Journal of food science

• 

  Año 1995, Vol. 60, Número 4

  • Dietary flavonoids as potential natural biological response modifiers affecting the autoimmune system

    pág. 653

    

  • Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins

    pág. 657

    

  • Thermal gelation of stretched and cold-shortened bovine sternomandibularis muscle and myofibrils

    pág. 661

    

  • Descriptive sensory analysis of irradiated frozen or refrigerated chicken

    pág. 664

    

  • Modified atmosphere-packed marinated chicken breast and rainbow trout quality as affected by package leakage

    pág. 667

    

  • Starch and egg white influence on properties of bologna sausage as related to fat content

    pág. 673

    

  • Immunochemical quantification of heat denaturation of bovine meat soluble proteins

    pág. 678

    

  • Thermal and functional properties of bovine blood plasma and egg white proteins

    pág. 685

    

  • Cholesterol reduction in liquid egg yolk using á-cyclodextrin

    pág. 691

    

  • Conjugated linoleic acid concentrations in dairy products as affected by processing and storage

    pág. 695

    

  • Liquid drainage and firmness in full-fat, lowfat, and fat-free cottage-cheese

    pág. 698

    

  • Supercritical CO~2 extraction of oil from Atlantic mackerel (Scomber scombrus) and protein functionality

    pág. 703

    

  • Gel properties of surimi from Pacific herring

    pág. 707

    

  • Proteolytic activity in muscle from Atlantic salmon (Salmo salar)

    pág. 711

    

  • Suppression of surimi gel setting by transflutaminase inhibitors

    pág. 715

    

  • Rapid determination of formaldehyde in banana shrimp, Penaeus merguiensis

    pág. 718

    

  • Banana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage

    pág. 721

    

  • Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration

    pág. 727

    

  • Gelation properties of lipid-reduced, and calcium-reduced whey protein concentrates

    pág. 731