Journal of food science

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  Año 2003, Vol. 68, Número 4

  • Caliciviruses: A Major Cause of Foodborne Illness

    C. P. Gerba

    págs. 1136-1143

    

  • Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

    O. Tokusoglu

    págs. 1144-1148

    

  • Vascular Infusion as a Means to Improve the Antioxidant-Prooxidant Balance of Beef

    E. Katsanidis

    págs. 1149-1154

    

  • Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics

    M. C. Gomez-Guillen, P. Montero

    págs. 1155-1160

    

  • Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat

    P. O. Skjervold

    págs. 1161-1168

    

  • Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice

    J. Ackerley

    págs. 1169-1174

    

  • Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil

    D. B. Min, A. L. Callison

    págs. 1175-1178

    

  • Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice

    J. M. Boff, T. T. Truong

    págs. 1179-1184

    

  • Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage

    K. C. Chang, H. J. Hou

    págs. 1185-1191

    

  • Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia (Orechromis niloticus) Myosin

    W. C. Ko, K. C. Hsu, C. L. Jao

    págs. 1192-1195

    

  • Functional Properties of Protein Fractions Isolated from Porcine Blood

    S. Fernandez-Michel, G. Ramos Clamont

    págs. 1196-1200

    

  • Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk

    S.-Q. Li, Q. H. Zhang

    págs. 1201-1207

    

  • Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets

    S. Jittinandana

    págs. 1208-1214

    

  • Aroma-active Components of Liquid Cheddar Whey

    Y. Karagul-Yuceer

    págs. 1215-1219

    

  • Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins

    W. B. Mikel, J. Feng, Y. L. Xiong

    págs. 1220-1224

    

  • Aflatoxin Removal from Pistachio Nuts by Natural Natrolite

    A. Farahnaky, M. H. Fooladi

    págs. 1225-1228

    

  • Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 400 and Alginate Entrapped Naringinase Enzyme

    P. Mishra

    págs. 1229-1233

    

  • Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types

    G. A. Reineccius, T. A. Reineccius

    págs. 1234-1239

    

  • Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils

    T. D. Parker, D. A. Adams

    págs. 1240-1243

    

  • Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties

    R. F. McFeeters, N. Simunovic, W. M. Walter, V.-D. Truong

    págs. 1244-1247

    

  • Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder

    K. Park, M. Kim, E. Choe, J. Lee

    págs. 1248-1253

    

  • Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates

    R. E. Aluko

    págs. 1254-1258

    

  • Off-odor Study with g-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses

    S. R. Yoo

    págs. 1259-1264

    

  • Commercial-Scale Pulsed Electric Field Processing of Orange Juice

    S. K. Min, Z. T. Jin, S. Min

    págs. 1265-1271

    

  • Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-catalase

    S. Min, B. S. Mistry

    págs. 1272-1275

    

  • Functions of Soy Phosphatidylcholine in Dough and Bread Supplemented with Soy Protein

    R. Urade, S. Okamoto

    págs. 1276-1282

    

  • Measurement by ELISA of Active Lectin in Dietary Supplements Containing Kidney Bean Protein

    C. Boniglia

    págs. 1283-1286

    

  • A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries

    D. S. Choi, M. Y. Jung

    págs. 1287-1291

    

  • Shelf Life Prediction of Cereal-based Dry Foods Packed in Moisture-sensitive Films

    M. A. Del Nobile, G. G. Buonocore

    págs. 1292-1300

    

  • Functionality of Palm Oil as a Stabilizer in Peanut Butter

    Anna V. A. Resurreccion, K. J. Aryana

    págs. 1301-1307