Journal of food science

• 

  Año 1994, Vol. 59, Número 3

  • Superoxide dismutase activities in senescing apple fruit (Malus domestica Borkh.)

    pág. 581

    

  • Purification and characterization of an endoprotease from melon fruit

    pág. 585

    

  • Production of anthocyanin from strawberry cell suspension cultures: Effects of sugar and nitrogen

    pág. 588

    

  • Heat induced gelation of pea (Pisum sativum) mixed globulins, vicilin and legumin

    pág. 594

    

  • Membrane lipid metabolism, cell permeability, and ultrastructural changes in lightly processed carrots

    pág. 597

    

  • Cultivar/location and processing methods affect yield and quality of sunflower pectin

    pág. 602

    

  • Surface properties and emulsification behavior of denatured soy proteins

    pág. 606

    

  • Rapid rehydration methods for dried beans

    pág. 611

    

  • Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil

    pág. 613

    

  • Fracture intensity distributions during compression of puffed corn meal extrudates: Method for quantifying fracturability

    pág. 617

    

  • Kinetics of acid hydrolysis of defatted peanut flour

    pág. 621

    

  • Mathematical model for formation rate and collapse of foams from enzyme modified wheat flours

    pág. 626

    

  • Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough

    pág. 629

    

  • Physicochemical properties of field pea, pinto and navy bean starches

    pág. 634

    

  • Reversible molecular rearrangement of slightly acid-treated starches

    pág. 637

    

  • Volume expansion during hot air puffing of a fat-free starch-based snack

    pág. 641

    

  • Potato starch paste behavior as related to some physical/chemical properties

    pág. 644

    

  • Phenolics in aqueous potato peel extract: Extraction, identification and degradation

    pág. 649

    

  • Melting characteristics and hardness of milkfat blend sucrose polyesters

    pág. 652

    

  • Sucrose polyester content in foods by a colorimetric method

    pág. 655

    

  • Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes

    pág. 657

    

  • Bioproduction of perillyl alcohol and related monoterpenes by isolates of Bacillus stearothermophilus

    pág. 660

    

  • Quantification of factors which influence nisin's inhibition of Clostridium botulinum 56A in a model food system

    pág. 663

    

  • Freeze-cracking in foods as affected by pyysical properties

    pág. 669

    

  • Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperatures

    pág. 675

    

  • Flavor modification by sodium chloride and monosodium glutamate

    pág. 682