry mature and slow to respond to consumer trends. However, in recent years, the rapid rate of development and market introductions of baked products, with particular emphasis on reduced-calorie,
reduced-fat, or reduced-cholesterol products, suggests that wholesale baking, has become revitalized.
Jackel, S.S. 1994January. Ingredients for new product development. Cereal Foods World 39(1):2-43.
Jackel, S.S. 1983September 13. Leavening is basic to baking. what's new. Bakers Digest :38.
Jackel, S.S. 1987. More wheat with superior baking quality is needed. Cereal Foods World 32(4):323.
JACKEL, S. S., A.S. SCHULTZ, W.E. SCHAEDER. 1953. THE IN VITRO DIGESTIBILITY OF THE STARCH IN FRESH AND STALE BREAD. CEREAL CHEMISTRY 30:236.KEYWORDS: PANCREATIN, BREAD STALING, STARCH DIGESTIBILITY
Jackel, S.S., A.S. Schultz, F.D. Schoonover, W.E. Schaeder. 1952. The decrease in susceptibility of bread crumb starch to beta-amylase during staling. Cereal Chemistry 29:190.
Jacketl, S.S., A.S. Schultz, W.E. Schaeder. 1953. The in vitro digestibility of the starch in fresh and stale bread. Cereal Chemistry 30:236.
Jackley, J.G. 1922. The Danger Of Improperly Capped Milk Bottles. Journal of Dairy Science 5:406.
Jackman, E.R., D.B. DeLoach, C.E. Otis. 1947July. The Potato Industry. Oregon Agriculture No. 8.
Jackman, R.L., A.G. Marangoni, D.W. Stanley. 1990. Measurement of tomato fruit firmness. HortScience 25(7):781-783.
Jackson, A.V. Williams. 1928. Zoroastrian Studies. Iranian Religion and Various Monographs. New York:Columbia Univ. Press. 325pp.
Jackson B., L.E. Hicks. 1997Mar. Effect of cranberry juice on urinary pH in older adults. Home Health Nurse 15(3):198-202.Most research suggests that ingestion of cranberry juice may be useful in preventing urinary tract infections. This pilot study examines the effect of drinking moderate amounts of commercially available cranberry juice cocktail on urinary pH in older, institutionalized adults.
Jackson, C. 1987. Today's food consumers:What they are looking for in a supermarket. Cereal Foods World 32(6):417.
Jackson, C.M. 1930. The Effects Of High Sugar Diets On The Growth And Structure Of The Rat. Journal Of Nutrition 3:61.
JACKSON, C.M. 1937. THE FOOD INTAKE OF YOUNG RATS HELD AT NEARLY CONSTANT BODY WEIGHT BY RESTRICTION OF THE DIETARY PROTEIN. Journal of Nutrition 13:669.
Jackson, E.A., L.M. Holt, P.I. Payne. 1983. Characterization of high molecular weight gliadin and low molecular weight glutenin subunits of wheat endosperm by two-dimensional electrophoresis and the chromosomal location of their controlling genes. Theor Appl Genet 66:29-37.
Jackson, Frederick George. 1894. Notes on the Samoyads of the Great Tundra collection from the Journals of F.G. Jackson. Journal of the Anthropological Institute of Great Britain and Ireland 24:388-410.
Jackson, Frederick George. 1899. A Thousand Days in the Arctic. New York:Harper and Brothers. 940pp.
Jackson, G.M., E. Varriano-Marston. 1981. Hard-to-cook phenomenon in beans:Effects of accelerated storage on water absorption and cooking time. Journal of Food Science 46:799.
Jackson, H. C. 1919. The Effect Of Corrosive Sublimate When Used As A Preservative In Composite Samples. Journal of Dairy Science 2:170.KEYWORDS: Milk, Corrosive Sublimate
Jackson, J.J., C. Perry. 1989. Physical health conditions of middle-aged and aged Blacks. IN:Markides, K.S., editor. Aging and Health Newbury Park, CA:Sage.
Jackson, K.A., D.A. Savaiano. 2001. Lactose maldigestion, calcium intake and osteoporosis in African-, Asian-, and Hispanic-Americans. Journal of the American College of Nutrition 20(suppl):198S-207S.
Jackson, Lee. 1984. From the Apple Orchard:Recipes for Apple Lovers:A Collection of Recipes for Apple Lovers Everywhere. Images Unlimited:Maryville, Mo.
Jackson M., F. Godfrey. 1990. Federal Nutrition Services for American Indian and Alaska Native Elders. Journal of the American Dietetic Association 90:568-571.
Jackson, M.B., P.S. Blackwell, J.R. Chrime, T.V. Sims. 1984. Poor aeration in NFT and a meansfor its improvement. Journal Horticultural Science 59(3):439-448.
Jackson, M.Y., P. Mead. 1990. Nutrition education for Indian Elders. Journal of Nutrition Education 22:311-313.
Jackson, M.Y. 1986. Nutrition in American Indian health:Past, present, and future. Journal of the American Dietetic Association 86:1561-1564.
Jackson M.Y. 1986. Nutrition in American Indian Health:Past, Present, and Future. Journal of the American Dietetic Association 86:1136-1140.
Jackson, P.J., C. Schunck. 1948. About poor breakfast habits. Journal of Home Economics 40:317.
Jackson, P.J., C. Schunck. 1947. Dietary habits of Purdue university women. Journal of Home Economics 39:334.food habit
Jackson, R. H., M.J. Pallansch. 1961. Interfacial Energies In Milk. Influence Of Milk Proteins On Interfacial Tension Between Butter Oil And Various Aqueous Phases. Journal Of Agricultural And Food Chemistry 9:424.KEYWORDS: Milk Protein, Butter Oil, Interfacial Tension, Emulsion, Calcium Caseinate, Cenco-Dunouy Tensiometer
Jackson, R.T., H.E. Sauberlich, J.H. Skala, M.J. Kretsch, R.A. Nelson. 1983. Comparison of hemoglobin values in Black and White male U.S. Military personnel. Journal Nutrition 113:165-171.
Jackson, R. W. 1931. The Effect Of Mineral Oil Administration Upon The Nutritional Economy Of Fat-Soluble Vitamins. I. Studies With The Vitamin A Of Butter Fat. Journal Of Nutrition 4:171. Butter Vitamin A, Rat Diet, Mineral Oil, Vitamin A Deficiency
Jackson, R.W. 1957. Potential utilization of agricultural commodities by fermentation. Economic Botany 12:42.
Jackson, R. W. 1934. The Effect Of Mineral Oil Administration Upon The Nutritional Economy Of Fat-Soluble Vitamins. Ii. Studies With The Vitamin A Factor Of Yellow Corn. Journal Of Nutrition 7:607.
JACKSON, R. W. 1934. THE EFFECT OF MINERAL OIL ADMINISTRATION UPON THE NUTRITIONAL ECONOMY OF FAT-SOLUBLE VITAMINS. III. STUDIES WITH VITAMIN D OF IRRADIATED ERGOSTEROL. Journal of Nutrition 7:617.
Jackson, S.D., U. Sonnewald, L. Willmitzer. 1993. Characterisation of a gene that is expressed in leaves at higher levels upon tuberisation in potato and upon flowering in tobacco. Planta 189(4):593-596.
JACKSON, S. F., C.O. CHICHESTER, M.A. JOSLYN. 1960. THE BROWNING OF ASCORBIC ACID. Food Research 25:484.
JACKSON, W. A. 1959. FERTILIZER MATERIAL ANALYSIS, COLORIMETRIC DETERMINATION OF ALUMINUM IN ACID SOLUTIONS OF PHOSPHATE ROCK. Journal of Agricultural and Food Chemistry 7:628.
JACKSON, W. A., N.A. HEINLY, J.H. CARO. 1962. TRACE ELEMENTS IN FERTILIZERS. SOLUBILITY STATUS OF ZINC CARRIERS INTERMIXED WITH N-P-K FERTILIZERS. Journal of Agricultural and Food Chemistry 10:361.
JACOB, K. D. 1954. FERTILIZER-PESTICIDE MIXTURES. Journal of Agricultural and Food Chemistry 2:970.KEYWORDS: FERTILIZER, PESTICIDE, ALDRIN, CHLORDAN, DDT, INSECTICIDE
Jacobi, G.M., C. Setser. 1985. Effects of holding time and temperature on sensory quality and thiamin content of spaghetti with meat sauce using food service and household preparation methods. School Food Service Research Review 9(1):25.
Jacobs, D. Jr., M. Pereira, J. Slavin, L. Marquart. 2000. Defining the impact of whole-grain intake on chronic disease. Cereal Foods World 45(2):51.
JACOBS, E. S. 1914. THE DAILY MEALS AND HOW TO PLAN THEM. Journal of Home Economics 6:15.KEYWORDS: MENU PLANNING, FOOD COMPOSITION, ENERGY, SERVING SIZE
JACOBS, E. S. 1911. HOW TO PLAN MEALS. Journal of Home Economics 3:162.KEYWORDS: DIETARY PATTERN, MENU PLANNING, NUTRIENT COMPOSITION
JACOBS, E. S. 1914. MENU MAKING AND THE NUTRITIVE VALUE OF MEALS. Journal of Home Economics 6:57.
JACOBS, E. S. 1929. PIONEERING IN HOME ECONOMICS AMONG THE NEGROES OF TIDEWATER VIRGINIA. Journal of Home Economics 21:85.KEYWORDS: FOOD PREPARATION, NEGRO, VIRGINIA
Jacobs, H.E. 1944. Six Thousand Years of Bread. Doubleday-Doran, Garden City, New York.
Jacobs, H. S., J.V. Jordan. 1954. Plant Nutrient Utilization. Effect Of Uptake Of Radiocalcium. Journal Of Agricultural And Food Chemistry 2:934.
KEYWORDS: Radiocalcium, Green Manure Crop, Barley Calcium, Barley Yield, Soil, Calcium
Jacobs, J.A., R.A. Field, M.P. Botkin, M.L. Riley. 1973. Effect of dietary stress on lamb carcass composition and quality. Journal of Animal Science 36:507.
Jacobs, J.M., N.J. Jacobs, S.O. Duke. 1996. Protoporphyrinogen destruction by plant extracts and correlation with tolerance to protoporphyrinogen oxidase-inhibiting herbicides. Pesticide Biochemistry and Physiology 55:77-83.
Jacobs, Th., J.E. Parlevliet. 1993. Durability Of Disease Resistance. Kluwer Academic Publishers, Dordrecht, Boston.
Jacobsberg, F., N. Daniels. 1974. Gelatinisation properties of high ratio cake flours. Chemistry and Industry (24):1007.
Jacobsen, M., G. Arbruster. 1968. A recording micro-panetromenter, design and application. Food Technology 22:1007.
Jacobsen, T.L, S.H. Jansky. 1989. Effects of pre-breeding wild species on tuberization of Solanum tuberosum haploid-wild species of hybrids. American Potato Journal 66(12):803.
Jacobson, H.S. 1982. Special Diet Foreign Phrase Book. Emmaus, PA:Rodale Press.
Jacobson, M. 1982. Plants, insects, and man-their interrelationships. Economic Botany 36:346.
Jacobson, M., F. Fenton. 1956. Effect Of Three Levels Of Nutrition And Age Of Animal On The Quality Of Beef. Iii. Vitamin B12 Content. Food Research 21:436.
Jacobson, M., F. Fenton. 1956. Effects Of Three Levels Of Nutrition And Age Of Animal On The Quality Of Beef. Ii. Color, Total Iron Content, And Ph. Food Research 21:427.
Jacobson, M., F. Fenton. 1956. Effects Of Three Levels Of Nutrition And Age Of Animal On The Quality Of Beef. 1. Palatability, Cooking Data, Moisture, Fat, And Nitrogen. Food Research 21:415.KEYWORDS: Beef Palatability, Cooking Time, Cooking Temperature, Beef Moisture, Beef Fat, Beef Nitrogen
Jacobson, M.S. 1987. Cholesterol oxides in Indian Ghee:Possible cause of unexplained high risk of atherosclerosis in Indian immigrant population. Lancet 11:656-658.
Jacobson, M., H.H. Koehler. 1963. Meat Flavor. Components Of The Flavor Of Lamb. Journal Of Agricultural And Food Chemistry 11(4):336.
Jacques, P.F. 1992. Effects of vitamin C on high-density lipoprotein cholesterol and blood pressure. Journal American College of Nutrition 11:139-144.
Jacquet-Gordon, Helen. 1981. A tentative typology of Egyptian bread moulds. IN Studien zur altagyptischen Keramik. Editor. Dorothea Arnold, pp. 11-24. Mainz.
Jadhav, S.J., L.M. Berry, L.F. L. Clegg. 1976. Extruded French fries from dehydrated potato granules processed by a freeze-thaw technique. Journal of Food Science 41:852.
Jaeger, C.H., H. Hellmers, I.D. Teare. 1981. An improved medium for nutricultureincorporating arcillite. HortScience 16(2):176-177.
Jaffrey, M. 1980. Madhur Jaffrey's Indian Cooking. Woodbury, NY:Barrons.
Jagchid, S., P. Hyer. 1979. Mongolia's Ciulture and Society. Boulder:Westview.
Jagusch, K.T., V.R. Clark, N.P. Jay. 1970. Lamb production from animals weaned at 3 to 4 weeks of age on to lucerne. New Zealand Journal Agric. Research 13:808.
Jain, R.C., C.R. Vyas. 1975. Garlic in alloxan-induced diabetic rabbits. American Journal of Clinical Nutrition 28:684.KEYWORDS: onion, garlic, hypoglycemic, diabetic
Jakobsson, B., N. Bengtsson. 1973. Freezing of raw beef:Influence of aging, freezing rate and cooking method on quality and yield. Journal of Food Science 38:560.This study evaluates the combined effects of aging, freezing rate, frozen storage and cooking method on beef muscle. Both objective and subjective tests were used in the evaluation.
Jakobsson, B., N. Bengtsson. 1972. A quality comparison of frozen and refrigerated cooked sliced beef. 1. Influence of storage and processing variables. Journal of Food Science 37:230.Sensory and physiop-chemical quality characteristics of frozen and refrigerated raw and fried slices of steer longissimus muscles were evaluated. KEYWORDS: frozen, fried frozen treatment; sensory preference (off flavor, juiciness, tenderness:9-point scale); head space gas chromatograph sampling, rancidity (thiobarbituric test); thiamin and riboflavin (fluorescence method)_; water content (freeze dehydration); fat content (Soxhlet extraction); weight loss; total microbial counts
JAKOBSEN, F. 1954. NOTES ON PROCESS EVALUATION. Food Research 19:66.
JAKOBSEN, F. 1918. RATIONAL GRADING OF FOOD QUALITY. Food Technology 3:252.
Jambi, Hanan. 1999. Dates::The Holy Fruit of Arbia. Symposium:Historical and Cultural Aspects of Foods:Yesterday, Today and Tomorrow. April 10,11, 1999. Oregon State University, Corvallis, OR.
James, D.W., R.L. Hurst, D.T. Westermann, T.A. Tindall. 1994. Nitrogen and potassium fertilization of potatoes:Evaluating nutrient element interactions in petioles with response surfaces. American Potato Journal 71(4):249.
James, C. 1984. Keeping 'em down, on the farm. Science 5(7):77-78.
Janicki, M. A., J. Kortz, J. Rozyczka. 1967. Relationship Of Color With Certain Chemical And Physical Properties Of Porcine Muscle. Journal Of Food Science 32:375.
James, E. 1967Summer. Why store genetic stocks? HortScience 2(2):49-50.
James, E.O. 1979. Cultural and religious taboos related to food. Prog. Fd. Nutr. Sci. 3:67-77.
James, G.M. 1947. Effects of manuring on growth and alkaloid content of medicinal plants. Economic Botany 1:230.
Jameson C.W. 1990. Toxicology and carcinogenesis studies of d-limonene. Research Triangle Park, NC:National Institute of Health 1-75.
JAMESON, H.R., F.C. PEACOCK. 1952. THE PERSISTENCE OF CRUDE BENZENE HEXACHLORIDE IN THE
SOIL. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:78.
Jameson, H. R., F.C. Peacock. 1953. Taint In Potatoes Grown On Land Treated With Technical Gamma-Benzene Hexachloride Or Pure Gamma-Benzene Hexachloride. Journal Of The Science Of Food And Agriculture 4:102.
KEYWORDS: Potato Flavor, Benzene Hexachloride
Jameson, H. R., C.C. Tanner. 1951. Taint In Potatoes Grown On Land Treated With Crude Benzene Hexachloride Against Wireworms. Journal Of The Science Of Food And Agriculture 2:171.
JANDORF, B. J. 1956. MODE OF ACTION OF PESTICIDES, MECHANISM OF REACTION OF DI-N-PROPYL-2,2- DICHLOROVINYL PHOSPHATE (DDP) WITH ESTERASES. Journal of Agricultural and Food Chemistry 4:853.
Jane, J., T. Kasemsuwan, J.F. Chen, B.O. Juliano 1996. Phosphorus in rice and other starches. Cereal Foods World 41:827.
Janes, Byron Everett. 1949. Composition of Florida-grown vegetables. II. Effect of variety,location, season, fertilizer level and soil moisture on the organic composition of cabbage, beans, tomatoes, collards, broccoli and carrots. Bulletin University of Florida. Agricultural Experiment Station. no. 455. Gainesville, Fla.:University of Florida Agricultural Experiment Station. 44 p.
Janes,-Byron-Everett. 1951. Composition of Florida-grown vegetables. III. Effects of location, season, fertilizer level and soil moisture on the mineral composition of cabbage, beans, collards, broccoli and carrots. Bulletin University of Florida. Agricultural Experiment Station. no. 488. 32 p.
Janes, H.W. 19089August. Alternative greenhouse tomato production:the rutgers single-cluster system. American Vegetable Grower 37:14,16.
Janes, H.W., C.K. Chin. 1981. The effect of age and growing conditions on cyanide
resistance in cultured tomato roots. Plant Science Letters 23:307-313.
Janes, H.W., C.K. Chin, J. Bachmansky. 1988. Growth and metabolism of tomato roots
grown in tissue cultures held at various temperatures. HortScience 23(4):773.
Janicki, L.J., H. Appledorf. 1974. Effect of boiling, gril frying and microwave cooking on moisture. Some lipid components and total fatty acids of ground beef. Journal Food Science 39:715.
JANICKI, M. A., J. KORTZ, J. ROZYCZKA. 1967. RELATIONSHIP OF COLOR WITH CERTAIN CHEMICAL AND PHYSICAL PROPERTIES OF PORCINE MUSCLE. Journal of Food Science 32:375.
JANNETT, A., M. WILLIAMSON. 1937. FOOD-BUYING PRACTICES - A SYMPOSIUM. IN TEXAS. Journal of Home Economics 29:377.
Janoria, M.P. 1974. Sampling variation in alcohol insoluble solid content and viscosity of
tomato juice. Journal Horticultural Science 49:305-310.
JANOVSKY, H. L., A.S. FILANDRO. 1953. FOOD ANALYSIS, DETECTION OF ETHYLVANILLIN IN VANILLA EXTRACT. Journal of Agricultural and Food Chemistry 1:783.
Janse, Olov R.T. 1944. The Peoples of French Indochina. Smithsonian Institution, War Background Studies No. 19. Washington, 28pp.
Jansen, E. F., R. Jang, J. Bonner. 1960. Orange Pectinesterase Binding And Activity. Food Research 25:64.
Jansen, E. F., K.J. Palmer, R.E. Lundin. 1965. The Isolation Of Asym-Monoethylcitrate From Avocado Fruit. Journal Of Food Science 30:1021.
JANSEN, E., V. ASCHEHOUG. 1951. BACILLUS AS SPOILAGE ORGANISMS IN CANNED FOODS. Food Research 16:457.
Jansen, G.R. 1992. Centrally processed weaning foods for use in developing countries. Food Rev Int. 8(3):307-345.
Jansen, G. R., L.R. Dimaio, N.L. Hause. 1962. Cereal Proteins. Amino Acid Composition And Lysine Supplementation Of Teff. Journal Of Agricultural And Food Chemistry 10:62.KEYWORDS: Teff Lysine Supplementation, Cereal Protein, Ethiopian Diet, Millet Amino Acid, Teff Protein Efficiency Ratio, Pearl Millet Protein Efficiency Ratio, Teff Lysine, Teff Histidine, Teff Arginine, Teff Threonine, Teff Methionine, Teff Cystine, Teff Valine, Teff Leucine, Teff Isoleucine, Teff Phenylalanine, Teff Tyrosine, Teff Tryptophan, Millet Lysine, Millet Histidine, Millet Arginine, Millet Threonine, Millet Methionine, Millet Cystine, Millet Valine, Millet Leucine, Millet Isoleucine, Millet Phenylalanine, Millet Tyrosine, Millet Tryptophan, Egg Lysine, Egg Histidine, Egg Arginine, Egg Threonine, Egg Methionine, Egg Cystine, Egg Valine, Egg Leucine, Egg Isoleucine, Egg Phenylalanine, Egg Tyrosine, Egg Tryptophan
JANSEN, L.L. 1964. ENHANCEMENT OF HERBICIDE ACTIVITY. RELATION OF STRUCTURE OF ETHYLENE OXIDE ETHER-TYPE NONIONIC SURFACTANTS TO HERBICIDAL ACTIVITY OF WATER-SOLUBLE HERBICIDES. Journal of Agricultural and Food Chemistry 12:223.
KEYWORDS: SURFACTANT, HERBICIDE, MONOHYDRIC ALCOHOL, DIHYDRIC ALCOHOL, ALKYLPHENOL, POLYHYDRIC ALCOHOL
Jansen, Willy. 1997. Gender identity and the rituals of food in a Jordanian community. Food and Foodways 7(2):87.
Jansky, S.H., D.M.Thompson. 1990October. Expression of hollow heart in segregating tetraploid potato families. American Potato Journal 67:695.
Janssen A.M., T. Van Vliet, J.M. Vereijken. 1996. Rheological behaviour of wheat glutens at small and large deformations. Comparisons of two glutens differing in bread making potential. Journal of Cereal Science 23:1,19-31.
Janssen, A.M., T. Van Vliet, J.M. Vereijken. 1996. Fundamental and empirical rheological behavior of wheat flour doughs and comparison with bread making performance. Journal Cereal Science 23:43-54.
Janssen, J.J. 1975. Commodity prices from the Ramessid Period:An Economic Study of the Village of the Necropolis Workment at Thebes. Leiden, the Netherlands.
JANSSEN, W.F. 1960. THE FDA AND THE CONSUMER'S HEALTH AND POCKETBOOK. Journal of Home Economics 52:746.
KEYWORDS: FOOD DRUG AND COSMETIC ACT
Jansson, P.A. 1991. Neural network:An overview. Analytical Chem. 63:357A-362A.
Jansuittivechakul, O., A.W. Mahoney, D.P. Cornforth, D.G. Henricks, D.V. Sisson. 1986. Effect of heat treatment on meat enhancement of dietary iron bioavailability of meat/ferrous sulfate and meat/hemoglobin mixtures fed to anemic rats. Journal of Food Science 51:263.
Jansuittivechakul, O., A.W. Mahoney, D.p. Coprnforth, D.G. Hendricks, K. Kangsadalampai. 1985. Effect of heat treatment on bioavailability of meat and hemoglobin iron fed to anemic rats. Journal of Food Science 50(2):407-409.
JANTZEN, A. 1940. STANDARDS AND SPECIFICATIONS FOR FOOD SERVICE EQUIPMENT. Journal of Home Economics 32:155.
Janzen, D.H., P.S. Martin. 1982. Neotropical anachronisms:The fruits the gomphotheres ate. Science 215:19.
KEYWORDS: fruit, gomphothere, sloth, horse, pleistocene, herbivore, tapir, deer, monkey, peccarie, capybara, glyptodont, bear, pig, seed, costa rica, venezuela, panama, guatemala, nicaragua, el salvador, central america, mexico, fauna
Japan Travel Bureau, editors. 1989. Eating In Japan. Tokyo:Japan travel Bureau.
Jarai, G., H.N. Truong, F. Daniel-Vedele, G.A. Marzluf. 1992. NIT2, the nitrogen regulatory protein of Neurospora crassa, binds upstream of nia, the tomato nitrate reductase gene, in vitro. Curr Genet 21(1):37-41.
Jaramillo, J., W.L. Summers. 1991. Dark-light treatments influence induction of tomato
anther callus. HortScience 26(7):915-916.
Jarl, K. 1969. The Symba Yeast Process. Food Technology 23:1009.KEYWORDS: Starch, Symba Yeast Process, Protein
JARQUIN, R., R. BRESSANI, L.G. ELIAS, C. TEJADA, M. GONZALEZ, J.E. BRAHAM. 1966. EFFECT OF COOKING AND CALCIUM AND IRON SUPPLEMENTATION OF GOSSYPOL TOXICITY IN SWINE. Journal of Agricultural and Food Chemistry 14:275.
JARRARD, S. 1945. CONTROLLING THE COST OF FOOD. Journal of Home Economics 37:618.
Jarrard, S. 1946. Procedures Which Reduce Food Costs. Journal Of Home Economics 38:7.
KEYWORDS: Cost, Apple, Grapefruit, Bran Muffin
Jarvenpa R. 1999. Bush Food/Country Food/Town Food:Power, Meaning and Dietary Transformation in Three Societies. IN E Museo Nacional de Antropologia (ed) Alimentacion Y Cultura Actas Del Congreso Internacional , Vol Ii 1998. La Val de Onsera, pp. 729-748.
JARVESOO, A. 1964. TASTE EDUCATION. Journal of Home Economics 56:394.
Jarvis, B. 1977. A chemical method for the estimation of mould in tomato products. Journal Food Technology 12:581-591.
Jarvis, H.F.T. 1971. The thermal variation of the density of beef and the determinatio of its coefficient of cubical expansion. Journal Food technology 6:383-391.
JARVIS, H.F.T. 1970. SPONTANEOUS HEATING IN MEAT. JOURNAL OF FOOD TECHNOLOGY 5:47.
Jarvis, N.D. 1952,March. Canning "little tuna" (Euthynnus Alleteratus ). Food Technology 6:113.
Jarvis, N. D., H.W. Nilson. 1947. New Technics In Commercial Preservation Of Fish And Fishery Products. Food Technology 1:556.
Jaska, E. J. 1961. Effect Of Bleaching On Flour As Measured By Structural Relaxation Of Dough. Cereal Chemistry 38:369.
Jaska, E. 1971. Starch gelatinization as detected by proton magnetic resonance. Cereal Chemistry 48:437.
Jason, A. C., H.R. Sanders. 1962. Dielectric Thawing Of Fish. I. Experiments With Frozen Herrings. Food Technology 16(6):101.KEYWORDS: Fish, Herring, Thawing Rate, Energy Absorption, Thawing
Jason, A. C., H.R. Sanders. 1962. Dielectric Thawing Of Fish. Ii. Experiments With Frozen White Fish. Food Technology 16(6):107.
Jastrow, Morris. 1898. The Religion of Babylonia and Assyria. Boston:Ginn. 780pp.
Jaswal, A.S. 1989. Texture of French-fried potato:Chemical composition of non-starch polysaccharides. American Potato Journal 66:835.
Jaswal, A.S. 1989. Reuse of buffers in return-polyacrylamide gel electrophoresis tests for the detection of potato spindle tuber viroid. American Potato Journal 66(12):813.
Jaswal, A.S. 1991March. Texture of french fried potato:Quantitative determinations of non-starch polysaccharides. American Potato Journal 68:171.
Jaswal, A.S. 1989. Texture of French fried potato:Chemical composition of nonstarch polysaccharides. American Potato Journal 66(12):835.
Javes, R. 1971. Frozen bakery foods, the ingredients and processes. Bakers Digest 42(2):56.
Jaworski, C.A., N.C. Glaze, T.J. Ratc liffe, R.A. Flowers, S.C. Phatak. 1977. Late blight in mature tomatoes and transplants in southern Georgia in 1976 and possible chemical control. HortScience 12(6):553-555.
Jaworski, C.A., S.C. Phatak, A. Liptay. 1980. Differential cultivar responses of tomato
transplants to ethephon. HortScience 15(5):647-648.
Jaworski, C.A., S.C. Phatak, A.W. Johnson, S.M. McCarter. 1981. Tomato production and
soil pest control in relation to width of fumigated and mulched bed and soil fumigation rate. HortScience 16(5):667-669.
Jaworski, C.A., S.C. Phatak, S.R. Ghate, R.D. Gitaitis, M.P. Widrlechner. 1987. GA 1565-2-4 BWT, GA 219-1-2 BWT, GA 1095-1-4 BWT, and GA 1405-1-2 BWT bacterial wilt-tolerant tomato. HortScience 22(2):324-325.
Jaworski, C.A., R.E. Webb, S.A. Garrison. 1970. Growth-retardant-treated tomato transplants. HortScience 5(4):255-256.
Jaworski, C.A., S.M. McCarter, R.E. Webb. 1967. Tomato transplant research workshop
held in Georgia. HortScience 2(2):48-49.
JAWORSKI, E. G. 1964. METABOLISM OF HERBICIDES. METABOLISM OF ALPHA-CHLORO-N,N-DIALLYL-ACETAMIDE(CDAA) AND 2-CHLOROALLYL-N,N-DIETHYLDITHIOCARBAMATE (CDEC) BY PLANTS. Journal of Agricultural and Food Chemistry 12:33.
Jay, J. M. 1964. Beef Microbial Quality Determined By Extract-Release Volume (Erv) Food Technology 18:1637.
Jay, J.M. 1964. Release Of Aqueous Extracts By Beef Homogenates, And Factors Affecting Release Volume. Food Technology 18:1633.
Jay, J.M. 1967. A research note. Response of the phenomena of extract-release volume and water-holding capacity to irradiated beef. Journal of Food Science 32:371.
The influence of irradiation of the semimembranosus muscles on extract-release volume and water-holding capacity was evaluated. KEYWORDS: irradiation; water-holding capacity (paper press method); extract release volume Irradiated Beef, Beef Water-Holding Capacity, Beef Extract-Release Volume
JAY, J.M. 1961. SOME CHARACTERISTICS OF COAGULASE-POSITIVE STAPHYLOCOCCI FROM MARKET MEATS RELATIVE TO THEIR ORIGINS INTO THE MEATS. Journal of Food Science 26:631.
Jay, J.M., S. Margitic. 1981. Incidence of yeasts in fresh ground beef and their ratios to bacteria. Journal of Food Science 46:648.
Jayasinghe, U., C. Chuquillanqui, L.F. Salazar. 1989. Modified expression of virus resistance in potato in mixed virus infections. American Potato Journal 66(3):137.
Jaye, M., R.S. Kittaka, Z.J. Ordal. 1962. The Effect Of Temperature And Packaging Material On The Storage Life And Bacterial Flora Of Ground Beef. Food Technology 16(4):95.
Ground Beef Shelf Life, Ground Beef Bacteria, Ground Beef Packaging
Jaynes, J. A., I.J. Pflug, L.G. Harmon. 1961. Some Factors Affecting The Heating And Cooling Lags Of Processed Cheese In Thermal Death Time Cans. Journal Of Dairy Science 44:2171.
Jeanes, A.R., J.E. Pittsley,, F.R. Senti. 1961. Polysaccharide B-1459:A new hydrocolloid polyelectrolyte produced from glucose by bacterial fermentation. Journal Applied Polymer Science 5:519-26.
Jeans, P.C., Mary B. Smith, Genevieve Stearns. 1952. Dietary habits of pregnant women of low income in a rural state. Journal of the American Dietetic Association 28(1):27-34.
Jefferis, B.G., J.L. Nichols. 1894. The Household Guide. . . .A Complete Receipt Book. Naperville, Ill.
JEFFERS, C. 1969. HUNGER, HUSTLIN' AND HOMEMAKING. Journal of Home Economics 61:755.
Jeffers, H.C., G.L. Rubenthaler. 1974. Effects of gibberellic acid on the amylase activity of malted wheat and comparison of methods for determining amylase activity. Cereal Chemistry 51:772.
JEFFERSON, S.C., A.M. ERDMAN. 1970. TASTE SENSITIVITY AND FOOD AVERSIONS OF TEENAGERS. Journal of Home Economics 62:605.
KEYWORDS: TASTE SENSITIVITY, SODIUM CHLORIDE, ACETIC ACID, SUCROSE, QUININE SULFATE, ANTITHYROID COMPOUND, PHENYLTHIOCARBAMIDE, PREFERENCE
Jeffrey, F.P. 1938. The Measurement Of Egg Weight. Poultry Science 17:179.
Jeffery, M.S. 1993. Key functional properties of sucrose in chocolate and sugar confectionery. Food Technology 47(1):141-144.
JEFFREY, R. N., T.C. TSO. 1955. TOBACCO CONSTITUENTS, QUALITATIVE DIFFERENCES IN ALKALOID
FRACTION OF CURED TOBACCOS. Journal of Agricultural and Food Chemistry 3:680.
Jeffries, D. 1978Aug. Food habits in rural and urban environments:an example from Papua New Guinea. Nutrition Society of Australia. Proceedings-Nutrition Society of Australia 3:46-56.
Jelen, P., S.J. Jadhav. 1974. Color improvement of French-fried potatoes using lactose or cheese whey. Journal Food Science 39:1269.
Jellema, R., E.T. Elema, T.M. Malingre. 1982. A rapid quantitative determination of the individual glycoalkaloids in tubers and leaves of solanum tuberosum L. Potato Research 25:247.
Jelliffe, D.B., E.F.P. Jelliffe. 1978. Food habits and taboos:how have they protected man in his evoluation? Progress in Human Nutrition 2:67-76.
Jelliffe, D.B., E.F.P. Jelliffe. 1984December. Nutritional assessment at village-level. Journal of Tropical Pediatrics 30(6):290-292.An overview article details practical methodological approraches for nutritional assessment of village residents in developing countries by primary health care workers.
Jelliffe, D.B. 1966. The Assessment of the Nutritional Status of the Community. W.H.O., Geneva, Switzerland, pp. 271.
Jelliffe, D.B. 1968. Infant Nutrition in the Subtropics and Tropics. World Health Organiztion, Geneva, pp. 237.
Jelliffe, Derrick B. 1968. Child Nutrition in Developing Countries. lsuperintendent of Documents, Washington, D.C. pp. 200.
Jelliffe, D.B. 1967. Parallel food classification in developing and industrialized countries. American Journal Clinical Nutrition 20:279.
Jelliffe, D.B., F.J. Bennett. 1961. Cultural and Anthropolical Factors in Infant and Material Nutrition. Proceedings of Fifth International Congress of Nutrition, Federation Proceedings 18:185.
Jelliffe, E.E. 1971. Patrice - Cajanus Newsletter of the Caribbean. food and Nutrition Institute, Mona, Kingston, Jamacia. 4(#3).
JELLINEK, H.H.G., M.H. ROBERTS. 1951. THE SAPONIFICATION OF ALPHA-MONOSTEARIN IN A MONOLAYER. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:391.
Jellum, M. D. 1970. Fatty-Acid Composition Of Oil From Four Kernel Fractions Of Corn (Zea Maysl. ) Inbred Lines. Cereal Chemistry 47:549.
Jeltema, M.A., M.E. Zabik, L.J. Thiel. 1983. Prediction of cookie quality from dietary fiber components. Cereal Chemistry 60:227.
Jen, J.J. 1974. Spectral quality of light and the ripening characteristics of tomato fruit. HortScience 9(6):548-549.
Jen, J.J., A.E. Watada. 1977. Red light advances respiration and ethylene evolution in
ripening tomatoes. HortScience 12(5):459-460.
Jeng, C.Y., H.W. Ockerman, V.R. Cahill, A.C. Peng. 1988. Influence of substituting two levels of tofu for fat in a cooked comminuted meat-type product. Journal Food Science 53:97-1001.
Jenkins, D.J.A., T.M.S. Wolever, A.L. Jenkins, C. Giordano, C., S. Giudici, S. L.U. Thompson, J. Kalmusky, R.G. Josse, G.S. Wong. 1986. Low glycemic response to traditionally processed wheat and rye products:bulgur and pumpernickel bread. American Journal Clinical Nutrition 43(4):516-520.To look at the effect of processing wheat and rye on blood glucose responses with special reference to bulgur and pumpernickel bread, groups of 9 12 Noninsulin dependent (NIDDM) and 5 6 Insulin dependent diabetic volunteers (IDDM) were fed test meals containing 50 g carbohydrate portions of four wheat and three rye products.
Jenkins, D.J.A., T.M.S. Wolever, A.L. Jenkins, R. Lee, G.S. Wong, R. Josse. 1983. Glycemic response to wheat products:Reduced response to pasta but no effect of fiber. Diabetes Care 6:155-9.
Jenkins, J.A. 1948. The origin of the cultivated tomato. Economic Botany 2:379-392.
JENKINS, R.L. 1931. BASAL METABOLISM STANDARDS. A STATISTICAL COMPARISON OF THEIR
PREDICTION VALUES. Journal of Nutrition 4:305.
Jenkins, R. R., C.B. Sayre. 1936. Chemical Studies On The Open-Pollinated, Top-Cross, And Hybrid Inbred Strains Of Yellow Sweet Corn In Relation To The Quality Of The Canned Product. Food Research 1:199.Climate, Environment, Chemical, Temperature, Rain, Maturity Canning, Strain, Dry Matter, Corn, Grade, Solid Alcohol-Insoluble, Sugar, Reducing Sugar, Starch, Color, Flavor, Corn
Jenkins, W. F., M. Gieger. 1957. The Effect Of Heat Upon Carbohydrate Conversions In Sweetpotatoes. Food Research 22:420. Sweet Potato Carbohydrate
Jenkins, W. F., M. Gieger. 1957. Quality In Baked Sweetpotatoes Affected By Varieties And Post-Harvest Treatments. Food Research 22:32.
Jenks, Albert Ernest. 1905. The Bontoc Igorot. Department of the Interior, Ethnological Survey Publications. Vol. 1. Manila:Bureau of Public Printing. 266pp.
Jenness, R. 1954. Milks, Effects Of Heat Treatment On Serums. Journal Of Agricultural And Food Chemistry 2:75.
Jenness, R., J. Koops. 1962. Preparation and properties of salt solution which simulates milk ultrafiltrate. Netherland Milk Dairy Journal 16:153.
Jenness, R., S. Patton. 1959. Principles of Dairy Chemistry. New York:Wiley. 446 pp.
Jenney, W. P. 1917. Corn Meal Mush. Journal Of Home Economics 9:456.
Jennings, D.C., J. Hebbring. 1983. Buffalo Management and Marketing. National Buffalo Association, Custer, South Dakota.
Jenning, S. 1985 0ct.20. The potato billionaire. The Oregonian Sunday Magazine p. 4.
Jennings, J. R. 1942. A Milk-Borne Epidemic Of Brucellosis. Journal Of Milk Technology 5:339.
JENNINGS, W. G. 1965. INFLUENCE OF TEMPERATURE AND SALT ADDENDS ON VAPOR EQUILIBRATION OF HEADSPACE. Food Research 30:445.
Jennings, W. G. 1961. Volatile Esters Of Bartlett Pears. Journal Of Food Science 26:564.
Jennings, W. G., R.K. Creveling. 1963. Volatile Esters Of Bartlett Pear. Ii. Journal Of Food Science 28:91.
Jennings, W.G., R.K. Creveling, D.E. Heinz. 1964. Volatile esters of Bartlett pear. IV. Esters of trans:2-cis:4-decadienoic acid. Journal Food Science 29:730.
Collected fractions of pear essence separated by gas chromatography are characterized. The chromatography procedure is discussed in this article.
JENNINGS, W.G., W.L. DUNKLEY, H.G. REIBER. 1955. STUDIES OF CERTAIN RED PIGMENTS FORMED FROM 2-THIOBARBITURIC ACID. Food Research 20:13.
Jennings, W. G., M.R. Sevenants. 1964. Volatile Esters Of Bartlett Pear. Iii. Journal Of Food Science 29:158.
Jennings, W. G., S. Viljhalmsson, W.L. Dunkley. 1962. Direct Gas Chromatography Of Milk Vapors. Journal Of Food Science 27:306.
JENNINGS, W. G., R.E. WROLSTAD. 1961. VOLATILE CONSTITUENTS OF BLACK PEPPER. Journal of Food Science 26:499.
JENSEN, A. 1967. TOCOPHEROL CONTENT OF SEAWEED AND SEAMEAL. III. INFLUENCE OF PROCESSING AND STORAGE ON THE CONTENT OF TOCOPHEROL, CAROTENOIDS AND ASCORBIC ACID IN SEAWEED MEAL. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 20:622.
Jensen, A. 1969. Tocopherol Content Of Seaweed And Seaweed Meal. I. Analytical Methods And Distribution Of Tocopherols In Benthic Algae. Journal Of The Science Of Food And Agriculture 20:449.
Jensen, Bernard, D.C. Jensen, N.D. Jensen. 1956. Vital Foods for Total Health with 150 Health-Building Meals. Los Angeles, CA.
JENSEN, D.J., E.D. SCHALL. 1966. VAPOR PRESSURES BY GLC. DETERMINATION OF VAPOR PRESSURES OF
SOME PHENOXYACETIC HERBICIDES BY GAS LIQUID CHROMATOGRAPHY. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14:123.
Jensen, G.K., P. Nielsen. 1982. Reviews of the progress of dairy science:milk powder and recombination of milk and milk products. Journal of Dairy Research 49:515.
Jensen, G.K., R.H. Ipsen, C. Hose. 1987. Functionality and application of dairy ingredients in dairy products. Food Technology 41(10):66.
Jensen, H.R. 1931. The Chemistry, Flavouring and Manufacture of Chocolate Confectionery and
Cocoa.Philadelphia:P. Blakiston's Son & Co., Inc.
This book contains detailed information about necessary materials and composition of chocolate and cocoa during manufacture. Also covered are chocolate and cocoa standards in several countries, analytical methods for chocolate testing and confectionery ingredients.
JENSEN, J.A., C. CUETO, W.E. DALE, C.F. ROTHE, G.W. PEARCE, A.M. MATTSON. 1957. METABOLISM OF INSECTICIDES. DDT METABOLITES IN FECES AND BILE OF RATS. Journal of Agricultural and Food Chemistry 5:919.
Jensen, K.I.N., E.R. Kimball, C.L. Ricketson. 1985. Effect of perforated plastic row covers on residues of the herbicide DCPA in soil and broccoli. Bull Environ Contam Toxicol 35(6):716-722.
Jensen, L., C. Shock. 1986Dec. 11. A field trial of sprinkler verses furrow irrigation plus soil amendments for sugar end reduction in Russet Burbank. Sugar End Research Meeting, SIMPLOT, Caldwell, ID.
Jensen, Lloyd B. 1953. Man's Food. Nutrition and Environments in Food gathering Times and Food Producing Times. Garrard Press, Champaign, Ill.
JENSEN, L.B. 1953. MAN'S FOODS. NUTRITION AND ENVIRONMENTS IN FOOD GATHERING TIMES
AND FOOD PRODUCING TIMES. THE GARRARD PRESS
JENSEN, L.B. 1948. MUSTINESS IN FOODS-EDITORIAL REVIEW. Food Research 13:89.
Jensen, L. B., W.R. Hess. 1941. A Study Of Ham Souring. Food Research 6:273. Ham, Souring, Pork, Hog, Cured Pork, Chilling Rate
JENSEN, L. B., W.M. URBAIN. 1936. BACTERIOLOGY OF GREEN DISCOLORATION IN MEATS AND
SPECTROPHOTOMETRIC CHARACTERISTICS OF THE PIGMENTS INVOLVED. Food Research 1:263.
KEYWORDS: MICROBIAL, GREEN DISCOLORATIONS, MEAT COLOR, MEAT HEMOGLOBIN, MEAT BACTERIAL OXIDATION, MEAT BACTERIA COUNT, MEAT AEROBIC BACTERIA, MEAT AGAR NUTRIENT, MEAT AGAR, BLOOD TEST, MEAT GREEN COLONIES, MEAT CARBON DIOXIDE, MEAT HYDROGEN, MEAT BACTERIATOTAL AEROBIC PLATE COUNT, MEAT OXIDASE COLONIES BACTERIA HYDROGEN-SULPHIDE, MEAT OXIDIZING ENZYME, MEAT OXIDASE, MEAT PEROXIDASE, MEAT BACTERIA, MEAT AGAR, MEAT BROTH, MEAT HYDROGEN SULFIDE, MEAT METHEMOGLOBIN, MEAT NITROSOHEMOGLOBIN, MEAT PIGMENT, MEAT OXYHEMOGLOBIN, MEAT HEMATIN, MEAT BENZIDINE, MEAT SPECTROPHOTOMETER, MEAT CYANMETHEMOGLOBIN, MEAT PSEUDOMONAS, MEAT PS PROTEUS, MEAT PS FLOURESCENS NON-LIQUEFACIENS, MEAT BACILLUS, MEAT MICROCOCCI, MEAT ENTEROCOCCI, MEAT COCCI, MEAT LACTOBACILLUS, MEAT FLAVOBACTERIUM, MEAT ACHROMOBACTER, MEAT PROTEIN, MEAT MICROBE, MEAT MICROORGANISM
JENSEN, L.B., W.M. URBAIN. 1936. A DELICATE TEST FOR BLOOD PIGMENTS. Food Research 1:275.
KEYWORDS: TISSUE, HYDROGEN PEROXIDE, HEMOGLOBIN, PIGMENT, COLOR
JENSEN, L.B., D.P. GRETTIE. 1937. ACTION OF MICROORGANISMS ON FATS. Food Research 2:97.
KEYWORDS: FAT, MICROORGANISM, LIPASE, OXIDASE, RANCIDITY, HYDROLYTIC RANCIDITY
Jensen, R.G. 1973. Composition of bovine milk lipids. Journal American Oil Chemical Society 50:186.This article reviews and discusses the current literature on bbovine milk lipid composition. Also discussed is the possiblity of polyunsaturated oil feeding and its effect on linoleic acid content.
Jensen, W.A. 1966. Wall, membrane, and vacuole in the plant cell p. 9, Wadsworth Publishing Company, Inc., Belmont, California.
Jentsch, M. S., A.F. Morgan. 1949. Thiamin, Riboflavin, And Niacin Content Of Walnuts. Food Research 14:40.
Jeon, I.J., W.M. Breene, S.T. Munson. 1973. Texture of cucumbers:Correlation of instrumental and sensory measurements. Journal of Food Science 38:334.
KEYWORDS: cucumber, pickle, texture, Magness Taylor Pressure Tester, Pressure Tester, Fruit Tester, Fruit, Pressure Tester, Mechanically Operated Recording Pressure tester, Universal Testing Machine, Brittleness, Hardness
Jeppsen, R.B., M.T. Wu, D.K. Salunkhe, S.J. Jadhav. 1974. Some observations on the occurrence of chlorophyll and solanine in potato tubers and their control by n6-benzyladenine, ethephon and filtered lights. Journal of Food Science 39:1059.
JEPPSON, L.R. 1953. SYSTEMIC INSECTICIDES:ENTOMOLOGICAL ASPECTS OF SYSTEMIC INSECTICIDES. Journal of Agricultural and Food Chemistry 1:830.
Jeppson, L. R., H.S. Elmer, M.J. Jesser, J.O. Complin. 1957. Pesticide Field Trials, Effectiveness Of 4,4'-Dichloro-Alpha-(Trichloromethyl)-Benzhydrol (Fw-293) For Control Of Citrus Mites In California. Journal Of Agricultural And Food Chemistry 5:592.
Jeppsson, N.J. 1998December. Evaluation of black chokeberry, Aronia melanocarpa, germplasm for production of natural food colourants. Acta horticulturae (484):193-198.
Jequier, E. 1987. Energy, obesity, and body weight standards. American Journal Clinical Nutrition 45:1035-1047.
Jeremiah, L.E., Z.L. Carpenter, G.C. Smith. 1972. Beef color as related to consumer acceptance and palatability. Journal of Food Science 37:476.
Consumer acceptance of subjectively and objectively evaluated beef loins was reported. KEYWORDS: marbling scores (U.S.D.A. ); visual color evaluation (trained panel:7-point hedonic scale); Gardner automatic Color Difference Meter, Photovolt-610 Reflectance Meter; Bausch and Lomb Spectrophotometer; Macbeth-Munsell Disk Colorimeter; oven cooked (panel:tenderness, juiciness, flavor, Warner-Bratzler shear); total pigment concentration
Jeremiah, L.E., A.C. Murray. 1984. The influence of anatomical location within the longissimus dorsi muscle on overall tenderness and on the concentration and solubility of intramuscular collagen. Canadian Journal of Animal Science 64:1045.
Jerome, F.N., G.W. Friars, L.T. Weeden. 1960. Heterosis for growth in turkeys. Poultry Science 39:1225.
Jerome, Helen. 1968. The Fine Art of Cooking. Soccer. 302 pages.
JEROME, N. W. 1969. NORTHERN URBANIZATION AND FOOD CONSUMPTION PATTERNS OF SOUTHERN-BORN
NEGROES. AMERICAN JOURNAL OF CLINICAL NUTRITION 22(12):1667.
Jerome, N.W. 1977. World carbohydrate consumption:the concept of multiple carbohydrates staples. Carbohydrates and Health p. 1-12.
Jerome, N.W. 1975June. Flavor preferences and food patterns of selected U.S. and Caribbean Blacks. Food Technology 29:46-51.
Jerome, N.W., R.F. Kandel, G.H. Pelto. 1980. Nutritional Athropology:Contemporary Approaches To Diet and Culture. Pleasantville, NY:Redgrave.
Jervey, Phyllis. 1957. Rice & Spice. Tuttle. 200 pages.
Jervey, Phyllis. 1964. World of Parties. Tuttle, 182 pages.
Jesiolowski, J. 1992January. The many lives of paste tomatoes. Organic Gardening 39(1):26-28,30-31.
Jettmar, Karl. 1954. Les plus anciennes civilisations d'eleveurs des steppes d'Asie Centrale. Cahiers d'Histoire Mondiale 1:760-83.
Jevons, Frank Byron. 1904. An Introduction to the History of Religion. London:Metheuen. 443pp.
Jewell, M.M. 1963. The relationship of the 2-thiobarbituric acid test to the flavor and odor of broiler-fryer chickens. A thesis of Purdue University, August 1963 for MS.
Jezorek, S. M., E.J. Mccreary. 1968. The Effect Of Fish Protein Concentrate On Biscuits. Journal Of Home Economics 60:287.
Jezequel, V. 1998. Curdlan:a new functional beta-glucan. Cereal Foods World 43(5):361.
Jhabvala, R. Prawer. 1955. Amirita. Norton, New York, pp. 283.
Jhaveri, S.N., S.S. Leu, S.M. Constantinides. 1982. Atlantic mackerel (Scomber scombrus , L.):shelf life in ice. Journal of Food Science 47:1808.
Jhaveri, S.N., P.A. Karakoltsidis, J. Montecalvo Jr., S.M. Constantinides. 1984. Chemical composition and protein quality of some Southern New England Marine species. Journal of Food Science 49:110.
Jian, Y. 1984. Situation of soybean production and research in China. Tropical Agriculture Research Series 17:67-72.
Jiang, H., D.R. Thompson, R.V. Morey. 1987. Finite element model of temperature distribution in broccoli stalks during forced-air precooling. Trans ASAE American Society Engin. 30(5):1473-1477.
Jiang, G., L. Ramsden. 1999April. Characterisation and yield of the arabinogalactan protein mucilage of taro corms. Journal of Science and Food and Agriculture 79(5):671- 674.
The main component of the taro corm is starch but appreciable quantities of water soluble mucilage are also present.
Jiang, S.T., C.C. Lan, C.Y. Tsao. 1986. New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel. Journal of Food Science 51:310.
Jiang, S.T., T.C. Lee. 1985. Changes in free amino acids and protein denaturation of fish muscle during frozen storage. Journal of Agricultural and Food Chemistry 33:839.
Jiang, S.T., M.L. No, T.C. Lee. 1985. Optimization of the freezing conditions on mackerel and amberfish for manufacturing minced fish. Journal of Food Science 50:727.
Jiang, Y. 1990. Alterations in the host-parasite interface between Phytophthora infestans and
tomato leaf cells after treatment with fosetyl-A1. Plant Science 71:267-276.
Jiang, Y. 1992. Effects of oxadixyl treatment on the ultrastructure of Phytophthora infestans infecting tomato leaves. Pesticide Science 35(2):153-159.
Jiao, D., M.C. Yu, J.H. Hankin, S.H. Low, F.L. Chung. 1998. Total isothiocyanate contents in cooked vegetables frequently consumed in Singapore. Journal of Agricultural and Food Chemistry 46(3):1055-1058.
JIMENEZ, M. A. 1947. A STUDY OF OXIDIZING ENZYMES OF GUAVA. Food Research 12:300.
Jimenez-Contreras, J.F., R. Lendoiro-Otero, M.S. Garcia-Falcon, M.C. Perez-Lamela, J. Simal-Gandara. 2006July. Dietary habits of the popular of rural Galicia (NW Spain):Towards the development of a dietary education programme. Food Chemistry 97(1):32-40.
This study was aimed to evaluate the diet of the population of rural Galicia (NW Spain) to detect groups at risk and thereby aid the development of nutritional and dietary education policy. Design was cross-sectional assessment of diet from representative sample of rural Galician population, using triple 24-h dietary recall questionnaires (in three visits on non-consecutive days).
Jimenez-Osornio, J.J., S.R. Gliessman. 1987. Allelopathic interference in a wild mustard (Brassica campestris L. ) and broccoli (Brassica oleracea L. var. italica) Intercrop agroecosystem. ACS Symp Ser Am Chem Soc. (330):262-274.
Jin, Z.T., Q.H. Zhang. 1999. Pulsed Electric Field Inactivation of Microorganisms and Preservation of Quality of Cranberry Juice. Journal of food processing and preservation. 23(6):481.
JIRACEK, V., J. NETUSIL, R. LVSINOVA. 1959. ZUR PAPIERCHROMATOGRAPHIE DER PFLANZENFARBSTOFFE. JOURNAL OF CHROMATOGRAPHY 2:659.
KEYWORDS: PAPER CHROMATOGRAPHY, PLANT, PIGMENT, ANTHOCYANIN
Jiraphocakul, S., T.W. Sullivan. 1990. Influence of a dried Bacillus subtilis culture and antibiotics on performance and intestinal microflora in turkeys. Poultry Science 69:1966-1973.
Jirtle R.I., J.D. Haag, E.A. Adazi, M.N. Gould. 1993. Increased mannose 6-phosphate/insulin like growth factor 11 receptor and transforming growth factor Pl levels during monoterpene-induced regression of mammary tumors. Cancer Research 53:3849-3852.
Jo, C., D.U. Ahn. 1998. Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey. Poultry Science 77:468.
Joaquim T.R., V.L. Smith, R.C. Rowe. 1988August. Seasonal variation and effects of wheat rotation on populations of Verticillium dahliae Kleb. in Ohio potato field soils. American Potato Journal 65:439.
Joaquim T.R., V.L. Smith, R.C. Rowe. 1988August. Seasonal variation and effects of wheat rotation on populations of Verticillium dahliae Kleb. in Ohio potato field soils. American Potato Journal 65:8.
Jochelson, Waldemar. 1906. Kumiss festivals of the Yakut and the Decoration of Kumiss Vessels. Boas Anniversary Volume pp. 251-271. New York:G.E. Stechert.
Jochelson, Waldemar. 1926. The Yakaghir and the Yukaghirized Tungus. American Museum of Natural History, Memoirs Vol. 13, 469pp. (Vol. 9 of the Jesup North Pacific Expedition Publications).
Jochelson, Waldemar. 1928. Peoples of Asiatic Russia. New York:American Museum of Natural History. 277pp.
Jochim, Michael. 2009. The process of agricultural colonization. Journal of Anthropological Research 65:299-310.
Joensson, T., H. Toernaes. 1987. The effect of selected surfactants on bread crumb softness and its measurement. Cereal Foods World 32(7):482-485.
In experiments in which different additives and/or process changes effects on staling are measured on UTM machinery, it is necessary to include a reference experiment where a common crumb softening emulsifier has been added to obtain a realistic picture of the effect of the process change.
Joern, B.C., M.L. Vitosh. 1995. Influence of applied nitrogen on potato Part I:Yield, Quality, and nitrogen uptake. American Potato Journal 72(1):51.
Joern, B.C., M.L. Vitosh. 1995. Influence of applied nitrogen on potato Part II:Recovery and partitioning of applied nitrogen. American Potato Journal 72(2):73.
JOESTEN, M. D., R.A. HILL. 1956. TOXICITY OF METAL COMPLEXES OF OCTAMETHYLPYROPHOSPHORAMIDE IN
WATER AND DIMETHYLSULFOXIDE. Journal of Agricultural and Food Chemistry 14:512.
JOFFE, F. M., C.O. BALL. 1962. KINETICS AND ENERGETICS OF THERMAL INACTIVATION AND THE
REGENERATION RATE OF A PEROXIDASE SYSTEM. Journal of Food Science 27:587.
Joffe, N.F. 1941. Italian food patterns. Journal of the American Dietetic Association 18:684.
Joffe, N.F. 1944. Scandinavian food habits. Journal of the American Dietetic Association 20:234.
Joffres, M.R., D.M. Reed, K. Yano. 1987. Relationship of magnesium intake and other dietary factors to blood pressure:The Honolulu heart study. American Journal Clinical Nutrition 45:469-475.
Joglekar, A. 1999. Reducing transmission of variance. Cereal Foods World 44(3):161.
Joglekar, A. 1996Aug. Reduced variability and improved profits. Cereal Foods World 41(8):701-702.
Joglekar, A.M., A.T. May 1990. Accelerating product development by computer-aided design of experiments. Cereal Foods World 35:1187.
Johannessen, C.L. 1982. Domestication process of maize continues in Guatemala. Economic Botany 36:84.
Johannessen, C.L., A.Z. Parker. 1989. Maize ears sculptured in 12th and 13th century A.D. India as indicators of pre-Columbian diffusion. Economic Botany 43:164.
Johannessen, G.A. 1981. Shared benefits of tomato research. American Vegetable Grower 29:26,74-75.
Johannessen, G.A. 1992August. Ways to keep tomatoes in the red. American Vegetable Grower 40:18,19.
Johannsen, R.H., B. Farnsworth, G.A. Secor, N.C. Gudmestad, A. Thompson-Johns, E.T. Holm. 1994. Goldrush:A new high quality Russet-skinned potato cultivar. American Potato Journal 71(12):809.
Johannson, H., C.E. Rich. 1941. A Modified Thiochrome Method For The Estimation Of Vitamin B1 In Wheat And Its Products. Cereal Chemistry 18:473. Thiochrome Method, Thiamin, Wheat, Fluorimeter, Takadiastase
Johansen, R.H., B. Farnsworth, D.C. Nelson, G.A. Secor, N. Gudmestad, P.H. Orr. 1988October. Russet Norkotah:A new russet-skinned potato cultivar with wide adaptation. American Potato Journal 65:597.
Johansen, R.H., B. Farnsworth, D.C. Nelson, G.A. Secor, N. Gudmestad, P.H. Orr. 1988October. Russet Norkotah: A new russet-skinned potato cultivar with wide adaptation. American Potato Journal 65:10.
Johanson, A., H.D. Thurston. 1990September. The effect of cultivar maturity on the resistance of potatoes to early blight caused by Alternaria solani. American Potato Journal 67:615.
Johanson, D.C., T.D. White. 1979January 26. A Systematic assessment of Early African Hominids. Science 203:321.
A large sample of Pliocene fossil hominid remains has been recovered from the African sites of Hadar in Ethiopia and Laetolil in Tanzania. These collections, dating approximately between 2.9 and 3.8 million years ago, constitute the earliest substantial record of the family Hominidae. This article assesses the phylogenetic relationships of the newly discovered fossil hominids and provides a taxonomy consistent with that assessment. A new taxon, Australopithecus afarensis , has been created to accommodate these Pliocene hominid fossils.
Johansson, C.G., M. Siljestrom, N.G. Asp. 1984. Dietary fibre in bread and corresponding flours-Formation of resistant starch during baking. Z. Lebensm. Unters. Forsch. 179:24.
John, J., C. Subbarayan, H.R. Cama. 1970. Carotenoids In 3 Stages Of Ripening Of Mango. Journal Of Food Science 35:262.
John, P.J., N. Balasubramanyam, P. Narasimham. 1993. Effect of packaging, processing and storage conditions on the quality of raw jack fruit curry in flexible pouches. Journal of Food Processing and Preservation 17(2):109-118.
"Ready to eat" raw jack fruit (Artocarpus heterophyllus Lam. ) curry (pH 4.2), having acidic tomato gravy, packed in a flexible pouch with/without vacuum and heat processed in boiling water for 30 min, was stored at 3 different conditions, room temperature (28 C), refrigerated low temperature (4 C) and frozen state (-18 C). The vacuum packed product, placed in a secondary pack of polyester/foil/polyethylene laminate had a storage life of 120, 270 and more than 360 days at 28, 4 and at -18 C, respectively.
John, P.J., G.K. Sarvamangala, P. Narasimham. 1992. Journal of Food Quality 15(4):295-302.
Studies were conducted to improve the texture and sensory qualities of raw jack fruit. Diced tender jack fruit was subjected to steam cooking (1 kg cm-2 for 20 min) and oil frying at 150 +/- 3O C for 5 min and 180 +/- 2O C for 5 min, respectively. Minced mutton at 5% (w/w) of the jack fruit dice was incorporated into the curried recipe prepared from dice fried in oil at 150 C to impart mutton flavor and tested for texture.
John, T.M., J.C. George, E.T. Moran, Jr. 1988. Metabolic changes in pectoral muscle and liver of turkey embryos in relation to hatching: influence of glucose and antibiotic-treatment of eggs. Poultry Science 67:463.
John, A.M., R. Martorell. 1989. Incidence and duration of breast-feeding in Mexican-American infants, 1970-1982. American Journal Clinical Nutrition 50:868-874.
JOHNS, C.K. 1951. BACTERIOLOGICAL ANALYSIS OF EDIBLE GELATIN. Food Research 16:281.
JOHNS, C.K., H.L. BERARD. 1944. DIRECT MICROSCOPIC METHOD IN BACTERIOLOGICAL CONTROL OF DRIED
WHOLE EGGS. Food Research 9:396.
Johns, C.K., J.G. Desmarais. 1951. The Burri Slant Method In The Batcteriological Control Of Frozen Egg. Food Technology 5:36.
Johns, T., S.L. Keen. 1986. Ongoing evolution of the potato on the Altiplano of Western Bolivia. Economic Botany 40:409-424.
Johns, T., J.O. Kokwaro, E.K. Kimanani. 1990July-September. Herbal remedies of the luo of Siaya District, Kenya:Establishing quantitative criteria for consensus. Economic Botany 44(1):369.
Johns, Y. 1971. Dishes From Indonesia. Philadelphia, PA:Chilton books.
Johnsen, Ronald James. 1965. Food & Cookery. International Publications Services. 392 pages.
Johnson, A.A.T., S.M. Piovano, V. Ravichandran, R.E. Veilleux. 2001January-February. Selection of monoploids for protoplast fusion and generation of intermonoploid somatic hybrids of potato. American Journal of Potato Research 78(1):19.
Johnson, Alice B. 1964. Complete Scandinavian Cookery. Macmillan. 422 pages.
Johnson, A.C., R.C. Hoseney. 1979. Chlorine treatment of cake flour. II. Effect of certain ingredients in the cake formula. Cereal Chemistry 56:336.
Johnson, A.C., R.C. Hoseney, E. Varriano-Marston. 1979. Chlorine treatment of cake flours. I. effect of lipids. Cereal Chemistry 56(4):333.
Johnson, A.H., C.H. Bailey. 1924. A physico-chemical study of cracker dough fermentation. Cereal Chemistry 1:327.
JOHNSON, A. M. 1962. THE FAMILY AS A POINT OF FOCUS IN A COLLEGE FOODS COURSE. Journal of Home Economics 54:451.
KEYWORDS: TEACHING, EDUCATION
Johnson, A.R., J.R. Vickery. 1964. Factors influencing the production of hydrogen sulphide from meat during heating. Journal of the Science of Food and Agriculture 15:695.
Nutritional factors and species influencing hydrogen sulphide production in heated beef, lamb and mutton, guinea pigs, and pork were studied. KEYWORDS: pH, dihyrogen sulphide and labile sulphur production, Meat Sulfur, Mutton Dihydrogen Sulfide, Mutton Ph, Beef Dihydrogen Sulfide, Beef Ph, Pork Dihydrogen Sulfide, Pork Ph, Meat Cysteine, Meat Cystine
Johnson, A.S. 1956. Incidence of an abnormal hock condition in male turkeys as influenced by genetic differences and by hatch. Poultry Science 35:790.
Johnson, A.S. and V.S. Asmundson. 1957. Genetic and environment factors affecting size of body and body parts of turkeys. 1. Heritability and interrelationships of body weight and live body measurements. Poultry Science 36:296.
Johnson, A.S., V.S. Asmundson. 1957. Genetic and environmental factors affecting size of body and body parts of turkeys. 2. The relation of body weight and certain body measurements to pectoral and tibial muscle weights. Poultry Science 36:959.
Johnson, B. 1999. Bakery margarines. Cereal Foods World 44(3):SR-9.
Johnson and Bleifeld. 1956. Hunting with the Microscope. Sentienel Books Publishes, inc.
Johnson, B.B., E.D. Mitchell Jr. 1978. In vitro propagation of broccoli from stem, leaf, and leaf
rib explants. HortScience 13(3):246-247.
Johnson, C.F., E.C. Maxie, E.M. Elbert. 1965. Physical And Sensory Tests On Fresh Strawberries Subjected To Gamma Radiation. Food Technology 19:419.
Johnson, Carolyn K., Kathryn Kolasa, Wanda Chenoweth, Maurice Bennink. 1980November. Health, laxation, and food habit influences on fiber intake of older women. Journal of the American Dietetic Association 77(5):551-557.
Estimated fiber content and related factors of_ the diets of 59 older women were investigated by dietary history and questions about functional health and laxation.
JOHNSON, C.M., R.P. HUSTON, P.G. OZANNE. 1958. PLANT ANALYSES, MEASUREMENT OF MICROGRAM AMOUNTS CHLORINE IN PLANT MATERIALS. Journal of Agricultural and Food Chemistry 6:114.
Johnson, C.S., W. McLeod, L. Kennedy, K. McLeod. 2008. Osteoporosis health beliefs among younger and older men and women. Health Educ. Behav. 35:721-733.
Johnson, Constance. 1910. When Mother Lets Us Cook. N.Y.
Johnson, D.D., S.T. Weiffenbach, and R.L. West. 1986. Tenderness and retail display characteristics of beef tenderloin steaks comparing kidney fat removal times under different processing and storage systems. Journal of Food Science 51:1411.
Johnson, D.H.. J.T. McCarty, V.F. Carey, R.E. Talbert. 1992Sept/October
Broccoli, cabbage, and cauliflower herbicides evaluated. Arkansas Farm Res Arkansas Agric Exp Stn. Fayetteville, Ark. 41(5):12-13.
Johnson, D.P. 1969. Spectrophotometric determination of the hydroxypropyl group in starch ethers. Analytical Chemistry 41:859.
JOHNSON, D.P. , F.E. CRITCHFIELD. 1962. FOOD ADDITIVES ANALYSIS, TUBIDIMETRIC DETERMINATION OF THE EXTRACTABILITY OF POLYETHYLENE FOOD PACKAGING FILM IN VEGETABLE OIL. Journal of Agricultural and Food Chemistry 10:36.KEYWORDS: PACKAGING, ADDITIVE, VEGETABLE OIL, POLYETHYLENE FILM
JOHNSON, D.P., F.E. CRITCHFIELD, B.W. ARTHUR. 1963. INSECTICIDE RESIDUES IN MEAT AND EGGS, DETERMINATION OF SEVIN INSECTICIDE AND ITS METABOLITES IN POULTRY TISSUES AND EGGS. Journal of Agricultural and Food Chemistry 11:77.
JOHNSON, D.P., H.A. STANSBURY. 1965. CARBAMATE INSECTICIDES. ADAPTATION OF SEVIN INSECTICIDE (CARBARYL) RESIDUE METHOD TO VARIOUS CROPS. Journal of Agricultural and Food Chemistry 14:235.
Johnson, D.W., C.P. Colver. 1969. Mixture Properties By Computer. Part 3-Viscosity, Thermal Conductivity And Diffusivity. Hydrocarbon Processing 48(3):113.Hydrocarbon, Thermal Property, Hydrocarbon, Viscosity, Thermal Conductivity, Thermal Diffusivity
JOHNSON, D.W., L.S. PALMER. 1934. THE APPETITE STIMULATING AND GROWTH PROMOTING PROPERTY OF LIVER. Journal of Nutrition 8:285.
Johnson, Duane. 2000April. Edamame. Resource 7(4):11.
Johnson, E. 1995. A passion for beans. Sunset p. 120. BLACK VALENTINE:small jet-black bean with mealy texture and neutral flavor. CANNELLINI white with creamy texture; delicate sweet, nutty flavor, Larger variety may be called Italian Butterbean Cannelini, the smaller one, Eastern Canellini. FLAGEOLET (also called Green Glageolet). Very slender, white to pale gren bean. Mild taste; buttery, melting texture. FLOR DE MAYO also called Flor de Junio. Small red bean with medium-firm but creamy texture and subtly sweet flavor. NEW MEXICO APPALOOSA mottled black and white or red and white. Smooth, creamy texture; mild earthy flavor. SCARLET RUNNER inch-long purple bean with black markings, meaty, starch texture and sweet chestnut flavor. WHITE AZTEC also called Pueblo -- thumb-size, plump white bean with flavor and texture reminiscent of potatoes.
Johnson, E., L.B. Swezey. 1997Spring. Treasured Tomatoes. Sunset p. 19.
Johnson, E.A., C.J. Brekke. 1983. Functional properties of acylated pea protein isolates. Journal of Food Science 48:722.
Johnson, E.A., M. Peleg, R.A. Segars, and J.G. Kapsalis. 1981. A generalized phenomenological rheological medel for fish flesh. Journal Texture Studies 12:413-425.
Johnson, E.M., C.T. Grabowski, R.P. Jensh, M.R. Juchau, C.A. Kimmel, J.J. Lamb, J.M. Manson, T.A. Marks, W.J. Scott, D. Sheehan. 1990. Developmental effects. Adv. Mod. Environ. Toxicol. 18:391-438.
Johnson, F., J. Wardle, J. Griffith. 2002July. The adolescent food habits checklist:reliability and validity of a measure of health eating behavior in adolescents. European Journal of Clinical Nutrition 56(7):644-649.
Johnson, F.C.S. 1988. Utilization of American-Produced rice in muffins for gluten-sensitive individuals. Home Economics Research Journal 17(2):175.
The purpose of this project was to develop a muffin with desirable quality characteristics for the gluten-sensitive population using 100 percent medium-grain milled rice flour as the cereal source. An additional purpose was to determine whether gluten-tolerant and intolerant persons perceive differently the quality characteristics of the bread.
Johnson, G., J. Donnelly, D.K. Johnson. 1968. The Chemical Nature And Precursors Of Clarified Apple Juice Sediment. Journal Of Food Science 33:254.
JOHNSON, G., E.M. FOREMAN, M. MAYER. 1950. THE ULTRAVIOLET ABSORPTION OF POLYPHENOLIC SUBSTANCES FROM VARIOUS FRUITS. Food Technology 4:237.
Johnson, G., C. Lambert, D.K. Johnson, S.G. Sunderwirth. 1964. Plant Tissue Analysis, Colorimetric Determination Of Glucose, Fructose, And Sucrose In Plant Materials Using A Combination Of Enzymatic And Chemical Methods. Journal Of Agricultural And Food Chemistry 12:216. Corn Stem, Glucose, Fructose, Sucrose, Reducing Sugar, Nonreducing Sugar, Corn Leaf, Potato, Ferricyanide Method, Peach,Pea, Watermelon, Strawberry, Ascorbic Acid Oxidase
Johnson, G., M.M. Mayer, D.K. Johnson. 1951. Isolation And Characterization Of Peach Tannins. Food Research 16:169.
Johnson, George William, Robert Reid. 1847. The Strawberry; its Culture, Uses and History. London, R. Baldwin.
Johnson, H.A. 1976. The Afro-American in the melting pot. IN Ethnic American Minorities, edited by H.A. Johnson. New York:R.R. Bowker.
Johnson, H.A. 1976. Other ethnic minorities on the American scene. IN Ethnic American Minorities. Edited by H.A. Johnson. New York:R.R. Bowker co., pp. 241-264.
Johnson, H.C., J. Liston. 1973. Sensitivity of vibrio parahaemolyticus to cold in oysters, fish fillets and crabmeat. Journal of Food Science 38:437.vibrio parahaemolyticus, oyster, crab, fish safety
JOHNSON, H. L. 1911. THE CHOICE OF COOKING UTENSILS. Journal of Home Economics 3:169.KEYWORDS: COOKING UTENSIL
JOHNSON, H. L. 1917. FOOD AND THE BUDGET. Journal of Home Economics 9:75.KEYWORDS: BUDGET, COST
JOHNSON, H. L. 1914. FOOD AND THE LAW:THE NEED OF UNIFORM FOOD LAWS. Journal of Home Economics 6:332.
Johnson, H.R., E.D. Aberle, J.C. Forrest, C.G. Hague, and M.D. Judge. 1977. Physical and chemical influences on meat emulsion stability in model emulsitator. Journal of Food Science 42:522.
JOHNSON, H. T. ; MCALPIN, A. W. ; SCHENCK, A. M. 1955. SOME ASPECTS OF CANNING SOFT DRINKS. Food Technology 9:643.
Johnson, H.W., M.J. Celetti, J. Kimpinski, H.W. Platt. 1994. Fungal pathogens and Pratylenchus penetrans associated with preceding crops of clovers, winter wheat, and annual ryegrass and their influence on succeeding potato crops on Prince Edward Island. American Potato Journal 71(12):797.
Johnson, J.A., P.J. Mattern, C.J. Peterson, S.L. Kuhr. 1985. Improvement of wheat protein by traditional breeding and genetic techniques. Cereal Chemistry 62(50):350-355.Genetic variation for grain protein concentration amounting to five percentage units has been demonstrated in wheat and related species.
Johnson, J.A., B.S. Miller, 1961. Browning of baked products. Bakers Digest 35(5):52.This is a review concerning the browning reaction of baked products. The types ofbrowning, the basic reactions and evidence that supports the data are given. The controland process of browning in cakes and cookies are included.
Johnson, J.A., B.S. Miller. 1953. The relationship between dough consistency and proteolytic acitivity. Cereal Chemistry 30:471.
Johnson, J.A., B.S. Miller, B. Curnutte. 1958. Pre-Ferments In Breadmaking, Organic Acids And Esters Produced In Preferments. Journal Of Agricultural And Food Chemistry 6:384. Breadmaking Preferment, Organic Acid Preferment, Ester
Johnson, J.A., C.O. Swanson, E.G. Bayfield. 1943. The correlation of mixograms with baking results. Cereal Chemistry 20:625-643.
Johnson, J.D., C.W. Hinman. 1980. Oils and rubber from arid land plants. Science 208(May 2):460.buffalo gourd oil, protein by-product, starch, seed, root, forage, yield, jojoba oil, gopher plant oil, cucurbita oil, guayule oil, viscosity
JOHNSON, J.E., C. TENGERDY, G.M. WARD, D.W. WILSON. 1965. FALLOUT DETERMINATION, SEPARATION AND RECOVERY OF FALLOUT CS137 FROM ZR-NB95 IN FORAGE SAMPLES. Journal of Agricultural and Food Chemistry 13:568.
Johnson, J.H., W.A. Gould, A.F. Badenhop, R.M. Johnson Jr. 1968. Quantitative Comparison Of Isoamylol, Pentanol, And 3-Hexenol-1 In Tomato Juice. Varietal And Harvest Differences And Processing Effects. Journal Of Agricultural And Food Chemistry 16:255. Tomato Juice Isoamylol, Tomato Juice Pentanol, Tomato Juice Hexenol
Johnson, J.J., M. P. Penfield. 1976December. A home-baked, yeast-leavened, low-protein bread. Journal of the American Dietetic Association 69:653-656.
Johnson, J.M., E.A. Davis, J. Gordon. 1990. Interactions of starch and sugar water measured by electron spin resonance and differential scanning calorimetry. Cereal Chemistry 67(3):286-291.Purpose was to study the effect of moisture content and sugar on electron spin resonance and differential scanning calorimetry of corn starch mixtures.
Johnson, J.M., J. Driskell. 1987Dec. Vitamin retention and sensory evaluation of selected foods prepared by boiling, boiling-in-bag, and steaming methods. Home Economics Research Journal 16(2):136-142.The vitamin C and B6 retentions and sensory qualities of foods prepared by boiling-in-bag were compared with those cooked by
conventional methods. Broccoli, carrots, peas, potatoes, and flounder were
cooked by boiled (broiled for flounder), boiled-in-bag, and steamed methods to
Johnson, J.M., C.H. Harris. 1987. Selecting the most effective filtration media for HPLC analysis of saccharides. Journal of Chromatographic Science 25:267-269.
Johnson, J.M., C.H. Harris. 1989. Effects of acidulants in controlling browning in cakes prepared with 100% high-fructose corn syrup or sucrose. Cereal Chemistry 66(3):158-161.Replacing sucrose in cakes iwth high-fructose corn syrup (HFCS) affects browning, volume, and sensory characteristics. In this study, cakes were prepared with 100% HFCS or 100% sucrose and two different acid leavening system to control browning, cream of tartar, an acid salt, or glucono-delta-lactose. Cakes were evaluated for total browning, 5-hydroxymethylfurfural, volume, moisture, color, loss of lysine, and sensory characteristics.
Johnson, J.M., C.H. Harris, W.E. Barbeau. 1989. Effects of high-fructose corn syrup replacement for sucrose on browning, starch gelatinization, and sensory characteristics of cakes. Cereal Chemistry66(3):155-157.White layer cakes were prepared replacing sucrose with 0. 50, 75, and 100% high-fructose corn syrup (HFCS) with and without an acidulant to control browning. Cakes were evaluated for pH changes, total browning, 5-hydroxymethylfurfural content (HMF), onset of starch gelatinization of cake batters, and sensory characteristics.
Johnson, K.B., R.L. Conlon, S.S. Adams, D.C. Nelson, D.I. Rouse, P.S. Teng. 1988 January. Validation of a simple potato growth model in the North Central United States. American Potato Journal 65:1.
Johnson, K.B., R.L. Conlon, S.S. Adams, D.C. Nelson, D.I. Rouse, P.S. Teng. 1988January. Validation of a simple potato growth model in the North Central United States. American Potato Journal 65:27.
Johnson, K.W., H.E. Snyder. 1978. Soymilk:A comparison of processing methods on yields and composition. Journal Food Science 43:349.The influence on yield of solids and protein with heating before, during and after soybean disruption in preparation of soymilk was evaluated. The effect of several other preparation procedures on soymilk quality was also investigated.
Johnson, L.A., D.E. Carroll. 1973. Organic acid and sugar contents of scuppernong grapes during ripening. Journal of Food Science 38:21.
Johnson, L.A., E.F. Havel, R.C. Hoseney. 1979. Bovine plasma as a replacement for egg in cakes. Cereal Chemistry 56:339.
Johnson, L.D., L.A. Wilson. 1984. Influence of soybean variety and the method of processing in tofu manufacturing:Comparison of methods for measuring soluble solids in soy milk. Journal of Food Science 49:202-204.
Johnson, Lois S. 1969. What We Eat:The Origins and Travels of Food Round the World. Rand, 172 pages.
Johnson, M.H., T.D. Bidner, K.W. McMillin, S.M. Dugas and F.G. Hembry. 1989. The effect of three temperature conditioning treatments and subcutaneous fat removal on lamb quality. Journal Animal Science 67:2309-2315.Thirty Suffolk and Suffolk crossbred ewe lambs were blocked on live weight and randomly assigned to carcass conditioning treatments of 0, 16, and 23C for 8 h. subcutaneous fat over the longissimus muscle and kidney fat were removed from the left side of each carcass during slaughter.
Johnson, N.,L. E. Grivetti. 2002. Environmental Change in Northern Thailand. Impact on Wild Edible Plant Available. Ecology of Food and Nutrition 41:373-399.
Johnson, N., and L. E. Grivetti. 2002. Gathering Practices of Karen Women. Questionable Contribution to Beta-Carotene Intake. International Journal of Food Sciences and Nutrition 53:489-501
JOHNSON, P., A.J. ROWE. 1960. THE SEDIMENTATION OF MYOSIN. BIOCHEMICAL JOURNAL 74:432.
Johnson, P.E. 1975 February. Integrated seeding for optimum tomato stands. American Vegetable Grower 23:14,15.
JOHNSON, P. E. 1956. CHEMICALS IN FOODS. Journal of Home Economics 48:751.
Johnson, P.G., J.A. Bowers. 1974. freshly cooked and reheated turkey breast muscle. 1. cooking losses and sensory evaluation of muscle and expressed juice. Poultry Science 53:343.KEYWORDS: turkey, poultry, phosphate, tenderness, aroma, drained weight, juiciness, Carver Laboratory Press, flavor, cooking loss
Johnson, P.G. and J.A. Bowers. 1974. Freshly cooked and reheated turkey breast muscle 2. Physical and chemical characteristics of muscle and expressed juice. Poultry Science 53:349.KEYWORDS: expressed juice, water activity, turkey, poultry, juiciness, tenderness, ninhydrin reactive compounds, thiobarbituric acid test, Brabender semiautomatic moisture test, Carver laboratory press, hygrometer, phosphate, ph, flavor
Johnson, P.G. and J.A. Bowers. 1976. Influence of aging on the electrophoretic and structural characteristics of turkey breast muscle. Journal of Food Science 41:255.
Johnson, R. 2000August21. Beating back attack from fancy mustards, yellow shows no fear. The Wall Street Journal CCXXXVI(35):A1.
Johnson, R., P. Eason. 1988. Evaluation of triticale for use in diets for meat-type chickens. Journal Science Food Agriculture 42:95.
JOHNSON, R.A., A.N. MOORE. 1966. INVENTORY AND COST CONTROL BY COMPUTER. Journal of the American Dietetic Association 49(NOVEMBER):413.KEYWORDS: COMPUTER, COST CONTROL, INVENTORY CONTROL
Johnson, R.C., C.M. Chen, T.S. Muller, W.J. Costello, J.R. Romans, and K.W. Jones. 1988. Characterizationof the muscles within the beef forequarter. Journal of Food Science 53:1247.
Johnson, R.C., R.E. Cole, F.M. Ahern, S.Y. Schwitters, E.H. Ahern, Y. Huang, R.M. Johnson, J. Park. 1980. Reported lactose intolerance of members of various racial/ethnic groups in Hawaii and Asia. Behavior Genetics 10:377-385.
JOHNSON, R.E. 1947. THE FIELD EVALUATION OF ARMY NUTRITION. Food Technology 1:384.
Johnson, Reuben Frederic. 1926. Lamb feeding experiments 1925-1926. Circular. University of Idaho, Agricultural Experiment Station. no. 40. Moscow, Idaho:University of Idaho. 4 p.
JOHNSON, R.G., R.L. HENRICKSON. 1970. EFFECT OF TREATMENT OF PRE- AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS. Journal of Food Science 35:268.KEYWORDS: PORK POSTRIGOR, PORK PROTEIN, SODIUM CHLORIDE
Johnson, Ronald J. 1965. Food and Cookery:Practical Guide to Culinary Art. International Publications Services, 400 pages.
Johnson, R.R., E.D. Alford, G.W. Kinzer. 1969. Formation of sucrose pyrolysis products. Journal of Agricultural and Food Chemistry 17:22-24.
JOHNSON, R.R., O.G. BENTLEY, J.W. HIBBS, H.R. CONRAD. 1956. RUMINANT NUTRITION, IN VIVO AND VITRO NUTRITIONAL REQUIREMENTS OF RUMEN MICROORGANISMS. Journal of Agricultural and Food Chemistry 4:627.KEYWORDS: RUMEN MICROORGANISM
Johnson, S. 1996. Canadian bacon? Forbes< 157(11):38.A Canadian dish called pemmican - a concoction of dried buffalo meat and melted animal fat is discussed.
Johnson, S.B. 1991February. Toxic seed piece syndrome. American Potato Journal 68:131.
Johnson, T., M. Zabik. 1981. Egg Albumen Proteins Interactions In An Angel Food Cake System. Journal of Food Science 46:1231.
Johnson, T.M., M.E. Zabik. 1981. Response methodology for analysis of rotein interactions in angel food cakes. Journal of Food Science 46:1226.
Johnson, V.A., C.L. Lay. 1974. Genetic improvement of plant protein. Journal of Agricultural and Food Chemistry 22(4):558.potato, legume, cereal, genetic improvement, soybean, prolamin, wheat, glutelin, albumin, globulin, calorie, amino acid, lysine, methionine, threonine, trypsin, isoleucine, leucine, tyrosine, phenylalanine, valine, protein, rice, corn, sorghum, rye, barley, oat, protein efficiency ratio, opaque corn, milled rice, brown rice
Johnson, W., W.G. Schrenk. 1964. Zinc In Plant Nutrition. Nature Of Zinc-Containing Substances In Alfalfa Plant Cell. Journal Of Agricultural And Food Chemistry 12:210.
Johnson, W.A., D.E. Deethardt. 1983. Nutrient content and edible yield of selected cuts of cooked pork. Journal Food Science 48:1352.
Johnson, W.B. 1975April. New Jersey in/or out of processing tomato deal? American Vegetable Grower 23:15,16,64.
JOHNSON, W.H., F. HASSLER. 1968. STEADY-STATE THERMODYNAMICS:A METHODOLOGY FOR AGRICULTURAL PROCESS ENGINEERING. TRANSACTIONS OF THE ASAE 11(1):68.
KEYWORDS: STEADY-STATE THERMODYNAMIC, PROCESS ENGINEERING
JOHNSON, W., W.G. SCHRENK. 1964. ZINC IN PLANT NUTRITION. NATURE OF ZINC-CONTAINING SUBSTANCES IN ALFALFA PLANT CELL. Journal of Agricultural and Food Chemistry 12:210.
Johnson-Down, L., H. Saudny-Unterberger, K. Gray-Donald. 2002July. Food habits of Canadians:luten and lycopene intake in the Canadian population. Journal of the American Dietetic Association 102(7):988-991.
JOHNSTON, A. 1970. BLACK FOOT UTILIZATION OF THE FLORA OF THE NORTH-WESTERN GREAT PLAIN. ECONOMIC BOTANY 24:301-324.
Johnston, D.E., D. Kelly, P.P. Dorrian. 1983. Losses of pectic substances
during cooking and the effect of water hardness. Journal of the Science of Food and Agriculture 34:733.
Johnston, E.F. 1991April. History of The Potato Association of America. American Potato Journal 68:219.
Johnston, F. A. 1944. Iron Content Of Market Milk. Food Research 9:212.
Johnston, F. A. 1956. Iron Content Of Eggs. Journal Of The American Dietetic Association 32(7):644
Johnston, Frances A. 1943. Adequacy of a diet eaten by children eight to eleven years of age. Journal of the American Dietetic Association 19(6):416-419.
Johnston, F.B., I. Hoffman, A. Petrasovits. 1968. Distribution of mineral constituents and dry matter in the potato tuber. American Potato Journal 45:287.
Johnston, F.B., B. Urbas, G. Khanzada. 1968. Effect Of Storage On The Size Distribution And Amylose/Amylopectin Ratio In Potato Starch Granules. American Potato Journal 45:315.Studies were made on granule size distribution and amylose/amylopectin ratios in starch from stored Netted Gem potatoes, one lot from New Brunswick and one from Alberta. Potato, Amylose Amylopectin Ratio, Potato, Granule Size
Johnston, F.E., J.I. McKigney, S. Hopwood, J. Smelker. 1978. Physical growth and development of urban native Americans:A study in urbanization and its implications for nutritional status. American Journal of Clinical Nutrition 31:1017-1027.
Johnston, Harry Hamilton. 1895. The River Congo. London:Sampson Low, Marston. 300 pp.
Johnston, Harry Hamilton. 1906. Liberia London:Hutchinson. 2 vols.
Johnston, Harry Hamilton. 1910. George Grenfell and the Congo. New York:D. Appleton. 2 vols.
Johnston, Joseph A. 1927. Place of the banana in the diet of children. Journal of the American Dietetic Association 3(2):93-97.
Johnston, J. H. 1919. The Temperature Of Solution Of Butter Fat In Various Reagents. Journal of Dairy Science 2:130.
Johnston, J.J., H.A. Ghanbari, W.B. Wheeler, J.R. Kirk. 1983. Chlorine incorporation in shrimp. Journal of Food Science 48:668.
Johnston, J.L. 1988. Effects of a one-month nutrition and exercise program in Blackfoot women elders. Journal of the Canadian Dietetic Associaiton 49:249-253.
Johnston, M. R. 1957. Lindane Residue In Cucumber Fermentation. Food Research 22:331.
Johnston, N.F., H.H. Favor. 1947. New emulsifiers for foods. Food Industries 19:1196.
Johnston, P.H., D.A. Felelrs. 1971. Process for protein-starch separation in wheat flour. I. Experiments with a continuous decanter-type centrifuge. Journal of Food Science 36:649.KEYWORDS: gluten, protein concentrate, protein starch separation, flour
Johnston, S.A. 1986. Evaluation of fungicides for downy mildew control in broccoli, 1985. Fungic-Nematic-Test-Result-Am-Phytopathol-Soc. 41:48-49.
Johnston SL. 2001. Food Choice Is Shaped by Accessibility:How Sources of Food Have Changed over Time for the Blackfeet. Nutritional Anthropology 24:3-9.
JOHNSTON, T.P., W.H.C. RUEGGEBERG, S.S. BLOCK. 1957. FUNGICIDAL ACTIVITY AND STRUCTURE, FUNGICIDAL ACTIVITY OF TRICHLOROMETHYL THIOSULFONATES. Journal of Agricultural and Food Chemistry 5:672.
Johnston, W.R., R.E. Mauseth. 1972. The interrelations of oxidants and reductants in dough development. Bakers Digest 46(2):20.
JOHNSTONE, M. 1914. MAYONNAISE DRESSING. Journal of Home Economics 6:476.
JOINER, S., A. MACKEY. 1962. WEIGHT LOSS, SPECIFIC GRAVITY AND MEALINESS DURING STORAGE OF RUSSET BURBANK POTATOES. AMERICAN POTATO JOURNAL 39:320.
Joicey, Magda [with notes by Angela Carter]. 1947. Cook-Book Note-Book. London.
Joiner, S., A. Mackey. 1962. Weight Loss, Specific Gravity And Mealiness During Storage Of Russet Burbank Potatoes. American Potato Journal 39:320.
Jokay, L., G.E. Nelson, E.L. Powell. 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
Jolles C.Z. 2002. Faith, Food, and Family in a Yupik Whaling Community. University of Washington Press.
JOLLES, G.R. , B.L. TERLAIN. 1968. IDENTIFICATION AND QUANTITATIVE EVALUATION OF ANTIBIOTIC RESIDUES IN CHICKENS FED ON A SPIRAMYCIN DIET. Journal of Agricultural and Food Chemistry 16:60.
Jolley, V.D., R.E. Terry, J.C. Brown. 1993. Tumorous crown gall response to iron-deficiency stress in Fe-efficient T3238FER and Fe-inefficient T3238fer tomatoes. Journal of Plant Nutrition 16(6):1025-1037.
Jolliet, O., B.J. Bailey, D.J. Hand, K. Cockshull. 1993. Tomato yield in greenhouses related to humidity and transpiration. Acta Horticulturae 328:115-124.
Jona, R., I. Gribaudo. 1990. Ethylene production in tissue culture of peach x almond hybrid, tomato, sweet cherry, and grape. Acta Horticulturae 280:445-449.
JOLLIFFE, V.A., B.E. DAY, L.S. JORDAN, J.D. MANN. 1967. METHOD OF DETERMINING BROMACIL IN SOIL AND PLANT TISSUES. Journal of Agricultural and Food Chemistry 15:174.
Jolly, Julius, trans. 1900. The Institutes of Vishnu. Vol. 7 of The Sacred Books of the East, ed. by F. Max Muller. Oxford:Clarendon Press. 316pp.
Jonas, J.J. 1975. Impact of vegetable proteins on dairy products. Journal of Milk and Food Technology 38:39.This article reviews the technological advances in creation of vegetable protein based dairy products. Nutritional and organoleptic properties are considered.
Jonas-Davies, J., J.J. Sullivan, L.L. Kentala, J. Liston, W.T. Iwaoka, L. Wu. 1984. Semiautomated Method For The Analysis Of Psp Toxins In Shellfish. Journal of Food Science 49:1506.
JONES, A. H., W.E. FERGUSON. 1951. A STUDY OF METHODS OF PREPARING FOOD PRODUCTS FOR MICROBIOLOGICAL ANALYSES. Food Research 16:126.
JONES, A. H., J.L. ROSS. 1959. THE APPLICATION OF THE BURRI METHOD FOR DETERMINING THE MICROBIAL CONTENT OF FROZEN VEGETABLES. Food Research 24:365.
Jones, A.W. 1971. Door to Chinese Festivals, Feasts, Fortunes. Taipei, Taiwan:Mei Ya Publications.
Jones, B.L., K.F. Finney, G.L. Lookhart. 1983. Physical and biochemical properties of wheat protein fractions obtained by ultracentrifugation. Cereal Chemistry 60(4):276-280.Gluten proteins were hand-washed from hard winter wheat flours of good (RBS-76) and poor (76-712) bread-making quality, solubiized in 0.0045-0.0050N lactic acid, and separaed into four fractions by ultracentrifugation.
Jones, B.L., G.L. Lookhart, S.B. Hall, K.F. Finney. 1982. Identification of wheat cultivars by gliadin electrophoresis. Electrophoregrams of the 88 wheat cultivars most commonly grown in the United States in 1979. Cereal Chemistry 59:181.
Jones, C.F. 1957. Use Of Dairy Products By Negro Families In An Alabama Market Area. Journal Of Home Economics 49:789. KEYWORDS: Dairy Product, Whole Milk Consumption, Milk, Buttermilk, Milk Consumption, Cream, Milk, Canning, Canned Milk Consumption, Nonfat Dry Milk, Milk Consumption, Cheese Consumption, Ice Cream, Milk, Homogenized Milk, Buttermilk, Milk, Evaporated Milk, Cheese, Nonfat Dry Milk, Ice Milk, Sweetened Condensed Milk, Butter, Chocolate Drink, Cream
Jones, C. R. 1951. Evaporation In Low Vacuum From Warm Granular Material (Wheat) During The Falling-Rate Period. Journal Of The Science Of And Food Chemistry 2:565.
Jones, C. W., D.W. Pittman, R. Weiman, M. Habib, O. Asplund, M.C. Cannon, D.A. Greenwood. 1953. Effect Of Fertilizers, On Yield And Composition Of Ranger Alfalfa Hay. Journal Of Agricultural And Food Chemistry 1:167.
Jones, D., R. Chinnaswamy, Y. Tan M. Hanna. 2000. Physiochemical properties of ready-to-eat breakfast cereals. Cereal Foods World 45(4):164.
Jones, D.B., J.P. Divine. 1944. The Protein Nutritional Value Of Soybean, Peanut, And Cottonseed Flours And Their Values As Supplements To Wheat Flour. Journal Of Nutrition 28:41.
Jones, D.B., C.E.F. Gersdorff. 1941. The Effect Of Storage On The Protein Of Wheat, White Flour, And Whole Wheat Flour. Cereal Chemistry 18:417. KEYWORDS: Storage, Wheat Flour, Whole Wheat, Moisture, Trichloracetic Acid, Amino Nitrogen, Free Fatty Acid
Jones D.L. 1954. Ropy Milk. I. The Biology Of Rope Production. Food Research 19:246.
Jones, D.L. 1954. Ropy Milk. Ii. The Influence Of Physiochemical Environment On The Formation Of Ropy Substances. Food Research 19:250.
Jones, D.L. 1954. Ropy Milk. Iii. Chemical Studies Of Ropy Substance. Food Research 19:254.
Jones, D.W., D.L Coffey, C.E. Sams, C.A. Mullins, J.E. Wyatt, J.A. Mullins, C.H. Canaday, C.H. 1987. Performance of broccoli cultivars in Tennessee. Tenn-Farm-Home-Tenn-Agric-Exp-Stn. Knoxville, Tenn.:The Station. (144) p. 4-6. ill.
JONES, E., J. KENNER. 1933. CATALYTIC DECOMPOSITION OF NITROSO-B-ALKYLAMINO-KETONES. I. A NEW METHOD OF PREPARING DIAZOMETHANE AND EVIDENCE OF THE OCCURRENCE OF DIAZOTISATION IN THE ALIPHATIC SERIES. JOURNAL OF THE CHEMICAL SOCIETY 1933:363.
Jones, E.D. 1991April. Progress in Seed Potato Technology. American Potato Journal 68:247.
Jones E.L. 2003. Dietary Eveness, Prey Choice, and Human-Environment Interactions. Journal of Archaeological Science 31:307-317.
JONES, H.H. 1920. COOPERATIVE BUYING. Journal of Home Economics 12:367.
Jones, I. D., R.C. White, E. Gibbs. 1963. Influence Of Blanching Or Brining Treatments On The Formation Of Chlorophyllides, Pheophytins, And Pheophorbides In Green Plant Tissue. Journal Of Food Science 28:437.KEYWORDS: Chlorophyllide, Pheophytin, Pheophorbide, Blanching, Brining, Snap Bean, Okra, Turnip Green, Chlorophyllase, Cucumber, Chlorophyll A, Chlorophyll B
JONES, I.D., R.C. WHITE, E. GIBBS, C.D. DENARD. 1968. ABSORPTION SPECTRA OF COPPER AND ZINC COMPLEXES OF PHEOPHYTINS AND PHEOPHORBIDES. Journal of Agricultural and Food Chemistry 16:80.
JONES, J.H, B.N.E. COHN. 1936. THE HEALING OF RICKETS IN RATS ON A DIET CONTAINING NEGLIGIBLE AMOUNTS OF CALCIUM AND VITAMIN D. Journal of Nutrition 11:293.
JONES, J.K.N., T. URBANSKI. 1949. REACTIONS OF NITRO PARAFFINS. II. THE REACTION OF 2-NITROPROPANE WITH FORMALDEHYDE AND AMMONIA. Chemical Society Journal 1949:1766-1767.
Jones, J.B., C.D. Stanley, A.A. Csizinszky, S.P. Kovach, R.G. McGuire. 1988. K and N fertilization rates influence susceptibility of trickle-irrigated tomato plants to bacterial spot. HortScience 23(6):1013-1015.
Jones, J.M. 1998. "Healthy" definition extended to enriched grains, frozen and canned vegetables, and perhaps, salt. Cereal Foods World 43(7):592.
Jones, J.M. 1998. Interaction of genes and diet. Cereal Foods World 43(5):380.
Jones, J.M. 1998. Whole grains, fiber and colon cancer- Who would have thought that this would spawn a controversy? Cereal Foods World 43(11):808.
Jones, J.M. 1999. The new unified eating plan from the big four health organizations. Cereal Foods World 44(8):606.
Jones, J.M., C.C. Rooney. 1982. Observations on the glutamic-oxaloacetic transaminases of turkey breast during chill storage. Journal of Food Technology 17:135.
Jones, Julie M. 1997. Fiber, saccharides, and health. Cereal Foods World 42(8):713.
Jones, J. Shirley, DeLoss Everett Bullis. 1929. The chemical composition and food value of Oregon dried prunes. Station bulletin. Oregon Agricultural College Experiment Station 249. Corvallis, Ore.:Agricultural Experiment Station, Oregon State Agricultural College. 10 p.
Jones, K.B., J.M. Harries, T.W. Houston. 1964. Studies In Beef Quality. Iii. Effects Of Hexoestrol Implantation. Journal Of The Science Of Food And Agriculture 15:62.KEYWORDS: Beef Cooking Loss, Drip Loss, Evaporation Loss, Beef Juiciness, Beef Tenderness, Beef Doneness, Beef Quality, Hexoestrol Implantation, Longissimus Dorsi, Beef Flavor, Beef Steer
Jones, K.B., J.M. Harries, J. Robertson, J.M. Akers. 1964. Studies in beef quality. IV. - A comparison of the eating quality of meat from bulls and steers. Journal of the Science of Food and Agriculture 15:790.Rib joints and silversides of bull and steer twins were used to study the meat evaluated by both cold tasting and hot tasting sensory score. Sensory determinations of flavor, juiciness, tenderness and degree of doneness were done. Additionally, the fat content, pH, hydroxy-proline content and shear values were determined.
Jones, K. B., T.W. Houston, J.M. Harries. 1963. Studies In Beef Quality. Ii. The Influence Of Sire On The Quality And Composition Of Beef. Journal Of The Science Of Food And And Agriculture 14:637.
Jones, K. B., T.W. Houston, J.M. Harries. 1961. Studies On Egg Quality. I. Effects Of Certain Poultry Housing Systems, Age Of Bird And Season. Journal Of The Science Of Food And Agriculture 12:381.
Jones, K.W., R.W. Mandigo. 1982. Effects of chopping temperature on the microstructure of meat emulsions. Journal of Food Science 47:1930.
JONES, L. 1958. ARE YOUR FOOD CLASSES KEEPING UP WITH THE TIMES?. Journal of Home Economics 50:340.KEYWORDS: EDUCATION, MARKETING, PROCESSING, PREFERENCE, KITCHEN EQUIPMENT
JONES, L.A. 1929. ISOLATION OF NARROW SPECTRAL REGIONS BY SELECTIVE ABSORPTION. Journal of Nutrition 2:111.
JONES, L.V., D.R. PERYAM, L.L. THURSTONE. 1955. DEVELOPMENT OF A SCALE FOR MEASURING SOLDIERS' FOOD PREFERENCES. Food Research 20:512.
Jones, Marge. 1983. Allergy Recipes:Baking with Amaranth. Mast Enterprises, Inc., Deerfield Ill.
JONES, M. C. 1968. THE TEMPERATURE DEPENDENCE OF THE LETHAL RATE IN STERILIZATION CALCULATIONS. Journal of Food Technology 3:31.KEYWORDS: CLOSTRIDIUM BOTULINUM, THERMAL STERILIZATION TIME, F VALUE, Z VALUE, BACILLUS STEAROTHERMOPHILUS
Jones, M.J. 1997. Dietary advice, gender differences, and longevity. Cereal Foods World 42(11):921.
Jones, M.K., R.G. Allaby, T.A. Brown. 1998. Wheat domestication. Science 279:302.Reports some of the dating of grains.
JONES, M.T., F.W. TANNER. 1945. INCIDENCE AND DISTRIBUTION OF CLOSTRIDIUM BOTULINUM IN SOILS OF ILLINOIS. Food Research 10:238.
Jones, N. R. 1959. ''Browning'' Reactions And The Loss Of Free Amino Acid And Sugar From Lyophilized Muscle Extractives Of Fresh And Chill-Stored Codling (Gadus Callarias). Food Research 24:704.
JONES, N.R., J. MURRAY, J.R. BURT. 1965. AUTOMATED ANALYSIS OF HYPOXANTHINE. Journal of Food Science 30:791.
JONES, O., F.E. DEATHERAGE. 1953. THE DIETHYLSTIBESTROL CONTENT OF THE MEAT FROM CHICKENS TREATED WITH THIS ESTROGENIC SUBSTANCE. Food Research 18:30.
Jones, P., J.W. Jones, Y. Hwang. 1989,Summer. Online optimization of heating and CO2 control in greenhouse tomato production. PAPERS OF THE AMERICAN SOCIETY AGRIC ENG. 89-7020:17.
Jones, P.M.B., D. Boulter. 1983. The cause of reduced cooking rate in Phaseolus vulgaris following adverse storage conditions. Journal of Food Science 48:623-626, 649.
Jones, Q., I.A. Wolff. 1960. The search for new industrial crops. Economic Botany 14:56.
Jones, R. 19. Preventing translucent ends. Potato Grower of Idaho :38.
Jones, R.A., P.G. Smith, A.H. Millett, K.A. Kimble. 1970. 'Royal red cherry' and 'short red cherry' tomatoes. HortScience 15:98.
Jones, R.A., A.H. Millett. 1984. 'Sierra sweet' fresh market tomato. HortScience 19(1):133.
Jones, R. W., G.E. Babcock, M.W. Taylor, R.J. Dimler. 1963. Fractionation Of Wheat Gluten By Gel Filtration. Cereal Chemistry 40:409.
Jones, R.W., N.W. Taylor, F.R. Senti. 1959. Electrophoresis and fractionation of wheat gluten. Arch. Biochem. Biophys. 84:363-376.
Jones, S.B., R.J. Carroll, J.R. Cavanaugh. 1976. Muscle samples for scanning electron miscopy:preparative techniques and general morphology. Journal of Food Science 41:867.The use of the scanning electron microscope in evaluating freshly slaughtered and aged beef longissimus dorsi and semitendinosus was investigated. KEYWORDS: scanning electron microscopy (freeze fracturing; drying procedures; mounting and metal coating)
Jones, S.B., R.J. Carroll, J.R. Cavanaugh. 1977. Structural changes in heated bovine muscle:a scanning electron microscope study. Journal of Food Science 42:125.
Jones, Suzi, Jarold Ramsey. 1994. The Stories We Tell:An Anthology of Oregon Folk Literature. Corvallis, OR:Oregon State University Press.
Jones, S.D.M., L.E. Jeremiah, A.K.W. Tong, W.M. Robertson, L.L. Gibson. 1992. Estimation of lamb carcass composition using an electronic probe, a visual scoring system and carcass measurements. Canadian Journal of Animal Science 72(2):237.244.
Jones, S.J., E.A. Frongillo. 1997. Food insecurity and subsequent weight gain in women. Public Health Nutrition 10:145-151.
Jones, S.V.H., J.E. Rouse. 1920. The Relation Of Age Of Dam To Observed Fecundity In Domesticated Animals. I. Multiple Births In Cattle And Sheep. Journal of Dairy Science 3:260.
JONES, T.M., H.T. LEWIS JR., J.G. GETSINGER. 1966. USE OF FORMAMIDE, FORMAMIDE AS COMPONENT OF LIQUID FERTILIZERS. Journal of Agricultural and Food Chemistry 14:20.
Jones, T.W.A., L.D. Gottlieb, E. Pichersky. 1986. Reduced enzyme activity and starch level in an induced mutant of chloroplast phosphoglucose isomerase. Plant Physiology 81:367-371.
Jones, Wilbert. 2000December. Regional American Cuisine. Prepared Foods 169(12):66.
Jones, W. 2000December. Regional American Cuisine. Prepared Foods 169(12):55.Americans have been preparing and enjoying regional recipes - known as "comfort" foods - for nearly four centuries.
Jong, H.D. 1989. Evaluation and implementation of several bedding plant technology components for the raising of potato breeding seedlings. American Potato Journal 66(2):93.
Jongh, G. 1961. The formation of dough and bread structure. I. The ability of starch to form structure, and the improving effect of glyceryl monostearate. Cereal Chemistry 38:140.
Jonquil S.G. 1995Winter. No more cranberry juice! Midwifery Today Childbirth Educ (36):15-6.
Jonxis, J.H.P. 1946. Nutritional status of Dutch children. Journal of the American Dietetic Association 22(6):484.
Joos S. 1984. Economic, Social, and Cultural Factors in the Analysis of Disease:Dietary Change and Diabetes Mellitus among the Florida Seminole Indians. IN L.K. Brown, K. Mussell (eds) Ethnic and Regional Foodways in the United States:The Performance of Group Identity, pp. 217-237.
Jooste, M.E. 1951. Cake structures and palatability as affected as affected by emulsifying agents and baking temperatures. Ph.D. thesis, Oregon State University, Corvallis.The effectiveness of emulsifyng agents in improving the quality of cakes made with different fats and baked at various temperatures was studied. Two commercial preparations of glyceryl monostearate were tested at 3 percent and 6 percent (fat basis) levels, one as a fat dispersion and the other as a water dispersion.
Jooste, M.E., A.O. Mackey. 1952. Cake structure and palatability as affected by emulsifying agents and baking temperatures. Food Research 17:185-196.
The study was undertaken to determine the effect of glyceryl monostearate on the structure and palatability of cakes. Two different fats and various temperatures were used. Information concerning the functions of an emulsifier was included. This data was collected by studying the distribution of air and fat in batters and cakes.
Jooste, M. ; Mackey, A. O. 1952. Staining Methods For Studying Ingredient Distribution In Baked Cakes. Stain Technology 27:17-20.
Cake Crumb Histology
Joppa, L.R., N.D. Williams, 1988. Langdon Durum disomic substitution lines and aneuploid analysis in tetraploid wheat. Genome 30:222-228.
Joppa, L.R., K. Khan, N.D. Williams. 1983. Chromosomal location of genes for gliadin polypeptides in Durum wheat Triticum turgidum L. Theor. Appl. Genetics 64:298-293.
JORDAN, E. O. 1921. SANITATION IN FOOD PRESERVATION. Journal of Home Economics 13:297.
Jordan, J.L., S.E. Prussia, R.I. Shewfelt, C.N. Thai, R. Mongelli. 1990. Transportation management postharvest quality, and shelf-life extension of lettuce. Research Bulletin 386. The Georgia Agricultural Experiment Stations, College of Agriculture, The University of Georgia.
Jordan, J.L., R.L. Shewfelt, S.E. Prussia, W.C. Hurst. 1985. Estimating implicit marginal prices of quality characteristics of tomatoes. Southern Journal Agr. Econ. 17(2):139-146.
Jordan, J.L., R.L. Shewfelt, S.E. Purssia, and W.C. Hurst. 1985. Estimating the price of quality characteristics for tomatoes:Aiding the evaluation of the postharvest system. HortScience 20(2):203-205.
Jordan, J. V., G.C. Lewis, G.O. Baker. 1953. Wheat Straw, Effect Of Straw And Certain Salts On Soil Reaction. Journal Of Agricultural And Food Chemistry 1:236.
Jordan, R. 1961. Frozen Precooked Sauces. Journal Of The American Dietetic Association 39:590.KEYWORDS: Flour, Waxy Rice Flour, Waxy Corn Starch, Waxy Corn Starch Whitesauce, Frozen Sauce, Ph, Storage, Linespread Test, Casserole, Consistency, Creamed Chicken, Batch Size, Whitesauce Appearance, Whitesauce Texture, Whitesauce Flavor, Thawing, Thickening Agent, Freeze Stability
Jordan, R. 1956. Flavor And Functional Properties Of Shell Eggs Affected By Storage. Journal Of Home Economics 48:100. Egg Storage, Egg Flavor, Angel Cake Volume
JORDAN, R. 1962. SALT AS A FACTOR IN THE STABILITY OF EMULSIONS. Journal of Home Economics 54:394.
Jordan, R. 1944. A study of hydrogenated lard and other shortenings as culinary fats. Bulletin 498. Indiana Exp. Sta., Lafayette, Indiana.
Soft lard was partially hdyrogenated to determine if there was an effect on its culinary qualities.
Jordan, R. 1935. A Study Of The Effect Of The Addition Of Sodium Chloride To The Cooking Water Upon The Loss Of Calcium Of Vegetables. Journal Of Home Economics 27:376.KEYWORDS: Asparagus Calcium, Asparagus Cooking, Green Bean Calcium, Green Bean Cooking, Cabbage Calcium, Cabbage Cooking, Carrot Calcium, Carrot Cooking, Pea Calcium, Pea Cooking, Potato Calcium, Potato Cooking, Turnip Calcium, Turnip Cooking
Jordan, R., A.T. Barr, M.L. Wilson. 1954. Shell eggs:Quality and properties as affected by temperature and length of storage. Bulletin 612. Purdue Univ. Agric. Exp. Sta., Lafayette, Ind.Eggs held at various temperatures and lengths of storage were candled to determine egg quality. Angelfood cakes and baked custards were then made with the stored eggs, and quality characteristics were assessed. KEYWORDS: Angelfood, Custard, Egg, Temperature Storage, Candled Quality, Poached Egg, Egg White, Foam, Egg White, Ph, Scorecard
Jordan, R., L.E. Dawson, C.J. Echterling. 1952. The Effect Of Selected Pretreatments Upon The Culinary Qualities Of Eggs Frozen And Stored In A Home-Type Freezer. Ii. Sponge Cakes. Food Research 17:93.
Jordan, R., B.N. Luginbill, L.E. Dawson, C.J. Echterling. 1952 . The effect of selected pretreatments upon the culinary qualities of eggs frozen and stored in a home-type freezer. I. Plain cakes and baked custards. Food Research 17:1-7.
The purpose of this experiment was to determine the baking qualities of home frozen eggs under various pretreatment conditions. Cakes and baked custards were used to assess baking characteristics.
Jordan, R., M.S. Pettijohn. 1946. Use Of Spray-Dried Whole Egg Powder In Sponge Cakes. Cereal Chemistry 23:265.KEYWORDS: Sponge Cake, Spray Dried Egg, Egg, Leavening, Foam Evaluation
Jordan, R., M.S. Sisson. 1943. Use of spray-dried whole eggs in baked custards. U.S. Egg and Poultry Magazine 49:266-269,287-288.
Jordan, R., M.S. Sisson. 1943. How much dried egg is equivalent to one liquid egg? U.S. Egg and Poultry Magazine 49:168-169,184.
Jordan, R., G.E. Vail, J.C. Rogler, W.J. Stadelman. 1960. Functional Properties And Flavor Of Eggs Laid By Hens On Diets Containing Different Fats. Food Technology 14(9):418.
Jordan, R., E.S. Wegner, H.A. Hollender. 1954. Nonhomogenized vs. homogenized milk in baked custards. Journal of the American Dietetic Association 30:1126.
This article reports a study to compare the drainage, thickness, porosity, texture, tenderness and consistency of baked custards prepared either with homogenized or nonhomogenized milk. Additional variables tested were proportion of ingredients, initial milk temperature and oven temperature.
Jordan, R., E.S. Wegner, H.A. Hollender. 1953. The effect of homogenized milk upon the viscosity of cornstarch puddings. Food Research 18:649.
The purpose of this paper was to determine the amount of cornstarch needed to ensure a pudding made with homogenized milk to be of equal consistency as a pudding made with nonhomogenized milk. Explanations were sought as to the difference in viscosity of puddings made from the two types of milk .
Jordan, S. 1930. Confectionery Problems. The National Confectioners' Association, Chicago, Illinois.Candy Processing, Confectionery. This book reviews the problems of candy manufacture. Ingredient variation, formula changes packaging, storage, equipment, controls and distribution of confectionery products are the subjects discussed.
Jordan, S., K.E. Langwill. 1956. Confectionery Analysis and Composition. Chicago:The Manufacturing Confectioner.Part one of this book defines and cites methods for chemical analysis of confectionery ingredients. Part two deals with formula reconstruction of confectionery products from analytical data.
Jordan, T.N., R.R. Romanowski. 1974. Comparison of dicamba and 2,4-D injury to field-grown tomatoes. HortScience 9(1):74-75.
Jorge, P.E., R.J. Green Jr., W.R. Chaney. 1992. Inoculation with Fusarium and Verticillium to increase resistance in Fusarium-resistant tomato. Plant Dis 76(4):340-343.
Jorgensen, H. 1936. On the existence of powerful but latent proteolytic enzymes in wheat flour. Cereal Chemistry 13:346.
Joseph, C.B. and K.V. Peter. 1980. Effect of 2,4-dichlorophenoxyacetic acid on fruit yield, leaf area and flower characters in tomato. Journal of Horticultural Science 55(1):41-43.
JOSEPH, G.H., W.E. BAIER. 1949. METHODS OF DETERMINING THE FIRMNESS AND SETTING TIME OF PECTIN TEST JELLIES. Food Technology 3:18.
JOSEPH, G.H., A.H. KIESER, E.F. BRYANT. 1949. HIGH-POLYMER, AMMONIA-DEMETHYLATED PECTINATES AND THEIR GELATION. Food Technology 3:85.
Joseph, S., K.V. Peter. 1985. Curry leaf (Murraya koenigii ), perennial, nutritious, leafy vegetable. Economic Botany 39:68.
Josephides, C.M. 1982. Studies on gluten strength and quality in Triticum turgidum L. var Durum. M. Sc. Thesis. North Dakota State University, Fargo, ND.
Josephides, C.M., L.R. Joppa, V.L. Youngs. 1987. Effect of chromosome 1B on gluten strength and other characteristics of Durum wheat. Crop Science 27:212-216.
Josephson, D.B., R.C. Lindsay. 1987. C4-heptenal:an influential compound in boiled potato flavor. Journal of Food Science 52:328.
Josephson, D.B., R.C. Lindsay, D.A. Stuiber. 1991. Volatile carotenoid-related oxidation compounds contributing to cooked salmon flavor. Lebensm Wiss Technology Food Science Technology 24(5):425-432.
Josephson, D.B., R.C. Lindsay, D.A. Stuiber. 1983. Bisulfite suppression of fish aromas. Journal of Food Science 48:1064.
Josephson, D.B., R.C. Lindsay, D.A. Stuiber. 1985. Effect of handling and packaging on the quality of frozen whitefish. Journal of Food Science 50:1.
Josephson, D.B., R.C. Lindsay, D.A. Stuiber. 1987. Influence of processing on the volatile compounds characterizing the flavor of pickled fish. Journal of Food Science 52(1):10-14.
Josephson, D.B., R.C. Lindsay, D.A. Stuiber. 1985. volatile compounds characterizing the aroma of fresh atlantic and Pacific oysters. Journal of Food Science 50:5.
Josephson, D. V. 1954. Flavor Origins. Review Of Chemical Mechanisms Affecting Flavor Acceptability Of Dairy Products. Borden Award Address. Journal Of Agricultural And Food Chemistry 2:1182.KEYWORDS: Dairy Product, Flavor, Dried Milk, Heated Milk Flavor, Sunlight Flavor, Cowy Flavor
Joshi, A.R., J.M. Edington. 1990January-March. The use of medicinal plants by two village communities in the central development region of Nepal. Economic Botany 44(1):71.
Joshi, D.E. 1988. Meat production in buffaloes. Proceedings, II World Buffalo Congress, New Delhi, India. II(II). Invited papers and special lectures. 491-498.In this review, consideration is given to nutritional and management studies on growing buffaloes, carcass yield in relation to breed, age and sex, chemical and physical characteristics of buffalo meat, and products made from buffalo meat.
Joshua, V. K., R.F. Saunders, W.C. Dunham. 1967. Expanding the market for Maine blueberries. Part II, Blueberry product analyses in New England retail food stores. Bulletin 26/Maine Agricultural Experiment Station, Orono, Me. University of Maine.
Josiah Macy Foundation. 1955. 1930-1955:A Review of Activities. Journal of Nutrition & Dietetics [India] vol. 1, no. 1. [January 1964].
JOSLIN, L. E. 1957. CHILLING AND FREEZING FANCY MEAT. REFRIGERATION ENGINEERING 65(9):50.
Joslin, R.P., B.E. Proctor. 1954. Some factors affecting the whipping characteristics of dried whole egg powders. Food Technology 8:150.
A loss of foam volume in whipped dried whole egg powders is attributed to the breakdown of the natural fat emulsion. Various methods including emulsifying agents and fat solvents were tested for improvement in whipping quality.
Joslyn, M. 1959. Food Analysis.
Joslyn, M. A. 1949. Use Of Liquid Sugars In Freezing Of Apricots, Peaches, And Nectarines. Food Technology 3:8.
JOSLYN, M. A. 1951. THE ACTION OF ENZYMES IN CONCENTRATED SOLUTION AND IN THE DRIED
STATE. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:289.
JOSLYN, M. A. 1942. COLOR RETENTION IN FRUIT PRODUCTS. INDUSTRIAL AND ENGINEERING CHEMISTRY 33:308.
JOSLYN, M. A. 1957. ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE. Food Research 22:1.
JOSLYN, M. A. 1955. WINE PRODUCTION, DETERMINATION OF FREE AND TOTAL SULFUR DIOXIDE IN WHITE TABLE WINES. Journal of Agricultural and Food Chemistry 3:686.
JOSLYN, M. A., T.S. CHEN. 1967. DETERMINATION OF PECTIC SUBSTANCES IN PRESENCE OF DEXTRINS. Journal of Agricultural and Food Chemistry 15:398.
Joslyn, M. A., H. Deuel. 1963. The Extraction Of Pectins From Apple Marc Preparations. Journal Of Food Science 28:65.
Joslyn, M. A., J.L. Goldstein. 1964. Astringency Principles, Changes In Phenolic Content In Persimmons During Ripening And Processing. Journal Of Agricultural And Food Chemistry 12:511.
Joslyn, M.A., Heid. 1963. Food Processing Operations Vol. II. AVI., Westport, Conn.
JOSLYN, M.A., A. LUKTON. 1956. MECHANISM OF COPPER CASSE FORMATION IN WHITE TABLE WINE. I. RELATION OF CHANGES IN REDOX POTENTIAL TO COPPER CASSE. Food Research 21:384.
Joslyn, M. A., J. Miller. 1949. Effect Of Sugars On Oxidation Of Ascorbic Acid. I. Kinetics Of Auto-Oxidation Of Ascorbic Acid. Food Research 14:325.
Joslyn, M. A., R. Peterson. 1956. Occurence Of Leuco-Anthocyanin Ins. Nature 178:318Pear Leucoanthocyanin
Joslyn, M. A., R.G. Peterson. 1958. Food Discoloration, Reddening Of White Onion Bulb Purees. Journal Of Agricultural And Food Chemistry 6:754.
Joslyn, M. A., T. Sano. 1956. The Formation And Decomposition Of Green Pigment In Crushed Garlic Tissue. Food Research 21:170.
Joslyn, M.A., W. Stepka. 1949. The free amino acids of fruits. Food Research 14:459.Alcohol extracts of pears, prunes, avocados and apricots were used to investigate their free amino acid content.
Joslyn, M. A., H. Supplee. 1949. Effect Of Sugars On Conversion Of Dehydroascorbic Acid. Food Research 14:216.
Joslyn, M.A., H. Supplee. 1949. Solubility Of Oxygen In Solutions Of Various Sugars. Food Research 14:209.
Jourdan, P., T. Montagno, S. Berry. 1993. Somatic hybrids produced between lycopersiconesculentum and L. Hirsutum. Plant Science 91:55-65.
Jowitt, R. 1974. The terminology of food texture. Journal Texture Studies 5:351.
Joyal, A. 1995. Those mighty phytochemicals:beyond the benefits of broccoli. Environmental Nutrition 18(11):1,4.
Joyce, D.C. 1988. Evaluation of a ceramic-impregnated plastic film as a postharvest wrap. HortScience 23(6):1088.
Joyce, T. 1988. The social and economic correlates of pregnancy resolution among adolescents in New York City, by race and ethnicity:A multivariate analysis. American Journal Public Health 78:626-631.
JUDGE, M. D., V.R. CAHILL, L.E. KUNKLE, F.E. DEATHERAGE. 1960. PORK QUALITY. II. PHYSICAL, CHEMICAL AND ORGANOLEPTIC RELATIONSHIPS IN FRESH PORK. JOURNAL OF ANIMAL SCIENCE 19:145.
KEYWORDS: PORK MOISTURE, LONGISSIMUS DORSI, APPEARANCE, COLOR, FIRMNESS, CONNECTIVE TISSUE, WATER-HOLDING CAPACITY, FAT, PH, TENDERNESS, PORK JUICINESS, FLAVOR
JUDGE, M.D., R.G. CASSENS, E.J. BRISKEY. 1967. MUSCLE PROPERTIES OF PHYSICALLY RESTRAINED STRESSOR-SUSCEPTIBLE AND STRESSOR-RESISTANT PORCINE ANIMALS. Journal of Food Science 32:565.
Judge, M.D., M.A. Cousin. 1983. Psychrotrophic bacteria in prerigor ground pork. Journal Food Science 48:1348-49.
Judge, M.D., M.R. Okos, T.G. Baker, K. Potthast, R. Hamm. 1981. Energy requirements and processing costs for freeze-dehydration of prerigor meat. Food Technology 35(4):61.
Judge, Max.D., Truman Glen Martin. 1964. Lamb carcass studies. Research progress report (Purdue University. Agricultural Experiment Station). 140. Lafayette, Ind.:Purdue University, Agricultural Experiment Station.
Judkin, H. F. 1917. The Daily Per Captita Consumption Of Milk. Journal of Dairy Science 1:246.
Judkins, H. F. 1921. The Sampling Of Milk. Journal of Dairy Science 4:350.
Juillerat, M.E., R.F. Kelly. 1971. Quality traits associated with consumer preference for beef. Journal of Food Science 36:770. Top beef rounds were evaluated in relationship to consumer acceptance by objective and sensory methods. KEYWORDS: marbling score, maturity, conformation, estimated percentage kidney fat, carcass grade (U.S.D.A. grading service); loin-eye area and fat thickness; carcass percentage yield; ether extract and protein content; steaks broiled; panel (tenderness, juiciness, number of chews); Warner-Bratzler shear socres; KTG tenderness scores, consumer questionnaires
JUKES, T. H. 1937. RECENT STUDIES OF VITAMINS REQUIRED BY CHICKS. Journal of Nutrition 13:359.
Jukes, T.H. 1942. Experiments on the storage of vitamin A by growing turkeys. Poultry Science 21:357-360.
Jukes, T. H., H.D. Kay. 1932. Egg-Yolk Proteins. Journal Of Nutrition 5:81.
JUL, M. 1949. THE FOOD TECHNOLOGIST AND THE WORLD FOOD CRISIS. Food Technology 3:279.
Juliano, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Science Today 16:334.
Juliano, B.O. 1998. Varietal impact on rice quality. Cereal Foods World 43(4):207.
Juliano, B. O., G.M. Bautista, J.C. Laugay, A.C. Reyes. 1964. Rice Quality. Studies On Physicochemical Properties Of Rice. Journal Of Agricultural And Food Chemistry 12:131.KEYWORDS: Indica Rice, Rice, Amylose, Moisture, Fat, Goldfisch Apparatus, Kjeldahl Analysis, Protein, Fat, Nitrogen Free Extract, Alanine, Arginine, Aspartic Acid, Cystine, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tyrosine, Valine, Ammonia, Gelatinization Temperature, Iodine Blue Test, Birefringence, Amylograph, Alkali Test, Brabender Viscoamylograph
Juliano, B. O., M.B. Nazareno, N.B. Ramos. 1969. Properties Of Waxy And Isogenic Nonwaxy Rice Differing In Starch Gelatinization Temperature. Journal Of Agricultural And Food Chemistry 17:1364.
Juliano, B. O., L.U. Onate, A.M. Del Mundo. 1965. Relation Of Starch Composition, Protein Content, And Gelatinization Temperature To Cooking And Eating Qualities Of Milled Rice. Food Technology 19(6):116(1006).KEYWORDS: Rice Starch, Protein, Gelatinization Temperature, Amylose, Cooking Time, Volume Expansion Ratio Rice, Palatability, Sensory Evaluation
Juliano, B.O., C.M. Perez, A.B. Blakeney, D.T., Castillo, N. Kongseree, B. Laignelet, E.T. Lapis, V.V.S. Murty, C.M. Paule and B.D. Webb. 1981. International cooperative testing on the amylose content of milled rice Staerke 33:157.
Jull, M.A. 1929. Research work in turkey raising. Poultry Science 8:129-131.
Jull, M. A. 1928. Second Year Egg Production In Relation To First Year Egg Production In The Domestic Fowl. Poultry Science 7-8:276.
Jull, M. A. 1928. Studies In Hatachability. I. Hatchability In Relation To Antecedent Egg Production, Fertility, And Chick Mortality. Poultry Science 7:195.
Jungjohann, S.M., P.M. Luhrmann, R. Ben der, M. Blettner, M. Neuhauser-Berthold, M. 2005March. Eight-year trends in food, energy and macronutrient intake in a sample of elderly German subjects. British Journal of Nutrition 93(3):361-368.
Jungk, R.A., W.W. Marion. 1970. Post-mortem isometric tension changes and shortening in turkey muscle strips held at various temperatures. Journal Food Science 35:143.
Jungk, R.A., H.E. Snyder, D.E. Goll, K.G. McConnell. 1967. Isometric tension changes and shortening in muscle strops during post-mortem aging. Journal of Food Science 32:158.Chemical analysis, shortening and tension of beef geniohyoideus and semiteninosus and rabbit psoas muscles during postmortem aging were evaluated and analyzed. KEYWORDS: shortening; tension (isometer); ATP degradation (ammonia liberation)
JUNIPER, A. B. 1922. NATIVE DIETARY ON NIUE ISLAND. Journal of Home Economics 14:612.KEYWORDS: SOUTH PACIFIC DIET, NIUE ISLAND DIET, DIETARY SURVEY, FOODHABIT
Junk, W. R., O.M. Nelson, M.H. Sherrill. 1947. Liquid Sugar In Food Products. Food Technology 1:506.
Junker, Wilhelm. 1891. Travels in Africa during the Years 1882-1886. London:Chapman and Hall. 447pp.
Junior League of Dallas. 1961. From Texas Tables. Dallas.
Juniper, A.B. 1922. Native dietary on Niue Island. Journal of Home Economics 14:612.
South Pacific Diet, Niue Island Diet, Dietary Survey, Food Habit
Juniper, Barrie E. 2007January-February. The mysterious origin of the sweet apple. American Scientist 95:44.
Delicious and nutritious, apples grow readily in a variety of soils and in all temperate climates; some horticulturalists think there may be as many as 20,000 distinct named species. But where did this remarkable fruit come from?
Junker, C.C. 1982Winter. Cost of Meats and Meat Alternates. Family Economics Review, Agricultural Research Service, Northeastern Region, U.S. Department of Agriculture, Beltsville, MD 207705, p. 28.KEYWORDS: meat alternate, meat, fish, poultry, pork, beef, liver, ham, turkey, food cost, chicken, perch, haddock, veal, lamb, bean soup, bean, egg, sardine, tuna, sausage, peanut butter, milk, cheese, bologna, frankfurter.
Junnila, William A., Hector G. McDonald. 1941. Electric pig and lamb brooders. Popular bulletin. Washington Agricultural Experiment Station. no. 160. State College of Washington, Agricultural Experiment Station, WA. 8 p.:ill.
Junod, Henri A. 1913. The Life of a South African Tribe. Neuchatel:Imprimerie Attinger Freres. 2 vols.
Jupe, S.C., I.M. Scott. 1992. Gibberellin and the pro gene suppress peroxidase activity in elongating tomato (Lycopersicon esculentum Mill. ) stem tissues. Annuals Botany 69(1):33-37.
JUNQUEIRA, P. B., B.S. SCHWEIGERT. 1949. EFFECT OF FOOD SUPPLEMENTS ON GROWTH, REPRODUCTION, AND LACTATION. Journal of the American Dietetic Association 25:46.
Juran, Joseph M., Frank M. Gryna. 1980. Quality planning and analysis:from product development through use. 2d ed. New York:McGraw-Hill, c1980. xvii, 629 p.:ill.
Jurchak, T. 1983. August. Green wrap revival. American Vegetable Grower 31:8,10.
JURD, L. 1964. REACTIONS INVOLVED IN SULFITE BLEACHING OF ANTHOCYANINS. Journal of Food Science 29:16.KEYWORDS: ANTHOCYANIN, FLAVYLIUM SALT, CYANIDIN, PELARGONIDIN METHYL ETHER, PELARGONIDIN GLUCOSIDE, CYANIDIN RHAMNOGLUCOSIDE, SODIUM BISULFITE
JURINAK, J.J. 1957. FUMIGANT ADSORPTION BY SOILS, ADSORPTION OF 1,2-DIBROMO-3-CHLOROPROPANE VAPOR BY SOILS. Journal of Agricultural and Food Chemistry 5:598.
JURINAK, J. J., A.L. BROWN, P.E. MARTIN. 1960. SOIL FUMIGANT DETERMINATION. EXTRACTION AND DETERMINATION OF ETHYLENE DIBROMIDE IN SOILS. Journal of Agricultural and Food Chemistry 8:113.
Justice, Catherine L., Marion L. Mattson, Cecilia Schuck. 1946. Some factors influencing the food intake of preschool children. Journal of the American Dietetic Association 22(2):128-133.
Justin, Margaret, Lucile O. Rust, Gladys E. Vail. 1956. Foods. An Introduction College Course. Houghton Mifflin Company, Boston.
Justin (Justinus, Marcus Junianus). 1903. Historiae Philippicae ex Trogo Pompeio. Paris:Librairie Hachette. 330pp.
Juven, B.J. 1979Jan. Fate of spoilage microorganisms in frozen and chilled concentrated tomato juices. Journal of Food Protection 42(1):19-22.
Juvik, J.A., M.A. Stevens, C.M. Rick. 1982. Survey of the genus Lycopersicon for variability in a-tomatine content. HortScience 17(5):764-766.
Jwanny, E.W., S.T. El-Sayed. 1994(October) Glycosidases of turnip leaf tissues. II. Isolation, purification, and some physiochemical characterization. Applied Biochem Biotechnol 49(1):23-34.A number of glycosidase enzymes have been isolated and identified in healthy fresh leaves of turnip. Myrosinase (beta-thioglucosidase, EC. 184.108.40.206), disaccharase (beta-fructofuranosidase, EC. 220.127.116.11), and beta-amylase (alpha-1,4-glucan maltohydrolase, EC 18.104.22.168) have been isolated and purified in powder form.
Updated: Wednesday, May 23, 2012.