Issue 1

C.J. Zvidzai & R. Zvauya. Purification of a protease from an alkalophilic Bacillus subtilus CHZ1 isolated from Zimbabwean hot spring. JFB 31-99

A.L. Martinez-Ayala & O. Paredes-Lopez. Molecular characterization of the b-conglutin of lutin seeds. JFB 36-99.

F. Chevalier, J-M. Chobert, M. Dalgalarrondo and T. Haertle. Characterization of the Maillard reaction products of b-lactoglobulin glucosylated in mild conditions. JFB 14-00.

A. Navarro-Perez, M.M. Rebolloso-Fuentes, J.J. Ramos-Miras. J.L. Guil-Guerrero. Biomass nutrient profiles of the microalgae Phaseodactylum tricornutum. JFB 3-00

A. Bernadino Nicanor, A. Ortiz-Moreno, A.L. Martinez Ayala and G. Davila Ortiz. Guava seed protein isolate: functional and nutritional characterization. JFB 9-00.

Issue 2

R. Chander & P. Thomas. Alkaline phosphatase from Jawla shrimp (Acetes indicus). JFB 12-99

F. De Sio, A. Palmieri, L. Servillo, A. Giovane and D. Castaldo. Thermoresistance of pectin methylesterase in Sanguinello oranje juice. JFB 5-00

J Martinez-Herrera, N Robledo-Quintos, R Mora-scobedo & G Davila-Ortiz. Alkaloid composition of Lupinus campestris from Mexico. JFB 17-00

S. Ates, S. Pekyardimci, and C. Cokmus. Partial characterization of a peptide from honey tht inhibits mushroom polyphenol oxidase. JFB 21-99.

R.J. Bryant 7 D.R. Rao. Purification and characterization of a-galactosidase from peanuts.JFB 27-98.

W-L. Chen & C-J. Chow. Studies on the physicochemical properties of milkfish myoglobin. JFB 24-00

Book Reviews:

Extracellular Matrix of Fish and Shellfish. Edited by Sato, Sakaguchi & Bremner, Research Signpost by Z. Sikorski.

ADVANCES IN EXPERIMENTAL MEDICINE ­ VOL. 472: ADVANCES IN NUTRITION AND CANCER 2 Edited by Viacenzo Zappia, Fulvio Della Ragione, Alfonso Barbarisi, Gian Luigi Russo and Rossano Dello Iacovo. Kluwer Accademic/Plenum Publishers, USA, ISBN: 0-306-46306, 2000, $95 by Z. Coopes

Issue 3

M Sitohy, J-M Chobert, M. Dalgalarrondo & T Haertle. Factors influencing pepsinolysis of methyl-, ethyl-, and propyl-ester derivatives of b-lactoglobulin. JFB 31-00

RS Bezerra, JF Santos, PMG Paiva, MTS Correia, LCBB Coelho, VLA Vieira & LB Carvalho. Partial purification and characterization of a thermostable trypsin from pyloric caeca of tambagui (Colossoma macropomum), JFB 43-99

S Benjakul, W Visessanguan & H An. Prroperties of cysteine proteinase inhibitors from black gram and rice bean. JFB 48-99.

R Greiner & ML Alminger. Stereospecificity of myo-inositol hexisphosphate dephoshorylation by phaytate-degrading enzymes of cereals. JFS 20-00

HG Kristinsson. Evaluation of different methods to isolate cod (Gadus morhua) muscle myosin, JFB 35-00.

RB Jordao, IV Brandi, & FML Passos. Stabilization of the activity of b-galactosidase in permeabilized immobilized cells for hydrolysis of lactose in milk. JFB 19-99

Book Reviews:

Molecular Biotechnology for Plant Food Production, Edited by Octavio Paredes-Lopez; 1999. ISBN 1-56676-685-0. Technomic Publishing Co., Lancaster. 635 pp. Hardcover. $178.95 (by K. Shetty).

HANDBOOK OF CEREAL SCIENCE AND TECHNOLOGY, edited by Karel Kulp and Joseph G. Ponte, Jr. second edition. Vol 99. 800 pp. Marcel Dekker Inc., New York. 2000.ISBN 08247-8294-1 Hardcover $225. (by Franz R. Wicker).

Issue 4

R Olivo, AL Soars, EI Ida, and M Shimokomaki. Dietary vitamin E inhibits poultry PSE and improves meat functional properties. JFB 24-99.

Soottawat Benjakul, Wonnop Visessanguan, and Chantira Srivilai. Porcine Plasma Proteins as Gel Enhancer in Bigeye Snapper (Priacanthus tayenus) Surimi. JFB 33-00.

B. Duval & K Shetty. The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicted by genetically transformed anise root extract. JFB 10-00.

SS Shin, YC Leeand C Lee. The degradation of chitosan with the aid of lipase from Rhizopus japonicus for the production of soluble chitosan. JFB 8-00.

Y Jeong, C-I Wei, JF Preston and MR Marshall. THe effect of crawfish proteases on activation and the hydrolytic cleavage of pectic enzymes. JFB 25-00

H Godiksen & F Jemming. Sarcoplasmic reticulum Ca+2-ATPase activity in cod (Gadus morhua) muscle measured in crude homogenates. JFB 15-00

Book Reviews:

LIPID GLOSSARY 2. F.D. Gunstone & B.G. Herslof. The Oily Press, Bridgewater, UK, 2000. 250 pp. ISBN 0-9531949-2-2. Hardcover. $55. by E Frankel

Issue 5(in press)

B. Duval & K Shetty. The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicted by genetically transformed anise root extract. JFB 10-00.

KE Lund & HH Nielsen. Proteolysis in salmon (Salmo salar) during cold storage: Effects of storage time and smoking process. JFB 23-00

KENJI SATO, CHIE TANAKA, MAKOTO KOTARU, HIDEKI YOSHIKAWA, MAKOTO KAWABATA, TSUNEO IKEUCHI, KENTA SATO1, YASUSHI NAKAMURA1, and KOZO OHTSUKI1DIFFERENT ARRANGEMENT OF e-(g-GLUTAMYL)LYSINE CROSS-LINKING IN ALASKA POLLOCK (Theragra chalcogramma) SURIMI PROTEINS BY Streptoverticillium AND ENDOGENOUS TRANSGLUTAMINASES DURING SUWARI PROCESS. JFB 37-00.

P. Ojimelukwe Effect of preservation with Saccoglolttis Gabonensis on the biochemistry and sensory attributes of fermenting palm wine. JFB 40-00.

M D'Innocenzo & F.M. Lajola. Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya. JFB 19-00.

Hsin-Sui Chang, Y Feng & H.O. Hultin. Role of pH in gel formation of washed chicken muscl at low ionic strength. JFB 22-00.

H-S Chang, HO Hultin & SM Dagher. Effect of MgCl2/sodium pyrophosphate on chicken breast muscle myosin sulubilization and gelation. JFB

Book Reviews:

MARINE AND FRESHWATER PRODUCTS HANDBOOK. Edited by R.E. Martin, E.P. Carter, G.J. Flick, Jr., L.M. Davis. Technomic Publishing Co., Inc. Lancaster, PA. 1999. 800 pp., ISBN 1-56676-889-6 Hardcover. $149.95. by N.F. Haard

SURIMI AND SURIMI SEAFOOD. Edited by J. Park, Marcel Dekker, Inc., New York, 2000. 500 pp. ISBN: 0-8247-0372-3. Hardcover, $185. by N.F. Haard

DEVELOPING NEW FOOD PRODUCTS FOR A CHANGING MARKETPLACE. Edited by A.L. Brody & J.B. Lord. 2000. Technomic Publishing Co., Inc., Lancaster. ISBN 1-56676-778-4. 496 pp. Hardcover. $79.95. by N.F. Haard

GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 10. P. Williams & G.O. Phillips, eds. Royal Society of Chemistry, Cambridge, 2000. 470 pp. Hardcover. $79.50
pounds. by Chris Scaman

Issue 6

KWC Sze-Tao & SK Sathe. Effects of SDS, guanidine HCL, urea, anf heat on denaturation of sulfur rich protein in soybeans (Glycine max L). JFB 38-00.

J. Ylostalo, K. Srivastava, & W.H. Flurkey. Characteristics of a tyrosinase isoform from the cap skin of Portabella mushrooms. JFB 42-99.

S. Basak, H.S. Ramaswamy, & BK Simpson. High pressure inactivation of pectin methyl esterase in orange juice using combination treatments. JFB 51-00.

I. Batista, C. Pires, N. M. Bandarra & A. Goncalves. Chemical characterization and preparation of salted minces from bigeye grunt and longfin bonefish. JFB 44-99.

C Ruiz-Caapillas, CM Gillyon, & WFA Horner. Determination of different volatile base compounds as quality control indices in fish by official methods and flow injection analysis. JFB 1-00.

G Cappeln & F Jessen. Degradation of ATP and glycogen in cod (Gadus morhua) muscle during freezing. JFB 12-00

MR Pagano, ME Paredi & M Crupkin. Autolysis of proteins from pre-spawned hake (Merlucius hubbsi Marini) during in vitrro storage of myofibrils at 20 and 37C. JFB 2-01

Book Reviews:

FRYING OF FOOD: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Dimitrios Boskou and Ibrahim Elmadfa (Eds). Technomic Publishing Co., Inc. Lancaster, PA. 1999. 276 pp. ISBN 1-56676-786-5 Hardcover. $124.95. by Michael Ngadi

Last Updated-2/5/02