Taber, H.G., E. Edwards. 1988June. Broccoli and cauliflower. Iowa State Univiversity Cooperative Extension Services Ames, Iowa :The Service. (1295)2.


TABOR, F. S., R.A. DUTCHER, N.B. GUERRANT. 1936. THE EFFECT OF THE VITAMIN A (CAROTENE) INTAKE ON THE VITAMIN D REQUIREMENT OF RATS IN THE PRODUCTION AND CURE OF RICKETS. Journal of Nutrition 12:39.


Tabekhia, M.M., R.B. Toma. 1979. Chemical composition of various types of Egyptian breads. Nutrition Rep. International 19:377.


Taborsky, R. G. 1967. Isolation Studies On Lipoidal Portion Of Bovine Pineal Gland. Journal Of Agricultural And Food Chemistry 15:1073.


TAIRA, H. 1968. ANIMO ACID COMPOSITION OF DIFFERENT VARIETIES OF FOXTAIL MILLET (SETARIA ITALICA). Journal of Agricultural and Food Chemistry 1:1025.


Tacchini, P., V. Walbot. 1986/87. Transformation of plants. Nestle Research News p. 19.


Tachibana, K., M. Sakaitanai, K. Nakanishi. 1984November 9. Pavonins:shark-repelling ichthyotoxins from the defense secretion of the Pacific sole. Science 226:703.


Tackholm, Vivi, Mohammed Drar. 1950. Flora of Egypt. Vol. 2. Bulletin of the Faculty of Science 23. Cairo.


Tackholm, Vivi, Gunnar Tackholm, Mohammed Drar. 1941. Flora of Egypt. Vol. 1. Bulletin of the Faculty of Science 17. Cairo.


Tai, G.C.C., R.H. Coffin, R.Y. Yada. 1988March. The effect of scion and stock autografting and heterografting on specific gravity, sugar content and chip color of potatoes. American Potato Journal 65:141.


Tai, G.C.C., R.H. Coffin, R.Y. Yada. 1988 March. The effect of scion and stock autografting and heterografting on specific gravity, sugar content and chip color of potatoes. American Potato Journal 65:3.


Tai, G.C.C., G.C. Misener, E.S. Allaby, L.P. McMillan. 1985. Grav-O-Tater:A computer apparatus for measuring specific gravity. American Potato Journal 62:403.


Tai, G.C.C., T.R. Tarn, G.A. Porter, S.B. Sterrett. 1993. Performance evaluation of varieties and selections in the northeastern region of North America. American Potato Journal 70(10):685.


Taillon, B. Flavelle. 1953. Food habits of India. Journal of the American Dietetic Association 29(10):1009.


Taillon, Flavelle. 1938. Current Comment:French-Canadian dishes of the holiday season. Journal of the American Dietetic Association 14(10):812-814.


Taira, H. 1968. Amino Acid Composition Of Different Varieties Of Foxtail Millet (Setaria Italica). Journal Of Agricultural And Food Chemistry 1:1025.
Foxtail Millet Amino Acid


TAIT, R. W. F., B.A. HILLS. 1964. METHODS FOR DETERMINING LIQUID THERMAL CONDUCTIVITIES. INDUSTRIAL AND ENGINEERING CHEMISTRY 56(7):29.


Taiz, L. 1984. Plant cell expansion:regulation of cell wall mechanical properties. Ann. Rev. Plant Physiol. 35:585.


Takahaski, K., T. Fukazawa, T. Yasui. 1967. Formation of myofibrillar fragments and reversible contraction of sarcomeres in chicken pectoral muscle. Journal of Food Science 32:409.
Three methods of sampling the pectoral muscle were used for the determination of myofibrillar muscle and for myofibrillar and sarcomere changes during storage. Ratios were established between contracted and relaxed sarcomeres and fragmented and nonfragmented myofibrils to establish degree of rigor.


Takayama, K. K., P. Muneta, A.C. Wiese. 1965. Bean Lipids. Lipid Composition Of Dry Beans And Its Correlation With Cooking Time. Journal Of Agricultural And Food Chemistry 13:269.
Bean Lipid, Dried Bean, Cooking Time


Takahashi, Y., M.A. Khan. 1987. Impact of infrared broiling on the thiamin and riboflavin retention and sensory quality of salmon steaks for foodservice use. Journal of Food Science 52(1):4-6.


Takahata, Y., K. Wakui, N. Kaizuma, R.C.W. Brown. 1992. A dry artificial seed system for Brassica crops. Acta Horticulturae 319:317-322.


Takeda, Y., K. Shirasaka, S. Hizukuri. 1984. Examination of the purity and structure of amylose by gel permeation chromatography. Carbohydrate Research 132:83.


Takeda, Y., N. Tokunaga, C. Takeda, S. Hizurkuri. 1986. Physicochemical properties of sweet potato starch. Starch/Staerke 38:345.


Takeo, K., T. Kuge. 1971. Complexes of starchy materials with organic compounds. VI. X-ray diffraction of amylose-N-aliphatic ketone complexes. Agricultural and Biological Chemistry 35:537.
amylose, aliphatic compound, ketone, x-ray diffraction, amylose-ketone, complex, potato starch


Takeo, K., T. Kuge. 1970. Complexes Of Starchy Materials With Organic Compounds. Iv. X-Ray Diffraction Of Gamma-Cyclodextrin Complexes. Agricultural and Biological Chemistry 34:568.
Potato Starch, Cyclodextrin, Bacillus Macerans, Amylase, Autoclave, Dextrin, X-Ray Diffraction, Crystal


Takeo, K., T. Kuge. 1970. Complexes Of Starcy Materials With Organic Compounds. V. X-Ray Diffraction Of Alpha-Cyclodextrin Complexes. Agricultural and Biological Chemistry 34:1787.
X-Ray Diffraction, Cyclodextrin, Dextrin, Crystal, Potato Starch, Bacillus Macerans


Talasila, P.C. 1992Winter. Modeling MA packaging under varying surrounding temperature. Pap. Am. Soc. Agric. Eng. (92-6560/92-6587) 24 p.


Talasila, P.C., A.C. Cameron, D.W. Joles. 1994. Frequency distribution of steady-state oxygen partial pressures in modified-atmosphere packages of cut broccoli. Journal American Society Hortic Science 119 (3):556-562.


Talasila, P.C., K.V. Chau J.K. Brecht. 1995. Design of rigid modified atmosphere packages for fresh fruits and vegetables. Journal of Food Science 60(4):758.


TALBOT, M. 1915. A STUDY OF STUDENT DIET. Journal of Home Economics 7:409.


Talburt, W. F., R.R. Legault. 1950. Dehydrofrozen Peas. Food Technology 4:286


Talburt, W.F., O. Smith. 1959. Potato processing. AVI Publishing Co. p. 228.


Talburt, W. F., L.H. Walker, M.J. Powers. 1950. Dehydrofrozen Apples. Food Technology 4:496.


Talley, B.L., M.J. Egoville. 1988 January. Extraction of free amino acids. American Potato Journal 65:1.


Talley, E. A., F.L. Carter, W.L. Porter. 1958. Potato Extraction. Determination Of End Point In Extraction Of Free Amino Acids From Potatoes. Journal Of Agricultural And Food Chemistry 6:608.


Talley, E.A., T.J. Fitzpatrick, W.L. Porter. 1961. Chemical composition of potatoes. I. Preliminary studies on the relationships between specific gravity and the nitrogenous constituents. Journal of Food Science 26:351.
Potato Nitrogen, Potato Specific Gravity


TALLEY, E. A., W.L. PORTER. 1968. NEW QUANTITATIVE APPROACH TO STUDY OF NONENZYMATIC BROWNING. Journal of Agricultural and Food Chemistry 16:262.


Talley, E.A., R.B. Toma, P.H. Orr. 1984. Amino acid composition of freshly harvested and stored potatoes. American Potato Journal 61:267.


Talley, E.A., R.B. Toma, P.H. Orr. 1983. Composition of raw and cooked potato peel and flesh:Amino acid content. Journal of Food Science 48:1360.


Talley, E.A. 1983. Protein nutritive value of potatoes is improved by fertilization with nitrogen. American Potato Journal 60:35.


Talley, B.L., M.J. Egoville. 1988January. Extraction of free amino acids. American Potato Journal 65:17.


Talmadge, K.W., K. Keegstra, W.D. Bauer, P. Albersheim. 1973. The structure of plant cell walls. 1. The macromolecular components of the walls of suspension-cultured sycamore cells with a detailed analysis of the pectic polysaccharides. Plant Physiology 51:158-173.


Tamagond, B., K. Saroja. 1992. Effect on neonatal feeding practices of a program to promote colostrum feeding in India. Journal Nutrition Education 24:29-31.


Tamine, A.Y., R.K. Robinson. 1985. Yoghurt and Science Technology. Pergamom Press, Oxford.


Tamime, A.Y., M. Kalab, D.D. Muir, E. Barrantes. 1995. The microstructure of set-style, natural yogurt made by substituting microparticulate whey protein for milk fat. Journal Society of Dairy Technology 48(4):107-111.


TAMIR, M., E. NACHTOMI, E. ALUMOT, E. 1971. DEGRADATION OF TANNINS FROM CAROB PODS (CERATONIA SILIGUA) BY THIOGLYCOLIC ACID. PHYTOCHEMISTRY 10:2769.


Tamir, I., B. Werbin, E. Tanenbaum, R.M. Pyizer, O. Levtow, D. Heldenberg. 1978. Serum lipid concentration in newborns from various ethnic groups in Israel. Israeli Journal of Medical Sciences 14:970-974.


Tamsma, A., M.J. Pallansch. 1964. Factors Related To The Storage Stability Of Foam-Dried Whole Milk. IV. Effect Of Powder Moisture Content And In-Pack Oxygen At Different Storage Temperatures. Journal Of Dairy Science 47:970.


Tamsma, A., R.D. Powell. 1959. Butterfat Oxidation. Evaluation Of Lea's Aldehyde Determination Method. Journal Of Agricultural And Food Chemistry 7:643.


Tan, C.S. 1993. Tomato yield-evapotranspiration relationships, seasonal canopy temperature and stomatal conductance as affected by irrigation. Canadian Journal Plant Science Review Can Phytotech 73 (1):257-264.


Tan, C.S., J.M. Fulton. 1985. Water uptake and root distribution by corn and tomato at different depths. HortScience 20(4):686-688.


Tan, C. T., F.J. Francis. 1962. Effect Of Processing Temperature On Pigments And Color Of Spinach. Journal Of Food Science 27:232.


Tan, F.J., M.T. Morgan, L.I. Ludas, J.C. Forrest, D.E. Gerrard. 2000December. Assessment of fresh pork color with color machine vision. Journal of Animal Science 78(12):3078.


Tan, S.C., A. Bandarage, Y. Haynes, D. Phillips. 1993. Storage characteristics and quality of four broccoli (Brassica oleracea var. italica) cultivars. Aust J Exp Agric. 33 (1):111-113.


Tan, S.L., W.R. Morrison. 1979. The distribution of lipids in the germ, endosperm, pericarp, and tip cap of amylomaize, LG-11 hybrid maize and waxy maize. Journal American Oil Chemical Society 56:531.


Tan, S.P., E. Wheeler. 1982. Changing dietary patterns among Hong Kong Chinese families now settled in London. Nutr. Soc. Pro. 41:45A.


Tan, S.P., E. Wheeler. 1983. Concepts relating to health and food held by Chinese women in London. Ecology of Food and Nutrition 13:37-49.


TANADA, A. F., H. MATSUMOTO, P.J. SCHEUER. 1953. BROMIDE RESIDUES. DETERMINATION IN FRESH FRUITS AFTER FUNIGATION WITH ETHYLENE DIBROMIDE. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1:453.


Tanaka, K., K.H. Tipples. 1969. Relation between farinograph mixing requirements. Cereal Science Today 14:296-302.


Tanaka, M., D. Thananunkul, T.-C. Lee, C.O. Chichester. 1975. A simplified method for the quantitative determination of sucrose, raffinose and stachyose in legume seeds. Journal of Food Science 40:1087.


Tanaka, O., Y. Tamura, H. Masuda, K. Mizutani. 1996. Application of saponins in foods and cosmetics:saponins of Mohave yucca and Sapindus mukurossi. Advances in experimental medicine and biology, volume 405. Saponins used in food and agriculture p. 1-11.


Tanaka, Sen'O. 1973. The Tea Ceremony. Kodansha International New York.
Tea did not grow in Japan until the first seeds were brought from China during the T'ang dynasty (618-907), when cultural interchange between the two countries reached a peak. The first mention of a formal ceremony involving the drinking of tea is found in the eighth century, when Emperor Shomu (reign, 724-749) is reported to have invited the monks who had participated in one of this religious services to take tea in his palace.


TANDON, G. L., S.V. DRAVID, G.S. SIDDAPPA. 1964. OLEORESIN OF CAPSICUM (RED CHILIES)- SOME TECHNOLOGICAL AND CHEMICAL ASPECTS. Journal of Food Science 29:1.
CAPSICUM ANNUM, OLEORESIN CAPSICUM, CHILI CALCIUM, CHILI MOISTURE, CHILI FIBER, CHILI PROTEIN, CHILI BETA-CAROTENE, CHILI CAROTENE, REFRACTIVE INDEX, SPECIFIC GRAVITY, ACID VALUE, SAPONIFICATION NUMBER, IODINE VALUE, WIJS DETERMINATION, CAPSAICIN, CHILI, ASCORBIC ACID


Tandon, G. L., J.S. Pruthi, G. Lal. 1953. Varietal Trials On Canning Of Potatoes. Bulletin Of The Central Food Technological Research Institute, Mysore 2:207.
Canned Potato, Waxy Potato Color, Potato Peeling


Tandon, O. B., R. Bressani, N.S. Scrimshaw, F. Lebeau. 1957. Nutritive Value Of Beans. Nutrients In Central American Bean. Journal Of Agricultural And Food Chemistry 5:137.
Bean


Tang, C. S.; Jennings, W. G. 1968. Lactonic Compounds Of Apricot. Journal Of Agricultural And Food Chemistry 16:252.
Apricot, Lactonic


Tang, C. S., W.G. Jennings. 1967. Volatile Components Of Apricot. Journal Of Agricultural And Food Chemistry 15:24.
Apricot Volatile, Apricot Aroma


Tang, J., J.Lelievre, M.A. Tung, Y. Zeng. 1994. Polymer and ion concentration effects on gellan gel strength and strain. Journal of Food Science 59:216-220.
Failure stresses and strains were measured in compressive, tensile and torsional modes on gellan gels at four polymer (0.6-1.8% w/v) and seven Ca++)1.5-60 mM) concentrations.


Tang, N.Y., D.M. Hilker. 1970. Effect of heating and cold storage on antithiamine activity in skipjack tuna. Journal of Food Science 35:676.
The stability of antithiamin factors in skipjack tuna was evaluated after boiling, baking and cold storage.


Tang, Q., O.J. McCarthy, P.A. Munro. 1993. Oscillatory rheological study of the gelation mechanisms of whey protein concentrate solutions:Effects of physicochemical variables on gel formation. Journal Science Food Agriculture 42:543-555.
 


Tang, T. 1991. Tommy Tang's Modern Thai Cuisine. New York:Doubleday.


Tangel, F.P., Jr., J.G. Leeder, S.S. Chang. 1977. Deep fat frying characteristics of butteroil. Journal of Food Science 42:1110.
This study reports investigations determining the effects of silicone addition on the deep fat frying characteristics of butteroil. Potato slices were fried in butteroil, butteroil with silicone and corn oil. These slices were evaluated by a trained sensory panel. Smoke point, total acid content and nonurea adduct-forming esters were measured to determine thermal stability of the oils.


Tanikawa, E. 1963. Fish Sausage And Ham Industry In Japan. Advances In Food Research 12:367.


Tanikawa, E., T. Motohiro, A. Akiba. 1969. Causes Of Can Swelling And Blackening Of Canned Baby Clams. 3. Bacteriology And Chemistry Of Sea-Bottom Mud Involved In Can Spoilage. Journal Of Food Science 34:88.


Tanikawa, E., T. Motohiro, M. Akiba. 1966. Causes Of Can Swelling And Blackening Of Canned Baby Clams. I. Chemical Factors Involved In Blackening. Journal Of Food Science 31:400.


Tanikawa, E., T. Motohiro, M. Akiba. 1967. Causes Of Can Swelling And Blackening Of Canned Baby Clams. Ii. Bacterial Action Involved In Can Swelling And Blackening Of Baby Clams. Journal Of Food Science 32:231.


TANIKAWA, E., T. MOTOHIRO, M. AKIBA. 1966. REMOVAL OF BACTERIA FROM FOOD RAW MATERIALS BY ELECTROPHORESIS. I. FACTORS AFFECTING THE ELECTROPHORETIC MOBILITY OF CERTAIN SPECIES OF BACTERIA. Journal of Food Science 31:595.


Tanksley, S.D., R.A. Jones. 1981. Application of alcohol dehydrogenase allozymes in testing the genetic purity of F1 hybrids of tomato. HortScience 16(2):179-181.


Tannahill, Reay. 1973. Food in History. Stein and Day New York, pp. 448.


Tannahill, Reay. 1973. Food In History. Campbell, Thomson & McLaughlin 288 pages.


Tannebaum, Edward R. 1971. European Civilization Since the Middle Ages, 2nd Edition. John Wiley and Sons, New York.


Tannerbaum, Beulah, N. Stillman. 1962. Understanding Food. McGraw-Hill. 96-120 pages.


Tannenbaum, J.A. 2001February 13. Fat-free store tries to gain weight as U.S. gets greasy. The Wall Street journal p. B2.


Tannenbaum, S.R. 1966. Protein carbonyl browning systems:A study of the reaction between glucose and insulin. Journal of Food Science 31:53.


Tanner, F.W. 1934. Bacteriological problems in home-canning procedures. Journal Home Economics 26:365-376.


TANNER, F. W. 1918. QUALITY IN FOODS. Food Technology 3:179.


TANNER, F. W., J.W. HOFER. 1937. THERMAL DEATH-TIME STUDIES OF OOSPORA LACTIS. Food Research 2:505.
THERMAL DEATH TIME, OOSPORA LACTIS, COFFEE CREAM, COFFEE CREAM


Tanner, F. W., E.W. Oglesby. 1936. Influence Of Temperature On Growth And Toxin Production By Clostridium Botulinum. Food Research 1:481.
Clostridium Botulinum Type A, Clostridium Botulinum Type B, Clostridium Botulinum Type C, Clostridium Putrificum, Clostridium Sporogene, Clostridium Thermosaccharolyticum, Media, Temperature, Toxin-Free Spore, Toxin, Incubation, Sterilization, Broth Liver, Broth Glucose, Medium Sheep-Brain, Medium Corn-Liver, Anaerobiosis, Strain, Mouse Growth, Mouse Death


Tannor, B., N.E. Clark, O.G. Hankins. 1943. Mechanical determination of the juiciness of meat. Journal Agr. Research 66:403-412.


Tantawy, M.M, A.F. Abou-Hadid, A.S. El-Beltagy. 1992. Lysimetric studies on water consumption in tomato. Acta Horticulturae 323:191-199.


Tantikarnjathep, K., J.G. Sebranek, D.G. Topel, R.E. Rust. 1983. Use of vacuum during formation of meat emulsions. Journal of Food Science 48:1039.


Tao, R. P. C.; Pomeranz, Y. 1967. Water-Soluble Pentosans In Flours Varying Widely In Bread-Making Potential. Journal Of Food Science 32:162.


Tao, Y., P.H. Heinmann, P.H., Z. Varghese, C.T. Morrow, H.J. Sommer. 1995. Machine vision for color inspection of potatoes and apples. Trans-ASAE:American Society for Agricultural Engineers 38(8,9): 1555-1561.


Taoukis, P.S., T.P. Labuza. 1989. Applicability of time-temperature indicators as shelf life monitors of food products. Journal of Food Science54:783.


Tape, N. W. 1965. Viscosity Of Potato Flake Studies. Food Technology 19:180(862)
Potato Flake, Viscosity, Brabender Amylograph


TAPPEL, A. L. 1958. EFFECTS OF RADIATION ON HEMATIN COMPOUNDS. Food Research 23:205.


Tappel, A. L. 1956. Freeze-Dried Meat. II. The Mechanism Of Oxidative Deterioration Of Freeze-Dried Beef. Food Research 21:195.


TAPPEL, A. L. 1952. LINOLEATE OXIDATION CATALYZED BY HOG MUSCLE AND ADIPOSE TISSUE EXTRACTS. Food Research 17:550.


Tappel, A. L. 1957. The Red Pigment Of Precooked Irradiated Meats. Food Research 22:408.


Tappel, A. L. 1957. Reflectance Spectral Studies Of The Hematin Pigments Of Cooked Beef. Food Research 22:404.


Tappel, A. L. 1956. Regeneration And Stability Of Oxymyoglobin In Some Gamma Irradiated Meats. Food Research 21:650


Tappel, A. L. 1961. Spectral Measurements Of Hematin Pigments Of Cooked And Cured Meats. Journal Of Food Science 26:269.


Tappel, A. L. 1957. Spectral Studies Of The Pigments Of Cooked Cured Meats. Food Research 22:479.


Tappel, A. L., A. Conroy, M.R. Emerson, L.W. Regier, G.F. Stewart. 1955. Freeze-Dried Meat. I. Preparation And Properties. Food Technology 9:401.


Tappel, A. L., F.W. Knapp, K. Urs. 1957. Oxidative Fat Rancidity In Food Products. Ii. Walnuts And Other Nut Meats. Food Research 22:287.


TAPPEL, A. L., A.G. MARR. 1954. ANTIOXIDANTS AND ENZYMES, EFFECT OF ALPHA-TOCOPHEROL, PROPYL GALLATE, AND NORDIHYDROGUAIARETIC ACID ON ENZYMATIC REACTIONS. Journal of Agricultural and Food Chemistry 2:554.


TAPPEL, A. L., R. MARTIN. 1958. SUCCINOXIDASE ACTIVITY OF SOME ANIMAL TISSUES. Food Research 23:280.


TAPPEL, A. L., R. MARTIN, E. PLOCHER. 1957. FREEZE-DRIED MEAT. V. PREPARATION, PROPERTIES, AND STORAGE STABILITY OF PRECOOKED FREEZE-DRIED MEATS, POULTRY, AND SEAFOODS. Food Technology 11:599.


Tappel, A. L., D.S. Miyada, C. Sterling, V.P. Maier. 1956. Meat Tenderization. II. Factors Affecting The Tenderization Of Beef By Papain. Food Research 21:375.


TAPPEL, A. L., S. SHIBKO, M. STEIN, J.P. SUSZ. 1965. STUDIES ON THE COMPOSITION OF LYSOSOMES. Food Research 30:498.


TAPPEL, C. A. L. 1953. OXIDATIVE FAT RANCIDITY IN FOOD PRODUCTS. I. LINOLEATE OXIDATION CATALYZED BY HEMIN, HEMOGLOBIN, AND CYTOCHROME. Food Research 18:560.
FAT RANCIDITY, OXIDATIVE RANCIDITY, LINOLEATE OXIDATION, HEMIN, HEMOGLOBIN, CYTOCHROME


TAPPEL, T. L. 1953. LINOLEATE OXIDATION CATALYSTS OCCURRING IN ANIMAL TISSUES. Food Research 18:104.


Tara, K. A., P.H. Rao, G.S. Baines. 1969. Composition And Rheological And Baking Quality Of A By-Product Of Wheat Milling Stimulating Whole Wheat Meal. Journal Of The Science Of Food And Agriculture 20:368.
Roller Flour, Mill, Flour, Semolina, Wheat, Wheat Moisture, Wheat Ash, Wheat Protein, Wheat Gluten, Wheat Fiber, Wheat Fat, Wheat Pentosan, Furfural, Wheat Starch Calcium, Wheat Phosphorus, Wheat Phytate Phosphorus, Wheat Thiamin, Wheat Riboflavin, Wheat Nicotinic Acid, Wheat Lysine, Brabender Farinograph, Baking, Bread, Pancake, Chapati, Whole Wheat, Atta


Taranto, M.V., C.M. Kuo, K.C. Rhee. 1981. Possible role of the crude fiber of soy flour in texture formation during nonextrusion texturization processing. Journal of Food Science 46:1470.


Tarassuk, N. P., H.D. Simonson. 1950. Browning And The Fluorescence Of Evaporated Milk. Food Technology 4:88.


Tarassuk, N. P., A.F. Tamsma. 1956. Milk Sterilization. Control Of Gelation In Evaporated Milk. Journal Of Agricultural And Food Chemistry 4:1033.
KEYWORD:Evaporated Milk Gelation, Evaporated Milk Browning, High Temperature Short Time, Sterilization, Evaporated Milk Viscosity


Tarladgis, B.G. 1962. Interpretation of the spectra of meat pigments. 1. Cooked meats. Journal of Science Food Agriculture 13:481.


Tarladgis, B.G. 1962. Interpretation of the spectra of meat pigments. II. Cured meats. The mechanism of colour fading. Journal Science Food Agriculture 13:485.


Tarladgis, B.G., E.U.D. Din. 1965. Structure of the pigments of precooked irradiated meats. Nature 207:489.


Tarladgis, B.G., B.M. Watts, M.T. Younathan, L. Dugan Jr. 1960January. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society 37:44.


TARLADGIS, B., M.T. YOUNATHAN, B.M. WATTS. 1959. ANTIOXIDANTS IN IRRADIATED COOKED PORK. Food Technology 13:635.


Tarn, T.R. 1989. Proceedings of the symposium of germplasm evaluation and enhancment. Introduction. American Potato Journal 66(10):601.


Tarr, H.L.A. 1954. The Maillard reaction in flesh foods. Food Technology 8:15.


Tarr, H. L. A. 1948. Possibilities In Developing Fisheries By-Products. Food Technology 2:268.
Fishing Industry By-Product


Tarr, H. L. A. 1966. Post-Mortem Changes In Glycogen, Nucleotides, Sugar Phosphates, And Sugars In Fish Muscles--A Review. Journal Of Food Science 31:846.


Tarr, H. L. A., J.W. Boyd, H.M. Bissett. 1954. Antibiotics In Food Processing, Experimental Preservation Of Fish And Beef With Antibiotics. Journal Of Agricultural And Food Chemistry 2:372.


TARR, H. L. A., N.E. COOKE, N. E. 1950. COMPARATIVE VALUE OF CARBONYL ENEDIOLS IN RETARDING ENZYMIC BROWNING OF FRUITS. Food Technology 4:245.


Tarr, H.L.A., L.J. Gardner, P. Ingram. 1969. Pacific cod muscle 5'-nucleotidase. Journal of Food Science 34:637.
5'-nucleotidase present in cod muscle was tested for stability with variations in temperature, pH and added substances. Hydrolyzable substrates 5'-nucleotidase are summarized and discussed in this article.


Tarr, H. L. A., B.A. Southcott, P.W. Ney. 1950. Vitamin B12-Active Substances In Fish Products. Food Technology 4:354.


Tarr, L.W. 1923February. Fruit jellies. 1. The role of acids. Bulletin No. 134, Technical No. 2, University of Delaware Agricultural Experiment Station. Newark Delaware.


Tarr, L.W. 1926February. Fruit jellies. 1. Jelly strength measurements. Bulletin No. 142, Technical No. 5, University of Delaware Agricultural Experiment Station. Newark Delaware.


Tarr, L.W., G.L. Baker. 1924March. Fruit jellies. 1. The role of sugar. Bulletin No. 136, Technical No. 3, University of Delaware Agricultural Experiment Station. Newark Delaware.


Tarr, Yvonne Young. 1972. The Natural Foods Diet Cookbook. Quadrangle.


Tarr, Yvonne Young. 1972. New York Times Bread and Soup Cookbook. Quadrangle/ New York Times Book Co., 448 pages.


Tartan, Beth. 1971. The Good Old Days Cookbook. Westover Publishing Co., Richmond, Va.


Tas, luciano. 1987. Storia degli ebrei italiani. Rome:Newton Compton.


TASCHENBERG, E. F., G.L. MACK, F.L. GAMBRELL. 1961. PESTICIDE RESIDUES, DDT AND COPPER RESIDUES IN A VINEYARD SOIL. Journal of Agricultural and Food Chemistry 9:207.


Tashjian, N. 1910. The Turk and his table. Journal of Home Economics 2:274.


Tasker, P. K., M. Narayanarao, M. Swaminathan, A.N. Sankaran, A.P. Jayaraj, V. Subrahmanyan. 1961. Dietary Supplements, The Supplementary Value Of A Low-Cost Protein Based On A Blend Of Peanut, Coconut, And Chickpea (Cicerarietinum) Flours To A Maize-Tapioca Diet. Journal Of Agricultural And Food Chemistry 9:413.


TATE, J. N. JR., R.D. MATHEWS, H. STONE. 1970. DEVELOPMENT OF A NEW PRODUCT FOR THE CIVIL DEFENSE PROGRAM. Journal of Food Science 35:831.


Tate, J.N., B.S. Luh,d G.K. York. 1964. Polyphenoloxidase in Bartlett pears. Journal of Food Science 29:829.
This reports a study of the characteristics of polyphenoloxidase in pears as well as the use of ascorbic acid to inhibit the browning reaction.


TATE, M. T. 1941. SOURCES OF MATERIAL FOR THE MASTER'S THESIS. Journal of Home Economics 33:165.


TATGE, J. 1961. DATA PROCESSING. IMPLANT FOOD MANAGEMENT 8(11):26.


Tatham, A.S., P.R. Shewry. 1985. The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of alpha-, beta, gama- and omega-gliadins. Journal Cereal Science 3:103-113.


Tatham, A.S., B.J. Miflin, and P.R. Shewry. 1985. The b-turn conformation of the wheat gluten proteins:relationship to gluten elasticity. Cereal Chemistry 62:405-411.


Tatham, A.S., J.M. Field, S.J. Smith, and P.R. Shewry. 1987. The conformation of wheat gluten proteins, II. Aggregated gliadins and low molecular weight subunits of glutenin. Journal Cereal Science 5:203-214.


Tatham, A.S., P.R. Shewry, P.S. Belton. 1990. Structural studies of cereal prolamines, including wheat gluten. p. 1-78.font color="#00CC33"> IN Y. Pomeranz (ed.) Advances in Cereal Science and Technology vol. 10. American Association of Cereal Chemists, St. Paul, MN.


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Tatum, M. C. 1922. Fats And Their Use In Pastry Making. Journal Of Home Economics 14:330
Pastry Fat, Pastry Butter, Pastry Olemargine, Pastry Vegetable, Fat, Fruit Pie


Taube, E. 1952. Carnauba wax- product of a Brazilian palm. Economic Botany 6:379.


Tauber, F.W., J.H. Lloyd. 1947. Variations in compositions of frankfurters with special reference to cooking changes. Food Research 12:158.


Taube, K., L.E. Sater. 1947. Home Canning Research Reported. Performance Of Pressure Canners. Journal Of Home Economics 39:353.
Home Canning, Pressure Canner, Process Value, Green Bean Canning, Pumpkin Canning


Taube, K., V.E. Sater. 1948. Canning Vegetables In The Pressure Saucepan. Journal Of Home Economics 40:197.
Canned Asparagus, Canned Lima Bean, Canned Snap Bean, Canned Beet, Canned Carrot, Canned Cream-Style Corn, Canned Corn, Canned Okra, Canned Pea, Canned Pumpkin, Canned Spinach, Canned Squash, Canned Sweet Potato


TAUBER, F. W., J.H. LLOYD. 1947. VARIATIONS IN COMPOSITION OF FRANKFURTERS WITH SPECIAL REFERENCE TO COOKING CHANGES. Food Research 12:158.


Tausig, F., M.P. Drake. 1959. Activated Carbons As Odor Scavengers For Radiation-Sterilized Beef. Food Research 24:224.


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Tayleur, W.H.T. 1973. The Penguin Book of Home Brewing & Wine-Making. Penguin, 336 pages.


Taylor, A.A., D.B. MacDougall. 1973. Fresh beef packed in mixtures of O2 and CO2. Journal Food Technology 8:453.


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Taylor, E. L. 1916. Pastry. Journal Of Home Economics 8:189.


TAYLOR, A. E. 1921. AFTER-THE-WAR ECONOMIC FOOD PROBLEMS. Journal of Home Economics 13:1.


TAYLOR, A. E. 1924. THE FOOD NEEDS OF THE NATION IN RELATION TO ECONOMIC RESOURCES. Journal of Home Economics 16:55.


TAYLOR, A., C.L. WALTERS. 1967. BIOCHEMICAL PROPERTIES OF PORK MUSCLE IN RELATION OF CURING(PART II). Journal of Food Science 32:261.


TAYLOR, A. W. 1961. SILICEOUS MATERIALS IN PLANT NUTRITION, REVIEW OF THE EFFECTS OF SILICEOUS DRESSINGS ON THE NUTRIENT STATUS OF SOILS. Journal of Agricultural and Food Chemistry 9:163.


TAYLOR, A. W. 1968. SYMPOSIUM ON QUALITY CONTROL IN THE FOOD INDUSTRY:PLANT AND PROCESS CONTROL. JOURNAL OF FOOD TECHNOLOGY 3:437.


TAYLOR, A. W., E.L. GURNEY. 1965. FERTILIZER NUTRIENT RELEASE, COMPOSITION AND DISSOLUTION OF AMMONIATED SUPERPHOSPHATE FERTILIZERS CONTAINING POTASH. Journal of Agricultural and Food Chemistry 13:95.


TAYLOR, A. W., E.L. GURNEY. 1965. FERTILIZER NUTRIENT RELEASE, COMPOSITION AND DISSOLUTION OF AMMONIATED SUPERPHOSPHATE FERTILIZERS WITHOUT POTASH. Journal of Agricultural and Food Chemistry 13:92.


Taylor B., D.C. Cederquist, E.M. Jones. 1961. Comparison of consecutive cuts of the same muscle of beef. Journal of Home Economics 53:190.
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Taylor, C.A. 1956. Alkaloid yields of Veratrum fimbriatum as influenced by site, season and other factors. Economic Botany 10:166.


Taylor, C.A. 1956. The culture of false hellebore. Economic Botany 10:155.


TAYLOR, C. G. 1965. UTILIZATION OF DATA PROCESSING IN FOOD SERVICE. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 39(5):81.


Taylor, C.W. 1961. A note on differential taste responses to P.T.C. (phenyl-thio-carbamide). Human Biology 33:220.


TAYLOR, E. C., D.F. HOLLINGSWORTH, M.A. CHAMBERS. 1966. THE DIET OF THE TRISTAN DA CUNHA ISLANDERS. British Journal of Nutrition 20:393.


TAYLOR, E. L. 1916. PASTRY. Journal of Home Economics 8:189.


TAYLOR, G. 1951. THE FERTILISERS AND FEEDING STUFFS ACTS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:47.
FERTILISER AND FEEDING STUFFS ACT


Taylor, G. B. 1917. Experiments On Determination Of Cow Manure In Milk; Moisture Content And Solubility Of Cow Manure. Journal Of Dairy Science 1:303.


Taylor, J. 1989. Colour stability of blackcurrant (Ribes nigrum) juice.Journal of the Science of Food and Agriculture 49:487-491.


TAYLOR, M. 1939. POPULARIZING RESEARCH FINDINGS. Journal of Home Economics 31:524.
RESEARCH WRITING


Taylor, M.H., J.L. Fry. 1967. Yield of tur
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TAYLOR, M. Y. 1936. LEADING A STUDY GROUP IN CONSUMER PURCHASING. Journal of Home Economics 28:289.


Taylor, Norman. 1945. Cinchona in Java. Greenberg, New Zyork. pp. 87.


Taylor, R. B. 1953. A Study Of Proteose Peptone Acid Agar As A Plating Medium For The Roctine Enumeration Of Bacillus Thermoacidurans (Berry) In Tomato Juice. Food Research 18:516.


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Taylor, R.M. and L.B. Fenn. 1985. Translocation of water within root systems of pecan, grape, and tomato. HortScience 20:104-105.


Taylor, S.L. 1988March. Marine toxins of microbial origin. Food Technology 42(2):94.


Taylor, T.G. 1970March. How an eggshell is made. Scientific American 222:88-95.


Taylor, W.P. (ed). 1956. The Deer of North America. Their Hisotry and Management. The Wildlife Management Institute, Harrisburg, PA.


Tchai, B.S., J.S. Ju. 1987. The trend of the nutritional status of the Korean, 196901984. World Rev. Nutr. Dietet. 51:43-73.


TCHELISTCHEFF, A., D. TECHELISTCHEFF, J.E. HEITZ. 1954. RELATION OF ORGANIC NITROGEN CONTENT OF THE MUST TO COLLOIDIAL STABILITY OF THE YOUNG WINE. Food Research 19:610.


Teasdale, J.R., K.L. Deahl. 1987. Performance of four tomato cultivars intercropped with snap beans. HortScience 22(4):668-669.


TEASLEY, J. I., W.S. COX. 1966. METHOD FOR EXTRACTING INSECTICIDES FROM SOIL. Journal of Agricultural and Food Chemistry 14:519.


TEATER, R. W., J.L. MORTENSEN, P.F. PRATT. 1958. HERBICIDE EFFECTS IN SOIL, EFFECT OF CERTAIN HERBICIDES ON RATE OF NITRIFICATION AND CARBON DIOXIDE EVOLUTION IN SOIL. Journal of Agricultural and Food Chemistry 6:214.


TECHNICAL COMMITTEE ON THE EDIBLE GELATIN MANUFACTURERS' RESEARCH SOCIETY OF AMERICA 1945. EFFECT OF TIME, TEMPERATURE, AND CULTURE MEDIUM ON TOTAL COUNT OF FINE-GROUND GELATIN IN ONE-PER CENT SOLUTION. THE TECHNICAL COMMITTEE OF THE EDIBLE GELATIN MANUFACTURERS' RESEARCH SOCIETY OF AMERICA. Food Research 10:135.
GELATIN BACTERIA


Teegarden, S.M. 1961. The effects of storage time and temperature on the gel strength of cornstarch pastes. Unpublished M.S. thesis, University of Illinois, Urbana, Illinois.


Teeri, A. E., M.E. Loughlin, D. Josselyn. 1957. Nutritive Value Of Fish. I. Nicotinic Acid, Riboflavin, Vitamin B12, And Amino Acids Of Various Salt-Water Species. Food Research 22:145.


Teichman, J, A. Bevenue, J.W. Hylin. 1978April 11. Separation of polychlorobiphenyls from chlorinated pesticides in sediment and oyster samples for analysis by gas chromatography. Journal of Chromatography 151 (2):155-161.


Teichner, Mike, Olga Teichner. 1969. The Gourmet Health Foods Book. Paperback Library-Coronet.


Telci, Isa, Nermin (Incekara) Sahbaz, Gungor Yilmax, Mehmet E. Tugay. 2004. Agronomical and chemical characterization of spearmint (Mentha Spicata L.) orginating in Turkey. Economic Botany 58:721-728.


Telfer, E. 1996. Food for Thought:Philosophy and Food. Routledge, London.


TEIXEIRA, A. A., J.R. J.W. DIXON, J.W. ZAHRADNIK, G.E. ZINSMEISTER. 1969. COMPUTER DETERMINATION OF SPORE SURVIVAL DISTRIBUTIONS IN THERMALLY-PROCESSED CONDUCTION-HEATED FOODS. Food Technology 23:352.


Teixeira, A.A., J.R. Dixon, J.W. Zahradnik, G.E. Zinsmeister. 1969. Computer optimization of nutrient retention in thermal processing of conduction-heated foods. Food Technology 23(6):137(9845).
thiamin, computer optimization

Tellocke, G.W. 1984. All butter cakes. The air retention property of butter in cake batter mixing. Flour Milling and Baking Research Assn. Report, No. 118.


Temkin-Gorodeiski, N., B. Sharpiro, S. Grinberg, I. Rosenberger, E. Fallik. 1993. Postharvest treatments to control eggplant deterioration during storage. Journal of Horticultural Science 68(5):689-693.


TEMPANY, H. A. 1950. AGRICULTURAL PROBLEMS OF THE COLONIAL DEPENDENCIES. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:99.


Temperton, H., J. Cassidy. 1964. Phosphorus requirements of poultry. III. The effect of feeding a vegetable type diet without supplementary phosphorus to tur
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Ten Haaf, Diana Y. 1946. Wartime food rationing in the Netherlands. Journal of the American Dietetic Association 22(11):984-986.


Temple, P.J., T.E. Jones, R.W. Lennox. 1990. Yield loss assessments for cultivars of broccoli, lettuce, and onion exposed to ozone. Environ pollut. 66(4) :289-299.


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Teply, L. J. 1958. Vitamin B6 In Canned Pineapple Products. Food Research 23:327.


TEPLY, L. J., P.H. DERSE, C.H. KRIEGER, C.A. ELVEHJEM. 1953. NUTRITIVE VALUE OF CANNED FOODS, VITAMIN B6, FOLIC ACID, BETA-CAROTENE, ASCORBIC ACID, THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT AND PROXIMATE COMPOSITION. Journal of Agricultural and Food Chemistry 1:1204.


Teply, L. J., R.F. Prier. 1957. Nutrients In Coffee, Nutritional Evaluation Of Coffee Including Niacin Bioassay. Journal Of Agricultural And Food Chemistry 5:375.


Teply, L. J., R.F. Prier, H.T. Scott. 1956. Feeding Studies On Vitamin- And Mineral-Fortified Whole Milk. Food Research 21:671.
n


Ter-Sarkissian, N., M. Azar, H. Ghavifekr, T. Ferguson, H. Hedayat. 1974. High phytic acid in Iranian breads. Journal of the American Dietetic Association 65:651-653.


Terada, M., J. Minami, T. Yamamoto. 1982. Characteristics of bread and sponge cake baked from wheat flour exposed to gaseous ammonia. Cereal Chemistry 60(1):90-92.
Dough made from flour exposed to gaseous ammonia shows rheological properties similar to properties of doughs made from heat-conditioned flour or flour containing oxidizing agents. The effects of ammonia treatment on breads and sponge cakes are described.


Terada, M., J. Minami, T. Yamamoto. 1981. Rheological properties of dough made from flour exposed to gaseous ammonia. Cereal Chemistry 58:101.


Teranishi, R., J.W. Corse, W.H. Mcfadden, D.R. Black, A.I. Morgan. Jr. 1963. Volatiles From Strawberries. I. Mass Spectral Identification Of The More Volatile Components. Journal Of Food Science 28:478.
Strawberry Aroma, Strawberry Jam, Strawberry Oil


TERANISHI, R., R.A. FLATH, D.G. GUADAGNI, R.E. LUNDIN, T.R. MON, K.L. STEVENS. 1966. GAS CHROMATOGRAPHIC, INFRARED, PROTON MAGNETIC RESONANCE, MASS SPECTRAL, AND THRESHOLD ANALYSES OF ALL PENTYL ACETATES. Journal of Agricultural and Food Chemistry 14:253.


Teranishi, R., R.E. Lundin, W.H. Mcfadden, T.R. Mon, T.H. Schultz, K.L. Stevens, J. Wasserman. 1966. Orange Compounds. Volatiles From Oranges. Oxygenated Compounds Identified By Infrared, Proton Magnetic Resonance, And Mass Spectra. Journal Of Agricultural And Food Chemistry 14:447.
Orange, Oil, Infrared Spectra, Orange Limonene, Orange Carvone, Orange Ictral, Orange Isopulegol


Teranishi, R., T.H. Schultz, W.H. Mcfadden, R.E. Lundin, D.R. Black. 1963. Volatiles From Oranges. I. Hydrocarbons. Identified By Infrared, Nuclear Magnetic Resonance, And Mass Spectra. Journal of Food Science 28:541.
Orange Juice, Nuclear Magnetic Resonance, Mass Spectra, Infrared Analysis, Orange Oil, Orange Hydrocarbon, Limonene, Myrcene, Pinene, Thujene, Camphene, Terpinene, Terpinene, Phellandrene, Cymene, Isopropenyltoluene, Sesquiterpene, Farnesene, Ylangene


Tereshkovich, George, 1969. The effect of spacing and season on the yield of Primo F1' hybrid broccoli in Georgia. Research report (University of Georgia. College of Agriculture. Experiment Stations) 33. Athens, Ga. :University of Georgia, College of Agriculture, Experiment Stations. 10 :


Terlizzi, F.M., R.R. Perdue, L.L. Young. 1984March. Processing and distributing cooked meats in flexible films. Food Technology 38(3):67.


Terman, G.L. 1979. Yields and protein content of wheat grain as affected by cultivar, nitrogen, and environmental growth factors. Agronomy Journal 71:439-440.


Terman, G. L., S.E. Allen. 1967. Response Of Corn To Phosphoarus In Underacidulated Phosphate Rock And Rock-Superphosphate Fertilizers. Journal Of Agricultural And Food Chemistry 12:354.


TERMAN, G. L., D.R. BOULDIN, J.R. WEBB. 1961. PHOSPHORUS AVAILABILITY, CROP RESPONSE TO PHOSPHORUS IN WATER-INSOLUBLE PHOSPHATES VARYING IN CITRATE SOLUBILITY AND GRANULE SIZE. Journal of Agricultural and Food Chemistry 9:166.


TERMAN, G. L., J.D. DEMENT, L.B. CLEMENTS, J.A. LUTZ, JR. 1960. PHOSPHORUS AVAILABILITY, CROP RESPONSE TO AMMONIATED SUPERPHOSPHATES AND DICALCIUM PHOSPHATE, AS AFFECTED BY GRANULE SIZE, WATER SOLUBILITY, AND TIME OF REACTION WITH SOIL. Journal of Agricultural and Food Chemistry 8:13.
FERTILIZER


TERMAN, G. L., J.D. DEMENT, C.M. HUNT, J.T. COPE, JR., L.E. ENSMINGER. 1964. FERTILIZER NITROGEN SOURCES. CROP RESPONSE TO UREA AND UREA PYROLYSIS PRODUCTS. Journal of Agricultural and Food Chemistry 12:151.
FERTILIZER, NITROGEN, CYANURIC ACID, WHEAT GROWTH, UREA PYROLYZATE, UREA FORMALDEHYDE


TERMAN, G. L., J.D. LANCASTER. 1965. PHOSPHORUS COMPONENTS, CROP RESPONSE TO WATER-SOLUBLE AND WATER-INSOLUBLE PHOSPHORUS COMPONENTS OF GRANULAR FERTILIZERS. Journal of Agricultural and Food Chemistry 13:500.


Terman, G. L., J.F. Parr, S.E. Allen. 1968. Recovery Of Nitrogen By Corn From Solid Fertilizers And Solutions. Journal Of Agricultural And Food Chemistry 16:685.


Terman, G.L., R.E. Ramig, A.F. Dreier, A.F., R.A. Olson. 1969. Yield protein relationship in wheat grain, as affected by nitrogen and water. Agronomy Journal 61:755-759.


Terman, G. L., A.W. Taylor. 1965. Sources Of Nitrogen And Phosphorus, Crop Response To Nitrogen And Phosphorus In Metal Ammonium Phosphates. Journal Of Agricultural And Food Chemistry 13:497.


Terra, N.N., E. Garcia, F.M. Lajolo. 1983. Starch sugar transformation during banana ripening the behavior of UDP-glucose pyrophosphorylase, sucrose synthetase and invertase. Journal of Food Science 48:1097.


Terracini, B., P.N. Magee. 1964. Rena tumours in rats following injection of dimethylnitrosamine at birth. Nature 202:502.

Terracini, B., P.N. Magee. 1964. Rena tumours in rats following injection of dimethylnitrosamine at birth. Nature 202:502.


Terrell, M.E. 1971. Professional Food Preparation. p. 4,5. John Wiley & Sons, Inc., New York, NY.


Terrell, R.N. 1983July. Reducing the sodium content of processed meats. Food Technology 37:66.


Terrell, R. N., R.W. Bray. 1969. Influence Of Sex, Live Weight, And Anatomical Location On Bovine Lipids. Iii. Fatty Acid Composition Of The Neutral And Phospholipid Fractions From Three Muscles. Journal Of Animal Science 29:288.


Terrell, R.N., R.W. Lewis, R.G. Cassens, R.W. Bray 1967. Fatty acid compositions of bovine subcutaneous fat depots determined by gas-liquid chromatography. Journal of Food Science 32:516.
Fatty acid composition and variation of fat over steer semitendinosus, transversus abdominis, and triceps brachii, seam fat from between the semimembrnaosus and biceps femoris and cooked subcutaneous fat from the longissimus muscles was evaluated using gas-liquid chromatography. KEYWORDS:broiled steaks; fat extracted and methylated (ether; thin layer chromatography); gas-liquid chromatography, Beef Broiling, Beef Fatty Acid, Beef Subcutaneous Fat Depot


Terrell, R. N., G.G. Suess, R.G. Cassens, R.W. Bray. 1968. Broiling, Sex And Interrelationships With Carcass And Growth Characteristics And Their Effect On The Neutral And Phospholipids Fatty Acids Of The Bovine Longissimus Dorsi. Journal Of Food Science 33:562.


TERRELL, R. R., R.W. LEWIS, R.G. CASSENS, R.W. BRAY. 1967. FATTY ACID COMPOSITIONS OF BOVINE SUBCUTANEOUS FAT DEPOTS DETERMINED BY GAS-LIQUID CHROMATOGRAPHY. Journal of Food Science 32:516.
BEEF BROILING, BEEF FATTY ACID, BEEF SUBCUTANEOUS FAT DEPOT


TERRIERE, L. C., G.H. ARSCOTT, U. KIIGEMAGI. 1959. THE ENDRIN CONTENT OF EGGS AND BODY TISSUE OF POULTRY RECEIVING ENDRIN IN THEIR DAILY DIETS. Journal of Agricultural and Food Chemistry 7:502.
CHICKEN BREAST ENDRIN, CHICKEN FAT ENDRIN, CHICKEN DRUMSTICK ENDRIN, EGG ENDRIN, INSECTICIDE


TERRIERE, L. C., U. KIIGEMAGI, D.C. ENGLAND, D. C. 1958. INSECTICIDE RESIDUES, ENDRIN CONTENT OF BODY TISSUES OF STEERS, LAMBS, AND HOGS RECEIVING ENDRIN IN THEIR DAILY DIET. Journal of Agricultural and Food Chemistry 6:516.


TERRIERE, L. C., U. KIIGEMAGI, A.R. GERLACH, R.L. BOROVICKA. 1966. PERSISTENCE IN LAKES. PERSISTENCE OF TOXAPHENE IN LAKE WATER AND ITS UPTAKE BY AQUATIC PLANTS AND ANIMALS. Journal of Agricultural and Food Chemistry 14:66.


Terry, N., C. Carlson, T.K. Raab, A.M. Zayed. 1992. Rates of selenium volatilization among crop species. J Environ Qual. 21 (3) :341-344.


Terry R.D., M.A. Bass. 1984. Food Practices in an Eastern Cherokee Township. Ecology of Food and Nutrition 14:63-70.


Terry, R.D., M.A. Bass. 1984. Obesity among Eastern Cherokee Indian women:prevalence, self-perceptions and experience. Ecology of Food and Nutrition 14:117-127.


Terry, Theodore Brainard, A.I. Root. 1902. The ABC of strawberry Culture, for Farmers, Village People, and Small Growers. A Book for Beginners. Medina, O., The A.I. Root Co.


Tetlow, W. E. 1950. The Reaction Of Groundnut Protein With Formaldehyde. Journal Of The Science Of Food And Agriculture 1:193.


Teufel, N.I., D.L. Dufour. 1990. Patterns of food use and nutrient intake of obese and non-obese Hualapai Indian women of Arizona. Journal of the American Dietetic Association 90:1229-1235.


Teuka, Kaneko. 1936. Japanese food. Tokyo, Maruzen Company, ltd.


Teutonico, R.A., D. Knorr. 1985. Amaranth:composition, properties, and applications of a rediscovered food crop. Food Technology 39(4):49.
Amaranth is one of those rare plants whose leaves are eaten as a vegetable while the seeds are used as cereals. The principal species of


TEWARI, C. P., P.S. KRISHNAN. 1961. ENZYME-CATALYZED BREAKDOWN OF DEHYDROASCORBIC ACID IN PLANT TISSUE. Journal of Food Science 26:416


TEWARI, C. P.. P.S. KRISHNAN. 1961. LOSS OF ASCORBIC ACID DURING ESTIMATION BY THE ROE-KUETHER METHOD. Journal of Food Science 26:11.


Tewari, G., D.S. Jayas, L.E. Jeremiah, R.A. Holly. 2001April. Prevention of transient discoloration of beef. Journal of Food Science 66(3):506.


Tewfik, S., L.E. Scott. 1954. Vegetable Storage. Respiration Of Vegetables As Affected By Postharvest Treatment. Journal Of Agricultural And Food Chemistry 2:415.
Vegetable Storage, Respiration, Tomato Storage, Snap Bean Storage, Asparagus Storage, Lima Bean Storage, Sweet Corn Storage, Pea Storage


Thai, C.N., J.N. Pease, R.L. Shewfelt. 1989, Winter. Inventory control strategies for delivering optimal quality peach & tomato. I. Quality management. PAP-AMER-SOC-AGRIC-ENG (89-7566) 11 p.


Thai, C.N., R.L. Shewfelt. 1991. Modeling sensory color quality of tomato and peach:neural networks and statistical regression. Transactions of the ASAE 34:950-954.


Thai, C.N., R.L. Shewfelt. 1991July/Aug. Seasonal variability of tomato color thermal kinetics. Transactions of ASAE 34(4):1830-1835.


Thanpy, R. 1977. Therapeutic diets for Asians. Journal of Human Nutrition 31:256-258.


Thaul, S., D. Hotra. 1993. An Assessment of the NIH Women's Health Initiative. National Academy Press, Washington D.C. I- 1 7.


THAYER, H. I., R.J. HARTLE, A. MALLIS. 1965. INSECTICIDE ACTIVITY AND STRUCTURE. N-ALKYL CARBAMATES AS INSECTICIDES AND PYRETHRINS SYNERGISTS. Journal of Agricultural and Food Chemistry 13:43.


Thayer, R.H., G.T. Davis. 1948. Use of estrogens on turkey broiler production. Poultry Science 27:176-181.


Thayer, R.H., L.V. Tonkinson, E.W. Gleaves, M.H. Henley. 1965. Relationship of nutrient density to nutrient intake in growing turkeys. Poultry Science 44:689.


Thayer, R.H., G.T. Davis. 1947. Use of estrogens in turkey broiler production. Poultry Science 26:557.


Theiler, R.F., K. Sato, T.G. Aspelund, A.F. Miller. 1984. Inhibition of N-nitrosamine formation in a cured ground pork belly model system. Journal of Food Science 49(2):341-344.


THEIMER, E. T., J.T. DAVIES. 1967. OLFACTION, MUSK ODOR, AND MOLECULAR PROPERTIES. Journal of Agricultural and Food Chemistry 15:6.


Theis, Joachim. 1991. Changing patterns of food consumption in Central Kordofan, Sudan. Changing Food Habits:Case Studies From Africa, South America, And Europe. Food and Foodways 5(1):39.


Thelle, D.S. 1988September. Patterns of dietary change:the Scandinavian experience. Proceedings of the Nutrition Society 47(3):307-314.
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Theodoratus, R.J. 1977. Greek immigrant cuisine in America:continuity and change. Food In Perspective p. 313-323.


Theoduloz, G., J. Saez-Vasquez, F. Poblete, A. Contreras, E. Hubert, L Meza-Basso. 1992December. The incidence of potato virus X,Y, and S in the Chilota collection. American Potato Journal 67:827.


Thernstrom, S., editor. 1980. Harvard Encyclopedia of American Ethnic Groups. Cambridge, MA:Harvard University Press.


Theravuth, W., C.E. Johnson, J.H. von Elbe. 1974. Differentiation of perfection, alsweet and Alaska varieties by total starch and amylose content. Journal of Food Science 39:418.
starch, amylose


THERIAULT, R. J., W.C. FRIEDLAND, M.H. PETERSON, M. H., J.C. SYLVESTER. 1961. GIBBERELLINS DETERMINATION, FLUOROMETRIC ASSAY FOR GIBBERELLIC ACID. Journal of Agricultural and Food Chemistry 9:21.
GIBBERELLIC ACID


Theunissen, J., A. Sins. 1984. Growth stages of Brassica crops for crop protection purposes. Sci Hortic. 24 (1):1-11.


Theunissen, T.J.J.M., T. Kouwenhoven, Y.H. Blauw. 1977. Effect of vegetable oils on preferences for fried foodstuffs. Journal of Food Science 42:1380.
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Theuns, H.G., H.L. Theuns, R.J.J. Ch. Lousberg. 1986. Search for new natural sources of morphinans. Economic Botany 40:485.


Theuer, R. C., H.P. Sarett. 1970. Nutritional Adequacy Of Soy Isolate Infant Formulas In Rats:Choline. Journal Of Agricultural And Food Chemistry 18:913
Soybean Isolate Infant Formula, Choline, Protein Quality, Net Protein Utilization


Thiederman, S. 1988. Overcoming cultural and language barriers. Personnel Journal 67:34-40.


THIEGS, B. J., G.N. SMITH. 1962. COCCIDIOSTAT IDENTIFICATION. METHOD OF DISTINGUISHING ZOALENE AND ITS METABOLITE FROM OTHER COCCIDIOSTATS. Journal of Agricultural and Food Chemistry 10:26.


THIEGS, B. J., G. SMITH, J.L. BEVIRT. 1961. FEED ADDITIVE RESIDUES. DETERMINATION OF 3-AMINO-5-NITRO-O-TOLUAMIDE (ANOT) IN CHICKEN TISSUES. Journal of Agricultural and Food Chemistry 9:201.


Thiel, L.F., P.J. Bechtel, F.K. McKeith, J. Novakofski, T.R. Carr. 1986. Effect of salt reduction on the yeidl, breaking force, and sensory characteristics of emulsion-coated chunked and formed ham. Journal of Food Science 51:1439.


Thielen, T.F., D.R. McComber, D.F. Cox. 1993July. Effect of alternative sweeteners on egg-thickened mixtures. Journal of the American Dietetic Association 93(7):814-815.


Thieret, J.W. 1960. Utilization abstract- the Spanish olive industry. Economic Botany 14:156.


Thieret, J.W. 1957. Economic Botany of the cycads. Economic Botany 12:2.


Thiessen, E. J. 1953October. Baking In Mile-High Kitchens. Agricultural Experiment Station, University Of Wyoming, Laramie. Bulletin 328
Altitude, Cake, Gingerbread, Quickbread, Waffle, Angel Cake, Chiffon Cake, Fruit Cake, Icing, Frosting, Cookie, Pudding


Thiessen, E.J. 1942. The effect of temperature on the viability and baking properties of dry and moist yeast stored varied periods. Cereal Chemistry 19:773.


Thiessen, E. J. 1949. Conserving Vitamin C By Varying Canning Procedures In Snap Beans, Tomatoes, Peaches, And Pears. Food Research 14:481.
Canned Snap Bean, Canned Tomato, Canned Peach, Canned Pear, Snap Bean Ascorbic Acid, Tomato Ascorbic Acid, Peach Ascorbic Acid, Pear Ascorbic Acid


Thiessen, E. J. 1946. Pressure Cooker Gauges And Food Spoilage. Journal Of Home Economics 38:85.
Pressure Cooker Gauge, Food Spoilage, Canned Snap Bean, Canned Beef, Canned Corn, Canned Pea, Canned Pork, Canned Spinach, Canned Chard, Canned Beet, Canned Carrot, Canned Squash, Canned Chicken, Canned Tur
, Canned Hominy, Canned Chili, Canned Soup, Canned Tomato


Thiessen, R. Jr., G.H. Reussner Jr. 1958. Amino Acid Supplements. Lysine Supplementation Of A Breakfast Cereal And Milk Combination. Journal Of Agricultural And Food Chemistry 6:368.


Thille, M.; Williamson, L. J.; Morgan, A. F. 1932. The Effect Of Fat On Shrinkage And Speed In The Roasting Of Beef. Journal Of Home Economics 24:720.
Beef Fat, Beef Shrinkage, Beef Roasting, Beef Cooling, Beef Surface Fat, Beef Moisture, Heat Penetration


Thistle, M.W., V.H. White, M. Reid, and A.H. Woodcock. 1944. Dried whole egg powder. XIV. Effects of low temperature, low moisture content, carbon dioxide pack, and copper contamination on keeping quality. Canadian Research Journal 22F:80-86.


THOM, C. 1921. BOTULISM AND HOME CANNING. BOTULISM AND ITS RELATION TO CANNED FOOD. Journal of Home Economics 13:264.


Thomas, Anna. 1972. The Vegetarian Epicure. Random House. 311 pages.


THOMAS, A. M. JR. 1964. INSECTICIDE FORMULATION. PETROLEUM FRACTIONS AS DDT SOLVENTS. Journal of Agricultural and Food Chemistry 12:442.


Thomas, B., J.A. Roughan, E.D. Watters. 1973. Lead and cadmium content of some canned fruit and vegetables. Journal of the Science of Food and Agriculture 24:477-449.


Thomas, C.E., E.L. Jourdain. 1990. Evaluation of broccoli and cauliflower germplasm for resistance to race 2 of Peronospora parasitica. HortScience 25 (11):1429-1431.


Thomas, C.P., P.S. Dimick, J.H. MacNeil. 1971. Poultry product quality. 4. Levels of carbonyl compounds in fresh, uncooked chicken and turkey skin. Journal of Food Science 36:527.
chicken skin, turkey skin, carbonyl


Thomas, C.P., P.S. Dimick, J.H. MacNeil. 1971. Sources of flavor in poultry skin. Food Technology 25(4):109(407).
poultry skin, flavor, chicken fat, turkey fat


THOMAS, D. W., C.V. SMYTHE, M.D. LABBEE. 1958. ENZYMATIC HYDROLYSIS OF NARINGIN, THE BITTER PRINCIPLE OF GRAPEFRUIT. Food Research 23:591.
NARINGIN, GRAPEFRUIT NARINGIN


Thomas, E.L., S.T. Coulter. 1970. Prepared milk and egg custard with freeze-thaw stability. Journal of Dairy Science 53:1520.
This experiment determined the optimum preparation conditions to produce a milk and egg custard that would be acceptable after freezing.


Thomas, E. M. 1916. Old Bake Ovens In Pennsylvania. Journal Of Home Economics 8:347.
Oven, Dutch Oven, Backoven, Hop Yeast


Thomas, G. 1994October/November. Sharing information. The World of Ingredients 1:22.


Thomas, Gertrude I. 1941. Foods of Our Forefathers. F.A. Davis Company, Publishers, Philadelphia.
CONTENTS:Part I. The Southern colonies; Part II The Middle colonies; Part III The New England Colonies.


THOMAS, G. W. 1963. KINETICS OF CHLORIDE DESORPTION FROM SOILS. Journal of Agricultural and Food Chemistry 11:201.


Thomas, G.Z. 1965. Richer Than Spices. Alfred A. Knopf, New York.


Thomas, Jane. 1983Jan/Feb. Food habits and social change. Nutrition and Food Science 80:9,11.
Food habits of the population in general are changing and these changes can be linked to social changes.


Thomas, J., N. Frearson. 1971. Comparison of myosins prepared from rabbit and bovine muscle immediately after death and after storage at 2C. Journal of Food Science 36:1110.
t


THOMAS, K. 1929. BIOLOGICAL VALUES AND THE BEHAVIOR OF FOOD AND TISSUE PROTEINS. Journal of Nutrition 2:419.


Thomas, M.H., B.M. Atwood, E. Wierbicki, I.A. Taub. 1981. Effect of radiation and conventional processing on the thiamin content of pork. Journal of Food Science 46:824.


Thomas, M. H., S. Brenner, A. Eaton, V. Craig. 1949. Effect Of Electronic Cooking On Nutritive Value Of Foods. Journal Of The American Dietetic Association 25:39.
Retention of riboflavin, niacin, thiamin, carotene, and ascorbic acid in beef patties and roasts and pork patties as well as vegetables when electronic, boiled, or pressure cooked was evaluated. KEYWORDS:drippings and drained liquid (reduced ascorbic acid determinations; total ascorbic acid; thiamin (thiochrome method); riboflavin (fluorometric method); niacin; carotene (chromatographic method)); dry weightBeef, Pork, Reduced Ascorbic Acid, Thiochrome Method, Ascorbic Acid, Thiamin, Riboflavin, Niacin, Carotene, Cabbage, Broccoli, Potato


THOMAS, M. H., D.H. CALLOWAY. 1961. NUTRITIONAL VALUES OF DEHYDRATED FOODS. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 39:105.
DEHYDRATED FOODS, NUTRIENT ANALYSIS, COMPUTER


Thomas, M. J., T. Thornburg, J. Manning, K. Hooper, L. L. Rudel. 1994. Fatty acid composition of low-density lipoprotein influences its susceptibility to autoxidation. Biochemistry 33:1828-34.


Thomas, M. P., H.J. Ackermann. 1964. Growth Regulator Residues. Determination Of Beta-Hydroxyethylhydrazine In Pineapples. Journal Of Agricultural And Food Chemistry 12:432.


Thomas, M. P., H.J. Ackermann, E.J. Kuchar. 1966. Determination Of Chloroacetaldehyde-2,4-Dinitrophenyl Hydrazone In Apples, Peaches, And Cherries. Journal Of Agricultural And Food Chemistry 14:613.


Thomas, N.L. 1978. Observations of the relationship between the surface area and weight of eviscerated carcasses of chickens, ducks and turkeys. Journal Food Technology 13:81.


THOMAS, N. W., P.B. ADDIS, H.R. JOHNSON, R.D. HOWARD, M.D. JUDGE. 1966. EFFECTS OF ENVIRONMENTAL TEMPERATURE AND HUMIDITY DURING GROWTH ON MUSCLE PROPERTIES OF TWO PORCINE BREEDS. Journal of Food Science 31:309.


Thomas P 1986. Radiation preservation of foods of plant origin. Part V. Temperate fruits:pome fruits, stone fruits, and berries. Critical Reviews in Food Science and Nutrition 24 (4):357-400.
The feasibility of using radiation either alone or in conjunction with heat treatment, refrigeration, and controlled atmospheres (CA) for the control of storage decay caused by fungal pathogens is considered.


Thomas, P. 19??. Festivals and Holidays of India. Bombay, India:D.B. Taraporevala sons and Co., n.d.


Thomas, P. 1956. Hindu Religion:Custom and Manners. D.B. Taraporevala Sons, Bombay, India


Thomas, P., S.D. Dharkar, A. Sreenivasan. 1971. Effect of gamma irradiation on the postharvest physiology of five banana varieties grown in India. Journal of Food Science 36:243.


Thomas, P., M.R. Joshi. 1977. Prevention of after-cooking darkening of irradiated potatoes. Potato Research 20:77.


Thomas, P.L. 1975. Dried meat products. CSIRO Food Res. Quarterly 35:73.


THOMAS, R. F., T.H. HARRIS. 1965. DEFOLIANT RESIDUES, MICROCOULOMETRIC DETERMINATION OF S,S,S,-TRIBUTYL PHOSPHOROTRITHIOATE IN COTTONSEED. Journal of Agricultural and Food Chemistry 13:505.


Thomas, Ruth Uhler, Marjorie Macy Rutledge, Eliot F. Beach, Elsie Z. Moyer, Mary Catherine Drummond, Sol Miller, Abner R. Robinson, O. Neal Miller, Margaret N. Coryell, Icie G. Macy. 1950. Nutritional status of children. XIII. Accuracy of calculated intakes of food components with respect for analytical values. Journal of the American Dietetic Association 26(11):889-896.


THOMAS, W. I. 1958. RELATION OF SAMPLE SIZE AND TEMPERATURE TO VOLUMETRIC EXPANSION OF POPCORN. Food Technology 12:514.
POPCORN


Thomas, William O. 1961. Cabbage, cauliflower and broccoli production in Mississippi. Bulletin. Mississippi Agricultural Experiment Station 616. State College :Mississippi State University, Agricultural Experiment Station, 8 p.


Thomas, W., M.I. Bailey. 1933. Gelation of frozen egg magma. Ind. Eng. Chem. 25:669.


Thompson, A.E. 1985. New native crops for the arid southwest. Economic Botany 39:436.


Thompson, Christine, David Newman. 1999. You Eat What Your Are? Social Identity and Food Among American College Students. Symposium:Cultural Aspects of Foods: Yesterday, Today, Tomorrow. April 10,11, 1999. Nutrition and Food Management, Oregon State University, Corvallis, OR 97330.


Thompson, C.M. 1968. Physical properties of cornstarch paste as affected by degree of saturation of added monoglyceride. Unpublished M.S. thesis, University of Iowa.


Thompson, D.B., J.W. Erdman. 1988. Effect of various soy protein products on retention of nonheme iron from a casein test meal or from soy-based test meals. Journal of Food Science 53(5):1460-1463.


Thompson, D.B., G.J. Fosmire. 1988. Determination of zinc bioavailability from soy protein concentrates by slope-ratio analysis. Journal of Food Science 53(1):204-207.


Thompson, D.P. 1981. Chlorogenic acid and other phenolic compounds in fourteen sweet potato cultivars. Journal of Food Science 46:738.


Thompson, D.R. 1982. The challenge in Predicting Nutrient Changes During Food Processing. The Sunday Oregonian, C2.
nutrient retention, food procesisng, asparagus, green bean, cauliflower, cereal, citrus juice, corn soybean milk, grapefruit juice, model system, ascorbic acid, orange juice, peach pea, sweet pea, spinach, strawberry, tomato, tomato juice, wheat flour, lysine, meat, carrot, apricot.


Thompson, Ethel M. 1946. Current Comment:Nutrition surveys in Arizona. Journal of the American Dietetic Association 22(7):617-619.


THOMPSON, E. M. 1964. DEVELOPMENTS IN COMPUTER STUDIES. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 44:412.


THOMPSON, E. M., H. TUCKER. 1962. COMPUTERS IN DIETARY STUDIES. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 40:308.


Thompson, G. B., W.D. Davidson, M.W. Montgomery, A.F. Anglemier. 1968. Alterations Of Bovine Sarcoplasmic Proteins As Influenced By High Temperature Aging. Journal Of Food Science 33:68.


Thompson, G. E. 1919. Temperature-Time Relations In Canned Foods During Sterilization. Industrial And Engineering Chemistry 11:657.
Heating Curve, Canned Food, Sterilization, Heat Penetration, Canned Pea, Canned Carrot, Canned Chard, Canned Asparagus, Canned Spinach, Canned Squash, Canned Strawberry, Canned String Bean, Canned Water, Canned Cherry, Canned Corn


Thompson, H. B., G.C. Burk. 1929. The Influence Of Heat Upon Water Absorption Of Certain Dried Fruits. Journal Of Home Economics 21:593.
Dried Fruit Water Absorption, Dried Apple Cooking, Dried Apricot Cooking, Dried Apricot Water Absorption, Dried Apple Palatability, Dried Fruit Palatability, Dried Apricot Palatability, Dried Prune Water Absorption, Dried Prune Cooking, Dried Prune Palatability, Dried Fig Water Absorption, Dried Fig, Cooking, Dried Fig Palatability


Thompson, Illa Darlene. 1987. The Best of Barley. I.D. Thompson:Melfort, Sask.


Thompson, J. 2002. Managing meat tenderness. Meat Science 62(3):295.


THOMPSON, J. 1932. THE EFFECT OF RACHITOGENIC DIETS ON THE THYROID GLAND OF THE ALBINO RAT. Journal of Nutrition 5:359.


Thompson, J. B., B.D. Buddemeyer, B. 1954. Improvement Of Flour Mixing Characteristics By A Stearoyl Lactylic Acid Salt. Cereal Chemistry 31:296.


Thompson, J.B., D.F. Meisner. 1950. The lever system of the Baker Compressimeter. Cereal Chem. 27:71-73.


THOMPSON, J. I. 1947. LINE OPERATION DESIGN IN THE FOOD INDUSTRY. Food Technology 1:115.
LINE OPERATION


Thompson, L.M., O.M. Hale. 1985November. Performance of finishing swine fed diets containing wheat of different particle sizes. The Georgia Agricultural Experiment Stations, College of Agriculture, The University of Georgia, Research Report 474.


Thompson, L.U. 1977. Preparation and evaluation of mungbean protein isolates. Journal of Food Science 42:202-206.


Thompson, L. U., O. Fennema. 1970. Ccl3f Hydrate:Ability To Inhibit Oxidation Of L-Ascorbic Acid In Peas. Journal Of Food Science 35:640.
Pea Ascorbic Acid


Thompson, L.U., J. E. Gabon. 1987. Effect of lectins on salivary and pancreatic amylase activities and the rate of starch digestion. Journal of Food Science 52(4):1050.


Thompson, O.J., R.L. Arnold, C.W. Carlson, I.S. Palmer. 1970. Effect of source of calcium and phosphate, autoclaving, vitamin D3 level and strain of turkey poults on the rachitogenic activity of isolated soybean protein. British Poultry Science 11:425.


Thompson, R.H., F.R. Bautista, R.F. Cain. 1961. Effect of pre-irradiation heating temperatures, irradiation level, and storage time at 34F on the free amino acid composition of beef. Journal of Food Science 26:412.


Thompson, R.L., H.P. Fleming, D.D. Hamann. 1992. Delineation of puncture forces for exocarp and mesocarp tissues in cucumber fruit. Journal of Texture Studies 23:169-184.


Thompson, Ross C. (Ross Calvin) 1944. Cauliflower and broccoli:varieties and culture. Farmers' bulletin / United States Department of Agriculture ; no. 1957. Washington, D.C. :U.S. Dept. of Agriculture, 1944. 17 p.


Thompson, Ross C. (Ross Calvin), D.J. Caffrey (Donald John). 1954Rev. Aug. Cauliflower and broccoli :varieties and culture. Farmers' bulletin/United States Department of Agriculture ; no. 1957.Washington, D.C. :U.S. Dept. of Agriculture. 16 p.


Thompson, R.D., D. Bartels, and N.P. Harberd. 1985. Nucleotide sequence of a gene from chromosome 1D of wheat encoding a HMW glutenin subunit. Nuc. Acid Res. 13:6833-6846.


Thompson, R. R. 1961. Species Identification By Starch Gel Zone Electrophoresis Of Protein Extracts. Ii. Meats And Eggs. Journal Of The Association Of Official Analytical Chemists 44:787.


Thompson, S.W., J.E. Gannon. 1956. Observations on the infuence of texturation, occluded gas content, and emulsifier content on shortening performance in cake making. Cereal Chemistry 33:181.
The effect of various emulsifiers on specific gravity, mixing time and batter characteristics of pound, white and yellow layer cakes was evaluated. KEYWORD:Cakemaking, Cake Texture


Thomsen, Mortiz. 1969. Living Poor:A Peace Corps Chronicle. University of Washington Press, Seattle, and London, pp. 314.


Thomson, C.A., P. Sporns. 1995Mar/April. Direct ELISAs for sulfathiazole in milk and honey with special emphasis on enzyme conjugate preparation. Journal of Food Science 60(2):409-415.
Direct competitive enzyme linked immunosorbent assays (ELISAs) were E developed for sulfathiazole (ST) analysis.


Thomson, Elizabeth Sincliar. 1972. Catering Cookbook. Transatlantic. 301 pages.


Thomson, K.S. 1986March-April. Marginalia. A fishy Story. American Scientist 74:169.


Thomson, T. R., S.D. Park. 1967. Heterogenous Reaction Of Granular Starch With Hydrogen Chloride.Ii. Quantitative Studies. Cereal Chemistry 44:118.
Brabender viscosity and iodine affinity were studied. Swelling in DMSO and the ionic character of starches were determined and the possible food applications are discussed. KEYWORD:Starch, Hydrogen Chloride


Thorn, J.A., J.W. Ross. 1960. Determination of yeast growth in doughs. Cereal Chemistry 37:415.
Yeast cells were quantitatively recovered from dough by a process in which the dough was blended, starch was gelatinized by heat-treatment and the major part of the starch and protein solubilized by digestion with fungal amylase and protease.


THORNE, D. W., P.E. JOHNSON, L.F. SEATZ. 1955. FERTILIZER EVALUATION, CROP RESPONSE TO PHOSPHORUS IN NITRIC PHOSPHATES. Journal of Agricultural and Food Chemistry 3:136.


THORNTON, J. S., C.A. ANDERSON. 1968. DETERMINATION OF RESIDUES OF DI-SYSTON AND METABOLITES BY THERMIONIC EMISSION FLAME GAS CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 16:895.


THORNTON, J. S., C.A. ANDERSON. 1965. FUNGICIDE RESIDUES, ELECTRON CAPTURE GAS CHROMATOGRAPHIC DETERMINATION OF RESIDUES OF CHEMAGRO 2635 IN CROPS AND SOIL. Journal of Agricultural and Food Chemistry 13:509.


THORNTON, J. S., C.A. ANDERSON. 1966. RESIDUE DETERMINATION, GAS CHROMATOGRAPHIC DETERMINATION OF RESIDUES OF S,S,S-TRIBUTYL PHOSPHOROTRITHIOATE IN COTTONSEED AND COTTONSEED OIL. Journal of Agricultural and Food Chemistry 14:143.


Thornton, R.E., H. Timm. 1990January. Influence of fertilizer and irrigation management on tuber bruising. Amerian Potato Journal 67:45.


Thorn, R.G. and G.L. Barron. 1984April 6. Carnivorous mushrooms. Science 224:76.


Thrall, B.E. and D.A. Cramer. 1971. Relationships of serum, muscle and subcutaneous lipids to carcass traits and flavor. Journal of Food Science 36:194.


Threadway, R.H. 1953. Production and utilization of white potato starch. Economic Botany 7:76-85.


Throckmorton, J.C., P.R. Cheeke, N.M. Patton. 1980December. Tower rapeseed meal as a protein source for weanling rabbits. Canadian Journal of Animal Science 60:1027-1028.
rabbit, rapeseed meal, protein, feed efficiency


Thulin, M., P. Claeson. 1991. The botanical origin of scented myrrh (Bissabol or habak hadi). Economic Botany 45:487.


Thune, L.E. 1950. The effect of different types of preliminary activities on subsequent learning of paired-associate material. Journal of Experimental Psychology 40:423.


Thune, L.E. 1951. Warm-up effect as a function of level of practice in verbal learning. Journal of Experimental Psychology 42:250.


Thung, S. B. 1970. Amylose Content As A Difference Between Heat-Sterilised Smooth And Wrinkled Garden Peas. Journal Of The Science Of Food And Agriculture 21:562.
Pea Amylose, Iodine Value


Thurman, B. H., H.W. Vahlteich. 1929. The Vitamin C Content Of Cucumbers And Cucumber Pickles. Journal Of Home Economics 21:510.
Guinea Pig, Cucumber, Pickle Ascorbic Acid, Cucumber Ascorbic Acid


Thurston, C. E. 1961. Fish Composition, Proximate Composition Of Nine Species Of Sole And Flounder. Journal Of Agricultural And Food Chemistry 9:313.
Sole, Flounder


Thurston, C.E. 1961. Proximate composition and sodium and potassium contents of four species of commercial bottom fish. Journal of Food Science 26:495.
Several species of fish were analyzed for moisture, ash, oil, protein, sodium and potassium. Effects of the size of the fish, the area and season of capture and the methods of preservation on their composition were noted.


Thurston, C.E. 1961. Proximate composition of nine species of rockfish. Journal of Food Science 26:38.
Composition of whole fish, edible parts and non-edible parts and physical data was obtained on several species of rockfish. The effects of variations in the size of the fish, the season and area of capture and the method of preservation on their composition were also investigated.


Thurston, C. E. 1958. Variation In Composition Of Southeastern Alaska Pink Salmon. Food Research 23:619.
Salmon


Thurston, C. E., H.S. Groninger. 1959. Fish Storage Effects, Composition Changes In Puget Sound Pink Salmon During Storage In Ice And In Refrigerated Brine. Journal Of Agricultural And Food Chemistry 7:282.


Thurston, C. E., P.P. Macmaster. 1960. Variations In Chemical Composition Of Different Parts Of Halibut Flesh. Food Research 25:229.


Thurston, C. E., M.E. Stansby, N.L. Karrick, D.T. Miyauchi, W.C. Clegg. 1959. Composition Of Certain Species Of Fresh-Water Fish. Ii. Comparative Data For 21 Species Of Lake And River Fish. Food Research 24:493.


THRUSTON, F. M. 1926. A FOOD SELECTION SCORE CARD. Journal of Home Economics 18:493
SCORECARD, HEALTH RECORD


Thurston, L. M. 1937. Oxidation In Relation To Off-Flavors In Milk And Certain Milk Products. Food Research 2:255.
KEYWORDS:Oxidation, Milk, Flavor, Ice Cream, Butter, Tallowy Flavor, Oily Flavor, Oxidized Flavor, Ice Cream Tallowy Flavor, Butter Tallowy Flavor, Oily Flavor


Thybo, A.K., J. Christiansen. 19 . Quality of precooked vacuum-packed potatoes in relation tocooking methods and oxygen permeability of the packaging material. Journal of Food Quality 19(3):231-241.


Tian,M.S., C.G. Downs, R.E. Lill, G.A. King. 1994. A role for ethylene in the yellowing of broccoli after harvest. Journal American Society Horticultural Science 119(2):276-281.


TIBBITTS, T. W., L.G. HOLM. 1953. TRICHLOROACETIC ACID, COLORIMETRIC METHOD FOR QUANTITATIVE DETERMINATION IN PLANT TISSUE. Journal of Agricultural and Food Chemistry 1:724.


Tieman, D.M., R.W. Harriman, G. Ramamohan, A.K. Handa. 1992. An antisense pectin methylesterase gene alters pectin chemistry and soluble solids in tomato fruit. Plant Cell. 4 (6):667-679.


Tiemstra, P.J. 1964. Marshmallows. II. Viscosity and elasticity. Food Technology 18:921.


Tien, M., T.K. Kirk 1983August 12. Lignin-degrading enzyme from the hymenomycete Phanerochaete chrysoporium burds. Science 221:661.


Tigchelaar, E.C. 1990August. Tomatoes for processing in the 90s:genetics and breeding. Acta Horticulturae p. 31-38.


Tigchelaar, E.C., W.B. McGlasson, R.W. Buescher. 1978. Genetic regulation of tomato fruit ripening. HortScience 13(5):508-513.


Tigchelaar, E.C., J.B. Dick. 1975December. Induced resistance from simulataneous inoculation of tomato with Fusarium oxysporum Sacc. and Verticillium albo-atrum Reinke Berth. HortScience 10(6):623.


Tigchelaar, E.C., M.L. Tomes. 1974February. 'Caro-Rich' tomato. HortScience 9(1):82.


Tigchelaqr, E.C., M.L. Tomes and P.E. Nelson. 1974February. 'Lafayette' tomato. HortScience 9(1):80.


Tigchelaar, E.C., M.L. Tomes, P.E. Nelson. 1974. 'Vermillion' tomato. HortScience 9(1):81.


TIGNER, J. R., J.F. BESSER. 1962. RODENT REPELLENCY, A QUANTITATIVE METHOD FOR EVALUATING CHEMICALS AS RODENT REPELLENTS ON PACKAGING MATERIALS. Journal of Agricultural and Food Chemistry 10:484.


TILDEN, E. B., E.G. MILLER. 1930. THE RESPONSE OF THE MONKEY (MACCUS RHESUS) TO WITHDRAWL OF VITAMIN A FROM THE DIET. Journal of Nutrition 3:121.


Tilgner, D.J. 1962. Dilution tests for odor and flavor analysis. Food Technology 16(2):26.


Tilgner, D.J. 1962. Anchored sensory evaluation tests-A status report. Food Technology 16(3):47.


Tilt, J., R.B. Hubbell. 1930. A Study Of The Japanese Persimmon Grown In Florida. 1. Chemical Analysis. Journal Of Home Economics 22:757.
Persimmon, Persimmon Moisture, Persimmon Protein, Persimmon Ash, Persimmon Carbohydrate, Persimmon Calcium, Persimmon Phosphorus, Persimmon Magnesium, Persimmon Sulfur, Persimmon Iron, Persimmon Copper, Persimmon Manganese


Tilt, J., R.B. Hubbell, L. Inman. 1930. A Study Of The Japanese Persimmon Grown In Florida. Ii. The Vitamin B Complex. Journal Of Home Economics 22:762.
Persimmon Vitamin B, Albino Rat, Persimmon


Tilt, J., M. Winfield. 1928. Chemical Composition Of West Indian Seedling Avocados. Journal Of Home Economics 20:43.
avocado, moisture, protein, fat, phosphorus, iron, calcium, ash, carbohydrate, crude fiber, magnesium


TIMBERS, G. E., K. HAYAKAWA. 1967. CALCULATION BY DIGITAL COMPUTER:MASS AVERAGE STERILIZING VALUES FOR THERMAL PROCESS PART 1. COMPARISON OF EXISTING PROCEDURES PART 2. DEVELOPMENT OF NEW METHOD. Food Technology 21:1069.
THERMAL PROCESSING, HEAT CONDUCTION, COMPUTER SIMULATION


Timbers, G.E., P.W. Voisey, M. Kloek. 1985. Influence of number and thickness of blades on the performance of the Kramer type shear-compression cell. Journal of Texture Studies 16:303-311.


Timbrell, Tilly. 1973. The Winemaker's Dining Book. British Book Center, 238 pages.


Timbrell, Tilly, Bryan Acton. 1973. The Winemaker's Cookbook. British Book Center, 124 pages.


Timbrook, J. 1990April-June. Ethnobotany of Chumash indians, California, based on collections by John P. Harrington. Economics Botany 44(1):236.

.


Time and Life. 1972. The Missing Link.


Time-Life. 1972. Life Before Man.


Time-Life. 1973. The Neanderthals.


Time-Life. 1973. The First Man.


Timm, E. J., G.K. Brown, P.R. Armstrong, R.M. Beaudry, A. Shirazi. 1996. Portable instrument for measuring firmness of cherries and berries. Appl. Eng. Agric. 12(1):71-77.
A portable data-acquisition instrument was designed and built to rapidly and automatically measure firmness of cherries and berries, including blueberries. A description of the instrument is given along with the measurement techniques and results.


Tinbergen, B.J., W.J. Olsman. 1979. Fat cell rupture in comminuted meat batter as a determinative factor of heat stability. Journal of Food Science 44:695.


Tincker, M. A. H. 1950. Recent Research On The Growing Of Raspberries. Journal Of The Science Of Food And Agriculture 1:131.


Ting, C. Y., M.W. Montgomery, Z.V. Anglemier. 1968. Partial Purification Of Salmon Muscle Cathepsins. Journal Of Food Science 33:617.


Ting, S. V. 1970. Alcohol-Insoluble Constituents Of Juice Vesicles Of Citrus Fruit. Journal Of Food Science 35:757.


TING, S. V. 1958. FRUIT GLYCOSIDE HYDROLYSIS, ENZYMIC HYDROLYSIS OF NARINGIN IN GRAPEFRUIT. Journal of Agricultural and Food Chemistry 6:546.


Ting, S. V. 1956. Fruit Juice Assay, Rapid Colorimetric Methods For Simultaneous Determination Of Total Reducing Sugars And Fructose In Citrus Juices. Journal Of Agricultural And Food Chemistry 4:263.


Ting, S. V., E.J. Deszyck. 1961. The Carbohydrates In The Peel Of Oranges And Grapefruit. Journal Of Food Science 26:146.


Ting, S. V., W.F. Newhall. 1965. The Occurrence Of A Natural Antioxidant In Citrus Fruit. Food Research 30:57.
Antioxidant, Citrus Fruit, Orange Oil, Orange


Tingleff, A. J., E.V. Miller. 1960. Studies On Ascorbic Acid Retention In Frozen Juice, Segments, And Whole Oranges. Food Research 25:145.


Tinklepaugh, William C. 1975. The U. S. regional oyster product flow / William C. tinklepaugh. College Park:University of Maryland, Maryland Agricultural Experiment Station, [1975?], 12 p. :maps.


Tinker, R.B., W.M. lLauter. 1956. Constituents of Crotalaria spectabilis roth. Economic Botany 10:254.


Tinklin, G. L., G.A. Filinger. 1956. Effects Of Different Methods Of Blanching On The Quality Of Home Frozen Spinach. Food Technology 10:198.


Tinklin, G.L., C. Deck, J. Kalen, G.E. Vail. 1950. Swiss steaks into the freezer and out. Journal of the American Dietetic Association 26:30.
The effect of time and temperature of storage, of packaging materials, and of reheating methods upon palatability of precooked-frozen braised beef round steaks. KEYWORDS:desirability (u-point scale:aroma, flavor of fat, flavor of lean, quantity of juice), Swiss Steak Desirability, Meat Juice, Frozen Swiss Steak, Swiss Steak Storage


Tinklin, G.L., G.E. Vail. 1946. Effect of method fo combining the ingredients upon the quality of the finished cake. Cereal Chemistry 23:155.
The specific gravity and consistency of cake batters prepared by several methods of mixing were determined and related to compressibility, shortness and the eating quality of the finished cake. Cake Volume, Cake Tenderness, Cake Ingredient, Cake Mixing, Cake Batter Consistency, Cake Batter Specific Gravity


TINKLIN, G. L., G.A. FILINGER. 1956. EFFECTS OF DIFFERENT METHODS OF BLANCHING ON THE QUALITY OF HOME FROZEN SPINACH. Food Technology 10:198.


Tinklin, G.L., G.E. Vail. 1946. Effect of method of combining the ingredients upon the quality of the finished cake Cereal Chemistry 23:155.
The specific gravity and consistency of cake batters that were prepared by several different methods of mixing were determined and related to compressibilty, shortness and the eating quality of the finished simple cake.


TINSLEY, I. J. 1964. THE FATTY ACID COMPOSITION OF LIVER LIPIDS FROM RATS RAISED ON PORK RATIONS. Journal of Food Science 29:130.


TINSLEY, I. J. 1966. NUTRITIONAL INTERACTIONS IN DIELDRIN TOXICITY. Journal of Agricultural and Food Chemistry 14:563.


Tinsley, I. J.; Bockian, A. H. 1959. Chromatographic Identification And Estimation Of The Free Amino Acids Present In Strawberry Juice. Food Research 24:410.
Strawberry Free Amino Acid


Tinsley, I. J.; Bockian, A. H. 1960. Some Effects Of Sugars On The Breakdown Of Pelargonidin-3-Glucoside In Model Systems At 90c. Food Research 25:161.
Sugar, Pelargonidin Glucoside


Tipples, K. H. 1969. A Viscometric Method For Measuring Alpha-Amylase Activity In Small Samples Of Wheat And Flour. Cereal Chemistry 46:589
Ostwald Viscometer, Glycerol-Water, Viscosity, Alpha-Amylase,Flour, Wheat Flour, Beta-Amylase, Brabender Amylograph, Color Measurement, Farrand Procedure, Germination, Kernel, Maltose, Germ


Tipples, K.H., R.H. Kilborn. 1977. Factors affecting mechanical dough development. V. Influence of rest period on mixing and "unmixing" characteristics of dough. Cereal Chemistry 54:92.
The relationships between mixing, mixograph techniques and procedures, resulting mixograms and bread quality is reported.
KEYWORDS: mixing, red spring wheat, wheat flour, flour, protein, ash, starch damage, gassing powder, farinograph absorption, mixograph, loaf volume, chorelywood bread process, bread, appearance, crumb, color, texture


Tipples, K.H., K.R. Preston, R.H. Kilborn. 1982December. Implications of the term "strength" as related to wheat and flour quality. Bakers Digest 56(6):16.
Farinograph curve gives a fair indication of the inherent strength of a flour. Indices such as "dough development time," "stability,""mixing tolerance index" and "degree of softening" may be calculated from the finished curve.Mixograph recording dough mixer is widely used in North America for determining rheological properties of flour-water doughs. Chopin Alveograph curve is a complex plot of pressure vs. time during the blowing of a buble of dough. Maximum height and length of curve are used as measures of the resistance of the dough to deformation and of the extensibility of the dough.


Tippett, K.S., H.A. Riddick. 1991. What are we eating? Cereal Foods World 36(9):797- 799.


TISCHER, R. G. 1951. A HIGH TEMPERATURE PROCESS FOR THE EXTRACTION OF CONCORD GRAPE JUICE. Food Technology 5:160.
PROCESS TEMPERATURE, PROCESS TIME, GRAPE JUICE, TARTARIC ACID, TARTRATE, REFRACTIVE INDEX, RELATIVE VISCOSITY, OSTWALD VISCOMETER, TANNIN


TISCHER, R. G., J.G. DARROCH. 1951. A STUDY OF THE FACTORS AFFECTING MEASUREMENT OF HEADSPACE IN CANNED CORN. Food Technology 5:43.


Tischer, R.G., W.B. Esselen, Jr. 1945. Home canning. I. Survey of bacteriological and other factors responsible for spoilage of home-canned foods. Food Research 10:197.


TISCHER, R. G., H. HURWICZ. 1954. THERMAL CHARACTERISTICS OF BACTERIAL POPULATIONS. Food Research 19:80.


Tischer, R. G., H. Hurwicz, J.A. Zoellner. 1953. Heat Processing Of Beef. Iii. Objective Measurement Of Changes In Tenderness, Drained Juice, And Sterilizing Value During Heat Processing. Food Research 18:539.
Heat Processing, Beef Tenderness, Sterilizing Value


TISELIUS, A. 1947. ADSORPTION ANALYSIS OF AMINO ACID MIXTURES. ADVANCES IN PROTEIN CHEMISTRY 3:67.
AMINO ACID, REVIEW ARTICLE


Tishler, F., J.L. Sutter, J.N. Bathish, H.E. Hagman. 1968. Improved Method For Determination Of Sulfonamides In Milk And Tissues. Journal Of Agricultural And Food Chemistry 16:50.


Titley, M.E. 1987June. The scheduling of fresh market broccoli in southeast Queensland for exporting to southeast Asian markets from May to September. Acta Horticultrae (198):235-242.


Tittsler, R. P. 1929. The Sterilization Of Eggs Infected With Salmonella Pullorum Poultry Science 9(2):107.


Titus, H. W., T.C. Byerly, N.R. Ellis. 1933. Effect Of Diet On Egg Composition. I. Partial Chemical Analyses Of Eggs Produced By Pullets On Different Diets. Journal Of Nutrition 6:127.


Titus, H. W., J.C. Fritz, W.R. Kauffman. 1938. Some Observations On Egg-Yolk Color. Poultry Science 17:38.
Egg Yolk Color, Chicken Diet


Tiu, C.S., A.E. Purcell, W.W. Collins. 1985. Contribution of some volatile compounds to sweet potato aroma. Journal of Agricultural and Food Chemistry 33:223-226.


Tiwari, N.P., R. Maxcy. 1971. Impact of low doses of gamma radiation and storage on microflora of ground red meat. Journal of Food Science 36:833.
Fresh ground beef and fresh pork sausage were used to determine the effect of low doses of gamma radiation (60 Co source-17,000 rad/min) on the total count, coliform, enterococci, and staphylococci, as well as the effect of storage of two tempertures. KEYWORDS:organoleptic quality evaluation;l enterococcal counts; staphylococcal count; coagulase production.


Tiwari, N.P., R.B. Maxcy. 1972. Moraxella-acinetobacter as contaminants of beef and occurrence in radurized product. Journal of Food Science 37:901.
The effect of radurization on ground beef and total microbial count, gram-negative diplococci and diplobacilli was determined


Tjahjadi, C., S. Lin, W.M. Breene. 1988. Isolation and characterization of adzuki bean. (Vigna angularis cv Takara) proteins. Journal of Food Science 53:1438-1443.


TJHIO, K. H., M. KAREL. 1969. AUTOXIDATION OF METHYL LINOLEATE IN FREEZE-DRIED MODEL SYSTEMS. 4. EFFECTS OF METALS AND OF HISTIDINE IN THE ABSENCE OF WATER. Journal of Food Science 34:540.


TJHIO, K. H., T.P. LABUZA, M. KAREL. 1969. EFFECTS OF HUMIDIFICATION ON ACTIVITY OF CATALYSTS AND ANTIOXIDANTS IN MODEL SYSTEMS. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 46:597.
ANTIOXIDANT, MICROCRYSTALLINE, CELLULOSE, HISTIDINE, METHYL LINOLEATE OXIDATION, MANGANESE SULFATE MONOHYDRATE, COBALT CHLORIDE HEXAHYDRATE


Tkachuk, R. 1969 Nitrogen-To-Protein Conversion Factors For Cereals And Oilseed Meals. Cereal Chemistry 46:419.


Tkachuk, R., I. Hlynka. 1968. Some Properties Of Dough And Gluten In D20. Cereal Chemistry 45:80
Dough, Gluten, Extensigraph, Farinograph, Mixing Time, Flour Tolerance, Gluten Rheology


Tkachuk, R., K.H. Tipples. 1966. Wheat Beta-Amylases. Ii. Characterization. Cereal Chemistry 43:62
Beta-Amylase, Ion Exchange Chromatography, Enzyme Sedimentation, Tiselius Electrophoresis, Volume, Amino Acid, Protein, Iodoacetate, Sulfhydryl Inhibitors, Ethylmaleimide, Alpha-Amylase, Phosphatase, Wheat Flour, Molecular Weight


To, E.C., M.C. Robach. 1980. Inhibition of potential food poisoning microorganisms by sorbic acid in cooked, uncured, vacuum packaged turkey products. Journal of Food Technology 15:543.


TOBIA, S. K., N.E. MILAD. 1958. MAGNESIUM DETERMINATION. USE OF DOWEX-50 TO SEPARATE INTERFERING IONS IN THE DETERMINATION OF MAGNESIUM IN SOIL EXTRACTS BY TITAN YELLOW. Journal of Agricultural and Food Chemistry 6:358.


Todhunter, E. N. 1937. A Comparison Of Heated Casein With Extracted Casein In The Basal Diet For The Determination Of Vitamin A. Journal Of Nutrition 13:469.


Todhunter, E.N. 1992January/February. Seven centuries of cookbooks-treasures and pleasures. Nutrition Today 27(1):6-12.


TODHUNTER, E. N. 1958. IT'S IN THE NEWS - IS IT A FACT? THE FOOD WE EAT. Journal of Home Economics 50:510.


TODHUNTER, E. N. 1942. RECENT ADVANCES IN VITAMIN KNOWLEDGE:VITAMINS AND MICROORGANISMS. Journal of Home Economics 34:109.
VITAMIN ASSAY, MICROBIOLOGICAL ASSAY, ASCORBIC ACID, RIBOFLAVIN, VITAMIN B1, NICOTINIC ACID, PANTOTHENIC ACID, BIOTIN


Todhunter, E.N. 1936. Some factors influencing ascorbic-acid (viatmin_C) content of apples. Food Research 1:435.
The dye titration method and animal-feeding experiments were used to determine the ascorbic acid content of several varieties of western-grown apples under varying storage conditions. KEYWORDS:Storage, Ascorbic Acid, Lemon Juice, Apple, Scurvy Score, Guinea Pig, Color, Dichlorophenolindophenol Titration, Autopsy, Hemorrhage


Todhunter, E.N. 1961. The History of Food Patterns in the U.S.A. Proceedings of the Third International Congress of Dietetics. Newman Books, London. p. 13.


Todhunter, E.N. 1959. The Story of Nutrition. Yearbook of Agriculture. U.S.Dept. of Agric. p. 7.


Todhunter, E.N. 1965. Some aspects of the history of dietetics. World Review of Nutrition and Dietetics 5:32.


Todhunter, E.N. 1973. Food habits, food faddism and nutrition. World Review of Nutrition and Dietetics 16:286-317.


Todhunter, E. Neige. 1950. Cook books through the ages. Journal of the American Dietetic Association 26(4):247.


Todhunter, E. Neige. 1951. Biographical notes from the history of nutrition. Otto Folin - April 4, 1867 - October 25, 1934. Journal of the American Dietetic Association 27(4):328.


Toepfer, E.W., M.M. Polansky, J.F. Eheart, H. Slover, E.R. Morris. 1972. Nutrient composition of selected wheats and wheat products. XI. Summary. Cereal Chemistry 49:173.


Toffler, Alvin. 1980. The Third Wave. Bantam Book.


Tomomatsu, H. 1994. Health effects of oligosaccharides. Food Technology 48(10):61-65.


TOEPFER, E. W., M.M. POLANSKY, L.R. RICHARDSON, S. WILKES. 1963. VITAMIN VALUE ASSAY. COMPARISON OF VITAMIN B6 VALUES OF SELECTED FOOD SAMPLES BY BIOASSAY AND MICROBIOLOGICAL ASSAY. Journal of Agricultural and Food Chemistry 11:523.


TOGASHI, H. J., A.S. HENICK, R.B. KOCH. 1961. THE OXIDATION OF LIPIDS IN THIN FILMS. Journal of Food Science 26:186.
.


Toivonen, M.A. 1992. Chlorophyll fluorescence as a nondestructive indicator of freshness in harvested broccoli. HortScience 27(9):1014 - 1015.


Toivonen, P.M.A., B.J. Zebarth, P.A. Bowen. 1994. Effect of nitrogen fertilization on head size, vitamin C content and storage life of broccoli (Brassica oleracea var. Italica). Canadian Journal of Plant Science 74 (3):607-610.


Tokimasa, E.C. 1982. Japanese Foods. Honolulu, HI:Tem my.


Toklas, Alice B. 1954. The Alice B. Toklas Cook Book. Doubleday, 336 pages.


Toledo, R., J. Cabot, D. Brown. 1977. Relationship between composition, stability and rheological properties of raw comminuted meat batters. Journal of Food Science 42:725.


TOLEDO, R., M.P. STEINBERG, A.I. NELSON. 1969. HEAT OF RESPIRATION OF FRESH PRODUCE AS AFFECTED BY CONTROLLED ATMOSPHERE. Journal of Food Science 34:261.


TOLEDO, R., M.P. STEINBERG, A.I. NELSON. 1968. QUANTITATIVE DETERMINATION OF BOUND WATER BY NMR. Journal of Food Science 33:315.


Tolmasquim, E., A.M.N. Correa, S.T. Tolmasquim. 1971. New starches properties of five varieties of cowpea starch. Cereal Chemistry 48:132.
cowpea starch


Tolson, A. 1996. Mediations. Arnold, London.


Toma, R.B., M.L. Curry. 1980. North Dakota Indians' traditional foods. Journal American Dietetic Association 76:589-590.


Toma, R.B., H.K. Leung, J. Augustin, and W.M. Iritani. 1986. Quality of French fried potatoes as affected by surface freezing and specific gravity of raw potatoes. Journal of Food Science 51:1213.


Toma and R.L. Shaw. 1978. Mineral composition of freshly harvested potatoes. American Potato Journal 55:511.


Toma, S.J., S. Naki. 1971. Ultraviolet spectrophotometric determination. Journal of Food Science 36:507.
A ultraviolet spectrophotometric protein determination is evaluated with flour, bean, egg yolk, and corned beef. KEYWORDS:protein analysis (absorbances measured using spectrophotometers; Kjeldahl method)


TOMAN, F. R., H.L. MITCHELL. 1968. EFFECTS OF CYCOCEL AND B-NINE ON COLD HARDINESS OF WHEAT PLANTS. Journal of Agricultural and Food Chemistry 16:771.


Tomarelli, R. M., E.R. Spence, F.W. Bernhart. 1955. Milk Vitamins. Biological Availability Of Vitamin B6 Of Heated Milk. Journal Of Agricultural And Food Chemistry 3:338.


Tomarelli, R.M., R.J. Yuhas, A. Fisher, J.R. Weaber. 1985. An HPLC method for the determination of reactive (available)lysine in milk and infant formulas. Journal Agricultural and Food Chemistry 33:316.


Tomasula, P., M.F. Kozempel. 1989. Diffusion coefficients of glucose, potassium, and magnesium in Maine Russet Burbank and Maine Katandin potatoes from 45 to 90C. Journal of Food Science 54:985.


Tomes, M.L., F.W. Quackenbush. 1958. Caro-red, a new provitamin a rich tomato. Economic Botany 12:256.


Tomhave, A.E. 1927April. Soybean meal and ground soybeans as protein supplements for dairy cattle. University of Dealware, Agricultural Experiment Station Bulletin No. 148.


Tomhave, A. E., C.W. Mumford. 1933. The Effect Of Ground Soybeans On The Cold Storage Quality Of Eggs. Poultry Science 12:37.
Egg Storage, Chicken Diet, Soybean, Diet, Egg Grade, Egg Yolk, Color


TOMIYAMA, T., A. TSUDA, Y. YONE. 1960. THE DETERMINATION OF CHLORTETRACYCLINE IN TISSUES. I. AN IMPROVED PAD-PLATE METHOD. Food Research 25:97.


TOMIYAMA, T., A. TSUDA, Y. YONE. 1960. THE DETERMINATION OF CHLORTETRACYCLINE IN TISSUES. II. AN IMPROVED CYLINDER-PLATE METHOD. Food Research 25:106.


Tomiyama, T., Y. Yone, K. Mikajiri. 1957. Uptake Of Aureomycin Chlortetracycline By Fish And Its Heat Inactivation. Food Technology 11:290.


Tomkins, B. 1989. Effect of cultivar on storage life of broccoli. AIAS occasional publication. Managing postharvest horticulture in Australasia. Proceedings of the Australasian Conference in Postharvest Horticulture. Gosford 24-28 July 1989. edited by BB Beattie. [Wahroonga, NSW :Institute of Agricultural Science, 1990] p. 59-64.


TOMKINS, R. G. 1951. THE MICROBIOLOGICAL PROBLEMS IN THE PRESERVATION OF FRESH FRUITS AND VEGETABLES. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2:381.


Tomlinson, A.J., J.A. Mlotkiewicz, I.A.S. Lewis. 1994. Application of capillary electrophoresis to the separation of coloured products of Maillard reactions. Food Chemistry 49(3):219-223.


Tomlinson, N., S.E. Geiger, W.W. Kay. 1965. Sodium, potassium, and magnesium concentration and weight changes in fish stored in refrigerated sea water in relation to biochemical changes associated with rigor mortis. Journal of Food Science 30:126.
Sodium, potassium and magnesium concentrations were monitered during storage of whole and eviscerated salmon and trout in refrigerated sea water. Concentrations were also related to state of rigor mortis. Degree of rigor was determined by ATP, phosphorus and lactic acid measurements.


Tomomatsu, H. 1994. Health effects of oligosaccharides. Food Technology 48(10):61-65.


Tompkin, R.B. 1980, May. Botulism from meat and poultry products-a historical perspective. Food Technology 34(5):229.


Tompkin, R.B. 1986. Microbiological safety of processed meat:new products and processes-new problems and solutions. Food Technology 40(4):172.


Tompkins, Dorothy, Helen C. Fuch, Ambrose Heath. 1971. Table Layout and Decoration. Drake. 128 pages.


Tompkins, D.R., G.W. Shaw, R.D. Horton. 1973June. Evolution of ethylene and tomato fruit ripening as influenced by P-(beta-chloroethyl)-N-isopropyl phosphonamidic acid. HortScience 8(3):221-222.


Tompkins, M.D., G.B. Pratt. 1959. Comparison of flavor evaluation method for forzen citrus concentrates. Food Technology 13:149.


Trant, A.S., R.M. Pangborn, A.C. Little. 1981. Potential fallacy of correlating hedonic responses with physical and chemical measurements. Journal of Food Science 46:583.
frozen citrus concentrate flavor


Tompkins, M. D., G.B. Pratt. 1959. Comparison Of Flavor Evaluation Methods For Frozen Citrus Concentrate. Food Technology 13:149.
Frozen Citrus Concentrate Flavor


Tompkins, R.G. 1963. The effects of temperature , extent of evaporation, and restriction of ventilation on the storage life of tomatoes. Journal Horticultural Science 38:335-347.


Toney, J., D.H. Bergquist. 1983. Functional egg products for the cereal foods industries. Cereal Foods World 28(8):445.


Tong, A. 1991. Eating habits of elderly Vietnamese in the United States. Journal of Nutrition for the Elderly 10(2):35-46.


Tong, A. 1991. Eating habits of elderly Vietnamese in the United States. Journal of Nutrition For The Elderly 10(2):35-48.


Tong, A. 1986. Food habits of Vietnamese immigrants. Family Economics Review (2):28-30.


Tong, L.M., S. Sasaki, D.J. McClements, and E.A. Decker. 2000. Antioxidant activity of whey in a salmon oil emulsion. Journal of Food Science 65:1325.


Tonsbeek, C. H. T.; Plancken, A. J.; Weerdhof, T. V. D. 1969. Components Contributing To Beef Flavor. Isolation Of 4-Hydroxy-5-Methyl-3(2h)-Furanone And Its 2,5-Dimethyl Homolog From Beef Broth. Journal Of Agricultural And Food Chemistry 16:1016.


Tontisirin, K., J. Young-Aree, S. Chantapiromsuk, K. Chuncherd, P. Tontiwattasation, K. Srianujata, A. A. S. 1986. Annual Repon 1985 - 1986 Thailand Food Habits Project. Bangkok, Thailand:ASEAN Sub-committee on Protein:Good Habits Research and Development. ASEAN-Australian Economic Cooperation Program.


TOOKEY, H. L., R.L. LOHMAR, I.A. WOLFF, Q. JONES. 1962. SEED POLYSACCHARIDES, NEW SOURCES OF SEED MUCILAGES. Journal of Agricultural and Food Chemistry 10:131.


TOOKEY, H. L., V.F. PFEIFER, C.R. MARTIN. 1963. SEED POLYSACCHARIDES. GUMS SEPARATED FROM CROTALARIA INTERMERDIA AND OTHER LEGUMINOUS SEEDS BY DRY MILLING. Journal of Agricultural and Food Chemistry 11:317.
CROTALARIA GUM PROTEIN, CROTALARIA GUM ACID INSOLUBLE, CROTALARIA GUM VISCOSITY, CROTALARIA GUM FAT, CROTALARIA GUM ASH, CASSIA GUM PROTEIN, CASSIA GUM FAT, CASSIA GUM ASH, CASSIA GUM GUM VISCOSITY, CASSIA GUM ACID INSOLUBLE


Tooley, P.W. 1990August. Variation in resistance to Phytophthora infestans among 21 Solanum verrucosum plant introductions. American Potato Journal 67:491.


Toops, D. 1999December. News bites:Twinkies prepare for Y2K. Food Processing 60(12):8.
Millenniums come, millenniums go, but Twinkies will always be, well, Twinkies.

Kansas City-based Interstate Bakeries Corp. has dressed up Twinkies for the year 2000 in special millenium packages, which will be available while supplies last.


Toops, D. 2000, April. Twinkies take the cake. Food Processing 61(4):12.
On April 6, Interstate Bakeries Corp's Twinkies snack cake celebrated its 70th birthday with limited-edition packaging. It features the kid surrounded by birthday balloons and colorful confetti and lassoing lit candles, that illustrate the number 70.


Toops, D. 1999December. Rool out. Meal on the go from Campbell Soup. Food Processing 60(12):38.


Topps, D. 1999December. Boston Market debuts in freezer section, sides and all. Food Processing 60(12):36.
Pittsburgh-based Heinz Frozen Food Co. will introduce Boston Market Home Style Meals, a new line of frozen entrees that includes siven single-serve meals, four meat and poultry varieties and five individual side dishes, in April 2000.


Toops, D. and K. Kevin. 1997. News bites. Food Processing 58(3):14.


TOPPING, E. 1951. EGGS ARE A VERSATILE FOOD. NEW ZEALAND JOURNAL OF AGRICULTURE 82:83.


Tordoff, M.G., A.M. Alleva. 1990. Oral stimulation with aspartame increases hunger. Physio. Behav. 47:555-559.


Tordoff, M.G., A.M. Alleva. 1990. Effects of drinking soda sweetened with aspartame or high-fructose corn syrup on food intake and body weight. American Journal Clinical Nutrition 51:963-969.


Toren, P. E., L.D. Goodhue, W.R. Kirkham, D.E. Howell. 1957. Repellent Residues, Determination Of Small Quantities Of 2,3,4,5-Bis (Delta 2-Butenylene)Tetrahydrofurfural (Repellent R-11) In Milk. Journal Of Agricultural And Food Chemistry 5:749.


Tornero,-P.; I. Rodrigo, V. Conejero, P. Vera. 1993. Nucleotide sequence of a cDNA encoding a pathogenesis-related protein, P1-p14, from tomato (Lycopersicon esculentum). Plant Physiology 102 (1):325.


Torngren, T. 1986April. Herbicides
to processing tomato success. American Vegetable Grower 34:__,__,96, 97.


Torres, R.M. 1959. Dietary patterns of the Puerto Rican people. American Journal of Clinical Nutrition 7:349-355.


Torten, J., H. Eisenberg. 19821. Studies on colloidal properties of whole egg magma. Journal of Food Science 47:1423.


Torten, J., J.R. Whitaker. 1964. Evaluation of biuret and dye-binding methods for protein determination in meats. Journal of Food Science 29:168.


Tortula. 1995February10. Project refines an ancient staple with modern science. Science 267:824.


Toscani, V. 1945. Magnesium content of meats. Food Research 10:461.


TOSCANI, V. A., V.R. RUPP, W.S. MCCLELLAN. 1934. ANALYSES OF MEATS Journal of Nutrition 7:473.


Toscani, V., V. Buniak. 1947. Sodium and potassium content of meats. Food Research 12:328.


TOSCANI, V., P. REZNIKOFF. 1934. THE IRON CONTENT OF FOODS USED IN A MUNICIPLE HOSPITAL. Journal of Nutrition 7:79.


TOSCANO, V. 1948. COMPARISON OF ANALYZED WITH CALCULATED DIET. Food Research 13:187.
DIETARY ANALYSIS


Toth-Veinperl, M. Toth, M. Sos. 1992. Application of epifluorescent technique for the determination of mould contamination. Acta Horticulturae 301:305-308.


Toufeili, I., Y. Habbal, S. Shadarevian, A. Olabi. 1999. Substitution of wheat starch with non wheat starches and cross linked waxy barley starch affects sensory properties and staling of Arabic bread. Journal of the Science of Food and Agriculture 79 (13):1855-1860.
Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with significantly (P < 0.05) different textural attributes from regular wheat bread except for barley starch.


TOURTELLOTTE, D., W.E. BACON. 1935. VARIABILITY OF VITAMIN D RESPONSE WITH TEMPERATURE OF ENVIRONMENT. Journal of Nutrition 10:683.


Toussaint Samat, Maguelonne, 1993. A history of food. Histoire naturelle & morale de la nourriture. English. Cambridge, MA :Blackwell Reference. xix, 801 p. :ill.
Discusses natural sources of food, and tells the story of domestication of animals and farming of crops; tells many of the great legends of food; relates the history of exotic fruits; and covers the foods of pleasure, including chocolate, wine, truffles, caviar, etc. Illustrated with paintings, drawings and photographs of food through the ages.


Touw, M. 1982. Roses in the Middle Ages. Economic Botany 36:71.


Towle, L.A., Bergman, E.A., Joseph, E. 1994. Low-fat bison-hybrid ground meat has no effects on serum lipid levels in a study of 12 men. Journal of the American Dietetic Association 94(5):546-548.
This article is about the effect of a low-fat bison-hybrid ground meat on serum lipids in men.


Townley, R.R., T.C. Lanier. 1981. Effect of early evisceration on the keeping quality of Atlantic croaker (Micropogon undulatus) and grey trout (Cynoscion regalis) as determined by subjective and objective methodology. Journal of Food Science 46:863.


Townsend, C.H.T. Jr. 1960. Progress in developing superior hevea clones in Brazil. Economic Botany 14:189.


TOWNSEND, C. T. 1969. THE FOOD INDUSTRY IN CHILE. Food Technology 23(8):118(1104).


Townsend, C. T., J.M. Reed, J. Mcconnell, M.J. Powers, W.B. Esselen Jr., I.I. Somers, J.J. Dwyer, C.O. Ball. 1949. Comparative Heat Penetration Studies On Jars And Cans. Food Technology 3:213.
Canning Heat Penetration, Bentonite, Pea Soup Strained, Vegetable, Mixed Vegetable, Vegetable, Chicken, Bacon, Pea, Corn Kernel, Headspace, Retort Temperature, Come Up Time, F Value, Cooling Time, Sterilizing Value


TOWNSEND, C. T., L. YEE, W.A. MERCER. 1954. INHIBITION OF THE GROWTH OF CLOSTRIDIUM BOTULINUM BY ACIDIFICATION. Food Research 19:536.


Townsend, C.W. 1928. Food prejudices. The Scientific Monthly 27:65.


Townsend, L.R., G.W. Hope. 1960. Factors influencing the colour of potato chips. Canadian Journal of Plant Science 40:58.
Potato, Reducing Sugar, Storage, Sucrose, Amino Nitrogen, Color, Conductivity, Calcium, Potassium, Sodium, Magnesium, Phosphorus, Sulfur, Chlorine, Potato Chip, Frying, Photovolt Reflectometer


Townsend, W.E., L.C. Blankenship. 1987. Enzyme profile of raw and heat-processed beef, pork and tur
using the "apizym" system. Journal of Food Science 52:511.


Townsend, W.E., L.C. Blankenship. 1987. Assessment of previous heat treatment of laboratory heat-processed meat and poultry using a commercial enzyme system. Journal of Food Science 52(6):1445-1448.


Townsend, W. E., L.J. Bratzler. 1958. Effect Of Storage Conditions On The Color Of Frozen Packaged Retail Beef Cuts. Food Technology 12:663.


Townsend, W.E., J.E. Thomson, J.R. Hutchins. 1984. coagulation test for cooked meat temperature:effect of variations in filtration. Journal of Food Science 49:853.


TOWNSEND, W. E., L.P. WITNAUER, J.A. RILOFF, C.E. SWIFT. 1968. COMMINUTED MEAT EMULSIONS:DIFFERENTIAL THERMAL ANALYSIS OF FAT TRANSITIONS. Food Technology 22:319.


Townsley, P. M., M.A. Joslyn, C.J.B. Smit. 1953. The Amino Acids In Various Tissues Of Citrus Fruits And In Orange Protein. Food Research 18:522.
Citrus, Amino Acid, Orange, Protein, Orange, Amino Acid


Towson, A.M., G.M. Trout. 1946. Some cooking qualities of homogenized milk. II. White sauces. Journal of Food Science 11:261.
Linespread tests and subjective evaluations were performed on white sauces made with homogenized and nonhomogenized milk. Variables included beating time, salt addition, type of fat, proportion of fat to flour and pressure of homogenization .


Toynbee. Greek Civilization and Character. Mentor pp. 158.


Trabor, H.A. editor. 1971. The Microscope As A Camera. New York. Focal Press Ltd.


Tracey, M.V. 1967. Gluten:New light on an old protein. Cereal Science Today 12:193.
This paper includes a review of knowledge of gluten. A discussion of the nature and composition of wheat gluten is also included.


Trachuk, R. and K.H. Tipples. 1966. Wheat beta-amylases. II. Characterization. Cereal Chemistry 43:62.


Tracy, Marian. 1952. Coast To Coast Cookery. Bloomington.


Tracy, Marion. 1968. Modern Casserole Cookery. Viking, 160 pages.


Tracy, P.H. 1936. Certain problems related to the marketing of homogenized milk. The Milk Dealer 25:30-32.


Tracy, P.H., W.J. Corbett. 1939. Preparation and use of low(tm)lactose milk. Food Research 4:493.


TRACY, P. H., J. SHEURING, W.A. HOSKISSON. 1944. EFFECT OF VARIOUS TEMPERATURES OF STORAGE UPON CHEMICAL AND PHYSICAL PROPER TIES OF POWDERED EGG YOLK AS RELATED TO ITS USE IN ICE CREAM. Food Research 9:126.


Tracy, Suzy. 1897. Twelve Lessons in Scientific Cookery. H.S. Crocker Company:San Francisco, CA.


Traeger, James. 1970. Foodbook Grossman Publishers, New York.


Trager, James. 1995. The Food Chronology:A Food Lover's Compendium of Events and Anecdotes from Prehistory to the Present. New York:Henry Holt. [TX355.T72]


Trager, James. 1972. Belly Book. Grossman Publishers, Inc., New York. pp. 572.


TRAGER, W., L.STOLOFF. 1967. POSSIBLE REACTIONS FOR AFLATOXIN DETOXIFICATION. Journal of Agricultural and Food Chemistry 15:679.


Trakulchang, S.P., A.A. Kraft. 1977. Survival of Clostridium perfringens in refrigerated and frozen meat and poultry items. Journal of Food Science 42:518.


Trank, S.J., D.W. Johnson, E.L. Cussler. 1989June. Isolated soy protein production using temperature-sensitive gels. Food Technology 43:78.


Trank, W. 1991April. Progress in Seed Potato Certification 1913-1991. American Potato Journal 68:243.


Traub, L.G., P.L. Wright, and H.L. Steele. 1971September. A dollar & cents look at machine harvesting tomatoes. American Vegetable Grower 19:18, 20, 47, 49.


TRAUTAMN, J. C. 1964. FAT-EMULSIFYING PROPERTIES OF PRERIGOR AND POSTRIGOR PORK PROTEINS Food Technology 18(7):1065.


TRAUTMAN, J. C. 1966. EFFECT OF TEMPERATURE AND PH ON THE SOLUBLE PROTEINS OF HAM. Journal of Food Science 31:409.


Travers-Coigney, Virginia, Marion Prilook. 1973. No-Beef Cook Book. Bantam, 150 pages.


Travnicek, D., A.S. Hooper. 1968. Effect of cooking method on the quality of tur
breast meat cooked from the frozen state. Poultry Science 47:1281.
Cooking Method, Frozen Turkey, Tenderness, Turkey Ph, Turkey Juiciness, Warner-Bratzler Shear Apparatus, Expressible Moisture, Cooking Time, Cooking Loss, Volatile Loss, Drip Loss, Turkey Moisture


Treadway, R.H. 1961. Factors affecting the processing quality of potatoes for frozen, dehydrated, and canned products. Potato Handbook 6:12.


Treadway, R.H. 1953. Production And Utilization Of White Potato Starch. Economic Botany 7:76.


Trefethen, I., K. Causey, F. Fenton. 1951. Effects Of Four Cooking Pressures On Locally Grown Broccoli:Cooking Time, Palatability, Ascorbic Acid, Thiamine, And Riboflavin. Food Research 16:409.


Trefethen, I., F. Fenton. 1951. Effects Of Four Cooking Pressures On Commercially Frozen Peas:Cooking Time, Palatability, Ascorbic Acid, Folic Acid, Thiamine, And Riboflavin. Food Research 16:342.


TREFFERS, H. P. 1944. SOME CONTRIBUTIONS OF IMMUNOLOGY TO THE STUDY OF PROTEINS. ADVANCES IN PROTEIN CHEMISTRY 1:70.


TREISCH, P. 1955. RESEARCH AND DEVELOPMENTS IN HOUSEHOLD EQUIPMENT:GAS AND ELECTRIC RANGES. Journal of Home Economics 47:743.
GAS RANGE, ELECTRIC RANGE, MICROWAVE HEATING


TRELEASE, R. D., C.H. KOONZ. 1945. QUALITY OF EVISCERATED POULTRY OBTAINED FROM DEFROSTED, DRESSED STOCK. Food Research 10:373
POULTRY EVISCERATION, DRESSED POULTRY, POULTRY THAWING


Tremblay, N. 1989. Effect of nitrogen sources and rates on yield and hollow stem development in broccoli. Canadian Journal Plant Science Rev Can Phytotechnie. 69 (3):1049-1053.


Tremple, L. G.; Meador, R. J. 1958. Soy Flour In Cake Baking. Bakers Digest 32(4):32.
Soyflour, Composition, Cake Baking, Cake, Cake Formula


Trent, May Wong. 1973. Eighty Precious Chinese Recipes. Macmillan, 172 pages.


Trent, May Wong. 1975. Oriental Barbecues. Macmillan, 96 pages.


TREON, J. F., M. BRIN, F.J. DOMINGUES, C.F. SMULLIN, J.R. LOWRY, M. HELMICK. 1962. FOOD ADDITIVE SAFETY, THE METABOLISM OF GLYCERYL LACTATE-C14-PALMITATE BY RATS. Journal of Agricultural and Food Chemistry 10:111.
ADDITIVE, GLYCERYL LACTATE


TREON, J. F.; CLEVELAND, F. P. 1955. PESTICIDE TOXICITY, TOXICITY OF CERTAIN CHLORINATED HYDROCARBON INSECTICIDES FOR LABORATORY ANIMALS, WITH SPECIAL REFERENCE TO ALDRIN AND DIELDRIN. Journal of Agricultural and Food Chemistry 3:402.
PESTICIDE, ALDRIN, DIELDRIN


TREON, J. F., F.P. CLEVELAND, J. CAPPEL. 1955. PESTICIDE TOXICITY, TOXICITY OF ENDRIN FOR LABORATORY ANIMALS. Journal of Agricultural and Food Chemistry 3:842.
ENDRIN, PESTICIDE


Tressl, R., D. Rewicki, B. Helak, H. Kamperschroer, and N. Martin. 1985. Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products. Journal Agricultural and Food Chemistry 33:919-923.


Tressl, R., K.G. Grunewald, E. Kersten, D. Rewicki. 1985. Formation of pyrroles and tetrahydroindolizing-6-ones as hydroxyproline-specific Maillard products from glucose and rhamnose. Journal Agricultural and Food Chemistry 33:1137-1142.


Tressl, R., D. Rewicki, B. Helak, H. Kamperschroer. 1985. Formation of pyrrolidines and piperidines on heating L-proline with reducing sugar. Journal of Agricultural and Food Chemistry 33:924.


TRESSLER, D. K. 1948. ABOUT FROZEN FOODS AND FREEZING THEM. FLAVORS OF FROZEN FOODS. Journal of Home Economics 40:233.
FROZEN FOOD, FLAVOR, BLANCHING


Tressler, D.K., G.L. Mack, R.R. Jenkins. 1937. Vitamin C In Vegetables. Vii. Lima Beans. Food Research 2:175.


Tressler, D. K., G.L. Mack, C.G. King. 1936. Factors Influencing The Vitamin C Content Of Vegetables. American Journal Of Public Health 26:905.
Spinach Ascorbic Acid, Rhubarb Ascorbic Acid, Pea Ascorbic Acid, Stringbean Ascorbic Acid, Tomato Ascorbic Acid, Cabbage Ascorbic Acid, Ascorbic Acid Retention, Vegetable, Cooking


Tressler, D. K., G.L. Mack, C.G. King. 1936. Vitamin C Content Of Vegetables. 1. Spinach. Food Research 1:3.
Spinach Stem, Spinach Leaf, Storage, Freezing, Frozen Spinach, Soil Muck, Soil Upland, Ascorbic Acid, Biological Assay, Spinach, Scurvy Score, Guine A Pig, Spinach


Tressler, D.K., J.C. Moyer, K.A. Wheeler. 1943. Losses of vitamins which may occur during the storage of dehydrated vegetables. American Journal of Public Health 33:975-979.


TRESSLER, D. K., C.S. PEDERSON. 1936. PRESERVATION OF GRAPE JUICE. II. FACTORS CONTROLLING THE RATE OF DETERIORATION OF BOTTLED CONCORD JUICE. Food Research 1:87.
GRAPE JUICE, GRAPE BOTTLE, CARBON DIOXIDE, PASTEURIZATION, FREEZING, STORAGE, ARGOL, SEITZ FILTRATION, TEMPERATURE, GRAPE CLARITY, SEDIMENT, COLOR, AERATION, OXYGEN, DEAERATION, GLASS, ACID, TARTARIC ACID, PECTIN, CALCIUM PECTATE, SUGAR, GLUCOSE, TANNIN, NONTANNIN, STRINGENCY, PROTEIN, WATER INSOLUBLE SEDIMENT


TRESSLER, D. K., C.S. PEDERSON, H.G. BEATTIE. 1943. FRUIT AND VEGETABLE JUICE PREPARATION AND PRESERVATION. INDUSTRIAL AND ENGINEERING CHEMISTRY 34:96.


TRESSLER, D.K., G.L. MACK, R.R. JENKINS. 1937. VITAMIN C IN VEGETABLES. VII. LIMA BEANS. Food Research 2:175.


Trevelyan, G.M. 1964. Illustrated English Social History. 4 volumes. Penguin Books, London.


Trevithick, H.P., M.F. Lauro. 1929. A method of testing pure lard. Differentiating lard and lard compounds, particularly those containing hydrogenated vegetable oils. Journal American Oil Chemists Society 6(12):21.
This article discusses conventional methods used in determining the purity of lard and a new method called the Bomer test. KEYWORDS:Iodine value, free fatty acids, melting point, Halphen test and solid acid determinations were made on samples of pure lard, hydrogenated vegetable oils and mixtures of hydrogenated and unhydrogenated oils and lard, melting point, free fatty acid, iodine value, titre, saponification value, Villavechia test


Trevino, F.M. 1987. Standardized terminology for Hispanic populations. American Journal Public Health 77:69-72.


Tribe, Denna, Cynthia Oliveri. 1999. Changing Appalachian Foodways:Perceived Changes and Rationale for Food Habits of Appalachia Ohioans. Symposium:Culture and Historical Aspects of Foods:Yesterday, Today, and Tomorrow. Nutrition and Food Management, Oregon State University, Corvallis, OR.


TRICE, W. H. 1965. THE EFFECT OF AUTOXIDATION ON THE WETTABILITY OF A LINOLEIC ACID MONOLAYER. JOURNAL OF COLLOID SCIENCE 20:40.
LINOLEIC ACID AUTOXIDATION, LINOLEIC ACID WETTABILITY, LINOLEIC ACID MONOLAYER, METHYLENE IODIDE


Trigger, Bruce. 1983. The rise of Egyptian civilization. IN Ancient Egypt:A Social History. Editors:BN.G. Trigger, B.J. Kemp, D. O'Copnnor, A.B. Lloyd, pp. 1-70. Cambridge.


Trimbo, H.B., S. Ma, B.S. Miller. 1966. Batter flow and ring formation in cake making. Baker's Digest 40(1):40-42, 44-45.


Trimbo, H.B., B.S. Miller.1971. Factors affecting the quality fo sauces(gravies). Journal of Home Economics 63(1):48-53.


Trinity Mission of Trinity Church. 1949. Out of Vermont Kitchens. Rutland, Vermont.


Trinklein, D.H., V.N. Lambeth. 1981. 'Tuckcross 756P'tomato. HortScience 16(2):230-231.


Trinklein, D.H., V.N. Lambeth. 1976December. Blossom-end rot and the uniform-ripe fruit trait in tomato. HortScience 11(1):21-22.


TRIOLO, A. J., J.M. COON. 1966. TOXICOLOGIC INTERACTIONS OF CHLORINATED HYDROCARBON AND ORGANOPHOSPHATE INSECTICIDES. Journal of Agricultural and Food Chemistry 14:549.


Tripp, F., G.H. Satterfield, A.D. Holmes. 1937. Varietal Differences In The Vitamin C (Ascorbic Acid) Content Of Tomatoes. Journal Of Home Economics 29:258.


TROLLER, J. A., R.A. OLSEN. 1967. DERIVATIVES OF SORBIC ACID AS FOOD PRESERVATIVES. Journal of Food Science 32:228.


Tripp, K.E., M.M. Peet, D.H. Willits, D.M. Pharr.1991. CO2-enhanced foliar deformation of tomato:relationship to foliar starch concentration. Journal American Society Horticultural Science 116(5):876-880.


Trissl, R., B. Helak, H. Koppler, D. Rewicki. 1985. Formation of 1-(1-Pyrrolidinyl)-2-cyclopentenones and cyclopent (B)azepin-8(1H)-ones as proline specific Maillard products. Journal of Agricultural and Food Chemistry 33:1132-1137.


Tritton, S.M. 1959. Amateur Wine Making. Dover, 158 pages.


Tritton, S.M. 1969. Guide To Better Wine and Beer Making For Beginners. Dover, 157 pages.


Trofimov, Y. 2000, August 23. As a cheese turns, so turns this tale of many a maggot. The Wall Street Journal CCXXXVI(37):1.
Excerpts: Crawling With Worms and Illicit, Sardinia's Ripe Pecorinos Fly in the Face of Edible Reason. Nuoro, Italy - In the kitchen of his rustic farmstead atop Sardinia's Mount Lollove, Giovanni Antonio Costa smiles through missing front teeth. It's time for a clandestine treat.


Troller, J.A. 1977. Statistical analysis of Aw measurements obtained with the sina scope. Journal of Food Science 42:86.
Purpose: The purpose of this reported research was to determine the use of electric hygrometers at four Aw levels ranging from 0.755-0.967 Aw. A calibration procedure for the Sina-scope hygrometer is described.


Troller, J.A., J.V. Stinson. 1975. Influence of water activity on growth and enterotoxin formation by Staphylococcus aureus in foods. Journal of Food Science 40:802.
Purpose: This study investigated the staphylococcal enterotoxin formation for growth and toxin production with a rehydrated potato doughs and shrimp slurries.


Trout, G.M. 1950. Homogenized Milk. East Lansing:Michigan State College Press. 225pp.


Trout, G.R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. Journal of Food Science 54:536.


Trout, J. 2000. Differentiate or Die:Survival in Our Era of Killer Competition. John Wiley & Sons, New York.


Trout, T.J., D.C. Kincaid, D.T. Westerman. 1994 Comparison of Russet Burbank yield and quality under furrow and sprinkler irrigation. American Potato Journal 71(1):15.


Trowbridge, Perry Fox, Albert S. Severson. 1933. Lamb slaughtering, cutting and curing."Meat on the farm" 1933. Circular / Agricultural Experiment Station, North Dakota Agricultural College ; 49. p. 1.


Truax, Carol. 1971. Art of Salad Making. Bantam, 207 pages.


Truax, Carol. 1972. Gourmet Entertaining On A Budget. Doubleday, 240 pages.


Truax, Carol. 1973. The Soup and Sandwich Cookbook. Bantam, 184 pages.


Truax, Carol, Mack Ferris, Jeanne A. Vincent (eds.). Liberace Cooks:Recipes From His Seven Dining Rooms. Doubleday, 240 pages.


Trudel, M.J., A. Gosselin. 1982. Influence of soil temperature in greenhouse tomato production. HortScience 17(6):928-929.


True, R.H., J.M. Hogan, J. Augustin, S.J. Johnson, C. Teitzel, R.B. Toma, R.L. Shaw. 1978. Mineral composition of freshly harvested potatoes. American Potato Journal 55:511.


True, R.H., T.M. Work. 1981. Sensory quality of Ontario potatoes compared with principal varieties grown in Maine. American Potato Journal 58:375.


TRUESDAIL, R. W. 1950. INDEPENDENT SCIENTIFIC LABORATORIES SERVE THE FOOD INDUSTRY. Food Technology 4:272.


Trujillo, A.J. 2000. Cereal food industry:Are you HACCP ready? Cereal Foods World 45(4):157.


Trulson, Martha F. 1954. Assessment of dietary study methods. I. Comparison of methods for obtaining data for clinical work. Journal of the American Dietetic Association 30(10):991-995.


Trulson, Martha, D. Mark Hegsted, Frederick J. Stare. 1949. New York State Nutrition Survey. II. A one-day study of food intake of adults. Journal of the American Dietetic Association 25(8):669-676.


Trulson, Martha, D. Mark Hegsted, Fredrick J. Stare. 1949. New York State Nutrition Survey. I. A nutrition survey of public school children. Journal of the American Dietetic Association 25(7):595-605.


Trulson, Martha, Jane Ogle, Fredrick J. State. 1949. New York State Nutrition Survey. III. A study of one week's food purchases of 135 families. Journal of the American Dietetic Association 25(9):764-769.


TRULSON, M. F. 1959. THE AMERICAN DIET - PAST AND PRESENT. American Journal of Clinical Nutrition 7(1):91.


Trum, G. W. 1964. The Amf Pilot Plant In Continuous Bread Experimentation. Cereal Science Today 9:248.
Continuous Breadmaking, Amf Pilot Plant, Bread, Loaf Volume


Truong, V.D., W.M. Walter, Jr. 1994. Physical and sensory properties of sweetpotto puree texturized with cellulose derivatives. Journal of Food Science 59:1175.


Truscello, A.M., D.R. Hollingsworth, M.E. Felice, P. Shragg. 1988. Routine screening for gestational diabetes in White, Black, and Mexican-American Teenagers. Journal Adolescent Health Care 9:150-155.


Trussell, P. C. 1955. Bacterial Spoilage Of Shell Eggs I. Bacteriology Food Technology 9(3):126.
Egg Spoilage


Trussell, P. C.; Fulton, C. O.; Cameron, C. J. 1955. Bacterial Spoilage Of Shell Eggs Ii. Incidence Of Spoilage In Eggs From Ninety-Four Farms. Food Technology 9(3):130.
Egg Spoilage


Trussell, P. C., R.E. Triggs, B.A. Greer. 1955. Bacteria Spoilage Of Shell Eggs Iii. Farm Practices Promoting Spoilage. Food Technology 9(3):134.
Egg Spoilage


Truswell, A.S. 1977December. The need for change in food habits from a medical viewpoint. Proceedings of the Nutrition Society 36(3):307-316.


Trzebinski, Errol. 1973. Traditional French Cookery. Dist. Robert Hale - Instant Books. 64 pages.


Tsai, C.Y., A. Dalby. 1974. Comparison of the effect of shrunken-4, opaque-2, opaque-7, and floury-2 genes on the zein content of maize during endosperm development. Cereal Chemistry 51:825.
The zein content and pattern of maize endosperm is reported from shrunken-4, opaque-2, opaque-7 and flour-2 corn. The gene pattern is also discussed in this paper.


Tsai, C.Y., O.E. Nelson. 1966. Starch-deficient maize mutant lacking adenosine diphosphate glucose pyrophosphorylase activity. Science 151:341-343.
The maize mutant shrunken-2 synthesizes only 25 to 30 percent as much starch as normal maize; it completely lacks adenosine diphosphate glucose pyrophosphorylase activity in both endosperm and embryo tissue.


TSAI, H. Y., A.T. PHILLIPS, V.R. WILLIAMS. 1960. RICE AMYLOSES, MOLECULAR WEIGHTS OF CRYSTALLINE AMYLOSES FROM CERTAIN RICE VARIETIES. Journal of Agricultural and Food Chemistry 8:364.


TSAI, R. Y. T., R.G. CASSENS, E.J. BRISKEY. 1970. DEVELOPMENT OF A MICRO-EMULSIFIER. Journal of Food Science 35:299.


Tsay, J.S., C.G. Kuo. 1980. Enzymatic activities of starch synthesis in potato tubers of different sizes. Physiologia Plantarum 48:460.


Tschogel, N. W., J.A. Rinde, T.L. Smith. 1970. Rheological Properties Of Wheat Flour Dough I. Method For Determining The Large Deformation And Rupture Properties In Simple Tension. Journal Of The Science Of Food And Agriculture 21(2):65.
Dough Deformation, Hard Red Winter Wheat, Water Absorption, Low Protein Lemhi Flour, Mixing Time, Farinograph, Stress-Strain Apparatus


Tschogel, N.W., J.S. Rinda, T.L. Smith. 1970. Rheological proeprties of wheat flour doughs. Journal of Science Food and Agriculture 21:70.


Tselementes, Nicholas. 1956. The Greek Cookery. Divry, 239 pages.


Tsen, C.C. 1965. The improving mechanism of ascorbic acid. Cereal Chemistry 42:86.


Tsen, C.C., K. Kulp. 1971. Effects of chlorine on flour proteins, dough properties, and cake quality. Cereal Chemistry 48:247-255.


Tsen, C. C. 1967. Changes In Flour Proteins During Dough Mixing. Cereal Chemistry 44:308
Dough Mixing, Flour Protein


Tsen, C. C. 1969. Effects Of Oxidizing And Reducing Agents On Changes Of Flour Protein During Dough Mixing. Cereal Chemistry 46:435.
Dough Mixing, Flour, Protein Oxidation, Flour, Protein Reduction


Tsen, C. C., W.J. Bushuk. 1968. Reactive And Total Sulfhydryl And Disulfide Contents Of Flours Of Different Mixing Properties. Cereal Chemistry 45:58.
Dough Mixing, Flour Sulfhydryl, Flour Disulfide


Tsen, C.C., W.J. Hoover. 1973. High-protein bread from wheat flour fortified with full -fat soy flour. Cereal Chemistry 50:7.
high protein bread, wheat flour, soybean flour, protein fortification


Tsen, C.C., W.J. Hoover, D. Phillips. 1971. High-protein breads. Use of sodium steroyl-2 lactylate and calcium steroyl-2 lactylate in their production. Bakers Digest 45(2):20.
Wheat flour dough treated with calcium steroyl-2 lactylate and sodium steroyl-2 lactylate was examined for the effect of these treatments on dough strengthening or improvement of bread quality


Tsen, C.C., K. Kulp. 1971. Effects of chlorine on flour proteins, dough properties, and cake quality. Cereal Chemistry 48:247.


Tsen, C.C., C.N. Mojibian, G.E. Inglett. 1974. Defatted corn-germ flour as a nutrient fortifier for bread. Cereal Chemistry 51:262.
This paper reports investigations of defatted corn germ as a nutrient fortifier for bread. The influence of a 12% level of defatted corn-germ flour added to fortify wheat flour was evaluated in a bread product


Tsen, C.C., E.M. Peters, T. Schaffer, W.J. Hoover. 1973. High protein cookies. I. Effect of soy fortification and surfactants. Bakers Digest 47(4):34.
KEYWORDS:soybean fortification, cookie, surfactant, wheat flour, soybean protein isolate, defatted soybean flour, soybean flour, soft wheat flour, cookie spread, spread ratio, sodium stearoyl lactylate, sodium stearoyl fumarate


TSEN, C. C., A.L. TAPPEL. 1959. MEAT TENDERIZATION. III. HYDROLYSIS OF ACTOMYOSIN, ACTIN AND COLLAGEN BY PAPAIN. Food Research 24:362.


Tsen, C.C., J. Weber, S.K. Pernig. 1976. Evaluation of the quality, acceptability and taste of soy-fortified buns. Journal of Food Science 41:825.
KEYWORDS soybean fortified bun, taste, acceptability, cereal, hot dog bun, wheat flour, school lunch, lysine, cereal, protein, mineral


Tseng, C.K. 1947. Seaweed resources of North America and their utilization. Economic Botany 1:69.


Tseng, R.Y.L., E. Smith-Nury, Y.S. Chang. 1977. Calcium and phosphorous contents and ratios in tofu as affected by the coagulants used. Home Economics Research Journal 6:171.


Tseo, C.L., J.C Deng, J.A. Cornell, A.I. Khuri, R.H. Schmidt. 1983. Effect of washing treatment onf quality of minced mullet flesh. Journal of Food Science 48:163-167.


TSO, T. C., G.L. STEFFENS, M.E. ENGELHAUPT. 1965. TOBACCO SUCKER CONTROL, INHIBITION OF TOBACCO AXILLARY BUD GROWTH WITH FATTY ACID METHYL ESTERS. Journal of Agricultural and Food Chemistry 13:78.


Tsuchiya, K., S. Karnjanarat, M. Hayashi, M. Umeno, S. Wakimoto, S. 1987Feb. On the strains of Erwinia carotovora subsp. carotovora isolated from radish seedlings and broccoli plants. Journal Fac Agric Kyushu Univ. Fukuoka 31(1/2) :63-69.


Tsuji, Kaichi. 1972. Kaiseki:Zen Tastes in Japanese Cooking. Kodansha- International Publication. 226 pages.


Tsuji, S. 1980. Japanese Cooking, A Simple Art. Tokyo, Japan:Kodansha International.


Tsukada K., K. Tokunaga, T. Iwama, Y. Mishima, K. Tazawa, M. Fujimaki. 1994Nov-Dec. Cranberry juice and its impact on peri-stomal skin conditions for urostomy patients. Ostomy Wound Manage 40(9):60-2,64,66-8.
pH measurements of the skin around the stoma and of the urine of 13 urostomy patients were taken before and after instituting a regimen of drinking 160 to 320 g of cranberry juice each day for an average period of six months.


Tsukamoto, I., M. Miyoshi, and Phaseolus vulgaris'Kintoki'. Cereal Chemistry 60(4):281-286.


Tsunehara, C.H., D.L. Leonetti, W.Y. Fujimoto. 1990. Diet of second-generation japanese-American men with and without non-insulin-dependent diabetes. American Journal Clinical Nutrition 52:731-738.


Tsutsui, T. 1988. Functional properties of heat-treated egg yolk low density lipoprotein. Journal of Food Science 53:1103.


TSUYUKI, H., M.A. STAHMANN, J.E. CASIDA. 1955. MECHANISM OF INSECTICIDE ACTION, PREPARATION, PURIFICATION, ISOMERIZATION, AND BIOLOGICAL PROPERTIES OF OCTAMETHYLPYROPHOSPHORAMIDE N-OXIDE. Journal of Agricultural and Food Chemistry 3:922
INSECTICIDE, OCTAMETHYLPYROPHOSPHORAMIDE N-OXIDE


Tu, A.T., editors. 1980. Foodborne Disease. U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control, Center for Professional Development and Training, Atlanta, Georgia 30333.


Tu, C. C., R.H. Okamoto. 1963. Sugar Crystal Analyses, Determination Of Starch In Sucrose Crystal. Journal Of Agricultural And Food Chemistry 11:331.


Tu, C., W.D. Powrie, O. Fennema. 1967. Free and esterified cholesterol content of animal muscles and meat products. Journal of Food Science 32:30.
Accurate measurement of total and free cholesterol in lipid extracts of raw beef, pork, and meat products was described. KEYWORDS:broiled ground beef patties; moisture content (vacuum oven method); lipid extract; total lipid content (drying); total cholesterol; free cholesterol; steroids (thin layer chromatographic technique) KEY: beef moisture, beef lipid, beef cholesterol, beef steroid, vacuum oven method, thin layer chromatography


Tu, C., W.D. Powrie, O. Fennema. 1970. Steroids In Egg Yolk. Journal Of Food Science 35:601.


Tuazon, M.A., J.M.A. van Raaij, J.G.A. Hautvast, C.V.C. Barba. 1987. Energy requirements of pregnancy in the Philippines. Lancet 11:1129-1131.


Tubbs, T., E. Bellinger. 1926. Preparation of calves' liver for pernicious anemia diets. Journal of the American Dietetic Association 2:165.


Tucker, A.O., H. Hendriks, R. Bos, D.E. Fairbrothers. 1991. The origin of mentha x gracilis (Lamiaceae). II. Essential oils. Economic Botany 45:200.


Tucker, A.O., D.E. Fairbrothers. 1990April-June. The origin of Mentha x gracilis (Lamiaceae). I. Chromosome numbers, fertility, and three morphological characters. Economic Botany 44(1):183.


Tucker, A.O. 1986. Frankincense and Myrrh. Economic Botany 40:425.


TUCKER, B. V., D.E. PACK, J.N. OSPENSON. 1967. ADSORPTION OF BIPYRIDYLIUM HERBICIDES IN SOIL. Journal of Agricultural and Food Chemistry 15:1005.


TUCKER, C., R. LOREE. 1953. HURDLES TO GOOD FOOD PRACTICES. Journal of Home Economics 45:654.
PRACTICE, MEAL PREPARATION, FOOD ATTITUDE, FOOD AVAILABILITY


Tucker, C.J., J.R.G. Townsend, T.E. Goff. 1985January 25. African land-cover classification using satellite data. Science 227:369.


Tucker, D.J. 1978. Apical dominance in the tomato:the possible roles of auxin and abscisic acid. Plant Science Letters 12:273-278.


Tucker, D.J. 1977. The effects of far-red light on lateral bud outgrowth in decapitated tomato plants and the associated changes in the levels of auxin and abscisic acid. Plant Science Letters 8:339-344.


Tucker, D.J. 1975. Far-red light as a suppressor of side shoot growth in the tomato. Plant Science Letters 5:127-130.


Tucker, D.J. 1977. Hormonal regulation of lateral bud outgrowth in the tomato. Plant Science Letters 8:105-111.


Tucker, D.J. 1981. Phytochrome regulation of leaf senescence in cucumber and tomato. Plant Science Letters 23:103-108.


Tucker, G. 1996. Biotechnology and enzymes in the food industry. Britain's Food Journal 98(4/5):14-19.


Tucker, J.B. 2000February 4. Solving the Sverdlovsk Mystery. Science 287:816.
In April and May 1979, an unusual epidemic of human anthrax occurred in the Soviet city of Sverdlovsk. Over a seven-week period, the disease sickened 96 people, of whom 64 died.


TUCKER, W. 1955. SURFACTANTS IN FERTILIZERS, EFFECTS OF SURFACE ACTIVE AGENTS ON CAKING OF STORED MIXED FERTILIZER. Journal of Agricultural and Food Chemistry 3:669.


TUITE, J., G.H. FOSTER. 1963. EFFECT OF ARTIFICIAL DRYING ON THE HYGROSCOPIC PROPERTIES OF CORN. Cereal Chemistry 40:630.


TUKEY, H. B., S.H. WITTWER, M.J. BUKOVAC. 1961. ABSORPTION OF RADIONUCLIDES BY ABOVE GROUND PLANT PARTS AND MOVEMENT WITHIN THE PLANT. Journal of Agricultural and Food Chemistry 9:106.


Tukey, J.W. 1949. Comparing individual means in the analysis of variance. Biometrics 5(2):99.


TULLIS, I. F., V. LAWSON, R. WILLIAMS. 1965. THE DIGITAL COMPUTER IN CALCULATING DIETARY DATA. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 46:384.


Tuma, H.J., R.L. Henrickson, G.V. Odell, D.F. Stephens. 1963. Variations in the physical and chemical characteristics of the longissimus dorsi muscle from animals differing in age. Journal of Animal Science 22:354.


Tuma, H.J., J.H. Venable, P.R. Wuthier, and R.L. Henrichson. 1962. Relationship of fiber diameter to tenderness and meatiness as influenced by govine age. Journal of Animal Science 21:33.


Tung, M.A. 1978. Rheology of protein dispersions. Journal of Texture Studies 9:3-31.


Tung, M.A., L.J. Jones. 1981. Microstructure of mayonnaise and salad dressing. Scanning Electron Microscopy 3:523-530.


Tung, M. A., J.F. Richards, B.C. Morrison, E.L. Watson. 1970. Rheology Of Fresh, Aged And Gamma-Irradiated Egg White. Journal Of Food Science 35:872.


TUNNICLIFFE, C. G. 1968. COMPARISON OF LIGHT AND HEAT TRANSMISSION OF HORTICULTURAL GLASS AND TRANSLUCENT RIGID PVC. NEW ZEALAND JOURNAL OF AGRICULTURAL RESEARCH 11:219.


TUOMAY, J. M., R.L. HELMER. 1967. EFFECT OF FREEZE-DRYING ON THE QUALITY OF LONGISSIMUS DORSI MUSCLE OF PORK. Food Technology 21:167(653).
PORK QUALITY, FREEZE-DRIED PORK, PORK, LEE-KRAMER SHEAR PRESS, PORK COLOR, PORK ODOR, PORK FLAVOR, PORK TEXTURE, PORK APPEARANCE, PORK TENDERNESS


Tuomi, S., M.E. Matthews, E.H. Marth. 1974. Temperature and microbial flora of refrigerated ground beef gravy subjected to holding and heating as might occur in a school foodservice operation. Journal Milk Food Technology 37:457.


Tuomy, J. M. 1965. Development Of Dehydrated Meat And Fish Salads For Military Use. Food Technology 19:936.
Dried Meat, Salad, Fish Salad, Mayonnaise Breakdown, German-Style Salad


TUOMY, J. M., J.K. FELDER. 1964. EFFECT OF PROCESSING TEMPERATURES AND COOKING METHODS ON THE QUALITY OF FREEZE-DRIED COOKED PORK. Food Technology 18(12):1959.


TUOMY, J. M., J. FELDER, R.L. HELMER. 1966. RELATION OF PORK LOIN WEIGHT TO SHEAR-FORCE VALUES, PANEL SCORES, FAT IN LEAN MEAT, AND CUTOUT PERCENTAGES. Food Technology 20(4):526.
SHEAR VALUE, PORK, SENSORY EVALUATION, PORK FAT, PORK CARCASS YIELD


TUOMY, J. M., R.J. LECHNIR. 1964. EFFECT OF COOKING TEMPERATURE AND TIME ON THE TENDERNESS OF PORK. Food Technology 18:219.
PORK, COOKING TEMPERATURE, BEEF, CUTTABILITY, SHEAR PRESS, HEATING TIME, LEE-KRAMER SHEAR PRESS, SENSORY EVALUATION


Tuomy, J.M., R.J. Lechnir, T. Miller. 1963. Effect of cooking temperature and time on the tenderness of beef. Food Technology 17:1457.
Shear-press values and cuttability measurements using beef samples cooked at different times and temperatures were determined to examine the effects on tenderness.


Tuomy, J. M., G.C. Walker. 1970. Effect Of Storage Time, Moisture Level And Headspace Oxygen On The Quality Of Dehydrated Egg Mix. Food Technology 24(11):99(1287).
Egg Color, Egg Odor, Egg Flavor, Egg Texture, Egg Moisture, Dried Egg


Tuomy, J.M., R. Young. 1982. Retort-pouch packaging of muscle foods for the armed forces. Food Technology 36(2):68.


Tuorila-Ollikainen, H., S. Mahlamaki-Kultanen, R. Kurkela. 1984. Relative importance of color, fruity flavor and sweetness in the overall liking of soft drinks. Journal of Food Science 49:1598.


TURBETT, F. L., J.G. MACARTHUR. 1954. FERTILIZER FORMULATION, INFLUENCE OF FORMULATION ON PHYSICAL PROPERTIES OF FERTILIZERS. Journal of Agricultural and Food Chemistry 2:506.


Turgeon, Charlotte (trans.). 1962. The Complete Tante Marie Cookery Book. Oxford Unviersity Press 470 pages.


TURK, A. 1953. VAPOR CONCENTRATION, CONTROL IN CLOSED SPACES. Journal of Agricultural and Food Chemistry 1:306.


Turk, A., P.J. Merrer. 1953. Green Lemon Mold, Gaseous Emanation Products. Journal Agricultural And Food Chemistry 1:264.


Turk, A., P.J. Messer, A. Blaskiewicz. 1953. Atmospheric Odors. Their Effect On Flavors Of Stored Foods. Journal Of Agricultural And Food Chemistry 1:79.
Storage Food Flavor, Storage Odor, Spiced Meat Odor, Evaluation, Spoilage, Veal Odor, Sauerkraut Odor, Rancidity, Fat Odor, Spoilage, Fish Odor, Onion Odor, Melon Odor


TURK, A., A. VAN DOREN. 1953. FRUIT STORAGE, SATURATION OF ACTIVATED CARBON USED FOR AIR PURIFICATION. Journal of Agricultural and Food Chemistry 1:145.
FRUIT, STORAGE, ACTIVATED CARBON, AIR PURIFICATION


Turk, D.E., B.D. Barnett. 1971. Cholesterol content of market eggs. Poultry Science50:1303.
This experiment determined the cholesterol content of ordinary market eggs and some possible factors for cholesterol variation. KEYWORD:egg, cholesterol, turkey egg, duck egg, coturnix


TURK, L. M. 1953. SOILS AND THEIR RELATION TO FOOD PRODUCTION. Journal of Agricultural and Food Chemistry 1:136.


Turkki, P.R., A.M. Campbell. 1967. Relation of phospholipids to other tissue components in two beef muscles. Journal of Food Science 32:151.
The content and composition of the phospholipid content of cow psoas major and extensor carpi radialis muscles were studied. KEYWORDS: moisture determination (air oven), total nitrogen (macro-Kjeldahl procedure); protein fractionation (sarcoplasmic protein nitrogen, fibrillar protein nitrogen, nonprotein nitrogen; micro-Kjeldahl procedure); deoxyribonucleic acid lipid extraction; lipid fractionation (thin-layer chromatography); phosphorus analysis, Beef Moisture, Beef Protein, Beef Sarcoplasmic Protein, Beef Deoxyribon Ucleic Acid, Beef Fibrillar Protein, Beef Nonprotein Nitrogen, Beef Lipid, Beef Phosphorus, Kjeldahl Nitrogen, Thin Layer Chromatography


Turkot, V. A., H.I. Sinnamon, R.K. Eskew, G.W.M. Phillips. 1955. Storage Behavior Of Powdered Apple And Grape Juice Products. Food Technology 9:506.
Apple Juice Powder Storage, Grape Juice Powder Storage


Turlay, Mary Ellen. 1943. A survey of the diets of West Coast industrial workers. Journal of the American Dietetic Association 19(8):567-569.


TURNBOW, G. D., L.A. RAFFETTO. 1928. ICE CREAM. JOHN WILEY AND SONS, INC., NEW YORK
ICE CREAM INDUSTRY, ICE CREAM PROCESSING


TURNBOW, G. D., P.H. TRACY, P. H., L.A. RAFFETTO. 1947. THE ICE CREAM INDUSTRY SECOND EDITION. JOHN WILEY AND SONS, INC., NEW YORK
ICE CREAM INDUSTRY, ICE CREAM FORMULA


Turnbull, Colin M. 1962. The Lonely African. Simon and Schuster, New York, pp. 251.


Turner, A. W. 1945. Digestibility Of Milk As Affected By Various Types Of Treatment. Food Research 10:52.
Milk Digestibility, Milk Processing


Turner, B.C.A. 1964. Improve Your Winemaking. Taplinger, 176 pages.


Turner, B.L. II., C.H. Miksicek. 1984. Economic palnt species associated with prehistoric agriculture in the Maya lowlands. Economic Botany 38:179.


TURNER, E. W., W.D. PAYNTER, E.J. MONTIE, M.W. BESSERT, G.M. STRUCK, F.C. OLSON. 1954. USE OF THE 2-THIOBARBITURIC ACID REAGENT TO MEASURE RANCIDITY IN FROZEN PORK. FOOD TECHNOLOGY 8:326.


Turner, G. E., F.R. Smith. 1941. Sources Of Hemolytic Enterococci Found In Milk. Journal Of Milk Technology 4:183.


Turner N.J., S. Philip, R.D. Turner. 1995. Traditional Native Plant Foods in Contemporary Cuisine in British Columbia. IN JM Powers; A Stewart (eds) Our Northern Bounty:A Celebration of Canadian Cuisine.


TURNER, R. G., E.R. LOEW. 1932. EFFECT OF VITAMIN WITHDRAWAL ON THE MONKEY (MACACUS RHESUS). Journal of Nutrition 5:29.


TURNER, W. A., A.M. HARTMAN. 1928. CALCIUM AND PHOSPHORUS METABOLISM IN DAIRY COWS. III. THE ADEQUATE RATION FOR HIGH-PRODUCING COWS AND THE EFFECT OF EXERCISE ON CALCIUM, PHOSPHORUS AND NITROGEN BALANCE. Journal of Nutrition 1:445.
CALCIUM METABOLISM, PHOSPHORUS METABOLISM, DAIRY COW RATION, NITROGEN BALANCE


Turnlund, J.R., C.M. Weaver, S.K. Kim, W.R. Keyes, V. Gizaw, K.H. Thompson, G.L. Peiffer. 1999. Molybdenum absorption and utilization in humans from soy and kale intrinsically labeled with stable isotopes of molybdenum. American Journal of Clinical Nutrition 69 (6):1217-1223.
The objective was to establish whether the molybdenum in foods is metabolized similarly to molybdenum added to the diet. Design:We first studied whether sufficient amounts of molybdenum stable isotopes could be incorporated into wheat, kale, and soy for use in a human study.


Turrell, F. M. 1957. Specific Heat And Heat Conductivity Of Citrus Fruit. Proceedings Of The American Society For Horticultural Science 70:26.
Citrus Specific Heat, Citrus Thermal Conductivity


Turrini, A., A. Saba, C. Lintas. 1991August. Study of the Italian reference diet for monitoring food constituents and contaminants. Nutrition Research 11(8):861-873.


TUSING, T. W., O.E. PAYNTER, O.A. BATTISTA. 1964. CELLULOSE DIGESTIBILITY, BIREFRINGENCE OF PLANT FIBROUS CELLULOSE AND MICROCRYSTALLINE CELLULOSE IN HUMAN STOOLS FREEZER-STORED IMMEDIATELY AFTER EVACUATION. Journal of Agricultural and Food Chemistry 12:284.


TUTTLE, D. H. 1946. A COMPARATIVE FOOD COST STUDY. Journal of Home Economics 40:451.


TUTTLE, D. H. 1946. CONSIDERING FOOD. Journal of Home Economics 38:271.
COST, FOOD CONSUMPTION


Tuttle, D., C.G. Skinner. 1967. Effect Of Pretreatment Of Corn Seed With 6(Substitued) Purines On Growth Of Plants. Journal Of Agricultural And Food Chemistry 15:982.


Tuttle, W.W., Marjorie Wilson, Kate Daum. 1949. Effect of breakfast habits on physiologic response. Journal of the American Dietetic Association 25(7):610.


Twaigery, Saud, Diana Spillman. 1989February. An Introduction to Moslem dietary laws. Food Technology 43:88.


Tweed, A.R. 1983. A look at French "French Bread". Cereal Foods World 28(7):397 - 399.


Tweedale, Helen. 1943. Nutrition and the War:School lunchroom menu planning in the emergency. Journal of the American Dietetic Association19(2):125-126.


Tybor, Philip T. 1989December. Food product development :making profits grow. Bulletin (University of Georgia. Cooperative Extension Service), no. 1024. Athens :Cooperative Extension Service, The University of Georgia, College of Agriculture, [1989] 23 p.


Tydrich, L. 1996. New applications for ATP bioluminescence methods. Cereal Foods World 41(6):463.


TYE, R., D. ENGEL. 1967. DISTRIBUTION AND EXCRETION OF DICAMBA BY RATS AS DETERMINED BY RADIOTRACER TECHNIQUE. Journal of Agricultural and Food Chemistry 15:837.


Tyler, C. 1953. Studies On Egg Shells. II. A Method For Marking And Counting Pores. Journal Of The Science Of Food And Agriculture 4(6):266.
Egg Shell


Tyler, C. 1954. Studies On Egg Shells. IV.-The Site Of Deposition Of Radioactive Calcium And Phosphorus. Journal Of The Science Of Food And Agriculture 5(7):335.


Tyler, C. 1955. Studies On Egg Shells. Vi.-The Distribution Of Pores In Egg Shells. Journal Of The Science Of Food And Agriculture 6(3):170.


Tyler, C. 1956. Studies On Egg Shells. Vii.-Some Aspects Of Structure As Shown By Plastic Models. Journal Of The Science Of Food And Agriculture 7:483.


Tyler, C. 1958. Studies On Egg Shells. X. A Method For Determining Variations In Characteristics In Different Parts Of The Same Shell. Journal Of The Science Of Food And Agriculture 9:584.


Tyler, C. 1961. Studies On Egg Shells. XVI. Variations In Shell Thickness Over Different Parts Of The Same Shell. Journal Of The Science Of Food And Agriculture 12:459.
Egg Shell


Tyler, C. 1961. Studies On Egg Shells. XVII. Variations In Membrane Thickness And In True Shell Nitrogen Over Different Parts Of The Same Shell. Journal Of The Science Of Food And Agriculture 12:470.


Tyler, C., F.H. Geake. 1953. Studies On Egg Shells. I. The Determination Of Membrane, Pore And Matrix-Protein. Journal Of The Science Of Food And Agriculture 4:261.


Tyler, C., F.H. Geake. 1953. Studies On Egg Shells. III. Some Physical And Chemical Characteristics Of The Egg Shells Of Domestic Hens. Journal Of The Science Of Food And Agriculture 4:587.
Egg Shell


Tyler, C., F.H. Geake. 1954. Studies On Egg Shells. V.-Some Physical And Chemical Characteristics Of The Egg Shells Of Five Different Types Of Pheasant. Journal Of The Science Of Food And Agriculture 5:612.
Pheasant Egg, Egg Shape Index, Citric Acid, Protein, Phosphorus, Magnesium


Tyler, C., F.H. Geake. 1960. Studies On Egg Shells. Xiii. Influence Of Individuality, Breed, Season And Age On Certain Characteristics Of Egg Shells. Journal Of The Science Of Food And Agriculture 11:535.


Tyler, C., F.H. Geake. 1961. Studies On Egg Shells. Xiv. Variations In Egg Weight, Shell Thickness And Membrane Thickness Between Eggs Within A Clutch. Journal Of The Science Of Food And Agriculture 12:273.
Egg Shell


Tyler, C., F.H. Geake. 1961. Studies On Egg Shells. Xv. Critical Appraisal Of Various Methods Of Assessing Shell Thickness. Journal Of The Science Of Food And Agriculture 12:281.
Egg Shell


Tyler, C., K. Simkiss. 1958. Studies On Egg Shells. Viii. The Determination Of Membrane, Pore- And Matrix- Protein- A Reassessment. Journal Of The Science Of Food And Agriculture 9:375.


Tyler, C., K. Simkiss. 1959. Studies On Egg Shells. Xi. Some Abnormalities. Journal Of The Science Of Food And Agriculture 10:362.


Tyler, C., F.H. Geake. 1958. Studies On Egg Shells. Ix. The Influence Of Individuality, Breed And Season On Certain Characteristics Of Egg Shells From Pullets. Journal Of The Science Of Food And Agriculture 9:473.


Tyler, R.T., B.D. Panchuk. 1982. Effect of seed moisture content on the air classification of field peas and faba beans. Cereal Chemistry 59(1):31-33.


Tyler, R.T., C.G. Youngs, F.W. Sosulski. 1981. Air classification of legumes. I. Separation efficiency, yield, and composition of the starch and protein fractions. Cereal Chemistry 58(2):144-148.


Tyrzak, R., T.D. Siopes. 1986. Effect of light quality on erratic egg laying of caged turkey hens. Poultry Science 65:795.


Tyzzer, E.E., M. Fabyan. 1920. Further studies on "blackhead" in turkeys, with special reference to transmission by inoculation. Journal Infectious Diseases 27(3):207.


Tzeng, K.C., A. Kelman, K.E. Simmons, K.A. Kelling. 1986. Relationship of calcium nutrition to internal brown spot of potato tubers and sub-apical necrosis of sprouts. American Potato Journal 63:87.


Tzeng, Y. M., L.L. Diosady, L.J. Rubin. 1988. Preparation of rapeseed protein isolate by sodium hexametaphosphate extraction, ultrafiltration, diafiltration, and ion-exchange. Journal of Food Science 53:1537-1541.




Updated: Wednesday, May 23, 2012.