Journal of food science

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  Año 1993, Vol. 58, Número 2

  • Catalysis of lipid oxidation by iron from an insoluble fraction of beef diaphragm muscle

    pág. 233

    

  • Sex determination on samples of bovine meat by polymerase chain reaction

    pág. 237

    

  • Post-packaging pasteurization reduces Clostridium perfringens and other bacteria in precooked vacuum-packaged beef loin chunks

    pág. 239

    

  • Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of cooked beef steaks

    pág. 242

    

  • Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breeds

    pág. 245

    

  • Drying temperature and time affect quality of Chinese-style sausage inoculated with lactic acid bacteria

    pág. 249

    

  • Washed mechanically separated pork as a surimi-like meat-product ingredient

    pág. 254

    

  • Low-fat, high added water bologna from massaged, minced batter

    pág. 259

    

  • Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage

    pág. 265

    

  • Measuring lipid oxidation volatiles in meats

    pág. 270

    

  • Cryoprotectant effects during short time frozen storage of chicken myofibrillar protein isolates

    pág. 274

    

  • Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties

    pág. 278

    

  • Prevention of lipid oxidation in pre-cooked turkey meat patties with hot packaging and antioxidant combinations

    pág. 283

    

  • Three methods for determining nonheme iron in turkey meat

    pág. 288

    

  • Thermal stability of some metabolically conjugated potential precursors of flavor components in meat and milk

    pág. 292

    

  • Oil-soluble surfactants have little effect on competitive adsorption of à-lactalbumin and à-lactoglobulin in emulsions

    pág. 295

    

  • In vitro digestibility of whey proteins/kappa-casein complexes isolated from heated concentrated milk

    pág. 299

    

  • Egg white lysozyme purification by ultrafiltration and affinity chromatography

    pág. 303

    

  • Clarification of spray-dried egg yolk suspensions and solubilization of proteins from lipoproteins

    pág. 307

    

  • Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophilic bacteria

    pág. 310

    

  • Storage changes of fresh and pasteurized blue crab meat in different types of packaging

    pág. 314

    

  • Natural products inhibit oxidative rancidity in salted cooked ground fish

    pág. 318

    

  • Rheological properties of dried squid mantle change on softening

    pág. 321

    

  • Firmness retention in pickled peppers as affected by calcium chloride, acetic acid, and pasteurization

    pág. 325

    

  • Factors affecting 1-octen-3-ol in mushrooms at harvest and during postharvest storage

    pág. 331

    

  • Extruded potato peel functional properties affected by extrusion conditions

    pág. 335

    

  • Optimal controlled atmosphere conditions for storage of broccoli florets

    pág. 338

    

  • Pericarp thickness and other kernel physical characteristic relate to microwave popping quality of popcorn

    pág. 342

    

  • Concentration of phenolic compounds change in storage brines or ripe olives

    pág. 347

    

  • Changes in phenolic content in fresh ready-to-use shredded carrots during storage

    pág. 351