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Canadian Institute of Food Technology Journal最新文献

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Mass Average Value for a Physical, Chemical, or Biological Factor in Food1 食品中某种物理、化学或生物因子的质量平均值
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74197-X
Kan-ichi Hayakawa
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引用次数: 7
Food and the Environment* 食物与环境*
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74183-X
W.E. Jarvis
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引用次数: 0
Malnutrition and the Food Industry 营养不良和食品工业
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74182-8
J.C. Alexander
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引用次数: 0
Identification of methyl 4-oxobutanoate from the autoxidation of methyl docosahexaenoate 从二十二碳六烯酸甲酯自氧化中鉴定4-氧丁酸甲酯
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74198-1
Ann C. Noble , W.W. Nawar
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引用次数: 1
Egg Yolk Reactions and Phage Typability of Coagulase-Positive Staphylococci Isolated from Meats 肉源凝固酶阳性葡萄球菌的蛋黄反应及噬菌体分型
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74200-7
Lavonne D. Koskitalo
{"title":"Egg Yolk Reactions and Phage Typability of Coagulase-Positive Staphylococci Isolated from Meats","authors":"Lavonne D. Koskitalo","doi":"10.1016/S0008-3860(71)74200-7","DOIUrl":"10.1016/S0008-3860(71)74200-7","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Page 137"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74200-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82024817","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}
引用次数: 3
The Ottawa Texture Measuring System1 渥太华纹理测量系统
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74189-0
Peter W. Voisey
{"title":"The Ottawa Texture Measuring System1","authors":"Peter W. Voisey","doi":"10.1016/S0008-3860(71)74189-0","DOIUrl":"10.1016/S0008-3860(71)74189-0","url":null,"abstract":"<div><p>A versatile instrument for measuring the texture of foods is described. It is based on a simple screw-operated press which accommodates a range of different test cells, including a new type recently developed. Force, deformation and time during the test are recorded with electronic apparatus. The system is designed so that it can be used for both research and production quality control applications efficiently and economically.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 91-103"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74189-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78773903","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}
引用次数: 70
Evolution de Substances Volatiles au Cours de la Fermentation du Jus de Pomme1 苹果汁发酵过程中挥发性物质的演变1
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74187-7
G. Picard, J.P. Julien, M. Boulet
{"title":"Evolution de Substances Volatiles au Cours de la Fermentation du Jus de Pomme1","authors":"G. Picard,&nbsp;J.P. Julien,&nbsp;M. Boulet","doi":"10.1016/S0008-3860(71)74187-7","DOIUrl":"10.1016/S0008-3860(71)74187-7","url":null,"abstract":"<div><p>The evolution of the volatile substances during the fermentation of apple juices from four varieties was studied by gas chromatography. Fermentations with a single strain of yeast were followed for 90 days and samples from head space were taken regularly.</p><p>Differences between the juices are qualitatively very small. Generally there is an increase in the volatiles during the fermentation even if some exceptions exist.</p><p>Quantitatively characteristic differences are met in every variety and those differences are such that, by chromatographv, good indications may be obtained on the variety used in the preparation of the juice.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 80-84"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74187-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89833785","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}
引用次数: 1
“Special Symposium on Mercury in Man's Environment”, Ottawa, Feb. 15-16, 1971 “汞在人类环境中的特别研讨会”，渥太华，1971年2月15日至16日
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74175-0
E. Graham Bligh
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引用次数: 5
Etude des substances volatiles dans les jus de quatre variétés de pomme 四种苹果汁中挥发性物质的研究
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74192-0
G. Picard, J.P. Julien, R.R. Riel
{"title":"Etude des substances volatiles dans les jus de quatre variétés de pomme","authors":"G. Picard,&nbsp;J.P. Julien,&nbsp;R.R. Riel","doi":"10.1016/S0008-3860(71)74192-0","DOIUrl":"10.1016/S0008-3860(71)74192-0","url":null,"abstract":"<div><p>Gas liquid chromatography of volatile substances was done on four varieties of aple, being Fameuse, Russett, Mcintosh and Cotîand. Apples used were stored in a controlled atmosphere. The juice was prepared by washing, crushing, pressing, pasteurization and was stored at —40°C.</p><p>The juice sample was agitated for thirty minutes in the presence of 4<!--> <!-->M sodium chloride solution, just before sampling the headspace gas by the Weurman technique for chromatography.</p><p>Each variety has its own characteristic volatile substances, from both qualitative and quantitative aspects. Butanol seems to be a marker substance for the Fameuse variety which contained approximately 100<!--> <!-->times more of it than the Cortland variety. Iso-pentanol is characteristic of the latter variety in which the content was approximately 75<!--> <!-->times higher than in the other varieties. The Russett variety was characterized by its high content of an unidentified substance and low concentration of butanol.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 112-115"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74192-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88319721","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}
引用次数: 2
Canadian Food Industry Scholarship Awards presented at University of Guelph 加拿大食品工业奖学金在圭尔夫大学颁发
Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74180-4
{"title":"Canadian Food Industry Scholarship Awards presented at University of Guelph","authors":"","doi":"10.1016/S0008-3860(71)74180-4","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74180-4","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Page A43"},"PeriodicalIF":0.0,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74180-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137399206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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