Journal of food science

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  Año 1994, Vol. 58, Número 6

  • Detection of Salmonella spp. in oysters using polymerase chain reactions (PCR) and gene probes

    pág. 1191

    

  • Autolysis of squid mantle muscle protein as affected by storage conditions and inhibitors

    pág. 1198

    

  • Volatile components in blue crab (Callinectes sapidus) meat and processing by-product

    pág. 1203

    

  • Extra-cold storage of hake and mackerel fillets and mince

    pág. 1208

    

  • Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage

    pág. 1212

    

  • Mutagen formation in beefburgers processed by frying or microwave with use of flavoring and browning agents

    pág. 1216

    

  • Display, packaging, and meat block location effects on color and lipid oxidation of frozen lean ground beef

    pág. 1219

    

  • Properties of algin/calcium and salt/phosphate structured beef rolls with added gums

    pág. 1224

    

  • Boning methods and binders affect bind and sensory characteristics of structured beef

    pág. 1231

    

  • Triglyceride content of supercritical carbon dioxide extracted fractions of beef fat

    pág. 1237

    

  • Gelation of crude myofibrillar protein isolated from beef heart under antioxidant conditions

    pág. 1241

    

  • Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution

    pág. 1245

    

  • Acceptability and shelf-life of marinated fresh and pre-cooked pork

    pág. 1249

    

  • Acid base status of stress susceptible pigs affects sensory quality of loin roasts

    pág. 1254

    

  • ELISA determination of turkey roll endpoint temperature: Effects of formulation, storage, and processing

    pág. 1258

    

  • Lipid oxidation in rabbit meat under different storage conditions

    pág. 1262

    

  • Inhibition of papain in meat by potato protein or ascorbic acid

    pág. 1265

    

  • Protein concentration, pH and ionic strength affect apparent viscosity of actomyosin

    pág. 1269

    

  • à-Tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vitro

    pág. 1273

    

  • Cholesterol content and functionality of plasma and granules fractionated from egg yolk

    pág. 1277

    

  • Purification of antibodies from industrially separated egg yolk

    pág. 1282

    

  • ^1H-NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage

    pág. 1286

    

  • Lysozymes in eggs and plasma from chicken, duck and goose: Choice and use of mAbs to detect adulterants in "Foie-Gras"

    pág. 1291

    

  • Stability of dried filled milks

    pág. 1294

    

  • Rennet coagulability of high-treated milk influenced by time of pH adjustment

    pág. 1300

    

  • Sodium chloride and magnesium chloride affected by ripening of Camembert cheese

    pág. 1303

    

  • Time and temperature influence on chemical aging indicators for a commercial Cheddar cheese

    pág. 1307

    

  • Relationships between electromyography, sensory and instrumental measures of Cheddar cheese texture

    pág. 1313

    

  • Functional property changes in partially defatted peanut flour caused by fungal fermentation and heat treatment

    pág. 1318

    

  • Amino acid profiles of fermenting wheat sour doughs

    pág. 1324