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
- 42
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Food Microbiology and Safety - Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel SausageYin, L.-J. et al. | 2001
- 634
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Concise Reviews and Hypotheses in Food Sciences - Detection of Genetically Modified Food Products in a Commercial LaboratorySpiegelhalter, F. et al. | 2001
- 634
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Detection of Genetically Modified Food Products in a Commercial LaboratorySpiegelhalter, F. / Lauter, F‐R. / Russell, J.M. et al. | 2001
- 642
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Improved Method for Determining Food Protein Degree of HydrolysisNielsen, P.M. / Petersen, D. / Dambmann, C. et al. | 2001
- 642
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Food Chemistry and Toxicology - Improved Method for Determining Food Protein Degree of HydrolysisNielsen, P.M. et al. | 2001
- 647
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Heating of β‐Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. / Kitabatake, N. et al. | 2001
- 647
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Food Chemistry and Toxicology - Heating of b-Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. et al. | 2001
- 653
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Characterization of Pectins and Some Secondary Compounds from Theobroma cacao HullsArlorio, M. / Coisson, J.D. / Restani, P. et al. | 2001
- 653
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Food Chemistry and Toxicology - Characterization of Pectins and Some Secondary Compounds from Theobroma cacao HullsArlorio, M. et al. | 2001
- 657
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PCR‐RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam SpeciesFernández, A. / García, T. / Asensio, L. et al. | 2001
- 657
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Food Chemistry and Toxicology - PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam SpeciesFernández, A. et al. | 2001
- 662
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Food Chemistry and Toxicology - Effect of a-Tocopherol, b-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara-ubol, S. et al. | 2001
- 662
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Effect of α‐Tocopherol, β‐Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara‐ubol, S. / Bowers, J.A. et al. | 2001
- 670
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Food Engineering and Physical Properties - Sausage Structure AnalysisRipoche, A. et al. | 2001
- 670
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Sausage Structure AnalysisRipoche, A. / LE Guern, L. / Martin, J.L. et al. | 2001
- 675
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Food Engineering and Physical Properties - Microencapsulating Properties of Whey Protein ConcentrateHogan, S.A. et al. | 2001
- 675
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Microencapsulating Properties of Whey Protein Concentrate 75Hogan, S.A. / Mcnamee, B.F. / O'riordan, E.D. et al. | 2001
- 681
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Concentration Measurement by Acoustic ReflectanceSaggin, R. / Coupland, J.N. et al. | 2001
- 681
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Food Engineering and Physical Properties - Concentration Measurement by Acoustic ReflectanceSaggin, R. et al. | 2001
- 686
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Food Engineering and Physical Properties - Pressure-Temperature Inactivation of Lipoxygenase in Green Peas (Pisum sativum): A Kinetic StudyIndrawati et al. | 2001
- 686
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Pressure‐Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic StudyIndrawati / Van Loey, A.M. / Ludikhuyze, L.R. et al. | 2001
- 694
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Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon DioxideYoshimura, T. / Shimoda, M. / Ishikawa, H. et al. | 2001
- 694
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Food Engineering and Physical Properties - Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon DioxideYoshimura, T. et al. | 2001
- 698
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Food Engineering and Physical Properties - Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass TransitionsLi, T.-Y. et al. | 2001
- 698
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Evaluation of Rice Starch‐Hydrocolloid Compatibility at Low‐Moisture Content by Glass TransitionsLi, T.‐Y. / Chien, J.T. et al. | 2001
- 705
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Food Engineering and Physical Properties - Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible FilmsPerez-Gago, M.B. et al. | 2001
- 705
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Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible FilmsPerez‐gago, M.B. / Krochta, J.M. et al. | 2001
- 711
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Food Engineering and Physical Properties - Rheological Characterization of a Gel Formed During Extensive Enzymatic HydrolysisDoucet, D. et al. | 2001
- 711
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Rheological Characterization of a Gel Formed During Extensive Enzymatic HydrolysisDoucet, D. / Gauthier, S.F. / Foegeding, E.A. et al. | 2001
- 716
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Textural Characterization of Cheeses Using Vane Rheometry and Torsion AnalysisTruong, V.D. / Daubert, C.R. et al. | 2001
- 716
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Food Engineering and Physical Properties - Textural Characterization of Cheeses Using Vane Rheometry and Torsion AnalysisTruong, V.D. et al. | 2001
- 724
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Food Microbiology and Safety - Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical PreservativesAndrés, S.C. et al. | 2001
- 724
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Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical PreservativesAndrés, S.C. / Giannuzzi, L. / Zaritzky, N.E. et al. | 2001
- 729
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Food Microbiology and Safety - Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment SystemYe, J. et al. | 2001
- 729
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Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment SystemYe, J. / Yang, H. / Kim, H.‐K. et al. | 2001
- 734
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Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot‐Scale Air‐Convection OvenMurphy, R.Y. / Johnson, E.R. / Duncan, L.K. et al. | 2001
- 734
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Food Microbiology and Safety - Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection OvenMurphy, R.Y. et al. | 2001
- 742
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Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel SausageYin, L.‐J. / Jiang, S.‐T. et al. | 2001
- 747
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Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek YogurtsXanthopoulos, V. / Petridis, D. / Tzanetakis, N. et al. | 2001
- 747
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Food Microbiology and Safety - Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek YogurtsXanthopoulos, V. et al. | 2001
- 754
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Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/PasteAhmed, J. / Shivhare, U.S. et al. | 2001
- 754
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Sensory and Nutritive Qualities of Food - Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree-PasteAhmed, J. et al. | 2001
- 758
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Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low‐fat Comminuted BeefKatsanidis, E. / Meyer, D.C. / Epley, R.J. et al. | 2001
- 758
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Sensory and Nutritive Qualities of Food - Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted BeefKatsanidis, E. et al. | 2001
- 762
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Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain‐Fed VealMandell, I.B. / Maclaurin, T. / Buttenhan, S. et al. | 2001
- 762
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Sensory and Nutritive Qualities of Food - Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed VealMandell, I.B. et al. | 2001
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Author Index| 2001
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JFS Masthead| 2001
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Application Briefs| 2001