Journal of food science

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  Año 2000, Vol. 65, Número 4

  • Fish Myosin Aggregation as Affected by Freezing and Initial Physical State

    M. O. Martin-Polo, J. A. Ramirez

    págs. 556-560

    

  • Gelling Properties of Whey Proteins after Enzymic Fat Hydrolysis

    Christophe Blecker, C. Deroanne, M. Paquot

    págs. 561-563

    

  • Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food Proteins

    M. Yoshikawa, H. Fujita, K. Yokoyama

    págs. 564-569

    

  • Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod Mollusks

    R. Yoshinaka, K. Sugihara, M. Mutoh, S. Mizuta

    págs. 570-574

    

  • ^1H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates

    W. L. Kerr, J. A. Carpenter, R. Li, R. T. Toledo

    págs. 575-580

    

  • Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules

    M. Anton, M. Le Denmat

    págs. 581-584

    

  • Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef

    K. M. Killinger

    págs. 585-587

    

  • Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic Solution

    L. Ozimek, T. Nakano

    págs. 588-590

    

  • Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and beta-glucosidase

    N. Pandjaitan, N. Hettiarachchy

    págs. 591-595

    

  • Incorporation of Histidine and beta-Alanine into the Macromolecular Fraction of Beef Soup Stock During Heating

    T. Harada, M. Kuroda

    págs. 596-603

    

  • Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey Cutlets

    A. Vilk, I. Klinger, Y. Stram

    págs. 604-606

    

  • Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation

    W. Visessanguan

    págs. 607-611

    

  • Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins

    D. U. Ahn, C. Jo

    págs. 612-616

    

  • Interaction of Low Molecular Weight Phenolics with Proteins (BSA)

    M. T. Hernandez, I. Estrella, B. Bartolome

    págs. 617-621

    

  • Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by beta-Cyclodextrin

    C.-J. Chen, G.-C. Yen

    págs. 622-624

    

  • Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder

    D. U. Ahn, M. Du

    págs. 625-629

    

  • Effect of Temperature of Milk Acidification on Rennet Gel Properties

    E. Gastaldi, C. Renault

    págs. 630-635

    

  • High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture

    J. Saldo, Esther Sendra Nadal, Buenaventura Guamis López

    págs. 636-640

    

  • Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple Juide

    D. B. Genovese

    págs. 641-645

    

  • Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose-Water Systems

    H. A. Iglesias

    págs. 646-650

    

  • Moisture Diffusion and Desorption Isotherms for Banana

    S. Phoungchandang

    págs. 651-657

    

  • The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time

    T. A. Trezza, J. M. Krochta

    págs. 658-662

    

  • Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power Measurements

    Rafael Pagán Tomás, María Pilar Mañas Pérez

    págs. 663-667

    

  • Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique

    P. Cunningham

    págs. 668-671

    

  • Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films

    A. A. Ogale, P. Cunningham

    págs. 672-679

    

  • Water Sorption Enthalpy-Entropy Compensation Based on Isotherms of Plum Skin and Pulp

    J. Telis-Romero, A. L. Gabas, F. C. Menegalli

    págs. 680-684

    

  • Statistical Variability Of Heat Penetration Parameters in Relation to Process Design

    M. Hendrickx, A. Van Loey, C. Smout

    págs. 685-693

    

  • Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi

    S.-T. Jiang, J.-F. Hsieh

    págs. 694-699

    

  • Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein

    J. M. Krochta, R. Sothornvit

    págs. 700-705

    

  • Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium

    M. G. Johnson, E. R. Johnson, R. Y. Murphy, Bradley P. Marks

    págs. 706-710