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
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Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscleChan, K.M. et al. | 1993
- 5
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Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roastsCooksey, K. et al. | 1993
- 9
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Single-screw extrusion of defatted soy flour, corn starch and raw beef blendsPark, J. et al. | 1993
- 21
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High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life, physical and sensory propertiesPark, J. et al. | 1993
- 28
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Dietary -tocopheryl acetate enhances beef quality in Holstein and beef breed steersArnold, R. N. / Scheller, K. K. / Arp, S. C. et al. | 1993
- 28
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Dietary a-tocopheryl acetate enhances beef quality in Holstein and beef breed steersArnold, R.N. et al. | 1993
- 34
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Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef pattiesBerry, B.W. et al. | 1993
- 38
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Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173Arihara, K. et al. | 1993
- 43
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Dietary antioxidants and storage affect chemical characteristics of w-3 fatty acid enriched broiler chicken meatsAjuyah, A.O. et al. | 1993
- 43
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Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meatsAjuyah, A. O. / Ahn, D. U. / Hardin, R. T. et al. | 1993
- 47
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N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettingsPetersen, A. et al. | 1993
- 49
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Nonane as a radiolytic product in irradiated baconSingh, H. et al. | 1993
- 51
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Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 oCGhorpade, V.M. et al. | 1993
- 51
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Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82CGhorpade, V. M. / Cornforth, D. P. et al. | 1993
- 53
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Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roastGarcia Zepeda, C.M. et al. | 1993
- 59
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Cure levels, processing methods and meat source effects on low-fat frankfurtersMartin, J.W. et al. | 1993
- 62
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Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formationFiddler, W. et al. | 1993
- 66
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Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fishMiyazawa, T. et al. | 1993
- 71
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Antioxidants, activators, and inhibitors affect the enzymic lipid peroxidation system of catfish muscle microsomesEun, J.-B. et al. | 1993
- 75
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Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and duration of exposureThed, S.T. et al. | 1993
- 79
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Characteristics of mackerel mince lipid hydrolysisHwang, H.T. et al. | 1993
- 84
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Lipid extraction from channel catfish muscle: Comparison of solvent systemsErickson, M.C. et al. | 1993
- 90
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Fatty acid composition, lipids and sensory characteristics of white amur (Ctenopharyngodon idella) fed different dietsBakir, H.M. et al. | 1993
- 96
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Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimiReppond, K.D. et al. | 1993
- 99
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Minced meat crabcake from blue crab processing by-products--Development and sensory evaluationLee, E. et al. | 1993
- 104
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Glucose oxidase-catalase solution for on-board control of shrimp microbial spoilage: Model studiesKantt, C.A. et al. | 1993
- 108
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Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milkLawless, H.T. et al. | 1993
- 113
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Failure deformation and stress relaxation of heated egg white gelsHsieh, Y.L. et al. | 1993
- 116
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Gel point of whey and egg proteins using dynamic rheological dataHsieh, Y.L. et al. | 1993
- 120
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Descriptive sensory profiling for optimizing the formula of a peanut-milk-based liquid coffee whitenerAbdullah, A. et al. | 1993
- 124
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Fixation staining methods for examining microstructure in whipped cream by electron microscopyLee, S.-Y. et al. | 1993
- 128
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Decrease of pungency in "radish kimchi" during fermentationKim, M.R. et al. | 1993
- 132
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Moist and dry heat reduce isopropyl N-(3-chlorophenyl) carbamate (CIPC) residue in potatoesMondy, N.I. et al. | 1993
- 134
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Sensory evaluation of hearts of palmLawless, H. et al. | 1993
- 138
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Panelist texture preferences affect sensory evaluation of green bean cultivars (Phaseolus vulgaris L.)Baron, R.F. et al. | 1993
- 140
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Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoliBarth, M.M. et al. | 1993
- 144
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-Glucosidases from soybeans hydrolyze daidzin and genistinMatsuura, M. / Obata, A. et al. | 1993
- 144
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b-Glucosidases from soybeans hydrolyze daidzin and genistinMatsuura, M. et al. | 1993
- 148
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Composition and structural characteristics of isolated soy proteins from broken and damaged seedsGenovese, M.I. et al. | 1993
- 153
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Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium sspMurti, T.W. et al. | 1993
- 158
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Properties of acidic whey protein gels containing emulsified butterfatYost, R.A. et al. | 1993
- 164
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Viscoelastic properties of myofibrillar protein-polysaccharide composite gelsXiong, Y.L. et al. | 1993
- 168
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Temperature mapping in a model food gel using magnetic resonance imagingSun, X. et al. | 1993
- 173
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Rheological changes during gelation of high-methoxyl pectin-fructose dispersions: Effect of temperature and agingRao, M.A. et al. | 1993
- 177
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Sensory descriptive analysis of cv. Cresthaven peaches Maturity, ripening and storage effectsLyon, B.G. et al. | 1993
- 182
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Gamma-radiation affects cell wall composition of strawberriesd'Amour, J. et al. | 1993
- 186
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Reference materials for calibrating probes used for measuring thermal conductivity of frozen foodsTong, C.H. et al. | 1993
- 190
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Storage changes in anthocyanin content of red raspberry juice concentrateWithy, L.M. et al. | 1993
- 193
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Factors influencing ellagic acid precipitation in muscadine grape juice during storageGarrido, V.M. et al. | 1993
- 197
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Aflatoxin contamination in nutmeg: Analysis of interfering TLC spotsTakahashi, T. et al. | 1993
- 199
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Environmental scanning electron microscopy evaluation of tortilla chip microstructure during deep-fat fryingMcDonough, C. et al. | 1993
- 204
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Criterion for oil uptake during deep-fat fryingPinthus, E.J. et al. | 1993
- 206
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Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten filmGontard, N. et al. | 1993
- 212
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Temperature effect on oxygen permeability of edible protein-based filmsGennadios, A. et al. | 1993
- 215
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Delamination of polyethylene and aluminum foil layers of laminated packaging material by acetic acidOlafsson, G. et al. | 1993
- 220
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Loss of volatile lipid oxidation products during thermal desorption in dynamic headspace-capillary gas chromatographyPark, P.S.W. et al. | 1993
- 223
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Comparison of predictive models for bacterial spore population resources to sterilization temperaturesSapru, V. et al. | 1993
- 229
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Toxic compounds formed on prolonged heating of citrinin under watery conditionsTrivedi, A.B. et al. | 1993
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Author Index, Vol.58, No. 1| 1993
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Page Charge Statement| 1993
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UMI Microform Information| 1993
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FSTA -- Food Science & Technology Abstract Information| 1993
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JFS Masthead -- Staff and Publication Information| 1993