Journal of Food Science

Cover image for Journal of Food Science

September 1998

Volume 63, Issue 5

Pages 747–934

  1. CRITICAL REVIEW

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Kinetic Models for Thermal Inactivation of Multiple Pectinesterases in Citrus Juices (pages 747–750)

      C.S. CHEN and M.C. WU

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17891.x

  2. HYPOTHESIS PAPER

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Computer Simulation on Onboard Chilling and Freezing of Albacore Tuna (pages 751–755)

      YANYUN ZHAO, EDWARD KOLBE and CORMAE CRAVEN

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17892.x

    2. Effective Partition Constant of Solute between Ice and Liquid Phases in Progressive Freeze-Concentration (pages 756–758)

      OSATO MIYAWAKI, LING LIU and KOZO NAKAMURA

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17893.x

  3. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Meat Color and Biochemical Characteristics of Unacceptable Dark-colored Broiler Chicken Carcasses (pages 759–762)

      M. BOULIANNE and A. J. KING

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17894.x

    2. Discoloration of Fresh Pork as Related to Muscle and Display Conditions (pages 763–767)

      L. G. ZHU and M. S. BREWER

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17895.x

    3. Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish (pages 768–771)

      S-Y. CHEW and Y-H. P. HSIEH

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17896.x

    4. Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage (pages 772–776)

      SUWIDJI WONGSO and HIDEAKI YAMANAKA

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17897.x

    5. Purified NADPH-Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated Mackerel Surimi (pages 777–781)

      Shann-Tzong Jiang, Ming-Lang Ho, Sheng-Ho Jiang and Hsing-Chen Chen

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17898.x

    6. Protein and Amino Acid Profiles in Natural and Artificial Shark Fins using Capillary Electrophoresis (pages 782–784)

      SHIN-SHOU CHOU, SHU-CHU SU, HUEI-WEN SHIAU, DENG-FWU HWANG, PEI-CHIN YU and SHU-CHI LEE

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17899.x

    7. Maillard Reaction in Glassy Low-Moisture Solids as Affected by Buffer Type and Concentration (pages 785–788)

      LEONARD N. BELL, KAREN L. WHITE and YIN-HUI CHEN

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17900.x

    8. Hydration of Whey Powders as Determined by Different Methods (pages 789–792)

      E. LAMIOT, M. POULIOT, Y. LEBEUF and P. PAQUIN

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17901.x

  4. ENGINEERING/PROCESSING

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical Methods (pages 793–796)

      MARTA BARROSO, MERCEDES CARECHE, LAURA BARRIOS and A. JAVIER BORDERIAS

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17902.x

    2. Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a Konjac Blend (pages 801–807)

      K.B. CHIN, J.T. KEETON, M.T. LONGNECKER and J.W. LAMKEY

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17904.x

  5. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Low-fat Bologna In A Model System With Varying Types And Levels Of Konjac Blends (pages 808–813)

      K.B. CHIN, J.T. KEETON, M.T. LONGNECKER and J.W. LAMKEY

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17905.x

    2. Physical Properties of Extruded Products as Affected by Cheese Whey (pages 814–818)

      C.I. ONWULATA, R.P. KONSTANCE, P.W. SMITH and V.H. HOLSINGER

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17906.x

  6. ENGINEERING/PROCESSING

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Whey Protein Edible Film Structures Determined by Atomic Force Microscope (pages 824–827)

      L. E. LENT, L. S. VANASUPA and P. S. TONG

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17908.x

    2. Factors Affecting Pink Discoloration in Annatto-colored Pasteurized Process Cheese (pages 828–831)

      E. K. SHUMAKER and W. L. WENDORFF

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17909.x

    3. Effects of Long-Grain Rough Rice Storage History on End-Use Quality (pages 832–840)

      M. J. DANIELS, B. P. MARKS, T. J. SIEBENMORGEN, R.W. MCNEW and J. F. MEULLENET

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17910.x

    4. Extrusion of Apple Pomace Facilitates Pectin Extraction (pages 841–844)

      JAE-KWAN HWANG, CHUL-JIN KIM and CHONG-TAI KIM

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17911.x

    5. Microfiltration and Ultrafiltration Ceramic Membranes for Apple Juice Clarification (pages 845–850)

      L.R. FUKUMOTO, P. DELAQUIS and B. GIRARD

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17912.x

    6. Quality and Shelf-life of Fresh Cut Carrot Slices as Affected by Slicing Method (pages 851–856)

      CATHERINE BARRY-RYAN and DAVID O'BEIRNE

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17913.x

    7. Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates (pages 857–863)

      A. DESRUMAUX, J.M. BOUVIER and J. BURRI

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17914.x

    8. Nutrient-based Corn and Soy Products by Twin-screw Extrusion (pages 864–868)

      R. P. KONSTANCE, C. I. ONWULATA, P.W. SMITH, D. LU, M. H. TUNICK, E. D. STRANGE and V. H. HOLSINGER

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17915.x

    9. Texture of Glassy Corn Cakes as a Function of Moisture Content (pages 869–872)

      Y. LI, K. M. KLOEPPEL and F. HSIEH

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17916.x

    10. High Pressure Inactivation of Polyphenoloxidases (pages 873–877)

      C. WEEMAES, L. LUDIKHUYZE, I. VAN DEN BROECK and M. HENDRICKX

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17917.x

    11. High Hydrostatic Pressure Effects on Vegetable Structure (pages 878–881)

      G. PRÉSTAMO and G. ARROYO

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17918.x

    12. Heat Distribution in Industrial-scale Water Cascading (Rotary) Retort (pages 882–886)

      C. SMOUT, A. VAN LOEY and M. HENDRICKX

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17919.x

  7. MICROBIOLOGY

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Model for Combined Effects of Temperature, pH and Water Activity on Thermal Inactivation of Bacillus cereus Spores (pages 887–889)

      S. GAILLARD, I. LEGUERINEL and P. MAFART

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17920.x

    2. Decontamination of Inoculated Beef with Sequential Spraying Treatments (pages 890–900)

      L.R. GRAVES DELMORE, J.N. SOFOS, G.R. SCHMIDT and G.C. SMITH

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17921.x

    3. Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid (pages 901–903)

      S. ADAPA and K.A. SCHMIDT

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17922.x

    4. Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity (pages 907–910)

      D. RODRIGUEZ DE SOTILLO, M. HADLEY and C. WOLF-HALL

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17924.x

    5. Control of Listeria monocytogenes in Vacuum-Packaged Pre-Peeled Potatoes (pages 911–914)

      VIJAY K. JUNEJA, STEFAN T. MARTIN and GERALD M. SAPERS

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17925.x

    6. Bacilli Spoilage in Part-baked and Rebaked Brown Soda Bread (pages 915–918)

      R.G.K. LEUSCHNER, M.J.A. O'CALLAGHAN and E.K. ARENDT

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17926.x

  8. NUTRITION

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. α-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α-Tocopherol (pages 919–922)

      J.Y. CHEN, J. D. LATSHAW, H. O. LEE and D. B. MIN

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17927.x

  9. SENSORY EVALUATION

    1. Top of page
    2. CRITICAL REVIEW
    3. HYPOTHESIS PAPER
    4. CHEMISTRY/BIOCHEMISTRY
    5. ENGINEERING/PROCESSING
    6. CHEMISTRY/BIOCHEMISTRY
    7. ENGINEERING/PROCESSING
    8. MICROBIOLOGY
    9. NUTRITION
    10. SENSORY EVALUATION
    1. Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein (pages 923–929)

      RONGRONG LI, JOHN A. CARPENTER and ROBERT CHENEY

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17928.x

    2. Light-Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk (pages 930–934)

      K.W. CHAPMAN, L.C. ROSENBERRY, D.K. BANDLER and K.J. BOOR

      Article first published online: 11 JAN 2007 | DOI: 10.1111/j.1365-2621.1998.tb17929.x

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