Journal of Food Science

Cover image for Journal of Food Science

May 1997

Volume 62, Issue 3

Pages 439–631

  1. An Hypothesis Paper

    1. Top of page
    2. An Hypothesis Paper
    1. Rigor Mortis Assessment of Atlantic Salmon (Salmo Salar) and Effects of Stress (pages 439–446)

      T. BERG, U. ERIKSON and T.S. NORDTVEDT

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04402.x

    2. Sensitivity Analysis for Hygrostress Crack Formation in Cylindrical Food During Drying (pages 447–450)

      HONG LIU, LIUMING ZHOU and KAN-ICHI HAYAKAWA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04403.x

    3. Skeletal Muscle Connectin Primary Structures as Related to Animal Species and Muscle Type (pages 451–453)

      R. TANABE, S. MUROYA, I. NAKAJIMA, K. CHIKUNI and H. NAKAI

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04404.x

    1. Sugar Diffusivity in Agar Gel/Milk Bilayer Systems (pages 454–456)

      FRANCOISE WARIN, VASSILIS GEKAS, ALEXANDRE VOIRIN and PETR DEJMEK

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04405.x

    2. Fermentation and Properties of Calcium-fortified Soy Milk Yogurt (pages 457–461)

      F. YAZICI, V.B. ALVAREZ and P.M.T. HANSEN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04406.x

    3. Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength (pages 462–467)

      K. DEMETRIADES, J.N. COUPLAND and D.J. McCLEMENTS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04407.x

    4. Whey Changes during Processing Determined by Near Infrared Spectroscopy (pages 475–479)

      MICHEL POULIOT, PAUL PAQUIN, RICHARD MARTEL, SYLVIE F. GAUTHIER and YVES POULIOT

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04409.x

    5. Functional and Immunological Properties of Casein Hydrolysate Produced from a Two-Stage Membrane System (pages 480–483)

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

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04410.x

    6. Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking (pages 488–490)

      CHIYA KURAISHI, JIRO SAKAMOTO, KATSUTOSHI YAMAZAKI, YASUYUKI SUSA, CHIHO KUHARA and TAKAHIKO SOEDA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04412.x

    7. Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre- and Post-spawned Hake (pages 491–495)

      C.L. MONTECCHIA, S.I. ROURA, H. ROLDÁN, O. PÉREZ-BORLA and M. CRUPKIN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04413.x

    8. Use of Ultrasound to Determine Cod Fillet Composition (pages 500–504)

      REZA GHAEDIAN, ERIC ANDREW DECKER and DAVID JULIAN McCLEMENTS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04415.x

    9. Oxidation Kinetics of Menhaden Oil with TBHQ (pages 505–507)

      J.K. FARKAS, J.D. FLOROS, D.S. LINEBACK and B.A. WATKINS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04416.x

    10. Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form (pages 508–510)

      AHMET YEMENICIOĞLU, MEHMET ÖZKAN and BEKIR CEMEROĞLU

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04417.x

    11. Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries (pages 511–515)

      JESÚS ALONSO, WENCESLAO CANET and TERESA RODRIGUEZ

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04418.x

    12. Corn Alkaline Cooking Properties Related to Grain Characteristics and Viscosity (RVA) (pages 516–519)

      H.D. ALMEIDA-DOMINGUEZ, E.L. SUHENDRO and L.W. ROONEY

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04419.x

    13. Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.) (pages 520–523)

      NISSREEN ABU-GHANNAM and BRIAN McKENNA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04420.x

    14. Calcium Bioavailability from High Oxalate Vegetables: Chinese Vegetables, Sweet Potatoes and Rhubarb (pages 524–525)

      C.M. WEAVER, R.P. HEANEY, K.P. NICKEL and P.I. PACKARD

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04421.x

    15. Fluorometric Assay for Screening Antioxidative Activity of Vegetables (pages 526–528)

      S. FURUTA, Y. NISHIBA and I. SUDA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04422.x

    16. Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments (pages 529–534)

      B. A. WELT, A. A. TEIXEIRA, M. O. BALABAN, G. H. SMERAGE, D. E. HINTINLANG and B. J. SMITTLE

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04423.x

    17. Formulation and Processing of a Heat Stable Calcium-fortified Soy Milk (pages 535–538)

      F. YAZICI, V.B. ALVAREZ, M.E. MANGINO and P.M.T. HANSEN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04424.x

    18. Carrageenan Effects on Salt-Soluble Meat Proteins in Model Systems (pages 539–543)

      Z. DeFREITAS, J.G. SEBRANEK, D.G. OLSON and J.M. CARR

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04425.x

    19. Carrageenan Effects on Thermal Stability of Meat Proteins (pages 544–547)

      Z. DeFREITAS, J.G. SEBRANEK, D.G. OLSON and J.M. CARR

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04426.x

    20. Viscoelasticity of Frozen/Thawed Egg Yolk (pages 548–550)

      V.R.N. TELIS and T.G. KIECKBUSCH

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04427.x

    21. Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan (pages 551–554)

      Z DeFREITAS, J.G. SEBRANEK, D.G. OLSON and J.M. CARR

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04428.x

    22. Surimi-Starch Interactions Based on Mixture Design and Regression Models (pages 555–560)

      WON B. YOON, JAE W. PARK and BYUNG Y. KIM

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04429.x

    23. Linear Programming in Blending Various Components of Surimi Seafood (pages 561–564)

      WON B. YOON, JAE W. PARK and BYUNG Y. KIM

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04430.x

    24. Particle Size Distribution in Tomato Concentrate and Effects on Rheological Properties (pages 565–567)

      F.W.C. DEN OUDEN and T. VAN VLIET

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04431.x

    25. Low-temperature Blanch Improves Textural Quality of French-fries (pages 568–571)

      C.N. AGUILAR, A. ANZALDÚA-MORALES, R. TALAMÁS and G. GASTÉLUM

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04432.x

    26. Simple, Sensitive Assay for Microbial Aminopeptidase (pages 583–585)

      YOLANDA SANZ, FIDEL TOLDRÁ and RAFAEL VILA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04436.x

    27. Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods (pages 597–600)

      K.A. LUDBROOK, C.M. RUSSELL and R.I. GREIG

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04439.x

    28. Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction (pages 601–604)

      K.S. VENKITANARAYANAN, C. FAUSTMAN, T. HOAGLAND and B.W. BERRY

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04440.x

    29. Pre-Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium (pages 605–607)

      YANBIN LJ, MICHAEL F. SLAVIK, JOEL T. WALKER and HUA XIONG

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04441.x

    30. Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree (pages 608–610)

      PATRICIA CERRUTTI, STELLA M. ALZAMORA and SUSANA L. VIDALES

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04442.x

    31. Disinfection of Rice Seeds Prior to Sprouting (pages 611–615)

      V. PIERNAS and J.P. GUIRAUD

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04443.x

    32. Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions (pages 616–618)

      ANDREA M. PIAGENTINI, MARiA E. PIROVANI, DANIEL R. GÜEMES, JORGE H. DI PENTIMA and MARiA A. TESSI

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04444.x

    33. Calcium Bioavailability of Vegetarian Diets in Rats: Potential Application in a Bioregenerative Life-Support System (pages 619–621)

      KWANGOK P. NICKEL, S. SUZANNE NIELSEN, DEBRA J. SMART, CARY A. MITCHELL and MARTHA A. BELURY

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04445.x

    34. Sensory and Chemical Characteristics of Selected Gulf of Mexico Coastal Herring Species (pages 626–631)

      MICHAEL L. JAHNCKE and JANET A. GOOCH

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb04447.x

SEARCH

SEARCH BY CITATION