Journal of food science

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  Año 2001, Vol. 66, Número 4

  • Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes

    C. Vachon, M.-A. Mateescu, C. Le Tien

    págs. 512-516

    

  • Lecithin Associated Off-Aromas in Fermented Milk

    O. Suriyaphan, K. R. Cadwallader

    págs. 517-523

    

  • Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat Tenderizer

    T. Nishimura, K. Mori

    págs. 524-529

    

  • Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC-MS

    M. Tasioula-Margari

    págs. 530-534

    

  • Degradation of Phytate in Foods by Phytases in Fruit and Vegetable Extracts

    B. Q. Phillippy

    págs. 535-541

    

  • Preparation of Passion Fruit Puree by Flash Vacuum-Expansion

    P. Brat, M. Reynes, D. Olle, P.-O. Cogat, J.-M. Brillouet

    págs. 542-547

    

  • Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration

    M. Kaneniwa, R. Kuwahara, Y. K. Luo

    págs. 548-554

    

  • Effect of SDS on Acid Milk Coagulability

    E. Lefebvre-Cases, B. T. de la Fuente

    págs. 555-560

    

  • Development of a Mathematical Model for MAP Systems Applied to Nonrespiring Foods

    Sergio Almonacid, Ricardo Simpson

    págs. 561-569

    

  • Interaction between Emulsion Droplets and Escherichia coli Cells

    J. Li, L. A. McLandsborough, D. J. McClements

    págs. 570-574

    

  • Germination, Growth, and Toxin Production of Nonproteolytic Clastridium botulinum as Affected by Multiple Barriers

    P. H. Elliott, D. W. Schaffner

    págs. 575-579

    

  • Evaluation of Thin Agar Layer Method for Recovery of Heat-Injured Foodborne Pathogens

    D. Y. C. Fung, V. C. H. Wu

    págs. 580-585

    

  • Characteristics of Imitation Cheese Containing Native Starches

    J. S. Mounsey, E. D. O Riordan

    págs. 586-591

    

  • Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing Aid

    A. Malfatti, A. Ranalli

    págs. 592-603

    

  • Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato Starch

    L. B. Mabesa, L. S. Collado

    págs. 604-609

    

  • Effects of Processing Conditions on Qualities of Rice Fries

    D. L. Boykin, R. S. Kadan, R. J. Bryant

    págs. 610-613

    

  • Phytase and Citric Acid Supplementation in Whole-Wheat Bread Improves Phytate-phosphorus Release and Iron Dialyzability

    P. Etcheverry, J. M. Porres

    págs. 614-619

    

  • Carotenoid Retention In Canned Pickled Jalapeno Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and Pasteurization

    M. E. Jaramillo Flores, M. Guerra-Vargas

    págs. 620-626

    

  • Heating Conditions and Bread-Making Potential of Substandard Flour

    C. M. McKinnon, P. Gelinas

    págs. 627-632