Journal of Food Science

Cover image for Journal of Food Science

November 1982

Volume 47, Issue 6

Pages iv–viii, 1757–2098

    1. Memo FROM THE SCIENTIFIC EDITOR (page iv)

      Aaron E. Wasserman

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12873.x

  1. Letters

    1. Top of page
    2. Letters
    3. A Research Note
    1. Letters (pages vii–viii)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12874.x

    1. Effect of Auger- and Press-Type Mechanical Deboning Machines on Selected Characteristics of Mechanically Deboned Poultry (pages 1757–1763)

      M. G. MAST, G. Th. UIJTTENBOOGAART, A. R. GERRITS and A. W. DeVRIES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12875.x

    2. Changes in Nutrient Content during Chill-holding of Ice-packed and Deep-chilled Broilers (pages 1763–1766)

      C. Y. W. ANG, D. HAMM and G. K. SEARCY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12876.x

    3. Effect of Sodium Nitrite on Flavor and TBA Values in Canned, Comminuted Ham (pages 1767–1770)

      R. L. FREEMAN, A. G. EBERT, R. A. LYTLE and J. N. BACUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12877.x

    4. Some Factors Influencing Aflatoxin Production in Fermented Sausages (pages 1773–1775)

      V. ALVAREZ-BARREA, A. M. PEARSON, J. F. PRICE, J. I. GRAY and S. D. AUST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12879.x

    5. Antioxidants in Restructured Beef/Pork Steaks (pages 1779–1782)

      M. F. CHASTAIN, D. L. HUFFMAN, W. H. HSIEH and J. C. CORDRAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12881.x

    6. Effects of Heating System, Temperature and Rate of Heating on Sensory Characteristics of Beef (pages 1783–1785)

      PAMELA L. BRADY and MARJORIE P. PENFIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12882.x

    7. Vitamin B12, E and D Content of Raw and Cooked Beef (pages 1786–1792)

      M. R. BENNINK and K. ONO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12883.x

    8. Acetic Acid, Formic Acid, and Potassium Sorbate as Preservatives for Short Term Storage of Bovine Hides (pages 1793–1796)

      L. J. CIOLETTI, S. E. GILLILAND and R. L. HENRICKSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12884.x

    9. Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters (pages 1800–1802)

      L. W. HAND, R. N. TERRELL and G. C. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12886.x

    10. Atlantic Mackerel (Scomber scombrus, L.): Shelf Life in Ice (pages 1808–1810)

      SUDIP N. JHAVERI, SHING-SHEN LEU and SPIROS M. CONSTANTINIDES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12888.x

    11. Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish (pages 1818–1823)

      ARMAND V. CARDELLO, F. MILES SAWYER, OWEN MALLER and LORENZ DIGMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12890.x

    12. Production and Characterization of β-Galactosidase from Streptococcus thermophilus (pages 1824–1835)

      N. A. GREENBERG and R. R. MAHONEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12891.x

    13. Effect of Diacetyl on Foodborne Microorganisms (pages 1829–1831)

      JAMES M. JAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12892.x

    14. Solubility of Polystyrene in Certain Vegetable Oils, Essential Oils and Their Constituents (pages 1832–1835)

      WOODROW C. MONTE and DEBRA LANDAU-WEST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12893.x

    15. Dietary Fiber in Spanish Fruits (pages 1840–1845)

      CONCEPCIÓN VIDAL-VALVERDE, JOSEFA HERRANZ, INMACULADA BLANCO and ENRIQUE ROJAS-HIDALGO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12895.x

    16. Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.) (pages 1846–1850)

      S. S. DESHPANDE, S. K. SATHE, D. K. SALUNKHE and D. P. CORNFORTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12896.x

    17. A Solid State Fermentation System for Production of Ethanol from Apple Pomace (pages 1851–1852)

      Y. D. HANG, C. Y. LEE and E. E. WOODAMS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12897.x

    18. Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives (pages 1853–1858)

      M.C. DALE, M.R. OKOS and P. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12898.x

    19. Malic and Citric Acids in Pickling Cucumbers (pages 1859–1861)

      R.F. McFEETERS, H.P. FLEMING and R.L. THOMPSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12899.x

    20. Malic Acid as a Source of Carbon Dioxide in Cucumber Juice Fermentations (pages 1862–1865)

      R. F. McFEETERS, H. P. FLEMING and R. L. THOMPSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12900.x

    21. Influence of the Extrusion Shear Environment on Plant Protein Texturization (pages 1869–1874)

      S. H. HOLAY and J. M. HARPER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12902.x

    22. Energy Evaluation of an Ultra-High Temperature Shell-and-Tube Processing System (pages 1875–1878)

      R. B. BIZIAK, K. R. SWARTZEL and V. A. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12903.x

    23. Sugars and Acid Analysis and Effect of Heating on Color Stability of Northwest Concord Grape Juice (pages 1883–1885)

      M. W. MONTGOMERY, F. G. R. REYES, C. CORNWELL and D. V. BEAVERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12905.x

    24. Peanut Hull Flour as Dietary Fiber in Wheat Bread (pages 1899–1902)

      J. L. COLLINS, S. M. KALANTARI and A. R. POST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12909.x

    25. Fractionation and Characterization of Hen's Egg Yolk Phosvitin (pages 1903–1907)

      YUTAKA ABE, TAKATOSHI ITOH and SUSUMU ADACHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12910.x

    26. Changes in Heat-Induced Rheological Properties During Cold Storage of Egg Albumen (pages 1908–1911)

      D. W. HICKSON, E. S. ALFORD, F. A. GARDNER, K. DIEHL, J. O. SANDERS and C. W. DILL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12911.x

    27. Thermal Denaturation and Aggregation of Actomyosin from Atlantic Croaker (pages 1916–1920)

      Y. M. LIU., T. S. LIN. and T. C. LANIER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12913.x

    28. Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker (pages 1921–1925)

      T. C. LANIER, T. S. LIN, Y. M. LIU and D. D. HAMANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12914.x

    29. Effects of Chopping Temperature on the Microstructure of Meat Emulsions (pages 1930–1935)

      K. W. JONES and R. W. MANDIGO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12916.x

    30. Histological Characteristics of Beef and Pork Cooked by Dry or Moist Heat in a Conventional or Microwave Oven (page 1936)

      EDGAR CHAMBERS IV, ORA A. COWAN and DOROTHY L. HARRISON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12917.x

    31. Fiber Optic Spectrophotometry and the Wetness of Meat (pages 1940–1942)

      H. J. SWATLAND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12918.x

    32. Characterization of Exudate Proteins Involved in Binding Meat Pieces into a Sectioned and Formed Beef Steak (pages 1943–1947)

      A. M. BOOREN, R. W. MANDIGO, D. G. OLSON and K. W. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12919.x

    33. Crystalline Forms of Lactose Produced in Acidic Alcoholic Media (pages 1948–1951)

      THOMAS D. SIMPSON, FREDERICK W. PARRISH and MARY L. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12920.x

    34. Water Binding Capacity of 22 L-Amino Acids from Water Activity 0.33 to 0.95 (pages 1952–1954)

      CARL B. ANDERSON and LLOYD D. WITTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12921.x

    35. Investigations of Soybean 11S Protein and Myosin Interaction by Solubility, Turbidity and Titration Studies (pages 1976–1983)

      I. C. PENG, W. R. DAYTON, D. W. QUASS and C. E. ALLEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12926.x

    36. Studies on the Subunits Involved in the Interaction of Soybean 11S Protein and Myosin (pages 1984–1990)

      I. C. PENG, W. R. DAYTON, D. W. QUASS and C. E. ALLEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12927.x

    37. Amino Acid Composition of Protein Fractions Extracted from Phaseolus Beans and the Field Bean (Vicia faba L.) (pages 1991–1994)

      MASAO KANAMORI, TSUNEO IKEUCHI, FUMIO IBUKI, MA KOTO KOTARU and KUANG KUNG KAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12928.x

    38. Chlorophyll Degradation in a Spinach System at Low and Intermediate Water Activities (pages 1995–1998)

      F. M. LAJOLO and U. M. LANFER MARQUEZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12929.x

    39. Calcium Interaction with Substrates of Type-2 Pea Lipoxygenases (pages 1999–2003)

      PATRICIA A. REYNOLDS and BARBARA P. KLEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12930.x

    40. Effect of Hydrogenation on Some Physical Properties of Canola Oil (pages 2004–2014)

      J. BANSAL and J.M. DE MAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12931.x

    41. Mass Flow and Energy Use During Orange Peel Oil Recovery (pages 2008–2010)

      R. J. BRADDOCK and W. M. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12932.x

    42. Accumulation of Sucrose in Gamma-Irradiated Sweet Potato Roots (pages 2011–2014)

      TORU HAYASHI and KOJI KAWASHIMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12933.x

    43. Chemical Composition and Protein Quality of Wheat-Triticale Chapatis (pages 2015–2017)

      V. K. CHAWLA and A. C. KAPOOR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12934.x

    44. Use of the pH Stat to Evaluate Trypsin Inhibitor and Tryptic Proteolysis of Soy Flours (pages 2018–2020)

      BRYAN S. HILL, HARRY E. SNYDER and KURT L. WIESE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12935.x

    45. Amino Acid and Elemental Contents of Lima Bean Seed (pages 2021–2024)

      F. I. MEREDITH and C. A. THOMAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12936.x

    46. Sulfite-Induced Oxidation and Browning of Linolenic Acid (pages 2025–2027)

      OLUSOLA LAMIKANRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12937.x

    47. Influence of Potassium Sorbate and pH on Ten Strains of Type A and B Clostridium botulinum (pages 2028–2032)

      J. C. BLOCHER, F. F. BUSTA and J. N. SOFOS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12938.x

    48. A Rapid Gas Chromatographic Method for the Identification of Sporeformers and Nonsporeformers in Swollen Cans of Low-Acid Foods (pages 2033–2037)

      M. L. SCHAFER, J. T. PEELER, J. G. BRADSHAW, C. H. HAMILTON and R. B. CARVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12939.x

    49. Thermal Destruction of Pteroylglutamic Acid in Buffer and Model Food Systems (pages 2038–2041)

      A. P. MNKENI and T. BEVERIDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12940.x

    50. Simultaneous Determination of Thiamin and Riboflavin in Selected Foods by High-Performance Liquid Chromatography (pages 2048–2050)

      J. K. FELLMAN, W. E. ARTZ, P. D. TASSINARI, C. L. COLE and J. AUGUSTIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12942.x

    51. Changes in Chemical Composition of Winged Bean (Psophocarpus tetragonolobus L.) during Seed Development (pages 2051–2053)

      S. S. KADAM, L. S. KUTE, K.M. LAWANDE and D. K. SALUNKHE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12943.x

    52. On the Minimal Water Activity for Growth of Staphylococcus aureus (pages 2054–2057)

      JORGE CHIRIFE, GRACIELA VAAMONDE and GRACIELA SCARMATO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12944.x

  2. A Research Note

    1. Top of page
    2. Letters
    3. A Research Note
    1. Discrepancies of the Davis Method in Estimating Hesperidin Content in Orange Juice (pages 2058–2059)

      DORA C. SMOLENSKY and CARL E. VANDERCOOK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12945.x

    2. Chemical Characterization of Prickly Pear Seed Oil, Opuntia ficus-indica (pages 2060–2061)

      W. N. SAWAYA and P. KHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12946.x

    3. Effect of Added Oil on Soy Beverage Quality (pages 2064–2065)

      J. W. HITZMAN, A. I. NELSON and L. S. WEI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12948.x

    4. Taster Response to Salt in Minced Fish (pages 2066–2067)

      H. ALLAN BREMNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12949.x

    5. Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor (pages 2068–2069)

      CHEN-MING HSU, ROBERT J. PETERSON, QI ZHANG JIN, CHI-TANG HO and STEPHEN S. CHANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12950.x

    6. Effect of Alkaline Treatment of Soy Protein on Sulfur Amino Acid Bioavailability (pages 2070–2071)

      R. KELLY, ROBBINS and JEFFREY E. BALLEW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12951.x

    7. Release of Single-Cell Protein by Induced Cell Lysis (pages 2072–2073)

      GUILLERMO SCHAFFELD, ANTHONY J. SINSKEY and CHOKYUN RHA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12952.x

    8. Purification of Commercial Pectinase by Hydrophobic Chromatography (pages 2076–2077)

      SUSANNE E. KELLER, JOSEPH J. JEN and J. ROBERT BRUNNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12954.x

    9. Interactions of Tannic Acid and Catechin with Legume Starches (pages 2080–2081)

      S. S. DESHPANDE and D. K. SALUNKHE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12956.x

    10. Acidified Bulk Storage of Snap Beans and Peas (pages 2082–2083)

      RICHARD M.BASEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12957.x

    11. Volatile Flavor Sulfur and Nitrogen Constituents of Brassica rapa L. (pages 2084–2085)

      SEIJI HASHIMOTO, MITSUO MIYAZAWA and HIROMU KAMEOKA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12958.x

    12. High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables (pages 2086–2088)

      CARMEN MARTIN-VILLA, CONCEPCION VIDAL-VALVERDE and ENRIQUE ROJAS-HIDALGO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12959.x

    13. Acidification Requirements for Home Canned Combinations of Tomatoes and Low-Acid Ingredients (pages 2089–2090)

      A. M. DIVITO, G. M. SAPERS and J. G. PHILLIPS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12960.x

    14. Thiamin Content of Freshly Prepared and Leftover Italian Spaghetti Served in a University Cafeteria Foodservice (pages 2093–2094)

      MAHMOOD A. KHAN, BARBARA P. KLEIN and FEN VICTORIA LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12962.x

    15. Effect of Blade Size for Mechanically Tenderizing Beef Rounds (pages 2095–2096)

      ROGER W. MANDIGO and DENNIS G. OLSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12963.x

    16. A Simple Atmosphere Generating System for Experimental Storage of Fruits and Vegetables (pages 2097–2098)

      O. KANE, M. BOULET, F. CASTAIGNE and P. MARCELLIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12964.x

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