A. Nussinovitch, Micha Peleg
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Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna
K. B. Chin, J. T. Keeton, M. T. Longnecker, R. K. Miller
págs. 756-763
Biogenic Amines in Turkish Sausages (Sucuks)
B. Senoz, N. Isikli, N. Coksoyler
págs. 764-767
Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging Films
R. E. Simard, B. Ouattara
págs. 768-773
págs. 774-779
A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy
J. Niu, J. Y. Lee
págs. 780-785
Low-voltage Electrical Stimulation Effects on Proteolysis and Lamb Tenderness
R. G. Kauffman, S. Lee, P. Polidori
págs. 786-790
Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes
K. A. Thompson, M. R. Marshall
págs. 791-795
Functionality Changes in Oxidatively/Antioxidatively Washed Beef-Heart Surimi During Frozen Storage
J. K. Parkington
págs. 796-800
Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey Protein
C. M. Bryant, D. J. McClements
págs. 801-804
Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber
E. T. Anderson
págs. 805-810
D. A. Butterfield, G. Liu, Y. L. Xiong
págs. 811-818
W. L. Boatright
págs. 819-821
Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads
W. L. Wendorff, B. J. Swenson
págs. 822-825
K.-T. Lee, T. A. Foglia
págs. 826-833
págs. 834-837
Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple
A. Angersbach, N. K. Rastogi
págs. 838-841
Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders
Y. Elmaslouhi, S. Khalloufi
págs. 842-848
págs. 849-853
Improved Peanut Flour for a Reduced-Fat Peanut Butter Product
I. M. Lima, E. T. Champagne, H. S. Guraya
págs. 854-863
págs. 864-879
págs. 870-875
D. Y. C. Fung, E. Ceylan
págs. 876-879
Prevalence of Salmonellae on Beef Products at Butcheries and their Antibiotic Resistance Profiles
B. A. Gashe, S. Mpuchane
págs. 880-883
H. S. Shin, J. J. Pestka, J.-H. Lee
págs. 884-887
A. S. Mazzotta
págs. 888-891
Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in Frying
A. M. Perez-Granados
págs. 892-896
C. E. Levin, W. H. Yokoyama, M. Friedman, T. E. Fitch
págs. 897-900
págs. 901-905
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