Table Of ContentContents of Volumes 1-45
Volume 1
The Physiology and Chemistry of Rigor Mortis, with Special Reference to the
Aging of Beef by E.C. Bate-Smith ............................. l
Factors Influencing the Vitamin Content of Canned Foods by L.E. Clifcorn . . . 39
The Physiological Basis of Voluntary Food Intake (Appetite?) by S. Lepkovsky 501
Biochemical Factors Influencing the Shelf Life of Dried Whole Eggs and Means
for Their Control by H.D. Lightbody and H.L. Fevold ............... 941
Factors Affecting the Palatability of Poultry with Emphasis on Histological
Post-mortem Changes by B. Lowe ............................. 203
Deterioration of Processed Potatoes by A.E Ross ..................... 257
The Influence of Climate and Fertilizer Practices upon the Vitamin and Mineral
Content of Vegetables by G.E Somers and K.O. Beeson .............. 192
Nonenzymatic Browning in Fruit Products by E.R. Stadtman ............. 325
Microbial Inhibition by Food Preservatives by O. Wyss ................. 373
High-Polymer Pectins and Their Deesterification by G.L. Baker ........... 395
Volume 2
ion Exchange Application by the Food Industry by G,E. Felton ........... 1
Thermobacteriology as Applied to Food Processing by C.R. Stumbo ........ 47
The Quaternary Ammonium Compounds and their Uses in the Food Industry
by C. G. Dunn .......................................... 711
The Pharmacology of DDT by A.J Lehman ........................ 201
Analysis of Foods by Sensory Difference Tests by M.M. Boggs and H.L. Hanson 219
The Chemistry of Fruit and Vegetable Flavors by JG. Kirchner ........... 259
Histological Changes Induced in Fruits and Vegetables by Processing
by T.E. Weier and C.R. Stocking .............................. 297
The Spoilage of Fish and Its Preservation by Chilling by G.A. Reay and
JM. Shewan ........................................... 343
Spray Drying of Foods by E. Seltzer and J.T. Settelmeyer ............... 399
Volume 3
Enzyme-Catalyzed Oxidative Browning of Fruit Products by M.A. Joslyn and
JD. Ponting ............................................ 1
Physical and Chemical Aspects of the Production, Storage, and Utility of Dry
Milk Products by S.T. Coulter, R. Jennes and W.E Geddes ............ 45
Electromagnetic Radiation Fundamentals and Their Applications in Food
Technology by B.E. Proctor and S.A. Goldblith .................... 119
2 Advances in Food and Nutrition Research
The Pharmacological Evaluation of Antioxidants by A.J. Lehman, O.G. Fitzhugh,
A.A. Nelson and .G Woodard ................................ 791
Salmonella Infection as a Food Industry Problem by WR. Hinshaw and E. McNeil 209
Reactions between Sugars and Nitrogenous Compounds and Their Relationship
to Certain Food Problems by J.P Danehy and W.W. Pigman ............ 142
Chemical and Microbial Studies on Sliced Canned Bacon by JA. Ulrich and
H.O. Halvorson ......................................... 192
Certain Aspects of Internal Corrosion in Tin Plate Containers by R.R. Hartwell 327
Rationale for Studies of Consumer Food Preferences by R.L.D. Morse ...... 385
Control of Microorganisms Causing Spoilage in Fruit and Vegetable Products
by M. noV Schelhorn ...................................... 429
Volume 4
Wiltshire Bacon by N.E. Gibbons ............................... 1
Work Methods Design and Work Simplification by L.E. Davis ............ 37
Nutritional Stress Factors and Food Processing by S. Lepkovsky ........... 501
The Chemistry of Chlorophyll (with Special Reference to Foods) by S. Aronoff 331
Reversion Problems in Edible Fats by B.E Daubert and .P W 0 'Connell ..... 581
Fish Preservation in Southeast Asia by A.G. van Veen ................. 209
The Effects of Heat upon the Nutritive Value of Protein by E.E. Rice and JE Beuk 233
Insects Attacking Stored Products by A.E. Michelbacher ................ 281
The Use of Ascorbic Acid in Processing Foods by J.C. Bauernfeind ........ 359
Volume 5
Oxidative Rancidity and Discoloration in Meat by B.M. Watts ............ 1
The Chemistry of the Sugar-Sulfite Reaction and Its Relationship to Food
Problems by H. Gehman and E.M Osman ....................... 35
The Chemistry and Technology of the Pretreatment and Preservation of Fruit
and Vegetable Products with Sulfur Dioxide and Sulfites by M.A. Joslyn and
JB.S. Braverman ........................................ 97
Statistical Methods in Food Research by B. Ostle and R.G. Tischer ........ 161
Flavonoid Compounds in Foods by E.C. Bate-Smith ................... 261
The Color Problem in Foods by .G Maclanney and C.O. Chichester ........ 103
Composition of Wines. I. Organic Constituents by M.A. Amerine .......... 353
Volume 6
Applications of Research to Problems of Candy Manufacture by L.F. Martin . . 1
Bacterial Spoilage of Wines with Special Reference to California Conditions
"yb R.H. Vaughn ......................................... 67
Contents of Volumes 1-45 3
Microbiological Implications in the Handling, Slaughtering, and Dressing of
Meat Animals by JC. Ayres ................................. 109
Microbiological Problems of Frozen Food Products by G. Borgstrom ....... 361
Potato Granules, Development and Technology of Manufacture by R.L. Olson
and W.O. Harrington ...................................... 231
The Thermal Destruction of Vitamin 1B in Foods by K.T.H. Farrer ........ 257
Tunnel Dehydrators for Fruits and Vegetables by P .W Kilpatrick, E. Lowe and
W.B. Van Arsdel ......................................... 313
Volume 7
The Profile Method of Flavor Analysis by JE Caul ................... 1
Spoilage of Fish and Its Preservation by Chemical Agents by Y. Tomiyasu and
B. Zenitani ............................................ 14
Water Relations of Food Spoilage Microorganisms by W.J Scott .......... 38
Chlorine in Food Plant Sanitation by W.A. Mercer and L Somers .......... 921
Freeze-Drying of Food Products by J C. Harper and A.L. Tappel .......... 171
Gelatin by B. Idson and E. Braswell ............................. 235
Licorice by C. Nieman ...................................... 339
Volume 8
Rheology in Food Research by G.W. Scott Blair ..................... 1
The Blanching Process by F.A. Lee .............................. 63
New Methods to Detect and Eliminate Insect-Infected Grain by M. Milner . . . 111
Composition of Wines. II. Inorganic Constituents by M.A. Amerine ........ 331
Fermentation, Drying, and Storage of Cacao Beans by RA. Roelofsen ....... 225
Some Aspects of the Biochemistry of Apple and Pear Fruits by A.C. Hulme . . 297
Volume 9
Chemical Changes Associated with Aging of Meat with Emphasis on the
Proteins by JR. Whitaker ................................... 1
The Chemistry and Technology of the Preservation of Green Peas by L.J. Lynch,
R.S. Mitchell and D.J Casimir ............................... 16
Principles and Instrumentation for the Physical Measurement of Food Quality with
Special Reference to Fruit and Vegetable Products by A. Kramer and B.A. Twigg !53
Microorganisms in Noncitrus Juices by H. Liithi ..................... 221
The Chemical Constituents of Citrus Fruits by J.F. Kefford .............. 285
4 Advances in Food and Nutrition Research
Volume 10
Research in Food Science and Food Technology: A Status Report by M.A. Joslyn 1
Protein Chemistry and Food Research by R.E. Feeney and R.M. Hill ....... 23
Aroma and Flavor of Japanese Soy Sauce by T. Yokotsuka .............. 75
Public Health Significance of Paralytic Shellfish Poison by E.E MeFarren,
M.L. Schafer, J.E. Campbell, K.H. Lewis, E.T. Jensen and E.J Schantz .... 531
Problems of the Potato Chip Industry-Processing and Technology by H.D. Brown 181
Sauerkraut by C.S. Pederson ................................... 233
The Postharvest Biochemistry of Tropical and Subtropical Fruits by J.B. Biale . 293
Biochemistry and Meat Hydration by R. Harem ...................... 355
Volume 11
The Chemistry of Protopectin: A Critical Review of Historical Data and Recent
Developments "yb M.A. Joslyn ................................ 1
Utilization of Natural Polysaccharide Gums in the Food Industry by M. Glicksman 901
The Chemistry of Tea and Tea Manufacturing by W.H. Stahl ............. 201
Enzymic Reactions in Foods of Low Moisture Content by L. Acker ........ 263
The Action of Benzoic and Salicyclic Acids on the Metabolism of
Microorganisms by L Bosund ................................ 331
The Nature and Role of Fluid Consistency in Food Engineering Applications
by S.E. Charm .......................................... 355
Volume 12
Chemistry of Nonenzymic Browning. I. The Reaction Between Aldoses and
Amines by T.M. Reynolds .................................. 1
Osmophilic Yeasts by H. Onishi ................................ 15
The Use of Carbon Dioxide in the Transport and Storage of Fruits and Vegetables
by W.H. Smith .......................................... 95
Refrigerated Transport on Shipboard by K.C. Hales ................... 741
Physiology, Chemistry, and Technology of Passion Fruit by J.S. Pruthi ...... 203
Utilization of Synthetic Gums in the Food Industry by M. Glicksman ....... 283
Fish Sausage and Ham Industry in Japan by E. Tanikawa ............... 367
Volume 13
Recent Advances in the Freeze-Drying of Food Products by R.E Burke and
R. V. Decareau .......................................... 1
Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine
Musculature by E.J. Briskey ................................. 89
Contents of Volumes 1-45 5
Astringency of Fruits and Fruit Products in Relation to Phenolic Content
by M.A. Joslyn and J.L. Goldstein ............................. 971
Fundamentals of Low-Temperature Food Preservation by O. Fennema and
FED. Powrie ............................................ 219
Minimum Growth Temperatures for Food-Poisoning, Fecal-Indicator, and
Psychrophilic Microorganisms by H.D. Michener and R.P. Elliott ........ 349
Volume 14
Techniques for Sensory Evaluation of Food Odors by H. Stone, R.M. Pangborn
and C.S. Ough .......................................... 1
Methods of Meat Texture Measurement Viewed from the Background of Factors
Affecting Tenderness by A.S. Szczesniak and K. .W Torgeson ........... 33
Chemistry of Nonenzymic Browning II by T.M. Reynolds ............... 761
Unimolecular Thermal Transformations of Organic Compounds under Food
Processing Conditions by J. EF Ralls ............................ 285
Theory and Practice of Hard-Surface Cleaning by FEG. Jennings .......... 325
Volume 15
Metabolic Fate in Animals of Hindered Phenolic Antioxidants in relation to Their
Safety Evaluation and Antioxidant Function by D.E. Hathway .......... 1
Radiobiological Parameters in the Irradiation of Fruits and Vegetables
by R.J Romani .......................................... 57
Food Irradiation-Physiology of Fruits as Related to Feasibility of the Technology
by E.C. Maxie and A. Abdel-Kader ............................ 301
Ionizing Radiation for Control of Postharvest Diseases of Fruit and Vegetables
by N.E Sommer and R.J Fortlage ............................. I47
Carotenoids: Properties, Occurrence, and Utilization in Foods by B. Borenstein
and R.H. Bunnell ........................................ 591
Basic Principles of Microwaves and Recent Developments by S.A. Goldblith . . 275
Evaporation Methods as Applied to the Food Industry by G.D. Armerding . . . 303
Volume 16
Processed Vegetable Protein Mixtures for Human Consumption in Developing
Countries by R. Bressani and L.G. Elias ........................ 1
Meat Emulsions by R.L. Sajfle ................................. 501
Food Quality as Determined by Metabolic By-Products of Microorganisms
by M.L. Fields, B.S. Richmond and R.E. Baldwin ................... 161
The Chemistry and Biochemistry of Cheese Ripening by J. Schormiiller ..... 132
Relation between Chemical Composition and Bread-Making Potentialities of
Wheat Flour by .Y Pomeranz ................................ 335
6 Advances in Food and Nutrition Research
Volume 17
Oxidation Systems in Fruits and Vegetables - Their Relation to the Quality of
Preserved Products by .F Aylward and D.R. Haisman ................ 1
The Utilization of Food Industries Wastes by I. Ben-Gera and A. Kramer .... 77
Tropical Fruit Technology by N. Czyhrinciw ........................ 351
The Chemistry and Biochemistry of Tea and Tea Manufacture by M.A. Bokuchava
and N.L Skobeleva ....................................... 215
Volume 18
Meat Flavor by K.O. Herz and S.S. Chang ......................... 1
Microbial Sources of Protein by H.E. Snyder ....................... 58
Toxins from Fish and Other Marine Organisms by l?J Scheuer ........... 141
The Flat Sour Bacteria by M.L. Fields ............................ 361
Food Processing with Added Ascorbic Acid by JC. Bauernfeind and D.M. Pinkert 219
Volume 19
Red and White Muscle by R.G. Cassens and C.C. Cooper .............. 1
Food Browning as a Polyphenol Reaction by A.G. Mathew and H.A.B. Parpia 75
The Chemistry of Dairy Powders with Reference to Baking by J.E. Kinsella . . 741
A Retrospective View of Sensory Analysis and Some Considerations for the
Future by D.J. Tilgner ..................................... 215
Myofibrillar Proteins of Skeletal Muscle by E.J Briskey and .T Fukazawa .... 279
Volume 20
Aroma Recovery and Retention in Concentration and Drying of Foods
by JL. Bomben, S. Bruin, H.A.C. Thijssen and R.L. Merson ........... 1
Cold Storage Design and Administration by C.E.B. Cooper .............. 311
Interaction between Glycolipids and Wheat Flour Macromolecules in
Breadmaking by .Y Pomeranz ................................ 351
Proteins of Aquatic Origin as Foods for Human Consumption by E.R. Pariser . 981
Heat Transfer During Freezing and Thawing of Foods by A. Bakal and
K.-L Hayakawa ......................................... 217
Factors Affecting Tenderness During Heating of Meat by E. Laakkonen ..... 257
Volume 21
Regulation of Food Intake by S. Lepkovsky .........................
Contents of Volumes 1~5 7
Animal Physiology and Meat Quality by R.G. Cassens, D.N. Marple and
.G Eikelenboom ......................................... 17
New Concepts in Meat Processing by R.H. Locker, C.L. Davey, P.M. Nottingham,
D.R. Haughey and N.H. Law ................................ 751
Physiology and Biochemistry of Mango Fruit by H. Subramanyam,
S. Krushnamurthy and H.A.B. P.arpia ........................... 223
Formation and Control of Chlorophyll and Glycoalkaloids in Tubers of Solanum
tuberosum L. and Evaluation of Glycoalkaloid Toxicity by S.J. Jadhav and
D.K. Salunkhe .......................................... 307
Volume 22
N-Nitrosamines: A Review of Chemical and Biological Properties and Their
Estimation in Foodstuffs by N.T. Crosby and R. Sawyer .............. 1
Development of Flavor, Odor, and Pungency in Onion and Garlic by JR. Whitaker 73
Clostridium botulinum and Its Importance in Fishery Products by G. Hobbs . . 531
Food Products Intended to Improve Nutrition in the Developing World
by S.M. Weisberg ........................................ 781
Scanning Electron Microscopy in Food Science and Technology by .Y Pomeranz 205
Emulsion Stability and Its Relation to Foods by G.E. Petrowsla ........... 309
Volume 23
"Warmed-Over" Flavor in Meat, Poultry, and Fish by A.M. Pearson, J.D. Love
and EB. Shorland ........................................ 1
Mathematical Methods for Estimating Proper Thermal Processes and Their
Computer Implementation by K.-L Hayakawa ..................... 75
Abalone-An Esoteric Food by J Olley and S.J Thrower ................ 341
Wheat Germ by S.R. Shurpalekar and .P Haridas Rao ................. 781
Flexible Packaging for Thermoprocessed Foods by R.A. Lampi ........... 305
Volume 24
Sulfhydryl and Disulfide Groups in Meats by K. Hofmann and R. Harem .... 1
Histamine (?) Toxicity from Fish Products by S. Hudson ArnoM and V~D. Brown 113
Food Irradiation by W.M. Urbain ................................ 551
Tea by R.L. Wickremasinghe ................................... 229
Honey by J .W White, Jr. ..................................... 287
Volume 25
Wine Deacidification by R.B. Beelman and JF. Gallander ...............
8 Advances in Food and Nutrition Research
Dehydrated Mashed Potatoes-Chemical and Biochemical Aspects by D. Hadziyev
and L. Steele ........................................... 55
Xylitol and Oral Health by K.K. Miikinen .......................... 137
Metabolic and Nutritional Aspects of Xylitol by R. Ylikahri ............. 951
Frozen Fruits and Vegetables: Their Chemistry, Physics, and Cryobiology
by M.S. Brown .......................................... 181
Byssochlamys spp. and Their Importance in Processed Fruits by L.R. Beuchat
and S.L. Rice ........................................... 237
Volume 26
Single-Cell Protein: Engineering, Economics, and Utilization in Foods
by C.L. Cooney, C. Rha and S.R. Tannenbaum .................... 1
Influence of Ante- and Postmortem Treatments upon Muscle Composition and
Meat Quality by A. Asghar and A.M. Pearson ..................... 53
Peanut Protein Ingredients: Preparation, Properties, and Food Uses
by K.R. Natarajan ........................................ 215
Theories of Protein Denaturation during Frozen Storage of Fish Flesh
by S.Y.K. Shenouda ....................................... 275
Volume 27
Samuel Cate Prescott by S.A. Goldblith ........................... 1
Mechanically Deboned Red Meat by R.A. Field ..................... 23
Mechanical Deboning of Poultry and Fish by .G .W Froning .............. 901
Naturally Occurring Food Toxicants: Phenolic Substances of Plant Origin
Common in Foods by V.L. Singleton ........................... 941
Technology and Flavor Chemistry of Passion Fruit Juices and Concentrates
by D.J Casimir, JE Kefford and EB. Whitfield .................... 243
Phase Transitions of Water in Some Products of Plant Origin at Low and
Superlow Temperatures by .Y Guegov ........................... 297
Volume 28
Phytates in Legumes and Cereals by N.R. Reddy, S.K. Sathe and D.K. Salunkhe 1
Physical, Chemical, and Nutritional Properties of Common Bean (Phaseolus)
Proteins by V.C. Sgarbieri and JR. Whitaker ...................... 93
Porcine Stress Syndromes by .G Mitchell and J.J.A. Heffron ............. 761
Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen
in Food Systems by A. Asghar and R.L. Henrickson ................. 231
Food Technological Evaluation of Xylitol by L. HyvOnen, P Koivistoinen and
E Voirol .............................................. 373
Contents of Volumes 1 45 9
Volume 29
Cured Meat Flavor by J.I. Gray and A.M. Pearson .................... 1
Chemical Aspects of the Smoking of Meat and Meat Products by L. T6th and
K. Potthast ............................................ 87
Food Texture Perception by C.M. Christensen ....................... 159
Baking Quality of Wheat Flours by F. MacRitchie .................... 201
Kiwifruit by B.S. Luh and Z. Wang .............................. 279
Volume 30
Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure
Assessment, Metabolism, Toxicity, and Hypersensitivity by S.L. Taylor,
NiA. Higley and R.K. Bush .................................. 1
Maillard Reactions: Nonenzymatic Browning in Food Systems with Special
Reference to the Development of Flavor by JR Danehy .............. 77
Postharvest Changes in Fruit Cell Wall by M.A. John and P.M. Dey ........ 931
Soy Sauce Biochemistry by .T Yokotsuka .......................... 591
New Protein Foods: A Study of a Treatise by H.L. Wilcke, C.E. Bodwell,
D.T. Hopkins and A.M. Altschul .............................. 133
Volume 31
Carcinogen Risk Assessment by R. Nichols Hazelwood ................ 1
A Review of Current Literature on N-Nitroso Compounds in Foods
by JH. Hotchkiss ........................................ 53
Dietary Fiber: Chemistry, Analysis, and Properties by R.R. Selvendran,
B.JH. Stevens and M.S. Du Pont ............................. 711
Chocolate by R.A. Martin, J~ .................................. 211
Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Significance in
Muscle Physiology and during Postmortem Aging Events in Carcasses
by A. Asghar and A.R. Bhatti ................................ 343
Olive Oil: A Review by A. Kiritsakis and P Markakis ................. 453
Volume 32
A Review of Aseptic Processing by E.L. Mitchell .................... 1
Convective Heat Transfer to Fluid Foods in Cans by M.A. Rao and
R.C. Anantheswaran ...................................... 39
Selenium in Foods by G.E Combs, .rJ ............................ 85
Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction
Mechanism and the Development of Antioxidants and Mutagens by M. Namiki 115
01 Advances in Food and Nutrition Research
Food versus Biomass Fuel: Socioeconomic and Environmental Impacts in the
United States, Brazil, India, and Kenya by D. Pimentel, A.E Warneke, W.S. Teel,
K.A. Schwab, N.J Simcox, D.M. Ebert, K.D. Baenisch and M.R. Aaron .... 581
Factors Influencing Food Selection in the American Diet by C.I. Waslien .... 239
Volume 33
Chemical and Nutritional Aspects of Folate Research: Analytical Procedures,
Methods of Folate Synthesis, Stability, and Bioavailability of Dietary Folates
by JE Gregory III ....................................... 1
Calcium in the Diet: Food Sources, Recommended Intakes, and Nutritional
Bioavailability by D.D. Miller ................................ 301
Dietary and Biochemical Aspects of Vitamin E by R.S. Parker ........... 751
Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition
with Emphasis on Fish by R.J Hsieh and JE. Kinsella ............... 233
Proteins in Whey: Chemical, Physical, and Functional Properties by JE. Kinsella
and D.M. Whitehead ...................................... 343
Volume 34
Interfaces, Protein Films, and Foams by S. Damodaran ................ 1
Stability of Food Emulsions: Physicochemical Role of Protein and Nonprotein
Emulsifiers by K.P. Das and J.E. Kinsella ........................ 18
The Gelation of Proteins by G.R. Ziegler and E.A. Foegeding ............ 203
Thermodynamic Linkage and Nonlinear Regression Analysis: A Molecular Basis
for Modeling Biomacromolecular Processes by T.E Kumosinski ......... 299
Meat Mutagens by C. Chen, A.M. Pearson and JL Gray ............... 387
Volume 35
ct-Linolenic Acid: Functions and Effects on Linoleic Acid Metabolism and
Eicosanoid-Mediated Reactions by JE. Kinsella ................... 1
Protein Digestibility: In Vitro Methods of~ssessmer~t by I-LE. Swaisgood and
G.L. Catignani .......................................... 581
Protein and Enzyme Stability: Structural, Thermodynamic, and Experimental
Aspects by M.M. KristjSnsson and JE. Kinsella ................... 237
Thermal Analysis of Food Proteins by C.-Y. Ma and V.R. Harwalkar ....... 317
Volume 36
Physicochemical Properties of Wheat Proteins in Relation to Functionality
by E MacRitchie ........................................
