Journal of food science

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  Año 2001, Vol. 66, Número 8

  • Rheological Properties of Milkfat and Butter

    A. J. Wright, M. G. Scanlon

    págs. 1056-1073

    

  • Effects of Heat Pretreatment on Lipid and Pigments of Freeze-Dried Spinach

    E. Choe, K. Park, J. Lee

    págs. 1074-1079

    

  • Proteolysis During the Fermentation of Ethanol-Supplemented Miso

    R. Y.-Y. Chiou

    págs. 1080-1083

    

  • Rice Fry Texture as Affected by Gum Application and Mechanical Perforation

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

    págs. 1084-1088

    

  • Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography

    H.-M. Chang, W.-H. Chang, C.-M. Jiang, M.-C. Wang

    págs. 1089-1092

    

  • Detection of Lipid-Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef

    L. K. Silbart, M. P. Lynch, C. Faustman

    págs. 1093-1099

    

  • Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes

    J. A. Brindisi

    págs. 1100-1107

    

  • Evaluation of Zein Films as Modified Atmosphere Packaging for Fresh Broccoli

    A. M. Rakotonirainy

    págs. 1108-1111

    

  • Effect of Postharvest Treatments on Amaranthus Betacyanin Degradation Evaluated by Visible/Near-Infrared Spectroscopy

    Y. Z. Cai, H. Corke

    págs. 1112-1118

    

  • Monitoring Myosin Degradation During Conditioning in Chicken Meat Using an Immunological Method

    Y. Ikeuchi, K. Kamiyama

    págs. 1119-1125

    

  • An Immunological Assessment of Myosin Degradation in Pressurized Chicken Muscle

    K. Kamiyama, Y. Ikeuchi

    págs. 1126-1129

    

  • Hemocyanin a Most Likely Inducer of Black Spots in Kuruma Prawn Penaeus japonicus During Storage

    K. Adachi, T. Hirata

    págs. 1130-1137

    

  • Elastic Modulus of Surimi Protein and Starch in Fish-Meat Gel with Added Starch Pregelatinized at 2 Temperatures

    C. S. Kong, Y. Tashiro

    págs. 1138-1142

    

  • A Statistically Based Strategy for Obtaining Equilibrium Data in Xanthophylls Lixiviation

    José Luis Navarrete Bolaños

    págs. 1143-1146

    

  • Formulation of Caking-Resistant Powdered Soups Based on NMR Analysis

    M.-S. Chung

    págs. 1147-1151

    

  • Air Inclusion Into a Model Cake Batter Using a Pressure Whisk: Development of Gas Hold-up and Bubble Size Distribution

    A. H. Massey, A. S. Khare, K. Niranjan

    págs. 1152-1157

    

  • Effect of Hydrostatic Pressure on Aggregation and Viscoelastic Properties of Tilapia (Orechromis niloticus) Myosin

    K.-C. Hsu, W.-C. Ko

    págs. 1158-1163

    

  • Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli O157:H7 in Ground Beef

    J. L. Maurer, S. E. Smith, Alicia Orta- Ramirez

    págs. 1164-1168

    

  • Cryotolerance of Escherichia coli O157:H7 in Laboratory Media and Food

    D. Grzadkowska, M. W. Griffiths

    págs. 1169-1173

    

  • High Pressure Inactivation of Lactobacillus plantarum in a Model Beer System

    M. G. Ganzle, R. F. Vogel, H. M. Ulmer

    págs. 1174-1183

    

  • Production and Quality Assessment of a Smoked Tuna (Euthynnus affinis) Product

    D. Petridis, Anastasios Zotos

    págs. 1184-1194

    

  • Concentration of Selected Vitamins in Infant Milks Available in Spain

    S. Albala-Hurtado, María Teresa Veciana Nogués

    págs. 1191-1194

    

  • Partial Substitution of Sugars by the Low-Calorie Sweetener Sucralose in Peach Compote

    C. R. Mendonca

    págs. 1195-1200

    

  • The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)

    María Pilar Montero García, María Elvira López Caballero

    págs. 1201-1206

    

  • Modified Atmosphere Maintains Quality of Fresh-cut Cantaloupe (Cucumis melo L.)

    J.-H. Bai, R. A. Saftner

    págs. 1207-1211

    

  • Influence of Storage Atmosphere and Temperature on Quality Evolution of Cut Belgian Endives

    M. D. Van de Velde

    págs. 1212-1218

    

  • Effects of Fat on Temporal Cooling by Menthol in Lozenges

    A.-M. A. Allison

    págs. 1219-1224

    

  • Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH

    D. U. Ahn, K. C. Nam

    págs. 1225-1229

    

  • Postmortem pH, Muscle, and Refrigerated Storage Effects on Ability of Vacuum-Packaged Pork to Bloom

    B. Bidner, L. G. Zhu, M. S. Brewer

    págs. 1230-1235