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
- 1270
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Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsMCCLEMENTS, D.J. / DECKER, E.A. et al. | 2000
- 1270
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Concise Reviews in Food Science - Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsMcClements, D.J. et al. | 2000
- 1284
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Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase ActivityTEDJO, W. / ESHTIAGHI, M.N. / KNORR, D. et al. | 2000
- 1284
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Food Chemistry and Toxicology - Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase ActivityTedjo, W. et al. | 2000
- 1288
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Food Chemistry and Toxicology - Rhubarb Juice as a Natural Antibrowning AgentSon, S.M. et al. | 2000
- 1288
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Rhubarb Juice as a Natural Antibrowning AgentSon, S.M. / Moon, K.D. / Lee, C.Y. et al. | 2000
- 1290
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Food Chemistry and Toxicology - Lipid Changes of Freeze-Dried Spinach by Various Kinds of OxidationLee, J. et al. | 2000
- 1290
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Lipid Changes of Freeze‐Dried Spinach by Various Kinds of OxidationLee, J. / Park, K. / Lee, S. et al. | 2000
- 1296
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Food Chemistry and Toxicology - Degradation Kinetics of Chlorophyll in Peas as a Function of pHRyan-Stoneham, T. et al. | 2000
- 1296
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Degradation Kinetics of Chlorophyll in Peas as a Function of pHRyan‐Stoneham, T. / Tong, C.H. et al. | 2000
- 1303
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Comparison of Electrochemical and Chemical Acidification of Skim MilkBazinet, L. / Lamarche, F. / Ippersiel, D. et al. | 2000
- 1303
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Food Chemistry and Toxicology - Comparison of Electrochemical and Chemical Acidification of Skim MilkBazinet, L. et al. | 2000
- 1308
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Polysaccharide Constituents of Coffee‐Bean MucilageAvallone, S. / Guiraud, J.‐P. / Guyot, B. et al. | 2000
- 1308
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Food Chemistry and Toxicology - Polysaccharide Constituents of Coffee-Bean MucilageAvallone, S. et al. | 2000
- 1312
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Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean‐Farmed Salmonids Determined by High‐Pressure Liquid ChromatographyHe, P. / Ackman, R.G. et al. | 2000
- 1312
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Food Chemistry and Toxicology - Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean-Farmed Salmonids Determined by High-Pressure Liquid ChromatographyHe, P. et al. | 2000
- 1315
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Food Chemistry and Toxicology - Rapid PCR-RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex)Cocolin, L. et al. | 2000
- 1315
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Rapid PCR‐RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex)Cocolin, L. / D'Agaro, E. / Manzano, M. et al. | 2000
- 1318
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Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem ProteolysisGeesink, G.H. / Morton, J.D. / Kent, M.P. et al. | 2000
- 1318
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Food Chemistry and Toxicology - Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem ProteolysisGeesink, G.H. et al. | 2000
- 1325
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Food Chemistry and Toxicology - Antioxidant Activity of Whey in a Salmon Oil EmulsionTong, L.M. et al. | 2000
- 1325
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Antioxidant Activity of Whey in a Salmon Oil EmulsionTong, L.M. / Sasaki, S. / McClements, D.J. et al. | 2000
- 1332
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Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenanLai, V.M.F. / Wong, P.A.‐L. / Lii, C.‐Y. et al. | 2000
- 1332
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Food Engineering and Physical Properties - Effects of Cation Properties on Sol-gel Transition and Gel Properties of k-carrageenanLai, V.M.F. et al. | 2000
- 1338
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Food Engineering and Physical Properties - Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein AdditivesChoi, Y.J. et al. | 2000
- 1338
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Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein AdditivesChoi, Y.J. / Cho, M.S. / Park, J.W. et al. | 2000
- 1343
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MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During BoilingFukuoka, M. / Mihori, T. / Watanabe, H. et al. | 2000
- 1343
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Food Engineering and Physical Properties - MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During BoilingFukuoka, M. et al. | 2000
- 1349
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Deodorization of Fish Sauce by Continuous‐Flow Extraction with Microbubbles of Supercritical Carbon DioxideShimoda, M. / Yamamoto, Y. / Cocunubo‐Castellanos, J. et al. | 2000
- 1349
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Food Engineering and Physical Properties - Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon DioxideShimoda, M. et al. | 2000
- 1354
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Reduction of Microflora of Whole Pickling Cucumbers by BlanchingBreidt, F. / Hayes, J.S. / Fleming, H.P. et al. | 2000
- 1354
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Food Microbiology and Safety - Reduction of Microflora of Whole Pickling Cucumbers by BlanchingBreidt, F. et al. | 2000
- 1359
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Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange JuiceYeom, H.W. / Streaker, C.B. / Zhang, Q.H. et al. | 2000
- 1359
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Food Microbiology and Safety - Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange JuiceYeom, H.W. et al. | 2000
- 1364
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Stability and Activity of β‐Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 as Affected by Temperature and Ionic EnvironmentsKreft, M.E. / Jelen, P. et al. | 2000
- 1364
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Food Microbiology and Safety - Stability and Activity of b-Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus as Affected by Temperature and Ionic EnvironmentsKreft, M.E. et al. | 2000
- 1369
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Food Microbiology and Safety - Inoculum Size of Clostridium botulinum 56A Spores Influences Time-to-Detection and Percent Growth-Positive SamplesZhao, L. et al. | 2000
- 1369
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Inoculum Size of Clostridium botulinum 56A Spores Influences Time‐to‐Detection and Percent Growth‐Positive SamplesZhao, L. / Montville, T.J. / Schaffner, D.W. et al. | 2000
- 1376
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Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh‐Cut‐Vegetable Process WatersHilgren, J.D. / Salverda, J.A. et al. | 2000
- 1376
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Food Microbiology and Safety - Antimicrobial Efficacy of a Peroxyacetic-Octanoic Acid Mixture in Fresh-Cut-Vegetable Process WatersHilgren, J.D. et al. | 2000
- 1382
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Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef SteakWu, J.Y. / Mills, E.W. / Henning, W.R. et al. | 2000
- 1382
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Sensory and Nutritive Qualities of Food - Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef SteakWu, J.Y. et al. | 2000
- 1386
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Apple Cultivar and Maturity Affect Haze‐Active Protein and Haze‐Active Polyphenol Concentrations in JuiceSiebert, K.J. / Lynn, P.Y. et al. | 2000
- 1386
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Sensory and Nutritive Qualities of Food - Apple Cultivar and Maturity Affect Haze-Active Protein and Haze-Active Polyphenol Concentrations in JuiceSiebert, K.J. et al. | 2000
- 1391
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Identification of Rodent Filth ExhibitsZimmerman, M.L. / Friedman, S.L. et al. | 2000
- 1391
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Sensory and Nutritive Qualities of Food - Identification of Rodent Filth ExhibitsZimmerman, M.L. et al. | 2000
- 1395
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Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation TechniqueDunford, N.T. / King, J.W. et al. | 2000
- 1395
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Sensory and Nutritive Qualities of Food - Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation TechniqueDunford, N.T. et al. | 2000
- 1400
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Quality Improvement of Mackerel Surimi with NADPH‐Sulfite Reductase from Escherichia coliWu, J. / Li, C.‐Y. / Ho, M.‐L. et al. | 2000
- 1400
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Sensory and Nutritive Qualities of Food - Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coliWu, J. et al. | 2000
- 1404
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Sensory and Nutritive Qualities of Food - Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and CompositionZivanovic, S. et al. | 2000
- 1404
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Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and CompositionZivanovic, S. / Busher, R.W. / Kim, K.S. et al. | 2000
- 1409
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2000 Subject Index| 2000
- 1429
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2000 Author Index| 2000
- 1433
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JFS Information for Authors (Style Guide)| 2000
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Announcement| 2000
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Author Index| 2000
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Application Briefs| 2000