Journal of food science

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  Año 1993, Vol. 58, Número 3

  • Physical and sensory characteristics of low fat ground beef patties

    pág. 461

    

  • Soya proteins functional and sensory characteristics improved in comminuted meats

    pág. 464

    

  • Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates

    pág. 467

    

  • Polymerization of beef actomyosin induced by transglutaminase

    pág. 473

    

  • Survival and growth of Listeria monocytogenes and Yersinia enterocolitica in pork chops packaged under modified gas atmospheres

    pág. 475

    

  • National in-home consumer evaluation of pork roasts from pigs administered porcine somatotropin (pSt)

    pág. 480

    

  • Sensory and textural characteristics of restructured ham coated with emulsions of different fat levels

    pág. 482

    

  • Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality

    pág. 484

    

  • Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate

    pág. 488

    

  • Salt, phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat

    pág. 492

    

  • Surimi-like products from mutton

    pág. 497

    

  • Sodium tripolyphosphate stability and effect in ground turkey meat

    pág. 501

    

  • Vitamin B~6 in raw and fried chicken by HPLC

    pág. 505

    

  • Sensory characteristics of selected species of freshwater fish in retail distribution

    pág. 508

    

  • Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss)

    pág. 513

    

  • Fate of Listeria monocytogenes and Aeromonas hydrophila on catfish fillets cooked in a microwave oven

    pág. 519

    

  • Specific heat of selected fresh seafood

    pág. 522

    

  • Volatile flavor components in snow crab cooker effluent and effluent concentrate

    pág. 525

    

  • Setting response of Alaska pollock surimi compared with beef myofibrils

    pág. 531

    

  • Linear programming and response surface methodology to optimize surimi gel texture

    pág. 535

    

  • Mg^+^+ selectively isolates gellan gum from dairy products

    pág. 539

    

  • Prefiltration using formed-in-place metallic membranes reduces microbial content of whey

    pág. 544

    

  • Heat and fermentation effects on total nonprotein nitrogen and urea in milk

    pág. 548

    

  • Vitamin D stability in milk

    pág. 552

    

  • Microentrapment of Lactobacilli in calcium alginate gels

    pág. 557

    

  • Oat gum and á-glucan extraction from oat bran and rolled oats: Temperature and pH effects

    pág. 562

    

  • Pasting of wheat flour extrudates containing conventional baking ingredients

    pág. 567

    

  • Melt point of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins baked in conventional and microwave ovens

    pág. 574

    

  • Particle size of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins baked in conventional and microwave ovens

    pág. 579

    

  • Soybean flour lipoxygenase isozyme mutant effects on bread dough volatiles

    pág. 583