Journal of Food Science

Cover image for Journal of Food Science

November 1983

Volume 48, Issue 6

Pages 1579–1889

  1. Applied Science & Engineering

    1. Top of page
    2. Applied Science & Engineering
    3. Basic Research
    4. A Research Note
    5. Erratum
    1. Inherent Variability in the Efficacy of the USDA Raw-Pack Process for Home-Canned Tomatoes (pages 1591–1593)

      THOMAS J. MONTVILLE, LUCILLE K. CONWAY and GERALD M. SAPERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05038.x

    2. Broccoli Storage: Effect of N6-benzyladenine, Packaging, and Icing on Color of Fresh Broccoli (pages 1594–1597)

      R. L SHEW FELT, K. M. BATAL and E. K. HEATON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05039.x

    3. Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts (pages 1598–1599)

      R. W. BUESCHER and J. S. CHANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05040.x

    4. Studies on Expanded Rice. Physicochemical Basis of Varietal -Differences (pages 1600–1603)

      R. CHINNASWAMY and K. R. BHATTACHARYA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05041.x

    5. Studies on Expanded Rice. Optimum Processing Conditions (pages 1604–1608)

      R. CHINNASWAMY and K. R. BHATTACHARYA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05042.x

    6. Effect of Baking and Frying on Nutritive Value of Potatoes. Nitrogenous Constituents (pages 1613–1616)

      RATHY PONNAMPALAM and NELL I. MONDY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05044.x

    7. Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes (pages 1617–1621)

      MARTIN MISHKIN, ISRAEL SAGUY and MARCUS KAREL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05045.x

    8. Conditions Under Which Bacterial Amylases Survive Ultrahigh Temperature Sterilization (pages 1622–1625)

      J. E. ANDERSON, D. M. ADAMS and W. M. WALTER JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05046.x

    9. Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross-Sensory Interference (pages 1626–1631)

      M. O'MAHONY, L. BUTEAU, K. KLAPMAN-BAKER, I. STAVROS, J. ALFORD, S. J. LEONARD, J. R. HEIL and T. K. WOLCOTT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05047.x

    10. Dialysis Pure-Culture Process for Lactic-Acid Fermentation of Vegetables (pages 1632–1636)

      RALPH N. COSTILOW and PHILIPP GERHARDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05048.x

    11. Physical, Chemical, Nutritional and Sensory Properties of Corn-Based Fortified Food Products (pages 1637–1643)

      MARIA LUZ TONELLA, MANUEL SANCHEZ and MARIA GUADALUPE SALAZAR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05049.x

    12. Hydrolysis and Ultrafiltration Treatment to Improve the Nutritive Value of Rapeseed Proteins (pages 1644–1645)

      MONIQUE LACROIX, JEAN AMIOT and GERMAIN J. BRISSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05050.x

    13. Cultivar, Processing, and Storage Effects on Pecan Kernel Color (pages 1646–1649)

      W. R. FORBUS JR, S. D. SENTER and RUEL L. WILSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05051.x

    14. Textural Properties of Sorghum Dough (pages 1650–1653)

      V. SUBRAMANIAN, R. JAMBUNATHAN and N. SAMBASIVA RAO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05052.x

    15. Effect of Soda Leavening on Phytic Acid Content and Physical Characteristics of Middle Eastern Breads (pages 1654–1658)

      H. A. FARIDI, P. L. FINNEY and G. L. RUBENTHALER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05053.x

    16. Functional Properties of Wheat-Bean Composite Flours (pages 1659–1662)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05054.x

    17. Clarification of Pear Juice by Hollow Fiber Ultrafiltration (pages 1663–1667)

      D. E. KIRK, M. W. MONTGOMERY and M. G. KORTEKAAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05055.x

    18. Water Activity and Freezing Point Depression of Aqueous Solutions and Liquid Foods (pages 1667–1669)

      C. R. LERICI, M. PIVA and M. DALLA ROSA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05056.x

    19. Staphylococcus aureus Growth and Toxin Production in Imitation Cheeses (pages 1670–1673)

      R. W. BENNETT and W. T. AMOS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05057.x

    20. Development of a Rat Model to Test the Nutritional Equivalency of Traditional vs Fabricated Foods: Cheddar Cheese vs Fabricated Cheddar Cheese (pages 1674–1677)

      KATHRYN T. KOTULA, JUDITH N. NIKAZY, NADINE MCGINNIS and GEORGE M. BRIGGS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05058.x

    21. Essential Elements in Oysters (Caassostrea virginica) as Affected By Processing Method (pages 1680–1683)

      ANTHONY LOPEZ, D. R. WARD and H. L. WILLIAMS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05060.x

    22. Composition of Broiler Meat as Influenced by Cooking Methods and Coating (pages 1696–1699)

      V. A. PROCTOR and F. E. CUNNINGHAM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05063.x

    23. Binding Capacity of Beef and Turkey Muscle Tissues in Processed Meats (pages 1705–1708)

      RAYMOND F. MAWSON and GLENN R. SCHMIDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05065.x

    24. Assessing Palatability Characteristics of Beef Destined for Retail Distribution (pages 1719–1722)

      G. W. GOSSETT, J. W. SAVELL, G. C. SMITH and Z. L. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05068.x

    25. Effect of Freezing Temperature on Weight Loss and Quality Characteristics of Beef Liver, Kidney, Heart, and Tongue (pages 1726–1727)

      G. C. SMITH, D. E. PURSER, J. W. SAVELL, D. M. STIFFLER and T. R. DUTSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05070.x

    26. Weight Loss and Quality Characteristics of Frozen Versus Chilled Beef Livers and Hearts (pages 1728–1730)

      G.C. SMITH, J.W. SAVELL, D.M. STIFFLER, D.D. JOHNSON and C. VANDERZANT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05071.x

    27. Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen-Barrier Film (pages 1735–1740)

      KRISTEN G. HENRY, J.W. SAVELL, G.C. SMITH, J.G. EHLERS and C. VANDERZANT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05073.x

    28. Visual Color Deterioration in Blackcurrant Syrup Predicted by Different Instrumental Variables (pages 1745–1749)

      GRETE SKREDE, TORMOD NAES and MAGNI MARTENS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05075.x

    29. Impedimetric Determinaton of Total, Mesophilic and Psychrotrophic Zounts in Raw Milk (pages 1750–1754)

      R. FIRSTENBERG-EDEN and M. K. TRICARICO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05076.x

  2. Basic Research

    1. Top of page
    2. Applied Science & Engineering
    3. Basic Research
    4. A Research Note
    5. Erratum
    1. Comparative Studies on the α and α-Phosvitin from Hen's Egg Yolk (pages 1755–1757)

      TAKATOSHI ITOH, YUTAKA ABE and SUSUMU ADACHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05077.x

    2. Collagen as the Major Edible Component of Jellyfish (Stomolophus nomural) (pages 1758–1760)

      S. KIMURA, S. MIURA and Y-H. PARK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05078.x

    3. Nutrient Composition of Fresh Retail Pork (pages 1767–1771)

      M. MOSS, J. M. HOLDEN, K. ONO, R. CROSS, H. SLOVER, B. BERRY, E. LANZA, R. THOMPSON, W. WOLF, J. VANDERSLICE, H. JOHNSON and K. STEWART

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05080.x

    4. Reduction of Mutagen Formation in Cooked Nitrite-Free Bacon by Selected Cooking Treatments (pages 1772–1775)

      ARTHUR J. MILLER and ROBERT L. BUCHANAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05081.x

    5. Evaluation of TBA Methods for Determination of Lipid Oxidation in Red Meat from Four Species (pages 1776–1778)

      J. C. WILLIAMS, R. A. FIELD, G. J. MILLER and R. A. WELKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05082.x

    6. Thermal Conductivity of Frozen Beef Liver (pages 1779–1782)

      M. BARRERA and N. E. ZARITZKY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05083.x

    7. Effect of Postmortem Storage on Degradation of the Myofibrillar Protein Titin in Bovine Longissimus Muscle (pages 1787–1790)

      M. L. LUSBY, J. F. RIDPATH, F. C. PARRISH Jr. and R. M. ROBSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05085.x

    8. Volatile Constituents of the Essential Oil of Kumquat (pages 1807–1812)

      A. KOYASAKO and R. A. BERNHARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05090.x

    9. Viscosity Evaluation of Drum Contents by Torsional Vibration (pages 1813–1816)

      S. WU, L. F. WHITNEY and M. PELEG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05091.x

    10. Radiation-Injured CIostridium Botulinurn Type E Spores: OutGrowth and Repair (pages 1829–1831)

      DURWOOD B. ROWLEY, RUTH FIRSTENBERG-EDEN and G. EDGAR SHATTUCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05095.x

    11. Biological and Biochemical Variables Affecting the Relative Values for Growth and Feed Efficiency of Rats Fed Yogurt or Milk (pages 1836–1840)

      A. D. HITCHINS, F. E. MC DONOUGH, N. P. WONG and R. E. HARGROVE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05097.x

    12. Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model (pages 1849–1853)

      KAN-ICHI HAYAKAWA, CARLO NONINO, JORGE SUCCAR, GIANNI COMINI and S. DEL GIUDICE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05099.x

    13. Volatile Flavor Components of Chive (Allium schoenoprasum L.) (pages 1858–1859)

      SEIJI HASHIMOTO, MITSUO MIYAZAWA and HIROMU KAMEOKA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05101.x

    14. Physicochemical Characteristics of Dry-Roasted Navy Bean Flour Fractions (pages 1860–1862)

      J. P. LEE, M. A. UEBERSAX, M. E. ZABIK, G. L. HOSFIELD and E. W. LUSAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05102.x

  3. A Research Note

    1. Top of page
    2. Applied Science & Engineering
    3. Basic Research
    4. A Research Note
    5. Erratum
    1. Nutrient Content of Special Fed Veal Ribeyes (pages 1868–1869)

      TERRY L RISS, PETER J. BECHTEL, RICHARD M. FORBES, BARBARA P. KLEIN and FLOYD K. McKElTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05104.x

    2. N-Nitrosothiazolidine in Cured Meat Products (pages 1870–1871)

      JOHN W. PENSABENE and WALTER FIDDLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05105.x

    3. Susceptibility of Protein Fractions to Lysinoalanine Formation (pages 1876–1877)

      L. SAVOIE and G. PARENT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05108.x

    4. Mineral and Vitamin Content of Lowbush Blueberries (Vaccinium angustifolium Ait.) (page 1878)

      R. J. BUSHWAY, D. F. MC GANN, W. P. COOK and A. A. BUSHWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05109.x

    5. Polyphenol Oxidase System in Red Delicious Apples (pages 1879–1880)

      C. SATJAWATCHARAPHONG, K.S. RYMAL, W. A. DOZIER JR. and R. C. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05110.x

    6. Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb (pages 1881–1882)

      K. A. PETRO, G. J. MILLER, J. C. WILLIAMS, R. A. FIELD, H. R. CROSS and J. L. SECRIST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05111.x

    7. Sensory Evaluation of Lamb After Growth of Yeasts at −5°C (page 1883)

      R. J. WINGER and P. D. LOWRY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05112.x

    8. Analysis for Flavor Residuals in the Mouth by Gas Chromatography (pages 1884–1885)

      M. M. HUSSEIN, R. KACHIKIAN and A. R. PIDEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05113.x

    9. Chemical, Physical and Sensory Attributes of Pre- and Post-Chill Processed Hams and Bellies (pages 1886–1887)

      A. ABU-BAKAR, J. O. REAGAN, R. L. WYNNE, C. E. DAVIS, W. E. TOWNSEND, J. A. CARPENTER and D. R. CAMPION

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05114.x

  4. Erratum

    1. Top of page
    2. Applied Science & Engineering
    3. Basic Research
    4. A Research Note
    5. Erratum
    1. You have free access to this content
      ERRATA NOTICE (page 1889)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb05116.x

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