Chicken flavor: separation and concentration of its volatile components from broth.

RJ Bouthilet - 1950 - cabidigitallibrary.org
This paper describes experiments to show how the flavour of chicken broth can be separated
from the broth either by using a flash concentrator or by low-pressure steam distillation. …

The fermentation of trehalose by yeasts and its taxonomic implications

RJ Bouthilet, NE Neilson, EM Mrak… - Microbiology, 1949 - microbiologyresearch.org
In the classification of yeasts it is customary to use an infusion of bakers’ yeast as the basal
medium for fermentation tests. This extract frequently contains variable amounts of trehalose. …

Fate of diethyl pyrocarbonate in wine

G Thoukis, RJ Bouthilet, M Ueda… - American Journal of …, 1962 - Am Soc Enol Viticulture
DEPC-C 14 added to water hydroyzed completely to yield ethyl alcohol and carbon dioxide.
However, when this compound was added to wine only a 97 to 98 per cent hydrolysis took …

Production and use of compressed yeast for winery fermentation

G Thoukis, G Reed, RJ Bouthilet - American Journal of …, 1963 - Am Soc Enol Viticulture
Yeasfs fhaf occur nafurally on fruifs and cereals have been, effecfive agenfs in the fermenfafion
of be, er, wine, and bread doughs for several millenia. Several species of y, easf and …

Ion-exchange removal of sodium chloride from water with calcium hydroxide as recoverable regenerant

K Popper, RJ Bouthilet, V Slamecka - Science, 1963 - science.org
A mixture of cation- and anion-exchange resins, in proportions corresponding to their particular
exchange properties and charged with calcium hydroxide, removes seawater salts from …

The metabolism of raw versus heated soybeans in birds with colostomies

RJ Bouthilet, WL Hunter, CA Luhman, D Ambrose… - Poultry Science, 1950 - Elsevier
SOYBEANS have a growth inhibitory effect which has puzzled investigators for many years.
Long ago Osborne and Mendel (1917) found that this growth inhibition could be largely …

A review and study of color standards for white wines

CM Crawford, RJ Bouthilet… - American Journal of …, 1958 - Am Soc Enol Viticulture
It appears that one solution to the determination of color in the very limited range of the light
white wines in the wine industry might be for the wine industry and other agencies to follow …

[CITATION][C] Chicken flavor: The source of the meat flavor component

RJ Bouthilet - Journal of Food Science, 1951 - Wiley Online Library
In the first paper of this series (I), the method of separating the chicken flavor from a broth
was described. The second paper (2) went on to describe the properties of the flavoring …

[CITATION][C] Chicken flavor: The fractionation of the volatile constituents

RJ BOUTHILET - Journal of Food Science, 1951 - Wiley Online Library
In a preceding paper, Bouthilet (1950), it was shown that the flavor of chicken could be
steam distilled from chicken broth. The flavor, when added to a broth of synthetic nonvolatile …

[CITATION][C] Analysis of ethanol in wine by gas-liquid partition chromatography

RJ Bouthilet, A Caputi Jr, M Ueda - Journal of Association of …, 1961 - academic.oup.com
The most important analysis in a winery fermentation laboratory is the determination of ethyl
alcohol. Frequent and accurate results are necessary to maintain adequate control over the …