Journal of Food Science
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 1105
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Microwave heating distributions in slabs, spheres and cylinders with relation to food processingRemmen, H.H.J.Van et al. | 1996
- 1114
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Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solutionCoupland, J.N. et al. | 1996
- 1118
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Solid phase microextraction for cheese volatile compound analysisChin, H.W. et al. | 1996
- 1123
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Functional and structural properties of b-lactoglobulin as affected by high pressure treatmentPittia, P. et al. | 1996
- 1123
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Functional and structural properties of -lactoglobulin as affected by high pressure treatmentPittia, P. / Wilde, P. J. / Husband, F. A. et al. | 1996
- 1128
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Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulinYildirim, M. et al. | 1996
- 1132
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HPLC method for cyst(e)ine and methionine in infant formulasToran, A.A. et al. | 1996
- 1136
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Relative proteolytic action of milk-clotting enzyme preparations on bovine -, - and kappa-caseinUstunol, Z. / Zeckzer, T. et al. | 1996
- 1136
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Relative proteolytic action of milk-clotting enzyme preparations on bovine a-, b-, and k-caseinUstunol, Z. et al. | 1996
- 1138
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Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit musclesBoyer, C. et al. | 1996
- 1143
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Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit musclesBoyer, C. et al. | 1996
- 1149
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Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chlorideNayak, R. et al. | 1996
- 1155
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Functional protein components in lean finely textured tissue from beef and porkHe, Y. et al. | 1996
- 1160
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Oxidative stability of cooked comminuted lean pork as affected by alkali and alkali-earth halidesWettasinghe, M. et al. | 1996
- 1165
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Proteinase in Pacific Whiting surimi wash water: Identification and characterizationBenjakul, S. et al. | 1996
- 1171
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Functional improvement of alginic acid by conjugating with -lactoglobulinHattori, M. / Aiba, Y. / Nagasawa, K. et al. | 1996
- 1171
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Functional improvement of alginic acid by conjugating with b-lactoglobulinHattori, M. et al. | 1996
- 1177
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Continuous spectrophotometric method for determining monophenolase and diphenolase activities of pear polyphenoloxidaseEspin, J.C. et al. | 1996
- 1182
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ACC oxidase in papaya sections after heat treatmentChan Jr, H.T. et al. | 1996
- 1186
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Sugar and cyclitol determination in vegetables by HPLC using postcolumn fluorescent derivatizationMasuda, R. et al. | 1996
- 1191
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Water blanching effects on headspace volatiles and sensory attributes of carrotsShamaila, M. et al. | 1996
- 1196
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Crystalline amylose-fatty acid complexes: Morphology and crystal thicknessGodet, M.C. et al. | 1996
- 1202
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Whey protein coating effect on the oxygen uptake of dry roasted peanutsMate, J.I. et al. | 1996
- 1207
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Kinetics of heat coagulation of concentrated milk proteins at high sucrose contentsPauletti, M.S. et al. | 1996
- 1211
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Flow properties of encapsulated milkfat powders as affected by flow agentOnwulata, C.I. et al. | 1996
- 1216
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Ultra high temperature, ultra short time surface pasteurization of meatMorgan, A.I. et al. | 1996
- 1219
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Protease inactivation in fish muscle by high moisture twin-screw extrusionChoudhury, G.S. et al. | 1996
- 1223
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Concentration of vinegar by electrodialysisChukwu, U. et al. | 1996
- 1227
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Optimizing low fat peanut spread containing sucrose polyesterShieh, C.-J. et al. | 1996
- 1230
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Selective extraction of phospholipid mixtures by supercritical carbon dioxide and cosolventsMontanari, L. et al. | 1996
- 1234
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Transglutaminase from Streptoverticillium ladakanum and application to minced fish productTsai, G.-J. et al. | 1996
- 1239
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Sensory and microbial quality of irradiated crab meat productsChen, Y.P. et al. | 1996
- 1243
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Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillusEerola, S. et al. | 1996
- 1247
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Aroma compounds in wine as influenced by apiculate yeastsGil, J.V. et al. | 1996
- 1250
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Tuna protein nutritional quality changes after canningCastrillon, A.M. et al. | 1996
- 1254
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Consumer acceptability and -carotene content of beef as related to cattle finishing dietsSimonne, A. H. / Green, N. R. / Bransby, D. I. et al. | 1996
- 1254
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Consumer acceptability and b-carotene content of beef as related to cattle finishing dietsSimonne, A.H. et al. | 1996
- 1257
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Bioavailability for rats of vitamin E from fortified breakfast cerealsMitchell, G.V. et al. | 1996
- 1261
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Sensory analysis and consumer acceptance of irradiated boneless pork chopsLuchsinger, S.E. et al. | 1996
- 1267
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Fat mimetics in low-fat Cheddar cheeseDrake, M.A. et al. | 1996
- 1271
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Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beefKerler, J. et al. | 1996
- 1275
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Frankfurters with lean finely textured tissue as affected by ingredientsHe, Y. et al. | 1996
- 1281
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Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiationZhao, Y. et al. | 1996
- 1285
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Low-fat ground beef from desinewed shanks with reincorporation of processed sinewCampbell, R.E. et al. | 1996
- 1289
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Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua)Hurling, R. et al. | 1996
- 1297
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Shelf life evaluation of bartlett pears in retort pouchesKluter, R.A. et al. | 1996
- 1303
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Laboratory and field consumer evaluation relationships for menu items processed in retortable trays for quantity foodserviceKock, H.L.de et al. | 1996