Journal of food science

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  Año 2001, Vol. 66, Número 5

  • Detection of Genetically Modified Food Products in a Commercial Laboratory

    F. Spiegelhalter

    págs. 634-641

    

  • Improved Method for Determining Food Protein Degree of Hydrolysis

    P. M. Nielsen

    págs. 642-646

    

  • Heating of beta-Lactoglobulin A Solution in a Closed System at High Temperatures

    S. Photchanachai

    págs. 647-652

    

  • Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls

    J. D. Coisson, M. Arlorio

    págs. 653-656

    

  • PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam Species

    A. Fernandez

    págs. 657-661

    

  • Effect of alpha-Tocopherol, beta-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

    S. Vara-ubol, J. A. Bowers

    págs. 662-669

    

  • Sausage Structure Analysis

    A. Ripoche, L. Le Guern, J. L. Martin, J. L. Vendeuvre, R. G. Taylor

    págs. 670-674

    

  • Microencapsulating Properties of Whey Protein Concentrate

    S. A. Hogan, E. D. O Riordan, B. F. McNamee

    págs. 675-680

    

  • Concentration Measurement by Acoustic Reflectance

    J. N. Coupland, R. Saggin

    págs. 681-685

    

  • Pressure-Temperature Inactivation of Lipoxygenase in Green Peas (Pisum sativum): A Kinetic Study

    L. R. Ludikhuyze, A. M. Van Loey

    págs. 686-693

    

  • Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide

    T. Yoshimura

    págs. 694-697

    

  • Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass Transitions

    J. T. Chien, T.-Y. Li

    págs. 698-704

    

  • Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films

    M. B. Pérez Gago

    págs. 705-710

    

  • Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis

    D. Doucet, E. A. Foegeding, S. F. Gauthier

    págs. 711-715

    

  • Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis

    V. D. Truong, C. R. Daubert

    págs. 716-723

    

  • Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives

    L. Giannuzzi, N. E. Zaritzky, S. C. Andres

    págs. 724-728

    

  • Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment System

    H.-K. Kim, H. Yang, J. Ye

    págs. 729-733

    

  • Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven

    E. R. Johnson, R. Y. Murphy

    págs. 734-741

    

  • Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage

    L.-J. Yin, S.-T. Jiang

    págs. 742-746

    

  • Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek Yogurts

    V. Xanthopoulos

    págs. 747-753

    

  • Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste

    J. Ahmed, U. S. Shivhare

    págs. 754-757

    

  • Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

    E. Katsanidis

    págs. 758-761

    

  • Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed Veal

    T. Maclaurin, S. Buttenhan, I. B. Mandell

    págs. 762-769