Journal of Food Science

Cover image for Journal of Food Science

January 2003

Volume 68, Issue 1

Pages 2–404

    1. Chlorpyrifos Residues Before and After Cooking of Catfish Fillets (pages 12–15)

      P. Wan, C.R. Santerre, P.B. Brown and D.C. Deardorff

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14106.x

    2. Polyphenol Oxidase from Bean Sprouts (Glycine max L.) (pages 16–20)

      T. Nagai and N. Suzuki

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14107.x

    3. Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon (pages 42–47)

      V.A. Tironi, M.C. Tomás and M.C. Antón

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14111.x

    4. Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase (pages 48–51)

      K. Yokoyama, T. Ohtsuka, C. Kuraishi, K. Ono, Y. Kita, T. Arakawa and D. Ejima

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14112.x

    5. Antimutagenic Activity of Sakuranetin from Prunus Jamasakura (pages 52–56)

      M. Miyazawa, H. Kinoshita and Y. Okuno

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14113.x

    6. Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets (pages 57–63)

      S. Jittinandana, P.B. Kenney, S.D. Slider, P. Mazik, J. Bebak-Williams and J.A. Hankins

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14114.x

    7. Identification of Small Peptides Generated in Spanish Dry-cured Ham (pages 64–69)

      M.A. Sentandreu, S. Stoeva, M.C. Aristoy, K. Laib, W. Voelter and E. Toldrá

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14115.x

    8. Production of Volatiles from Fatty Acids and Oils by Irradiation (pages 70–75)

      E.J. Lee and D.U. Ahn

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14116.x

    9. Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation (pages 80–84)

      J.-H. Kim, H.-J. Ahn, D.-H. Kim, C. Jo, H.-S. Yook, H.-J. Park and M.-W. Byun

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14118.x

    10. Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic Analysis (pages 89–93)

      E. Marín, L. Sánchez, M.D. Pérez, P. Puyol and M. Calvo

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14120.x

    11. Effects of Antioxidants in Polyethylene Film on Fresh Beef Color (pages 99–104)

      M.E. Moore, I.Y. Han, J.C. Acton, A.A. Ogale, C. R. Barmore and P.L. Dawson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14122.x

    12. Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various Temperatures (pages 117–123)

      G.A. Sihufe, S.E. Zorrilla and A.C. Rubiolo

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14125.x

    13. Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata) (pages 128–132)

      E. Orban, T. Nevigato, G. Di Lena, I. Casini and A. Marzetti

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14127.x

    14. Determination of PCBs in Fish Using Enzyme-linked Immunosorbent Assay (ELISA) (pages 133–136)

      J.A. Lasrado, C.R. Santerre, J.L. Zajicek, J. R. Stahl, D.E. Tillitt and D. Deardorff

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14128.x

    15. Milk-based Gels Made with κ-Carrageenan (pages 137–141)

      A. Puvanenthiran, S.J. Goddard, I.R. Mckinnon and M.A. Augustin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14129.x

    16. Identification of Tetrodotoxin and Fish Species in an Adulterated Dried Mullet Roe Implicated in Food Poisoning (pages 142–146)

      Y.W. Hsieh, P.A. Hwang, H.H. Pan, J.B. Chen and D.F. Hwang

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14130.x

    17. Optimum Time for Using Chilled Beef in Gelled Products (pages 164–167)

      M. M. Farouk and K.J. WIELICZKO

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14134.x

    18. Design of Plastic Bottles for Packaging of Virgin Olive Oil (pages 170–175)

      M.A. Del Nobile, M.L. Ambrosino, R. Sacchi and P. Masi

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14135.x

    19. Whey Protein Coatings for Fresh Fruits and Relative Humidity Effects (pages 176–181)

      L. Cisneros-Zevallos and J.M. Krochta

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14136.x

    20. The Effect of Minor Components on Milk Fat Microstructure and Mechanical Properties (pages 182–186)

      A.J. Wright and A.G. Marangoni

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14137.x

  1. Food Engineering and Physical Properties

    1. Top of page
    2. Food Engineering and Physical Properties
    1. A Process for Increasing the Free Fat Content of Spray-dried Whole Milk Powder (pages 210–216)

      A.B. Koc, P.H. Heinemann and G.R. Ziegler

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14141.x

    2. Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose Solutions (pages 217–223)

      Q. Zhong, K.P. Sandeep and K.R. Swartzel

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14142.x

    1. Textural Changes in Apple Tissue During Pulsed Electric Field Treatment (pages 249–253)

      M.I. Bazhal, M.O. Ngadi, G.S.V. Raghavan and D.H. Nguyen

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14147.x

    2. Compression Heating of Selected Fatty Food Materials during High-pressure Processing (pages 254–259)

      V. Rasanayagam, V.M. Balasubramaniam, E. Ting, C.E. Sizer, C. Bush and C. Anderson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14148.x

    3. Retrogradation of Starch Mixtures Containing Rice Starch (pages 260–265)

      Y. Yao, J. Zhang and X. Ding

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14149.x

    4. Antimicrobial activity of Ginkgo biloba leaf extract on Listeria monocytogenes (pages 268–270)

      L. Xie, N.S. Hettiarachchy, M.E. Jane and M.G. Johnson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14150.x

    5. Antimicrobial Action of Chitosan against Spoilage Organisms in Precooked Pizza (pages 271–274)

      M.S. Rodríguez, V. Ramos and E. Agulló

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14151.x

    6. Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt (pages 275–280)

      K. Adhikari, A. Mustapha and I.U. Grün

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14152.x

    7. In Vitro Antioxidant and Antibacterial Activities of Shallot and Scallion (pages 281–284)

      M.-C. Yin, P.-C. Hsu and H.-H. Chang

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14153.x

    8. Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible Casings (pages 291–299)

      A. Cagri, Z. Ustunol, W. Osburn and E.T. Ryser

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14155.x

    9. Variable Pressure-scanning Electron Microscopic Observation of Walleye Pollack Surimi Gel (pages 307–311)

      S. Kubota, Y. Tamura, K. Morioka and Y. Itoh

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14157.x

    10. Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples (pages 312–317)

      R.C. Soliva-Fortuny, M.A. Lluch, A. Quiles, N. Grigelmo-Miguel and O. Martín-Belloso

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14158.x

    11. Physicochemical and Sensory Evaluation of ‘Rocha’ Pear Following Controlled Atmosphere Storage (pages 318–327)

      A.C. Galvis-Sánchez, S.C. Fonseca, A.M.M.B. Morais and F.X. Malcata

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14159.x

    12. A Rapid Hexane-free Method for Analyzing Lycopene Content in Watermelon (pages 328–332)

      A.R. Davis, W.W. Fish and P. Perkins-Veazie

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14160.x

    13. Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere (pages 339–344)

      A. Sánchez-Escalante, D. Djenane, G. Torrescano, J.A. Beltrán and P. Roncales

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14162.x

    14. Sensory Evaluation of Taste of Alkali-ion Water and Bottled Mineral Waters (pages 354–358)

      M. Koseki, A. Nakagawa, Y. Tanaka, H. Noguchi and T. Omochi

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14164.x

    15. Survival Analysis Applied to Sensory Shelf Life of Foods (pages 359–362)

      G. Hough, K. Langohr, G. Gómez and A. Curia

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14165.x

    16. Determination of Carbonation Threshold in Yogurt (pages 378–381)

      A.O. Wright, L.V. Ogden and D.L. Eggett

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14168.x

    17. Consumer-specified Instrumental Quality of Short-dough Cookie Texture Using Penetrometry and Break Force (pages 382–387)

      D.A. Booth, S. Mobini, T. Earl and C.J. Wainwright

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14169.x

    18. Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting (pages 394–400)

      G.L. Baker, J.A. Cornell, D.W. Gorbet, S.F. O'Keefe, C.A. Sims and S.T. Talcott

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14171.x

    19. Characterization of Isoflavones in Membrane-processed Soy Protein Concentrate (pages 401–404)

      H.P. Batt, R.L. Thomas and A. Rao

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb14172.x

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