IN
Vadehra, D.V., R.C. Baker, H.B. Naylor. 1970. Infection Routes Of Bacteria Into Chicken Eggs. Journal Of Food Science 35:61.


Vadehra, D.V., R.C. Baker, H.B. Naylor. 1970. Role Of Cuticle In Spoilage Of Chicken Eggs. Journal Of Food Science 35:5.


Vadehra, D.V., K.R. Nath. 1973. Eggs as a source of protein. CRC Critical Review in Food Technology 4:193.
This article discusses the composition of eggs, especially the protein content. Also discussed are many functional properties of albumen and yolk.


VAHLTEICH, E.M., M.S. ROSE, G. MACLEOD. 1936. THE EFFECT OF DIGESTIBILITY UPON THE AVAILABILITY OF IRON IN WHOLE WHEAT. Journal of Nutrition 11:31.


Vaidehi, M.P., M.S. Kumari, N. Joshi. 1985. Sensory evaluation of cereal-pulse malt biscuits with high protein value. Cereal Foods World 30:283.
Thirty-two samples of biscuits from four composite flours of maida, an all-purpose wheat flour, with ragi-pulse malt, wheat-pulse malt, 40% pulse malt, and 40% pulse malt with vanilla flavor were compared to control biscuits made from 100% maida for appearance, aroma, flavor, texture, and overall acceptability.


Vail, G.E. 1948. About Frozen Foods And Freezing Them. Frozen Meat Preparation Journal Of Home Economics 40:237.
Frozen Beef, Frozen Lamb, Beef Thawing, Lamb Thawing


Vail, G.E. 1948. Frozen meat preparation. Journal of Home Economics 40:237.


Vail, G.E. 1956. Food technology solves your problems. Journal of American Dietetic Association 32:13.


Vail, G.E. 1959. The Home Economist's Contribution To Food Research. Journal Of Home Economics 51:445.
Research, Meat Research, Egg Research, Fat Research, Vegetable Research


Vail, G.E., C.H. Bailey. 1940. The state of water in colloidal gels:Free and bound water in bread doughs. Cereal Chemistry 17:397.
Through observation of the changes in dielectric properties, researchers were able to devise a method for determining the freezing or melting point of a system. The method is useful in studying the state of water in highly viscous or plastic systems such as doughs. KEYWORDS:Free Water, Bound Water, Freezing Point, Dough Water Characteristics, water binding capacity, colloid, gel, bread, free water


VAIL, G.E., R.M. CONRAD. 1948. DETERMINATION OF PALATABILITY CHANGES OCCURRING IN FROZEN POULTRY. Food Research 13:347.


Vail, G.E., R. Hilton. 1943. Edible Fats And Oils. Two Chemical Characteristics. Journal Of Home Economics 35:43.
KEYWORDS:Fat, Oil, Soybean Oil, Smoke Point, Oleic Acid, Free Fatty Acid, Primex, Snow Drift, Wesson Oil, Puritan Oil, Spry, Coconut Oil, Crisco, Lard, Leaf Lard, Armour Star Lard, Mazola Oil, Penick Oil, Covo, Dexo, Kneedit, Flakewhite, Peanut Oil, Vegetol


Vail, G.E., M. Jeffery, H. Forney, C. Wiley. 1943. Effect of method of thawing upon losses, shear, and press fluid of frozen beefsteaks and pork roasts. Food Research 8:337.


Vail, G.E., L. O'Neill. 1937. Certain factors which affect the palatability and cost of roast beef served in institutions. Journal of the American Dietetic Association 13:34.


Vail, G. E., L. O'Neil. 1937. Certain Factors Which Affect The Palatability And Cost Of Roast Beef Served In Institutions. Journal Of Food Technology 3:171.


Vail, Gladys E., Jean A. Phillips, Lucille Osborn Rust, Ruth M. Griswold, Margaret Justin. 19 . Instructor's Guide Foods. Seventh Edition. Houghton Mifflin Company, Boston.


VAIL, G.E., B.D. WESTERMAN. 1946. B-COMPLEX VITAMINS IN MEAT. I. THIAMIN AND RIBOFLAVIN CONTENT OF RAW AND COOKED PORK. Food Research 11:425


Vail, K.M., L.T. Kok, M. Lentner. 1989. Broccoli yield response to selected levels of cabbage looper (Lepidoptera:Noctuidae) larvae in southwestern Virginia. Journal Econ Entomology 82(5):1437-1443.


Vail, K.M., T.J. McAvoy, L.T. Kok. 1988. Varietal preferences of broccoli pests in southern and southwestern Virginia. Veg Grow News. Blacksburg, Va.:Virginia Polytechnic Inst. and State University Cooperative Ext. Service. 43 (2):3-4.


VAISEY, M., R. BRUNON, J. COOPER. 1969. SOME SENSORY EFFECTS OF HYDROCOLLOID SOLS ON SWEETNESS. Journal of Food Science 34:397.


Vaisey, M., A.M. Unrau. 1964. Flour Composition. Chemical Constituents Of Flour From Cytologically Synthesized And Natural Cereal Species. Journal Of Agricultural And Food Chemistry 12:84.
KEYWORDS:Durum Wheat Glucose, Durum Wheat Fructose, Durum Wheat Sugar, Durum Wheat Sucrose, Durum Wheat Maltose, Durum Wheat Protein, Durum Wheat Protein, Durum Wheat Uronic Acid, Durum Wheat Nitrogen, Durum Wheat Oligosaccharide, Durum Wheat Fat, Durum Wheat Xylose, Durum Wheat Arabinose, Durum Wheat Spring Wheat Glucose, Spring Wheat Fructose, Spring Wheat Sugar, Spring Wheat Sucrose, Spring Wheat Maltose, Spring Wheat Protein, Spring Wheat Uronic Acid, Spring Wheat Nitrogen, Spring Wheat Oligosaccharide, Spring Wheat Fat, Spring Wheat Xylose, Spring Wheat Arabinose, Flour Glucose, Flour Fructose, Flour Sugar, Flour Sucrose, Flour Maltose, Flour Protein, Flour Uronic Acid, Flour Nitrogen, Flour Oligosaccharide, Flour Fat, Flour Xylose, Flour Arabinose


Vaisey-Genser, M., G. Ylimaki, B. Johnston. 1987. The selection of levels of canola oil, water, and an emulsifier system in cake formulations by response-surface methodology. Cereal Chemistry 64:50-54.
Canola oil successfully replaced hydrogenated shortening in layer cakes when used with appropriate levels of water and an emulsifier system of monoglycerides, polysorbate 60, and sodium stearoyl lactylatge. Sixteen formulations representing five levels each of oil, water, and emulsifier were selected for preparation on the basis of modified Box central composite design. Emulsifer level was critical component of the regression equations for batter specific gravity, baked volume index.


VAJDA, E., F. GUBA, V. HARSANYI. 1967. PROTEIN DISTRIBUTION IN MYOFIBRILS OF DIFFERENT SARCOMERE LENGTHS. ACTA BIOCHIMICA ET BIOPHYSICA ACADEMIAE SCIENTIARUM HUNGARICAE 2:317.


Vakalounakis, D.J. 1991. Control of early blight of greenhouse tomato, caused by Alternaria solani, by inhibiting sporulation with ultraviolet-absorbing vinyl film. Plant Disease 75(8):795-797.


Vakili, N.G., C.H. Baldwin Jr. 1966. Insect dissemination of the tomato race of Pseudomonas solanacearum, the cause of bacterial wilt of certain Musa species. Phytopathology 56(3):355-356.


Vakili, N.G. 1965. Inheritance of resistance in Musa acuminata to bacterial wilt caused by tomato race of Pseudomonas solanacearum. Phytopathology 55(11):1206-1209.


Valassi, K.V. 1956. The effect of mixng speed on the physical properties of cake batters with and without fat and emulsifier. Ph.D. Thesis, Oregon State University, Corvallis, OR.
Using four formula variations the affect of single-stage method of mixing was studied to obtain data on batter properties and cake quality. Specific gravity, electrical resistance, viscosity, microscopic structure, bound water, volume of cake and internal and external characteristics of baked cakes were the physical properties examined


Valasski, K.V. 1962September. Food habits of Greek-Americans. American Journal of Clinical Nutrition 11(3):240.


VALCHEVA-KUZMANOVA, S., K. KUZMANOV, V. MIHOVA, I. KRASNALIEV, P. BORISOVA, A. BELCHEVA. 2007March. Antihyperlipidemic Effect of Aronia melanocarpa Fruit Juice in Rats Fed a High-Cholesterol Diet. Plant foods for human nutrition 62(no. 1) 19-24.
Aronia melanocrpa fruit juice (AMFJ) used in our experiment was very rich in phenolic substances (709.3 mg gallic acid equivalents/100 ml juice).


Valdes, V. 1992. The tomato industry in Chile. Acta Horticulturae 301:59-62.


Valenzuela, J.L., A. Sanchez, F.A. Lorente, A. del Rio, L. Romero. 1990. Does N directly influence carbohydrates and pigments in tomato and cucumber? Acta Horticulturae 287:477-483.


Valin, C. 1968. Post-mortem changes in myofibrillar protein solubility. Journal of Food Technology 3:717.


Valin, C., Pinkas, A. , Dragnev, H. , Boikovski, S. and Polikronov, D. 1984. Comparative study of buffalo meat and beef [Carcass composition, meat quality]. Meat Science 10(1):69-84.
This article compares carcass composition and meat quality of buffalo meat and beef.


Valkonen, J.P.T., S.A. Slack, R.L. Plaisted. 1994. Use of the virus strain group concept to characterize the resistance to PVX and PVY. " in the potato cv Allegany. American Potato Journal 71(8):507.


Valldejuli, C.A. 1975. Puerto Rican Cookery. Santurce, PR:the Author.


Vallega, V. 1986. High molecular weight glutenin subunit composition of Italian Triticum Durum and spaghetti cooking quality. Cereal Research Communication 14:251-257.


Vallejo-Cordoba, B., S. Nakai. 1993. Using a simultaneous factor optimization approach for the detection of volatiles in milk by dynamic headspace gas chromatographic analysis. Journal of Agricultural and Food Chemistry 41:2378-2384.


Vallejo-Cordoba, B., S. Nakai. 1994. Keeping-quality assessment of pasteurized milk by multivariate analysis of dynamic headspace gas chromatograph data. 1. shelf-life prediction by principal component regression. Journal of Agricultural and Food Chemistry 42:4.
This experiment assessed the shelf-life of pasteurized milk using analytical models and sensory evaluation. Sensory Evaluation: Five judges, four female and one male, were selected using sequential sampling of eight initial trainees. A American Dairy Science Association scorecard was utilized for scoring milk on a ten point scale.


Valverde, C.V., J. Frias, S. Valveride. 1993. Changes in the carbohydrate composition of legumes after soaking and cooking. Journal of the American Dietetic Association 93:547-550.


Valverde, M.E., O. Paredes Lopez, J.K. Pataky, F. Guevara Lara. 1995. Huitlacoche (Ustilago maydis) as a food source biology, composition, and production. CRC Critical Reviews in Food Science and Nutrition 35(3):191-229.
Huitlacoche is the ethnic name applied to the young fruiting bodies (galls) of the fungus Ustilago maydis, which causes common smut of maize (Zea mays L). Biologists and agronomists have historically used U. maydis as a model to study a wide array of genetic, physiological, ecological, and phytopathological phenomena.


Van Altvorst, A.C., R.J. Bino, A.J. Van Dijk, A.M.J. Lamers, W.H. Lindhout, F. van der Mark, J.J.M. Dons. 1992. Effects of the introduction of Agrobacterium rhizogenes rol genes on tomato plant and flower development. Plant Science 83:77-85.


Van Arsdale, M.B. 1910. Economy Of Materials In Domestic Science Teaching:The School Lunch. Journal Of Home Economics 2:189.
School Lunch, Curriculum, Quantity Food Preparation, Candy, Marmalade, Custard, Cookie, Sponge Cake, Parker House Roll, Cake


VAN ARSDALE, M.B. 1914. OVEN TEMPERATURES. Journal of Home Economics 6:283.


VAN ARSDEL, W.B. 1957. THE TIME-TEMPERATURE TOLERANCE OF FROZEN FOODS. I. INTRODUCTION - THE PROBLEM AND THE ATTACK. Food Technology 11:28.


VAN ARSDEL, W.B., D.G. GUADAGNI. 1959. TIME-TOLERANCE OF FROZEN FOODS. XV. METHOD OF USING TEMPERATURE HISTORIES TO ESTIMATE CHANGES IN FROZEN FOOD QUALITY. Food Technology 13:14.


Van Atta, G.R. 1962. Plant Analysis, Supplementary Chromatographic Method For Determining Saponins In Alfalfa Journal Of Agricultural And Food Chemistry 10:519.


VAN ATTA, G.R., J. GUGGOLZ. 1958. FORAGE CONSTIUENTS, DETECTION OF SAPONINS AND SAPOGENINS ON PAPER CHROMATOGRAMS BY LIEBERMANN-BURCHARD REAGENT. Journal of Agricultural and Food Chemistry 6:849.


Van Atta, G.R., J. Guggolz, C.R. Thompson. 1961. Plant Analysis, Determination Of Saponins In Alfalfa. Journal Of Agricultural And Food Chemistry 9:77.


VAN BUREN, J.P. 1970. CURRENT CONCEPTS ON THE TEXTURE OF FRUITS AND VEGETABLES. CRC CRITICAL REVIEWS IN FOOD TECHNOLOGY 1:5.
KEYWORDS:FRUIT, VEGETABLE, TURGOR, PECTIN, CELLULOSE, STORAGE, ENZYME, TEXTURE, RHEOLOGY


Van Buren, J. P. 1967. Pectic Substances Of Sweet Cherries And Their Alteration During So2 Brining. Journal Of Food Science 32:435.
cherry, sulfur brining, cherry sulfur brining, cherry pectic substance, pectic substance


Van Buren, J.P. 1985. Extraction of chlorophylls a and b from differnt binding sites on thylakoid chlorophyll-proteins. Journal of Agricultural and Food Chemistry 33:204-208.


Van Buren, J.P. 1979. The chemistry of texture in fruits and vegetables. Journal Texture Studies 10:1-23.


Van Buren, J.P., J.C. Moyer, W.B. Robinson. 1962. Pectin Methylesterase In Snap Beans. Journal Of Food Science 27:291.


Van Buren, J.P., D.M. Scheiner, A.C. Wagenknecht. 1960. An Anthocyanin-Decolorizing System In Sour Cherries. Nature 185:165.
cherry anthocyanin


Van Buren, J.P., G. Senn, H. Neukom. 1966. Proanthocyanidins in the apple. Journal of Food Science 31:964.
Cellulose thin-layer chromatography with n_butanol and n-butanol-acetic-acid-water as the developing solvents was used to determine acetone-and ethyl-acetate-extractable flavan polyphenols of Waldhofler apples


Van Buren, J.P., K.H. Steinkraus, L.R. Hackler, I. El Rawi, D.B. Hand. 1964. Heat Effects On Soymilk, Indices Of Protein Quality In Dried Soymilks. Journal Of Agricultural And Food Chemistry 12:524.


Van De Mark, M.S., M.M. Upshaw. 1961. Lamb Consumption In Alabama. Journal Of Home Economics 53:387.


Van Den, T., C.J. Biermann, J.A. Marlett. 1986. Simple sugars, oligosacchraides and starch concentrations in raw and cooked sweet potato. Journal of Agricultural and Food Chemistry 34:421.


Van denBerg, Anna S., J. Er. 1954. Comparison of one-day food record and research dietary history on a group of obese pregnant women. Journal of the American Dietetic Association 30(12):1239-1244.


Van Den Berg, C., F.S. Kaper, J.A. Welding, I. Wolters. 1975. Water binding by potato starch. Journal of Food Technology 10:589.
KEYWORDS:potato starch, gelatinization, gel, mcbain baker sorption balance, sorption isotherm, relative humidity, saturated lithium chloride, tronac adiabatic calorimeter, freeze drying, water activity, sorption model, vapor pressure, heat of sorption, water-holding capacity, biopolymers, heat of immersion, water vapor, hysteresis, capillary condensation, thermodynamic property, desorption


Van Den Berg, J.H., E.E. Ewing. 1991November. Jasmonates and their role in plant growth and development, with special reference to the control of potato tuberization:A review. American Potato Journal 68:781.


VAN DEN BERG, L. 1966. PH CHANGES IN BUFFERS AND FOODS DURING FREEZING AND SUBSEQUENT STORAGE. CRYBIOLOGY 3(3):236.
KEYWORDS:FROZEN STORAGE, TEMPERATURE TIME RELATIONSHIP


VAN DEN BERG, L. 1964. PHYSIOCHEMICAL CHANGES IN SOME FROZEN FOODS. Journal of Food Science 29:540.


Van Den Berg, L., C.P. Lentz. 1973. Effect of relative humidity, temperature and length of storage on decay and quality of potatoes and onions. Journal of Food Science 38:81.


VAN DEN BERG, L., C.P. LENTZ. 1958. FACTORS AFFECTING FREEZING RATE AND APPEARANCE OF EVISCERATED POULTRY FROZEN IN AIR. FOOD TECHNOLOGY 12:183.


VAN DEN BERG, L., C.P. LENTZ. 1957. FACTORS AFFECTING FREEZING RATES OF POULTRY IMMERSED IN LIQUID. FOOD TECHNOLOGY 11:377.
KEYWORDS:IMMERSION FREEZING, FREEZING RATE, FROZEN POULTRY


Van den Berg, L., C.P. Lentz, A.W. Khan. 1964. Changes in quality and water-holding and ion-binding properties of chicken meat during above-freezing storage under aseptic conditions. Food Technology 18:729.
Water- and ion-binding capacities and microbial activity of the leg and breast meat of chickens stored under various conditions were measured. Organoleptic tests were performed which evaluated flavor, texture, juiciness and odor.


Van Den Berghe, Pierre. 1970. Academic Gamesmanship. Abelard Schuman.


Van Denburgh, R.W., L.K. Hiller, D.C. Koller. 1986. Ultrastructural changes in potato tuber pith cells during brown center development. Plant Physiology 81:167.


van den Bulk, R.W., J.J. M. Dons. 1993. Somaclonal variation as a tool for breeding tomato for resistance to bacterial canker. Acta Horticulturae 336:347-355.


VAN DEN DOOL, H., P.D. KRATZ. 1993. A GENERALIZATION OF THE RETENTION INDEX SYSTEM INCLUDING LINERAR TEMPERATURE PROGRAMMED GAS-LIQUID PARTITION CHROMATOGRAPHY. JOURNAL OF CHROMATOGRAPHY 11:463.


VAN DER GIESSEN, C. 1952. THE ORGANIZATION OF AGRICULTURAL RESEARCH IN THE NETHERLANDS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3:245.


Van den Oord, A.H.A., J.J. Wesdorp. 1971. Colour rating and pigment composition of beef. Relation between colour mesurement by reflectance spectrophotometry, subjective colour evaluation, and relative concentration of oxymyoglobin and ferric myoglobin in chilled retail-packed beef. Journal of Food Technology 6:15.
This paper reports investigations of the possible correlation between subjective measurements of color and analysis of pigment composition. Determinations were made primarily using the biceps femoris from the topsides of beef.


Van den Hoven, M. 1987. Functionality of dairy ingredients in meat products. Food Technology 41(10):72.


Van Den, Truong, C.J. Biermann, J.A. Marlett. 1986. Simple sugars, oligosaccharides, and starch concentrations in raw and cooked sweet potato. Journal of Agricultural and Food Chemistry 34:421-425.


Van den Ouweland, G.A.M., H.G. Peer. 1975. components contributing to beef flavor volatile compounds produced by the reaction of 4-hydroxy-5-methyl 3(2H)-furanone and its thio analog with hydrogen sulfide. Journal of Agricultural and Food Chemistry 23:501.


Van Der Kamp, J.W. 2000. Genetically modified foods in Europe. Cereal Foods World 45(1):19.


Van Der Merwe, H.B., G.G. Knock. 1968. In-can shelf life of tomato paste as affect by tomato variety and maturity. Journal of Food Technology 3:249-262.
Tomato Paste, Shelf Life, Tomato Ph, Tomato Titratable Acid, Tomato Malic Acid, Tomato Citric Acid, Tomato Corrosion Rate, Tomato Protein Nitrogen, Tomato Nitrate, Tomato Nonprotein Nitrogen, Tomato Solid


Van der Post, Laurens. 1959. The Lost World of the Kalahari. William Morrow and company, New York, pp. 279.


Van Der Sluijs, A.M.C., K.M. Behall, L. Douglass, E. Prather, D.J. Scholfield, J. Hallfrisch. 1999. Effect of cooking on the beneficial soluble beta-glucans ini oatrim. Cereal Foods World 44(4):194.


Van Der Veen, J.W., H.S. Olcott. 1964. Nutrients In Alfalfa, Lipids Of Dehydrated Alfalfa (Medicago Sativa). Journal Of Agricultural And Food Chemistry 12:287.


Van Der Veen, J., H.S. Olcott. 1967. Changes In Lipids Of Alfafa Prior To And After Dehydration. Journal Of Agricultural And Food Chemistry 15:682.


Van Der Wel, H. 1972. Isolation and characterization of the sweet principle from Dioscoreophyllum cumminsii (Stapf) Diels. Fed. Eur. Biochem. Soc. 21(1):88.
The sweet principle from the fruit of Dioscoreophyllum cumminsii Diels was isolated by precipitation with ethanol and centrifugation. Protein content, isoelectric point, carbohydrate content, molecular weight, absorption and fractionation tests were then performed on the sweet substance.


Van Der Wel, H., K. Loeve. 1972. Isolation and characterization of Thaumatin I and II, the sweet-tasting proteins from Thaumatococcus danielli Benth. European Journal of Biochemistry 31:221.
Isolation of two sweet-tasting proteins from Thaumatococcus danielli Benth was reported using ultrafiltration, gel filtration and ion exchange chromotography. The proteinaceous character was determined for each substance.


VAN DER ZANT, W.C. 1957. PROTEOLYTIC ENZYMES FROM PSEUDOMONAS PUTRIFACIENS I. CHARACTERISTICS OF AN EXTRACELLULAR PROTEOLYTIC ENZYME SYSTEM. Food Research 22:151.


VAN DER ZANT, W.C., W. CAULFIELD. 1953. THE UTILIZATION OF CORN SYRUP SOLIDS IN ICE CREAM. ICE CREAM REVIEW 36(1):44.
KEYWORDS:CORN SWEETENER, OVERRUN, ICE CREAM ACIDITY, ICE CREAM TEXTURE, CORN SYRUP SOLID, ICE CREAM BODY, ICE CREAM FLAVOR


VAN DER ZANT, W.C., W. CAULFIELD. 1952. UTILIZATION OF CORN SYRUP SOLIDS IN SHERBET. ICE CREAM REVIEW 36(9):190.
KEYWORDS:CORN SYRUP SOLID, CORN SWEETENER, SHERBET FREEZING TIME, SHERBET QUALITY, MELTING RESISTANCE, OVERRUN, SHERBET FORMULA


Van Deth, Ron, Walter Vandereycken. 1997. The striking age-old minority of fasting males in the history of anorexia nervosa. Food & Foodways 7(2):119.


Van Duyne, F.O., J.T. Chase, J.R. Fanska, J.I. Simpson. 1947. Effect Of Certain Home Practices On Reduced Ascorbic Acid Content Of Peas, Rhubarb, Snap Beans, Soybeans And Spinach. Food Research 12:439.
Ascorbic Acid Retention, Pea Ascorbic Acid, Rhubarb Ascorbic Acid, Snap Bean Ascorbic Acid, Soybean Ascorbic Acid, Spinach Ascorbic Acid, Pea Cooking, Rhubarb Cooking, Snap Bean Cooking, Soybean Cooking, Spinach Cooking


Van Duyne, F.O., J.T. Chase, R.F. Owens, J.R. Fanska. 1948. Effect Of Certain Home Practices On Riboflavin Content Of Cabbage, Peas, Snap Beans, And Spinach. Food Research 13:162.


Van Duyne, F.O., J.T. Chase, J.I. Simpson. 1944. Effect Of Various Home Practices On Ascorbic Acid Content Of Cabbage. Food Research 9:164.


Van Duyne, F.O., J.T. Chase, J.I. Simpson. 1945. Effect of various home practices on ascorbic acid content of potatoes. Food Research 10:72.


Van Duyne, F.O., J.C. Wolfe, R.F. Owen. 1950. Retention Of Riboflavin In Vegetables Preserved By Freezing. Food Research 15:53.
Blanching, Freezing, Pea, Snap Bean, Soybean, Spinach


Van Emon, J., J.N. Seiber. 1985. Chemical constituents and energy content of two milkweeds, Asclepias speciosa and A. curassavica. Economic Botany 39:47.


Van Elswyk, M.E., P.L. Dawson, A.R. Sams. 1995. Dietary menhaden oil influences sensory characteristics and headspace volatiles of shell eggs. Journal of Food Science 60(1):85-89.
This experiment examined how feeding hens menhaden oil affected sensory qualities of their eggs. Sensory Evaluation: 12 trained panelists evaluated scrambled egg samples for nine taste, six after-taste, and ten aroma characteristics using an intensity scale of 0(not present), X(threshold), 1(slight), 2(moderate), 3(strong).


Van Eseltine, W.P., L.F. Nellis, F.A. Lee, G.J. Hucker. 1948. Effect Of Rate Of Freezing On Bacterial Content Of Frozen Vegetables. Food Research 13:271.
Bacteria, Yeast, Mold, Freezing, Vegetable, Freezing


Van Esterik, Penny. 1992. From Marco Polo to McDonald's:Thai Cuisine in Transition. Food and Foodways 5(2):177-193.


Van Etten, C.H., J.E. Hubbard, J.M. Mallan, A.K. Smith, C.W. Blessin. 1959. Amino Acids In Soybeans, Amino Acid Composition Of Soybean Protein Fractions. Journal Of Agricultural And Food Chemistry 7:129.


VAN ETTEN, C.H. , R.W. MILLER, F.R. EARLE, I.A. WOLFFE, Q. JONES. 1961. PLANT PROTEIN CONTITUENTS, HYDROXYPROLINE CONTENT OF SEED MEALS AND DISTRIBUTION OF THE AMINO ACID IN KERNEL, SEED COAT, AND PERICARP. Journal of Agricultural and Food Chemistry 9:433.


Van Garde, Shirley J., Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press.


Van-Gorsel, H., C. Li, E.L. Kerbel, M. Smits, A.A. Kader. 1992. Compositional characterization of prune juice. Journal Agriculture Food Chemistry 40 (5):784-789.


Van Gundy Jones, Dorothea. 1968. The Soybean Cookbook. Arc, 240 pages.


Van Heemst, H.D.J. 1986. The distribution of dry matter during growth of a potato crop. Potato Research 29:55.


Van Heerden, F.R., A.M. Viljoen, B.E. Van Wyk. 2000September. 6'-O-coumaroylaloesin from Aloe castanea--ataxonomic marker for Aloe section Anguialoe. Phytochemistry 55(2):117-120.


Van Hulle, G., O. Fennema, W.D. Powrie. 1965. A comparison of methods for the microscopic examination of frozen tissue. Journal of Food Science 30:601.
Two specimens of prerigor beef neck muscle were frozen, one slowly and the other rapidly, and photomicrographs were studied. KEYWORDS:microscopic examination (frozen sections:Bausch and Lomb rotary microtome, stained:Harris hematoxylin)


Van Ittersum, M.K., K. Scholte, L.J.P. Kupers. 1990September. A method to assess cultivar differences in rate of physiological ageing of seed tubers. American Potato Journal 67:603.


Van Ittersum, M.K., K. Scholte. 1992. Shortening dormancy of seed potatoes by storage temperature regimes. Potato Research 35:389-401.


Van Lune, P., B.J. Van Goor. 1977. Ripening disorders of tomatoes as affected by the K/Ca ratio in the culture solution. Journal Horticultural Science 52:173-180.


Van Meurs, W. Th.M., C. Strangellini. 1992. Environmental control of a tomato crop using a transpiration model. Acta Horticulturae 303:23-30.


VAN MIDDELEM, C.H., W.G. GENUNG, E.G. KELSHEIMER, L.C.KUITERT, R.E. WAITES. 1960. INSECTICIDE RESIDUES, TOXAPHENE RESIDUES ON PANGOLOGRASS. Journal of Agricultural and Food Chemistry 8:289.


VAN MIDDELEM, C.H., R.E. WAITES. 1958. INSECTICIDE RESIDUES, DEMETON RESIDUES IN COLLARDS, LETTUCE, AND MUSTARD. Journal of Agricultural and Food Chemistry 6:594.


VAN MIDDELEM, C.H., R.E. WAITES, J.W. WILSON. 1963. INSECTICIDE RESIDUES, EXTRACTION AND CLEANUP STUDIES FOR PARATHION RESIDUES ON LEAFY VEGETABLES. Journal of Agricultural and Food Chemistry 11:56.


Van Minh, Tran, Nguyen Uyen, P. Vander Zaag. 1990November. Potato (Solanum spp. ) production using apical cuttings and tuberlets under three contrasting environments of Vietnam. American Potato Journal 67:779.


Van Minh, Tran, Nguyen Uyen, P. Vander Zaag. 1990November. Rapid multiplication of potatoes:Influence of environment and management of growth of juvenile apical cuttings. American Potato Journal 67:789.


Van Overbeek, J. 1947. Use of synthetic hormones as weed killers in Tropical agriculture. Economic Botany 1:446.


Van Praag, M., H.S. Stein, M.S. Tibbetts. 1968. Steam Volatile Aroma Constituents Of Roasted Cocoa Beans. Journal Of Agricultural And Food Chemistry 16:1005.


Van Putte, K., J. van den Enden. 1973. Pulsed NMR as a quick method of determination of the solid fat content in partially crystallised fats. Journal Phys. E:Sci. Instri. 6:910.


Van Ravestijn, W., J. Avan der Sande. 1991. Use of bublebees for the pollination of glasshouse tomatoes. Acta Horticulturae 288:204-209.


Van Riter, I. G. 1956. Acceptance Of Twenty-Six Vegetables. Journal Of Home Economics 48:771.
KEYWORDS:Asparagus, Beet, Broccoli, Brussel Sprout, Cabbage, Cauliflower, Celery, Corn-On-The-Cob, Cucumber, Eggplant, Green Bean, Lettuce, Lima Bean, Pea, Potato, Cabbage, Turnip, Spinach, Squash, Squash, Sweet Potato, Swiss Chard, Tomato, Endive, Romaine, Wax Bean


Van Schalk, T.F.S.M. 1964. Food and Nutrition relative to family life. Journal of Home Economics 56:225.
KEYWORDS:culture, food habit, family life


Van Slyke, L. L. 1917. The Standardization Of Market Milk. Journal Of Dairy Science 1:361.


VAN SOEST, P.J. 1965. USE OF DETERGENTS IN ANALYSIS OF FIBROUS FEEDS. III. STUDY OF EFFECTS OF HEATING AND DRYING ON YIELD OF FIBER AND LIGNIN IN FORAGES. JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS 48:785.


VAN SOEST, P.J. 1963. USE OF DETERGENTS IN THE ANALYSIS OF FIBROUS FEEDS. I. PREPARATION OF FIBER RESIDUES OF LOW NITROGEN CONTENT. JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS 46:825.


VAN SOEST, P.J. 1963. USE OF DETERGENTS IN THE ANALYSIS OF FIBROUS FEEDS. II. A RAPID METHOD FOR DETERMINATION OF FIBER AND LIGNIN. JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS 46:829.


Van Soest, P.J. 1973. Collaborative study of acid-detergent fiber and lignin. Journal of the Association of Official Analytical Chemists 45:781.
KEYWORDS:fiber, lignin, orchard grass, grass, barley straw, soybean meal, wheat straw


Van Soest, P.J., R.H. Wine. 1967. Use Of Detergent In The Analysis Of Fibrous Feeds Iv. Determination Of Plant Cell Wall Constituents. Journal Of The Association Of Official Analytical Chemists 50:50.
KEYWORDS:Fiber, Enzyme, Linseed Meal, Orchard Grass, Chicken Feather, Alfalfa, Cornmeal, Wheat Gluten, Barley


van Staveren, W.A., V.A.H. Tiggelman-Krugten, B. Ferrier, Ch. J. Maggillavry, G. DuBois. 1971February. Food habits of infants and preschool children in Surinam. Journal of the American Dietetic Association 58:128.
Surinam, on the northern coast of South America, is one of the newer and developing countries in the Western Hemisphere and one about which little is known in this country. This survey of infants and preschool children details information on food habits about which little has hitherto been reported.


VAN SYCKLE, C. 1955. FOOD MANAGEMENT PRACTICES IN AN INDUSTRIAL CITY. Journal of Home Economics 47:119.


VAN SYCKLE, C. 1941. HOME ECONOMICS AND THE STUDY OF CONSUMPTION. Journal of Home Economics 33:82.
KEYWORDS:CONSUMPTION, EXPENDITURE


VAN SYCKLE, C. 1940. HOW PRICE AND INCOME AFFECT FOOD PURCHASES. Journal of Home Economics 32:15.
KEYWORDS:PURCHASING, EXPENDITURE


Van Syckle, C. 1955. A Note On Meat Buying In Everett, Washington. Journal Of Home Economics 47:621.
Beef Buying, Beef Grade, Meat, Preference


Van Syckle, C. 1956. Use And Purchase Of Eggs Among City Families. Journal Of Home Economics 48:276.
Egg Purchasing, Egg Use, Egg Grade


Van Syckle, Calla. 1945. Some pictures of food consumption in the United States. Part I. 1630 to 1860. Journal of the American Dietetic Association 21(September-October):508-512.


Van Teeling, C.G., P.E. Cansfield, R.A. Gallop. 1971. An anthocyanin complex isolated from the syrup of canned blueberries. Journal of Food Science 36:1061.
canned blueberry, blueberry, anthocyanin, blueberry sirup


VAN THIEL, H.E., W.J. TUCKER. 1957. FERTILIZER ANALYSIS, RAPID DETERMINATION OF MAGNESIUM IN MIXED FERTILIZERS. Journal of Agricultural and Food Chemistry 5:442.


van Tienhoven, A., R.G.D. Steel, S.A. Duchaine. 1958. Diluents for turkey semen. Poultry Science 37:47.


Van Veen, A.G., L.R. Hackler, K.H. Steinkraus, S.K. Mukherjee. 1967. Nutritive Quality Of Idli, A Fermented Food Of India. Journal Of Food Science 32:337.
Fermentation, Idli Fermentation


Van-Waesberghe, I.J.W.M. 1994. The outdevelopment of pale lagerbeer. Techq Master Brew Assoc Am. 31 (3):101-110.


Van Willigen, John, Anne Van Willigen. 2006. Food and everyday life on Kentucky family farms, 1920-195 Lexington, Ky.: University Press of Kentucky. 260 p. :ill. ; 24 cm.


VAN WYK, C.J., R.E. KEPNER, A.D. WEBB. 1967. SOME VOLATILE COMPONENTS OF VITIS VINIFERA VARIETY WHITE RIESLING. 3. NEUTRAL COMPNENTS EXTRACTED FROM WINE. Journal of Food Science 32:669.


VAN WYK, C.J., R.E. KEPNER, A.D. WEBB. 1967. SOME VOLATILE COMPONENTS OF VITIS VINIFERA VARIETY WHITE RIESLING. 2. ORGANIC ACIDS EXTRACTED FROM WINE. Journal of Food Science 32:664.


VAN WYK, C.J., A.D. WEBB, R.E. KEPNER. 1967. SOME VOLATILE COMPONENTS OF VITIS VINIFERA VARIETY WHITE RIESLING. 1. GRAPE JUICE. Journal of Food Science 32:660.


Van-Yuren, D. 1984. Summer diets of bison and cattle in southern Utah. Journal of Range Management 37(3):260-261.
This article is about the summer diets of bison and cattle in southern Utah.


Van Zante, H.J. 1966. Determination Of Cooking Power Distribution In Electronic Ranges. Journal Of Home Economics 58(4):292.
KEYWORDS:Microwave Cooking, Electronic Range, Cooking Power Distribution, Egg White, Coagulation


VAN ZANTE, H.J. 1968. SOME EFFECTS OF MICROWAVE COOKING POWER UPON CERTAIN BASIC FOOD COMPONENTS. MICROWAVE ENERGY APPLICATIONS. NEWSLETTER 1(6):3.
KEYWORDS:MICROWAVE COOKING POWER, HEAT PENETRATION


VAN ZANTE, H.J. 1959. TECHNIQUES FOR ELECTRONIC COOKING RESEARCH. Journal of Home Economics 51(6):454.
KEYWORDS:AGAR GEL, MICROWAVE OVEN, MICROWAVE POWER, MICROWAVE TEMPERATURE


VAN ZANTE, H.J. 1961. UTENSILS FOR ELECTRONIC COOKERY. Journal of Home Economics 53(2):106.
KEYWORDS:MICROWAVE COOKING, OVEN UTENSIL, UTENSIL, EARTHENWARE, AGAR GEL, CONVENTIONAL COOKING, ELECTRONIC COOKING


Van Zante, H.J., V.P. Bishop. 1967. Some Factors Affecting Cooking Time In The Electronic Range. Journal Of Home Economics 59:452.
KEYWORDS:Electronic Range, Cupcake, Microwave Cooking, Apple, Potato, Heat Absorption, Cooking Time, Temperature Rise


Van Zante, H.J., H. Nakayama. 1959. The Effect Of Microwave Energy On The Internal Temperatures Of Agar And Food Cylinders. Journal of Home Economics 51:170.
KEYWORDS:Microwave Energy, Agar, Heat Penetration, Ground Chuck, Temperature, Mashed Potato, Temperature


Vandenberg, J., H. Tiessen. 1972October. Influence of wax-caoted and polyethylene-coated paper mulch on growth and flowering of tomato. HortScience 7(5):464-465.


Vander Zaag, P., A.L. Demagante, E.E. Ewing. 1990. Influence of plant spacing on potato (Solanum tuberosum L.) morphology, growth and yield under contrasting environments. Potato Research 33:313-323.


Vandercook, C.E., R.L. Price, C.A. Harrington. 1975. Fruits and fruit products. Multiple automated analyses for orange juice content:Determination of total sugars, reducing sugars, total acidity, total amino acids and phenolics. J.A.O.A.C. 58:482.
An automated analytical system was developed that determined five constituents on a single manifold. Results of this automated method were compared with the manual method.


Vandercook, C. E., L.A. Rolle, H.L. Postlmayr, R.A. Utterberg. 1966. Lemon Juice Composition. V. Effects Of Some Fruit Storage And Processing Variable On The Characterization Of Lemon Juice. Journal Of Food Science 31:58.


VANDERCOOK, C.E., R.G. STEPHENSON. 1966. ESTIMATION BY PAPER CHROMATOGRAPHY. Journal of Agricultural and Food Chemistry 14:450.


Vandercook, C.E., H. Yokoyama. 1965. Lemon Juice Composition. Iv. Carotenoid And Sterol Content. Journal Of Food Science 30:865.


Vanderpool, R.A., P.E. Johnson. 1992. Boron isotope ratios in commercial produce and boron-10 foliar and hydroponic enriched plants. Journal Agriculture and Food Chemistry 40(3):462-466.


Vanderslice, J.T., D.J. Higgs. 1985. Robotic extraction of vitamin C from food samples. Journal Micronutrient Anal. 1(2):143-154.
An automated method is described for the precise extraction of ascorbic acid (AA) from foods. The extracts can then be analyzed for AA content using a high-performance liquid chromatographic system containing an Aminex A-25 column.


Vanderslice, J.T., D.J. Higgs, J.M. Hayes, G. Block. 1990. Ascorbic acid and dehydroascorbic acid content of foods-as-eaten. Journal Food Compositional Analysis 3(2):105-118.


VanDerwarker, Amber M. 2006. Farming, hunting, and fishing in the Olmec world Austin:University of Texas Press. xi, 244 p. :ill. , maps; 24 cm.


VanderZaag, P., B. Susan, Z. Ganga, S. Gayao. 1989. Field evaluation of the true potato seed progenies in the Philippines. American Potato Journal 66(2):109.


VANDERZANT, C., T.J. OUSLEY. 1963. UTILIZATION OF SOME CARBON AND NITROGEN SOURCES BY PSEUDOMONAS FLUORESCENS. Journal of Food Science 28:123.


Vanderzant, C., J.W. Savell, M.O. Hanna, V. Potluri. 1986. A comparison of gorwth of individual meat bacteria on the lean and fatty tissue of beef, pork and lamb. Journal of Food Science 51:5.


VANETTEN, C.H., M.E. DAXENBICHLER, J.E. PETERS, H.L. TOOKEY. 1966. VARIATION IN ENZYMATIC DEGRADATION PRODUCTS FROM MAJOR THIOGLUCOSIDES IN CRAMBE ABYSSINICA AND BRASSICA NAPUS SEED MEALS. Journal of Agricultural and Food Chemistry 14:426.


VANETTEN, C.H., M.E. DAXENBICHLER, J.E. PETERS, I.A. WOLFF, A.N. BOOTH. 1965. SEED MEAL DETOXICATION, SEED MEAL FROM CRAMBE ABYSINICA. Journal of Agricultural and Food Chemistry 13:24.


VANETTEN, C.H., W.F. KWOLEK, J.E. PETERS, A.S. BARCLAY. 1967. PLANT SEEDS AS PROTEIN SOURCES FOR FOOD OR FEED. EVALUATION BASED ON AMINO ACID COMPOSITION OF 379 SPECIES. Journal of Agricultural and Food Chemistry 15:1077.


VANETTEN, C.H., R.W. MILLER, I.A. WOLFF, Q. JONES. 1961. NUTRIENTS IN SEED MEALS, AMINO ACID COMPOSITION OF TWENTY-SEVEN SELECTED SEED MEALS. Journal of Agricultural and Food Chemistry 9:79.


VANETTEN, C.H., R.W. MILLER, I.A. WOLFF, Q. JONES. 1963. NUTRIENTS IN SEEDS, AMINO ACID COMPOSITION OF SEEDS FROM 200 ANGIOSPERMOUS PLANT SPECIES. Journal of Agricultural and Food Chemistry 11:399.


VANETTEN, C.H., J.J. RACKIS, R.W. MILLER, A.K. SMITH. 1963. SAFFLOWER AMINO ACIDS, AMINO ACID COMPOSITION OF SAFFLOWER KERNELS, KERNEL PROTEIN, AND HULLS, AND SOLUBILITY OF KERNEL NITROGEN. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 11:137.


VanGarde, S.J., M.J. Woodburn. 1987. Food discard practices of householders. Journal American Dietetic Association 87:322-329


Vanhabzadeh, F. , S.K. Collinge, D.P. Cornforth, A.W. Mahoney, F.J. Post. 1983. Evaluation of iron binding compounds as inhibitors of gas and toxin production by clostridium botulinum in ground pork. Journal Food Science 48(5):1445-1451.


Vankerschaver, K., F. Willocx, C. Smout, M. Hendrickx, P. Tobback. 1996Sept/Oct. Modeling and prediction of visual shelf life of minimally processed endive. Journal of Food Science 61(5):1094-1098.
A shelf life plot of cut endive stored under different temperature (1 to 16 degrees C) and gas conditions (air, 11% and 19% CO2) was established by modeling the binary response of a consumer panel against storage time through a (linearized) log function.


VanLoon, C.D. 1981. The effect of water stress on potato growth, development, and yield. American Potato Journal 58:51.


VANNOY, J. 1961. A NUTRITION EDUCATION PROGRAM IN COLOMBIA, SOUTH AMERICA. Journal of Home Economics 53:29.


Vanos, F., L. Pritchard. Can The Greeks Cook. Dietz Press, Richmond, Va.


VanSickle, J.J. , M. Castejon. 1991. Economic implications of a change in the size of tomato carton from 25 to 20 pounds. Proc-Annu-Meet-Fla-State-Hortic-Soc. [S.l. ] 103:226-229.


Vanstone, E., C.E.H. Knapman. 19 . On the quantities of nitrogen, phosphoric acid, potash and lime removed from the soil by a crop of roscoff broccoli during its growth. Journal of Horticultural Science 17:85-98.


Varga, A., J. Bruinsma. 1974. The growth and ripening of tomato fruits at different levels of endogenous cytokinins. Journal Horticultural Science 49:135-142.


Vargas, J.V., J.V. Craig, R.H. Hines. 1987. Effects of feeding systems on social and feeding behavior and performance of finishing pigs. Journal of Animal Science 65:463-474.


Vargas, R.I., H.B. Chang. 1991Dec. Evaluation of oviposition stimulants for mass production of melon fly, oriental fruit fly, and Mediterranean fruit fly (Diptera:Tephritidae). Journal Econ-Entomology 84(6):1695-1698.


Varis, S., R.A.T. George. 1985. The influence of mineral nutrition on fruit yield, seed yield and quality in tomato. Journal of Horticultural Science 60(3):373-376.


Varley, Paul, Kumakura Isao. 1989. Tea in Japan. Essays on the history of Chanoyu. University of Hawaii Press, Honolulu.


Varns, J.L., J.R. Sowokinos. 1974. A rapid micro-starch quantitation method for potato callus and its application with potato tubers. American Potato Journal 51:383.


Varo, P., K. Veijalainen, Koivistoinen. 1984. Effect of heat treatment on the dietary fibre contents of potato and tomato. Journal of Food Technology 19:485-492.


Varriano-Marston, E., E.A. Davis, T.E. Hutchinson, J. Gordon. 1976. Scanning electron microscopy of aged free and restrained bovine muscle. Journal of Food Science 41:601.
Bovine longissimus dorsi msucles were free and restrained during aging. KEYWORDS:scanning electron micrographs (ultrastructure of sarcolemma and myofibrils)


Varriano-Marston, E., K.H. Hsu, J. Mahdi. 1980. Rheological and structural changes in frozen dough. Bakers Digest 54(1):32.


Varriano-Marston, E., V. Ke, G. Huang, J. Ponte Jr. 1980. Comparisons of methods to determine starch gelatinization in bakery foods. Cereal Chemistry 57:242.


Varriano-Marston, E., E.D. Omana. 1979. Effects of sodium salt solutions on the chemical composition and morphology of black beans. (Phaseolus vulgaris). Journal of Food Science 44:531.


Vasil, V., V. Srivastava, A.M. Castillo, M.E. Fromm, I.K. Vasil. 1993. Rapid production of transgenic wheat plants by direct bombardment of cultured immature embryos. Bio/Technology 11:1553-1558.


Vartavan, C. de. 1990. Contaminated plant-foods from the tomb of Tutankhamun:A new interpretative system. Journal of Archaeological Science 17:473-494.


Vartavan, C. de. 1993. Analyse plurisystematique pour l'Interpretation des restes vegetaux de la tombe de Toutankhmon. Annales de la Fondation Fyssen 8:9-22.


Varughese, G., W.H. Pfeiffer, and R.J. Pena. 1996. Triticale:a successful alternative c rop (Part I). Cereal Foods World 41(6):474.


Varughese, G., E.E. Saari, and O.S. Abdalla. 1986. Two decades of triticale breeding and research at CIMMYT. IN Proc. Int. Triticale Symp. N.L. Darvey, Ed. Austral. Inst. of Agr. Sci., Sydney, Australia.


VASIC, I., J.M. DEMAN. 1967. MEASUREMENT OF SOME RHEOLOGICAL PROPERTIES OF PLASTIC FATS WITH AN EXTRUSION MODIFICATION OF THE SHEAR PRESS. JOURNAL OF THE AMERICAL OIL CHEMISTS SOCIETY 44:225.


Vasilatos-Younken, R., W.L. Bacon, K.E. Nestor. 1988. Relationship of plasma growth hormone to growth within and between turkey lines selected for differential growth rates. Poultry Science 67:826.


Vassilian, H., editor. 1992. Ethnic Cookbooks and Food marketplace. 3rd edition, Glendale, CA:Armenian Reference Book.


Vassilian, H.B., ed. 1991. Ethnic Cookbooks and Food Marketplace. Glendale, CA:Armenian Reference Books Co.


Vaughn, R.H., G.D. Balatsouras, G.K. York Ii, C.W. Nagel. 1957. Media For Detection Of Pectinolytic Microorganisms Associated With Softening Of Cucumbers, Olives And Other Plant Tissues. Food Research 22:597.


Vaughn, R.H., A.D. King, C.W. Nagel, H. Ng, R.E. Levin, J.D. Macmillan, G.K. York Ii. 1969. Gram Negative Bacteria Associated With Slouching, A Softening Of California Ripe Olives. Journal Of Food Science 34:224.


VAUGH, R.H., M. LEVINE, H.A. SMITH. 1951. A BUFFERED BORIC ACID LACTOSE MEDIUM FOR ENRICHMENT AND PRESUMPTIVE IDENTIFICATION OF ESCHERICHIA COLI. Food Research 16:10.


Vaughn, R.H., J.H. Levinson, C.W. Nagel, P.H. Krumperman. 1954. Sources And Types Of Aerobic Microorganisms Associated With The Softening Of Fermenting Cucumbers. Food Research 19:494.


Vaughn, R.H., D.I. Murdock, C.H. Brokaw 1957. Microorganisms Of Significance In Frozen Citrus Products. Food Technology 11:92.


Vaughn, S.F., E.C. Lulai. 1991October. Vaughn and Lulai:Subrein stains comparison of fluorescent stains for the detection of suberin in potato periderm. American Potato Journal 68:667.


Vaughn,S.F., G.F. Spencer. 1991December. Volatile monoterpenes inhibit potato tuber sprouting. American Potato Journal 68:821-831.


Vaughan, J.G., J.S. Hemingway. 1959. The utilization of mustards. Economic Botany 13:196.


Vaughan L.A., D.C. Benyshek, J.F. Martin. 1997. Food Acquisition Habits, Nutrient Intakes, and Anthropometric Data of Havasupai Adults. Journal of the American Dietetic Association 97:1275-1282.


VAUGHAN, M., D. STEINBERG. 1959. THE SPECIFICITY OF PROTEIN BIOSYNTHESIS. Advances in Protein Chemistry 14(1):143.


VAUGHAN, O.W., L.J. FILER JR. , H. CHURELLA. 1962. FOOD STABILIZERS AND PROTEIN DIGESTION, THE EFFECT OF CARRAGEENIN ON THE PEPTIC HYDROLYSIS OF VARIOUS PROTEINS. Journal of Agricultural and Food Chemistry 10:517.


Vaughan, Warrant T. 1940. An introduction to tropical foods. Journal of the American Dietetic Association 16 (2):110-116.


Vaughn, Kate Brew. 1929. My Best Recipes. Los Angeles, CA.


Vaughn, Margery, Helen S. Mitchell. 1933. A continuation of the nutrition project in Northern Newfoundland. Journal of the American Dietetic Association 8(6):526-531.


Vaughn, Margery. 1940. Editorial:The fanciful and the factual in food. Journal of the American Dietetic Association 16(3):236-239.


VAUGHN, R.H. 1951. THE MICROBIOLOGY OF DEHYDRATED VEGETABLES. Food Research 16:429.


VAUGHN, R.H., G.D. BALATSOURAS, G.K. YORK II, C.W. NAGEL. 1957. MEDIA FOR DETECTION OF PECTINOLYTIC MICROORGANISMS ASSOCIATED WITH SOFTENING OF CUCUMBERS, OLIVES AND OTHER PLANT TISSUES. Food Research 22:597.


VAUGHN, R.H., A.D. KING, C.W. NAGEL, H. NG, R.E. LEVIN, J.D. MACMILLAN, G.K. YORK II 1969. GRAM NEGATIVE BACTERIA ASSOCIATED WITH SLOUCHING, A SOFTENING OF CALIFORNIA RIPE OLIVES. Journal of Food Science 34:224.


VAUGHN, R.H., I.H. KREULEVITCH, W.A. MERCER. 1952. SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS-POLYMXA GROUP OF BACTERIA. Food Research 17:560.


VAUGHN, R.H., J.H. LEVINSON, C.W. NAGEL, P.H. KRUMPERMAN. 1954. SOURCES AND TYPES OF AEROBIC MICROORGANISMS ASSOCIATED WITH THE SOFTENING OF FERMENTING CUCUMBERS. Food Research 19:494.


VAUGHN, R.H., D.I. MURDOCK, C.H. BROKAW. 1957. MICROORGANISMS OF SIGNIFICANCE IN FROZEN CITRUS PRODUCTS. FOOD TECHNOLOGY 11:92.


VAUGHN, R.H., F.H. WINTER, E.E. SMITH. 1948. CONTINUOUS SANITIZING OF EQUIPMENT IN THE DRIED FRUIT INDUSTRY. FOOD TECHNOLOGY 2:292.


VAUGHN, R.H., G.K. YORK II, M.F. KLEMMICK, L.D. DAVIS. 1958. PRETREATMENT OF BRANDY STILLAGE FOR DISPOSAL IN A MUNICIPAL WASTE TREATMENT PLANT. Food Research 23:297.


Vaupel, E.A., W. Hanks. 1944. pH Variations in soda crackers and their control with diammonium phosphate. Cereal Chemistry 21:16.


Vavak, L.D., L.D. Satterlee, P.C. Anderson. 1976. The relationship of cardiac shear and trace element content to beef muscle tenderness. Journal of Food Science 41:729.
The relationship of cardiac and skeletal semimembranosus muscle to tenderness and trace element content of beef choice, good, canner and cutter carcasses was investigated. KEYWORDS:water immersion cooking; shear testing (Warner-Bratzler apparatus; rotary shear data), sensory evaluation (tenderness and juiciness:5-point scale); trace elements (calcium, cadmium, cobalt, copper, iron, lead, zinc (atomic absorption spectrophotometry); selenium (colorimetric method), silica)


Vavich, M.G., A.R. Kemmerer. 1950. The carotenes of cantaloupes. Food Research 15:494.
The carotene content of the edible portion of cantaloupe was determined. Spectrophotometric findings are given concerning an unidentified carotene found in cantaloupes.


Vavrina, C.S. 1992April. Are detergent sprays toxic to plants? American Vegetable Grower 40:41, 42, 43.


Vavrina, C.S. 1990 February. Virus complex strikes Florida tomatoes. American Vegetable Grower 38:61, 64.


Vayda, A.P. [ed. ]. 1969. Environment and Cultural Behavior:American Museum of Natural History. The Natural History Press, Garden City, New York, p. 485.


Vazquez-Prego, A. 1979. How Argentina Cooks.. Buenos Aires, Argentina:El Ateneo.


Vedder, E.B. 1913. Beriberi. Wm Wood, New York.


Vereecken, C.A., S de Henauw, L. Maes, 2005Sept. Adolescents' food habits:results of the Health Behaviour in School-aged Children survey. British journal of nutrition. 94(no. 3):423-431.
The present study describes food habits in adolescents in thirty-five countries and regions (European countries/regions, Israel, Canada and the USA), based on the food-frequency questions from the cross-sectional Health Behaviour in School-aged Children survey of the year 2001-2.


Veal, E.F. 1954. The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a Northwest wheat flour. M.S. thesis. Oregon State University, Corvallis, Ore.
The effect of flour-water ratio, speed of mixing and temperature of mixing on gluten development during the early stages of bread dough preparation was evaluated. All-purpose wheat flour blends commonly marketed in the Northwest were the samplesstudied


Veal, E.F., A.Mackey. 1962. Bread quality as affected by flour-water ratio, temperature and speed of mixing during early stages of dough preparation. Home Economics Research, Technical Paper 859 Oregon Agricultural Experiment Station Oregon State University, Corvallis, OR. became Dough variation and bread quality.
The development of good bread volume and grain depends on many factors. Emphasis in commercial bread-making is usually on the quality of the flour, especially with regard to the quantity and quality of gluten. The development of good bread volume and grain depends, however, on many additional factors, which are characteristically controlled in commercial baking. Among these are the quality of the ingredients, a balanced formula, the use of flour improvers, optimum mixing time, and optimum fermentation temperature and time.


Veal, E.F., A. Mackey. 1962. Dough variation and bread quality. Tech. Bull. 60. Oregon Agric. Exp. Sta. , Corvallis, Ore.
Large variations in the speed of mixing, temperature during mixing, flour-water ratio and the straight dough procedure were examined to determine the effect of these factors on bread quality.


Veeraswamy, E.P. 1970. Indian Cookery. Interculture. 192 pages.


Vega, Fernando. 2008March-April. The rise of coffee. American Scientist 96:138-145.


Vega, S.E., J.B. Bamberg, J.P. Palta. 1996. Potential for improving freezing stress tolerance of wild potato germplasm by supplemental calcium fertilization. American Potato Journal 73:397.


Vega, S.E., J.M Bamburg. 1995. Screening the U.S. potato collection for frost hardiness. American Potato Journal 72(1):13.


Vega, S.E., J.B. Bamberg, J.P. Palta. 1996. Potential for improving freezing stress tolerance of wild potato germplasm by suppl.emental calcium fertilization. American Potato Journal 73:397.


Veiss, O., W.O. Powrie. 1959. Some Properties Of Navy-Bean Starch Granules. Quarterly Bulletin Of Michigan Agricultural Experiment Station, East Lansing, Michigan 42(2):386.
KEYWORDS:Granule, Starch Granule, Navy Bean, Gelatinization, Transmission, Photometric Method, Amylose, Bausch And Lomb Spectric Colorimeter, Canned Food, Microscopy, Granule Size, Iodine Binding


VELDHUIS, M.K., G.L.K. HUNTER. 1967. NOMENCLATURE OF YLANGENE, COPAENE AND CUBEBENE. Journal of Food Science 32:697.


Veliath, J.A., A.C. Ferguson. 1972June. The effect of deblossoming on fruit size, yield, and earliness in tomato. HortScience 7(3):278-279.


Veliath, J.A., A.C. Ferguson. 1975August. The effect of ringing on fruit size, yield, and earliness of determinate tomato. HortScience 10(4):415-416.


VENAR, Y., T.W. TODD. 1934. THE EFFICACY OF VITAMIN D ADMINISTRATION IN AQUEOUS PREPARATION. Journal of Nutrition 8:553.


Venesz, Jozsef. 1969. Hungarian Culinary Art. International Publications Services. 157 pages.


Venkatasubramanian, K., R. Saini, W.R. Vieth. 1975. Immobilization of papain on collagen and the use of collagen-papain membranes in beer chill-proofing. Journal of Food Science 40:109.
KEYWORDS:papain, beer, chill-proofing, collagen, proteolytic enzyme


VENKTATARAMAN, E., A. SREENIVASAN. 1954. SALT TOLERANCE OF MARINE BACTERIA. Food Research 19:311.


Venn, S.Z., M.Woodburn, T. Morita. 1973. Staphylococcus Aureus S-6:Growth and entertoxin production in papain-treated beef and ham and beef gravy. Home Economics Research Journal 1(3):162.
protein analysis, beef, proteolysis, papain, adolph's meat tenderizer, tenderizer, smoked ham, cured ham, staphylococcus aureus, gravy, ham, proteolysis, folin phenol method, waxy corn starch, oudin single-diffusion method, crowle's microslide technique, reverse passive hemagglutination method


Venstrom, D., J.E. Amoore. 1968. Olfactory threshold in relation to age, sex or smoking. Journal of Food Science 33:264-265.


Ventura, S.J., S.M. Taffel. 1985. Childbearing characteristics of U.S. and foreign-born Hispanic mothers. Public Health Reports 100:647-652.


Venugopal, V., M.D. Alur, N.F. Lewis. 1983. Extracellular protease from Pseudomonas marinoglutinosa:Some properties and its action on fish actomyosin. Journal of Food Science 48:671.


Venugopal, R.J., S.C. Ingham, A.R. McCurdy, G.A. Jones. 1993September-October. Anaerobic microbiology of fresh beef packaged under modified atmosphere or vacuum. Journal of Food Science 58(5):935.


Verbiscar, A.J., J. Patel, T.F. Banigan, R.A. Schatz. 1986. Scilliroside and other scilla compounds in red squill. Journal of Agricultural and Food Chemistry 34:973-979.


VERDER, E. 1961. BACTERIOLOGICAL AND SERIOLOGICAL STUDIES OF ORGANISMS OF THE ARIZONA GROUP ASSOCIATED WITH A FOOD-BORNE OUTBREAK OF GASTROENTERITIS. Journal of Food Science 26:618.


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Vernon, C.C., M.A. Metzner. 1941. The Determination Of Furfural-Yielding Substances And Fermentable Carbohydrates In Grain Cereal Chemistry 18:572.
KEYWORDS:Furfural, Carbohydrate, Grain, Rye Malt, Corn Malt, Barley Malt, Pentosan, Bourbon, Grain Alcohol, Mash, Moisture, Alcohol


Vernon, L.P. 1960. Spectrophotometric Determination Of Chlorophylls And Pheophytins In Plant Extracts. Analytical Chemistry 32:144.
KEYWORDS:Chlorophyll A, Chlorophyll B, Pheophytin A, Pheophytin B, Broccoli Chlorophyll, Green Bean Chlorophyll, Spinach Chlorophyll, Lima Bean Chlorophyll, Pea Chlorophyll


VERONA, O. 1956. NOTES AND LETTERS (RECENT MICROBIOLOGICAL ADVANCES IN ENOLOGY). Food Research 21:402.
KEYWORDS:ENOLOGY BACTERIA


Verrill, A. Hyatt. 1937. Foods America Gave the World. L.C. Page and Co. , Boston, Mass.


VERSTEEGH, P.M.R., W. LUGT. 1962. FERTILIZER TECHNOLOGY, PILOT PLANT STUDIES OF A NITRIC PHOSPHATE PROCESS. Journal of Agricultural and Food Chemistry 10:434.


Vertucci, C.W. 1992. A calorimetric study of the changes in lipids during seed storage under dry conditions. Plant Physiology 99(1):310-316.


Verville, R., B. Seekins. 1993. New use for blueberry residuals. BioCycle 34(4):71.


Vesely, J.A. 1973. Fatty acids and steroids affecting flavor and aroma of meat from ram, cryptorchid, and wether lambs. Canadian Journal of Animal Science 53:673-678.


Vessel Tsova, L.M. 1971. Viscosity changes of starch solutions during the maturing of pea, bean, and wheat seeds. Applied Biochemistry and Microbiology 5:158.
KEYWORDS:pea, pea starch, bean, wheat, Ostwald Viscometer, ash, phosphorus, nitrogen, maturity


Vesterinen, E., T. Suortti, and K. Autio. 2001July-August. Effects of preparation temperature on gelation properties and molecular structure of high-amylose maise starch. Cereal Chemistry 78(4):442.


VETTER, J.L., A.I. NELSON, M.P. STEINBERG. 1957. DIRECT STEAM INJECTION FOR HIGH TEMPERATURE SHORT TIME STERILIZATION OF WHOLE KERNEL CORN. FOOD TECHNOLOGY 11:271.


VETTER, J.L., A.I. NELSON, M.P. STEINBERG. 1959. HEAT INACTIVATION OF PEROXIDASE IN HTST PROCESSED WHOLE KERNEL CORN. FOOD TECHNOLOGY 13:410.


VETTER, J.L., A.I. NELSON, M.P. STEINBERG. 1958. HEAT INACTIVATION OF SWEET CORN PEROXIDASE IN THE TEMPERATURE RANGE OF 210 TO 310F. FOOD TECHNOLOGY 12:244.
KEYWORDS:SWEET CORN PEROXIDASE, THERMAL DEATH TIME


VETTER, J.L., M.P. STEINBERG, A.I. NELSON. 1958. ENZYME ASSAY, QUANTITATIVE DETERMINATION OF PEROXIDASE IN SWEET CORN. Journal of Agricultural and Food Chemistry 6:39.


Vezza, Veronica. 1970. Vegetarian Cooking Made Easy. International Publications Services. 128 pages.


Viana, A.M., G.M. Felippe. 1990July-September. Effects of storage on germination of Dioscorea composita (Dioscoreaceae) seeds. Economic Botany 44(1):311.


Vickers, Z. and M.C. Bourne. 1976. A psychoacoustical theory of cripsness. Journal of Food Science 41:1158-1164.


Vietmeyer, N.D. 1987May. The captivating kiwifruit. National Geographic 171(5):683-681.


Vickers, Z.M. 1987. Sensory, acoustical, and force-deformation measurements of potato chips crispness. Journal of Food Science 52:138.


Viegas, O.A.C., T.J. Cole, B.A. Wharton. 1987. Impaired fat deposition in pregnancy:An indicator for nutritional intervention. American Journal of Clinical Nutrition 45:23-28.


Vietmeyer, N.D. 1986. Lesser-Known plants of potential use in agriculture and forestry. Science 232:1379.


VIETS JR., F.G. 1962. MICRONUTRIENT AVAILABILITY, CHEMISTRY AND AVAILABILITY OF MICRONUTRIENTS IN SOILS. Journal of Agricultural and Food Chemistry 10:174.


Vigneault, C., B. Goyette, G.S.V. Raghavan. 1993WINTER. Low cost liquid-ice system tested on broccolis. Pap American Society Agric Eng (93-5501/93-6510) pp. 10.


Vilaro, F.L., R.L. Plaisted, R.W. Hoopes. 1989. Comparison of cytoplasmic male sterilities in progenies of tuberosum x andigena and tubersumm x neo-tubersoum crosses. American Potato Journal 66(1):13.


Viljoen, A.M., B.E. Van Wyk, L.E. Newton. 2001January. The occurrence and taxonomic distribution of theanthrones aloin, aloinoside and microdontin in Aloe. Biochemical Systematics and Ecology 29(1):53-67.


Viljoen, A.M., B.E. Van Wyk. 2000December. The chemotaxonomic significance of the phenylpyrone aloenin in the genus Aloe. Biochemical Systematics and Ecology 28(10):1009-1017.


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Villareal, R.L., S.H. Lai, S.H. Wong. 1978. Screening for heat tolerance in the genus Lycopersicon. HortScience 13(4):479-481.


VILECE, R.J. , I.S. FAGERSON, W.B. ESSELEN JR. 1955. FOOD DISCOLORATION, DARKENING OF FOOD PUREES AND CONCURRENT CHANGES IN COMPOSITION OF HEAD-SPACE GAS. Journal of Agricultural and Food Chemistry 3:433.


Villain, L. 1912. Beef, its quality and classification. Journal Home Economics 4:196.


Villareal, R.M., A.P. Ressurreccion, L.B. Suzuki, B.O. Juliano. 1976. Changes in physicochemical properties of rice during storage. Staerke 28:88.


Villareal, R.L., G. Varughese and O.S. Abdalla.1990. Advances in spring triticale breeding. Plant Breed. Rev. 8:43.


Villegas, E., C.E. McDonald, and K.A. Gilles. 1970. variability in the lysine content of wheat, rye, and triticale protein. Cereal Chemistry 47:746.


VILLEGAS, E., C.E. MCDONALD, K.A. GILLES. 1968. DETERMINATION OF LYSINE ON THE AUTOMATED AMINO ACID ANALYZER BY A TRIPLICAT E-SAMPLE METHOD. Cereal Chemistry 45:432.


Villeneuve, D.C., W.P. Mckinley. 1968. Inhibition Of Beef Liver Hydrolytic Enzymes By Organophosphorus Pesticides. Quantal Inhibition Characteristics Of Several Organophosphorus Compounds, Using O-Nitrophenyl Butyrate As Substrate. Journal Of Agricultural And Food Chemistry 16:290.
Beef, Liver, Hydrolytic Enzyme, Organophosphorus Pesticide, Nitrophenyl Butyrate


Yilmaz, I., O. Simsek, M. Isikli. 2002. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil. Meat Science 62(2):253.


VILTER, S.P., R. JOHNSTIN. 1937. PHOTOMETRIC DETERMINATIONS OF UREA, URIC ACID, CREATININE AND HEMOGLOBIN IN THE BLOOD OF SCORBUTIC GUINEA PIGS. Journal of Nutrition 13:329.


VINACKE, W.R. 1951. THE EFFECTS OF STORAGE, WASHING, AND COOKING ON THE THIAMINE CONTENT OF RICE. Journal of Home Economics 43:641.
KEYWORDS:RICE PROCESSING, RICE THIAMIN, RICE COOKING, BROWN RICE THIAMIN, PROCESSED RICE THIAMIN


Vince, D. 1956. Studies on the effcts of light quality on the growth and development of plants. II. Formative effects in Lycopersicon Esculentum and Pisum Sativum. Journal Horticultural Science 31:16-24.


Vincent, J.F.V. 1989. Relationship between density and stiffness of apple flexh. Journal of the Science of Food and Agriculture 47:443-462.


Vincent, R., W.D. Powrie, O. Fennema. 1966. Surface Activity Of Yolk, Plasma And Dispersions Of Yolk Fractions. Journal Of Food Science 31:643.


Vining, Elizabeth Gray. 1952. Windows for the Crown Prince. J.B. Lippincott Company, Philadelphia and New York. pp. 320.


Vinson, J.A. 1999. The functional food properties of figs. Cereal Foods World 44(2):82.


VINTON, C. 1964. VIABILITY AND HEAT REISTANCE OF ANAEROBIC SPORES HELD 20 YEARS AT 40F. Journal of Food Science 29:337.


VINTON, C., S. MARTIN JR. , C.E. GROSS. 1947. BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS. VIII. THERMAL RESISTANCE OF SPORES NORMALLY PRESENT IN MEAT. Food Research 12:184.


VINTON, C., S. MARTIN JR. , C.E. GROSS. 1947. BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS. VII. EFFECT OF SUBSTRATE UPON THERMAL RESISTANCE OF SPORES. Food Research 12:173.


Vinton, C., S. Martin Jr. , C.E. Gross. 1947. Bacteriological studies relating to thermal processing of canned meats. VIII. Thermal resistance of spores normally present in meat. Food Research 12:184.


Viollaz, P., J. Chirfe, H.A. Iglesias. 1978. Slopes of moisture sorption isotherms of foods as a function of moisture content. Journal of Food Science 43:606.
KEYWORDS:dried food, apple, beef, cod, carrot, fennel, pea, peanut, potato, trout, isotherm, moisture, moisture sorption isotherm, water activity


Viollaz, P., L.M. Vaccarezza, J. Chirife. 1975. Effect of pressurized gas-freezing pretreatment on the shrinkage of potatoes during air drying. Journal of Food Science 40:244.


Virgen-Calleros, G., V. Olalde-Portugal and D.E. Carling. 2000July-August. Anastomosis groups of Rhizoctonia solani on potato in central Mexico and potential for biolgoical and chemical control. American Journal of Potato Research 77(4):219.


Virgili, R., G. Parolari, C. Schivazappa, C. Soresi Bordini, M. Borri. 1995. Sensory & Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin-B Activity and Muscle Composition. Journal of Food Science 60 (5):1183-1186.
This experiment was designed to examine the sensory changes in cured ham with two different drying temperatures. Sensory Evaluation: The 8 member trained/experienced panel held 4 sessions of testing in which 2 (20g) slices of defatted ham were rated on saltiness, dry-cured flavor, bitterness, and softness using a 9 point scale.


Virgili, R., C. Schivazappa. 2002. Muscle traits for long matured dried meats. Meat Science 62(3):331.


VIRGILIO, R., C. GONZALEZ, S. MENDOZA, S. AVENDANO, N. MUNOZ. 1970. BACTERIOLOGICAL ANALYSIS OF FROZEN SHRIMP. 1. TOTAL PLATE COUNT- COLIFORMS AND ENTEROCOCCI IN PRECOOKED FROZEN CHILEAN SHRIMP. Journal of Food Science 35:842.


VIRGILIO, R., C. GONZALEZ, S. MENDOZA, S. AVENDANO, N. MUNOZ. 1970. BACTERIOLOGICAL ANALYSIS OF FROZEN SHRIMP. 2. STAPHYLOCOCCI IN PRECOOKED FROZEN CHILEAN SHRIMP. Journal of Food Science 35:845.


VIRUPAKSHA, T.K., L.V.S. SASTRY. 1968. STUDIES ON PROTEIN CONTENT AND AMINO ACID COMPOSITION OF SOME VARIETIES OF GRAIN SORGHUM. Journal of Agricultural and Food Chemistry 16:199.


Visser, J., A. Minihan, P. Smits, S.B. Tjan, I. Heertje. 1986. Effects of pH and temperature on the milk salt system. Netherland Milk Dairy Journal 40:351.


Visser, Margaret. 1986. Much Depends on Dinner. Grove Press, New Work.
CONTENTS:What Shall We Have For Dinner?; Corn:Our Mother, Our Life; Salt:The Edible Rock; Butter- and Something "Just as Good"; Chicken:From Jungle Fowl to Patties; Rice:The Tyrant with a Soul; Lettuce:The Vicissitudes of Salad; Olive Oil:A Tree and its Fruits; Lemon Juice:A Sour Note; Ice Cream:Cold Comfort.


Visser, M. 1991. The Rituals Of Dinenr. New York:Grove Weidenfeld.


Visser, R.Y., D.L. Harrison, G.E. Goertz, M. Bunyan, M.M. Skelton, D.L. Mackintosh. 1960. The effect of degree of doneness on the tenderness and juiciness of beef cooked in the oven and in deep fat. Food Technology 14:193.
Roasts from the round, tenderloin and loin were cooked to internal temperatures representing rare, medium and well done beef using different cooking methods. Cooking losses and cooking times, shear values, press fluid yields and palatability factors were determined. Correlation coefficients were established between tenderness scores and shear values as well as between juiciness scores and press fluid yields. KEYWORDS:Beef Cooking Time, Beef Cooking Loss, Beef Psoas Major, Beef Adductor, Beef Rectus Femoris, Beef Vastus Lateralus, Beef Semimembranosus, Beef Semitendinosus, Beef Longissimus Dorsi, Beef Juiciness, Beef Tenderness, Beef Shear Value, Beef Press Fluid, Beef Endpoint Temperature, Beef Doneness


Visudhiphan, S., S. Poolsuppasit, O. Piboonnukarintr, S. Tumliang. 1982. The relationship between high fibrinolytic activity and daily capsicum ingestion in Thais. American Journal of Clinical Nutrition 35:1452-1458.


Viswanathan, M., N.M. G. Bhakthan, R.A. Rockerbie. 1979. Effect of dietary supplementation of vitamin E on serum lipids and lipoportiens in rabbits fed a cholesterolemic diet. International Journal of Vitamin Nutr. Research 49:370.


Vitolo, D.B., R.D. Ilnicki, M.W. Beale, P. Chitapong. 1984. Oxyfluorfen in combination with several grass herbicides in transplanted cole crops. Proceedings Annual Meeting Northeast Weed Sci Soc. 38:106-112.


Vittum, M.T. 1957October. Tomato defoliation. Study these pros and cons before using defoliants. American Vegetable Grower 5:20, 21.


Vitzthum, Carlta. 2001February 14. Suddenly, Mad Cow hits home in Spain. The Wall Street Journal A19.
Testing for mad-cow disease has claimed another victim:Spain's assertion that its herds were free of the brain-wasting ailment.


Vitzthum, O.G., P. Werkhoff, P. Hubert. 1975. Volatile components of roasted cocoa:Basic fraction. Journal of Food Science 40:911.
cocoa roasting


Vivas, N.E., R.D. Waniska, L.W. Dooney. 1987. Effect of tortilla production on proteins in sorghum and maise. Cereal Chemistry 64(6):384-389.


Vizvari, Mariska. 1961. Treasure Trove of Hungarian Cookery. Vanous, 260 pages.


Voet D, J.G. Voet. 1995 Biochemistry, 2nd ed. New York, NY:John Wiley & Sons, Inc,:692-697, 1284-1286.


Vogel, Gretchen. 1999January 15. Did early African hominids eat meat? Science 283:303.


Vogel V.J. 1976. American Indian Foods Used in Medicine. in WD Hand (ed) American Folk Medicine:A Symposium. University of California Press


Vognarova, I. , Z. Dvorak, R. Bohmm. 1968. Collagen and elastin in different cuts of veal and beef. Journal of Food Science 33:339.


Vogt, D.W. 1979. Selection experiment with domestic rabbitys. I. Heritabilities of and genetic correlation between post-weaning average daily gain and gross feed efficiency. Journal of Heredity 70:421-422.
rabbit, weight gain, feed efficiency


VOGT, E.Z. 1955. A STUDY OF THE SOUTHWESTERN FIESTA SYSTEM AS EXEMPLIFIED BY THE LAGUNA FIESTA. AMERICAN ANTHROPOLOGIST 57:820.


Vogt, William. 1960. People. Hillman-Macfadden Books, pp. 207.


Voigt, Mary M. 1990. Reconstructing neolithic societies and economies in the Middle East:An essay. Archaeomaterials 4:1-14.


VOISEY, P.E., D.C. MACDONALD, W.J. FOSTER. 1967. AN APPARATUS FOR MEASURING THE MECHANICAL PROPERTIES OF FOODS. FOOD TECHNOLOGY 21(3):43A(361).
KEYWORDS:COMPRESSION-TENSION TESTING MACHINE


Voisey, P.W. 1971. The Ottawa texture measuring system. Journal Canadian Institute of Food Technology 4(3):91-103.


Voisey, P.W., H. Hansen. 1967. a shear apparatus for meat tenderness evaluation. Food Technology 21:355.
meat tenderness, Warner-Bratzler shear apparatus


Voisey, P.W., R.M.G. Hamilton. 1977. Source of error in egg specific gravity measurements by the flotation method. Poultry Science 56:1457.
Experiments were conducted to examine the sources of error in the measurement of egg specific gravity by flotation in saline solution.


Voisey, P.W., M. Kloek. 1975. Instron recorder pen response. Journal Texture Studies 6:379-384.


Voisey, P.W., D. Paton, E. Larmond. 1979. Apparatus for monitoring cake structure development during baking. Cereal Chemistry 56:346.
KEYWORDS:cake, temperature profile, weight loss, cake, surface area, heat penetration


Voisey, P.W., D. Paton, G.E. Timbers. 1977. The Ottawa Starch Viscometer-A new instrument for research and quality control applications. Cereal Chemistry 54:534.
A new versatile viscometer for measuring the properties of starch slurries during cooking is described and demonstrated. The effects of sample size, rotational speed, shearing gap size, and starch concentration on the characteristics of the viscosity, time, and temperature relationships were examined to establish optimum test conditions. KEYWORDS:Ottawa viscometer, modified waxy corn starch, viscosity, corn starch, wheat starch, oat starchy, waxy corn


Voitle, R.A., J.H. Walter, H.R. Wilson, R.H. Harms. 1972. The effect of low protein grower diet on the reproductive performance of turkey breeder toms. Poultry Science 51:1548-1552.


Vojkowska, E., A.Kelman. 1994. Comparison of the effectiveness of different methods of screening for bacterial soft rot resistance of potato tubers. American Potato Journal 71(2):99.


Vold, R.D., M.C. Acevedo. 1977. Comparison of ultracentrifugal stability parameters with long-term shelf stability of emulsions. Journal American Oil Chem. Society 54:84.


Vold, R.D., K.L. Mittal. 1973. The effect of temperature on the stability of Nujol-water emulsions. Journal Colloid Interface Science 42:436.


Volin, R.B., J.J. Augustine, H.H. Bryan, D.S. Burgis, Crill, J.W. Strobel, C.A. John. 1977. Florida 1011 tomato breeding line. HortScience 12(5):508-509.


VOLK, G.M. 1961. AMMONIA LOSSES FROM SOILS, GASEOUS LOSS OF AMMONIA FROM SURFACE-APPLIED NITROGENOUS FERTILIZERS. Journal of Agricultural and Food Chemistry 9:280.


Voller, L.M., P.L. Dawson, I.Y. Han. 1996. Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels. Poultry Science 75:1603.
The objective of this study was to examine textural and structural changes in meat structure due to different high temperature (HT) heat treatments and meat moisture contents were examined by use of electron microscopy and torsion analyses.


Vollmar, E.K., D.L. Harrison, M.G. Hogg. 1976. Bovine muscle cooked from the frozen state at low temperture. Journal of Food Science 41:411.
Choice beef top round semimembranosus and adductor muscles were dry roasted and moist heat cooked to an internal temperture of 60, 70 or 85C and evaluated. KEYWORDS:rates of heat penetration; cooking time; total, volatile, dripping losses; pH; shear values (Warner-Bratzler shearing apparatus); color-difference (Gardner Color Difference Meter); water-holding capacity; percentage total moisture; sensory evaluation (tenderness, texture, juiciness, flavor, apparent degree of doneness)


Vollmar, E.K., C.C. Melton. 1981. Selected quality factors and sensory attributes of cured ham as influenced by different phosphate blends. Journal of Food Science 46:317.


Volodkevich, N.N. 1938. Apparatus for measurements of chewing resistance or tenderness of foodstuffs. Food Research 3:221.
An introduction and explanation of a new apparatus to determine the tenderness of foodstuffs are made. Comparison of resistance with wedges and with dentures is included. KEYWORDS:appartus (knives, recording device); veal, beef, bacon; cooked (boiling)


Volpe, T. 1976. Cranberry juice concentrate as a red food coloring. Food Product Development 10(9):13.
cherry pie filling, red no. 2, cyanidin galactoside, peonidin galactoside, cyanidin arabinoside, peonidin arabinoside, red food coloring, cranberry juice, cranberry juice concentrate


Volpe, T., C. Meres. 1976. Use of high fructose syrups in white layer cake.Bakers Digest 50(4):38-41.
White and shortened cakes were used to investigate the effects of using high levels of high fructose corn syrup. Also studied were the effects on product characteristics of a high acid leavening system


Volpr, Y. 1976November. Cranberry juice concentrate as a red food coloring. Food Product Development 10:13.


VOLWILER, E.H. 1950. RELATIONSHIPS AND SIMILARITIES OF THE PHARMACEUTICAL AND FOOD INDUSTRIES. FOOD TECHNOLOGY 4:463.


VOLZ, F.E., W.A. GORTNER, C.V. NOTT. 1949. THE EFFECT OF DESICCATION ON FROZEN VEGETABLES. FOOD TECHNOLOGY 3:307.


VOLZ, F.E., W.A. GORTNER, E.W. PITZ JR. , J.I. MILLER. 1949. THE EFFECT OF ULTRAVIOLET LIGHT IN THE MEAT COOLER ON THE KEEPING QUALITY OF FROZEN PORK. FOOD TECHNOLOGY 3:4.


Volz, F.E., P.E. Ramstad. 1951. Effect Of Emulsifier On The Enzyme Susceptibility Of Starch During Staling Of Bread. Cereal Chemistry 28:118.
Bread, Storage, Takadiastase, Baker Compressimeter, Crumb Firmness


Volz, F.E., P.E. Ramstad. 1952. Effects Of Various Physical Treatments Upon The Amyloclastic Susceptibility Of Starch. Bakers Digest 26:129.


Volz, F.E., P.E. Ramstad. 1952. Effects Of Various Physical Treatments Upon The Amyloclastic Susceptibility Of Starch. Food Research 17:81.


Volz, F.E., P.E. Ramstead. 1951. Effect Of Emulsifiers On The Enzyme Susceptibility Of Starch During Staling Of Bread. Bakers Digest 25:84.


Vomocil, J., C. Shock, T. Stieber, M. Mungoven, D. Peek, A. Bibby, L. Jensen. 1990October. Improving furrow irrigation for potatoes by delay of first time use of non-compacted furrows for infiltration. Malheur Agricultural Experiment Station, Special Report 848, OAES, Corvallis, Potato Dark-End Research 1988, p. 29.


Vomocil, J., C. Shock, T. Stieber, M. Mungoven, D. Peek, A. Bibby, L. Jensen. 1989October. Use of amendments to improve water infiltration into soils. Malheur Agricultural Experiment Station, Special Report 848, Potato Dark-End Research 1988, OAES, Corvallis, p. 58


Von Aderkas, P. 1984. Economic history of Ostrich fern, Matteuccia struthiopteris, The edible fiddlehead. Economic Botany 38:14.


Von Arnim, A., J. Stanley. 1992. Determinants of tomato golden mosaic virus symptom development located on DNA B. Virology 186(1):286-293.


Von Elbe, J.H., D.G. Bixby, J.D. Moore. 1969. Electrophoretic Comparison Of Anthocyanin Pigments In Eight Varieties Of Sour Cherries. Journal Of Food Science 34:113.


Von Elbe, J.H., D.R. Schaller. 1968. Hydrochloric Acid In Isolating Anthocyanin Pigments Form Montmorency Cherries. Journal Of Food Science 33:439.


Von Elbe, J.H., S.H. Sy, I.Y. Maing, W.H. Gabelman. 1972. Quantitative analysis of betacyanins in red table beets (Beta Vulgaris). Journal of Food Science 37:932.


Von Grunebaum, G.E. 1951. Mohammedan Festivals. Henry Schuman, New York.


VON LOESECKE, H.W. 1918. STREAM POLLUTION. FOOD TECHNOLOGY 3:323.
KEYWORDS:WASTE BY-PRODUCT, STREAM POLLUTION


VON MEYER, W.C., S.A. GREENFIELD, M.C. SEIDEL. 1970. WHEAT LEAF RUST:CONTROL BY 4-N-BUTYL-1,2,4-TRIAZOLE A SYSTEMIC FUNGISIDE. SCIENCE 169:997.


Von Oppen, Achim. 1991. Cassava, "The Lazy man's Food"? Indigenous agricultural innovation and dietary change in Northwestern Zambia. (ca. 1650-1970). Food and Foodways 5(1):15-38.


Von Tempski, Armine. 1940. Born in Paradise. Buell, Sloan and Pearce, New York, pp. 342.


VON VOIT, C. 1937. FRONTISPIECE. Journal of Nutrition 13:1.


Von Welantez, D., P. Von Welanetz. 1982. The Von Welanetz Guide To Ethnic Ingredients. Los Angeles, CA:J.P. Tarcher.


Vonada, M.L., B.S. Bidner, K.E. Belk, F.K. McKeith, W.R. Lloyd, M.E. O'Connor, G.C. Smith. 2000October. Quantification of pork belly and Boston butt quality attribute preferences of South korean customers. Journal Of Animal Science 78(10):2608.


VONENDT, D.W., P.C. KEARNEY, D.D. KAUFMAN. 1968. DEGRADATION OF MONOSODIUM METHANEARSONIC ACID BY SOIL MICROORGANISMS. Journal of Agricultural and Food Chemistry 16:17.


Voorhies, Michael R., Joseph R. Thomasson. 1979October 19. Fossil grass anthoecia within Miocene Rhinoceros skeletons:diet in an extinct species. Science 206:331.


Voors, A.W., E.R. Dalferes, Jr. , G.C. Frank, G.G. Aristimuno, G.S. Berenson. 1983. Relation between ingested potassium and sodium balance in young Blacks and Whites. American Journal of Clinical Nutrition 37:583-594.


Vorbeck, M.L., M.N. Albury, L.R. Mattick, F.A. Lee, C.S. Pederson. 1963. Lipid Alterations During The Fermentation Of Vegetables By The Lactic Acid Bacteria. Journal Of Food Science 28:495.
KEYWORDS:Acid, Ph, Plate Count, Aerobic Bacteria, Leuconostoc Mesenteroides, Lactobacillus Brevis, Lactobacillus Plantarum, Pediococcus Cerevisiae, Yeast, Bacteria Flora, Sauerkraut, Fermentation, Cabbage, Fermentation, Sprout, Fermentation, Brussel Sprout, Acid, Fatty Acid


VORBECK, M.L., L.R. MATTICK, F.A. LEE, C.S. PEDERSON. 1961. VOLATILE FLAVOR OF SAUERKRAUT. GAS CHROMATOGRAPHIC IDENTIFICATION OF A VOLATILE ACIDIC OFF-ODOR. Journal of Food Science 26:569.


VORIS, L. 1949. SURVEY OF FOOD AND NUTRITION RESEARCH. FOOD TECHNOLOGY 3:36.


VORIS, L.R. 1937. EFFECT OF VITAMIN B DEFICIENCY ON HEAT PRODUCTION OF THE RAT. Journal of Nutrition 14:199.


Vos, A. de. 1978January. Game as food. A report on its significance in Africa and Latin America. Unasylva 29(116):2-12. Sponsored by Food and Agriculture Organization of the United Nations, Division of Forestry and Forest Products.


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Vos, J. 1992November. A case history:Hundred years of potato production in Europe with special reference to The Netherlands. American Potato Journal 67:731.


Vose, J.R. 1977. Functional characteristics of an intermediate amylose starch from smooth-seeded field peas compared with corn and wheat starches. Cereal Chemistry 54:1141.
KEYWORDS:pea, pea starch, moisture, nitrogen, scanning electron microscopy, iodine affinity, amylose, Brabender viscoamylograph, starch, birefringence


Voyle, C.A. 1969. Some observations on the histology of cold-shortened muscle. Journal of Food Technology 4:275.


Vranak, John Gary. 1991. Common elements of product development in manufacturing with recommendations for curriculum development. x, 124 leaves. MnSU Thesis stp vran Minnesota; USA Thesis (Ed.D. ) University of Minnesota, 1991.


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Vratanina, D.L., M.E. Zabik. 1978. Dietary fiber sources for baked products:bran in sugar-snap cookies. Journal Food Science 43:1, 590.


Vucassovich, M. P. 1947. Simplified Modern Methods Of Conveying, Brining, Washing, Syruping And Precooling Commodities For Freezing And Preserving. Food Technology 1:442.
KEYWORDS:Pickling, Brining, Freezing, Preserving, Rosefish Fillet, Lettuce, Temperature, Pear, Refrigeration, Grape, Apple, Transportation


Vujieie, I., S.C. Batra, J.M. Deman. 1967. Interaction Of Alkaline Earth Metal Ions With Polyphosphates And Citrate Inpresence And Absence Of Casein. Journal Of Agricultural And Food Chemistry 15:403.


VULTE, H.T. 1913. REFRIGERATORS. Journal of Home Economics 5:154.


Vuruskan, M.A., R. Yanmaz. 1990. Effects of different grafting methods on the success of grafting and yield of eggplant/tomato graft combination. Acta Horticulturae 287:405-509.


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