Journal of food science

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  Año 2004, Vol. 69, Número 9

  • Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements

    M.U. Ahmad, Y. Tashiro, S. Matsukawa, H. Ogawa

    

  • Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages

    Antonietta Baiano, V. Marchitelli, P. Tamagnone, M. A. del Nobile

    

  • Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) Tuber

    Y.-C. Fu, S. Chen, Y.-J. Lai

    

  • Biocatalysis and Biotransformation Producing γ-Decalactone

    R.S. Neto, Gláucia Maria Pastore, Gabriela A. Macedo

    

  • Mercury and Fatty Acids in Canned Tuna, Salmon, and Mackerel

    S. M. Shim, L. E. Dorworth, J. A. Lasrado, C. R. Santerre

    

  • Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile Stage

    D.-O. Kim, O.I. Padilla-Zakour, P.D. Griffiths

    

  • Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection Analysis

    S.M. Oliveira, T.I.M.S. Lopes, A. O. S. S. Rangel

    

  • The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating

    I. Castro, B. Macedo, José Antonio Couto Teixeira, A.A. Vicente

    

  • Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach

    S. Pandrangi, L. F. LaBorde

    

  • Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

    J.Y. Jeong, E.S. Lee, H.-D. Paik, J.H. Choi, C.J. Kim

    

  • Mutagenicity and Acute Toxicity Evaluation of 2-Dodecylcyclobutanone

    P. Gadgil, J. S. Smith

    

  • Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

    J. Tang, C. Faustman, T.A. Hoagland

    

  • Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging

    M. Seyfert, R. A. Mancini, M. C. Hunt

    

  • Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen

    R. Huang, E. Choe, D. B. Min

    

  • Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk

    R. Huang, E. Choe, D. B. Min

    

  • Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal Feed

    S. H. Kim, T.-S. Huang, T. A. Seymour, C.-I. Wei, S.C. Kempf, C.R. Bridgman, R.A. Clemens, H. An