Journal of food science

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  Año 1994, Vol. 59, Número 1

  • Steam surface pasteurization of beef frankfurters

    pág. 1

    

  • Storage stability of low-fat ground beef made with lower value cuts of beef

    pág. 6

    

  • Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties

    pág. 10

    

  • Sodium lactate affects pathogens in cooked beef

    pág. 15

    

  • Trisodium phosphate (TSP) treatment of beef surfaces to reduce Escherichia coli 0157:H7 and Salmonella typhimurium

    pág. 20

    

  • Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts

    pág. 23

    

  • Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage

    pág. 26

    

  • Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground pork

    pág. 30

    

  • Muscle characteristics and meat tenderness of climaterol-fed lambs

    pág. 33

    

  • Diacetyl as a flavor component in full fat cottage cheese

    pág. 38

    

  • Caking and stickiness of dairy-based food powders as related to glass transition

    pág. 43

    

  • Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase in microaqueous media

    pág. 47

    

  • Butteroil emulsification with milk-derived membrane and protein fractions

    pág. 53

    

  • Structure studies on the nitrosyl derivative of heme

    pág. 57

    

  • Rancidity in selected sites of frozen catfish fillets

    pág. 60

    

  • Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storage

    pág. 64

    

  • Aerobic counts, color and adenine nucleotide changes in CO~2 packed refrigerated striped bass strips

    pág. 67

    

  • Composition and quality of aquacultured hybrid striped bass fillets as affected by dietary fatty acids

    pág. 70

    

  • Quality of fish protein hydrolysates from herring (Clupea harengus)

    pág. 76

    

  • Carp sarcoplasmic reticulum changes due to heat treatment

    pág. 80

    

  • Low dose irradiation affects microbiological and sensory quality of sub-tropical seafood

    pág. 85

    

  • Stabilization of lipids in minced fish by freeze texturization

    pág. 88

    

  • Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-product

    pág. 91

    

  • Fish myosin fragments solubility and ANS-fluorescence intensity affected by n-butanol

    pág. 97

    

  • Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts

    pág. 101

    

  • Calcium treatments affect storage quality of shredded carrots

    pág. 106

    

  • Quality changes in diced onions stored in film packages

    pág. 110

    

  • Shear conversion of corn meal by reverse screw elements during twin-screw extrusion at low temperatures

    pág. 113

    

  • Reduction of stachyose in legume flours by lactic acid bacteria

    pág. 115

    

  • Irradiation effects on pepper starch viscosity

    pág. 118