Journal of Food Science

Cover image for Journal of Food Science

July 1987

Volume 52, Issue 4

Pages ii–ii, 837–1119

    1. Letters (page ii)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14221.x

  1. Basic Research, Applied Science and Engineering

    1. Top of page
    2. Basic Research, Applied Science and Engineering
    3. A Research Note
    1. Enumeration of Fluorescent Pseudomonads on Poultry by using the Hydrophobic-Grid Membrane Filter Method (pages 837–841)

      STEPHEN J. KNABEL, HOMER W. WALKER and ALLEN A. KRAFT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14222.x

    2. Heat Treatment Effects on Warmed-Over Flavor in Chicken Breast Meat (pages 842–845)

      D.M. SMITH, A.M. SALIH and R.G. MORGAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14223.x

    3. Microbiology of a Ham-Type Product Made from Soy-Extended Cured Beef and Inoculated with Clostridium sporogenes PA3679 (pages 851–853)

      R.A. MOLINS, A.E. SANDOVAL, D.G. OLSON, R.E. RUST and C.L. KNIPE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14225.x

    4. Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef (pages 854–856)

      ANDREW D. CLARKE, WARRIE J. MEANS and GLENN R. SCHMIDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14226.x

    5. Solubilization of Collagen in Restructured Beef with Collagenases and α-Amylase (pages 857–860)

      ANNE L. CRONLUND and JOHN H. WOYCHIK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14227.x

    6. Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot- and Cold-Boned Carcasses (pages 861–864)

      R.L. NEWSOME, D.L. SEMAN, B.E. LANGLOIS, W.G. MOODY, J.D. FOX and N. GAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14228.x

    7. Stability of Bovine Muscle Connective Tissues (pages 876–878)

      V.M. BERNAL and D.W. STANLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14231.x

    8. Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks (pages 879–882)

      D. L. SEMAN, W. G. MOODY, J. D. FOX and N. GAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14232.x

    9. ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties (pages 883–885)

      LISA M. HOELSCHER, J.W. SAVELL, JENI M. HARRIS, H.R. CROSS and K.S. RHEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14233.x

    10. Palatability and Appearance Traits of Beef/Pork Meat Patties (pages 886–889)

      M.F. MILLER, G.W. DAVIS, A.C. WILLIAMS Jr., C.B. RAMSEY and R.D. GALYEAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14234.x

    11. Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates (pages 890–892)

      M.A. BIANCHI, A.M.R. PILOSOF and G.B. BARTHOLOMAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14235.x

    12. Functional and Sensory Properties of Meat Emulsions Produced by using Enzymatically Modified Gelatin (pages 893–895)

      H. SASE, M. WATANABE, S. ARAI and Y. OGAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14236.x

    13. Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes (pages 896–900)

      C.M. LEE, R.C. WHITING and R.K. JENKINS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14237.x

    14. Yield and Comparison of Nutritive and Energy Values: Selected Variety Pork Products (pages 906–909)

      M.W. VAUGHN, D.P. WALLACE and B.W. FORSTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14239.x

    15. Effect of Method of Catching and Time of Season on the Composition of Atlantic Cod (Gadus Morhua) (pages 922–924)

      J. R. BOlTA, K. KENNEDY and B. E. SQUIRES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14243.x

    16. High Pressure Liquid Chromatography Determination of Histamine in Fish (pages 925–927)

      J. P. GOUYGOU, C. SINQUIN and P. DURAND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14244.x

    17. Effect of Method of Catching and Time of Season on Sensory Quality of Fresh Raw Atlantic Cod (Gadus Morhua) (pages 928–931)

      J. R. BOTTA, G. BONNELL and B. E. SQUIRES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14245.x

    18. Texture of Cooked Mantle of Squid lllexargentinus as Influenced by Specimen Characteristics and Treatments (pages 932–935)

      ILONA KOLODZIEJSKA, ZDZISLAW E. SIKORSKI and MARIA SADOWSKA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14246.x

    19. Agmatine as a Potential Index for Freshness of Common Squid (Todarodes pacificus) (pages 936–938)

      H. YAMANAKA, K. SHIOMI and T. KIKUCHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14247.x

    20. Pattern Recognition of GC Profiles for Classification of Cheese Variety (pages 939–942)

      T. AISHIMA and S. NAKAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14248.x

    21. Incorporating L-Ascorbyl 6-Palmitate in Bread and Its Shortening-Sparing and Anti-Firming Effects (pages 954–957)

      RICHARD L. KOCH, PAUL A. SEIB and Ft. CARL HOSENEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14251.x

    22. Heat Transfer Coefficients to Liquids with Food Particles in Axially Rotating Cans (pages 962–966)

      MARK F. DENISTON, BAKRI H. HASSAN and RICHARD L. MERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14253.x

    23. Heat Transfer to Non-Newtonian Fluid Foods under Laminar Flow Conditions in Horizontal Tubes (pages 975–979)

      GRACIELA RODRíGUEZ-LUNA, JOSÉ SIMÓN SEGURAJAÚREGUI, JESÚS TORRES and EDMUNDO BRITO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14255.x

    24. Kinetics of Browning of Sultana Grapes (pages 990–993)

      J.M. AGUILERA, K. OPPERMANN and F. SANCHEZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14258.x

    25. Sugar Composition of Cucumber Cell Walls During Fruit Development (pages 996–1001)

      R. F. McFEETERS and L. A. LOVDAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14260.x

    26. Effect of Blanching on Enzyme Activity and Quality Changes in Green Peas (pages 1002–1005)

      B. E. HALPIN and C. Y. LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14261.x

    27. Quantitative Determination of Pea Losses as Affected by Conventional Water Blanching (pages 1006–1009)

      M.A. SHAMS and D. R. THOMPSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14262.x

    28. Functionality of Flours, Protein Fractions and Isolates from Field Peas and Faba Bean (pages 1010–1014)

      F. W. SOSULSKI and AR. McCURDY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14263.x

    29. Lipoxygenase lsoenzymes in Soybeans: Effects on Crude Oil Quality (pages 1015–1019)

      N. J. ENGESETH, B. P. KLEIN and K. WARNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14264.x

    30. Formation of a Gel from a Heated Emulsion of Alfalfa Leaf Protein and Peanut Oil (pages 1030–1032)

      WILLIAM E. BARBEAU and JOHN E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14268.x

    31. Sensory and Objective Measures of Quality of Early Harvested and Traditionally Harvested Pecans (pages 1038–1040)

      A. V. A. RESURRECCION and E. K. HEATON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14270.x

    32. Photoxidation of Cinnamon Oil (pages 1041–1046)

      C. L. HICKS and C. ABDULLAH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14271.x

    33. Re-evaluation of Capsicum Color Data (pages 1047–1049)

      MALCOLM J. REEVES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14272.x

    34. Effect of Lectins on Salivary and Pancreatic Amylase Activities and tlhe Rate of Starch Digestion (pages 1050–1053)

      LILIAN U. THOMPSON and JACQUELINE E. GABON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14273.x

    35. Drying Behavior of Honey-Starch Mixtures (pages 1054–1058)

      E. YENER, S. UNGAN and M. ÖZILGEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14274.x

    36. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars (pages 1059–1062)

      M. del PILAR BUERA, JORGE CHIRIFE, SILVIA L. RESNIK and ROBERTO D. LOZANO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14275.x

    37. Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides (pages 1068–1070)

      M. del PILAR BUERA, JORGE CHIRIFE, SILVIA L. RESNIK and ROBERTO D. LOZANO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14277.x

    38. Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers (pages 1071–1073)

      GAYLE K. GREGORY, TUNG-SHAN CHEN and THOMAS PHILIP

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14278.x

    39. A Method for the Measurement of Foam Formation and Stability (pages 1074–1077)

      L. G. PHILLIPS, Z. HAQUE and J. E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14279.x

    40. Evaluation of Enzyme-Linked lmmunosorbent Assay for Detection of Molds in Foods (pages 1089–1094)

      H.H. LIN and M.A. COUSIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14282.x

  2. A Research Note

    1. Top of page
    2. Basic Research, Applied Science and Engineering
    3. A Research Note
    1. Characterization of a Crude Kiwifruit Pectin Extract (pages 1095–1096)

      N. LODGE, T. T. NGUYEN and D. MCINTYRE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14283.x

    2. Identification of Additional Volatile Compounds from Cbntaloupe (pages 1097–1098)

      R. J. HOW/AT and S. D. SENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14284.x

    3. Variation in the Levels of Sodium and Other Minerals of Nutritional Importance in Louisiana Oysters (Crassostrea Virginica) (pages 1099–1100)

      CAMERON R. HACKNEY, STANLEY L. BIEDE, PATRICIA ARBOUR, LAWRENCE REILY, MARILYN KILGEN and MARY COLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14285.x

    4. Determining the Degree of Freshness of Rainbow Trout (Salmo gairdneri) Cultured in Brackish Water (pages 1101–1102)

      ZLATICA TESKEREDZIĆ and KLARA PFEIFER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14286.x

    5. Protein-Protein Interaction of Fish Myosin Fragments (pages 1103–1104)

      TAKESHI TAGUCHI, HIROSHI ISHIZAKA, MUNEHIKO TANAKA, YUJI NAGASHIMA and KEISHI AMANO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14287.x

    6. Introduction of High Pressure to Food Processing: Preferential Proteolysis of β-Lactoglobulin in Milk Whey (pages 1107–1108)

      RIKIMARU HAYASHI, YUKIO KAWAMURA and SHIGERU KUNUGI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14289.x

    7. A Rapid Method for the Evaluation of Emulsion Stability of Non-Dairy Creamers (pages 1109–1110)

      KHA M. TRAN and MARK A. EINERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14290.x

    8. Relative Protein Efficiency Ratios for Wheat-Based Breakfast Cereals (pages 1111–1112)

      J.A. McAULEY, J.L.B. HOOVER, M.E. KUNKEL and J.C. ACTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14291.x

    9. Obstruction Effect of Carrageenan and Gelatin on the Diffusion of Glucose (pages 1113–1114)

      M. HENDRICKX, C. OOMS, C. ENGELS, E. VAN POTTELBERGH and P. TOBBACK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14292.x

    10. Influence of Antioxidants on Maillard Browning Reaction in a Casein-Glucose Model System (pages 1115–1116)

      GOW-CHIN YEN and YUNG-HSIANG LAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14293.x

    11. Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix (page 1117)

      S. A. WITTINGER and D. E. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14294.x

    12. Prediction and Measurement of the Water Activity of Selected Saturated Salt Solutions at 5°C and 10°C (pages 1118–1119)

      MARÍA L. POLLIO, DORA KITIC, GUILLERMO J. FAVETTO and JORGE CHIRIFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1987.tb14295.x

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