{"title":"Report of the 14th National C.I.F.T. Conference Winnipeg Inn, Winnipeg, Man.","authors":"W.J. Eva","doi":"10.1016/S0008-3860(71)74202-0","DOIUrl":"10.1016/S0008-3860(71)74202-0","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages A63-A65"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74202-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75000853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Study of Factors Affecting Temperature, Relative Humidity and Moisture Loss in Fresh Fruit and Vegetable Storages**Issued as NRCC No. 12278.","authors":"C. Lentz, L. Berg, R. S. McCullough","doi":"10.1016/S0008-3860(71)74220-2","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74220-2","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"223 1","pages":"146-153"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79995129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Inhibition of Clostridium Botulinum by Sodium Nitrite as Affected by Bacteriological Media and Meat Suspensions","authors":"M. Johnston, R. Loynes","doi":"10.1016/S0008-3860(71)74226-3","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74226-3","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"132 ","pages":"179-184"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91453209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Study of Factors Affecting Temperature, Relative Humidity and Moisture Loss in Fresh Fruit and Vegetable Storages*","authors":"C.P. Lentz, L. van den Berg, R.S. McCullough","doi":"10.1016/S0008-3860(71)74220-2","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74220-2","url":null,"abstract":"<div><p>This report presents a mathematical analysis of the relation between temperature, relative humidity, and moisture loss in fresh fruit and vegetable storages, and the factors affecting these variables. Factors included are heat of respiration (q), coefficient of transpiration (k), loading density (B), velocity of air movement (v) and depth of loading (x). Values of q, k, B and ν used in calculations are based on experimental measurement and the results obtained are compared with test results and field observations. A commodity having a very high coefficient of transpiration (carrots) is used as the main example but the equations derived are general in nature and can be used to indicate temperature, relative humidity and moisture loss under a wide range of conditions, providing a basis for assessment of methods for controlling temperature variation, relative humidity, and moisture loss. The results indicate, for example, that increased air velocity may under some conditions be used to reduce rate of moisture loss.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages 146-153"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74220-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91683526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A Study of the Palatability of Food Products made with Synthetic and Filled Milks","authors":"Wilma E Russell, M. Sanderson","doi":"10.1016/S0008-3860(71)74225-1","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74225-1","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"21 1","pages":"175-178"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88179783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A Study of the Palatability of Food Products made with Synthetic and Filled Milks","authors":"Wilma E Russell, Mabel Sanderson","doi":"10.1016/S0008-3860(71)74225-1","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74225-1","url":null,"abstract":"<div><p>Food products made from synthetic and filled milks were evaluated for consumer acceptability in two test series. In one, two synthetic milks containing coconut oil and corn syrup solids, one having soy protein and the other sodium casemate, were compared with fluid whole milk for general palatability and for components of palatability. Products rated were plain milk as a beverage, chocolate drink, white sauce, cornstarch pudding, baked custard, muffins and plain cake. Whole milk was superior to both synthetic milks except in chocolate drink, muffins and cake. In chocolate drink, sodium casemate milk was judged equal to fluid whole milk, but soy protein milk was inferior. Milk containing sodium casemate was the preferred synthetic milk.</p><p>In series two, the preferred synthetic milk and a filled milk were compared with fluid whole milk when used in the same products. The filled milk was fluid skim milk plus 3.5 per cent coconut oil. Sodium casemate milk was better than fluid whole milk for general palatability in plain cakes. Fluid whole milk was significantly better than sodium casemate milk but not than filled milk for general palatability in muffins. In other products, fluid whole milk received the highest rating, filled milk came second and sodium caseinate milk was least acceptable.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages 175-178"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74225-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91683525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Application of Government Research and Development by Canadian Food Processors","authors":"J. A. Kitson, D. MacGregor","doi":"10.1016/S0008-3860(71)74216-0","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74216-0","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"203 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72946800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Short Course","authors":"","doi":"10.1016/S0008-3860(71)74205-6","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74205-6","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Page A68"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74205-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136457945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Commercial Fish Farming in the Southeastern United States1","authors":"A.L. Shewfelt","doi":"10.1016/S0008-3860(71)74214-7","DOIUrl":"10.1016/S0008-3860(71)74214-7","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages A72-A73"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74214-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81447374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Canada and The World Dairy Scene","authors":"K.G. Savage","doi":"10.1016/S0008-3860(71)74204-4","DOIUrl":"10.1016/S0008-3860(71)74204-4","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 4","pages":"Pages A67-A68"},"PeriodicalIF":0.0,"publicationDate":"1971-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74204-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88227861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}