FOOD SCIENCE AND TECHNOLOGY/SCIENCE ET TECHNOLOGIE ALIMENTAIRE
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE
Vol. 32 (1999) No. I
CONTENTS
Review Article
Mechanism and Control of Food Allergy 1 K. Hayakawa, Y.-Y. Linko and Pekka Linko
Research Papers
Thermal Processing of Pacific Salmon in Steam/Air and Water-Immersion Still Retorts: Influence of Container Type/Shape on Heating Behavior 12 H. S. Ramaswamy and S. Grabowski
Heat Transfer During Frying of Potato Slices 19 S. Sahin, S. K. Sastry and L. Bayindirli
High Pressure Thawing of Fish (Whiting): Influence of the Process Parameters on Drip Losses 25 D. Chevalier, A. Le Bail, J. M. Chourot and P. Chantreau
Identification of Compounds Contributing to Boiled Potato Off-flavour ('POF') 32 M. A.. Petersen, L. Poll and L. M. Larsen
Processed Cheese Analogues Incorporating Fat-Substitutes
1. Composition, Microbiological Quality and Flavour Changes During Storage at 5 °C 41 D. D. Mair, A. Y. Tamime, M. E. Shenana and A. H. Dawood
Processed Cheese Analogues Incorporating Fat-Substitutes
2. Rheology, Sensory Perception of Texture and Microstructure 50 A. Y. Tamime, D. D. Muir, M. E. Shenana, M. Kalab and A. H. Dawood
Bulletin 60
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LEBENSMITTEL-WISSENSCHAFT LJND-TECHNOLOGIE
Vol. 32, No. 2, 1999
CONTENT
Spectral Properties and Effect of Drying Temperature on Almonds with Concealed Damage 67
T: C. Pearson
Use of Near Infrared Transmittance to Automatically Detect Almonds with Concealed Damage 73
T: C. Pearson
Extrusion Cooking of Rice Flour and Amaranth Blends 79
S. llo, Y. Liu and E. Berghofer
Properties of Peanut Protein Film: Sorption Isotherm and Plasticizer Effect 89
A. Jangchud and M. S. Chinnan
Amylose-lipid Complex, Physicochemical Properties and the Effects of Different Variables 95
G. Jovanovich and M. C Anon
Agglomeration Tendency during Top-Spray Fluidized Bed Coating with Gelatin and Starch Hydrolysate 102
K. Dewettinck, W. Messens, L, Deroo and A. Huyghebaert
Effects of Thermomoulding Process Conditions on the Properties of Agro-Materials based on Fish Myofibrillar Proteins 107
B. Cuq, N. Gontard and S. Guilbert
Characterization of Yeasts Involved in the Biological Ageing of Sherry Wines 114
J. J. Mesa, J. J. Infante, L. Rebordinos and J. M. Cantoral
Research Note
Antimicrobial Activity of Novel Phenolic Compounds from Green Pepper (Piper nigfum L.) 121
K. J. Pradhan, P. S. Variyar and J. R. Bandekar
Bulletin 124
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LEBENSMITTELWISSENSCHAFT & TECHNOLOGIE
Vol. 32, No. 3, 1999
Antimicrobial Food Packaging Materials from Poly(ethylene-co-methacrylic acid) 191
Y.-M. Weilg. M.-J. Chen and W. Chen
The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca++ 196
P. Hottgsprabhas, S. Barbut and A. G. Marangoni
Sensory and Instrumental Assessments of the Ripening Process of Anchovy (Engraulis encrasicholus) 203
R. Triqui and K. Zouine
Enzymatic Production of Soluble Sugars from Corn Husks 208
Y. D. Hang and E. E. Woodams
Distribution of Molecular Weight of Iron and Zinc Compounds in Digests of Globulins (Gl, G2) and
Albumin Extracts from White Bean (Phaseolus vulgaris L.) 211
G. Lombardi-Boccia, P. Carlini, A. Aguzzi and M. Cappelloni
A Low Cost Video Technique for Colour Measurement of Potato Chips 216
S. Segnini, P. Dejmek and R. Oste
Effects of Heated Glucose-fructose-glutamic Acid Solutions on the Growth of Bacillus stearothermophilus 223
R. Lanciotii, M. Anese, M. Sinigaglia, C. Severini and R. Massini
Comparative Characterization of Whey Protein Concentrates from Ovine, Caprine and Bovine Breeds 231
M. E. Pintado, J. A. Lopes da Silva and F. X.'Malcata
Research Note
Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids 238
M. A. Murcia, B, Lopez-Ayerra and F. Garcia-Carmona
Bulletin 244
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LEBENSMITTELWISSENSCHAFT AND TECHNOLOGIE
Vol. 32, No. 4, 1999
Properties of Ultraviolet Irradiated Protein Films 129
J. W. Rhim, A, Gennadios, D. Fu, C. L. Weller and M. A. Hanna
Including Environmental Aspects in Production Development: A Case Study of Tomato Ketchup 134
K. Andersson and T. Ohlsson
Acid Tolerance of Lactobacillusplantarum from Kirnchi 142
S.-l. Hong, Y.-J, Kirn and Y.-R. Pyun
Physical and Chemical Characteristics of Raspberry Pulp: Storage Effect on Composition and Color 149
M, R. Ochoa, A. G. Kesseler, M. B. Vullioud and J. E. Lozano
Rheologyand Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate 154
K, Thorvaldsson, M. Stading, K. Nilsson, S. Kidman and M. Langton
Physical and Chemical Properties of Caramel Systems 162
M.-S. Chung, R. R. Ruan, P. L. Chen and X. Wang
Characterisation and Stability During Storage of Liposomes Made of Muscle Phospholipids 167
C. Genot, B, Metro, M. Viau and B. Bouchet
Research Note
Fast Determination of the Ca, Mg, K, Na and Zn Contents in Milk and Nondairy Imitation Milk Using ICP-AES
without Mineralization Stage 175
M. A. Murcia, A, Vera, M. Martinez-Tome, A. Munoz, M. Hernandez-Cordoba and R. Ortiz-Gonzalez
Bulletin 180
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LEBENSMITTELWISSENSCHAFT & TECHNOLOGIE
VOL. 32, NO. 5, 1999
Editorial 249
Research Papers
Identification of Volatile Off-flavors in Reduced-fat Cheddar Cheeses Containing Lecithin 250
O. Suriyaphan, M. A. Drake and K. R. Cadwallader
Changes in Starch Microstructure on Baking and Staling of Wheat Bread 255
S. Hug-lten, S. Handschin, B. Conde-Petit and F. Escher
The Effect of Frecze-Thawing on the Magnetic Resonance Imaging Parameters of Cod and Mackerel 261
K. P. Nott, S. D. Evans and L. D. Hall
Antioxidant Activity of Water Extract of Harng Jyur (Chrysanthemum morifolium Ramat) 269
P.-D. Duh, Y.-Y. TuandG.-C. Yen
Postharvest Browning of Litchi Fruit by Water Loss and its Prevention by Controlled Atmosphere Storage
at High Relative Humidity 278
Y. M. Jiang and J. R. Fu
Prediction of Flavour and Texture Development in Swiss-type Cheeses 284
H. P. Bachmann, U. BUtikofer and J. Meyer
Apple Juice Clarification Using Microfiltration and Ultrafiltration Polymeric Membranes 290
B. Girard and L. R. Fukumoto
Evaluation of Processing Criteria for the High Pressure Treatment of Liquid Whole Egg: Rheological Study 299
D.-U. Lee, V. Heitn and D. Knorr
Differentiation and Identification of Cultured and Wild Crappie {Pomoxis spp.) Based on Fatty Acid Composition 305
I. U. GrUn, H. Shi, L, N. Fernando;A. D. Clarke, M. R. Ellersieck andD. A. Beffa
Research Note
Improved Formulations of Shape Factors for the Freezing and Thawing Time Prediction of Foods 312
C. Ilicali, T. H. Teik and L R Shian
Bulletin 316
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LEBENSMITTELWISSNSCHAFT & TECHNOLOGIE
Vol. 32 , No. 6, 1999
Review Article
Microbial Biofilm in Food Processing 321
L V. Poulsen
Research Papers
Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCI/Sucrose Solutions 327
T. Lucas, J. Francois, P. Bohuon and A. L Raoult-Wack
Role of Selected Yeasts in Cheese Ripening: An Evaluation in Foil Wrapped Raclette Cheese 333
M.-T. Wyder, H.P. Bachmann and Z. Puhan
Effect of Time and Storage Conditions on the Rheological Properties of Masa for Corn Tortillas 344
B. Limanond, E. Castell-Perez and R, G. Moreira
Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread 349
S. de Kock, J. Taylor and J. R. N. Taylor
Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces
Part 1. Collection and Identification 357
L. H. Stahnke
Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces
Part II* The Influence of Growth Parameters 365
L. H. Stahnke
Comparison of the Effect of X-ray and Electron Beam Irradiation on the Microbiological Quality of Foodstuffs 372
S. Van Calenberg, 0. Van Cleemput, W. Mondelaers and A. Huyghebaert
Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma 377
K. Wendin, M. R. Ellekja'r and R. Solheim
Research Note
Dealcoholization of Wine. Behaviour of the Aroma Components during the Process 384
E. Gomez-Plaza, J. M. Lopez-Nicolas, J. M. Lopez-Roca and A. Martmez-Cutillas
Bulletin 387
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