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
- 281
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Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning ConditionBEAS, VIVIANA E. / WAGNER, JORGE R. / AÑON, MARÍA C. et al. | 1991
- 285
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Determination of Optimal Level of Lactitol for SurimiSYCH, J. / LACROIX, C. / CARRIER, M. et al. | 1991
- 291
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Microbiological Evaluation of Alaska Shore‐based Surimi ProductionHIMELBLOOM, BRIAN H. / BROWN, EILEEN K. / LEE, JONG S. et al. | 1991
- 294
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Effect of Washing on the Texture and Microstructure of Frozen Fish MinceYOON, K.S. / LEE, CM. / HUFNAGEL, LA. et al. | 1991
- 299
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Microorganisms Isolated from Surimi Processing OperationsHIMELBLOOM, BRIAN H. / BROWN, EILEEN K. / LEE, JONG S. et al. | 1991
- 302
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Thermal Properties of Surimi Analyzed using DSCWANG, DE QIAN / KOLBE, EDWARD et al. | 1991
- 309
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Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional ValueREBECA, BACA D. / PEÑA‐VERA, M. T. / DÍAZ‐CASTAÑEDA, M. et al. | 1991
- 315
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Lithium Chloride as a Preferred Extractant of Fish Muscle ProteinsKELLEHER, STEPHEN D. / HULTIN, HERBERT O. et al. | 1991
- 318
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Postmortem Changes in Chilled Round, Bled and Dressed AlbacorePRICE, R.J. / MELVIN, E.F. / BELL, J.W. et al. | 1991
- 322
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Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp (Penaeus monodon)JIANG, SHANN‐TZONG / MOODY, MICHAEL W. / CHEN, HSING‐CHEN et al. | 1991
- 327
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Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and ExtractionTANCHOTIKUL, URAIWAN / HSIEH, THOMAS C.‐Y. et al. | 1991
- 332
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Bacterial Spoilage Profiles to Identify Irradiated FishALUR, M.D. / VENUGOPAL, V. / NERKAR, D.P. et al. | 1991
- 335
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Applications of Polarography for Assessment of Fish FreshnessLUONG, J.H.T. / MALE, K.B. / HUYNH, M.D. et al. | 1991
- 338
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Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine MusclesKO, WEN‐CHING / TANAKA, MUNEHIKO / NAGASHIMA, YUJI et al. | 1991
- 341
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Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during StoragePAPADOPOULOS, L. S. / MILLER, R. K. / ACUFF, G. R. et al. | 1991
- 348
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Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack SausageSMITH, G. L. / STALDER, J. W. / KEETON, J. T. et al. | 1991
- 352
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Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro DigestionKAPSOKEFALOU, MARIA / MILLER, DENNIS D. et al. | 1991
- 356
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Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef MuscleSEMAN, DENNIS L. / DECKER, ERIC A. / CRUM, ANDREA D. et al. | 1991
- 359
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Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb CarcassesST. ANGELO, A.J. / KOOHMARAIE, M. / CRIPPEN, K.L. et al. | 1991
- 363
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Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long‐term Frozen StorageBREWER, M.S. / HARBERS, C.A.Z. et al. | 1991
- 367
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Comparison of Rapid Methods for isolation and Enumeration of Clostridium perfringens in MeatALI, MOHAMMED S. / FUNG, DANIEL Y. C. / KASTNER, CURTIS L. et al. | 1991
- 371
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Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty AcidsKATTA, SEKHAR R. / RAO, D.R. / SUNKI, G.R. et al. | 1991
- 373
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Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of ToxigenesisGENIGEORGIS, CONSTANTIN A. / MENG, JIANGHONG / BAKER, DAVID A. et al. | 1991
- 380
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Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking KineticsCORREIA, L.R. / MITTAL, G.S. / USBORNE, W.R. et al. | 1991
- 387
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Volatile Compounds in Scrambled EggsMATIELLA, JOSÉ E. / HSIEH, THOMAS C.‐Y. et al. | 1991
- 391
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Thermal Resistance of Egg‐Associated Epidemic Strains of Salmonella enteritidisSHAH, D. B. / BRADSHAW, J. G. / PEELER, J. T. et al. | 1991
- 394
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Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory PerceptionDUNCAN, S.E. / CHRISTEN, G.L. / PENFIELD, M.P. et al. | 1991
- 398
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Role of Milk Fat Globule Membrane in Autoxidation of Milk FatCHEN, Z. Y. / NAWAR, W. W. et al. | 1991
- 402
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Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full‐history Time‐temperature IndicatorSHELLHAMMER, T.H. / SINGH, R.P. et al. | 1991
- 406
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Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound TreatmentKIM, S.M. / ZAYAS, J.F. et al. | 1991
- 411
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Diffuse Reflectance Profiles of Eight Milk‐Clotting Enzyme PreparationsUSTUNOL, Z. / HICKS, C. L / PAYNE, F. A. et al. | 1991
- 416
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Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion PeelingBOUN, H.R. / HUXSOLL, C.C. et al. | 1991
- 419
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Uptake and Fate of Ascorbic Acid‐2‐Phosphate in Infiltrated Fruit and Vegetable TissueSAPERS, G.M. / MILLER, R.L. / JR, F.W. DOUGLAS et al. | 1991
- 423
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Galacturonate in Pectic Substances from Fruits and Vegetables: Comparison of Anion Exchange HPLC with Pulsed Amperometric Detection to Standard Colorimetric ProcedureGARLEB, K. A. / BOURQUIN, L. D. / FAHEY, G. C. JR. et al. | 1991
- 427
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Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and FruitsALBRECHT, J.A. / SCHAFER, H.W. / ZOTTOLA, E.A. et al. | 1991
- 431
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Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein FractionsGUJSKA, ELZBIETA / KHAN, KHALIL et al. | 1991
- 436
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Changes of Selected Physical and Chemical Components in the Development of the Hard‐to‐Cook Bean DefectHENTGES, D. L / WEAVER, C. M. / NIELSEN, S. S. et al. | 1991
- 443
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Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch FractionsGUJSKA, ELZBIETA / KHAN, KHALIL et al. | 1991
- 448
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Lipoxygenase as Blanching Index for Frozen Vegetable SoybeansSHEU, S.C. / CHEN, A.O. et al. | 1991
- 452
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Effect of Anions on the Deamidation of Soy ProteinSHIH, FREDERICK F. et al. | 1991
- 455
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Water Retention and Solubility of Soy Proteins and Corn Germ Proteins in a Model SystemWANG, C.R. / ZAYAS, J.F. et al. | 1991
- 459
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Microbial Flora and Storage Quality of Partially Processed LettuceKING, A.D. JR / MAGNUSON, J.A. / TÖRÖK, T. et al. | 1991
- 462
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Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice BrineCHAVASIT, V. / HUDSON, J.M. / TORRES, J.A. et al. | 1991
- 466
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Anthocyanin Pigments in the Skin of Lychee FruitLEE, H.S. / WICKER, L. et al. | 1991
- 469
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Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in AirSHAW, PHILIP E. / MOSHONAS, MANUEL G. / PESIS, EDNA et al. | 1991
- 475
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Chemical Changes during Storage of an Alcoholic Orange Juice BeverageRODRIGUEZ, M. / SADLER, G.D. / SIMS, C.A. et al. | 1991
- 480
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Orange Finisher Pulp as Substrate for Polygalacturonase Production by Rhizopus oryzaeHART, H.E. / PARISH, M.E. / BURNS, J.K. et al. | 1991
- 484
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Reverse Osmosis and Flavor Retention in Apple Juice ConcentrationCHOU, FANG / WILEY, ROBERT C. / SCHLIMME, DONALD V. et al. | 1991
- 488
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Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected AdditivesCOLE, M. E. / JOHNSON, D. E. / COLE, R. W. et al. | 1991
- 494
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Enzyme Inactivation Improves Stability of Self‐Rising Corn MealsBOOKWALTER, GEORGE N. / LYLE, STEVEN A. / NELSEN, TERRY C. et al. | 1991
- 497
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Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH EffectsRICO‐PEÑA, DELMY C. / TORRES, J. ANTONIO et al. | 1991
- 500
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Sorption of Volatile Compounds in Aqueous Solution by Ethylene‐Vinyl Alcohol Copolymer FilmsIKEGAMI, TOHRU / NAGASHIMA, KAZUFUMI / SHIMODA, MITSUYA et al. | 1991
- 504
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Methylcellulose Films to Prevent Lipid Migration in Confectionery ProductsNELSON, KATHRYN L / FENNEMA, OWEN R. et al. | 1991
- 510
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Water Sorption of GliadinIL, BARBARA / DAUN, HENRYK / GILBERT, SEYMOUR G. et al. | 1991
- 513
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Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W EmulsionsYILMAZER, GULCIN / CARRILLO, ANA R. / KOKINI, JOZEF L. et al. | 1991
- 518
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Analysis of Shear and Thermal History During Co‐Rotating Twin‐Screw ExtrusionCHANG, KE LIANG BRUCE / HALEK, G. W. et al. | 1991
- 532
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Isopropyl N‐(3‐chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of PotatoesSEETHARAMAN, K. / MONDY, N.I. et al. | 1991
- 535
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Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) EvaluationsOTT, D. B. / EDWARDS, C. L / PALMER, S. J. et al. | 1991
- 543
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Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric ChangesSHEEN, SHIOWSHUH / HAYAKAWA, KAN‐ICHI et al. | 1991
- 550
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Feed‐back Temperature Control System for Microwave Ovens Using a Shielded ThermocoupleRAMASWAMY, H. / VAN DE VOORT, F.R. / RAGHAVAN, G.S.V. et al. | 1991
- 553
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Heat Stability of Sunflower‐Hull Anthocyanin PigmentMOK, CHULKYOON / HETTIARACHCHY, N.S. et al. | 1991
- 556
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Solubility and Viscous Properties of Casein and CaseinatesKONSTANCE, R.P. / STRANGE, E.D. et al. | 1991
- 560
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Phytic Acid as a Food AntioxidantEMPSON, KATHERINE L. / LABUZA, THEODORE P. / GRAF, ERNST et al. | 1991
- 564
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Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and LipidsCHANG, SHUH‐MING / LIU, LIH‐CHING et al. | 1991
- 567
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Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal ProcessesWENG, ZHIJUN / HENDRICKX, M. / MAESMANS, G. et al. | 1991
- 571
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Effect of Sodium Chloride on Pro‐oxidant Activity of Copper (II) in Peroxidation of Phospholipid LiposomesARNOLD, A.R. / BASCETTA, E. / GUNSTONE, F.D. et al. | 1991
- 574
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Thermostability of Soluble and Immobilized Horseradish PeroxidaseWENG, ZHIJUN / HENDRICKX, M. / MAESMANS, G. et al. | 1991
- 579
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Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on VolatilesSINGLETON, J.A. / PATTEE, H.E. et al. | 1991
- 582
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Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity ProbeRAHMAN, MD. SHAFIUR / POTLURI, PRAKASH LAL et al. | 1991
- 584
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Iron in Food: Effect of Continued Use of Iron CookwareCHENG, Y.J. / BRITTIN, H.C. et al. | 1991
- 586
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Thermal Conductivity of Potato between 50 and 100°CCALIFANO, ALICIA N. / CALVELO, ALFREDO et al. | 1991
- 588
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Neutral Salt Effects on Stability of Whey Protein Isolate FoamsPHILLIPS, L.G. / YANG, ST. / KINSELLA, J.E. et al. | 1991
- 590
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Relationship of Loss of Membrane Functionality and Hard‐to‐Cook Defect in Aged BeansRICHARDSON, J.C. / STANLEY, D.W. et al. | 1991
- 592
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Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa TreatmentUZOGARA, S.G. / MORTON, I.D. / DANIEL, J.W. et al. | 1991
- 594
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Electrochemical Quantitative Analysis of Uric Acid in MilkJAWAD, M.A. / DORIE, J. / EL MURR, N. et al. | 1991