Journal of Food Science

Cover image for Journal of Food Science

November 1988

Volume 53, Issue 6

Pages ii–vi, 1587–1921

  1. Letters

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
    1. Letters (page ii)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07789.x

  2. Memo FROM THE SCIENTIFIC EDITOR

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
    1. Memo FROM THE SCIENTIFIC EDITOR (pages iv–vi)

      Aaron E. Wasserman

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07790.x

  3. Basic Research, Applied Science, and Engineering

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
    1. Quality Characteristics of Frankfurters Containing Corn Germ Protein (pages 1587–1591)

      J. F. ZAYAS and C. S. LIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07791.x

    2. Comparisons of Carboxymethyl Cellulose with Differing Molecular Features in Low-Fat Frankfurters (pages 1592–1595)

      K.C. LIN, J.T. KEETON, C.L. GILCHRIST and H.R. CROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07792.x

    3. Photosensitized Lipid Peroxidation in Ground Pork and Turkey (pages 1596–1598)

      K. WHANG and I.C. PENG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07793.x

    4. Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat (pages 1615–1617)

      P.L. DAWSON, B.W. SHELDON and H.R. BALL JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07798.x

    5. Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties (pages 1618–1620)

      A. ABU-BAKAR, J.O. REAGAN, H.M. VAUGHTERS, D.R. CAMPION and M.F. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07799.x

    6. Potassium Sorbate Effect on Pigment Concentration of Refrigerated Beef (pages 1621–1627)

      M.C. LANARI and N.E. ZARITZKY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07800.x

    7. Palatability of Beef Skirt Steaks as Influenced by Grade/Maturity Group, Anatomical Location and Mechanical Tenderization (pages 1628–1630)

      H.A. RECIO, L.C. FRADELLA, H.R. CROSS, G.C. SMITH and J.W. SAVELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07801.x

    8. Ice Crystal Size Modifications during Frozen Beef Storage (pages 1631–1637)

      M.N. MARTINO and N.E. ZARITZKY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07802.x

    9. Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ -Dependent Proteases (pages 1638–1641)

      M. KOOHMARAIE, A.S. BABIKER, A.L. SCHROEDER, R.A. MERKEL and T.R. DUTSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07803.x

    10. Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats (pages 1642–1644)

      C.E. BOHAC, K.S. RHEE, H.R. CROSS and K. ONO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07804.x

    11. Virucidal Effectiveness of Flexible Pouch Processing of Meat Products Prepared from Foot-and-Mouth Disease-Affected Cattle (pages 1650–1652)

      W. GARCIA-VIDAL, J.H. BLACKWELL, C.A. CORREA, S. HUERTAS and V. URRESTARAZU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07806.x

    12. A Diagnostic Test Strip for the Semiquantitative Determination of Trimethylamine in Fish (pages 1653–1655)

      K. WONG, F. BARTLETT and T. A. GILL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07807.x

    13. Extraction of Lipid and Cholesterol from Fish Muscle with Supercritical Fluids (pages 1656–1658)

      INGIBJORG HARDARDOTTIR and JOHN E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07808.x

    14. Changes in ω-3 Polyunsaturated Fatty Acids in the Chum Salmon Muscle During Spawning Migration and Extrusion Cooking (pages 1659–1661)

      H. SUZUKI, B.S. CHUNG, S. ISOBE, S. HAYAKAWA and S. WADA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07809.x

    15. ATP and Creatine Phosphate Breakdown in Spiked Plaice Muscle during Storage, and Activities of Some Enzymes Involved (pages 1662–1665)

      MUNEAKI IWAMOTO, HIDEAKI YAMANAKA, HIROKI ABE, HIDEKI USHIO, SHUGO WATABE and KANEHISA HASHIMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07810.x

    16. Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat (pages 1666–1670)

      WARINDA VEJAPHAN, THOMAS C.-Y. HSIEH and STEPHEN S. WILLIAMS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07811.x

    17. Liquid Loss in Shucked Oyster (Crassostrea virghica) Meats During Ice Storage (pages 1671–1673)

      D.W. COOK, T. CHAI, C.R. HACKNEY, R.E. MARTIN, W.S. OTWELL and D.R. WARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07812.x

    18. Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese (pages 1674–1679)

      WALID ALKHALAF, JEAN-CHRISTOPHE PIARD, MORSI EL SODA, JEAN-CLAUDE GRIPON, MICHEL DESMAZEAUD and LOUIS VASSAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07813.x

    19. Chemical Properties of Cryocasein (pages 1687–1693)

      T.W. MOON, I.C. PENG and D.A. LONERGAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07816.x

    20. N-Nitrosamine Analysis in Beer Using Thermal Desorption Injection Coupled with GC-TEA (pages 1696–1698)

      STANLEY M. BILLEDEAU, BARBARA J. MILLER and HAROLD C. THOMPSON JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07818.x

    21. Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice (pages 1707–1709)

      ANA G. IMERI and DIETRICH KNORR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07821.x

    22. Apple Quality as Influenced by Fumigation with Methyl Bromide (pages 1710–1712)

      S.R. DRAKE, H.R. MOFFITT, J.K. FELLMAN and C.R. SELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07822.x

    23. Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple Slices (pages 1713–1716)

      CHARLES R. SANTERRE, J.N. CASH and D.J. VANNORMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07823.x

    24. Alcohol Production from Raisin Extracts: Volatile By products (pages 1723–1724)

      K. KANA, M. KANELLAKI, J. KOUINIS and A.A. KOUTINAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07826.x

    25. Oxidation of Grape Juice Phenolic Compounds in Model Solutions (pages 1729–1732)

      V. CHEYNIER, C. OWE and J. RIGAUD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07828.x

    26. Regeneration of Spanish Style Green Table Olive Brines by Ultrafiltration (pages 1733–1736)

      M. BRENES BALBUENA, P. GARCIA GARCIA and A. GARRIDO FERNANDEZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07829.x

    27. A Comparison of CIE (1976) L*a*b* Values Obtained from Two Different Instruments on Several Food Commodities (pages 1737–1742)

      P. BAARDSETH, G. SKREDE, T. NAES, M. S. THOMASSEN, A. IVERSEN and L. KAABER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07830.x

    28. Studies on Popping of Popcorn in a Microwave Oven (pages 1746–1749)

      Y. E. LIN and R. C. ANANTHESWARAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07832.x

    29. Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis (pages 1761–1765)

      EDWARD T. S. CHOW, L. S. WEI, RICHARD E. DEVOR and M. P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07836.x

    30. Effects of Soy Hull Flour on Soy Proteins Emulsions (pages 1766–1768)

      HEA-RAN LEE ASHRAF and HEA-RYONG LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07837.x

    31. Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu (pages 1772–1774)

      JOHN A. ZEE, ARMAND BOUDREAU, MARGUERITE BOURGEOIS and RENEE BRETON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07839.x

    32. Effect of Pre-decortication Drying Treatment on the Textural Quality of Cowpea Products: Seeds and Akara (pages 1778–1781)

      Y.-C. HUNG, M. S. CHINNAN and K. H. McWATTERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07841.x

    33. Effective Thermal Conductivity of Granular Starch Materials (pages 1795–1799)

      A.E. DROUZAS and G.D. SARAVACOS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07845.x

    34. Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements (pages 1800–1805)

      G. YLIMAKI, Z.J. HAWRYSH, R.T. HARDIN and A.B.R. THOMSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07846.x

    35. Thin Layer Drying of Pigeon Pea (pages 1813–1817)

      H. SHEPHERD and R.K. BHARDWAJ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07849.x

    36. Extrusion-Cooking of Sorghum Containing Different Amounts of Amylose (pages 1818–1822)

      M. H. GOMEZ, R. D. WANISKA, L. W. ROONEY and E. W. LUSAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07850.x

    37. Enhancement of Shortening Stability by Incorporation of Butteroil (pages 1838–1839)

      C.L. WILHELM, J. HEYDON, R. WHITEMAN, M.A. AMER and W.W. NAWAR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07855.x

    38. Stability of Iron (III) Chelates of Nutritional Interest (pages 1844–1847)

      M. GALDI and M.E. VALENCIA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07857.x

    39. The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests (pages 1848–1850)

      M. O'MAHONY, U. THIEME and L. R. GOLDSTEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07858.x

    40. Antioxidant Effects of Protein-Bound Riboflavin and Free Riboflavin (pages 1851–1853)

      TOSHIYUKI TOYOSAKI and TAKESHI MINESHITA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07859.x

    41. Further Characterization of a Caffeine-Resistant Mutant of Aspergillus parasiticus (pages 1858–1862)

      ROBERT L. BUCHANAN, HEIDI G. STAHL, DANA W. WISEMAN, LAURA L. ZAIKA and SARAH E. MERTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07861.x

    42. Determination of Heat Transfer Coefficients for Continuous Belt Freezers (pages 1872–1876)

      E.S. FLORES and R.H. MASCHERONI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07864.x

    43. Statistical Variability of Thermal Process Lethality in Conduction Heating Food—Computerized Simulation (pages 1887–1893)

      KAN-ICHI HAYAKAWA, PILAR DE MASSAGUER and RICHARD J. TROUT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07867.x

  4. Research Note

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
    1. Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil (pages 1896–1897)

      BEHROZE S. MISTRY and DAVID B. MIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07869.x

    2. Enrichment of Aldehydes and Ketones in Sherry (pages 1900–1901)

      M.D. CABEZUDO and J. ALMY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07871.x

  5. A Research Note

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
    1. Effect of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Cured Pork Bellies (pages 1905–1906)

      S. W. NEEL, J. O. REAGAN, J. W. MABRY and M. F. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07873.x

  6. Research Note

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
    1. Effect of Molybdenum Fertilization on the Nitrogenous Constituents of Potatoes (pages 1909–1910)

      NELL I. MONDY and CYRUS B. MUNSHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07875.x

  7. A Research Note

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
  8. Research Note

    1. Top of page
    2. Letters
    3. Memo FROM THE SCIENTIFIC EDITOR
    4. Basic Research, Applied Science, and Engineering
    5. Research Note
    6. A Research Note
    7. Research Note
    8. A Research Note
    9. Research Note
    1. Mutagenic Activity of Heat-Induced Cholesterol-Degradation Products (pages 1913–1914)

      K. WATANABE, R. NAKAMURA and A. HOSONO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07877.x

    2. Comparison of Methods for Quantitation of Free Fatty Acids in Cheese (pages 1915–1916)

      W.G. IKINS, H.S. KWAK, G.S. ZINK and I.J. JEON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07878.x

    3. Melting Behavior of Gels Prepared from Isolated Subunits of Collagen (pages 1920–1921)

      KOJI TAKAHASHI, KUNIO SHIRAI and KEIZO WADA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1988.tb07881.x

SEARCH

SEARCH BY CITATION