Journal of Food Science

Cover image for Journal of Food Science

September 1990

Volume 55, Issue 5

Pages 1201–1484

  1. Basic Research, Applied Science & Engineering

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    1. Shelf Life of Shrimp (Penaeus merguiensis) Stored at Different Temperatures (pages 1201–1205)

      S.I. SHAMSHAD, KHER-UN-NISA, M. RIAZ, R. ZUBERI and R.B. QADRI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03898.x

    2. Quantification of Shrimp in Shrimp-Surimi Mixtures using Urea Gel Isoelectric Focusing (pages 1206–1209)

      TUNG-SHI HUANG, JON S. CHEN, MARTY R. MARSHALL and CHENG-I WEI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03899.x

    3. Thermal Conductivity of Surimi–Measurement and Modeling (pages 1217–1221)

      DE-QIAN WANG and EDWARD KOLBE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03901.x

    4. Cryoprotective Effects of Some Materials on Cod-Surimi Proteins during Frozen Storage (pages 1222–1227)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03902.x

    5. Methodology for Quantification of Geosmin and Levels in Rangia Clam (Rangia cuneata) (pages 1233–1235)

      URAIWAN TANCHOTIKUL and THOMAS C.-Y. HSIEH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03904.x

    6. Patterns of Nucleotide Catabolism as Freshness Indicators in Flatfish from the Gulf of Alaska (pages 1236–1238)

      D.H. GREENE, J.K. BABBITT and K.D. REPPOND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03905.x

    7. Isolation and Identification of Dry Salami Volatiles (pages 1239–1242)

      RALF G. BERGER, CARLOS MACKU, J. BRUCE GERMAN and TAKAYUKI SHIBAMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03906.x

    8. Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin (pages 1249–1254)

      B. GIRARD, J. VANDERSTOEP and J.F. RICHARDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03908.x

    9. Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks (pages 1264–1267)

      R.C. JOHNSON, J.R. ROMANS, T.S. MULLER, W. J. COSTELLO and K.W. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03911.x

    10. Physical-Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef (pages 1268–1269)

      RIËTTE L.J.M. VAN LAACK and FRANS J.M. SMULDERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03912.x

    11. Shrouding, Spray-chilling and Vacuum-packaged Aging Effects on Processing and Eating Quality Attributes of Beef (pages 1270–1273)

      LAUREN M. LEE, ZENIA J. HAWRYSH, LESTER E. JEREMIAH and ROBERT T. HARDIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03913.x

    12. Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks (pages 1274–1277)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03914.x

    13. Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef (pages 1278–1279)

      C. FAUSTMAN and R.G. CASSENS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03915.x

    14. Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State (pages 1280–1283)

      AKIO KATO, HISHAM R. IBRAHIM, HIROYUKI WATANABE, KAZUO HONMA and KUNIHIKO KOBAYASHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03916.x

    15. Effects of Gamma Irradiation at -78°C on Microbial Populations in Dairy Products (pages 1284–1289)

      A.E. HASHISAKA, J.R. MATCHES, Y. BATTERS, F.P. HUNGATE and F.M. DONG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03917.x

    16. Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads (pages 1290–1292)

      SHARON E. BRUMMEL and KEN LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03918.x

    17. Calcium Bioavailability from Ripening Cheddar Cheese (pages 1293–1295)

      MACIEJ S. BUCHOWSKI and DENNIS D. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03919.x

    18. Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach (pages 1303–1307)

      NARENDRA NARAIN, THOMAS C.-Y. HSIEH and CHARLES E. JOHNSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03921.x

    19. Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars (pages 1308–1311)

      J.A. ROBERTSON, R.J. HORVAT, B.G. LYON, F.I. MEREDITH, S.D. SENTER and W.R. OKIE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03922.x

    20. Effects of Salts and pH on Heating-Related softening of Snap Beans (pages 1312–1314)

      J. P. VAN BUREN, W. P. KEAN, B. K. GAVITT and T. SAJJAANANTAKUL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03923.x

    21. Strawberry Polyphenoloxidase: Purification and Characterization (pages 1315–1319)

      PEDRO WESCHE-EBELING and MORRIS W. MONTGOMERY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03924.x

    22. Strawberry Polyphenoloxidase: Extraction and Partial Characterization (pages 1320–1324)

      PEDRO WESCHE-EBELING and MORRIS W. MONTGOMERY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03925.x

    23. Volatile Components of the Fruit of Pistacia Lentiscus (pages 1325–1326)

      S. GRANT WYLLIE, JOSEPH J. BROPHY, VASSILIOS SARAFIS and MICHAEL HOBBS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03926.x

    24. Fractal Structure of Deformed Potato Starch and Its Sorption Characteristics (pages 1334–1337)

      TADASHI NAGAI and TOSHIMASA YANO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03929.x

    25. Starch Gelatinization in Cold Temperature Sweetening Resistant Potatoes (pages 1338–1340)

      MICHAEL J. LESZKOWIAT, RICKEY Y. YADA, ROBERT H. COFFIN and DAVID W. STANLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03930.x

    26. Pretreating Dent Corn Grits for Puffing in a Rice Cake Machine (pages 1345–1348)

      F. HSIEH, L. HU, I.C. PENG and H.E. HUFF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03932.x

    27. Distribution of Total and Soluble Fiber in Various Millstreams of Wheat (pages 1349–1351)

      G. S. RANHOTRA, J. A. GELROTH, K. ASTROTH and E. S. POSNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03933.x

    28. Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn (pages 1352–1355)

      L.O. PORDESIMO, R.C. ANANTHESWARAN, A.M. FLEISCHMANN, Y.E. LIN and M.A. HANNA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03934.x

    29. Evaluation of Beer Deterioration by Chemiluminescence (pages 1361–1364)

      HIROTAKA KANEDA, YUKINOBU KANO, MINORU KAMIMURA, TOSHIHIKO OSAWA and SHUNRO KAWAKISHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03937.x

    30. Density and Porosity in Drying Starch Materials (pages 1367–1372)

      S.N. MAROUSIS and G.D. SARAVACOS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03939.x

    31. Drying, Packaging, and Storage Effects on Quality of Basil, Marjoram and Wild Marjoram (pages 1373–1377)

      K. PÄÄKKÖNEN, T. MALMSTEN and L. HYVÖNEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03940.x

    32. Correlation of Extrudate Infusibility with Bulk Properties using Image Analysis (pages 1378–1382)

      ANN H. BARRETT and EDWARD W. ROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03941.x

    33. Effect of Ingredients on Physical/Structural Properties of Extrudates (pages 1383–1387)

      D. MOORE, A. SANEI, E. VAN HECKE and J.M. BOUVIER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03942.x

    34. Methodology to Determine Destruction of Bacterial Spores during Extrusion Cooking (pages 1388–1393)

      T.A. LIKIMANI, J.N. SOFOS, J.A. MAGA and J.M. HARPER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03943.x

    35. Numerical Simulation of Natural Convection Heating of Canned Thick Viscous Liquid Food Products (pages 1403–1411)

      ASHWINI KUMAR, M. BHATTACHARYA and JACK BLAYLOCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03946.x

    36. Microwave Energy Effects on Quality of Some Seed Oils (pages 1412–1416)

      HIROMI YOSHIDA, NOBUHISA HIROOKA and GORO KAJIMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03947.x

    37. Evaluation of Heated Frying Oils Containing Added Fatty Acids (pages 1417–1420)

      A. PHILIP HANDEL and SHIRLEY A. GUERRIERI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03948.x

    38. Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity (pages 1425–1428)

      ADELMO MONSALVE G., JOSEPH R. POWERS and HENRY K. LEUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03950.x

    39. Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study (pages 1441–1444)

      L.G. PHILLIPS, J.B. GERMAN, T.E. O'NEILL, E.A. FOEGEDING, V.R. HARWALKAR, A. KILARA, B.A. LEWIS, M.E. MANGINO, C.V. MORR, J.M. REGENSTEIN, D.M. SMITH and J.E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03953.x

    40. Contribution of Protein Flexibility to the Foaming Properties of Casein (pages 1445–1447)

      M. LE MESTE, B. COLAS, D. SIMATOS, B. CLOSS, J-L COURTHAUDON and D. LORIENT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03954.x

    41. Purification of Steviosides by Membrane and Ion Exchange Processes (pages 1454–1457)

      WEA-SHANG FUH and BEEN-HUANG CHIANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03956.x

  2. Research Notes

    1. Top of page
    2. Basic Research, Applied Science & Engineering
    3. Research Notes
    1. Total Polyphenols in Apples and Ciders; Correlation with Chlorogenic Acid (pages 1458–1459)

      J.J.L. CILLIERS, V.L. SINGLETON and R.M. LAMUELA-RAVENTOS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03957.x

    2. Effects of α-, γ-, and δ-Tocopherols on Oxidative Stability of Soybean Oil (pages 1464–1465)

      MUN Y. JUNG and DAVID B. MIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03960.x

    3. Edible Methylcellulose-Based Films as Moisture-Impermeable Barriers in Sundae Ice Cream Cones (pages 1468–1469)

      DELMY C. RICO-PEÑA and J. ANTONIO TORRES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03962.x

    4. Effect of Processing on the Soluble Sugars of Brassica Seeds (pages 1470–1471)

      F. SHAHIDI, M. NACZK and R.M. MYHARA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03963.x

    5. Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto) (pages 1472–1473)

      ROHANI ABDUL-KADIR, TRACY J. BARGMAN and JOHN H. RUPNOW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03964.x

    6. Reversibility of the Hard-to-Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata) (page 1474)

      D.L. HENTGES, C.M. WEAVER and S.S. NIELSEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03965.x

    7. Effect of Surimi Addition to Fresh Pasta on Ultra-structure and Cooked Firmness (pages 1481–1482)

      S-H. KIM, Y-W. HUANG and J. A. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03969.x

    8. Carboxymethyl Kefiran: Preparation and Viscometric Properties (pages 1483–1484)

      TAKAO MUKAI, TAKAHIRO TOBA, TAKATOSHI ITOH, TATSUTO NIMURA and SUSUMU ADACHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1990.tb03970.x

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