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Canadian Institute of Food Technology Journal最新文献

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An Application of Lead Polarography in the Assay of Organic Acids 铅极谱法在有机酸测定中的应用
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74147-6
J. Woaak , F.H. Wolfe
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引用次数: 0
Proposed Amendment to CIFT/ICTA Letters Patent 对CIFT/ICTA专利信函的拟议修正案
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74138-5
{"title":"Proposed Amendment to CIFT/ICTA Letters Patent","authors":"","doi":"10.1016/S0008-3860(71)74138-5","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74138-5","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Page A6"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74138-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137289659","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: 0
Non-volatile Organic Acid and Sugar Composition of Saskatoon Berries (Alnifolia sp.) During Ripening 萨斯卡通浆果(Alnifolia sp.)成熟期非挥发性有机酸和糖的组成
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74151-8
Fred H. Wolfe, Frank W. Wood
{"title":"Non-volatile Organic Acid and Sugar Composition of Saskatoon Berries (Alnifolia sp.) During Ripening","authors":"Fred H. Wolfe,&nbsp;Frank W. Wood","doi":"10.1016/S0008-3860(71)74151-8","DOIUrl":"10.1016/S0008-3860(71)74151-8","url":null,"abstract":"<div><p>Malic, oxalic and citric acids are the only non-volatile organic acids present in ripening Saskatoon berries (Alnifolia sp.) in measurable concentrations. The levels of these acids, as well as the levels of glucose, fructose and sucrose are reported for three varieties of Saskatoons presently being cultivated at the Canada Department of Agriculture Research Station at Beaver-lodge, Alberta. Results indicate that the organic acids content of Saskatoons is comparable to that of apples, and that the fructose levels in the berries may decrease fairly rapidly after ripening.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 29-30"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74151-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73914763","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: 13
A Study of the Composition of Alberta Milk 艾伯塔省牛奶成分的研究
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74146-4
J.G. Armstrong, D.A. Hill, V.W. Kadis
{"title":"A Study of the Composition of Alberta Milk","authors":"J.G. Armstrong,&nbsp;D.A. Hill,&nbsp;V.W. Kadis","doi":"10.1016/S0008-3860(71)74146-4","DOIUrl":"10.1016/S0008-3860(71)74146-4","url":null,"abstract":"<div><p>A survey started in May 1967 to obtain information on the composition of Alberta milk was carried through to the end of April 1969. It provided one year's results on the composition of monthly samples from six herds (3 Holstein, 2 Guernsey and 1 Ayrshire), and two years' results on monthly bulk samples from six areas in the Province. The following averages were observed for percentages of protein, fat and solids-not fat, and for freezing point (-°C): Holstein: 3.249, 3.641, 8.606, 0.5398; Ayrshire: 3.396, 3.841, 8.839, 0.5369; Guernsey: 3.696, 4.890, 9.244, 0.5412; bulk milk samples (overall); 3.229, 3.585, 8.532, 0.5388.</p><p>Variations by centre and by season are reported for the bulk milk samples and, where possible, comparisons are made with results from recent Manitoba and Ontario studies. Correlation coefficients and regression equations for constituents in the bulk milk samples were as follows: protein and fat 0.24, Y<!--> <!-->=<!--> <!-->+<!--> <!-->0.17X; solids-not-fat and protein 0.19, Y<!--> <!-->=<!--> <!-->7.96<!--> <!--> <!-->+<!--> <!-->0.18X; solids-not-fat and fat 0.435, Y<!--> <!-->=<!--> <!-->7.41<!--> <!-->+<!--> <!-->0.31X.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 9-12"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74146-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86573341","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: 4
Philosophy and Guidelines for Nutritional Standards for Processed Foods 加工食品营养标准的理念和指南
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74136-1
A Report by an International Working Group Sponsored by International Union of Nutritional Sciences International Union of Food Science and Technology, National Academy of Science — National Research Council Washington, R.E. Morse Chairman, Z.I. Sabry (Co-chairman), J.A. Campbell, L. Friedman
{"title":"Philosophy and Guidelines for Nutritional Standards for Processed Foods","authors":"A Report by an International Working Group Sponsored by International Union of Nutritional Sciences International Union of Food Science and Technology,&nbsp;National Academy of Science — National Research Council Washington,&nbsp;R.E. Morse Chairman,&nbsp;Z.I. Sabry (Co-chairman),&nbsp;J.A. Campbell,&nbsp;L. Friedman","doi":"10.1016/S0008-3860(71)74136-1","DOIUrl":"10.1016/S0008-3860(71)74136-1","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages A4-A6"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74136-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"105432340","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
Scientific Publications 科学出版物
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74142-7
{"title":"Scientific Publications","authors":"","doi":"10.1016/S0008-3860(71)74142-7","DOIUrl":"10.1016/S0008-3860(71)74142-7","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Page A9"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74142-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"99794496","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: 19
International Development Research Centre appoints Food Technologist 国际发展研究中心任命食品技术专家
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74143-9
{"title":"International Development Research Centre appoints Food Technologist","authors":"","doi":"10.1016/S0008-3860(71)74143-9","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74143-9","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Page A9"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74143-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137289655","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: 0
Biochemical Engineering Symposium (Montreal 1971) 生化工程研讨会(1971年蒙特利尔)
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74137-3
{"title":"Biochemical Engineering Symposium (Montreal 1971)","authors":"","doi":"10.1016/S0008-3860(71)74137-3","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74137-3","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Page A6"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74137-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137289658","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: 0
The Design and Operation of a Jacketed Vegetable Storage 夹套式蔬菜库的设计与运行
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74149-X
C.P. Lentz , L. van den Berg , E.G. Jorgensen , R. Sawler
{"title":"The Design and Operation of a Jacketed Vegetable Storage","authors":"C.P. Lentz ,&nbsp;L. van den Berg ,&nbsp;E.G. Jorgensen ,&nbsp;R. Sawler","doi":"10.1016/S0008-3860(71)74149-X","DOIUrl":"10.1016/S0008-3860(71)74149-X","url":null,"abstract":"<div><p>The design and operation of Canada's first commercial jacketed vegetable storage is described, with an outline of the basic principles involved. The room is of economical wood frame construction with fiberglass insulation. The jacket feature increased construction cost about 15%. The results obtained in the first year of operation were considered to be excellent because of the high quality maintained in the stored produce (carrots and cabbage). Decay was also lower than in non-jacketed rooms For the second year, measures taken to improve internal air circulation (modification of pallet boxes and stacking arrangement, and installation of an economical fan-duct system) were very effective, with further improvement in storage conditions. The high quality and extended storage life of the produce resulted in a marketing advantage since it was possible to sell on the basis of market demand rather than on the basis of limited storage life.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 19-23"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74149-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78160740","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: 14
Factors Affecting the Nitrate Content of Vegetable and Fruit Foods 影响蔬菜和水果食品中硝酸盐含量的因素
Canadian Institute of Food Technology Journal Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74145-2
T. Bodiphala , D.P. Ormrod
{"title":"Factors Affecting the Nitrate Content of Vegetable and Fruit Foods","authors":"T. Bodiphala ,&nbsp;D.P. Ormrod","doi":"10.1016/S0008-3860(71)74145-2","DOIUrl":"10.1016/S0008-3860(71)74145-2","url":null,"abstract":"<div><p>The nitrate contents of a number of canned foods, baby foods frozen foods and vegetables were determined. Spinach, beets'and several fruits were found to generally have the highest nitrate content. Nitrate was partially transferred to the liquid nortion of foods consisting of a solid immersed in liquid and was also transferred to blanching water. The rate of transfer of nitrate from solid to liquid varied for different foods and different plant parts. Nitrate was not lost during cooking but nitrate reductase activity was quickly destroyed by cooking. The use of nitrate fertilizers on soil markedly increased nitrate content of plants growing in that soil.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 6-8"},"PeriodicalIF":0.0,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74145-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91492920","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: 7
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