208
FREEZE—DRYING
ï .“
HAMM R. and DEATHERAGE F. E. (1960). Changes in hydfation, solubility and charges of muscle proteins
during freeze dehydration of meat. Food Res., 25, 573.
_
_
HANSEN H. H. and RIEMANN H. (1963). Factors affecting the heat resistance of nonsporing organisms.
J. Appl. Bact., 26, 314-333…
'
‘
"
HARRISON J. S. and TREVELYAN W. H. (1963). Phosphopid breakdown in baker’s yeast during drying.
Nature, 200, 1189.
.
‘
.
.
HELLER G. (1941). A quantitative study of environmental factors involved in survival and death of bacteria
_'
in the desiccated state. J. Bact., 41, 109.
.
_
HERR1NG H. K., CASSENS E. G. and BRISKEY E.
(1965). Sarcomere length of free and restrained bovine
‘
'Ïjf"'î
muscles at low temperature as related to tenderness. J. Sci. Food Agric., 16, 379.
HOLLAND P. (1964). Retention of volatile compounds in freeze—dried geIatîn gels. S. B. Thesis, M. I. T., Cam—
iii."
bridge, Mass.
HUANG 1. Y. and DRAUDT H. N. (1964). Effect of moisture on the accumulation of carbonyl—amine browning
intermediates in freeze—dried peaches during storage. Food Technol., 18, 1234.
Ï
KALLISTRATOS G. and VON SENGBUSCH R (1964). Vergleichende Untersuchungen über die Verluste ver'
schiedener Nahrungsmitælbestandæüe durch GefriertrOcknung und durch andere Trocknungsaen. Nutr.
Dieta, 6, 193.
,
"
KAREL M. (1960). Some e‘ects of water and of oxygen on rates ofreactions offood components. Ph. .D Thesis,
M. I. T., Cambridge,, Mass.
,
KAREL M. (1963). PhySîcàl
Considerations in Freeze Dehÿdrated Foods. In : Exploration in
‘
Future Food Processing Techniques. (Goldbth, 'S. A., Ed.), p. 54. Cambridge ': M. I. T. Press.
KAREL M. and NÏCKÊËSQN È. T. ‘R‘. (1964).ÏE‘ècæ Of relative humidity, air and vacuum on browning of
…
dehydrated orange juièé. Food 'Technol., 18, 1214.
KAREL M. and TANNENBAUM S. R. (1965).… The role of amino carboxylic compounds as oxidation inhibitors in
dehydrated systems. M“. 'I'.‘ T. Progress Report On "Contract DAl9-129-AMC—ZS4N with U. S. Army
Natick Laboratory, M. I. T., Cambridge, ‘Mass.
'
KAREL M., TANNENBÀUM‘S. R.,WALLACE D. H. and MADONEY H. (1966). Autoxidation of methyl linoleate
in a freeze—dried model system.
of added amino carboxyc compounds. Submitted to J.
Food Sci.
KHAN A. W. and VAN DEN BERGL. (1965).“ Changes in chicken muscle proteins during cooking and subsequent frozen storage and their signiCaœ in quality. J. Food. Sci., 30, 151.
,
'
KING P. J
.,
ANDERSON M. L., and STEINBERG M. A. (1962). Eect of linoleic and linolenidaCids on the solu-,
bity of cod actomyosin. J. Food“Sci.,27, 363.
_
_
,
KREBES T. and BEHUN M. (1963). Quality and manufacture of freeze—dried
nectars. Proc. XIth Inter—
national Congress of Reigeration, vol. II, p. 1597.
'
,
_
_
…
.
LABUZA T. P. (1965). The eect of humidication of the catalyzed rate ofoxiddtion of methyl linoleate in a
freeze—dehÿdrated model system. Ph. D. Thesis, M. I. T., Cambridge, Mass.
_
_
,
'
LEA C. H. (1958). Chemical Changes in the Preparation and Storage of Déhydrated Foods. In :Fundanäental
Aspects of Dehydratian in Foodstùîs. London : Soc. Chem. Ind.
_
_
…
.
LEACH R. H., OHGE D. F. and SCOTT W. J
.
(1959). The death of microorganisms during drymg m relation to
solute concentration and dryingtemperatures.æ Gen. .MiCrobi0L, 21, 658—665.
.
'
IZOÇKER R. H. and HAGYARD C. "J
.
(1963). A cold shorténig e‘eCt in beef muscles. J. ,Sci.FoodAgc., Il,
LUYET B. (1962). Recent developments in cfyobiology'and their signicance in the study,of freezing and
._freeze-drying of bacteria.
.Temp.
Symp., Camden, N. J.,1961, p.563-85.
Campbell Soap Company.
'
," 'Ï
'
,'
'
"
…,…
'
MAL…OVSK_I A- and KAMLIEVA
formation by…the lyophisaon and dryihg of vege—
Z. Naturforschung, 19,457
…
‘
…
«
'
"
'
"
_
'
'
‘
_
'
MAD0NEYJF
qïeéêerded
,
modelsystemPhîD. "Thesis, M.ïIL
—
;
'
-'
'
'
MARCUSER(1961)ZurW1rkungV°Ammosauænbader Fett0xydatmn Untersuchunan m1t
Lm1tFnSfArhmttl…40
'
MARTIN SM 0964)C0Œemü°ü °fnucmorgamsmsAnnRevofMwmbwl18116
_.
M…E CandsO…… F(1965)1rrad1aüonome1æ and Vegetables In Radzatzon Preservaon of
Foods. Washington D.£C : National Academy of ‘Scienœ£NätionalResearch Council.
_,
,
<:3:;
MAYKNandKELLYL Eu:(19.655);—E%l‘t95.dbadt@&sin Chicken meat; during
rehydratiOÏñl à'd
13,340-347
«
FREEZE—DRYING
ï .“
HAMM R. and DEATHERAGE F. E. (1960). Changes in hydfation, solubility and charges of muscle proteins
during freeze dehydration of meat. Food Res., 25, 573.
_
_
HANSEN H. H. and RIEMANN H. (1963). Factors affecting the heat resistance of nonsporing organisms.
J. Appl. Bact., 26, 314-333…
'
‘
"
HARRISON J. S. and TREVELYAN W. H. (1963). Phosphopid breakdown in baker’s yeast during drying.
Nature, 200, 1189.
.
‘
.
.
HELLER G. (1941). A quantitative study of environmental factors involved in survival and death of bacteria
_'
in the desiccated state. J. Bact., 41, 109.
.
_
HERR1NG H. K., CASSENS E. G. and BRISKEY E.
(1965). Sarcomere length of free and restrained bovine
‘
'Ïjf"'î
muscles at low temperature as related to tenderness. J. Sci. Food Agric., 16, 379.
HOLLAND P. (1964). Retention of volatile compounds in freeze—dried geIatîn gels. S. B. Thesis, M. I. T., Cam—
iii."
bridge, Mass.
HUANG 1. Y. and DRAUDT H. N. (1964). Effect of moisture on the accumulation of carbonyl—amine browning
intermediates in freeze—dried peaches during storage. Food Technol., 18, 1234.
Ï
KALLISTRATOS G. and VON SENGBUSCH R (1964). Vergleichende Untersuchungen über die Verluste ver'
schiedener Nahrungsmitælbestandæüe durch GefriertrOcknung und durch andere Trocknungsaen. Nutr.
Dieta, 6, 193.
,
"
KAREL M. (1960). Some e‘ects of water and of oxygen on rates ofreactions offood components. Ph. .D Thesis,
M. I. T., Cambridge,, Mass.
,
KAREL M. (1963). PhySîcàl
Considerations in Freeze Dehÿdrated Foods. In : Exploration in
‘
Future Food Processing Techniques. (Goldbth, 'S. A., Ed.), p. 54. Cambridge ': M. I. T. Press.
KAREL M. and NÏCKÊËSQN È. T. ‘R‘. (1964).ÏE‘ècæ Of relative humidity, air and vacuum on browning of
…
dehydrated orange juièé. Food 'Technol., 18, 1214.
KAREL M. and TANNENBAUM S. R. (1965).… The role of amino carboxylic compounds as oxidation inhibitors in
dehydrated systems. M“. 'I'.‘ T. Progress Report On "Contract DAl9-129-AMC—ZS4N with U. S. Army
Natick Laboratory, M. I. T., Cambridge, ‘Mass.
'
KAREL M., TANNENBÀUM‘S. R.,WALLACE D. H. and MADONEY H. (1966). Autoxidation of methyl linoleate
in a freeze—dried model system.
of added amino carboxyc compounds. Submitted to J.
Food Sci.
KHAN A. W. and VAN DEN BERGL. (1965).“ Changes in chicken muscle proteins during cooking and subsequent frozen storage and their signiCaœ in quality. J. Food. Sci., 30, 151.
,
'
KING P. J
.,
ANDERSON M. L., and STEINBERG M. A. (1962). Eect of linoleic and linolenidaCids on the solu-,
bity of cod actomyosin. J. Food“Sci.,27, 363.
_
_
,
KREBES T. and BEHUN M. (1963). Quality and manufacture of freeze—dried
nectars. Proc. XIth Inter—
national Congress of Reigeration, vol. II, p. 1597.
'
,
_
_
…
.
LABUZA T. P. (1965). The eect of humidication of the catalyzed rate ofoxiddtion of methyl linoleate in a
freeze—dehÿdrated model system. Ph. D. Thesis, M. I. T., Cambridge, Mass.
_
_
,
'
LEA C. H. (1958). Chemical Changes in the Preparation and Storage of Déhydrated Foods. In :Fundanäental
Aspects of Dehydratian in Foodstùîs. London : Soc. Chem. Ind.
_
_
…
.
LEACH R. H., OHGE D. F. and SCOTT W. J
.
(1959). The death of microorganisms during drymg m relation to
solute concentration and dryingtemperatures.æ Gen. .MiCrobi0L, 21, 658—665.
.
'
IZOÇKER R. H. and HAGYARD C. "J
.
(1963). A cold shorténig e‘eCt in beef muscles. J. ,Sci.FoodAgc., Il,
LUYET B. (1962). Recent developments in cfyobiology'and their signicance in the study,of freezing and
._freeze-drying of bacteria.
.Temp.
Symp., Camden, N. J.,1961, p.563-85.
Campbell Soap Company.
'
," 'Ï
'
,'
'
"
…,…
'
MAL…OVSK_I A- and KAMLIEVA
formation by…the lyophisaon and dryihg of vege—
Z. Naturforschung, 19,457
…
‘
…
«
'
"
'
"
_
'
'
‘
_
'
MAD0NEYJF
qïeéêerded
,
modelsystemPhîD. "Thesis, M.ïIL
—
;
'
-'
'
'
MARCUSER(1961)ZurW1rkungV°Ammosauænbader Fett0xydatmn Untersuchunan m1t
Lm1tFnSfArhmttl…40
'
MARTIN SM 0964)C0Œemü°ü °fnucmorgamsmsAnnRevofMwmbwl18116
_.
M…E CandsO…… F(1965)1rrad1aüonome1æ and Vegetables In Radzatzon Preservaon of
Foods. Washington D.£C : National Academy of ‘Scienœ£NätionalResearch Council.
_,
,
<:3:;
MAYKNandKELLYL Eu:(19.655);—E%l‘t95.dbadt@&sin Chicken meat; during
rehydratiOÏñl à'd
13,340-347
«