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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A Critical Review -- Fractional conversion for determining texture degradation kinetics of vegetablesRizvi, A.F. et al. | 1997
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Fractional Conversion for Determining Texture Degradation Kinetics of VegetablesRIZVI, A.F. / TONG, C.H. et al. | 1997
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An Hypothesis Paper -- Iterative method for kinetic parameter estimation from dynamic thermal treatmentsWelt, B.A. et al. | 1997
- 8
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Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal TreatmentsWELT, B.A. / TEIXEIRA, A.A. / BALABAN, M.O. et al. | 1997
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An Hypothesis Paper -- Rapid species identification of cooked red snapper using isoelectric focusingHsieh, Y.-H.P. et al. | 1997
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Rapid Species Identification of Cooked Red Snapper Using Isoelectric FocusingHSIEH, Y‐H. PEGGY / CHEN, FUR‐CHI / NUR, MUHAMAD et al. | 1997
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Transglutaminase Effects on Low Temperature Gelation of Fish Protein SolsLEE, H.G. / LANIER, T.C. / HAMANN, D.D. et al. | 1997
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Covalent Cross‐linking Effects on Thermo‐Rheological Profiles of Fish Protein GelsLEE, H.G. / LANIER, T.C. / HAMANN, D.D. et al. | 1997
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Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein GelsLEE, H.G. / LANIER, T.C. / HAMANN, D.D. et al. | 1997
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Gel Properties of Surimi from Various Fish Species as Affected by Moisture ContentREPPOND, K. D. / BABBITT, J. K. et al. | 1997
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Gelatin from cod skins as affected by chemical treatmentsGUDMUNDSSON, MAGNÚS / HAFSTEINSSON, HANNES et al. | 1997
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Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)BANDARRA, N.M. / BATISTA, I. / NUNES, M.L. et al. | 1997
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Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)ERIKSON, U. / BEYER, A.R. / SIGHOLT, T. et al. | 1997
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Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat HydrolysisBLECKER, C. / PAQUOT, M. / LAMBERTI, I. et al. | 1997
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Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese MakingLEE, S. J. / JEON, I. J. / HARBERS, L. H. et al. | 1997
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Interactive Effects of Factors Affecting Gelation of Whey ProteinsBOYE, J.I. / ALLI, I. / RAMASWAMY, H. et al. | 1997
- 66
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Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point TemperaturesLIU, F. / ANG, C.Y.W. / HUANG, Y‐W. et al. | 1997
- 69
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HPSEC with Component Analysis of Citrus and Apple Pectins After Hollow Fiber UltrafiltrationHOAGLAND, PETER D. / KONJA, GORDANA / CLAUSS, EKKEHARD et al. | 1997
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Enzymatic Browning Inhibition in Cloudy Apple Juice by ElectrodialysisTRONC, JEAN‐SÉBASTIEN / LAMARCHE, FRANÇOIS / MAKHLOUF, JOSEPH et al. | 1997
- 79
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Haze‐Active Protein and Polyphenols in Apple Juice Assessed by TurbidimetrySIEBERT, KARL J. / LYNN, PENELOPE Y. et al. | 1997
- 85
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High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange ProductsCANO, M. P. / HERNANDEZ, A. / DE ANCOS, B. et al. | 1997
- 89
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Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and StorageHOWARD, L.R. / BURMA, P. / WAGNER, A.B. et al. | 1997
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Non‐Starch Polysaccharides and in Vitro Starch Digestibility of Raw and Cooked Chick PeasPERIAGO, M. J. / ROS, G. / CASAS, J. L. et al. | 1997
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Phenoloxidases in Portabella MushroomsZHANG, XIAODONG / FLURKEY, WILLIAM H. et al. | 1997
- 101
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Soy Sauce Classification by Geographic Region Based on NIR Spectra and Chemometrics Pattern RecognitionIIZUKA, KEIKO / AISHIMA, TETSUO et al. | 1997
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Thermal Stability of Invertase in Reduced‐Moisture Amorphous Matrices in Relation to Glassy State and Trehalose CrystallizationCARDONA, SILVIA / SCHEBOR, CAROLINA / BUERA, MARÍA P. et al. | 1997
- 113
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Analysis of Visual Quality Attributes of White Shrimp by Machine VisionLUZURIAGA, DIEGO A. / BALABAN, MURAT O. / YERALAN, SENCER et al. | 1997
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Retention of Oxytetracycline Residues in Cooked Channel Catfish FilletsDU, W.X. / MARSHALL, M.R. / XU, D.‐H. et al. | 1997
- 123
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Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze‐Thaw CyclesSRINIVASAN, SUBRAMANIAN / XIONG, YOULING L. / BLANCHARD, SUZANNE P. et al. | 1997
- 128
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Patulin Adsorption Kinetics on Activated Carbon, Activation Energy and Heat of AdsorptionMUTLU, MEHMET / HIZARCIOĞLU, NILÜFER / GÖKMEN, VURAL et al. | 1997
- 131
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High Pressure Washing to Remove Decayed Tissue and Improve Quality of Clingstone Peach PureeTIDWELL, A.N. / GONZALEZ, A.R. / FENN, P. et al. | 1997
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Fractal Analysis and Crust Water Diffusivity of a Restructured Potato Product During Deep‐Fat FryingRUBNOV, M. / SAGUY, I.S. et al. | 1997
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Ripening Characteristics of Light Irradiated TomatoesLEE, GWI‐HYUN / BUNN, J.M. / HAN, Y.J. et al. | 1997
- 141
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Processing to Improve Quality of Dehydrated Precooked Pinto BeansCAI, T.D. / CHANG, K.C. et al. | 1997
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Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific VolumeGOEDEKEN, D.L. / TONG, C.H. / VIRTANEN, A.J. et al. | 1997
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Microwave Assisted Thawing of Model Frozen Foods Using Feed‐back Temperature Control and Surface CoolingVIRTANEN, A.J. / GOEDEKEN, D.L. / TONG, C.H. et al. | 1997
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Extraction Conditions and Moisture Content of Canola Flakes as Related to Lipid Composition of Supercritical CO2 ExtractsDUNFORD, NURHAN TURGUT / TEMELLI, FERAL et al. | 1997
- 160
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Development and Characterization of Biodegradable/Edible Wheat Protein FilmsRAYAS, LUIS M. / HERNANDEZ, RUBEN J. / NG, PERRY K.W. et al. | 1997
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Inactivation of Lactobacillus plantarum by Pulsed‐Microwave IrradiationSHIN, JUNG‐KUE / PYUN, YU‐RYANG et al. | 1997
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Survival of Brevibacterium linens (ATCC 9174) after Spray Drying, Freeze Drying, or FreezingTO, BRIAN C.S. / ETZEL, MARK R. et al. | 1997
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Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp. bulgaricusGASSEM, M. A. / SCHMIDT, K. A. / FRANK, J. F. et al. | 1997
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Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive ModelEIFERT, JOSEPH D. / HACKNEY, CAMERON R. / PIERSON, MERLE D. et al. | 1997
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Improving Detection of Vibrio vulnificus in Octopus variabilis by PCRLEE, JEE YEON / EUN, JONG BANG / CHOI, SANG HO et al. | 1997
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Nutritional Value of Veal Bone HydrolysateLINDER, MICHEL / ROZAN, P. / EL KOSSORI, R. LAMGHARI et al. | 1997
- 190
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Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato SoupsROSETT, TERRI R. / KENDREGAN, SHERRY L. / KLEIN, BARBARA P. et al. | 1997
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Optimizing Quality of Frankfurters Containing Oat Bran and Added WaterCHANG, HUNG‐CHIA / CARPENTER, JOHN A. et al. | 1997
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Quality Characteristics of Ham Formulated with Modified Corn Starch and Kappa‐CarrageenanPRABHU, G. A. / SEBRANEK, J.G. et al. | 1997
- 203
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Cooking and Sensory Properties of Pork Crumbles as Affected by Pregelatinized Potato Starch, Crumble Diameter and Fat ContentBIGNER, M.E. / BERRY, B.W. et al. | 1997
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Texture Profile Analysis of Heat‐Formed Gels and Cakes Prepared with Low Cholesterol Egg Yolk ConcentratesPARASKEVOPOULOU, A. / KIOSSEOGLOU, V. et al. | 1997