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
- C313
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Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin GelatinsZhou, Peng / Mulvaney, Steven J. / Regenstein, Joe M. et al. | 2006
- C322
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Trans Fatty Acid Content of Selected Foods in an African‐American CommunityHuang, Z. / Wang, B. / Pace, R.D. et al. | 2006
- C328
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HPLC Analysis of Catechins, Theaflavins, and Alkaloids in Commercial Teas and Green Tea Dietary Supplements: Comparison of Water and 80% Ethanol/Water ExtractsFriedman, Mendel / Levin, Carol E. / Choi, Suk‐Hyun et al. | 2006
- C338
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A Continuous High‐Pressure Carbon Dioxide System for Cloud and Quality Retention in Orange JuiceKincal, D. / Hill, W.S. / Balaban, M. et al. | 2006
- C345
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Assessment of Kavalactones in Kava Beverage Products and Aqueous InfusionsJhoo, J.‐W. / Freeman, J. P. / Ang, C. Y. W. et al. | 2006
- C352
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Characteristics of Sodium Caseinate‐ and Soy Protein Isolate‐Stabilized Emulsion‐Gels Formed by Microbial TransglutaminaseLee, Hyun A. / Choi, Seung J. / Moon, Tae W. et al. | 2006
- C358
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Solubilization of Myofibrils and Inhibition of Autolysis of Squid Mantle Muscle by Sodium CitrateKuwahara, K. / Osako, K. / Okamoto, A. et al. | 2006
- E253
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Plasticization of Pea Starch Films with Monosaccharides and PolyolsZhang, Yachuan / Han, J. H. et al. | 2006
- E262
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New Kinetic Approach to the Evolution of Polygalacturonase (EC 3.2.1.15) Activity in a Commercial Enzyme Preparation Under Pulsed Electric FieldsGiner‐Seguí, J. / Bailo‐Ballarín, E. / Gorinstein, S. et al. | 2006
- E270
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Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut SurfacesLin, S.‐Y. / Krochta, J.M. et al. | 2006
- E276
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Tenderizing Effect of High Hydrostatic Pressure on Bovine Intramuscular Connective TissueIchinoseki, S. / Nishiumi, T. / Suzuki, A. et al. | 2006
- E282
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Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave–Convective and Convective Hot Air DehydrationGowen, A.A. / Abu‐Ghannam, N. / Frias, J.M. et al. | 2006
- E290
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Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax EmulsionsHan, J.H. / Seo, G.H. / Park, I.M. et al. | 2006
- E297
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Elucidating Factors Affecting Floatation of Fish BallKok, T.N. / Park, J.W. et al. | 2006
- E303
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Effect of Oil and Sugar Contents on the Surface of Dehulled‐Roasted Sesame Seeds on Adhesion Between the SeedsTakenaka, Nakako / Ogata, Kenji / Yabe, Tomio et al. | 2006
- E308
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Functional Characterization of Steam Jet‐Cooked β‐Glucan‐Rich Barley Flour as an Oil Barrier in Frying BattersLee, Suyong / Inglett, George E. et al. | 2006
- E308
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Functional Characterization of Steam Jet-Cooked beta-Glucan-Rich Barley Flour as an Oil Barrier in Frying BattersLee, S. / Inglett, G. E. et al. | 2006
- E314
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Production of beta-Cryptoxanthin, a Provitamin-A Precursor, by Flavobacterium LutescensSerrato-Joya, O. / Jimenez-Islas, H. / Botello-Alvarez, E. et al. | 2006
- E314
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Production of β‐Cryptoxanthin, a Provitamin‐A Precursor, by Flavobacterium LutescensSerrato‐Joya, O. / Jiménez‐Islas, H. / Botello‐Álvarez, E. et al. | 2006
- E320
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Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish (Cherax quadricarinatus) Stored at 2 °CKong, Baohua / Xiong, Youling L. / Fang, Caodi et al. | 2006
- E320
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Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish (Cherax quadricarinatus) Stored at 2 ^oCKong, B. / Xiong, Y. L. / Fang, C. et al. | 2006
- i
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Keyword Index—this issue| 2006
- ix
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Recognizing Top JFS PapersLund, Daryl et al. | 2006
- ix
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New, Improved Journal ServicesFerguson, Amanda et al. | 2006
- M151
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Microbial Decontamination of Tea (Camellia sinensis) by Gamma RadiationMishra, B.B. / Gautam, S. / Sharma, A. et al. | 2006
- M157
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Development of a Predictive Model for Spoilage of Cooked Cured Meat Products and Its Validation Under Constant and Dynamic Temperature Storage ConditionsMataragas, M. / Drosinos, E.H. / Vaidanis, A. et al. | 2006
- M168
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Effects of Ultrasound, Irradiation, and Acidic Electrolyzed Water on Germination of Alfalfa and Broccoli Seeds and Escherichia coli O157:H7Kim, Hyun Jung / Feng, Hao / Kushad, Mosbah M. et al. | 2006
- M174
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Effects of Whey Permeate‐Based Medium on the Proximate Composition of Lentinus edodes in the Submerged CultureWu, Xiaojun Jeffrey / Hansen, Conly et al. | 2006
- M180
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1‐Methylcyclopropene Counteracts Ethylene‐Induced Microbial Growth on Fresh‐Cut WatermelonZhou, Bin / McEvoy, James L. / Luo, Yaguang et al. | 2006
- M185
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Antiyeast Potency of Heated Garlic in Relation to the Content of Allyl Alcohol Thermally Generated from AlliinKim, Jay Wook / Choi, Jong Hoon / Kim, Youn‐Soon et al. | 2006
- M190
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Effects of Shelf‐Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip SteaksWicklund, R.A. / Paulson, D.D. / Rojas, M.C. et al. | 2006
- M196
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Kinetics of Ochratoxin A Production and Accumulation by Aspergillus carbonarius on Synthetic Grape Medium at Different Temperature LevelsMarín, S. / Bellí, N. / Lasram, S. et al. | 2006
- M201
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Acid Resistance of Twelve Strains of Enterobacter sakazakii, and the Impact of Habituating the Cells to an Acidic EnvironmentEdelson‐Mammel, S. / Porteous, M.K. / Buchanan, R.L. et al. | 2006
- M208
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Temperature‐Sensitive Microcapsules Containing Lactoferrin and Their Action Against Carnobacterium viridans on BolognaAl‐Nabulsi, Anas A. / Han, Jung H. / Liu, Zhiqiang et al. | 2006
- M215
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Influence of Gamma Irradiation on Enzyme, Microorganism, and Flavor of Cantaloupe (Cucumis melo L.) JuiceWang, Zhengfu / Ma, Yongkun / Zhao, Guanghua et al. | 2006
- M221
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Temperature Effect on Inactivation Kinetics of Escherichia coli O157:H7 by Electron Beam in Ground Beef, Chicken Breast Meat, and Trout FilletsBlack, J.L. / Jaczynski, J. et al. | 2006
- M228
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Fate of Escherichia coli O157:H7 During Production of Snack Sticks Made from Beef or a Venison/Beef Fat Blend and Directly Acidified with Citric or Lactic AcidStoltenberg, Stacey K. / Getty, Kelly J. K. / Thippareddi, Harshavardan et al. | 2006
- M236
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Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During ChillingJuneja, Vijay K. / Thippareddi, Harshavardhan / Bari, Latiful et al. | 2006
- R83
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Synergy Between Irradiation and Chlorination in Killing of Salmonella, Escherichia Coli O157:H7, and Listeria MonocytogenesThayer, Donald W. / Boyd, Glenn / Fett, William F. et al. | 2006
- S423
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Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type BaguetteQuílez, J. / Ruiz, J.A. / Romero, M.P. et al. | 2006
- S428
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Sensory Evaluation and Composition of Spaghetti Fortified with Soy FlourShogren, R.L. / Hareland, G.A. / Wu, Y.V. et al. | 2006
- S433
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Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg SubstitutesKhouryieh, Hanna / Herald, Thomas / Aramouni, Fadi et al. | 2006
- S438
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Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of BiscuitsRababah, Taha M. / Al‐Mahasneh, Majdi A. / Ereifej, Khalil I. et al. | 2006
- S443
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Effect of Ozone on Postharvest Quality of PersimmonSalvador, Alejandra / Abad, Isabel / Arnal, Lucía et al. | 2006
- S447
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Sensory Properties of Whey and Soy ProteinsRussell, T.A. / Drake, M.A. / Gerard, P.D. et al. | 2006
- S456
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Antioxidant Activity of Liquid‐State Fermentation Products of Monascus pilosus Grown in Garlic‐Containing MediumKuo, Chia‐Feng / Wang, Tsu‐Shing / Yang, Pei‐Lin et al. | 2006
- S461
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Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long‐Term StorageNeilson, Andrew P. / Pahulu, Heather F. / Ogden, Lynn V. et al. | 2006
- S467
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Lutein Is Stable in Strawberry Yogurt and Does Not Affect its CharacteristicsAryana, Kayanush J. / Barnes, Hannah T. / Emmick, Tatia K. et al. | 2006
- S473
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The Paradox of Toughening During the Aging of Tender SteaksNovakofski, Jan / Brewer, Susan et al. | 2006
- S480
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Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish SpeciesBechtel, Peter J. / Oliveira, Alexandra C.M. et al. | 2006
- S486
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Phycoerythrin Contributes to the Photooxidation of Eicosapentaenoic Acid in Porphyra yezoensis During Light ExposureSugawara, Tatsuya / Komura, Yukako / Hagino, Hiroshi et al. | 2006
- S492
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Sensory Acceptability and Stability of Probiotic Microorganisms and Vitamin C in Fermented Acerola (Malpighia emarginata DC.) Ice CreamFavaro‐Trindade, Carmen Sílvia / Bernardi, Sabrina / Bodini, Renata Barbosa et al. | 2006
- S496
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Effect of Thermal Process Time on Quality of “Shrimp Kuruma” in Retortable Pouches and Aluminum CansMohan, C.O. / Ravishankar, C.N. / Bindu, J. et al. | 2006
- S501
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Radiation Processing of Minimally Processed Pineapple (Ananas comosus Merr.): Effect on Nutritional and Sensory QualityHajare, Sachin N. / Dhokane, Varsha S. / Shashidhar, R. et al. | 2006
- v
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Author Index: Volume 71, Number 6| 2006
- vii
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Industrial Applications of Selected JFS Articles| 2006
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Production of b-Cryptoxanthin, a Provitamin-A Precursor, by Flavobacterium LutescensSerrato-Joya, O. et al. | 2006
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Functional Characterization of Steam Jet-Cooked b-Glucan-Rich Barley Flour as an Oil Barrier in Frying BattersLee, Suyong< et al. | 2006