Journal of food science

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  Año 2002, Vol. 67, Número 3

  • Physical, Thermal, and Barrier Characterization of Casein-Wax-Based Edible Films

    R. J. Hernandez, J. Chick

    págs. 1073-1079

    

  • Drying Kinetics and Time-Temperature Distribution of Pregelatinized Bread

    J. S. Roberts

    págs. 1080-1087

    

  • Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree

    A. Kaur, J. Ahmed, U. Shivhare

    págs. 1088-1091

    

  • A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread

    L. M. Hallberg, P. Chinachoti

    págs. 1092-1096

    

  • Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology

    O. A. Sbodio, E. J. Tercero

    págs. 1097-1102

    

  • Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraense

    E. Y. Lee

    págs. 1103-1107

    

  • Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors

    J. Finney, R. Buffo, G. A. Reineccius

    págs. 1108-1114

    

  • Salmonella Enteritidis Risk Assessment: A Kinetic Analysis

    Sergio Almonacid, J. Gutierrez

    págs. 1115-1120

    

  • Gloss Stability of Whey-Protein/Plasticizer Coating Formulations on Chocolate Surface

    K. L. Dangaran, S.Y. Lee

    págs. 1121-1125

    

  • The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency

    Y. Hagura, C. Inoue, M. Ishikawa

    págs. 1126-1129

    

  • Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods

    J. M. Quintana

    págs. 1130-1137

    

  • Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces Cerevisiae on the Volatiles of a Muscat Wine

    C. Carcel, A. Garcia

    págs. 1138-1143

    

  • Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat-Duck Liver

    F. Tremoulet

    págs. 1144-1148

    

  • Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef

    Y.-H. P. Hsieh

    págs. 1149-1154

    

  • Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation

    H. P. Fleming, R. F. McFeeters, Z. Lu

    págs. 1155-1161

    

  • Edible Antimicrobial Films Based on Chitosan Matrix

    V. Coma, A. Martial-Gros

    págs. 1162-1169

    

  • Air-cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing Plant

    C. J. Cundith

    págs. 1170-1174

    

  • Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk

    G. F. de Valdez, M. S. Garro

    págs. 1175-1178

    

  • Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System

    G. Vignolo, S. Fadda, G. Oliver

    págs. 1179-1183

    

  • Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production

    L. H. Tran, H. Nagano

    págs. 1184-1187

    

  • Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment

    R. H. Linton, J. D. Floros, Y. Han, S. S. Nielsen

    págs. 1188-1195

    

  • Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes

    H. E. Martinez Flores

    págs. 1196-1199

    

  • Photooxidative Stability of Ice Cream Prepared from Milk Fat

    M. Shiota, N. Ikeda, T. Yoshioka, H. Konishi

    págs. 1200-1207

    

  • Effect of Iron on the Color of Barley and Other Cereal Porridges

    R. Theuer

    págs. 1208-1211

    

  • Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography

    J. M. Krochta, S.Y. Lee, T. A. Trezza, J.-X. Guinard

    págs. 1212-1218

    

  • Effect of Cooking on the Crispness of Cassava Chips

    H. C. De Menezes, R. Grizotto

    págs. 1219-1223

    

  • Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method

    J. F. C. Meullenet, K. Carson

    págs. 1224-1228

    

  • Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)

    R. Piccaglia, M. Marotti

    págs. 1229-1232

    

  • Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii

    G. Y. Sanchez-Brambila

    págs. 1233-1239

    

  • Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams

    J. Suutarinen

    págs. 1240-1248