Journal of Food Science

Cover image for Journal of Food Science

July 1999

Volume 64, Issue 4

Pages 565–752

  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. SENSORY EVALUATION
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      New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation (pages 565–570)

      M. Kyereme, K.R. Swartzel and B.E. Farkas

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15086.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. SENSORY EVALUATION
    1. Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. coli Strains in Foods (pages 571–575)

      K. Yokoigawa, K. Inoue, Y. Okubo and H. Kawai

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15087.x

    2. Antiplasticization by Water in Reduced-Moisture Food Systems (pages 576–581)

      C.C. Seow, P.B. Cheah and Y.P. Chang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15088.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. SENSORY EVALUATION
    1. Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity (pages 582–586)

      M. Seguchi, C. Ishihara, Y. Yoshino, K. Nakatsuka and T. Yoshihira

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15089.x

    2. Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid-Infrared Spectroscopy (pages 587–591)

      J. McElhinney, G. Downey and C. O'Donnell

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15090.x

    3. Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors (pages 592–596)

      J. Yang, J.R. Powers, T.D. Boylston and K.M. Weller

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15091.x

    4. Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran (pages 597–600)

      N.L. Dawkins, O. Phelps, K.W. McMillin and I.T. Forrester

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15092.x

    5. Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies (pages 601–605)

      A. V. Vega-Warner, C.-H. Wang, D. M. Smith and Z. Ustunol

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15093.x

    6. Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate (pages 606–611)

      B. M. O'Driscoll, F. P. Rattray, P. L. H. McSweeney and A. L. Kelly

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15094.x

    7. Supercritical CO2 Extraction for Total Fat Analysis of Food Products (pages 612–615)

      F. Dionisi, B. Hug, J. M. Aeschlimann and A. Houllemar

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15095.x

    8. ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground Beef (pages 623–628)

      Y.-C. Hsu, J. J. Pestka and D. M. Smith

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15097.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. SENSORY EVALUATION
  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. SENSORY EVALUATION
    1. Thermal Gel Degradation (Modori) in Sardine Surimi Gels (pages 633–637)

      C. Alvarez, I. Couso and M. Tejada

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15099.x

    2. Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor Assay (pages 638–640)

      M.C. Bermúdez-Almada, M.G. Pérez-Tello, A.I. Valenzuela-Quintanar and L. Vázquez-Moreno

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15100.x

    3. Myofibril-Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins (pages 644–647)

      M.-J. Cao, K. Hara, K. Osatomi, K. Tachibana, T. Izumi and T. Ishihara

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15102.x

    4. Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers (pages 648–652)

      R. Mao, J. Tang and B.G. Swanson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15103.x

    5. Starch Gelation Process Observed by FT-IR/ATR Spectrometry with Multivariate Data Analysis (pages 653–658)

      K. Iizuka and T. Aishima

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15104.x

    6. Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness (pages 659–662)

      M. Ando, M. Ando, Y. Tsukamasa, Y. Makinodan and M. Miyoshi

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15105.x

    7. Thermal Pasteurization Effects on Color of Red Grapefruit Juices (pages 663–666)

      H.S. Lee and G.A. Coates

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15106.x

    8. Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein Isolates (pages 667–670)

      W. L. Boatright and Q. Lei

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15107.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. SENSORY EVALUATION
    1. Pasta-Like Product from Pea Flour by Twin-Screw Extrusion (pages 671–678)

      N. Wang, P.R. Bhirud, F.W. Sosulski and R.T. Tyler

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15108.x

    2. Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture (pages 684–687)

      S. Moizuddin, L.D. Johnson and L.A. Wilson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15110.x

    3. Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven (pages 688–694)

      O.D. Baik, S. Grabowski, M. Trigui, M. Marcotte and F. Castaigne

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15111.x

    4. Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH (pages 695–698)

      M.B. Pérez-Gago and J.M. Krochta

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15112.x

    5. Cloud Stabilization of Orange Juice by High Pressure Processing (pages 699–700)

      J.K. Goodner, R.J. Braddock, M.E. Parish and C.A. Sims

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15113.x

    6. Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese (pages 701–703)

      J.S. Mounsey and E.D. O'Riordan

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15114.x

    7. High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase (pages 704–708)

      I. N. A. Ashie and T.C. Lanier

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15115.x

    8. Measurement of the Thermal Conductivity of Foods at High Pressure (pages 709–713)

      S. Denys and M.E. Hendrickx

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15116.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. SENSORY EVALUATION
    1. Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during Growth (pages 714–718)

      S.S. Reilly and S.E. Gilliland

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15117.x

    2. Reduction of Microbial Counts at a Commercial Beef Koshering Facility (pages 719–723)

      M. N. Hajmeer, J. L. Marsden, B. A. Crozier-Dodson, I. A. Basheer and J. J. Higgins

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15118.x

    3. Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide (pages 728–733)

      S.-I. Hong and Y.-R. Pyun

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15120.x

    4. Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples (pages 734–737)

      G.M. Sapers, R.L. Miller and A.M. Mattrazzo

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15121.x

  8. 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. SENSORY EVALUATION
    1. Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties (pages 738–743)

      I. V. Moiseev and D. P. Cornforth

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15122.x

    2. Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin (pages 744–747)

      M. A. Drake, V. D. Truong and C. R. Daubert

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15123.x

    3. Quality of Strawberries Packed with Perforated Polypropylene (pages 748–752)

      C. Sanz, A.G. Pérez, R. Olías and J.M. Olías

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.1999.tb15124.x

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