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
- 371
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Mechanism of inactivation of heat‐tolerant spores of Bacillus stearothermophilus IFO 12550 by Rapid DecompressionHAYAKAWA, ISAO / FURUKAWA, SOICHI / MIDZUNAGA, AKIHIRO et al. | 1998
- 375
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Bacterial Extracellular Ice Nucleator Effects on Freezing of FoodsLI, JINGKUN / LEE, TUNG‐CHING et al. | 1998
- 382
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Rapid Method for Quantification of Cholesterol in Turkey Meat and ProductsKING, A.J. / PANIANGVAIT, P. / JONES, A.D. et al. | 1998
- 386
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Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage ConditionsKINGSTON, E.R. / MONAHAN, F.J. / BUCKLEY, D.J. et al. | 1998
- 390
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Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail DisplayZHU, L.G. / BREWER, M.S. et al. | 1998
- 394
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Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef SystemLEE, BEOM JUN / HENDRICKS, DELOY G. / CORNFORTH, DAREN P. et al. | 1998
- 399
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Reversed Micellar Extraction of Hen Egg LysozymeCHOU, SHU‐TING / CHIANG, BEEN‐HUANG et al. | 1998
- 403
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Heat‐induced Egg White Gels as Affected by pHHANDA, AKIHIRO / TAKAHASHI, KEIKO / KURODA, NAMIO et al. | 1998
- 408
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Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off‐Flavor in Skim Milk Exposed to LightJUNG, M.Y. / YOON, S.H. / LEE, H.O. et al. | 1998
- 413
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Stability and Photochemistry of Vitamin D2 in Model SystemLI, TSUNG‐LIN / MIN, DAVID B. et al. | 1998
- 418
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Functional Properties and Bitterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus ProteinaseSLATTERY, H. / FITZGERALD, R.J. et al. | 1998
- 423
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Monitoring Proteolysis During Cheddar Cheese Ripening Using Two‐Dimensional Gel ElectrophoresisCHIN, H.W. / ROSENBERG, M. et al. | 1998
- 429
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Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin‐Biotinylated IgY ChromatographyKIM, H. / LI‐CHAN, E. C. Y. et al. | 1998
- 435
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Potassium Sorbate Diffusivity in American Processed and Mozzarella CheesesHAN, JUNG HOON / FLOROS, JOHN D. et al. | 1998
- 438
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Color Stability and Lipid Oxidation of Rockfish as Affected by Antioxidant from Shrimp Shell WasteLI, S.J. / SEYMOUR, T.A. / KING, A.J. et al. | 1998
- 442
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Purine Content in Grass Shrimp during Storage as Related to FreshnessLOU, SHYI‐NENG et al. | 1998
- 445
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Bioconversion of Citrus Aroma Compounds by Pichia pastorisGOODRICH, R.M. / BRADDOCK, R.J. / PARISH, M.E. et al. | 1998
- 450
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Isolation of Tomato Seed Meal Proteins with Salt SolutionsLIADAKIS, GEORGE N. / TZIA, CONSTANTINA / OREOPOULOU, VASSILIKI et al. | 1998
- 454
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Calcium Chloride Added to Irrigation Water of Mushrooms (Agaricus Bisporus) Reduces Postharvest BrowningKUKURA, J.L. / BEELMAN, R.B. / PEIFFER, M. et al. | 1998
- 458
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Anthocyanin Pigment Composition of Red‐fleshed PotatoesRODRIGUEZ‐SAONA, LUIS E. / GIUSTI, M. MÓNICA / WROLSTAD, RONALD E. et al. | 1998
- 466
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Oxidative reactions of model Maillard reaction products and x-tocopherol in a flour-lipid mixtureWijewickreme, A.N. et al. | 1998
- 466
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Oxidative Reactions of Model Maillard Reaction Products and α‐Tocopherol in a Flour‐Lipid MixtureWIJEWICKREME, A.N. / KITTS, D.D. et al. | 1998
- 472
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Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial TransglutaminaseGERRARD, J.A. / FAYLE, S.E. / WILSON, A.J. et al. | 1998
- 476
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Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane‐Derived ProteinsCORREDIG, MILENA / DALGLEISH, DOUGLAS G. et al. | 1998
- 481
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Thermal Properties of Restructured Beef Products at Different Isothermal TemperaturesTSAI, SHWU‐JENE / UNKLESBAY, NAN / UNKLESBAY, KENNETH et al. | 1998
- 485
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Simple Separation of Immunoglobulin from Egg Yolk by UltrafiltrationKIM, H. / NAKAI, S. et al. | 1998
- 491
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Microstructure of Microcapsules Consisting of Whey Proteins and CarbohydratesSHEU, T‐Y. / ROSENBERG, M. et al. | 1998
- 495
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Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar SolutionsMASTROCOLA, D. / BARBANTI, D. / ROSA, M. DALLA et al. | 1998
- 499
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Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with CryoprotectantsMARTÍNEZ‐MONZÓ, J. / MARTÍNEZ‐NAVARRETE, N. / CHIRALT, A. et al. | 1998
- 504
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Improved Ultrafiltration for Color Reduction and Stabilization of Apple JuiceGÖKMEN, VURAL / BORNEMAN, ZANDRIE / NIJHUIS, HERRY H. et al. | 1998
- 508
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Enhanced Mass Transfer During Osmotic Dehydration of High Pressure Treated PineappleRASTOGI, N.K. / NIRANJAN, K. et al. | 1998
- 512
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Delayed Luminescence as an Indicator of Tomato Fruit QualityTRIGLIA, A. / LA MALFA, G. / MUSUMECI, F. et al. | 1998
- 516
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Added Phenolic Compounds Enhance Lipid Stability in Extruded CornCAMIRE, MARY ELLEN / DOUGHERTY, MICHAEL P. et al. | 1998
- 519
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Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface MethodologyQUINTERO‐RAMOS, A. / BOURNE, M.C. / BARNARD, J. et al. | 1998
- 523
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Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous SucroseGABARRA, P. / HARTEL, R. W. et al. | 1998
- 529
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On‐line Measurement of Residence Time Distribution in a Food ExtruderCHOUDHURY, GOUR S. / GAUTAM, AKHILESH et al. | 1998
- 535
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Survival of Yersinia enterocolitica During Fermentation and Storage of YogurtBODNARUK, PETER W. / WILLIAMS, ROBERT C. / GOLDEN, DAVID A. et al. | 1998
- 538
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Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented SausagesKENNEALLY, P.M. / SCHWARZ, G. / FRANSEN, N.G. et al. | 1998
- 544
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Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat FermentationARIHARA, K. / OTA, H. / ITOH, M. et al. | 1998
- 548
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Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging ConditionsMURANO, PETER S. / MURANO, ELSA A. / OLSON, DENNIS G. et al. | 1998
- 552
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Garbanzo Bean Flour Usage in Cantonese NoodlesLEE, LING / BAIK, BYUNG‐KEE / CZUCHAJOWSKA, ZUZANNA et al. | 1998