Journal of Food Science

Cover image for Journal of Food Science

September 1999

Volume 64, Issue 5

Pages iv–iv, 753–942

  1. MEMO FROM THE SCIENTIFIC EDITOR

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. Referees Needed (page iv)

      Owen Fennema

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15904.x

  2. CONCISE REVIEWS IN FOOD SCIENCE

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. Inactivation of Nisin by Glutathione in Fresh Meat (pages 759–762)

      N.L. Rose, P. Sporns, M.E. Stiles and L.M. McMullen

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15906.x

  3. FOOD CHEMISTRY AND TOXICOLOGY

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle (pages 768–771)

      Y.J. Choi, T.C. Lanier, H.G. Lee and Y.-J. Cho

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15908.x

    2. Purification and Characterization of Proteinase from Atlantic Menhaden Muscle (pages 772–775)

      Y.J. Choi, Y.-J. Cho and T.C. Lanier

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15909.x

    3. Modification of Proteins from Soymilk Residue (Okara) by Trypsin (pages 781–786)

      W.-M. Chan and C.-Y. Ma

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15911.x

    4. Functional Properties of Milk-Egg Mixtures (pages 787–791)

      E. Matringe, R. Phan Tan Luu and D. Lorient

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15912.x

    5. Glass Transition Temperature of Casein as Affected by Transglutaminase (pages 796–799)

      A. Mizuno, M. Mitsuiki and M. Motoki

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15914.x

    6. Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt-vinegar Curing of Fish (pages 804–807)

      M. Toyohara, M. Murata, M. Ando, S. Kubota, M. Sakaguchi and H. Toyohara

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15916.x

    7. Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes (pages 808–813)

      R. Hilhorst, B. Dunnewind, R. Orsel, P. Stegeman, T. van Vliet, H. Gruppen and H.A. Schols

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15917.x

    1. Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols (pages 818–822)

      I.N.A. Ashie, T.C. Lanier and G.A. MacDonald

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15919.x

  4. FOOD CHEMISTRY AND TOXICOLOGY

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase (pages 823–827)

      C. Weemaes, L. Ludikhuyze, I. Van den Broeck and M. Hendrickx

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15920.x

    2. Starch Retrogradation and Texture of Cooked Milled Rice During Storage (pages 828–832)

      A.A. Perdon, T.J. Siebenmorgen, R.W. Buescher and E.E. Gbur

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15921.x

    3. Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure (pages 833–837)

      A.J. Trujillo, C. Royo, V. Ferragut and B. Guamis

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15922.x

    4. Formation of α-terpineol in Citrus Juices, Model and Buffer Solutions (pages 838–841)

      E. Haleva-Toledo, M. Naim, U. Zehavi and R.L. Rouseff

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15923.x

    5. Color and Heat Denaturation of Myoglobin Forms in Ground Beef (pages 847–851)

      M.C. Hunt, O. Sørheim and E. Slinde

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15925.x

    6. HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content (pages 855–859)

      F.J. Morales and S. Jiménez-Pérez

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15927.x

    7. Physical and Molecular Properties of Egg-white Lipid Films (pages 860–864)

      A. Handa, A. Gennadios, M.A. Hanna, C.L. Weller and N. Kuroda

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15928.x

    8. Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature During Storage (pages 865–868)

      S.T. Joo, R.G. Kauffman, R.L.J.M. van Laack, S. Lee and B.C. Kim

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15929.x

    9. Amaranthus Betacyanin Pigments Applied in Model Food Systems (pages 869–873)

      Y. Cai and H. Corke

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15930.x

    10. Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing (pages 874–878)

      H. Lin, T.D. Boylston, L.O. Luedecke and T.D. Shultz

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15931.x

  5. FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor (pages 879–882)

      E.F. Passos, P.S. Monteiro, R.C. Oliveira, J.G.O. Martins, H.G. Alves and S.C.C. Brandão

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15932.x

    2. Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan (pages 883–888)

      T. Funami, M. Funami, T. Tawada and Y. Nakao

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15933.x

    3. Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash (pages 889–892)

      G.M. Sapers, R.L. Miller, S.-W. Choi and P.H. Cooke

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15934.x

  6. FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. Hydrolysis of β-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis (pages 899–902)

      L. Parra, P. Fernández de Palencia, V. Casal, T. Requena and C. Peláez

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15936.x

    2. Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize, Wheat, and Barley Grain (pages 921–924)

      S. Marín, N. Magan, J. Serra, A.J. Ramos, R. Canela and V. Sanchis

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15941.x

  7. SENSORY AND NUTRITIVE QUALITIVES OF FOOD

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. β-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables (pages 929–936)

      L.A. Howard, A.D. Wong, A.K. Perry and B.P. Klein

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15943.x

    2. Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life Test (pages 937–940)

      P. Gélinas, G. Roy and M. Guillet

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15944.x

  8. ERRATUM NOTICE

    1. Top of page
    2. MEMO FROM THE SCIENTIFIC EDITOR
    3. CONCISE REVIEWS IN FOOD SCIENCE
    4. FOOD CHEMISTRY AND TOXICOLOGY
    5. FOOD CHEMISTRY AND TOXICOLOGY
    6. FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. FOOD MICROBIOLOGY AND SAFETY
    8. SENSORY AND NUTRITIVE QUALITIVES OF FOOD
    9. ERRATUM NOTICE
    1. You have free access to this content
      ERRATUM NOTICE (page 942)

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1999.tb15945.x

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