Journal of Food Science

Cover image for Journal of Food Science

January 1988

Volume 53, Issue 1

Pages 1–312

  1. Basic Research, Applied Science and Engineering

    1. Top of page
    2. Basic Research, Applied Science and Engineering
    3. Research Notes
    1. Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi (pages 1–3)

      JAE W. PARK, TYRE C. LANIER and DAVID P. GREEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10163.x

    2. Heat Penetration in Canned Mussels during Agitated Retorting (pages 4–5)

      M.R. CASALES, C.E. DEL VALLE and C.L SOULÉ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10164.x

    3. Nucleotide Catabolism: Influence on the Storage Life of Tropical Species of Fish from the North West Shelf of Australia (pages 6–11)

      H.A. BREMNER, J. OLLEY, J.A. STATHAM and A.M.A. VAIL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10165.x

    4. Consumer Evaluation of the Sensory Properties of Fish (pages 12–18)

      F.M. SAWYER, A.V. CARDELLO and P.A. PRELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10166.x

    5. Contribution of Intramuscular Connective Tissue to the Viscoelastic Properties of Post-Rigor Bovine Muscle (pages 19–24)

      MICHAEL S. SACKS, PAUL L. KRONICK and PETER R. BUECHLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10167.x

    6. Effect of Acid and Alkaline Pyrophosphate Blends on the Natural Flora of a Cooked Meat System (pages 25–27)

      J.A. MARCY, A.A. KRAFT, D.K. HOTCHKISS, R.A. MOLINS, D.G. OLSON, H.W. WALKER and P.J. WHITE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10168.x

    7. Effect of Acid and Neutral Pyrophosphates on the Natural Bacterial Flora of a Cooked Meat System (pages 28–30)

      J.A. MARCY, A.A. KRAFT, D.K. HOTCHKISS, R.A. MOLINS, D.G. OLSON, H.W. WALKER and P.J. WHITE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10169.x

    8. Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat (pages 34–36)

      M.E. COLEMAN, K.S. RHEE and H.R. CROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10171.x

    9. Effect of Altitude and Management System on the Iron Content of Beef (pages 37–39)

      LC. MEDEIROS, R.A. FIELD, D.M. MEDEIROS and W.C. RUSSELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10172.x

    10. Heating and the Distribution of Total and Heme Iron Between Meat and Broth (pages 43–45)

      M. S. BUCHOWSKI, A. W. MAHONEY, C. E. CARPENTER and D. P. CORNFORTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10174.x

    11. Stability of Vacuum Cook-in-Bag Turkey Breast Rolls during Refrigerated Storage (pages 46–48)

      D. M. SMITH and V. B. ALVAREZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10175.x

    12. Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters (pages 62–66)

      SHAI BARBUT, ARTHUR J. MAURER and ROBERT C. LINDSAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10178.x

    13. Characteristics of Frankfurters Prepared from Mutton and Fowl (pages 67–69)

      A.A. BUSHWAY, N.B. LECOMTE, T.M. WORK and R.H. TRUE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10179.x

    14. Rheological Behavior of Comminuted Meat Batters (pages 70–73)

      N. N. PAYNE and S. S. H. RIZVI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10180.x

    15. Cholesterol Oxides in Swedish Foods and Food Ingredients: Milk Powder Products (pages 74–79)

      JAFFAR NOUROOZ-ZADEH and LARS-AKE APPELQVIST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10181.x

    16. Microbiological Evaluation of Navy Bean Protein Concentrate and Its Blend With Retail Ground Beef (pages 88–92)

      W. DUSZKIEWICZ-REINHARD, K. KHAN and B. FUNKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10183.x

    17. Masking of Soy Protein Flavor by Tomato Sauce (pages 93–96)

      M. R. McDANIEL and N. CHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10184.x

    18. Influence of Substituting Two Levels of Tofu for Fat in a Cooked Comminuted Meat-Type Product (pages 97–101)

      CHII-YENG JENG, H.W. OCKERMAN, V.R. CAHILL and A.C. PENG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10185.x

    19. Enzyme-Linked Immunoassay of Soybean Kunitz Trypsin Inhibitor Using Monoclonal Antibodies (pages 102–106)

      DAVID L. BRANDON, ANNE H. BATES and DAVID P. GREEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10186.x

    20. Biochemical and Nutritional Changes in Corn (Zea mays) during Storage at Three Temperatures (page 117)

      A.O. ONIGBINDE and I.O. AKINYELE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10189.x

    21. Bingrsquo; Sweet Cherry (Prunus avium L) Quality as Influenced by Wax Coatings and Storage Temperature (pages 124–126)

      S.R. DRAKE, E.M. KUPFERMAN and J.K. FELLMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10191.x

    22. Fermentation of Cucumbers in Anaerobic Tanks (pages 127–133)

      H.P. FLEMING, R.F. McFEETERS, M.A. DAESCHEL, E.G. HUMPHRIES and R.L. THOMPSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10192.x

    23. Desalination of the Spent Brine from Pickled Prunes Processing by Electrodialysis (pages 134–137)

      WAN DER PAN, BEEN HUANG CHIANG and PEN CHI CHIANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10193.x

    24. Evaluation of Mechanical Deaeration Parameters for High Vacuum Canned Foods (pages 157–161)

      J. R. HEIL, C. L. HAMBLIN, R. A. BERNHARD, R. L. MERSON and H. PATINO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10198.x

    25. Heat Inactivation of Pectinesterase in Orange Juice Pulp (pages 162–164)

      L. WICKER and F. TEMELLI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10199.x

    26. Influence of Stems, Petioles and Leaves on the Phenolic Content of Concord and Aurora Blanc Juice and Wine (pages 173–175)

      PAO-JUI DAVID HUANG, JERRY N. CASH and CHARLES R. SANTERRE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10202.x

    27. Total Caloric Input of a Thermal Process as an Index of Lethality for Foot-and-Mouth Disease Virus (pages 185–190)

      J.H. BLACKWELL, E.J. NOLAN and D.A. RICKANSRUD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10205.x

    28. Thiamin Stability in Simulated Intermediate Moisture Food (pages 199–203)

      A. ARABSHAHI and D.B. LUND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10208.x

    29. Determination of Zinc Bioavailability from Soy Protein Concentrates by Slope-Ratio Analysis (pages 204–207)

      DONALD B. THOMPSON and GARY J. FOSMIRE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10209.x

    30. Effect of Sodium Stearoyl-2-Lactylate on the Rheological and Baking Properties of Wheat Bread Fortified with Defatted Soybean and Sesame Meal (page 211)

      S.O. SERNA-SALDIVAR, G. LOPEZ-AHUMADA, R. ORTEGA-RAMIREZ and R. ABRIL DOMINGUEZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10211.x

    31. Functional Properties of Hydrolyzed Whey Permeate Syrups in Bread Formulations (pages 215–217)

      O.A. OGUNRINOLA, I.J. JEON and J.G. PONTE JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10212.x

    32. Immunochemical Properties of Native and Heat Denatured Ovalbumin (pages 222–225)

      C. BRETON, L. PHAN THANH and A. PARAF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10214.x

    33. Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms (pages 226–230)

      C. BRETON, L. PHAN THANH and A. PARAF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10215.x

    34. Studies on Seed Peroxidase Phaseolus vulgaris cv, Haricot (page 247)

      S. KERMASHA and M. METCHE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10220.x

    35. Permeability and Solubility of d-Limonene Vapor in Cereal Package Liners (pages 253–257)

      S.M. MOHNEY, R.J. HERNANDEZ, J.R. GIACIN, B.R. HARTE and J. MILTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10222.x

    36. Reaction Kinetics of the Denaturation of Whey Proteins in Milk (pages 258–263)

      FRANK DANNENBERG and HEINZ-GERHARD KESSLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10223.x

  2. Research Notes

    1. Top of page
    2. Basic Research, Applied Science and Engineering
    3. Research Notes
    1. Enzymatic Hydrolysis of Whole Bovine Blood and Its Relationship to Some Colligative Properties (pages 272–273)

      F.J. DUARTE, O. ARROYO, C.I. BERISTAIN, A. ARGAIZ and H.S. GARCIA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10226.x

    2. Ceramide Hexosides in Rabbit Meat (pages 274–275)

      MARIA ISABEL CAMBERO, LORENZO DE LA HOZ, BERNABE SANZ and JUAN A. ORDOÑEZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10227.x

    3. Change in Titin Position in Postmortem Bovine Muscle (pages 276–277)

      T. P. RINGKOB, B. B. MARSH and M. L. GREASER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10228.x

    4. Identification of Microbial Isolates from Vacuum-Packaged Ground Pork Irradiated at 1 kGy (pages 278–279)

      R. M. EHIOBA, A. A. KRAFT, R. A. MOLINS, H. W. WALKER, D. G. OLSON, G. SUBBARAMAN and R. P. SKOWRONSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10229.x

    5. Changes in Composition of Mussels due to Thermal Processing (pages 282–283)

      M. R. CASALES, C. E. DEL VALLE and C. L. SOULE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10231.x

    6. Properties of Dark and Light Tissue from Horse Mackerel (Trachurus murphyi) (pages 284–285)

      M. RUTMAN, J. M. AGUILERA and G. BISSO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10232.x

    7. Improved Method for Determination of Salt in Oysters by Direct Titration of Chloride Ion (pages 288–289)

      CAMERON R. HACKNEY, LISA SANDERS, THOMAS RIPPEN and LAWRENCE REILY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10234.x

    8. Protein Components Precipitated from Egg White by Removal of Salt (pages 292–293)

      NAOFUMI KITABATAKE, ATSUSHI SHIMIZU and ETSUSHIRO DOI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10236.x

    9. Betalains Assay of Fermented Red Beet Root Extract by High Performance Liquid Chromatography (pages 294–295)

      A. POURRAT, B. LEJEUNE, A. GRAND and H. POURRAT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10237.x

    10. Selenium Content of Processed Soybeans (pages 300–301)

      C. M. WEAVER, J. DAVIS, H. S. MARKS and R. K. SENSMEIER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10240.x

    11. Bread Formulation Designed for the Elderly Using Response Surface Methodology (pages 302–303)

      S. B. PAYTON, R. E. BALDWIN and G. F. KRAUSE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10241.x

    12. Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour (pages 304–305)

      H. CHEN, G.L. RUBENTHALER and E.G. SCHANUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10242.x

    13. Amino Acid Composition and Its Change in Raw and Granulated Potatoes During Processing (pages 308–310)

      S. Gorinstein, S. Yamagata and D. Hadziyev

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10244.x

    14. An Improved Enzyme Immunoassay for Limonin (pages 311–312)

      BHANU P. RAM, LARRY JANG, LORELEI MARTINS and PRITHIPAL SINGH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb10245.x

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