Journal of food science : JFS
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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PCR-RFLP analysis of mitochondrial DNA for identification of snail meat speciesBorgo, R. / Souty-Grosser, C. / Bouchon, D. et al. | 1996
- 1
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An Hypothesis Paper: PCR-RFLP analysis of mitochondrial DNA for identification of snail meat speciesBorgo, R. et al. | 1996
- 5
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Proteins as potential endpoint temperature indicators for ground beef pattiesSmith, D.M. et al. | 1996
- 8
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Lipid oxidation potential of beef, chicken, and porkRhee, K.S. et al. | 1996
- 13
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Biogenic polyamines affect activity of aminopeptidase B and alanyl aminopeptidase from porcine skeletal muscleFlores, M. et al. | 1996
- 15
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Feeding dietary oils with tocopherols: Effects on internal qualities of eggs during storageCherian, G. et al. | 1996
- 19
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Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extractionBringe, N.A. et al. | 1996
- 24
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Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oilLin, M.-P. et al. | 1996
- 28
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Composition and structure of fat globule surface layers in recombined milkSharma, R. et al. | 1996
- 33
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Hydrolysis of milk fat by lipase in solvent-free phospholipid reverse micellar mediaPatel, M.T. et al. | 1996
- 39
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Oxidative stability of anhydrous milkfat microencapsulated in whey proteinsMoreau, D.L. et al. | 1996
- 44
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Mono- and diglycerides prepared by chemical glycerolysis from a butterfat fractionCampbell-Timperman, K. et al. | 1996
- 48
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Composition and microscopy of reformulated creams from reduced-cholesterol butteroilElling, J.L. et al. | 1996
- 54
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Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentratesKarleskind, D. et al. | 1996
- 59
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Micellar transition state in casein between pH 5.5 and 5.0Gastaldi, E. et al. | 1996
- 65
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Viscoelasfic behavior of whey protein isolates at the sol-gel transition pointLabropoulos, A. E. / Hsu, S.-H. et al. | 1996
- 65
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Viscoelastic behavior of whey protein isolates at the sol-gel transition pointLabropoulos, A.E. et al. | 1996
- 69
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Relation of -lactoglobulin-sodium polypectate aggregation to bulk macromolecular concentrationNdi, E. E. / Swanson, B. G. / Dunker, A. K. et al. | 1996
- 69
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Relation of b-lactoglobulin-sodium polypectate aggregation to bulk macromolecular concentrationNdi, E.E. et al. | 1996
- 74
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Atlantic Salmon average fat content estimated by near-infrared transmittance spectroscopyWold, J.P. et al. | 1996
- 78
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Anionic trypsins from crayfish heptopancreas: Effects on protein degradation of tail meatKim, H.R. et al. | 1996
- 78
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Anionic trypsins from crayfish hepatopancreas: Effects on protein degradation of tail meatKim, H. R. / Meyers, S. P. / Godber, J. S. et al. | 1996
- 81
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Microbial transglutaminase estimation in enzyme-treated surimi-based products by enzyme immunosorbent assayOhtsuka, T. et al. | 1996
- 85
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Tomato product quality from transgenic fruits with reduced pectin methylesteraseThakur, B.R. et al. | 1996
- 88
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Permeability properties of fruit puree edible filmsMcHugh, T.H. et al. | 1996
- 92
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Haze development in aerobically or anaerobically produced clarified apple juicesWall, K.M. et al. | 1996
- 97
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Optimization of sucrose polyester synthesis using response surface methodologyShieh, C.-J. et al. | 1996
- 101
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Occurrence and flavor properties of sinigrin hydrolysis products in fresh cabbageChin, H.-W. et al. | 1996
- 105
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Analysis of aldehyde-bisulfites in beer by HPLC-fluorescence detection with post-column derivatizationKaneda, H. et al. | 1996
- 109
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Separation of anthocyanin pigments in wine by low pressure column chromatographyJohnston, T.V. et al. | 1996
- 112
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Enzymatic and autoxidation of defatted peanutsDivino, G.L. et al. | 1996
- 116
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Determination of sorbic acid diffusivity in edible wheat gluten and lipid based filmsRedl, A. et al. | 1996
- 121
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Adsorption-isotherm and Effect of Gum Blends on Viscosity and Microstructure of Oat Gum (-D-Glucan)Nnanna, I. A. / Dawkins, N. L. et al. | 1996
- 121
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Adsorption-isotherm and effect of gum blends on viscosity and microstructure of oat gum (b-D-glucan)Nnanna, I.A. et al. | 1996
- 127
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Immersion chilling and freezing: Phase change and mass transfer in model foodLucas, T. et al. | 1996
- 133
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Accelerated postmortem aging of beef utilizing electron-beam irradiation and modified atmosphere packagingLee, M. et al. | 1996
- 137
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Optimization and scale-up of enzymatic synthesis of structured lipids using RSMHuang, K.-H. et al. | 1996
- 142
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Reduction of drying time for pepperoni by vacuum-dryingChin, K.B. et al. | 1996
- 145
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Beef marbling and color score determination by image processingGerrard, D.E. et al. | 1996
- 149
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Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimiYongsawatdigul, J. et al. | 1996
- 154
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Freezing rate and frozen storage effects on color and sensory characteristics of pineapple fruit slicesBartolome, A.P. et al. | 1996
- 157
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Moving Boundary Model For Simulating Moisture Movement In GrapesSimal, S. / Mulet, A. / Catala, P. J. et al. | 1996
- 157
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Moving boundary model for imulating moisture movement in grapesSimal, S. et al. | 1996
- 161
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Minimal Processing and Modified Atmosphere Packaging Effects on Pigmentation of Pomegranate SeedsGil, M. I. / Artes, F. / Tomas-Barberan, F. A. et al. | 1996
- 161
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Minimal processing and modified atmosphere packaging effects of pigmentation of pomegranate seedsGil, M.I. et al. | 1996
- 165
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Optimization of blanching for crispness of banana chips using response surface methodologyJackson, J.C. et al. | 1996
- 167
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Kinetics of thermal softening of six legumes during cookingAnzaldua-Morales, A. et al. | 1996
- 171
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Model system for aseptic processing of particulate foods using peroxidaseBhamidipati, S. et al. | 1996
- 176
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Edible coating effects on postharvest quality of green bell peppersLerdthanangkul, S. et al. | 1996
- 180
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Lactose solubility and crystal growth as affected by mineral impuritiesBhargava, A. et al. | 1996
- 185
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Partitioning of printing ink solvents between cookie ingredients and air before and after bakingAn, D.-J. et al. | 1996
- 188
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Cake baking in conventional, impingement and hybrid ovensLi, A. et al. | 1996
- 192
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Acid removal from sunflower pectin gel through ethanol washingShi, X.Q. et al. | 1996
- 195
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Calcium fortification of rice: Distribution and retentionHettiarachchy, N.S. et al. | 1996
- 198
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UHT-sterilized peanut beverages: Kinetics of physicochemical changes during storage and shelf-life prediction modelingRustom, I.Y.S. et al. | 1996
- 204
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Moisture sorption isotherms of canola meals, and applications to packagingDiosady, L.L. et al. | 1996
- 209
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Cooking temperature of turkey ham affects lactate dehydrogenase, serum albumin and immunoglobulin G as determined by ELISASmith, D.M. et al. | 1996
- 213
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Total process lethality as related to residual catalase activity in cooked chicken breastLiu, F. et al. | 1996
- 217
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Control of Bacillus cereus spores and spoilage microflora in Sous Vide chicken breastTurner, B.E. et al. | 1996
- 220
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Accelerated fermentation process for the manufacture of fish sauce using histidineSanceda, N.G. et al. | 1996
- 223
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Continuous fermentation of Worcestershire sauce by trickle bed bioreactor using comb-shaped ceramic carriersFukaya, T. et al. | 1996
- 226
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Isolation and characterization of bacteria resistant to the antimicrobial activity of garlicKyung, K.H. et al. | 1996
- 230
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Purification and characterization of â-amylase from Bacillus polymyxa No. 26-1Sohn, C.-B. et al. | 1996
- 235
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Qualitative and quantitative textural assessment of cooked ground beef pattiesSpadaro, V. et al. | 1996
- 241
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Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallateZhuang, R.-Y. et al. | 1996
- 245
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Xanthan, hydroxypropyl methyl cellulose and high fructose corn syrup sensory effects in a reduced calorie syrup modelFryer, L.C. et al. | 1996
- 248
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Starch noodle quality as related to potato genotypesKim, Y.S. et al. | 1996
- 253
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Sensory characterization of sweet corn lines differing in physical and chemical compositionAzanza, F. et al. | 1996
- 258
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Aroma characteristics of corn germ protein floursHuang, C.J. et al. | 1996