Journal of food science

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  Año 2004, Vol. 69, Número 7

  • Optimization of Medium Composition for Cultivating Clostridium butyricum with Response Surface Methodology

    Qing Kong, Guoqing HE, Qihe Chen, Feng Chen

    págs. 163-168

    

  • Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper

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

    págs. 168-168

    

  • Inactivation of E. coli 8739 in Enriched Soymilk Using Pulsed Electric Fields

    S.-Q. Li, Q. H. Zhang

    págs. 169-173

    

  • Expression of 2 Lipomyces kononenkoaeα-Amylase Genes in Selected Whisky Yeast Strains

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

    págs. 175-181

    

  • Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread

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

    págs. 182-186

    

  • Hamburger Composition and Microwave Heating Uniformity

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

    págs. 187-196

    

  • Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda)

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

    págs. 197-200

    

  • Microbial Safety in Radio-frequency Processing of Packaged Foods

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

    págs. 201-206

    

  • Development of an Orange-flavored Barley β-Glucan Beverage with Added Whey Protein Isolate

    F. Temelli, C. Bansema, K. Stobbe

    págs. 237-242

    

  • Particle-size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)

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

    págs. 243-249

    

  • Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut Cantaloupe

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

    págs. 250-258

    

  • Developing a Lexicon for Descriptive Analysis of Soymilks

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

    págs. 259-263

    

  • Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledone moschata)

    Eugenios Katsanidis

    págs. 264-267

    

  • Spectroscopic Differentiation and Quantification of Microorganisms in Apple Juice

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

    págs. 268-272

    

  • Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression

    K. F. Schulbach, R. L. Rouseff, Charles A. Sims

    págs. 273-277

    

  • Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi)

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

    págs. 278-284

    

  • Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions

    Otoniel Corzo, N. Bracho

    págs. 285-289

    

  • Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference Pears

    Robert C. Soliva Fortuny, Nuria Alos Sáiz, A. Espachs-Barroso, Olga Martín Belloso

    págs. 290-294

    

  • Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts

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

    págs. 295-300

    

  • Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid

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

    págs. 300-302

    

  • A New Method for Characterizing Fiber Formation in Meat Analogs during High-moisture Extrusion

    G. Yao, K.S. Liu, J. F. Hsieh

    págs. 303-307

    

  • Rapid Heating Effects on Gelation of Muscle Proteins

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

    págs. 308-314

    

  • Texture Analysis of Taro (Colocasia esculenta L. Schott) Cormels during Storage and Cooking

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

    págs. 315-321

    

  • Comparison of Nonenzymatic Browning Kinetics in Spray-dried and Freeze-dried Carbohydrate-based Food Model Systems

    S. Miao, Y. H. Roos

    págs. 322-331

    

  • Process Characteristics of Hydrolysis of Chitosan in a Continuous Enzymatic Membrane Reactor

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

    págs. 332-337

    

  • Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi

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

    págs. 338-343

    

  • Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-δ-Lactone

    M.-J. Chen, K.-N. Chen, C.-W. Lin

    págs. 344-350

    

  • Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids

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

    págs. 351-359

    

  • Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle Proteins

    J. Yongsawatdigul, J. W. Park

    págs. 499-505

    

  • Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite

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

    págs. 506-510