Journal of food science

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  Año 2003, Vol. 68, Número 8

  • Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes

    R. M. van den Einde, A. J. van der Goot

    págs. 2396-2405

    

  • Effect of kappa-Casein Deglycosylation on the Acid Coagulability of Milk

    V. Vidal, E. Cases, J. L. Cuq

    págs. 2406-2410

    

  • Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques

    E. Mehinagic

    págs. 2411-2415

    

  • Isolation and Identification of Bitter Peptides of Tryptic Hydrolysate of Soybean 11S Glycinin by Reverse-phase High-performance Liquid Chromatography

    M.-R. Kim, Y. Kawamura

    págs. 2416-2422

    

  • Effect of gamma-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef

    J.-S. Kim, C.-B. Yang, M.-H. Suh

    págs. 2423-2429

    

  • Effects of Exogenous Calcium Salt Treatments on Inhibiting Irradiation-Induced Softening in Diced Roma Tomatoes

    F. Caporaso, R. L. Magee

    págs. 2430-2435

    

  • Omega-3 Fatty Acids and Total Polychlorinated Biphenyls in 26 Dietary Supplements

    C. R. Santerre, S. M. Shim

    págs. 2436-2440

    

  • Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese

    M. E. C. Whetstine, Y. Karagul-Yuceer

    págs. 2441-2447

    

  • Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

    P. K. W. Ng, R. Mujoo

    págs. 2448-2452

    

  • Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads

    H. Koksel, P. K. W. Ng, A. Basman

    págs. 2453-2460

    

  • Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

    A. Lopez-Toledano, A. F. Ortega

    págs. 2461-2468

    

  • Isolation of an Angiotensin Converting Enzyme Inhibitory Peptide from Irradiated Bovine Blood Plasma Protein Hydrolysates

    K. B. Song, S. H. Lee

    págs. 2469-2472

    

  • Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste

    S. Cho, T. Yoshioka, S. Park

    págs. 2473-2478

    

  • A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase

    R. Yoruk, M. R. Marshall

    págs. 2479-2487

    

  • Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

    P. K. W. Ng, K. D. Dolan, M. Suparno, J. Y. Cha

    págs. 2488-2496

    

  • Moisture Migration in Solid Food Matrices

    D. B. Lund, C.-H. Tong, Y.-C. Fu

    págs. 2497-2503

    

  • Effects of Annealing on Freeze-dried Lactobacillus acidophilus

    J. J. de Pablo, N. Ekdawi-Sever, L. A. Goentoro

    págs. 2504-2511

    

  • Physical Properties Important to Electrostatic and Nonelectrostatic Powder Transfer Efficiency in a Tumble Drum

    H. L. Biehl, S. A. Barringer

    págs. 2512-2515

    

  • Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol

    M. A. Hanna, C. L. Weller, S.-G. Choi, K. M. Kim

    págs. 2516-2522

    

  • High Pressure-Assisted and High Pressure-Induced Thawing: Two Different Processes

    P. D. Sanz, Laura Otero García

    págs. 2523-2529

    

  • A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread

    F. E. Feeherry, I. A. Taub

    págs. 2530-2537

    

  • Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

    A. S. Carvalho

    págs. 2538-2541

    

  • Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low-fat Sausages as Affected by Sodium Lactate and a Fat Replacer

    S. H. Choi, J. B. Eun, K. H. Kim, K. B. Chin

    págs. 2542-2546

    

  • Mold-free Shelf-life Extension of Bakery Products by Active Packaging

    M. E. Guynot

    págs. 2547-2552

    

  • Improvement in the Microbiological Quality of Ready-to-Use Desalted Cod

    I. Fernandez-Segovia

    págs. 2553-2557

    

  • Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 ^oC or 20 ^oC

    Y. Mamani, Jesús Simal Gándara, E. J. Quinto

    págs. 2558-2563

    

  • Characterization of the beta-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts

    J. F. U. Iranzo, R. R. C. Otero, Ana Isabel Briones Pérez

    págs. 2564-2571

    

  • Sensory Changes During Ripening of Raw Ewes' Milk Cheese Manufactured With and Without the Addition of a Starter Culture

    F. J. P. Elortondo, P. Barcenas

    págs. 2572-2578

    

  • Sarcoplasmic Reticulum Ca2+-ATPase and Cytochrome Oxidase as Indicators of Frozen Storage in Cod (Gadus morhua)

    H. Godiksen

    págs. 2579-2585

    

  • Quality Changes of Deepwater Pink Shrimp (Parapenaeus longirostris) Packed in Modified Atmosphere

    A. C. Goncalves, M. E. Lopez-Caballero

    págs. 2586-2590