págs. 374-383
Involvement of Disulfide Bonds in Bovine beta-Lactoglobulin B Gels Set Thermally at Various pH
K. B. Qvist, J. Otte, M. Zakora
págs. 384-389
Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
J. E. McDonald, W. Kalt
págs. 390-393
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
X. Lou, C. Wang, Y. L. Xiong
págs. 394-398
N. Hettiarachchy, N. Pandjaitan
págs. 399-402
Enrichment of Genistein in Soy Protein Concentrate with beta-glucosidase
N. Pandjaitan, N. Hettiarachchy
págs. 403-407
W. M. H. G. Engelaar, A. K. Horigane
págs. 408-412
Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content
M.-C. Aristoy, N. Batlle
págs. 413-416
Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast
A. J. Slesinski
págs. 417-420
A. J. Slesinski
págs. 421-427
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2^oC
J. K. Parkington
págs. 428-433
P. Montero, M. C. Gomez-Guillen
págs. 434-439
T. Inazu, K. Iwasaki
págs. 440-444
Y. P. Chang, P. B. Cheah
págs. 445-451
Pore Structure of Coffee Beans Affected by Roasting Conditions
S. Handschin, S. Schenker
págs. 452-457
Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
B. Fallico, E. Arena, E. Maccarone
págs. 458-460
Optimizing Apple Juice Extraction in Multiple Presses
M. T. Gonzalez, M. P. Elustondo
págs. 461-465
Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing
M. Martino, L. Otero, N. Zaritzky
págs. 466-470
págs. 471-475
Oil Absorption During Frying of Frozen Parfried Potatoes
J. M. Aguilera, H. Gloria-Hernandez
págs. 476-479
Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh-cut Apples
T. H. McHugh
págs. 480-485
M. Toldra, D. Pares, E. Saguer, C. Carretero
págs. 486-490
A. Teramoto, M. Fuchigami
págs. 491-497
págs. 498-501
págs. 502-506
págs. 507-515
págs. 516-520
Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone
J.-G. Kim, A. E. Yousef
págs. 521-528
R. L. Miller, A. M. Mattrazzo, M. Jantschke, G. M. Sapers
págs. 529-533
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
E. L. Garcia, Diane Barrett, G. E. Russell
págs. 534-540
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