Journal of food science

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  Año 2002, Vol. 67, Número 2

  • The Effect of Microgravity and Space Flight on the Chemical Senses

    H. T. Lawless, A. A. Olabi

    págs. 468-479

    

  • Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar

    M. C. Shih, K. T. Yang

    págs. 480-484

    

  • Acceleration of Cheddar Cheese Lipolysis by Using Liposomeentrapped Lipases

    J.-C. Vuillemard, E. E. Kheadr

    págs. 485-492

    

  • Identification of Irradiated Spices Using the Novel Technique of DNA Comet Assay

    A. A. Khan, H. M. Khan, H. Delincee

    págs. 493-496

    

  • Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough

    H. Gruppen, R. Hilhorst

    págs. 497-506

    

  • Quenching Mechanisms and Kinetics of alpha-Tocopherol and beta-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3

    J. H. Lee, D. B. Min, W. T. Yang

    págs. 507-510

    

  • Characteristics of Fish Sauce Made From Pacific Whiting and Surimi By-products During Fermentation Stage

    K. Lopetcharat

    págs. 511-516

    

  • Effect of gamma-Irradiation on Phenolic Acids in Strawberries

    F. Breitfellner

    págs. 517-521

    

  • Bioactive Sphingolipids are Constituents of Soy and Dairy Products

    E. H. Ahn, J. J. Schroeder

    págs. 522-524

    

  • Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawherry Juices by Hydrogen Peroxide

    M. Ozkan, A. Yemenicioglu

    págs. 525-529

    

  • Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System

    J.-H. Liang, C.-C. Lin

    págs. 530-533

    

  • Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of beta-Casein Fragment (f193-209)

    E. Soeryapranata

    págs. 534-538

    

  • A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in Foods

    T. Yamaguchi, M. Murakami

    págs. 539-541

    

  • Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic Environment

    E. Orban, G. Di Lena, T. Nevigato

    págs. 542-546

    

  • Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation

    K. Tatsumi, M. Shiota

    págs. 547-552

    

  • Isolation and Identification of Low-Molecular-Weight Peptides from Emmentaler Cheese

    C. Combes, E. Paterson

    págs. 553-559

    

  • Characterization of Thermal Properties of Potato Dry-Matter-Water System

    J. Arul, Q. Liu, R. Yada

    págs. 560-566

    

  • Antioxidant Activity of Mycelia from Aspergillus candidus

    Y. C. Chang, G. C. Yen

    págs. 567-572

    

  • Gelation of Mixed Gels Containing kappa-Carrageenan and Skim Milk Components

    A. Puvanenthiran

    págs. 573-577

    

  • Inhibition of Modori-Associated Proteinases by Legume Seed Extracts in Surimi Production

    J. A. Ramirez, F. L. Garcia-Carreno

    págs. 578-581

    

  • Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage

    L. Scanlin, L. Yu

    págs. 582-585

    

  • Cold Gelation of beta-lactoglobulin in the Presence of Iron

    G. E. Remondetto

    págs. 586-595

    

  • Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-Nitrosamines

    M. S. Rhee, H. S. Yook, H. J. Ahn

    págs. 596-599

    

  • Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat

    D. U. Ahn, K. C. Nam

    págs. 600-607

    

  • Influence of pH and Salts on Egg White Gelation

    T. Croguennec

    págs. 608-614

    

  • Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey

    D. P. Cornforth

    págs. 615-618

    

  • Quantitative Analysis on 2-Acetyl-1-pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during Cooking

    T. Yoshihashi

    págs. 619-622

    

  • Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma

    P. K. J. P. D. Wanasundara

    págs. 623-630

    

  • Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry

    N. S. Hettiarachchy, D. B. Armitage

    págs. 631-634

    

  • Inactivity of m-Calpain Throughout Postmortem Aging of Meat

    R. Kanawa, K. Takahashi, J.-R. Ji

    págs. 635-639