Journal of Food Science

Cover image for Journal of Food Science

May 1998

Volume 63, Issue 3

Pages 371–558

  1. HYPOTHESIS PAPER

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. SENSORY EVALUATION
    1. Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by Rapid Decompression (pages 371–374)

      ISAO HAYAKAWA, SOICHI FURUKAWA, AKIHIRO MIDZUNAGA, HIROSHI HORIUCHI, TAICHI NAKASHIMA, YSUAKU FUJIO, YUKIO YANO, TSUYOSHI ISHIKURA and KADZUO SASAKI

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15745.x

    2. Bacterial Extracellular Ice Nucleator Effects on Freezing of Foods (pages 375–381)

      JINGKUN LI and TUNG-CHING LEE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15746.x

  2. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. SENSORY EVALUATION
    1. Rapid Method for Quantification of Cholesterol in Turkey Meat and Products (pages 382–385)

      A.J. KING, P. PANIANGVAIT, A.D. JONES and J.B. GERMAN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15747.x

    2. Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions (pages 386–389)

      E.R. KINGSTON, F.J. MONAHAN, D.J. BUCKLEY and P.B. LYNCH

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15748.x

    3. Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System (pages 394–398)

      BEOM JUN LEE, DELOY G. HENDRICKS and DAREN P. CORNFORTH

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15750.x

    4. Reversed Micellar Extraction of Hen Egg Lysozyme (pages 399–402)

      SHU-TING CHOU and BEEN-HUANG CHIANG

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15751.x

    5. Heat-induced Egg White Gels as Affected by pH (pages 403–407)

      AKIHIRO HANDA, KEIKO TAKAHASHI, NAMIO KURODA and GLENN W. FRONING

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15752.x

    6. Stability and Photochemistry of Vitamin D2 in Model System (pages 413–417)

      TSUNG-LIN LI and DAVID B. MIN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15754.x

    7. Potassium Sorbate Diffusivity in American Processed and Mozzarella Cheeses (pages 435–437)

      JUNG HOON HAN and JOHN D. FLOROS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15758.x

    8. Color Stability and Lipid Oxidation of Rockfish as Affected by Antioxidant from Shrimp Shell Waste (pages 438–441)

      S.J. LI, T.A. SEYMOUR, A.J. KING and M.T. MORRISSEY

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15759.x

    9. Bioconversion of Citrus Aroma Compounds by Pichia pastoris (pages 445–449)

      R.M. GOODRICH, R.J. BRADDOCK, M.E. PARISH and C.A. SIMS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15761.x

    10. Isolation of Tomato Seed Meal Proteins with Salt Solutions (pages 450–453)

      GEORGE N. LIADAKIS, CONSTANTINA TZIA, VASSILIKI OREOPOULOU and CHRISTOS D. THOMOPOULOS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15762.x

    11. Calcium Chloride Added to Irrigation Water of Mushrooms (Agaricus Bisporus) Reduces Postharvest Browning (pages 454–457)

      J.L. KUKURA, R.B. BEELMAN, M. PEIFFER and R. WALSH

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15763.x

    12. Anthocyanin Pigment Composition of Red-fleshed Potatoes (pages 458–465)

      LUIS E. RODRIGUEZ-SAONA, M. MÓNICA GIUSTI and RONALD E. WROLSTAD

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15764.x

    13. Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase (pages 472–475)

      J.A. GERRARD, S.E. FAYLE, A.J. WILSON, M.P. NEWBERRY, M. ROSS and S. KAVALE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15766.x

  3. ENGINEERING/PROCESSING

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. SENSORY EVALUATION
    1. Thermal Properties of Restructured Beef Products at Different Isothermal Temperatures (pages 481–484)

      SHWU-JENE TSAI, NAN UNKLESBAY, KENNETH UNKLESBAY and ANDREW CLARKE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15768.x

    2. Microstructure of Microcapsules Consisting of Whey Proteins and Carbohydrates (pages 491–494)

      T-Y. SHEU and M. ROSENBERG

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15770.x

    3. Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions (pages 495–498)

      D. MASTROCOLA, D. BARBANTI, M. DALLA ROSA and P. PITTIA

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15771.x

    4. Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants (pages 499–503)

      J. MARTÍNEZ-MONZÓ, N. MARTÍNEZ-NAVARRETE, A. CHIRALT and P. FITO

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15772.x

    5. Improved Ultrafiltration for Color Reduction and Stabilization of Apple Juice (pages 504–507)

      VURAL GÖKMEN, ZANDRIE BORNEMAN and HERRY H. NIJHUIS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15773.x

    6. Delayed Luminescence as an Indicator of Tomato Fruit Quality (pages 512–515)

      A. TRIGLIA, G. LA MALFA, F. MUSUMECI, C. LEONARDI and A. SCORDINO

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15775.x

    7. Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn (pages 516–518)

      MARY ELLEN CAMIRE and MICHAEL P. DOUGHERTY

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15776.x

    8. Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface Methodology (pages 519–522)

      A. QUINTERO-RAMOS, M.C. BOURNE, J. BARNARD and A. ANZALDÚA-MORALES

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15777.x

    9. On-line Measurement of Residence Time Distribution in a Food Extruder (pages 529–534)

      GOUR S. CHOUDHURY and AKHILESH GAUTAM

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15779.x

  4. MICROBIOLOGY

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. SENSORY EVALUATION
    1. Survival of Yersinia enterocolitica During Fermentation and Storage of Yogurt (pages 535–537)

      PETER W. BODNARUK, ROBERT C. WILLIAMS and DAVID A. GOLDEN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15780.x

    2. Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented Sausages (pages 538–543)

      P.M. KENNEALLY, G. SCHWARZ, N.G. FRANSEN and E.K. ARENDT

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15781.x

    3. Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat Fermentation (pages 544–547)

      K. ARIHARA, H. OTA, M. ITOH, Y. KONDO, T. SAMESHIMA, H. YAMANAKA, M. AKIMOTO, S. KANAI and T. MIKI

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15782.x

  5. SENSORY EVALUATION

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. SENSORY EVALUATION
    1. Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions (pages 548–551)

      PETER S. MURANO, ELSA A. MURANO and DENNIS G. OLSON

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15783.x

    2. Garbanzo Bean Flour Usage in Cantonese Noodles (pages 552–558)

      LING LEE, BYUNG-KEE BAIK and ZUZANNA CZUCHAJOWSKA

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1998.tb15784.x

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