Journal of food science

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  Año 2002, Vol. 67, Número 1

  • The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology Studies

    I. Zabetakis, K. G. Bood

    págs. 2-9

    

  • Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature

    K. C. M. Raja, J. K. John

    págs. 10-14

    

  • Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease

    H.-M. Chang

    págs. 15-20

    

  • Determination and Confirmation of Chloramphenicol Residues in Swine Muscle and Liver

    Y. J. Chung-Wang, T. L. Li

    págs. 21-28

    

  • Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats

    L. L. Borchert, B. Kilic, R. G. Cassens

    págs. 29-31

    

  • Response Surface Modeling of Lipase-Catalyzed Isoamyl Propionate Synthesis

    S. H. Krishna, N. G. Karanth

    págs. 32-36

    

  • Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems

    J. H. Han, S. K. Lee, E. A. Decker

    págs. 37-41

    

  • Physicochemical Properties of Acylated Casein Micelles in Milk

    V. Vidal, S. Marchesseau

    págs. 42-47

    

  • Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality

    P. Kethireddipalli

    págs. 48-52

    

  • Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes

    P. Kethireddipalli

    págs. 53-59

    

  • Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans

    C. Heinemann, S. Schenker

    págs. 60-66

    

  • Variation in Minnesota HRS Wheats: Bran Content

    R. Fulcher, D. Peterson

    págs. 67-70

    

  • Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds

    D. F. Steenson

    págs. 71-76

    

  • Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef

    M. S. Chung

    págs. 77-83

    

  • Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cells

    M. S. Narayan, L. V. Venkataraman

    págs. 84-86

    

  • Water Sorption and Crispness of Fat-Free Apple Chips

    W. Plocharski, D. Konopacka

    págs. 87-92

    

  • Radical-Scavenging Activity and Brightly Colored Pigments in the Early Stage of the Maillard Reaction

    M. Murakami, A. Shigeeda

    págs. 93-96

    

  • Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil Blends

    P. Pangloli, J. L. Collins, S. L. Melton, M. P. Penfield

    págs. 97-103

    

  • Characterization of Polysaccharide and Volatile Compounds Produced by Kefir Grains Grown in Soymilk

    M.-J. Chen, J.-R. Liu

    págs. 104-108

    

  • Textural and Physical Properties of Acid-Induced and Potassium-Substituted Low-Sodium Surimi Gels

    K. H. Chung, C. M. Lee, P. Z. Lian

    págs. 109-112

    

  • Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes

    M. Girard, S. L. Turgeon

    págs. 113-119

    

  • Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl~2 and Temperature

    D. J. McClements, R. Chanamai

    págs. 120-125

    

  • Effect of Freezing and Frozen Storage on Chemical and Microbiological Characteristics in Sheep Milk Cheese

    E. Sanchez, José Fernández-Salguero Carretero, L. Tejada

    págs. 126-129

    

  • Lipase-Assisted Concentration of n-3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon (Salmo salar L.)

    T. Sun, R. P. Herwig, G. M. Pigott

    págs. 130-136

    

  • Antioxidant Activity and Protective Effect on DNA Cleavage of Resveratrol

    R. Acquaviva

    págs. 137-141

    

  • Binding Properties of 2-Pentyl Pyridine to Soy Protein as Measured by Solid Phase Microextraction

    W. L. Boatright, A. Zhou

    págs. 142-145

    

  • Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots

    E. F. Morales-Blancas

    págs. 146-154

    

  • Phenolic Composition of Authentic Pineapple Juice

    R. E. Wrolstad, L. Wen

    págs. 155-163

    

  • Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol

    N. B. Shaw, Frank J. Monahan, E. D. O Riordan

    págs. 164-167

    

  • Drying and Rehydrating Kinetics of Green and Red Peppers

    F. Kaymak-Ertekin

    págs. 168-175