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
- 669
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Comparison of brown pigments in foods by microbial decolorizationTerasawa, N. et al. | 1996
- 673
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Retort temperature profile for optimum quality during conduction-heating of foods in retortable pouchesTerajima, Y. et al. | 1996
- 679
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Stability of trehalose, sucrose and glucose to nonenzymatic browning in model systemsO'Brien, J. et al. | 1996
- 683
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Flavor and free amino acid composition of lavender and eucalyptus honeysBouseta, A. et al. | 1996
- 688
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Radish anthocyanin extract as a natural red colorant for Maraschino cherriesGiusti, M.M. et al. | 1996
- 695
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Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopySlaughter, D.C. et al. | 1996
- 698
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Rifoblavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cellsMori, T. / Sakurai, M. et al. | 1996
- 698
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Riboflavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cellsMori, T. et al. | 1996
- 703
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Characteristic anthocyanin pattern from onions and other Allium sppFossen, T. et al. | 1996
- 707
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Gelation of beef heart surimi as affected by antioxidantsSrinivasan, S. et al. | 1996
- 712
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Functional properties of veal bone hydrolysatesLinder, M. et al. | 1996
- 717
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Composition of surimi-like material from beef or porkPark, S. et al. | 1996
- 721
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Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocopherolLi, S.X. et al. | 1996
- 726
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Lipid oxidation in cooked turkey as affected by added antioxidant enzymesLee, S.K. et al. | 1996
- 729
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Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerelAl-Kahtani, H.A. et al. | 1996
- 734
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Glutathione peroxidase activity during storage of fish muscleWatanabe, F. et al. | 1996
- 736
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Novel measurement of hypoxanthine in fish using direct measurement probe and chemiluminescence flow injection analysisHayashi, K. et al. | 1996
- 741
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Kinetics of ice recrystallization in aqueous fructose solutionsSutton, R.L. et al. | 1996
- 746
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Recrystallization in aqueous fructose solutions as affected by locust bean gumSutton, R.L. et al. | 1996
- 749
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Production of microporous sugars for adsorption of volatile flavorsZeller, B.L. et al. | 1996
- 753
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Aqueous extraction and membrane techniques improve coconut protein concentrate functionalityKwon, K.S. et al. | 1996
- 757
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Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSMVega, P.J. et al. | 1996
- 760
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Dynamics of solidification in 2% corn starch-water mixtures: Effect of variations in freezing rate on product homogeneityMashl, S.J. et al. | 1996
- 766
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Application of laminated edible films to potato chip packagingPark, J.W. et al. | 1996
- 769
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Relationships between edible coatings and garlic skinHershko, V. et al. | 1996
- 778
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Starch-stearic acid complex development within single and twin screw extrudersBhatnagar, S. et al. | 1996
- 783
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Selected properties of extruded potato and chicken meatJean, I.-J. et al. | 1996
- 790
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Salt, cryoprotectants and preheating temperature effects on surimilike material from beef or porkPark, S. et al. | 1996
- 796
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Finite element modeling of heat transfer in meat patties during single-sided pan-fryingIkediala, N. et al. | 1996
- 803
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Glass transition state diagram of a baked cracker and its relationship to glutenNikolaidia, A. et al. | 1996
- 807
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Glass transition temperatures determined using a temperature-cycling differential scanning calorimeterBell, L.N. et al. | 1996
- 811
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Viscoelastic properties of heat-set whey protein-stabilized emulsion gels with added lecithinDickinson, E. et al. | 1996
- 817
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Adsorption and desorption of cholesterol in continuous supercritical fluid processing of anhydrous milk fatLim, S. et al. | 1996
- 821
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Viscoelastic properties of reduced-fat and full-fat Cheddar cheesesMa, L. et al. | 1996
- 824
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Milk protein-based edible film mechanical strength changes due to ultrasound processBanerjee, R. et al. | 1996
- 829
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Inactivation of Escherichia coli by carbon dioxide under pressureBallestra, P. et al. | 1996
- 832
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Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate additionFleming, H.P. et al. | 1996
- 837
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Taste properties and synergisms of beefy meaty peptideWang, K. et al. | 1996
- 849
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Flow properties, firmness and stability of double cream cheese containing whey protein concentrateSanchez, C. et al. | 1996
- 842
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Optimizing acceptability of a high fruit-low sugar peach nectar using Aspartame and guar gumPastor, M.V. et al. | 1996
- 844
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Strawberry texture and pectin content as affected by electron beam irradiationYu, L. et al. | 1996
- 847
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Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheresO'Connor-Shaw, R.E. et al. | 1996
- 856
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Flavor and stability of "Horchata De Chufas"Mosquera, L.A. et al. | 1996