Kaanane, A., T.P. Labuza. 1985. Change in available lysine loss reaction rate in fish flour due to an aw change induced by a temperature shift. Journal of Food Science 50:582.


KAASENBROOD, P.J.C.,P.J. VAN DEN BERG, L.J. REVALLIER. 1963. FERTILIZER CONTAMINANTS. BIURET FORMATION IN THE MANUFACTURE OF UREA. Journal of Agricultural and Food Chemistry 11:39.
KEYWORDS:FERTILIZER, UREA, KJELDAHL NITROGEN, KARL FISCHER NITROGEN, CYANURIC ACID


Kabir, Hossein, James Leklem, Lorraine T. Miller. 1983. Measurement of glycosylated vitamin B6 in foods. Journal of Food Science 48(5):1422-1425.


KAC, M. 1969. SOME MATHEMATICAL MODELS IN SCIENCE. Science 166:695.
KEYWORDS:MATHEMATIC, HEMOGLOBIN, ENTROPY


Kaced, I., R.C. Hoseney, E. Varriano-Marston. 1984. Factors affecting rancidity in ground pearl millet. (Pennisetum americanum L. Leeke). Cereal Chemistry 61(2):187-192.
Increases in fat acidity and peroxide value show that pearl millet rapidly becomes rancid after it is ground. Fat acidity and perioxide value of stored whole pearl millet grain did not vary significantly over the same time period, showing that deterioration occurs more rapidly in ground millet than in whole grain.


Kadam, S.S., D.K. Salunkhe. 1984. Winged beans in human nutrition. CRC Critical Reviews in Food Science and Nutrition 21(1):3.


Kadavy, J. L., G.M. Dack. 1951. The Effect Of Experimentally Inoculating Canned Bread With Spores Of Clostridium Botulinum And Bacillus Mesentericus. Food Research 16:328.


Kader, A.A., L.L. Morris. 1978. Tomato fruit color measured with an Agtron E5-W reflectance spectrophotometer. HortScience 13(5):577-578.


Kadim, I.T., O. Mahgoub, R.S. Al-Maqbaly, K. Annamalai, D.S. Al-Ajmi. 2002. Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel (Camelus dromedarius). Meat Science 62(2):245.


KADIN, H., M. OSADCA. 1959. FOOD ANTIOXIDANTS, BIOCHEMISTRY OF ERYTHORBIC ACID. HUMAN BLOOD LEVELS AND URINARY EXCRETION OF ASCORBIC AND ERYTHORBIC ACIDS. Journal of Agricultural and Food Chemistry 7:358.


KAEDING, W.W., E.E. KENAGA. 1967. AZOBENZENE CARBAMATES AS INSECTICIDES. Journal of Agricultural and Food Chemistry 15:512.


KAEDING, W. W., E.E. KENAGA. 1965. CARBAMATE INSECTICIDES. SCHIFF BASE PHENYL N- METHYLCARBAMATES. Journal of Agricultural and Food Chemistry 13:378.


KAEDING, W.W., A.T. SHULGIN, E.E. KENAGA. 1965. CARBAMATE INSECTICIDES, ALKYL- AND AMINO- SUBSTITUTED PHENYL N-METHYL-CARBAMTE INSECTICIDES. Journal of Agricultural and Food Chemistry 13:215.


KAEMPFFE, G.C., O.R. LUNT. 1967. AVAILABILITY OF VARIOUS FRACTIONS OF UREA-FORMALDEHYDE. Journal of Agricultural and Food Chemistry 15:967.


Kaess, G., J.F. Weidemann. 1973. Effects Of Ultraviolet Irradiation On The Growth Of Microorganisms On Chilled Beef Slices. Journal of Food Technology 8:59.


KAESS, G., J.F. WEIDEMANN. 1962. FREEZER BURN AS A LIMITING FACTOR IN THE STORAGE OF ANIMAL TISSUE. IV. DIPPING TREATMENTS TO CONTROL FREEZER BURN. Journal of Food Technology 16(12):83.


KAESS, G., J.F. WEIDEMANN. 1962. FREEZER BURN AS A LIMITING FACTOR IN THE STORAGE OF ANIMAL TISSUES. III. EXPERIMENTS WITH LIVER FROZEN WITH AND WITHOUT EVAPORATIVE WEIGHT LOSS. Journal of Food Technology 16(7):125.


Kaess, G., J.F. Weidemann. 1967. Freezer burn of animal tissue. VI. Experiments with ox muscle frozen before and after rigor. Journal of Food Science 32:14.
The influence of time post-salughter and freezing on freezer burns of steer, cow and calf semitendinosus was studied. KEYWORDS: pH measurements; histolgoical examination (light micrscope; hematoxylineosin; ultramicrotome; electron microscope)


Kaess, G., J.F. Weidemann. 1969. Freezer burn of animal tissue. 7. Temperature influence on the development of freezer burn in liver and muscle tissue. Journal of Food Science 34:394.
Very low weight losses were necessary to initiate freezer burn in beef livers and in heat semitendinosus muscle when stored at -20F. KEYWORDS:weight loss, fat content, relative humidity, freezing rates, dipping solutions (glycerol, NaCl), histological (paraffin sections)


Kaess, G., J.F. Weidemann. 1967. Freezer-Burn As A Limiting Factor In The Storage Of Animal Tissue. V. Experiment With Beef Muscle. Food Technology 21(3):143a(461).
Freezer Burn, Semitendinosus, Frozen Beef, Weight Loss, Frozen Beef, Microscopy


Kaffezakis, J. G., S.J. Palmer, A. Kramer. 1969. Microbiology Of Fresh Apple And Potato Plugs Preserved By Gas Exchange. Journal of Food Science 34:426.


Kafkafi, U., M. Yaeesh-Siddiqi, R.J. Ritchie, A.D.M. Glass, T.J. Ruth. 1992. Reduction of nitrate (13NO3) influx and nitrogen (13N) translocation by tomato and melon varieties after short exposure to calcium and potassium chloride salts. Journal of Plant Nutrition 15(6/7):959-975.


Kagan, J.J., W. Pilnik, M.D. Smith. 1960. Citrus By-Products. Lactic Acid Production By Fermentation Of Citrus Peel Juice. Journal Of Agricultural And Food Chemistry 8:236.


Kagan, Zur, V., D. Livne, Y. Mizrahi. 1992. Analysis of effects of auxin on fruit size of tetraploid and diploid tomato fruits. Journal Horticultural Science 67(6):817-825.


Kagan, Zur, V.D. Mills, Y. Mizrahi. 1990. Callus formation from tomato endosperm. Acta Horticulturae 280:139-142.


Kahkonen, M.P., A.I. Hopia, M. Heinonen. 2001Aug. Berry phenolics and their antioxidant activity. Journal of Agricultural and Food Chemistry 49(8):4076-4082.
Phenolic profiles of a total of 26 berry samples, together with 2 apple samples, were analyzed without hydrolysis of glycosides with HPLC. The phenolic contents among different berry genera varied considerably.


Kahkonen, M.P., A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala, M. Heinonen. 1999October. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47(10):3954-3962.
The antioxidative activity of a total of 92 phenolic extracts from edible and nonedible plant materials (berries, fruits, vegetables, herbs, cereals, tree materials, plant sprouts, and seeds) was examined by autoxidation of methyl linoleate.


KAHLENBERG, O.J., A. BLACK, E.B. FORBES. 1937. THE UTILIZATION OF ENERGY PRODUCING NUTRIMENT AND PROTEIN AS AFFECTED BY SODIUM DEFICIENCY. Journal of Nutrition 13:97.


Kahn, B. 1965. Radionuclides In Milk. Determination Of Picocurie Concentrations Of Iodine-131 In Milk. Journal Of Agricultural And Food Chemistry 13:21.


Kahn, B.A., B.O. Cartwright, J.E. Motes, C.L. Patterson. 1990April. Cole crop production (broccoli, cabbage, and cauliflower). OSU Ext Facts Coop Ext Serv Okla State Univ. Stillwater, Okla. :The Service. (6027,rev.) 7 p.


Kahn, B.A., K.E. Conway, C.G. Fisher. 1986. Effects of wirestem, wind injury, and iprodione on yields of six broccoli cultivars. HortScience 21(5):1136-1139.


Kahn, B.A., J.E. Motes. 1988. Comparison of fluid drilling with conventional planting methods for stand establishment and yield of spring and fall broccoli crops. Journal American Society Horticultural Science 113(5):670-674.


Kahn, B.A.; Shilling, P.G.; Brusewitz, G.H.; McNew, R.W. 1991. Force to shear the stalk, stalk diameter, and yield of broccoli in response to nitrogen fertilization and within-row spacing. Journal American Society Horticulture Science 116(2):222-227.


Kahn H.D,, V.A. Panariello, J. Saeli, J.R. Sampson, E. Schwartz. 1967September. Effect of cranberry juice on urine. Journal of the American Dietetic Association 51(3):251-4.


Kahn, J. H., E.G. Laroe, E. G.; Conner, H. A. 1968. Whiskey Composition: Identification Of Components By Single-Pass Gas Chromatography-Mass Spectrometry. Journal of Food Science 33:395.


KAHN, J.H., G.B. NICKOL, H.A. CONNER. 1966. ANALYSIS OF VINEGAR BY GAS-LIQUID CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 14:460.


Kahn, L.N., G.E. Livingston. 1970. Effect of heating methods on thiamine retention in fresh or frozen prepared foods. Journal of Food Science 35:349.


Kahn, Miriam, Lorraine Sexton. Editors. 1988. Continuity and change in pacific foodways. Food and Foodways 3(1+2):142.


Kahn, Miriam, Lorraine Sexton. 1988. The fresh and the canned:food choices in the Pacific p. 1
Flinn, Juliana. 1988. Tradition in the face of change:food choices among Pulapese in Truk state. p. 19; Kahn, Miriam. 1988. "Men Are Taro" (They Cannot Be Rice):Political aspects of food choices in Wamira, P.N.G. p. 41; Bindon, James R. 1988. Taro or Rice, Plantation or Market:Dietary Choice in American Samoa p. 59
Lewis, David E. Jr. 1988. Gustatory subversion and the evoluation of nutritional dependency in Kiribati. p. 79; Grant, Jill. 1988. The effects of new land use patterns on resources and food production in Kilenge, West New Britain. p. 99; Sexton, Lorraine. 1988. "Eating" money in Highland Papua New Guinea p. 119.


Kahn, Miriam, Lorraine Sexton. 1988. The fresh and the canned:Food choices in the Pacific. Continuity and change in pacific foodways. Food and Foodways 3(1+2):1.


Kahn, Miriam. 1988. "Mean are Taro" (they cannot be rice):political aspects of food choices in Wamira, P.N.G. Continuity and change in pacific foodways. Food and Foodways 3(1+2):41.


KAHN, S.G., A. SLOCUM. 1965. FEED SUPPLEMENTS. AVAILABILITY OF CALCIUM IN SYNTHETIC HYDRATED CALCIUM SILICATE (MICRO-CELL). Journal of Agricultural and Food Chemistry 13:155.


Kahn, V. 1976. Effect Of Some Phenolic Compounds On The Oxidation Of 4-Methyl Catechol Catalyzed By Avocado Polyphenoloxidase. Journal of Food Science 41:1011.


Kahn, V., S. Goldschmidt, J. Amir, R. Granit. 1981. Some biochemical properties of soluble and bound potato tuber peroxidase. Journal of Food Science 46:756.


KAINSKI, M. H.,M.E. ZINN, R.A. MERKEL, J.L. HALL. 1967. EFFECT OF IRON AND COPPER INTAKE ON IRON, COPPER, AND MYOGLOBIN LEVELS IN SELECTED PIG TISSUES. Journal of Agricultural and Food Chemistry 15:721.


Kainuma, K., D. French. 1971. Nageli Amylodextrin And Its Relationship To Starch Granule Structure. I. Preparation And Properties Of Amylodextrins From Various Starch Types. Biopolymers 10:1673.
KEYWORDS:Starch Acid Hydrolysis, Amylose, Amylodextrin, Nageli Type Amylodextrin, Potato, Amylodextrin, Waxy Corn Amylodextrin, Wrinkled Pea Amylodextrin, High Amylose Corn Amylodextrin, X-Ray Diffraction, Retrogradation, Iodine Color


Kainuma, K., D. French. 1972. Naegeli Amylodextrin And Its Relation To Starch Granule Structure. Ii. Role Of Water In Crystallization Of B-Starch. Biopolymers 11:2241.
Amylodextrin, Water Crystallization, Starch, Amylodextrin,X-Ray Diffraction, Potato Starch, Amylodextrin


Kainuma, K., D. French. 1972. Nageli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch. Biopolymers 11:22.


Kaiser, Jo Ellen Green. 1996. Feeding the hungry heart:gender, food, and war in the poetry of Edna St. Vincent Millay. American Foodways And World War II. Edited by Amy Bentley. Food and Foodways 6(2):81.


Kaiser, Jocelyn. 2001April 6. Words (and Axes) fly over transgenic trees. Science 292:34.


Kaiser, W.J. 1981. Diseases of chickpea, lentil, pigeon pea, and tepary bean in continental United States and Puerto Rico. Economic Botany 35:300.


Kajs, T. M., R. Hagenmaier, C. Vanderzant, K.F. Mattil. 1976. Microbiological Evaluation Of Coconut And Coconut Products. Journal of Food Science 41:352.


Kakade, M. L. 1974. Biochemical Basis For The Differences In Plant Protein Utilization. Journal Of Agricultural And Food Chemistry 22:550.
Plant Protein, Biological Activity, Protein Digestibility, Review Article, Wheat, Arginine, Leucine, Lysine, Methionine, Prolamin, Corn, Rice, Barley, Millet, Navy Bean, Peanut, Soybean, Sesame Seed, Peanut Flour, Cottonseed Flour, Rice Flour, Corn Meal


Kakade, M. L., R.J. Evans. 1966. Effect Of Soaking And Germinating On The Nutritive Value Of Navy Beans. Journal of Food Science 31:781.
Navy Bean, Germination, Trypsin Inhibitor, Hemagglutinin, Protein


Kakade, M.L., R.J. Evans. 1965. Toxic Factors In Beans, Growth Inhibition Of Rats Fed Navy Bean Fractions. Journal Of Agricultural And Food Chemistry 13:450.


>Kakuzo, Okakura. 1956. The Book of Tea. Charles E. Tuttle Company, Rutland, Vermont. In 1906 it was by Fox Duffield & Company, New York.


Kalab, M., V.R. Harwalkar. 1973. Milk Gel Structure. I. Application Of Scanning Electron Microscopy To Milk And Other Food Gels. Journal Of Dairy Science 56:835.
Electron microscopy was used to observe the structural components of heat-induced, acid-heated and renneted milk gels, as well as whey gels, tofu, coagulated egg white and gelatin gels. KEYWORDS:Tofu, Egg White, Egg, Gel, Gelatin Gel, Milk, Gel, Rennet, Electron Microscopy


Kalb, A.J., C. Sterling. 1961. Temperature and the retrogradation of starch. Journal of Food Science 26:587.
Cornstarch sols (2%) were prepared at a series of gelatinization temperatures (80-127C) and stored at 1, 37 and 70C.


Kalafat, S.R., M. Kroger. 1973. Microwave heating of foods- Use and safety considerations. CRC Critical Reviews in Food Technology 4:141.
KEYWORDS:radiological health protection, microwave, heat, microwave heating, safety, electronic radiation control, radiation control for health and safety act, ionizing radiation, cooking oven, polarized molecules, heat penetration, wave penetration, temperature, moisture, conventional cooking, energy, energy generated, cooking model, meat, color, fatty food, macaroni, bacteria, potato chip, poultry, hotel, restaurant, school, hospital, institutions, instant bacon, potential dangers,leakage, biological activity, hazard, biological research, a thermal biological activity, blood, enzyme


Kalazich, J.C., R.L. Plaisted. 1991December. Association between trichome characters and agronomic traits in Solanum tuberosum(L.) x S. berthaultii(Hawkes) hybrids. American Potato Journal 68:833.


Kalb, Jon E., Clifford J. Jolly, Elizabeth B. Oswald, Paul F. Whitehead. 1984March-April. Early hominid habitation in Ethiopia. American Scientist 72:168.


KALDY, M. S. 1967. CONTROL CHARTS: THEIR PRACTICAL USE IN FOOD PROCESSING. 1. INTRODUCTORY STATISTICS. Journal of Food Technology 21(4):19(505).


Kaldy, M. S. 1967. Control Charts: Their Practical Use In Food Processing. 3. Use Of Variables Control Charts. Food Technology 21(5):47(731).
Processing, Fill-Weight, Control Chart, Beans With Pork


Kaldy, M. S. 1967. Control Charts: Their Practical Use In Food Processing. 4. Use Of Attributes Control Charts. Food Technology 21(6):53(859).
Processing, Control Chart, Canning, French-Fried Potato


Kaldy, M.S., P. Markakis. 1972. Amino acid composition of selected potato varieties. Journal of Food Science 37:375.
Potato, Amino Acid


Kale, M., N. Rathore, S. John, D. Bhatnagar, S.S. Nayyar, V. Kothari. 1999Dec.The protective effect of vitamin E in pyrethroid-induced oxidative stress in rat tissues. Journal Nutrition and Environ med 9(4):281-287.


Kalifa, A., N.N. Barthakur, and D.J. Donnelly. 2000May-June. Phosphorus reduces salinity stress in micropropagated potato. American Potato Journal 77:179.


Kalifa, A., N.N. Barthakur, D.J. Donnelly. 2000 May-June. Phosphorus reduces salinity stress in micropropagated potato. American Potato Journal 77:3.


Kalish, D.E. 1991, January 6. The incredible shrinking brands. Corvallis Gazette-Times B5


Kallio, H. 1976. A Comparison Of Spectrophotometric And Polarographic Methods For The Determination Of Acetaldehyde And Furfural In Distilled Alcoholic Beverages. Journal of Food Science 41:563.


Kalloo, G.[ed.]. 1991. Breeding for environmental stress resistance in tomato. Monogr Theor Appl Genet. (14):153-165.


Kalloo, G.[ed.] 1991. Interspecific and intergeneric hybridization in tomato. Monogr Theor Appl Genet. 14:73-82.


Kalloo, G. 1991. Genetic improvement of tomato:introduction. Monogr Theor Appl Genet. (14):1-9.


Kalm, P. 1974. Description Of Maize. Economic Botany 28(2):105.


KALOYEREAS, S.A. 1947. DRIP AS A CONSTANT FOR QUALITY CONTROL OF FROZEN FOODS. Food Research 12:419.


KALOYEREAS, S.A. 1956. NEW TEST FOR THERMOSTABILIZED EGGS. Journal of Food Technology 10:162.


Kalra, S., S. Jood. 1998. Biological evaluation of protein quality of barley. Food Chemistry 61(1/2):35-39.
Protein quality of barley cultivars, namely BH 331 (hulled), DL 88 (hullless) and Dolma (hullless) having 2.18, 4.60 and 6.23% beta glucan content, respectively, was biologically evaluated by rat growth and nitrogen balance studies.


Kaloyereas, S. A. 1956. New Test For Thermostabilized Eggs. Food Technology 10:162.


Kaltsikes, P.J., L.E. Evans, W. Bushuk. 1968. Durum-type wheat with high breadmaking quality. Science 159:211-213.


Kamal, A.N.Y., L.H. Aung, S. Solomon. 1974. Growth and carbohydrates content of tomato seedlings in nutrient solutions. HortScience 9(6):547-548.


Kamal, T. H. 1960. Analysis Of Biological Materials. Complexometric Titration Of Calcium And Magnesium In The Presence Of Phosphate In Milk And Blood Plasma. Journal Of Agricultural And Food Chemistry 8:156.
Milk, Calcium, Milk, Phosphorus, Milk, Magnesium, Blood Plasma, Calcium, Blood Plasma, Phosphorus, Blood Plasma, Magnesium, Ethylenedinitrilotetraacetic Acid


Kamarei, A.R. 1980October. Reader comments on nitrite article. Food Technology 34(10):36.


Kamarei, A.R., M. Karel. 1984. Assessment of autoxidation in freeze-dried meats by a fluorescence assay. Journal of Food Science 49:1517.


Kamat, V.B., G.A. Lawrence, C.J. Hart, R. Yoell. 1973. Contribution of egg yolk lipoporteins to cake structure. Journal of the Science of Food and Agriculture 24:77.


Kamat, V. B., B. Patrick, R. Yoell, J.M. Stubbs. 1974. Baking Performance Of Hen's Yolk Plasma Before And After Induced Aggregation. Journal of Food Technology 9:79.
Egg, Egg Yolk, Egg, Plasma, Freeze-Thaw Gel, Frozen Egg, Madeira Cake, Electron Microscopy


Kamel, B., B. Manji. 1986. Effect of frozen storage on different pizza formulations. Cereal Foods World 31:751.


Kamel, B., V.F. Rasper. 1986. Comparison of Precision Penetrometer and Baker Compressimeter in testing bread crumb firmness. Cereal Foods World 31(3):269-270,272-274.
A constant-force penetrometric technique using a Precision penetrometer was compared with constant-deformation testing of bread-crumb firmness by a Baker compressimeter on breads prepared with four different surfactants (SSL, AtmulP-28, Atmul 500, and DATEM_ and stored for 24, 96, and 168 hr at 23C.


Kamel B.S. 1987. Bread firmness measurement with emphasis on baker compressimeter. Cereal Foods World 32(7):472.


Kamel, Basil S., Olga B. Martinez. 1984. Food habits and nutrient intakes of Kuwaiti males and females. Ecology of Food and Nutrition 15(4):261-272.


Kamel, B.S., S. Washnuik. 1983. Composition and sensory quality of shortening-free yellow layer cakes. Cereal Foods World 28(12):731.
Nutritional awareness and public education in health-associated matters have increased the demand for light (low-calorie) foods. This investigation was done to determine whether low-calorie cake could be produced by eliminating shortening and reducing levels of egg and sugar.


Kamel, G.S., S. Wachnuik, J.R. Hoover. 1984. Comparision of the Baker compressimeter and the Instron in measuring firmness of bread containing various surfactants. Cereal Foods World 29:159.


KAMEN, J. 1959. INTERACTION OF SUCROSE AND CALCIUM CYCLAMATE ON PERCEIVED INTENSITY OF SWEETNESS. Food Research 24:279.


KAMEN, J. M., D.R. PERYAM, D.B. PERYAM, B.J. KROLL. 1969. HEDONIC DIFFERENCES AS A FUNCTION OF NUMBER OF SAMPLES EVALUATED. Journal of Food Science 34:475.


Kaminski, E., P. Halton. 1964. Stretching characteristics of gluten washed from air-classified fractions of English and Manitoba wheat flours. Journal of the Science of Food and Agriculture 15(9):625.


Kamisoyama, H., S. Shigemori, A. Okitani, T. Ito. 1989. Effects of pH and ATP concentrations on the heat contracture of glycerinated single fibers of rabbit psoas muscle. Journal of Food Science 54:1074-1075.


Kamman, J.E., T.P. Labuza, J.J. Warthesen. 1981. Kinetics of thiamin and riboflavin loss in pasta as a function of constant and variable storage conditions. Journal of Food Science 46:1457.


KAMM, L., J.C. BARTLET, D.M. SMITH. 1964. ASSESSING GAIN IN THE LEAN OF HAMS. Journal of Food Technology 18(10):144(1648).
KEYWORDS:HAM, MEAT, MOISTURE, PROTEIN, BRINE, FAT, BABCOCK METHOD, SODIUM CHLORIDE, PORK


Kammen, Daniel M. 1995July. Cookstoves for the developing world. Scientific American 272:72-75.


KAMMER, J.B., G.L. SHAUHAN. 1970. COMPARISON OF FOOD PRICES IN HIGH AND LOW INCOME AREAS. Journal of Home Economics 62(JANUARY):56.
KEYWORDS:APPALACIA, COST, SUPERMARKET CHAIN, DISCOUNT STORE, CHAINSTORE


Kamogawa, A., T. Fukui, Z. Nikuni. 1968. Potato alpha-glucan phosphorylase:crystallization, amino acid composition and enzymatic reaction in the absence of added primer. Journal of Biochemistry 63:361.


Kamper, S.L., O. Fennema. 1984. Water vapor permeability of an edible, fatty acid, bilayer film. Journal of Food Science 49:1482.
This study determined the moisture barrier properties of films under various conditions of lipid concentration, relative humidity and temperature. A bilayer film consisting of stearic and palmitic acids as one layer and hydroxypropyl methylcellulose as the other was prepared. The permeability of this film to water vapor was tested under a variety of conditions involving film composition, temperature, and relative humidity.


Kamper, S.L., O. Fennema. 1984. Water vapor permeability of edible bilayer films. Journal of Food Science 49:1478.
This study evaluated water vapor permeability characteristics of laminated edible films.


KAMPRATH, E. J., J.W. FITTS. 1960. INTERPRETATION OF SOIL TESTS AND APPLICATION AS CHARTED BY CURRENT RESEARCH. Journal of Agricultural and Food Chemistry 8:94.


Kamps, T.L., T.G. Isleib, R.C. Herner, K.C. Sink. 1987. Evaluation of techniques to measure chilling injury in tomato. HortScience 22(6):1309-1312.


Kampschmidt, R. F. 1955. Meat Discoloration. Effect Of Wave Length Of Light On The Discoloration Of Cured Meats. Journal Of Agricultural And Food Chemistry 3:510.
Cured Meat, Nitrosomyoglobin, Metmyoglobin, Myoglobin, Ground Beef


KAN, B., F. DEWINTER, F. 1968. ACCELERATING FREEZE-DRYING THROUGH IMPROVED HEAT TRANSFER. Journal of Food Technology 22:1269.


KAN, B., S.A. GOLDBLITH, B.E. PROCTOR. 1957. COMPLEMENTARY EFFECTS OF HEAT AND IONIZING RADIATION. Food Research 22:509.


KAN, B., S.A. GOLDBLITH, B.E. PROCTOR. 1958. EFFECT OF GAMMA RADIATION ON BACTERIAL SPORES THAT HAVE UNDERGONE GERMINATION INDUCED BY TREATMENT WITH L-AMINO ACIDS. Food Research 23:41.


Kan, L. 1978. Introducing Chinese Casserole Cookery. New York:Workman Publishing Co.


Kanafani-Zahar, Aida. 1997. "Whoever Eats You is No longer Hungry, Whoever Sees You Becomes Humble":Bread and identity in Lebanon. Food and Foodways 7(1):45.


Kane, H.T. 1958. The Southern christmas Book. David McKay, New York.


Kane, J.K. 1991March. 2. Marketing mango products. Food Aust Off J CAFTA-AIFST 43(3):111-112.


Kane, Mark. 2010. Common Ground:Well Bred. Organic Gardening 57(6):18-19.


KANE, P.F., C.J. COHEN, W.R. BETKER, D. MACDOUGALL. 1960. INSECTICIDE ASSAY. ASSAY OF CO-RAL IN TECHNICAL MATERIAL AND FORMULATED PRODUCTS. Journal of Agricultural and Food Chemistry 8:26.


KANE, P. F., K.G. GILLESPIE. 1960. FUNGICIDE ASSAY, DETERMINATION OF DYRENE AND CYANURIC CHLORIDE IN TECHNICAL MATERIALS. Journal of Agricultural and Food Chemistry 8:29.


Kang, C.K., T.H. Donnelly, R.F. Jodlowski, W.D. Warner. 1981. Partial purification and characterization of a neutral protease from bovine skeletal muscle. Journal of Food Science 46:702.


Kang, C.K., E.E. Rice. 1970. Degradation of various meat fractions by tenderizing enzymes. Journal of Food Science 35:563.
The interrelationships of tenderness to water-soluble, salt-soluble and insoluble fractions to lean beef round were investigated. KEYWORDS:myofibrillar protein (salt-soluble); sarcoplasmic protein (water-soluble), stroma (salt-insoluble); Kjeldahl analysis; enzymes added (bromelain, papain, ficin, trypsin, Rhozyme P-11, collagenase), and hydrolysis (terminal amino groups)


Kang, C. K., W.D. Warner, W. D. 1974. Tenderization Of Meat With Papaya Latex Proteases. Journal of Food Science 39:812.


Kang, C.W., M.L. Sunde, R.W. Swick. 1985. Characteristics of growth and protein turnover in skeletal muscle of turkey poults. Poultry Science 64:380.


Kang, H.L., J.G. Garey. 2002June. A survey of acculturation of food habits among first generation Koreans in the United States. Topics In Clinical Nutrition 17(3):31-43.


Kang, J.O., T. Ito, T. Fukazawa. 1983. Effect of electrical stimulation on postmortem property change of myofibrillar proteins. Journal of Food Science 48:19.


Kang, K.R., G. Cherian, J.S. Sim. 2001February. Dietary palm oil alters the lipid stability of polyunsaturated fatty acid-modified poultry products. Poultry Science 80:228.


Kang, T.S., G.E. Kang. 1983. Adjustment patterns of Korean-American elderly:Case studies of ideal types. J. Minor. Aging 8:47-55.


Kang, W.S., J.L. Halderson. 1991September. Development of a vibratory potato digger for small farms. American Potato Journal 68:557.


Kang, Younghill. 1931. The Grass Roof. New York:Charles Scribner's Sons. 367pp.


Kang, Y., T. Richardson. 1985October. Genetic engineering of caseins. Food Technology 39(10):89.


Kaniewski, W.K., P.E. Thomas. 1988October. A two-step ELISA for rapid, reliable detection of potato viruses. American Potato Journal 65(10):561-571.


Kannan, G., J.L. Heath, C.J. Wabeck, S.L. Owens, J.A. Mench. 1998. Elevated plasma corticosterone concentrations influence the onset of rigor mortis and meat color in broilers. Poultry Science 77:322.


Kanner, J., S. Harel, B. Hazan. 1986May. Muscle membranal lipid peroxidation by an "iron redox cycle" system:initiation by oxy radicals and site-specific mechanism. Journal of Agricultural and Food Chemistry 34(3):506-510.


Kanner, J., H. Mendel, P. Budowski. 1976. Carotene Oxidizing Factors In Red Pepper Fruits (Capsicum Annuum L.):Ascorbic Acid. Journal of Food Science 41:183.


Kant, A.K., A. Schatzkin, R.G. Zeigler, M. Nestle. 1991. Dietary diversity in the US population, NHANES II, 1976-1980. Journal of the American Dietetic Association 91:1526-1531.


Kantha, S.S., J.W. Erdman, Jr. 1984March. The winged bean as an oil and protein source:a review. Journal AOCS 61(3):515.


Kantha, S.S., N.S. Hettiarachchy, J.W. Erdman, Jr. 1986(1). Nutrient, antinutrient contents, and solubility profiles of nitrogen, phytic acid, and selected minerals in winged bean flour. Cereal Chemistry 63(1):9-13.


Kantha, S.S., N.S. Hettiarachchy, J.W. Erdman. 1983. Laboratory scale production of winged bean curd. Journal of Food Science 48:441.


Kantor, David. 1991. New product proliferation:Are the benefits worth the cost? Prepared Foods 160(6):28.


Kantor, M. A., N.N. Potter. 1975. Persistence Of Echovirus And Poliovirus In Fermented Sausages: Effects Of Sodium Nitrite And Processing Variables. Journal of Food Science 40:968.


Kao, C., R.J. Robinson. 1972. Aspergillus Flavus Deterioration Of Grain: Its Effect On Amino Acids And Vitamins In Whole Wheat. Journal of Food Science 37:261.


Kao, H.M., W.A. Keller, S. Gleddie, G.G. Brown. 1990. Efficient plant regeneration from hypocotyl protoplasts of broccoli (Brassica oleracea L. ssp. italica Plenck). Plant Cell Rep. 9(6):311-315.


Kao, H.M., W.A. Keller, S. Gleddie, G.G. Brown, G.G. 1992. Synthesis of Brassica oleracea/Brassica napus somatic hybrid plants with novel organelle DNA compositions. Theor Appl Genet. Berlin. 83(3):313-320.


Kapadia G.J., H. Tokuda, T. Konoshima, H. Nishino. 1996Feb 27. Chemoprevention of lung and skin cancer by Beta vulgaris (beet) root extract. Cancer Letters 100(1-2):211-4.
The in vitro inhibitory effect of Beta vulgaris (beet) root extract on Epstein-Barr virus early antigen (EBV-EA) induction using Raji cells revealed a high order of activity compared to capsanthin, cranberry, red onion skin and short and long red bell peppers.


Kapetanios, E.G., M. Loizidou. 1992. Heavy metal removal by zeolite in tomato cultivation using compost. Acta Horticulturae 302:63-71.


KAPLAN, A. M., H. REYNOLDS, H. LICHTENSTEIN. 1954. SIGNIFICANCE OF VARIATIONS IN OBSERVED SLOPES OF THERMAL DEATH TIME CURVES FOR PUTRIFACTIVE ANAEROBES. Food Research 19:173.


Kaplan, A.M., M. Solowey, W.W. Osborne, H. Tubiash. 1950. Resting Cell Fermentation Of Egg White By Streptococci. Food Technology 4:474.


KAPLAN, E., F.A. KORFF. 1936. ANTIMONY IN FOOD POISONING. Food Research 1:529.
KEYWORDS:POISON, ANTIMONY, ENAMEL UTENSIL, RUBBER RINGS, BOTTLE, PACKAGING, ENAMEL, ACETIC ACID, TARTARIC ACID, ENGLAND, ILLNESS, BALTIMORE, SAUERKRAUT


Kaplan, Jane Payne. 1988. Food as structural catalyst in Gil Blas. Food and Foodways 2(4):393.


Kaplan, J. 1954. Two Chalcolithic vessels from Palestine. Palestine Exploration Quarterly 86:97-100.


Kaplan, Jane Rachel, ed. 1980. A Woman's Conflict:The Special Relationship between Women and Food. Englewood Cliffs, N.J.:Prentic-Hall.


Kaplan, L. 1960. Historical and ethnobotanical aspects of domestication in tagetes. Economic Botany 14:200.


Kaplan, L., M.B. Smith, L. Sneddon. 1990October-December. The Boylston Street Fishweir:revisited. Economic Botany 44(1): 516.


Kaplan, L. 1960. Historical and ethnobotanical aspects of domestication in tagetes. Economic Botany 14:200.


Kaplan, L. 1981. What is the origin of the common bean? Economic Botany 35:240.


Kaplan, L., T.F. Lynch, C.E. Smith Jr. 1973. Early Cultivated Beans (Phaseolus Vulgaris) From An Intermontane Peruvian Valley. Science 179:76.


Kaplan, Lawrence. 1965. Archeology and domestication in American Phaseolus (beans). Economic Botany 19:358-368.


Kaplan, Steven laurence. 1990. The state and the Problem of dearth in Eighteenth-century France:The crisis of 1738-41 in Paris. Food and Foodways 4(2):111.


Kaplan, Steven Laurence. 1997. Breadways. Food and Foodways 7(1):1.


KAPLANIS, J.N., D.E. HOPKINS, G.H. TREIBER. 1959. INSECTICIDE EVALUATION, DERMAL AND ORAL TREATMENTS OF CATTLE WITH PHOSPHORU S-32-LABLED CO-RAL. Journal of Agricultural and Food Chemistry 7:483.


KAPLOW, M. 1970. COMMERCIAL DEVELOPMENT OF INTERMEDIATE MOISTURE FOODS. Journal of Food Technology 24:889.


Kaplowitz, H., R. Martorell, F.S. Mendoza. 1989. Fatness and fat distribution in Mexican-American children and youths from the Hispanic Health and Nutrition Examination Survey. American Journal Human Biology 1:631-648.


Kapoor, A. C., Y.P. Gupta. 1975. Biological Evaluation Of Soybean Protein And Effect Of Amino Acid Supplementation. Journal of Food Science 40:1162.


Kapoor, P., M.M. Compton, B. Howarth. 2000. Immunization of chickens with quail and turkey perivitelline membrane protesins:Production of antibodies and their effects on fertility. Poultry Science 79:245.


Kapsalis, J. G., B. Drake, B. Johnasson. 1970. Textural Properties Of Dehydrated Foods. Relationships With The Thermodynamics Of Water Vapor Sorption. Journal Of Texture Studies 1:285.
Freeze-Dried Beef, Texture, Mechanical Properties, Hardness,Cohesiveness, Thermodynamic Property


Kapsalis, J. G., J.R. Walker Jr., M. Wolf. 1970. A Physico-Chemical Study Of The Mechanical Properties Of Low And Intermediate Moisture Foods. Journal Of Texture Studies 1:464.
Beef, Texture, Freeze-Dried Beef, Semimembranosus, Kramer Shear Press, Universal Testing Machine, Secant Modulus, Bioyield Point, Beef, Tenderness, Crishability Index, Work Ratio, Moisture Sorption Isotherm, Braunauer-Emmett-Value, B.E.T, Enthalpy, Entropy


KARABATSOS, G. J., R.A. TALLER. 1964. STRUCTURAL STUDIES BY NUCLEAR MAGNETIC RESONANCE. IX. CONFIGURATIONS AND CONFORMATIONS OF N-NITROSAMINES. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY 86:4373.


Karahadian, C. 1995February. Impact of global markets on sensory testing programs. Journal of Food Technology 60:77.


Karamisheff, W. 1925. Mongolia and Western China:Social and Economic Study. Tientsin:La Libraire Francaise.


Karasawa, A., K. Nakaho, T. Kakutani, Y. Minobe, Y. Ehara. 1991. Nucleotide sequence of RNA 3 of peanut stunt cucumovirus. Virology 185(1):464-467.


Karay, M.P., Ed. 1957. Hellenic Cuisine. Saint Helen's Philoptochas Society and Saints Constantine and Helen Parent-Teacher Association, Detroit.


KAREL, M., T.P. LABUZA. 1968. NONENZYMATIC BROWNING IN MODEL SYSTEMS CONTAINING SUCROSE. Journal of Agricultural and Food Chemistry 16:717.


KAREL, M., J.T.R. NICKERSON. 1964. EFFECTS OF RELATIVE HUMIDITY, AIR, AND VACUUM ON BROWNING OF DEHYDRATED ORANGE JUICE. Food Technology 18(8):104(1214).
KEYWORDS:ORANGE JUICE, BROWNING, DRIED ORANGE JUICE, WATER SORPTION ISOTHERM, ASCORBIC ACID, WATER ACTIVITY


KAREL, M., S.R. TANNENBAUM, D.H. WALLACE, H. MALONEY. 1966. AUTOXIDATION OF METHYL LINOLEATE IN FREEZE-DRIED MODEL SYSTEMS. III. EFFECTS OF ADDED AMINO ACIDS. Journal of Food Science 31:892.


Karim, M.I.A., W.A. Sistrunk. 1985. Treatment of potato processing wastewater with coagulating and polymeric floculating agents. Journal of Food Science 50:1657.


Karim, N., D.S. Bloch, G. Falciglia, L. Murthy. 1986. Modifications in food consumption patterns reported by people from India, living in Cincinnati, Ohio. Ecology of Food and Nutrition 19(1):11-18.


KARINEN, J.F., J.G. LAMBERTON, N.E. STEWART, L.C. TERRIERE. 1967. PERSISTENCE OF CARBARYL IN MARINE ESTUARINE ENVIRONMENT. CHEMICAL AND BIOLOGICAL STABILITY IN AQUARIUM SYSTEMS. Journal of Agricultural and Food Chemistry 15:148.


Karl, H., L. St. Cyr, J. Wocasek. 1955. Dehyrated alfalfa prevents scale in sea water evaporators. Economic Botany 9:72.


Karl, H.lo, B. Tannel. 1957. Comparison of dehydrated plants in their ability to prevent scale in a sea-water evaporation. Economic Botany 11:271.


Karel, M., J.T.R. Nickerson. 1964. Effects Of Relative Humidity, Air, And Vacuum On Browning Of Dehydrated Orange Juice. Food Technology 18(8):104(1214).
Orange Juice, Browning, Dried Orange Juice, Water Sorption Isotherm, Ascorbic Acid, Water Activity


Karlen, D.L., M. L. Robbins. 1983October. Management practices for freshmarket tomato production in the Southeastern coastal plain. HortScience 18(5):732-734.


Karleskind, D., I. Laye, F.-I. Mei, C.V. Morr. 1995. Gelation properties of lipid-reduced and calcium-reduced whey protien concentrates. Journal of Food Science 60:731-737.


Karlshamns. 1991. Three dimensions of quality. Prepared Foods 160(3):46.


Karlsson, A., S.K. Singh. 1999Jan. Acid hydrolysis of sulphated polysaccharides. Desulphation and the effect on molecular mass. Carbohydrate Polymers 38(1):7-15.
The functionality of sulphated polysaccharides is directly related to the degree of sulphation of these polymers. Acid hydrolysis is often carried out to study the kinetics of hydrolysis/chain scission of these polymers and the effect on molecular mass. However, measurement of molecular mass by size exclusion chromatography (SEC) can be artefactual if the hydrolysis step also leads to desulphation of the polymer.


Karmas, E., C.C. Chen. 1975. Relationship Between Water Activity And Water Binding In High And Intermediate Moisture Foods. Journal of Food Science 40:800.
Water Activity, Moisture, Sodium Chloride, , Sodium Caseinate, Sodium Chloride, Bound Water, Carboxymethylcellulose, Casein, Oil, Scanning Calorimeter, Electric Hygrometer, Equilibrium Relative Humidity, Water-Holding Capacity


Karmas, E., G.R. DiMarco. 1970. Dehydration thermoprofiles of amino acids and proteins. Journal of Food Science 35:615.
Dehydration thermoprofiles developed by differential microcalorimetry of beef muscle tissue, amino acids, and egg albumin were studied. KEYWORDS:dehydration thermoprofiles (Differential Scanning Calorimeter, Model DSC-1B); percentage of water retained; decomposition of amino acids.


Karmas, E., R.G. DiMarco. 1970. Denaturation thermoprofiles of some proteins. Journal of Food Science 35:725.
Thermodynamic information and denaturation thermoprofiles of raw beef muscle tissue and egg albumin were reported. KEYWORDS:denaturation thermoprofiles (Differential Scanning Calorimeter, Model DSC-1B). KEYWORDS:protein denaturation thermoprofile, differential scanning calorimetry


Karmas, E., E. Lauber. 1987. Novel products from underutilized fish using combined processing technology. Journal of Food Science 52:7.


KARMAS, E., J.E. THOMPSON. 1965. FURTHER STUDIES ON PROTEIN AND MOISTURE RELATIONSHIP IN FRESH AND PROCESSED HAMS. Food Technology 19(7):111(1135).
KEYWORDS:HAM, MEAT, PROCESSING, PORK, PH, COLOR, MARBLING, EXPRESSIBLE MOISTURE, BICEPS FEMORIS, FAT, BONE, ADIPOSE TISSUE, PROTEIN, MOISTURE


KARMAS, E., J.E. THOMPSON. 1964. PRELIMINARY STUDIES ON THE SIGNIFICANCE OF TISSUE MOISTURE IN DETERMINING THE CONTROL OF SODIUM CHLORIDE IN PROCESSED MEATS. Food Technology 18:571.


KARMAS, E., J.E. THOMPSON, D.B. PERYAM. 1962. THIAMINE RETENTION IN FREEZE-DEHYDRATED IRRADIATED PORK. Food Technology 16(MARCH):107.


KARMAS, E., J.E. THOMPSON, H.E. WISTREICH. 1961. RELATIONSHIP BETWEEN PORK LEANNESS AND MOISTURE CONTENT. Food Technology 15(1):8.
KEYWORDS:PORK, MEAT, MUSCLE, ADIPOSE TISSUE, MOISTURE


Karmas, E., K. Turk. 1976. Water Binding Of Cooked Fish In Combination With Various Proteins. Journal of Food Science 41:977.
Fish, Water-Holding Capacity, Protein


Karnezos, T.P., A.G. Matches. 1992January/February. Modeling lamb weight changes on wheatgrass and wheatgrass.sainfoin mixtures. Agronomy Journal 84(1):5-10.
Prediction of animal weight change (CUM) with regression models developed from grazing trials typically uses herbage parameters and CUM measured on the same day.


KARON, M. R., M.E. ADAMS, A.M. ALTSCHUL. 1953. COTTONSEED MEAL EXTRACTS. ELETROPHORETIC PATTERNS OF BUFFER EXTRACTS OF DIFFERENT NUTRITIVE VALUE. JOURNAL OF AGRICULTURAL AND FOOD CHEMSITRY 1:314.
KEYWORDS:COTTONSEED MEAL, SEED, PROTEIN, COOKING TEMPERATURE, GOSSYPOL, THIAMIN, COOKING TIME, NITROGEN, EFFICIENCY RATIO


Karow, E. O., W.H. Bartholomew, M.R. Sfat. 1953. Oxygen Transfer And Agitation, In Submerged Fermentations. Journal Of Agricultural And Food Chemistry 1:302.


Karp, A., M.G.K. Jones, D. Foulger, N. Fish, S.W.J. Bright. 1989. Variability in potato tissue culture. American Potato Journal 66(10):669.


Karp, N.R.S. 1971. Electrodialyzed whey(c)based foods for use in chronic uremia. Journal of the American Dietetics Association 59:568.


KARPAS, A. B., W.L. MYERS, D. SEGRE. 1970. SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS. Journal of Food Science 35:150.


KARRER, P., B. DE MEURON. 1932. PLANT COLORING MATTER. XL. DECOMPOSITION OF ANTHOCYANINS BY OXIDATION. CONSTITUTION OF MALVONE. HELVETICA CHIMICA ACTA 15:507.
KEYWORDS:MALVONE, ANTHOCYANIN


KARRER, P., E.M. STRONG 1936. PREPARATION OF PURE ANTHOCYANINS BY CHROMATOGRAPHIC ANALYSIS. HELVETICA CHIMICA ACTA 19:25.


KARRER, P., W.H. WEBER. 1936. RESOLUTION OF NATURAL ANTHOCYANIN MIXTURES BY CHROMATOGRAPHIC ABSORPTION ANALYSIS. HELVETICA CHIMICA ACTA 19:1025.


Karper, R.E., J.R. Quinby. 1947. Sorghum-its production, utilization and breeding. Economic Botany 1:355.


Karpinski, S., G. Wingsle, O. Olsson, J.E. Hallgren. 1992. Characterization of cDNAs encoding CuZn-superoxide dismutases in Scots pine. Plant Mol Biol Int J Mol Biol Biochem Genet Eng. 18(3):545-555.


Karrick, N. L., C.E. Thurston. 1964. Fish Composition. Proximate Composition Of Silver Salmon. Journal Of Agricultural And Food Chemistry 12:282.


KARTHA, A.R.S. 1970. THE ABNORMAL PROPORTIONS OF DI-UNSATURATED GLYCERIDES IN SOME PIG DEPOT FATS. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 47:75.


Karvinen, V.-P., D.H. Bamford, and B. Granroth. 1982. Changes in muscle subcellular fractions of Baltic herring (Clupea harengus membras) during cold and frozen storage. Journal of the Science of Food and Agriculture 33:763-770.


Kasai, F. and D.E. Bayer. 1995. Uptake of DTP, the herbicidal entity of pyrazolate, by corn root protoplasts. Pesticide Biochemistry and Physiology 51:220-239.


Kasapis, S. , Al Marhoobi, I.M.A. , Giannouli, P. 1999. Molecular order versus vitrification in high sugar blends of gelatin and kappa carrageenan. Journal of Agricultural and food Chemistry 47(12):4944-4949.
The understanding of synthetic polymer viscoelasticity was applied to the small deformation properties of high sugar gelatin and kappa carrageenan mixtures. The glass transition zone in sugar/gelatin mixtures exhibited a dominant liquid like response, which was followed by the method of reduced variables.


Kasarda, D.D. 1978May. The relationship of wheat proteins to celiac disease. Cereal Foods World 23(5):240-262.


Kasarda, D.D. 1989. Glutenin structure in relation to wheat quality. p. 277-302. IN Y. Pomeranz (ed.) Wheat is Unique. American Association of Cereal Chemists, St. Paul, MN.


Kasarda, D.D. 1999. Glutenin polymers:the invitro to in vivo transition. Cereal Foods World 44(8):566.


Kasarda, D.D., J.E. Bernardin, C.C. Nimmo. 1976. Wheat Proteins, pp. 158-236. IN Y. Pomeranz (ed.) Advances in Cereal Science and Technology. vol. 1 American Association of Cereal Chemists, St. Paul, MN.


KASDAN, S. 1956. LOVE AND KNISHES. AN IRRESPRESSIBLE GUIDETO JEWISH COOKING. VANGUARD PRESS, NEW YORK.
KEYWORDS:KNISHES


Kashyap, R.K., G.G. Kennedy, R.R. Farrar Jr. 1990. Behavioral response of Trichogramma pretiosum Riley and Telenomus sphingis (Ashmead) to Trichome/methyl ketone mediated resistance in tomato. Journal Chem Ecology 17(3):543-556.


Kaski, I.J., G.L. Webster, E.R. Kirch. 1944. Ascorbic Acid Content Of Tomatoes. Food Research 9:386.


Kasmire, R.F., A.A. Kader, Klaustermeyer. 1974. Influence of aeration rate and atmospheric composition during simulated transit on visual quality and off odor production by broccoli. HortScience 9(3):228 - 229.


Kasrawi, M.A., B.E. Abu-Irmaileh. 1989. Resistance to branched broomrape (Orobanche ramosa) in tomato germplasm. HortScience 24(5):822-824.


Kassemsarn, B. O., B.S. Perez, J. Murray, N.R. Jones. 1963. Nucleotide Degradation In The Muscle Of Iced Haddock (Gadus Aeglefinus), Lemon Sole (Pleuronects Microcephalus), And Plaice (Pleuronectes Platessa). Journal of Food Science 28:28.


KASTENSCHMIDT, L.L., G.R. BEECHER, J.C. FORREST, W.G. HOEKSTRA, E.J. BRISKEY. 1965. PORCINE MUSCLE PROPERTIES. A. ALTERATION OF GLYCOLYSIS BY ARTIFICIALLY INDUCED CHANGES IN AMBIENT TEMPERATURE. Journal of Food Science 30:565.


KASTENSCHMIDT, L.L., E.J. BRISKEY, W.G. HOEKSTRA. 1964. PREVENTION OF PALE, SOFT, EXUDATIVE PORCINE MUSCLE THROUGH REGULATION OF ANTE-MORTEM ENVIRONMENTAL TEMPERATURE. Journal of Food Science 29:210.


KASTENSCHMIDT, L.L., W.G. HOEKSTRA, E.J. BRISKEY. 1968. GLYCOLYTIC INTERMEDIATES AND CO-FACTORS IN ''FAST- AND SLOW-GLYCOLYZING'' MUSCLES OF THE PIG. Journal of Food Science 33:151.


Kastner, C.L. 1983May. Optimal hot-processing systems for beef. Journal of Food Technology 18:96-100, 102, 104.


Kastner, C.L., R.L. Henrickson. 1969. Providing uniform meat cores for mechanical shear force measurement. Journal of Food Science 34:603.
This article reports studies of the relationship between hand and machine bored cores from pork chops to determine the effect of boring method on shear force.


KASTNER, C.L., R.L. HENRICKSON, B.L. CLARY. 1970. COOLING OF PORCINE HAM BY OIL IMMERSION. Journal of Food Science 35:673.


Kastener, C.L., R.L. Henrickson, R.D. Morrison. 1973. Characteristics Of Hot-Boned Bovine Muscle. Journal of Animal Science 36:484.


Kastner, C. L., T.S. Russell. 1975. Characteristics Of Conventionally And Hot-Boned Bovine Muscle Excised At Various Conditioning Periods. Journal of Food Science 40:747.


Kastner, C.L., D.P. Sullivan, M. Ayaz, T.S. Russell. 1976. Further evaluation of conventional and hot-boned bovine longissimus dorsi muscle excised at various conditioning periods. Journal of Food Science 41:97.
Heifer longissimus dorsi muscles were excised at 6,8, or 10 hours postmortem and the fiber structure and composition were analyzed for conventional and hot-boned meat. KEYWORDS: histological (fiber diameter, fiber kinkiness, sarcomere length); shear force (Warner-Bratzler ); myofibrillar protein extractability Warner-Bratzler Shear Apparatus, Histology, Fiber Diameter,, Fiber Kinkiness, Sarcomere Length, Shear Value, Myofibrillar Protein, beef


KATAGUE, D.B., C.A. ANDERSON. 1966. GAS CHROMATOGRAPHIC METHOD FOR DETERMINATION OF BAY 37289, ITS OXYGEN ANALOG, AND 2,4,5-TRICHLOROPHENOL IN CROPS. Journal of Agricultural and Food Chemistry 14:505.


Katayama, T., T.O.M. Nakayama, T.H. Lee, C.O. Chichester. 1971. Carotenoid Transformations In Ripening Apricots And Peaches. Journal of Food Science 36:804.


KATEL, C.K., A.E. SCHWARTZ. 1961. AN ANCIENT INDIAN DRUG. Economic Botany 15(3):256.


Kato, A., H.R. Ibrahim, H. Wantanabe, K. Honma, K. Kobayashi. 1990. Structural and gelling properties of dry-heating egg white proteins. Journal of Agricultural and Food Chemistry 38:32-37.
Gel strength of dried egg white greatly increased by heating in the dry state at 80C. The structural changes responsible for the enhancement of gel strength were studied.


Kato, A., K. Minaki, K. Kobayashi. 1993April. Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state. Journal of the Science of Food and Agriculture 41(4):540-543.


Kato, A., R. Nakamura, Y. Sato. 1970. Studies On Changes In Stored Shell Eggs. Agriculture And Biological Chemistry 34:1009.
Egg, Egg, Ovomucin Gel


Kato, A., R. Nakamura, Y. Sato. 1972. Effects Of The Storage In An Atmosphere Of Carbon Dioxide On Ovomucin. Agricultural And Biological Chemistry 36:947.
Ovomucin, Storage, Egg White, Egg Yolk Index, Gel, Hexose, Orcinol Method, Ovomucin, Electrophoresis


Kato, A., R. Nakamura, Y. Sato, Y. 1970. Studies On Changes In Stored Shell Eggs. Part V. The Difference In The Chemical And Physiochemical Properties Of Ovomucin (B) Between The Thick And Thin White. Agricultural And Biological Chemistry 34:854.
Ovomucin-Lysozyme Complex, Ovomucin, Egg White, Intrinsic Viscosity, Egg, Nitrogen, Kjeldahl Analysis, Hexose, Orcinol Method, Hexosamine, Neuhaus Method, Sialic Acid, Thiobarbituric Acid Test, Viscosity, Ostwald Viscometer


Kato, A., R. Nakamura, Y. Sato. 1971. Studies On Changes In Stored Shell Eggs. Part Vii. Changes In The Physicochemical Properties Of Ovomucin Solubilized By Treatment With Mercaptoethanol During Storage. Agricultural And Biological Chemistry 35:351.
Ovomucin, Electrophoresis Mercaptoethanol, Gel, Storage, Ovomucin-Lysozyme Complex


Kato, A., Y. Sato. 1972. The Release Of Carbohydrate Rich Component From Ovomucin During Storage. Agricultural And Biological Chemistry 36:831.
Electrophoresis, Ovomucin, Nitrogen, Hexose, Orcinol Method, Galactose, Mannose, Hexosamine, Sulfate, Sialic Acid, Amino Acid, Lysozyme


Kato, A., Y. Sato. 1971. The Separation And Characterization Of Carbohydrate Rich Component From Ovomucin In Chicken Eggs. Agricultural And Biological Chemistry 35:439.
Ovomucin, Amino Acid


KATO, H., M. FUJIMAKI. 1968. FORMATION OF N-SUBSTITUTED PYRROLE-2-ALDEHYDES IN THE BROWNING REACTION BETWEEN D-XYLOSE AND AMINO COMPOUNDS. Journal of Food Science 33:445.


Kato, N., S. Umemoto, H. Uchiyama. 1974. Partial freezing as a means of preserving the freshness of fish - 2. Changes in the properties of protein during the storage of partially frozen sea bass muscle. Bull. Jap. Soc. Sci. Fish 40:1263.


Kato, T., N. Kitabatake, E. Doi. 1986. Effects of saliva on the viscosity of gum solutions. Agricultural and Biological Chemistry 50(12):3207-3208.


Kattelmann, Kendra K., Kibbe Conti, Cuirong Ren. 2009September. The Medicine Wheel Nutrition Intervention:A Diabetes Education Study with the Cheyenne River Sioux Tribe. Journal of the American Dietetic Association 109:1532-1539.


KATTERMAN, F.R.H., W.C. HALL. 1964. DEFOLIANT RESIDUES. P32AND S35-LABELED S,S,S-TRIBUTYLPHOSPHOROTRITHIOATE DEFOLIANT RESIDUE IN COTTONSEED. Journal of Agricultural and Food Chemistry 12:187.


Katz, F. 1998. How major core competencies affect development of hot new products. Journal of Food Technology 52(12):46.


Katz, F. 1999. Top product development trends in Europe. Food Technology 53(1):38.


Katz, J.R. 1938. Viscosity of starch pastes-the changes therein due to continued heating and stirring, and their relation to the sizing of cotton yarns. Textile Research 9:69.


Katz L M. 1994 Aug. 24-31. Reduction of bacteriuria and pyuria using cranberry juice [letter; comment]. Journal of the American Medical Association 272(8):589; discussion 589-90


KATZ, M.A., L.R. DUGAN JR., L.E. DAWSON. 1966. FATTY ACIDS IN NEUTRAL LIPIDS AND PHOSPHOLIPIDS FROM CHICKEN TISSUES. Journal of Food Science 31:717.


Katz, M.H. 1972. Correlating physical and sensory measurements to quantify the functional properties of carbohydrats. Food Technology 26(3):20.


Katz, P., M. Goodwin, J. Gussow. 1976. Food:Where Nutrition Politics and Culture Meet. Center for Science in Public Interest.


KATZ, S.E. 1962. FEED ADDITIVES DETERMINATION, RAPID CHEMICAL METHOD FOR THE DETERMINATION OF STREPTOMYCIN IN FEED SUPPLEMENTS. Journal of Agricultural and Food Chemistry 10:39.


KATZ, S.E. 1960. FEED ADDITIVES MEASUREMENT. ULTRAVIOLET METHOD FOR DETERMINATION OF STREPTOMYCIN IN FEEDS. Journal of Agricultural and Food Chemistry 8:501.


KATZ, S. E., C.A. FASSBENDER. 1966. BIODEGRADABILITY OF UREAFORMALDEHYDES AND RELATED COMPOUNDS. Journal of Agricultural and Food Chemistry 14:336.


KATZ, S.E., C.A. FASSBENDER. 1970. MICROBIOLOGICAL ASSAY WITH INCREASED SENSITIVITY FOR CHLORTETRACYCLINE IN EGGS. Journal of Agricultural and Food Chemistry 18:1165.
KEYWORDS:BACILLUS CEREUS, CHLORTETRACYCLINE, EGG


Katz, S.E., C.A. Fassbender, P.S. Dinnerstein, J.J. Dowling. 1974. Effect Of Feeding Penicillin To Chickens. Journal Of The Association Of Official Analytical Chemists 57:522.
Broiler, Penicillin, Chick, Laying Hen, Bird, Poultry, Basal Ration, Penicilloic Acid, Tissue, Organ, Egg, Feces, Streptomycin, Procaine Penicillin, Crop, Proventriculus, Gizzard, Intestine, Kidney, DuodenumLactose-Fermenting Organism, Tetracycline, Antibiotic


Katz, S.H., M.L. Hediger, L.A. Valleroy. 1974. Traditional maize processing techniques in the New World. Science 184:765.


Katz S., M.L. Hediger, L.A. Valleroy. 1975. The Anthropological and Nutritional Significance of Traditional Maize Processing Techniques in the New World. IN E. Watts; F Johnston; G Lasker(eds). Biosocial Interrelations in Population Adaptation. Walter de Gruyter, pp. 195-231.


KATZ, S.E., A.G. WINNETT. 1962. FEED ADDITIVES. COLORIMETRIC DETERMINATION OF PROCAINE PENICILLIN IN PREMIXES. Journal of Agricultural and Food Chemistry 10:284.
KEYWORDS:PROCAINE PENICILLIN, FEED ADDITIVE, PENICILLAMINE, PENICILLOIC ACID, ANIMAL NUTRITION


Katzbeck, W. 1972. Phosphate cross-bonded waxy corn starches solve many food application problems. Food Technology 26(3):32.
phosphate cross-linked waxy corn starch, modified starch


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KAUFFMAN, R.G., R.W. BRAY, M.A. SCHAARS. 1918. PORK PREFERENCES. Journal of American Dietetic Association 36:215.
KEYWORDS:PORK, MEAT, PREFERENCE, CONSUMER SURVEY, MARBLING


Kauffman, R.G., B.C. Breidenstein. 1983September-October. A red meat revolution: opportunity for progress. Food&Nutrition News 55(4):1.


KAUFFMAN, R.G., A.L. CARPENTER, R.W. BRAY, W.G. HOEKSTRA. 1964. BIOCHEMICAL PROPERTIES OF PORK AND THEIR RELATIONSHIP TO QUALITY. II. INTRAMUSCULAR FAT. Journal of Food Science 29:70.


KAUFFMAN, R.G., Z.L. CARPENTER, R.W. BRAY, W.G. HOEKSTRA. 1964. BIOCHEMICAL PROPERTIES OF PORK AND THEIR RELATIONSHIP TO QUALITY. I. PH OF CHILLED, AGED AND COOKED MUSCLE TISSUE. Journal of Food Science 29:65.
KEYWORDS:PORK, MEAT, PH, PORK, MEAT, AGING


KAUFFMAN, R.G., Z.L. CARPENTER, R.W. BRAY, W.G. HOEKSTRA. 1964. BIOCHEMICAL PROPERTIES OF PORK AND THEIR RELATIONSHIP TO QUALITY. III. DEGREE OF SATURATION AND MOISTURE CONTENT OF SUBSUTANEOUS FAT. Journal of Food Science 29:75.


KAUFFMAN, R.G., Z.L. CARPENTER, R.W. BRAY, W.G. HOEKSTRA. 1964. MEAT COMPOSITION. INTERRELATIONSHIPS OF GROSS CHEMICAL COMPONENTS OF PORK MUSCLE. Journal of Agricultural and Food Chemistry 12:102.
KEYWORDS:LONGISSIMUS DORSI, PORK, PROTEIN, FAT, HAM


KAUFFMAN, R.G., Z.L. CARPENTER, R.W. BRAY, W.G. HOEKSTRA. 1964. MEAT TENDERNESS FACTORS. INTERRELATIONS OF TENDERNESS, CHRONOLOGICAL AGE, AND CONNECTIVE-TISSUE FRACTIONS OF PORCINE MUSCULATURE. Journal of Agricultural and Food Chemistry 12:504.


KAUFFMAN, R.G., A.H. SAFANIE. 1967. INFLUENCE OF PORCINE MUSCLE STRUCTURE ON ITS LIPID ACCUMULATION DURING GROWTH. Journal of Food Science 32:283.


Kauffman, R. G., L.E. St. Clair, R.J. Reber. 1963,December. Ovine Myology. University Of Illinois Agricultural Experiment Station. Bulletin 698.
Lamb, Myology, Ovine, Bone, Muscle


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Egg, Pasteurizer, Cold Shot Test, Fluorocarbon Test, Egg White, Egg Yolk, Whole Egg


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Kawchuk, L.M., D.R. Lynch, J.Thomas, B. Penner, D. Sillito, F. Kulcsar. 1996. Characterization of Solanum tuberosum simple sequence repeats and application to potato cultivar identification. American Potato Journal 73(8):325.


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Kaynes, K.G., B.J. Christ, D.P. Weingartner, D.S. Douches, C.A. Thill, G. Secor, W.E. Fry, D.H. Lambert. 2002November-December. Foliar resistance to late blight in potato clones evaluated in national trials in 1997. American Journal of Potato Research 79(6):459.


Kayode, A.P.P., A. Adegbidi, J.D. Hounhouigan, A.R. Linnemann, M.J.R. Nout. 2005July/August. Quality of farmers' varieties of sorghum and derived foods as perceived by consumers in Benin. Ecology of Food and Nutrition 44(4):271-294.


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Kazanas, N. 1987. Pathogenic fungi isolated from desiccated mushrooms, seaweed, anchovies and rice sticks imported from the Orient. Journal of Food Protection 50:933-939.


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Keagy, P. M., M.A. Connor, T.F. Schatzki. 1979. Regression Analysis Of Thiamin And Color Changes In Enriched Cookies Using Factorial Design. Cereal Chemistry 56:567.


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Keal, E.J. 1973. Sweeteners for baked foods. Bakers Digest 47:80.
This article reviews a number of sweeteners used in baked foods. Requirements, descriptions and applications are detailed.


Kean, C. E. 1978. Changing Sources And Industrial Uses Of Sugar. Food Product Development 12(3):43.
Sugar, High Fructose Corn Syrup


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Sugar Crystallization


Kean, C.E. 1978. Changing sources and industrial uses of sugar. Food Product Development 12(3):43.
The increase in the production of sucrose over the years is traced. New developments in food sweeteners are also discussed.


Kean, C. E. 1958. Method For Determining The Sub-Sieve Particle Size Distribution Of Pulverized Sugar. Food Research 23:677.
Sugar Crystallization


KEARNEY, P.C. 1965. ENZYME HYDROLYSIS, PURIFICATION AND PROPERTIES OF ENZYME RESPONSIBLE FOR HYDROLYZING PHENYLCARBAMATES. Journal of Agricultural and Food Chemistry 13:561.


KEARNEY, P.C. 1967. INFLUENCE OF PHYSICOCHEMICAL PROPERTIES ON BIODEGRADABILITY OFPHENYLCARBAMATE HERBICIDES. Journal of Agricultural and Food Chemistry 15:568.


KEARNEY, P.C., D.D. KAUFMAN, T.J. SHEETS. 1965. FUNGAL METABOLISM OF HERBICIDES, METABOLITES OF SIMAZINE BY ASPERGILLUS FUMIGATUS. Journal of Agricultural and Food Chemistry 13:369.


Keating, B. 2000March. Tracking the "Nutritrends". Prepared Foods 169:NS6.
Four Mega "Nutritrends:Gourmet functional foods. Seamless preparation convenience, mass market cost efficiences, and organoleptic improvement in functional foods and beverages will make this a mega-industry in parts of Asia, throughout Europe and North America.


Keats, John. 1976. What Ever Happened to Mom's Apple Pie? Boston:Houghton Mifflin.


KECK, J.C. 1967. VARIATIONAL THEORY OF REACTION RATES. ADVANCES IN CHEMICAL PHYSICS 13:85.


Kedar, N., D. Palevitch. 1968. Seed number, specific gravity and external appearance of hollow tomato fruits. Journal Horticultural Science 43:401-407.


Keegan, M. 1987. Southwest Indian Cookbook. Weehawken, NJ:Clear Light Publications.


Keegstra, K., K.W. Talmadge, W.D. Bauer, Pl Albersheim. 1973. The structure of plant cell walls III. A model of the walls of suspension-cultured sycamore cells based on interconnections of the macromolecular components. Plant Physiology 51:188-96.


Keely, Patrick, Charlene S. Martinsen, Eugene S. Hunn, Helen H. Norton. 1982November. Composition of native American fruits in the Pacific Northwest. Journal of American Dietetic Association 81:568-572.


Keen, A.R. 1984. Seasonal variation in the colour of milkfat from selected herds and two dairy plants. New Zealand Journal Dairy Science Technology 19:263.


KEENAN, J.A., O.L. KLINE, C.A. ELVEHJEM, E.B. HART. 1935. THE STABILITY OF VITAMINS B(B1), G(B2) AND B4. Journal of Nutrition 9:63.


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Keenan, T.W., L. Berridge. 1973. Identification Of Gangliosides As Constituents Of Egg Yolk. Journal of Food Science 38:43.


Keeny, M., R. Bassette. 1959. Detection Of Intermediate Compounds In The Early Stages Of Browning Reaction In Milk Products. Journal Of Dairy Science 42:945.


Keep, E. 1984. Unheritance of fruit colour in a wild Russian red raspberry seedling. Euphytica 33:507-515.


Keesing, R.M., F.M. Keesing. 1971. New Perspectives in Cultural Anthropology. Holt Rinehart and Winston., New York.


Keesing, Felix M. 1949. Some notes on Bontoc social organization, Northern Philippines. American Anthropologist 51:578-601.


Keeton, J.T. 1984. Effects of potassium chloride on properties of country-style hams. Journal of Food Science 49:146.


Keeton, J.T. 1983. Effects of fat and naCl/Phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science 48:878.


Keeton, J.T., E.A. Foegeding, C. Patana-anake. 1984. A comparison of nonmeat proteins, sodium tripolyphosphate and processing temperature effects on physical and sensory properties of frankfurters. Journal of Food Science 49:1462.


Kefford, J. F. 1959. The Chemical Constituents Of Citrus Fruits. Advances In Food Research 9:285.
KEYWORDS Citrus, Fruit, Carbohydrate, Citrus, Fruit, Acid, Citrus, Fruit, Vitamin, Pectolytic Enzyme, Phosphatase, Acetylesterase, Glutamic Acid Decarboxylase , Peroxidase, Orange, Citrus, Pigment, Citrus, Fruit, Pigment, Tangerine, Citrus, Fruit, Pigment, Grapefruit, Pigment, Nitrogen, Lipid, Limonoid Bitter Compound, Flavonoid, Review Article


Kefi, S., A.D. Pavlista, M.M. Meagher, P.E. Read. 2000January-February. Invertase activity as affected by cytokinin-like compounds during potato tuberization in vitro. American Journal Potato Research 77:57.


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Keith, Agnes Newton. 1955. Bare Feet in the Palace. Little Brown, Boston, pp. 370.


Keith, C.R., M.F. Miller, C.B. Ramsey. 1995. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. Journal of Animal Science 73:750-756.
The purpose of this experiment is to determine how injections of calcium chloride affects beef tenderness. Sensory Evaluation:An eight-member trained panel evaluated 1 cm3 samples for initial tenderness, sustained tenderness, beef flavor and flavor intensity using 8-point scales (8-extremely tender, tender, juicy, juicy, characteristic beef flavor, intense; 1-extremely tough, tough, dry, dry, uncharacteristic beef flavor, bland.)


KEITH, E.S., J.J. POWERS. 1968. DETERMINATION OF FLAVOR THRESHOLD LEVELS AND SUB-THRESHOLD,ADDITIVE, AND CONCENTRATION EFFECTS. Journal of Food Science 33:213.


KEITH, E. S., J.J. POWERS. 1966. GAS CHROMATOGRAPHIC DETERMINATION OF ANTHOCYANINS AND OTHER FLAVONOIDS AS SILYL DERIVATIVES. Journal of Food Science 31:971.


KEITH, E.S., J.J. POWERS. 1965. PLANT PIGMENTS, POLAROGRAPHIC MEASUREMENT AND THERMAL DECOMPOSITION OF ANTHOCYANIN COMPOUNDS. Journal of Agricultural and Food Chemistry 13:577.


KEITH, M.H. 1916. VITAMINES, OR LIFE-PRESERVERS. Journal of Home Economics 8:642.


Kelbert, D.G. 1962May. Don't crowd those tomato plants. American Vegetable Grower 10:10-12.


Kell, L., B. Alsup. 1962. One Cup Of Sugar: Home Economics And Migrant Families. Journal Of Home Economics 55:642


Kellar, D.M.B., W.J. Stadelman. 1955. A Method For Measuring Volume And Drainage Of Egg White Foams. Poultry Science 34:455.


Kelleher, K. 1977. Xylitol:Uncut gem among sweeteners. Food Product Development 11(4):66.
This is a presentation of a discussion of uses, safety, production and marketing of xylitol. Legal aspects including foreign status of xylitol are also given.


Keller, Allan. 1955. Grandma's Cooking. Englewood Cliffs.


Keller and Associates Inc. 1998. Employee's Guide to Food Safety. J.J. Keller and Associates, Neenah, WI.


Keller, C. 1901. Madagascar, Mauritius, and the Other East-African Islands. London:Swan Sonnenschein. 242pp.


Keller, G.J., R.G. Rice, R.J. Mccolloch, E.A. Beavens. 1954. Stabilization Of Frozen Citrus Concentrates By Heat Treatment. Food Technology 8:195.


Keller, J.D., J.E. Kinsella. 1973. Phospholipid Changes And Lipid Oxidation During Cooking And Frozen Storage Of Raw Ground Beef. Journal of Food Science 38:1200.


Keller, J.E., J.C. Acton. 1974. Properties of a fermented, semidry turkey sausage during production with lyophilized and frozen concentrates of Pediococcus cerevisiae. Journal of Food Science 39:836.


Keller, Suzanne. 1968. The Urban Neighborhood. Random House, pp. 201.


KELLER, W.L. 1950. MARINE TRANSPORTATION OF PERISHABLE FOOD PRODUCTS IN REFRIGERATED SHIPS. Food Technology 4:301.


KELLEY, E.G., R.R. BAUM. 1955. PREPARATION OF TASTY VEGETABLE PRODUCTS BY DEEP-FAT FRYING. Food Technology 9:388.


KELLEY, E.G., R.R. BAUM. 1953. PROTEIN AMINO ACIDS, CONTENTS OF VEGETABLE LEAF PROTEINS. Journal of Agricultural and Food Chemistry 1:680.


Kelley, E.G., R.R. Baum, C.F. Woodward. 1958. Preparation Of New And Improved Products From Eastern (Dry-Type) Sweetpotatoes: Chips, Dice, Julienne Strips, And Frozen French Fries. Food Technology 12:510.


Kelley, E.G., R.M. Zacharius, S. Krulick, R.B. Greenspun. 1960. Nitrogen Compounds Of Cabbage. I. The Relation Of The Non-Protein To The Total Nitrogen With Special Reference To The Essential Amino Acids. Food Research 25:399.


Kelley, G.G., K. Dittmer. 1954. Milk Souring. Effect Of 2-Methyl-1,4-Naphthoquinone On The Rate Of Souring Of Milk. Journal Of Agricultural And Food Chemistry 2:741.
Milk, Souring, Naphthoquinone, Bactericide, Flavor, Lactic Acid, Bacteria


KELLEY, G.G., B.M. WATTS. 1957. EFFECT OF COPPER CHELATING AGENTS ON THE PRO-OXIDANT ACTIVIT OF ASCORBIC ACID WITH UNSATURATED FATS. Food Research 22:308.


KELLEY, G.G., B.M. WATTS. 1957. EFFECT OF REDUCING AGENTS ON CURED MEAT COLOR. Food Technology 11:114.


KELLEY, L., B.B. BENNETT, J.P. RAFFERTY, P. PAUL. 1950. THE NUTRITIVE VALUE OF CANNED FOODS. V. CHANGES IN CAROTENE CONTENT OF VEGETABLES DURING STORAGE PRIOR TO CANNING. Food Technology 4:268.


KELLEY, L., M.A. OHLSON, G.G. QUACKENBUSH. 1956. NUTRITIONAL EVALUATION OF FOOD PURCHASED BY 146 URBAN FAMILIES DURING 1953. Journal of Home Economics 48:355.


Kellogg, E.E. 1898. Every-Day Dishes and Every-Day Work. Modern Medicine Publishing Company. Battle Creek, Michigan.


KELLOGG, V. 1918. THE FOOD OF BELGIUM. Journal of Home Economics 10:293.
KEYWORDS:SUPPLY, BELGIUM FOOD SUPPLY, WAR FOOD SUPPLY


Kelly, D.L., T.A. Dickinson. 1985. Local names for vascular plants in the John Crow Mountains, Jamaica. Economic Botany 39:346.


Kelley, D.S., G.J. Nelson, L.B. Branch, P.C. Taylor, Y.M. Rivera, P.C. Schmidt. 1992. Salmon diet and human immune status. European Journal Clinical Nutrition 46(6):397-404.
This article discuss the effect of feeding a salmon-containing diet on the immune status of nine healthy men


KELLY, E. 1919. THE UTILIZATION OF DAIRY BY-PRODUCTS. JOURNAL OF DAIRY SCIENCE 2:46.


Kelly G.E., G.E. Joannou, A.Y. Reeder, C. Nelson, M.A. Waring. 1995. The variable metabolic responses to dietary isoflavones in humans. Proc Soc Exp Biol Med 208:40-3.


KELLY, J.A. 1953. COMMERCIAL HERBICIDES. PRESENT METHODS OF FORMULATION. Journal of Agricultural and Food Chemistry 1:254.


KELLY, J.H. 1921. A SUGGESTION ON COOPERATIVE MEAT MARKETING. Journal of Home Economics 13:39.


Kelly, K., N.R. Jones, R.M. Love, J. Olley. 1966. Texture And Ph In Fish Muscle Related To 'Cell Fragility' Measurements. Journal of Food Technology 1:9.
Cod, Fish, Cell Fragility, Texture, Ph, Frozen Cod


KELLY, R.F. 1964. EFFECT OF INTERNAL TEMPERATURE, PUMPING AND ANTIBIOTICS ON SPOILAGE OF HAMS GIVEN A DRY SALT CURE. Food Technology 18(10):103(1607).
KEYWORDS:CURED MEAT, HAM, CHLORTETRACYCLINE, SODIUM, MOISTURE, SPOILAGE, PH


KELLY, S., H.T. PARSONS. 1937. SOME QUANTITATIVE STUDIES ON REFECTION IN THE RAT. Journal of Nutrition 13:453.


Kelly, T.R., J.S. Dunnett 1969. The Effect Of Low Temperature Freezing On Quality Changes In Cold Stored Cod. Journal of Food Technology 4:105.


KELLY, W.R., P.F. BORZA. 1966. FOAM TEST METHOD. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 43:364.


KELSAY, J., L.T. MILLER, H. LINKSWILER. 1968. EFFECT OF PROTEIN INTAKE ON THE EXCRETION OF QUINOLIMIC ACID AND NIACIN METABOLITES BY MEN DURING VITAMING B-6 DEPLETION. Journal of Nutrition 94:27.


KEMENY, J.G., T.E. KURTZ. 1968. ''DARTHMOUTH TIME SHARING''. SCIENCE 162:223.


KEMMERER, A.R., G.S. FRAPS. 1945. CONSTITUENTS OF CRUDE CAROTENE OF CARROTS. Food Research 10:457.


KEMMERER, A.R., G.S. FRAPS, W.W. MEINKE. 1945. CONSTITUENTS OF THE CRUDE CAROTENE OF CERTAIN HUMAN FOODS. Food Research 10:66.


Kemp, B., J. Spinelli. 1969. Comparative Rates Of Imp Degradation In Unfrozen And Frozen-Thawed (Slacked) Fish. Journal of Food Science 34:132.
Frozen Fish, Thawing, Inosine Monophosphate


Kemp, J.D., J.D. Crouse, W. Deweese, W.G. Moody. 1970. Effect of slaughter weight and castration on carcass characteristics of lambs. Journal of Animal Science 30:348.


Kemp, J.D., J.D. Fox. 1985. Effect of needle tenderization on salt absorption, yields, composition and palatability of dry-cured hams produced from packer style and skinned green hams. Journal of Food Science 50(2):295-299.


Kemp, J.D., J.D. Fox, B.E. Langlois. 1986. Characterisitics of dry-cured hams as affected by needle tenderization and vacuum packaging. Journal of Food Science 51(1):9-11.


Kemp, J.D., A.E. Johnson, D.F. Stewart, D.G. Ely, J.D. Fox. 1976. Effect of dietary protein, slaughter weight and sex on carcass composition, organoleptic proeprties and cooking losses of lamb. Journal of Animal Science 42:575.


Kemp, J.D., B.E. Langlois, J.D. Fox. 1978. Composition, quality and microbiology of dry-cured hams produced from previously frozen green hams. Journal of Food Science 43:860.


Kemp, J.D., B.E. Langlois, J.D. Fox. 1983. Effect of potassium sorbate and vacuum packaging onthe quality and microflora of dry-cured intact and boneless hams. Journal of Food Science 48(6):1709-1714.


Kemp, J.D., B.E. Langlois, A.E. Johnson. 1982. Effect of pre-cure freezing and thawing on the microflora, fat characteristics and palatability of dry-cured ham. Journal of Food Protection 45:244-248.


Kemp, J.D., B.E. Langlois, K. Akers, D.K. Aaron. 1989. Effect of storage temperature, time, and method of slicing on microbial population and white film development in vacuum packaged, dry-cured ham slices. Journal of Food Science 54:871.


Kemp, J.D., B.E. Langlois, K. Akers, W.J. Means, D.K. Aaron. 1988. Effect of storage temperature and time on the quality of vaccuum packaged dry-cured ham slices. Journal of Food Science 53:402.


Kemp, J.D., B.E. Langlois, J.D. Fox. 1981. Effects of vacuum packaging and potassium sorbate on yield, yeast and mold growth, and quality of dry-cured hams. Journal of Food Science 46:1015.


Kemp, J.D., M. Mahyuddin, D.G. Ely, J.D. Fox, W.G. Moody. 1981. Effect of feeding systems, slaughter weight and sex on organoleptic properties and fatty acid composition of lamb. Journal of Animal Science 51:321.


Kemp, J.D., J.M. Shelley Jr., D.G. Ely, W.G. Moody. 1972. Effects of castration and slaughter weight on fatness, cooking losses and palatability of lamb. Journal of Animal Science 34(4):560.
Sixty lambs (30 wethers and 30 rams) were fed in equal numbers and sexes to slaughter weights of 36, 45 and 54 kilograms.


KEMP, J.D., R.H. SMITH, W.G. MOODY. 1968. QUALITY OF AGED HAMS AS AFFECTED BY ALTERNATING AGING TEMPERATURES. Food Technology 22:1315.


Kemp W. 1971. The Flow of Energy in a Hunting Society. Scientific American 225:104-115.


KEMPE, E.E., J.T. GRAIKOSKI. 1964. METALS FOR FOOD CONTAINERS: THE ELECTROMOTIVE SERIES AND CLOSTRIDIUM BOTULINUM. Journal of Food Technology 18(3):102(360).


KEMPE, L.L., J.T. GRAIKOSKI. 1964. EFFECT OF GAMMA IRRADIATION ON THE SPOILAGE OF CANNED PORK LUNCHEON MEAT. Food Technology 18(7):134(1078).
KEYWORDS:CLOSTRIDIUM BOTULINUM, PORK, LUNCHEON MEAT, SWOLLEN CAN, GAMMA RADIATION


Kempe, L.L., J.T. Graikoski, J.R. Stratton, W.H. Day. 1964. Malt Pasteurization, Sterilization Of Barley Malt With Gamma Radiation. Journal Of Agricultural And Food Chemistry 12:98.
Irradiation, Sterilization, Barley Malt, Alcohol, Alpha-Amylase, Saccharification, Bacteria Count, Tomato Juice, Agar Tube, Gamma Radiation


Kenawi, M.A., N.K. Sinha, R.Y. Ofoli, J.N. Cash. 1992. Development and sensory characteristics of extruded ready-to-eat prebaked potatoes. Journal Food Process Preservation 16(3):175-183.
Small and off-grade Atlantic variety potatoes, which are normally not processed into products, were extruded and formed into precooked, ready-to-serve simulated baked potatoes.


Kenda, Margaret E., Phyliss S. Williams. 1974. Natural Baby Food Cookbook. Avon. 100 pages.


Kendall, A., D.A. Levitsky, B.J. Strupp, L. Lissner. 1991. Weight loss on a low-fat diet:consequence of the imprecision of the control of food intake in humans. American Journal Clinical Nutrition 53:1124-1129.


Kendall, A., C.M. Olson, E.A. Frongillo. 1996. Relationship of hunger and food insecurity to food availability and consumption. Journal of the American Dietetic Association 96:1019-1024.


KENDALL, D.A., A.J. NEILSON. 1966. SENSORY AND CHROMATOGRAPHIC ANALYSIS OF MIXTURES FORMULATED FROM PURE ODORANTS. Journal of Food Science 31:268.


Kendall, P.A., D.L. Harrison, A.D. Dayton. 1974. Quality Attributes Of Ground Beef On The Retail Market. Journal of Food Science 39:610.


KENDREW, J.C. 1959. STRUCTURE AND FUNCTION IN MYOGLOBIN AND OTHER PROTEINS. FEDERATION PROCEEDINGS 18:740.


KENDREW, J.C., R.E. DIKERSON, B.E. STRANDBERG, R. HART, D.R. DAVIES, D.C. PHILLIPS, V.C. SHORE. 1960. STRUCTURE OF MYOGLOBIN. A THREE DIMENSIONAL FOURIER SYNTHESIS AT 2A RESOLUTION. NATURE 185:422.
KEYWORDS:MYOGLOBIN, FOURIER NUMBER, X-RAY, HAEM GROUP


Kendrick, J.L., B.M. Watts. 1969. Nicotinamide and nicotinic acid in color preservation of fresh meat. Journal of Food Science 34:292.
Nicotinaminde protected and nicotinic acid increased the metmyoglobin reducing activity and oxygen consumption of ground beef or pork slurries in refrigerator or freezer storage. KEYWORDS:nicotinamide and nicotinic acid; hemochrome activity (model orse metmyoglobin system)


Kendrick, K.M., F. Levy, E.B. Keverne. 1992May8. Changes in the sensory processing of olfactory signals induced by birth in sheep. Science 256:5028.


Kennan, George. 1870. Tent Life in Siberia, and Adventures among the Koraks and other Trinbes in Kamchatka and Northern Asia. New York:G.P. Putnam and Sons. 425pp.


Kennard, W.C., R.H. Freyre. 1957. The edibility of shoots of some bamboos growing in Puerto Rico. Economic Botany 11:235.


Kennard, W.C., M.K. Slocum, S.S. Figdore, T.C. Osborn. 1994. Genetic analysis of morphological variation in Brassica oleraceae using molecular markers. Theor appl genet. 87(6):721-732.


Kennedy, B.M. 1952. Food preferences of pre-army-age boys. Journal of American Dietetic Association 28(8):734.


Kennedy, B.M., L.R. Fletcher, A.R. Sabiston. 1954. Studies on the incorporation of nonfat milk solids in whole wheat bread. I. Dough properties and baking tests. Cereal Chemistry 31:347.
The paper reports studies of the effect of different levels of nonfat milk solids on dough-handling properties, as well as loaf volume of bread made from whole wheat flour of different varieties.


Kennedy, B.M., L.R. Fletcher, A.R. Sabiston. 1995. Studies on the incorporation of nonfat milk solids in whole wheat bread. II. Mixograms. Cereal Chemistry 32:452.
Spray-dried nonfat milk solids were added to whole wheat bread. Mixograms were usedto compare dough development time, height and width of curves and weakening angle of the products.


Kennedy, B.M., A.R. Sabiston. 1960. Quality of the protein in selected baked wheat products. Cereal Chemistry 37:535.
The quality of protein was determined in baking powder biscuits, muffins, griddle cakes and cookie mixes containing varying amounts of milk and whole egg. Protein efficiency ratios on unbaked products were done.


Kennedy, B. M., M. Schelstraete. 1965. Ascorbic Acid, Acidity, And Sugar In Meyer Lemons. Food Research 30:77.
Lemon, Ascorbic Acid, Lemon, Acid, Lemon, Lemon, Reducing Sugar, Lemon, Diketogulonic Acid, Lemon Juice, Lemon Peel, Lemon Pulp, Lemon, Citric Acid


Kennedy, B.M., M. Schelstraete, A.R. Del Rosario. 1974. Chemical, Physical And Nutritional Properties Of High-Protein Flours And Residual Kernel From The Overmilling Of Uncoated Milled Rice. I. Milling Procdure And Protein, Fat, Ash, Amylose, And Starch Content. Cereal Chemistry 51(4):435.
Rice, Grain, Milling, Protein, Fat, Ash, Amylose, Starch


Kennedy, Diana. 1972. The Cuisines of Mexico. Harper & Row, 350 pages.


KENNEDY, E.E. 1963. FEED ADDITIVES. IMPACT ON THE ANALYTICAL CHEMIST OF GOVERNMENT REGULATIONS PERTAINING TO TISSUE RESIDUES. Journal of Agricultural and Food Chemistry 11:393.


Kennedy, G., G. Nantel, P. Shetty. 2003. The scourge of “hidden hunger”:global dimensions of micronutrient deficiences. Food, Nutrition and Agriculture 32:8-16.


Kennedy, John F.A. 1964. A Nation of Immigrants. Harper and Row, New York.


Kennedy, Raymond. 1953. Field Notes on Indonesia:South Celebes, 1949-50. Ed. by H.C. Conklin. New Haven:Human Relations Area Files. 269pp.


Kennedy, T.S. 1940. Studies On The Nutritional Value Of Foods Treated With Radiation Ii. Effects On The Protein In Some Animal Feeds, Egg And Wheat. Journal Of The American Dietetic Association 16(1):433.
Irradiated Feed, Irradiated Egg, Irradiated Wheat, Feed, Protein, Egg Protein, Wheat Protein


Kennedy, T.S. 1940. Studies On The Nutritional Value Of Foods Treated With Radiation. I. Effects On Some B-Complex Vitamins In Egg And Wheat. Journal Of The American Dietetic Association 16(1):81.


KENNETT, B.H. 1954. FUMIGANT ANALYSIS. DETERMINATION OF ETHYLENE DIBROMIDE AND ETHYLENE CHLOROBROMIDE IN AIR. Journal of Agricultural and Food Chemistry 2:691.


KENNETT, B.H., F.E. HUELIN. 1957. PESTICIDE RESIDUES, DETERMINATION OF ETHYLENE DIBROMIDE IN FUMIGATED FRUIT. Journal of Agricultural and Food Chemistry 5:201.


Kennefick, S., K.D. Cashman. 2000. Investigation of an in vitro model for predicting the effect of food components on calcium availability from meals. International Journal of Food Sciences & Nutrition 51(1):45-54.


Kennerly, A.B. 1958May. East Texas Tomatoes. American Vegetable Grower 6:20, 22.


Kenney, M.A., M. Liebman, P. Culley, T. Wakefield Jr., L.F. Chopin, A.J. Clark, G.W. Disney, F.G. Eranli, E.E. Glover, J.H. McCroy, S.W. Moak, S.J. Ritchey, P. Schilling, S. Stallings, F. Thye. 1985. Hemoglobins and hematocrits of Black and of White adolescent females, adjusted for plasma and dietary iron. Nutr. Rep. Interna. 31:141-146.


Kennick, W. H., E.A. Elgasim, Z.A. Holmes, E.F. Barrett. 1978. The Effects Of Ultrahydrostatic Pressurization Of Pre-Rigor Muscle On Tenderness And Other Characteristics Of Economic Importance. Proceedings Of The European Meeting Of Meat Research Workers 24-Ii:E12:2
Beef, Pressure Treated, Beef, Prerigor, Beef, Tenderness


Kennick, W. H., E.A. Elgasim, Z.A. Holmes, P.F. Meyer. 1980. The Effect Of Pressurisation Of Pre-Rigor Muscle On Post-Rigor Meat Characteristics. Meat Science 4:33.
Beef, Pressure Treated, Warner-Bratzler Shear Apparatus, Tenderness, Sarcomere Length


Kennick, W.H., R.S. Turner, D.K. Buck, L.S. McGill, N.A. Hartmann Jr. 1971. Effect of marbling and other variables on case life of New York steaks. Journal of Food Science 36:767.
Marbling, aging, chemical analysis and sensory evalution of New York steaks were determined. KEYWORDS:moisture, percentage ether extract, pH, organoleptic evaluation (color descriptions, desirability)
Beef, Fat, Moisture, Ph, Color, Desirability


Kent, Louise Andrews. 1942. Mrs. Appleyard's Kitchen. Boston.


Kent, M. 1990. A new colour reference standard tile for tomato paste. Acta Horticulturae 277:237-240.


Kent, N.L., A.D. Evers. 1969. Fine-Grinding And Air-Classification Of Subaleurone Endosperm Of High Protein Content. Cereal Science Today 14:142.
KEYWORDS:Subaleurone Endosperm, Wheat, Milling, Hard Red Winter Wheat, Wheat, Nitrogen, Kjeldahl Analysis, Wheat, Starch, Starch Granule Size, Wheat, Moisture, Air Classification, Wheat, Grinding


Kent-Jones, D. W. 1941. Studies In Flour Granularity. Cereal Chemistry 18:358.
Flour, Sieving Test, Sedimentation


Kent-Jones, D.W., A.J. Amos 1940. A New Flour Test: The "Dextrin Figure". Cereal Chemistry 17:265.
Dextrin Figure, Flour, Sprout, Wheat Flour, Soda Bread, Maltose, Crumb, Bread Loaf, Alpha-Amylase


Kenyon, E.M., B.E. Proctor. 1951. Effect Of Antioxidants On Orange Oil. Food Research 16:365.


Kenyon, Kathleen M. 1956. Jericho and its setting in Near Eastern history. Antiquity 30:184-195.


KENYON, R.L., W.J. MURPHY, J.M. CROWE, P. GROGGINS, J.H. KUNEY. 1953. AN EXCLUSIVE INTERVIEW WITH SECRETARY OF AGRICULTURE EZRA T. BENSON. Journal of Agricultural and Food Chemistry 1:656.
KEYWORDS:BENSON EZRA T., SECRETARY OF AGRICULTURE, UNITED STATES DEPARTMENT OF AGRICULTURE


Kephart, J.C. 1955. Chlorophyll derviatives - their chemistry, commercial preparation and uses. Economic Botany 9:3.


Kepner, D.C. 1967. Sound Aspects Of The Banana Industry. Sound Aspects Of The Banana Industry, New York.


Keppel, D., T.R. Gormley. 1975. Technical Note:Food Texture-Modification of the shear press using a strain gauge system. Journal of Food Technology 10:359.
texture, shear press, tomato, carrot, cauliflower


KEPPELER, R.A., C.W. HALL. 1968. DETERMINING THERMAL CONSTANTS OF CRYSTALLIZING SOLUTIONS. Journal of Food Technology 22:784.


KERELUK, K., A.C. PETERSON, M.F. GUNDERSON. 1961. EFFECT OF DIFFERENT TEMPERATURES ON VARIOUS BACTERIA ISOLATED FROM FROZEN MEAT PIES. Journal of Food Science 26:21.


Kermicle, J.L. 1980. Probing The Component Structure Of A Maize Gene With Transposable Elements. Science 208:1457.


Kern, H. 1918. Verspreide Geschriften. Vol. 8. The Hague:Martinus Nijhoff. 323pp.


KERNER, J. 1966. CRYSTALLIZATION OF THE MYOSIN (ACTOMYOSIN) IN STRETCHED FIBRILS. ACTA BIOCHIMICA ET BIOPHYSICA 1:73.


Kerr, G.R., M. Wu-Lee, M. El-lozy, R. McGandy, F.J. Stare. 1975. Prevalence of the Chinese restaurant syndrome. Journal of the American Dietetic Association 75:29-35.


Kerr, Graham. 1972. The Complete Galloping Gourmet. Grosset & Dunlap. 669 pages.


Kerr, Graham. 1969. Graham Kerr Cookbook. Doubleday. 284 pages.


Kerr, J, C. Kerry, Cunninghamhead, Kilmarnock [compiled]. The Ayrshire Home Cookery Book. John Ritchie.


Kerr K.G. 1999Jan. Cranberry juice and prevention of recurrent urinary tract infection [letter; comment] Lancet 353(9153):673.


Kerr, Richard A. 1998February 20. Black sea deluge may have helped spread farming. Science 279:1132.


Kerr, R.W. 1943. Defatting Procedure For Corn Starch. Cereal Chemistry 20:299.
Corn Starch, Starch, Fat, Amylose


Kerr, R.W., O.R. Trubell. 1941. On The Multiple Concept Of Starch I. Gamma-Amylose. Cereal Chemistry 18:530.
Amylose, Barley, Grain, Diastase, Malt Diastase, Corn Starch


Kerr, R.W., G.R. Trubell, G.M. Severson. 1942. On the multiple amylose concept of starch. II. Amylopectin and amylose. Cereal Chemistry 19:64.
Procedures for estimation of amylopectin in tapioca, corn and potato starches are indicated. Reviews methods for separating amylose and for fractionation of starch. The multiple amylose concept is still hypothetical.


Kerry, Katherine. 1951. Look What's Cooking. San Francisco, CA.


KERTESZ, Z.I. 1961. SOME PROBLEMS OF APPLYING Food Technology IN UNDERDEVELOPED NATIONS. Journal of Food Technology 15(11):10.


Kertesz, Z.I., M. Eucare, G. Fox. 1959. A study of apple cellulose. Food Research 24:14.
Seventeen varieties of apples were used to determine the amount of cellulose soon after picking and after storage.


Kertesz, Z.I., R.E. Glegg, F.P. Boyle, G.F. Parsons, L.M. Massey JR. 1964. Effect Of Ionizing Radiations On Plant Tissues. Iii. Softening And Changed In Pectins And Cellulose Of Apples, Carrots, And Beets. Journal of Food Science 29:40.
Apple, Carrot, Beet, Cellulose, Pectin, Ionizing Radiation, Alcohol Insoluble Solid, Viscosity, Ostwald-Cannon-Fenske Viscometer


KERTESZ, Z.I., M.I. LAVIN. 1954. ON THE DETERMINATION OF ACETYL GROUPS IN PECTIC SUBSTANCES. Food Research 19:627.


Kertesz, Z.I., E.R. Schulz, G. Fox, M. Gibson, M. 1959. Effects Of Ionizing Radiations On Plant Tissues. Iv. Some Effects Of Gamma Radiation On Starch And Starch Fractions. Food Research 24:609.


Kertesz, Z.I., E. Sondheimer. 1948. To Reduce Color Losses In Strawberry Preserve. Food Industries 20:106.


Kesava Rao, V., A.S.R. Anjaneyulu, V. Lakshmanan, N. Sharma, N. Kondaiah. 1985. Meat and fat characteristics of male buffalo calves. Indian Journal Animal Science 55(7):596-598.
This article is about male buffalo calf meat production, meat quality, and buffalo fat characteristics.


Kesava Rao, V., B.N. Kowale, T.R.K. Murthy, N. Sharma. 1992. Effect of processing and storage on neutral lipids of buffalo meat. Meat Science 31(1):25-34.
This article is about the food-processing, food-storage, and food-composition of buffalo meat.This research was conducted at the Indian Veterinary Research Institute, Izatnagar, India.


KESKINEL, A., J.C. AYRES, H.E. SNYDER. 1964. DETERMINATION OF OXIDATIVE CHANGES IN RAW MEATS BY THE 2-THIOBARBITURIC ACID METHOD. Journal of Food Technology 18(2):223.


Kesler, C.C., W.G. Bechtel. 1947. Recording Viscometer For Starches. Analytical Chemistry 19:16.
KEYWORDS:Continuous Recording Viscometer, Corn Industries Viscometer, Viscosity, Starch, Corn Starch, Shear Value, Gelatinization, Potato Starch, Waxy Corn Starch, Tapioca Starch, Wheat Starch, Modified Starch, Modified Starch


Kesler, C.C., W.G. Bechtel. 1954. Physical methods of characterizing starch. IN Starch and Its Derivatives. 3rd ed. J.A. Radley, ed. p. 402.


Kesterson, J. W., R.J. Braddock. 1975. Total Peel Oil Content Of The Major Florida Citrus Cultivars. Journal of Food Science 40:931.


Kesterson, J.W., R. Hendrickson. 1958. Utilization of citrus by-products. Economic Botany 12:164.


Kesteven, G.L. 1949. Malayan Fisheries. Singapore:Malaya Publishing House. 88 pp.


Kesting, R. 1993Winter/Spring. Product development and the science of chaos. Journal technol transf 18(1/2):22-31.
The needs of specialized markets can be deciphered from complex patterns that are derived from the experience of scientists and marketers. These patterns involve the new science called chaos, which enables researchers to extract regions of order and pattern from apparently random and unpredictable data. The technique to construct these patterns has been conceived and developed by the author.


Ketelaere, A., D. Demeyer, P. Vanderkerckhove, I. Vervaeke. 1974. Stoichiometry Of Carbohydrate Fermentation During Dry Sausage Ripening. Journal of Food Science 39:297.
Dry Sausage, Fermented Sausage, Sausage, Carbohydrate, Stoichiometry


Ketterlinus, R.D., M.E. Lamb, K. Nitz. 1991. Developmental and ecological sources of stress among adolescent parents. Fam. Relat. 40(4):435.441.


Keuhl, R. 0. 1994. Statistical Principles of Research Design and Analysis. Wadsworth Publishing Company, Belmont, CA. 529-551.


Keur, Dorothy L. 1941. Big bead Mesa. Memoirs of the Society for American Archaeology No. 1 (Menasha, Wisconsin.)


Keur, Dorothy L. 1944. A Chapter in Navaho-Pueblo relations. American Antiquity 10:75-86.


Keville, K. 1985Aug.. Foods that heal. Veg. Times New York, N.Y.:Vegetarian Life and Times (96):56-58.


Kevin, K. 1995Feb. You've come a long way, babyfood! Food Processing 56(2):61.
Third Foods Development:Collect needs change for reformulation; apply mathematical modelling to taste, texture and economy; Develop optimum formulation; Sensory evaluation using Response Surface Methods; Communication


Keyes, S.C., I.D. Wolf, E.A. Zottola, P.V.J. Hegarty. 1978. Effect Of Two Home Canning Procedures On Fish And Soy Protein Quality. Journal of Food Science 43:1352.


Keys, A., A. Menotti, M. J. Karvonen, C. Aravanis, H. Blackburn. 1986. The diet and 15-year death rate in the seven countries study. American Journal Epidemiology 124:903-15.


Keys, Ancel. 1946. Human starvation and its consequences. Journal of American Dietetic Association 22(7):582-587.


Keys, John D. 1966. Japanese Cuisine:A Culinary Tour. Tuttle, 155 pages.


Keyes, S.C., P.V.J. Hegarty. 1979. Effect Of Differential Heat Treatments On The Quality Of Casein And Lactalbumin. Journal Of Agricultural And Food Chemistry 27:1405.
Lactalbumin, Casein, Efficiency Ratio, Net Utilization, Net Ratio, Amino Acid, Lactose, Rat, Rat


Khachik, F., M.B. Goli, G.R. Beecher, J. Holden, W.R. Lusby, M.D. Tenorio, M.R. Barrera. 1992. Effect of food preparation on qualitative and quantitative distribution of major caroteniod consituents of tomatoes and several green vegetables. Journal Agriculture and Food Chemistry 40(3):390-398.


Khachik, F., G.R. Beecher, N.F. Whittaker. 1986. Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography. Journal Agriculture and Food Chemistry 34(4):603-616.


Khachik, F., A. Steck, H. Pfander. 1999February. Isolation and structural elucidation of (13Z,13'Z,3'R,6'R)-lutein from marigold flowers, kale, and human plasma. Journal Agriculture and Food Chemistry 47(2):455-461.
Lutein has been isolated and purified from extracts of marigold flowers, fresh raw kale (Brassica oleracea var. Acephala), and human plasma and fully characterized by 1H and 13C NMR, UV/vis, and MS.


Khaing, M.M. 1962. Burmese Family. Indiana Univ. Press, Bloomington.


Khalil, N.E. 1980. Egyptian Cuisine. Washington, DC:Worldwide Graphics.


Khalil, T., J.T. Layton. 1972. Comparing the results of analysis for milk fat using the Milko-tester and Babcock methods under normal plant conditions. Journal of Milk and Food Technology. 35:83.
This paper compares the results of analysis of milk fat by the Milko and Babcock methods. Differences were not significant. Milko-Tester Method, Babcock Method, Milk Fat


Khan, A.A., M.W. Khan. 1991October. Response to tomato cultigens to Meloidogyne javanica and races of Meloidogyne incognita. Journal Nematol. 23(4,suppl.):598-603.


Khan, A.A., J.F.V. Vincent. 1996. Mechanical damage induced by controlled freezing in apple and potato. Journal of Texture Studies 27(2):143-157.


Khan, A.A., J.F.V. Vincent. 1993. Compressive stiffness and fracture properties of apple and potato parenchyma. Journal Texture Studies 24(4):423-435.


Khan, A.R., J.A. Johnson, R.J. Robinson. 1979. Degradation Of Starch Polymers By Microwave Energy. Cereal Chemistry 56:303.
Starch Polymers, Microwave Energy


KHAN, A.W. 1966. BIOCHEMICAL CHANGES IN POULTRY MUSCLE DURING FREEZING AND STORAGE. CRYOBIOLOGY 3(3):224.


KHAN, A.W. 1962. EXTRACTION AND FRACTIONATION OF PROTEINS IN FRESH CHICKEN MUSCLE. Journal of Food Science 27:430.


KHAN, A.W. 1964. QUALITY DETERIORATION IN FROZEN POULTRY. CHANGES IN NONPROTEIN NITROGENOUS CONSTITUENTS OF CHICKEN BREAST MUSCLE STORED AT BELOW-FREEZING TEMPERATURES. Journal of Agricultural and Food Chemistry 12:378.


Khan, A.W., W. Ballantyne. 1973. Post-Slaughter Ph Variation In Beef. Journal of Food Science 38:710.


Khan, A.W., D.C. Cowen. 1977. Rapid Estimation Of Muscle Proteins In Beef-Vegetable Protein Mixtures Journal Of Agricultural And Food Chemistry 25(2):236.
Beef Vegetable Protein, Adductor, Biceps Femoris, Nitrogen, Creatine, Nitrogen, Gastrocnemius, Gluteus Medium, Gracilis, Longissimus Dorsi, Obliquus Abdominis Internus, Psoas Major, Rectus Femoris, Semimembranosus, Semitendinosus, Vastus Lateralis, Soybean Concentrate


KHAN, A.W., J. DAVIDEK, C.P. LENTZ. 1968. DEGRADATION OF INOSINIC ACID IN CHICKEN MUSCLE DURING ASEPTIC STORAGE AND ITS POSSIBLE USE AS AN INDEX OF QUALITY. Journal of Food Science 33:25.


Khan, A.W., C.P. Lentz. 1973. Influence Of Ante-Mortem Glycolysis And Dephosphorylation Of High Energy Phosphates On Beef Aging And Tenderness. Journal of Food Science 38:56.


KHAN, A.W., C.P. LENTZ. 1965. INFLUENCE OF PRERIGOR, RIGOR AND POSTRIGOR FREEZING ON DRIP LOSSES AND PROTEIN CHANGES IN CHICKEN MEAT. Journal of Food Science 30:787.


Khan, A.W., C.P. Lentz, L. Van Den Berg. 1973. Relation Between Shear Force And Tenderness Of Beef. Journal of Food Science 38:1258.


KHAN, A.W., R. NAKAMURA. 1970. EFFECTS OF PRE- AND POST-MORTEM GLYCOLYSIS ON POULTRY TENDERNESS. Journal of Food Science 35:266.


KHAN, A.W., L. VAN DEN BERG. 1967. BIOCHEMICAL AND QUALITY CHANGES OCCURRING DURING FREEZING OF POULTRY MEAT. Journal of Food Science 32:148.


KHAN, A. W., L. VAN DEN BERG. 1964. CHANGES IN CHICKEN MUSCLE PROTEINS DURING ASEPTIC STORAGE AT ABOVE-FREEZING TEMPERATURES. Food Research 29:49.
KEYWORDS:CHICKEN, POULTRY, MUSCLE, CHLORTETRACYCLINE, ASEPTIC PROCESS, MYOSIN, NONPROTEIN NITROGEN, COLLAGEN, ELASTIN, ADENOSINE TRIPHOSPHATASE, ACTOMYOSIN


KHAN, A.W., L. VAN DEN BERG. 1964. SOME PROTEIN CHANGES DURING POST-MORTEM TENDERIZATION POULTRY MEAT. Journal of Food Science 29:597.


KHAN, A.W., L. VAN DEN BERG, C.P. LENTZ. 1963. EFFECTS OF FROZEN STORAGE ON CHICKEN MUSCLE PROTEINS. Journal of Food Science 28:425.
KEYWORDS:CHICKEN, POULTRY, MUSCLE, SULFHYDRYL, SARCOPLASM, NONPROTEIN NITROGEN, PROTEIN, ACTOMYOSIN


KHAN, A.W., L. VAN DER BERG. 1965. CHANGES IN CHICKEN MUSCLE PROTEINS DURING COOKING AND SUBSEQUENT FROZEN STORAGE, AND THEIR SIGNIFICANCE IN QUALITY. Food Research 30:151.
KEYWORDS:BROILER, SENSORY EVALUATION, PROTEIN SOLUBILITY, PROTEOLYTIC ENZYME, SULFHYDRYL GROUP, CHICKEN, AMINO ACID, MOISTURE, TRIANGLE TEST


Khan, K., W. Bushuk. 1978April. Glutenin:structure and functionality in breadmaking. Bakers Digest 52:14.


Khan, K., R. Frohberg, T. Olson, L. Huckle. 1989. Inheritance of gluten protein components of high-protein hard red Spring wheat lines derived from Triticum turgidum var dicoccoides. Cereal Chemistry 66(5):397-401.


Khan, K., A.S. Hamada, J. Patek. 1985. Polyacrylamide gel electrophoresis for wheat variety identifcation:Effect of variables on gel properties. Cereal Chemistry 62:310-313.


Khan, K., G. Tamminga, O. Lukow. 1989. The effect of wheat flour proteins on mixing and baking-correlations with protein fractions and high molecular weight glutenin subunit composition by gel electrophoresis. Cereal Chemistry 66(5):391-396.
The flours of 44 hard red spring wheats, grown at the same location in North Dakota, were fractionated by three different solubility procedures. Correlations were determined between the quantity of the protein fractions, the gel electrophoretic patters, and breadmaking quality parameters.


Khan, M.A. 1981. Evaluation of food selection patterns and preferences. CRC Critical Reviews in Food Science 15(2):129.


KHAN, N.A., B.E. BAKER, W.F. VAN HORN. 1955. GLUTAMIC ACID DETERMINATION. PAPER CHROMATOGRAPHY IN ROUTINE DETERMINATION OF GLUTAMIC ACID IN PRODUCTION. Journal of Agricultural and Food Chemistry 3:853.


Khan, M.A., M.R. Rao, A.F. Novak. 1976. Reduction Of Polychlorinated Biphenyls In Shrimp And Eggs By Freeze-Drying Techniques. Journal of Food Science 41:1137.


Khan, M.A., R.M. Rao, A.F. Novak. 1976. Polychlorinated biphenyls (PCBs) in food. CRC Critical Review Food Science Nutrition 7:103.
A review which discusses the presence and background of PCBs in foods, including beef. Some topics covered are:source, physicochemical properties, nomenclature and concentration, methodology; presence in foods; toxicological interaction and toxicity


Khan, M. N., K.C. Rhee, L.W. Rooney, C.M. Cater. 1975. Bread Baking Properties Of Aqueous Processed Peanut Protein Concentrates. Journal of Food Science 40:580.


Khan, N., R. Zaman, M. Elahi. 1986. Effect of processing on the phytic acid content of wheat products. Journal Agricultural and Food Chemistry 34:1010-1012.
The effect of processing on the phytic acid content of wheat and wheat products has been studied.


Khan, N.A., Lone, N.A., Samiullah. 2000March. Response of mustard (Brassica juncea L.) to applied nitrogen with or without ethrel spray under non irrigated conditions. Journal Agronomy Crop Science 184(1):63-66.


Khan-Siddiqui, L., M.S. Bamji. 1980. Plasma carnitine levels in adult males in India:Effects of high cereal, low fat diet, fat supplementation and nutritional status. American Journal of Clinical Nutrition 33:1259-1263.


KHANNA, S., S.C. FANG. 1966. METABOLISM OF C14 LABELED 2,4-DICHLOROPHENOXYACETIC ACID IN RATS. Journal of Agricultural and Food Chemistry 14:500.


Khanum, M.P., K.P. Umapathy. 1976July. A survey of food habits and beliefs of pregnant and lactating mothers in Mysore city. Indian Journal of Nutrition and Dietetics 13(7):208-217.


Khare, R.S. 1976. The Hindu Hearth and Home. New Delhi, India:Vikas Publishing House.


Khatri, L. L., L.M. Libbey, E.A. Day. 1966. Gas Chromatographic And Mass Spectral Identification Of Some Volatile Components Of Gamma-Irradiated Milk Fat. Journal Of Agricultural And Food Chemistry 14:465.


Khattak, S., B.L. D'Appolonia. 1974. Use of the alveograph for quality evaluation of hard red spring wheat. Cereal Chemistry 51:355-363.


Khayat, A. 1973. Some Observation On The Color Measurement Of Canned Tuna. Journal of Food Science 38:716.


Khayat, A., D. Schwall. 1983July. Lipid oxidation in seafood. Journal of Food Technology 18:130.


Khedher, M.B., E.E. Ewing. 1985. Growth analysis of eleven potato cultivars grown in the greenhouse under long photoperiods with and without heat stress. American Potato Journal 62:537.


Kheshem, S.A., W.J. Kochan, A.A. Boe, D.O. Everson. 1988. Calcium translocation and tomato plant and fruit responses to molybdenum and daminozide. HortScience 23(3):582-584.


Khiang, M.M. 1978. Cook and Entertain The Burmese Way. Ann Arbor, MI:Karoma Publishers.


Khudairi, A. K. 1972. The Ripening Of Tomatoes. American Scientist 60:696.
Tomato, Color, Ripening, Phytochrome, Environment, Genetic, Fruit, Color Pigmentation, Molecular Ecology, Chlorophyll, Carotenoid, Chlorophyllide, Enzyme, Chromoplast, Light, Mevalonic Acid, Tomato, Vegetable, Plant, Hormone, Lycopene, Abscisic Acid, Gibberellic Acid


Khurana, S.C., J.S. McLaren. 1982. The influence of lean area, light interception and season on potato growth and yield. Potato Research 25:329.


Khurody, D.N. 1958. What's behind a bottle of milk. 2rd Ed. Government Central Press, Bombay, India.


Khurody, d.N. 1958. The Retrospect and Prospect of Bombay's Milk supply. Government Central Press, Bombay, India.


Khush, G. S. 1963. Cytogenetic And Evolutionary Studies In Secale. Iii. Cytogenetics Of Weedy Ryes And Origin Of Cultivated Rye. Economic Botany 17:60.


Kieber, J.J., M.F. Lopez, A.F. Tissier, E. Signer. 1992March. Purification and properties of DNA topoisomerase I from broccoli. Plant Mol Biol Int J Mol Biol Biochem Genet Eng. 18(5):865-871.


Kienholz, E.W. 1968January9. Sodium nitrate as a growth promoting stimulant in market turkeys. Report to National Turkey Federation.


Kies, C., H.M. Fox. 1970. Protein nutritive value of wheat and triticale grain for humans, studied at two levels of protein intake. Cereal Chemistry 47:671.


Kies, C., H.M. Fox. 1971. Comparison of the protein nutritional value of TVP, methionine-enriched TVP and beef at two levels of intake for human adults. Journal of Food Science 36:841.
Protein nutritive value of beef, an exttruded soybean, and a methionine-fortified extruded soybean product was determined using adult men. KEYWORDS:nitrogen balance method (urine, feces, food analysis, venous blood analysis). KEYWORDS:Nitrogen Balance, Textured Vegetable, Protein, Beef, Protein, Methionine, Enrichment


Kies, C., H.M. Fox. 1973. Effect Of Varying The Ratio Of Beef And Textured Vegetable Protein Nitrogen On Protein Nutritive Value For Humans. Journal of Food Science 38:1211.


Kies, C., H.M. Fox, L. Nelson. 1975. Triticale, Soy-Tvp, And Millet Based Diets As Protein Resources For Human Adults. Journal of Food Science 40:90.


Kies, C., H. Metz 1972. Effect of amino acid supplementation of dehydrated potato flakes on protein nutritive value for human adults. Journal of Food Science 37:378.


Kies, C., M.R. Petersen, H.M. Fox. 1972. Protein Nutritive Value Of Amino Acid Supplemented And Unsupplemented Pre-Cooked Dehydrated Oatmeal. Journal of Food Science 37:306.


Kifer, R.S. 1943. Food Production Goals For 1943. Journal Of Home Economics 35:6
Wartime, Food Production, Sugar, Vegetable, Canning


KIHNE, W. 1963. CONSTANT TEMPERATURE BATH CONTROLLED WITH A PRECISION OF 0.001C. SOIL SCIENCE SOCIETY OF AMERICA PROCEEDINGS 27:110.


KIIGEMAGI, U., R.G. SPROWLS, L.C. TERRIERE. 1958. INSECTICIDE RESIDUES, ENDRIN CONTENT OF MILK AND BODY TISSUES OF DAIRY COWS RECEIVING ENDRIN DAILY IN THEIR DIET. Journal of Agricultural and Food Chemistry 6:518.


Kiigemagi, U., L.C. Terriere. 1963. Nematocide Residues. Spectrophotofluorometric Determination Of O,O-Diethyl 0-2-Pyrazinyl Phosphorothioate (Zinophos) And Its Oxygen Analog In Soil and Plant Tissues. Journal Of Agricultural And Food Chemistry 11:293.
Nematocide, Zinophos, Bean, Potato, Beet, Carrot, Guthion, Corn, Peppermint, Asparagus, Cauliflower, Cherry, Strawberry


KIIGEMAGI, U., F. VAN VLECK JR. 1962. FUNGICIDE DETERMINATION. FIELD ESTIMATION OF STOP MOLD B CONCENTRATIONS. Journal of Agricultural and Food Chemistry 10:392.
KEYWORDS:FUNGICIDE, STOP MOLD B, FOLIN-CIOCALTEAU REAGENT


Kik, M. C. 1954. Cereals In Nutrition. Nutritive Value Of Rice Germ. Journal Of Agricultural And Food Chemistry 2:1179.
Rice Germ, Vitamin, Mineral, Rice Diet, Arginine, Aspartic Acid, Glutamic Acid, Cystine, Glycine, Histidine, Isoleucine, Leucine, Methionine, Proline, Threonine, Tyrosine, Lysine, Phenylalanine, Serine, Tryptophan, Valine, Milled Rice, Arginine, Rice Diet, Aspartic Acid, Glutamic Acid, Rice, Cystine, glycine, Histidine, Leucine, Methionine, Proline, Threonine, Tyrosine, Isoleucine, Lysine, Phenylalanine, Serine, Tryptophan, Valine


KIK, M. C. 1962. NUTRITIVE VALUE OF CHICKEN MEAT, NUTRITIVE VALUE OF CHICKEN MEAT AND ITS VALUE IN SUPPLEMENTING RICE PROTEIN. Journal of Agricultural and Food Chemistry 10:59.


Kik, M. C. 1956. Nutritive Value Of Rice, Nutrients In Rice Bran And Rice Polish And Improvement Of Protein Quality With Amino Acids. Journal Of Agricultural And Food Chemistry 4:170.
Rice Bran, Protein, Rice Polishing, Protein, Protein Quality, Amino Acid Supplementation


Kik, M. C. 1940. The Nutritive Value Of The Proteins Of Rice And Its By-Products. Ii. Effect Of Amino Acid Additions On Growth. Cereal Chemistry 17:473.
Rice, Rice Bran, Rice Polishing, Polished Rice, Amino Acid, Protein, Cystine, Methionine, Lysine, Tryptophan, Growth, Rat


Kik, M. C. 1941. The Nutritive Value Of The Proteins Of Rice And Its By-Products. Iii. Amino Acid Content. Cereal Chemistry 18:349.
Rice, Amino Acid, White Rice, Nitrogen, Cystine, Tryptophan,Lysine, Arginine, Histidine


Kik, M. C. 1960. Protein Quality And Supplementation. Effect Of Amino Acid Supplements, Vitamin B12, And Buffalo Fish On The Nutritive Value Of Proteins In Sesame Seed And Meal. Journal Of Agricultural And Food Chemistry 8:327.
Sesame Meal, Supplementation, Supplementation, Lysine, Threonine, Buffalo Fish, Biological Value, True Digestibility, Net Protein Utilization, Protein Efficiency Ratio, Polished Rice


Kik, M. C. 1955. Rice Processing, Influence Of Processing On Nutritive Value Of Milled Rice. Journal Of Agricultural And Food Chemistry 3:600.


Kik, M. C. 1960. Rice Protein Supplementation. Further Studies On The Nutritional Improvement Of Rice. Journal Of Agricultural And Food Chemistry 8:380.
Rice, Protein, Supplementation, Milk Solid, Polished Rice, Alanine, Arginine, Aspartic Acid, Cystine, Polished Rice, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Milk Powder, Milk, Egg, Valine, Lactalbumin, Alanine, Lactalbumin, Arginine, Lactalbumin, Aspartic Acid, Lactalbumin, Cystine, Lactalbumin, Glutamic Acid, Lactalbumin, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Tyrosine, Valine, White Milled Rice, Amino Acid, Whole Milk Powder, Vitamin, Mineral, Fat, Moisture, Fiber, Vitamin, Skim Milk Powder, Protein, Moisture, Ash, Skim Milk Powder, Fiber, Mineral, Egg Powder, Moisture, Vitamin, Thiamin, Riboflavin, Nicotinic Acid, Pyridoxine, Inositol, Protein, Fat, Moisture, Ash, Fiber, Pantothenic Acid, Biotin, Folic Acid, Choline, Calcium, Iron, Phosphorus, Nitrogen


Kikuchi, W.K. 1976July23. Prehistoric Hawaiian Fishponds. Science 193:295.


Kilara, A. E.S. Humbert, F.W. Sosulski. 1972. Nitrogen Extractibility And Moisture Adsorption Charactersitics Of Sunflower Seed Products. Journal of Food Science 37:771.


Kiigemagi, U., L.C. Terriere. 1963. Nematocide Residues. Spectrophotofluorometric Determination Of O,O-Diethyl 0-2-Pyrazinyl Phosphorothioate (Zinophos) And Its Oxygen Analog In Soil and Plant Tissues. Journal Of Agricultural And Food Chemistry 11:293.
Nematocide, Zinophos, Bean, Potato, Beet, Carrot, Guthion, Corn


Kilborn, R. H., K.H. Tipples. 1974. The Grl-1000 Laboratory Dough Mixer. Cereal Chemistry 51:500.


Kilborn, R.H., K.H. Tipples. 1973. Factors affecting mechanical dough development. I. Effect of mixing intensity and work input. Cereal Chemistry 49:34.


Kilborn, R.H., K.H. Tipples. 1973. Factors affecting mechanical dough development. III. Mechanical efficiency of laboratory dough mixers. Cereal Chemistry 50:50.


Kilborn, R.H., K.H. Tipples. 1973. Factors affecting dough development. IV. Effect of cysteine. Cereal Chemistry 50:70.


Kilborn, R.H., K.H. Tipples, K.R. Preston. 1983. Grain research laboratory compression tester:Its description and application to measuremen t of bread-crumb properties. Cereal Chemistry 60(2):134-138.
The Grain Research laboratory compression tester, a versatile instrument for the measurement of the textural properties of bread crumb, is described.


Kilbourn J.P. 1987July. Interference with dipstick tests for glucose and hemoglobin in urine by ascorbic acid in cranberry juice [letter]. Clinical Chem 33(7):1297.


Kileen, J. editor. The Whole World Cookbook. New York:Charles Scribner's Sons.


Kilgore, L. 1967. Proximate Composition And Energy Value Of Pizza. Journal Of The American Dietetic Association 50:133.
Pizza, Protein, Carbohydrate, Fat, Energy, Cheese Pizza, Protein, Cheese Pizza, Moisture, Meat


Kilgore, L., F. Windham. 1973. Degradation Of Linoleic Acid In Deep-Fried Potatoes. Journal Of The American Dietetic Association 63:525.
Deep Fat Frying , Soybean-Cottonseed, Oil, Oil, Linoleic Acid,Linoleic Acid, Microwave Oven


Kilgore, L. B. 1935. Egg Yolk ''Makes'' Mayonnaise. Food Industries 7:229.
Egg Yolk, Frozen Egg Yolk, Mayonnaise


KILGORE, W. W., K.W. CHENG. 1963. FUNGICIDE-MITICIDE RESIDUES, EXTRACTION AND DETERMINATION OF KARATHANE RESIDUES IN FRUITS. Journal of Agricultural and Food Chemistry 11:477.


Kilgore, W.W., K.W. Cheng, J.M. Ogawa. 1962. Fungicide Residues. Extraction And Determination Of 2,6-Dichloro-4-Nitroaniline In Processed Fruits. Journal Of Agricultural And Food Chemistry 10:399.
Peach, Fungicide, Apricot, Canned Peach, Canned Apricot, Dicloran, Frozen Peach, Peach Puree


KILGORE, W.W., E.R. WHITE. 1967. DETERMINATION OF DIFOLATAN RESIDUES IN FRUITS BY ELECTRON-CAPTURE GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 15:1118.


KILGORE, W.W., W. WINTERLIN, R. WHITE. 1967. GAS CHROMATOGRAPHIC DETERMINATION OF CAPTAN RESIDUES. Journal of Agricultural and Food Chemistry 15:1035.


Killeen, G.F., C.A. Madigan, C.R. Connolly, G.A. Walsh, C. Clark, M.J. Hynes, B.F. Timmins, P. James, D.R. Headon, R.F. Power. 1998Aug. Antimicrobial saponins of Yucca schidigera and the implications of their in vitro properties for their in vivo impact. Journal of Agricultural and Food Chemistry 46(8):3178-3186.
The benefits of supplementing livestock diets with extracts from Yucca schidigera have been attributed to inhibition of selected gut microbes.


Killion, P.J., J.F. Foster. 1960. Isolation of high molecular weight amylose by dimethylsulfoxide dispersion. Journal Polymer Science 46:65.


KILLORAN, J.J., J.D. BREYER, E. WIERBICKI. 1967. DEVELOPMENT OF FLEXIBLE CONTAINERS FOR IRRADIATED FOODS. 1. SCREENING OF COMMERCIALLY AVAILABLE PLASTIC LAMINATES. Journal of Food Technology 21(8):73(1125).
KEYWORDS:IRRADIATION , SMOKED HAM, PACKAGING, COBALT, STORAGE, MOUSE TOXICITY TEST, SENSORY EVALUATION, TOTAL PLATE COUNT, CLOSTRIDIUM BOTULINUM, HEDONIC TEST, HAM, MEAT, PH, THIOBARBITURIC ACID TEST, PEROXIDE VALUE, FREE FATTY ACID, OLEIC ACID, ODOR, FRIABILITY, DISCOLORATION, FLAVOR, BACON, PORK, OVEN, FRYING, SEAL STRENGTH, BOND STRENGTH, HEADSPACE VOLATILE, OXYGEN, MULLEN BURST STRENGTH, PREFERENCE TEST


Kilpatrick, L., A.W. Brant, H.L. Shrader. 1960. Equipment and Methods for Measuring Egg Quality. USDA Agricultural Marketing Service, Number 246.
This pamphlet describes the USDA methods and materials required to measure egg quality. In addition to discussion on testing albumen, shell and yolk, information on general laboratory protocol is included.


Kilara, A., K.K. Lya. 1992October. Food and dietary habits of the Hindu. Food Technology 46(10):94-104.


Kim, B.D., C.B. Hall. 1976October. Firmness of tomato fruit subjected to low contentrations of oxygen. HortScience 11(5):466.


Kim, C.W., G.P. Ho, S.H. Ritchey. 1967. Collagen content and subjective scores for tenderness of connective tissue in animals of different ages. Journal of Food Science 32:586.
Collagen, juiciness, softness, and tenderness were studied in bovine longissimus dorsi and biceps femoris muscles. KEYWORDS:collagen nitrogen (hydroxyproline); total nitrogen (micro-Kjeldahl); oven cooked; panel (juiciness, components of tenderness:softness, amount of connective tissue)


Kim, D.H., B.H. Kang, J.S. Han, K.Y. Choi. 2000, July14. Temperature and salt effects on proteolytic function of turnip mosaic potyvirus nuclear inclusion protein a exhibiting a low-temperature optimum activity. Biochim-biophys-acta 1480(1/2):29-40.


Kim, D.M., C.Y. Lee, N.L. Smith. 1993. Quality of minimally processed apple slices from selected cultivars. Journal of Food Science 58(5):1115-1117.
Looks at several apple varieties to determine the most suitable for minimal processing. Cortland, Golden Delicious, Empire, and Delicious showed the best results. Color, firmness, and respiration are also mentioned


Kim, H., L.A. Shelef. 1986. Characterization and identification of raw beef, pork, chicken and turkey meats by electrophoretic patterns of their sarcoplasmic proteins. Journal of Food Science 51:731.


Kim, H.I., P.A. Seib, E. Posner, C.W. Deyoe, H.C. Yang. 1986. Milling hard red winter wheat to farina:Comparison of cooking quality and color of farina and semolina spaghetti. Cereal Foods World 31:810-819.
Two laboratory-scale milling schemes were devised to optimize the yield of low-speck farina from hard red winter (HRW) wheat.


Kim, H.J., M. Richardson. 1992, Feb. 28. Determination of 5-hydroxymethylfurfural by ion-exclusion chromatography with UV detection. Journal Chromatography 593(1/2):153-156.


Kim, H.O., R.D. Hill. 1984. Modification of wheat flour dough characteristics by cycloheptaamylose. Cereal Chemistry 61(5):406-409.
The effects of the addition of cycloheptaamylose (CHA) to wheat flour doughs on the amylograph viscosity, falling number, farinograph characteristics, and loaf volume have been examined.


Kim, Jihye, Inho Jo. 2011. Grains, Vegetales, and fish dietary pattern is inversely associated with the risk of metabolic syndrome in South Korean adults. Journal of the American Dietetic Association 111:1141-1149.


Kim, J.C., D. De Ruiter. 1969. Bakery Products With Non'wheat Flours. Bakers Digest 43(3):58.
Bread, Nonwheat Flour


Kim, J.C., D. De Ruiter. 1968. Bread From Non-Wheat Flours. Food Technology 22:867.
Bread, Nonwheat Flour


Kim, J.H., H. Joung, H.Y. Kim, T.P. Lim. 1998. Estimation of genetic variation and relationship in potato (Solanum tuberosum L.) cultivars using AFLP markers. American Potato Journal 75:107.


Kim, J.M., C.M. Lee. 1987. Effect of starch of textural properties of surimi gel. Journal of Food Science 52:722.


KIM, J.S., C.W. WILSON. 1966. VAPOR PHASE CLEANUP METHOD FOR GAS CHROMATOGRAPHIC DETERMINATION OF PESTICIDE RESIDUES IN PLANT EXTRACTIVES. Journal of Agricultural and Food Chemistry 14:615.


Kim, K.H., B. Meyssami, R.C. Wiley. 1989. Pectinase recovery from ultrafiltered apple juice. Journal of Food Science 54(2):412.


Kim, K.K., M.B. Kohrs, M.R. Grier. 1984. Dietary intakes of elderly Korean Americans. Journal of the American Dietetic Association 2:164-169.


Kim, Katherine K., Elena S. Yu, William T. Liu, Jaekyung Kim, Mary Bess Kohrs. 1993. Nutritional status of Chinese-, Korean-, and Japanese-American elderly. Journal of American Dietetic Association 93(12):1416-1422.
To examine the nutritional status of three major subgroups of Asian-American elderly.


Kim, K.W., M. Reicks, S. Sjoberg. 2003. Applying the theory of planned behavior to predict dairy product consumption by older adults. Journal Nutrition Education and Behavior 35:294-301.


Kim, S.H., J.S. Wishnok, S.R. Tannenbaum. 1985. Formation of N-nitrosdimethylamine in Korean seafood sauce. Journal of Agricultural and Food Chemistry 33:17.


Kim, S.K., C.F. Ciacco, B.L. D'Appolonia. 1976. Kinetic study of retrogradation of cassava starch gels. Journal of Food Science 41:1249.
retrogradation, cassave starch gel


Kim, S.K. and B.L. D'Appolonia. 1977. Effect of pentosans on the retrogradation of wheat starch gels. Cereal Chemistry 54:150.
The influence of pentosans and aging on wheat starch gels was determined. KEYWORDS:Starch Gel, Wheat Starch, Pentosan, Amylose, Amylopectin, Flour, Hard Red Sp ring Wheat, Wheat Flour, Gelatinization, Retrogradation, Avrami Exponent, Paste, Brabender Amylograph, Moisture, Viscosity, Firmness, Bread


Kim, S.K., B.L. D'Appolonia. 1977. Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties. Cereal Chemistry 54:207.


Kim, S.K., B.L. D'Appolonia. 1977. Bread staling studies. II. Effect of protein content and storage temperature on the role of starch. Cereal Chemistry 54(2):216.


Kim, S.H., J.E. Kinsella. 1986. Effects of progressive succinylation on some molecular properties of soy glycinin. Cereal Chemistry 63(4):342-345.


Kim, S.K., H.B. Lagerstedt, L.S. Daley. 1985October. Germination response of filbert pollen to pH, temperature, glucose, fructose, and sucrose. HortScience 20(5):944-946.


Kim, W., P.A. Seib, O.K. Chung. 1991November. Origin of color in vital wheat gluten. Cereal Foods World 36(11):954-959.


Kim, Y.A., G.W. Chism,III, M.E. Mangino. 1987. Determination of the beta(c)lactoglobulin, alpha(c)lactalbumin and bovine serum albumin of whey protein concentrates and their relationship to protein functionality. Journal of Food Science 52:124.


Kim, Y.S., D.P. Wiesenborn, J.H. Lorenzen, P. Berglund. 1996. Suitability of edible bean and potato starches for starch noodles. Cereal Chemistry 73(3):302-308.


Kimball, B.A., S.T. Mitchell. 1981. Effects of C02 enrichment, ventilation, and nutrient concentration on the flavor and vitamin content of tomato fruit. HortScience 16(5):665-666.


Kimball, M.E., D.S.T. Hsieh, C.K. Rha. 1981. Chymotrypsin hydrolysis of soybean protein. Journal of Agricultural and Food Chemistry 29(4):872-874.


Kimball, Solon T., John H. Provinse. 1942. Navajo social organization in land use planning. Applied Anthropology I:18-25.


Kimball, Yeffe, Jean Anderson. 1965. The Art of American Indian cooking. Doubleday, Garden City, NY.


Kimbrough, W.D. 1925 September. A study of respiration in potatoes with special reference to storage and transportation. Bulletin No. 276. The Univ. of Maryland, Agric. Expt. stat. College Park, Maryland.


Kimoto, W. I., R. Ellis, A.E. Wasserman, R. Oltjen, T.R. Wrenn. 1974. Fatty Acid Composition Of Muscle Phopholipids From Calves, And Growing And Mature Steers Fed Protected Safflower Oil. Journal of Food Science 39:997.


Kimpe, N.G. de, W.S. Dhooge, Y. Shi, M.A. Keppens, M.M. Boelens. 1994Aug. On the Hodge mechanisms of the formation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine from proline and sugars. Journal Science Food and Agriculture 42(8):1739-1742.


Kimpinski, J., H.W. Platt, S. Perley, J.R. Walsh. 1998. Pratylenchus spp. and Verticillium spp. in New Brunswick potato fields. American Potato Journal 75(2):87.


KIMURA, F.T., V.L. MILLER. 1957. CHROMIC OXIDE MEASUREMENT, IMPROVED DETERMINATION OF CHROMIC OXIDE IN COW FEED AND FECES. Journal of Agricultural and Food Chemistry 5:216.


Kimura, M., D.B. Rodriguez-Amaya, H.T. Godoy. 1990. Assessment of the saponification step in the quantitative determination of carotenoids and provitamins A. Food Chemistry 35(3):187-195.


Kimura, S., H. Tanaka. 1986. Partial characterization of muscle collagens from prawns and lobster. Journal of Food Science 51:330.


Kimura, Y. 1967. Evidence On Natural Occurrence Of Gibberellin A1, In Rhubarb Seeds. Journal Of Agricultural And Food Chemistry 15:736.


KIMURA, Y., V.L. MILLER. 1964. FUNGICIDE DECOMPOSITION, DEGRADATION OF ORGANOMERCURY FUNGICIDES IN SOIL. Journal of Agricultural and Food Chemistry 12:253.


Kimura, Y., V.L. Miller. 1965. Growth-Regulator Residues, Estimation Of Gibberellic Acid Residues To Rhubarb. Journal Of Agricultural And Food Chemistry 13:262.


KIMURA, Y., V.L. MILLER. 1964. PESTICIDE RESIDUES, MODIFIED ANALYTICAL METHOD FOR MICROGRAM AMOUNTS OF METALDEHYDE IN PLANT MATERIAL. Journal of Agricultural and Food Chemistry 12:249.


Kincaid, D.C., D.T. Westerman, T.J. Trout. 1993. Irrigation and soil temperature effects on Russet Burbank quality. American Potato Journal 70(10):711.


Kinder, Faye, Nancy R. Green, Natholyn Harris. 1984. Meal Management. MacMillan Publishing, NY.


Kinderlehrer, Jane. 1971. Confessions of a Sneaky Organic Cook. Rodale, 245 pages.


Kindscher, K. 1989. Ethnobotany of purple conef,lower (Echinacea angustifolia, Asteraceae) and other Echinacea species. Economic Botany 43:498.


King, Aileen, Fiona Dunnett. 1969. The Home Book of Scottish Cookery. International Publications Services. 124 pages.


KING, A.D. JR., C.W. NAGEL. 1967. GROWTH INHIBITION OF A PSEUDOMONAS BY CARBON DIOXIDE. Journal of Food Science 32:575.


King, A. D. Jr., R.H. Vaughn. 1961. Media For Detecting Pectolytic Gram-Negative Bacteria Associated With Softening Of Cucumbers, Olives, And Other Plant Tissues. Journal of Food Science 26:635.


King, A.J., S.B. Patel. 1988. Effect of sodium salts and added water on color of dark meat turkey patties subjected to long-term storage. Journal of Food Science 53:1907.


King, A.J. and L.A. Earl. 1988. Effect of selected sodium and potassium slats on TBA values of dark meat turkey patties. Journal of Food Science 53:723.


King, A.J., L.A. Earl. 1988. Extraction of protein from slurries of unfrozen and frozen/thawed dark, ground turkey meat and skin with selected potassium and sodium salts. Journal of Food Science 53:1290.


King, C.G. 1976. A Good Idea:History of the Nutrition Foundation. New York Nutrition Foundation.


KING, C.G. 1963. FEED ADDITIVES, A BROAD VIEW OF THE PROBLEM OF ADDITIVES IN FEEDS AND FOODS. Journal of Agricultural and Food Chemistry 11:363.


KING, C.G., M.L. MENTEN. 1935. THE INFLUENCE OF VITAMIN C LEVEL UPON RESISTANCE TO DIPHTHERIA TOXIN. I. CHANGES IN BODY WEIGHT AND DURATION OF LIFE. Journal of Nutrition 10:129.


KING, C.J., W.K. LAM, O.C. SANDALL. 1968. PHYSICAL PROPERTIES IMPORTANT FOR FREEZE-DRYING POULTRY MEAT. Journal of Food Technology 22:1302.


KING, C.K. 1968. RATES OF MOISTURE SORPTION AND DESORPTION IN POROUS, DRIED FOODSTUFFS. Food Technology 22:509.


King, F. 1937. Obtaining a panel for judging flavors in food. Food Research 2:207-219.
KEY SENSORY EVALUATION, FLAVOR, TARTARIC ACID, BREAD FLAVOR, TASTE THRESHOLD, SODIUM CHLORIDE, SACCHARINE, QUININE HYDROCHLORIDE, CAFFEINE, TARTARIC ACID, BREAD, TASTE THRESHOLD, SODIUM CHLORIDE, SACCHARIN, QUININE, CAFFEINE


KING, F.B. 1935. COOKING GREEN VEGETABLES. Journal of Home Economics 27:439.


King, F.B. 1937. Obtaining A Panel For Judging Flavor In Foods. Food Research 2:207.
Sensory Evaluation, Flavor, Tartaric Acid, Bread Flavor, Taste Threshold, Sodium Chloride, Saccharine, Quinine Hydrochloride, Caffeine, Tartaric Acid, Bread, Taste Threshold, Sodium Chloride, Saccharin, Quinine, Caffeine


King, F.B., H.P. Morris, E.F. Whiteman. 1936. Some Methods And Apparatus Used In Measuring The Quality Of Eggs For Cake Making. Cereal Chemistry 13:37.
Solid, Egg, Viscosity, Egg White, Egg Yolk, Carbon Dioxide, Viscosity, Egg, Sponge Cake, Compressibility, Batter, Ph, Batter, Specific Gravity, Cake Tensile Strength, Cake Compressibility, Specific Volume, Seed Displacement, Planimeter


King, F.J. 1966. Ultracentrifugal Analysis Of Changes In The Composition Of Myofibrillar Protein Extracts Obtained From Fresh And Frozen Cod Muscle. Journal of Food Science 31:649.


King, F.J., M.L. Anderson, M.A. Steinberg. 1962. Reaction Of Cod Actomyosin With Linoleic And Linolenic Acids. Journal of Food Science 27:363.


King, G.A., S.C. Morris. 1994. Early compositional changes during postharvest senescence of broccoli. Journal of the American Society of Horticultural Science 119(5):1000-10005.


King, G.A., S.C. Morris. 1994. Physiological changes of broccoli during early postharvest senescence and through the preharvest-postharvest continuum. Journal American Society of Horticultural Science 119(2):270-275.


King, H.G.C. 1962. Phenolic Compounds Of Commercial Wheat Germ. Journal of Food Science 27:446.


King, K.W. 1963. Lysine Fortifications Of Wheat Bread Fed To Haitian School Children. American Journal Of Clinical Nutrition 12:1.


KING, K.W. 1963. HEIGHT AND WEIGHT OF HAITIAN CHILDREN. AMERICAN JOURNAL OF CLINICAL NUTRITION 13:106.


King, L.J. 1957. A unique reported use of the fruit of Semecarpus anacardium L.F. (Anacardiaceae) in ancient Arabian and Indian medicine. Economic Botany 11:263.


King, N.L., L. Kurth. 1982. Analysis Of Raw Beef Samples For Adulterant Meat Species By Enzyme-Staining Of Isoelectric Focusing Gels. Journal of Food Science 47:1608.


King, P.L., G.L. Gilpin, E.H. Dawson. 1962. Comparison Of Several Market Forms Of Potato Products. Journal Of Home Economics 54:837.
Frozen Potato, Mashed Potato, Canning, Canned Potato, Dried Potato, Mashed Potato, Cottage-Fried Potato, Market Unit, French-Fried Potato, Potato Pancake, Potato Puffs, Potato Soup, Vichyssoise, Scalloped Potato, Hash Brown Potato


King, R.D., J.O. Onuora. 1984. Effect of processing factors on some properties of melon seed flour. Journal of Food Science 49:415.


King, R.L., N.A. Clark, R.W. Hemken. 1966. Heptachlor In Alfalfa, Distribution, Movement, And Persistence Of Heptachlor And Its Epoxide In Alfalfa Plants And Soil. Journal Of Agricultural And Food Chemistry 14:62.


King, R.R., C.H. Lawrence, M.C. Clark. 1991October. Correlation of phytotoxin production with pathogenicity of Streptomyces scabies isolates from scab infected potato tubers. American Potato Journal 68:675.


KING, W. 1932. THE BASIC LAWS AND DATA OF HEAT TRANSMISSION. MECHANICAL ENGINEERING 54:347.
KEYWORDS:HEAT TRANSFER COEFFICIENT


King, W., P. Trubiano, P. Perry. 1976. Modified starch encapsuling agents offer superior emulsification film forming, and low surface oil. Food Product Development 10(10):54.
This article discusses advantages and disadvantages of the modified starches. modified starch, emulsification, microencapsulated powder.


Kingdon-Ward, F. 1949. Burma's Icy Mountains. London:Jonathan Cape. 287pp.


Kingham, H.G., E.B. Brown. 1963. The effect of various nematicides on root knot eelworm (Meloidogyne Javanica;) and the yield of glasshouse tomatoes, and on potato root eelworm (i>Heterodera RostochiensisJournal Horticultural Science 38:20-25.


KINGMAN, H.E. JR. 1947. IMPROVING SANITATION THROUGH EQUIPMENT DESIGN. Journal of Food Technology 1:364.


Kingsbury, Noel. 2009. A Plant Breeder's History of the World. University of Chicago Press, Chicago. 509pp.


Kinmond, William. 1957. No Dogs in China. New York:Thomas Nelson and Sons. 211pp.


KINN, T.P. 1947. BASIC THEORY AND LIMITATIONS OF HIGH FREQUENCY HEATING EQUIPMENT. Journal of Food Technology 1:161.
KEYWORDS:HIGH FREQUENCY HEATING, HEATING EQUIPMENT, TEMPERATURE RISE, SPECIFIC HEAT, DIELECTRIC COOKING, RESISTIVITY, INDUCTION HEATING, HEAT PENETRATION, RADIO FREQUENCY GENERATOR


Kinner, J.A., A.W. Kotula, A.J. Mercuri. 1968. Microbiological examination of ingredients of Eastern-type turkey rolls. Poultry Science 47:1442.


Kinney A.B., M. Blount. 1979Sept-October. Effect of cranberry juice on urinary pH. Nurs Res 28(5):287-90.
The study took place over a 12-day period. A one-group before-and-after design was used, with each subject serving as his or her own control. Diet was controlled; menus on days 1 through 6 were repeated on days 7 through 12 with the addition of cranberry juice at each meal. Subjects used nitrazine pH tape to measure the pH of midstream urine at each voiding. There were significant (.01 level) differences in mean urinary pH between each control group and its corresponding experimental group. Anticipated problems with increased number of bowel movements, weight gain, increased voiding frequency, and subject pH measurement inaccuracy did not occur.


Kinsella, J.E. 1987. Trends in new product development:modifying the nutrient composition of animal products. Food Technology 41(1):62.


Kinsella, J.E. 1971. Composition Of The Lipids Of Cucumber And Peppers. Journal of Food Science 36:865


Kinsella, J.E. 1971. The chemistry of dairy powders with reference to baking. Advances in Food Research 19:1085.


Kinsella, J.E. 1969. The flavour chemistry of milk lipids. Chem. & Industry :36.


Kinsella, J.E., P.F. Fox. 19 . Water sorption by proteins:milk and whey proteins. CRC Critical Reviews of Food Science and Nutrition 24(2):91.


Kinsella, K.E., L. Posati, J. Weihrauch, and B. Anderson. 1975. Lipids in foods:Problems and procedures in collating data. CRC Critical Reviews of Food Technology 5:299.
A review covering status, influencial factors, and analytical needs of lipids from foods, including meats.


Kinsey, J. 1987. Changing food market demographics:Implications for food processors. Cereal Foods World 32(6):425.


Kinsey, J.D. 1998. Food safety-why now? Cereal Foods World 43(4):224.


Kinsey, J.D. 1998. Private labels gain on national brands. Cereal Foods World 43(7):590.


Kinsey, J.D. 1999. What's new - what's not. Cereal Foods World 42(11):919.


Kinsey, J.D. 2000. A hierarchy of food preferences:a driving force behind industry change. Cereal Foods World 45(8):391.


Kinsey, J.D. 2001. Food costs from two views. Cereal Foods World 46(6):250.


Kintner, J. A., R.G. Arnold. 1972. A Method For Clean-Up Of Raw Potato Extracts For Reducing Sugar Determination. Journal of Food Science 37:631.


Kintner, T.C., M. Mangel. 1953. Survival of staphylococci and salmonellae in puddings and custards prepared with experimentally inoculated dried egg. Food Research 18:492.
The effectiveness of destruction of staphylococci and salmonellae organisms during heating at various temperatures of innoculated dried egg contained in custards and pudding is reported. This study checked the influence of temperature and sugar concentration on the survival of both Staphylococci and Salmonellae experimentally inoculated into dried eggs used in preparing custards and puddings.


KINTER, T.C., M. MANGEL. 1953. SURVIVAL OF STAPYLOCOCCI AND SALMONELLAE EXPERIMENTALLY INOCULATED INTO SALAD DRESSING PREPARED WITH DRIED EGGS. Food Research 18:6.


KINTER, T.C., M. MANGEL. 1952. VARIATION IN HYDROGEN ION CONCENTRATION AND TOTAL ACIDITY IN VINEGAR. Food Research 17:456.


KINTNER, T.C., M. MANGEL. 1953. SURVIVAL OF STAPHYLOCOCCI AND SAMONELLAE IN PUDDINGS AND CUSTARDS PREPARED WITH EXPERIMENTALLY INOCULATED DRIED EGG. Food Research 18:492.


Kinzer, S. 1977. Guatemala Beyond Bananas. New Republic 176(10):21.
guatemalan diet, corn


Kiphuth, R. 1956. How to Be Fit. Yale University Press, New Haven, Conn., pp. 150.


Kiple, K.F., K. Conee Ornelas, Eds. 2000November 17. The Cambridge World History of Food. Cambridge University Press, New York, 2 volume set. 2207. Review from Science 290:1305. This conpendium will tell you everything you ever wanted to know about food, plus quite a few things that might well put you off it. The Cambridge World History of Food justifies itself as the food book of the millennium. The two volumes include commentary on almost everything that humans have ever eaten, including some items that many of us no longer find palatable (such as snakes, dogs, and, even, insects).


Kipling, John Lockwood. 1891. Beast and Man in India. London and New York:Macmillan. 401pp.


Kipling, Rudyard. 1940. Brazilian Sketches. Doubleday-Doran, pp. 115.


Kiratsous, A.S., M. Ishikawa, M. 1995. Stir-fried/saute flavors, recent flavor developments in the U.S.A. Developments in food science (Food flavors-- generation, analysis, and process influence Proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 International Flavor Conference. Amsterdam ; New York :Elsevier. 37:265-288.


Kirch, P.V. 1980. Polynesian Prehistory: Cultural Adaptation In Island Ecosystem. American Scientist 68:39.
Polynesian Prehistory, Polynesian Archaeology, Polynesian Aquaculture, Breadfruit, Fishing


Kirchner, J.G., J.M. Miller. 1957. Canning And Storage Effects, Volatile Water-Soluble And Oil Constituents Of Valencia Orange Juice. Journal Of Agricultural And Food Chemistry 5:283.


KIRCHNER, J.G., J.M. MILLER. 1953. VOLATILE OIL CONSTITUENTS OF GRAPEFRUIT JUICE. Journal of Agricultural and Food Chemistry 1:512.


Kirchner, J.G., J.M. Miller, R.C. Rice. 1954. Fungicide Determination. Quantitative Determination Of Biphenyl In Citrus Fruit Products By Means Of Chromatostrips. Journal Of Agricultural And Food Chemistry 2:1031.
Fungicide, Biphenyl, Citrus, Orange Juice, Orange Peel Biphenyl, Lemon Peel Biphenyl, Orange Juice Biphenyl, Grapefruit Biphenyl, Lemon Biphenyl


KIRCHNER, J.G., J.M. MILLER, R.G. RICE, G.J. KELLER, M.M. FOX. 1953. CITRUS FLAVORING: VOLATILE WATER SOLUBLE CONSTITUENTS OF GRAPEFRUIT JUICE. Journal of Agricultural and Food Chemistry 1:510.


Kirillova, G.A. 1991. Cytology of the Lycopersicon. Monogr Theor Appl Genet. (14):11-19.


Kirk, D.J. 1973. Milk And Its Replacers In Baked Foods. Bakers Digest 47(5):76.
Milk Replacer, Acid Whey, Casein, Whey, Dried Cream, Cereal Blend, Dried Cheese, Dried Buttermilk


Kirk, George. 1952. The Middle East in the War. London:Oxford Univ. Press 511pp.


Kirk, J.R. 1988. Easing the way from laboratory to marketplace. Food Technology 42:69.


Kirk, M.M., D.K. Tressler. 1941. Ascorbic acid content of pigmented fruits, vegetables, and their juices. Food Research 6:395.
Variety studies on strawberries, blueberries, plums, raspberries, peaches, blackberries, cherries and turnips for ascorbic acid content was determined by a titrimetric method. The results of the ascorbic acid determination of the varieties and different parts of the fruit are reported before and after processing and storage.


KIRK, P.L. 1947. THE CHEMICAL DETERMINATION OF PROTEINS. ADVANCES IN PROTEIN CHEMISTRY 3:139.


Kirk, W.B. 1940. A photoelectric method for evaluating surface color variations of baked food products. Journal of Home Economics 32:624-629.


Kirkland, Alexander. 1949. Rector's Naughty '90s Cookbook. Garden City, N.Y.


KIRKLAND, J.J., H.L. PEASE. 1967. DETERMINATION OF ETHYL-P-NITROPHENYLTHIONOBENZENE PHOSPHONATE (EPN) RESIDUES BY ELECTRON-CAPTURE GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 15:187.
KEYWORDS:ETHYLNITROPHENYLTHIONOBENZENE, PESTICIDE, ELECTRON CAPTURE GAS CHROMATOGRAPHY


KIRKLAND, J. J.; PEASE, H. L. 1964. HERBICIDE RESIDUES. DETERMINATION OF POLYCHLORINATED BENZOIC ACID HERBICIDE RESIDUES BY GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 12:468.


Kirkland, T. 1976. A case for venison. Outdoor Life 158:112.


Kirkpatrick, D.C., D.E. Coffin. 1973. Cadmium, lead and mercury content of various cured meat. Journal of the Science of Food and Agriculture 24:1595.
cured meat, lead, cadmium, mercury, weiner, bologna, ham, bacon, corned beef, pastrami, smoked meat, mock chicken, macaroni and cheese, luncheon meat


Kirkpatrick, D. C.; Coffin, D. E. 1975. Trace Metal Content Of Chicken Eggs. Journal Of The Science Of Food And Agriculture 26:99.
Egg Cadmium, Egg Chromium, Egg Cobalt, Egg Copper, Egg Nickel, Egg Manganese, Egg Iron, Egg Zinc


Kirkpatrick, K.J., D.S. Decker, H.D. Wilson. 1985. Allozyme differentiation in the Cucurbita pepo complex:C. pepo var medullosa vs C. Texana. Economic Botany 39:289.


Kirkpatrick, M.E. 1946. Frozen Blueberries: Home Processing And Use. Journal Of Home Economics 38:291.
frozen blueberry, blueberry puree, blueberry ice cream, blueberry sherbet


KIRKPATRICK, M.E., J.L. BROGDON, R.H. MATTHEWS. 1960. INSECTICIDES AND FLAVOR, FLAVOR OF CANTALOUPS AS AFFECTED BY TREATMENT WITH LINDANE. Journal of Agricultural and Food Chemistry 8:57.


Kirkpatrick, M. E.; Linton, G. S.; Mountjoy, B. M.; Albright, L. C. 1955. Pesticides And Flavor, Flavor Of Sebago Potatoes Grown In Soil Treated With Chlordan, Heptachlor, Dieldrin, Aldrin, Or Endrin. Journal Of Agricultural And Food Chemistry 3:409.


Kirkpatrick, M.E., A.O. Mackey, R.R. Little, R.H. Matthews, C.E. Falatko. 1959. Quality of apples for household use. Histological, chemical, and palatability studies. U.S.D.A. Home Economics Research Report No. 8.
Six varieties of apples before and after storage were evaluated for histological structure, palatability, chemical composition and cooking quality. KEYWORDS:Apple Palatability, Apple Histology, Apple Cooking Quality


Kirkpatrick, M. E.; Smith, M. H. 1950. Evaporated Apple Rings Can Be Used Many Ways. Journal Of Home Economics 42:655.
Evaporated Apple Ring, Apple Ring


Kirkpatrick, M.E., R.H. Matthews, J.C Collie. 1961. Use Of Different Market Forms Of Milk In Biscuits. Journal Of Home Economics 53:201.


KIRKPATRICK, M.E., M.H. SMITH. 1950. EVAPORATED APPLE RINGS CAN BE USED MANY WAYS. Journal of Home Economics 42:655.


KIRKWOOD, J.E. 1922. BOTANICAL INSTRUCTION FOR STUDENTS OF HOME ECONOMICS. Journal of Home Economics 14:309.


Kirleis, A.W., L.E. Sommers, D.W. Nelson. 1984. Yield, heavy metal content, and milling and baking properties of soft red winter wheat grown on soils amended with sewage sludge. Cereal Chemistry 61(6):518-522.
This study determined yield, metal content, and milling and baking properties of soft red winter wheat grown on soil treated with three municipal sewage sludges.


Kirsch, R.H., F.E. Berry, C.L. Baldwin, E.M. Foster. 1952. The Bacteriology Of Refrigerated Ground Beef. Food Research 17:495.


Kirshenblatt-Gimblett, Barbara. 1986-87Winter. The Kosher Gourmet in the Nineteenth-Century Kitchen:Three Jewish Cookbooks in Historical Perspective. Journal of Gastronomy 2.


Kirshner, N., G.H. Pritham, G.O. Bressler, S. Gordeuk, Jr. 1951. Composition of normal turkey blood. Poultry Science 30:875-879.


Kirton, A.H., D.J. Patterson. 1972. The qualities of ram carcasses. Proceedings New Zealand Society Animal Production 32:39.


Kirton, A.H., A.M. Pearson, R.W. Porter, R.H. Nelson. 1961. The Use Of Natural Gamma Activity To Measure The Composition Of Pork And Lamb Samples. Journal of Food Science 26:475.


Kirton, A.H., B. Crane, D.J. Patterson, N.T. Clare. 1975. Yellow fat in lambs caused by carotenoid pigmentation. New Zealand Journal Agric. Research 18:267.


Kirton, A.H., E.G. Woods, B.L. Smith. 1976. Facial eczema and the palatability of meat from yearling sheep. New Zealand Journal Agric. Research 19:193.


Kirton, A.H., D.P. Sinclair, B.B. Chrystall, C.E. Devine, E.G. Woods. 1981. Effect of plane of nutrition on carcass composition and the palatability of pasture-fed lamb. Journal of Animal Science 52:285.


Kisban, Eszter. 1994. A land of milk and butter:ethnological food research conference in Ireland. Food and Foodways 6(1):57.


KISER, J.S. 1944. EFFECTS OF TEMPERATURES APPROXIMATING 0C. UPON GROWTH AND BIOCHEMICAL ACTIVITIES OF BACTERIA ISOLATED FROM MACKEREL. Food Research 9:257.


KISER, J.S., T.D. BECKWITH. 1944. A STUDY OF THE BACTERIAL FLORA OF MACKEREL. Food Research 9:250.


Kishitani, S., A. Yomoda, N. Konno, Y. Tanaka. 1993. Involvement of phenylalanine ammonia-lyase in the development of pollen in broccoli (Brassica oleracea L.). Sex plant reprod. 6(4):244-248.


Kislev, M.E. 1982, May 28. Stem rust of wheat 3300 years old found in Israel. Science 216:993-994.
A fungus parasite observed on two ancient lemma fragments of wheat was identified as Puccinia graminis. The fragments were found in a storage jar from the Late Bronze Age excavated at Tel Batash, Israel, Uredia, hyphae, and germinating uredospores, though charred, were well preserved.


Kislev, M.E. 1989. Origins of the cultivation of Lathyrus sativus and L. cicera(Fabaceae). Economic Botany 43:262.


Kissell, L.T. 1959. A Lean-Formula Cake Method For Varietal Evaluation And Research. Cereal Chemistry 36:168.
In this study all structure producing ingredients except patent flour were excluded form a basic formula for a cake so as to emphasize the structure producing ability of the test flour. The experimental design greatly increased sensitivity to varietal and treatment differences. KEYWORDS: Cake Volume, Flour, Unbleached Flour, Chlorine, Flour Protein, Flour Ash, Flour Ph, Cake Batter Ph, Wheat, Cake Formulation, Bleaching


Kissell, L.T. 1974. Fatty-acid esters of alkoxylated polyol glycosides as emulsifiers in white layer cake Cereal Chemistry 51:616.
Direct reaction of glycerol or propylene glycol with starch or lactose in acid media followed by alkoxylation with ethylene oxide and propylene oxide and then esterification was used to determine their functional emulsification properties in white layer cake batters. Surfactant, Monodiglyceride, Diglyceride, White Layer Cake


Kissel, L. T. 1971. Chlorination And Water-Solubles Content In Flours Of Soft Wheat Varieties. Cereal Chemistry 48:102.
The main and interaction effects of ingredient variation on baking quality are difficult to determine by single-factor experimental procedure. KEYWORDS: Soft Wheat Flour, Flour, Chlorination, Cake Contour, Cake Appearance, Cake Cell Size, Cake Cell Wall, Cake Crumb Uniformity Cake Formula, Cake Volume, Box-Wilson Multiple-Response Surface Analysis, Cake Contour, Cake Appearance, Cake Cell Size, Cake Cell Wall, Cake Crumb Uniformity


Kissell, L.T. 1967. Optimization of white layer cake formulations by a multiple-factor experimental design. Cereal Chemistry 44:253.
Seven full-formula white layer cake ingredients were studied for the effects of simultaneous variation in a central-composite design of the Box-Wilson type. Seventy-seven treatment combinations were baked and responses were obtained in regards to cake volume, top-contour shape and compiling response surfaces. KEYWORDS:White Layer, Volume, Seed Displacement, Cake Cell Size, Volume, Response Surface Analysis


Kissell, L.T., B.D. Marshall. 1962. Multi-factor responses of cake quality to basic ingredient ratios. Cereal Chemistry 39:16.
An analysis of the effects on volume and contour of lean-formula white layer cake was obtained by suing a central composite design of the Box-Wilson multiple response surface type. KEYWORDS:cake formula, cke volume, box-wilson multiple-response surface analysis, cake contour, cake appearance, cake cell size, cake cell, cake crumb uniformity


Kissell, L.T., Y. Pomeranz, W.T. Yamazaki. 1971. Effects of flour lipids on cookie quality. Cereal Chemistry 48:655.


Kissell, L.T., N. Prentice. 1979. Protein And Fiber Enrichment Of Cookie Flour With Brewer's Spent Grain. Cereal Chemistry 54:261.
Cookie Flour


Kissell, L. T., W.T. Yamazaki. 1974. Cake-Baking Dynamics: Relation Of Flour-Chlorination Rate To Batter Expansion And Layer Volume. Cereal Chemistry 56:324.


KISSMEYER-NIELSEN, E., J.H. MCCLENDON, C.W. WOODMANSEE. 1966. CHANGES IN AMINO ACIDS AND UREA IN CULTIVATED MUSHROOM, AGARICUS BISPORUS, AS INFLUENCED BY NUTRIENT SUPPLEMENTATION OF COMPOST DURING GROWTH CYCLE. Journal of Agricultural and Food Chemistry 14:633.


Kistin, N., D. Benton, S. Rao, M. Sullivan. 1990. Breast-feeding rates among Black urban low-income women:Effect of prenatal education. PED 86:741-746.


Kitabatake, N., E. Doi. 1982. Surface Tension And Foaming Of Protein Solutions. Journal of Food Science 47:1218.
Surface Tension, Foam, Milk Whey, Sodium Caseinate, Gelatin Immunoglobulin, Egg Albumin, Hemoglobin,Bovine Serum Albumin, Soybean, Protein, Soybean Isolate, Casein, Tensiometer


Kitabatake, N., A. Shimizu, E. Doi. 1988. Preparation of heat-induced transparent gels from egg white by the contorl of pH and ionic strength of the medium. Journal of Food Science 53:1091.


Kitano, H.H.L. 1989. Asian Americans and Alcohol:The Chinese, Japanese, Koreans, and Filipinos in Los Angels. IN Alcohol Use Among U.S. Ethnicities. Speigler, D.D., D. Aitken, c. Christian, editors, Rockville, MD:Department of Health and Human Services.


Kitchen, J.W., E.E. Burns. 1965. The Effect Of Maturity On The Oxalate Content Of Spinach (Spinach Oleraceael). Journal of Food Science 30:589.


Kitic, D., D.C. P. Jardim, G.J. Favetto, S.L. Resnik, J. Chirife. 1986. Theoretical prediction of the water activity of standard saturated salt solutions at various temperatures. Journal of Food Science 51(4):1037.
The purpose of this reported research was to use the thermodynamic property based theoretical approach of strong electrolyte aqueous solutions to calculate the water activity of selected saturated salt solutions at 15C and 35C.


Kite, F.E., T.J. Schoch, H.W. Leach. 1957. Granule swelling and paste viscosity of thick-boiling starches. Bakers Digest 31(4):42.
A good account on granule swelling, gelatinization viscosity in Brabender units and also in poises. KEYWORDS:Thick-Boiling Starch, Paste, Viscosity, Brabender Amylograph, Granule Swelling, Gelatinization, Viscosity, Gelatinization, Temperature


Kitson, J.A. 1957. Measurement Of Color Changes In Berry Pie Fillings. Effect Of Temperature And Length Of Storage. Canadian Food Industry 28(4):15.
Berry Pie Filling Color, Berry Pie Filling Storage


Kitson, J. A., C.C. Strachan, R.F. Cain, R. F. 1955. Sugar Determination. Rapid Sugar Extraction Procedure For Analysis Of Candied Fruits, Jams, And Fresh Fruits. Journal Of Agricultural And Food Chemistry 3:862.
Apricot Jam, Blackberry Jam, Black Currant Jam, Loganberry Jam, Cherry Jam, Sugar Analysis, Candied Fruit Jam, Fruit, Plum Jam, Peach Jam, Raspberry Jam, Strawberry Jam, Orange Marmalade, Maralade, Jam Sugar, Mamaalade Sugar,Marmalade, Reducing Sugar


Kitterman, J.S. 1974. An improved Brookfield viscosity test. Cereal Science Today 19:285.


Kitterman, J.S., G.L. Rubenthaler. 1971. Assessing the quality of early-generation wheat selections with the micro AWRC test. Cereal Science Today 16:313.


Kitterman, J.S.. G.L. Rubenthaler. 1971. Application Of The Brookfield Viscometer For Measuring The Apparent Viscosity Of Acidulated Flour-Water Suspension. Cereal Science Today 16(9):275.


Kittler, G., K. Sucher. 1990. International Quantity Foods. New York:Van Nostrand Reinhold.


Kittler, P.G., K. Sucher. 1989. Food And Culture In America. New York:Van Nostrand Reinhold.


Kittler, P.G., K. Sucher, R.Y. Tseng. 1986. Cultural foods education:An exploratory study of dietitians and Plan IV programs in California. Journal of the American Dietetic Association 86:1705-1708.


Kittler, P.G., K.P. Sucher. 1990. Diet counseling in a multicultural society. Diab Ed 16(2):127-131.


KITTLESON, A.R. 1953. FUNGICIDES. PREPARATION AND SOME PROPERTIES OF N-TRICHLOROMETHYLTHIOTETRAHYDROPHTHALIMIDE. Journal of Agricultural and Food Chemistry 1:677.


KITTREDGE, M.H. 1910. EXPERIMENTS WITH SCHOOL LUNCHES IN NEW YORK CITY. Journal of Home Economics 2:174.


KITTS, W.J.D., L.A. UNDERKOFLER. 1954. DIGESTION BY RUMEN MICROORGANISMS, HYDROLYTIC PRODUCTS OF CELLULOSE AND THE CELLULOLYTIC ENZYMES. Journal of Agricultural and Food Chemistry 2:639.


KIWAIMAE, A., A. SWENSSON, U. ULFVARSON, G. WESTOO. 1969. METHYLMERCURY COMPOUNDS IN EGGS FROM HENS AFTER ORAL ADMINISTRATION OF MERCURY COMPOUNDS. Journal of Agricultural and Food Chemistry 17:1014.
KEYWORDS:HEN DIET, METHYL MERCURY HYDROXIDE, PHENYLMERCURY HYDROXIDE METHYLOXYETHYLMERCURY HYDROXIDE, MERCURY NITRIDE, HEN TISSUE, EGG


KIZLAITIS, L., C. DEIBEL, A.J. SIEDLER. 1964. NUTRIENT CONTENT OF VARIETY MEATS. II. EFFECTS OF COOKING ON VITAMIN A, ASCORBIC ACID, IRON AND PROXIMATE COMPOSITION. Food Technology 18:103.
KEYWORDS:VARIETY MEAT VITAMIN A, VARIETY MEAT ASCORBIC ACID, VARIETY MEAT IRON, VARIETY MEAT COOKING


KIZLAITIS, L., M.I. STEINFELD, A.J. SEIDLER. 1962. NUTRIENT CONTENT OF VARIETY MEATS. I. VITAMIN A, VITAMIN C, IRON, AND PROXIMATE COMPOSITION. Journal of Food Science 27:459.


Klain, M., J.L. Coulehan, V.C. Arena, R. Janett. 1988. More frequent diagnosis of acute myocardial infarction among Navajo Indians. American Journal of Public Health 78:1351-1352.


Klassen. 1992August. Romas staking claim to fresh market. American Vegetable Grower : 40:20A,20B,20C.


KLATTE, F.J., G.E. MITCHELL, JR., C.O. LITTLE. 1964. VITAMIN LOSSES IN RUMINANTS. IN VITRO DESTRUCTION OF VITAMIN A BY ABOMASAL AND RUMINAL CONTENTS. Journal of Agricultural and Food Chemistry 12:420.


Klebanoff, M.A., R. Yip. 1987. Influence of maternal birth weight on rate of fetal growth and duration of gestation. Journal of Ped. 111:287-292.


Klee, H.J., M.B. Hayford, K.A. Kretzmer, G.F. Barry, G.M. Kishore. 1991. Control of ethylene synthesis by expression of a bacterial enzyme in transgenic tomato plants. Plant Cell. 3(11):1187-1193.


Kleiber, Max. 1961. The Fire of Life. Wiley. pp. 454.


Kleiber, M., H. Goss, H.R. Guilbert. 1936. Phosphorus Deficiency Metabolism And Food Utilization In Beef Heifers. Journal Of Nutrition 12:121.


Klein, B.P., A.K. Perry, F.O. Van Duyne. 1980. Composition And Palatability Of Breads Made With Ground Soybean Products. Home Economics Research Journal 9(1):27.
Moisture, Fat, Protein, Soybean, Thiamin, Trypsin Inhibitor, Blanching, Roasting, Soybean Bread, Soybean Flour, Wheat Flour, Volume, Rapeseed Displacement, Bread, Crust, Texture, Grain, Color, Flavor, Aroma, Desirability


Klein, B.P., C.H. Y. Kuo, G. Boyd. 1981. Folacin and ascorbic acid retention in fresh raw, microwave and conventionally cooked spinach. Journal of Food Science 46:640.


Klein, B.P., H.C. Lee, P.A. Reynolds, W.C. Wangles. 1979. Folacin Content Of Microwave And Conventionally Cooked Frozen Vegetables. Journal of Food Science 44:287.


Klein, B.P., C.H.Y. Kuo. 1981. Comparison of microbiological and radiometric assays for determining total folacin in spinach. Journal of Food Science 46:552.


Klein, J.D., S. Lurie. 1992. Prestorage heating of apple fruit for enhanced postharvest quality:interaction of time and temperature. HortScience 27:326-328.


Klein, L.B., S. Chandra, N.I. Mondy. 1980. The effect of phosphorus fertilization on the chemical quality Katahdin potatoes. American Potato Journal 58:259.


KLEIN, R. 1914. THE USE OF GELATINES. Journal of Home Economics 6:485.
KEYWORDS:GELATIN, JELLY


Klein, R. G. 1979. Stone Age Exploitation Of Animals In Southern Africa. American Scientist 67:151.
Hunter, Stone Age Hunter, Southern Africa Animal, Penguin, Seal, Whale, Dolphin, Alcelaphine, Antelope, Debris, Bastard Hartebeest, Antelope, Cape Buffalo, Giant Buffalo, Eland, Antelope, Wildebeest


Klein, Richard G. 1977July. The ecology of early man in Southern Africa. Science 197:115.


Klein, R.M. 1960. Plant tissue cultures, a possible source of plant constituents. Economic Botany 14:286.


Kleiner, I.S., H. Tauber. 1936. Vitamin-C Studies. The Requirement Of Mice, The Effect Of Large Quantities, And The Question Of Its Formation Biologically. Food Research 1:399.
KEYWORDS:Ascorbic Acid, Mice, Deficiency, Autopsy, Pathology, Rat, Growth, Weight Gain, Dichlorophenolindophenol Titration, Dichlorobenzenoneindophenol, Reducing Power, Rat, Liver, Rat Kidney, Rat Adrenal, Beef Adrenal, Beef Liver, Beef Kidney, Beef, Rat, Pea, Mannose, Interfering Agent, Mold, Glucose, Applejuice, Bacterium Xylinum, Yeast, Bacterium Acetobacter, Bacterium Dioxyaceticum, Bacterium Xylinoides, Bacterium Gluconicum, Torula Yeast, Ascorbic Acid, Reducing Agent


Kleinhenz, M.D., J.M. Bamberg, J.P. Palta. 1995. Use of stomatal index as a marker to screen backcross populations of two wild potato species segregating for freezing tolerance. American Potato Journal 72(4):243.


Kleinhenz, V., M. Gosbee, S. Elsmore, T.W. Lyall, K. Blackburn, K. Harrower, D.J. Midmore. 2000July. Storage methods for extending shelf life of fresh, edible bamboo shoots [Bambusa oldhamii (Munro)]. Postharvest. biol. Technology 19(3):253-264.


Kleinman, J.C., S.S. Kessel. 1987. Racial difference in low birth weight:Trends and risk factors. New England Journal of Medicine 317(12):749-753.


Kleinman, R.E 1992January. Immune response to dietary antigens and the development of hypoallergenic formulas. Nutrition Research 12(1):151-160.
In high risk infants who are breast-fed, special formulas which do not cause sensitization are a useful alternative. New formulas are likely to be developed based on biochemical and immunologic modifications of their proteins. Both in vitro and in vivo tests for evaluation of such formulas are discussed.


Klein-Lankhorst, R.M., A. Vermunt, R. Weide, T. Liharska, P. Zabel. 1991. Isolation of molecular markers for tomato (L. esculentum) using random amplified polymorphic DNA (RAPD). Theor Appl Genet 83(1):108-114.


Kleinschmidt, A.W., K. Higashiuchi, R. Anderson, C.G. Ferrari. 1963. Flavor Improvement Of Continuously Mixed Bread With The Lipoxidase Of Soy Flour. Bakers Digest 37(5):44.


Klement, J.T., R.G. Cassens, O.R. Fennema. 1973. The Association Of Protein Solubility With Physical Properties In A Fermented Sausage. Journal of Food Science 38:1128.


Klement, J.T., R.G. Cassens, O.R. Fennema. 1974. The Effect Of Bacterial Fermentation On Protein Solubility And A Sausage Model System. Journal of Food Science 39:833.


Kler, Joseph. 1938. Birth, infnacy and childhood among the Ordos Mongols. Primitive Man 11:58-66.


Kler, Joseph. 1947. The horse in the life of the Ordos Mongols. Primitive Man 11:58-66.


Kletsky, L.R., G. Espinosa-Hall. 1991. Maternal and Infant Nutrition Bilingual Counseling:English-Spanish. 2nd Edition. Beverly Hills, CA.


KLICKA, M.V. 1969. CONVENIENCE. KEYNOTE OF THE FUTURE. Journal of Home Economics 61:707.
KEYWORDS:DEHYDRATION, CONVENIENCE FOOD, IRRADIATION, FABRICATED FOOD, FROZEN FOOD, FOOD SPOILAGE


Klieber, A., L. Jewell, N. Simbeya. 1991. Ice or and Ice-replacement agent does not improve refrigerated broccoli storage at 1C. HortTechnology 3(3):317-318.


Kliewer, W. M. 1970. Free Amino Acids And Other Nitrogenous Fractions In Wine Grapes. Journal of Food Science 35:17.


Kliewer, W.M. 1969. Free amino acids and other nitrogenous substances of table grape varieties. Journal of Food Science 34:274.
Twenty-eight varieities of grapes at the same stage of maturity were used in this study to determine the concentrations of eight of the predominant amino acids, total nitrogen and amino acid fraction-nitrogen.


Kliman, P.G., A. Tamsma, M.J. Pallansch. 1962. Chemical Tests For Flavor Changes. Peroxide Value-Flavor Score Relationships In Stored Foam-Dried Whole Milk. Journal Of Agricultural And Food Chemistry 10:496.
Milk Flavor, Foam-Dried Whole Milk Flavor, Packaging, Milk Peroxide Value, Peroxide Value, Nitrogen Packed


Klimczak, L.J., A.R. Cashmore. 1993. Purification and characterization of casein kinase I from broccoli. Biochemistry Journal 293(pt.1):283-288.


Klimczak, L.J., M.A. Collinge, D. Farini, G. Giuliano, J.C. Walker, A.R. Cashmore. 19 . Reconstitution of Arabidopsis casein kinase II from recombinant subunits and phosphorylation of transcription factor GBF1. Plant cell. 7(1):105-115.


Klimczak, L.J., U. Schindler, A.R. Cashmore. 1992. DNA binding activity of the Arabidopsis G-box binding factor GBF1 is stimulated by phosphorylation by casein kinase II from broccoli. Plant Cell. 4(1):87-98.


Klimczal, L.J.; Cashmore, A.R. 1994. Microheterogeneous cytosolic high-mobility group proteins from broccoli co-purify with and are phosphorylated by casein kinase II. Plant physiol. 105(3):911-919.


KLINE, C.H. 1954. RECLAIMING ACRES WITH OUNCES. Journal of Agricultural and Food Chemistry 2:404.
KEYWORDS:TRACE ELEMENT, SOIL MOLYBDENUM, CLOVER MOLYBDENUM, FERTILIZER


KLINE, E.A. 1951. PHYSICAL, CHEMICAL, AND ORGANOLEPTIC METHODS OF PORK CARCASS EVALUATION. REPORT OF PROCEEDINGS. FOURTH ANNUAL RECIPROCAL MEAT CONFERENCE, JUNE 12-14, 1951, CHICAGO, IL. PUBLISHED BY NATIONAL LIVE STOCK AND MEAT BOARD, 407 SOUTH DEARBORN STREET, CHICAGO 5, UL. P. 118.
KEYWORDS:PORK CARCASS EVALUATION, PORK THIAMIN, PORK CARCASS FAT, PORK CARCASS SPECIFIC GRAVITY, PORK FIRMNESS, PORK DIET, PORK COLOR


Kline, L., J.E. Gegg, T.T. Sonoda. 1951. Role of glucose in the storage deterioration of whole egg powder. II. A browning reaction involving glucose and cephalin in dried whole eggs. Food Technology 5:181.
This paper reports investigations of the deteriorating affect of glucose in dry whole egg powders. In aprticular the browning reaction involvng cephalin is discussed. KEYWORDS:Dried Whole Egg, Dried Egg Glucose, Dried Egg Powder Storage, Dried Egg Cephalin, Browning Reaction


Kline, L., T.T. Sonoda, H.L. Hanson. 1954. Comparisons Of The Quality And Stability Of Whole Egg Powders Desugared By The Yeast And Enzyme Methods. Food Technology 8(8):343.
Whole Egg Powder, Sensory Evaluation, Consumer, Preference Test, Scrambled Egg, Egg, Glucose, Sponge Cake Volume, Fermentable Sugar, Glucose Oxidase, Chymotrypsin, Egg, Color, Browning


Kline, L., H.L. Hanson, T.T. Sonada, J.E. Gegg, R.E. Feeney, H. Lineweaver. 1951. Role Of Glucose In The Storage Deterioration Of Egg Powder. Iii. Effect Of Glucose Removal Before Drying On Organoleptic, Baking, And Chemical Changes. Food Technology 5:323.


Kline, L., J.J. Meehan, T.F. Sugihara. 1965. Relation Between Layer Age And Egg-Product Yields And Quality. Food Technology 19(8):1296.


Kline, L., T.T. Sonoda. 1951. Role of glucose in the storage deterioration of whole egg powder. I. Removal of glucose from whole egg melange by yeast fermentation before drying. Food Technology 5:90.
This paper investigates the deteriorating affects of glucose in dry whole egg powder. Yeast fermentation to rid the egg powder of glucose was evaluated for improvements in storage. KEYWORDS: Whole Egg Powder Glucose, Whole Egg Melange, Egg White Fermentation, Egg Powder Storage, Yeast Fermentation


Kline, L., T.T. Sonoda, H.L. Hanson. 1954. Comparisons Of The Quality And Stability Of Whole Egg Powders Desugared By The Yeast And Enzyme Methods. Food Technology 8(8):343.
Whole Egg Powder, Sensory Evaluation, Consumer, Preference Test, Scrambled Egg, Egg, Glucose, Sponge Cake Volume, Fermentable Sugar, Glucose Oxidase, Chymotrypsin, Egg, Color, Browning


Kline, L., T.T. Sonoda, H.L. Hanson. 1953. Relative chemical, functional and organoleptic stabiliies of acidified and glucose-free whole egg powders. Journal of Food Technology 7:456.
Stability of acidified and glucose-free whole egg powders was compared by various chemical, functional and organolepti c methods. KEYWORDS: Whole Egg Powder, Conalbumin, Phospholipid Browning, Egg Glucose, Sponge Cake Volume, Scrambled Egg, Sensory Evaluation, Sponge Cake, Browning


Kline, L., T.F. Sughihara. 1968. Factors affecting the stability of frozen bread doughs. I. Prepared by straight dough method. Bakers Digest 42(5):44.


Kline, L., T.F. Sugihara. 1966. Effects Of Pasteurization Of Egg Products. Bakers Digest 40(4):40.
Egg Pasteurization, Egg Viscosity, Frozen Egg, Egg Pasteurization, Frozen Egg, Egg Viscosity, Salmonella Pullorum, Salmonella Typhimurium, Layer Cake Volume, Sponge Cake Volume, Meringue, Specific Volume, Foaming Power, Spray Dried Whole Egg, Egg White


Kline, L., T.F. Sugihara, M.L. Bean, K. Ijichi. 1965. Heat Pastuerization Of Raw Liquid Egg White. Food Technology 19(11):105(1709).


Kline, L., T.F. Sugihara, K. Ijichi, K. 1966. Further Studies On Heat Pasteurization Of Raw Liquid Egg White. Food Technology 20(12):98.


Kline, L., T.F. Sugihara, J.J. Meehan. 1964. Properties Of Yolk-Containing Solids With Added Carbohydrates. Journal of Food Science 29:693.
Carbohydrate, Egg, Spray Drying, Corn Syrup Solid, Maillard Reaction, Sponge Cake, Sponge Cake Volume, Browning Lipid, Custard, Layer Cake, Carbonyl, Thiobarbituric Acid Test, Fat, Protein Solubility, Glucose-Cephalin Reaction, Viscosity, Brookfield Viscometer, Spectrophotometer, Peroxide


KLINE, O.L., H.R. BIRD, C.A. ELVEHJEM, E.B. HART. 1936. THE DISTRIBUTION OF VITAMINS B4 IN SOME PLANT AND ANIMAL PRODUCTS. Journal of Nutrition 12:455.


KLINE, O.L., H.R. BIRD, C.A. ELVEHJEM, E.B. HART. 1936. AN IMPROVED SYNTHETIC RATION FOR VITAMIN B4 STUDIES. Journal of Nutrition 11:515.


Kline, R.C., J.D. Sink, K.E. Beery, J.H. Ziegler, L.L. Wilson. 1969. Studies on some physical properties of bovine skeletal muscle. Journal of Food Science 34:557.
The semimembranosus, biceps femoris semitendinosus, adductor, quadriceps femoris of steers, bulls, and heifers were analyzed for physical measurements. KEYWORDS:chilled carcasses; physical measurements (muscle weight, length, and circumference; specific gravity; pH (Beckman Zeromatic pH); reflectance (color; Bausch and Lomb Spectronic 20 Spectrometer), Beef Color, Muscle Size, Beef Specific Gravity, Beef Ph


KLINE, R.M., C.E. REDMAN, J.B. TEPE, R.L. HAMILL. 1965. ANTIBIOTIC RESIDUES, MICROBIOLOGICAL PROCEDURES. Journal of Agricultural and Food Chemistry 13:301.


Klingaman, G.L., S.W. Jaster. 1982. A comparison of seeding mixes for bedding plant production. HortScience 17(5):735-736.


Klingensmith, P.M., P.Y. Hester, R.G. Elkin, C.R. Ward. 1986. Relationship of high intensity step-up lighting to bone ash and growth plate closure of the tarso-metatarsus in turkeys. British Poultry Science 27:487.


Klocke, J.F., T. Porter, P.I. Tack, E. Leffler, N.S. Henry, R. Nitchals. 1946. Nutritive Value Of Fish From Michigan Waters. I. Nicotinic Acid Of Lake Herring, Carp, Common Suckers, and Burbot. Food Research 11:179.


Klocke, J.F., P.I. Tack, M.A. Ohlson, R. Nitchals, E. Leffler, N.S. Henry. 1947. Nutritive Value Of Fish From Michigan Waters. Ii. Thiamin Of Lake Herring, Carp, Common Sucker, Burbot, and Smelt. Food Research 12:36.


Kloen, H.; Altieri, M.A. 1990. Effect of mustard (Brassica hirta) as a non-crop plant on competition and insect pests in broccoli (Brassica oleracea). Crop Protection 9(2):90-96.


Klont, R.E., V.M.H. Barnier, A. van Dijk, F.J.M. Smulders, A.H. Hoving-Bolink, B. Hulsegge, G. Eikenlenboom. 2000July. Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristics. Journal of Animal Science 78:1845.


Klont, R.E., E. Lambooy, J.G. van Logtestijn. 1994. Effect of dantrolene treatment on muscle metabolism and meat quality of anesthetized pigs of different halothane genotypes. Journal of Animal Science 72:2008.


Klopfer, Lisa. 1993. Padang resturants:creating "ethnic" cuisine in Indonesia. Food and Foodways 5(3):293.


KLOPFER, P.H. 1970. SENSORY PHYSIOLOGY AND ESTHETICS. AMERICAN SCIENTIST 58:399.


Klose, A.A., A.A. Campbell, H.L. Hanson, H. Lineweaver. 1961. Effect of duration and type of chilling and thawing on tenderness of frozen turkeys. Poultry Science 40:683.


Klose, A.A., H.L. Hanson, H. Lineweaver. 1950. The Freezing Preservation Of Turkey Meat Steaks. Food Technology 4:71.


Klose, A.A., H.L. Hanson, E.P. Mecchi, J.H. Anderson, I.V. Streeter, H. Lineweaver. 1953. Quality and stability of turkeys as a function of dietary fat. Poultry Science 32:82.


Klose, A. A., B. Hill, H.L. Fevold. 1948. Food Value Of Soybean Protein As Related To Processing. Food Technology 2:201.
Soybean, Protein, Rat, Weight Gain, Amino Acid, Heating


Klose, A. A., B.J. Luyet, L.J. Menz. 1970. Effect Of Contraction On Tenderness Of Poultry Muscle Cooked In The Prerigor State. Journal of Food Science 35:577.


Klose, A.A., F.A. Kummerow, G. Goertz, H.L. Hanson. 1952. Effect of ethanolamine and certain dietary metabolites on the storage stability of frozen turkeys. Poultry Science 31:730-734.


Klose, A.A., E.P. Mecchi, G.A. Behman, H. Lineweaver, F.H. Kratzer, D. Williams. 1952. Chemical characteristics of turkey carcass fat as a function of dietary fat. Poultry Science 31:354-359.


Klose, A.A., E.P. Mecchi, I.V. Streeter, H.L. Hanson. 1951. Effect of time interval between slaughter and evisceration on quality and storage stability of turkeys. Poultry Science 30:825-823.


KLOSE, A. A., H.H. PALMER, H. LINEWEAVER, A.A. CAMPBELL. 1966. DIRECT OLFACTORY DEMONSTRATION OF FRACTIONS OF CHICKEN AROMA. Journal of Food Science 31:638.


Klose, A.A. M.F. Pool. 1954. Effect of scalding temperature on quality of stored frozen turkeys. Poultry Science 33:280.


Klose, A. A., M.F. Pool. 1956. Effect Of Freezing Conditions On Appearance Of Frozen Turkeys. Food Technology 10:34.


KLOSE, A.A., M.F. POOL, A.A. CAMPBELL, H.L. HANSON. 1959. TIME-TEMPERATURE TOLERANCE OF FROZEN FOODS XIX. READY-TO-COOK CUT-UP CHICKEN. Journal of Food Technology 13:477.


Klose, A.A., M.F. Pool, D. de Fremery, A.A. Campbell, H.L. Hanson. 1960. Effect of laboratory scale agitated chilling of poultry on quality. Poultry Science 39:1193.


Klose, A.A., M.F. Pool, H. Lineweaver. 1955. Effect Of Fluctuating Temperatures On Frozen Turkeys. Food Technology 9:372.


Klose, A. A., M.F. Pool, M.B. Wiele, H.L. Hanson, H. Lineweaver. 1959. Poultry Tenderness I. Influence Of Processing On Tenderness Of Turkeys. Food Technology 13:20.


Klostergaard, H. 1965. Simple Mathematical Solutions Of Problems Associated With Heat Sterilization Of Milk. Journal of Food Science 30:702.


Kluckhorn, Clyde, Dorothea Leighton. 1956. The Navaho. Cambridge Harvard University Press. [copyright 1946.

(Thous Shalt Not, Thou Shalt, Rites of Passage:birth, initiation, Fining Things Out, The way of Good Hope, Drypaintings, Navaho Ceremonial Music, Curing Chants, Other rises]
CHAPTER
Introduction. “The People” and this study.
1 THE PAST OF THE PEOPLE
Before the Dawn of History
The Spanish- Mexican Period [1626-1846]
The American Period [1846- ]
2 LAND AND LIVELIHOOD
The Land is nb nhn Economic Services]
The Future of Navaho Economy
3 LIVING TOGETHER
What the People Look Like [Physique, Clothing
The World of the Hogans [“A Room of One's Own,” Sleeping and Eating, Cleanliness, Division of Labor, Recreation, Navaho Humor]
Personal Relations in the World of the Hogans [The biological Family, The Extended Family, Dealing with Kinfolk, Ownership and Inheritance]
Relatives Beyond the Hogan Group [The “outfit,”, The Clan, Linked Clans]
The Wider Circle of Personal Relatiob mj ns [Names and Naming, The local Group” or “Community,” Leadership and Authority, The People as a Tribe].
7 MEETING OF THE SUPERNATURAL
Economic and Social Aspects of Ceremonials [The Cost in Time, The Cost in Money, Co-operation and Reciprocity, Social Functions:the “squaw dance” as an example]
What Myths and Rites Do for the Individual [Prestige and Personak Expression, Curing, Security]
What Myths and Rites Do For the Group
The Gain and Cost of Witchcraft [Anxiety, Aggression, Social Control]
8 THE ,TONGUE OF THE PEOPLE
Navaho Sounds
Navaho Words
A Quick Glance At Navaho Grammar [Nonverbal Parts of Speech, Navaho Verbs]
By Their Speech Shall Ye Know Them
Why Bother About the Language? [Establishing Good Relations,
9 THE NAVAHO VIEW OF LIFE
Navaho “Ethics”
Navaho “Values”
Some Premises of Navaho Life and Thought Seeing Things the Navaho Way
ACKOWLEDGMENTS
NOTES AND REERENCES
BIBLIOGRAPHY
INDEX


Kluckhohn, Clyde. 1974. Mirror for Man. Fawcett Publications, Inc., Greenwich, Conn.


Kluckhohn, Clyde. 1945. Group tensions:Analysis of a case history. Approaches to National Unity. New York:Harper and Brothers. pp. 222-241.


Kluckhohn, Clyde. 1942. The Navahos in the Machine Age. Technology Review XLIV:178-180, 194-197.


Klug, H.P., L.E. Alexander. 1974. X-ray Diffraction Procedures for Polycrystalline and Amorphous Materials. 2nd ed. John Wiley & Sons:New York.


Kluger, Marilyn. 1978October. Gathering wild persimmons. Gourmet :54
Has a story of gathering and recipes.


Kmiecik, W., Z. Lisiewska. 1999. Effect of pretreatment and conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.). Food Chemistry 67(1):61-66.


KNAAK, J.B., J.M. ELDRIDGE, L.J. SULLIVAN. 1967. SYSTEMATIC APPROACH TO PREPARATION AND IDENTIFICATION OF GLUCURONIC ACID CONJUGATES. Journal of Agricultural and Food Chemistry 15:605.


KNAAK, J.B., M.A. STAHMANN, J.E. CASIDA. 1962. INSECTICIDE METABOLISM IN PLANTS, PEROXIDASE AND ETHYLENE DIAMINETETRAACETIC ACID-FERROUS IRON-CATALYZED OXIDATION AND HYDROLYSIS OF PARATHION. Journal of Agricultural and Food Chemistry 10:154.


KNAAK, J.B., L.J. SULLIVAN. 1967. METABOLISM OF CARBARYL IN THE DOG. Journal of Agricultural and Food Chemistry 15:1125.


KNAAK, J.B., L.J. SULLIVAN. 1968. METABOLISM OF 3,4-DICHLOROBENZYL N-METHYLCARBAMATE IN THE RAT. Journal of Agricultural and Food Chemistry 16:454.


KNAAK, J.B., M.J. TALLANT, W.J. BARTLEY, L.J. SULLIVAN. 1965. METABOLIC FATE, METABOLISM OF CARBARYL IN RATE, GUINEA PIG, AND MAN. Journal of Agricultural and Food Chemistry 13:537.


Knaak, J.B., M.J. Tallant, S.J. Kozbelt, L.J. Sullivan. 1968. Metabolism Of Carbaryl In Man, Monkey, Pig, And Sheep. Journal Of Agricultural And Food Chemistry 16:465.


KNAAK, J.B., M.J. TALLANT, L.J. SULLIVAN. 1966. METABOLISM OF 2-METHYL-2 (METHYLTHIO)PROPIONALDEHYDE O-(METHYL-CARBAMOYL)OIME IN THE RAT. Journal of Agricultural and Food Chemistry 14:573.


Knapp, F., R. Aexel, H.J. Nicholas. 1968. The Non-Saponifiable Constituents Of Lettuce. Journal of Food Science 33:159.


KNAPP, F.F., H.J. NICHOLAS. 1969. THE STEROLS AND TRITERPENES OF BANANA PULP. Journal of Food Science 34:584.


KNAPP, F. W. 1965. SOME CHARACTERISTICS OF EGGPLANT AND AVOCADO POLYPHENOLASES. Journal of Food Science 30:930.


Knapp, F. F., H.J. Nicholas, H. J. The Sterols And Triterpenes Of Banana Pulp. Journal of Food Science 34:584.
Thin-layer and gas-liquid chromatography were used in determination of the composition of banana pulp.


Knapp, F. W. 1965. Some Characteristics Of Eggplant And Avocado Polyphenolases. Journal of Food Science 30:930.


KNAPP, F.W., A.L. TAPPEL. 1961. RADIATION STERILIZATION OF FOODS. COMPARISON OF THE RADIOSENSITIVITIES OF THE FAT-SOLUBLE VITAMINS BY GAMMA IRRADIATION. Journal of Agricultural and Food Chemistry 9:430.
KEYWORDS:GAMMA RADIATION, STERILIZATION, FAT-SOLUBLE VITAMIN, IRRADIATED CAROTENE, IRRADIATED VITAMIN A, TOCOPHEROL, IRRADIATED VITAMIN E, IRRADIATED VITAMIN K3


Knapp, J.A., S.M. Haffner, E.A. Young, H.P. Haduza, L. Gardner, M.P. Stern. 1985. Dietary intakes of essential nutrients among Mexican-Americans and Anglo-Americans:The San Antonio heart study. American Journal Clinical Nutrition 42:307-316.


Knapp, J.A., H.P. Haduza, S.M. Haffner, E.A. Young, M.P. Stern. 1988. A saturated fat/cholesterol avoidance scale:Sex and ethnic differences in a bioethnic population. Journal of the American Dietetic Association 88:172-177.


KNAYSI, G. 1936. A NOMOGRAM FOR THE RELATION BETWEEN THE QUINHYDRONE POTENTIAL AND PH AT VARIOUS TEMPERATURES. Food Research 1:297.
KEYWORDS:PH, NOMOGRAM, QUINHYDRONE POTENTIALS, TEMPERATURE, CARTESIAN COORDINATES, VOLT


Knecht, D.A., W.F. Loomis. 1987May 29. Antisense RNA inactivation of myosin heavy chain gene expression in Dictyostelium discoideum. Science 236:1081.


Kneebone, W. R. 1960. Grass Breeding And Livestock Production. Economic Botany 14:300.
Grass, Grass Breeding, Livestock, Pearl Millet, Oat, Rye, Orchard Grass, Rye Grass, Milk Production, Beef Production, Rhodesgrass, Blue Grama


Kneen, E., C. Beckord, R.M. Sandstedt. 1941. The Starch Degrading Properties Of Barley Malts. Cereal Chemistry 18:741.
Barley Malt, Starch, Cereal, Amylase, Saccharogenic Activity, Alpha-Amylase, Beta-Amylase, Malt


Kneen, E., R.M. Sandstedt. 1941. Beta-Amylase Activity And Its Determination In Germinated And Ungerminated Cereals. Cereal Chemistry 18:237.
Germination, Ferricyanide, Maltose, Beta-Amylase, Malt, Dextrinogenic Activity, Saccharogenic Activity, Alpha-Amylase, Wheat, Barley


Kneen, E., R.M. Sandstedt. 1942. The Evaluation Of Malt For Use As A Flour Supplement. Cereal Chemistry 19:181.
Barley Malt, Alpha-Amylase, Saccharogenic, Gassing Power, Beta-Amylase, Wheat, Malt, Loaf Volume, Proof Time


Knerr, T., M. Pischetsrieder, T. Severin. 1994Aug. 5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one:a new sugar-derived aminoreductone. Journal Science Food and Agriculture 42(8):1657-1660.


KNEZEK, B.D., R.H. MAIER. 1966. FRACTIONATION OF IRON IN CHLOROTIC AND NONCHLOROTIC TOMATO LEAF TISSUE. Journal of Agricultural and Food Chemistry 14:266.


KNICKREHM, M.E. 1966March. DIGITAL COMPUTER SIMULATION IN DETERMINING DINING ROOM SEATING CAPACITY. Journal of American Dietetic Association 48:199.


KNICKREHM, M.E., T.R. HOFFMAN, B. DONALDSON. 1963. DIGITAL COMPUTER SIMULATIONS OF A CAFETERIA SERVICE LINE. Journal of American Dietetic Association 43(SEPTEMBER):203.


Knight, Brigid. 1949. Southern Cross (a novel). Doubleday and Company, Garden City, New York, pp. 305.


Knight, H.L. 1909. Food habits and customs of Central African natives. Journal of Home Economics 1:356.
Food Custom, Food Habit, African Food Habit, Baganda


Knightly, W.H. 1968. The role of ingredients in the formulation of whipped toppings. Journal of Food Technology 22:731.


Knightly, W.H. 1977. The staling of bread. A review. Bakers Digest 51(5):52.


Knipe, C.L., D.G. Olson, R.E. Rust. 1985. Effects of selected inorganic phosphates, phosphate levels and reduced sodium chloride levels on protein solubility, stability and pH of meat emulsions. Journal of Food Science 50(4):1010-1013.


Knipe, C.L., D.G. Olson, and R.E. Rust. 1985. Effects of sodium hydroxide and selected inorganic phosphates on the characteristics of reduced sodium meat emulsions. Journal of Food Science 50:1017.


KNOCK, G.G. 1952. SURVEY OF SOILS FOR SPORES OF CLOSTRIDIUM BOTULINUM (UNION OF SOUTH AFRICA AND SOUTH WEST AFRICA). Journal of the Science of Food and Agriculture 3:86.


KNOEPFLER, N.B., H.L.E. VIX. 1958. VEGETABLE OILS, REVIEW OF CHEMISTRY AND RESEARCH POTENTIAL OF SIMMONDSIA CHINENSIS (JOJOBA) OIL. Journal of Agricultural and Food Chemistry 6:118.


Knorr, D. 1977. Potato Protein As Partial Replacement Of Wheat Flour In Bread. Journal of Food Science 42:1425.


Knorr, D., J.M. Regenstein. 1983. A simple method for evaluating textural changes of frozen fish minces. Journal of Food Science 48:292.


Knorr, D., R.I. Tomlins. 1985. Effect of carbon dioxide modified atmosphere on the compressibility of stored baked goods. Journal of Food Science 50:1172.
Whole wheat flour breads, , white breads and biscuits were stored in flexible packages flushed with either air, 100% ntrogen or 100% carbon dioxide. Compressibility tests were performed during a storage time of 13-15 days for bread and 7-15 days for biscuits.


KNOTT, E.M. 1936. A QUANTITATIVE STUDY OF THE UTILIZATION AND RETENTION OF VITAMIN B BY YOUNG CHILDREN. Journal of Nutrition 12:597.


Know, J.W., D.C. Huffman, K.W. Paxton. 1980June. An Economic Comparison of Intensive Beef Cow-Calf Programs with Cotton and Soybeans. Bulletin No. 728. Louisiana State University and Agricultural and Mechanical college, Center for Agricultural Sciences and Rural Development. Agricultural Experiment Station.


Knowler W.C., D.C. Pettitt, P.H. Bennett, et al. 1983. Diabetes Incidence among the Pima Indians:Genetic and Evolutionary Considerations. American Journal of Physical Anthropology 113:144-156.


Knowler, W.C., D.J. Pettitt, P.H. Bennett, R.C. Williams. 1983. Diabetes mellitus in the Pima Indians:Genetic and evolutionary considerations. American Journal of Physical Anthropology 62:107-114.


KNOWLES, C.O., J.E. CASIDA. 1966. MODE OF ACTION OF ORGANOPHOSPHATE ANTHELMINTICS. CHOLINESTERASE INHIBITION IN ASCARIS LUMBRICOIDES. Journal of Agricultural and Food Chemistry 14:566.


Knowles, C., P.E. Johnson, 1941. A study of the sensitiveness of prospective food judges to the primary tastes. Food Research 6:207-216.


KNOWLES, J.T. 1948. NICHOLAS APPERT MEDAL PRESENTATION. Journal of Food Technology 2:51.


Knowles, P.F. 1955. Safflower-production, processing and utilization. Economic Botany 9:273.


Knowles, P.F. 1960. New crop establishment. Economic Botany 14:263.


Knowles, P.F. 1960. Processing seeds for oil in towns and villages of Turkey, India, and Egypt. Economic Botany 21:156-162.


KNOWLES, R.E., A.L. LIVINGSTON, J. NELSON, G.O. KOHLER. 1968. XANTHOPHYLL AND CAROTENE STORAGE STABILITY IN COMMERCIALLY DEHYDRATED AND FREEZE-DRIED ALFALFA. Journal of Agricultural and Food Chemistry 16:654.


Knowles, R.E., A.L. Livingston, J.W. Nelson, G.O. Kohler. 1968. Stabilization Of Carotenoids By Ethoxyquin In Harvested Fresh Alfalfa. Journal Of Agricultural And Food Chemistry 16:985.


KNOWLES, R.E., K.W. TAYLOR, G.O. KOHLER, L.A. GOLDBLATT. 1964. INDUSTRIAL OILS FROM SEEDS, HYDROXY-UNSATURATED OILS AND MEAL FROM DIMORPHOTHECA AND LESQUERELLA SEED. Journal of Agricultural and Food Chemistry 12:390.


KNOX, F.E., G.W. BURTON, D.M. BAIRD. 1958. FORAGE QUALITY, EFFECT OF NITROGEN RATE AND CLIPPING FREQUENCY UPON LIGNIN CONTENT AND DIGESTIBILITY OF COASTAL BERMUDA GRASS. Journal of Agricultural and Food Chemistry 6:217.


KNOX, G., V.G. HELLER, J.B. SIEGLINGER. 1944. RIBOFLAVIN, NIACIN, AND PANTOTHENIC ACID CONTENTS OF GRAIN SORGHUMS. Food Research 9:89.


Knuckles, B.E., M.M. Chiu, A.A. Betschart. 1992. Beta-clucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats. Cereal Chemistry 69:198-202.


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Knutson, K.W. 1988April. Implications of new technologies for seed potato certification programs and seed growers. American Potato Journal 65:4.


Knutson, K.W. 1988April. Implications of new technologies for seed potato certification programs and seed growers. American Potato Journal 65:229.


Knutson, R.D., V.K. Johnson, C.N. Haugse, M.L. Buchanan. 1966. Variation In Tenderness Of Beef Muscles. Agricultural Experiment Station. North Dakota State University, Fargo, North Dakota. Bulletin Number 464 (Technical).
Beef Tenderness, Beef Palatability, Muscle Tenderness


Knutsson, K., R. Selinus. 1970. Fasting In Ethiopia. An Anthropological And Nutritional Study. American Journal Of Clinical Nutrition 23:956.
Nutrition, Anthropology, Ethiopia, Fasting, Cereal Tef, Eragrostis Tef, Chili, Enjera, Fenugreek, Nug Seed, Niger Seed, Sunflower Seed, Ethiopian Diet, Food Habit, Fish, Fasting, Corn, Barley, Onion, Niger Oil, Butter, Berberre, Kale, Potato, Seljo, Wot, Allicha, Food Consumption, Zigawot, Honey Wine, Tejj, Dorowot


Kobayashi, K., L.H. Fuchigami, K.E. Brainerd. 1981. Ethylene and ethane production and electrolyte leakage of water-stressed 'Pixy' plum leaves Injuries, hardiness. Hortscience 16(1):57-59.


Kobayashi, T., I. Tanabe, A Obayashi. 1974. On the properties of the starch granules from unicellular green algae. Agricultural and Biological Chemistry 38:941.
green alga starch, chlorella starch granule, chlamydomonas starch granule, scenedesmus starch granule


Kobayashi, H. 1969June. Cytochemical studies on the second gradient axis of fertilized oyster eggs. V. On the activity of glucose-6phosphatase, glucose-6-phosphate dehydrogenase and malate dehydrogenase and the relationship between egg nucleolus and egg periphery. Cytologia 34(2):241-249.


Kobayashi, K. 1977. Shojin Cooking, The Buddhist Vegetarian Cookbook. San Francisco, CA:The Buddhist Bookstore.


Kobayashi, S., S.J. Schwartz, D.R. Lineback. 1986. Comparison of the structures of amylopectins from different wheat varieties. Cereal Chemistry 63(2):71-74.
Amylopectins from ten varieties (five classes) of wheat were isolated by high-performance size-exclusion chromatography (HPSEC). All ten purified amylopectin samples contained a single polysaccharide peak with similar retention time and peak shape.


Kobayashi, T., I. Tanabe, A. Obayashi. 1974. On The Properties Of The Starch Granules From Unicellular Green Algae. Agricultural And Biological Chemistry 38:941.
Green Alga Starch, Chlorella Starch Granule, Chlamydomonas Starch Granule, Scenedesmus Starch Granule


KOBLITSKY, L., H.R. ADAMS, M.S. SCHECHTER. 1962. INSECTICIDE RESIDUES, A SCREENING METHOD FOR THE DETERMINATION OF ORGANICALLY BOUND CHLORINE FROM CERTAIN INSECTICIDES IN FAT. Journal of Agricultural and Food Chemistry 10:2.


Kobrehel, K., C. Reymond, R. Alary. 1988. Low molecular weight durum wheat glutenin fractions rich in sulfhydryl plus disulfide groups. Cereal Chemistry 65(1):65-69.


KOBUSHKIN, P. K., Y.N. YUDIN. 1970. RELAXATION PROPERTIES OF BOUND WATER. BIOPHYSICS 15:561.


KOCH, D.E., A.F. PARR, R.A. MERKEL. 1968. FATTY ACID COMPOSITION OF THE INNER AND OUTER LAYERS OF PORCINE BACKFAT AS AFFECTED BY ENERGY LEVEL, SEX AND SIRE. Journal of Food Science 33:176.


KOCH, R.B., C.G. FERRARI. 1956. NOTES AND LETTERS (A STUDY OF THE PROTEINASES OF LIPASE B). Food Research 21:270.


Koch, R.B., F. Smith, W.F. Geddes. 1954. The Fate Of Sugars In Bread Doughs And Synthetic Nutrient Solutions Undergoing Fermentation With Baker's Yeast. Cereal Chemistry 31:55.
The study used various sugars to determine the individual sugars in the fermenting doughs and breads. Using different sugars, the rate of fermentation and gas production in nutrient solutions was determined. Bread Dough, Yeast, Fermentation


KOCH, R.C., J. ROESMER. 1962. APPLICATION OF ACTIVATION ANALYSIS TO THE DETERMINATION OF TRACE-ELEMENT CONCENTRATIONS IN MEAT. Journal of Food Science 27:309.


Koch, R.M. 1983. The beef cattle industry:changes and challenges. Journal of Animal Science 57:28.


Koch, R.M., L.V. Cundiff, K.E. Gregory. 1995. Direct and maternal genetic responses to selection for weaning or yearling weight or for yearling weight and muscle score in hereford cattle. Journal of Animal Science 73:2951.


Koch, R.M., H.G. Jung, J.D. Crouse, V.H. Varel, L.V. Cundiff. 1990. Growth, digestive capability, carcass, and meat characteristics of Bison bison, Bos taurus, and Bos X Bison. Journal of Animal Science 73:5.
This research focuses on bison fed diets differing in proportions of roughage and concentrates.


KOCH, S.D., A.A. HYATT, D.V. LOPIEKES. 1971. BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID. 1. GENERALITY OF THE OXIDATION PROTECTION AND EFFECT OF PHYSICAL STATE. Journal of Food Science 36:477.


Kochan, W.J. 1968. Prune fruit maturity studies including taste preference tests of fruit harvested at various dates Idaho State Hort Soc Trans 74th:17-20.


KOCHAKIAN, C.D., J.R. MURLIN. 1935. THE EFFECT OF MALE HORMONE ON THE PROTEIN AND ENERGY METABOLISM OF CASTRATE DOGS. Journal of Nutrition 10:437.


Kochilas, D. 1991. Berry season. Restaurant Business 90(11):215.
This article is about menu ideas from a pro's pantry.


Kochiss,John M. 1974. Oystering from New York to Boston [1st ed.] Middletown, Conn., Wesleyan University Press, xxi, 251 p. illus.


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KOEHLER, A.E., S.E. ALLEN. 1934. THE NUTRITIVE VALUE OF LACTOSE. Journal of Nutrition 8:377.


KOEHLER, A.E., I. RAPP, E. HILL. 1935. THE NUTRITIVE VALUE OF LACTOSE IN MAN. Journal of Nutrition 9:715.


Koehler, H.H. 1975. Physicochemical Appraisal Of Changes In Egg White During Storage. Journal Of Agricultural And Food Chemistry 22:288.
Storage, Egg White, Protein, Immunodiffusion, Immunoelectrophoresis, Sedimentation Coefficient, Egg, Ph


Koehler, H.H., D.W. Burke. 1988. Nutrient and sensory properties of dry beans (þPhaseolus vulgaris L.Ý) grown under various cultural conditions. Journal of Food Science 53(4):1135-1138.


KOEHLER, H.H., M. JACOBSON. 1967. CHARACTERISTICS OF CHICKEN FLAVOR-CONTAINING FRACTION EXTRACTED FROM RAW MUSCLE. Journal of Agricultural and Food Chemistry 15:707.


Koehler, K.M., M.B. Harris, S.M. Davis. 1989April. Core, secondary, and peripheral foods in the diets of Hispanic, Navajo, and Jemez Indian children. Journal of the American Dietetic Association 89(4):538-540.


Koehne, Martha. 1936. Current Comment:The Eskimo and dental caries. Journal of American Dietetic Association 11(6):569-571.


Kohman, E.F. 1938. Current Comment:Cranberries in the diet. Journal of American Dietetic Association 14(8):644-646.


KOEHN C.J. JR., C.A. ELVEHJEM. 1936. STUDIES ON VITAMIN G(B2) AND ITS RELATION TO CANINE BLACK TONGUE. Journal of Nutrition 11:67.


KOEHNE, M. 1927. PROGRESS IN FOOD AND NUTRITION. Journal of Home Economics 19:550.


KOEHNE, M., R.W. BUNTING, M. CROWLEY, P. JAY, D.G. HARD, K. HENSEY. 1934. STUDIES IN THE CONTROL OF DENTAL CARIES. II. Journal of Nutrition 7:657.


KOEHNE, M., L.B. MENDEL. 1928. THE UTILIZATION OF FATTY OILS GIVEN PARENTERALLY. Journal of Nutrition 1:399.


Koelkebeck, K.W., D.D. Bell, J.B. Carey, K.E. Anderson, M.J. Darre. 2001. Egg marketing in national supermarkets:products, packaging, and prices - Part 3. Poultry Science 80:396-400.
As part of a national retail egg quality study, the variety of shell eggs and egg products offered for sale, type of packaging, and price relationships were compared in five major metropolitan regions. A total of 81 stores in 28 cities were sampled in California (CA), Illinois (IL), North Carolina (NC), texas (TX), and New England (NNE).


Koenig, R.L., S.P. Singh, P. Gepts. 1990January-March. Novel Paseolin types in wild and cultivated common bean (Phaseolus vulgaris, Fabaceae). Economic Botany 44(1):50.


Koenig, S. and E.H. Marth. 1982. Behavior of Staphylococcus aureus in cheddar cheese made with sodium chloride or a mixture of sodium chloride and potassium chloride. Journal of Food Protection 45:996.


Koeppel, Dan. 2010. Making a case for genetic modification. Organic Gardening 57(6):20.


Koga, K., H. Yoshizumi. 1979. Differential Scanning Calorimetry (Dcs) Studies On The Freezing Processes Of Water-Ethanol Mixtures And Distilled Spirits. Journal of Food Science 44:1386.
Exotherm, Kinetic Constant, Freezing, Whiskey, Barley Malt, Grain Spirit


Koh, E.T., S.C. Myung. 1981. Clinical signs found in association with nutritional deficiencies as related to race, sex, and age for adults. American Journal Clinical Nutrition 34:1562-1568.


Koh, E.T., S.C. Myung, F.W. Lowenstein. 1980. Comparison of selected blood components by race, sex, and age. American Journal of Clinical Nutrition 33:1828-1835.


Kohl, W.S., B.R. Trethewey, M.J. Hattemer. 1994October. Materials science approach to product development in decorative surface. Tappi Journal 77(10):145-153.


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Kohler, R.H., J. Cao, W.R. Zipfel, W.W. Webb, M.R. Hanson. 1997June. Exchange of protein molecules through connections between higher plant plastids. Science 276:2039.


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KOHMAN, E.F. 1948. FOOD FOR INFANTS, INVALIDS AND THE AGED. Food Technology 2:256.


KOHMAN, E.F. 1955. THE REDUCTION OF DEHYDROASCORBIC ACID BY FOODS UPON BEING HEATED. Food Technology 9:301.


KOHMAN, E.F., W.H. EDDY, M.E. WHITE, N.H. SANBORN. 1937. COMPARATIVE EXPERIMENTS WITH CANNED, HOME COOKED, AND RAW FOOD DIETS. Journal of Nutrition 14:9.


Kohman, E.F., A.A. Rugala. 1949. Development Of Thiamin In Cooking Sweet Potatoes. Food Research 14:72.


Kohn, A. R. 1974. Computer Rides Herd On Big Milk Processor. Food Engineering 46(4):74.
Computer Management, Process Control, Dairy, Milk, Packaging


Kohn, G.G., W.B. Esselen, Jr., C.R. Fellers. 1953. Thermal Inactivation Of Pectolytic Enzymes Used In The Clarification Of Apple Juice. Food Research 18:511.


KOHN, G.K., J.N. OSPENSON, J.E. MOORE. 1965. CARBAMATE INSECTICIDES. SOME STRUCTURAL RELATIONSHIPS OF A GROUP OF SIMPLE ALKYL PHNEYL N-METHYLCARBAMATES TO ANTICHOLINESTERASE ACTIVITY. Journal of Agricultural and Food Chemistry 14:232.


Kohn, S. 1999. Update on the U.S. Baking industry. Cereal Foods World 44(3):SR-5.


Kohno, S. 1977. Home Style Japanese Cooking in Pictures. Tokyo, Japan:Shufunotomo.


Kohyama, K., K.Y. Kim, N. Shibuya, K. Nishinari, and A. Tsutsumi. 1992. Dielectric viscoelastic and broad-line NMR study of konjac glucomannan films. Carbohydrate Polymers 17:59-63.
Complex dielectric coefficients and elastic moduli of konjac glucomannan (KGM) were observed at 10 HZ in the temperature range from -180 to 150C. Broad-line NMR measurements were also carried out over the same temperature range.


KOICISTOINEN, P., A. KARINPAA, M. KONONEN, L. VANHANEN. 1965. POSTHARVEST INSECTICIDE RESIDUES, EXTRACTION OF MALATHION RESIDUES FROM FRUITS. Journal of Agricultural and Food Chemistry 13:347.


KOIVISTOINEN, P., A. KARINPAA. 1965. POSTHARVEST PRESERVATIVES, STABILITY OF ISOPROPYL N- PHENYLCARBAMATE (IPC) AND ISOPROPYL N-(3-CHLOROPHENYL)CARBAMATE (CIPC) RESIDUES ON FRUIT TREATED AFTER HARVEST. Journal of Agricultural and Food Chemistry 13:459.


KOIVISTOINEN, P., A. KARINPAA, M. KONONEN. 1964. INSECTICIDE RESIDUES, DISAPPEARANCE RATES OF MALATHION RESIDUES AS AFFECTED BY PREVIOUS TREATMENTS WITH PARAOXON, PARATHION, AND MALATHION. Journal of Agricultural and Food Chemistry 12:555.


KOIVISTOINEN, P., A. KARINPAA, M. KONONEN, P. ROINE. 1965. POSTHARVEST PRESERVATIVES, MAGNITUDE AND STABILITY OF CAPTAN RESIDUES IN FRESH AND PRESERVED PLANT PRODUCTS. Journal of Agricultural and Food Chemistry 13:468.


KOIVISTOINEN, P., M. KONONEN, A. KARINPAA, P. ROINE. 1964. POSTHARVEST INSECTICIDE RESIDUES, STABILITY OF MALATHION RESIDUES IN FOOD PROCESSING AND STORAGE. Journal of Agricultural and Food Chemistry 12:557.


KOIVISTOINEN, P., A. KOSKINEN, M. SCHULMAN, A. KARINPAA, P. ROINE, A. SALONEN. 1965. POSTHARVEST PRESERVATIVES, EFFECT OF CAPTAN, ISOPROPYL N-PHENYLCARBAMATE, ISOPROPYL N-(3-CHLOROPHENYL)CARBAMATE, AND MALATHION ON KEEPING QUALITY OF PLANT COMMODITIES IN STORAGE. Journal of Agricultural and Food Chemistry 13:463.


KOIVISTOINEN, P., L. VANHANEN, E.H. KOSKINEN. 1965. POSTHARVEST INSECTICIDE RESIDUES. DISAPPEARANCE OF MALATHION RESIDUES FROM GOOSEBERRIES AT DIFFERENT RESIDUE LEVELS. Journal of Agricultural and Food Chemistry 13:344.


Kojima, E., R. Nakamura. 1985. Heat gelling properties of hen's egg yolk low density lipoprotein (LDL) in the presence of other protein. Journal of Food Science 50:63.


KOJIMA, K., R.D. O'BRIEN. 1968. PARAOXON HYDROLYZING ENZYMES IN RAT LIVER. Journal of Agricultural and Food Chemistry 16:574.


Kok, L.T., T.J. McAvoy. 1989. Fall broccoli and their parasites in Virginia. Journal of Entomol Science 24(2):258-265.


Kokesh, F.C., Y. Kakuda. 1977. Evidence for intermediate formation in the mechanism of potato starch phosphorylase from exchange of the ester and phosphoryl oxygens of alpha-D-glucopyranose 1-Phosphate. Biochemistry 16(11):2467.


Koketsu, M. 1999. Clarification of egg yolk suspension for the production of N acetylneuraminic acid. Journal Food Process Engineering 22(5):359-366.


Kokini, J.L., A. Dickie. 1981. An attempt to identify and model transient viscoelastic flow in foods. Journal of Texture Studies 12:539-557.
Shear stress development data for commecial ketchup, mustard, mayonnaise, apple butter, butter, margarine and canned frosting were obtained using the cone and plate geometry of the Rheometrics Mechanical Spectrometer.


Kokini, J.L., J.B. Kadane, E.L. Cussler. 1977. Liquid texture perceived in the mouth. Journal Texture Studies 8:195.


Kokkini, S., D. Vokou. 1989. Mentha spicata(Lamiaceae) chemotypes grown wild in Greece. Economic Botany 43:192.


Kokoczka, P.J., K.E. Stevenson. 1976. Effect Of Cottonseed And Soy Products On The Growth Of Clostridium Perfringens. Journal of Food Science 41:1360.


Koksel, H., D. Sivri, P.K.W. Ng, J.F. Steffe. 2001January-February. Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs. Cereal Chemistry 78(1):26.


Kolasa, Kathryn M. 1981. Nutrition education and changing behavior. IN Nutrition in the 1980's-the constraints on our knowledge. New York:A.R. Liss. P. 415-422.


Kolasa, K.M., B. Marks. 1994. Nutrition public relations. Nutrition Today 29(1):30-36.


Kolata, Gina. 1987. Are the horrors of cannibalism fact - or fiction? Smithsonian 17(12):151-169.


Kolata, Gina. 1986June 20. Anthropologists suggest cannibalism is a myth. Science 232:1497.


Kolattukudy, P.E. 1967. Mechanisms of synthesis of waxy esters in broccoli (Brassicaoleracea). Biochemistry 6(9):2705-2717.


KOLBEZEN, M.J., J.H. BARKLEY. 1954. PESTICIDE RESIDUES DETERMINATION. DETECTION OF O-(3-CHLORO-4-NITROPHENYL) O,O-DIMETHYL PHOSPHOROTHIOATE AND ANALYSIS OF RESIDUES IN MILK. Journal of Agricultural and Food Chemistry 2:1278.


KOLBEZEN, M.J., R.L. METCALF, T.R. FUKUTO. 1954. INSECTICIDE STRUCTURE AND ACTIVITY. INSECTICIDAL ACTIVITY OF CARBAMATE CHOLINESTERASE INHIBITORS. Journal of Agricultural and Food Chemistry 2:864.
KEYWORDS:INSECTICIDE, CHOLINESTERASE, CARBAMATE INSECTICIDE, HOUSEFLY, METHYL ISOCYANATE, BENZYL ISOCYANATE


KOLBEZEN, M.J., H.T. REYNOLDS. 1956. PESTICIDE RESIDUES, DETERMINATION OF O-(3-CHLORO-4-NITROPHENYL)- O,O DIMETHYL PHOSPHOROTHIOATE (CHLORTHION) RESIDUES IN COTTONSEED. Journal of Agricultural and Food Chemistry 4:522.


Kolbye Jr., A.C. 1971. Mercury In Meat (From Letters To The Editor). Science 173:8.
Meat Mercury, Fish Mercury, Safety


Kolini, J.L., L.S. Lai, L.L. Chedid. 1992. Effect of starch structure on starch rheological properties. Food Technology 46(6):124-139.


Kolonel, L.N., A.M.Y. Nomura, T. Hirohata, J.H. Hankin, M.W. Hinds. 1981. Association of diet and place of birth with stomach cancer incidence in Hawaii Japanese and Caucasians. Amnerican Journal of Clinical Nutrition 34:2478-2485.


Kolonel, L.N., J.H. Hankin, A.M.Y. Nomura, M.W. Hinds. 1986. Studies of nutrients and their relationship to cancer in the multiethnic of Hawaii. Advances in Experimental Med. Bio. 206:35-43.


Koman, V., J. Kotuc. 1976. Computer Determination Of Chemical And Physical Values Of Fats And Oils From Glc Fatty Acid Composition, Acid Value, And Titer. Journal Of The American Oil Chemists Society 53:563.
Coconut Oil, Iodine Value, Hydrogenation, Coconut Oil, Saponification Value, Peanut Oil, Coconut Oil, Acid Number, Coconut Oil, Peanut Oil, Sunflower Oil, Linseed Oil, Rapeseed Oil, Lard,


Komath, S.S., K. Bhanu, B.G. Maiya, M.J. Swamy. 2000Aug. Binding of porphyrins by the tumor-specific lectin, jacalin (Jack fruit (Artocarpus integrifolia) agglutinin). Bioscience Reports 20(4):265-276.


Komine, H., T. Takahashi, S. Ayabe. 1996May. Properties and partial purification of squalene synthase from cultured cells of dandelion. Phytochemistry 42(2):405-409.
Squalene synthase (SQS) activity was detected in the microsomal fractions of suspension-cultured cells of dandelion (Taraxacum officinale), which produce cycloartane (involved in phytosterol biosynthesis) and other classes (e.g. oleanane and ursane) of triterpenoids.


Komiyama, Y., M. Harakawa, M. Tsuji. 1984. Effect of high-temperature (30 C) [degrees Celsius] storage on protein patterns of plum fruit determined by means of polyacrylamide gel disc electrophoresis. Nippon Shokuhin Kogyo Gakkaishi Journal Jap Soc Food Science Technology 31(4): 241-247.


Komiyama, Y., M. Harakawa, M. Tsuji. 1979. Food chemical studies on plum fruits. IV. Polyphenol contents and enzymatic browning of plums harvested in Japan. Journal Japanese Society Food Science Technology-Tokyo 26(8):325-330.


Komiyama, Y., M. Harakawa, M. Tsuji. 1979. Influences of low temperature storage on the quality of "Ooishi Wase" plum. Journal Japanese Society Food Science Technology -Tokyo 26(8): 331-336.


Komiyama, Y., M. Harakawa, M. Tsuji. 1979. Influences of low temperature storage on the quality of "Sordum" plum. Journal Japanese Society Food Science Technology -Tokyo 26(8): 351-355.


Komiyama, Y., M. Harakawa, M. Tsuji. 1979. Food chemical studies on plum fruits. VIII. Influences of high-temperature storage (30 C) Celsius on the quality of plums. Journal Japanese Society Food Science Technology -Tokyo 26(9):371-374.


Kon, S. 1979. Effect Of Soaking Temperature On Cooking And Nutritional Quality. Journal of Food Science 44:1329.
White Bean, Dried Bean, Soaking, Cooking, Kjeldahl Analysis, Sugar, Calcium, Phosphorus, Oligosaccharide, Phosphate, Magnesium, Thiamin, Niacin, Riboflavin, Heating Rate, Photomicrograph


Kon, S. 1968. Pectic Substances Of Dry Beans And Their Possible Correlation With Cooking Time. Journal of Food Science 33:437.


Kon, S., A.H. Brown, J.G. Ohanneson, A.N. Booth. 1973. Split Peeled Beans: Preparation And Some Properties. Journal of Food Science 38:496.


Kon, S., O. Burtea. 1979. Process Development Adds Scope To Bean Products. Food Product Development 13(7):48.
Bean Flake, Bean Powder, Photomicrograph


Kon, S., A.C. Olson, D.P. Frederick, S.B. Eggling, J.R. Wagner. 1973. Effect Of Different Treatments On Phytate And Soluble Sugars In California Small White Beans (Phaseolus Vulgaris). Journal of Food Science 38:215.
White Bean Sugar, White Bean Phytate, White Bean


KON, S.K. 1928. ON THE CARBON:NITROGEN (C/N) RATIO IN THE URINE OF RATS DEPRIVED OF ONE OR BOTH FACTORS OF THE VITAMIN B COMPLEX. Journal of Nutrition 1:467.


Kon, S. K., Z. Markuze. 1931. The Biological Values Of The Proteins Of Breads Baked From Rye And Wheat Flours Alone Or Combined With Yeast And Soya Bean Flour. Biochemical Journal 25:1476.
Rye Flour, Wheat Flour, Yeast, Additive, Soybean Flour Additive, Bread, Baked Product, Biological Value


Kon, S., A.C. Olson, D.P. Frederick, S.B. Eggling, J.R. Wagner. 1973. Effect Of Different Treatments On Phytate And Soluble Sugars In California Small White Beans (Phaseolus Vulgaris). Journal of Food Science 38:215.


KON, S.K., J.P.K. VAN DER STEUR, B.L. OSER, S. DORMAL, H.D. CREMER, W.J. BUTTNER, R.A. CHAPMAN. 1961. EFFECTS OF PROCESSING AND ADDITIVES ON FOODS. FEDERATION PROCEEDINGS 21:209.


Kon, S., J.R. Wagner. 1979. Simplified Process Makes Legume-Based Foods. Food Product Development 13(7):47.
Legume Protein, Chips Legume-Based, White Bean Extruder


Kon, S., J.R. Wagner, R. Becker, A.N. Booth, D.J. Robbins. 1971. Optimizing Nutrient Availability Of Legume Food Products. Journal of Food Science 36:635.


Kon, S., J.R. Wagner, A.N. Booth. 1974. Legume Powders: Preparation And Some Nutritional And Physicochemical Properties. Journal of Food Science 39:897.


KON, S., J.R. WHITAKER. 1965. SEPARATION AND PARTIAL CHARACTERIZATION OF THE PEROXIDASES OF FICUS GLABRATA LATEX. Journal of Food Science 30:977.


Konagaya, S., K. Amano. 1971. Studies on jellied meat of tuna-II. An observation of muscle cell-fragments from the jellied meat of yellowfin tuna. Bulletin of the Japanese Soociety of Scientific Fisheries 37(9):904.


Kongseree, N., B.O. Juliano. 1972. Physicochemical Properties Of Rice Grain And Starch From Lines Differing In Amylose Content And Gelatinization Temperature. Journal Of Agricultural And Food Chemistry 20:714.
Rice Amylose, Gelatinization Temperature, Alkali Spreading Value, Rice Protein, Rice Amylopectin, Blue Value, Rice Moisture, Rice Elongation Ratio


Konishi, K. 1984. Japanese Cooking for Health and Fitness. Woodbury, NY:Barron's Educational Series.


KONNERSMAN, P.M. 1969. THE DIETARY DEPARTMENT AS A LOGISTICS SYSTEM. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43(SEPTEMBER1):102.


KONNERSMAN, P. M. 1969. FORECASTING PRODUCTION DEMAND IN THE DIETARY DEPARTMENT. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43(SEPTEMBER16):85.


Konstance, R.P., W.K. Heiland, J.C. Craig, Jr. 1988. Component recognition in beef chuck using colorimetric determination. Journal of Food Science 53:971.


Konstance, R.P., C.C. Panzer. 1985. Air drying bacon slices to reduce Aw:an anti-clostridial alternative to sodium nitrite. Journal of Food Science 50:862-868.


Kontou, K.S., M.C. Huyck, J.M. Jay. 1966. Relationship Between Sensory Test Scores, Bacterial Numbers And Erv On Paired-Raw And -Cooked Ground Beef From Freshness To Spoilage. Food Technology 20:696.


Konovsky, J., T.A. Lumpkin, D. McClary. 1994. Edamame:the vegetable soybean. IN:A.D. O'Rourke (ed), Understanding the Japanese Food and Agrimarket:a multifaceted opportunity. Howerth Press, Binghamton. pp. 173-181.


Konzak, C.F. 1977. Genetic Control Of The Content, Amino Acid Composition, And Processing Properties Of Proteins In Wheat. Advances In Genetics 19:408.
Wheat Amino Acid, Wheat Protein, Wheat Chloroplast, Wheat Endosperm Protein, Wheat Processing, Wheat Protein Synthesis, Wheat Genetic Control, Wheat Kernel


Koo, L.C. 1984. The use of food to treat and prevent disease in Chinese culture. Social Science and Medicine 18:757-766.


Koo, L.C.L. 1982. Nourishment of Life. Hong Kong:The Commercial Press.


Koo, L.C. 1973. Traditional Chinese diet and its relationship to health. Kroeber Anthro. Soc. Papers 47-48:116-147.


Koohmaraie, M., A.S. Babiker, R.A. Merkel, T.R. Dutson. 1988. Role of Ca++-dependent proteases and lysosomal enzymes in postmortem changes in bovine skeletal muscle. Journal of Food Science 53:1253.


Koohmaraie, M., M.P. Kent, S.D. Shackelford, E. Veiseth, T.L. Wheeler. 2002. Meat tenderness and muscle growth:is there any relationship? Meat Science 62(3):345.


Koohmaraie, M., W.H. Kennick, E.A. Elgasim, R.L. Dickson and W.E. Sandine. 1983October. Storage and display-life characteristics of beef as affected by prerigor pressurization. Journal of Food Protection 46(10):878-882.


Koohmaraie, M., W.H. Kennick, E.A. Elgasim, A.F. Anglemier. 1984. Effect of prerigor pressurization on the activity of calcium-activated factor. Journal of Food Science 49:680.


Koohmaraie, M., W.H. Kennick, E.A. Elgasim, R.L. Dickson, W.E. Sandine. 1983. Effect of prerigor pressurization on the retail characteristics of beef. Journal of Food Science 48:998.


Koohmaraie, M., A.S. Babiker, A.L. Schroeder, R.A. Merkel, T.R. Dutson. 1988. Acceleration of postmortem tenderization in ovine carcasses through activation of Ca2+ - dependent proteases. Journal of Food Science 53:1638.


Koohmaraie, M., J.E. Schollmeyer, T.R. Dutson. 1986. Effect of low-calcium-requiring calcium activated factor on myofibrils under varying pH and temperature conditions. Journal of Food Science 51:28.


Koohmaraie, M., S.D. Shackelford, N.E. Muggli.Cockett,.N.E., R.T. Stone. 1991December. Effect of the beta adrenergic agonists L644,969 on muscle growth, endogenous proteinase activities, and postmortem proteolysis in wether lambs. Journal of Animal Science 69(12):823-4835.
To examine the effect of a beta adrenergic agonist (BAA) on muscle growth, proteinase activities, and postmortem proteolysis, 16 wether lambs were randomly assigned to receive 0 or 4 ppm of L644,969 in a completely mixed high concentrate diet for 6 wk Weight of the biceps femoris was 18.6% heavier in treated lambs.

Koohmaraie,M., G. Whipple, D.H. Kretchman, J.D. Crouse, H.J. Mersmann. 1991February. Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. Journal of Animal Science 69(2):617-624.


KOONS, J.R., H.J. WESSELMAN. 1964. INSECTICIDE ANALYSIS, SIMULTANEOUS QUANTITATIVE DETERMINATION OF LINDANE AND DDT BY GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 12:550.


KOONZ, C.H., L.P. COOLEY. 1947. EVISCERATION OF FROZEN, DEFROSTED, DRESSED POULTRY. Food Research 12:1.


KOONZ, C.H., J.M. RAMSBOTTOM. 1947. INFLUENCE OF FREEZING ON COLOR OF BONES AND ADJACENT TISSUES. Food Research 12:393.


KOONZ, C.H., R.D. TRELEASE. 1946. ORGANOLEPTIC SIGNIFICANCE OF KIDNEYS IN POULTRY. Food Research 11:542.


KOOSER, R.P. 1969. A PROTOTYPE DESIGN FOR A CONVENIENCE FOOD SERVICE SYSTEM. CORNELL HOTEL AND RESTAURANT ADMINISTRATION QUARTERLY 10(1):93.


Kopas-Lane, L.M., J.J. Warthesen. 1995. Carotenoid photostability in raw spinach and carrots during cold storage. Journal of Food Science 60:773.


Kopelman, I.J., U. Cogan. 1976. Determination of clotting power of milk clotting enzymes. Journal of Dairy Science 59:196.
The clotting ability of various enzymes including rennet and chicken pepsin was evaluated by changes in viscosity over time.


Kopelman, I.J., I.J. Pflug. 1968. The Relationship Of The Surface, Mass Average And Geometric Center Temperatures In Transient Conduction Heat Flow. Food Technology 22:799.


Koohmaraie, M., J.E. Schollmeyer, and T.R. Dutson. 1986. Effect of low-calcium-requiring calcium activated factor on myofibrils under varying pH and temperature conditions. Journal of Food Science 51:28.


KOPELMAN, J., H.C. MANNHEIM 1964. EVALUATION OF TWO METHODS OF TOMATO JUICE CONCENTRATION. I. HEAT-TRANSFER COEFFICIENTS. Journal of Food Technology 18(6):117(907).


KOPELMAN, M., P. MARKAKIS, B.S. SCHWEIGERT. 1967. EFFECT OF IONIZING RADIATIONS ON RESTING CONIDIA OF ASPERGILLUS FLAVUS. Journal of Food Science 32:694.


Kordel, Lelord. 1970. Cook Right, Live Longer. Universal Pub. & Dist. 416 pages.


Kore, A.M., G.F. Spencer, M.A. Wallig. 1993. Purification of the omega-(methylsulfinyl)alkyl glucosinolate hydrolysis products:1-isothiocyanato-3-(methylsulfinyl)propane, 1-isothiocyanato-4-(methylsulfinyl)butane, 4-(methylsulfinyl)butanenitrile, and 5-(methylsulfinyl)pentanenitrile from broccoli and Lesquerella fendleri. Journal Agriculture and Food Chemistry 41(1):89-95.


Korff, S.I. 1966. The Jewish dietary code. Food Technology 20:926-928.


Korff, S.L. 1966. The Jewish dietary code. Journal of Food Technology 20(7):76.


Kormendy, I. 1964. A Pressing Theory With Validating Experiments On Apples. Journal of Food Science 29:631.


Korringa, Pieter. 1976. Farming the cupped oysters of the genus Crassostrea :a multidisciplinary treatise P. Korringa. Amsterdam, New York:Elsevier. 224 p. :ill., maps.


Korschgen, B.M., R.E. Baldwin. 1978. Sensory Qualities, Cooking Losses, Shear Values, And B-Vitamins Of Beef Roasts Cooked By Slow-Heat. Home Economics Research Journal 7:116.
Temperature Profile, Oven Broiled, Beef Grade, Flavor, Beef Juiciness, Beef Tenderness, Beef Shear Value, Beef Riboflavin, Drip Loss, Cooking Loss, Evaporation Loss, Cooking Time, Thiamin, Riboflavin


Korschgen, B. M., R.E. Baldwin. 1971. Palatability Of Boneless Fresh Pork Ham And Leg Of Lamb Prepared By Interrupted Cooking Prior To Frozen Storage. Journal of Food Science 36:756.


Korschgen, B.M., R.E. Baldwin. 1973. Fish Protein Concentrate As An Emulsifier. Journal of Food Science 38:179.


Korschgen, B. M., R.E. Baldwin, S. Snider. 1976. Quality Factors In Beef, Pork, And Lamb Cooked By Microwaves. Journal Of The American Dietetic Association 69:635.
Cooking Method, Beef Creatine, Beef Creatinine, Beef Flavor, Beef Tenderness, Beef Juiciness, Shear Value, Pork Creatine, Pork Creatinine, Pork Flavor, Pork Juiciness, Pork Tenderness, Lamb Creatinine, Lamb Creatine, Lamb Flavor, Lamb Tenderness, Lamb Juiciness, Microwave, Oven, Evaporation Loss, Cooking Loss, Drip Loss, Cooking Loss


Korslund, H.J., W.W. Marion, W.J. Stadelman. 1957. Some factors affecting quality loss in shell eggs. Poultry Science 36:338.
Eight temperature-humidity conditions and three shell treatments were used to determine optimum storage conditions for maintaining egg quality.


KORSLUND, M.K., E.S. EPPRIGHT. 1967. TASTE SENSITIVITY AND EATING BEHAVIOR OF PRESCHOOL CHILDREN. Journal of Home Economics 59:168.
KEYWORDS:TASTE SENSITIVITY, EATING BEHAVIOR, SUCROSE, ACETIC ACID, SODIUM CHLORIDE, QUININE SULFATE, SWEETNESS, SOURNESS, SALTINESS


Korslund, M., C. Kies, H.M. Fox. 1973. Comparison Of The Protein Nutritional Value Of TVP, Methionine-Enriched Tvp And Beef For Adolescent Boys. Journal of Food Science 38:637.


KORY, H. 1945. FOOD PURCHASING AS AFFECTED BY CONSUMER EDUCATION. Journal of Home Economics 37:225.
KEYWORDS:PURCHASING, DIETARY SURVEY, FOOD EXPENDITURE


Kosak, P.H., R.T. Toledo. 1981. Brining procedures to produce uniform salt content in fish. Journal of Food Science 46:874.


Kosak, P.H., R.T. Toledo. 1981. Effects of microbiological decontamination on the storage stability of fresh fish. Journal of Food Science 46:1012.


Kosaric, N., T.B. Duong, W.Y. Svrcek. 1973. Gamma-Irradiation Of Beef Fat: Effects On Odor Intensity And Rancidity. Journal of Food Science 38:374.


Kosaric, N.. T.B. Duong, W.Y. Svrcek. 1973. A Statistical Approach To The Subjective And Objective Measurements Of Odors Induced By Gamma-Irradiation Of Beef Fat. Journal of Food Science 38:369.


Kosikowski, F.V. 19 . Cheese. Scientific American 252(5):88.


Kosikowski, F.V. 1974April. New Developments In Milk And Cheese Fermentation Processes. Special Report Of New York State Agricultural Experiment Station, Geneva, New York 16:3.
Fermented Milk, Ultrafilatration Process, Cheesemaking, Fermented Cheese, Milk, Cheese


Kosikowski, F.V. 1971. Nutritive And Organoleptic Characteristics Of Nondairy Imitation Milks. Journal of Food Science 36:1021.
Nondairy Imitation Milk


Kosikowski, F. 1966. Cheese and fermented milk foods. Brooktondale:New York.


Kosikowski, F.V. 1968. The problems of milk and imitation milk. Journal Milk Food Technology 31: 174.
This article discusses problems facing the dairy industry including new imitation milk products. Composition and bacterial quality of imitation milk is included. KEYWORDSImitation Milk, Lactic Acid, Fermentation, Coliform, Fat, Magnesium, Calcium, Ph, Titratable Acid


Kosikowsky, F.V., A.C. Dahlberg, B.L. Herrington. 1949. The Use Of A Semi-Automatic Moisture Tester For Cheese And Cheese Products. Food Technology 3:320.


Kosin, I.L. 1958. Metabolism of turkey semen as affected by the environment of donor birds. Poultry Science 37:376.


Kosin, I.L., K.L. Arora. 1966. The pattern of early embryonic development inn two genetically isolated lines of broad breasted Bronze turkeys. Poultry Science 45:622.


Kosin, I.L., W.J. Wakely. 1950. Persistency of the functional capacity of breed-heterologous turkey semen. Poultry Science 19:258-263.


KOSKER, O.. W.B. ESSELEN JR., C.R. FELLERS. 1951. EFFECT OF ALLYLISOTHIOCYANATE AND RELATED SUBSTANCES ON THE THERMAL RESISTANCE OF ASPERGILLUS NIGER, SACCHAROMYCES ELLIPSOIDEUS, AND BACILLUS THERMOACIDURANS. Food Research 16:510.


Kosmolak, F.G., J.E. Dexter, R.R. Matsuo, D. Leisle, B.A. Marchylo. 1980. A relationship between Durum wheat quality and gliadin electrophoregrams. Canadian Journal Plant Science 60:427-432.


Kostecki, M., H. Wisniewska, G. Perrone, A. Ritieni, P. Golinski, J. Chelkowski, A. Logrieco. 1999. The effects of cereal substrate and temperature on production of beauvericin, moniliformin and fusaproliferin by Fusarium subglutinans ITEM 1434. Food Additive Contamination 16(9):361-365.


Kostelny, A. 1935. Folk foods of a Slovakian village. Journal of American Dietetic Association 11:99.


Koster, Jeremy. 2009. Hunting dogs in the lowland neotropics. Journal of Anthropological Research 65:575-610.


Kostewicz, S.R. 1985. Yield of broccoli and cauliflower at several plant populations and arrangements. Proc Ann Meet Fla State Horti Society 97:77-179.


Koszewski, W., Mary Kuo. 1996. Factors that influence the food consumption behavior and nutrition adequancy of college women. Journal of American Dietetic Association 96(12):1286-1288.


Kotaru M, H.Y. Yeh, H. Yoshikawa, T. Ikeuchi, K. Iwami, F. Ibuki. 1989February. Activity changes in cranberry bean (Phaseolus vulgaris) alpha-amylase inhibitor by chemical modification and enzymatic digestion. Journal Nutrition Science Vitaminology (Tokyo) 35(1):71-80.
An alpha-amylase inhibitor was prepared from cranberry bean (Phaseolus vulgaris). The alpha-amylase inhibitor was composed of three different subunits not linked by disulfide bridges and only one of them contained carbohydrate.


Kotcher, R. 1993. Building brand loyalty with public relations. Food Technology 47:106.
Now, new product approach includes marketing, packaging, government affairs, and employee relations. This "convergents' approach builds brand equity.


Kotschevar,Lendal H. 1961. Quantity Food Purchasing. John Wiley, 619 pages.


KOTSCHEVAR, L. H. 1955. B-VITAMIN RETENTION IN FROZEN MEAT. Journal of American Dietetic Association 31:589.


KOTSCHEVAR, L.H. 1955. NUTRITIVE VALUES AND FLAVOR IN FROZEN MEAT- A REVIEW. Journal of American Dietetic Association 31:250.


KOTSCHEVAR, L.H. 1956. TASTE TESTING FROZEN MEAT COOKED BEFORE AND AFTER THAWING. Journal of American Dietetic Association 32:445.


Kotschevar, L.H. 1966. Standards, Principles, and Techniques in Quantity Food Production. Cahners Books, 89 Franklin St., Boston, Mass. p. 354.


Kotschevar, Lendal H., Margaret McWilliams. 1969. Understanding Food. John Wiley, 496 pages.


Kotschevar, L.H., A. Mosso, T. Tugwell. 1953. Utility and economy factors in using prefabricated meats. Journal American Dietetic Association 29:878.
Frozen, prefabricated meat blocks were evaluated for cost, trimmings and bones, and direct and indirect labor costs. KEYWORDS:apparent cost, net cost per pound; weight of meat trimmings, bones and fat; direct and indirect labor costs


Kosugi, H., K. Kikugawa. 1985. Thiobarbituric acid-reactive substances in chicken fat and unsaturated fatty acids. Journal of Food Science 50:1181.


Kotula, A.W. 1983March. Postslaughter control of Trichinella Sprialis. Food Technology 37(3):91.


Kotula, A.W., B.S. Emswiler-Rose. 1981. Bacteriological quality of hot-boned primal cuts from electrically stimulated beef carcasses. Journal of Food Science 46:471.


Kotula, A. W., W.R. Lusby, J.D. Crouse. 1975. Variability In Microbiological Counts On Beef Carcasses. Journal of Animal Science 40:834.


Kotula, A. W, W.R. Lusby, J.D. Crouse, B. De Vries. 1974. Beef Carcass Washing To Reduce Bacterial Contamination. Journal of Animal Science 39:674.


Kotula, A.W., K.D. Murrell, L. Acosta-Stein, L. Lamb, L. Douglass. 1983. Destruction of trichinella spiralis during cooking. Journal of Food Science 48(3):765-768.


Kotula, A.W., K.D. Murrell, L. Acosta-Stein, I. Tennent. 1982. Influence of rapid cooking methods on the survival of trichinella spiralis in pork chops from experimentally infected pigs. Journal of Food Science 47(3):1006-1007.


Kotula, A.W., K.D. Murrell, L. Acosta-Stein, L. Lamb, L. Douglass. 1983. Trichinella spiralis: Effect of high temperature on infectivity in pork. Exp. Parasitology 56:15-19.


Kotula, A.W., G.C. Twigg, E.P. Young. 1976. Evaluation Of Beef Patties Containing Soy Protein, During 12-Month Frozen Storage. Journal of Food Science 41:1142.


Kotula, K.L., J.L. Heath. 1986. Precook tumbling of hot-boned broiler breasts in sodium chloride and acetic acid. Poultry Science 65:929-934.


Kotz, Nick. 1969. Let Them Eat Promises. The Politics of Hunger in America. Prentice-Hall, Englewood Cliffs, New Jersey, pp. 272.


Koul, S. 1992. Curries Without Worries. Pennington, NJ:Cashmir.


Kouris, A., M.L. Wahlqvist, A. Trichopoulos. 1991June. Use of combined methodologies in assessing food beliefs and habits of elderly Greeks in Greece. Food and Nutrition Bulletin 13(2):139-144.


Kouris, A., M.L. Wahlqvist, L. Davies, N.A. Scrimshaw. 1988. Developments of a survey instrument for the assessment of food habits and health in later life. Proceedings of the Xth International Congress of Dietetics held under auspices of the I.C.D.A. (the International Committee of Dietetic Associations). Edited by M.F. Moyal. London:Libbey Eurotext. Vol. 1 p. 235-239.


Koury, B.J., J. Spinelli. 1975. Effect Of Moisture, Carbohydrates And Atmosphere On The Functional Stability Of Fish Protein Isolates. Journal of Food Science 40:58.


Koury, S.D., R.E. Hodges. 1968June. Soybean Proteins For Human Diets. Journal Of The American Dietetic Association 52:6.


Kovacs, P. 1973. Useful incompatibility of xanthan gum with glactomannans. Food Technology 27(3):26-30.


Kovacs-Proszt, G., T. Sanner. 1973. Comparison of the specificity and kinetic properties of 3 milk-clotting enzymes. Journal of Dairy Research 40:263.
The biochemical properties of rennin, Macor pusillus and Endothia parasitica during milk-clotting were investigated and compared .


KOVISTOINEN, P., A. KARINPAA, M. KONONEN, P. ROINE. 1964. POSTHARVEST INSECTICIDE RESIDUES, MALATHION RESIDUES ON FRUIT TREATED BY DIPPING. Journal of Agricultural and Food Chemistry 12:551.


Kowalchyk, A.W., N.F. Olson. 1977. Effects of pH and temperature on the secondary phase of milk clotting by rennet. Journal of Dairy Science 60:1236.
Firmness of milk coagula after addition of rennet was determined by a Brookfield viscometer. Variations in pH and temperature were evaluated and adjusted for by rennet concentration.


Kowalenko, C.G. 1989. Differential response of oats, sweet corn, cauliflower and broccoli to low manganese in a sand culture system. Journal of Plant Nutrition 12(11):1321-1334.


Kowalenko, C.G., J.W. Hall. 1987. Effects of nitrogen applications on direct-seeded broccoli from a single harvest adjusted for maturity. Journal of the American Society of Horticultural Science 112(1):9-13.


Kowalenko, C.G., J.W. Hall, J.W. 1987. Nitrogen recovery in single- and multiple-harvested direct-seeded broccoli trials. Journal of the American Society of Horticultural Science 112(1):4-8.


Kowalski, S.P., R.L. Plaisted, J.C. Steffens. 1993. Immunodetection of polyphenol oxidase in gladular trichomes of S. berthaultii, S. tuberosum and their hybrids. American Potato Journal 70:185.


Kowkabany, G. N., W.W. Binkley, M.L. Wolfrom. 1953. Amino Acids In Cane Juice And Cane Final Molasses. Journal Of Agricultural And Food Chemistry 1:84.
Cane Juice, Leucine, Isoleucine, Aminobutyric Acid, Glutamic Acid, Alanine, Glycine, Asparagine, Serine, Aspartic Acid, Valine, Molasses


Koyuncu, M. Ali. 1998. A study on some fruit characteristics in local fig cultivars grown in Hilvan Urfa, Southern Turkey. Acta Horticulturae 480.


Koyuncu, T., Y. Pinar, F. Lule. 2007Feb. Convective drying characteristics of azarole red (Crataegus monogyna Jacq.) and yellow (Crataegus aronia Bosc.) fruits [electronic resource]. Journal of Food Engineering 78(no. 4):1471-1475.
Drying characteristics and energy requirement for drying of two different genotypes (Crataegus monogyna Jacq. and Crataegus aronia Bosc.) of azarole (Crataegus azarolus L.) red and yellow fruits were reported. consumption, it can be recommended that the drying temperature must not be less than 70 °C for this application.


Kozempel, M.F. 1987. French fries and potato flakes. Quarterly Report of Selected Research Projects. Oct. 15 to December 31.


Kozempel, M.F. 1988. Modeling the kinetics of cooking and precooking potatoes. Journal of Food Science 53:753.


Kozempel, M.F., W.K. Heiland. 1990March. Continuous electronic on-line cookness tester for potatoes. American Potato Journal 67:201.


Kozempel, M.F., J.F. Sullivan, J.C. Craig, Jr. 1985. Modelling and simulating commercial hot water blanching of potatoes. American Potato Journal 62:69.


Kozempel, M.K., P. Tomasuia, J.C. Craig, Jr. 1993. Simulation and sensitivity study of potto flake food processing. American Potato Journal 70:93.


Kozlov, A. 1986September. Born to milk. Science Digest 94(9):63.


Kozlowska, K., M. Jeruszka, I. Matuszewska, W. Roszkowski, N. Barylko-Pikielna and A. Brzozowska. 2003Dec. Hedonic tests in different locations as predictors of apple juice consumption at home in elderly and young subjects. Food Quality and Preference 14(8):653-661.


KOZLOWSKA, M., C.M. MCCAY, L.A. MAYNARD. 1932. A TECHNIC FOR STUDYING LACTATION IN SMALL ANIMALS AND ITS USE IN EVALUATING PROTEIN LEVELS IN THE DIET. Journal of Nutrition 5:61.


Kozukue, E., N. Kozukue. 1981. Lipid content and fatty acid composition in bamboo shoots. Journal of Food Science 46:751.


Krader, Lawrence. 1955. Ecology of Central Asian Pastoralism. Southwestern Journal of Anthropology 11:301-326.


Krader, L. 1963. Social Organisation of the MongolTurkic Pastoral Nomads. The Hague:Mouton.


KRAFT, A.A., J.C. AYRES. 1966. COMPETITIVE GROWTH OF MICROORGANISMS AND FLUORESCENCE DEVELOPMENT ON INOCULATED CHICKEN. Journal of Food Science 31:111.


KRAFT, A.A., J.C. AYRES. 1964. DEVELOPMENT OF MICROORGANISMS AND FLUORESCENCE ON POULTRY DIPPED IN WATER CONTAINING IRON. Journal of Food Science 29:218.


Kraft, A.A., A.W. Brant. 1956. The Influence Of Environment On Lysozyme Activity In Shell Eggs. Food Technology 10(1):45.
Lysozyme, Albumen Ph, Egg Storage


Kraft, A.A., K.V. Reddy, J.G. Sebranek, R.E. Rust, D.K. Hotchkiss. 1979. Effect Of Composition And Method Of Freezing On Microbial Flora Of Ground Beef Patties. Journal of Food Science 44:350.


Kraft, K., P. Kraft. 1979. Exotic muskmelons. Horticulture LVII:51.
CHARANTAIS is the famous European melon in one of those delectable fruits that has earned the title "Standard of Excellence." Charantais fruits weight about 3 pounds. Their rind is light green and smooth, and the flesh is deep orange ("scarlet" is the term used in Europe), and juicy, sweet, and aromatic.


Kraft, L. 1981. Focus groups:Letting consumers think about your new product idea. Food Technology 35(11):70.


KRALOVEC, R.D., W.A. MORGAN. 1954. UREA-FORMALDEHYDE FERTILIZERS. CONDENSATION PRODUCTS OF UREA AND FORMALDEHYDE AS FERTILIZER WITH CONTROLLED NITROGEN AVAILABILITY. Journal of Agricultural and Food Chemistry 2:92.
KEYWORDS:FERTILIZER, UREA, FORMALDEHYDE, NITROGEN, AMMONIUM SULFATE, CASTOR POMACE, DRIED SEWAGE SLUDGE, NITRIFICATION


Kramarz, Inge. 1972. The Balkan Cookbook. Crown. 352 pages.


KRAMER, A. 1957. INSPECTION FREQUENCIES AND SAMPLE NUMBERS FOR RAW MATERIALS PROCURED FOR FOOD PROCESSING. Food Technology 11:176.


KRAMER, A. 1946. NUTRITIVE VALUE OF CANNED FOODS. XVI. PROXIMATE AND MINERAL COMPOSITION. Food Research 11:391.


Kramer, A. 1972January Texture- Its definition, measurement & relation to other attributes of food quality. Food Technology 26:34.


Kramer, A. 1969. The relevance of correlating objective and subjective data. Food Technology 23:66.


Kramer, A. 1960. A rapid method for determining significance of differences from rank sums. Food Technology 14:576.


Kramer, A. 1963. Revised tables for determining significance of difference. Food Technology 17(12):124.


Kramer, A., J.V. Hawbecker. 1966. Measuring and recording rheological properties of gels. Food Technology 20:109.


Kramer, A., E.F. Murphy, A.M. Briant, M. Wang, M.E. Kirkpatrick. 1961. Pesticides And Food Flavor. Studies In Taste Panel Methodology. Journal Of Agricultural And Food Chemistry 9:224.
Sensory Evaluation, Pesticide, Consumer Quality, Squash, Applesauce, Pea, Peach, Potato, Tomato, Squash, Canned Fruit, Canned Vegetable


KRAMER, A., W.L. OGLE. 1954. FURTHER STUDIES ON THE EFFECT OF HEAT PROCESSING ON TOMATO JUICE COLOR. Journal of Food Technology 9:177.


Kramer, A.; Smith, H. R. 1947. Electrophotometric Methods For Measuring Ripeness And Color Of Canned Peaches And Apricots. Food Technology 1:527.


KRAMER, A., H.R. SMITH. 1946. PRELIMIARY INVESTIGATION ON MEASUREMENT OF COLOR IN CANNED FOODS. Food Research 11:14.


Kramer, A., B.A. Twigg. 1959. Principles and instrumentation for the physical measurement of food quality with special reference to fruit and vegetable products. Advances in Food Research 9:153 220.
This review article summarizes the use of various instrumental methods for measuring food quality.


Kramer, A., B.A. Twigg. 1957. Application Of Statistical Quality Control Procedures To The Canning Of Green Beans. Food Technology 11:659.


Kramer, Amihud, Bernard A. Twigg. 1970. Quality Control for the Food Industry. Volume 2- Applications. The AVI Publishing Company, Inc.


KRAMER, B., J. HOWLAND. 1932. FACTORS WHICH DETERMINE THE CONCENTRATION OF CALCIUM AND OF INORGANIC PHOSPHORUS IN THE BLOOD SERUM OF RATS. Journal of Nutrition 5:39.


KRAMER, C.Y. 1956. ADDITIONAL TABLES FOR A METHOD OF CHOOSING JUDGES FOR A SENSORY EXPERIMENT. Food Research 21:598.


KRAMER, C.Y. 1955. A METHOD OF CHOOSING JUDGES FOR A SENSORY EXPERIMENT. Food Research 20:492.


KRAMER, F.L. 1958. THE PEPPER TREE, SCHENUS MOLLE L. Economic Botany 11(4):322.


Kramer, F. and H. Rosental. 1965. Determination of bloom of gelatin in solutions at non-standard concentrations. Food Technology 19:1417.


Kramer, Mary, Margaret Spader. 1972. Contemporary meal management. New York, Wiley. 390 pages.


Kramer, M.A., G. Sunderlin. 1953. The Gelation Of Pectin In Uncooked Jam From Frozen Red Raspberries And Strawberries. Journal Of Home Economics 45:243.
Raspberry Jam, Strawberry Jam, Frozen Raspberry, Frozen Strawberry, Raspberry Jam Gel Strength, Raspberry Jam Ph, Raspberry Jam Preparation, Raspberry Jam Acceptability, Raspberry Jam Sweetness, Raspberry Jam Flavor, Raspberry Jam Consistency, Raspberry Jam Ingredient, Strawberry Jam Gel Strength, Strawberry Jam Ph, Strawberry Jam Preparation, Strawberry Jam Acceptability, Strawberry Jam Sweetness, Strawberry Jam Flavor, Strawberry Jam Consistency, Strawberry Jam Ingredient, Penetrometer, Uncooked Jam, Pectin Gelation


Kramer, M. M., A.T. Agan. 1934. Vitamin A Content Of Early Richmond And Montmorency Cherries. Journal Of Home Economics 26:638.
frozen cherry, cherry vitamin a


Kramer, M.M., G. Boehm, R.E. Williams. 1929. Vitamin A Content Of The Green And White Leaves Of Market Head Lettuce. Journal Of Home Economics 21:679.
Albino Rat, Lettuce, Vitamin A


KRAMER, M.M., H.F. EVERS, M.G. FLETCHER, D.I. GALLEMORE. 1934. PROTEIN, CALCIUM AND PHOSPHORUS INTAKES OF COLLEGE WOMEN AS INDICATED BY NITROGEN, CALCIUM AND PHOSPHORUS OUTPUTS. Journal of Nutrition 7:89.


KRAMER, M.M., E. GRUNDMEIER. 1926. FOOD SELECTION AND EXPENDITURE IN A COLLEGE COMMUNITY. Journal of Home Economics 18:18.


KRAMER, M.M., C. NUTTING. 1944. NORTH CHINA DIETS - THEN AND NOW. Journal of Home Economics 36:70.


Kramer, M.M., L.M. Oberhelman. 1934. Vitamin A Content Of Certain Green Leaves: Dandelion, Dock, And Lamb's Quarters. Journal Of Home Economics 26:627.


Kramer, M.M., M.T. Potter, I. Gillum. 1931. Utilization By Normal Adult Subjects Of The Calcium And Phosphorus In Raw Milk And In Ice Cream. Journal Of Nutrition 4:105.
Milk Calcium, Milk Phosphorus, Ice Cream Calcium, Ice Cream Phosphorus


KRAMER, M.M., E. ST. JOHN. 1924. THE DIGESTIBILITY AND EFFICIENCY OF THE PROTEIN OF TOAST IN ADULT HUMAN NUTRITION. Journal of Home Economics 16:307.


Kramer, Martha M. 1944. Internment camp food in occupied China. Journal of American Dietetic Association 20(4):213-215.


Kramer, Martha M. 1945. Seen in North China. Journal of American Dietetic Association 21(July-August):427-429.


Kramlich, W.E., A.M. Pearson. 1960. Separation And Identification Of Cooked Beef Flavor Components. Food Research 25:712.


KRAMLICH, W.E., A.M. PEARSON. 1958. SOME PRELIMINARY STUDIES ON MEAT FLAVOR. Food Research 23:567.


Kranen, R.W., C.W. Scheele, C.H. Veerkamp, E. Lambooy, T.H. van Kuppevelt, J.H. Veerkamp. 1998. Susceptibility of broiler chickens to hemorrhages in muscles:The effect of stock and rearing temperature regimen. Poultry Science 77:334.


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Kraus, Barbara. 1970. The Cookbook of the United Nations. Simon and Schuster. 232 pages.


Krause, Marie V., Martha A. Hunscher. 1972. Food, Nutrition and Diet Therapy. Philadelphia:W.B. Saunders Co.


Krauss, W. E., R.M. Bethke, C.F. Monroe. 1932. The Effect Of Feeding Irradiated Ergosterol To Cows On The Vitamin D Content Of Milk. Journal Of Nutrition 5:467.


Kraybill, H. F. 1958. Nutritional And Biochemical Aspects Of Foods Preserved By Ionizing Radiation. Journal Of Home Economics 50:695.
Ionizing Radiation, Irradiated Corn, Irradiated Milk, Irradiated Wheat, Irradiated Meat, Irradiated Lima Bean, Irradiated Oyster, Irradiated Pea, Irradiated Blue, Irradiated Strawberry , Irradiated Cherry, Irradiated Crab


Kraybill, H. F., D.C. Brunton. 1960. Radiation Preservation Of Food. Commercialization Technology And Economics In Radiation Processing. Journal Of Agricultural And Food Chemistry 8:349.
Irradiated, Gamma Radiation, Sterilization, Irradiated Egg Yolk, Irradiated Egg, Irradiated Egg White, Salmonella Senftenberg, Salmonella Typhimurium, Irradiated Pork, Irradiated Chicken, Irradiated Water, Irradiated Fish


Kraybill, H.F., M.S. Read, R.S. Harding, T.E. Friedemann. 1960. Biochemical Alteration Of Milks By Gamma And Ultraviolet Irradiation. Food Research 25:372.


Kraybill, H. R. 1943. The Dehydration Of Meat. Proceedings Of The Institute Of Food Technology 4:90.
Dried Meat Processing


Kraybill, H. R. 1943. The Dehydration Of Meat. Proceedings. Institute Of Food Technologists. St. Louis, June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois. P. 90.
Dried Meat, Dehydration, Air Drier, Rotary Air Drier


KRAYBILL, H.R., L.R. DUGAN JR. 1954. ANTIOXIDANTS, NEW DEVELOPMENTS FOR FOOD USE. Journal of Agricultural and Food Chemistry 2:81.


Kraybill, H.R., C.L. Shrewsbury. 1936. The Relative Vitamin A Potency Of Carotene Fed In Butter Fat And Cottonseed Oil. Journal Of Nutrition 11:103.


KRBECHEK, L., G. INGLETT, M. HOLIK, B. DOWLING, R. WAGNER, R. RITER. 1968. DIHYDROCHALCONES. SYNTHESIS OF POTENTIAL SWEETENING AGENTS. Journal of Agricultural and Food Chemistry 16:108.


Kreen, E., O.C. Beckord, R.M. Sandstedt. 1941. The Starch Degrading Properties Of Barley Malts. Cereal Chemistry 18:741.
KEYWORDS:Barley Malt, Alpha-Amylase, Saccharogenic, Beta-Amylase, Malt, Dextrogenic, Starch-Liquefying, Autolytic Diastatic


Kregel, K.K., K.J. Prusa, K.V. Hughes. 1986. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating, and storage. Journal of Food Science 51(5):1162-1165,1190.


Krehl, W.A., G.R. Cowgill. 1955. Nutrient Content Of Cane And Beet Sugar Products. Food Research 20:449.


Krehl, W.A., G.R. Cowgill. 1950. Vitamin content of citrus products. Food Research 15:179.
Determination of biotin, pyridoxime, folic acid and inositol content of both fresh and canned orange, grapefruit and tangerine juices was made. An evaluation of the effects of processing and storage on these vitamins is also included.


Kreidler, P.L., W.T. Boehm, M.N. Lentner, J.A. Driskel. 1980. Dairy product purchases by southern households. Journal of the American Dietetic Association 77:41.


Kreisman, L. N., T.P. Labuza. 1978. Storage Stability On Intermediate Moisture Food Process Cheese Food Products. Journal of Food Science 43:341.
Water Activity, Storage, Cheese, Processed Cheese, Microbiology, Intermediate Moisture Food , Ph, Fat, Water, Vapor Pressure Manometer, Color, Gardner Color Difference Meter, Stabiltherm Gravity Oven, Compression, Universal Testing Machine, Hedonic Test, Sensory Evaluation, Bacteria


KREWSON, C.F., R. BEHRENS. 1959. HERBICIDE PREPARATION AND TESTING, PREPARATION OF ''DOUBLE PHENOXY'' COMPOUNDS AND PRELIMINARY EVALUATION OF THEIR HERBICIDAL ACTIVITY ON MESQUITE SEEDLINGS. Journal of Agricultural and Food Chemistry 7:551.


KREWSON, C.F., J.F. CARMICHAEL, T.F. DRAKE, J.W. MITCHELL, B.C. SMALE. 1960. PLANT GROWTH REGULATORS. SYNTHESIS AND PRELIMINARY EVALUATION OF AMINO ACID DERIVATIVES OF 2-(2. 4.5-TRICHLOROPHENOXY)PROPIONIC ACID. Journal of Agricultural and Food Chemistry 8:104.


KREWSON, C.F., J.F. CARMICHAEL, P.S. SCHAFFER, B.C. SMALE, J.W. MITCHELL. 1959. PLANT GROWTH REGULATORS, PREPARATION AND PLANT GROWTH- REGULATING ACTIVITY OF CRUDE PROTEIN HYDROLYZATE DERIVATIVES OF DL-2-(2,4-DICHLOROPHENOXY) PROPIONIC ACID. Journal of Agricultural and Food Chemistry 7:837.


KREWSON, C.F., T.F. DRAKE, J.W. MITCHELL, W.H. PRESTON JR. 1956. PLANT GROWTH REGULATORS, PRELIMINARY SCREENING TESTS OF AMINO ACID DERIVATIVES OF 2-(2',4'-DICHLOROPHENOXY)PROPIONIC ACID. Journal of Agricultural and Food Chemistry 4:690.


KREWSON, C.F., T.F. DRAKE, C.H.H. NEUFELD, T.D. FONTAINE, J.W. MITCHELL, W.H. PRESTON JR. 1956. GROWTH REGULATORS, AMINO ACID DERIVATIVES OF 4- CHLOROPHENOXYACETIC ACID AND THEIR PLANT-REGULATING EFFECTS IN PRELIMINARY SCREENING TESTS. Journal of Agricultural and Food Chemistry 4:140.


KREWSON, C.F., E.J. SAGGESE, J.F. CARMICHAEL, J.S. ARD, T.F. DRAKE, J.W. MITCHELL, B.C. SMALE. 1959. PLANT GROWTH REGULATORS, SYNTHESIS AND PRELIMINARY EVALUATIONS OF AMIDE, LACTIC ACID AND TERPENOID DERIVATIVES OF SUBSTITUTED PHENOXYCARBOXYLIC ACIDS. Journal of Agricultural and Food Chemistry 7:118.


KREWSON, C.F., J.W. WOOD, W.C. WOLFE, J.W. MITCHELL, P.C. MARTH. 1959. PLANT GROWTH REGULATORS, SYNTHESIS AND BIOLOGICAL ACTIVITY OF SOME QUATERNARY AMMONIUM AND RELATED COMPOUNDS THAT SUPPRESS PLANT GROWTH. Journal of Agricultural and Food Chemistry 7:264.


Krezeminski, L.F., A. Bartal, W.A. Landmann. 1965. Rapid Potentionmetric Method For Determining Sodium Chloride In Cured Meat. Food Research 30:52.


KRIDAKARA, O., R. BOOZAYAANGOOL, I. YUKTANANDA, J.F. VOLKER. 1956. DENTAL SURVEY OF SELECTED THAI CHILDREN: NUTRITIONAL OBSERVATIONS. AMERICAN JOURNAL OF CLINICAL NUTRITION 4(3):280.


Krieg, Saul. 1973. The Alpha and Omega of Greek Cooking. Macmillan. 256 pages.


Krikorian, A.D., S.S. Cronauer. 1984. Aseptic culture techniques for banana and plantain improvement. Economic Botany 38:322.


KRISHNA, J.G., J.E. CASIDA. 1966. INSECTICIDE METABOLISM, FATE IN RATS OF RADIOCARBON FROM TEN VARIOUS LABELED METHYL- AND DIMETHYL-CARBAMATE-C14 INSECTICIDE CHEMICALS AND THEIR HYDROLYSIS PRODUCTS. Journal of Agricultural and Food Chemistry 14:98.


KRISHNA, J.G., H.W. DOROUGH, J.E. CASIDA. 1962. RADIOLABELED INSECTICIDES, SYNTHESIS OF N-METHYLCARBAMATES VIA METHYL ISOCYANATE-C14 AND CHROMATOGRAPHIC PURIFICATION. Journal of Agricultural and Food Chemistry 10:462.


Krishnamoorthy, R.V., A. Venkataramiah, G.J. Lakshmi, P. Biesiot. 1979. Caloric densities of shellfish meat and meat fats. Journal of Agricultural and Food Chemistry 27:1125.


Krishnamurthy, R. G., T.H. Smouse, B.D. Mookherjee, B.R. Reddy, S.S. Chang. 1967. Identification Of 2-Pentyl Furan In Fats And Oils And Its Relationship To The Reversion Flavor Of Soybean Oil. Journal of Food Science 32:372.


Krishnan, P.G., D.L. Reeves, K.D. Kephart, N. Thiex, M. Calimente. 2000. Robustness of near infrared reflectance spectroscopy measurement of fatty acids and oil concentrations in oats. Cereal Foods World 45(11):513.


Krishnaswamy, M.A., N.L. Lahiry. 1963. Fish Hydrolysates. Iv. Microbiological Evaluation. Journal of Food Science 28:358.
KEYWORDS:Fish Hydrolysate, Barbus Dubious, Fish Hydrolysate Aerobic Bacteria, Fish Hydrolysate Facultative Anaerobic Bacteria, Fish Hydrolysate Lactobacillus Fermenti, Fish Hydrolysate Leuconostoc Mesenteroides, Fish Hydrolysate Streptococcus Lactis, Fish Hydrolysate Lactobacillus Ara Binosus, Fish Hydrolysate Streptococcus Faecalis, Fish Hydrolysate Escherichia Coli, Fish Hydrolysate Lactobacillus Helveticus, Fish Hydrolysate Leuconostoc Citrovorum, Fish Hydrolysate Lactobacillus Acidophilus, Fish Hydrolysate Bacillus Subtilis, Fish Hydrolysate Microbiological Assay


Krishnaveni, S., T. Balasubramanian, S. Sadasivam. 1990July-September. Potentiality of sweet sorghum (Sorghum bicolor, Poacease) for syrup preparation and alcohol production in India. Economic Botany 44(1):355.


KRISS, M. 1931. A COMPARISON OF FEEDING STANDARDS FOR DAIRY COWS WITH ESPECIAL REFERENCE TO ENERGY REQUIREMENTS. Journal of Nutrition 4:141.


KRISS, M., E.B. FORBES, R.C. MILLER. 1934. THE SPECIFIC DYNAMIC EFFECTS OF PROTEIN, FAT AND CARBOHYDRATE AS DETERMINED WITH THE ALBINO RAT AT DIFFERENT PLANES OF NUTRITION. Journal of Nutrition 8:509.


Kriss, M., R.C. Miller. 1934. The Derivation Of Factors Form Computing The Gaseous Exchange And The Heat Production In The Metabolism Of Casein By The Albino Rat. Journal Of Nutrition 8:669.


KRISS, M., A.H. SMITH. 1937. THE RESPIRATORY METABOLISM OF RATS RECEIVING A DIET DEFICIENT IN INORGANIC CONSTITUENTS. THE CHANGE IN BASAL METABOLISM. Journal of Nutrition 14:487.


KRISS, M., L.R. VORIS. 1937. A FURTHER CONTRIBUTION TO THE DERIVATION OF FACTORS FOR COMPUTING THE GASEOUS EXCHANGE AND THE HEAT PRODUCTION IN THE METABOLISM OF PROTEINS. Journal of Nutrition 14:215.


Kriss, Rudolf, Hubert Kriss-Heinricht. 1962. Volksglaube im Bereich des Islam. Vol. 2 Amulette, Zauberformeln und Beschworungen. Wiesbaden:Harrassowitz.


Krista, L.M., S.D. Beckett, G.R. McDaniel, R.M. Patterson, E.C. Mora. 1986. Rupture pressure of elastic and muscular aortic segments from hypertensive and hypotensive turkeys. British Poultry Science 27:207.


Krista, L.M., G.R. McDaniel, E.C. Mora, R. Patterson, J.F. Whitesides. 1987. Histological evaluation of the vascular system for the severity of atherosclerosis in hyper and hypotensive male and female turkeys:comparison between young and aged turkeys. Poultry Science 66:1033.


Krista, L.M., E.E.M. Pierson, G.R. McDaniel, E.C. Mora, J.A. McGuire, S.L. Bolden, L.E. Miller. 1985. Effects of exercise conditioning on semen characteristics from hyper- and hypotensive lines of turkeys. British Poultry Science 26:349.


Kristensen, P.S. 1992. Product development strategy in the Danish agricultural complex: global interaction with clusters of marketing excellence. Journal International Food Agribusiness 4(3):107-118.


Kritchevsky, D., S.A. Tepper, N.W. DiTullo, W.L. Holmes. 1967. The sterols of seafood. Journal of Food Science 32:64.
Gas liquid chromatography was used to determine the sterol composition of oyster, haddock, Pollock, salmon, shrimp, lobster, clam, scallop and crab. Results were compared with other published data.


Krivoruchco, D., H. Kaba, M.E. Sambucetti, J.C. Sanahuja. 1979. Maturation Time And Some Seed Composition Characters Affecting Nutritive Value In Soybean Varieties. Cereal Chemistry 56:217.
Soybean Water, Soybean Fat, Soybean Moisture, Trypsin Inhibitor, Soybean Methionine, Soybean Cystine, Soybean Flowering Time


Krizmanic, J. 1991. Made in China...but not always. Vegetarian Times :63-68.


Krober, O.A., S.J. Gibbons. 1962. Composition Of Feedstuffs, Nonprotein Nitrogen In Soybeans. Journal Of Agricultural And Food Chemistry 10:57.


KROBER, O.A., R.W. HOWELL. 1958. PLANT ANALYSES, DETERMINATION OF SULFUR IN PLANT MATERIALS. Journal of Agricultural and Food Chemistry 6:591.


Krober, O.L. 1956. Nutritive Quality Of Crops, Methionine Content Of Soybeans As Influenced By Location And Season. Journal Of Agricultural And Food Chemistry 4:254


Krochmal, A. 1955. Olive Growing In Greece. Economic Botany 9:228
Olive


Krochmal, A. 1958. Rice Production In Afghanistan. Economic Botany 12(2):186.


Krochmal, A. 1956. Apple storage in Northern Greece. Economic Botany 10:174.


Krochmal, A. 1954. The vanishing white mulberry of North America. Economic Botany 8:145.


Krochmal, A., S. Paur, P. Duisberg. 1954. Useful native plants in the American Southwestern deserts. Economic Botany 8:3.


Krochmal, Arnold, W. Grierso. 1961april-June. Brief history of grape growing in the United States. Economic Botany 15(2):114-118.


Krochmal, A., G. Lavrentiades. 1955. Poisonous plants of Greece. Economic Botany 9:175.


Kroeber, A.L. 1952. Mirror for Man. McGraw-Hill Co., New York.


Kroeber, A.L. 1952. The Nature of Culture. University of Chicago Press, Chicago, Ill.


Kroeber, Alfred Louis. 1943. Peoples of the Philippines. American Museum of Natural History, Handbook Series. 2d and rev. ed. New York. 244 pp.


KROENER, V., B. DONALDSON. 1958. LABOR TIME IN TYPE A SCHOOL LUNCH PROGRAMS IN WISCONSIN. Journal of Home Economics 50:451.


Krog, N., B.N. Jensen. 1970. Interaction Of Monoglycerides In Different Physical States With Amylose And Their Anti-Firming Effects In Bread. Journal of Food Technology 5:77-87.
Antifirming Agent, Monoglyceride, Danish White Bread, Bread Staling, Complexing Index, X-Ray Diffraction, Bread Firmness


Krogdahl, A., J.L. Sell. 1989. Influence of age on lipase, amylase, and protease activities in pancreatic tissue and intestinal contents of young turkeys. Poultry Science 68:1561.


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Kroll, R.D. 1984. Effect of pH on the binding of calsium ions by soybean proteins. Cereal Chemistry 61(6):490-495.


Kromhout, D., E.B. Bosschieter, C. de Lezenne Coulander. 1985. The inverse relation between fish consumption and 20-year mortality from coronary heart disease. New England Journal of Medicine 312:1205-9.


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Krondl, Magdalena., Patricia Coleman, Jessica Wade, Jean Milner. 1983. A Twin study examining the genetic influence on food selection. Hum Nutr Appl Nutr. London 37A (3):189-198.


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Krondl, M., N. Hrboticky, P. Coleman. 1983/1984. Adapting to cultural changes in food habits. Malnutrition, determinants and consequences:proceedings of the Western Hemisphere Nutrition congress VII held in Miami Beach, Florida, August 7-11, 1983. Editors, P.L. White and N. Selvey. New York:A.R. Liss. Current Topics in Nutrition and Diseases 10:221-229.


Kronman, M.J., R.J. Winterbottom. 1960. Meat Aging And Freezing. Post-Mortem Changes In The Water-Soluble Proteins Of Bovine Skeletal Muscle During Aging And Freezing. Journal Of Agricultural And Food Chemistry 8:67.
Beef Protein, Beef Aging, Freezing, Beef Ph, Beef Aldolase, Longissimus Dorsi, Psoas Major,Semimembranosus, Serratus Ventralis, Rectus Abdominus, Semitendinosus, Latissimus Dorsi, Trapezius


Kropf, D.H., R.L. Graf. 1959. Interrelationships of subjective, chemical and sensory evaluations of beef quality. Food Technology 13:492.


KROUGH, A., M. KROUGH. 1914. TWO EXTREMES IN NUTRITION. Journal of Home Economics 6:486.
KEYWORDS:ESKIMO DIETARY, DANISH DIET


Krrynowek, J., K. Wiggin. 1979. Identification of species in cooked crab meat by thin layer isoelectric focusing. Journal Association Off. Anal. Chemists 62:630.


Krrynowek, J., K. Wiggin. 1981. Generic identification of cooked and frozen crab meat by thin layer polyacrylamide gel isoelectric focusing. Collaborative study. J. Assoc. Off. Anal. Chem. 64:670.


KRUEGER, H.R., J.E. CASIDA, R.P. NIEDERMEIER. 1959. ANIMAL METABOLISM OF INSECTICIDES, BOVINE METABOLISM OF ORGANOPHOSPHORUS INSECTICIDES. METABOLISM AND RESIDUES ASSOCIATED WITH DERMAL APPLICATION OF CO-RAL TO RATS, A GOAT, AND A COW. Journal of Agricultural and Food Chemistry 7:182.


KRUEGER, J. 1918. CONSERVATION AND THE FOOD BUDGET. Journal of Home Economics 10:363.


KRUEGER, J. 1919. A STUDY OF THE PRESENT COST OF FOOD. Journal of Home Economics 11:163.


KRUESI, O.R., T. VAN ITALLIE. 1956. EFFECT OF POLYOXYETHYLENE-8-MONOSTREARATE (MYRJ 45) ON LIVER FUNCTION IN PATIENTS CONVALESCING FROM HEPATIC DISORDERS. Food Research 21:565.


Kruggel, W.G., R.A. Field. 1974. Collagen Characteristics Of Pronghorn Antelope And Sheep Muscle. Journal of Food Science 39:639.


Kruggel, W.G., R.A. Field. 1971. Soluble Intramuscular Collagen Characteristics From Stretched And Aged Muscle. Journal of Food Science 36:1114.
The influence of stretching and aging and resultant soluble intramuscular collagen and tenderness of bull longissimus muscles were studied. KEYWORDS: Meat Protein Sedimentation, Meat Hydroxyproline, Meat Collagen, Meat Intramuscular Collagen, Guanidine Hydrochloride


Kruggel, W.G., R.A. Field, G.J. Miller. 1970. Physical And Chemical Properties Of Epimysial Acid-Soluble Collagen From Meats Of Varying Tenderness. Journal of Food Science 35:106.
Meat Shear Value, Meat Tenderness, Meat Collagen, Meat Protein, Sedimentation, Warner-Bratzler Shear Apparatus, Meat Hydroxyproline, Meat Collagen, Meat Protein, Viscosity, Ostwald Viscometer, Meat Amino Acid


Kruggel, W.G., R.A. Field, G.J. Miller, K.M. Horton, J.M. Busboom. 1982. Influence of sex and diet on lutein in lamb fat. Journal of Animal Science 54:970.


Kruggel, W.G., R.A. Field, G.J. Miller. 1970. Physical and chemical properties of epimysial acid-soluble collagen from meats of varying tenderness. Journal of Food Science 35:106.
The relationship of collagen molecular structure and tenderness of steer, bull, and cow steaks containing the longissimus dorsi muscle was studied. KEYWORDS:shear-force values (Warner-Bratzler); total collagen (hydroxyproline); acid-soluble collagen (sedimentation analyses); viscosity measurements (Ostwald viscometer); gas-liquid chormatography (amino acid derivative, hydroxamates, phenylhydrazones)


Krukovsky, V.N. 1964. Milk Fat Analysis, Protection Of Milk Fat Tocopherols During Saponification With Ascorbic Acid. Journal Of Agricultural And Food Chemistry 12:289.


Krukovsky, V.N. 1961. Quality And Flavor Of Dairy Products. Review Of Biochemical Properties Of Milk And Lipide Deterioration In Milk And Milk Products As Influenced By Natural Varietal Factors. Journal Of Agricultural And Food Chemistry 9:439.
Milk Lipid, Butter Fat, Cream, Vitamin A, Milk, Tocopherol, Milk Lipase, Lipolysis, Milk Storage, Milk Freezing, Buttermilk, Flavor, Milk Ascorbic Acid


Krukovsky, V.N. 1961. Quality Of Dairy Products. Vitamin A, Carotenoid, Iodine, And Thiocyanogen Values, And The Refractive Index Of Milk Fat As Influenced By Feed, And By Individual And Breed Differences. Journal Of Agricultural And Food Chemistry 9:326.
Milk Fat Carotenoid, Milk Fat Iodine Value, Milk Fat Thiocyanogen Value, Milk Fat Vitamin A, Cow, Milk Fat, Oleic Acid, Milk Fat Linoleic Acid, Cow Diet


Krull, L.H., J.S. Wall. 1969. Relationship of amino acid composition and wheat protein properties. Bakers Digest 43(4):30.
The intermolecular interactions between functional groups of amino acids is discussed. The type of bonding and methods of modification of gluten components is summarized. The relationships of these interactions to dough systems is indicated.


Kruper, Jessica [editor]. 1977. The Anthropologists' Cookbook. New York:Universe Books.


Krutch, J.W. 1953. The crystal and the colloid. In the best of two worlds. New York:W. Sloane Associates. pp. 143-155.


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Krzeminski, L.F., A.W. Neff, A.M. Thornton. 1968. Determination Of Melengestrol Acetate (Mga) Residues In Bovine Tissue. Journal Of Agricultural And Food Chemistry 16:486.


Krzeckowski, R.A., P. Stone. 1974. Amino acid, fatty acid and proximate composition of snell crab (Chionoecetes Bairdi). Journal of Food Science 39:386.
crab, lipid, fatty acid, amino acid


Krzeczkowski, R.A., R.D. Tenney, C. Kelley. 1971. Alaska king crab:fatty acid composition, carotenoid index and proximate analysis. Journal of Food Science 36:604.
crab, fish, lipid, fatty acid, carotenoid index proximte composition


Krznarich, P.W. 1940. The Hemicelluloses From Oat Hulls. Ii. Cereal Chemistry 17:457.


Krzynowek, J. 1985. Sterols and fatty acids in seafood. Journal of Food Technology 39(2):61.


Krzynowek, J., D. Peton, K. Wiggin. 1984. Proximate composition, cholesterol, and calcium content in mechanically separated fish flesh from three species of the Gadidae family. Journal of Food Science 49:1182.


Krzynowek, J., D.L. D'Entremont, J. Murphy. 1989. Proximate composition and fatty acid and cholesterol content of squid:Loligo pealei and Illex illecebrosus. Journal of Food Science 54:45-48.
Purpose was to determine proximate composition, cholesterol content and the concetration of EPA and DHA in two species of squid.


Ku, S., L.S. Wei, M.P. Steinberg, A.I. Nelson, T. Hymowitz. 1976. Extraction Of During Cooking Of Whole Soybeans. Journal of Food Science 41:361
Soybean Oligosaccharide


Kubasaki High School. 1971. What's Cooking on Okinawa:A Community Cookbook. Tuttle. 284 pages.


Kubiak, T.J. 1973. The Soup Line. Barnes. 144 pages.


Kubo, I., I. Kinst Hori. 1998. Tyrosinase inhibitors from anise oil. Journal Agriculture and Food Chemistry 46(4):1268-1271.
Anisaldehyde characterized in the seeds of Pimpinella anisum L. (Umbelliferae), also known as aniseed, was found to inhibit the oxidation of L 3,4 dihydroxyphenylalanine (L DOPA) by mushroom tyrosinase (EC 1.14.18.1) with an ID50 of 43 micrograms/mL (0.32 mM). The inhibition kinetics analyzed by a Lineweaver Burk plot established anisaldehyde to be a noncompetitive inhibitor for this oxidation. On the basis of this finding, various related analogues were also tested in order to gain new insights into their structural functions.


Kubo, I., I. Kinst-Hori. 1998. Tyrosinase inhibitors from anise oil. Journal Agriculture and Food Chemistry 46(4):1268-1271.


Kubo, Y., A. Inaba, R. Nakamura. 1990. Respiration and C2H4 production in various harvested crops held in CO2-enriched atmospheres. Journal American Society of Horticultural Science 115(6):975-978.


Kubomura, K. 1998. Instant noodles in Japan. Cereal Foods World 43(4):194.


Kubota, C., T. Kozai. 1994. Low-temperature storage for quality preservation and growth suppression of broccoli plantlets cultured in vitro. HortScience 29(10): 1191-1194.


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Apple, Scalding, Refrigerated Storage


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Kuchinskas, S. 1995April. Spuds interactive. NewMedia 5(4):38.


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Kuhn, M.E. 1998,December. Heinz' ambitious new team captain. Food Processing 59(12):67.
Goals for H.J. Heinz Company described by president and CEO, William R. Johnson.


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Market growth is occurring. Greg Kitzmiller, an Indiana University Kelley School of Business cites five major factors supporting market growth in function foods.


Kuhne, D. 1989. Analysis of common salt and sodium in meat products. Fleischwirtsch International 1:28.


Kuhnke, LaVerne. 1993. Disease ecologies of the Middle East and North Africa. IN The Cambridge World History of Human Disease Editors: K.F. Kiple, pp. 453-462. Cambridge and New York.


Kuhnlein, H. 1989. Culture and ecology in dietetics and nutrition. Journal of American Dietetics Association 89(8):1059-1961.


Kuhnlein, Harriet, Doris H. Calloway, Barbara F. Harland. 1979July. Composition of traditional Hopi foods. Journal of American Dietetic Association 75:37-41.


Kuhnlein H., N. Turner. 1991. Traditional Plant Foods of Canadian Indigenous Peoples:Nutrition, Botany and Use. Gordon and Breach.


Kuhnlein, H. 1989. Culture and ecology in dietetics and nutrition. Journal of American Dietetics Association 89(8):1059-1961.


Kuhnlein H.V. 1991. Nutrition of the Inuit:A Brief Overview. Arctic Medical Research. Supplement: 728-730.


Kuhnlein H.V. 1995. Benefits and Risks of Traditional Food for Indigenous Peoples:Focus on Dietary Intakes of Arctic Men. Canadian Journal of Physiological Pharmacology 73:765-771


Kuhnlein H.V; D.H. Calloway. 1977. Contemporary Hopi Food Intake Patterns. Ecology of Food and Nutrition 6:159-173.


Kuhnlein H.V., D.H. Calloway. 1977. Minerals in Human Teeth:Differences between Preindustrial and Contemporary Hopi Indians. American Journal of Clinical Nutrition 30:883-886.


Kuhnlein H.V., O. Receveur, R. Soueida R, et al. 2004. Arctic Indigenous Peoples Experiencing the Nutrition Transition with Changing Dietary Patterns. Journal of Nutrition 134:1447-1453.


Kuhnlein H.V., R. Soueida. 1992. Use and Nutrient Composition of Traditional Baffin Inuit Foods. Journal of Food Composition and Analysis 5:112-126.


Kuhnlein, H.V. 2003. Micronutrient nutrition and traditional food systems of indigenous peoples. Food, Nutrition and Agriculture 32:38-50.


Kuhlman, E. G. 1980. Chestnut Blight. Science 210(December):1199.


KUHR, R.J., J.E. CASIDA. 1967. PERSISTENT GLYCOSIDES OF METABOLITES OF METHYLCARBAMATE INSECTICIDE CHEMICALS FORMED BY HYDROXYLATION IN BEAN PLANTS. Journal of Agricultural and Food Chemistry 15:814.


Kulacki, F.A., S.C. Kennedy. 1978. Measurement Of The Thermo-Physical Properties Of Common Cookie Dough. Journal of Food Science 43:380.
Heat, Thermal Diffusivity, Thermal Conductivity, Dough, Thermophysical Property, Sweet Bread, Specific Heat


Kulandai, J., D.B. Hawthorne, T.E. Kavanagh. 1994April. Low alcohol beers- the continuing development. Food Aust. 46(4):175-181.


KULCICH, R., R.W. DECKER, R.H. ALSMEYER. 1963. USE OF SLICE-TENDERNESS EVALUATION DEVICE WITH PORK. Journal of Food Technology 17:201.


KULKA, K. 1967. ASPECTS OF FUNCTIONAL GROUPS AND FLAVOR. Journal of Agricultural and Food Chemistry 15:48.
KEYWORDS:TASTE SENSATION, FLAVOR, SWEETENER, RELATIVE SWEETNESS


Kulkarni, R.G., J.G. Ponte Jr. and K. Kulp. 1987. Significance of gluten content as an index of flour quality. Cereal Chemistry 64:1-3.
Gluten content is an important factor in assessing flour quality. In this study, 40 samples of hard red winter and 17 samples of hard red spring wheat flours were analyzed for wet and dry gluten contents using the Glutomatic 2200 gluten washing system.


KULP, J.L. 1961. RADIONUCLIDES IN MAN FROM NUCELAR TESTS. Journal of Agricultural and Food Chemistry 9:122.


Kulp, K. 1972. Physicological Properties Of Starches Of Wheats And Flours. Cereal Chemistry 49:696.
Wheat Starch, Wheat Flour, Wheat Milling


Kulp, K. 1973. Some properties of starches derived from wheat of varied maturity. Cereal Chemistry 50:496.
Evaluates the effects of molecular changes of starch during maturing os wheat on the physicochemical characteristics (Cannon-fenske capillary viscometer, Brabender viscoamylograph, swelling power and solubility, enzyme susceptibility, water-binding capacity) and baking tests. Wheat Starch, Wheat Maturity


Kulp, K. 1973. Characteristics of small-granule starch of flour and wheat. Cereal Chemistry 50:666.
Evaluates the fundamental properties of small starch and compares with those of regular starch. Defatting, viscography, iodine affinity, gelatinization temperature, swelling power, enzyme susceptibility and baking tests. Water binding and protein extractability by HAC was studied. KEYWORDS:Wheat Starch, Dough, Hard Red Spring Wheat, Wheat Milling, Starch Granule Size, Amyloviscograph Pasting, Gelatinization, Iodine Affinity, Amperometer, Potentiometer, Amylose, Gelatinization, Kofler Hot Stage, Farinogram, Gluten, Rhozyme, Amylase, Fungus, Acetic Acid, Soft Wheat Flour, Water Hydration, Mixing Time, Wheat Moisture


Kulp, K. 1988. Bread industry and processes. p. 371-406. IN Y. Pomeranz (ed.) Wheat:Chemistry and Technology vol. 2. 3rd ed. American Association of Cereal Chemists, St. Paul, MN.


KULP, K., W.G. BECHTEL. 1960. EFFECT OF FREEZING, DEFROSTING, AND STORAGE CONDITIONS ON THE FRESHNESS OF DINNER ROLLS AND CINNAMON ROLLS. CEREAL CHEMISTRY 37:170.
KEYWORDS:THAWING, BAKED PRODUCT, STORAGE, FROZEN DINNER ROLL, FROZEN CINNAMON ROLL, FREEZING METHOD


Kulp, K., H. Chung, M.A. Martin-ez-Anaya, W. Doerry. 1985. Fermentation of water ferments and bread quality. Cereal Chemistry 62(1):55-59.
Fermentation of water liquid ferments of formulated white pan bread with 0-0.5% (total flour basis) buffer was investigated in regard to rates, effects on yeast activity, and bread quality. Titratable acidity, pH, glucose, fructose, and ethanol were determined, of which fructose, glucose, and ethanol were good indices of yeast metabolism. Breads produced using the liquid ferments were of good quality regardless of the buffer level present in the ferment. Experiments with compressed yeast subjected to various treatments (soaking, fermentation at different acidities) demonstrated benefits of fermentation for yeast activity. Levels of residual sugars were higher in liquid ferment breads than in conventional sponge/dough breads.


Kulp, K., J.G. Ponte Jr. 1981. Staling Of White Pan Bread: Fundamental Causes. CRC Critical Reviews In Food Science And Nutrition 15(1):1.
Bread Staling, Staling, X-Ray, Baked Product Formulation, Baked Product Enzyme, Baked Product Storage, Baked Product Freezing, Baked Product Packaging, Surfactant


Kulp, K., J.G. Ponte Jr., W.G. Bechtel. 1959. Some factors that affect the staling of white and yellow layer cakes Cereal Chemistry 36:228.
During the first four days of storage of cakes between one-third and one-half of the total staling and one-half of the total firming was observed. These changes occurred due to oxidation and moisture loss in the cake. KEYWORDS:White Layer Cake, Yellow Layer Cake, Cake Staling, Sensory Evaluation, Cake Storage, Baker Compressimeter, Cake Compressibility, Cake Crumbliness, Cake Moisture, Cake Color, Packaging


Kulp, K., C.C. Tsen, C.J. Daly. 1972. Effect Of Chlorine On The Starch Component Of Soft Wheat Flour. Cereal Chemistry 49:194.
Starch, Chlorination, Soft Wheat Flour


Kulwich, R., R.W. Decker, R.H. Alsmeyer. 1963. Use of slice-tenderness evaluation device with pork. Food Technology 17:83(201).


Kuls, Wolfgang. 1956. Bericht uber Anthropogeographische Studien in Sudathiopen. Erdkunde 10:216-227.


KUMAGAI, R., J.O. HARDESTY. 1956. GRANULAR FERTILIZERS, RELATIVE EFFECTIVENESS OF GRANULE COATING AGENTS. Journal of Agricultural and Food Chemistry 4:132.


KUMAGAI, R., H.F. RAPP, J.O. HARDESTY. 1954. SUPERPHOSPHATE AMMONIATION, PHYSICAL FACTORS INFLUENCING AMMONIA ABSORPTION BY SUPERPHOSPHATES. Journal of Agricultural and Food Chemistry 2:25.


Kumanyika, S. 1987. Obesity in black women. Epidemiology Review 9:31-50.


Kumanyika, S. 1990. Diet and chronic disease issues for minority populations. Journal of Nutrition Education 22:89-96.


Kumar, D., K.R. Sarkar. 1987. Genetic structure of the R-Navajo allele in maize, Zea mays L. Theor Appl Genet. 74(4):476-479.


Kumar, K.G., L.V. Venkataraman, T.V. Jaya, K.S. Krishnamurthy. 1978. Cooking Characteristics Of Some Germinated Legumes: Changes In Phytins, Ca++, Mg++ And Pectins. Journal of Food Science 43:85.


Kumar, M. 1973. Compaction Behavior Of Ground Corn. Journal of Food Science 38:877.


Kumar, M. 1974. Swelling Stress And Hydrostatic Compressibility Of Ground Corn And Its Constituents. Journal of Food Science 39:234.


Kumar, R., R. Singh. 1984. Levels of free sugars, intermediate metabolites, and enzymes of sucrose-starch conversion in developing wheat grains. Journal of Agricultural and Food Chemistry 32:806-808.
Activities of the enzymes presumably implicated in starch biosynthesis and the levels of free sugars and intermediate metabolites of proposed pathway were monitored throughout grain development in wheat *Triticum aestivum L).


Kumm, Patsy. 1972. Busy Mother's Cook Book. Transatlantic. 256 pages.


Kummerow, F.A., J. Hite, S. Kloxin. 1948. Fat rancidity in eviscerated poultry. II. The effect of variation in diet on the characteristics of the fat extracted from immature turkeys. Poultry Science 27(6):689.


Kundu, B.C. 1956. Jute-world's foremost bast fibre. I. Botany, agronomy, diseases and pests. Economic Botany 10:103.


Kundum, B.C. 1956. Jute-world's foremost bast fibre. II. Technology, marketing, production and utilization. Economic Botany 10:203.


Kune, G.A., S. Bannerman, B. Field, L.F. Watson, H. Cleland, D. Merenstein, L. Vitetta. 1992. Diet, alcohol, smoking, serum beta-carotene, and vitamin A in male nonmelanocytic skin cancer patients and controls. Nutr Cancer. 18(3):237-244.


Kune, S., G.A. Kune. 1984. Consumption of foods in Melbourne:Consumer survey among older age groups. Journal of Food & Nutrition 41(2):72-79.


KUNERTH, B.L., I.M. CHITWOOD, M.S. PITTMAN. 1935. UTILIZATION OF MEAT BY HUMAN SUBJECTS. III. THE UTILIZATION OF THE NITROGEN AND PHOSPHORUS OF BEEF HEART. Journal of Nutrition 9:685.


Kunerth, W.H., B.L. D'Appolonia. 1985. Use of the mixograph and farinograph in wheat quality evaluation. p. 27-050. IN H. Faridi (ed). Rheology of Wheat Products American Association of Cereal Chemists, St. Paul, MN.


Kung, H.C., E.E. Gaden Jr., C.G. King. 1953. Vitamins And Enzymes In Milk. Effect Of Gamma-Radiation On Activity. Journal Of Agricultural And Food Chemistry 1:142.
Gamma Radiation, Milk Ascorbic Acid, Milk Vitamin A, Milk Carotene, Milk Riboflavin, Phosphatase, Cream, Evaporated Milk, Whole Milk, Cream Cheese, Cheddar Cheese, Margarine, Butter


Kung, J.T., R.P. Mcnaught, J.A. Yeransian. 1967. Determining Volatile Acids In Coffee Beverages By Nmr And Gas Chromatography. Journal of Food Science 32:455.


Kung, Lan-Chen, Peng-Cheng Hsu. 1951. Nutritional findings in Chinese school children. Plasma ascorbic acid, hemoglobin, and total serum protein. Journal of American Dietetic Association 27(1):36.


Kunitz, M. 1947. Crystalline Soybean Trypsin Inhibitor. Ii. General Properties. Journal Of General Physiology 30:291.


Kunsman, J.E., R.A. Field. 1976. The Lipid Content Of Mechanically Deboned Red Meats. Journal of Food Science 41:1439.


Kunitz, S.J., J.E. Levy. 1989. Aging and health among Navajo Indians. IN Markides, K.S., editor. Aging and Health. Newbury Park, CA:Sage.


Kunkel, R. 1957. Factors affecting the yield and grade of Russet Burbank potatoes. Colorado State Univ. Tech. Bull. No. 62. June 1-42.


Kunkel, R., W.H. Gardner. 1958. Blackspot of Russet Burbank potatoes. American Society of Horticultural Science 73:436-444.


Kunsman, J.E., M.L. Riley. 1975. A comparison of hydrogen sulfide evolution from cooked lamb and other meats. Journal of Food Science 40:506.
Lamb, beef and pork samples were prepared employing times and temperatures generally used in the home. Hydrogen sulfide evolution was measured in the total sample, a fat sample and a protein sample and reported on a dry matter basis. KEYWORDS Lamb Cooking Method, Lamb Cooking Time, Lamb Cooking Temperature, Lamb Fat, Lamb Protein, Lamb Hydrogen Sulfide, Beef Cooking Method, Beef Cooking Time, Beef Cooking Temperature, Beef Fat, Beef Protein, Beef Hydrogen Sulfide, Pork Cooking Method, Pork COoking Time, Pork Cooking Temperature, Pork Protein, Pork Hydrogen Sulfide


Kuntz, L.A. 1994November. The changing world of fats & oils. Food Product Development 28:32.


KUNZ, C. E., W.B. ROBINSON. 1962. HYDROPHILIC COLLOIDS IN FRUIT PIE FILLINGS. Food Technology 16(7):100.


Kunze, O.R. 2001. Effect of drying on grain quality-moisture readsorption causes fissured grains. Cereal Foods World 48(1):16.


Kuo, C.G., C.T. Tsai. 1984. Alternation by high temperature of auxin and gibberellin concentrations in the floral buds, flowers, and young fruit of tomato. HortScience 19(6):870-872.


Kuo, C.G., J.S. Tsay, B.W. Chen, P.Y. Lin 1982. Screening for flooding tolerance in the genus Lycopersicon. HortScience 17(1):76-78.


Kuo, J.C., H.W. Ockerman. 1985. Effect of salt, sugar and storage time on microbiological, chemical and sensory properties of Chinese style dried pork. Journal of Food Science 50:1384-1387.


Kuon, J., R.A. Bernhard. 1963. An Examination Of The Free Amino Acids Of The Common Onion (Allium Cepa). Journal of Food Science 28:298.
Onion Amino Acid


Kuper, Hilda. 9152. The Swazi. Ethnographic Survey of Africa. Southern Africa. Pt. 1. London:International African Institute. 89pp.


Kuper, Hilda. 1954. The Shona. pp. 9-40. IN The Shona and Ndebele of Southern Rhodesia. Ethnographic Survey of Africa. Southern Africa. Pt. 4. London:International African Institute. 131 pp.


Kupers, G., J. van Gaalen, Th.H. Gieling, E.A. van Os. 1992. Diurnal changes in the ion concentration of the supply and return water of a tomato crop grown on rockwool. Acta Horticulturae 304:291-299.


Kupfer, J. 1977. The Anthropologists' Cookbook. London:Routledge & Kegan Paul.


KUPKE, D.W. 1966. VOLUME CHANGES BY MAGNETIC DENSITOMETRY. FEDERATION PROCEEDINGS 25:990.


KURAMITSU, H. K. 1968. MERCURY (II) STIMULATION OF MALATE DEHYDROGENASE ACTIVITY. JOURNAL OF BIOLOGICAL CHEMISTRY 243:1016.


Kurata, K., T. Takakura. 1991. Sept/Oct. Underground storage of solar energy for greenhouse heating. II. Comparison of seasonal and daily storage systems. Trans ASAE 34(5):2181-2186.


Kurilich, A.C., G.J. Tsau, A. Brown, L. Howard, B.P. Klein, E.H. Jeffery, M. Kushad, M.A. Wallig, J.A. Juvik. 1999April. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. Journal Agriculture and Food Chemistry 47(4):1576-1581.
Cruciferous vegetables contain high levels of vitamins that can act as antioxidants, compounds that may protect against several degenerative diseases. The edible portions of 50 broccoli and 13 cabbage, kale, cauliflower, and Brussels sprouts accessions were assayed to determine variation in alpha-carotene, beta-carotene, alpha-tocopherol, gamma-tocopherol, and ascorbate contents within and between subspecies of Brassica oleracea.


Kurinij, N., P.H. Shiono, G.G. Rhoades. 1988. Breast-feeding incidence and duration in black and white women. Pedagogia, Education et Culture 81:365-371.


Kurth, A. 1989. Agricultural Development and Nutritional Status in Malawi. Journal of Tropical Pediatrics 35:250-254.


Kurth, L.B. 1986. Effect of pressure-heat treatments on cathepsin B1 activity. Journal of Food Science 51:663.


Kurowski, C.J., N.C. Gudmestad. 1990July. The effect of ethylene and abscisic acid on symptom expression of bacterial ring rot in eggplant and potato. American Potato Journal 67:443.


Kurowski, H., S. Gospe, L.E. Grivetti, F.J. Zeman. 1993. Nutritional Factors and Anticonvulsant Drug Therapies:Effect on Growth Retardation in Children with Seizures. American Journal of Clinical Nutrition 58:858-861.


Kurtz, G. W. 1959. The Chemistry Of Meat Flavor-- A Review. Proceedings Of The Eleventh Research Conference. Sponsored By The Research Advisory Council Of The American Meat Institute Foundation At The University Of Chicago, March 26-27, 1959. Amif Circular No. 50, July, 1959. P. 95.


KURTZ, G.W. 1957. FLAVORS IN FOODS--A CUMULATIVE REVIEW. Food Research 22:233.


KURTZMAN, C.H., D.G. SNYDER, H.W. NILSON. 1960. CYSTINE AND TOTAL SULFHYDRYL CONTENT OF UNSPOILED AND SPOILED SHRIMP. Food Research 25:237.


Kurtzman, R. H. Jr., F.T. Jones, G.F. Bailey. 1973. Dissolution Of Starches In Dimethylsulfoxide And Variations In Starches Of Several Species, Varieties, And Maturities. Cereal Chemistry 50:312.
Birefringence, Navy Bean Starch, Potato Starch, Lima Bean Starch, Rice Starch, Waxy Corn Starch, Turbidimetric Measurement, Starch Oxidation, Polarizing Microscope, Phase Microscope, Dimethyl Sulfoxide


Kurzeja, P.L., S.D. Koh, T. Koh, W.T. Liu. 1986. Ethnic attitudes of Asian American elderly. Res. Aging. 8:110-127.


Kushad, M.M., A.F. Brown, A.C. Kurilich, J.A. Juvik, B.P. Klein, M.A. Wallig, E.H. Jeffery. 1999. Variation of glucosinolates in vegetable crops of Brassica oleracea. Journal Agriculture and Food Chemistry 47(4):1541-1548.
Glucosinolates were evaluated in 5 groups and 65 accessions of Brassica oleracea (50 broccoli, 4 Brussels sprouts, 6 cabbage, 3 cauliflower, and 2 kale) grown under uniform cultural conditions. Glucosinolates and their concentrations varied among the different groups and within each group. KEYWORDS:broccoli, brussels sprouts, cabbages, cauliflowers, kale, glucosinolates, sinigrin, progoitrin, glucobrassicin, plant composition, chemical composition, genotypes, cultivars


Kushi, A.T. 1978. How to Cook With Miso. Tokyo, Japan:Japan Publications.


Kushman, L.J. 1969. A common regression for estimating dry-matter content of carbohydrate-containing commodities from specific gravity. American Potato Journal 46:234.


Kushnir, L., J.I. Feinberg, J.W. Pensabene, E.G. Piotrowski, W.F. Fiddler, A.E. Wasserman. 1975. Isolation and identification of nitrosoproline in uncooked bacon. Journal of Food Science 40:427.
Nitrosoproline, bacon


Kutnink, M.A., S.T. Omaye. 1987. Determination of ascorbic acid, erythorbic acid, and uric acid in cured meats by high performance liquid chromatography. Journal of Food Science 52(1):53.


KUTSCHINSKI, A.H. 1968. GAS CHROMATOGRAPHIC DETERMINATION OF CLOPIDOL IN POULTRY FEEDS. Journal of Agricultural and Food Chemistry 16:913.


Kutschinski, A.H. 1961. Herbicide Residues In Milk. Form And Magnitude Of 2,2-Dichloropropionic Acid (Dalapon) Residues In Milk. Journal Of Agricultural And Food Chemistry 9:365.


Kuusi, T.; Hardh, K.; Kanon, H. 1982. The nutritive value of dandelion leaves. Alternative Appropriate Technol Agric. 3(1):53-60.


Kuusi, T., H. Pyysalo, K. Autio, K. 1985. The bitterness properties of dandelion. II. Chemical investigations. Lebensm Wiss Technol Food Science Technology 18(6):347-349.


Kuusi, T., K. Autio. 1985. The bitterness properties of dandelion. I. Sensory investigations. Lebensm Wiss Technol Food Sci Technology 18(6):339-346.


Kuwata, T., A.M. Pham, C.Y. Ma, S. Nakai. 1985. Elimination of beta(c)lactoglobulin from whey to simulate human milk protein. Journal of Food Science 50:605.


KUWATSUKA, S., J.E. CASIDA. 1965. SYNERGIST SYNTHESIS, SYNTHESIS OF METHYLENE-C14-DIOXYPHENYL COMPOUNDS:RADIOACTIVE SAFROLE, DIHYDROSAFROLE, MYRISTICIN, PIPERONYL BUTOXIDE, AND DIASTEREOISOMERS OF SULFOXIDE. Journal of Agricultural and Food Chemistry 13:528.


Kuzminski, LN 1996. Cranberry juice and urinary tract infections:is there a beneficial relationship? Nutrition Reviews 54(11 Pt 2):S87-90.


Kuzminski, L.N., G.L. Howard, C.R. Stumbo. 1969. Thermochemical factors influencing the death kinetics of spores of Clostridium botulinum 62A. Journal of Food Science 34:561.
Using beef heart broth, pork slurry, and other mediums, the death kinetics of spores of Clostridium botulinum type A on exposure to dichlorodifluoromethane-ethylene oxide mixture was evaluated. KEYWORDS:sporulation and recovery medium; analysis


Kuznesof,S., C. Ritson. 1996. Consumer acceptability of genetically modified foods with special reference to farmed salmon. British Food Journal 98(4/5):39-47.
This study examine the factors affecting the acceptability of gene technology in food production, using gentically modified (GM) farmed salmon as a focus for the research.


Kvale, A. 1974. A rapid method of chlorophyll determination in apple fruits. Acta Agric. Scand. 24:357.
This is a report of an investigation into the effect of nitrogen on the ground color of apples. Ground color was determined by concentrations of chlorophyll and carotenoids.


Kvitka, E.F., T.S. Chen. 1982. Fish protein concentrate as a protein supplement in four baked products. Home Economics Research Journal 11(2):159.


Kwak, H.S., I.J. Jeon. 1986. Effect of various conditions on the formation of oligosaccharides in milk treated with beta(tm)galactosidase. Journal Dairy Science 69:2785.
Fresh pasteurized milk was inoculated with beta-galactosidase from two different microbial sources at three levels and analyzed for oligosaccharides by high performance liquid chromatography. Five oligosaccharides were observed in the course of hydrolysis.


KWAK, P. N. 1955. LAND OF PLENTIFUL. Journal of American Dietetic Association 31:1030.
KEYWORDS:HABIT, KOREAN DIET


Kwiatkowski, S., M.W. Martin, C.R. Brown, C.J. Sluis. 1988June. Serial microtuber formation as a long-term conservation method for in vitro potato germplasm. American Potato Journal 65:6.


Kwiatkowski, S., M.W. Martin, C.R. Brown, C.J. Sluis. 1988June. Serial microtuber formation as a long-term conservation method for in vitro potato germplasm. American Potato Journal 65:369.


Kwok, S.C.M., H.T. Chan Jr., T.O.M. Nakayama, J.E. Brekke. 1974. Passion fruit starch and effect on juice viscosity. Journal of Food Science 39:431.


KWOLEK, W.F., C.H. VAN ETTEN. 1968. EVALUATION OF AMOUNTS AND PATTERN OF ESSENTIAL AMINO ACIDS IN PLANT SEEDS. Journal of Agricultural and Food Chemistry 16:496.


Kwon, O.S., K.J. Bradford. 1987. Tomato seed development and quality as infuenced by preharvest treatment with ethephon. HortScience 22(4):588-591.


KWON, T.W., D.B. MENZEL, H.S. OLCOTT. 1965. REACTIVITY OF MALONALDEHYDE WITH FOOD CONSTITUENTS. Journal of Food Science 30:808.


Kwon, T.W., M.J. Norgaard. 1966. Observations On The Reactivity Of 2-Thiobarbituric Acid-Reactive Substances In Dried Whole Egg Powder. Journal of Food Science 31:223.


KWON, T.W., H.S. OLCOTT. 1966. THIOBARBITURIC-ACID-REACTIVE SUBSTANCES FROM AUTOXIDIZED OR ULTRAVIOLET-IRRADIATED UNSATURATED FATTY ESTERSAND SQUALENE. Journal of Food Science 31:552.


KWON, T.W., J. VAN DER VEEN. 1968. ULTRAVIOLET AND INFRARED ABSORPTION SPECTRA OF MALONALDEHYDE IN ORGANIC SOLVENTS. Journal of Agricultural and Food Chemistry 16:639.


Kwon, T.W., B.M. Watts. 1963. Determination Of Malonaldehyde By Ultraviolet Spectrophotometry. Journal of Food Science 28:627.
Malonaldehyde, Cured Meat, Meat, Fish, Pea, Rat Ration


KWON, T.W., B.M. WATTS. 1964. MALONALDEHYDE IN AQUEOUS SOLUTION AND ITS ROLE AS A MEASURE OF LIPID OXIDATION IN FOODS. Journal of Food Science 29:294.


Kyle, R. 1987. A Feast in the wild. KUDU Publishing, Kidlington, U.K.
This book is about the utilization of exotic animals as food sources.


Kylen, A.M., V.R. Charles, B.H. McGrath, J.M. Schleter, L.C. West, F.O. Van Duyne. 1961. Microwave cooking of vegetables - Ascorbic acid retention and palatabiilty. Journal American Dietetic Association 39:321.


Kylen, A. M., R.M. Mccready. 1975. Nutrients In Seeds And Sprouts Of Alfalfa, Lentils, Mung Beans And Soybeans. Journal of Food Science 40:1008.


Kylen, A. M., B.H. Mcgrath, E.L. Hallmark, F.O. Van Duyne. 1964. Microwave And Conventional Cooking Of Meat. Thiamine Retention And Palatability. Journal Of The American Dietetic Association 45:139.




Updated: Wednesday, May 23, 2012.