Journal of food science

• 

  Año 1994, Vol. 59, Número 5

  • Water activity, glass transition and microbial stability in concentrated/semimoist food systems

    pág. 921

    

  • Calcium fortified, reduced fat beef emulsion product

    pág. 928

    

  • Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage

    pág. 933

    

  • Low-fat, high-moisture frankfurters: Effects of temperature and water during extended mixing

    pág. 937

    

  • Low-fat bologna and beaker sausage: Effects of carrageenans and chloride salts

    pág. 941

    

  • Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate

    pág. 946

    

  • Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate

    pág. 952

    

  • Temperature affects microstructure of renneted milk gel

    pág. 956

    

  • Inactivation kinetics of Listeria innocua in skim milk in a continuous flow processing system

    pág. 960

    

  • Magnetic treatment of milk and surface treatment of plate heat exchangers: Effects on milk fouling

    pág. 964

    

  • Arnott test correlates with dynamic rheological properties for determining cheddar cheese meltability

    pág. 970

    

  • Fynbo cheese NaCl and KCl changes during ripening

    pág. 972

    

  • Modeling NaCl and KCl movement in Fynbo cheese during salting

    pág. 976

    

  • Concept matching technique for assessing importance of volatile compounds for cheddar cheese aroma

    pág. 981

    

  • Camembert cheese water loss through absorbent packaging

    pág. 986

    

  • Styrene and ethylbenzene migration from polystyrene into dairy products by dynamic purge-and-trap gas chromatography

    pág. 990

    

  • Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time/temperature

    pág. 993

    

  • Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchovies

    pág. 998

    

  • Carp natural actomyosin: Thermal denaturation mechanism

    pág. 1002

    

  • Acclimation temperature affects activities of S' nucleotidase and acid phosphatase and lipid and fatty acid composition in carp muscle microsomes

    pág. 1009

    

  • Cathepsin degradation of Pacific whiting surimi proteins

    pág. 1013

    

  • Temperature and pH affect transglutaminase-catalyzed "setting" of crude fish actomyosin

    pág. 1018

    

  • Activation mechanisms of prophenoloxidase on melanosis development in Florida spiny lobster (Panulirus argus) cuticle

    pág. 1024

    

  • Potato peel waste: Stability and antioxidant activity of a freeze-dried extract

    pág. 1031

    

  • Cowpeas tannins related to cultivar, maturity, dehulling and heating

    pág. 1034

    

  • Blanching leafy vegetables with electromagnetic energy

    pág. 1037

    

  • Enzymatic browning control in minimally processed mushrooms

    pág. 1042

    

  • HPLC determination of sugars and starch in green beans

    pág. 1048

    

  • Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop (Annona muricata, L.) maturation

    pág. 1050

    

  • Intermittent warming reduces chilling injury and decay of tomato fruit

    pág. 1053