Journal of food science

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  Año 2002, Vol. 67, Número 7

  • Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2-Methylisoborneol, but not Musty Flavor

    W. Prinyawiwatkul, P. N. Forrester

    págs. 2615-2618

    

  • Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine Liposomes

    C. D. Dacaranhe

    págs. 2619-2624

    

  • Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties

    K. J. Prusa, K. C. Nam

    págs. 2625-2630

    

  • Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)

    María Manuela Hernández Herrero

    págs. 2631-2640

    

  • Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds

    B. Balch, P. J. Huth, L. West, I. Tsui, K. Meyer

    págs. 2641-2643

    

  • Genetic Identification of Lophius budegassa and L. piscatorius by PCR-RFLP Analysis of a Mitochondrial tRNAGlu/Cytochrome b Segment

    Javier Raposo Guillán, Andrés Sanjuan López

    págs. 2644-2648

    

  • Polyamine Accumulation Following Hot-Water Dips Influences Chilling Injury and Decay in `Friar' Plum Fruit

    J. C. Abu-Kpawoh

    págs. 2649-2653

    

  • Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends

    A. Basman, H. Koksel, P. K. W. Ng

    págs. 2654-2658

    

  • Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation

    E. J. Lee, D. U. Ahn

    págs. 2659-2667

    

  • Wettability of Chitosan Coating Solution on `Fuji' Apple Skin

    W. Y. Choi, H. J. Park

    págs. 2668-2672

    

  • Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic Treatment

    Montserrat Ferrando, W.E.L. Spiess

    págs. 2673-2680

    

  • Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel

    V. Venugopal, A. Kakatkar, D. R. Bongirwar

    págs. 2681-2686

    

  • Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging Applications

    M. A. Del Nobile, G. G. Buonocore

    págs. 2687-2691

    

  • Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree

    J. Ahmed, U. S. Shivhare

    págs. 2692-2695

    

  • Measurement and Characterization of Bubble Nucleation in Beer

    C. W. Bamforth, D. M. Lynch

    págs. 2696-2701

    

  • Whey Protein-Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk Fouling

    H. Xin, X. D. Chen

    págs. 2702-2711

    

  • Chocolate at a Sliding Interface

    S. Lee, M. Heuberger

    págs. 2712-2717

    

  • Tomographic Techniques for Measuring Fluid Flow Properties

    Y. J. Choi, M. J. McCarthy, K. L. McCarthy

    págs. 2718-2724

    

  • Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts

    M. Koizumi, H. Takano, S. Naito, N. Ishida

    págs. 2725-2733

    

  • Rheological Characteristics of Pimento Puree: Theoretical Interpretation

    Emilio Atilano Cepeda León, R. Gomez

    págs. 2734-2739

    

  • Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics

    W. E. V. Lankaputhra, F. A. Bruno

    págs. 2740-2744

    

  • New Improved Method for Evaluation of Growth by Food Related Fungi on Biologically Derived Materials

    K. P. Bergenholtz

    págs. 2745-2749

    

  • Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy

    J. F. Frank, M. Corredig, A. N. Hassan

    págs. 2750-2753

    

  • Control of Listeria monocytogenes on the Surface of Refrigerated, Ready-to-eat Chicken Coated with Edible Zein Film Coatings Containing Nisin and/or Calcium Propionate

    S. Kooshesh, M. E. Janes, M. G. Johnson

    págs. 2754-2757

    

  • Using Dimethyldicarbonate to Minimize Sulfur Dioxide for Prevention of Fermentation from Excessive Yeast Contamination in Juice and Semi-Sweet Wine

    R. T. Threlfall

    págs. 2758-2763

    

  • Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate

    S.-Y. Lee, K. L. Dangaran

    págs. 2764-2769

    

  • Sensory Threshold of Light-Oxidized Flavor Defects in Milk

    K. W. Chapman, L. J. Whited

    págs. 2770-2773

    

  • At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods

    H. S. Lee, M. O Mahony

    págs. 2774-2777

    

  • Essential Oils of New Pigmented Citrus Hybrids: Citrus sinensis L. Osbeck x C. clementina Hort. ex Tanaka

    P. Rapisarda, G. Ruberto

    págs. 2778-2780

    

  • Cold Meat Cuts: Effect of Retail Light on Preference

    S. Barbut

    págs. 2781-2784