Journal of food science

• 

  Año 1996, Vol. 61, Número 3

  • Statistical aspects of kinetic modeling for food science problems

    págs. 477-485

    

  • Lipid oxidation determination in butter and dairy spreads by HPLC

    págs. 486-489

    

  • SDS-PAGE of proteins in goat milk cheeses ripened under different conditions

    págs. 490-494

    

  • Modifications in disulfide reactivity of milk induced by different pasteurization conditions

    págs. 495-499

    

  • Viscous sol and gel formation from process whey protein below 25øC

    págs. 500-503

    

  • Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions

    págs. 504-509

    

  • Immunoglobulin separation from egg yolk: A serial filtration system

    págs. 510-512

    

  • Myoglobin oxidative state affects internal cooked color development in ground beef patties

    págs. 513-515

    

  • Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties

    págs. 516-519

    

  • Pasteurization effect on fatty acid stability in a sous vide product containing seal meat (Phoca groenlandica)

    págs. 520-523

    

  • HPLC determination of folate in liver and liver products

    págs. 524-526

    

  • Tensile properties of white muscle in rested and exhausted chinook salmon (Oncorhynchus tshawytscha)

    págs. 527-532

    

  • Preliminary studies on SDS-PAGE and isoelectric focusing identification of sturgeon sources of caviar

    págs. 533-535

    

  • Protein solubility in pacific whiting affected by proteolysis during storage

    págs. 536-539

    

  • Flavor losses in orange juice during ultrafiltration and subsequent evaporation

    págs. 540-543

    

  • á-glucosidase activity in juice-processing enzymes based on anthocyanin analysis

    págs. 544-547

    

  • Grape pectic enzyme treatment effect on white musts & wines composition

    págs. 553-556

    

  • Glycosylated flavor precursor extraction by microwaves from grape juice and grapes

    págs. 557-559

    

  • Limonoid glucosides in orange molasses

    págs. 560-561

    

  • Edible coatings from candelilla wax microemulsions

    págs. 562-565

    

  • Dynamic rheological properties of mozzarella cheese during refrigerated storage

    págs. 566-568

    

  • Pasteurization efficiency of a HTST system for human milk

    págs. 569-572

    

  • Flow characteristics of viscous, non-newtonian fluids in holding tubes of HTST pasteurizers

    págs. 573-576

    

  • Membrane packaging system to permit safe hydration of freeze-dried contents with impure water

    págs. 577-579

    

  • Functional properties of myofibrillar protein-based biopackaging as affected by film thickness

    págs. 580-584

    

  • Mechanical and barrier properties of egg albumen films

    págs. 585-589

    

  • Reverse screw element(s) and feed composition effects during twin-screw extrusion of rice flour and fish muscle blends

    págs. 590-595

    

  • Physical and molecular properties of re-extruded starches as affected by extruder screw configuration

    págs. 596-599

    

  • Extraction of anthocyanin pigments from purple sunflower hulls

    págs. 600-603

    

  • Optimization of hexametaphosphate-assisted extraction of flaxseed proteins using response surface methodology

    págs. 604-607