Journal of Food Science

Cover image for Journal of Food Science

July 1982

Volume 47, Issue 4

Pages ii–ii, 1041–1387

  1. ERRATUM

    1. Top of page
    2. ERRATUM
    3. Applied Science and Engineering
    4. Basic Science
    5. Research Note
    1. You have free access to this content
      ERRATA NOTICE (page ii)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07616.x

  2. Applied Science and Engineering

    1. Top of page
    2. ERRATUM
    3. Applied Science and Engineering
    4. Basic Science
    5. Research Note
    1. Development and Use of A Proficiency Test Specimen for Paralytic Shellfish Poisoning (pages 1041–1043)

      JOHN A. ARES and HENRY A. DYMSZA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07617.x

    2. Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics (pages 1059–1069)

      D. B. GRIFFIN, J. W. SAVELL, G. C. SMITH, C. VANDERZANT, R. N. TERRELL, K. D. LIND and D. E. GALLOWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07621.x

    3. Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics (pages 1070–1079)

      C. VANDERZANT, M. O. HANNA, J. G. EHLERS, J. W. SAVELL, G. C. SMITH, D. B. GRIFFIN, R. N. TERRELL, K. D. LIND and D. E. GALLOWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07622.x

    4. Sectioned and Formed Product Made from Emulsion-Coated Pork Tissue (pages 1080–1082)

      T. C. TSAI and H. W. OCKERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07623.x

    5. Destruction of Trichina Larvae in Beef-Pork Loaves Cooked in Microwave Ovens (pages 1096–1099)

      FRANCES CARLIN, WILLIAM ZIMMERMANN and ALICE SUNDBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07626.x

    6. Relationship of USDA Maturity Groups to Palatability of Cooked Beef (pages 1100–1107)

      G.C. SMITH, H.R. CROSS, Z.L. CARPENTER, C.E. MURPHEY, J.W. SAVELL, H.C. ABRAHAM and G.W. DAVIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07627.x

    7. Evaluation of Various Methods for Roasting Frozen Turkeys (pages 1108–1112)

      D. P. CORNFORTH, C. P. BRENNAND, R. J. BROWN and D. GODFREY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07628.x

    8. Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method (pages 1113–1118)

      D. R. FOGLE, R. F. PLIMPTON, H. W. OCKERMAN, L. JARENBACK and T. PERSSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07629.x

    9. Safety and Sensory Evaluation of Canned Rice (pages 1123–1126)

      R. N. SHARP, A. A. KATTAN, C. Q. SHARP and J. A. COLLINS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07631.x

    10. A Pilot-Plant Study of Continuous Ultrasonic Extraction of Soybean Protein (pages 1127–1129)

      K. J. MOULTON and L. C. WANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07632.x

    11. Improved Aseptically Filled Sweet Potato Purees (pages 1130–1132)

      D. A. SMITH, T. A. McCASKEY, H. HARRIS and K. S. RYMAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07633.x

    12. Sweet Potato as an Ingredient of Yeast-Raised Doughnuts (pages 1133–1139)

      J. L. COLLINS and N. A. ABDUL AZIZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07634.x

    13. Preliminary Evaluations of a New Type of Kishk Made From Whey (pages 1140–1142)

      AHMED M. HAMAD and M. L. FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07635.x

    14. Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective Evaluation (pages 1149–1150)

      AFAF ELGEDAILY, ADA MARIE CAMPBELL and MARJORIE P. PENFIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07637.x

    15. Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification (pages 1151–1154)

      J. M. AGUILERA, E. W. LUSAS, M. A. UEBERSAX and M. E. ZABIK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07638.x

    16. Effects of Acidified Processing and Storage on Proteins and Lipids in Mung Bean Sprouts (pages 1158–1163)

      MEHDI FARHANGI and L. R. G. VALADON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07640.x

    17. Sulfur Amino Acid Stability. Effects of Processing on Legume Proteins (pages 1170–1174)

      H. F. MARSHALL, K. C. CHANG, K. S. MILLER and L. D. SATTERLEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07642.x

    18. Functional Properties and Food Applications of Rapeseed Protein Concentrate (pages 1175–1180)

      L. U. THOMPSON, R. F. K. LIU and J. D. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07643.x

    19. Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate (pages 1181–1183)

      K. C. CHANG, H. F. MARSHALL and L. D. SATTERLEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07644.x

    20. Nutritional Characteristics of Distiller's Spent Grain (pages 1184–1185)

      G. S. RANHOTRA, J. A. GELROTH, F. A. TORRENCE, M. A. BOCK, G. L. WINTERRINGER and L. S. BATES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07645.x

  3. Basic Science

    1. Top of page
    2. ERRATUM
    3. Applied Science and Engineering
    4. Basic Science
    5. Research Note
    1. Perception of Texture by Trained and Consumer Panelists (pages 1186–1197)

      ARMAND V. CARDELLO, OWEN MALLER, JOHN G. KAPSALIS, RONALD A. SEGARS, F. MILES SAWYER, CLAIRE MURPHY and HOWARD R. MOSKOWITZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07646.x

    2. A Simplified Model for Freezing Time Calculations in Foods (pages 1201–1207)

      R. H. MASCHERONI and A. CALVELO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07648.x

    3. Sorption/Desorption of VCM in PVC Selected Food Simulants Systems (pages 1208–1210)

      M. KONTOMINAS, J. MILTZ and S. G. GILBERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07649.x

    4. Mathematical Models for Nonsymmetric Freezing of Beef (pages 1211–1217)

      A. DE MICHELIS and A. CALVELO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07650.x

    5. Surface Tension and Foaming of Protein Solutions (pages 1218–1221)

      NAOFUMI KITABATAKE and ETSUSHIRO DOI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07651.x

    6. A Method for the Analysis of ATP Metabolites in Beef Skeletal Muscle by HPLC (pages 1226–1228)

      RONALD W. CURRIE, PETER SPORNS and FRED H. WOLFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07653.x

    7. A Model System for Curd Formation and Melting Properties of Calcium Caseinates (pages 1235–1249)

      JOANNE C. HOKES, M. E. MANGINO and P. M. T. HANSEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07655.x

    8. Diffusional Behavior of Tripaimitin in a Freeze-Dried Model System at Different Water Activities (pages 1245–1249)

      W. NAESENS, G. BRESSELEERS and P. TOBBACK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07657.x

    9. Effect of Bile Salts and Bile Salt Mixtures on the Recovery of Yersinia enterocolitica (pages 1250–1253)

      C. L. YU, M. C. HARMON and B. SWAMINATHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07658.x

    10. HPLC Analysis of Phytic Acid in Selected Foods and Biological Samples (pages 1257–1258)

      B. E. KNUCKLES, D. D. KUZMICKY and A. A. BETSCHART

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07660.x

    11. Effect of Drip Irrigation of Pecan Quality and Relationship of Selected Quality Parameters (pages 1272–1275)

      E. K. HEATON, J. W. DANIELL and L. C. MOON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07664.x

    12. Adsorption of Bile Acids by Components of Alfalfa and Wheat Bran in Vitro (pages 1276–1279)

      JON A. STORY, ALAN WHITE and LESLIE G. WEST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07665.x

    13. Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris (pages 1288–1290)

      A. M. R. PILOSOF, G. B. BARTHOLOMAI, J. CHIRIFE and R. BOQUET

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07668.x

    14. Ultrastructural Analysis of a Soybean Protein Isolate (pages 1291–1293)

      JULIUS W. DIECKERT and MARILYNE C. DIECKERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07669.x

    15. Interactions of Soluble Iron with Wheat Bran (pages 1296–1297)

      A. L. CAMIRE and F. M. CLYDESDALE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07671.x

    16. Unsaturated Iron-Binding Capacity of Human Milk (pages 1298–1300)

      S. J. GOLDSMITH, R. R. EITENMILLER, H. M. BARIMHART, R. T. TOLEDO and V. N. M. RAO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07672.x

    17. Bacterial Histamine Production as a Function of Temperature and Time of Incubation (pages 1311–1314)

      ALISON R. BEHLING and STEVE L. TAYLOR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07675.x

    18. Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon (pages 1315–1317)

      THOMAS A. HOLLINGWORTH JR. and HAROLD R. THROM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07676.x

    19. Sorption Isotherms and Drying Rates for Mullet Fillet and Roe (pages 1318–1322)

      K. V. CHAU, J. J. HEINIS and M. PEREZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07677.x

    20. Functional Properties of Guar Seed (Cyamopsis tetragonoloba) Meal Detoxified by Different Methods (pages 1323–1328)

      RAZIA TASNEEM, S. RAMAMANI and N. SUBRAMANIAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07678.x

    21. Effect of Hydrogenation on the Chemical Composition of Canola Oil (pages 1338–1344)

      J. D. BANSAL and J. M. DeMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07681.x

    22. A Comparison Between Two Different Shear Systems Used for Measuring Meat Tenderness (pages 1354–1357)

      A. J. MØLLER, P. E. BOUTON, P. V. HARRIS and P. N. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07684.x

    23. Calcium Activated Neutral Protease Hydrolyzes Z-Disc Actin (pages 1358–1364)

      P. NAGAINIS and F. H. WOLFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07685.x

    24. Influence of Type (Wooled or Hair) and Breed on Growth and Carcass Characteristics and Sensory Properties of Lamb (pages 1365–1368)

      H. W. OCKERMAN, H. EMSEN, C. F. PARKER and C. J. PIERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07686.x

    25. Incidence of Salmonella in Fresh Pork Sausage in 1979 Compared with 1969 (pages 1369–1371)

      R. W. JOHNSTON, S. S. GREEN, J. CHIU, M. PRATT and J. RIVERA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07687.x

    26. Composition of Guinea Keet Breast and Thigh Meat (pages 1372–1373)

      D. HAMM, C. ANG, B. L. HUGHES and J. E. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07688.x

    27. Purine Content of Raw and Roasted Chicken Broiler Meat (pages 1374–1375)

      LOUIS L. YOUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07689.x

  4. Research Note

    1. Top of page
    2. ERRATUM
    3. Applied Science and Engineering
    4. Basic Science
    5. Research Note
    1. Maillard Browning Reaction of Sugar-Glycine Model Systems: Changes in Sugar Concentration, Color and Appearance (pages 1376–1377)

      FELIX G. R. REYES, BOONTHONG POOCHAROEN and RONALD E. WROLSTAD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07690.x

    2. Effect of Extractable Lipid on the Viscosity Characteristics of Yam Tuber Flours (pages 1378–1379)

      A. U. OSAGIE, A. O. MOLOGOHME and F. I. OPUTE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07691.x

    3. Processing Properties of Beef Semimembranosus Muscle as Affected by Electrical Stimulation and Postmortem Treatment (pages 1382–1383)

      R. N. TERRELL, R. CORREA, R. LEU. And and G. C. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07693.x

    4. Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning (pages 1384–1385)

      J. C. WILLIAMS, R. A. FIELD, G. J. MILLER, J. E. KUNSMAN JR., M. L. RILEY and R. J. VIMINI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07694.x

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