Journal of Food Science

Cover image for Journal of Food Science

July 1989

Volume 54, Issue 4

Pages 783–1100

  1. Basic Research, Applied Science, and Engineering

    1. Top of page
    2. Basic Research, Applied Science, and Engineering
    3. Research Note
    1. Total Sterols in Seafoods: Iatroscan TLC/FID Versus the Kovacs GLC/FID Method (pages 793–795)

      C. G. WALTON, W. M. N. RATNAYAKE and R. G. ACKMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07884.x

    2. Paramyosin-Myosin-Actin Interactions in Gel Formation of Invertebrate Muscle (pages 796–799)

      TAKESHI SANO, SATOSHI F. NOGUCHI, TAKAHIDE TSUCHIYA and JUICHIRO J. MATSUMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07885.x

    3. Role of F-actin in Thermal Gelation of Fish Actomyosin (pages 800–804)

      TAKESHI SANO, SATOSHI F. NOGUCHI, JUICHIRO J. MATSUMOTO and TAKAHIDE TSUCHIYA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07886.x

    4. Denaturation of Cod Myosin during Freezing after Modification with Formaldehyde (pages 814–818)

      JIT F. ANG and HERBERT O. HULTIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07889.x

    5. Texture Changes of Frozen Stored Cod and Ocean Perch Minces (pages 824–826)

      YIN LIANG HSIEH and JOE M. REGENSTEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07891.x

    6. Selection of Mixed Cultures for Meat Fermentation (pages 839–842)

      J.-F. HOULE, M. LAFRANCE, J.-P. JULIEN, E. BROCHU and C.P. CHAMPAGNE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07894.x

    7. Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts (pages 843–845)

      S. D. SHACKELFORD, J. O. REAGAN, T. F. MANN, C.E. LYON and M. F. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07895.x

    8. Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified Atmospheres (pages 846–849)

      NANCY L. NOLAN, JANE A. BOWERS and D. H. KROPF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07896.x

    9. Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B-30 (pages 855–857)

      A.J. MILLER, E.D. STRANGE and R.C. WHITING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07898.x

    10. Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E (pages 858–862)

      C. FAUSTMAN, R.G. CASSENS, D.M. SCHAEFER, D.R. BUEGE, S.N. WILLIAMS and K.K. SCHELLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07899.x

    11. Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels (pages 867–870)

      E.J. MARQUEZ, E.M. AHMED, R.L. WEST and D.D. JOHNSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07901.x

    12. Rheological Changes During Slow Acid Induced Gelation of Milk by D-glucono-δ-lactone (pages 894–898)

      BYUNG Y. KIM and JOHN E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07907.x

    13. Salmonella Inactivation in Liquid Whole Egg by Thermoradiation (pages 902–905)

      D.F. SCHAFFNER, M.K. HAMDY, R.T. TOLEDO and M.L. TIFT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07909.x

    14. Thermal Denaturation of Hen Egg White Studied by Chromatographic and Immunochemical Techniques (pages 906–908)

      JIR̂Í SAJDOK, DANA POŽÁRKOVÁ, PAVEL RAUCH and JAN KÁŠ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07910.x

    15. Activity and Mobility of Water in Sweetened Whole Soy Concentrates and Their Rheological Properties (pages 931–1989)

      RAFIULLAH KHAN, D. STEHLI, L.S. WEI and M.P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07915.x

    16. Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricus (pages 940–942)

      HARISH CHANDER, V. K. BATISH, S. BABU and R. S. SINGH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07917.x

    17. Effect of Calcium Level on Bread Iron Utilization by Iron-Deficient Rats (pages 943–946)

      G. S. RANHOTRA and J.A. GELROTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07918.x

    18. Mathematical Characterization of the Compressive Stress-Strain Relationships of Spongy Baked Goods (pages 947–949)

      M. PELEG, ISABELLE ROY, O.H. CAMPANELLA and M.D. NORMAND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07919.x

    19. Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.) (pages 958–962)

      YOUSSEF S. HAFEZ, ALI I. MOHAMMED, PUNAMBERMA A. PERERA, GURBAX SINGH and AHMED S. HUSSEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07921.x

    20. Acid Inactivation of Soybean Lipoxygenase With Retention of Protein Solubility (pages 963–967)

      Y.B. CHEMAN, L.S. WEI and A.I. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07922.x

    21. Nutrient Losses Due to Scarification of Pigeonpea (Cajanus cajan L.) Cotyledons (pages 974–976)

      U. SINGH, P.V. RAO, R. SEETHA and R. JAMBUNATHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07925.x

    22. Stability of Allicin in Garlic Juice (pages 977–981)

      TUNG-HSI YU and CHUNG-MAY WU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07926.x

    23. Effect of Irradiation on Discoloration, Phenols and Lipids of Potatoes (pages 982–984)

      NELL I. MONDY and BARRY GOSSELIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07927.x

    24. Canning-Induced Fruit Softening and Cell Wall Pectin Solubilization in the ‘Patterson’ Apricot (pages 990–992)

      ADIMILSON B. CHITARRA, JOHN M. LABAVITCH and ADEL A. KADER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07929.x

    25. Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents (pages 997–1002)

      G.M. SAPERS, K.B. HICKS, J.G. PHILLIPS, L. GARZARELLA, D.L. PONDISH, R.M. MATULAITIS, T.J. McCORMACK, S.M. SONDEY, P.A. SEIB and Y.S. EI-ATAWY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07931.x

    26. Modeling of Apple Juice Filtrations (pages 1003–1006)

      L. BAYINDIRLI, M. ÖZILGEN and S. UNGAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07932.x

    27. Prediction of Thermal Conductivity of Fruit Juices by a Thermal Resistance Model (pages 1007–1012)

      VIRENDRA K. BHUMBLA, A.K. SINGH and Y. SINGH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07933.x

    28. Effects of In Vitro Proteolysis on the Allergenicity of Major Whey Proteins (pages 1037–1039)

      J. ASSELIN, J. HÉBERT and J. AMIOT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07938.x

    29. A Basic Model for a Twin-Screw Extruder (pages 1047–1056)

      J. TAYEB, B. VERGNES and G. DELLA VALLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07941.x

    30. Evaluation of Polydimethylsiloxane Fluids as Non-Caloric Frying Media (pages 1061–1065)

      S. E. MOREHOUSE and M. E. ZABIK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07943.x

    31. Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts (pages 1066–1069)

      TIMOTHY H. SANDERS, JOHN R. VERCELLOTTI, PAUL D. BLANKENSHIP, KAREN L. CRIPPEN and GAIL V. CIVILLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07944.x

  2. Research Note

    1. Top of page
    2. Basic Research, Applied Science, and Engineering
    3. Research Note
    1. Conversion of Provitamin D3 to Vitamin D3 by Monochromatic Ultraviolet Rays in Fish Dark Muscle Mince (pages 1070–1071)

      AYAKO HIDAKA, HIRAMITSU SUZUKI, SEIICHI HAYAKAWA, EMIKO OKAZAKI and SHUN WADA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07945.x

    2. Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature (pages 1072–1073)

      G.C. ARGANOSA, J.S. GODBER, U. TANCHOTIKUL, K.W. McMILLIN and K.P. SHOA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07946.x

    3. Effects of pH and ATP Concentrations on the Heat Contracture of Glycerinated Single Fibers of Rabbit Psoas Muscle (pages 1074–1075)

      HIROSHI KAMISOYAMA, SUSUMU SHIGEMORI, AKIHIRO OKITANI and TATSUMI ITO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07947.x

    4. Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography (page 1076)

      A.E. BEVILACQUA and A.N. CALIFANO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07948.x

    5. Fluorescence Intensity Indicates Bean Hardening (pages 1078–1079)

      D.W. STANLEY and L.C. PLHAK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07949.x

    6. Effect of Processing on Certain Antinutrients in Cowpeas (Vigna unguiculata) (pages 1084–1085)

      P. O. OGUN, P. MARKAKIS and W. CHENOWETH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07952.x

    7. Batch Hydrolysis of Lactose in Concentrated Whey Systems (pages 1086–1087)

      ERIC H. JACKSON and PAVEL JELEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07953.x

    8. Acetone Extracted Cottonseed Meals Without Catty Odors (pages 1088–1089)

      R.J. HRON and M.S. KUK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07954.x

    9. Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips (pages 1090–1091)

      RAÚL L. GARROTE, ENRIQUE R. SILVA and RICARDO A. BERTONE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07955.x

    10. Influence of Acidification on Texture of Canned Carrots (pages 1092–1093)

      J.R. HEIL and M.J. McCARTHY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07956.x

    11. Delayed Light Emission as an Indicator of Cantaloupe Maturity (pages 1094–1095)

      W. R. FORBUS Jr. and S. D. SENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07957.x

    12. Effect of Emulsifying Agents on Inhibition of Enzymatic Browning in Apple Juice by Ascorbyl Palmitate, Laurate and Decanoate (pages 1096–1097)

      G. M. SAPERS, Y. S. EL-ATAWY, K. B. HICKS and L. GARZARELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1989.tb07958.x

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