Journal of food science

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  Año 1993, Vol. 58, Número 5

  • Formation of î-(gamma-glutamyl) lysine cross-link in cured horse mackerel meat induced by drying

    pág. 1062

    

  • Lignin formation and surface discoloration of minimally processed carrot sticks

    pág. 1065

    

  • Major anthocyanin from Tradescantia pallida: Identification by LSI-MS and chemical analyses

    pág. 1068

    

  • Modified atmosphere packaging protects market quality in broccoli spears under ambient temperature storage

    pág. 1070

    

  • Stability of saffron pigments in aqueous extracts

    pág. 1073

    

  • Control of enzymatic browning in pre-peeled potatoes by surface digestion

    pág. 1076

    

  • Potato chips fried in canola and/or cottonseed oil maintain high quality

    pág. 1079

    

  • Pantothenic acid and biotin retention in cooked legumes

    pág. 1084

    

  • Edible films and coatings from soy protein

    pág. 1086

    

  • Optimizing assay and extraction of lipoxygenase in wheat germ

    pág. 1090

    

  • Thermal inactivation kinetics of wheat germ lipoxygenase

    pág. 1095

    

  • Production and food applications of the red pigments of Monascus ruber

    pág. 1099

    

  • Mobility of water in a starch-based fat replacer by ^1^7O NMR spectroscopy

    pág. 1103

    

  • Firmness of canned grapefruit sections improved with calcium lactate

    pág. 1107

    

  • Apple cultivar variations in response to heat treatment and minimal processing

    pág. 1111

    

  • Quality of minimally processed apple slices from selected cultivars

    pág. 1115

    

  • Mass transfer and textural changes during processing of apples by combined methods

    pág. 1118

    

  • Stress relaxation of fruit gels. Evaluation of models and effects of composition

    pág. 1125

    

  • Optimization of carrot juice color and cloud stability

    pág. 1129

    

  • Yeast inhibition in grape juice containing sulfur dioxide, sorbic acid, and dimethyldicarbonate

    pág. 1132

    

  • Anthocyanin composition of red raspberry juice: Influences of cultivar, processing, and environmental factors

    pág. 1135

    

  • Vanillin interaction with milk protein isolates in sweetened drinks

    pág. 1142

    

  • Measurement of food thermal conductivity using differential scanning calorimetry

    pág. 1145

    

  • Droplet size and emulsifier type affect crystallization and melting of hydrocarbon-in-water emulsions

    pág. 1148

    

  • Predicting protein functionality with artificial neural networks: Foaming and emulsifying properties

    pág. 1152

    

  • Volatile retention in microwave freeze-dried model foods

    pág. 1157

    

  • Sorption behavior of mechanically mixed and freeze-dried sucrose/casein mixtures

    pág. 1162

    

  • Rapid separation and measurement of particle size distribution of starch granules by sedimentation/steric fieldflow fractionation

    pág. 1166

    

  • Performance of the helical screw rheometer for fluid food suspensions

    pág. 1172

    

  • Usable energy value of selected bulking agents

    pág. 1176