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
- 740
-
Intrepretation of and Extraction of Useful Information From Irregular Fluctuating Industrial Microbial CountsPeleg, M. / Nussinovitch, A. / Horowitz, J. et al. | 2000
- 740
-
Concise Reviews and Hypotheses In Food Science - Interpretation of and Extraction of Useful Information From Irregular Fluctuating Industrial Microbial CountsPeleg, M. et al. | 2000
- 750
-
Optimum Postmortem Chilled Storage Temperature for Summer and Winter Acclimated, Rested, Chinook Salmon (Oncorhynchus tshawytscha) White MuscleJerrett, A.R. / Law, R.A. / Holland, A.J. et al. | 2000
- 750
-
Food Chemistry and Toxicology - Optimum Postmortem Chilled Storage Temperature for Summer and Winter Acclimated, Rested, Chinook Salmon (Oncorhynchus tshawytscha) White MuscleJerrett, A.R. et al. | 2000
- 756
-
Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat BolognaChin, K.B. / Keeton, J.T. / Miller, R.K. et al. | 2000
- 756
-
Food Chemistry and Toxicology - Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat BolognaChin, K.B. et al. | 2000
- 764
-
Food Chemistry and Toxicology - Biogenic Amines in Turkish Sausages (Sucuks)Senöz, B. et al. | 2000
- 764
-
Biogenic Amines in Turkish Sausages (Sucuks)ŞEnöz, B. / Işikli, N. / ÇOksöyler, N. et al. | 2000
- 768
-
Diffusion of Acetic and Propionic Acids from Chitosan‐based Antimicrobial Packaging FilmsOuattara, B. / Simard, R.E. / Piette, G. et al. | 2000
- 768
-
Food Chemistry and Toxicology - Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging FilmsOuattara, B. et al. | 2000
- 774
-
Postmortem Changes in Black Skipjack Muscle During Storage in IceMazorra‐Manzano, M.A. / Pacheco‐Aguilar, R. / Díaz‐Rojas, E.I. et al. | 2000
- 774
-
Food Chemistry and Toxicology - Postmortem Changes in Black Skipjack Muscle During Storage in IceMazorra-Manzano, M.A. et al. | 2000
- 780
-
Food Chemistry and Toxicology - A New Approach for the Determination of Fish Freshness by Electrochemical Impedance SpectroscopyNiu, J. et al. | 2000
- 780
-
A New Approach for the Determination of Fish Freshness by Electrochemical Impedance SpectroscopyNiu, J. / Lee, J.Y. et al. | 2000
- 786
-
Low‐voltage Electrical Stimulation Effects on Proteolysis and Lamb TendernessLee, S. / Polidori, P. / Kauffman, R.G. et al. | 2000
- 786
-
Food Chemistry and Toxicology - Low-voltage Electrical Stimulation Effects on Proteolysis and Lamb TendernessLee, S. et al. | 2000
- 791
-
Cultivar, Maturity, and Heat Treatment on Lycopene Content in TomatoesThompson, K.A. / Marshall, M.R. / Sims, C.A. et al. | 2000
- 791
-
Food Chemistry and Toxicology - Cultivar, Maturity, and Heat Treatment on Lycopene Content in TomatoesThompson, K.A. et al. | 2000
- 796
-
Food Chemistry and Toxicology - Functionality Changes in Oxidatively-Antioxidatively Washed Beef-Heart Surimi During Frozen StorageParkington, J.K. et al. | 2000
- 796
-
Functionality Changes in Oxidatively/Antioxidatively Washed Beef‐Heart Surimi During Frozen StorageParkington, J.K. / Xiong, Y.L. / Blanchard, S.P. et al. | 2000
- 801
-
Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey ProteinBryant, C.M. / McClements, D.J. et al. | 2000
- 801
-
Food Chemistry and Toxicology - Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey ProteinBryant, C.M. et al. | 2000
- 805
-
Food Chemistry and Toxicology - Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea FiberAnderson, E.T. et al. | 2000
- 805
-
Sensory, Shear, and Cooking Properties of Lower‐Fat Beef Patties Made with Inner Pea FiberAnderson, E.T. / Berry, B.W. et al. | 2000
- 811
-
Chemical, Physical, and Gel‐forming Properties of Oxidized Myofibrils and Whey‐ and Soy‐protein IsolatesLiu, G. / Xiong, Y.L. / Butterfield, D.A. et al. | 2000
- 811
-
Food Chemistry and Toxicology - Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein IsolatesLiu, G. et al. | 2000
- 819
-
Headspace Evaluation of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy‐protein IsolatesBoatright, W.L. / Lei, Q. et al. | 2000
- 819
-
Food Chemistry and Toxicology - Headspace Evaluation of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy-protein IsolatesBoatright, W.L. et al. | 2000
- 822
-
Food Chemistry and Toxicology - Effects of Ingredients on the Functionality of Fat-free Process Cheese SpreadsSwenson, B.J. et al. | 2000
- 822
-
Effects of Ingredients on the Functionality of Fat‐free Process Cheese SpreadsSwenson, B.J. / Wendorff, W.L. / Lindsay, R.C. et al. | 2000
- 826
-
Food Chemistry and Toxicology - Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with Immobilized LipasesLee, K.-T. et al. | 2000
- 826
-
Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with Immobilized LipasesLee, K.‐T. / Foglia, T.A. et al. | 2000
- 834
-
Chlorine Generation and Disinfection by ElectroflotationHernlem, B.J. / Tsai, L.‐S. et al. | 2000
- 834
-
Food Engineering and Physical Properties - Chlorine Generation and Disinfection by ElectroflotationHernlem, B.J. et al. | 2000
- 838
-
Rehydration Kinetics of High‐Pressure Pretreated and Osmotically Dehydrated PineappleRastogi, N.K. / Angersbach, A. / Niranjan, K. et al. | 2000
- 838
-
Food Engineering and Physical Properties - Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated PineappleRastogi, N.K. et al. | 2000
- 842
-
Mathematical Model for Prediction of Glass Transition Temperature of Fruit PowdersKhalloufi, S. / El‐Maslouhi, Y. / Ratti, C. et al. | 2000
- 842
-
Food Engineering and Physical Properties - Mathematical Model for Prediction of Glass Transition Temperature of Fruit PowdersKhalloufi, S. et al. | 2000
- 849
-
Viscosity and Textural Attributes of Reduced‐fat Peanut PastesSingh, S.K. / Castell‐Perez, M.E. / Moreira, R.G. et al. | 2000
- 849
-
Food Engineering and Physical Properties - Viscosity and Textural Attributes of Reduced-fat Peanut PastesSingh, S.K. et al. | 2000
- 854
-
Improved Peanut Flour for a Reduced‐Fat Peanut Butter ProductLima, I.M. / Guraya, H.S. / Champagne, E.T. et al. | 2000
- 854
-
Food Engineering and Physical Properties - Improved Peanut Flour for a Reduced-Fat Peanut Butter ProductLima, I.M. et al. | 2000
- 864
-
A Quantitative Process Model for Salmonella Enteritidis in Shell EggsWhiting, R.C. / Hogue, A. / Schlosser, W.D. et al. | 2000
- 864
-
Food Microbiology and Safety - A Quantitative Process Model for Salmonella Enteritidis in Shell EggsWhiting, R.C. et al. | 2000
- 870
-
Food Microbiology and Safety - Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC-1Terasawa, N. et al. | 2000
- 870
-
Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC‐1Terasawa, N. / Murata, M. / Homma, S. et al. | 2000
- 876
-
Food Microbiology and Safety - Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low-temperature Fermentation of Turkish Dry Sausage (sucuk)Ceylan, E. et al. | 2000
- 876
-
Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk)Ceylan, E. / Fung, D.Y.C. et al. | 2000
- 880
-
Food Microbiology and Safety - Prevalence of Salmonellae on Beef Products at Butcheries and their antibiotic Resistance ProfilesGashe, B.A. et al. | 2000
- 880
-
Prevalence of Salmonellae on Beef Products at Butcheries and their Antibiotic Resistance ProfilesGashe, B.A. / Mpuchane, S. et al. | 2000
- 884
-
Food Microbiology and Safety - Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and InulinShin, H.-S. et al. | 2000
- 884
-
Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and InulinShin, H.‐S. / Lee, J.‐H. / Pestka, J.J. et al. | 2000
- 888
-
Food Microbiology and Safety - Nisin-resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food PreservativesMazzotta, A.S. et al. | 2000
- 888
-
Nisin‐resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food PreservativesMAZZOTTA, A.S. / MODI, K. / MONTVILLE, T.J. et al. | 2000
- 892
-
Sensory and Nutritive Qualities of Food - Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in FryingPérez-Granados, A.M. et al. | 2000
- 892
-
Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in FryingPÉREZ‐GRANADOS, A.M. / VAQUERO, M.P. / NAVARRO, M.P. et al. | 2000
- 897
-
Sensory and Nutritive Qualities of Food - Feeding Tomatoes to Hamsters Reduces their Plasma Low-density Lipoprotein, Cholesterol and TriglyceridesFriedman, M. et al. | 2000
- 897
-
Feeding Tomatoes to Hamsters Reduces their Plasma Low‐density Lipoprotein Cholesterol and TriglyceridesFRIEDMAN, MENDEL / FITCH, T.E. / LEVIN, C.E. et al. | 2000
- 901
-
Flavor and Oxidative Stability of Peanut‐Sesame‐Soy BlendsSUMAINAH, G.M. / SIMS, C.A. / BATES, R.P. et al. | 2000
- 901
-
Sensory and Nutritive Qualities of Food - Flavor and Oxidative Stability of Peanut-Sesame-Soy BlendsSumainah, G.M. et al. | 2000
- 906
-
Sensory and Nutritive Qualities of Food - Postmortem Changes in Mule Duck Muscle Marinated in Red WineLin, Y.-C. et al. | 2000
- 906
-
Postmortem Changes in Mule Duck Muscle Marinated in Red WineLIN, Y.‐C. / CHEN, W.‐T. / CHOU, R.‐G.R. et al. | 2000
- 909
-
Flavor Manipulation Can Enhance the Impression of Fat in Some FoodsYACKINOUS, C. / GUINARD, J.‐X. et al. | 2000
- 909
-
Sensory and Nutritive Qualities of Food - Flavor Manipulation Can Enhance the Impression of Fat in Some FoodsYackinous, C. et al. | 2000
- 915
-
Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification TechnologyLEE, J. / HAMER, M.L. / EITENMILLER, R.R. et al. | 2000
- 915
-
Sensory and Nutritive Qualities of Food - Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification TechnologyLee, J. et al. | 2000
- 920
-
Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid CompositionsAIGSTER, A. / SIMS, C. / STAPLES, C. et al. | 2000
- 920
-
Sensory and Nutritive Qualities of Food - Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid CompositionsAigster, A. et al. | 2000
-
Application Briefs| 2000
-
Author Index| 2000
-
Corrections| 2000