Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74172-5
Jan Pokorny
{"title":"Stabilization of Fats by Phenolic Antioxidants","authors":"Jan Pokorny","doi":"10.1016/S0008-3860(71)74172-5","DOIUrl":"10.1016/S0008-3860(71)74172-5","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74172-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91062069","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}
Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74156-7
{"title":"Program C.I.F.T. Annual Convention Winnipeg Inn Winnipeg, Manitoba June 15 – 18, 1971","authors":"","doi":"10.1016/S0008-3860(71)74156-7","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74156-7","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74156-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90002186","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}
Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74171-3
A. Shehata, J. deMan, J. C. Alexander
{"title":"Triglyceride Composition of Milk Fat. I. Separation of Triglycerides by Column and Gas-Liquid Chromatography","authors":"A. Shehata, J. deMan, J. C. Alexander","doi":"10.1016/S0008-3860(71)74171-3","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74171-3","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72692104","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}
Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74168-3
K. Hoppner
{"title":"Free and total folate activity in strained baby foods.","authors":"K. Hoppner","doi":"10.1016/S0008-3860(71)74168-3","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74168-3","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85553766","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}
Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74169-5
R. Giroux, C. Martin, R. Samson
{"title":"Influence de la congélation à l'azote liquide sur la microflore du lait cru","authors":"R. Giroux, C. Martin, R. Samson","doi":"10.1016/S0008-3860(71)74169-5","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74169-5","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81618163","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}
Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74168-3
K. Hoppner
Samples of 40 strained baby foods were obtained on the Canadian market and assayed microbiologically for “free” and “total” folate activity using L. casei.
The “free” and “total” folate activity, respectively, ranged from 0.1-1.0 μg/100 g and 0.4-2.9 μg/100 g for strained fruits, 0.3-3.4 μg/100 g and 1.6-11.6 μg/100 g for strained vegetables, and 0.2-8.0 μg/100 g and 1.3-12.6 μg/100 g for strained meats and meat combinations.
On general comparison with published values of fresh foods, the strained fruits and vegetables show much lower folate activity. The values for the strained meats were only slightly lower than published values. The contribution of folate activity from strained baby foods as part of the total daily intake is estimated and discussed.
{"title":"Free and Total Folate Activity in Strained Baby Foods","authors":"K. Hoppner","doi":"10.1016/S0008-3860(71)74168-3","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74168-3","url":null,"abstract":"<div><p>Samples of 40 strained baby foods were obtained on the Canadian market and assayed microbiologically for “free” and “total” folate activity using <strong>L. casei</strong>.</p><p>The “free” and “total” folate activity, respectively, ranged from 0.1-1.0<!--> <!-->μg/100<!--> <!-->g and 0.4-2.9<!--> <!-->μg/100<!--> <!-->g for strained fruits, 0.3-3.4<!--> <!-->μg/100<!--> <!-->g and 1.6-11.6<!--> <!-->μg/100<!--> <!-->g for strained vegetables, and 0.2-8.0<!--> <!-->μg/100<!--> <!-->g and 1.3-12.6<!--> <!-->μg/100<!--> <!-->g for strained meats and meat combinations.</p><p>On general comparison with published values of fresh foods, the strained fruits and vegetables show much lower folate activity. The values for the strained meats were only slightly lower than published values. The contribution of folate activity from strained baby foods as part of the total daily intake is estimated and discussed.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74168-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91636124","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}
Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74164-6
{"title":"Ottawa Section Seafood Night","authors":"","doi":"10.1016/S0008-3860(71)74164-6","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74164-6","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74164-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137087808","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}
Pub Date : 1971-04-01DOI: 10.1016/S0008-3860(71)74163-4
{"title":"1972 Conference — Call for papers","authors":"","doi":"10.1016/S0008-3860(71)74163-4","DOIUrl":"https://doi.org/10.1016/S0008-3860(71)74163-4","url":null,"abstract":"","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74163-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137087810","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}
Pub Date : 1971-01-01DOI: 10.1016/S0008-3860(71)74144-0
J.F. Richards, B.C. Morrison
The effect of doses of gamma radiation varying from 0.1 to 1.5 Mrad applied to beef at 0°C on meat color was assessed by tristimulus colorimetry. Marked differences in redness and yellowness occurred among samples with the surface myoglobin in the reduced (Mb), oxygenated (Mb02) or oxidized (Mb+) state.
Irradiation of samples packaged in oxygen-permeable film (Vitafilm) resulted in a greater decrease in redness than irradiation of comparable samples packaged in oxygen-impermeable film (Saran). Samples packaged in Vitafilm and overwrapped in Saran prior to irradiation with O.S. Mrad retained the ability to reoxygenate after as long as 8 days post-irradiation storage at 4.4°C before removal of the outer wrap. No significant differences (P>0.05) in redness were noted among the unirradiated control samples at 0 days and samples from which the outer wrap was removed after 0, 2, 4, 6 or 8 days storage. The decrease in redness after removal of the outer wrap was not affected by time of storage.
{"title":"Color Changes in Radiation Pasteurized Beef","authors":"J.F. Richards, B.C. Morrison","doi":"10.1016/S0008-3860(71)74144-0","DOIUrl":"10.1016/S0008-3860(71)74144-0","url":null,"abstract":"<div><p>The effect of doses of gamma radiation varying from 0.1 to 1.5 Mrad applied to beef at 0°C on meat color was assessed by tristimulus colorimetry. Marked differences in redness and yellowness occurred among samples with the surface myoglobin in the reduced (Mb), oxygenated (Mb0<sub>2</sub>) or oxidized (Mb+) state.</p><p>Irradiation of samples packaged in oxygen-permeable film (Vitafilm) resulted in a greater decrease in redness than irradiation of comparable samples packaged in oxygen-impermeable film (Saran). Samples packaged in Vitafilm and overwrapped in Saran prior to irradiation with O.S. Mrad retained the ability to reoxygenate after as long as 8 days post-irradiation storage at 4.4°C before removal of the outer wrap. No significant differences (P>0.05) in redness were noted among the unirradiated control samples at 0 days and samples from which the outer wrap was removed after 0, 2, 4, 6 or 8 days storage. The decrease in redness after removal of the outer wrap was not affected by time of storage.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"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)74144-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81926395","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}
Pub Date : 1971-01-01DOI: 10.1016/S0008-3860(71)74148-8
J.A. Elliott, D.B. Emmons
A specific and sensitive method for detecting rennin in cheese has been developed. The method utilizes antiserum and coated erythrocytes as reagents. High titer specific reagents have been produced for calf rennin and the milk coagulating enymes of Mucor pusilus and Endothia parasitica, but not for pepsin.
{"title":"Rennin Detection in Cheese with the Passive Indirect Hemagglutination Test1","authors":"J.A. Elliott, D.B. Emmons","doi":"10.1016/S0008-3860(71)74148-8","DOIUrl":"10.1016/S0008-3860(71)74148-8","url":null,"abstract":"<div><p>A specific and sensitive method for detecting rennin in cheese has been developed. The method utilizes antiserum and coated erythrocytes as reagents. High titer specific reagents have been produced for calf rennin and the milk coagulating enymes of Mucor<span> pusilus and Endothia parasitica, but not for pepsin.</span></p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"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)74148-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83832838","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}
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