Journal of Food Science

Cover image for Journal of Food Science

March 1999

Volume 64, Issue 2

Pages 189–376

  1. CRITICAL REVIEW

    1. Top of page
    2. CRITICAL REVIEW
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. CHEMISTRY/BIOCHEMISTRY
    6. ENGINEERING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Authentication of Seafood Products by DNA Patterns (pages 189–193)

      P. Bossier

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15862.x

  2. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
    2. CRITICAL REVIEW
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. CHEMISTRY/BIOCHEMISTRY
    6. ENGINEERING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment (pages 194–197)

      M. Le Denmat, M. Anton and G. Gandemer

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15863.x

    2. Gelation of Barley ß-Glucan Concentrate (pages 198–201)

      Z. Burkus and F. Temelli

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15864.x

    3. Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage (pages 202–205)

      W.H. Viotto Chaves and C.R.F. Grosso

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15865.x

    4. Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte (pages 206–210)

      K. Demetriades and D. J. McClements

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15866.x

    5. Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability (pages 211–215)

      K. Sotoyama, Y. Asano, K. Ihara, K. Takahashi and K. Doi

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15867.x

    6. Formation of Heterocyclic Amines in a Meat Juice Model System (pages 216–221)

      P. Arvidsson, M.A.J.S. van Boekel, K. Skog, A. Solyakov and M. Jägerstad

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15868.x

    7. Expression of Myosin Heavy Chain Isoforms in Porcine Muscles Determined by Multiplex PCR (pages 222–225)

      R. Tanabe, S. Muroya and K. Chikuni

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15869.x

    8. Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage (pages 226–229)

      D. U. Ahn, D. G. Olson, C. Jo, J. Love and S. K. Jin

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15870.x

    9. Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge (pages 230–233)

      D. U. Ahn, C. Jo and D. G. Olson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15871.x

    10. Dietary Pigmentation and Deposition of α-Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue (pages 234–239)

      Pervaiz Akhtar, J. Ian Gray, Thomas H. Cooper, Donald L. Garling and Alden M. Booren

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15872.x

    11. Desmin Degradation in Postmortem Fish Muscle (pages 240–242)

      V. Verrez-Bagnis, J. Noel, C. Sautereau and J. Fleurence

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15873.x

    12. Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature (pages 243–247)

      C. García-Viguera, P. Zafrilla, F. Romero, P. Abellán, F. Artés and F.A. Tomás-Barberán

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15874.x

    13. Color and Texture of Acidified Ripe Olives in Pouches (pages 248–251)

      P. García, M. Brenes, C. Romero and A. Garrido

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15875.x

    14. Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus (pages 252–254)

      T. Fuleki

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15876.x

    15. Development of Color Indicators for Kimchi Packaging (pages 255–257)

      Seok-In Hong and Wan-Soo Park

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15877.x

    16. Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic Amylase (pages 258–261)

      K.S. Kwon, J.H. Auh, S.K. Choi, G.J. Kang, J.W. Kim and K.H. Park

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15878.x

    17. Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil (pages 262–266)

      K. Andersson and H. Lingnert

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15879.x

  3. ENGINEERING/PROCESSING

    1. Top of page
    2. CRITICAL REVIEW
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. CHEMISTRY/BIOCHEMISTRY
    6. ENGINEERING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate (pages 267–271)

      H. Ahn, F. Hsieh, A.D. Clarke and H.E. Huff

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15880.x

    2. Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey (pages 272–278)

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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15881.x

    3. Butter Microencapsulation as Affected by Composition of Wall Material and Fat (pages 279–282)

      M. S. Pauletti and P. Amestoy

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15882.x

    4. Compression Properties of Fish-Meat Gel as Affected by Gelatinization of Added Starch (pages 283–286)

      C.S. Kong, H. Ogawa and N. Iso

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15883.x

    5. Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions (pages 287–290)

      J. S. Shie and J.W. Park

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15884.x

  4. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
    2. CRITICAL REVIEW
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. CHEMISTRY/BIOCHEMISTRY
    6. ENGINEERING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels (pages 291–294)

      W.B. Yoon, B.Y. Kim and J.W. Park

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15885.x

  5. ENGINEERING/PROCESSING

    1. Top of page
    2. CRITICAL REVIEW
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. CHEMISTRY/BIOCHEMISTRY
    6. ENGINEERING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Modeling the Thermal Properties of a Cup Cake During Baking (pages 295–299)

      O. D. Baik, S. S. Sablani, M. Marcotte and F. Castaigne

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15886.x

    2. Moisture Sorption Characteristics of Composite Foods Filled with Chocolate (pages 300–302)

      S. S. Kim, S. Y. Kim, D. W. Kim, S. G. Shin and K. S. Chang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15887.x

    3. Tapioca-Fish and Tapioca-Peanut Snacks by Twin-Screw Extrusion and Deep-Fat Frying (pages 303–308)

      K. Suknark, R. D. Phillip and Y.-W. Huang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15888.x

    4. Reproducible Texture Analysis of Potato Chips (pages 309–312)

      S. Segnini, P. Dejmek and R. Öste

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15889.x

    5. Protein Structure and Network Orientation in Edible Films Prepared by Spinning Process (pages 313–316)

      V. Rampon, P. Robert, N. Nicolas and E. Dufour

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15890.x

    6. Low-fat Fried Foods with Edible Coatings: Modeling and Simulation (pages 317–322)

      R. Williams and G.S. Mittal

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15891.x

    7. Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems (pages 323–327)

      J. Irudayaraj and Y. Wu

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15892.x

    8. Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates (pages 332–335)

      A. Anzaldúa-Morales, G.H. Brusewitz and J.A. Anderson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15894.x

  6. MICROBIOLOGY

    1. Top of page
    2. CRITICAL REVIEW
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. CHEMISTRY/BIOCHEMISTRY
    6. ENGINEERING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria (pages 336–339)

      I. Al-Sheddy, M. Al-Dagal and W. A. Bazaraa

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15895.x

    2. Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest Coast (pages 340–343)

      S. H. Kim, H. An and R. J. Price

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15896.x

    3. Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies (pages 344–347)

      M. M. Hernández-Herrero, A. X. Roig-Sagués, E. I. López-Sabater;, J. J. Rodríguez-Jerez and M. T. Mora-Ventura

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15897.x

    4. Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock (pages 348–352)

      M. E. Pintado, A. I. E. Pintado and F. X. Malcata

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15898.x

    5. Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and Propionibacterium (pages 353–358)

      A.H. Pripp, L. Stepaniak and T. Sørhaug

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15899.x

    6. Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli (pages 359–362)

      S. Pao, C. L. Davis, D. F. Kelsey and P. D. Petracek

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15900.x

    7. Factors Influencing Recovery of Heat-injured Bacillus thuringiensis Spores. Statistical Approach (pages 363–366)

      Christine Faille, Françoise Fontaine and Jeanne-Marie Membré

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15901.x

    8. Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted Surface in a Model System (pages 367–370)

      B. Kimura, T. Yoshiyama and T. Fujii

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15902.x

  7. SENSORY EVALUATION

    1. Top of page
    2. CRITICAL REVIEW
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINEERING/PROCESSING
    5. CHEMISTRY/BIOCHEMISTRY
    6. ENGINEERING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA (pages 371–376)

      A C. Bovell-Benjamin, L H. Allen, E N. Frankel and J-X Guinard

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15903.x

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