AUTHOR INDEX

Ackerman, R. G. 40 Hadziyev, D. 201,208 Ooraikul, B. 219,2AI-Delaimy, K. S. 221 247, 272, 295 Paton, D. 1Alexander, J. C. 56,61,65 Hayes, E. R. 185 Paulson, A. T. 2Anderson, W. E. 191 Hesseltine, C. W. 197 Pelletier, 0. 1Andrew, W. T. 13 Hillaire-Marcel, C. 333 Poapst, P. A. 1Bell, J. M. 31 Hiltz, D. F. 185 Powrie, W. D. 1Blais, J. A. 320 Hinchcliffe, C. 181 Puri, P. S. 49,Bonnet, Y. 69 Holly, R. A. 153 Randall, C. J. 88,1Boulet, M. 169,176,326 Hulan,H. W. 23 Ratzkowski, C. 2Brassard, R. 138 Humbert, E. S. 9 Robertson, G. D. 2Brygidyr, A. M. 313 Idziak, E. S. 5 Roth, L. A. 1Card, J. W. 5 Jacob, C. 333 Russell, L. F.

Carro-Jost, 0. 333 Jadhav, S. J. 13 Rzepecka, M. A. 3Chandler, J. W. 161 Jelen, P. 239 Sale, P.

Chen, E. C. H. 27 Kalab, M. 226 Sarwar, G.

Cheung, R. K. M. 73 Keith, M. 0. 1 Sattar, A. 56,61,Chubey, B. B. 331 Keith, R. A. 143 Sauer, F. D.

Collins, M. E. 36,97 Kemhton, A. G. 153,158 Sherkat, F.

Comer,A. H. 23 Kesc avarz, E. 73 Simard, C. 3Cumming, D. B. 85, 109 Klarman, L. 257 Sims, G. G. 1

Daoud,H. N. 244 Konish, F. 197 Smith, S. M. 1

Davidson, C. M. 223 Kopp, J. 69 Sosulski, F. W. 9,31,2

deMan, J. M. 49,53 Korol, J. 215 Stanley, D. W. 78,1

56, 61, 65 Korsund, G. 0. 134 Stark, R.

Diep,O. 169,176 Kramer, J. K. G. 23 Steele, L. 2

Di~le,J. R. 143 LaB, B. 143 Sterne, N. J. 1Do sworth, P. J. 158 Larisch, W. V. 19 Swatland, H. J. 2~Dorrell, D. G. 331 Larmond, E. 307 Thompson, B. ~

Dosanjh, B. 100 Leduc, R. 138 Thompson, L. U. 4

Douglas, M. A. 233 Lentz, C. P. 105,265 Timbers, G. E. 21Dubose, C. 126 Lin, M. J. Y. 9 Tremblay, L. 11Dupont, Y. 326 Luh, B. S. 92,244 Trick, K. D. 13Duranleau, M. 320 Lui, R. C. M. 73 Tung, M. A. 10Dyer, W. J. 185 Marce, P. 272

Vaisey, M. It

Elliott, J. A. 269 McConnell, M. B. 313vanden Berg, L. 2(

Embong, M. B. 201,208,239,247 Vanderstoep, J. 2:McDaniel, M. 181 Varga, S. 1~Emmons, D. B. 78 McLaughlan, J. M. 1 Voisey, P. W. 88, 120,284, 3(

Eskin, N. A. M. 181 Miller, M. W. 244 Want H. L. 1~Faizur-Rahman, A. T. M. 5 Molnar, S. 201,208 Wasi ,R. J. 2:Fedec, P. 295 Moskowitz, H. R. 126,161,257 Watanabe, T.Fleming, S. E. 229 Munro, V. G. 185 Witty, J. K. 2:Giroux, R. N. 320 Nakai, S. 73, 100 Yates, A. R. 2(Gray, J. I. 36,97 Nantel, C. 138 Youngs, C. G.

SUBJECT INDEX

Aspergillus flavusgamma irradiation-recycling of,S

almondsvitanlin Bf ; retention in, 244

amino acidavailability in legume and legume wheatblends, 31composition of truffle, 221development of proline in green pork bellies97 'distribution in various protein fractions, 326

analysisascorbic and erythorbic acids in foods, 215

food compatibilities, 257measurement of meat quality, 153, 158milk gels, differential thermal analysis, 226potato granules, differential thermal analyse219retail frozen fishery products, 185soft undesirable solids in minced lobstcmeat, 191standardization of automatic milko-testers, 1

ascorbic aciddetermination in foods by polarography, 215light-induced degradation of, 61-peaches, content in, 233potatoes, content in, 138

aspartame. .taste Intensity, pleasantness and quality of,126

beefmuscle, sensitivity to electrical stirnulation,280

buckwheatproduction of a protein-rich fraction from,236

cabbageprecooling study, 265

carbon dioxideegression from potato tubers, 132

carotenelight-induced decomposition of, 56

cerealbreakfast, sugar content of, 134

cheesecheddar, manufacture with bovine pepsin, 78whey proteins, coprecipitation of, 43

chicoryfructose content of, 331

collagenmajor physical properties of, 69

conductivitythermal, of liquid-liquid emulsions, 49

dill seedessential oil from, 208

emulsionsmeat, deboned poultry meat in, 147meat, textural characteristics of, 88standardization of milko-testers, 19thermal conductivity of, 49

enzymesalcohol dehydrogenase in fusel alcohol for­mation,27bovine pepsin for cheddar cheese manufac­ture, 78keto acid decarboxylase in fusel alcohol for­mation,27

essential oilsdill seed, 208peppermint, 247sage, 201

ethephoneffect on ascorbic acid of peaches, 233

fababeansflavor of, 181

fatty acidsoyster, effect of storage on, 40

fishflatfish, protein instability in, 143frozen products, proximate and mineral com­position of, 185

flavorfababean, effect of heat and storage on, 181

flourrapeseed, in wieners, 9

fruitpeaches, ascorbic acid in, 233pressure tests, operational aspects of, 307

gibberellic acideffect on ascorbic acid content of peaches, 233

glutenwheat, ultrastructure and rheology of, 109whey proteins, isolation and properties of,100

hydrogenationmass transfer coefficients in, 53

Lactobacillus acidophilusutilization of sugars, 197

legumesavailability of amino acids in, 31

lighteffect on ascorbic acid decomposition, 65effect on riboflavin decomposition, 61effect on vitamin A in solutions and milk fat,56

lipidsoyster; effect of storage on, 40

lobstermeat, soft undesirable solids in, 191

maple syrupsugar content of, 333

meatemulsions, deboned poultry meat in, 147emulsions, textural characteristics of, 88formation of N-nitrosohydroxypyrrolidine in,36free proline in pork bellies, 97ground, Salmonellae in, 223quality, measurement of, 153, 158rapeseed supplemented wieners, 9sensitivity of beef muscle to electrical stimu­lation, 280tenderness, measurement of, 307

menuproduction by computer, 257

milkfats, vitamin A and B-carotene in, 56gels, differential thermal analysis, 226skim, Salmonella in, 320standardization of automatic testers, 19

nitriteformation of N-nitrosohydroxypyrrolidine incured meats, 36

nitrosaminesN-nitrosohydroxypyrrolidine in cured meats,36proline as a precursor of N-nitrosamines, 97

oilhydrogenation, mass transfer coefficients in,53rapessed, aqueous extraction of, 239rapeseed, pathogenicity studies of, 23

oysterseffect of storage on lipids of, 40

peaprotein supplementation, 1

peachascorbic acid and ascorbic acid oxidase in,233

peppermintessential oils from, 247

porkbellies, development of free proline in, 97

potatocarbon dioxide egression from, 132differential thermal analyses of granules, 219granules, pyrazine retention in, 271miscrostructure of, 295tubers, organic acids in, 13vitamin C in, 138

proteinbuckwheat, production of, 236cheese whey, coprecipitation of, 43fractionation, from dIfferent sources, 326gluten whey, isolation and properties of, 100Instability, minced muscle of flatfish, 143meat, effect on textural characteristics ofemulsions, 88pea, supplementation of, IrapeseeCf, coprecipitation of, 43rapeseed, preparation of colourless abstracts,79soybean, sedimentation coefficients of, 169sunflower, utilization in milk-like beverages,229truffle, amino-acid composition of, 221whey, influence of psychrotrophs on, 269

pyrazineretention during production of potato gran­ules, 272

rapeseedoil, aqueous extraction of, 239oil, feeding experiments with rats, 23proteins, coprecipitation of, 43~~oteins, preparation of colourless extracts,

supplementation of wieners, 9riboflavin

light-induced degradation of, 65sage

essential oils from, 20 ISalmonella

detection in skim milk, 320in vacuum-packaged ground meat, 223

sensory analysismeat tenderness, relationship with instrumen­tal measurements, 307optimization of rroduct formulation 161taste intensity 0 aspartame and sug~rs, 126

soybeanfermented product, production of, 197protein, sedimentatIon coefficients of, 1691176

starchpilot plant viscometer, 120

stillagerum, anaerobic digestion of, 105

sugarcontent of Canadian breakfast cereals, 134content in maple syrup, 333fructose and glucose content of chicory, 331taste intensity, pleasantness and quality of126

sunflowerprotein, ulitization in milk-like beverages, 229

taste,aspartame, sugars and their mixtures, 126

texturemeat emulsions, textural characteristics of, 88microstructure of raw and granulated po­tatoes, 295pilot plant starch viscometer, 120prepeeled rutabaga, 85rehydrated commercial wheat gluten, 109

tomatopaste foams, characterization and drying of,313quality of paste, reconstituted juice andsauce, 92

truffleprotein and amino acid composition of, 221

vitaminsdecomposition of ascorbic acid in solution, 65decomposition of riboflavin in solution, 61determination of ascorbic acid by polar­ography,215effect of light on vitamin A decomposition, 56vitamin B6 retention in almonds, 244vitamin C in potatoes, 138

wheyinfluence of psychrotrophs on protein con­tent, 269

wienersupplementation with rapeseed, 9

ADVERTISER INDEX

C'iba-Geigy Biotechnical____~!~,~?ducts A3, AS, A28, A39, A63, A66

I'~irrllenichof (~anada A63~,Ioras~nth (\ana~a.Ltd" A90'o.(:d.' rodlIct~ Ll,mlted OC(I), OC(2)I,r~cs (lnd I flcS, Canada A24 A39 A91I· ntl.~~hc Dodge and Olcott ". ( anaJa) Ltd. IC(I), IC(2), IC(3), IC(4)

(Jlva uda n LUll itedA4, A27

Griffiths LaboratoriesLimited A24(1), A28, A41(1), A59, A92"

International Development Research Centre A21International Flavors and Fragrances

Canada Ltd. A22, A25, A44, A62International Grain Products Limited A21Nacan Products Ltd. A40-41, A64-65Pemberton and Co., Ltd. A3, A5Pfizer Company Ltd. A23, A29, A60, A93Stange Canada Ltd. A I, A25( 1), A42, A61