Journal of food science

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  Año 1993, Vol. 58, Número 1

  • Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle

    pág. 1

    

  • Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roasts

    pág. 5

    

  • Single-screw extrusion of defatted soy flour, corn starch and raw beef blends

    pág. 9

    

  • High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life, physical and sensory properties

    pág. 21

    

  • Dietary à-tocopheryl acetate enhances beef quality in Holstein and beef breed steers

    pág. 28

    

  • Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties

    pág. 34

    

  • Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173

    pág. 38

    

  • Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meats

    pág. 43

    

  • N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings

    pág. 47

    

  • Nonane as a radiolytic product in irradiated bacon

    pág. 49

    

  • Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82øC

    pág. 51

    

  • Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast

    pág. 53

    

  • Cure levels, processing methods and meat source effects on low-fat frankfurters

    pág. 59

    

  • Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formation

    pág. 62

    

  • Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fish

    pág. 66

    

  • Antioxidants, activators, and inhibitors affect the enzymic lipid peroxidation system of catfish muscle microsomes

    pág. 71

    

  • Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and duration of exposure

    pág. 75

    

  • Characteristics of mackerel mince lipid hydrolysis

    pág. 79

    

  • Lipid extraction from channel catfish muscle: Comparison of solvent systems

    pág. 84

    

  • Fatty acid composition, lipids and sensory characteristics of white amur (Ctenopharyngodon idella) fed different diets

    pág. 90

    

  • Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi

    pág. 96

    

  • Minced meat crabcake from blue crab processing by-products - Development and sensory evaluation

    pág. 99

    

  • Glucose oxidase/catalase solution for on-board control of shrimp microbial spoilage: Model studies

    pág. 104

    

  • Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk

    pág. 108

    

  • Failure deformation and stress relaxation of heated egg white gels

    pág. 113

    

  • Gel point of whey and egg proteins using dynamic rheological data

    pág. 116

    

  • Descriptive sensory profiling for optimizing the formula of a peanut-milk-based liquid coffee whitener

    pág. 120

    

  • Fixation staining methods for examining microstructure in whipped cream by electron microscopy

    pág. 124

    

  • Decrease of pungency in "radish kimchi" during fermentation

    pág. 128

    

  • Moist and dry heat reduce isopropyl N-(3-chlorophenyl) carbamate (CIPC) residue in potatoes

    pág. 132