Journal of food science

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  Año 2001, Vol. 66, Número 1

  • Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of alpha-Lactalbumin in Milk Samples of Various Concentrations

    S. G. Anema

    págs. 2-9

    

  • Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and Tablets

    S.-C. Su, S.-S. Chou, D.-F. Hwang, P.-C. Chang

    págs. 10-14

    

  • Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating

    J. H. Shin, H. L. Chung

    págs. 15-19

    

  • Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried Meats

    A. L. Wilkinson

    págs. 20-24

    

  • Comparison of Deamidation Activity of Transglutaminases

    Y. Umezawa, T. Ohtsuka

    págs. 25-29

    

  • Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga

    R. W. Lencki, S. L. Wang, C. L. Chu, M. Zhu

    págs. 30-37

    

  • Effects of SDS on Casein Micelles: SDS-Induced Milk Gel Formation

    E. Lefebvre-Cases, B. T. de la Fuente

    págs. 38-42

    

  • Respiration Rate of Sweet Cherries: `Burlat', `Sunburst' and `Sweetheart' Cultivars

    M.L. Salvador, P. Jaime

    págs. 43-47

    

  • Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds

    H. M. Rawel, J. Kroll

    págs. 48-58

    

  • A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene Glycol

    K. N. Turhan

    págs. 59-62

    

  • Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices

    G. Gunes, J. H. Hotchkiss

    págs. 63-67

    

  • ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats

    M. Aristoy, N. Batlle

    págs. 68-71

    

  • Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn Derivatization

    F. R. Antoine

    págs. 72-77

    

  • Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and beta-Carotene of Reduced-Fat Mayonnaise

    W. O. Landen, L. Ye, R. R. Eitenmiller

    págs. 78-82

    

  • Volatile and Nonvolatile Amines in Mediterranean Hake as a Function of their Storage Temperature

    Sònia Baixas Nogueras

    págs. 83-88

    

  • Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved Solubility

    T. J. Herald, C. H. Gao

    págs. 89-94

    

  • Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken Bone

    F. Abdel Rehim, H. A. Al-Kahtani, A. A. Basfar

    págs. 95-99

    

  • Quality control of cheese maturation and defects using ultrasonics.

    José Javier Benedito Fort

    págs. 100-104

    

  • Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase-Fluorimetric Oxygen Sensor

    M. Fitzgerald, D. B. Papkovsky

    págs. 105-110

    

  • Turgor Pressure Effects on Textural Behavior of Honeydew Melon

    M. A. Castro, Stella Maris Alzamora, Lia N. Gerschenson, A. M. Rojas

    págs. 111-117

    

  • Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins

    E. Dickinson

    págs. 118-123

    

  • Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization Method

    J.-F. Meullenet, A. Sesmat

    págs. 124-131

    

  • Development of Linear Heating Rates Using Conventional Baths and Computer Simulation

    W. B. Yoon, J. W. Park

    págs. 132-136

    

  • Centrifugal Slump Test to Measure Yield Stress

    A. P. Omura, J. F. Steffe

    págs. 137-140

    

  • Development of Low Oil-Uptake Donuts

    K. W. Daigle, E. L. Clawson, F. F. Shih

    págs. 141-145

    

  • Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values

    B. S. Eblen, V. K. Juneja, G. M. Ransom

    págs. 146-152

    

  • Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging Modifications

    G. Soylemez, M. M. Brashears

    págs. 153-157

    

  • Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar Food

    T. Deignan

    págs. 158-161

    

  • Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation

    H. P. Fleming, R. F. McFeeters, Z. Lu

    págs. 162-166

    

  • Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time

    C. Wolf-Hall, Q. Wei

    págs. 167-175