Journal of Food Science

Cover image for Journal of Food Science

September 1996

Volume 61, Issue 5

Pages 865–1104

  1. An Hypothesis Paper

    1. Top of page
    2. An Hypothesis Paper
    3. Erratum Notice
    1. Detection of Parasites in Fish by Superconducting Quantum Interference Device Magnetometry (pages 865–869)

      W.G. JENKS, C.G. BUBLITZ, G.S. CHOUDHURY, Y.P. MA and J.P. WIKSWO JR.

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10891.x

    2. Physical Aging of Maltose Glasses (pages 870–875)

      SHELLY J. SCHMIDT and AMY MARIE LAMMERT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10892.x

    1. Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch (pages 881–884)

      L. MA, A. GROVE and G.V. BARBOSA-CÁNOVAS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10894.x

    2. Kinetics of Pigment Oxidation in Beef from Steers Supplemented with Vitamin E (pages 884–889)

      M.C. LANARI, D.M. SCHAEFER, Q. LIU and R.G. CASSENS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10895.x

    3. Chicken Skin Composition As Affected By Aqueous Washing (pages 895–898)

      L.B. BONIFER and G.W. FRONING

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10897.x

    4. Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts (pages 906–910)

      NAOKO YUNO-OHTA, HIROKO TORYU, TAKAHIKO HIGASA, HIDEO MAEDA, MITSUKO OKADA and HIROYUKI OHTA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10899.x

    5. Protease-Induced Aggregation and Gelation of Whey Proteins (pages 911–916)

      J. OTTE, Z.Y. JU, M. FÆRGEMAND, S. B. LOMHOLT and K.B. QVIST

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10900.x

    6. Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate (pages 916–920)

      SUSAN E. EUSTON, HARJINDER SINGH, PETER A. MUNRO and DOUGLAS G. DALGLEISH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10901.x

    7. Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System (pages 921–923)

      SCOTT A. RANKIN and FLOYD W. BODYFELT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10902.x

    8. Stability and Color of Unreported Wine Anthocyanin-derived Pigments (pages 938–941)

      P. SARNI-MANCHADO, H. FULCRAND, J-M. SOUQUET, V. CHEYNIER and M. MOUTOUNET

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10906.x

    9. Sugar Composition Effects on Textural Parameters of Peach Jam (pages 942–946)

      S.N. RAPHAELIDES, A. AMBATZIDOU and D. PETRIDIS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10907.x

    10. Methods to Determine Partition Coefficient of Organic Compounds in Water/Polystyrene Systems (pages 947–952)

      RAFAEL GAVARA, RUBEN J. HERNANDEZ and JACK GIACIN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10908.x

    11. Mechanical and Barrier Properties of Edible Chitosan Films as affected by Composition and Storage (pages 953–956)

      B.L. BUTLER, P.J. VERGANO, R.F. TESTIN, J.M. BUNN and J.L. WILES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10909.x

    12. Electronic Sensing of Aromatic Volatiles for Quality Sorting of Blueberries (pages 967–970)

      JAMES E. SIMON, AMOTS HETZRONI, BRUCE BORDELON, GAINES E. MILES and DENYS J. CHARLES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10912.x

    13. Pilot Scale Dealcoholization of Wine by Extraction with Solid Carbon Dioxide (pages 970–972)

      A. ANTONELLI, A. CARNACINI, N. MARIGNETTI and N. NATALI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10913.x

    14. Gloss Properties and Surface Morphology Relationships of Fruits (pages 973–977)

      G. WARD and A. NUSSINOVITCH

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10914.x

    15. Crystallization and Drying in Thin Sucrose Films During Panning (pages 978–981)

      ARUN V. SHASTRY and RICHARD W. HARTEL

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10915.x

    16. Residence Time Distribution of Suspended Particle in Vertical Tubular Flow (pages 982–985)

      KUANG-MING FAN and WEN-RONG FU

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10916.x

    17. Volatiles Retention as Influenced by Method of Addition during Extrusion Cooking (pages 985–990)

      ANANTHA N.R. KOLLENGODE, MILFORD A. HANNA and SUSAN CUPPETT

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10917.x

    18. Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method (pages 990–994)

      E. VITTADINI, X.J. CHEN and P. CHINACHOTI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10918.x

    19. Microstructure Changes in Wheat Flour Tortillas During Baking (pages 995–999)

      C.M. McDONOUGH, K. SEETHARAMAN, R.D. WANISKA and L.W. ROONEY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10919.x

    20. Color and Oxidative Rancidity of Gamma and Electron Beam-Irradiated Boneless Pork Chops (pages 1000–1006)

      S.E. LUCHSINGER, D.H. KROPF, C.M. GARCÍA ZEPEDA, M.C. HUNT, J.L. MARSDEN, E.J. RUBIO CAÑAS, C.L. KASTNER, W.G. KUECKER and T. MATA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10920.x

    21. Amperometric Biosensor for Total Histamine, Putrescine and Cadaverine using Diamine Oxidase (pages 1012–1016)

      KEITH B. MALE, PIERRE BOUVRETTE, JOHN H.T. LUONG and BERNARD F. GIBBS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10922.x

    22. Escherichia coli O157: H7 Growth in Laboratory Media as Affected by Phenolic Antioxidants (pages 1017–1021)

      OLUYEMI A. OGUNRINOLA, DANIEL Y.C. FUNG and IKE J. JEON

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10923.x

    23. Red Pigment of Parma Ham and Bacterial Influence on its Formation (pages 1021–1023)

      H. MORITA, J. NIU, R. SAKATA and Y. NAGATA

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10924.x

    24. Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages (pages 1024–1029)

      BEATE F. HAGEN, JEAN-LOUIS BERDAGUÉ, ASKILD L. HOLCK, HELGA NÆS and HANS BLOM

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10925.x

    25. Bactericidal Activity of Aqueous Chlorine and Chlorine Dioxide Solutions in a Fish Model System (pages 1030–1034)

      WEI-FANG LIN, TUNG-SHI HUANG, JOHN A. CORNELL, CHENG-MAO LIN and CHENG-I WEI

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10926.x

    26. Determining Lactococcal Agglutination by ELISA (pages 1035–1038)

      Z. USTUNOL and C. SYPIEN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10927.x

    27. Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus (pages 1039–1042)

      W. PRINYAWIWATKUL, R. R. EITENMILLER, L. R. BEUCHAT, K. H. McWATTERS and R. D. PHILLIPS

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10928.x

    28. Muscle Microstructure and Sensory Attributes of Organic Acid-Treated Beef Strip Loins (pages 1058–1062)

      W.B. MIKEL, B.L. GODDARD and D.D. BRADFORD

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10932.x

    29. Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts (pages 1062–1067)

      JEAN A. CRAIG, JANE A. BOWERS, XIAO-YING WANG and PAUL A. SEIB

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10933.x

    30. Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions (pages 1068–1073)

      N.A. FULL, S. YELLA REDDY, P.S. DIMICK and G.R. ZIEGLER

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10934.x

    31. Low-fat Margarine Spreads as Affected by Aqueous Phase Hydrocolloids (pages 1073–1079)

      STUART M. CLEGG, ADELE K. MOORE and SYLVIA A. JONES

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10935.x

    32. Information Affects Consumer Assessment of Sweet and Bitter Solutions (pages 1080–1084)

      ROSIRES DELIZA, HALLIDAY J.H. MacFIE and DUNCAN HEDDERLEY

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10936.x

    33. Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes (pages 1085–1093)

      B. ARUNEPANLOP, C.V. MORR, D. KARLESKIND and I. LAYE

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10937.x

    34. Modeling and Prediction of Visual Shelf Life of Minimally Processed Endive (pages 1094–1098)

      K. VANKERSCHAVER, F. WILLOCX, C. SMOUT, M. HENDRICKX and P. TOBBACK

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10938.x

    35. Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems (pages 1099–1104)

      TERRI R. ROSETT, SHERRY L. KENDREGAN, YING GAO, SHELLY J. SCHMIDT and BARBARA P. KLEIN

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10939.x

  2. Erratum Notice

    1. Top of page
    2. An Hypothesis Paper
    3. Erratum Notice
    1. You have free access to this content
      Erratum Notice (page 1104)

      Version of Record online: 26 AUG 2006 | DOI: 10.1111/j.1365-2621.1996.tb10940.x

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