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
- 1
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Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscleChan, K.M. et al. | 1993
- 5
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Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roastsCooksey, K. et al. | 1993
- 9
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Single-screw extrusion of defatted soy flour, corn starch and raw beef blendsPark, J. et al. | 1993
- 21
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High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life, physical and sensory propertiesPark, J. et al. | 1993
- 28
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Dietary a-tocopheryl acetate enhances beef quality in Holstein and beef breed steersArnold, R.N. et al. | 1993
- 28
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Dietary -tocopheryl acetate enhances beef quality in Holstein and beef breed steersArnold, R. N. / Scheller, K. K. / Arp, S. C. et al. | 1993
- 34
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Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef pattiesBerry, B.W. et al. | 1993
- 38
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Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173Arihara, K. et al. | 1993
- 43
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Dietary antioxidants and storage affect chemical characteristics of w-3 fatty acid enriched broiler chicken meatsAjuyah, A.O. et al. | 1993
- 43
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Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meatsAjuyah, A. O. / Ahn, D. U. / Hardin, R. T. et al. | 1993
- 47
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N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettingsPetersen, A. et al. | 1993
- 49
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Nonane as a radiolytic product in irradiated baconSingh, H. et al. | 1993
- 51
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Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 oCGhorpade, V.M. et al. | 1993
- 51
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Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82CGhorpade, V. M. / Cornforth, D. P. et al. | 1993
- 53
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Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roastGarcia Zepeda, C.M. et al. | 1993
- 59
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Cure levels, processing methods and meat source effects on low-fat frankfurtersMartin, J.W. et al. | 1993
- 62
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Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formationFiddler, W. et al. | 1993
- 66
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Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fishMiyazawa, T. et al. | 1993
- 71
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Antioxidants, activators, and inhibitors affect the enzymic lipid peroxidation system of catfish muscle microsomesEun, J.-B. et al. | 1993
- 75
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Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and duration of exposureThed, S.T. et al. | 1993
- 79
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Characteristics of mackerel mince lipid hydrolysisHwang, H.T. et al. | 1993
- 84
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Lipid extraction from channel catfish muscle: Comparison of solvent systemsErickson, M.C. et al. | 1993
- 90
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Fatty acid composition, lipids and sensory characteristics of white amur (Ctenopharyngodon idella) fed different dietsBakir, H.M. et al. | 1993
- 96
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Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimiReppond, K.D. et al. | 1993
- 99
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Minced meat crabcake from blue crab processing by-products--Development and sensory evaluationLee, E. et al. | 1993
- 104
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Glucose oxidase-catalase solution for on-board control of shrimp microbial spoilage: Model studiesKantt, C.A. et al. | 1993
- 108
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Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milkLawless, H.T. et al. | 1993
- 113
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Failure deformation and stress relaxation of heated egg white gelsHsieh, Y.L. et al. | 1993
- 116
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Gel point of whey and egg proteins using dynamic rheological dataHsieh, Y.L. et al. | 1993
- 120
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Descriptive sensory profiling for optimizing the formula of a peanut-milk-based liquid coffee whitenerAbdullah, A. et al. | 1993
- 124
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Fixation staining methods for examining microstructure in whipped cream by electron microscopyLee, S.-Y. et al. | 1993
- 128
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Decrease of pungency in "radish kimchi" during fermentationKim, M.R. et al. | 1993
- 132
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Moist and dry heat reduce isopropyl N-(3-chlorophenyl) carbamate (CIPC) residue in potatoesMondy, N.I. et al. | 1993
- 134
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Sensory evaluation of hearts of palmLawless, H. et al. | 1993
- 138
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Panelist texture preferences affect sensory evaluation of green bean cultivars (Phaseolus vulgaris L.)Baron, R.F. et al. | 1993
- 140
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Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoliBarth, M.M. et al. | 1993
- 144
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b-Glucosidases from soybeans hydrolyze daidzin and genistinMatsuura, M. et al. | 1993
- 144
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-Glucosidases from soybeans hydrolyze daidzin and genistinMatsuura, M. / Obata, A. et al. | 1993
- 148
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Composition and structural characteristics of isolated soy proteins from broken and damaged seedsGenovese, M.I. et al. | 1993
- 153
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Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium sspMurti, T.W. et al. | 1993
- 158
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Properties of acidic whey protein gels containing emulsified butterfatYost, R.A. et al. | 1993
- 164
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Viscoelastic properties of myofibrillar protein-polysaccharide composite gelsXiong, Y.L. et al. | 1993
- 168
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Temperature mapping in a model food gel using magnetic resonance imagingSun, X. et al. | 1993
- 173
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Rheological changes during gelation of high-methoxyl pectin-fructose dispersions: Effect of temperature and agingRao, M.A. et al. | 1993
- 177
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Sensory descriptive analysis of cv. Cresthaven peaches Maturity, ripening and storage effectsLyon, B.G. et al. | 1993
- 182
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Gamma-radiation affects cell wall composition of strawberriesd'Amour, J. et al. | 1993
- 186
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Reference materials for calibrating probes used for measuring thermal conductivity of frozen foodsTong, C.H. et al. | 1993
- 190
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Storage changes in anthocyanin content of red raspberry juice concentrateWithy, L.M. et al. | 1993
- 193
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Factors influencing ellagic acid precipitation in muscadine grape juice during storageGarrido, V.M. et al. | 1993
- 197
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Aflatoxin contamination in nutmeg: Analysis of interfering TLC spotsTakahashi, T. et al. | 1993
- 199
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Environmental scanning electron microscopy evaluation of tortilla chip microstructure during deep-fat fryingMcDonough, C. et al. | 1993
- 204
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Criterion for oil uptake during deep-fat fryingPinthus, E.J. et al. | 1993
- 206
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Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten filmGontard, N. et al. | 1993
- 212
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Temperature effect on oxygen permeability of edible protein-based filmsGennadios, A. et al. | 1993
- 215
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Delamination of polyethylene and aluminum foil layers of laminated packaging material by acetic acidOlafsson, G. et al. | 1993
- 220
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Loss of volatile lipid oxidation products during thermal desorption in dynamic headspace-capillary gas chromatographyPark, P.S.W. et al. | 1993
- 223
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Comparison of predictive models for bacterial spore population resources to sterilization temperaturesSapru, V. et al. | 1993
- 229
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Toxic compounds formed on prolonged heating of citrinin under watery conditionsTrivedi, A.B. et al. | 1993
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Author Index, Vol.58, No. 1| 1993
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Page Charge Statement| 1993
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JFS Masthead -- Staff and Publication Information| 1993
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FSTA -- Food Science & Technology Abstract Information| 1993
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UMI Microform Information| 1993