Journal of food science

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  Año 2003, Vol. 68, Número 1

  • Performance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods

    págs. 2-11

    

  • Chlorpyrifos Residues Before and After Cooking of Catfish Fillets

    págs. 12-15

    

  • Polyphenol Oxidase from Bean Sprouts (Glycine max L.)

    págs. 16-20

    

  • Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)

    págs. 21-25

    

  • Physicochemical Response of Palmita-type Cheese to Low-dose Irradiation

    págs. 26-30

    

  • Influence of Pentosanase and Oxidases on Water-extractable Pentosans During a Straight Breadmaking Process

    págs. 31-41

    

  • Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon

    págs. 42-47

    

  • Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase

    págs. 48-51

    

  • Antimutagenic Activity of Sakuranetin from Prunus Jamasakura

    págs. 52-56

    

  • Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets

    págs. 57-63

    

  • Identification of Small Peptides Generated in Spanish Dry-cured Ham

    págs. 64-69

    

  • Production of Volatiles from Fatty Acids and Oils by Irradiation

    págs. 70-75

    

  • Absorption of Calcium and Magnesium by the Fruiting Body of the Cultivated Mushroom Hypsizigus marmoreus (Peck) Bigelow from Sawdust Culture Media

    págs. 76-79

    

  • Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation

    págs. 80-84

    

  • Effect of Chemically Modified Soy Proteins and Ficintenderized Meat on the Quality Attributes of Sausage

    págs. 85-88

    

  • Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic Analysis

    págs. 89-93

    

  • Relationship Between Weakening of Z-disks and Liberation of Phospholipids During Postmortem Aging of Pork and Beef

    págs. 94-98

    

  • Effects of Antioxidants in Polyethylene Film on Fresh Beef Color

    págs. 99-104

    

  • Free Amino Acids in Hake Stored in Bulk and Packed in a Combined System of Atmospheres

    págs. 105-110

    

  • Distribution and Physiological Functions of Caffeoylquinic Acid Derivatives in Leaves of Sweetpotato Genotypes

    págs. 111-116

    

  • Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various Temperatures

    págs. 117-123

    

  • Rapid Determination of Spinal Cord Content in Ground Beef by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

    págs. 124-127

    

  • Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)

    págs. 128-132

    

  • Determination of PCBs in Fish Using Enzyme-linked Immunosorbent Assay (ELISA)

    págs. 133-136

    

  • Milk-based Gels Made with kappa-Carrageenan

    págs. 137-141

    

  • Identification of Tetrodotoxin and Fish Species in an Adulterated Dried Mullet Roe Implicated in Food Poisoning

    págs. 142-146

    

  • Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved Vegetables

    págs. 147-151

    

  • Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes

    págs. 152-157

    

  • Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties

    págs. 158-163

    

  • Optimum Time for Using Chilled Beef in Gelled Products

    págs. 164-169