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
- CRH69
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Consumer Attitudes Toward GMOs: The Ohio ExperienceNAPIER, T. L. / TUCKER, M. / HENRY, C. et al. | 2004
- CRH77
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Critical Issues in R&D of Soy Isoflavone‐enriched Foods and Dietary SupplementsUZZAN, M. / ABUZA, T. P. L et al. | 2004
- CRH87
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Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaONIANG'O, RUTH / ALLOTEY, JOSEPH / MALABA, SERAH J. et al. | 2004
- CRH92
-
The Role of Biotechnology in Modern Food ProductionLEE, CHERL‐HO et al. | 2004
- CRH96
-
Education Making the Transition to Outcomes‐based InstructionARTEL, RICHARD W. H et al. | 2004
- CRH98
-
Trends in Food Science Education in EuropeDUMOULIN, ELISABETH et al. | 2004
- CRH100
-
Shared Graduate Student Education by International NetworkingPURSLOW, PETER et al. | 2004
- CRH102
-
Food Waste Management and Value‐added ProductsTUCKER, GARY S. et al. | 2004
- CRH104
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Management and Utilization of Food Processing WastesHANG, YONG D. et al. | 2004
- CRH107
-
Food Waste Management by Life Cycle Assessment of the Food ChainOHLSSON, THOMAS et al. | 2004
- CRH110
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Promoting the Development of Value‐added Specialty Foods through University‐based Food Venture CentersPADILLA‐ZAKOUR, OLGA I. et al. | 2004
- FCT147
-
Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken BreastSHIN, H. S. / USTUNOL, Z. et al. | 2004
- FCT154
-
Emulsifying Peptides from the Tryptic Hydrolysis of CaseinPANYAM, D. / KILARA, A. et al. | 2004
- FCT164
-
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and AroniaBENVENUTI, S. / PELLATI, F. / MELEGARI, M. et al. | 2004
- FCT170
-
Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold‐stored Intermediate‐moisture Sun‐dried FigsDEMIRBÜKER, D. / SIMSEK, S. / YEMENICIOGLU, A. et al. | 2004
- FCT179
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Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity StainingANJONGSINSIRI, P. B / KENNEY, J. / WICKER, L. et al. | 2004
- FCT184
-
Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma GenusZHAO, L. / ZHAO, G. / HUI, B. et al. | 2004
- FCT189
-
Fatty Acid Content and Antioxidant Properties of Cold‐pressed Black Raspberry Seed Oil and MealPARRY, J. / YU, L. et al. | 2004
- FCT194
-
Cooked Chicken Breast Meat Conditions Related to Simulated Pink DefectHOLOWNIA, K. / CHINNAN, M. S. / REYNOLDS, A. E. et al. | 2004
- FCT200
-
Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to CysteineBOATRIGHT, W. L. / STINE, J. C. et al. | 2004
- FCT206
-
Study of Acetylated Food Proteins by Raman SpectroscopyHAO, Y. Z / MA, C. Y. / YUEN, S. N. et al. | 2004
- FCT214
-
Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double PackagingNAM, K. C. / MIN, B. R. / LEE, S. C. et al. | 2004
- FEP79
-
Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed MeatKARTHIKEYAN, M. / MATHEW, S. / SHAMASUNDAR, B. A. et al. | 2004
- FEP85
-
A New Approach to Predict the Water‐transport Properties of Multilayer Films Intended for Food‐packaging ApplicationsNOBILE, M. A. DEL / BUONOCORE, G. G. / DAINELLI, D. et al. | 2004
- FEP91
-
Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesMARABI, A. / DILAK, C. / SHAH, J. et al. | 2004
- FEP97
-
Modeling Rheological Characteristics and Calcium Content of Mozzarella CheeseJOSHI, N. S. / MUTHUKUMARAPPAN, K. / DAVE, R. I. et al. | 2004
- FEP102
-
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)MORENO, J. / BUGUEÑO, G. / VELASCO, V. et al. | 2004
- FEP107
-
Salting and Desalting of Fresh and Frozen‐thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low‐field 1H NMR, and Physicochemical Analytical MethodsERIKSON, U. / VELIYULIN, E. / SINGSTAD, T. E. et al. | 2004
- FEP115
-
Studying Oil Absorption in Restructured Potato ChipsOUCHON, P. B / PYLE, D. L. et al. | 2004
- FEP123
-
Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella CheeseGRAIVER, N. G. / ZARITZKY, N. E. / CALIFANO, A. N. et al. | 2004
- FEP129
-
Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based FilmsUSTUNOL, Z. / MERT, B. et al. | 2004
- FEP134
-
Inactivation of in Apple Juice by Radio Frequency Electric FieldsEVEKE, D. J. G / BRUNKHORST, C. et al. | 2004
- FMS57
-
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing PrebioticsDESAI, A. R. / POWELL, I. B. / SHAH, N. P. et al. | 2004
- FMS61
-
Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant ActivityNEGI, P. S. / JAYAPRAKASHA, G. K. et al. | 2004
- FMS66
-
Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food ApplicationsBURROWES, O. J. / HADJICHARALAMBOUS, C. / DIAMOND, G. et al. | 2004
- FMS72
-
Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringensNOVAK, J. S. / FRATAMICO, P. M. et al. | 2004
- FMS79
-
Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminaraESWARANANDAM, S. / HETTIARACHCHY, N. S. / JOHNSON, M. G. et al. | 2004
- FMS85
-
An Improved Method for a Hydrophobic Grid‐membrane Filter System to Detect Heat‐injured Foodborne Pathogens in Ground BeefWU, V. C. H. / FUNG, D. Y. C. et al. | 2004
- FMS90
-
Kinetic Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh SeafoodENDOZA, T. F. M / WELT, B. A. / OTWELL, S. et al. | 2004
- SNQ99
-
Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography‐Mass SpectrometryALASALVAR, C. / ODABASI, A. Z. / DEMIR, N. et al. | 2004
- SNQ107
-
Quality Characteristics of Chinese‐style Meatball Containing Bacterial Cellulose (Nata)LIN, K. W. / LIN, H. Y. et al. | 2004
- SNQ112
-
Effect of Grinding Temperature on Hydroperoxide and Off‐flavor Contents during Soymilk Manufacturing ProcessMIZUTANI, T. / HASHIMOTO, H. et al. | 2004
- SNQ117
-
Influence of High‐Pressure Treatment at 25°C and 80°C on Folates in Orange Juice and Model MediaUTZ, P. B / SERFERT, Y. / GARCIA, A. FERNANDEZ et al. | 2004
- SNQ122
-
Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.)KWOK, B. H. L. / HU, C. / DURANCE, T. et al. | 2004
- vi
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Industrial Applications of Selected JFS Articles| 2004
- viii
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Correction to Malcolm Bourne paper, “Selection and Use of Postharvest Technologies as a Component of the Food Chain”, p CRH43 in March issue| 2004
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Page Charge Notice| 2004
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Concise Reviews-Hypotheses in Food Science (CRH) - Consumer Attitudes Toward GMOs: The Ohio ExperienceNapier, T.L. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Study of Acetylated Food Proteins by Raman SpectroscopyZhao, Y. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - The Role of Biotechnology in Modern Food ProductionLee, C.-H. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity StainingBanjongsinsiri, P. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesMarabi, A. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Modeling Rheological Characteristics and Calcium Content of Mozzarella CheeseJoshi, N.S. et al. | 2004
-
Food Microbiology and Safety (FMS) - Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indica extracts, and their Antioxidant ActivityNegi, P.S. et al. | 2004
-
Correction| 2004
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Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Management and Utilization of Food Processing WastesHang, Y.D. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - A New Approach to Predict the Water-transport Properties of Multilayer Films Intended for Food-packaging ApplicationsNobile, M.A.Del et al. | 2004
-
Food Microbiology and Safety (FMS) - Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food ApplicationsBurrowes, O.J. et al. | 2004
-
Author Index| 2004
-
Industrial Application Briefs| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Symposium 1 Part 3: The Food Chain: Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaOniang'o, R. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Roundtable 3: Food Waste Management and Value-added Products: Using the Process to Add Value to Heat-treated ProductsTucker, G.S. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold-stored Intermediate-moisture Sun-dried FigsDemirbüker, D. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double PackagingNam, K.C. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Influence of High-pressure Treatment at 25 (degree)C and 80 (degree)C on Folates in Orange Juice and Model MediaButz, P. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Trends in Food Science Education in EuropeDumoulin, E. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Influence of Honey-containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken BreastShin, H.S. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Cooked Chicken Breast Meat Conditions Related to Simulated Pink DefectHolownia, K. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed MeatKarthikeyan, M. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Salting and Desalting of Fresh and Frozen-thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low-field 1H NMR, and Physicochemical Analytical MethodsErikson, U. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium-enriched Mushroom Species of the Ganoderma GenusZhao, L. et al. | 2004
-
Food Microbiology and Safety (FMS) - Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing PrebioticsDesai, A.R. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis-Gas Chromatography-Mass SpectrometryAlasalvar, C. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Critical Issues in R&D of Soy Isoflavone-enriched Foods and Dietary SupplementsUzzan, M. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Food Waste Management by Life Cycle Assessment of the Food ChainOhlsson, T. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Promoting the Development of Value-added Specialty Foods through University-based Food Venture CentersPadilla Zakour, O.I. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to CysteineBoatright, W.L. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Studying Oil Absorption in Restructured Potato ChipsBouchon, P. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Round Tables 1 and 6: Education: Making the Transition to Outcomes-based InstructionHartel, R.W. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Emulsifying Peptides from the Tryptic Hydrolysis of CaseinPanyam, D. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)Moreno, J. et al. | 2004
-
Food Microbiology and Safety (FMS) - Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin-incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminaraEswaranandam, S. et al. | 2004
-
Subject Index| 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Effect of Grinding Temperature on Hydroperoxide and Off-flavor Contents during Soymilk Manufacturing ProcessMizutani, T. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Viscoelastic Behavior of Refrigerated and Frozen Low-moisture Mozzarella CheeseGraiver, N.G. et al. | 2004
-
JFS Masthead| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Shared Graduate Student Education by International NetworkingPurslow, P. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and AroniaBenvenuti, S. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Fatty Acid Content and Antioxidant Properties of Cold-pressed Black Raspberry Seed Oil and MealParry, J. et al. | 2004
-
Food Microbiology and Safety (FMS) - An Improved Method for a Hydrophobic Grid-membrane Filter System to Detect Heat-injured Foodborne Pathogens in Ground BeefWu, V.C.H. et al. | 2004
-
Food Microbiology and Safety (FMS) - Evaluation of Ascorbic Acid as a Quorum-sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringensNovak, J.S. et al. | 2004
-
Food Microbiology and Safety (FMS) - Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh SeafoodMendoza, T.F. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.)Kwok, B.H.L. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross-linked Whey Protein Isolate-based FilmsUstunol, Z. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Inactivation of Escherichia coli in Apple Juice by Radio Frequency Electric FieldsGeveke, D.J. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-d-lactoneTay, S.L. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)Lin, K.-W. et al. | 2004