Journal of food science

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  Año 2002, Vol. 67, Número 3

  • Simulation of E. Coli Inactivation by Carbon Dioxide Under Pressure

    Micha Peleg

    págs. 896-901

    

  • Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite Foods

    C. M. Lee

    págs. 902-909

    

  • Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice

    F. Kader, J. P. Nicolas, M. Irmouli

    págs. 910-915

    

  • Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

    Cristina Gorraiz, María José Beriáin Apesteguía

    págs. 916-922

    

  • Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas

    R. Raksakulthai

    págs. 923-929

    

  • Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)

    M. C. Tomas, V. A. Tironi

    págs. 930-935

    

  • Electrophoretic Identification of Muscle Proteins in 7 Puffer Species

    T.-Y. Chen, D.-F. Hwang

    págs. 936-942

    

  • Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil

    M. H. Gordon, T. Keceli

    págs. 943-947

    

  • Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning

    Y. C. Shiu, Y. W. Hsieh, C. A. Cheng

    págs. 948-952

    

  • Walnut Free Radicals Studied by ESR

    F. Szocs

    págs. 953-955

    

  • HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habanero Chili Peppers

    A. L. Kurian, A. N. Starks

    págs. 956-962

    

  • Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles

    R. A. Verdini, A. C. Rubiolo

    págs. 963-967

    

  • Characteristics of Double-Encapsulated Flavor Powder Prepared by Secondary Fat Coating Process

    Y. H. Cho

    págs. 968-972

    

  • Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems

    W. Chobpattana

    págs. 973-977

    

  • Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

    L. M. Sammel

    págs. 978-984

    

  • Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice

    J. Yongswawatdigul

    págs. 985-990

    

  • ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling Location

    G. Cappeln, F. Jessen

    págs. 991-995

    

  • Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity Chromatography

    Y.-Y. Tu, J.-H. Chang, H.-M. Chang, C.-C. Chen

    págs. 996-1001

    

  • Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex

    R. Armenta-Lopez

    págs. 1002-1006

    

  • Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality

    M. E. Dikeman, D. H. Kropf, S. Anderson, R. Lien, T. M. Loughin, M. C. Hunt

    págs. 1007-1010

    

  • Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality

    T. M. Loughin, M. C. Hunt, D. H. Kropf, S. Anderson, R. Lien, M. E. Dikeman

    págs. 1011-1015

    

  • Medium-Long-Medium and Medium-Long-Long Chain Acyl Glycerols from Beef Tallow and Caprylic Acid

    K. T. Lee, T. A. Foglia

    págs. 1016-1020

    

  • Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction

    P. R. Venskutonis, E. Dauksas

    págs. 1021-1025

    

  • Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure

    N. G. Stoforos

    págs. 1026-1031

    

  • Carbonation of Viscous Fluids: Carbon Dioxide Holding, Capacity and Rate to Saturation of Simulated Yogurt

    L. V. Ogden, D. P. Taylor

    págs. 1032-1035

    

  • Microbiological Benefits of Removing Foam Formed After UV-Enhanced Ozonation of Poultry-Processing Chiller Water for Recycling

    M. E. Diaz, S. E. Law, D. M. Birt

    págs. 1036-1042

    

  • Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch-Water Preparations- A Comparison with Wheat Starch

    E. Chiotelli, A. Rolee

    págs. 1043-1050

    

  • Quality Retention in Strawberry and Carrot Purees Dried with Refractance Window¿ System

    B. I. Abonyi

    págs. 1051-1056

    

  • Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering

    Jorge Fernando Toro Vázquez, V. Herrera-Coronado, E. Dibildox Alvarado

    págs. 1057-1065

    

  • Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog

    S. Lin, H. E. Huff

    págs. 1066-1072