Journal of Food Science

Cover image for Journal of Food Science

May 1993

Volume 58, Issue 3

Pages ii–v, 461–687

  1. Memo FROM THE SCIENTIFIC EDITOR

    1. Top of page
    2. Memo FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science & Engineering
    1. What's Your Hypothesis? (page ii)

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04297.x

  2. Letters

    1. Top of page
    2. Memo FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science & Engineering
  3. Basic Research, Applied Science & Engineering

    1. Top of page
    2. Memo FROM THE SCIENTIFIC EDITOR
    3. Letters
    4. Basic Research, Applied Science & Engineering
    1. Physical and Sensory Characteristics of Low Fat Ground Beef Patties (pages 461–463)

      M. F. MILLER, M. K. ANDERSEN, C. B. RAMSEY and J. O. REAGAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04299.x

    2. Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats (pages 464–466)

      N.B. LECOMTE, J.F. ZAYAS and C.L. KASTNER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04300.x

    3. Polymerization of Beef Actomyosin Induced by Transglutaminase (pages 473–474)

      S.-H. KIM, J. A. CARPENTER, T. C. LANIER and L. WICKER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04302.x

    4. Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels (pages 482–483)

      F. K. McKEITH, M. S. BREWER, P. D. OSADJAN, R. J. MATULIS and P. J. BECHTEL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04305.x

    5. Pre-Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality (pages 484–487)

      D. J. BISHOP, D. G. OLSON and C. L. KNIPE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04306.x

    6. Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate (pages 488–491)

      D. D. BRADFORD, D. L. HUFFMAN, W. R. EGBERT and W. R. JONES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04307.x

    7. Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat (pages 492–496)

      O. ZORBA, H.Y. GOKALP, H. YETIM and H.W. OCKERMAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04308.x

    8. Surimi-Like Products From Mutton (pages 497–500)

      R.J. McCORMICK, S. BUGREN, R.A. FIELD, D.C. RULE and J.R. BUSBOOM

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04309.x

    9. Sodium Tripolyphosphate Stability and Effect in Ground Turkey Meat (pages 501–504)

      WEI LI, JANE A. BOWERS, JEAN A. CRAIG and SHIAN K. PERNG

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04310.x

    10. Vitamin B6 in Raw and Fried Chicken by HPLC (pages 505–507)

      S.J. OLDS, J.T. VANDERSLICE and D. BROCHETTI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04311.x

    11. Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution (pages 508–512)

      EDGAR CHAMBERS IV and ANICE ROBEL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04312.x

    12. Fate of Listeria monocytogenes and Aeromonas hydrophila on Catfish Fillets Cooked in a Microwave Oven (pages 519–521)

      YAO-WEN HUANG, CHEONG-KIT LEUNG, MARK A. HARRISON and KEITH W. GATES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04314.x

    13. Specific Heat of Selected Fresh Seafood (pages 522–524)

      MD. SHAFIUR RAHMAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04315.x

    14. Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate (pages 525–530)

      Y.J. CHA, K.R. CADWALLADER and H.H. BAEK

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04316.x

    15. Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils (pages 531–534)

      S-H. KIM, J.A. CARPENTER, T.C. LANIER and L. WICKER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04317.x

    16. Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture (pages 535–536)

      J.S. CHEN, C.M. LEE and C. CRAPO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04318.x

    17. Mg2+ Selectively Isolates Gellan Gum from Dairy Products (pages 539–543)

      HORACE D. GRAHAM

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04319.x

    18. Prefiltration Using Formed-in-Place Metallic Membranes Reduces Microbial Content of Whey (pages 544–547)

      S.F. BAREFOOT, I.Y. HAN, R.L. THOMAS, C.T. CORDLE and L.G. CRISWELL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04320.x

    19. Heat and Fermentation Effects on Total Nonprotein Nitrogen and Urea in Milk (pages 548–551)

      B. SAIDI and J.J. WARTHESEN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04321.x

    20. Vitamin D Stability in Milk (pages 552–555)

      SHELLY A. RENKEN and JOSEPH J. WARTHESEN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04322.x

    21. Microentrapment of Lactobacilli in Calcium Alginate Gels (pages 557–561)

      T. Y. SHEU and R. T. MARSHALL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04323.x

    22. Pasting of Wheat Flour Extrudates Containing Conventional Baking Ingredients (pages 567–573)

      G.H. RYU, P.E. NEUMANN and C.E. WALKER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04325.x

    23. Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles (pages 583–585)

      K. ADDO, D. BURTON, M.R. STUART, H.R. BURTON and D.F. HILDEBRAND

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04328.x

    24. Extraction of Cookie Aroma Compounds from Aqueous and Dough Model System (pages 586–588)

      C. PROST, C.Y. LEE, P. GIAMPAOLI and H. RICHARD

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04329.x

    25. Neohesperidin Dihydrochalcone Stability in Aqueous Buffer Solutions (pages 589–591)

      I. CANALES, F. BORREGO and M.G. LINDLEY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04330.x

    26. Flavor Modifying Characteristics of the Intense Sweetener Neohesperidin Dihydrochalcone (pages 592–594)

      M. G. LINDLEY, P. K. BEYTS, I. CANALES and F. BORREGO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04331.x

    27. Sweetness Adaptation of Some Carbohydrate and High Potency Sweeteners (pages 595–598)

      B.L. BORNSTEIN, S.G. WIET and M. POMBO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04332.x

    28. Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame (pages 599–602)

      STEPHAN G. WIET, SANDRA M. KETELSEN, THOMAS R. DAVIS and PAMELA K. BEYTS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04333.x

    29. Assessing Chemical Form of Calcium in Wheat, Spinach, and Kale (pages 605–608)

      DENISE A. BENWAY and CONNIE M. WEAVER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04335.x

    30. 4-Hexylresorcinol, a Potent Inhibitor of Mushroom Tyrosinase (pages 609–610)

      RUTHELLEN M. DAWLEY and WILLIAM H. FLURKEY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04336.x

    31. Dihydrocapsaicin Oxidation by Capsicum annuum (var. annuum) Peroxidase (pages 611–613)

      MARÍA A. BERNAL, ANTONIO A. CALDERÓN, MARÍA A. PEDREÑO, ROMUALDO MUÑOZ, A. ROS BARCELÓ and F. MERINO DE CÁCERES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04337.x

    32. Gluconic Acid Influences Texture and Color of Canned Asparagus (pages 614–615)

      W.G. McGLYNN, DR. DAVIS and F. HONARMAND

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04338.x

    33. Rapid Enzymatic Assay for Ascorbic Acid in Various Foods Using Peroxidase (pages 619–622)

      F. TSUMURA, Y. OHSAKO, Y. HARAGUCHI, H. KUMAGAI, H. SAKURAI and K. ISHII

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04340.x

    34. Packaging Effects on Growth of Listeria innocua in Shredded Cabbage (pages 623–626)

      M.B. OMARY, R.F. TESTIN, S.F. BAREFOOT and J.W. RUSHING

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04341.x

    35. Organic Acid Changes During Ripening of Processing Peaches (pages 631–632)

      T. WANG, A.R. GONZALEZ, E.E. GBUR and J.M. ASELAGE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04343.x

    36. Composition and Sensory Characterization of Red Raspberry Juice Concentrated by Direct-Osmosis or Evaporation (pages 633–637)

      RONALD E. WROLSTAD, MINA R. MCDANIEL, ROBERT W. DURST, NANCY MICHEALS, KEITH A. LAMPI and EDWARD G. BEAUDRY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04344.x

    37. Cross-flow Microfiltration with Gas Backwash of Apple Juice (pages 638–641)

      S.K. SU, J.C. LIU and R.C. WILEY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04345.x

    38. Resistant Starch in Foods: Modified Method for Dietary Fiber Residues (pages 642–643)

      F. SAURA-CALIXTO, I. GOÑI, L. BRAVO and E. MAÑAS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04346.x

    39. Microbial Growth Estimation in Liquid Media Exposed to Temperature Fluctuations (pages 644–648)

      KEN-YUON LI and J. ANTONIO TORRES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04347.x

    40. Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer-Controlled Thermoresistometer (pages 649–652)

      M. RODRIGO, A. MARTINEZ, T. SANCHEZ, M.J. PERIS and J. SAFON

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04348.x

    41. Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach (pages 656–662)

      G. E. ARTEAGA, E. LI-CHAN, S. NAKAI, S. COFRADES and F. JIMENEZ-COLMENERO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04350.x

    42. Tocopherol Micro-Extraction Method with Application to Quantitative Analysis of Lipophilic Nutrients (pages 663–666)

      ABBAS ABDOLLAHI, NEAL S. ROSENHOLTZ and JEFFREY L. GARWIN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04351.x

    43. Browning Potential of Liquid Smoke Solutions: Comparison of Two Methods (pages 671–674)

      W.E. RIHA and W.L. WENDORFF

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04353.x

    44. Enthalpy of Frozen Foods Determined by Differential Compensated Calorimetry (pages 675–679)

      WILLIAM L. KERR, JIE JU and DAVID S. REID

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04354.x

    45. Component Analysis of Disaggregation of Pectin During Plate Module Ultrafiltration (pages 680–687)

      P.D. HOAGLAND, G. KONJA and M.L. FISHMAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1993.tb04355.x

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