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Dive into the research topics where Faith Fenton is active.

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Featured researches published by Faith Fenton.


Journal of Food Science | 1956

EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. I. PALATABILITY, COOKING DATA, MOISTURE, FAT, AND NITROGEN

Marion Jacobson; Faith Fenton


Industrial & Engineering Chemistry | 1948

Effect of fluctuating storage temperatures on quality of frozen foods.

Willis A. Gortner; Faith Fenton; Frances E. Volz; Ella Gleim


Journal of Food Science | 1944

ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING 1,2

Ella Gleim; Donald K. Tressler; Faith Fenton


Journal of Food Science | 1950

Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef.

Kathryn Causey; Mary Elizabeth Hausrath; Paul E. Ramstad; Faith Fenton


Journal of Nutrition | 1937

Losses of vitamin C during the cooking of Swiss chard.

Faith Fenton; Donald K. Tressler; S. C. Camp; C. G. King


Journal of Food Science | 1953

EFFECT OF SPROUTING and COOKING OF SOYBEANS ON PALATABILITY, LYSINE, TRYPTOPHANE, THIAMINE, and ASCORBIC ACID

Chuan Huan Wu; Faith Fenton


Journal of Food Science | 1943

THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING1,2

Barbara Barnes; Donald K. Tressler; Faith Fenton


Journal of Food Science | 1943

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK-FROZEN BROCCOLI1,2

Barbara Barnes; Donald K. Tressler; Faith Fenton


Journal of The American Dietetic Association | 1946

Vitamin retention in frozen peas and frozen green beans in quantity food service.

Alice M. Briant; Victoria. E. Mackenzie; Faith Fenton


Journal of Food Science | 1946

Retention of vitamins and palatability in large-scale food service of unsulfited, dehydrated cabbage.

Faith Fenton; Ella Gleim; Anne Arnason; J. F. Thompson; Margaret N. Albury; Margaret Phillips

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