Volume 64; Issue 5

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Journal of Food Science
Volume 64; Issue 5

Journal of Food Science

Volume 64; Issue 5

1

Referees Needed

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 91 KB

english, 1999

2

Degradation Kinetics of (−)-Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in a Liquid Model System

J. Zimeri, C.H. Tong

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 151 KB

english, 1999

3

Inactivation of Nisin by Glutathione in Fresh Meat

N.L. Rose, P. Sporns, M.E. Stiles, L.M. McMullen

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 101 KB

english, 1999

4

Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S Proteins

M.P. Ji, T.D. Cai, K.C. Chang

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 132 KB

english, 1999

5

Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle

Y.J. Choi, T.C. Lanier, H.G. Lee, Y.-J. Cho

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 105 KB

english, 1999

6

Purification and Characterization of Proteinase from Atlantic Menhaden Muscle

Y.J. Choi, Y.-J. Cho, T.C. Lanier

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 111 KB

english, 1999

7

Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios

M. Beaulieu, Y. Pouliot, M. Pouliot

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 192 KB

english, 1999

8

Modification of Proteins from Soymilk Residue (Okara) by Trypsin

W.-M. Chan, C.-Y. Ma

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 187 KB

english, 1999

9

Functional Properties of Milk-Egg Mixtures

E. Matringe, R. Phan Tan Luu, D. Lorient

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 138 KB

english, 1999

10

Selective Increase in Conjugated Linoleic Acid in Milk Fat by Crystallization

Y.-J. Kim, R.H. Liu

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 107 KB

english, 1999

11

Glass Transition Temperature of Casein as Affected by Transglutaminase

A. Mizuno, M. Mitsuiki, M. Motoki

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 153 KB

english, 1999

12

Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry

R. Bazemore, K. Goodner, R. Rouseff

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 105 KB

english, 1999

13

Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt-vinegar Curing of Fish

M. Toyohara, M. Murata, M. Ando, S. Kubota, M. Sakaguchi, H. Toyohara

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 252 KB

english, 1999

14

Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

R. Hilhorst, B. Dunnewind, R. Orsel, P. Stegeman, T. van Vliet, H. Gruppen, H.A. Schols

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 138 KB

english, 1999

15

Differentiation of Beef and Kangaroo Meat by Visible/Near-Infrared Reflectance Spectroscopy

H.B. Ding, R.J. Xu

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 108 KB

english, 1999

16

Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols

I.N.A. Ashie, T.C. Lanier, G.A. MacDonald

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 188 KB

english, 1999

17

Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase

C. Weemaes, L. Ludikhuyze, I. Van den Broeck, M. Hendrickx

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 140 KB

english, 1999

18

Starch Retrogradation and Texture of Cooked Milled Rice During Storage

A.A. Perdon, T.J. Siebenmorgen, R.W. Buescher, E.E. Gbur

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 130 KB

english, 1999

19

Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure

A.J. Trujillo, C. Royo, V. Ferragut, B. Guamis

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 131 KB

english, 1999

20

Formation of α-terpineol in Citrus Juices, Model and Buffer Solutions

E. Haleva-Toledo, M. Naim, U. Zehavi, R.L. Rouseff

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 124 KB

english, 1999

21

Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors

I.S. Kang, T.C. Lanier

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 193 KB

english, 1999

22

Color and Heat Denaturation of Myoglobin Forms in Ground Beef

M.C. Hunt, O. Sørheim, E. Slinde

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 112 KB

english, 1999

23

Formation of 2-Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pH

A. Zhou, W.L. Boatright

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 77 KB

english, 1999

24

HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content

F.J. Morales, S. Jiménez-Pérez

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 173 KB

english, 1999

25

Physical and Molecular Properties of Egg-white Lipid Films

A. Handa, A. Gennadios, M.A. Hanna, C.L. Weller, N. Kuroda

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 120 KB

english, 1999

26

Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature During Storage

S.T. Joo, R.G. Kauffman, R.L.J.M. van Laack, S. Lee, B.C. Kim

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 112 KB

english, 1999

27

Amaranthus Betacyanin Pigments Applied in Model Food Systems

Y. Cai, H. Corke

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 120 KB

english, 1999

28

Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing

H. Lin, T.D. Boylston, L.O. Luedecke, T.D. Shultz

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 107 KB

english, 1999

29

Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor

E.F. Passos, P.S. Monteiro, R.C. Oliveira, J.G.O. Martins, H.G. Alves, S.C.C. Brandão

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 103 KB

english, 1999

30

Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan

T. Funami, M. Funami, T. Tawada, Y. Nakao

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 151 KB

english, 1999

31

Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash

G.M. Sapers, R.L. Miller, S.-W. Choi, P.H. Cooke

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 199 KB

english, 1999

32

Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels

H. Li, A.D. Errington, E.A. Foegeding

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 137 KB

english, 1999

33

Hydrolysis of β-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis

L. Parra, P. Fernández de Palencia, V. Casal, T. Requena, C. Peláez

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 147 KB

english, 1999

34

Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes

U.A. Madden, G.D. Osweiler, L. Knipe, G.W. Beran, D.C. Beitz

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 204 KB

english, 1999

35

Growth of Bacillus cereus on Oil-blanched Potato Strips for “Home-style” French Fries

C.H. Doan, P.M. Davidson

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 104 KB

english, 1999

36

Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home-style” French Fries

C.H. Doan, P.M. Davidson

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 117 KB

english, 1999

37

Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 92 KB

english, 1999

38

Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize, Wheat, and Barley Grain

S. Marín, N. Magan, J. Serra, A.J. Ramos, R. Canela, V. Sanchis

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 156 KB

english, 1999

39

In Vitro Digestion/Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal

R.P. Glahn, O.A. Lee, D.D. Miller

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 147 KB

english, 1999

40

β-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables

L.A. Howard, A.D. Wong, A.K. Perry, B.P. Klein

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 167 KB

english, 1999

41

Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life Test

P. Gélinas, G. Roy, M. Guillet

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 105 KB

english, 1999

42

ERRATUM NOTICE

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 82 KB

english, 1999