Journal of food science

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  Año 2003, Vol. 68, Número 5

  • The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and Vegetables

    L. Cisneros-Zevallos

    págs. 1560-1567

    

  • Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates

    Q. Lei, W. L. Boatright

    págs. 1568-1572

    

  • Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation

    H. Fukushima

    págs. 1573-1577

    

  • Fractionation of Caseins by Anion-exchange Chromatography Using Food-grade Buffers

    D. M. Barbano, K. N. Turhan

    págs. 1578-1583

    

  • Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality

    Z. Chen, A. G. J. Voragen, H. A. Schols

    págs. 1584-1589

    

  • Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.)

    C.-M. Jiang

    págs. 1590-1594

    

  • Simple Resolution of Butylated Hydroxyanisole and n-Propyl Gallate in Fatty Foods and Cosmetics Samples by Flow-Injection Solid-Phase Spectrophotometry

    Luis Fermín Capitán Vallvey

    págs. 1595-1599

    

  • Effects of Commercial-scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice

    Q. H. Zhang, S. Min

    págs. 1600-1606

    

  • Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake

    Sònia Baixas Nogueras

    págs. 1607-1610

    

  • Isolation of Peptides with Angiotensin I-converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon Muscle

    K. Miyashita, S. Ono, K. Takahashi, M. Hosokawa

    págs. 1611-1614

    

  • Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage (Brassica oleracea var. capitata)

    G. M. Engqvist, M. S. Wennberg, E. M. G.-L. Nyman

    págs. 1615-1621

    

  • Effects of Ascorbic Acid and alpha-Tocopherol on Antioxidant Activity of Polyphenolic Compounds

    M. Murakami, T. Yamaguchi

    págs. 1622-1625

    

  • Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat

    J. Jaczynski

    págs. 1626-1630

    

  • Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates

    D. U. Ahn, E. J. Lee

    págs. 1631-1638

    

  • Effect of Nonthermal Treatment on the Molecular Properties of Mushroom Polyphenoloxidase

    N. K. Sun, K. B. Song

    págs. 1639-1643

    

  • Simultaneous Determination of Chlorophylls, Pheophytins, beta-Carotene, Tocopherols, and Tocotrienols in Olive and Soybean Oils by High-performance Liquid Chromatography

    C. M. Seppanen

    págs. 1644-1647

    

  • Developing a Fish Meat-binding Agent: Purification of Salmon Thrombin

    P. O. Skjervold, E. Manseth

    págs. 1648-1652

    

  • Characterization of Lipase-Catalyzed Structured Lipids from Selected Vegetable Oils with Conjugated Linoleic Acid: Their Oxidative Stability with Rosemary Extracts

    I.-H. Kim, J.-H. Lee, K.-T. Lee, H.-R. Kim, M. R. Kim

    págs. 1653-1658

    

  • Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat

    E. J. Lee

    págs. 1659-1663

    

  • Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins

    S. Lee, A. L. Alderton, S. T. Joo

    págs. 1664-1668

    

  • Functional Properties of Extruded Rice Flours

    A. B. Pepperman, R. S. Kadan, R. J. Bryant

    págs. 1669-1672

    

  • Interactions of beta-Lactoglobulin and High-methoxyl Pectins in Acidified Systems

    M. Kazmierski

    págs. 1673-1679

    

  • Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef

    B. R. Min, K. S. Park, K. C. Nam

    págs. 1680-1685

    

  • Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef

    K. C. Nam, D. U. Ahn

    págs. 1686-1690

    

  • Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray-Dried Bovine Plasma Protein

    T. D. Boylston

    págs. 1691-1695

    

  • Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain-fed Cows

    K. W. Lee, Y. J. Kim

    págs. 1696-1701

    

  • Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds

    M. S. Chinnan, C. Fang

    págs. 1702-1712

    

  • Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate Characteristics

    G. S. Choudhury

    págs. 1713-1721

    

  • Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks

    M. Juillerat, S. Bodenstab

    págs. 1722-1730

    

  • The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)

    S. D. Arntfield, G. G. Bellido

    págs. 1731-1735