Journal of Food Science

Cover image for Journal of Food Science

November 1997

Volume 62, Issue 6

Pages 1095–1254

  1. HYPOTHESIS PAPER

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHMISRY
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    17. MICROBIOLOGY
    18. NUTRITION
    19. MICROBIOLOGY
    20. ENGINEERING/PROCESSING
    21. SENSORY EVALUATION
    1. Oxymyoglobin and Lipid Oxidation in Phosphatidylcholine Liposomes Retarded by α-tocopherol and β-carotene (pages 1095–1097)

      MEI-CHIN YIN and WEN-SHEN CHENG

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12220.x

  2. CHEMISTRY/BIOCHMISRY

    1. Top of page
    2. HYPOTHESIS PAPER
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    17. MICROBIOLOGY
    18. NUTRITION
    19. MICROBIOLOGY
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    21. SENSORY EVALUATION
    1. Retention of Phytochemicals in Fresh and Processed Broccoli (pages 1098–1104)

      LENORA A. HOWARD, ELIZABETH H. JEFFERY, MATTHEW A. WALLIG and BARBARA P. KLEIN

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12221.x

  3. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
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    17. MICROBIOLOGY
    18. NUTRITION
    19. MICROBIOLOGY
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    21. SENSORY EVALUATION
    1. Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate (pages 1101–1104)

      Y.R. XIE and N.S. HETTIARACHCHY

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12222.x

  4. CHEMISRY/BIOCHMISRY

    1. Top of page
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    21. SENSORY EVALUATION
    1. Rheological Method for Kinetics of Drainage and Disproportionation of Soy Proteins Foams (pages 1105–1109)

      D.J. CARP, J. WAGNER, G.B. BARTHOLOMAI and A.M.R. PILOSOF

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12223.x

  5. CHEMISTRY/BIOCHEMISTRY

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    21. SENSORY EVALUATION
    1. Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin (pages 1110–1115)

      M. QI, N.S. HETTIARACHCHY and U. KALAPATHY

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12224.x

    2. Microfiltration and Reverse Osmosis Affect Recovery of Mango Puree Flavor Compounds (pages 1116–1119)

      D. OLLE, A. BARON, Y.F. LOZANO, C. SZNAPER, R. BAUMES, C. BAYONOVE and J.M. BRILLOUET

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12225.x

  6. CHEMISRY/BIOCHMISRY

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    21. SENSORY EVALUATION
    1. Chemical Characteristics and Storage Stability of Pickled Garlic Prepared Using Different Processes (pages 1120–1123)

      L. REJANO, A.H. SANCHEZ, A. de CASTRO and A. MONTANO

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12226.x

    2. Viscoelastic Properties of Xanthan Gels Interacting with Cations (pages 1124–1128)

      L. MA and G.V. BARBOSA-CÁNOVAS

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12227.x

  7. CHEMISTRY/BIOCHEMISTRY

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    21. SENSORY EVALUATION
    1. Thermal Gelation in Relation to Binding of Bovine Serum Albumin-Polysaccharide Systems (pages 1129–1134)

      R. CAI and S.D. ARNTFIELD

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12228.x

    2. Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat (pages 1135–1139)

      P. B. CHEAH and D. A. LEDWARD

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12229.x

  8. CHEMISRY/BIOCHMISRY

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    21. SENSORY EVALUATION
    1. Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince (pages 1139–1141)

      J.H. MUYONGA and J.M. REGENSTEIN

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12230.x

    2. Pectic Enzyme Treatment Effects on Quality of White Grape Musts and Wines (pages 1142–1149)

      CONXITA LAO, ELVIRA LÓPEZ-TAMAMES, ROSA M. LAMUELA-RAVENTÓS, SUSANA BUXADERAS and M. DEL CARMEN DE LA TORRE-BORONAT

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12231.x

  9. CHEMISTRY/BIOCHEMISTRY

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    21. SENSORY EVALUATION
    1. Recrystallization in Sugar/Stabilizer Solutions as Affected by Molecular Structure (pages 1145–1149)

      ROBIN L. SUTTON, DAVID COOKE and ALISON RUSSELL

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12232.x

  10. ENGINEERING/PROCESSING

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    21. SENSORY EVALUATION
    1. Gas Concentrations in Modified Atmosphere Bulk Vegetable Packages as Affected by Package Orientation and Perforation Location (pages 1150–1153)

      MICHAEL NGADI, ANASTASE RULIBIKIYE, JEAN-PIERRE EMOND and CLEMENT VIGNEAULT

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12233.x

    2. Mathematical Modeling of the Convective Drying of Fruits and Vegetables (pages 1154–1157)

      A.G. GHIAUS, D.P. MARGARIS and D.G. PAPANIKAS

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12234.x

  11. ENGINEERING PROCESSING

    1. Top of page
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    21. SENSORY EVALUATION
    1. Comparison of Spray-drying, Drum-drying and Freeze-drying for β-Carotene Encapsulation and Preservation (pages 1158–1162)

      STEPHANE A. DESOBRY, FLAVIA M. NETTO and THEODORE P. LABUZA

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12235.x

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    21. SENSORY EVALUATION
    1. Standardized Failure Compression Test of Protein Gels from a Collaborative Study (pages 1163–1166)

      C.M. LEE, I. FILIPI, Y. XIONG, D. SMITH, J. REGENSTEIN, S. DAMODARAN, C-Y. MA and Z.U. HAQUE

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12236.x

    2. Low Frequency Ultrasonics for Texture Measurements in Cooked Carrots (Daucus carota L.) (pages 1167–1175)

      M. NIELSEN and H.J. MARTENS

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12237.x

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    1. Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During Crushing (pages 1171–1175)

      D. B. GENOVESE, M. P. ELUSTONDO and J. E. LOZANO

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12238.x

    2. Pork Skin Connective Tissue Gel Utilization in Reduced-Fat Bologna (pages 1176–1182)

      W. N. OSBURN, R. W. MANDIGO and K. M. ESKRIDGE

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12239.x

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    1. Heat Curing of Whey Protein Films (pages 1189–1193)

      K.S. MILLER, M.T. CHIANG and J.M. KROCHTA

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12241.x

    2. Garlic Effects on Dough Properties (pages 1198–1201)

      R.A. MILLER, R.C. HOSENEY, E. GRAF and J. SOPER

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12243.x

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    1. Method to Measure Microwave-Induced Toughness of Bread (pages 1202–1204)

      R. A. MILLER and R. C. HOSENEY

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12244.x

    2. Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth (pages 1205–1210)

      K.S. RHEE, L.M KRAHL, L.M LUCIA and G.R. ACUFF

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12245.x

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    1. Defined Starter Cultures used for Fermentation of Salmon Fillets (pages 1214–1218)

      MARTINE MORZEL, NICOLINE G. FRANSEN and ELKE K. ARENDT

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12247.x

    2. Endogenous Mycoflora of Gable-top Carton Paperboard Used for Packaging Fruit Juice (pages 1223–1239)

      J.A. NARCISO and M.E. PARISH

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12249.x

  17. NUTRITION

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    1. Bioavailability of Calcium Citrate Malate Added to Microbial Phytase-Treated, Hydrothermally Cooked Soymilk (pages 1226–1230)

      MAKUBA A. LIHONO, ROBERT E. SERFASS, JERRY L. SELL and PIERRE E. PALO

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12250.x

  18. MICROBIOLOGY

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    1. Prerigor Carcass Muscle Stretching Effects on Tenderness of Grain-fed Beef Under Commercial Conditions (pages 1231–1234)

      JAMES R. CLAUS, HENGJIAN WANG and NORMAN G. MARRIOTT

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12251.x

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    12. ENGINEERING PROCESSING
    13. ENGINEERING/PROCESSING
    14. CHEMISRY/BIOCHMISRY
    15. ENGINEERING/PROCESSING
    16. CHEMISRY/BIOCHMISRY
    17. MICROBIOLOGY
    18. NUTRITION
    19. MICROBIOLOGY
    20. ENGINEERING/PROCESSING
    21. SENSORY EVALUATION
    1. Non-Volatile Components Effects on Quality of “Serrano” Dry-cured Ham as Related to Processing Time (pages 1235–1239)

      MÓNICA FLORES, M-CONCEPCION ARISTOY, ARTHUR M. SPANIER and FIDEL TOLDRÁ

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12252.x

  20. SENSORY EVALUATION

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHMISRY
    4. CHEMISTRY/BIOCHEMISTRY
    5. CHEMISRY/BIOCHMISRY
    6. CHEMISTRY/BIOCHEMISTRY
    7. CHEMISRY/BIOCHMISRY
    8. CHEMISTRY/BIOCHEMISTRY
    9. CHEMISRY/BIOCHMISRY
    10. CHEMISTRY/BIOCHEMISTRY
    11. ENGINEERING/PROCESSING
    12. ENGINEERING PROCESSING
    13. ENGINEERING/PROCESSING
    14. CHEMISRY/BIOCHMISRY
    15. ENGINEERING/PROCESSING
    16. CHEMISRY/BIOCHMISRY
    17. MICROBIOLOGY
    18. NUTRITION
    19. MICROBIOLOGY
    20. ENGINEERING/PROCESSING
    21. SENSORY EVALUATION
    1. Sensory and Physical Characteristics of Reduced-Fat Turkey Frankfurters with Modified Corn Starch and Water (pages 1240–1244)

      KAREN L.H. BEGGS, JANE A. BOWERS and DUANE BROWN

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12253.x

    2. Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products (pages 1250–1254)

      R.D. QUINTON, D.P. CORNFORTH, D.G. HENDRICKS, C.P. BRENNAND and Y.K. SU

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1997.tb12255.x

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