Journal of Food Science

© Institute of Food Technologists

Cover image for Journal of Food Science

November 2002

Volume 67, Issue 9

Pages 3200–3506

  1. Concise Reviews and Hypotheses in Food Science

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Public Perceptions of Biotechnology (pages 3200–3208)

      K. Blaine, S. Kamaldeen and D. Powell

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09566.x

  2. Food Chemistry and Toxicology

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. TVB-N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi-Mahi (Coryphaena hippurus) (pages 3210–3214)

      F.R. Antoine, C.I. Wei, W.S. Otwell, C.A. Sims, R.C. Littell, A.D. Hogle and M.R. Marshall

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09567.x

  3. J Food Chemistry and Toxicology

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride (pages 3215–3219)

      S.T. Guo, C. Tsukamoto, K. Takahasi, K. Yagasaki, Q.X. Nan and T. Ono

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09568.x

    1. Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax) (pages 3220–3226)

      C. Alasalvar, K.D.A. Taylor, A. ÖKsüz, F. Shahidi and M. Alexis

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09569.x

  5. Food Chemistry and Toxicology

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Inactivation Efficiency of Enzymes in Buffered System by Continuous Method with Microbubbles of Supercritical Carbon Dioxide (pages 3227–3231)

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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09570.x

  6. Food chemistry and toxicology

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral Formulas (pages 3232–3235)

      J.L. García-Bantos, A. Olano and N. Corzo

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09571.x

    1. Fractional Extraction of Paprika using Supercritical Carbon Dioxide and On-line Determination of Carotenoids (pages 3236–3241)

      A. Ambrogi, D.A. Cardarelli and R. Eggers

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09572.x

    2. TMAOase Activity of European Hake (Merluccius merluccius) Organs: Influence of Biological Condition and Season (pages 3242–3251)

      M. Rey-Mansilla, C. González Sotelo and R.I. Pérez-Martín

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09573.x

  8. Food Chemistry and Toxicology

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey Pattie (pages 3252–3257)

      K.C. Nam and D.U. Ahn

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09574.x

    1. Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation (pages 3258–3263)

      J. Yongsawatdigul, A. Worratao and J.W. Park

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09575.x

    2. Free Amino Acid Profiles During Ripening of Port Salut Argentino Cheese After Frozen Storage (pages 3264–3270)

      R.A. Verdini, S.E. Zorrilla and A.C. Rubiolo

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09576.x

    3. Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types (pages 3271–3279)

      T.A. Reineccius, G.A. Reineccius and T.L. Peppard

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09577.x

    4. A Sequential Injection System for the In-line Digestion and Colorimetric Determination of Phosphorus in Mil (pages 3280–3283)

      M.J. Reis Lima, S.M.V. Fernandes and A.O.S.S. Rangel

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09578.x

    5. Influence of Stage of Ripeness on the Enantiomeric Distribution of Chiral Terpenes in Blackcurrant Fruits (Ribes nigrum L. (pages 3284–3288)

      M.L. Ruiz Del Castillo and G. Dobson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09579.x

    6. Conformational Role of Xanthan Gum in its Interaction with Guar Gum (pages 3289–3294)

      F. Wang, Y.J. Wang and Z. Sun

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09580.x

    7. Degradation of Mancozeb and Ethylenethiourea in Apples Due to Postharvest Treatments and Processing (pages 3295–3300)

      E.-S. Hwang, J.N. Cash and M.J. Zabik

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09581.x

    8. Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids (pages 3301–3303)

      M.V. Kröger-Ohlsen, T. Trúgvason, L.H. Skibsted and K.F. Michaelsen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09582.x

    9. Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur Compounds (pages 3304–3308)

      H.S. Shin, W.J. Rodgers, G.M. Strasburg and J.I. Gray

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09583.x

    10. Warmed-Over Flavor and Lipid Stability of Beef: Effects of Prior Nutrition (pages 3309–3313)

      A. Yang, M.J. Brewster, S.L. Beilken, M.C. Lanari, D.G. Taylor and R. K. Tume

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09584.x

    11. Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage (pages 3314–3320)

      I. Aidos, S. Lourenclo, A. Van Der Padt, J.B. Luten and R.M. Boom

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09585.x

  10. Food Chemistry and Toxicology

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Blanching Effects on the Chemical Composition and the Cellular Distribution of Pectins in Carrots (pages 3321–3328)

      C.-M. Lo, I.U. Grün, T.A. Taylor, H. Kramer and L.N. Fernando

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09586.x

    1. Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi Processing (pages 3329–3334)

      L.-J. Yin, H.-Y. Lin and S.-T. Jiang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09587.x

    2. Protein Extraction from Beef Heart using Acid Solubilization (pages 3335–3341)

      C.A. Mireles Dewitt, G. Gomez and J.M. James

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09588.x

    3. Evaluation of Starch Noodles Made from Three Typical Chinese Sweet-potato Starches (pages 3342–3347)

      Z. Chen, L. Sagis, A. Legger, J.P.H. Linssen, H.A. Schols and A.G.J. Voragen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09589.x

    4. Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize (pages 3350–3358)

      J. Zazueta-Morales, F. Martinez-Bustos, N. Jacobo-Valenzuela, C. Ordorica-Falomir and O. Paredes-Lopez

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09590.x

    5. Assessment of the Effect of Fluid-to-particle Heat Transfer Coefficient on Microbial and Nutrient Destruction during Aseptic Processing of Particulate Food (pages 3359–3364)

      T.K. Palazoglu and K.P. Sandeep

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09591.x

    6. Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits (pages 3365–3371)

      M. Martínez-Ferrer, C. Harper, F. Pérez-Muntoz and M. Chaparro

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09592.x

    7. A Rheological Study of Wheat Starch-Water-soluble Pentosan Mixtures Under Hydrothermal Gelling Conditions (pages 3372–3380)

      D.M.J. Santos, A.C. Gama and J.A. Lopes Da Silva

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09593.x

    8. Effects of Parasite Attributes and Injected Current Parameters on Electromagnetic Detection of Parasites in Fish Muscle (pages 3381–3387)

      G.S. Choudhury, W.G. Jenks, J.P. Wikswo and C.G. Bublitz

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09594.x

  12. Food Engineering and Physical Properties

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions (pages 3388–3395)

      J. Floury, A. Desrumaux and J. Legrand

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09595.x

    1. Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matri (pages 3396–3401)

      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.tb09596.x

  14. Food Engineering and Physical Properties

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Glass Transition, Water, and Glycerol Effects on Sucrose Inversion in Pullulan-Sucrose Systems (pages 3402–3407)

      K. Kouassi and Y.H. Roos

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09597.x

    1. Inactivation of Vegetative Bacteria by Rapid Decompression Treatment (pages 3408–3411)

      S. Noma, M. Shimoda and I. Hayakawa

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09598.x

    2. Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction (pages 3412–3418)

      S. Martini, M.C. Puppo, R.W. Hartel and M.L. Herrera

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09599.x

  16. Food Engineering and Physical Properties

    1. Top of page
    2. Concise Reviews and Hypotheses in Food Science
    3. Food Chemistry and Toxicology
    4. J Food Chemistry and Toxicology
    5. Food Chemistry and Toxicology
    6. Food chemistry and toxicology
    7. Food Chemistry and Toxicology
    8. Food Chemistry and Toxicology
    9. Food Engineering and Physical Properties
    10. Food Engineering and Physical Properties
    11. Food Engineering and Physical Properties
    1. Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil (pages 3419–3426)

      M.C. Puppo, S. Martini, R.W. Hartel and M.L Herrera

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09600.x

    1. A Comparison of the Effect of Meat Formulation on the Heat Resistance of Free or Encapsulated Cultures of Lactobacillus sakei (pages 3428–3434)

      M.J. Lemay, C.P. Champagne, C. Gariépy and L. Saucier

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09601.x

    2. Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat (pages 3435–3440)

      R.Y. Murphy, L.K. Duncan, J.A. Marcy, M.E. Berrang and K.H. Driscoll

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09602.x

    3. Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree (pages 3442–3446)

      M. Anese, P. Falcone, V. Fogliano, M.C. Nicoli and R. Massini

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09603.x

    4. Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processin (pages 3447–3455)

      B.B. Mikkelsen and L. Poll

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09604.x

    5. Comparing Sensory and Gas Chromatographic Profiles in Aromas of Boiled Squid, Prawn, and Scallop using Full Factorial Design (pages 3456–3462)

      K. Morita, K. Kubota and T. Aishima

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09605.x

    6. Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground Beef (pages 3463–3468)

      E.A. Kusmider, J.G. Sebranek, S.M. Lonergan and M.S. Honeyman

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09606.x

    7. Consumer Discrimination of Rancidity in Pork Loin Chops and Pork Sausages (pages 3469–3475)

      E.A. Bryhni, M.C. Hunt and R. Ofstad

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09607.x

    8. Sensory and Physicochemical Quality of‘Reduced Sodium’Hot Sauces from‘Dwarf Golden Apples (Spondias cytherea): Effects of Brining and Debrining (pages 3476–3483)

      A. Katerson and N. Badrie

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09608.x

    9. The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin (pages 3484–3488)

      I. Egli, L. Davidsson, M.A. Juillerat, D. Barclay and R.F. Hurrell

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09609.x

    10. Adsorption of Tannins on Lipid Membrane in the Presence of Peptides as Related to Astringency (pages 3489–3492)

      H. Kaneda, J. Watari, M. Takashio and Y. Okahata

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09610.x

    11. Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging (pages 3493–3496)

      P. Jayasingh, D.P. Cornforth, C.P. Brennand, C.E. Carpenter and D.R. Whittier

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09611.x

    12. Influence of Health Attitudes on the Acceptability of Cranberry Juic (pages 3497–3501)

      S. Ghazanfar and M.E. Camire

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09612.x

    13. Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats (pages 3502–3506)

      C.-Y. Tsao, Y.-C. Kao, J.-F. Hsieh and S.-T. Jiang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09613.x

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