Journal of food science

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  Año 2001, Vol. 66, Número 6

  • Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology

    M. J. van der Werf

    págs. 772-781

    

  • Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

    J. A. Gerrard

    págs. 782-786

    

  • A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup

    J. Irudayaraj, S. Sivakesava

    págs. 787-792

    

  • Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation

    D. J. Park, J. Y. Imm

    págs. 793-798

    

  • Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork

    Y.-H. P. Hsieh, F.-C. Chen

    págs. 799-803

    

  • Volatile Flavor Compounds of Sweetened Condensed Milk

    M. Shimoda, T. Yoshimura, Y. Yoshimura

    págs. 804-807

    

  • Aspartame Degradation in Solutions at Various pH Conditions

    S. Pattanaargson

    págs. 808-809

    

  • De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes

    C.-M. Jiang

    págs. 810-815

    

  • Debittering and Hydrolysis of a Tryptic Hydrolysate of beta-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2

    P. J. Bouchier

    págs. 816-820

    

  • Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua)

    K. A. Thorarinsdottir

    págs. 821-826

    

  • Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage

    D. U. Ahn, M. Du

    págs. 827-831

    

  • Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves

    E. Ponce-Alquicira, E. Lopez-Hernandez

    págs. 832-837

    

  • Interactions of kappa-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels

    Manuel Pérez Mateos

    págs. 838-843

    

  • Irradiation as a Pretreatment to Thermal Processing

    B. A. Welt, A. A. Teixeira

    págs. 844-849

    

  • Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solvents

    L. Teberikler

    págs. 850-855

    

  • The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro

    A. C. Ouwehand

    págs. 856-859

    

  • Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach

    María E Pirovani

    págs. 860-864

    

  • Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids

    E. T. Ryser, A. Cagri, Z. Ustunol

    págs. 865-871

    

  • Mealiness in Apples: Towards a Multilingual Consumer Vocabulary

    Z. Andani, S. R. Jaeger

    págs. 872-879

    

  • High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk

    Victòria Ferragut Pérez, Ramón Gervilla Fernández

    págs. 880-885

    

  • Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

    E. J. Wynveen, B. C. Bowker

    págs. 886-891

    

  • Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese

    E. S. Sanchez

    págs. 892-896

    

  • Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates

    K. Suknark

    págs. 897-902

    

  • Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing

    C. J. O Connor

    págs. 903-908