Journal of Food Science

Cover image for Journal of Food Science

May 2001

Volume 66, Issue 4

Pages 512–632

    1. Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes (pages 512–516)

      C. LE Tien, C. Vachon, M.-A. Mateescu and M. Lacroix

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04594.x

    2. Lecithin Associated Off-Aromas in Fermented Milk (pages 517–523)

      O. Suriyaphan, K.R. Cadwallader and M.A. Drake

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04595.x

    3. Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat Tenderizer (pages 524–529)

      K. Mori, T. Nishimura, T. Yasukawa and K. Takahashi

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04596.x

    4. Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC-MS (pages 530–534)

      M. Tasioula-margari and O. Okogeri

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04597.x

    5. Degradation of Phytate in Foods by Phytases in Fruit and Vegetable Extracts (pages 535–539)

      B.Q. Phillippy and C.J. Wyatt

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04598.x

    6. Preparation of Passion Fruit Puree by Flash Vacuum-Expansion (pages 542–547)

      P. Brat, D. Olle, M. Reynes, P.-O. Cogat and J.-M. Brillouet

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04599.x

    7. Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration (pages 548–554)

      Y.K. Luo, R. Kuwahara, M. Kaneniwa, Y. Murata and M. Yokoyama

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04600.x

    8. Effect of SDS on Acid Milk Coagulability (pages 555–560)

      E. Lefebvre-cases, B. TARODO DE LA Fuente and J.L. Cuq

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04601.x

    9. Development of a Mathematical Model for MAP Systems Applied to Nonrespiring Foods (pages 561–567)

      R. Simpson, S. Almonacid and C. Acevedo

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04602.x

    10. Interaction between Emulsion Droplets and Escherichia coli Cells (pages 570–657)

      J. Li, D.J. Mcclements and L.A. Mclandsborough

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04603.x

    11. Evaluation of Thin Agar Layer Method for Recovery of Heat-Injured Foodborne Pathogens (pages 580–583)

      V.C.H. Wu and D.Y.C. Fung

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04605.x

    12. Characteristics of Imitation Cheese Containing Native Starches (pages 586–591)

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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04606.x

    13. Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing Aid (pages 592–603)

      A. Ranalli, A. Malfatti and P. Cabras

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04607.x

    14. Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato Starch (pages 604–609)

      L.S. Collado, L.B. Mabesa, C.G. Oates and H. Corke

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04608.x

    15. Effects of Processing Conditions on Qualities of Rice Fries (pages 610–613)

      R.S. Kadan, R.J. Bryant and D.L. Boykin

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04609.x

    16. Phytase and Citric Acid Supplementation in Whole-Wheat Bread Improves Phytate-phosphorus Release and Iron Dialyzability (pages 614–619)

      J.M. Porres, P. Etcheverry, D.D. Miller and X.G. Lei

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04610.x

    17. Carotenoid Retention In Canned Pickled Jalapeño Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and Pasteurization (pages 620–626)

      M. Guerra-vargas, M. E. Jaramillo-flores, L. Dorantes-alvarez and H. Hernández-sánchez.

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04611.x

    18. Heating Conditions and Bread-Making Potential of Substandard Flour (pages 627–632)

      P. Gélinas, C.M. Mckinnon, N. Rodrigue and D. Montpetit

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04612.x

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