Journal of Food Science

Cover image for Journal of Food Science

November 1998

Volume 63, Issue 6

Pages 935–1092

  1. HYPOTHESIS PAPER

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. NUTRITION
    7. SENSORY EVALUATION
    1. Prediction of Food Emulsion Color Using Light Scattering Theory (pages 935–939)

      D. J. McClements, W. Chantrapornchai and F. Clydesdale

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15827.x

    2. Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity (pages 940–944)

      J. Zimoch and C. J. Findlay

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15828.x

  2. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. NUTRITION
    7. SENSORY EVALUATION
    1. Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride (pages 945–950)

      R. Nayak, P. B. Kenney, S. Slider, M. K. Head and J. Killefer

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15829.x

    2. Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride (pages 951–954)

      R. Nayak, P. B. Kenney, S. Slider, M. K. Head and J. Killefer

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15830.x

    3. Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat-Sterilized Meat (pages 955–957)

      B. Güntensperger, D. E. Hämmerli-Meier and F. E. Escher

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15831.x

    4. Functional Properties of Heat Induced Gels from Liquid and Spray-Dried Porcine Blood Plasma as Influenced by pH (pages 958–961)

      D. Parés, E. Saguer, J. Saurina, J. J. Suñol and C. Carretero

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15832.x

    5. Separation of Egg White Lysozyme by Anionic Polysaccharides (pages 962–965)

      Ching-Chuan Yang, Chao-Cheng Chen and Hung-Min Chang

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15833.x

    6. Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon (pages 966–968)

      V. Suvanich, R. Ghaedian, R. Chanamai, E. A. Decker and D. J. McClements

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15834.x

    7. Enzymatic Maceration: Effects on Volatile Components of Mango Pulp (pages 975–978)

      M. Sakho, D. Chassagne, A. Jaus, E. Chiarazzo and J. Crouzet

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15836.x

    8. Measurement of Gelpoint Temperature and Modulus of Pectin Gels (pages 979–982)

      M. F. Arenaz and J. E. Lozano

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15837.x

    9. Thermal Stabilities of Peroxidases from Fresh Pinto Beans (pages 987–990)

      Ahmet Yemenicioǧlu, Mehmet Özkan and Bekir Cemeroǧlu

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15839.x

    10. Laboratory Reaction Cell to Model Maillard Color Development in a Starch-Glucose-Lysine System (pages 991–996)

      L. Bates, J. M. Ames, D. B. MacDougall and P. C. Taylor

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15840.x

    11. Iron-Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers (pages 997–1000)

      J. L. Donnelly, E. A. Decker and D. J. McClements

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15841.x

  3. ENGINEERING/PROCESSING

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. NUTRITION
    7. SENSORY EVALUATION
    1. Color Characteristics of Irradiated Vacuum-Packaged Pork, Beef, and Turkey (pages 1001–1006)

      K. E. Nanke, J. G. Sebranek and D. G. Olson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15842.x

    2. Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders (pages 1007–1011)

      E. A. Motzer, J. A. Carpenter, A. E. Reynolds and C. E. Lyon

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15843.x

    3. Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle (pages 1012–1017)

      J. Y. Imm and J. M. Regenstein

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15844.x

    4. Composition and Quality Attributes of Reduced-Fat Cheese as Affected by Lecithin Type (pages 1018–1023)

      M. A. Drake, X. Q. Chen, P. D. Gerard and S. U. Gurkin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15845.x

    5. Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating (pages 1028–1032)

      H. Wu, E. Kolbe, B. Flugstad, J. W. Park and J. Yongsawatdigul

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15847.x

    6. Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling (pages 1033–1036)

      M. C. N. Nunes, J. K. Brecht, A. M. M. B. Morais and S. A. Sargent

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15848.x

    7. Quality of Strawberries Automatically Packed in Different Plastic Films (pages 1037–1041)

      J. M. García, R. J. Medina and J. M. Olías

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15849.x

    8. Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields (pages 1042–1044)

      Javier Raso, María Luisa Calderón, Marcela Góngora, Gustavo V. Barbosa-Cánovas and Barry G. Swanson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15850.x

    9. Heating Rates of Peach Juice in an Agitated Jacketed Vessel (pages 1045–1048)

      A. Ibarz, A.M. Ramos, J. Puig-Bargués and G.V. Barbosa-Cánovas

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15851.x

    10. Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure (pages 1054–1057)

      Michiko Fuchigami, Ai Teramoto and Noriko Ogawa

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15853.x

    11. Extrusion of Soybean and Wheat Flour as Affected by Moisture Content (pages 1058–1061)

      D. V. Zasypkin and Tung-Ching Lee

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15854.x

    12. True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures (pages 1062–1066)

      D. L. Goedeken, K. K. Shah and C. H. Tong

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15855.x

    13. Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans (pages 1067–1069)

      A. Anzaldúa-morales, G. H. Brusewitz and N. O. Maness

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15856.x

  4. MICROBIOLOGY

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. NUTRITION
    7. SENSORY EVALUATION
    1. Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°C (pages 1070–1074)

      E. Villegas and S. E. Gilliland

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15857.x

    2. Stability of Shredded Mozzarella Cheese Under Modified Atmospheres (pages 1075–1080)

      S. C. Eliot, J.-C. Vuillemard and J.-P. Emond

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15858.x

  5. NUTRITION

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. NUTRITION
    7. SENSORY EVALUATION
    1. Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning (pages 1081–1083)

      F. J. Leira, J. M. Vieites, L. M. Botana and M. R. Vyeites

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15859.x

  6. SENSORY EVALUATION

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. MICROBIOLOGY
    6. NUTRITION
    7. SENSORY EVALUATION
    1. Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans (pages 1084–1087)

      A. V. Torres-Penaranda, C. A. Reitmeier, L. A. Wilson, W. R. Fehr and J. M. Narvel

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1998.tb15860.x

SEARCH

SEARCH BY CITATION