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
- 565
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CRITICAL REVIEW - New Line Intersection Procedure for the Equivalent Point Method of Thermal EvaluationKyereme, M. et al. | 1999
- 565
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New Line Intersection Procedure for the Equivalent Point Method of Thermal EvaluationKyereme, M. / Swartzel, K.R. / Farkas, B.E. et al. | 1999
- 571
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Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. coli Strains in FoodsYokoigawa, K. / Inoue, K. / Okubo, Y. et al. | 1999
- 571
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HYPOTHESIS PAPERS - Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E coli Strains in FoodsYokoigawa, K. et al. | 1999
- 576
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Antiplasticization by Water in Reduced‐Moisture Food SystemsSeow, C.C. / Cheah, P.B. / Chang, Y.P. et al. | 1999
- 576
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HYPOTHESIS PAPERS - Antiplasticization by Water in Reduced-Moisture Food SystemsSeow, C.C. et al. | 1999
- 582
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Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase ActivitySeguchi, M. / Ishihara, C. / Yoshino, Y. et al. | 1999
- 582
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CHEMISTRY-BIOCHEMISTRY - Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase ActivitySeguchi, M. et al. | 1999
- 587
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CHEMISTRY-BIOCHEMISTRY - Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid-Infrared SpectroscopyMcElhinney, J. et al. | 1999
- 587
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Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared SpectroscopyMcElhinney, J. / Downey, G. / O'Donnell, C. et al. | 1999
- 592
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Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout InhibitorsYang, J. / Powers, J.R. / Boylston, T.D. et al. | 1999
- 592
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CHEMISTRY-BIOCHEMISTRY - Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout InhibitorsYang, J. et al. | 1999
- 597
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Composition and Physicochemical Properties of Chevon Patties Containing Oat BranDawkins, N.L. / Phelps, O. / McMillin, K.W. et al. | 1999
- 597
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CHEMISTRY-BIOCHEMISTRY - Composition and Physicochemical Properties of Chevon Patties Containing Oat BranDawkins, N.L. et al. | 1999
- 601
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Milk Alkaline Phosphatase Purification and Production of Polyclonal AntibodiesVega‐Warner, A. V. / Wang, C.‐H. / Smith, D. M. et al. | 1999
- 601
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CHEMISTRY-BIOCHEMISTRY - Milk Alkaline Phosphatase Purification and Production of Polyclonal AntibodiesVega-Warner, A.V. et al. | 1999
- 606
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Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide SubstrateO'Driscoll, B. M. / Rattray, F. P. / McSweeney, P. L. H. et al. | 1999
- 606
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CHEMISTRY-BIOCHEMISTRY - Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide SubstrateO'Driscoll, B.M. et al. | 1999
- 612
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Supercritical CO2 Extraction for Total Fat Analysis of Food ProductsDionisi, F. / Hug, B. / Aeschlimann, J. M. et al. | 1999
- 612
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CHEMISTRY-BIOCHEMISTRY - Supercritical CO2 Extraction for Total Fat Analysis of Food ProductsDionisi, E. et al. | 1999
- 616
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CHEMISTRY-BIOCHEMISTRY - Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol ContentLim, L.-T. et al. | 1999
- 616
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Barrier and Tensile Properties of Transglutaminase Cross‐linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol ContentLim, L.‐T. / Mine, Y. / Tung, M.A. et al. | 1999
- 623
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ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground BeefHsu, Y.‐C. / Pestka, J. J. / Smith, D. M. et al. | 1999
- 623
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CHEMISTRY-BIOCHEMISTRY - ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground BeefHsu, Y.-C. et al. | 1999
- 629
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Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface MethodologyAhn, J. / Kwak, H.S. et al. | 1999
- 629
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CHEMISTRY-BIOCHEMISTRY - Optimizing Cholesterol Removal in Cream Using b-Cyclodextrin and Response Surface MethodologyAhn, J. et al. | 1999
- 633
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CHEMISTRY-BIOCHEMISTRY - Thermal Gel Degradation (Modori) in Sardine Surimi GelsAlvarez, C. et al. | 1999
- 633
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Thermal Gel Degradation (Modori) in Sardine Surimi GelsAlvarez, C. / Couso, I. / Tejada, M. et al. | 1999
- 638
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CHEMISTRY-BIOCHEMISTRY - Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor AssayBermudez-Almada, M.C. et al. | 1999
- 638
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Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor AssayBermúdez‐Almada, M.C. / Pérez‐Tello, M.G. / Valenzuela‐Quintanar, A.I. et al. | 1999
- 641
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CHEMISTRY-BIOCHEMISTRY - Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace-Gas ChromatographyJo, C. et al. | 1999
- 641
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Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge‐and‐Trap Dynamic Headspace/Gas ChromatographyJo, C. / Ahn, D.U. et al. | 1999
- 644
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Myofibril‐Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar ProteinsCao, M.‐J. / Hara, K. / Osatomi, K. et al. | 1999
- 644
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CHEMISTRY-BIOCHEMISTRY - Myofibril-Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar ProteinsCao, M.-J. et al. | 1999
- 648
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Gelling Temperatures of Gellan Solutions as Affected by Citrate BuffersMao, R. / Tang, J. / Swanson, B.G. et al. | 1999
- 648
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CHEMISTRY-BIOCHEMISTRY - Gelling Temperatures of Gellan Solutions as Affected by Citrate BuffersMao, R. et al. | 1999
- 653
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CHEMISTRY-BIOCHEMISTRY - Starch Gelation Process Observed by FT-IR-ATR Spectrometry with Multivariate Data AnalysisIizuka, K. et al. | 1999
- 653
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Starch Gelation Process Observed by FT‐IR/ATR Spectrometry with Multivariate Data AnalysisIizuka, K. / Aishima, T. et al. | 1999
- 659
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CHEMISTRY-BIOCHEMISTRY - Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by FreshnessAndo, M. et al. | 1999
- 659
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Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by FreshnessAndo, M. / Tsukamasa, Y. / Makinodan, Y. et al. | 1999
- 663
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CHEMISTRY-BIOCHEMISTRY - Thermal Pasteurization Effects on Color of Red Grapefruit JuicesLee, H.S. et al. | 1999
- 663
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Thermal Pasteurization Effects on Color of Red Grapefruit JuicesLee, H.S. / Coates, G.A. et al. | 1999
- 667
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CHEMISTRY-BIOCHEMISTRY - Compounds Contributing to the "Beany" Odor of Aqueous Solutions of Soy Protein IsolatesBoatright, W.L. et al. | 1999
- 667
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Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein IsolatesBoatright, W. L. / Lei, Q. et al. | 1999
- 671
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Pasta‐Like Product from Pea Flour by Twin‐Screw ExtrusionWang, N. / Bhirud, P.R. / Sosulski, F.W. et al. | 1999
- 671
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ENGINEERING-PROCESSING - Pasta-Like Product from Pea Flour by Twin-Screw ExtrusionWang, N. et al. | 1999
- 679
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ENGINEERING-PROCESSING - Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating RateYongsawatdigul, J. et al. | 1999
- 679
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Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating RateYongsawatdigul, J. / Park, J. W. et al. | 1999
- 684
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Rapid Method for Determining Optimum Coagulant Concentration in Tofu ManufactureMoizuddin, S. / Johnson, L.D. / Wilson, L.A. et al. | 1999
- 684
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ENGINEERING-PROCESSING - Rapid Method for Determining Optimum Coagulant Concentration in Tofu ManufactureMoizuddin, S. et al. | 1999
- 688
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ENGINEERING-PROCESSING - Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial OvenBaik, O.D. et al. | 1999
- 688
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Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial OvenBaik, O.D. / Grabowski, S. / Trigui, M. et al. | 1999
- 695
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ENGINEERING-PROCESSING - Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pHPerez-Gago, M.B. et al. | 1999
- 695
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Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pHPérez‐Gago, M.B. / Krochta, J.M. et al. | 1999
- 699
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ENGINEERING-PROCESSING - Cloud Stabilization of Orange Juice by High Pressure ProcessingGoodner, J.K. et al. | 1999
- 699
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Cloud Stabilization of Orange Juice by High Pressure ProcessingGoodner, J.K. / Braddock, R.J. / Parish, M.E. et al. | 1999
- 701
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Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation CheeseMounsey, J.S. / O'Riordan, E.D. et al. | 1999
- 701
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ENGINEERING-PROCESSING - Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation CheeseMounsey, J.S. et al. | 1999
- 704
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ENGINEERING-PROCESSING - High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial TransglutaminaseAshie, I.N.A. et al. | 1999
- 704
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High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial TransglutaminaseAshie, I. N. A. / Lanier, T.C. et al. | 1999
- 709
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Measurement of the Thermal Conductivity of Foods at High PressureDenys, S. / Hendrickx, M.E. et al. | 1999
- 709
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ENGINEERING-PROCESSING - Measurement of the Thermal Conductivity of Foods at High PressureDenys, S. et al. | 1999
- 714
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Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during GrowthReilly, S.S. / Gilliland, S.E. et al. | 1999
- 714
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MICROBIOLOGY - Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during GrowthReilly, S.S. et al. | 1999
- 719
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MICROBIOLOGY - Reduction of Microbial Counts at a Commercial Beef Koshering FacilityHajmeer, M.N. et al. | 1999
- 719
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Reduction of Microbial Counts at a Commercial Beef Koshering FacilityHajmeer, M. N. / Marsden, J. L. / Crozier‐Dodson, B. A. et al. | 1999
- 724
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Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014Skinner, G.E. / Solomon, H.M. / Fingerhut, G.A. et al. | 1999
- 724
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MICROBIOLOGY - Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014Skinner, G.E. et al. | 1999
- 728
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MICROBIOLOGY - Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon DioxideHong, S.-I. et al. | 1999
- 728
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Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon DioxideHong, S.‐I. / Pyun, Y.‐R. et al. | 1999
- 734
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Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious ApplesSapers, G.M. / Miller, R.L. / Mattrazzo, A.M. et al. | 1999
- 734
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MICROBIOLOGY - Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious ApplesSapers, G.M. et al. | 1999
- 738
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Treatments for Prevention of Persistent Pinking in Dark‐Cutting Beef PattiesMoiseev, I. V. / Cornforth, D. P. et al. | 1999
- 738
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SENSORY EVALUATION - Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef PattiesMoiseev, I.V. et al. | 1999
- 744
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Rheological and Sensory Properties of Reduced‐Fat Processed Cheeses Containing LecithinDrake, M. A. / Truong, V. D. / Daubert, C. R. et al. | 1999
- 744
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SENSORY EVALUATION - Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing LecithinDrake, M.A. et al. | 1999
- 748
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Quality of Strawberries Packed with Perforated PolypropyleneSanz, C. / Pérez, A.G. / Olías, R. et al. | 1999
- 748
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SENSORY EVALUATION - Quality of Strawberries Packed with Perforated PolypropyleneSanz, C. et al. | 1999