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
- 689
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Oxidative changes of heat-sterilized meat in traysGuntensperger, B. et al. | 1994
- 689
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Basic Research, Applied Science, and Engineering articles| 1994
- 693
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Thermal processing canned meat with sub-freezing initial temperatures: Thermal and microbial validationSandberg, G.M.M. et al. | 1994
- 697
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Ultrasonic spectral analysis for beef sensory attributesPark, B. et al. | 1994
- 702
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Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipidsWu, S.Y. et al. | 1994
- 707
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Hot processed raw materials and fat level affect physical and sensory characteristics of ground beefWilliams, S.E. et al. | 1994
- 711
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Differential scanning calorimetry of beef-kappa-carrageenan mixturesShand, P.J. et al. | 1994
- 716
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Restructured reindeer steak quality as affected by antioxidants and frozen storageSwanson, R.B. et al. | 1994
- 720
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Heat-induced gelation of chicken gizzard myosinMorita, J.-I. et al. | 1994
- 725
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Vegetable oils replace pork backfat for low-fat frankfurtersPaneras, E.D. et al. | 1994
- 729
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Textural properties of chicken frankfurters with added collagen fibersMeullenet, J.-F. et al. | 1994
- 734
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Myofibrillar protein gelation: Viscoelastic changes related to heating proceduresXiong, Y.L. et al. | 1994
- 739
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Bacteriological safety of swine carcasses treated with reconditioned waterMiller, A.J. et al. | 1994
- 742
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Properties of low-fat, nonbreaded pork nuggets with added gums and modified starchesBerry, B.W. et al. | 1994
- 747
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Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal musclesMiller, D.K. et al. | 1994
- 751
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Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of ironMlller, D.K. et al. | 1994
- 757
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Stability of membrane-sterilized bovine immunoglobulins aseptically added to UHT milkFukumoto, L.R. et al. | 1994
- 760
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Listeria monocytogenes survival model validated in simulated uncooked-fermented meat products for effects of nitrite and pHWhiting, R.C. et al. | 1994
- 763
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Egg yolk antibody (IgY) stability in aqueous solution with high sugar concentrationsShimizu, M. et al. | 1994
- 766
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Cholesterol and other lipid extraction from egg yolk using organic solvents: Effects on functional properties of yolkParaskevopoulou, A. et al. | 1994
- 769
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Simple and rapid method for measuring turbidity in gels and sols from milk whey proteinKitabatake, N. et al. | 1994
- 773
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Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gelPark, J.W. et al. | 1994
- 777
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Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperatureHowe, J.R. et al. | 1994
- 781
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Thermostable proteinase in salted anchovy muscleIshida, M. et al. | 1994
- 786
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Potassium bromate effects on gel-forming ability of Pacific whiting surimiPacheco-Aguilar, R. et al. | 1994
- 792
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Microstructural and rheological properties of cooked squid mantleKugino, M. et al. | 1994
- 797
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Refreezing rate after glazing affects cod and rainbow trout muscle tissueNilsson, K. et al. | 1994
- 799
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Solids extraction of cod frame and effects on ultrafiltration of the aqueous extractRodriguez-Estrada, M.T. et al. | 1994
- 804
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Initial interfacial tension and oil uptake by deep-fat fried foodsPinthus, E.J. et al. | 1994
- 808
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Quantitative determination of water and lipid in sunflower oil and water and meat-fat emulsions by nuclear magnetic resonance imagingDuce, S.L. et al. | 1994
- 813
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Flavor interactions with fat replacers: Effect of oil-levelSchirle-Keller, J.P. et al. | 1994
- 816
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Unhydrogenated palm oil as a stabilizer for peanut butterHinds, M.J. et al. | 1994
- 821
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Blanching , freezing and frozen storage influence texture of white asparagusSanchez-Pineda-Infantas, M.T. et al. | 1994
- 824
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Tyrosinase, laccase, and peroxidase in mushrooms (Agaricus, crimini oyster, and shiitake)Ratcliff, B. et al. | 1994
- 828
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Optimizing thermal process for canned white beans in water cascading retortsLoey, A.van et al. | 1994
- 833
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Oligosaccharides, antinutritional factors, and protein digestibility of cry beans as affected by processingBarampama, Z. / Simard, R. E. et al. | 1994
- 833
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Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by processingBarampama, Z. et al. | 1994
- 839
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Gamma-irradiated dry bean (Phaseolus vulgaris) starch: Physicochemical propertiesDuarte, P.Rayas et al. | 1994
- 844
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Optimizing the enzymatic maceration of foliole puree from hard pieces of hearts of palm (Euterpe edulis Mart.) using Response Surface AnalysisKitagawa, R. et al. | 1994
- 849
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Shelf life evaluation of cling peaches in retort pouchesKluter, R.A. et al. | 1994
- 855
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Nondestructive methods for identifying injury to vapor heat-treated papayaSuzuki, K. et al. | 1994
- 858
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Kiwifruit juice clarification using a fungal proteolytic enzymeDawes, H. et al. | 1994
- 862
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Pigments of MonascusBlanc, P.J. et al. | 1994
- 866
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Strength of protein gels prepared with microbial transglutaminase as related to reaction conditionsSakamoto, H. et al. | 1994
- 872
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Gelation enhancement of soy protein isolate using the Maillard reaction and high temperaturesCabodevila, O. et al. | 1994
- 876
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Food protein nutrient improvement by protease at reduced water activityLozano, P. et al. | 1994
- 881
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Free D- and L-amino acid evolution during sourdough fermentation and bakingGobbetti, M. et al. | 1994
- 885
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Two lipoxygenases from germinated barley--Heat and kilning stabilityHugues, M. et al. | 1994
- 890
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Barrel-valve assembly affects twin-screw extrusion cooking of corn mealLiang, M. et al. | 1994
- 895
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Screw configuration effects on corn starch expansion during extrusionSokhey, A.S. et al. | 1994
- 899
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Microwave bumping: Quantifying explosions in foods during microwave heatingFu, Y.C. et al. | 1994
- 905
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Caffeic acid activity against clostridium botulinum sporesBowles, B.L. et al. | 1994
- 909
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Properties of edible films from total milk proteinMaynes, J.R. et al. | 1994
- 912
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Grease resistance of corn zein coated paperTrezza, T.A. et al. | 1994
- 916
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Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of laminated edible filmsPark, J.W. et al. | 1994
- 920
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International Food Information Service| 1994
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Page Charge Statement| 1994
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UMI Article Clearinghouse Information| 1994
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JFS Masthead--Staff & Publication Information| 1994
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UMI Microform Information| 1994
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Letter to Editor| 1994
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IFT Professional membership information - Cover #3| 1994
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Author Index, Vol. 59, No. 4| 1994