Journal of Food Science

Cover image for Journal of Food Science

September 1986

Volume 51, Issue 5

Pages 1105–1392

  1. Basic Research, Applied Science & Engineering

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. Article
    1. Changes in heated and stored milk with an interpretation by reaction kinetics (pages 1105–1111)

      HEINZ-GERHARD KESSLER and REINHOLD FINK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13059.x

    2. Combined Effect of pH and Sodium Chloride on the Heat-induced Aggregation of Whole Egg Proteins (pages 1112–1114)

      K. WATANABE, S. HAYAKAWA, T. MATSUDA and R. NAKAMURA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13060.x

    3. Isolation and Characterization of Major Apoproteins from Hen's Egg Yolk Granule (pages 1115–1117)

      TAKATOSHI ITOH, MOTOKO KUBO and SUSUMU ADACHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13061.x

    4. Effects of Varying Levels of Chloride Salts on Clostridium Botulinum Toxin Production in Turkey Frankfurters (pages 1129–1131)

      SHAI BARBUT, NOBUMASA TANAKA and ARTHUR J. MAURER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13064.x

    5. Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls (pages 1132–1135)

      D. P. CORNFORTH, F. VAHABZADEH, C. E. CARPENTER and D. T. BARTHOLOMEW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13065.x

    6. Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters (pages 1136–1138)

      SHAI BARBUT, NOBUMASA TANAKA, ROBERT G. CASSENS and ARTHUR J. MAURER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13066.x

    7. Retail Display Lighting Type and Fresh Pork Color (pages 1141–1143)

      C. R. CALKINS, S. J. GOLL and R. W. MANDIGO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13068.x

    8. Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats (pages 1144–1146)

      L. C. ST. JOHN, M. J. BUYCK, J. T. KEETON, R. LEU and S. B. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13069.x

    9. Warmed-Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods (pages 1152–1155)

      JANNITH N. GROS, PAULA M. HOWAT, MARGARET T. YOUNATHAN, ARNOLD M. SAXTON and KENNETH W. McMILLIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13071.x

    10. Protein Hydrolysates for Reducing Water Activity in Meat Products (pages 1156–1161)

      BELINDA VALLEJO-CORDOBA, SHURYO NAKAI, WILLIAM D. POWRIE and THOMAS BEVERIDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13072.x

    11. Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage (pages 1162–1165)

      KALEEN K. KREGEL, KENNETH J. PRUSA and KARLA V. HUGHES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13073.x

    12. Effects of Nonvacuum, Vacuum and Nitrogen Back-Flush Tumbling on Various Characteristics of Restructured Cured Beef (pages 1166–1168)

      BAHMAN GHAVIMI, R. W. ROGERS, T. G. ALTHEN and G. R. AMMERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13074.x

    13. Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef (pages 1169–1172)

      M.F. MILLER, G.W. DAVIS, S.C. SEIDEMAN, T.L. WHEELER and C.B. RAMSEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13075.x

    14. Alcohol Deterpenation of Orange Oil (pages 1180–1182)

      J. OWUSU-YAW, R. F. MATTHEWS and P. F. WEST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13078.x

    15. Rapid Characterization of Orange Juice by Pyrolysis Mass Spectrometry (pages 1183–1186)

      R. E. ARIES, C. S. GUTTERIDGE and R. EVANS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13079.x

    16. Effect of Processing on Yield, Color and Texture of Canned Mushrooms (pages 1197–1200)

      R. C. ANANTHESWARAN, S. K. SASTRY, R. B. BEELMAN, A. OKEREKE and M. KONANAYAKAM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13083.x

    17. Effects of Pretreatment and Dehydration Temperature on Color, Nutrient Retention and Sensory Characteristics of Okra (pages 1201–1203)

      MARTHA B. STONE, DIENEBOU TOURE, JAMES K. GREIG and JOCELYN O. NAEWBANIJ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13084.x

    18. Soy Supplementation of a Maize Based Kenyan Food (Ugali) (pages 1204–1207)

      H.G. NYOTU, I. ALLI and G. PAQUETTE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13085.x

    19. Distribution and Characteristics of Bacillus cereus Isolated from Rice in Taiwan (pages 1208–1212)

      KING-THOM CHUNG and HONE-LING SUN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13086.x

    20. Quality of French Fried Potatoes as Affected by Surface Freezing and Specific Gravity of Raw Potatoes (pages 1213–1214)

      R.B. TOMA, H. K. LEUNG, J. AUGUSTIN and W. M. IRITANI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13087.x

    21. Preparation of a Mesquite (Prosopis spp.) Pod Enhanced Protein Reduced Fiber Fraction (pages 1215–1217)

      F. R. DEL VALLE, E. MARCO, R. BECKER and R. M. SAUNDERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13088.x

    22. Microstructure and Water Uptake of Phaseolus and Winged Beans (pages 1218–1223)

      S. S. DESHPANDE and M. CHERYAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13089.x

    23. Characterization of Seed Lipoxygenase of Phaseolus vulgaris cv, Haricot (pages 1224–1227)

      S. KERMASHA and M. METCHE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13090.x

    24. Processing Factors Influencing Splitting and Other Quality Characteristics of Canned Kidney Beans (pages 1228–1230)

      J. VAN BUREN, M. BOURNE, D. DOWNING, D. QUEALE, E. CHASE and S. COMSTOCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13091.x

    25. Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa) (pages 1235–1238)

      ENRIQUE YÁÑEZ, P. LOBOS, G. DÍAZ and D. BALLESTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13093.x

    26. Preparation of Low Free Gossypol and High Available Lysine Cottonseed/Soybean Blends (pages 1242–1244)

      F. R. DEL VALLE, M. ESCOBEDO, P. RAMOS, S. DE SANTIAGO, R. BECKER, H. BOURGES, K. C. RHEE, Y. R. CHOI, M. VEGA and J. PONCE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13095.x

    27. Functional Properties and Phytate Content of Pea Protein Preparations (pages 1245–1247)

      M. NACZK, L.J. RUBIN and F. SHAHIDI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13096.x

    28. Growth of Lactobacillus plantarum in Cucumber Extract Containing Various Chloride Salts (pages 1257–1259)

      JOCELYN O. NAEWBANIJ, MARTHA B. STONE and DANIEL Y.C. FUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13099.x

    29. Effect of Food Composition on the Heat Resistance of Yeast Ascospores (pages 1265–1267)

      D. F. SPLITTSTOESSER, S. B. LEASOR and K. M. J. SWANSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13101.x

    30. Yeast Mutants Containing Elevated Methionine (pages 1273–1275)

      E. F. TARKA and M. L. FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13103.x

    31. White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers (pages 1276–1278)

      S.E. EBELER, L.M. BREYER and C.E. WALKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13104.x

    32. Functionality of Sorghum Flour Components in a High Ratio Cake (pages 1280–1283)

      J. M. GLOVER, C. E. WALKER and P. J. MATTERN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13105.x

    33. Factors Affecting Heat-Induced Gel Formation of Bovine Serum Albumin (pages 1289–1292)

      KUMI YASUDA, RYO NAKAMURA and SHIGERU HAYAKAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13107.x

    34. Microencapsulation by a Dehydrating Liquid:Retention of Paprika Oleoresin and Aromatic Esters (pages 1301–1306)

      R. ZILBERBOIM, I. J. KOPELMAN and Y. TALMON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13110.x

    35. Hydrophobic and Electrostatic Interactions on Extrusion of Protein Isolates (pages 1311–1313)

      JOSÉ ALFREDO GOMES ARÉAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13112.x

    36. Determination of Pectin in the Presence of Food Polysaccharides (pages 1329–1332)

      MASAMICHI KOSEKI, NAOFUMI KITABATAKE, ETSUSHIRO DOI, TETSUKO YASUNO, SHUZO OGINO, AKIKO ITO and FUSAYOSHI ENDO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13115.x

    37. Staphylococcus aureus Identification Characteristics and Enterotoxigenicity (pages 1337–1339)

      R.W. BENNETT, M. YETERIAN, W. SMITH, C.M. COLES, M. SASSAMAN and F.D. McCLURE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13117.x

    38. Odor intensity measured by an audio method (pages 1340–1344)

      BONNIE M. KING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13118.x

    39. Degradation and Binding to Food Proteins of Vitamin B-6 Compounds During Thermal Processing (pages 1345–1351)

      J.F. GREGORY III, S.L. INK and D.B. SARTAIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13119.x

    40. Nutrient Composition of Some Fresh and Cooked Retail Cuts of Veal (pages 1352–1357)

      K. ONO, B.W. BERRY and L.W. DOUGLASS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13120.x

  2. Research Notes

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. Article
    1. Detection of Low Molecular Weight IReduced Zein Polypeptides Separated by Polyacrylamide Gel Electrophoresis (pages 1366–1367)

      SHELA GORINSTEIN, GEORGE V. QUICKE and ANNE M. PHILLIPS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13125.x

    2. Production of α-Galactosidase from Aspergilus oryzae Grown in Solid State Culture (pages 1370–1371)

      M. E. ANNUNZIATO, R. R. MAHONEY and R. E. MUDGETT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13127.x

    3. Influence of pH on Available Amino Acid Concentrations in Fermented Cornheal (page 1372)

      N. J. NANSON and M. L. FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13128.x

    4. Quantitative Determination of Sugars in Various Food Products (pages 1373–1375)

      JEFFREY S. SMITH, MELINA C. VILLALOBOS and CHRISTINE M. KOTTEMANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13129.x

    5. Biogenic Amine Content of New York State Wines (pages 1376–1377)

      T.L. BAUCOM, M.H. TABACCHI, T.H.E. COTTRELL and B.S. RICHMOND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13130.x

    6. Further Investigation of Oxidized Cholesterol Derivatives in Heated Fats (pages 1380–1381)

      S. WON PARK and P. B. ADDIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13132.x

    7. Retort Stability of Freeze-Texturized, Alkali-Extracted Chicken Protein (pages 1384–1385)

      R. A. LAWRENCE and P. JELEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13134.x

    8. Spice Quality: Effect of Cryogenic and Ambient Grinding on Color (page 1386)

      C. A. PESEK and L. A. WILSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13135.x

    9. Fatty Acids in the American Groundnut (Apios americana) (pages 1387–1388)

      P. W. WILSON, J. R. GORNY, W. J. BLACKMON and B. D. REYNOLDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13136.x

  3. Article

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. Article
    1. STYLE GUIDE FOR RESEARCH PAPERS (pages 1389–1392)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1986.tb13137.x

SEARCH

SEARCH BY CITATION