Journal of food science

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  Año 1995, Vol. 60, Número 5

  • Cross-reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes

    pág. 1019

    

  • Poultry Processing Line Speeds as Related to Bacteriologic Profile of Broiler Carcasses

    pág. 1022

    

  • Foaming Properties of Selected Plant and Animal Proteins

    pág. 1025

    

  • Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical Properties

    pág. 1029

    

  • Sweet Corn Germ Enzymes Affect Odor Formation

    pág. 1034

    

  • Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen Storage

    pág. 1041

    

  • Nitrogen-to-Protein Conversion Factors for Some Common Edible Mushrooms

    pág. 1045

    

  • Stability of Spray-Dried Encapsulated Carrot Carotenes

    pág. 1048

    

  • Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate

    pág. 1054

    

  • Screening Potato Starch for Novel Properties Using Differential Scanning Calorimetry

    pág. 1060

    

  • Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties

    pág. 1066

    

  • á-Glucan Enrichment of Barley Fractions by Air Classification and Sieving

    pág. 1070

    

  • Color Retention in Red Chile Powder as Related to Delayed Harvest

    pág. 1075

    

  • Model for Gas Exchange Dynamics in Modified-Atmosphere Packages of Fruits and Vegetables

    pág. 1078

    

  • Quality of Electron Beam Irradiated Strawberries

    pág. 1084

    

  • Free Fatty Acids from Orange Juice Absorption into Laminated Cartons and their Effects on Adhesion

    pág. 1088

    

  • Unsaturated Aldehydes Identification from Green Coffee

    pág. 1092

    

  • Highly Sensitive Method for Urea Detection in Wine

    pág. 1097

    

  • Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents

    pág. 1100

    

  • Hydrolysates from Proteolysis of Heat-denatured Whey Proteins

    pág. 1104

    

  • Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates

    pág. 1110

    

  • Antioxidant Activity of Fungus Suillus bovinus (L: Fr.) O. Kuntze

    pág. 1113

    

  • Decreasing Lipid Oxidation in Soybean Oil by a UV Absorber in the Packaging Material

    pág. 1116

    

  • Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH

    pág. 1120

    

  • Competitive Adsorption Between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water Emulsions

    pág. 1124

    

  • Power Absorption During Microwave Heating of Emulsions and Layered Systems

    pág. 1132

    

  • Microwave-Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions

    pág. 1137

    

  • Plasmin Inactivation with Pulsed Electric Fields

    pág. 1143

    

  • Degradable Wheat Gluten Films: Preparation, Properties and Applications

    pág. 1147

    

  • Zinc Chemical Form in Some Traditional Soy Foods

    pág. 1151