Journal of Food Science

Cover image for Journal of Food Science

March 1990

Volume 55, Issue 2

Pages 285–600

  1. Basic Research, Applied Science & Engineering

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. RESEARCH NOTES
    5. Research Notes
    6. ERRATUM NOTICE
    7. STYLE GUIDE FOR RESEARCH PAPERS
    1. Physicochemical Composition of Dry-Cured Ham Processed under Minimal Aging Time/Temperature Conditions (pages 285–288)

      K.W. LIN, J.T. KEETON, T.M. CRAIG, C.E. GATES, H.R. GAMBLE, C.S. CUSTER and H.R. CROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06744.x

    2. Bioassay Analysis of Dry-Cured Ham Processed to Affect Trichinella spiralis (pages 289–292)

      K.W. LIN, J.T. KEETON, T.M. CRAIG, R.H. HUEY, M.T. LONGNECKER, H.R. GAMBLE, C.S CUSTER and H.R. CROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06745.x

    3. Detection of Pork in Processed Meat by an Enzyme-linked Immunosorbent Assay Using Antiswine Antisera (pages 293–297)

      W. N. SAWAYA, M. S. MAMEESH, E. EL-RAYES, A. HUSAIN and B. DASHTI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06746.x

    4. Effects of Heating Bacon and Sausage in Nonwoven, Melt-blown Material (pages 298–300)

      C.A. COSTELLO, W.C. MORRIS and J.R. BARWICK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06747.x

    5. Palatability of Chilled and Frozen Beef Steaks (pages 301–304)

      T.L. WHEELER, R.K. MILLER, J.W. SAVELL and H.R. CROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06748.x

    6. Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End-point Cooking Temperature (pages 318–322)

      A.M. SPANIER, K.W. McMILLIN and J.A. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06752.x

    7. Thermal Destruction of Listeria monocytogenes in a Meat Slurry and in Ground Beef (pages 327–329)

      D. L BOYLE, J. N. SOFOS and G. R. SCHMIDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06754.x

    8. Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level (pages 330–333)

      T.F. MANN, J.O. REAGAN, LP. JOHNSON, C.E. LYON, J.W. MABRY and M.F. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06755.x

    9. Effect of Heating Rate on Meat Batter Stability, Texture and Gelation (pages 334–337)

      S. BARBUT and G.S. MITTAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06756.x

    10. Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks (pages 342–345)

      T.L. WHEELER, S.C. SEIDEMAN, T.L. ROLAN and G.W. DAVIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06758.x

    11. An Evaluation of Simple Methods for Following Rigor Development in Fish (pages 346–348)

      REINO W. KORHONEN, TYRE C. LANIER and FRANCIS GIESBRECHT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06759.x

    12. Chemical Indicators of Decomposition for Raw Surimi and Flaked Artificial Crab (pages 349–352)

      THOMAS A. HOLLINGWORTH JR., MARLEEN M. WEKELL, JOHN J. SULLIVAN, JAMES D. TORKELSON JR. and HAROLD R. THROM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06760.x

    13. Effects of Rigor Mortis on Gel-forming Properties of Surimi and Unwashed Mince Prepared from Tilapia (pages 353–355)

      JAE W. PARK, REINO W. KORHONEN and TYRE C. LANIER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06761.x

    14. Cryoprotective Effects of Lactitol, Palatinit and Polydextrose® on Cod Surimi Proteins during Frozen Storage (pages 356–360)

      J. SYCH, C. LACROIX, L.T. ADAMBOUNOU and F. CASTAIGNE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06762.x

    15. Developing a Color Card for Raw Flesh of Astaxanthin-fed Salmon (pages 361–363)

      GRETE SKREDE, EINAR RISVIK, MARCEL HUBER, GRETHE ENERSEN and LAURA BLÜMLEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06763.x

    16. Degradation of Oval-Filefish Meat Gel Caused by Myofibrillar Proteinase(s) (pages 364–368)

      HARUHIKO TOYOHARA, TETSUO SAKATA, KAZUYUKI YAMASHITA, MASATO KINOSHITA and YUTAKA SHIMIZU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06764.x

    17. Tensile Characteristics of Squid Mantle (pages 369–371)

      JIN-DER KUO, MICHA PELEG and HERBERT O. HULTIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06765.x

    18. Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing Temperatures (pages 372–373)

      MARTIN W. BUCKNAVAGE, MERLE D. PIERSON, CAMERON R. HACKNEY and J. RUSSELL BISHOP

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06766.x

    19. Amino Acid Hydrolysate from Crab Processing Waste (pages 379–380)

      AMRIK S. JASWAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06768.x

    20. Continuous Hydrolysis of Milk Protein in a Membrane Reactor (pages 381–385)

      A. MANNHEIM and M. CHERYAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06769.x

    21. Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese (pages 386–390)

      B.H. LEE, L.C. LALEYE, R.E. SIMARD, R.A. HOLLEY, D.B. EMMONS and R.N. GIROUX

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06770.x

    22. Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese (pages 391–397)

      B.H. LEE, L.C. LALEYE, R.E. SIMARD, M.-H. MUNSCH and R.A. HOLLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06771.x

    23. Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture (pages 398–400)

      N. SHAH, P. JELEN and S. UJVAROSY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06772.x

    24. Sensory Analysis of Dairy Products irradiated with Cobalt-60 at −78°C (pages 404–408)

      A.E. HASHISAKA, M.A. EINSTEIN, B.A. RASCO, F.P. HUNGATE and F.M. DONG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06774.x

    25. Effects of Dough Materials on Flavor Formation in Baked Cookies (pages 409–412)

      SUKIE NISHIBORI and SHUNRO KAWAKISHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06775.x

    26. Effect of Carbon Dioxide Atmosphere on Staling and Water Relations in Bread (pages 413–416)

      Y. AVITAL, C. H. MANNHEIM and J. MILTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06776.x

    27. Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture (pages 417–423)

      KEVIN L. MACKEY and ROBERT Y. OFOLI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06777.x

    28. Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley (pages 424–429)

      B.A. RASCO, G. RUBENTHALER, M. BORHAN and F.M. DONG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06778.x

    29. Mobility and Activity of Water in Casein Model Systems as Determined by 2H NMR and Sorption Isotherms (pages 430–433)

      A.G. CURME, S.J. SCHMIDT and M.P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06779.x

    30. Comparison of Vapor and Liquid Isotherms for Casein and Casein-Sucrose Mixture (pages 434–436)

      ATUL MISTRY, M.P. STEINBERG and S.J. RICHARDSON SCHMIDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06780.x

    31. Effect of Chemical Glycosylation on the Surface Properties of the Soluble Fraction of Casein (pages 437–439)

      B. CLOSS, J-L. COURTHAUDON and D. LORIENT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06781.x

    32. Evaluation of the Properties of Polystyrene Divinylbenzene Adsorbents for Debittering Grapefruit Juice (pages 440–445)

      M. MANLAN, R.F. MATTHEWS, R.L. ROUSEFF, R.C. LITTELL, M.R. MARSHALL, H.A. MOYE and A.A. TEIXEIRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06782.x

    33. Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening (pages 446–449)

      R.F. McFEETERS and H.P. FLEMING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06783.x

    34. Composition of Fermented Grape Juice Continuously Produced by Immobilized Lactobacillus casei (pages 455–457)

      KAYOKO TAKAGI, MASATAKE TOYODA, YUKIO SAITO, MOTOHIRO NIWA and HIDEO MORIMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06785.x

    35. Unique Hydration Behavior of Potato Starch as Determined by Deuterium Nuclear Magnetic Resonance (pages 458–461)

      PHILLIP I. YAKUBU, ION C. BAIANU and PAUL H. ORR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06786.x

    36. Water Sorption of Coffee Solubles by Frontal Inverse Gas Chromatography: Thermodynamic Considerations (pages 475–487)

      DIMITRIOS APOSTOLOPOULOS and SEYMOUR G. GILBERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06790.x

    37. Kinetic Model of Lipid Oxidation in Foods (page 498)

      S. ÖZILGEN and M. ÖZILGEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06795.x

    38. Kinetics of Methylmethionine Sulfonium Salt Destruction in a Model Particulate System (pages 502–505)

      MARTIN F. BERRY, RAKESH K. SINGH and PHILIP E. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06796.x

    39. Soymilk Yogurt: Sensory Evaluation and Chemical Measurement (pages 528–531)

      MARK A. BUONO, CAROLE SETSER, LARRY E. ERICKSON and DANIEL Y.C. FUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06802.x

    40. Comparison of Milk-Based and Soymilk-Based Yogurt (pages 532–536)

      S-Y. LEE, C.V. MORR and A. SEO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06803.x

    41. Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties (pages 537–542)

      R. KAHN, D. STEHLI, L.S. WEI, M.P. STEINBERG and N. YAMASHITA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06804.x

  2. Research Notes

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. RESEARCH NOTES
    5. Research Notes
    6. ERRATUM NOTICE
    7. STYLE GUIDE FOR RESEARCH PAPERS
    1. Dietary Fiber Ingredients Obtained by Processing Brewer's Dried Grain (page 551)

      VINOD K. CHAUDHARY and FRANK E. WEBER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06807.x

    2. Diffusion Phenomena during Chemical (NaOH) Peeling of Tomatoes (pages 552–553)

      JOHN D. FLOROS and MANJEET S. CHINNAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06808.x

    3. Determination of Rheological Behavior of Tomato Concentrates Using Back Extrusion (pages 554–555)

      MARIA SALOME B. ALVIAR and DAVID S. REID

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06809.x

  3. RESEARCH NOTES

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. RESEARCH NOTES
    5. Research Notes
    6. ERRATUM NOTICE
    7. STYLE GUIDE FOR RESEARCH PAPERS
    1. Glucosinolates in Rutabaga Grown in Soil Capped over Coal Fly Ash (pages 556–557)

      J. L. ANDERSON, D. J. LISK and G. S. STOEWSAND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06810.x

    2. Effect of Holding Time on the Functionality of Cowpea Paste and Quality of Akara (pages 558–559)

      Y.-C. HUNG and K.H. McWATTERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06811.x

  4. Research Notes

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. RESEARCH NOTES
    5. Research Notes
    6. ERRATUM NOTICE
    7. STYLE GUIDE FOR RESEARCH PAPERS
    1. Low pH Inactivation of Polyphenoloxidase in Apple Juice (pages 562–563)

      G. P. ZEMEL, C.A. SIMS, M. R. MARSHALL and M. BALABAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06813.x

    2. Molecular Characteristics of Pectins from Enzyme-Treated Apple Juices : A Research Note (pages 564–565)

      MARCELO E. BARTOLINI and JOSEPH J. JEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06814.x

    3. Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems (pages 566–567)

      C. S. CHEN, T. K. NGUYEN and R. J. BRADDOCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06815.x

    4. Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium (pages 570–571)

      K.S. RHEE, Y.A. ZIPRIN and L.S. PAPADOPOULOS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06817.x

    5. Incidence of Listeria ssp. in Retail Meat Roasts (page 572)

      J. L. JOHNSON, M. P. DOYLE and R. G. CASSENS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06818.x

    6. Effect of Freezing of Beef on Subsequent Postmortem Aging and Shear Force (pages 573–574)

      J. D. CROUSE and M. KOOHMARAIE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06819.x

    7. Functional Characteristics, Fatty Acid Composition, and Palatability of Bacon from Pigs Fed Canola (pages 575–576)

      A MAZHAR, J.R. BUSBOOM, R.A. FIELD, D.C. RULE, T. HEALD, W.C. RUSSELL and R.J. McCORMICK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06820.x

    8. Preparation of Colorless Globin from Bovine Hemoglobin using Sodium Alginate (pages 577–578)

      YOUNG-ZOON LEE, RONG MIN WANG and SHURYO NAKAI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06821.x

    9. Heat Inactivation of Catalase from Cod Muscle and from Some Psychrophilic Bacteria (pages 581–582)

      D. BOISMENU, F. LÉPINE, M. GAGNON and H. DUGAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06823.x

    10. Effects of Fermentation and Storage on the Concentration of Orotic Acid and Uric Acid in Skim Milk (pages 585–586)

      KHURSHEED P. NAVDER, RWEI-FEN SYU HUANG, E. BETH FRYER and HOLLY C. FRYER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06825.x

    11. Kinetic Compensation Effect in the Heat Denaturation of Whey Protein (pages 589–590)

      J. W. RHIM, V. A. JONES and K. R. SWARTZEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06827.x

    12. Characterization of Strains of Staphylococcus aureus by Their Lipolytic Activity on Various Agar Media (pages 591–592)

      MARGARET I. HALPIN-DOHNALEK and ELMER H. MARTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06828.x

    13. Nonheme Iron Evaluation of a Hemoglobin Iron Concentrate (pages 593–594)

      J. KING, S. DE PABLO and F. MONTES DE OCA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06829.x

    14. Auto-oxidation in Saffron at 40°C and 75% Relative Humidity (pages 595–596)

      G.L. ALONSO, R. VARÕN, R. GOMEZ, F. NAVARRO and M.R. SALINAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06830.x

  5. ERRATUM NOTICE

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. RESEARCH NOTES
    5. Research Notes
    6. ERRATUM NOTICE
    7. STYLE GUIDE FOR RESEARCH PAPERS
    1. You have free access to this content
      ERRATUM NOTICE (pages 596–597)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06831.x

  6. STYLE GUIDE FOR RESEARCH PAPERS

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    4. RESEARCH NOTES
    5. Research Notes
    6. ERRATUM NOTICE
    7. STYLE GUIDE FOR RESEARCH PAPERS
    1. STYLE GUIDE FOR RESEARCH PAPERS (pages 597–600)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb06832.x

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