Journal of Food Science

Cover image for Journal of Food Science

January 1986

Volume 51, Issue 1

Pages 1–252

    1. Effects of Electrical Stimulation, Hot-Boning and Mixing vs Tumbling on the Physical and Chemical Properties of Beef Logs (pages 1–4)

      M. L. JONES, E. E. RAY, J. D. THOMAS and H. M. TSAO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10821.x

    2. A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb (pages 5–8)

      C. VANDERZANT, J. W. SAVELL, M. O. HANNA and V. POTLURI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10822.x

    3. Characteristics of Dry-Cured Hams as Affected by Needle Tenderization and Vacuum Packaging (pages 9–11)

      J. D. KEMP, J. D. FOX and B. E. LANGLOIS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10823.x

    4. Effects of Preslaughter Exercise, Electrical Stimulation, Type of Packaging Tray, Display Temperature, and Time on Acceptance and Shelflife of Beef Steaks (pages 12–15)

      G.L. NORTJE, H.D. NAUMANN, R.T. NAUDE, L. NAUDE, W. OOSTHUIZEN, E. JORDAAN and I. GROBLER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10824.x

    5. Antioxidant Property in Ginger Rhizome and Its Application to Meat Products (pages 20–23)

      Y. B. LEE, Y. S. KIM and C. R. ASHMORE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10826.x

    6. Color, Doneness and Soluble Protein Characteristics of Dry Roasted Beef Semitendinosus (pages 24–27)

      B.G. LYON, B.E. GREENE and C.E. DAVIS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10827.x

    7. Effect of Low-Calcium-Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions (pages 28–32)

      M. KOOHMARAIE, J. E. SCHOLLMEYER and T. R. DUTSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10828.x

    8. Effect of Gums on Low-Fat Meat Batters (pages 33–36)

      E. A. FOEGEDING and S. R. RAMSEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10829.x

    9. Prediction of Pork and Lamb Meat Quality Characteristics (pages 40–46)

      I. B. ZONDAGH, Z. A. HOLMES, K. ROWE and D. E. SCHRUMPF

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10831.x

    10. A Comparison of Some Properties of Meat from Young Buffalo (Bubalus bubalis and Cattle (pages 47–50)

      J. ROBERTSON, D. RATCLIFF, P.E. BOUTON, P.V. HARRIS and W.R. SHORTHOSE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10832.x

    11. Proportion of Collagen Types I and III in Four Bovine Muscles Differing in Tenderness (pages 51–53)

      D. E. BURSON and M. C. HUNT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10833.x

    12. Factors Influencing Color of Dark Cutting Beef Muscle (pages 57–59)

      W.R. EGBERT and D.P. CORNFORTH

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10835.x

    13. Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks (pages 60–65)

      W. J. MEANS and G. R. SCHMIDT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10836.x

    14. Utilization of Glucose Oxidase for Extending the Shelf-Life of Fish (pages 66–70)

      CYNTHIA E. FIELD, LORI F. PIVARNIK, STANLEY M. BARNETT and ARTHUR G. RAND JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10837.x

    15. Chemical and Physical Characteristics of Lightly Salted Minced Cod (Gadus morhua) (pages 76–78)

      E. G. BLIGH and R. DUCLOS-RENDELL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10839.x

    16. Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment (pages 79–83)

      D. N. SCOTT, G. C. FLETCHER, M. G. HOGG and J. M. RYDER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10840.x

    17. A Rapid Ion-Pair HPLC Procedure for the Determination of Tyramine in Dairy Products (pages 84–86)

      Th. B. A. Reuvers, M. Martin de Pozuelo, M. Ramos and R. Jimenez

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10841.x

    18. Heat-Induced Gelation of Individual Whey Proteins A Dynamic Rheological Study (pages 87–90)

      MARIE PAULSSON, PER-OLOF HEGG and HELGE B. CASTBERG

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10842.x

    19. Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates (pages 91–95)

      R. PELTONEN-SHALABY and M.E. MANGINO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10843.x

    20. Concentration and Temperature Dependence of Flow Behavior of Xanthan Gum Dispersions (pages 96–98)

      R. A. SPEERS and M. A. TUNG

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10844.x

    21. Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of Gluten (pages 99–103)

      CHING-YUNG MA, B. DAVE OOMAH and JOHN HOLME

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10845.x

    22. Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels (pages 104–108)

      E.A. FOEGEDING, C.E. ALLEN and W.R. DAYTON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10846.x

    23. Interaction of Myosin-Albumin and Myosin-Fibrinogen to Form Protein Gels (pages 109–112)

      E.A. FOEGEDING, W.R. DAYTON and C.E. ALLEN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10847.x

    24. Prediction of Thermal Conductivity of Vegetable Foods by the Effective Medium Theory (pages 113–115)

      M. MATTEA, M.J. URBICAIN and E. ROTSTEIN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10848.x

    25. Thawing Time of Frozen Food of a Rectangular or Finitely Cylindrical Shape (pages 116–122)

      CARLO NONINO and KAN-ICHI HAYAKAWA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10849.x

    26. A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials (pages 123–127)

      B. D. F. MILLER, M. PELEG, M. D. NORMAND, R. H. GONTER and E. KLEIN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10850.x

    27. HPLC Determination of Carotenoids in Fruits and Vegetables in the United States (pages 128–130)

      JANICE L. BUREAU and RODNEY J. BUSHWAY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10851.x

    28. Bound Cations in Cucumber Pickle Mesocarp Tissue as Affected by Brining and CaCl2 (pages 135–137)

      R.W. BUESCHER and J.M. HUDSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10853.x

    29. Relationship Between Degree of Pectin Methylation and Tissue Firmness of Cucumber Pickles (pages 138–140)

      J. M. HUDSON and R. W. BUESCHER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10854.x

    30. Thermo-Kinetic Modeling of Peroxidase Inactivation during Blanching-Cooling of Corn on the Cob (pages 141–145)

      JULIO A. LUNA, RAUL L. GARROTE and JUAN A. BRESSAN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10855.x

    31. Effect of Lectins and the Mixing of Proteins on Rate of Protein Digestibility (pages 150–152)

      LILIAN U. THOMPSON, ALAN V. TENEBAUM and HOPPY HUI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10857.x

    32. Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes (pages 157–160)

      G. MARQUEZ and M.C. AÑON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10859.x

    33. Some Chemical Factors Affecting the Quality of Processed Yam (pages 161–164)

      O. ONAYEMI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10860.x

    34. Effects of Deaeration and Storage Temperature on Quality of Aseptically Packaged Guava Puree (pages 165–168)

      HARVEY T. CHAN JR. and CATHERINE G. CAVALETTO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10861.x

    35. Desorption Isotherms for Plantain at Several Temperatures (pages 169–171)

      O. O. AJIBOLA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10862.x

    36. Heat Induced Browning of Clarified Apple Juice at High Temperatures (pages 172–175)

      J.L. TORIBIO and J.E. LOZANO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10863.x

    37. Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness, and Processing Parameters (pages 176–179)

      M. A. RAO, H. J. COOLEY, J. N. NOGUEIRA and M. R. McLELLAN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10864.x

    38. Enzyme-Linked Immunosorbent Assay for Detection of Mold in Tomato Puree (pages 180–183)

      H. H. LIN, R. M. LISTER and M. A. COUSIN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10865.x

    39. Emulsifying Properties of Ethanol Soaked Soybean Flour (pages 193–196)

      HEA-RAN LEE ASHRAF

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10868.x

    40. Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores (pages 197–201)

      P. M. FOEGEDING, V. HEMSTAPAT and F. G. GIESBRECHT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10869.x

    41. Influence of Almond Harvest, Processing and Storage on Fungal Population and Flora (pages 202–205)

      A. DOUGLAS KING JR. and JOHN E. SCHADE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10870.x

    42. Dehydration and Separation of Grape Pomace in a Fluidized Bed System (pages 206–210)

      ANA LILIA PERAZA, JORGE GARCÍA PENÃ, JOSÉ SIMÓN SEGURAJAUREGUI and MARIO VIZCARRA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10871.x

    43. Influence of Sugars on Heat Inactivation, Injury and Repair of Saccharomyces cerevisiae (pages 211–215)

      DANILA TORREGGIANI and R. T. TOLEDO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10872.x

    44. Origin of N-Nitrosomorpholine Contamination in Margarine (pages 216–217)

      N. P. SEN and P. A. BADDOO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10873.x

    45. Frying Oil Deterioration and Vitamin Loss During Foodservice Operation (pages 218–221)

      B. L. CARLSON and M. H. TABACCHI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10874.x

  1. A Research Note

    1. Top of page
    2. A Research Note
    1. Production of Citric Acid from Brewery Wastes by Surface Fermentation Using Aspergillus niger (pages 225–228)

      T. ROUKAS and P. KOTZEKIDOU

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10876.x

    2. Determination and Correlation of the Water Activity of Cheese Whey Solutions (pages 227–228)

      ROSA J. KANTEREWICZ and JORGE CHIRIFE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10877.x

    3. Acetaldehyde and Accelerated Storage of Wine: A New Rapid Method for Analysis (pages 229–230)

      J.S. JONES, G.D. SADLER and P.E. NELSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10878.x

    4. Effect of Treatment, Ice Storage and Freezing on Residual Sulfite in Shrimp (pages 231–232)

      GUNNAR FINNE, TOM WAGNER, BERNARD DeWITT and ROY MARTIN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10879.x

    5. Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes (pages 233–234)

      JEHANGIR K. KHALIL, WAJIH N. SAWAYA and HUSSEIN M. AL-MOHAMMAD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10880.x

    6. Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates (pages 235–236)

      R. JIMENEZ-FLORES and F.V. KOSIKOWSKI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10881.x

    7. Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production (pages 237–238)

      S.K. LAYOKUN, A.B. OBAWOLE, I.A. FATILE and B.O. SOLOMON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10882.x

    8. Protein Nutritive Value of Hinoat and Scott Oat Cultivars and Concentrates (pages 241–242)

      G. GOULET, J. AMIOT, D. LAVERGNE, V.D. BURROWS and G.J. BRISSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10884.x

    9. Proteolytic Enzymes from Cnidoscolus chayamansa“Chaya” (pages 243–244)

      FCA. AIDA ITURBE -CHIÑAS and AGUSTÍN LÓPEZ-MUNGUIA CANALES

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10885.x

    10. Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System (pages 247–248)

      C. B. FRYE, C. R. CALKINS and R. W. MANDIGO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10887.x

    11. Implication of Breeding Programs on Potato Quality (pages 251–252)

      BARRY GOSSELIN and NELL I. MONDY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10889.x

    1. Erratum Notice (page 252)

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb10890.x

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