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
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
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
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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
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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.
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VANDERZANT, C., T.J. OUSLEY. 1963. UTILIZATION OF SOME CARBON AND NITROGEN SOURCES BY
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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
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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.
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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.
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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.
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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.
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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.
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VASIC, I., J.M. DEMAN. 1967. MEASUREMENT OF SOME RHEOLOGICAL PROPERTIES OF PLASTIC
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Vassilian, H., editor. 1992. Ethnic Cookbooks and Food marketplace. 3rd edition, Glendale, CA:Armenian Reference Book.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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