Journal of Food Science

Cover image for Journal of Food Science

May 1987

Volume 52, Issue 3

Pages 517–836

  1. Basic Research, Applied Science dnd Engineering

    1. Top of page
    2. Basic Research, Applied Science dnd Engineering
    3. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    4. A PUBLICATION OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    5. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    6. Research Note
    1. National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling (pages 517–519)

      J.W. SAVELL, R.E. BRANSON, H.R. CROSS, D.M. STIFFLER, J.W. WISE, D.B. GRIFFIN and G.C. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06664.x

    2. Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products (pages 520–525)

      C.G. ZARKADAS, W.D. MARSHALL, A.D. KHALILI, Q. NGUYEN, G.C. ZARKADAS, C.N. KARATZAS and S. KHANIZADEH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06665.x

    3. Lipid Characteristics in Fresh and Broiled Loin and Round Steaks from Concentrate Fed and Pasture Grazed Steers (pages 526–529)

      G.J. MILLER, R.A. FIELD, L. MEDIEROS and G.E. NELMS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06666.x

    4. Variability of Selected Components in Mechanically Separated Beef (pages 530–532)

      LOUIS L. YOUNG, G. K. SEARCY, L. C. BLANKENSHIP, J. SALINKSY, DOUGLAS HAMM, R. WILSON and B. W. WILLIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06667.x

    5. Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C (pages 533–536)

      JANE A. BOWERS, JEAN A. CRAIG, D.H. KROPF and TAMMY J. TUCKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06668.x

    6. Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen Storage (pages 537–542)

      J.W. PARK, T.C. LANIER, J.T. KEETON and D.D. HAMANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06669.x

    7. Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef (pages 543–544)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06670.x

    8. KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties (pages 554–557)

      R. PINEDO, D. PILKINGTON and P. M. FOEGEDING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06673.x

    9. Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks (pages 558–563)

      B. W. BERRY, J. J. SMITH and J. L. SECRIST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06674.x

    10. Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome (pages 564–567)

      F. SHAHIDI, L.J. RUBIN and D.F. WOOD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06675.x

    11. Application of 2-Thiobarbituric Acid Reaction to Exudates of Frozen and Refrigerated Meats (pages 575–579)

      MABEL C. TOMÅS and JORGE FUNES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06678.x

    12. Characterization of Quality Deterioration in Yellowfin Tuna (pages 580–583)

      T.A. GILL, J.W. THOMPSON, S. GOULD and D. SHERWOOD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06679.x

    13. Histamine Production in Soy Extended Tuna Salads (pages 584–588)

      F. A. DRAUGHON, M. TAVANGARAN and J. P. HITCHCOCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06680.x

    14. Autoxidation of Bluefin Tuna Myoglobin Associated with Freezing and Thawing (pages 589–591)

      CHAU-JEN CHOW, YOSHIHIRO OCHIAI, SHUGO WATABE and KANEHISA HASHIMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06681.x

    15. Microbial Sensors for the Detection of Fish Freshness (pages 592–595)

      ETSUO WATANABE, AKIRA NAGUMO, MASAKAZU HOSHI, SHIRO KONAGAYA and MUNEHIKO TANAKA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06682.x

    16. Enzymic Hydroperoxide Initiated Effects in Fresh Fish (pages 596–600)

      DAVID B. JOSEPHSON, ROBERT C. LINDSAY and DAVID A. STUIBER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06683.x

    17. Freeze-Texturized Maine Shrimp Protein Extract (pages 601–609)

      TOM C.S. YANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06684.x

    18. Enzymatic Lipid Peroxidation in the Gonadal and Hepatopancreatic Microsomal Fraction of Cultivated Mussels (Mytilus edulis L.) (pages 609–612)

      MELINDA A. MUSGRAVE, STEPHEN P. GOULD and RICHARD F. ABLETT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06685.x

    19. Chemical, Physical, and Sensory Properties of a Sweet Potato French-Fry Type Product During Frozen Storage (pages 617–619)

      S.J. SCHWARTZ, W.M. WALTER JR., D.E. CARROLL and F.G. GIESBRECHT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06687.x

    20. Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese (pages 620–625)

      J.C.C. LIN, I.J. JEON, H.A. ROBERTS and G.A. MILLIKEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06688.x

    21. Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry (pages 626–630)

      ELISABETH D. DUMOULIN, BERNARD P. AZAIS and JACQUELINE T. GUERAIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06689.x

    22. Prediction of Vitamin C Retention of Potato Strips Blanched in Water (pages 634–638)

      JULIO A. LUNA and RAUL L. GARROTE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06691.x

    23. Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections (pages 639–645)

      R.H. COFFIN, R.Y. YADA, K.L. PARKIN, B. GRODZINSKI and D.W. STANLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06692.x

    24. Physical, Chemical, Sensory and Microbiological Attributes of Sweet Potato Leather (pages 646–648)

      J. L. COLLINS and L. WASHAM-HUTSELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06693.x

    25. Effect of Phthalides on Celery Flavor (pages 658–660)

      JOHN W. UHLIG, ALAN CHANG and JOSEPH J. JEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06696.x

    26. Quality Changes of Vine-Ripened Tomatoes within the Postharvest Handling System (pages 661–664)

      R. L. SHEWFELT, S. E. PRUSSIA, A. V. A. RESURRECCION, W. C. HURST and D. T. CAMPBELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06697.x

  2. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS

    1. Top of page
    2. Basic Research, Applied Science dnd Engineering
    3. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    4. A PUBLICATION OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    5. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    6. Research Note
    1. Anthocyanins in Fruits of Vaccinium Uhginosum L. (Bog Whortleberry) (pages 665–666)

      ØYVIND M. ANDERSEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06698.x

    2. HPLC Separation of Cis-Trans Carotene Isomers in Fresh and Processed Fruits and Vegetables (pages 669–672)

      L.A. CHANDLER and S.J. SCHWARTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06700.x

    3. Detinning Factors from the Shoots of Bamboo Leleba oldhami (pages 673–680)

      CHIN-HSIANG CHIEN and JONG-CHING SU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06701.x

    4. Relation Between Denaturation and Some Functional Properties of Soybean Protein (pages 681–684)

      KATSUJI SHIGA and YOSHIE NAKAMURA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06702.x

    5. Inactivation of Lipoxygenase in Soybeans with Retention of Protein Solubility (pages 685–690)

      NANDANIE EDIRIWEERA, YOSHINOBU AKIYAMA and KYOKO SAIO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06703.x

    6. A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage (pages 691–695)

      J. M. AGUILERA and A. BALLIVIAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06704.x

    7. Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During Storage (pages 700–706)

      F.W. SOSULSKI, E.N. KASIRYE-ALEMU and A.K. SUMNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06706.x

    8. Changes in Microbiological and Lipid Characteristics of Cowpea Flours and Protein Concentrates During Storage (pages 707–711)

      F.W. SOSULSKI, E.N. KASIRYE-ALEMU and A.K. SUMNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06707.x

    9. Liquefaction of Rice Starch from Milled Rice Flour Using Heat-Stable Alpha-Amylase (pages 712–714)

      J.R. BROOKS and V.K. GRIFFIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06708.x

    10. A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch (pages 715–718)

      B. R. KRUEGER, C. A. KNUTSON, G. E. INGLETT and C. E. WALKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06709.x

    11. Effect of Phytate and Other Myo-inositol Phosphate Esters on α-Amylase Digestion of Starch (pages 719–721)

      B. E. KNUCKLES and A. A. BETSCHART

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06710.x

    12. Effect of Starch of Textural Properties of Surimi Gel (pages 722–725)

      J. M. KIM and C. M. LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06711.x

    13. Characteristics of a Chocolate Beverage from Germinated Chickpeas (pages 726–728)

      MARIA LUZ-FERNANDEZ DE TONELLA and JAMES W. BERRY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06712.x

    14. Solute and Enzyme Recoveries in Apple Juice Clarification using Ultrafiltration (pages 732–736)

      M.J. SHEU, R.C. WILEY and D.V. SCHLIMME

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06714.x

    15. Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus Juices (pages 737–740)

      C.H. MANNHEIM, J. MILTZ and A. LETZTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06715.x

    16. Influence of Limonin on Consumer Preference of Processed Grapefruit Juice (pages 741–743)

      P.J. FELLERS, R.D. CARTER and G. de JAGER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06716.x

    17. Photodegradation of Carotenoids in a Vegetable Juice System (pages 744–746)

      C. A. PESEK and J. J. WARTHESEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06717.x

    18. Gas Chromatographic Determination of Sorption Isotherms of Vinylidene Chloride on Vinylidene Chloride Copolymers (pages 747–750)

      P.G. DEMERTZIS, M.G. KONTOMINAS and S.G. GILBERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06718.x

    19. Mutagenic Activity of the Maillard Reaction Products of Ribose with Different Amino Acids (pages 757–760)

      G. GAZZANI, P. VAGNARELLI, M.T. CUZZONI and P.G. MAZZA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06720.x

    20. Comparative Sorption of Aroma Compounds by Polyethylene and lonomer Food-Contact Plastics (pages 761–763)

      O. Y. KWAPONG and J. H. HOTCHKISS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06721.x

    21. Kinetics of Starch Gelatinization During Extrusion Cooking (pages 764–766)

      M. BHATTACHARYA and M.A. HANNA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06722.x

  3. A PUBLICATION OF THE INSTITUTE OF FOOD JECHNOLOGISTS

    1. Top of page
    2. Basic Research, Applied Science dnd Engineering
    3. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    4. A PUBLICATION OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    5. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    6. Research Note
    1. DSC Study of the Thermophysical Properties of Aqueous Liquid and Semi-Liquid Foodstuffs at Freezing Temperatures (pages 772–776)

      TOMISLAV LOVRIĆ, VLASTA PILIŽOTA and AUGUST JANEKOVIĆ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06724.x

  4. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS

    1. Top of page
    2. Basic Research, Applied Science dnd Engineering
    3. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    4. A PUBLICATION OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    5. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    6. Research Note
    1. Comparative Study of a DNA Hybridization Method and the Conventional Culture Procedure for Detection of Salmonella in Foods (pages 781–785)

      R. S. FLOWERS, M. A. MOZOLA, M. S. CURIALE, D. A. GABIS and J. H. SILLIKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06726.x

    2. Isolation of Sn-α-Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability (pages 786–790)

      BEHROZE S. MISTRY and DAVID B. MIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06727.x

    3. Electron Microscopic Study of the Adherence Properties of Lactobacillus acidophilus (pages 791–792)

      S. K. HOOD and E. A. ZOTTOLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06728.x

    4. Mobility of Water in Sucrose Solutions Determined by Deuterium and Oxygen-l7 Nuclear Magnetic Resonance Measurements (pages 806–809)

      SHELLY J. RICHARDSON, ION C. BAIANU and MARVIN P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06732.x

    5. Paramagnitic Beheviour of Model System Melanoidins (pages 813–816)

      C.H. WU, G. RUSSELL and W.D. POWRIE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06734.x

    6. Selenium in Foods Produced and Consumed in Greece (pages 817–822)

      MICHAEL S. BRATAKOS, THEODORE F. ZAFIROPOULOS, PANAYIOTIS A. SISKOS and PANAYIOTIS V. IOANNOU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06735.x

    7. Sterilization of Ground Prepacked Indian Spices by Gamma Irradiation (pages 823–824)

      M.A. MUNASIRI, M.N. PARTE, AS. GHANEKAR, ARUN SHARMA, S.R. PADWAL-DESAI and G.B. NADKARNI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06736.x

  5. Research Note

    1. Top of page
    2. Basic Research, Applied Science dnd Engineering
    3. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    4. A PUBLICATION OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    5. A PUBLlCATlON OF THE INSTITUTE OF FOOD JECHNOLOGISTS
    6. Research Note
    1. Cognitive Set and Food Acceptance (pages 825–826)

      STEPHEN F. SIEGEL and EINAR RISVIK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06737.x

    2. Improvement of Thiamin Retention in Canned Low-Acid Foods Through pH Adjustment (pages 827–829)

      JORGE BRIOZZO, RICARDO N. BASUALDO, PEDRO A. CARRERA, STELLA M. ALZAMORA and JORGE CHIRIFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06738.x

    3. Laboratory Tests to Predict the Commercial Yield of Flaking or Large Grits in Dry Corn Milling (page 830)

      Y. POMERANZ and Z. CZUCHAJOWSKA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06740.x

    4. Effects of Fatty Acids on the Oxidative Stability of Soybean Oil (pages 831–832)

      BEHROZE S. MISTRY and DAVID B. MIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06741.x

    5. Composition of Polar Lipids of Alphonso Mango (Mangifera Indica) Kernel (pages 833–834)

      J. HEMAVATHY, J.V. PRABHAKAR and D.P. SEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06742.x

    6. High Temperature Storage Effect on Longevity of Rice Seeds (pages 835–836)

      NARASIMHAN RAMARATHNAM, TOSHIHIKO OSAWA, MITSUO NAMIKI and SHUNRO KAWAKISHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb06743.x

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