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
- 941
-
Secondary Flow and Residence Time Distribution in Food Processing Holding Tubes with BendsSandeep, K.P. / Zuritz, C.A. et al. | 1999
- 941
-
CONCISE REVIEWS IN FOOD SERVICE - Secondary Flow and Residence Time Distribution in Food Processing Holding Tubes with BendsSandeep, K.P. et al. | 1999
- 946
-
Simulation and Verification of Two‐Dimensional Ohmic Heating in Static SystemFu, W.‐R. / Hsieh, C.‐C. et al. | 1999
- 946
-
CONCISE REVIEWS IN FOOD SERVICE - Simulation and Verification of Two-Dimensional Ohmic Heating in Static SystemFu, W.-R. et al. | 1999
- 950
-
CONCISE REVIEWS IN FOOD SERVICE - Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination TechniquesKou, Y. et al. | 1999
- 950
-
Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination TechniquesKou, Y. / Molitor, P.F. / Schmidt, S.J. et al. | 1999
- 960
-
CONCISE REVIEWS IN FOOD SERVICE - Dietary Energy Value of Medium-chain TriglyceridesIngle, D.L. et al. | 1999
- 960
-
Dietary Energy Value of Medium‐chain TriglyceridesIngle, D.L. / Driedger, A. / Traul, K.A. et al. | 1999
- 964
-
In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed TomatoesNagarajan, N. / Hotchkiss, J.H. et al. | 1999
- 964
-
FOOD CHEMISTRY AND TOXICOLOGY - In vitro Inhibition of N-Nitrosomorpholine Formation by Fresh and Processed TomatoesNagarajan, N. et al. | 1999
- 968
-
FOOD CHEMISTRY AND TOXICOLOGY - Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning FoodsLee, J. et al. | 1999
- 968
-
Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning FoodsLee, J. / Suknark, K. / Kluvitse, Y. et al. | 1999
- 973
-
Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric AnalysisIizuka, K. / Aishima, T. et al. | 1999
- 973
-
FOOD CHEMISTRY AND TOXICOLOGY - Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric AnalysisIizuka, K. et al. | 1999
- 978
-
Effects of Onion Quercetin on Oxidative Stability of Cook‐chill Chicken in Vacuum‐sealed ContainersKarastogiannidou, C. et al. | 1999
- 978
-
FOOD CHEMISTRY AND TOXICOLOGY - Effects of Onion Quercetin on Oxidative Stability of Cookchill Chicken in Vacuum-sealed ContainersKarastogiannidou, C. et al. | 1999
- 982
-
Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow TroutClark, T.H. / Faustman, C. / Chan, W.K.M. et al. | 1999
- 982
-
FOOD CHEMISTRY AND TOXICOLOGY - Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow TroutClark, T.H. et al. | 1999
- 987
-
Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed PeasCanjura, F.L. / Watkins, R.H. / Schwartz, S.J. et al. | 1999
- 987
-
FOOD CHEMISTRY AND TOXICOLOGY - Color Improvement and Metallo-chlorophyll Complexes in Continuous Flow Aseptically Processed PeasCanjura, F.L. et al. | 1999
- 991
-
FOOD CHEMISTRY AND TOXICOLOGY - Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat ProcessingMizuta, S. et al. | 1999
- 991
-
Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat ProcessingMizuta, S. / Yamada, Y. / Miyagi, T. et al. | 1999
- 996
-
Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola OilGoulson, M.J. / Warthesen, J.J. et al. | 1999
- 996
-
FOOD CHEMISTRY AND TOXICOLOGY - Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola OilGoulson, M.J. et al. | 1999
- 1000
-
FOOD CHEMISTRY AND TOXICOLOGY - Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus)Liceaga-Gesualdo, A.M. et al. | 1999
- 1000
-
Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus)Liceaga‐Gesualdo, A.M. / Li‐Chan, E.C.Y. et al. | 1999
- 1005
-
Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two MethodsRathgeber, B.M. / Boles, J.A. / Xavier, I.J. et al. | 1999
- 1005
-
FOOD CHEMISTRY AND TOXICOLOGY - Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two MethodsRathgeber, B.M. et al. | 1999
- 1010
-
Glucose Loss and Maillard Browning in Solids as Affected by Porosity and CollapseWhite, K.L. / Bell, L.N. et al. | 1999
- 1010
-
FOOD CHEMISTRY AND TOXICOLOGY - Glucose Loss and Maillard Browning in Solids as Affected by Porosity and CollapseWhite, K.L. et al. | 1999
- 1015
-
FOOD CHEMISTRY AND TOXICOLOGY - Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory AssessmentSaklar, S. et al. | 1999
- 1015
-
Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory AssessmentSaklar, S. / Ungan, S. / Katnas, S. et al. | 1999
- 1020
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated CarrotsRastogi, N.K. et al. | 1999
- 1020
-
Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated CarrotsRastogi, N.K. / Eshtiaghi, M.N. / Knorr, D. et al. | 1999
- 1024
-
Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRIRuan, R. / Chen, P. / Chang, K. et al. | 1999
- 1024
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRIRuan, R. et al. | 1999
- 1027
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Detection of Internal Hollows in Cooked Rice Using a Light Transmittance MethodSuzuki, M. et al. | 1999
- 1027
-
Detection of Internal Hollows in Cooked Rice Using a Light Transmittance MethodSuzuki, M. / Horigane, A.K. / Toyoshima, H. et al. | 1999
- 1029
-
Yield Stress and Time‐dependent Rheological Properties of Mango PulpBhattacharya, Suvendu et al. | 1999
- 1029
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Yield Stress and Time-dependent Rheological Properties of Mango PulpBhattacharya, S. et al. | 1999
- 1034
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein FilmsPérez-Gago, M.B. et al. | 1999
- 1034
-
Water Vapor Permeability, Solubility, and Tensile Properties of Heat‐denatured versus Native Whey Protein FilmsPérez‐Gago, M.B. / Nadaud, P. / Krochta, J.M. et al. | 1999
- 1038
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Ultrasonic Velocity in Cheddar Cheese as Affected by TemperatureMulet, A. et al. | 1999
- 1038
-
Ultrasonic Velocity in Cheddar Cheese as Affected by TemperatureMulet, A. / Benedito, J. / Bon, J. et al. | 1999
- 1042
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork LoinsDetienne, N.A. et al. | 1999
- 1042
-
Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork LoinsDetienne, N.A. / Wicker, L. et al. | 1999
- 1048
-
Temperature Dependency of Compression Properties of Fish‐meat Gel as Affected by Added StarchKong, C.S. / Ogawa, H. / Iso, N. et al. | 1999
- 1048
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Temperature Dependency of Compression Properties of Fish-meat Gel as Affected by Added StarchKong, C.S. et al. | 1999
- 1052
-
Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu SteaksShao, C.H. / Avens, J.S. / Schmidt, G.R. et al. | 1999
- 1052
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu SteaksShao, C.H. et al. | 1999
- 1055
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Starch Conversion During Extrusion as Affected by Added GelatinWulansari, R. et al. | 1999
- 1055
-
Starch Conversion During Extrusion as Affected by Added GelatinWulansari, R. / Mitchell, J.R. / Blanshard, J.M.V. et al. | 1999
- 1059
-
Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf‐life StudiesAnderson, J.C. / Jones, B.D. et al. | 1999
- 1059
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf-life StudiesAnderson, J.C. et al. | 1999
- 1064
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Polyvinyl Acetate as a High-gloss Edible CoatingHagenmaier, R.D. et al. | 1999
- 1064
-
Polyvinyl Acetate as a High‐gloss Edible CoatingHagenmaier, R.D. / Grohmann, K. et al. | 1999
- 1068
-
Photochemical Treatment to Improve Storability of Fresh StrawberriesBaka, M. / Mercier, J. / Corcuff, R. et al. | 1999
- 1068
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Photochemical Treatment to Improve Storability of Fresh StrawberriesBaka, M. et al. | 1999
- 1073
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by Storage Temperature AbuseTano, K. et al. | 1999
- 1073
-
Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by Storage Temperature AbuseTano, K. / Arul, J. / Doyon, G. et al. | 1999
- 1078
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Compressive Properties of Whey Protein Composite Gels Containing Fractionated MilkfatMor, Y. et al. | 1999
- 1078
-
Compressive Properties of Whey Protein Composite Gels Containing Fractionated MilkfatMor, Y. / Shoemaker, C.F. / Rosenberg, M. et al. | 1999
- 1084
-
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Pecan Kernel Breakage and Oil Extracted by Supercritical CO2 as Affected by Moisture ContentLi, M. et al. | 1999
- 1084
-
Pecan Kernel Breakage and Oil Extracted by Supercritical CO2 as Affected by Moisture ContentLi, M. / Bellmer, D. D. / Brusewitz, G. H. et al. | 1999
- 1089
-
FOOD MICROBIOLOGY AND SAFETY - Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial LoadsKim, J.M. et al. | 1999
- 1089
-
Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial LoadsKim, J. M. / Huang, T.‐S. / Marshall, M. R. et al. | 1999
- 1094
-
Reduction of Pathogens Using Hot Water and Lactic Acid on Beef TrimmingsEllebracht, E.A. / Castillo, A. / Lucia, L.M. et al. | 1999
- 1094
-
FOOD MICROBIOLOGY AND SAFETY - Reduction of Pathogens Using Hot Water and Lactic Acid on Beef TrimmingsEllebracht, E.A. et al. | 1999
- 1100
-
Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon‐style BolognaGetty, K.J.K. / Phebus, R.K. / Marsden, J.L. et al. | 1999
- 1100
-
FOOD MICROBIOLOGY AND SAFETY - Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style BolognaGetty, K.J.K. et al. | 1999