Journal of Food Biochemistry

Volume 24 (2000)

Issue 1

Kahn, V., Ben-Shalom, N., and Zakin, V. p-hydroxyphenylacetic acid and 3,4-dihydroxyphenylacetic acid as substrates for mushroom tyrosinase. JFB 46-99.

Hsu, A-F., Wu, E., Foglia, A. & Piazza, G.J. Kinetic behavior of soybean lipoxygenase: A comparative study of the free enzyme and the enzyme immobilized in an alginate silica sol-gel matrix. JFB 34-98.

Ramos, MV, Monteiro, ACO, Moreira, RA, Carvalho, AFU. Amino acid composition of some Brazilian seaweed species. JFB 4-99

Han, Y., Nielsen, S.S., and Nelson, P.E. Thermostable and thermolabile isoforms in commercial orange peel pectinesterase. JFB 37-98

Lee, S-C, and J.R. Whitaker. The molecular weight of a-amylase inhibitor from white bean cv 858B (Phaseolus vulgaris L.) is 56 kDa, not 20 kDa. JFB 1-99

M. Gianelli, M. Flores, V-J Moya , M-C. Aristoy, & F. Toldra. Effect of carnosine, anserine and other endogenous skeletal peptides on the activity of porcine muscle alanyl and arginyl aminopeptidases. JFB 17-99

Book Reviews:

"Subcellular Biochemistry, Vol. 30. Fat Soluble Vitamins." P.J. Quin and V.E. Kagan, eds. Plenum Press, N.Y. 533 pp., 1998. reviewed by Zhaoming Xu.

Chromatography and Capillary Electrophoresis in Food Analysis, H Sorenson, C Bjergegaard & S Michaelson reviewed by JM Chobert & M Dalgalarrondo

Colorants. F.J. Francis. Eagon Press Handbook Series, American Association of Cereal Chemists, St. Paul, MN. 1999. ISBN 1-891127-0-4. 144pp. Softcover. Illustrated. $59. by N.F. Haard

Functional Properties of Food Macromolecules. Edited by S.E. Hill et al. by E. Li-Chan

Hazardous Properties of Chemical Substances. Pradyot Patnaik. Sec Edition. Wiley Interscience, NY ISBN 0471291757. Hardcover. $149. by J. Last

Issue 2

Mendes,R., Silva, H.A., Nunes, M.L. & Empis, J.M.A. Deteriorative changes during ice storage of irradiated blue jack mackerel (Trachurus picturatus). JFB 24-98

S. Benjakul, W. Visiessanguan & P. Thummaratwasik. Isolation and characterization of trypsin inhibitors from some Thai legume seeds. JFB 11-99.

C.K. Takahashi, Y.W. Liang & M. Troyano Pueyo. Phaseollin RFLP in bean (Phaseolus vulgarus) cultivars. JFB 2-99.

P.M. Thomas, H.A. Bremner and N.W. Pankhurst. Quantitative extraction of nucleotides from frozen muscle samples of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss): Effects of time taken to sample and extraction method. JFB 10-99

J-S Tsai, T-F Chiou, J-J Huang, and B.S. Pan. Emulsifying properties of ethanol-precipitated mucilage from cellulase hydrolyzed green algae (Monostroma nitidum). JFB 28-99

Book Reviews:

Principles of Food Chemistry, third edition, by John, M. deMan. by J.M Chobert

Issue 3

H.G. Kristinsson and B.A. Rasco. Hydrolysis of salmon muscle proteins by an endogenous enzyme mixture extracted from Atlantic salmon (Salmo salar) pyloric caeca. JFB 20-99

R.S. Bezerra, J. F. dos Santos, M.A. da Silva Lino, V.L. Almeida Vieira and L.B. Carvalho Junior. Characterization of stomach and pyloric caeca proteinases of tambaqui (Colossoma macropomum). JFB 14-99.

R. Kotlowski, M. Przemyslaw and J. Kur, "Specific detection of Amanita phalloides mycelium and spores by PCR amplification of the gpd (glyceraldehyde-3-phosphate dehydrogenase) gene fragment". JFB 7-99

Shih, C., Carman, G.M., and B.P. Wasserman. Ripening-associated proteolysis of a 27 kDa major intrinsic protein (MIP27) in tomato fruit. JFB 33-99.

Espin, J.C. and Wichers, H.J. Study of the oxidation of resveratrol catalyzed by polyphenol oxidase, Effect of polyphenol oxidase, laccase and peroxidase on the antiradical capacity of resveratrol. JFB 34-99

Oh, E-S., Kim, D-S, and Kim, H-R. Enzymatic properties of a protease from the hepatopancreas of shrimp. Penaeus orientalis. JFB 13-99

Issue 4

Li, X. & Walsh, M.K. Influence of limited proteolysis with immobilized or soluble enzymes on the whiteness of skim milk. JFB 30-99.

Jood, S., Schofield, J.D., Tsiami, A.A., & Bollecker, S. Effect of composition of glutenin sub-fractions on rheological properties of wheat. JFB 39-99.

Maciunska, J., Scibsz, M., and J. Synowiecki. Stability and properties of a thermostable b-galactosidase immobilized on chitin. JFB 45-99

Jeong, Y., Wei, C-I., Preston, J.F. & Marshall, M.R. Purification and characterization of proteases from hepatopancreas of crawfish (Procambarus clarkii). JFB 46-98

Chuang, W-L., Pan, B.S., Tsai, J-T. Inhibition of lipoxygenase and blood thinning effects of mackerel protein hydrolysate. JFB 32-99

Book Reviews

Handbook of Citrus By-Products and Processing Technology. . R.J. Braddock. Wiley Interscience. 1999. ISBN 1-417-19024-1. 247 pp. by D. Barrett.

Combinatorial Chemistry and Technology. S. Miertus & G. Fassina. Marcel Dekker, Inc. 1999. ISBN 0-8247-1960-3. 435 pp. by L. Plhak

Chromatography in Food Science & Technology. Edited by E. Cserhati and T. Forgacs. Technomic Press, Inc. 552 pp. by Pingfan Rao

Technology of Cheesemaking. Edited by B. Law, 1999. Sheffield Academic, by M. Rosenberg.

Protein Architecture...Edited by Y. Lvov, 2000. Marcel Dekker, N.Y.by R. Jimenez-Flores.

Issue 5

J.E. Lancaster, J.F. Farrant & M.L. Shaw. Effect of sulfur supply on alliinase, the flavor generating enzyme in onions. JFB 18-99

S. Benjakul, W. Visessanguan & P. Thummaratwasik. Inhibition of gel weakening in threadfin bream surimi by proteinase inhibitors from some Thai legume seeds. JFB 40-99.

M. Sitohy, J-M. Chobert, and T. Haertle. Study of factors influencing protein esterification using b-lactoglobulin as a model. JFB 11-00

V. Kahn and V. Zakin. Effect of salicylhydroxamic acid (SHAM) on DL-DOPA oxidation by mushroom tyrosinase and by NaIO4. JFB 16-99

A. De Gregorio, G. Dugo, N. Arena, M. Patuma. Lipoxygenase activities in ripening olive fruit tissue. JFB 6-00

T. Nagai & N. Suzuki. Preparation and characterization of several fish bone collagens. JFB 41-99.

Book Reviews

Phytochemicals- A New Paradigm. WR Bidlack, ST Omaye, MS Meskin, and D. Jahner. Technomic Publishing Co., Lancaster 1999. 200 pp. ISBN 1-56676-684-2

Seafood Enzymes, Edited by Haard & Simpson, 2000. Marcel Dekker, N.Y. by A. Bremner

Principles and Techniques of Practical Biochemistry. Edited by K. Wilson and J. Walker, by N. Haard

Issue 6

S. Yarar, H. Hamamci, & U. Bakir. Partial purification of neutral trehalase from commercial baker's yeast, Saccharomyces cerevisiae. JFB 43-98.

G. Cervato, M. Carabelli, S. Gervasio, A. Cittera, R. Cazzola, & B. Cestaro. Antioxidant properties of extracts of origan (Origanum vulgare) leaf extracts . JFB 13-00.

K. Kato, Y. Toba, H. Matsyama, J-I. Yamamura, Y. Matsuoka, H. Kawakami, A. Itabashi, M. Kumegawa, S. Aoe & Y. Takada. Milk basic proteins enhance the bone strength in ovariectomized rats. JFB 37-99.

T-L. Li & D.B. Min. Quenching mechanisms and kinetics of retinoids and carotenoids in singlet oxygen oxidation of votamin D2 photosensitised by riboflavin in a model system. JFB 59-97.

G. Neti & H. Rehbein. Stability of fish muscle parvalbumins at different pH values. JFB 4-00.

B. Wang, C. Wang, S.D. Mims, & Y.L. Xiong. Characterization of the proteases involved in hydrolyzing paddlefish (Polyodon spathula) myosin. JFB 2-00

Book Reviews

Last Updated- 12/08/00