Table Of Content

International Journal of Food Science and Technology 1998, 33, 553-554 Author Index Abu-Ghannam, Nissreen 509 Howgate, P. 99 Adams, Martin 79 Huang, Chen-Huei 339 Akintayo, Emmanuel T. 239 Huang, S. 345 Akissoe Noél 307 Hyun, Chang-Kee 401 Al-Bachir, M. 521 Alderman, D.J. 139 Jungsakulrujirek, Savitree 367 Ali, Syed Zakiuddin 259 Alonso, R. 527 Kanai, Hiroshi 393 Karathanos, Vaios T. 267 Bandyopadhyay, C. 533 Kawai, Yuji 385 Bartolo, Ivan 329 Kieckbusch, Theo G. 445 Basappa, Channa 517 Kim, Cheon-Jei 401, 411 Bhattacharya, Suvendu 259 Kim, Seong-Bae 401 Birk, Else O. 329 Kirchoff, Jolanta 215 Blanchfield, J.Ralph 81 Kshirsagar, Ashwini A. 317 Kwon, Joong-Ho 375 Cerny, Muriel 285 Chimatiro, S.K. 169 Lai, Hong-Thih 339 Lee, Gee-Dong 375 Dalsgaard, Anders 127 Lee, Hyong-Joo 359 Day, Andrea J. 461 Lee, Ju-Woon 401, 411 De Mattia, Gabriella 247 Lee, Jun H. 429 Divakar, S. 517 Lin, Chin-Wen 419 Dunwell, Jim M. 205 Lu, Yongjyun 393 Lucas, Tiphaine 489 Ehlers, Dorothea 215 Esuoso, Kayode, O. 239 Maroulis, Zacharias B. 267 Evans, Stephen D. 317 Marquez, M.C. 527 Mestres, Christian 307 Fayad, Nina 285 Mohamed, Rahoma S. 445 Fernandez, V. 527 Moss, R. 345 Ferrante, Maria L. 247 Mottram, Donald 19 Floros, John D. 199 Muchado, Maria de Fatima 225 Francis, Gillian A. 465, 477 Francois, Jér6me 489 Nago, Mathurin Coffi 307 Fujii, Mamiko 393 Neves, Guilherme B.M. 445 Fujimura, Satoshi 385 Noomhorn, Athapol 367 Nott, Kevin P. 317 Gekas, Vassilis 225 Numfor, Festus A. 455 Gerard, Dieter 215 Nursten, Harry E. 1 Goodenough, Peter W. 63, 337 Guha, Manisha 259 O’Beirne, David 465, 477 Guiraud, Joesph P. 297 Oliveira, Fernanda A.R. 225 Oshodi, Aladesanmi A. 239 Hall, Laurance D. 317 Ozdemir, Murat 439 Han, Jung H. 199 Harrigan, Wilkie F. 177 Panagiotou, Nicolaos 267 Hastings, T.S. 139 Park, Jong-Heum 401, 411 Hounhouigan, Joseph D. 307 Piernas, Valérie 297 © 1998 Blackwell Science Ltd Author Index Piggott, John R. 7 Singh, R.Paul 225 Povey, Malcolm J.W. 461 Sohn, Kyung-Hyun 359 Quail, K. 345 Takahashi, Koretaro 385 Quirin, Karl-Werner 215 Taylor, Andrew J. 53 Thanos, Apostolos J. 539 Ranalli, Alfonso 247 Thomas, P. 533 Rao, D. Narasimha 517 Rao, Pramila 517 Variyar, Prasad S. 533 Raoult-Wack, Anne-Lucie 489 Varoquaux, Patrick 285 Richard-Forget, Florence 285 Rim, Han-Jong 157 Walter, William M. Jr. 455 Rubiolo, Amelia 501 Wang, Zhiming 435 Weng, Yih-Ming 339 Sadikoglu, Hasan 439 Whitfield, Frank B. 31 Saunier, Thierry 285 Williams, Simon A.R. 7 Scanlon, Martin G. 461 Schwartz, Steven J. 455 Yang, Jeng-Huh 419 Shin, Heuyn-Kil 401, 411 Simpson, Stephanie J. 7 Zanou, Elizabeth 307 Singh, Rakesh K. 429 Zorilla, Susana E. 501 International Journal of Food Science and Technology 1998, 33, 553-554 © 1998 Blackwell Science Ltd International Journal of Food Science and Technology 1998, 33, 555-571 Subject Index Acetylation of sardine meal protein defatted with 1-propanol and resultant functional properties, Acid production reduced in kimchi after high-pressure treatment, 359 Acidity decrease in Thai tangerine juice after delayed harvest, 367 Actinomycetes in microbial tainting of food: Review, 31 Adsorption of reduced cholesterol fractionated butter oil on alumina, 445 Aeromonas spp. pathogens and antimicrobials in aquaculture: Review, 99, 139 Aflatoxins, HACCP and speed of illnesses: Review, 177 and Maillard reaction for optimal antimutagenic activity, 375 reduction with supercritical CO, extraction of nutmeg oils, 215 African, food safety hazards and controls, 169yam bean proteins emulsifying capacity and emulsion stability, 239 Agitation in osmotic dehydration mass transfer model of some fruits, 267 Alcoholic index increase from enzyme-aided extraction olive oil processing, 247 Algae, and absorption of microbial tainting chemicals by fish: Review, 31 and manure hazards in Malawi aquaculture, 169 Allergenic and storage proteins in transgenic plants, 205 c-AMP cyclation in olfactory transmission: Review, 63 Amylase with liquefied sweet potato starch produces high-maltose syrup: Letter, 435 Anaerobic storage and development of microbial tainting of food: Review, 31 Analytical modelling of data, cheeses and salt concentrations, 501 Anhydrous milk fat fractionation with supercritical CO,, 445 Anisakis simplex parasite killed by cooking and freezing: Review, 99, 157, 177 Anisoles and odour-threshold in chemical and microbial tainting of food: Reviews, 19, 31 Antagonism of bacteria and inhibition of pathogens on lettuce, 465, 477 Antibiotic resistance and possible development in aquaculture: Reviews, 99, 139, 169 Antibody immune affinity for bovine myosin after freezing or heat, 401, 411 Antigens synthesis adaption from transgenic plants, 205 Antimutagenic and antioxidative responses in melanoidins from optimal Maillard reaction, Antioxidative, and antimutagenic responses in melanoidins to optimize the Maillard reaction, enhancement in transgenic plants, 205 increase from enzyme-aided extraction of olive oil, 247 Apple, and development of microbial activity: Review, 31 in ICF process parameters of heat and mass transfer, 489 juice as source of enteric infection: Review, 177 in model of osmotic dehydration mass transfer, 267 Aquaculture and public health safety: Reviews, 99, 127, 139, 157, 169 Aromatic volatile compounds increase from enzyme-aided extraction of olive oil, 247 Aseptic processing, parameters, NPRT and orientation of heat exchanger, 429 Assessors in sensory analysis, training and vocabulary, 7 Astringency of some Indian spices affected by gamma-irradiation, 533 Autoxidants in development of chemical tainting of food, 19 Bacillus cereus not destroyed by water below 100 °C on rice sprouts, 297 Bacterial, control on rice sprouts, 297 development of tainting in food 19, Review, 31 hazards in aquacultural practice: Reviews, 99, 127, 139, 169 interaction on lettuces, 465, 477 Bacteriorhodopdin seven-transmembrane protein for olfactory reception: Review, 63 Baladi grape cultivars storage improved by gamma-radiation and SO,, 521 © 1998 Blackwell Science Ltd Subject Index Banana in model of osmotic dehydration mass transfer, 267 Bass, low microflora in temperate climate: Review, 31 see also striped bass Beef, and BSE development and controls: Review, 81 cold and heat denaturation of myosin monitored with Ci-ELISA, 401, 411 and development of microbial tainting: Review, 31 HACCP, VTEC outbreaks and possibility of helminthic parasites: Review, 177 standard and tenderloin freezing regime effects not significantly different, 317 Beninese ogi, physiochemical and microbiological aspects, 307 Binding sites of seven-helical transmembrane olfactory receptors vary: Review, 63 Bioaccumulation of metals by different species in aquaculture: Review, 99 Biodegradation of pesticides in water for aquaculture: Review, 99 Biotoxins in farmed fish: Review, 99 Bipolymers and the exponential dilution technique in flavour release: Review, 53 Black spot development and PPO activity in Norway lobster cuticle, 329 Blanching and water absorption for canned dry peas and beans, 539 Blood, decolouration of RBCC and usage, functional properties, 419 research into BSE infectivity and transmissibility: Review, 81 Boar taint pheromones and tryptophan metabolites in tainting: Reviews, 19, 31 Botrytis cinera reduced on Syrian grapes by gamma-irradiation and SO,, 521 Botulism and pathogen infectiveness: Reviews, 99, 177 Bovine muscle myosin alterations after freezing or heat, 401, 411 Bovine spongiform encephalopathy see BSE Brains and activation of olfactory sensory neurons in mammals: Review, 63 Bread (southern-style Chinese steamed) and optimized procedures, 345 Browning, in corn and soybean hydrolysates for MRPs antioxidative and antimutagenic activity, 375 inhibition by papaya extract of y-Glu-Cys and cysteine, 285 BSE situation and review of research up to 2 April 1998: Reviews, 81, 177 Butter oil fractionation for cholesterol reduction and adsorption on alumina, 445 Campylobacter spp. and HACCP in control of pathogen infection: Reviews, 127, 139, 177 Candida humicola and microbial tainting: Review, 31 Candida spp. in preparation of traditional Beninese ogi, 307 Canned dry marrowfat peas and haricot beans water absorption during heat processing, 539 Carbohydrate enhancement in transgenic plants, 205 Carbon dioxide, effects on pathogen growth and interacting microflora in MAP, 465 reduced in kimchi packs after high-pressure treatment, 359 supercritical, extraction and steam distillation nutmeg products analysed, 215 supercritical, triglycerides fractionation with cholesterol reduction, 445 Cardamom phenolic acids are not altered by gamma-irradiation, 533 Carp species and food safety in aquaculture: Reviews, 99, 157, 169 Carrageenan and sugar substitute systerns, rheological properties, 439 Cassava flours fermented and non-fermented pastes’ textures using emulsifiers, 455 Catfish and bacterial infections in aquaculture: Reviews, 31, 99, 127, 169 Catla and Salmonella spp. in aquaculture: Review, 99 Catty odours and development of chemical tainting of food: Review, 19 Central Processing Unit and time reduction for cheeses data analysis, 501 Centrocestus armatus (Tanube, 1922) Price and transmission of parasitic illnesses in Korea: Review, 157 Cereals, in microbial tainting of food: Review, 31 puffed, kinetics of moisture uptake and soluble-solids losses, 225 Cestodes, parasites and intermediate hosts in aquaculture: Reviews, 99, 157 Cheeses, and analytical modelling of data, salt concentrations, 501 and microbial alteration: Review, 177 International Journal of Food Science and Technology 1998, 33, 555-571 © 1998 Blackwell Science Ltd Subject Index Chemical hazards in aquacultural practice: Reviews, 99, 139, 169 Chemicals and off-flavours from tainting of food: Reviews, 19, 31 Chicken manure in aquaculture and pathogens: Reviews, 99, 127, 169 Chickpea flour, nutritional values and digestibility after enzymatic and heat treatment, 527 Chilling (ICF) process parameters, solute entrance and unsteady-state period, 489 Chinese steamed bread (southern style) and optimizing procedures, 345 Chloranisoles and mustiness from chemical tainting of food: Reviews, 19, 31 Chlorinated insecticides degradation products and aquaculture: Reviews, 99, 169 Chlorophenols and ‘disinfectant’ off-flavour from tainting of food: Reviews, 19, 31 Chocolate and mouldiness tainting from metabolites: Reviews, 31, 177 Cholera and carriers of infection: Reviews, 127, 177 Cholesterol reduction with adsorption on alumna from butter oil fractionation, 445 Ci-Elisa monitoring, freezing or heat and changes in bovine myosin, 401, 411 Ciguatera poisoning not formed in the fish: Review, 99 Cinnamon phenolic acids are not altered by gamma-irradiation, 533 Circulation of this Journal under editorship of Derek Land, | Citrus reticulata, Blanco see tangerine nvCJD infectivity, PrP, transmission and research into BSE: Review, 81 Clinostomum complanatum (Rudolphi, 1814) and transmission of parasitic illnesses in Korea: Review, 157 Clonorchis sinensis, liver diseases and aquaculture hazard: Reviews, 99, 157 Clostridium botulinum, indigenous pathogen in aquaculture: Reviews, 99, 127, 177 Clostridium sp. in microbial tainting: Review, 31 Cloves phenolic acids are altered by gamma-irradiation, Co-solvency effects of triglycerides and cholesterol, 445 Coconut milk and control of pathogens for food safety: Reviews, 31, 177 Colorimetric method of B-cyclodextrin estimation with phenolphthalein, modification, 517 Colour, changes in kimchi after high-pressure treatment, 359 changes in potassium sorbate powder during heating, 199 and Maillard reaction for optimal antioxidative and antimutagenic activity, 375 of southern-style Chinese steamed bread in optimizing procedures, 345 in traditional methods for Beninese ogi, 307 Competitive indirect enzyme-linked immunosorbent assay see Ci-ELISA Concentration-dependent absorption in estimation of B-cyclodextrin, 517 Conformational and pH changes in bovine muscle myosin on heating, 411 Consistency index of sugar substitutes and carrageenan systems, 439 Consumer, confidence lost by chemical taints in food, 19 and optimizing procedures for southern-style Chinese steamed bread, 345 reaction to transgenic plants with new properties, 205 Corn and soybean hydrolysates defatted and optimized Maillard reaction for antimutagenic and antioxidative activity, 375 Coronopus didymus(L)SM develops off-flavours in chemical tainting of milk: Review, 19 Cotyledons of soaked red kidney beans and force deformation curves, 509 Creutzfeldt-Jakob disease see CJD Crustaceans, development of metabolites and off-flavour: Reviews, 19, 31 melanoidins, PPO and stress of moulting or handling, 317 and public heaith safety of products from aquaculture: Reviews, 99, 127, 139, 157 Cyclospora spp. and HACCP in control of pathogen infection: Review, 177 B-cyclodextrin estimation by modified colorimetric method with phenolphthalein, 51 7 ‘Cytolase O’ in olive oil enzyme-aided extraction process with differing characteristics, 247 Cylindrical samples in analytical model for ripening cheeses, 501 Cyanobacteria and development of microbial tainting in food: Review, 31 Cyprinus carpo see carp © 1998 Blackwell Science Ltd International Journal of Food Science and Technology 1998, 33, 555-571 Subject Index Cyptosporidium infection and control of production methods: Review, 177 Cysteine, breakdown with Lactobacilli: Review, 3land y-Glu-Cys from papaya inhibits enzymatic browning, 285in N-terminal signal sequences in olfactory transmembrane domain: Review, 63 Dace and transmission of parasitic illnesses in Korea: Review, 157 Decolouration of RBCC not particularly effective, 419 Defatted sardine protein mea! chemically modified, functional properties, 385 Degradation of aromatic oils during extraction, 215 Dehydrated white of egg, denatured, in cool storage and water binding, 393 Dehydration, osmotic, of some fruits and mass transfer modelling, 267 Denaturation of bovine myosin monitored with Ci-ELISA, 401, 411 Denatured hen egg white, dehydration in storage and water binding, 393 Depuration in aquaculture: Reviews, 99, 169 Description analysis and statistical evaluation in sensory analysis, 7 Diacetyl partition in the physical chemistry of flavour: Review, 53 Diadromous fish, and public health safety of aquacultural products: Reviews, 99, 139, 157, 177 Dielectric relaxation spectrum of thermally denatured hen egg white, storage and water status, 393 Diffusion model of moisture uptake and solid-soluble loss in puffed cereals, 225 Digestibility, of chemically modified defatted sardine meal protein, 385 higher in traditional methods for Beninese ogi, 307 trypsin inhibitor activity of chickpea flour, heat and enzymic hydrolysis, 527 Diphyllobothrium latum in salmon and other farmed fish: Reviews, 99, 157, 177 Discrimination testing methods in sensory analysis, 7 Diseases from raw or minimally processed farmed fish and crustaceans: Reviews, 99, 127, 139, 157, 177 Disinfection and hot water decontamination of rice sprouts, 297 Dynamics of flavour release in time—intensity scaling measurements, 7 Echinostoma spp. and transmission of parasitic illnesses in Korea: Review, 157 Editorials, 79, 337 Edwardsiella tarda as possible pathogen in aquaculture: Reviews, 99, 139 Eel culture and bacterial infections in aquaculture: Reviews, 99, 127, 139 Eggs, denatured white, dehydration in storage and water binding, 393 and development of chemical taints from fish protein: Review, 19 and development of microbial chloranisole musty taint: Review, 31 estimation of cholesterol removal by modified colorimetric method, 517 and serotypes of Salmonella spp., storage and processing: Review, 177 Elemicin major product of West Indian nutmeg and mace, 215 Emulsification, activity in porcine RBCC decoloured by different methods, 419 activity and stability of some legume proteins, 239 and properties of chemically modified defatted sardine protein, 385 Emulsifiers, and textures of cassava flours fermented and non- fermented pastes, 455 Encephalopathy infective agents for BSE: Review, 81 Enterobacteriaceae, development of infection and tainting of food: Reviews, 31, 99, 127, 139, 177 inhibition of Listeria spp. on lettuce as competitors, 465, 477 Enzymatic browning inhibition with cysteine and y-Glu-Cys extract from papaya, 285 Enzyme activity in Norway lobster cuticle occurs after rough handling, 329 Enzyme-aided, high-maltose syrup production from starches: Letter, 435 olive oil extraction process gives differing characteristics, 247 Enzymes in development of chemical tainting of food: Review, 19 Enzymic hyrolysis, heat, digestibility and trypsin inhibitor activity on chickpea flour, 527 Epidemiology and control, of infectivity and transmission of BSE: Review, 81 International Journal of Food Science and Technology 1998, 33, 555-571 © 1998 Blackwell Science Ltd Subject Index of pathogens for public health in aquaculture: Reviews, 157, 177 Escherichia coli, expected to be controlled on rice sprouts by chlorinated spray and hot water, 297 HACCP and control for public health as VTEC, 177 in polluted waters in aquaculture: Reviews, 99, 139 Estuarine waters, and public health safety of products from aquaculture: Reviews, 99, 127 Ethyl esters as metabolites tainting food: Review, 31 Exponential dilution technique for polymer solutions in flavour release, 53 Extraction/adsorption of fractionated butter oil, 445 Extruded, puffed cereals, kinetics of moisture uptake and losses, 225 rice, temperature, screw speed and pasting qualities, 259 Fallowing helps control molluscs and trematodes in aquaculture: Review, 99 Fatty acids, in development of microbial tainting: Review, 31 and lipid oxidation from hybrid tilapia muscle, 33 in olive oil not affected by enzyme-aided processing, 247 Fermentation, and emulsifiers effects on the texture of cassava flours, 455 in RSM for southern-style Chinese steamed bread optimum processes, 345 for traditional Beninese ogi, yield and digestibility, 307 Ferric ions added to minced tilapia muscle increase protein gel strength, 339 Finger cohesiveness in cassava flours’ pastes using emulsifiers, 455 Fish, and development of aquaculture in sub-Saharan Africa, 169 and development of muddiness taint from cyanobacteria: Review, 31 functional properties of sardine meal protein defatted and chemically modified, 385 hybrid tilapia muscle for lipid oxidation, leaching, ferric ions and protein gel strength, 339 protein develops off-flavours in chemical tainting of meat and eggs: Review, 19 and public health safety of products from aquaculture: Reviews, 99, 127, 139, 157 spoilage from bacterial generation of trimethylamine, 19 tapeworm as parasite, and hosts in aquaculture: Reviews, 99, 157, 177 Flavinoids, contribution of Derek Land to science of, 1, 7, 19 Flavour, nutmeg and mace oils, composition and extraction methods, 215 physical chemistry and partition: Review, 53 Flavour profile method (FPM) in development of sensory analysis, 7 Flavour release, dynamics in time—intensity (T—I) sensory analysis, 7 models and reality for volatiles: Review, 53 Flour types in RSM for southern-style Chinese steamed bread optimum processes, 345 Flow behaviour index with sugar substitutes and carrageenan systems, 439 Flow rate and speed variation, NPRT and orientation of heat exchanger, 429 Flukes from raw or minimally processed farmed fish: Reviews, 99, 157, 177 Foam capacity, of porcine RBCC decoloured by different methods, 419 Food quality standards and public health for aquaculture: Reviews, 99, 127, 139, 157, 169 Food safety, and decontamination of rice sprouts, 297 hazards in methods of aquaculture: Reviews, 99, 127, 139, 157, 169 and unexpected hazards, perceptions and HACCP, 177 Food science, this Journal and Derek Land’s contribution to both, | Food storage, and development of chemical tainting in food: Review, 19 and development of microbial tainting of food: Review, 31 gamma-irradiation and SO, improvement for Syrian grapes, 521 lettuce in MAP gases and microbial interaction, 465, 477 Force deformation curves for soaked red kidney beans interpreted, 509 Fractionation of butter oil and cholesterol reduction with adsorption on alumina, 445 Free-choice profiling description and Procrustes analysis, 7 Freeze-thaw, bovine myosin denaturation monitored with Ci-ELISA, 401 and MRI water parameters for standard and tenderloin regimes for meat, 317 © 1998 Blackwell Science Ltd International Journal of Food Science and Technology 1998, Subject Index Freezing, kills nematode parasites in aquaculture: Reviews, 99, 159, 177 reduced rates of lipid oxidation in tilapia muscle and gels, 339 Freshwater, and public health safety of products from aquaculture: Reviews, 99, 127, 157, 169 Frozen water fraction in apples with ICF process parameters, 489 Fruits, limonin development in Thai tangerines, size and delayed harvest, 367 in osmotic dehydration, models, 267 Fruits and microbial tainting, Review, 31 and infective sources for ‘unexpected’ food poisoning: Review, 177 Fufu cohesiveness with emulsifiers more acceptable for export, 455 Functional foods from transgenic plants and consumer reaction, 205 Functional properties, of odorant-binding proteins in receptors: Review, 63 porcine blood globin and decolouration methods, 419 of sardine meal chemically modified protein defatted with 1-propanol, 385 Fungi and fungicides in microbial tainting of food: Reviews, 19, 31, 169 Furunculosis control by injecting brood salmon: Review, 139 Fynbo cheese and analytical modelling of data, salt concentrations, 501 G-protein coupled signalling in olfactory perception: Review, 63 Gamma-irradiation, of phenolic acids of some Indian spices, 533 and sulphur dioxide improve storability of two Syrian grape cultivars, 521 Gases effects on pathogen growth and interacting microflora in MAP, 465 Gastroenteritis and bacterial infections from fish and crustaceans: Reviews, 127, 139, 177 Gel strength, reduction in porcine RBCC decoloured by different methods, 419 Gelatin, research into BSE infectivity and transmissibility: Review, 81 Gelatinization, in traditional methods for Beninese ogi, 307 variation with extrusion barrel temperature and screw speed, 259 Gels, from hybrid tilapia minced and leached muscle protein, 339 from thermally denatured hen egg white, storage and water status, 393 and volatiles’ partition between these and other phases: Review, 53 Gene characterization for olfactory receptors in humans: Review, 63 Generalized Procrustes analysis (GPA) applied to sensory analysis, 7 Genetically modified crop plants, new plants prospects, 205 Geosmin in development of taints in fish from cyanobacteria: Reviews, 19, 31, 169 Germinated rice seeds disinfected only temporarily, 297 Ghanan ogi technology has lower yield, acidity and water than Beninese, 307 Gill absorption of contaminants in fish farms: Reviews, 31, 99 Globin isolates from porcine RBCC decoloured by different methods, 419 Glomeruli and olfactory perception, signalling and reception: Review, 63 y-Glu-Cys and cysteine from papaya inhibits enzymatic browning, 285 Glycerol monostearate increases export acceptability in cassava pastes, 455 Gnathostoma and freezing for public health safety: Review, 177 Gnonli and Gbogboué kernels in preparation of Beninese ogi, 307 Goats, research into BSE infectivity and transmissibility: Review, 81 Goun methodology in preparation of Beninese ogi, 307 Granules, diameter and properties of cassava flour pastes, 455 of starch in potato, turgidity, density and strain energy, 461 Grape cultivars storage improved by gamma-radiation and SO,, 521 Groby, secondary hosts in parasitic illness transmission, Korea: Review, 157 Guaiacol taints from metabolites in fruit flavoured yoghurt: Review, 31 Gumminess in cassava pastes and effects of fermentation and emulsifiers, 455 HACCP in public health control of fish borne parasites: Reviews, 99, 139, 157, 169, 177 Haemolysins from Vibrio parahaemolyticus and ‘Shirasu food poisoning’: Review, 127 International Journal of Food Science and Technology 1998, 33, 555-571 © 1998 Blackwell Science Ltd Subject Index Handling and processing, public health safety of products: Reviews, 99, 169, 177 Hardness and force deformation curves, soaked red kidney beans, 509 Haricot beans and marrowfat peas water absorption during heat processing, 539 Harvesting time, size and variation in Thai tangerine juice properties, 367 Hazard Analysis and Critical Control Point see HACCP Heat, and changes in colour of potassium sorbate powder, 199 economic processing of canned dry peas and beans and water absorption, 539 enzymic hydrolysis, digestibility and trypsin inhibitor activity on chickpea flour, 527 and growth of pathogens: Reviews, 31, 99, 177 induces conformational changes in bovine muscle myosin, 411 and mass transfer in apples with ICF process parameters, 489 and rice shoots and control of bacterial contamination, 297 Heat exchangers orientation, NPRTs and aseptic process parameters, 429 Helminthic infections affecting humans and public health: Reviews, 99, 157, 177 Henry’s law and flavour volatiles’ partition coefficient: Review, 53 Hepatic illness from Vibrio spp. bacteria from fish: Review, 127, 177 Heterophydiae and enteric diseases and aquaculture hazard: Reviews, 99, 157 High-performance liquid chromatography see HPLC High-maltose syrup potential from sweet potato starch with enzymes: Letter, 435 Higher liquid proton density ratio and MRI of freeze-thaw meat, 317 Hot grain steeping of maize in Beninese preparation of ogi, 307 HPLC used in comparison of nutmeg and mace oils, 215, 533 Humidity in RSM for southern-style Chinese steamed bread optimal processes, 345 Hybrid striped bass and pathogens in aquaculture: Review, 99 Hybrid tilapia muscle lipid oxidation and protein gel strength, 339 Hydration of soaked red kidney beans, interpretation of force—-deformation curves, 509 Hydrogen sulphide and ketone reactions in chemical tainting of food: Review, 19 Hydrolysate molecular weights after enzymatic treatment of chickpea flour, 527 Hydrolysates of corn and soybean in optimizing the Maillard reaction, 375 Ice crystals and storage cause greater damage in freeze-thaw thick cuts of beef, 401 Immersion chilling and freezing process parameters, heat and mass transfer, 489 Immersion chilling and freezing, see also ICF Immunoassay, effects of freezing or heat on bovine muscle myosin, 401, 411 Infectivity, in handling and processing: Reviews, 99, 169, 177 and transmission of antimicrobial resistance, 139 transmission, protease resistance and BSE: Review, 81 Inhibition of enzymatic browning with papaya extracts of cysteine and y-Glu-Cys, 285 Interanimal variation in MRI water parameters after freezing and thawing in meat, 317 Intermediates and Maillard reaction for optimal antioxidative and antimutagenic activity, 375 Inversion point determination and emulsification capacities of some legume proteins, 239 Ionones in development of tainting of food: Reviews, 1, 19, 31 Iron, enhances lipid oxidation from hybrid tilapia minced muscle, 339 and sodium increase in preparation of Beninese ogi, 307 ISO 9001/2 and quality management systems for food safety: Review, 177 Juice quality of Thai tangerines improves with delayed harvest, 367 Kanagawa phenomena haemolytic activity marker for virulent strains of V. parahaemolyticus, 127 Ketones as tainting metabolites in food: Reviews, 19, 31 Kidney beans, soaked and force deformation curves interpretation, 509 Kimchi under high pressure treatment, quality and storage, 359 Kinetics of moisture uptake and soluble-solids loss in puffed breakfast cereals, 225 © 1998 Blackwell Science Ltd International Journal of Food Science and Technology 1998, 33, 555-571 Subject Index Kiwi fruit, in model of osmotic dehydration mass transfer, 267 Lactobacilli, effective in inhibition of Listeria spp. on lettuce, 465, 477 in preparation of traditional Beninese ogi, 307 reduced in kimchi after high pressure treatment, 359 Lactobacillus spp., and development of microbial tainting of food: Review, 31 growth and development of mousy off-flavour in wine: Review, 19 Lamb frozen and thawed by standard regime shows higher liquid proton density ratio by MRI than tenderloin, 317 Land, Derek, contribution to food science and this Journal, | and development of sensory methodology, 1, 7 and diacetyl partition in the physical chemistry of flavour: Reviews, 1, 53 and identification of tainting chemicals in food: Review, 1, 19 Legume protein emulsifying properties show inverse stability and capacity, 239 Legumes water absorption during heat and canning processing, 539 Lepidum hyssopifolium develops off-flavours in tainting of milk: Review, 19, 31 Lettuce, and HACCP in control of pathogen infection: Review, 177 and microbial interaction in MAP, 465, 477 Lima bean proteins emulsifying capacity and emulsion stability, 239 Limonin distribution in Thai tangerine fruit and variation in properties of juice, 367 Lipid oxidation, and development of tainting of food: Review, 19, 31 in hybrid tilapia muscle, leaching, ferric ions and protein gel strength, 339 Listeria innocua and microbial interaction on shredded lettuce, 477 Listeria monocytogenes, as handling pathogen in salads, milk, fish and cheeses: Reviews, 99, 127, 177 surface model system of storage atmosphere and competing microflora, 465 Listeria spp. contamination of rice sprouts decreased with disinfection and hot water dipping, 297 Lobster, and development of microbial tainting: Review, 31 Norway, cuticle PPO activity and blackspot development, 329 Logarithmic curve in estimation of B-cyclodextrin by colorific method, 517 Mace and nutmeg oils, composition and extraction methods compared, 215 Mace phenolic acids are not altered by gamma-irradiation, 533 Machrobrachium rosenbergii see freshwater prawn Magnetic resonance imaging see MRI Magnetic transfer see MT Maillard reaction, browning changes during heating of potassium sorbate powder, 199 for melanoidins in antioxidative and antimutagenic activity, 375 Maillard reaction products see MRP Maize fermented for traditional Beninese ogi, quality and protein yield, 307 Malawi, aquaculture, food safety and controls, 169 Maleylation of sardine meal protein defatted and functional properties, 385 Mammalian brains and activation of olfactory sensory neurons: Review, 63 Mandarin citrus fruit (Citrus reticulato, Blanco) see tangerine Marrowfat peas and haricot beans water absorption during heat processing, 539 Mass transfer, and heat in ICF of apples, solute entrance and unsteady-state period, 489 model of osmotic dehydration of some fruits, 267 Maweé pasting properties similar to that of Beninese ogi, 307 Maximum residue limit and antibiotic licensing in aquaculture, 139 Meat, and development of chemical taints from fish protein: Review, 19 and development of microbial tainting of food: Review, 31 see also beef, lamb, pork Meat and bone meal (MBM) in transmission of BSE: Review, 81 Melanoidins from defatted corn and soybean hydrolysates in optimizing the Maillard reaction, 375 International Journal of Food Science and Technology 1998, 33, 555-571 © 1998 Blackwell Science Ltd