Journal of food science

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  Año 2002, Vol. 67, Número 9

  • Public Perceptions of Biotechnology

    S. Kamaldeen, K. Blaine

    págs. 3200-3209

    

  • TVB-N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi-Mahi (Coryphaena hippurus)

    F. R. Antoine

    págs. 3210-3214

    

  • Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride

    S. T. Guo, C. Tsukamoto

    págs. 3215-3219

    

  • Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)

    C. Alasalvar, K. D. A. Taylor

    págs. 3220-3226

    

  • Inactivation Efficiency of Enzymes in Buffered System by Continuous Method with Microbubbles of Supercritical Carbon Dioxide

    M. Furutera, T. Yoshimura

    págs. 3227-3231

    

  • Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral Formulas

    J. L. Garcia-Banos

    págs. 3232-3235

    

  • Fractional Extraction of Paprika using Supercritical Carbon Dioxide and On-line Determination of Carotenoids

    D. A. Cardarelli, A. Ambrogi

    págs. 3236-3241

    

  • TMAOase Activity of European Hake (Merluccius merluccius) Organs: Influence of Biological Condition and Season

    Mar Rey Mansilla

    págs. 3242-3251

    

  • Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey Patties

    D. U. Ahn, K. C. Nam

    págs. 3252-3257

    

  • Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation

    J. Yongsawatdigul

    págs. 3258-3263

    

  • Free Amino Acid Profiles During Ripening of Port Salut Argentino Cheese After Frozen Storage

    R. A. Verdini, S.E. Zorrilla

    págs. 3264-3270

    

  • Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types

    T. A. Reineccius, G. A. Reineccius

    págs. 3271-3279

    

  • A Sequential Injection System for the In-line Digestion and Colorimetric Determination of Phosphorus in Milk

    A. O. S. S. Rangel, S. M. V. Fernandes, M. J. R. Lima

    págs. 3280-3283

    

  • Influence of Stage of Ripeness on the Enantiomeric distribution of Chiral Terpenes in Blackcurrant Fruits (Ribes nigrum L.)

    M. L. R. del Castillo

    págs. 3284-3288

    

  • Conformational Role of Xanthan Gum in its Interaction with Guar Gum

    Y. J. Wang, F. Wang

    págs. 3289-3294

    

  • Degradation of Mancozeb and Ethylenethiourea in Apples Due to Postharvest Treatments and Processing

    J. N. Cash, E.-S. Hwang, M. J. Zabik

    págs. 3295-3300

    

  • Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids

    M. V. Kroger-Ohlsen

    págs. 3301-3303

    

  • Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur Compounds

    G. M. Strasburg, W. J. Rodgers, H. S. Shin

    págs. 3304-3308

    

  • Warmed-Over Flavor and Lipid Stability of Beef: Effects of Prior Nutrition

    M. J. Brewster, A. Yang

    págs. 3309-3313

    

  • Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

    A. van der Padt, I. Aidos, S. Lourenco

    págs. 3314-3320

    

  • Blanching Effects on the Chemical Composition and the Cellular Distribution of Pectins in Carrots

    T. A. Taylor, I. U. Grun, C.-M. Lo

    págs. 3321-3328

    

  • Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi Processing

    H.-Y. Lin, S.-T. Jiang, L.-J. Yin

    págs. 3329-3334

    

  • Protein Extraction from Beef Heart using Acid Solubilization

    C. A. M. DeWitt

    págs. 3335-3341

    

  • Evaluation of Starch Noodles Made from Three Typical Chinese Sweet-potato Starches

    J. P. H. Linssen, A. Legger, L. Sagis, Z. Chen

    págs. 3342-3349

    

  • Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize

    N. Jacobo-Valenzuela, J. Zazueta-Morales, F. Martinez-Bustos

    págs. 3350-3358

    

  • Assessment of the Effect of Fluid-to-particle Heat Transfer Coefficient on Microbial and Nutrient Destruction during Aseptic Processing of Particulate Foods

    T. K. Palazoglu

    págs. 3359-3364

    

  • Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits

    M. Martinez-Ferrer

    págs. 3365-3371

    

  • A Rheological Study of Wheat Starch-Water-soluble Pentosan Mixtures Under Hydrothermal Gelling Conditions

    D. M. J. Santos

    págs. 3372-3380

    

  • Effects of Parasite Attributes and Injected Current Parameters on Electromagnetic Detection of Parasites in Fish Muscle

    G. S. Choudhury

    págs. 3381-3387

    

  • Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

    A. Desrumaux, J. Floury

    págs. 3388-3395