Journal of food science : JFS
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 281
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Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning ConditionBEAS, VIVIANA E. / WAGNER, JORGE R. / AÑON, MARÍA C. et al. | 1991
- 285
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Determination of Optimal Level of Lactitol for SurimiSYCH, J. / LACROIX, C. / CARRIER, M. et al. | 1991
- 291
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Microbiological Evaluation of Alaska Shore‐based Surimi ProductionHIMELBLOOM, BRIAN H. / BROWN, EILEEN K. / LEE, JONG S. et al. | 1991
- 294
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Effect of Washing on the Texture and Microstructure of Frozen Fish MinceYOON, K.S. / LEE, CM. / HUFNAGEL, LA. et al. | 1991
- 299
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Microorganisms Isolated from Surimi Processing OperationsHIMELBLOOM, BRIAN H. / BROWN, EILEEN K. / LEE, JONG S. et al. | 1991
- 302
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Thermal Properties of Surimi Analyzed using DSCWANG, DE QIAN / KOLBE, EDWARD et al. | 1991
- 309
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Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional ValueREBECA, BACA D. / PEÑA‐VERA, M. T. / DÍAZ‐CASTAÑEDA, M. et al. | 1991
- 315
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Lithium Chloride as a Preferred Extractant of Fish Muscle ProteinsKELLEHER, STEPHEN D. / HULTIN, HERBERT O. et al. | 1991
- 318
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Postmortem Changes in Chilled Round, Bled and Dressed AlbacorePRICE, R.J. / MELVIN, E.F. / BELL, J.W. et al. | 1991
- 322
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Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp (Penaeus monodon)JIANG, SHANN‐TZONG / MOODY, MICHAEL W. / CHEN, HSING‐CHEN et al. | 1991
- 327
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Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and ExtractionTANCHOTIKUL, URAIWAN / HSIEH, THOMAS C.‐Y. et al. | 1991
- 332
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Bacterial Spoilage Profiles to Identify Irradiated FishALUR, M.D. / VENUGOPAL, V. / NERKAR, D.P. et al. | 1991
- 335
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Applications of Polarography for Assessment of Fish FreshnessLUONG, J.H.T. / MALE, K.B. / HUYNH, M.D. et al. | 1991
- 338
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Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine MusclesKO, WEN‐CHING / TANAKA, MUNEHIKO / NAGASHIMA, YUJI et al. | 1991
- 341
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Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during StoragePAPADOPOULOS, L. S. / MILLER, R. K. / ACUFF, G. R. et al. | 1991
- 348
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Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack SausageSMITH, G. L. / STALDER, J. W. / KEETON, J. T. et al. | 1991
- 352
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Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro DigestionKAPSOKEFALOU, MARIA / MILLER, DENNIS D. et al. | 1991
- 356
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Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef MuscleSEMAN, DENNIS L. / DECKER, ERIC A. / CRUM, ANDREA D. et al. | 1991
- 359
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Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb CarcassesST. ANGELO, A.J. / KOOHMARAIE, M. / CRIPPEN, K.L. et al. | 1991
- 363
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Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long‐term Frozen StorageBREWER, M.S. / HARBERS, C.A.Z. et al. | 1991
- 367
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Comparison of Rapid Methods for isolation and Enumeration of Clostridium perfringens in MeatALI, MOHAMMED S. / FUNG, DANIEL Y. C. / KASTNER, CURTIS L. et al. | 1991
- 371
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Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty AcidsKATTA, SEKHAR R. / RAO, D.R. / SUNKI, G.R. et al. | 1991
- 373
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Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of ToxigenesisGENIGEORGIS, CONSTANTIN A. / MENG, JIANGHONG / BAKER, DAVID A. et al. | 1991
- 380
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Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking KineticsCORREIA, L.R. / MITTAL, G.S. / USBORNE, W.R. et al. | 1991
- 387
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Volatile Compounds in Scrambled EggsMATIELLA, JOSÉ E. / HSIEH, THOMAS C.‐Y. et al. | 1991
- 391
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Thermal Resistance of Egg‐Associated Epidemic Strains of Salmonella enteritidisSHAH, D. B. / BRADSHAW, J. G. / PEELER, J. T. et al. | 1991
- 394
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Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory PerceptionDUNCAN, S.E. / CHRISTEN, G.L. / PENFIELD, M.P. et al. | 1991
- 398
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Role of Milk Fat Globule Membrane in Autoxidation of Milk FatCHEN, Z. Y. / NAWAR, W. W. et al. | 1991
- 402
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Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full‐history Time‐temperature IndicatorSHELLHAMMER, T.H. / SINGH, R.P. et al. | 1991
- 406
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Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound TreatmentKIM, S.M. / ZAYAS, J.F. et al. | 1991
- 411
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Diffuse Reflectance Profiles of Eight Milk‐Clotting Enzyme PreparationsUSTUNOL, Z. / HICKS, C. L / PAYNE, F. A. et al. | 1991
- 416
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Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion PeelingBOUN, H.R. / HUXSOLL, C.C. et al. | 1991
- 419
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Uptake and Fate of Ascorbic Acid‐2‐Phosphate in Infiltrated Fruit and Vegetable TissueSAPERS, G.M. / MILLER, R.L. / JR, F.W. DOUGLAS et al. | 1991
- 423
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Galacturonate in Pectic Substances from Fruits and Vegetables: Comparison of Anion Exchange HPLC with Pulsed Amperometric Detection to Standard Colorimetric ProcedureGARLEB, K. A. / BOURQUIN, L. D. / FAHEY, G. C. JR. et al. | 1991
- 427
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Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and FruitsALBRECHT, J.A. / SCHAFER, H.W. / ZOTTOLA, E.A. et al. | 1991
- 431
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Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein FractionsGUJSKA, ELZBIETA / KHAN, KHALIL et al. | 1991
- 436
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Changes of Selected Physical and Chemical Components in the Development of the Hard‐to‐Cook Bean DefectHENTGES, D. L / WEAVER, C. M. / NIELSEN, S. S. et al. | 1991
- 443
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Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch FractionsGUJSKA, ELZBIETA / KHAN, KHALIL et al. | 1991
- 448
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Lipoxygenase as Blanching Index for Frozen Vegetable SoybeansSHEU, S.C. / CHEN, A.O. et al. | 1991
- 452
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Effect of Anions on the Deamidation of Soy ProteinSHIH, FREDERICK F. et al. | 1991
- 455
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Water Retention and Solubility of Soy Proteins and Corn Germ Proteins in a Model SystemWANG, C.R. / ZAYAS, J.F. et al. | 1991
- 459
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Microbial Flora and Storage Quality of Partially Processed LettuceKING, A.D. JR / MAGNUSON, J.A. / TÖRÖK, T. et al. | 1991
- 462
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Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice BrineCHAVASIT, V. / HUDSON, J.M. / TORRES, J.A. et al. | 1991
- 466
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Anthocyanin Pigments in the Skin of Lychee FruitLEE, H.S. / WICKER, L. et al. | 1991
- 469
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Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in AirSHAW, PHILIP E. / MOSHONAS, MANUEL G. / PESIS, EDNA et al. | 1991
- 475
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Chemical Changes during Storage of an Alcoholic Orange Juice BeverageRODRIGUEZ, M. / SADLER, G.D. / SIMS, C.A. et al. | 1991
- 480
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Orange Finisher Pulp as Substrate for Polygalacturonase Production by Rhizopus oryzaeHART, H.E. / PARISH, M.E. / BURNS, J.K. et al. | 1991
- 484
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Reverse Osmosis and Flavor Retention in Apple Juice ConcentrationCHOU, FANG / WILEY, ROBERT C. / SCHLIMME, DONALD V. et al. | 1991
- 488
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Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected AdditivesCOLE, M. E. / JOHNSON, D. E. / COLE, R. W. et al. | 1991
- 494
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Enzyme Inactivation Improves Stability of Self‐Rising Corn MealsBOOKWALTER, GEORGE N. / LYLE, STEVEN A. / NELSEN, TERRY C. et al. | 1991
- 497
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Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH EffectsRICO‐PEÑA, DELMY C. / TORRES, J. ANTONIO et al. | 1991
- 500
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Sorption of Volatile Compounds in Aqueous Solution by Ethylene‐Vinyl Alcohol Copolymer FilmsIKEGAMI, TOHRU / NAGASHIMA, KAZUFUMI / SHIMODA, MITSUYA et al. | 1991
- 504
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Methylcellulose Films to Prevent Lipid Migration in Confectionery ProductsNELSON, KATHRYN L / FENNEMA, OWEN R. et al. | 1991
- 510
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Water Sorption of GliadinIL, BARBARA / DAUN, HENRYK / GILBERT, SEYMOUR G. et al. | 1991
- 513
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Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W EmulsionsYILMAZER, GULCIN / CARRILLO, ANA R. / KOKINI, JOZEF L. et al. | 1991
- 518
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Analysis of Shear and Thermal History During Co‐Rotating Twin‐Screw ExtrusionCHANG, KE LIANG BRUCE / HALEK, G. W. et al. | 1991
- 532
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Isopropyl N‐(3‐chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of PotatoesSEETHARAMAN, K. / MONDY, N.I. et al. | 1991
- 535
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Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) EvaluationsOTT, D. B. / EDWARDS, C. L / PALMER, S. J. et al. | 1991
- 543
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Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric ChangesSHEEN, SHIOWSHUH / HAYAKAWA, KAN‐ICHI et al. | 1991
- 550
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Feed‐back Temperature Control System for Microwave Ovens Using a Shielded ThermocoupleRAMASWAMY, H. / VAN DE VOORT, F.R. / RAGHAVAN, G.S.V. et al. | 1991
- 553
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Heat Stability of Sunflower‐Hull Anthocyanin PigmentMOK, CHULKYOON / HETTIARACHCHY, N.S. et al. | 1991
- 556
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Solubility and Viscous Properties of Casein and CaseinatesKONSTANCE, R.P. / STRANGE, E.D. et al. | 1991
- 560
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Phytic Acid as a Food AntioxidantEMPSON, KATHERINE L. / LABUZA, THEODORE P. / GRAF, ERNST et al. | 1991
- 564
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Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and LipidsCHANG, SHUH‐MING / LIU, LIH‐CHING et al. | 1991
- 567
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Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal ProcessesWENG, ZHIJUN / HENDRICKX, M. / MAESMANS, G. et al. | 1991
- 571
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Effect of Sodium Chloride on Pro‐oxidant Activity of Copper (II) in Peroxidation of Phospholipid LiposomesARNOLD, A.R. / BASCETTA, E. / GUNSTONE, F.D. et al. | 1991
- 574
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Thermostability of Soluble and Immobilized Horseradish PeroxidaseWENG, ZHIJUN / HENDRICKX, M. / MAESMANS, G. et al. | 1991
- 579
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Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on VolatilesSINGLETON, J.A. / PATTEE, H.E. et al. | 1991
- 582
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Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity ProbeRAHMAN, MD. SHAFIUR / POTLURI, PRAKASH LAL et al. | 1991
- 584
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Iron in Food: Effect of Continued Use of Iron CookwareCHENG, Y.J. / BRITTIN, H.C. et al. | 1991
- 586
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Thermal Conductivity of Potato between 50 and 100°CCALIFANO, ALICIA N. / CALVELO, ALFREDO et al. | 1991
- 588
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Neutral Salt Effects on Stability of Whey Protein Isolate FoamsPHILLIPS, L.G. / YANG, ST. / KINSELLA, J.E. et al. | 1991
- 590
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Relationship of Loss of Membrane Functionality and Hard‐to‐Cook Defect in Aged BeansRICHARDSON, J.C. / STANLEY, D.W. et al. | 1991
- 592
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Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa TreatmentUZOGARA, S.G. / MORTON, I.D. / DANIEL, J.W. et al. | 1991
- 594
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Electrochemical Quantitative Analysis of Uric Acid in MilkJAWAD, M.A. / DORIE, J. / EL MURR, N. et al. | 1991