Journal of Food Science

Cover image for Journal of Food Science

November 1995

Volume 60, Issue 6

Pages iv–vii, 1159–1374

  1. Memo

    1. Top of page
    2. Memo
    3. Letters
    4. A Critical Review
    1. Looking into the Future (page iv)

      Robert E. Berry

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04546.x

  2. Letters

    1. Top of page
    2. Memo
    3. Letters
    4. A Critical Review
    1. Letters (page vii)

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04547.x

  3. A Critical Review

    1. Top of page
    2. Memo
    3. Letters
    4. A Critical Review
    1. Cholesterol Oxides in Foods of Animal Origin (pages 1159–1174)

      P. PANIANGVAIT, A.J. KING, A.D. JONES and B.G. GERMAN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04548.x

    1. Display Life and Internal Cooked Color of Ground Beef from Vitamin E-Supplemented Steers (pages 1175–1178)

      C.L. LAVELLE, M.C. HUNT and D.H. KROPF

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04549.x

    2. Vacuum-Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life and Sensory Properties (pages 1179–1182)

      J.E. CANNON, J.B. MORGAN, G.R. SCHMIDT, R.J. DELMORE, J.N. SOFOS, G.C. SMITH and S.N. WILLIAMS

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04550.x

    3. Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition (pages 1183–1186)

      R. VIRGILI, G. PAROLARI, C. SCHIVAZAPPA, C. SORESI BORDINI and M. BORRI

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04551.x

    4. Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials (pages 1187–1190)

      RllTTA MAIJALA, SUSANNA EEROLA, SATU LIEVONEN, PAULI HILL and TIMO HIRVI

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04552.x

    5. Quaternary Ammonium Compounds Inhibit and Reduce the Attachment of Viable Salmonella typhimurium to Poultry Tissues (pages 1191–1196)

      PHILIP J. BREEN, CESAR M. COMPADRE, E. KIM FIFER, HAMID SALARI, DELLAN C. SERBUS and DANNY L. LATTIN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04553.x

    6. Volatile Content and Sensory Attributes of Supercritical Carbon Dioxide Extracts of Cooked Chicken Fat (pages 1197–1200)

      DARRELL L. TAYLOR and DUANE K. LARICK

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04554.x

    7. Interactions Between Carnosine and the Different Redox States of Myoglobin (pages 1201–1204)

      ERIC A. DECKER, WENDY K.M. CHAN, STACY A. LIVISAY, D. ALLAN BUTTERFIELD and CAMERON FAUSTMAN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04555.x

    8. Solvent Desorption Dynamic Headspace Method for Diacetyl and Acetoin in Buttermilk (pages 1205–1207)

      SCOTT A. RANKIN and FLOYD W. BODYFELT

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04556.x

    9. Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time (pages 1208–1210)

      Z. USTUNOL, K. KAWACHI and J. STEFFE

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04557.x

    10. Texture Evaluation of Ultrafiltered Teleme Cheese (pages 1211–1215)

      S. RAPHAELIDES, K.D. ANTONIOU and D. PETRIDIS

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04558.x

    11. Texture of Cheddar Cheese as Influenced by Fat Reduction (pages 1216–1219)

      A. BRYANT, Z. USTUNOL and J. STEFFE

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04559.x

    12. Oxytetracycline, Sulfadimethoxine, and Ormetoprim Residues in Channel Catfish by HPLC (pages 1220–1224)

      W.X. DU, M.R. MARSHALL, W.B. WHEELER, M. MATHEWS, D. GATLIN, S.D. RAWLES, D.-H. XU, W.A. RODGERS and C.I. WEI

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04560.x

    13. Fish Oil Dietary Effects on Fatty Acid Composition and Flavor of Channel Catfish (pages 1225–1227)

      C.A. MORRIS, K.C. HAYNES, J.T. KEETON and D.M. GATLIN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04561.x

    14. Activity Staining of Pacific Whiting (Merluccius products) Protease (pages 1228–1232)

      HAEJUNG AN, POLLA S. HARTLEY, XIANBIN FAN and MICHAEL T. MORRISSEY

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04562.x

    15. Renaturation of α1 Chains from Shark Skin Collagen Type 1 (pages 1233–1236)

      YOSHIHIRO NOMURA, MASAYA YAMANO and KUNIO SHIRAI

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04563.x

    16. Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting (pages 1241–1244)

      SIRIPORN PIPATSATTAYANUWONG, JAE W. PARK and MICHAEL T. MORRISSEY

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04565.x

    17. Northern Squawfish (PtychocheHus Oregonensis) for Surimi Production (pages 1245–1247)

      D. LIN and M.T. MORRISSEY

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04566.x

    18. Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties (pages 1248–1253)

      JULIAN K. CHAN, TOM A. GILL, JOHN W. THOMPSON and DOUGLAS S. SINGER

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04567.x

    19. Sorbitol Increases Shelf Life of Fresh Mushrooms Stored in Conventional Packages (pages 1254–1259)

      S. ROY, R. C. ANANTHESWARAN and R. B. BEELMAN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04568.x

    20. Chinese Cabbage Midribs and Leaves Physical Changes as Related to Freeze-processing (pages 1260–1264)

      MICHIKO FUCHIGAMI, KOICHI MIYAZAKI, NORIKO HYAKUMOTO, TAKAKO NOMURA and JUNZO SASAKI

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04569.x

    21. Biochemical Changes and Sensory Quality of Shredded and MA-Packaged Iceberg Lettuce (pages 1265–1268)

      HANNE HEIMDAL, BIRKA FALK KÜHN, LEIF POLL and LONE MELCHIOR LARSEN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04570.x

    22. Aroma Changes in Fresh Bell Peppers (Capsicum annuum) after Hot-air Drying (pages 1269–1276)

      PIETERNEL A. LUNING, DOGAN YUKSEL, RIA VAN DER VUURST DE VRIES and JACQUES P. ROOZEN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04571.x

    23. Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity (pages 1277–1281)

      ALEJANDRO G. MARANGONI, ROBERT L. JACKMAN and DAVID W. STANLEY

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04572.x

    24. Ascorbic Acid Stability in Ground Asparagus Samples and in Oxalic Acid Extracts (pages 1282–1283)

      MARÍA J. ESTEVE, ROSAURA FARRÉ and ANA FRÍGOLA

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04573.x

    25. Limonoids in Pummelos [Citrus grandis (L.) Osbeck] (pages 1284–1285)

      HIDEAKI OHTA and SHIN HASEGAWA

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04574.x

    26. Ozone Storage Effects on Anthocyanin Content and Fungal Growth in Blackberries (pages 1286–1288)

      M. MARGARET BARTH, CEN ZHOU, JULIEN MERCIER and FREDERICK A. PAYNE

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04575.x

    27. Blanch Temperature/Time Effects on Rheological Properties of Applesauce (pages 1289–1291)

      A. M. GODFREY USIAK, M. C. BOURNE and M. A. RAO

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04576.x

    28. Prediction of 5–MF Formation in an Industrial Apple-Juice Evaporator (pages 1292–1294)

      STELLA M. TONELLI, ALBERTO F. ERRAZU, JOSÉ A. PORRAS and JORGE E. LOZANO

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04577.x

    29. Akara (Fried Cowpea Paste) Quality as Affected by Frying/Reheating Conditions (pages 1301–1306)

      P. TAN, Y.-C. HUNG and K.H. McWATTERS

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04579.x

    30. Physicochemical Properties of Rice Steeped in Hot or Warm Water (pages 1307–1312)

      AIJIRO YAMAMOTO

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04580.x

    31. Heat Denaturation of Durum Wheat Semolina β-Amylase Effects of Chemical Factors and Pasta Processing Conditions (pages 1313–1320)

      MARIE-FRANCOISE SAMSON and MARIE-HÉLÈNE MOREL

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04581.x

    32. Textural Characteristics of Wholewheat Pasta and Pasta Containing Non-Starch Polysaccharides (pages 1321–1324)

      N.M. EDWARDS, C.G. BILIADERIS and J.E. DEXTER

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04582.x

    33. Inhibition of Horse Bean and Germinated Barley Lipoxygenases by Some Phenolic Compounds (pages 1325–1329)

      FLORENCE RICHARD-FORGET, FRÉDÉRIC GAUILLARD, MIREILLE HUGUES, THIRY JEAN-MARC, PATRICK BOIVIN and JACQUES NICOLAS

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04583.x

    34. Texture of Pecans Measured by Sensory and Instrumental Means (pages 1333–1336)

      A. OCÓN, A. ANZALDÚA-MORALES, A. QUINTERO and G. GASTÉLUM

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04585.x

    35. Inactivation of Pseudomonas fluorescens by High Voltage Electric Pulses (pages 1337–1340)

      S.Y. HO, G.S. MITTAL, J.D. CROSS and M.W. GRIFFITHS

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04586.x

    36. High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate (pages 1341–1343)

      VANDA B. GALAZKA, DAVE A. LEDWARD, ERIC DICKINSON and KEITH R. LANGLEY

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04587.x

    37. Casein Hydrolysate Produced Using a Formed-in-Place Membrane Reactor (pages 1349–1352)

      WEN-DEE CHIANG, CHRISTOPHER T. CORDLE and RONALD L. THOMAS

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04589.x

    38. Corn Syrup Oligosaccharide Effects on Sucrose Crystallization (pages 1353–1356)

      P. TJURADI and R.W. HARTEL

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04590.x

    39. Nonspecific Enzyme-Linked lmmunosorbent Assay for Molds in Foods (pages 1357–1363)

      R.K. YONG and M.A. COUSIN

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04591.x

    40. Antibacterial Activity of Carvacrol, Citral, and Geraniol against Salmonella typhimurium in Culture Medium and on Fish Cubes (pages 1364–1368)

      J.M. KIM, MR. MARSHALL, J.A. CORNELL, J.F. PRESTON III and C.I. WEI

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04592.x

    41. Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties (pages 1369–1374)

      BERNARD CUQ, CHRISTIAN AYMARD, JEAN-LOUIS CUQ and STÉPHANE GUILBERT

      Article first published online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1995.tb04593.x

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