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Intentional and Unintentional Additives in the Internal Environment 内环境中有意和无意的添加剂
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74167-1
L. I. Pugsley
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引用次数: 0
Chromatographic Methods for Separation and Quantitative Analysis of Triglycerides. A Review 甘油三酯的色谱分离与定量分析方法。回顾
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74166-X
A.A.Y. Shehata, J.M. deMan
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引用次数: 3
Eating Quality of Large White Turkeys as Influenced by Age and Sex1 年龄和性别对大型白火鸡食性的影响
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74173-7
Elizabeth Larmond, A. Petrasovits, Edwin T. Moran Jr.

Relative eating quality of Large White turkey toms killed at 17, 19, 21, 22, 23, 25 and 27 weeks of age and hens killed at 14, 16, 17, 18, 19, 21 and 24 weeks of age was assessed. Comparisons were made among ages within sexes and between sexes at selected ages. A total of 136 birds was used. Flavor, tenderness and juiciness were evaluated by an experienced sensory evaluation panel using the paired comparisons method. The paired comparisons data were analyzed in terms of the univariate Bradley-Terry model and also in terms of the multivariate Davidson-Bradley model. Tenderness was determined using the modified Warner-Bratzler shearing device. The power of the statistical tests among age shear force means is discussed.

Flavor and tenderness ratings in both the males and females decreased during the age periods immediately preceding the appearance of secondary sex characteristics. These changes in eating quality closely parallel the changes in feed conversion, fleshing and finish found in these birds. There were no appreciable differences in eating quality between sexes with the exception that 27 week old males were found more juicy than 24 week old females. The panel results indicated positive correlation among all three sensory characteristics assessed.

评价17、19、21、22、23、25和27周龄大白火鸡和14、16、17、18、19、21和24周龄母鸡的相对食用品质。在选定的年龄进行了性别内年龄和性别间年龄的比较。总共使用了136只鸟。风味、嫩度和多汁性由经验丰富的感官评估小组采用配对比较法进行评估。配对比较数据根据单变量布拉德利-特里模型和多变量戴维森-布拉德利模型进行分析。采用改良的Warner-Bratzler剪切装置测定柔韧性。讨论了各龄期剪力均值统计检验的有效性。在第二性征出现之前的年龄阶段，男性和女性的味道和嫩度评分都下降了。这些饮食质量的变化与在这些鸟类中发现的饲料转化率、肉质和肥厚的变化密切相关。除了27周龄的雄鼠比24周龄的雌鼠吃得多汁外，两性之间的饮食质量没有明显差异。小组结果显示，在所有评估的三种感官特征之间存在正相关。
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引用次数: 5
President's Greeting 总统的问候
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74155-5
G. W. Andrich
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引用次数: 0
Chromatographic Methods for Separation and Quantitative Analysis of Triglycerides. A Review 甘油三酯的色谱分离与定量分析方法。回顾
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74166-X
A. Shehata, J. deMan
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引用次数: 3
Influence de la congélation à l'azote liquide sur la microflore du lait cru 液氮冷冻对生奶微生物群的影响
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74169-5
R.N. Giroux, Colette Martin, R. Samson

The freezing of raw milk samples contained in 1 ml. plastic capsules and their keeping in liquid nitrogen resulted in an apparent increased viability for the six bacterial genus studied, and for the total microflora.

将含有1 ml塑料胶囊的原料奶样品冷冻，并将其保存在液氮中，结果表明所研究的6种细菌属和总微生物群的活力明显增加。
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引用次数: 0
Book ReviewsChocolate, cocoa and confectionery: Science and Technology, B.W. Minifie, J.A. Churchill (Eds.), Longmans Canada Ltd., 55 Barber Greene Road, Don Mills, Ontario (1970), p. 624 《巧克力、可可和糖果:科学与技术》，B.W. Minifie, J.A. Churchill(编)，Longmans Canada Ltd, Barber Greene Road 55, Don Mills, Ontario(1970)，第624页
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/s0008-3860(71)74158-0
V. Rasper
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引用次数: 0
A World Revolution is Necessary 世界革命是必要的
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74157-9
Russell G. Morley
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引用次数: 0
Food from a Northern Environment1 来自北方环境的食物
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74165-8
J.R. Weir (Chairman)
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引用次数: 0
Triglyceride Composition of Milk Fat. I. Separation of Triglycerides by Column and Gas-Liquid Chromatography 乳脂的甘油三酯组成。1、柱气液色谱法分离甘油三酯
Canadian Institute of Food Technology Journal
Pub Date : 1971-04-01 DOI: 10.1016/S0008-3860(71)74171-3
A.A.Y. Shehata, J.M. deMan, J.C. Alexander

Milkfat was separated into 17 major fractions by silicic acid column chromatography. The individual fractions were analyzed by GLC for glyceride and fatty acid composition. From the data obtained, the composition of the major triglycerides of the fractions was determined.

采用硅酸柱层析法将乳脂分离为17个主要馏分。用GLC分析单个馏分的甘油和脂肪酸组成。根据所得数据，确定了各馏分中主要甘油三酯的组成。
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引用次数: 12
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