Journal of food science

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  Año 2002, Vol. 67, Número 7

  • A Model of Survival Curves Having an `Activation Shoulder'

    Micha Peleg

    págs. 2438-2443

    

  • Glass Transition and Food Technology: A Critical Appraisal

    D. Champion, M. Le Meste

    págs. 2444-2459

    

  • Influence of Dietary Supplementation with alpha-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in omega3 and omega6 Fatty Acid-enriched Spray-dried Eggs

    S. Lopez-Ferrer, Ana Cristina Barroeta, F. Guardiola, J. Galobart

    págs. 2460-2466

    

  • Pasture and Grain Finishing Affect the Color Stability of Beef

    M. C. Lanari, M. Brewster

    págs. 2467-2473

    

  • Antioxidative Effects of Ethanol Extracts from Rhus verniciflua Stoke on Yukwa (Oil Popped Rice Snack) Base During Storage

    D. H. Shin, Y. S. Park, Y. S. Kim

    págs. 2474-2479

    

  • Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter

    H. T. Osborn

    págs. 2480-2485

    

  • ITS-PCR-RFLP Method for Distinguishing Commercial Cultivars of Edible Mushroom, Flammulina velutipes

    V. A. Palapala

    págs. 2486-2490

    

  • Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid Muscle

    M. C. Gomez-Guillen

    págs. 2491-2496

    

  • Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum Pack

    K. D. A. Taylor, F. Ozogul

    págs. 2497-2501

    

  • Effect of Chemical Modification, pH Change, and Freezing on the Rheological, Solubility, and Electrophoretic Pattern of Wheat Flour Proteins

    M. Aminlari, M. Majzoobi

    págs. 2502-2506

    

  • A Rapid FTIR Spectroscopic Method for Estimation of Caffeine in Soft Drinks and Total Methylxanthines in Tea and Coffee

    J. Irudayaraj, M. M. Paradkar

    págs. 2507-2511

    

  • Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage

    P. Chinachoti, Q. Sun, A. Senecal

    págs. 2512-2516

    

  • Characteristics of DNA Comet, Photostimulated Luminescence, Thermoluminescence and Hydrocarbon in Perilla Seeds Exposed to Electron Beam

    H.-W. Chung, H. Delincee

    págs. 2517-2522

    

  • Formation of Malonaldehyde, Formaldehyde, and Acetaldehyde in Apple Juice Induced by Ionizing Radiation

    D. W. Thayer, X. Fan

    págs. 2523-2528

    

  • Clarification of Citrus Juice is Influenced by Specific Activity of Thermolabile Pectinmethylesterase and Inactive PME-Pectin Complexes

    J. Ackerley, M. Corredig

    págs. 2529-2533

    

  • Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction

    S. Russell, F. Jousse, T. Jongen, W. Agterof

    págs. 2534-2542

    

  • Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar)

    Y. Huang, A. G. Cavinato

    págs. 2543-2547

    

  • Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat Product

    M. I. Aksu

    págs. 2548-2551

    

  • Gastrointestinal Absorption of Aluminum from Teas in Rats

    W. Fujii, A. Kusumoto

    págs. 2552-2554

    

  • Properties of Proteolytic Enzymes from Muscle of Octopus (Octopus vulgaris) and Effects of High Hydrostatic Pressure

    J. L. Hurtado

    págs. 2555-2564

    

  • Production of Volatiles from Amino Acid Homopolymers by Irradiation

    D. U. Ahn

    págs. 2565-2570

    

  • Plum Storability Improved after Calcium and Heat Postharvest Treatments: Role of Polyamines

    Domingo Martínez Romero, Daniel Valero Garrido, A. Perez-Vicente

    págs. 2571-2575

    

  • Chitosan-yeast Interaction in Cooked Food: Influence of the Maillard Reaction

    M. S. Rodriguez, M. E. Centurion

    págs. 2576-2578

    

  • Factors Affecting the Water-Holding Capacity of Fibrinogen/Plasma Protein Gels Optimized by Response Surface Methodology

    M.-J. Chen, C.-W. Lin

    págs. 2579-2582

    

  • Screening for Phase II Enzyme-inducing and Antioxidant Activities of Common Vegetables

    M. Wettasinghe

    págs. 2583-2588

    

  • Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis Assays

    M. G. Ferruzzi

    págs. 2589-2595

    

  • Three-Dimensional Lipid Distribution of a Brown Rice Kernel

    H. Kuensting, Y. Ogawa

    págs. 2596-2599

    

  • Antioxidant Properties of Cereal Products

    L. Yu, J. Perret

    págs. 2600-2603

    

  • A Rapid and Small-Scale Method for Estimating Antioxidative Potency of Peanut Sprouts

    P.-J. Cho, W.-C. Hsu

    págs. 2604-2608

    

  • Conformational Role of Xanthan in its Interaction with Locust Bean Gum

    F. Wang, Y.-J. Wang

    págs. 2609-2614