Journal of Food Science

Cover image for Journal of Food Science

July 1991

Volume 56, Issue 4

Pages 881–1124

  1. Basic Research, Applied Science & Eneineering

    1. Top of page
    2. Basic Research, Applied Science & Eneineering
    3. Research Note
    1. Precooking Method Affects Warmed-over Flavor of Broiler Breast Patties (pages 881–883)

      Y. SU, C.Y.W. ANG and D.A. LILLARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14597.x

    2. Heat-induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH (pages 884–890)

      IL-SHIN CHOE, JON-ICHIRO MORITA, KATSUHIRO YAMAMOTO, KUNIHIKO SAMEJIMA and TSUTOMU YASUI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14598.x

    3. Freezing Effects on Quality, Bacteriology and Retail-Case Life of Pork (pages 891–894)

      G. GORDON GREER and AUSTIN C. MURRAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14599.x

    4. Lactate Dehydrogenase Activity in Bovine Muscle as a Means of Determining Heating Endpoint (pages 895–898)

      J.W. STALDER, G.L. SMITH, J.T. KEETON and S.B. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14600.x

    5. Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage (pages 899–902)

      K.W. McMILLIN, T.D. BIDNER, S.E. FELCHLE, S.M. DUGAS and K.C. KOH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14601.x

    6. Storage and Bacterial Contamination Effects on Myofibrillar Proteins and Shear Force of Beef (pages 903–905)

      J.D. CROUSE, M. KOOHMARAIE and J.S. DICKSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14602.x

    7. Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties (pages 906–912)

      M.N. LIU, D.L HUFFMAN, W.R. EGBERT, T.A. McCASKEY and C.W. LIU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14603.x

    8. Starter Culture and Time/Temperature of Storage Influences on Quality of Fermented Mutton Sausage (pages 916–919)

      W.H. WU, D.C. RULE, J.R. BUSBOOM, R.A. FIELD and B. RAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14605.x

    9. Emulsified Milkfat Effects on Rheology of Acid-Induced Milk Gels (pages 920–925)

      YOULING L. XIONG, JOSE M. AGUILERA and JOHN E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14606.x

    10. Effects of Ultrasound Treatment on the Properties of Chymosin (pages 926–930)

      S. M. KIM and J. F. ZAYAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14607.x

    11. Heating Characteristics of Milk Constituents in a Microwave Pasteurization System (pages 931–934)

      T. KUDRA, F.R. Van, de VOORT, G.S.V. RAGHAVAN and H.S. RAMASWAMY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14608.x

    12. Lactose Crystallization from Whey Permeate in an Ethanol-Water Mixture (pages 935–937)

      RAKESH K. SINGH, S. SUZANNE NIELSEN and JAMES V. CHAMBERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14609.x

    13. Enzymatic Production of a Low-Phenylalanine Product from Skim Milk Powder and Casemate (pages 938–942)

      L.J. LOPEZ-BAJONERO, P. LARA-CALDERON, A. GALVEZ-MARISCAL, A. VELAZQUES-ARELLANO and A. LOPEZ-MUNGUIA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14610.x

    14. Isolation of Low-Molecular-Weight Taste Peptides from Vacherin Mont ?Or Cheese (pages 943–947)

      SANDRA H. MOJARRO-GUERRA, RENATO AMADÒ, EVI ARRIGONI and JUERG SOLMS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14611.x

    15. Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening (pages 948–949)

      M. EL ABBOUDI, S. PANDIAN, G. TREPANIER, R.E. SIMARD and B. H. LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14612.x

    16. “Degree of Elasticity” Determination in Solid Foods (pages 950–953)

      G. KALETUNC, M.D. NORMAND, E.A. JOHNSON and M. PELEG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14613.x

    17. Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark Muscles (pages 954–957)

      JENG-REN LO, YOSHINORI MOCHIZUKI, YUJI NAGASHIMA, MUNEHIKO TANAKA, NAOMICHI ISO and TAKESHI TAGUCHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14614.x

    18. Estimation of Bacterial Quality of Cod Fillets with the Disc Flotation Method (pages 958–961)

      D. BOISMENU, F. LEPINE, C. THIBAULT, M. GAGNON, R. CHARBONNEAU and H. DUGAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14615.x

    19. Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein (pages 965–968)

      G. VIDYA SAGAR REDDY and L.N. SRIKAR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14617.x

    20. Color Stability of Rainbow Trout Fillets during Frozen Storage (pages 969–972)

      HONG K. NO and TROND STOREBAKKEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14618.x

    21. Acid Requirement for pH Modification of Processed Foods (pages 973–976)

      M.J. MCCARTHY, J.R. HEIL, CARL KRUEGERMANN and DENIS DESVIGNES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14619.x

    22. Measuring Netted Muskmelon Maturity by Delayed Light Emission (pages 981–984)

      W. R. FORBUS JR., G. G. DULL and DOYLE SMITTLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14621.x

    23. Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission (pages 985–988)

      W.R. FORBUS JR., J.A. PAYNE and S.D. SENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14622.x

    24. Sugar and Nonvolatile Acid Composition of Persimmons During Maturation (pages 989–991)

      S.D. SENTER, G.W. CHAPMAN, W.R. FORBUS JR. and J.A. PAYNE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14623.x

    25. Native and Succinylated Sunflower Proteins Use in Bread Baking (pages 992–995)

      P. YUE, N. HETTIARACHCHY and B. L. D'APPOLONIA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14624.x

    26. Improving Acid Production in Soy-Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts (pages 999–1001)

      D. KARLESKIND, I. LAYE, E. HALPIN and C.V. MORR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14626.x

    27. Osmotic Concentration of Green Beans Prior to Freezing (pages 1008–1012)

      R. N. BISWAL, K. BOZORGMEHR, F. D. TOMPKINS and X. LIU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14628.x

    28. Gel-Forming Characteristics and Rheological Properties of Kefiran (pages 1017–1018)

      TAKAO MUKAI, NAOFUMI WATANABE, TAKAHIRO TOBA, TAKATOSHI ITOH and SUSUMU ADACHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14630.x

    29. Turbidity of Beverages with Citrus Oil Clouding Agent (pages 1024–1026)

      E. HERNANDEZ and R.A. BAKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14632.x

    30. Reverse Osmosis Concentration of Aqueous-Phase Citrus Juice Essence (pages 1027–1029)

      R.J. BRADDOCK, G.D. SADLER and C.S. CHEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14633.x

    31. Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice (pages 1030–1033)

      A.G. ARREOLA, M.O. BALABAN, M.R. MARSHALL, A.J. PEPLOW, C.I. WEI and J.A. CORNELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14634.x

    32. Crystal Control In Processed Liquid Honey (page 1034)

      HANAA I. ASSIL, ROY STERLING and PETER SPORNS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14635.x

    33. Inhibition of Phosphatidylcholine Liposome Oxidation by Porcine Plasma (pages 1038–1041)

      HABIBOLLAH FARAJI and ERIC A. DECKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14636.x

    34. Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils (pages 1042–1046)

      HIROMI YOSHIDA, NOBUHISA HIROOKA and GORO KAJIMOTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14637.x

    35. Microencapsulated Iron for Food Fortification (pages 1047–1050)

      LAUREN S. JACKSON and KEN LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14638.x

    36. Aroma Sorption Evaluation of Aseptic Packaging (pages 1051–1054)

      A.L. BANER, V. KALYANKAR and L.H. SHOUN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14639.x

    37. Inhibition of Warmed-over Flavor Development by Polyvalent Cations (pages 1055–1058)

      ERNST GRAF and S. SCOTT PANTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14640.x

    38. Chlorophyll Stability During Continuous Aseptic Processing and Storage (pages 1059–1062)

      S.J. SCHWARTZ and T.V. LORENZO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14641.x

    39. Estimating Cooling Process Lethality for Different Cooling j Values (pages 1063–1067)

      JOHN W. LARKIN and MAURICE R. BERRY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14642.x

    40. Fate of Listeria monocytogenes During Freezing and Frozen Storage (pages 1068–1071)

      SOUZAN E. EL-KEST, AHMED E. YOUSEF and ELMER H. MARTH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14643.x

    41. Freezing Time Modeling for Small Finite Cylindrical Shaped Foodstuff (pages 1072–1075)

      SIEW LIAN CHUNG and JOHN H. MERRITT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14644.x

    42. Evaluation of SDS-PAGE Method for Estimating Protein Digestibility (pages 1082–1086)

      YEOUNG A. KIM and WILLIAM E. BARBEAU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14647.x

    43. Sugar Content Measurement in Fruit Tissue Using Water Peak Suppression in High Resolution 1H Magnetic Resonance (pages 1091–1094)

      SEONG I. CHO, VERONIQUE BELLON, THOMAS M. EADS, RICHARD L. STROSHINE and GARY W. KRUTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14648.x

    44. Chemiluminescent Assay for Glycerol in Wine Using Flow-Injection (pages 1097–1100)

      R. PUCHADES, L. LEMIEUX and R.E. SIMARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14650.x

  2. Research Note

    1. Top of page
    2. Basic Research, Applied Science & Eneineering
    3. Research Note
    1. Growth Temperature and Action of Lysozyme on Listeria monocytogenes (page 1101)

      J.L. SMITH, C. McCOLGAN and B.S. MARMER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14651.x

    2. Influence of Feeding Regimen on the Sensory Qualities and Fatty Acid Contents of Beef Steaks (pages 1102–1103)

      GREGORY E. MITCHELL, ALAN W. REED and SHERYLE A. ROGERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14652.x

    3. N-Nitrosothiazolidine and its 4-Carboxylic Acid in Frankfurters Containing Alaska Pollock (pages 1108–1110)

      JOHN W. PENSABENE, WALTER FIDDLER, ROBERT A. GATES, MALCOLM HALE, MICHAEL JAHNCKE and JAN GOOCH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14655.x

    4. Nutritional Evaluation of Lipids in Fish from Temperate Australian Waters (pages 1111–1112)

      SHARYN G. ARMSTRONG, DAVID N. LEACH and S. GRANT WYLLIE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14656.x

    5. Modified Gerber Test for Free Oil in Melted Mozzarella Cheese (pages 1115–1116)

      P.S. KINDSTEDT and P.F. FOX

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14658.x

    6. Particle Size Effects on the Diffuse Reflectance of a Sucrose-Caramel Admixture (pages 1117–1118)

      ISRAEL SAM SAGUY and ERNST GRAF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14659.x

    7. Effects of pH and Calcium on Thermal Behavior of Isolated Whey Proteins (pages 1119–1120)

      G. PATOCKA and P. JELEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14660.x

    8. Puffing Effects on Functional Properties of Amaranthus paniculatas (Rajgeera) Seed Flour (pages 1121–1122)

      REKHA S. SINGHAL and PUSHPA R. KULKARNI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14661.x

    9. Nitrate Analysis in Meats; Comparison of Two Methods (pages 1123–1124)

      JAMES E. SANDERSON, J. ROSS CONSAUL and KEN LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb14662.x

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