Journal of food science

• 

  Año 1994, Vol. 59, Número 2

  • Thermal processing affects properties of commercial shrimp and scallops

    pág. 237

    

  • Lactic acid/melanosis inhibitors to improve shelf life of brown shrimp (Penaeus aztecus)

    pág. 242

    

  • Gel strength increased in low-grade heat-set surimi with blended phosphates

    pág. 246

    

  • Lipid peroxidation and chemical changes in catfish (Ictalurus punctatus) muscle microsomes during frozen storage

    pág. 251

    

  • Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar)

    pág. 256

    

  • Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres

    pág. 260

    

  • Thermostable water dispersions of myofibrillar proteins from Atlantic mackerel (Scomber scombrus)

    pág. 265

    

  • Stability of mackerel surimi prepared under lipid-stabilizing processing conditions

    pág. 269

    

  • Surimi production from partially processed and frozen Pacific whiting (Merluccius productus)

    pág. 272

    

  • Assay systems and characterization of Pacific whiting (Merluccius productus) protease

    pág. 277

    

  • Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls

    pág. 282

    

  • Dietary à-tocopheryl acetate contributes to lipid stability in cooked beef

    pág. 288

    

  • Meat quality kinetics during beef carcass chilling

    pág. 291

    

  • Chuck longissimus and infraspinatus muscle characteristics as affected by rigor state, blade tenderization and calcium chloride injection

    pág. 295

    

  • Microbiological properties of pork cheek meat as affected by acetic acid and temperature

    pág. 300

    

  • Pre-freezing hams affects lipolysis during dry-curing

    pág. 303

    

  • Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays

    pág. 306

    

  • Functions of added calcium in acid milk coagulation

    pág. 310

    

  • Protein content in milk by near-infrared spectroscopy

    pág. 313

    

  • Physical properties of encapsulated spray-dried milkfat

    pág. 316

    

  • Phase behavior and mechanical properties of tripalmitin/butterfat mixtures

    pág. 321

    

  • Milkfat sucrose polyesters as fat substitutes in Cheddar-type cheeses

    pág. 326

    

  • Cheddar cheese aging: Changes in sensory attributes and consumer acceptance

    pág. 328

    

  • Relationship between blocked lysine and carbohydrate composition in infant formulas

    pág. 335

    

  • Sensory, physical, and microbiological properties of liquid whitener from peanuts

    pág. 338

    

  • Peanut extract and emulsifier concentrations affect sensory and physical properties of liquid whitener

    pág. 344

    

  • S-methyl-L-cysteine sulfoxide as the precursor of methyl methanethiosulfinate, the principal antibacterial compound in cabbage

    pág. 350

    

  • Steam treatment of minimally processed carrot sticks to control surface discoloration

    pág. 356

    

  • Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation

    pág. 359

    

  • Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos

    pág. 362