Journal of Food Science

Cover image for Journal of Food Science

March 1988

Volume 53, Issue 2

Pages 313–672

    1. Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction Systems (pages 313–318)

      H. AN, M.R. MARSHALL, W.S. OTWELL and C.I. WEI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07696.x

    2. Menhaden (Brevoortia tyrannus): Thermally Processed for a Potential Food Resource (pages 323–324)

      J.M. JOHNSON, G.J. FLICK, K.A. LONG and J.A. PHILLIPS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07698.x

    3. Bacterial Flora in Pasteurized Oysters after Refrigerated Storage (pages 325–327)

      J. PACE, C.Y. WU and T. CHAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07699.x

    4. Prediction of Quality in Frozen Cod (Gadus morhua) Fillets (pages 328–340)

      E.ILEEN L. LeBLANC, R.AYNALD J. LeBLANC and I.LYA E. BLUM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07700.x

    5. Continuous Production of Fish Meat Sol using a Twin-Screw Extruder (pages 344–348)

      N.AOFUMI KITABATAKE, Y.UTAKA SHIMIZU and E.TSUSHIRO DOI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07702.x

    6. Packaging of Scallops with Sorbate: An Assessment of the Hazard from Clostridium botulinum (pages 349–352)

      G.C. FLETCHER, W.G. MURRELL, J.A. STATHAM, B.J. STEWART and H.A. BREMNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07703.x

    7. Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel-Forming Properties of Surimi (pages 353–358)

      D.N. SCOTT, R.W. PORTER, G. KUDO, R. MILLER and B. KOURY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07704.x

    8. A Generalized Model for Predicting Heat-Induced Chicken Myofibrillar Protein Gel Strength (pages 359–362)

      D.M. SMITH, V.B. ALVAREZ and R.G. MORGAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07705.x

    9. Thermal Properties of Proteins in Chicken Broiler Tissues (pages 363–366)

      J.M. KIJOWSKI and M.G. MAST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07706.x

    10. A Simple Liquid Chromatographic Method for Determination of B6 Vitamers in Raw and Cooked Chicken (pages 371–375)

      C. Y. W. ANG, M. CENCIARELLI and R. R. EITENMILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07708.x

    11. Use of the InfraAlyzer in Proximate Analysis of Mutton (pages 379–382)

      D. T. BARTHOLOMEW and C. I. OSUALA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07710.x

    12. Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite-Free Bacon-Like Product (pages 383–387)

      L.AURIE S. POST, D.EBORAH A. LEE, M.YRON SOLBERG, D.AVID FURGANG and J.OHN SPECCHIO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07711.x

    13. Effects of Selected Commercial Phosphate Products on the Natural Bacterial Flora of a Cooked Meat System (page 391)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07713.x

    14. Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork (pages 394–397)

      J.J. DeFREITAS, C.L. KNIPE, R.A. MOLINS, H.W. WALKER, D.G. OLSON and A.A. KRAFT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07714.x

    15. Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage (pages 398–401)

      J.J. DEFREITAS, R.A. MOLINS, C.L. KNIPE, H.W. WALKER, A.A. KRAFT, D.G. OLSON and J.A. MARCY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07715.x

    16. Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry-Cured Ham Slices (pages 402–406)

      J.D. KEMP, B.E. LANGLOIS, K. AKERS, W.J. MEANS and D.K. AARON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07716.x

    17. Factors Associated with the Tenderness of Three Bovine Muscles (pages 407–410)

      M. KOOHMARAIE, S.C. SEIDEMAN, J.E. SCHOLLMEYER, T.R. DUTSON and A.S. BABIKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07717.x

    18. Emulsifying Properties of Food Proteins: Bovine Serum Albumin (pages 416–420)

      Z.AHURUL HAQUE and J.OHN E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07719.x

    19. Separation of Phospholipids from Egg Yolk and Recovery of Water-Soluble Proteins (pages 425–427)

      H. HATTA, J.S. SIM and S. NAKAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07721.x

    20. Ninhydrin Assay For Proteolysis in Ripening Cheese (pages 432–435)

      K.EVIN N. PEARCE, D.ALLAS KARAHALIOS and M.ENDEL FRIEDMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07723.x

    21. Effect of Agitation, Sampling Location and Protective Films on Light-Induced Riboflavin Loss in Skim Milk (pages 436–438)

      S. L. PALANUK, J.J. WARTHESEN and D. E. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07724.x

    22. Effects of Storage on Protein Nutritional Quality of Grain Legumes (pages 439–441)

      R.W. PEACE, M.O. KEITH, G. SARWAR and H.G. BOTTING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07725.x

    23. Microbiological Quality of Cowpea Paste Used to Prepare Nigerian Akara (page 442)

      M.A. BULGARELLI, L.R. BEUCHAT and K.H. McWATTERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07726.x

    24. Effect of Soybean Cooking Temperature on the Texture and Protein Digestibility of Miso (pages 445–449)

      S.AYUKI NIKKUNI, N.ORIYUKI OKADA and H.IROSHI ITOH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07727.x

    25. Studies on a Soy-Based Low-Fat Spread (pages 455–459)

      A.A. PATEL and S.K. GUPTA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07729.x

    26. Bioavailability of Zinc in Fermented Soybeans (pages 460–463)

      S. MOELJOPAWIRO, M.L. FIELDS and D. GORDON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07730.x

    27. Water-Imbibing Capacity and Rheological Properties of Isolated Soy Proteins (pages 464–467)

      J.J. YAO, L.S. WEI and M.P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07731.x

    28. Enzymatic Release of Peptides, Methionine and Cystine from Dry Beans Following Various Heat Treatments (pages 468–472)

      P. RAYAS-DUARTE, L. D. SATTERLEE and A. L. ROMERO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07732.x

    29. Effect of Freezing on Diffusion of Ascorbic Acid during Water Heating of Potato Tissue (pages 473–474)

      R.AUL L. GARROTE, E.NRIQUE R. SILVA and R.ICARDO A. BERTONE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07733.x

    30. Effects of Heat Treatments on the Head Yields of High Moisture Rough Rice (pages 482–487)

      V.G. REYES JR. and V.K. JINDAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07736.x

    31. Development and Characterization of A Snack Food Product using Broken Rice Flour (pages 488–490)

      M.P. FONDEVILA, J.A. LIUZZO and R.M. RAO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07737.x

    32. Quality of Frozen Cauliflower during Storage (pages 491–493)

      M.P. APARICIO-CUESTA and C. GARCIA-MORENO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07738.x

    33. Measurement of Acid Diffusion in Canned Vegetables Using pH Sensitive Indicators (pages 494–495)

      M.ICHAEL J. MCCARTHY and J. R. HEIL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07739.x

    34. Inositol Phosphates in Processed Foods (pages 496–499)

      B. Q. PHILLIPPY, M. R. JOHNSTON, S.-H. TAO and M. R. S. FOX

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07740.x

    35. Potentiall of Ferulic Acid as a Precursor to Off-Flavors in Stored Orange Juice (pages 500–503)

      M.ICHAEL NAIM, B.ENJAMIN J. STRIEM, J.OSEPH KANNER and H.ANNA PELEG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07741.x

    36. Low pH Inactivation of Pectinesterase in Single Strength Orange Juice (pages 504–507)

      J. OWUSU-YAW, M.R. MARSHALL, J.A. KOBURGER and C.I. WEI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07742.x

    37. Reduction of Grapefruit Bitter Components in a Fluidized β-Cyclodextrin Polymer Bed (pages 516–518)

      C. J. WAGNER JR., C. W. WILSON III and P. E. SHAW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07745.x

    38. Quality and Shelf Life of Individually Shrink-Wrapped Peaches (pages 519–522)

      S.ANTI R. BHOWMIK and C.ARL M. SEBRIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07746.x

    39. Short-time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality (pages 535–539)

      J. Y. WU, J. I. MANINGAT, J. G. PONTE JR and R. C. HOSENEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07750.x

    40. Short-Time Breadmaking Systems. Effect on Oxidation (pages 540–545)

      J. I. MANINGAT, J.Y. WU, R.C. HOSENEY and J.G. PONTE JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07751.x

    41. Short-time Breadmaking Systems. A Continuous Mix System (pages 546–548)

      J.I. MANINGAT, J.Y. WU, R.C. HOSENEY and J.G. PONTE JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07752.x

    42. Individualized Optimization of the Salt Content of White Bread for Acceptability (pages 549–554)

      M.ARK T. CONNER, D.AVID A. BOOTH, V.ERITY J. CLIFTON and R.ICHARD P. GRIFFITHS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07753.x

    43. Hierarchy in Food Colorants Absorbtion on Selected Crystalline Powders (pages 555–557)

      V. SAPRU and M. PELEG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07754.x

    44. Quality and Mechanical Stability of Pecan Kernels with Different Packaging Protocols (pages 565–567)

      G.ERALD G. DULL and S.TANLEY J. KAYS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07757.x

    45. Inactivation of Listeria monocytogenes by Ultraviolet Energy (pages 571–573)

      A.HMED E. YOUSEF and E.LMER H. MARTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07759.x

    46. Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range (pages 578–579)

      D.ORA KITIC, M.ARÍA LUCÍA POLLIO, G.UILLERMO J. FAVETTO and J.ORGE CHIRIFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07761.x

    47. Measurement of Dielectric Constant to Quantitate Solute Water in the Sucrose-Starch-Water System (pages 580–583)

      P. CHINACHOTI, M.P. STEINBERG and D.A. PAYNE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07762.x

    48. Influence of Temperature of Measurement on Creep Phenomena in Glycinin Gels (pages 589–591)

      Y. KAMATA, D. RECTOR and J.E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07764.x

    49. Evaluation of Spreadability of Food Products by Penetration Tests and Panel Scores (pages 592–596)

      C. POMPEI, M. LUCISANO, B. ZANONI and E. CASIRAGHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07765.x

    50. Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests (pages 597–602)

      C. POMPEI, E. CASIRAGHI, M. LUCISANO and B. ZANONI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07766.x

    51. A General Model for Expansion of Extruded Products (pages 609–615)

      L. ALVAREZ-MARTINEZ, K.P. KONDURY and J.M. HARPER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07768.x

  1. A Research Note

    1. Top of page
    2. A Research Note
    3. A Research Note
    1. Quantitative Variation of Total Phenols in Fresh Market Tomatoes at Three Stages of Maturity (pages 639–640)

      S.D. SENTER, R.J. HORVAT and W.R. FORBUS JR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07772.x

    2. Partial Concentration of Red Wine by Reverse Osmosis (pages 647–648)

      K. BUI, R. DICK, G. MOULIN and P. GALZY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07776.x

  2. A Research Note

    1. Top of page
    2. A Research Note
    3. A Research Note
    1. Effect of Antioxidants on Lipid Stability in Restructured Beef Steaks (pages 656–657)

      R.HONDA L. CRACKEL, J.I. GRAY, A.M. BOOREN, A.M. PEARSON and D.J. BUCKLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07780.x

    2. Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish (page 658)

      D.ONALD A. WITHYCOMBE and C.YNTHIA J. MUSSINAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07781.x

    3. Degradation of Cholesterol in Egg Yolk by Rhodococcus equi No. 23 (pages 659–660)

      H. AIHARA, K. WATANABE and R. NAKAMURA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07782.x

    4. Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese (pages 663–664)

      E. LITOPOULOU-TZANETAKI and A. VAFOPOULOU-MASTROJIANNAKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07784.x

    5. Heat Resistance of Some Selected Toxigenic Enterococci in Milk and Other Suspending Media (pages 665–666)

      V.K. BATISH, H.ARISH CHANDER and B. RANGANATHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07785.x

    6. Destruction and Detoxification of Aflatoxins with Ozone (pages 667–668)

      H.IDEO MAEBA, Y.UJI TAKAMOTO, M.INORU KAMIMURA and T.OSHIYUKI MIURA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07786.x

    7. Sensitivity of Pseudomonas Strains to Polyphosphates in Media Systems (pages 669–670)

      K. G. ZESSIN and L. A. SHELEF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07787.x

    8. Deamidation of Soy Peptides and Proteins by Bacillus circulans Peptidoglutaminase (pages 671–672)

      J.AMEL S. HAMADA, F.REDERICK F. SHIH, A.RLEN W. FRANK and W.AYNE E. MARSHALL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07788.x

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