Journal of Food Science

Cover image for Journal of Food Science

January 1997

Volume 62, Issue 1

Pages 1–211

  1. A Critical Review

    1. Top of page
    2. A Critical Review
    3. An Hypothesis Paper
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  2. An Hypothesis Paper

    1. Top of page
    2. A Critical Review
    3. An Hypothesis Paper
    1. Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal Treatments (pages 8–14)

      B.A. WELT, A.A. TEIXEIRA, M.O. BALABAN, G.H. SMERAGE and D.S. SAGE

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04357.x

    2. Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing (pages 15–19)

      Y-H. PEGGY HSIEH, FUR-CHI CHEN and MUHAMAD NUR

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04358.x

    1. Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols (pages 20–24)

      H.G. LEE, T.C. LANIER, D.D. HAMANN and J.A. KNOPP

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04359.x

    2. Covalent Cross-linking Effects on Thermo-Rheological Profiles of Fish Protein Gels (pages 25–28)

      H.G. LEE, T.C. LANIER and D.D. HAMANN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04360.x

    3. Chemically Induced Covalent Crosslinks Affect Thermo-Rheological Profiles of Fish Protein Gels (pages 29–32)

      H.G. LEE, T.C. LANIER and D.D. HAMANN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04361.x

    4. Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content (pages 33–36)

      K. D. REPPOND and J. K. BABBITT

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04362.x

    5. Gelatin from cod skins as affected by chemical treatments (pages 37–39)

      MAGNÚS GUDMUNDSSON and HANNES HAFSTEINSSON

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04363.x

    6. Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus) (pages 40–42)

      N.M. BANDARRA, I. BATISTA, M.L. NUNES, J.M. EMPIS and W.W. CHRISTIE

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04364.x

    7. Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis (pages 48–52)

      C. BLECKER, M. PAQUOT, I. LAMBERTI, A. SENSIDONI, G. LOGNAY and C. DEROANNE

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04366.x

    8. Near-Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making (pages 53–56)

      S. J. LEE, I. J. JEON and L. H. HARBERS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04367.x

    9. Interactive Effects of Factors Affecting Gelation of Whey Proteins (pages 57–65)

      J.I. BOYE, I. ALLI, H. RAMASWAMY and V.G.S. RAGHAVAN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04368.x

    10. HPSEC with Component Analysis of Citrus and Apple Pectins After Hollow Fiber Ultrafiltration (pages 69–74)

      PETER D. HOAGLAND, GORDANA KONJA, EKKEHARD CLAUSS and MARSHALL L. FISHMAN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04370.x

    11. Enzymatic Browning Inhibition in Cloudy Apple Juice by Electrodialysis (pages 75–78)

      JEAN-SÉBASTIEN TRONC, FRANÇOIS LAMARCHE and JOSEPH MAKHLOUF

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04371.x

    12. Haze-Active Protein and Polyphenols in Apple Juice Assessed by Turbidimetry (pages 79–84)

      KARL J. SIEBERT and PENELOPE Y. LYNN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04372.x

    13. High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products (pages 85–88)

      M. P. CANO, A. HERNANDEZ and B. DE ANCOS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04373.x

    14. Non-Starch Polysaccharides and in Vitro Starch Digestibility of Raw and Cooked Chick Peas (pages 93–96)

      M. J. PERIAGO, G. ROS and J. L. CASAS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04375.x

    15. Phenoloxidases in Portabella Mushrooms (pages 97–100)

      XIAODONG ZHANG and WILLIAM H. FLURKEY

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04376.x

    16. Thermal Stability of Invertase in Reduced-Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization (pages 105–112)

      SILVIA CARDONA, CAROLINA SCHEBOR, MARÍA P. BUERA, MARCUS KAREL and JORGE CHIRIFE

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04378.x

    17. Analysis of Visual Quality Attributes of White Shrimp by Machine Vision (pages 113–118)

      DIEGO A. LUZURIAGA, MURAT O. BALABAN and SENCER YERALAN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04379.x

    18. Retention of Oxytetracycline Residues in Cooked Channel Catfish Fillets (pages 119–122)

      W.X. DU, M.R. MARSHALL, D.-H. XU, C.R. SANTERRE and C.I. WEI

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04380.x

    19. Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze-Thaw Cycles (pages 123–127)

      SUBRAMANIAN SRINIVASAN, YOULING L. XIONG, SUZANNE P. BLANCHARD and JAMES H. TIDWELL

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04381.x

    20. Patulin Adsorption Kinetics on Activated Carbon, Activation Energy and Heat of Adsorption (pages 128–130)

      MEHMET MUTLU, NILÜFER HIZARCIOĞLU and VURAL GÖKMEN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04382.x

    21. High Pressure Washing to Remove Decayed Tissue and Improve Quality of Clingstone Peach Puree (pages 131–134)

      A.N. TIDWELL, A.R. GONZALEZ, P. FENN, B.P. MARKS and A. MAUROMOUSTAKOS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04383.x

    22. Ripening Characteristics of Light Irradiated Tomatoes (pages 138–140)

      GWI-HYUN LEE, J.M. BUNN, Y.J. HAN and G.D. CHRISTENBURY

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04385.x

    23. Processing to Improve Quality of Dehydrated Precooked Pinto Beans (pages 141–144)

      T.D. CAI and K.C. CHANG

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04386.x

    24. Development and Characterization of Biodegradable/Edible Wheat Protein Films (pages 160–162)

      LUIS M. RAYAS, RUBEN J. HERNANDEZ and PERRY K.W. NG

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04390.x

    25. Inactivation of Lactobacillus plantarum by Pulsed-Microwave Irradiation (pages 163–166)

      JUNG-KUE SHIN and YU-RYANG PYUN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04391.x

    26. Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive Model (pages 174–178)

      JOSEPH D. EIFERT, CAMERON R. HACKNEY, MERLE D. PIERSON, SUSAN E. DUNCAN and WILLIAM N. EIGEL

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04394.x

    27. Improving Detection of Vibrio vulnificus in Octopus variabilis by PCR (pages 179–182)

      JEE YEON LEE, JONG BANG EUN and SANG HO CHOI

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04395.x

    28. Nutritional Value of Veal Bone Hydrolysate (pages 183–189)

      MICHEL LINDER, P. ROZAN, R. LAMGHARI EL KOSSORI, J. FANNI, C. VILLAUME, L. MEJEAN and M. PARMENTIER

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04396.x

    29. Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato Soups (pages 190–193)

      TERRI R. ROSETT, SHERRY L. KENDREGAN and BARBARA P. KLEIN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04397.x

    30. Optimizing Quality of Frankfurters Containing Oat Bran and Added Water (pages 194–197)

      HUNG-CHIA CHANG and JOHN A. CARPENTER

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04398.x

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