Journal of Food Science

Cover image for Journal of Food Science

September 1991

Volume 56, Issue 5

Pages ii–iv, 1125–1456

  1. MEMO FROM THE SCIENTIFIC EDITOR

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science, and Engineering
    5. A Research Note
    6. ERRATA NOTICE
    1. You have free access to this content
      MEMO FROM THE SCIENTIFIC EDITOR (page ii)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04715.x

  2. Letters

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science, and Engineering
    5. A Research Note
    6. ERRATA NOTICE
    1. Letters (page iv)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04716.x

  3. Basic Research, Applied Science, and Engineering

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science, and Engineering
    5. A Research Note
    6. ERRATA NOTICE
    1. Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks (pages 1125–1129)

      GREGORY E. MITCHELL, JANET E. GILES, SHERYLE A. ROGERS, LIAN T. TAN, ROSS J. NAIDOO and DREW M. FERGUSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04717.x

    2. Predictors of Beef Tenderness: Development and Verification (pages 1130–1135)

      S.D. SHACKELFORD, M. KOOHMARAIE, G. WHIPPLE, T.L. WHEELER, M.F. MILLER, J.D. CROUSE and J.O. REAGAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04718.x

    3. Microbial Characteristics of Three Formulations of Precooked, Vacuum-packaged Restructured Beef Steaks (pages 1136–1140)

      C.A. PAYNE, W.G. MOODY, B.E. LANGLOIS, W.J. MEANS and D.K. AARON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04719.x

    4. Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate (pages 1141–1146)

      L.S. PAPADOPOULOS, R.K. MILLER, G.R. ACUFF, L.M. LUCIA, C. VANDERZANT and H.R. CROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04720.x

    5. Bacteria and Volatile Compounds Associated with Ground Beef Spoilage (pages 1147–1153)

      H.K. STUTZ, G.J. SILVERMAN, P. ANGELINI and R.E. LEVIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04721.x

    6. Properties of Wild Rice/Ground Beef Mixtures (pages 1154–1157)

      P.L. MINERICH, P.B. ADDIS, R.J. EPLEY and C. BINGHAM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04722.x

    7. Determination of Metmyoglobin Reductase Activity in Bovine Skeletal Muscles (pages 1161–1164)

      L. MOHAN REDDY and CHARLES E. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04724.x

    8. Properties of Heat-Induced Gels from Beef Skeletal, Heart, Lung and Spleen Protein Fractions (pages 1165–1170)

      R.O. NUCKLES, D.M. SMITH and R.A. MERKEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04725.x

    9. Grinding Time and Pressure Developed in Beef and Pork: Effects of Temperature and Fat (pages 1171–1175)

      J. L. WILD, J. G. SEBRANEK and D. G. OLSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04726.x

    10. Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage (pages 1176–1178)

      M. SUSAN BREWER, FLOYD MCKEITH, SCOTT E. MARTIN, ANTHONY W. DALLMIER and JACI MEYER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04727.x

    11. Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine (pages 1179–1181)

      E. A. DECKER and A. D. CRUM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04728.x

    12. Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt (pages 1182–1184)

      HENRIK J. ANDERSEN and LEIF H. SKIBSTED

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04729.x

    13. Mechanically Deboned Pork Use in Fermented Meat Spreads (pages 1185–1190)

      Z. DEFREITAS and R.A. MOLINS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04730.x

    14. Moisture, Total Fat and Cholesterol in Goat Organ and Muscle Meat (pages 1191–1193)

      YOUNG W. PARK, MARCEL A. KOUASSI and KOO B. CHIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04731.x

    15. Quantification of Three Cholesterol Oxidation Products in Raw Meat and Chicken (pages 1194–1196)

      M.P. ZUBILLAGA and G. MAERKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04732.x

    16. Ph Effect on Thermal Transition Temperature of Collagen (pages 1203–1204)

      D.J. HORGAN, L.B. KURTH and R. KUYPERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04734.x

    17. Novel Synthesis of Cooked Cured-Meat Pigment (pages 1205–1208)

      FEREIDOON SHAHIDI and RONALD B. PEGG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04735.x

    18. Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time-Temperature Integrators (pages 1209–1215)

      BIN FU, PETROS S. TAOUKIS and THEODORE P. LABUZA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04736.x

    19. Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane (pages 1219–1223)

      CHOEMON KANNO, YUTAKA SHIMOMURA and ETSUKO TAKANO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04738.x

    20. Compression Strength of Dairy Gels and Microstructural Interpretation (pages 1224–1228)

      JOSÉ M. AGUILERA and JOHN E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04739.x

    21. Colorimetric Assay for Free Fatty Acids in Butter Using Flow-Injection and Immobilized Enzymes (pages 1229–1232)

      F. SCHOONER, R.E. SIMARD and S. PANDIAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04740.x

    22. Partial Characterization of the Action of An A. niger Lipase on Butteroil Emulsions (pages 1233–1237)

      HUGO S. GARCIA, CLYDE H. AMUNDSON and CHARLES G. HILL JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04741.x

    23. Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese (pages 1238–1240)

      G. TRÉPANIER, R.E. SIMARD and B.H. LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04742.x

    24. Antioxidant Activity of an Ultrafiltration Permeate from Acid Whey (pages 1248–1250)

      LANCE B. COLBERT and ERIC A. DECKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04744.x

    25. Factors Contributing to Antilisterial Effects of Raw Egg Albumen (pages 1251–1254)

      CHI WANG and LEORA A. SHELEF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04745.x

    26. Conditions Affecting Emulsifying Properties of Egg Yolk Phosvitin (pages 1259–1262)

      SIEW LIAN CHUNG and LES K. FERRIER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04747.x

    27. Adenine Nucleotide Degradation in Modified Atmosphere Chill-stored Fresh Fish (pages 1267–1270)

      J.L. BOYLE, R.C. LINDSAY and D.A. STUIBER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04749.x

    28. Semiconductive Trimethylamine Gas Sensor for Detecting Fish Freshness (pages 1275–1278)

      EMI OHASHI, YUJI TAKAO, TAKAO FUJITA, YASUHIRO SHIMIZU and MAKOTO EGASHIRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04751.x

    29. Microorganisms on Commercially Processed Alaskan Finfish (pages 1279–1281)

      BRIAN H. HIMELBLOOM, EILEEN K. BROWN and JONG S. LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04752.x

    30. Axial Compression Properties of Kamaboko (pages 1287–1291)

      R. P. KONSTANCE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04754.x

    31. Effect of Heat Processing on Quality of Pasteurized Oysters (pages 1292–1294)

      T. CHAI, K.T. LIANG, J. PACE and D.V. SCHLIMME

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04755.x

    32. Lipid and Pigment Extraction from Mechanically Separated Seal Meat (pages 1295–1297)

      JOZEF SYNOWIECKI and FEREIDOON SHAHIDI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04756.x

    33. Factors Affecting Quality of Fish Oil Mayonnaise (pages 1298–1301)

      YU-TSYR LI HSIEH and JOE M. REGENSTEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04757.x

    34. Thermal Processing of Cowpea Slurries (pages 1302–1307)

      P.E. OKECHUKWU, M.A. RAO, P.O. NGODDY and K.H. McWATTERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04758.x

    35. Flow Behavior and Gelatinization of Cowpea Flour and Starch Dispersions (pages 1311–1315)

      P. E. OKECHUKWU, M. A. RAO, P. O. NGODDY and K. H. MCWATTERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04760.x

    36. Potential Influence of a Starch Granule-associated Protein on Cooked Rice Stickiness (pages 1327–1329)

      B.R. HAMAKER, V.K. GRIFFIN and K.A.K. MOLDENHAUER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04764.x

    37. Effect of Extrusion Variables on Cassava Extrudates (pages 1334–1337)

      N. BADRIE and W. A. MELLOWES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04766.x

    38. Legume Processing Effects on Dietary Fiber Components (pages 1350–1352)

      CONCEPCIÓN VIDAL-VALVERDE and JUANA FRIAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04770.x

    39. Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation (pages 1353–1356)

      L. C. McDONALD, H. P. FLEMING and M. A. DAESCHEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04771.x

    40. Scanning Electron Microscopy of Carrot Stick Surface to Determine Cause of White Translucent Appearance (pages 1357–1359)

      YASUO TATSUMI, ALLEY E. WATADA and WILLIAM P. WERGIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04772.x

    41. Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry (pages 1365–1368)

      T.C. CHOU, N. PINTAURO and J.L. KOKINI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04774.x

    42. Calcium Supplementation and Processing Variable Effects on Orange Juice Quality (pages 1369–1371)

      R.A. BAKER, P.G. CRANDALL, K.C. DAVIS and L. WICKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04775.x

    43. Microwave Inactivation of Myrosinase in Canola Seeds: A Pilot Plant Study (pages 1372–1374)

      YAW J. OWUSU-ANSAH and MYLES MARIANCHUK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04776.x

    44. Candelilla Wax Emulsion, Preparation and Stability (pages 1382–1383)

      E. HERNANDEZ and R.A. BAKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04779.x

    45. Fruit Content Influence on Gel Strength of Strawberry and Peach Jams (pages 1384–1387)

      E. CARBONELL, E. COSTELL and L. DURÁN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04780.x

    46. Volatile Compounds in Strawberry Jam: Influence of Cooking on Volatiles (pages 1393–1398)

      I. LESSCHAEVE, D. LANGLOIS and P. ETIÉVANT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04782.x

    47. Germination response of Bacillus subtilis PCI219 Spores to Caramelized Sugar and l-Asparagine (pages 1399–1403)

      KAYOKO KANDA, YOKO YASUDA and KUNIO TOCHIKUBO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04783.x

    48. Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure (pages 1404–1407)

      MICHELLE F. STYLES, DALLAS G. HOOVER and DANIEL F. FARKAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04784.x

    49. Qualitative and Quantitative Determination of Caseins with Reverse-Phase and Anion-Exchange HPLC (pages 1415–1420)

      E.D. STRANGE, D. VAN HEKKEN and M.P. THOMPSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04787.x

    50. Sorption of Flavor Compounds by Low Density Polyethylene Film (pages 1421–1423)

      D. K. ARORA, A. P. HANSEN and M.S. ARMAGOST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04788.x

    51. Thermal Process Lethality Variability In Conduction-Heated Foods (pages 1424–1428)

      JIANJUN WANG, ROBERT R. WOLFE and KAN-ICHI HAYAKAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04789.x

    52. Sensory Changes in Umami Taste of Inosine 5′-Monophosphate Solution after Heating (pages 1429–1432)

      MARIKO KUCHIBA-MANABE, TERUYOSHI MATOBA and KIYOZO HASEGAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04790.x

    53. Kinetic Parameter Evaluation with Linearly Increasing Temperature Profiles: Integral Methods (pages 1433–1437)

      R.V. NUNES, J.W. RHIM and K.R. SWARTZEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04791.x

    54. Computerized Model for Strain-Stress Analysis of Food Undergoing Simultaneous Heat and Mass Transfer (pages 1438–1445)

      TAKAO TSUKADA, NOBORU SAKAI and KAN-ICHI HAYAKAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04792.x

  4. A Research Note

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science, and Engineering
    5. A Research Note
    6. ERRATA NOTICE
    1. Color and Oxidative Stability of Nitrite-Free Cured Meat after Gamma Irradiation (pages 1450–1452)

      FEREIDOON SHAHIDI, RONALD B. PEGG and KAZI SHAMSUZZAMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04795.x

    2. Comparative Study on Three Methods for Determining Air Content in Meat Batters (pages 1453–1454)

      RACHAMIM PALOMBO, PIETER S. VAN ROON, ALBERT PRINS and BEREND KROL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04796.x

  5. ERRATA NOTICE

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science, and Engineering
    5. A Research Note
    6. ERRATA NOTICE
    1. You have free access to this content
      ERRATA NOTICE (page 1456)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1991.tb04798.x

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