Journal of Food Science

Cover image for Journal of Food Science

January 1981

Volume 46, Issue 1

Pages 1–316

  1. Basic Research

    1. Top of page
    2. Basic Research
    3. Applied Science & Engineering
    4. Research Notes
    1. Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant Energy (pages 7–12)

      CAROLE A. Z. HARBERS, DOROTHY L. HARRISON and DONALD H. KROPF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14518.x

    2. Effects of Certain Electrical Stimulation Parameters on Quality and Palatability of Beef (pages 13–18)

      F. K. McKEITH, G. C. SMITH, J. W. SAVELL, T. R. DUTSON, Z. L. CARPENTER and D. R. HAMMONS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14519.x

    3. Qualitative Alteration of Phospholipids in Beef Patties Cooked After Vacuum and Nonpackaged, Frozen Storage (pages 19–22)

      H. YUSUF GOKALP, HERBERT W. OCKERMAN, RODNEY F. PLIMPTON and ANDREW C. PENG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14520.x

    4. Evaluation of the Contribution of Flavor Volatiles to the Aroma of Beef by Surface Response Methodology (pages 26–31)

      K. O. BODRERO, A. M. PEARSON and W. T. MAGEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14522.x

    5. Kinetics of Vitamin A Degradation in Beef Liver Puree on Heat Processing (pages 32–40)

      S. A. WILKINSON, M. D. EARLE and A. C. CLELAND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14523.x

    6. Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties (pages 34–36)

      D. L. HUFFMAN, H. R. CROSS, K. J. CAMPBELL and J. C. CORDRAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14524.x

    7. Color Stability of Radappertized Cured Meat (pages 37–40)

      A. R. KAMAREI, M. KAREL and E. WIERBICKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14525.x

    8. Effect of Gamma-irradiation on Lipid Constituents of Autolysing Lamb Liver (pages 43–46)

      BRIJ BHUSHAN, V. NINJOOR and G.B. NADKARNI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14527.x

    9. Survey of Rabbit Skeletal Muscle Peptidases Active at Neutral pH Regions (pages 47–51)

      AKIHIRO OKITANI, YUZURU OTSUKA, RYOICHI KATAKAI, YASUHIRO KONDO and HIROMICHI KATO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14528.x

    10. High Performance Liquid Chromatographic Determination of Organic Acids in Dairy Products (pages 52–57)

      R. T. MARSILI, H. OSTAPENKO, R. E. SIMMONS and D. E. GREEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14529.x

    11. Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors (pages 58–61)

      Y. A. ZIPRIN, K. S. RHEE, Z. L. CARPENTER, R. L. HOSTETLER, R. N. TERRELL and K. C. RHEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14530.x

    12. Antioxidant Activity of Methanolic Extracts of Various Oilseed Protein Ingredients (pages 75–77)

      KI SOON RHEE, YOLANDA A. ZIPRIN and KHEE CHOON RHEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14534.x

    13. Pisum sativum and Vicia faba Carbohydrates: Structural Studies of Starches (pages 88–93)

      P. COLONNA, A. BULEON and C. MERCIER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14537.x

    14. Recovery of Salmonellae from Foods using a Combined Enrichment Technique (pages 94–99)

      W.H. SVEUM and A.A. KRAFT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14538.x

    15. Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value (pages 100–109)

      PENKWAN TONGNUAL, NANCY J. NANSON and MARION L. FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14539.x

    16. Functional Properties of a Food Colorant Prepared from Red Cabbage (pages 105–109)

      G. M. SAPERS, I. TAFFER and L. R. ROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14540.x

    17. Physicochemical Changes in Potato Granules During Storage (pages 110–116)

      B. OORAIKUL and K.H. MOLEDINA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14541.x

    18. Properties of Free Radicals in Protein and Amino Acid Pyrolysates (pages 113–116)

      SADAO UCHIYAMA and MITSURU UCHIYAMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14542.x

    19. Effect of Nisin on the Outgrowth of Clostridium botulinum Spores (pages 117–126)

      VIRGINIA N. SCOTT and STEVE L. TAYLOR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14543.x

    20. Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D-Amino Acids (pages 127–134)

      MENDEL FRIEDMAN, JAMES C. ZAHNLEY and PATRICIA M. MASTERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14545.x

    21. Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L) (pages 150–155)

      MARIA A. M. GALEAZZI, VALDEMIRO C. SGARBIERI and SPIROS M. CONSTANTINIDES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14551.x

    22. Beta-Galactosidase of Streptococcus cremoris H (pages 161–168)

      S.K. JAGOTA, M.V. RAMANA RAO and S.M. DUTTA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14554.x

    23. Nutritional Evaluation of the Protein in Oilseed Products Heated with Sugars (pages 164–168)

      KI SOON RHEE and KHEE CHOON RHEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14555.x

    24. Casein Inhibition of Clostridium perfringens Growth and Exoprotease Production (pages 169–177)

      JOANNE M. CURRAN, MYRON SOLBERG, HANS P. BLASCHEK and DAVID ROSEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14556.x

    25. Papaya Polygalacturonase and its Role in Thermally Injured Ripening Fruit (pages 190–197)

      HARVEY T. CHAN JR., STEVEN Y.T. TAM and STANLEY T. SEO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14561.x

  2. Applied Science & Engineering

    1. Top of page
    2. Basic Research
    3. Applied Science & Engineering
    4. Research Notes
    1. Development, Evaluation and Industrial Production of a Powdered Soy-Oats Infant Formula Using a Low-Cost Extruder (pages 192–197)

      F. R. DEL VALLE, H. VILLANUEVA, J. REYES-GOVEA, M. ESCOBEDO, H. BOURGES, J. PONCE and M. J. MUNOZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14562.x

    2. Nutritional and Sensory Properties of Canned and Stored Moin-Moin (pages 198–200)

      AYODEJI O. ADENIJI and NORMAN N. POTTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14563.x

    3. Determination of Thermal Process Schedule for Acidified Papaya (pages 201–211)

      NIRANKAR NATH and S. RANGANNA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14564.x

    4. Some Rheological Characteistics of Soy Extrudates in Tension (pages 207–211)

      J. W. FINKOWSKI and M. PELEG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14565.x

    5. Textural Characteristics of Beef: Effects of the Heating System (pages 216–219)

      PAMELA L. BRADY and MARJORIE P. PENFIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14567.x

    6. Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage (pages 220–226)

      H. W. OCKERMAN, J. H. HOUBEN, B. KROL, R. F. PLIMPTON JR. and M. SCHAD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14568.x

    7. Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling (pages 231–233)

      B. W. BERRY, E. E. RAY and D. M. STIFFLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14570.x

    8. Yield and Quality of Soymilk Processed by Steam-Infusion Cooking (pages 239–248)

      L. A. JOHNSON, C. W. DEYOE and W. J. HOOVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14572.x

    9. Mushroom Response to Postharvest Hyperbaric Storage (pages 249–253)

      HENRY A. ROBITAILLE and ARTHUR F. BADENHOP

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14574.x

    10. Rheology of Enzyme Modified Cheese (pages 254–262)

      Y. C. JAO, A. H. CHEN, R. V. CHAUDHARI and W. E. GOLDSTEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14575.x

    11. Application of an Improved Experimental Washer for Leafy Greens for Canning (pages 263–271)

      E.M. HOLLEY and W.A. SISTRUNK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14577.x

    12. Role of Flavonoids in the Production of Color in Biscuits Prepared with Wheat and Cottonseed Flours (pages 266–271)

      F. A. BLOUIN, Z. M. ZARINS and J. P. CHERRY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14578.x

    13. Factors Influencing Softening of Salt-Stock Pickles in Air-Purged Fermentations (pages 274–282)

      KAREN GATES and RALPH N. COSTILOW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14580.x

    14. Air Purgining of Commercial Salt-Stock Pickle Fermentations (pages 278–282)

      R.N. COSTILOW, K. GATES and C.L. BEDFORD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14581.x

    15. Sweet Potato Quality After Baking (pages 283–290)

      JUNE M. LOSH, JEAN A. PHILLIPS, JULEIN M. AXELSON and ROBERT S. SCHULMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14582.x

    16. Stability of Proteinase Inhibitors in Potato Tubers During Cooking (pages 287–290)

      D. Y. HUANG, B. G. SWANSON and C. A. RYAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14583.x

  3. Research Notes

    1. Top of page
    2. Basic Research
    3. Applied Science & Engineering
    4. Research Notes
    1. Cholesterol Content of Chicken Skin (page 291)

      PETER van de BOVENKAMP and MARTIJN B. KATAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14584.x

    2. Measuring Skeletal Muscle Fiber Width or Diameter: Variance Within and Among Methods (pages 294–295)

      HANIF A. KHAN, DOROTHY L. HARRISON and ARTHUR D. DAYTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14586.x

    3. Comparison of Spectrophotometric and HPLC Methods to Quantify Betacyanins (pages 296–297)

      S. J. SCHWARTZ, B. E. HILDENBRAND and J. H. VON ELBE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14587.x

    4. Thin-Layer Chromatographic Separation of Beet Pigments (pages 298–299)

      ALEXANDER BILYK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14588.x

    5. HPLC Determination of Fructose, Glucose, and Sucrose in Potatoes (pages 300–301)

      A. M. WILSON, T. M. WORK, A. A. BUSHWAY and R. J. BUSHWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14589.x

    6. Protein Concentrate from Air Classification of Flour and Horny Endosperm from High-Lysine Sorghum (pages 304–305)

      Y. VICTOR WU and ARTHUR C. STRINGFELLOW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14591.x

    7. Effect of Japanese Green Tea oh Nitrosamine Formation in Vitro (pages 306–307)

      MASAMICHI NAKAMURA and TOSHIHARU KAWABATA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14592.x

    8. CAF Activity, Calcium Concentration, Andy the 30,000-Dalton Component of Tough and Tender Bovine Longissimus Muscle (pages 308–311)

      F.C. PARRISH JR., C.J. SELVIG, R.D. CULLER and M.G. ZEECE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb14593.x

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