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
- 373
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Concise Reviews and Hypotheses In Food ScienceFennema, Owen R. et al. | 2000
- 374
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Concise Reviews and Hypotheses in Food Science - Relaxation Time Spectrum of Hydrogels by CONTIN AnalysisMao, R. et al. | 2000
- 374
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Relaxation Time Spectrum of Hydrogels by CONTIN AnalysisMao, R. / Tang, J. / Swanson, B.G. et al. | 2000
- 383
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Food Chemistry and Toxicology| 2000
- 384
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Food Chemistry and Toxicology - Involvement of Disulfide Bonds in Bovine b-Lactoglobulin B Gels Set Thermally at Various pHOtte, J. et al. | 2000
- 384
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Involvement of Disulfide Bonds in Bovine β‐Lactoglobulin B Gels Set Thermally at Various pHOtte, J. / Zakora, M. / Qvist, K.B. et al. | 2000
- 390
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Food Chemistry and Toxicology - Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry ProductsKalt, W. et al. | 2000
- 390
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Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry ProductsKalt, W. / McDonald, J.E. / Donner, H. et al. | 2000
- 394
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Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating ConditionsLou, X. / Wang, C. / Xiong, Y.L. et al. | 2000
- 394
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Food Chemistry and Toxicology - Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating ConditionsLou, X. et al. | 2000
- 399
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Food Chemistry and Toxicology - Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic MethodsPandjaitan, N. et al. | 2000
- 399
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Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic MethodsPandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. et al. | 2000
- 403
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Enrichment of Genistein in Soy Protein Concentrate with b‐glucosidasePandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. et al. | 2000
- 403
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Food Chemistry and Toxicology - Enrichment of Genistein in Soy Protein Concentrate with b-glucosidasePandjaitan, N. et al. | 2000
- 408
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Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro ImagingHorigane, A.K. / Engelaar, W.M.H.G. / Toyoshima, H. et al. | 2000
- 408
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Food Chemistry and Toxicology - Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro ImagingHorigane, A.K. et al. | 2000
- 413
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Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide ContentBatlle, N. / Aristoy, M.‐C. / Toldrá, F. et al. | 2000
- 413
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Food Chemistry and Toxicology - Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide ContentBatlle, N. et al. | 2000
- 417
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Food Chemistry and Toxicology - Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey BreastSlesinski, A.J. et al. | 2000
- 417
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Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey BreastSlesinski, A.J. / Claus, J.R. / Anderson‐Cook, C.M. et al. | 2000
- 421
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Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein CombinationsSlesinski, A.J. / Claus, J.R. / Anderson‐Cook, C.M. et al. | 2000
- 421
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Food Chemistry and Toxicology - Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein CombinationsSlesinski, A.J. et al. | 2000
- 428
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Food Chemistry and Toxicology - Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 (degree)CParkington, J.K. et al. | 2000
- 428
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Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °CParkington, J.K. / Xiong, Y.L. / Blanchard, S.P. et al. | 2000
- 434
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Food Chemistry and Toxicology - Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting GelatinMontero, P. et al. | 2000
- 434
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Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting GelatinMontero, P. / Gómez‐Guillén, M.C. et al. | 2000
- 439
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Food Engineering and Physical Properties| 2000
- 440
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Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime TheoryInazu, T. / Iwasaki, K. et al. | 2000
- 440
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Food Engineering and Physical Properties - Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime TheoryInazu, T. et al. | 2000
- 445
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Food Engineering and Physical Properties - Plasticizing-Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy StateChang, Y.P. et al. | 2000
- 445
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Plasticizing—Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy StateChang, Y.P. / Cheah, P.B. / Seow, C.C. et al. | 2000
- 452
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Pore Structure of Coffee Beans Affected by Roasting ConditionsSchenker, S. / Handschin, S. / Frey, B. et al. | 2000
- 452
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Food Engineering and Physical Properties - Pore Structure of Coffee Beans Affected by Roasting ConditionsSchenker, S. et al. | 2000
- 458
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Influence of Carotenoids and Pulps on the Color Modification of Blood Orange JuiceArena, E. / Fallico, B. / Maccarone, E. et al. | 2000
- 458
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Food Engineering and Physical Properties - Influence of Carotenoids and Pulps on the Color Modification of Blood Orange JuiceArena, E. et al. | 2000
- 461
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Food Engineering and Physical Properties - Optimizing Apple Juice Extraction in Multiple PressesGonzález, M.T. et al. | 2000
- 461
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Optimizing Apple Juice Extraction in Multiple PressesGonzález, M.T. / Elustondo, M.P. / Urbicain, M.J. et al. | 2000
- 466
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Food Engineering and Physical Properties - Preservation of Microstructure in Peach and Mango during High-pressure-shift FreezingOtero, L. et al. | 2000
- 466
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Preservation of Microstructure in Peach and Mango during High‐pressure‐shift FreezingOtero, L. / Martino, M. / Zaritzky, N. et al. | 2000
- 471
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Food Engineering and Physical Properties - Flow Characterization of Peach Products During ExtrusionAkdogan, H. et al. | 2000
- 471
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Flow Characterization of Peach Products During ExtrusionAkdogan, H. / McHugh, T.H. et al. | 2000
- 476
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Food Engineering and Physical Properties - Oil Absorption During Frying of Frozen Parfried PotatoesAguilera, J.M. et al. | 2000
- 476
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Oil Absorption During Frying of Frozen Parfried PotatoesAguilera, J.M. / Gloria‐Hernandez, H. et al. | 2000
- 480
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Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh‐cut ApplesMcHugh, T.H. / Senesi, E. et al. | 2000
- 480
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Food Engineering and Physical Properties - Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh-cut ApplesMcHugh, T.H. et al. | 2000
- 486
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Food Engineering and Physical Properties - Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood PlasmaParés, D. et al. | 2000
- 486
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Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood PlasmaParés, D. / Saguer, E. / Toldrà, M. et al. | 2000
- 491
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Food Engineering and Physical Properties - Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezingTeramoto, A. et al. | 2000
- 491
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Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High‐pressure‐freezingTeramoto, A. / Fuchigami, M. et al. | 2000
- 498
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Food Engineering and Physical Properties - Thiamin Stability in Solids as Affected by the Glass TransitionBell, L.N. et al. | 2000
- 498
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Thiamin Stability in Solids as Affected by the Glass TransitionBell, L.N. / White, K.L. et al. | 2000
- 502
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Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in WaterBani‐Jaber, A. / McGuire, J. / Ayres, J.W. et al. | 2000
- 502
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Food Engineering and Physical Properties - Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in WaterBani-Jaber, A. et al. | 2000
- 507
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Food Engineering and Physical Properties - Ultrasonic Spectroscopy Study of Salad DressingsChanamai, R. et al. | 2000
- 507
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Ultrasonic Spectroscopy Study of Salad DressingsChanamai, R. / Alba, F. / McClements, D.J. et al. | 2000
- 515
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Food Microbiology and SafetyRyser, Elliot T. et al. | 2000
- 516
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Modeling the Growth/No‐Growth Interface of Zygosaccharomyces bailii in Mango PureeLópez‐Malo, A. / Palou, E. et al. | 2000
- 516
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Food Microbiology and Safety - Modeling the Growth-No-Growth Interface of Zygosaccharomyces bailii in Mango PureeLopez-Malo, A. et al. | 2000
- 521
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Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by OzoneKim, J.‐G. / Yousef, A.E. et al. | 2000
- 521
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Food Microbiology and Safety - Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by OzoneKim, J.-G. et al. | 2000
- 529
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Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coliSapers, G.M. / Miller, R.L. / Jantschke, M. et al. | 2000
- 529
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Food Microbiology and Safety - Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coliSapers, G.M. et al. | 2000
- 533
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Sensory and Nutritive Qualities of FoodLee, Tung‐Ching et al. | 2000
- 534
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Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and BroccoliBarrett, D.M. / Garcia, E.L. / Russell, G.F. et al. | 2000
- 534
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Sensory and Nutritive Qualities - Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and BroccoliBarrett, D.M. et al. | 2000
- 541
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Quality Changes in Fresh‐cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage RegimeGorny, J.R. / Cifuentes, R.A. / Hess‐Pierce, B. et al. | 2000
- 541
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Sensory and Nutritive Qualities - Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage RegimeGorny, J.R. et al. | 2000
- 545
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Sensory and Nutritive Qualities - Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off VineArias, R. et al. | 2000
- 545
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Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off VineArias, R. / Lee, T.‐C. / Specca, D. et al. | 2000
- 549
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Effects of Low‐dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified AtmospherePrakash, A. / Guner, A.R. / Caporaso, F. et al. | 2000
- 549
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Sensory and Nutritive Qualities - Effects of Low-dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified AtmospherePrakash, A. et al. | 2000
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Author Index| 2000
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Application Briefs| 2000