Journal of Food Science

Cover image for Journal of Food Science

September 2004

Volume 69, Issue 7

Pages 163–584

    1. Optimization of Medium Composition for Cultivating Clostridium butyricum with Response Surface Methodology (pages 163–168)

      Qing Kong, Guoqing HE, Qihe Chen and Feng Chen

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13614.x

    2. Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper (pages 167–174)

      J. M. Aguilera, M. Michel and G. Mayor

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13615.x

    3. Inactivation of E. coli 8739 in Enriched Soymilk Using Pulsed Electric Fields (pages 169–174)

      S.-Q. Li and Q.H. Zhang

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13616.x

    4. Expression of 2 Lipomyces kononenkoaeα-Amylase Genes in Selected Whisky Yeast Strains (pages 175–181)

      K. la Grange-Nel, A. Smit, R.R. Cordero Otero, M.G. Lambrechts, Q. Willemse, P. Van Rensburg and I.S. Pretorius

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13617.x

    5. Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread (pages 182–186)

      P. Vernocchi, S. Valmorri, I. Dalai, S. Torriani, A. Gianotti, G. Suzzi, M. E. Guerzoni, D. Mastrocola and F. Gardini

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13618.x

    6. Hamburger Composition and Microwave Heating Uniformity (pages 187–196)

      S. Ryynänen, P.O. Risman and T. Ohlsson

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13619.x

    7. Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda) (pages 197–200)

      G. Jeyasekaran, P. Ganesan, K. Maheswari, R. Jeya Shakila and D. Sukumar

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13620.x

    8. Microbial Safety in Radio-frequency Processing of Packaged Foods (pages 201–206)

      K. Luechapattanaporn, Y. Wang, J. Wang, M. Al-Holy, D. H. Kang, J. Tang and L. M. Hallberg

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13621.x

    9. Development of an Orange-flavored Barley β-Glucan Beverage with Added Whey Protein Isolate (pages 237–242)

      F. Temelli, C. Bansema and K. Stobbe

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13622.x

    10. Particle-size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste) (pages 243–249)

      A. Singh, Y.-C. Hung, R.D. Phillips, M.S. Chinnan and K.H. McWatters

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13623.x

    11. Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut Cantaloupe (pages 250–258)

      J.C. Beaulieu, D.A. Ingram, J.M. Lea and K.L. Bett-Garber

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13624.x

    12. Developing a Lexicon for Descriptive Analysis of Soymilks (pages 259–263)

      K. Day N'Kouka, B.P. Klein and S.-Y. Lee

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13625.x

    13. Spectroscopic Differentiation and Quantification of Microorganisms in Apple Juice (pages 268–272)

      Chenxu Yu, Joseph Irudayaraj, Chitrita Debroy, Ze'ev Schmilovtich and Amos Mizrach

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13627.x

    14. Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi) (pages 278–284)

      A.C.M. Oliveria, S.F. O'Keefe, M. Balaban, C.A. Sims and K.M. Portier

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13629.x

    15. Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference Pears (pages 290–294)

      R.C. Solvia-Fortuny, N. Alòs-Saiz, A. Espachs-Barroso and O. Martin-Belloso

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13631.x

    16. Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts (pages 295–300)

      V. Nepote, M.G. Mestrallet and N.R. Grosso

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13632.x

    17. Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid (pages 297–302)

      K.K. Agyare, Y.L. Xiong, K. Addo and C.C. Akoh

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13633.x

    18. Rapid Heating Effects on Gelation of Muscle Proteins (pages 308–314)

      A.E. Riemann, T.C. Lanier and K.R. Swartzel

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13635.x

    19. Texture Analysis of Taro (Colocasia esculenta L. Schott) Cormels during Storage and Cooking (pages 315–321)

      M. S. Sajeev, M. R. Manikantan, A. R. P. Kingsly, S. N. Moorthy and J. Sreekumar

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13636.x

    20. Process Characteristics of Hydrolysis of Chitosan in a Continuous Enzymatic Membrane Reactor (pages 332–337)

      C.H. Kuo, C.C. Chen and B. H. Chiang

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13638.x

    21. Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi (pages 338–343)

      W.B. Yoon, S. Gunasekaran and J.W. Park

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13639.x

    22. Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids (pages 351–359)

      M.E. Rodríduez-Huezo, R. Pedroza-Islas, L.A. Prado-Barragán, C.I. Beristain and E.J. Vernon-Carter

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13641.x

    23. Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite (pages 506–510)

      M. Seyfert, D. H. Kropf and M. C. Hunt

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13643.x

    24. Malonaldehyde-induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) (pages 519–523)

      V.A. Tironi, L.B. Lopez, N. Pellegrino, M.C. Añtón and M.C. Tomás

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13645.x

    25. Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales (pages 524–535)

      E.M. Færgestad, K.M. Tronsmo, A. Aamodt, R Bjerke, E.M. Magnus, G. Dingstad and P. Baardseth

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13646.x

    26. Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties (pages 536–541)

      M.M. Hackett, J.H. Lee, D. Francis and S.J. Schwartz

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13647.x

    27. Extraction of Anthocyanins and Polyphenolics from Blueberry Processing Waste (pages 564–573)

      J. Lee and R.E. Wrolstad

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13651.x

    28. Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough (pages 574–578)

      J. Chung, J. Lee and E. Choe

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb13652.x

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