Journal of Food Science

Cover image for Journal of Food Science

June 2001

Volume 66, Issue 5

Pages 634–769

    1. Detection of Genetically Modified Food Products in a Commercial Laboratory (pages 634–640)

      F. Spiegelhalter, F-R. Lauter and J.M. Russell

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04613.x

    2. Improved Method for Determining Food Protein Degree of Hydrolysis (pages 642–646)

      P.M. Nielsen, D. Petersen and C. Dambmann

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04614.x

    3. Heating of β-Lactoglobulin A Solution in a Closed System at High Temperatures (pages 647–652)

      S. Photchanachai and N. Kitabatake

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04615.x

    4. Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls (pages 653–656)

      M. Arlorio, J.D. Coisson, P. Restani and A. Martelli

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04616.x

    5. PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam Species (pages 657–661)

      A. Fernández, T. García, L. Asensio, M.Á. Rodríguez, I. González, P.E. Hernández and R. Martín.

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04617.x

    6. Sausage Structure Analysis (pages 670–674)

      A. Ripoche, L. LE Guern, J.L. Martin, R.G. Taylor and J.L. Vendeuvre

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04619.x

    7. Microencapsulating Properties of Whey Protein Concentrate 75 (pages 675–680)

      S.A. Hogan, B.F. Mcnamee, E.D. O'riordan and M. O'sullivan

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04620.x

    8. Concentration Measurement by Acoustic Reflectance (pages 681–685)

      R. Saggin and J.N. Coupland

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04621.x

    9. Pressure-Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic Study (pages 686–693)

      Indrawati, A.M. Van Loey, L.R. Ludikhuyze and M.E. Hendrickx

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04622.x

    10. Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide (pages 694–697)

      T. Yoshimura, M. Shimoda, H. Ishikawa, M. Miyake, I. Hayakawa, K. Matsumoto and Y. Osajima

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04623.x

    11. Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis (pages 711–715)

      D. Doucet, S.F. Gauthier and E.A. Foegeding

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04626.x

    12. Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis (pages 716–721)

      V.D. Truong and C.R. Daubert

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04627.x

    13. Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven (pages 734–741)

      R.Y. Murphy, E.R. Johnson, L.K. Duncan, M.D. Davis, M.G. Johnson and J.A. Marcy

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04630.x

    14. Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef (pages 758–761)

      E. Katsanidis, D.C. Meyer, R.J. Epley, P.B. Addis and R. Ruan

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb04634.x

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