Journal of Food Biochemistry

Volume 22 (1998)

Issue 1

S. Benjakal, T.A. Seymour, M.T. Morrissey and H. An. Characterization of proteinase recovered from Pacific whiting surimi wash water. p. 1-16.

M. Gobbetti, E. Smacchi, L. Stepaniak, F. Crea, and P.F. Fox. Purification and characterization of an endopeptidase from Pseudomonas flourescens ATCC 948. pp. 17-35.

D. Kwok and K. Shetty. Effects of proline and proline analogs on total phenolic and rosmarinic acid levels in shoot clones of thyme (Thymus vulgaris L.). pp. 37-53.

R. Virgili, C. Schivazappa, G. Parolari, C. Soresi Bordini, and M. Degni. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cure ham. pp. 53-63

S. Wongso, H. Ushio, T. Oshima, and H. Yamanaka. Changes in content of octopine, acidic opines, related amino acids and phosphoarginine in the adductor muscle of three species of scallop during storage. pp. 65-81.

Book Reviews:

"Metal Ions in Biological Systems-Vol. 34: Mercury and It's Effects on Environment and Biology", D.W. GRUENWEDEL

"Veterinary Drug Residues: Food Safety" A. CRAIGMILL

"Bee Products: Properties, Applications and Apitherapy". E. C. MUSSEN

Issue 2

S. A. Clark, M.L. Shaw, D. Every, and E. Lancaster. Physical characterization of alliinase, The flavor generating enzyme in onions. pp. 91-103.

B. Ochirkhuyag, J.-M. Chobert, M. Dalgarrondo, Y. Chhoiset, and T. Haertle. Characterization of whey proteins from Mongolian yak, khainak, and bactrian camel. pp. 105-124.

L.M.I. Lopez, A. Brullo, C.L. Natalucci, N.O. Caffini, D.A. Sorgentini and J.R. Wagner. Thermal behavior, solubility and structural properties of soy concentrate hydrolyzed by new plant proteases. pp. 125-141.

R. Greiner, U, Konietzny, and K.-D. Jany. Purification and properties of a phytase from rye. pp. 143-161.

Book Reviews:

"Chemical and Functional Properties of Food Components". YOULING L. XIONG, pp. 163-165.

"Agricultural Materials as Renewable Resources: Nonfood and Industrial Applications". JEFFERY L. CONRAD. PP. 165-167.

"Detection Methods for Irradiated Foods-Current Status". JAMES H. MOY. pp. 167-169.

"Food Proteins and Lipids". B.S. LUH. pp. 169-170.

"Macromolecular Interactions in Food Technology". RICKEY Y. YADA. pp. 170-173.

"Agri-Food Quality. An Interdisciplinary Approach. BENJAMEN K. SIMPSON. pp. 173-175.

"Vesicles". MOSHE ROSENBERG. pp. 175-177.

"Saponins used in Food and Agriculture". TIMOTHY JOHNS. pp. 177-178.

Issue 3.

E.C. Y. Li-Chan, S.S. Ler, A. Kummer, and E.M. Akita. Isolation of lactoferrin by immunoaffinity chromatography using yolk antibodies. pp. 40-97.

S. Gao and J.L. Steele. Purification and characterization of oligomeric isoforms of an aromatic amino acid aminotransferas from Lactobacillus lactis subsp. lactis S3. pp. 38-97.

K. Sato, C. Ohashi, M. Muraki, H. Itsuda, Y. Yokoyama, M. Kanamori, K. Ohtsuki, and M. Kawa bata. Isolation of intact type V collagen from fish intramuscular connective tissue. pp. 42-97.

M. Yamaguchi, F. Nishikori, M. Yoshida and Y. Furukawa. "Water soluble vegetable oligopeptides: Comparative study on alcohol metabolism and plasma amino acid concentrations in stroke prone spontaseously hypersensitive rats. pp. 35-97.

M.A. Amiza and R. K. Owusu Apenten. Cod (Gadus morhua) trpsin heat inactivation: A reaction kinetics study. pp. 10-97.

S. Jood, S. Bishnoi, and S. Sehgal. Effect of processing on nutritional and antinutritional factors of moongbean cultivars. pp. 10-97.

Book Reviews:

"Computerized Control Systems in the Food Industry". R.P. SINGH.

""Encapsulation and Controlled Release of Food Ingredients". S.A. IBRAHIM and M.M. SALAMA.

"Techniques in Glycobiology". M.H. PENNER.

Issue 4

E.E. Feeney, C.F. Shoemaker and N.F. Haard. Editorial

G.M. Smith, L. T. Smith, P.N.M. Gerhardt, and R. Ko. Solute transport enzymes related to stress tolerance in Listeria monocytogenes.

S. Arai, I. Matsumoto and K. Abe. Phytocystatins and their target enzymes: From molecular biology to practical application.

D. Johnston, S. Shoemaker, G. Smith, and J. Whitaker. Kintetic measurements of cellulase activity on insoluble substrates using disodium 2,2 bicinchoninate.

K. Sangseethrong, L. Meunier-Goddik, U. Tantasucharit, E.T. Liaw and M.H. Penner. Rationale for particle size effect on rates of enzymatic saccharification of microcrystalline cellulose.

A. Ferjancic-Biagini, T. Giardina and A. Puigserver. Acylation of food proteins and hydrolysis by digestive enzymes-A review.

Issue 5

F.P. Rattray and P.F. Fox. Recently identified enzymes from Brevibacterium linens ATCC 9174- A review.

A. Golan-Goldhirsh. Developmental proteins of Pistacia vera L. bark and bud and their biotechnological properties- A Review

G.E. Means and R.E. Feeney. Chemical modifications of proteins- A review.

E.C. Ramirez and J.R. Whitaker. Cystine lyases in plants. A comprehensive review.

J.W. Wu and N.F. Haard. Use of cysteine proteinase inhibitors from injured tomato leaves in whiting surimi.

Issue 6

Memorial: Bruce P. Wasserman, August 19, 1953- August 26, 1998

A. Chinagorom, O. Philippac, U. Modonnac and J.C.Onweluzo. Comparative effects of various viscosity reducing treatments on the quality characteristics of cowpea-sorghum infant food. JFB 3-96.

V. Kahn, N.B. Shalom, and V. Zakin. Effect of kojic acid on the hydroxylation of L-tyrosine and tyramine by mushroom tyrosinase. JFB 33-97.

S.-M. Lee, C.-F. Chiang, and B.Sun Pan. Occurrence of transglutaminase in grey mullet (Mugil cephalus) muscle and it's effect on minced fish product. JFB 19-97

V.A. Awafo, D.S. Chahal and B.K. Simpson. Optimization of ethanol production by Saccharomyces cerevisiae (ATCC 60868) and Pichia stipitis Y-7124: A response surface model for simultaneous hydrolysis and fermentation of wheat straw. JFB 49-97.

R. Mendes, I. Batista, R. Kandando, and N. Howell. Influence of washing parameters on the characteristics of horse mackerel (Trachurus trachurus) mince. JFB 43-97.

J.M. Chobert, L. Briand, and T. Haertle. Impact of G187W/K188F/D189Y mutation in the substrate binding pocket of trypsin on b-casein processing. JFB 51-97.

Book Review:

"Polar Journeys. The Role of Food and Nutrition in Early Exploration", R.E. Feeney, reviewed by N. Haard

"Spices: Flavor Chemistry and Antioxidant Properties". reviewed by Ingolf Gruen.