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
- 941
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Secondary Flow and Residence Time Distribution in Food Processing Holding Tubes with BendsSandeep, K.P. / Zuritz, C.A. et al. | 1999
- 941
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CONCISE REVIEWS IN FOOD SERVICE - Secondary Flow and Residence Time Distribution in Food Processing Holding Tubes with BendsSandeep, K.P. et al. | 1999
- 946
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Simulation and Verification of Two‐Dimensional Ohmic Heating in Static SystemFu, W.‐R. / Hsieh, C.‐C. et al. | 1999
- 946
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CONCISE REVIEWS IN FOOD SERVICE - Simulation and Verification of Two-Dimensional Ohmic Heating in Static SystemFu, W.-R. et al. | 1999
- 950
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Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination TechniquesKou, Y. / Molitor, P.F. / Schmidt, S.J. et al. | 1999
- 950
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CONCISE REVIEWS IN FOOD SERVICE - Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination TechniquesKou, Y. et al. | 1999
- 960
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CONCISE REVIEWS IN FOOD SERVICE - Dietary Energy Value of Medium-chain TriglyceridesIngle, D.L. et al. | 1999
- 960
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Dietary Energy Value of Medium‐chain TriglyceridesIngle, D.L. / Driedger, A. / Traul, K.A. et al. | 1999
- 964
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In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed TomatoesNagarajan, N. / Hotchkiss, J.H. et al. | 1999
- 964
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FOOD CHEMISTRY AND TOXICOLOGY - In vitro Inhibition of N-Nitrosomorpholine Formation by Fresh and Processed TomatoesNagarajan, N. et al. | 1999
- 968
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FOOD CHEMISTRY AND TOXICOLOGY - Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning FoodsLee, J. et al. | 1999
- 968
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Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning FoodsLee, J. / Suknark, K. / Kluvitse, Y. et al. | 1999
- 973
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FOOD CHEMISTRY AND TOXICOLOGY - Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric AnalysisIizuka, K. et al. | 1999
- 973
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Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric AnalysisIizuka, K. / Aishima, T. et al. | 1999
- 978
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FOOD CHEMISTRY AND TOXICOLOGY - Effects of Onion Quercetin on Oxidative Stability of Cookchill Chicken in Vacuum-sealed ContainersKarastogiannidou, C. et al. | 1999
- 978
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Effects of Onion Quercetin on Oxidative Stability of Cook‐chill Chicken in Vacuum‐sealed ContainersKarastogiannidou, C. et al. | 1999
- 982
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FOOD CHEMISTRY AND TOXICOLOGY - Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow TroutClark, T.H. et al. | 1999
- 982
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Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow TroutClark, T.H. / Faustman, C. / Chan, W.K.M. et al. | 1999
- 987
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FOOD CHEMISTRY AND TOXICOLOGY - Color Improvement and Metallo-chlorophyll Complexes in Continuous Flow Aseptically Processed PeasCanjura, F.L. et al. | 1999
- 987
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Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed PeasCanjura, F.L. / Watkins, R.H. / Schwartz, S.J. et al. | 1999
- 991
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FOOD CHEMISTRY AND TOXICOLOGY - Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat ProcessingMizuta, S. et al. | 1999
- 991
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Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat ProcessingMizuta, S. / Yamada, Y. / Miyagi, T. et al. | 1999
- 996
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FOOD CHEMISTRY AND TOXICOLOGY - Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola OilGoulson, M.J. et al. | 1999
- 996
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Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola OilGoulson, M.J. / Warthesen, J.J. et al. | 1999
- 1000
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Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus)Liceaga‐Gesualdo, A.M. / Li‐Chan, E.C.Y. et al. | 1999
- 1000
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FOOD CHEMISTRY AND TOXICOLOGY - Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus)Liceaga-Gesualdo, A.M. et al. | 1999
- 1005
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Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two MethodsRathgeber, B.M. / Boles, J.A. / Xavier, I.J. et al. | 1999
- 1005
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FOOD CHEMISTRY AND TOXICOLOGY - Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two MethodsRathgeber, B.M. et al. | 1999
- 1010
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Glucose Loss and Maillard Browning in Solids as Affected by Porosity and CollapseWhite, K.L. / Bell, L.N. et al. | 1999
- 1010
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FOOD CHEMISTRY AND TOXICOLOGY - Glucose Loss and Maillard Browning in Solids as Affected by Porosity and CollapseWhite, K.L. et al. | 1999
- 1015
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Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory AssessmentSaklar, S. / Ungan, S. / Katnas, S. et al. | 1999
- 1015
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FOOD CHEMISTRY AND TOXICOLOGY - Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory AssessmentSaklar, S. et al. | 1999
- 1020
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Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated CarrotsRastogi, N.K. / Eshtiaghi, M.N. / Knorr, D. et al. | 1999
- 1020
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated CarrotsRastogi, N.K. et al. | 1999
- 1024
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRIRuan, R. et al. | 1999
- 1024
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Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRIRuan, R. / Chen, P. / Chang, K. et al. | 1999
- 1027
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Detection of Internal Hollows in Cooked Rice Using a Light Transmittance MethodSuzuki, M. et al. | 1999
- 1027
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Detection of Internal Hollows in Cooked Rice Using a Light Transmittance MethodSuzuki, M. / Horigane, A.K. / Toyoshima, H. et al. | 1999
- 1029
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Yield Stress and Time-dependent Rheological Properties of Mango PulpBhattacharya, S. et al. | 1999
- 1029
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Yield Stress and Time‐dependent Rheological Properties of Mango PulpBhattacharya, Suvendu et al. | 1999
- 1034
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Water Vapor Permeability, Solubility, and Tensile Properties of Heat‐denatured versus Native Whey Protein FilmsPérez‐Gago, M.B. / Nadaud, P. / Krochta, J.M. et al. | 1999
- 1034
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein FilmsPérez-Gago, M.B. et al. | 1999
- 1038
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Ultrasonic Velocity in Cheddar Cheese as Affected by TemperatureMulet, A. et al. | 1999
- 1038
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Ultrasonic Velocity in Cheddar Cheese as Affected by TemperatureMulet, A. / Benedito, J. / Bon, J. et al. | 1999
- 1042
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork LoinsDetienne, N.A. et al. | 1999
- 1042
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Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork LoinsDetienne, N.A. / Wicker, L. et al. | 1999
- 1048
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Temperature Dependency of Compression Properties of Fish-meat Gel as Affected by Added StarchKong, C.S. et al. | 1999
- 1048
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Temperature Dependency of Compression Properties of Fish‐meat Gel as Affected by Added StarchKong, C.S. / Ogawa, H. / Iso, N. et al. | 1999
- 1052
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu SteaksShao, C.H. et al. | 1999
- 1052
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Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu SteaksShao, C.H. / Avens, J.S. / Schmidt, G.R. et al. | 1999
- 1055
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Starch Conversion During Extrusion as Affected by Added GelatinWulansari, R. et al. | 1999
- 1055
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Starch Conversion During Extrusion as Affected by Added GelatinWulansari, R. / Mitchell, J.R. / Blanshard, J.M.V. et al. | 1999
- 1059
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Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf‐life StudiesAnderson, J.C. / Jones, B.D. et al. | 1999
- 1059
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf-life StudiesAnderson, J.C. et al. | 1999
- 1064
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Polyvinyl Acetate as a High‐gloss Edible CoatingHagenmaier, R.D. / Grohmann, K. et al. | 1999
- 1064
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Polyvinyl Acetate as a High-gloss Edible CoatingHagenmaier, R.D. et al. | 1999
- 1068
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Photochemical Treatment to Improve Storability of Fresh StrawberriesBaka, M. / Mercier, J. / Corcuff, R. et al. | 1999
- 1068
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Photochemical Treatment to Improve Storability of Fresh StrawberriesBaka, M. et al. | 1999
- 1073
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Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by Storage Temperature AbuseTano, K. / Arul, J. / Doyon, G. et al. | 1999
- 1073
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by Storage Temperature AbuseTano, K. et al. | 1999
- 1078
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Compressive Properties of Whey Protein Composite Gels Containing Fractionated MilkfatMor, Y. et al. | 1999
- 1078
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Compressive Properties of Whey Protein Composite Gels Containing Fractionated MilkfatMor, Y. / Shoemaker, C.F. / Rosenberg, M. et al. | 1999
- 1084
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Pecan Kernel Breakage and Oil Extracted by Supercritical CO2 as Affected by Moisture ContentLi, M. / Bellmer, D. D. / Brusewitz, G. H. et al. | 1999
- 1084
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FOOD ENGINEERING AND PHYSICAL PROPERTIES - Pecan Kernel Breakage and Oil Extracted by Supercritical CO2 as Affected by Moisture ContentLi, M. et al. | 1999
- 1089
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FOOD MICROBIOLOGY AND SAFETY - Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial LoadsKim, J.M. et al. | 1999
- 1089
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Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial LoadsKim, J. M. / Huang, T.‐S. / Marshall, M. R. et al. | 1999
- 1094
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Reduction of Pathogens Using Hot Water and Lactic Acid on Beef TrimmingsEllebracht, E.A. / Castillo, A. / Lucia, L.M. et al. | 1999
- 1094
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FOOD MICROBIOLOGY AND SAFETY - Reduction of Pathogens Using Hot Water and Lactic Acid on Beef TrimmingsEllebracht, E.A. et al. | 1999
- 1100
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FOOD MICROBIOLOGY AND SAFETY - Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style BolognaGetty, K.J.K. et al. | 1999
- 1100
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Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon‐style BolognaGetty, K.J.K. / Phebus, R.K. / Marsden, J.L. et al. | 1999