Journal of Food Science

Cover image for Journal of Food Science

October 2002

Volume 67, Issue 8

Pages 2792–3197

  1. JFS: Concise Reviews and Hypotheses in Food Science

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Engineering and Physical Properties
    5. JFS: Food Microbiology and Safety
    6. JFS: Sensory and Nutritive Qualities of Food
    1. Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects (pages 2792–2797)

      L. Cisneros-Zevallos and J.M. Krochta

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08818.x

    2. Transglutaminase Catalyzed Reactions: Impact on Food Applications (pages 2798–2806)

      G.A.H. DeJong and S.J. Koppelman

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08819.x

  2. JFS: Food Chemistry and Toxicology

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Engineering and Physical Properties
    5. JFS: Food Microbiology and Safety
    6. JFS: Sensory and Nutritive Qualities of Food
    1. Properties of Liposomes Prepared with Various Lipids (pages 2808–2813)

      Y.-F. Hsieh, T.-L. Chen, Y.-T. Wang, J.-H. Chang and H.-M. Chang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08820.x

    2. Red Orange Extract: Effect on DNA Cleavage (pages 2814–2818)

      A. Russo, F. Bonina, R. Acquaviva, A. Campisi, F. Galvano, N. Ragusa and A. Vanella

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08821.x

    3. Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins (pages 2827–2832)

      M. Careche, M.L. García, A. Herrero, M.T. Solas and P. Carmona

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08823.x

    4. Modified Extraction Method for Determining 2-Thiobarbituric Acid Values in Meat with Increased Specificity and Simplicity (pages 2833–2836)

      B. Wang, R.D. Pace, A.P. Dessai, A. Bovell-Benjamin and B. Phillips

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08824.x

    5. Characterization of Oil-in-Water Emulsions Prepared with Commercial Soy Protein Concentrate (pages 2837–2842)

      R.R. Roesch and M. Corredig

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08825.x

    6. Interaction of Myofibrillar and Preheated Soy Proteins (pages 2851–2856)

      J. Feng and Y.L. Xiong

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08827.x

    7. Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient Storage (pages 2857–2859)

      B.E. Brinkerhoff, K.C. Huber, C.S. Huber and O.A. Pike

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08828.x

    8. Inulin and Sugar Contents in Helianthus tuberosus and Cichorium intybus Tubers: Effect of Postharvest Storage Temperature (pages 2860–2865)

      M.J. Cabezas, C. Rabert, S. Bravo and C. Shene

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08829.x

    9. Efficacy and Safety Evaluation of Ozonation to Degrade Aflatoxin in Corn (pages 2866–2872)

      A.D. Prudente Jr. and J.M. King

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08830.x

    10. Opalescence in Australian-grown Pecan Kernels: Occurrence and Causes (pages 2873–2880)

      L.T. Wakeling, R.L. Mason, B.R. D'Arcy and N.A. Caffin

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08831.x

    11. Determination of Total Charge Content of Whiskey by Polyelectrolyte Titration: Alteration of Polyphenols (pages 2881–2884)

      H. Tanaka, T. Kitaoka, H. Wariishi and C. Ishihara

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08832.x

    12. Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation (pages 2885–2891)

      J.C. Ramirez-Suarez and Y.L. Xiong

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08833.x

    13. Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin (pages 2911–2917)

      J.-H. Oh, A.R. McCurdy, S. Clark and B.G. Swanson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08837.x

    14. Antioxidant Activity of Wheat Sprouts Extract In Vitro: Inhibition of DNA Oxidative Damage (pages 2918–2922)

      G. Falcioni, D. Fedeli, L. Tiano, I. Calzuola, L. Mancinelli, V. Marsili and G. Gianfranceschi

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08838.x

    15. Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes (pages 2923–2929)

      K.A. Khatib, T.J. Herald, F.M. Aramouni, F. MacRitchie and W.T. Schapaugh

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08839.x

    16. Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions (pages 2930–2933)

      S. Tang, N.S. Hettiarachchy, Z. Ju and A. Cnossen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08840.x

    17. Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks (pages 2940–2944)

      S. Novella-Rodríguez, M.T. Veciana-Nogués, A.J. Trujillo-Mesa and M.C. Vidal-Carou

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08842.x

    18. Heat-induced Changes in Angel Food Cakes Containing Egg-white Protein or Whey Protein Isolate (pages 2945–2951)

      C.W. Pernell, P.J. Luck, E. AllenFoegeding and C.R. Daubert

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08843.x

    19. Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System (pages 2952–2956)

      E.A. Peñta-Ramos and Y.L. Xiong

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08844.x

    20. Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting (pages 2962–2967)

      Y.J. Choi and J.W. Park

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08846.x

  3. JFS: Food Engineering and Physical Properties

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Engineering and Physical Properties
    5. JFS: Food Microbiology and Safety
    6. JFS: Sensory and Nutritive Qualities of Food
    1. Flavor Release from Cooking Oil during Heating (pages 2987–2996)

      F. Jousse, W. Agterof, T. Jongen, M. Koolschijn, A. Visser and R. Vreeker

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08849.x

    2. Functional Properties of Seed Meals and Protein Concentrates From Tomato-processing Waste (pages 2997–3001)

      D.S. Sogi, S.K. Garg and A.S. Bawa

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08850.x

    3. Influence of Physical State and Molecular Mobility of Freeze-Dried Maltodextrin Matrices on the Oxidation Rate of Encapsulated Lipids (pages 3002–3010)

      N. Grattard, F. Salaün, D. Champion, G. Roudaut and M. LeMeste

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08851.x

    4. Physical Aging of Amorphous Fructose (pages 3011–3018)

      V. Truong, B.R. Bhandari, T. Howes and B. Adhikari

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08852.x

    5. Nisin Diffusion in Protein Films: Effects of Film Type and Temperature (pages 3019–3025)

      A. Teerakarn, D.E. Hirt, J.C. Acton, J.R. Rieck and P.L. Dawson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08853.x

    6. Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram (pages 3026–3032)

      C.I. Moraru, T.-C. Lee, M. V. Karwe and J.L. Kokini

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08854.x

    7. Pineapple Candying at Mild Temperature by Applying Vacuum Impregnation (pages 3046–3052)

      J. M. Barat, P. Talens, C. Barrera, A. Chiralt and P. Fito

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08857.x

    8. Temperature Prediction during Thermal Processing of Surimi Seafood (pages 3053–3057)

      J. Jaczynski and J.W. Park

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08858.x

    9. Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice (pages 3058–3062)

      T.T. Truong, J.M. Boff, D.B. Min and T.H. Shellhammer

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08859.x

    10. Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric Esterase (pages 3069–3078)

      C.G. Hill Jr., S. Ghannouchi and H.S. Garcia

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08861.x

  4. JFS: Food Microbiology and Safety

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Engineering and Physical Properties
    5. JFS: Food Microbiology and Safety
    6. JFS: Sensory and Nutritive Qualities of Food
    1. Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food Products (pages 3080–3086)

      A. Dutta, A. Chengara, A. Nikolov, D.T. Wasan, K. Chen and B. Campbell

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08862.x

    2. Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice (pages 3087–3090)

      J. Yuste, D.Y.C. Fung, L.K. Thompson and B.A. Crozier-Dodson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08863.x

    3. Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt-like Product (pages 3091–3095)

      S.E. Gilliland, S.S. Reilly, G.B. Kim and H.S. Kim

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08864.x

    4. A Lipoprotein-derived Antimicrobial Factor from Hen-egg Yolk is Active Against Streptococcus Species (pages 3096–3103)

      D. Brady, S. Gaines, L. Fenelon, J Mcpartlin and C. O'Farrelly

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08865.x

    5. Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by β-Glucosidase-Producing Bifidobacteria (pages 3104–3113)

      D. Tsangalis, J.F. Ashton, A.E.J. Mcgill and N.P. Shah

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08866.x

    6. New Technology for Producing Paste-like Fish Products using Lactic Acid Bacteria Fermentation (pages 3114–3118)

      L.-J. Yin, C.-L. Pan and S.-T. Jiang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08867.x

    7. Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi (pages 3120–3125)

      J.-F. Hsieh, G.-J. Tsai and S.-T. Jiang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08868.x

  5. JFS: Sensory and Nutritive Qualities of Food

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Engineering and Physical Properties
    5. JFS: Food Microbiology and Safety
    6. JFS: Sensory and Nutritive Qualities of Food
    1. A Sensory Profile of Turnip Greens as Affected by Variety and Maturity (pages 3126–3129)

      G. Jones and O.G. Sanders

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08869.x

    2. Use of Rectified Grape Juice in Yogurt Edulcoration (pages 3140–3143)

      M.M. Calvo, O. Diez and A. Cobos

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08872.x

    3. Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal Women (pages 3144–3147)

      C.M. Weaver, R.P. Heaney, L. Connor, B.R. Martin, D.L. Smith and S. Nielsen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08873.x

    4. Quality Factors of Terrestrial Snail Products as Affected By the Species (pages 3148–3151)

      R. Schubring and C. Meyer

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08874.x

    5. Recovery of Limonoid Glucosides from Citrus Molasses (pages 3159–3163)

      T.K. Schoch, G.D. Manners and S. Hasegawa

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08876.x

    6. Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase-Fluorimetric Sensor System (pages 3164–3169)

      D.B. Papkovsky, M.A. Smiddy, N.Y. Papkovskaia and J.P. Kerry

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08877.x

    7. Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff (pages 3190–3193)

      T.B. Schmidt, M.P. Keene and C.L. Lorenzen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08880.x

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