Journal of Food Science

Cover image for Journal of Food Science

May 1999

Volume 64, Issue 3

Pages 377–564

  1. HYPOTHESIS PAPER

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINGGRING/PROCESSING
    5. ENGINEERING/PROCESSING
    6. ENGINGGRING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
  2. CHEMISTRY/BIOCHEMISTRY

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINGGRING/PROCESSING
    5. ENGINEERING/PROCESSING
    6. ENGINGGRING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef (pages 384–386)

      M. Sekikawa, K. Seno, K. Shimada, M. Fukushima and M. Mikami

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15046.x

    2. Reduction of Warmed-Over Flavor Volatiles from Freeze-Dried Lean by Supercritical CO2 Extraction (pages 387–389)

      A. Thongwong, L.N. Fernando, I.U. Grün and A.D. Clarke

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15047.x

    3. Volatilities of Short-Chain Fatty Acids in a Fermented Milk Model System as Affected by Stabilizers (pages 390–392)

      L. Chen, E. Boyle-Roden and S.A. Rankin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15048.x

    4. Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic Conditions (pages 393–395)

      W. Dzwolak and S. Ziajka

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15049.x

    5. Interactive Effects of Pressure, Temperature and Time on the Molecular Structure of β-Lactoglobulin (pages 396–399)

      L-A. Tedford, S.M. Kelly, N.C. Price and C.J. Schaschke

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15050.x

    6. Deamidation Kinetics of Precipitated by Carbon Dioxide Compared with Commercial Caseinates (pages 400–404)

      C. V. SANTOS, P. M. TOMASULA and M. J. KURANTZ

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15051.x

    7. Salmon and Trout Analysis by PCR-RFLP for Identity Authentication (pages 410–413)

      E. Carrera, T. Garcia, A. Céspedes, I. González, A. Fernández, P.E. Hernández and R. Martin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15053.x

    8. Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel (pages 414–417)

      J. C. Gao, G. M. Pigott and B. Reine

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15054.x

    9. Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi (pages 418–422)

      J. H. Auh, H. G. Lee, J. W. Kim, J. C. Kim, H. S. Yoon and K. H. Park

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15055.x

    10. Post-Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding (pages 423–428)

      M. Ando, A. Nishiyabu, Y. Tsukamasa and Y. Makinodan

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15056.x

    11. Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices (pages 433–440)

      I. T. Agar, R. Massantini, B. Hess-Pierce and A. A. Kader

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15058.x

    12. Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red-Fleshed Potato Extracts (pages 445–450)

      L. E. Rodriguez-Saona, R. E. Wrolstad and C. Pereira

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15060.x

    13. Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems (pages 451–456)

      L. E. Rodriguez-Saona, M. M. Giusti and R. E. Wrolstad

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15061.x

    14. Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose-Lysine Model Maillard Products (pages 457–461)

      A. N. Wijewickreme, Z. Krejpcio and D. D. Kitts

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15062.x

  3. ENGINGGRING/PROCESSING

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINGGRING/PROCESSING
    5. ENGINEERING/PROCESSING
    6. ENGINGGRING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method (pages 462–464)

      X. YUAN, M. J. MARCHELLO and J. A. DRISKELL

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15063.x

  4. ENGINEERING/PROCESSING

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINGGRING/PROCESSING
    5. ENGINEERING/PROCESSING
    6. ENGINGGRING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model Foods (pages 473–478)

      D.V. Zasypkin and Tung-Ching Lee

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15066.x

    2. Heat Transfer Model Performance in Simulation of Process Deviations (pages 488–493)

      A.A. Teixeira, M.O. Balaban, S.P.M. Germer, M.S. Sadahira, R.O. Teixeira-Neto and A.A. Vitali

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15068.x

    3. Pressure-Temperature Degradation of Green Color in Broccoli Juice (pages 504–508)

      C. Weemaes, V. Ooms, Indrawati, L. Ludikhuyze, I. Van den Broeck, A. Van Loey and M. Hendrickx

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15072.x

    4. Extrusion Texturization of Air-Classified Pea Protein (pages 509–513)

      N. WANG, P. R. BHIRUD and R. T. TYLER

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15073.x

  5. ENGINGGRING/PROCESSING

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINGGRING/PROCESSING
    5. ENGINEERING/PROCESSING
    6. ENGINGGRING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Properties of Cysteine-Added Soy Protein-Wheat Gluten Films (pages 514–518)

      L. Were, N.S. Hettiarachchy and M. Coleman

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15074.x

  6. MICROBIOLOGY

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINGGRING/PROCESSING
    5. ENGINEERING/PROCESSING
    6. ENGINGGRING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil (pages 519–524)

      P. J. Delaquis, S. M. Ward, R. A. Holley, M. C. Cliff and G. Mazza

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15075.x

    2. Production and Evaluation of Yogurt with Concentrated Grape Juice (pages 530–532)

      B. A. Öztürk and M. D. Öner

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15077.x

    3. High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices (pages 533–535)

      C. D. Zook, M. E. Parish, R. J. Braddock and M. O. Balaban

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15078.x

    4. Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions (pages 543–546)

      R. G. K. Leuschner, M. J. A. O'Callaghan and E. K. Arendt

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15081.x

    5. Rapid Detection of Pseudomonas in Seafoods Using Protease Indicator (pages 547–549)

      H. Jabbar and K. N. Joishy

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15082.x

  7. SENSORY EVALUATION

    1. Top of page
    2. HYPOTHESIS PAPER
    3. CHEMISTRY/BIOCHEMISTRY
    4. ENGINGGRING/PROCESSING
    5. ENGINEERING/PROCESSING
    6. ENGINGGRING/PROCESSING
    7. MICROBIOLOGY
    8. SENSORY EVALUATION
    1. Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content (pages 555–559)

      L.A. Schaller-Povolny and D.E. Smith

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15084.x

    2. Sensory Characteristics of Heat-processed and Fresh Tomato Salsa Containing Honey (pages 560–564)

      A. A. Allison, E. Chambers IV, E. Gibson and F. M. Aramouni

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15085.x

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