Food Research International 2001: Vol 34 Table of Contents

7 Pages·2001·1.8 MB·English

FOOD
RESEARCH
fe INTERNATIONAL
LSEV
Food Research International 34 (2001) VII-XII
www.elsevier.com/locate/foodres
Contents of Volume 34
Number 1
1 Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure
L.N. GERSCHENSONA.M. ROJAS (Argentina), 4G MARANGONI (Canada)
7 A garlic lectin exerted an antitumor activity ang induced apoptosis in human tumor cells
Y. KARASAKI, S. TSUKAMOTO, K. MIZUSAKI, tS UGIURA, S. GOTOH (Japan)
15 —_U ltrasonic characterization of Atlantic mackere| (Scomber scombrus)
H. SIGFUSSON, E.A. DECKER, D.J. MCCLEMETs (USA)
25 Thermal processing, storage conditions, and the composition and physical properties of orange juice
E.R. FARNWORTH, M. LAGACE, R. COUTURE\ v,Y AYLAYAN, B. STEWART (Canada)
31. Factors contributing to taste and quality of Commercially processed strained carrots
S.T. TALCOTT, L.R. HOWARD, C.H. BRENES (Usa)
39 = Milling and particle size of cowpea flour and snack chip quality
WL. KERR, C.DW. WARD, K.H. MCWATTERS, Ay A RESURRECCION (USA)
47 Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen
storage
D. SIDDAIAH, GV. SAGAR REDDY, CV. RAJU, Tc CHANDRASEKHAR (India)
55 ‘Thermal process calculations using artificial neural network models
M. AFAGHI, H.S. RAMASWAMY, S.O. PRASHER (Canada)
67 Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona
D. ANSORENA, O. GIMENO, |. ASTIASARAN, y. BELLO (Spain)
77 _ Tocopherol losses in peanut oil during presSure frying of marinated chicken strips coated with edible films
K.l. HOLOWNIA, M.C. ERICKSON, M.S. CHINNAN RR. EITENMILLER (USA)
81 Book reviews
83 Conference calendar
Number 2-3
89 State diagram of apple slices: glass transition ang freezing curves
Y. BAI (New Zealand), M.S. RAHMAN (Oman), Co. PERERA, B. SMITH, L.D. MELTON (New Zealand)
97 Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type
sausages ;
H. YETIM (Turkey), W.D. MULLER, M. EBER (Germany)
103 Antioxidant activity of extracts from Gevuina aye/iana and Rosa rubiginosa defatted seeds
A. MOURE, D. FRANCO, J. SINEIRO, H. DOMINGYEZ, M.J, NUNEZ, J.M. LEMA (Spain)
111 Lipid classes and triacylglycerols in coffee Samples from Brazil: effects of coffee type and drying procedures
G.N. JHAM (Brazil), R. VELIKOVA (Bulgaria), H. VIDAL MULLER (Brazil), B. NKOLOVA-DAMYANOVA (Bulgaria),
PR. CECON (Brazil)
PIT: S0963-9969(01)00142-9
Contents of Volume 34 / Food Research International 34 (2001) VII-XII
Spectrophotometry of polarised light transmitted through and reflected from slices of turkey breast meat in relation to pH and
fluid losses
H.J. SWATLAND, B. UTTARO, N. BUDDIGER, J. MOHR (Canada)
Survival of Clostridium botulinum in modified atmosphere packaged fresh whole North American ginseng roots
D. MACURA, A.M. McCANNEL, M.Z.C. LI (Canada)
Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction
T. AOKI, Y. HIIDOME, Y. SUGIMOTO, H.R. IBRAHIM, Y. KATO (Japan)
Effects of processing conditions on the quality of vacuum fried apple chips
S.-L. SHYU, L.S. HWANG (Taiwan)
Moisture sorption properties of smoked chicken sausages from spent hen meat
R.R.B. SINGH, K.H. RAO, A.S.R. ANJANEYULU, G.R. PATIL (India)
Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC—MS investigation
M. WET TASINGHE, T. VASANTHAN, F. TEMELLI, K. SWALLOW (Canada)
Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishment
S. LIN, C.C. AKOH, A.E. REYNOLDS (USA)
Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration
V. AN-ERL KING, C.-F. LIU, Y.-J. LIU (Republic of China)
Angiotensin |-converting enzyme inhibitor from Grifola frondosa
H.S. CHOI, H.-Y. CHO, H.C. YANG, K.S. RA, H.J. SUH (South Korea)
Instability of carotenoids is a reason for their promotion on lipid oxidation
A. SUBAGIO, N. MORITA (Japan)
Contributions of cellular components to the rheological behaviour of kiwifruit
A.M. ROJAS, L.N. GERSCHENSON (Argentina), A.G. MARANGONI (Canada)
Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentates
AW. HYDAMAKA (Canada), R.A. WILBEY, M.J. LEWIS (UK), AW. KNO (Canada)
Physiology of pre-cut mango. |. ACC and ACC oxidase activity of slices subjected to osmotic dehydration
B. TOVAR, H.S. GARCIA, M. MATA (Mexico)
217 Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour
J.-Y. LEE, H.D. LEE, C.-H. LEE (South Korea)
223 Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography
H. WANG, K. HELLIWELL (UK)
229 Some structural properties of ovalbumin heated at 80°C in the dry state
N. MATSUDOMI, H. TAKAHASHI, T. MIYATA (Japan)
237 ~Textural analysis of fat reduced vanilla ice cream products
D.B. AIME, S.D. ARNTFIELD, L.J. MALCOLMSON, D. RYLAND (Canada)
247 Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles
D.E.N. AMAKO, Y.L. XIONG (USA)
255 Acomparison of IgG and IgG! activity in an early milk concentrate from non-immunised cows and a milk from hyperimmunised
animals
M.A. MCCONNELL, G. BUCHAN, MV. BORISSENKO, H.J.L. BROOKS (New Zealand)
263 Conference calendar
Number 4
271 ~=—‘I nfluence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat
R.G. BELL, S.M. MOORHEAD, D.M. BRODA (New Zealand)
Contents of Volume 34 /F ood Research International 34 (2001) VII-XII
Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions
C.-J. HUANG, S.-L. LEE, C.-C. CHOU (Taiwan)
Effect of drying conditions on quality of green leaves during long term storage
P.S. NEGI, S.K. ROY (India)
Evaluation of tube-flow fluid-to-particle heat transfer coefficients under controlled particle oscillatory motion
M.R. ZAREIFARD, H.S. RAMASWAMY (Canada)
Transesterification of conjugated linoleic acid and tricaprylin by lipases in organic solvents
LH. KIM, C.S. YOON, K.W. LEE (South Korea)
Yeast starter cultures affecting wine fermentation and volatiles
J.J. MATEO, M. JIMENEZ, A. PASTOR,T . HUERTA (Spain)
No effect of esterification with fatty acid on antioxidant activity of lutein
A. SUBAGIO, N. MORITA (Japan)
Hydrocarbons detected in irradiated and heat-treated eggs
K.T. HWANG, J.H. YOO, C.K. KIM, T.B. UHM, S.B. KIM, H.J. PARK (South Korea)
Thermal and dynamic rheological properties of wheat flour fractions
K. ADDO, Y.L. XIONG, S.P. BLANCHARD (USA)
A novel melanin-like pigment derived from black tea leaves with immuno-stimulating activity
V.M. SAVA (Taiwan), B.N. GALKIN (Ukraine), M.-Y. HONG, P.-C. YANG, G.S. HUANG (Taiwan)
Comparison of polyphenols and aroma in red wines from Portuguese mainland versus Azores Islands
J.A.B. BAPTISTA, J.F. da P. TAVARES, R.C.B. CARVALHO (Portugal)
Variation in Minnesota HRS wheats: starch granule size distribution
D.G. PETERSON, R.G. FULCHER (USA)
Conference calendar
Number 5
369 Time- and temperature-dependenit changes in the adsorbed layer on caseinate-stabilized emulsion droplets
S.R. EUSTON, P.G. MAYHILL (New Zealand)
377 Flow properties of fruit fillings
Y.P. WEI, C.S. WANG, J.S.B. WU (Taiwan)
383 Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments
M. PELEG, C.M. PENCHINA (USA), M.B. COLE (Australia)
389 Effect of storage temperature on galactose formation in UHT milk
C. ROMERO, F.J. MORALES, S. JIMENEZ-PEREZ (Spain)
393 Enzymatic assay of dehydrogenase substrate based on the detection of superoxide anion
A.K. SARKER, H. UKEDA, D. KAWANA, M. SAWAMURA (Japan)
401 Flow property of globulin from red bean (Phaseolus angularis)
G.-T. MENG, C.-Y. MA (Hong Kong)
409 Development of a DNA-based assay for species identification in meat and bone meal
S. COLGAN, L. O'BRIEN, M. MAHER, N. SHILTON, K. MCDONNELL, S. WARD (Ireland)
415 Effect of processing on post-bottling haze formation in apple juice
S. TAJCHAKAVIT, J.l. BOYE, R. COUTURE (Canada)
425 Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle
D. CHEVALIER, A. LE BAIL, M. GHOUL (France)
Contents of Volume 34 / Food Research International 34 (2001) VII-XII
Kinetics of haze formation and factors influencing the development of haze in clarified apple juice
S. TAJCHAKAVIT, J.l. BOYE, D. BELANGER, R. COUTURE (Canada)
Correlation between biochemical and sensory quality indices in hake stored in ice
C. RUIZ-CAPILLAS, A. MORAL (Spain)
Improvement of food safety design of cook-chill foods
S. RYBKA-RODGERS (Australia)
Conference calendar
Number 6
461 Descriptive sensory analysis: past, present and future
J.M. MURRAY (Australia), C.M. DELAHUNTY (Ireland), |.A. BAXTER (Australia)
473 Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs
K. MORITA, K. KUBOTA,T . AISHIMA (Japan)
483 Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia
B. GIRARD, D. YUKSEL, M.A. CLIFF, P.D ELAQUIS, A.G. REYNOLDS (Canada)
501 Antimicrobial effect of lactoferrin digest on spores of a Penicillium sp. isolated from bottled water
A. LICEAGA-GESUALDO, E.CY. LI-CHAN, B.J. SKURA (Canada)
507 Effect of succinylation on the physicochemical properties of soy protein hydrolysate
A. ACHOURI, W. ZHANG (China)
515 Effects of short-term administration of conjugated linoleic acid on lipid metabolism in white and brown adipose tissues of
starved/refed Otsuka Long-Evans Tokushima Fatty rats
S.M. RAHMAN, Y.-M. WANG, S.-Y. HAN, J.-Y. CHA, N. FUKUDA, H. YOTSUMOTO, T. YANAGITA (Japan)
521. Non-volatile components of several medicinal mushrooms
J.-L. MAU, H.-C. LIN, C.-C. CHEN (Taiwan)
527 Radio-frequency treatment for ready-to-eat fresh carrots
V. ORSAT, Y. GARIEPY, G.S.V. RAGHAVAN, D. LYEW (Canada)
537 Relation of smoking parameters to the yield, colour and sensory quality of snoked Atlantic salmon (Sa/mo salar)
M. CARDINAL, C. KNOCKAERT (France), O. TORRISSEN (Norway), S. SIGURGISLADOTTIR (Iceland), T. MORKORE,
M. THOMASSEN (Norway), J. LUC VALLET (France)
551 Book reviews
555 Conference calendar
Number 7
559 Canadian terroir: characterization of Riesling wines from the Niagara Peninsula
D. DOUGLAS, M.A. CLIFF, A.G. REYNOLDS (Canada)
565 Analysis of the fluctuating pattern of E. coli counts in the rinse water of an industrial poultry plant
M.G. CORRADINI, J. HOROWITZ, M.D. NORMAND, M. PELEG (USA)
573 Application of artificial neural networks for predicting the thermal inactivation of bacteria: a combined effect of temperature, pH
and water activity
W. LOU, S. NAKAI (Canada)
581 The pH-dependent inhibitory action of n-butyrate on gastrointestinal epithelial cell division
P. GALFl, S. NEOGRADY (Hungary)
Contents of Volume 34 /F ood Research International 34 (2001) VII-XII
Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats
E.J. VERNON-CARTER, G. ESPINOSA-PAREDES, C.I. BERISTAIN, H. ROMERO-TEHUITZIL (Mexico)
Improved analysis of theobromine and caffeine in chocolate food products formulated with cocoa powder
A.G. CAUDLE, Y. GU, L.N. BELL (USA)
Extraction and characterization of pectin from stored peach pomace ~
J. PAGAN, A. IBARZ, M. LLORCA, A. PAGAN (Spain), GV. BARBOSA-CANOVAS (USA)
Roasting influences on molecular species of triacylglycerols in sunflower seeds (Helianthus annuus L.)
H. YOSHIDA, Y. HIRAKAWA, S. ABE (Japan)
The influence of packaging and storage time on the retail properties and case-life of retail-ready beef
L.E. JEREMIAH, L.L. GIBSON (Canada)
A note on the stereological anatomy of four probe sites in beef carcasses
H.J. SWATLAND (Canada)
Antioxidative activity of roasted and defatted peanut kernels
J.-Y. HWANG, Y.-S. SHUE, H.-M. CHANG (Taiwan)
Number 8
651 Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
S. TANG, J.P. KERRY, D. SHEEHAN, D.J. BUCKLEY, PA. MORRISSEY (Ireland)
659 The effect of tuber pre-heating temperature and storage time on the mechanical properties of potatoes
M. LAZA, M.G. SCANLON, G. MAZZA (Canada)
669 An interlaboratory test of a procedure to assess soybean quality for soymilk and tofu production
W.J. MULLIN, J.A. FREGEAU-REID, M. BUTLER, V. POYSA, L. WOODROW, D.B. JESSOP, D. RAYMOND (Canada)
679 = Incorporation of whey products in extruded corn, potato or rice snacks
C.l. ONWULATA, PW. SMITH, R.P. KONSTANCE, V.H. HOLSINGER (USA)
689 Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef
E.T. ANDERSON, B.W. BERRY (USA)
695 Rheological properties of selected hydrocolloids as a function of concentration and temperature
M. MARCOTTE, A.R. TAHERIAN HOSHAHILI, H.S. RAMASWAMY (Canada)
705 Physiology of pre-cut mango Il. Evolution of organic acids
B. TOVAR, H.S. GARCIA, M. MATA (Mexico)
715 Phytase production and phytic acid reduction in rapeseed meal by Aspergillus niger during solid state fermentation
A.l. EL-BATAL, H. ABDEL KAREM (Egypt)
721 Batch drying of banana pieces — effect of stepwise change in drying air temperature on drying kinetics and product colour
K.J. CHUA, A.S. MUJUMDAR, M.N.A. HAWLADER, S.K. CHOU, J.C. HO (Singapore)
733 Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein
concentrate
R.E. ALUKO, T.M CINTOSH, M. REANEY (Canada)
739 = Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice
K. JEEVANANDAM, A. KAKATKAR, S.N. DOKE, D.R. BONGIRWAR, V. VENUGOPAL (India)
747 Conference calendar
Number 9
749 Packaging alternatives to deliver fresh meats using short- or long-term distribution
L.E. JEREMIAH (Canada)
Contents of Volume 34 / Food Research International 34 (2001) VII-XII
Kinetics of the migration of lipids in composite chocolate measured by magnetic resonance imaging
M.E. MIQUEL, S. CARLI, PJ. COUZENS, H.-J. WILLE, L.D. HALL (UK)
Isolation of immunoglobulin in yolk (IgY) and rabbit serum immunoglobulin G (IgG) specific against bovine lactoferrin by
immunoaffinity chromatography
Y.-Y. TU, C.-C. CHEN, H.-M. CHANG (Taiwan)
Growth and survival of a probiotic yeast in dairy products
A. LOURENS-HATTINGH, B.C. VILJOEN (South Africa)
Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon
V. STOHR, J.J. JOFFRAUD, M. CARDINAL, F. LEROI (France)
Changes in volatile production during an infection of potatoes by Erwinia carotovora
D. LYEW, Y. GARIEPY, G.S.V. RAGHAVAN, A.C. KUSHALAPPA (Canada)
The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef
L.E. JEREMIAH, L.L. GIBSON (Canada)
Influence of relative refractive index on optical properties of emulsions
W. CHANTRAPORNCHAI, F.M. CLYDESDALE, D.J. MCCLEMENTS (USA)
837 Book reviews
Number 10
SPECIAL ISSUE: PHYSICAL PROPERTIES Ill
839 Editorial
M.G. SCANLON
841 Bread properties and crumb structure
M.G. SCANLON, M.C. ZGHAL (Canada)
865 Non-contact ultrasonic measurements in food materials
R. SAGGIN, J.N. COUPLAND (USA)
871 Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels
A. NUSSINOVITCH (Israel), MG. CORRADINI, M.D. NORMAND, M. PELEG (USA)
879 Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels
M.H. LAU, J. TANG (USA), A.T. PAULSON (Canada)
887 Stability of whipped dairy creams containing locust bean gum/A-carrageenan mixtures during
freezing—thawing processes
M.M. CAMACHO, N. MARTINEZ-NAVARRETE, A. CHIRALT (Spain)
895 Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems
K. KOUASSI,¥. H. ROOS (Finland)
903 Crystallization kinetics of lactose in systems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
M.F. MAZZOBRE (Argentina), G. SOTO, J.M. AGUILERA (Chile), MP. BUERA (Argentina)
913 The microstructure of foamed maltodextrin/sodium caseinate powders: a comparative study by
microscopy and physical techniques
A. SCHOONMAN, G. MAYOR, M.-L. DILLMANN, C. BISPERINK, J. UBBINK (Switzerland)
931 Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides
R.H. TROMP, F. VAN DE VELDE, J. VAN RIEL, M. PAQUES (The Netherlands)
939 Microstructural changes of potato cells and starch granules heated in oil
J.M. AGUILERA, L. CADOCHE (Chile), C.L OPEZ, G. GUTIERREZ (Mexico)
Contents of Volume 34