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
- 1105
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Microwave heating distributions in slabs, spheres and cylinders with relation to food processingRemmen, H.H.J.Van et al. | 1996
- 1114
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Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solutionCoupland, J.N. et al. | 1996
- 1118
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Solid phase microextraction for cheese volatile compound analysisChin, H.W. et al. | 1996
- 1123
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Functional and structural properties of b-lactoglobulin as affected by high pressure treatmentPittia, P. et al. | 1996
- 1123
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Functional and structural properties of -lactoglobulin as affected by high pressure treatmentPittia, P. / Wilde, P. J. / Husband, F. A. et al. | 1996
- 1128
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Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulinYildirim, M. et al. | 1996
- 1132
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HPLC method for cyst(e)ine and methionine in infant formulasToran, A.A. et al. | 1996
- 1136
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Relative proteolytic action of milk-clotting enzyme preparations on bovine a-, b-, and k-caseinUstunol, Z. et al. | 1996
- 1136
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Relative proteolytic action of milk-clotting enzyme preparations on bovine -, - and kappa-caseinUstunol, Z. / Zeckzer, T. et al. | 1996
- 1138
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Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit musclesBoyer, C. et al. | 1996
- 1143
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Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit musclesBoyer, C. et al. | 1996
- 1149
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Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chlorideNayak, R. et al. | 1996
- 1155
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Functional protein components in lean finely textured tissue from beef and porkHe, Y. et al. | 1996
- 1160
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Oxidative stability of cooked comminuted lean pork as affected by alkali and alkali-earth halidesWettasinghe, M. et al. | 1996
- 1165
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Proteinase in Pacific Whiting surimi wash water: Identification and characterizationBenjakul, S. et al. | 1996
- 1171
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Functional improvement of alginic acid by conjugating with b-lactoglobulinHattori, M. et al. | 1996
- 1171
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Functional improvement of alginic acid by conjugating with -lactoglobulinHattori, M. / Aiba, Y. / Nagasawa, K. et al. | 1996
- 1177
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Continuous spectrophotometric method for determining monophenolase and diphenolase activities of pear polyphenoloxidaseEspin, J.C. et al. | 1996
- 1182
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ACC oxidase in papaya sections after heat treatmentChan Jr, H.T. et al. | 1996
- 1186
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Sugar and cyclitol determination in vegetables by HPLC using postcolumn fluorescent derivatizationMasuda, R. et al. | 1996
- 1191
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Water blanching effects on headspace volatiles and sensory attributes of carrotsShamaila, M. et al. | 1996
- 1196
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Crystalline amylose-fatty acid complexes: Morphology and crystal thicknessGodet, M.C. et al. | 1996
- 1202
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Whey protein coating effect on the oxygen uptake of dry roasted peanutsMate, J.I. et al. | 1996
- 1207
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Kinetics of heat coagulation of concentrated milk proteins at high sucrose contentsPauletti, M.S. et al. | 1996
- 1211
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Flow properties of encapsulated milkfat powders as affected by flow agentOnwulata, C.I. et al. | 1996
- 1216
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Ultra high temperature, ultra short time surface pasteurization of meatMorgan, A.I. et al. | 1996
- 1219
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Protease inactivation in fish muscle by high moisture twin-screw extrusionChoudhury, G.S. et al. | 1996
- 1223
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Concentration of vinegar by electrodialysisChukwu, U. et al. | 1996
- 1227
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Optimizing low fat peanut spread containing sucrose polyesterShieh, C.-J. et al. | 1996
- 1230
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Selective extraction of phospholipid mixtures by supercritical carbon dioxide and cosolventsMontanari, L. et al. | 1996
- 1234
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Transglutaminase from Streptoverticillium ladakanum and application to minced fish productTsai, G.-J. et al. | 1996
- 1239
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Sensory and microbial quality of irradiated crab meat productsChen, Y.P. et al. | 1996
- 1243
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Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillusEerola, S. et al. | 1996
- 1247
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Aroma compounds in wine as influenced by apiculate yeastsGil, J.V. et al. | 1996
- 1250
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Tuna protein nutritional quality changes after canningCastrillon, A.M. et al. | 1996
- 1254
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Consumer acceptability and b-carotene content of beef as related to cattle finishing dietsSimonne, A.H. et al. | 1996
- 1254
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Consumer acceptability and -carotene content of beef as related to cattle finishing dietsSimonne, A. H. / Green, N. R. / Bransby, D. I. et al. | 1996
- 1257
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Bioavailability for rats of vitamin E from fortified breakfast cerealsMitchell, G.V. et al. | 1996
- 1261
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Sensory analysis and consumer acceptance of irradiated boneless pork chopsLuchsinger, S.E. et al. | 1996
- 1267
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Fat mimetics in low-fat Cheddar cheeseDrake, M.A. et al. | 1996
- 1271
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Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beefKerler, J. et al. | 1996
- 1275
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Frankfurters with lean finely textured tissue as affected by ingredientsHe, Y. et al. | 1996
- 1281
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Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiationZhao, Y. et al. | 1996
- 1285
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Low-fat ground beef from desinewed shanks with reincorporation of processed sinewCampbell, R.E. et al. | 1996
- 1289
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Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua)Hurling, R. et al. | 1996
- 1297
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Shelf life evaluation of bartlett pears in retort pouchesKluter, R.A. et al. | 1996
- 1303
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Laboratory and field consumer evaluation relationships for menu items processed in retortable trays for quantity foodserviceKock, H.L.de et al. | 1996