Journal of Food Science

Cover image for Journal of Food Science

May 1992

Volume 57, Issue 3

Pages i–i, 537–799

  1. Memo

    1. Top of page
    2. Memo
    3. A Research Note
    1. Help us Minimize Your Manuscript Review Time (page i)

      –Robert A. Baker

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08036.x

    1. Electrical Stimulation and 48 Hours Aging of Bull and Steer Carcasses (pages 541–544)

      C. GARIÉPY, J. AMIOT, S.A. POMMIER, P.M. FLIPOT and V. GIRARD

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08038.x

    2. Raw and Preheated Epimysium and Gelatin Affect Properties of Low-salt, Low-fat, Restructured Beef (pages 551–554)

      P.B. KENNEY, C.L. KASTNER and D.H. KROPF

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08040.x

    3. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging (pages 558–563)

      M. SUSAN. BREWER, W.ILLIAM G. IKINS and C.AROLE A.Z. HARBERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08042.x

    4. Electrical Stimulation and Tumbling Affect Pre-Rigor Cured, Sectioned and Formed Ham Roasts (pages 564–568)

      T.L. LAWLIS, R.F. PLIMPTON, H.W. OCKERMAN and N.A. PARRETT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08043.x

    5. N-Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi (pages 569–571)

      W. FIDDLER, J.W. PENSABENE, R.A. GATES, M. HALE and M. JAHNCKE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08044.x

    6. Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissue (pages 575–580)

      M.ICHAEL JAHNCKE, R.OBERT C. BAKER and J.OE M. REGENSTEIN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08046.x

    7. Destruction of Salmonella typhimurium on Chicken Wings by Gamma Radiation (pages 586–589)

      D.ONALD W. THAYER, C.ATHLEEN Y. DICKERSON, D. RAMKISHAN. RAO, G.LENN BOYD and C.HANDRAMOHAN B. CHAWAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08048.x

    8. Microbial Characteristics of Flaked and Color-Modified Turkey Thigh Meat (pages 590–592)

      W. P. PRUETT JR., P. P. GRAHAM, J. A. MARCY and N. G. MARRIOTT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08049.x

    9. Microbiological Method to Identify Irradiated Meat (pages 593–595)

      M. D. ALUR, S. P. CHAWLA and P. M. Nair

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08050.x

    10. Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid Milk (pages 596–600)

      M.ICHELLE CLAASSEN and H.ARRY T. LAWLESS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08051.x

    11. Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic Strength (pages 601–604)

      S.L. TURGEON, S.F. GAUTHIER and P. PAQUIN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08052.x

    12. Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates (pages 605–609)

      B.C. BEUSCHEL, J.D. CULBERTSON, J.A. PARTRIDGE and D.M. SMITH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08053.x

    13. Microcoagulation of a Whey Protein Isolate by Extrusion Cooking at Acid pH (pages 610–616)

      C. QUEGUINER, E. DUMAY, C. SALOU-CAVALIER and J.C. CHEFTEL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08054.x

    14. Physicochemical and Dynamic Properties of Caseins Modified by Chemical Phosphorylation (pages 617–621)

      A. L. MEDINA, B. COLAS, M. LE MESTE, I. RENAUDET and D. LORIENT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08055.x

    15. Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening (pages 622–624)

      N.ANA Y. FARKYE and C.HRISTINA F. LANDKAMMER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08056.x

    16. Extracellular Polysaccharide from Encapsulated Streptococcus sajivarius subsp. thermophilus OR 901 Isolated from Commercial Yogurt (pages 625–628)

      H.IDEKO ARIGA, T.ADASU URASHIMA, E.IJI MICHIHATA, M.ANABU ITO, N.OBUHIRO MORIZONO, T.SUTOMU KIMURA and S.ETSUKO TAKAHASHI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08057.x

    17. Immunoglobulins from Egg Yolk: Isolation and Purification (pages 629–634)

      E. M. AKITA and S. NAKAI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08058.x

    18. Thermally Induced Epitope Regions of Ovalbumin Identified with Monoclonal Antibodies (pages 635–639)

      K.OJI IKURA, F.UMIHARU HIGASHIGUCHI, N.AOFUMI KITABATAKE, E.TSUSHIRO DOI, H.IROSHI NARITA and R.YUZO SASAKI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08059.x

    19. Difference Thresholds in Texture Evaluation of Edible Fats: Firmness and Spreadability (pages 647–650)

      H.ARALD ROHM and S.USANNE RAABER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08061.x

    20. Evaluation of Frying Oil Filtration Systems (pages 651–654)

      W.B. ZHANG and P.B. ADDIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08062.x

    21. Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface (pages 655–656)

      K.AZUKO SHIMADA, K.IMIKO KAWANO, J.UNKO ISHII and T.AKASHI NAKAMURA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08063.x

    22. Ineffectiveness of a Fluorometric Method for Identifying Irradiated Food Based on Thymine Glycol (pages 660–663)

      D.ONALD D. EWING and T.ERENCE M. STEPANIK

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08065.x

    23. Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash (pages 664–666)

      E. HERNANDEZ, R. COUTURE, R. ROUSEFF, C. S. CHEN and S. BARROS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08066.x

    24. Packaging Effects on Applesauce in Multilayer Polymeric Films and Glass (pages 671–674)

      L. I. FERNANDES and M. R. McLELLAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08068.x

    25. Controlled Fermentation of Caperberries (pages 675–678)

      A.NTONIO H. SÁNCHEZ, A.NTONIO DE CASTRO and L.UIS REJANO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08069.x

    26. Changes in Volatile Flavor Components of Guava Puree during Processing and Frozen Storage (pages 679–681)

      G.OW-CHIN YEN, H.SIN-TANG LIN and P.AT YANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08070.x

    27. Muscadine Grape Polyphenoloxidase: Partial Purification by High Pressure Liquid Chromatography and Some Properties (pages 686–689)

      O.LUSOLA LAMIKANRA, S.HARON D. KIRBY and M.ITWE N. MUSINGO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08072.x

    28. Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits (pages 690–692)

      M. ANTONIA. MARIN and M. PILAR. CANO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08073.x

    29. Quality Attributes of Strawberry Cultivars Grown in British Columbia (pages 696–699)

      M. SHAMAILA, T.E. BAUMANN, G.W. EATON, W.D. POWRIE and B.J. SKURA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08075.x

    30. Staphylococcus aureus Growth and Enterotoxin Production in Mushrooms (pages 700–703)

      K.EVIN G. BRUNNER and A.MY C. L. WONG

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08076.x

    31. 1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus (pages 704–706)

      J.ENG-LEUN MAU, R.OBERT B. BEELMAN and G.REGORY R. ZIEGLER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08077.x

    32. Factors Influencing Serum Separation of Tomato Ketchup (pages 707–713)

      N.IKOLAOS G. STOFOROS and D.AVID S. REID

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08078.x

    33. TLC Preparative Purification of Picrocrocin, HTCC and Crocin from Saffron (pages 714–716)

      J.OSÉ LUIS IBORRA, M. ROSARIO. CASTELLAR, M.ANUEL CÁNOVAS and A.RTURO MANJÓN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08079.x

    34. In Vitro Binding of Vitamin E to Selected Dietary Fiber Sources (pages 721–725)

      I.A. NNANNA and K.L. O'NEILL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08081.x

    35. Compositional Influence on the pH of Reduced-Moisture Solutions (pages 732–734)

      L.EONARD N. BELL and T.HEODORE P. LABUZA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08083.x

    36. Filtration of Soy Sauce by Ceramic Membrane (pages 740–742)

      C.HIN JEN. TIEN and B.EEN HUANG. CHIANG

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08085.x

    37. Anthocyanin Pigments of Sweet Potatoes–Ipomoea batatas (pages 755–757)

      Z.ULIN SHI, I.A. BASSA, S.L. GABRIEL and F.J. FRANCIS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08088.x

    38. Stability of Anthocyanins from Tradescania pallida (pages 758–770)

      Z.ULIN SHI, M.IN LIN and F. J. FRANCIS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08089.x

    39. Anthocyanins of Tradescantia pallida. Potential Food Colorants (pages 761–765)

      Z.ULIN SHI, M.IN LIN and F. J. FRANCIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08090.x

  2. A Research Note

    1. Top of page
    2. Memo
    3. A Research Note
    1. A Simple Method of Analysis for Tradescantia Anthocyanins (pages 766–767)

      M. LIN, Z. SHI and F. J. FRANCIS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08091.x

    2. Identification of Flavonoids in Sunflower Honey (pages 773–774)

      S. SABATIER, M.J. AMIOT, M. TACCHINI and S. AUBERT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08094.x

    3. Crystallization of Amorphous Lactose (pages 775–777)

      Y.RJÖ ROOS and M.ARCUS KAREL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08095.x

    4. Growth and Metabolism of L-malic Acid by Lactobacillus plantarum CECT 220 in a Defined Medium (pages 778–780)

      M.ARÍA JOSÉ GARCERCÍ GARCERÁ, M.ARCELA CAMPOS, M.ANUEL ZÚÑIGA and F.EDERICO URUBURU

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08096.x

    5. Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum (pages 783–784)

      T. C. JACKSON, G. R. ACUFF, T. R. SHARP and J. W. SAVELL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08098.x

    6. Salmon Fat Content Estimation by Near Infrared Transmission Spectroscopy (pages 792–793)

      H.ENNING SOLLID and C.HRISTEL SOLBERG

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08102.x

    7. Meat Palatability of Duroc and Chinese First-Cross Barrows (pages 794–795)

      T. L. WHEELER and L. D. YOUNG

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1992.tb08103.x

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