Journal of Food Science

Cover image for Journal of Food Science

January 1996

Volume 61, Issue 1

Pages 1–261

  1. An Hypothesis Paper

    1. Top of page
    2. An Hypothesis Paper
    1. PCR-RFLP Analysis of Mitochondrial DNA for Identification of Snail Meat Species (pages 1–4)

      R. BORGO, C. SOUTY-GROSSET, D. BOUCHON and L. GOMOT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14712.x

    1. Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties (pages 5–7)

      S.F. WANG, M.M. ABOUZIED and D.M. SMITH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14713.x

    2. Lipid Oxidation Potential of Beef, Chicken, and Pork (pages 8–12)

      K.S. RHEE, L.M. ANDERSON and A.R. SAMS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14714.x

    3. Biogenic Polyamines Affect Activity of Aminopeptidase B and Alanyl Aminopeptidase from Porcine Skeletal Muscle (pages 13–14)

      MÓNICA FLORES, M-CONCEPCIÓN ARISTOY and FIDEL TOLDRÁ

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14715.x

    4. Feeding Dietary Oils with Tocopherols: Effects on Internal Qualities of Eggs During Storage (pages 15–18)

      G. CHERIAN, F.H. WOLFE and J.S. SIM

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14716.x

    5. Emulsifying Properties of Low-fat, Low-cholesterol Egg Yolk Prepared by Supercritical CO2 Extraction (pages 19–23)

      NEAL A. BRINGE, DAVID B. HOWARD and DEANE R. CLARK

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14717.x

    6. Modification of Fatty Acids in Milk by Feeding Calcium-Protected High Oleic Sunflower Oil (pages 24–27)

      M-P. LIN, C.R. STAPLES, C.A. SIMS and S.F. O'KEEFE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14718.x

    7. Composition and Structure of Fat Globule Surface Layers in Recombined Milk (pages 28–32)

      RANJAN SHARMA, HARJINDER SINGH and MICHAEL W. TAYLOR

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14719.x

    8. Hydrolysis of Milk Fat By Lipase in Solvent-free Phospholipid Reverse Micellar Media (pages 33–38)

      MAYANK T. PATEL, R. NAGARAJAN and ARUN KILARA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14720.x

    9. Oxidative Stability of Anhydrous Milkfat Microencapsulated in Whey Proteins (pages 39–43)

      D.L. MOREAU and M. ROSENBERG

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14721.x

    10. Mono- and Diglycerides Prepared by Chemical Glycerolysis from a Butterfat Fraction (pages 44–47)

      K. CAMPBELL-TIMPERMAN, J.H. CHOI and R. JIMÉNEZ-FLORES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14722.x

    11. Composition and Microscopy of Reformulated Creams from Reduced-Cholesterol Butteroil (pages 48–53)

      J.L. ELLING, S.E. DUNCAN, T.W. KEENAN, W.N. EIGEL and J. BOLING

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14723.x

    12. Emulsifying Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates (pages 54–58)

      D. KARLESKIND, I. LAYE, C.V. MORR and T.W. SCHENZ

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14724.x

    13. Micellar Transition State in Casein Between pH 5.5 and 5.0 (pages 59–64)

      E. GASTALDI, A. LAGAUDE and B. TARODO DE LA FUENTE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14725.x

    14. Viscoelastic Behavior of Whey Protein Isolates at the Sol-Gel Transition Point (pages 65–68)

      A.E. LABROPOULOS and SHAN-HUI HSU

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14726.x

    15. Relation of β-Lactoglobulin – Sodium Polypectate Aggregation to Bulk Macromolecular Concentration (pages 69–73)

      EMBOLA E. NDI, B.G. SWANSON, A.K. DUNKER and L.O. LUEDECKE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14727.x

    16. Atlantic Salmon Average Fat Content Estimated by Near-Infrared Transmittance Spectroscopy (pages 74–77)

      JENS PETTER WOLD, TONE JAKOBSEN and LEIF KRANE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14728.x

    17. Anionic Trypsins from Crayfish Hepatopancreas: Effects on Protein Degradation of Tail Meat (pages 78–80)

      H.R. KIM, SAMUEL P. MEYERS and J. SAMUEL GODBER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14729.x

    18. Tomato Product Quality from Transgenic Fruits with Reduced Pectin Methylesterase (pages 85–87)

      B.R. THAKUR, R.K. SINGH, D.M. TIEMAN and A.K. HANDA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14731.x

    19. Permeability Properties of Fruit Puree Edible Films (pages 88–91)

      T.H. McHUGH, C.C. HUXSOLL and J.M. KROCHTA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14732.x

    20. Haze Development in Aerobically or Anaerobically Produced Clarified Apple Juices (pages 92–96)

      KATHARINE M. WALL, VALERIE M. TAIT, KENNETH C. EASTWELL, CAROL A. REID and THOMAS H.J. BEVERIDGE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14733.x

    21. Optimization of Sucrose Polyester Synthesis Using Response Surface Methodology (pages 97–100)

      CHWEN-JEN SHIEH, PHILIP E. KOEHLER and CASIMIR C. AKOH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14734.x

    22. Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage (pages 101–104)

      H.-W. CHIN, QIAOLING ZENG and R.C. LINDSAY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14735.x

    23. Analysis of Aldehyde-bisulfites in Beer by HPLC-Fluorescence Detection with Post-column Derivatization (pages 105–108)

      HIROTAKA KANEDA, MASACHIKA TAKASHIO, TOSHIHIKO OSAWA, SHUNRO KAWAKISHI, SHOUHEI KOSHINO and TERUO TAMAKI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14736.x

    24. Separation of Anthocyanin Pigments in Wine by Low Pressure Column Chromatography (pages 109–111)

      TONY V. JOHNSTON and JUSTIN R. MORRIS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14737.x

    25. Enzymatic and Autoxidation of Defatted Peanuts (pages 112–115)

      G.L. DIVINO, P.E. KOEHLER and C.C. AKOH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14738.x

    26. Determination of Sorbic Acid Diffusivity in Edible Wheat Gluten and Lipid Based Films (pages 116–120)

      A. REDL, N. GONTARD and S. GUILBERT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14739.x

    27. Immersion Chilling and Freezing: Phase Change and Mass Transfer in Model Food (pages 127–132)

      T. LUCAS and A.-L. RAOULT-WACK

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14741.x

    28. Optimization and Scale-Up of Enzymatic Synthesis of Structured Lipids Using RSM (pages 137–141)

      KUAN-HSIANG HUANG and CASIMIR C. AKOH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14743.x

    29. Reduction of Drying Time for Pepperoni by Vacuum-drying (pages 142–144)

      K.B. CHIN, J.T. KEETON and R.E. LACEY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14744.x

    30. Beef Marbling and Color Score Determination by Image Processing (pages 145–148)

      D.E. GERRARD, X. GAO and J. TAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14745.x

    31. Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi (pages 149–153)

      JIRAWAT YONGSAWATDIGUL and JAE W. PARK

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14746.x

    32. Moving Boundary Model For Simulating Moisture Movement In Grapes (pages 157–160)

      S. SIMAL, A. MULET, P.J. CATALÁ, J. CAÑELLAS and C. ROSSELLÓ

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14748.x

    33. Minimal Processing and Modified Atmosphere Packaging Effects on Pigmentation of Pomegranate Seeds (pages 161–164)

      M.I. GIL, F. ARTES and F.A. TOMAS-BARBERAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14749.x

    34. Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology (pages 165–166)

      JOSÉ C. JACKSON, MALCOLM C. BOURNE and JOHN BARNARD

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14750.x

    35. Kinetics of Thermal Softening of Six Legumes During Cooking (pages 167–170)

      A. ANZALDUA-MORALES, A. QUINTERO and R. BALANDRAN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14751.x

    36. Model System for Aseptic Processing of Paniculate Foods using Peroxidase (pages 171–175)

      S. BHAMIDIPATI and R.K. SINGH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14752.x

    37. Edible Coating Effects on Postharvest Quality of Green Bell Peppers (pages 176–179)

      SIRICHIT LERDTHANANGKUL and JOHN M. KROCHTA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14753.x

    38. Lactose Solubility and Crystal Growth as Affected by Mineral Impurities (pages 180–184)

      ARUN BHARGAVA and PAVEL JELEN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14754.x

    39. Cake Baking in Conventional, Impingement and Hybrid Ovens (pages 188–191)

      A. LI and C. E. WALKER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14756.x

    40. Acid Removal from Sunflower Pectin Gel through Ethanol Washing (pages 192–194)

      X.Q. Shi, K.C. CHANG, J.G. SCHWARZ and D. WIESENBORN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14757.x

    41. Calcium Fortification of Rice: Distribution and Retention (pages 195–197)

      N.S. HETTIARACHCHY, R. GNANASAMBANDAM and M.H. LEE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14758.x

    42. UHT-Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf-Life Prediction Modeling (pages 198–203)

      ISMAIL Y.S. RUSTOM, M.M. LÓPEZ-LEIVA and BABOO M. NAIR

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14759.x

    43. Moisture Sorption Isotherms of Canola Meals, and Applications to Packaging (pages 204–208)

      L.L. DIOSADY, S.S.H. RIZVI, W. CAI and D.J. JAGDEO

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14760.x

    44. Cooking Temperature of Turkey Ham Affects Lactate Dehydrogenase, Serum Albumin and Immunoglobulin G as Determined by ELISA (pages 209–212)

      D.M. SMITH, L.D. DESROCHER, A.M. BOOREN, C.H. WANG, M.M. ABOUZIED, J.J. PESTKA and G.J. VEERAMUTHU

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14761.x

    45. Total Process Lethality as Related to Residual Catalase Activity in Cooked Chicken Breast (pages 213–216)

      F. LIU, C.Y.W. ANG, R.T. TOLEDO and Y.W. HUANG

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14762.x

    46. Control of Bacillus cereus Spores and Spoilage Microflora in Sous Vide Chicken Breast (pages 217–219)

      B.E. TURNER, P.M. FOEGEDING, D.K. LARICK and A.H. MURPHY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14763.x

    47. Accelerated Fermentation Process for the Manufacture of Fish Sauce Using Histidine (pages 220–222)

      NORLITA G. SANCEDA, TADAO KURATA and NOBUHIKO ARAKAWA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14764.x

    48. Continuous Fermentation of Worcestershire Sauce by Trickle Bed Bioreactor Using Comb-Shaped Ceramic Carriers (pages 223–225)

      T. FUKAYA, Y. FURUTA, Y. ISHIGURO, H. HORITSU and K. TAKAMIZAWA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14765.x

    49. Isolation and Characterization of Bacteria Resistant to the Antimicrobial Activity of Garlic (pages 226–229)

      KYU HANG KYUNG, KYUNG SUK PARK and YOUN SOON KIM

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14766.x

    50. Purification and Characterization of β-amylase from Bacillus polymyxa No. 26-1 (pages 230–234)

      CHEON-BAE SOHN, SANG-MI LEE, MYUNG-HEE KIM, JEONG HEON KO, KYOUNG-SOOK KIM, JI-EUN CHANG, YONG-KEUN AHN and CHEORL-HO KIM

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14767.x

    51. Qualitative and Quantitative Textural Assessment of Cooked Ground Beef Patties (pages 235–240)

      VICTORIA SPADARO and JIMMY T. KEETON

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14768.x

    52. Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model (pages 245–247)

      LEANN C. FRYER, FADI M. ARAMOUNI and EDGAR CHAMBERS IV

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14770.x

    53. Starch Noodle Quality as Related to Potato Genotypes (pages 248–252)

      YOUNG S. KIM and DENNIS P. WIESENBORN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14771.x

    54. Sensory Characterization of Sweet Corn Lines Differing in Physical and Chemical Composition. (pages 253–257)

      FERMIN AZANZA, BARBARA P. KLEIN and JOHN A. JUVIK

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14772.x

    55. Aroma Characteristics of Corn Germ Protein Flours (pages 258–261)

      C.J. HUANG and J.F. ZAYAS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb14773.x

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