Journal of Food Science

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Table of contents

281
STABILITY OF FROZEN GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF
CROSS, H. R. / KOTULA, A. W. / NOLAN, T. W. | 2006
285
RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVEN
SUNDBERG, ALICE DITTMER / CARLIN, AGNES FRANCES | 2006
289
EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEF
THOMPSON, S. G. / OCKERMAN, H. W. / CAHILL, V. R. et al. | 2006
292
EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTS
WILLIAMS, S. K. / OBLINGER, J. L. / WEST, R. L. | 2006
297
EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEF
GOKALP, HUSNU Y. / OCKERMAN, HERBERT W. / PLIMPTON, RODNEY F. et al. | 2006
301
PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUE
BOUTON, P. E. / HARRIS, P. V. / MACFARLANE, J. J. et al. | 2006
304
INVESTIGATIONS OF A RAPID METHOD FOR MEAT TENDERNESS EVALUATION USING MICROWAVE COOKERY
HOSTETLER, R. L. / DUTSON, T. R. | 2006
307
UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI
JOSEPH, A. L. / BERRY, B. W. / CROSS, H. R. et al. | 2006
312
INFLUENCE OF DIVALENT CATIONS ON POULTRY MEAT EMULSIONS AND SAUSAGES
WHITING, R. C. / RICHARDS, J. F. | 2006
315
AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF‐SOY BLENDS
BELL, W.N. / SHELEF, L.A. | 2006
319
FACTORS AFFECTING PANELISTS' PERCEPTIONS OF CURED MEAT FLAVOR
PRICE, L. G. / GREENE, B. E. | 2006
323
EFFECT OF BIRD TYPE, GROWERS AND SEASON ON THE INCIDENCE OF SALMONELLAE IN TURKEYS
McBRIDE, G. B. / BROWN, B. / SKURA, B. J. | 2006
327
MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAM
SIEGEL, D. G. / THENO, D. M. / SCHMIDT, G. R. | 2006
331
MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM
SIEGEL, D. G. / THENO, D. M. / SCHMIDT, G. R. et al. | 2006
334
EFFECT OF SPIN CHILLING AND FREEZING ON BACTERIA ON COMMERCIALLY PROCESSED TURKEYS
REDDY, K. V. / KRAFT, A. A. / HASIAK, R. J. et al. | 2006
337
EFFECT OF ICED STORAGE ON FREE FATTY ACID PRODUCTION AND LIPID OXIDATION IN MULLET MUSCLE
DENG, J. C. | 2006
341
STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTS
KREISMAN, L. N. / LABUZA, T. P. | 2006
345
EFFECTS OF SODIUM BICARBONATE BLANCH ON THE RETENTION OF MICRONUTRIENTS IN SOY BEVERAGE
BANKHEAD, R. R. / WEINGARTNER, K. E. / KUNTZ, D. A. et al. | 2006
349
SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITION
JOHNSON, K. W. / SNYDER, H. E. | 2006
354
REMOVAL OF OLIGOSACCHARIDES FROM SOYBEAN WATER EXTRACTS BY ULTRAFILTRATION
OMOSAIYE, O. / CHERYAN, M. / MATTHEWS, M. E. | 2006
361
OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMS
LAWHON, J. T. / HENSLEY, D. W. / MULSOW, D. et al. | 2006
365
COMPUTER CALCULATION OF THERMAL PROCESSES
TUNG, M. A. / GARLAND, T. D. | 2006
370
QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTER
McWATTERS, KAY H. / YOUNG, CLYDE T. | 2006
375
DIETARY FIBER SOURCES FOR BAKED PRODUCTS: COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKES
SHAFER, MELISSA A. M. / ZABIK, MARY E. | 2006
380
MEASUREMENT OF THE THERMO‐PHYSICAL PROPERTIES OF COMMON COOKIE DOUGH
KULACKI, F. A. / KENNEDY, S. C. | 2006
385
ENZYMATIC SOLUBILIZATION OF LEAF PROTEIN CONCENTRATE IN MEMBRANE REACTORS
PAYNE, R. EDWARD / HILL, C. G. JR. / AMUNDSON, C. H. | 2006
390
APPARATUS FOR STUDYING FOULING OF HEATED SURFACES BY BIOLOGICAL FLUIDS
LING, A. C. / LUND, D. B. | 2006
394
KERNEL HARDNESS OF WILD RICE AS AFFECTED BY DRYING AIR TEMPERATURE AND MOISTURE GRADIENT
WIRAKARTAKUSUMAH, M. A. / LUND, D. B. | 2006
397
PRODUCTION OF k‐CASEIN CONCENTRATE FROM COMMERCIAL CASEIN
GIRDHAR, BHUPINDER K. / HANSEN, POUL M. T. | 2006
401
EVALUATION OF BIRD CHILLER WATER FOR RECYCLING IN GIBLET FLUMES
LILLARD, H. S. | 2006
404
REDUCTION IN CHEMICAL OXYGEN DEMAND OF OZONATED SUGAR SOLUTIONS BY CHARCOAL
WALTER, R.H. / SHERMAN, R.M. | 2006
407
PREPARATION AND STORAGE OF SWEET POTATO FLAKES FORTIFIED WITH PLANT PROTEIN CONCENTRATES AND ISOLATES
WALTER, W. M. JR. / PURCELL, A. E. / HOOVER, M. W. et al. | 2006
411
FLAVOR AND STORAGE STABILITY OF EXPLOSION‐PUFFED POTATOES: AUTOXIDATION
KONSTANCE, R. P. / SULLIVAN, J. F. / TALLEY, F. B. et al. | 2006
415
EVALUATION OF FACTORS INFLUENCING VARIABILITY OF ACIDIFIED CANNED PIMIENTOS
FLORA, L. F. / HEATON, E. K. / SHEWFELT, A. L. | 2006
420
FLAVOR AND CHEMICAL EVALUATION OF POTATO CHIPS FRIED IN SUNFLOWER, COTTONSEED AND PALM OILS
ROBERTSON, J. A. / MORRISON, W. H. III / YON, B. G. L et al. | 2006
424
USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING
MONSAN, P. / DUTEURTRE, B. / MOLL, M. et al. | 2006
428
ORANGE JUICE COLOR MEASUREMENT USING GENERAL PURPOSE TRISTIMULUS COLORIMETERS
EAGERMAN, BRADLEY A. | 2006
431
THIAMINE, RIBOFLAVIN, NIACIN AND COLOR RETENTION IN CANNED SMALL WHITE AND GARBANZO BEANS AS AFFECTED BY SULFITE TREATMENT
LUH, B S. / KARBASSI, MAHMOUD / SCHWEIGERT, B S. | 2006
435
ENHANCEMENT OF POWDERED SOFT DRINK MIXES WITH ANTHOCYANIN EXTRACTS
SHEWFELT, R. L. / AHMED, E. M. | 2006
439
SAFETY OF HOME CANNING PROCEDURES FOR LOW‐ACID FOODS
WALSH, B. H. / BATES, R. P. | 2006
444
REMOVAL OF CARBOFURAN RESIDUES FROM STRAWBERRIES BY VARIOUS WASHES AND JAM PRODUCTION
ARCHER, T. E. / STOKES, J. D. | 2006
446
COMPARISON OF POTENTIAL PATULIN HAZARD IN HOME‐MADE AND COMMERCIAL APPLE PRODUCTS
LINDROTH, SEPPO / NISKANEN, AIMO | 2006
449
ESSENTIAL ELEMENTS IN APPLES AND CANNED APPLESAUCE
UPSHAW, S. C. / LOPEZ, A. / WILLIAMS, H. L. | 2006
453
FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMS
AVENS, JOHN S. / PODUSKA, PAUL J. / SCHMIDT, F. PIERCE et al. | 2006
457
ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION
DENG, J. C. / WATSON, M. / BATES, R. P. et al. | 2006
461
MOLECULAR CHANGES IN THE SALT‐SOLUBLE MYOFIBRILLAR PROTEINS OF BOVINE MUSCLE
CHENG, CHIN‐SHENG / PARRISH, F. C. JR. | 2006
464
RELATIONSHIP OF HYDROXYPROLINE SOLUBILIZED TO TENDERNESS OF BOVINE MUSCLE
WILLIAMS, JULIA RISTER / HARRISON, DOROTHY L. | 2006
468
A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLE
EAGERMAN, B. A. / CLYDESDALE, F. M. / FRANCIS, F. J. | 2006
470
GROWTH AND SURVIVAL OF Clostridium perfringens DURING CONSTANTLY RISING TEMPERATURES
WILLARDSEN, R.R. / BUSTA, F. F. / ALLEN, C. E. et al. | 2006
476
DETERMINATION OF RESIDUAL SPECIES SERUM ALBUMIN IN ADULTERATED GROUND BEEF
HAYDEN, A. R. | 2006
479
EFFECTS OF FROZEN STORAGE AND DRY‐CURING ON HAM TRIGLYCERIDE FATTY ACIDS
KINGSLEY, GUY R. / GRAHAM, PAUL P. / YOUNG, R. W. | 2006
483
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE
THENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. | 2006
488
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE
THENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. | 2006
493
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS
THENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. | 2006
499
NUTRITIONAL EVALUATION OF PORCINE GLOBIN USING Tetrahymena pyriformis STRAIN E
PARMER, E. L. / SURAK, J. G. / KNAPP, F. W. | 2006
502
EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP
BOWLING, R. A. / SMITH, G. C. / DUTSON, T. R. et al. | 2006
508
DIFFERENCE IN Z‐LINE REMOVAL BETWEEN NORMAL AND PSE PORCINE MYOFIBRILS
KANG, C. G. / MUGURUMA, M. / FUKAZAWA, T. et al. | 2006
515
EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEAT
RAO, CH. S. / DAY, E.J. / CHEN, T.C. | 2006
517
CO‐PIGMENTATION OF ANTHOCYANINS UNDER PHYSIOLOGICAL CONDITIONS
SCHEFFELDT, P. / HRAZDINA, G. | 2006
521
THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6
BIBEAU, THOMAS C. / CLYDESDALE, F. M. | 2006
524
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): EFFECT OF ASCORBIC ACID AND COPPER IN A β‐CAROTENE‐LINOLEIC ACID SOLID MODEL
KANNER, JOSEPH / BUDOWSKI, PIERRE | 2006
527
CHANGES IN SOLUBLE AND BOUND PEROXIDASES DURING LOW‐TEMPERATURE STORAGE OF GREEN BEANS
GKINIS, ASTERIOS M. / FENNEMA, OWEN R. | 2006
532
ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS
MATTHEWS, R. F. / HALL, J. W. | 2006
535
INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
BUCKHOLZ, LAWRENCE L. JR. / DAUN, HENRYK | 2006
540
PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDS
REDDY, N. R. / BALAKRISHNAN, C. V. / SALUNKHE, D. K. | 2006
544
ALFALFA PROTEIN FRACTIONATION BY ULTRAFILTRATION
EAKIN, D. E. / SINGH, R. PAUL / KOHLER, G. O. et al. | 2006
548
NONSPECIFIC STAINING OF A Lactobacillus BY Salmonella FLUORESCENT ANTIBODIES
THARRINGTON, G. JR. / ASHTON, D.H. / HATFIELD, J.R. et al. | 2006
553
WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMR
OKAMURA, T. / STEINBERG, M. P. / TOJO, M. et al. | 2006
556
PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANS
HAMMERSCHMIDT, PATRICIA A. / PRATT, DAN E. | 2006
560
APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS
TIMBIE, D. J. / SECHRIST, L. / KEENEY, P. G. | 2006
563
DISTRIBUTION OF BEAN AND WHEAT INOSITOL PHOSPHATE ESTERS DURING AUTOLYSIS AND GERMINATION
FERREL, ROBERT E. | 2006
566
HYDROLYSIS OF LACTOSE IN ACID WHEY USING β‐GALACTOSIDASE ADSORBED TO A PHENOL FORMALDEHYDE RESIN
OKOS, MARTIN R. / GRULKE, ERIC A. / SYVERSON, ALDRICH | 2006
572
EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELS
KIM, W. J. / RAO, V. N. M. / SMIT, C. J. B. | 2006
576
EFFECT OF SELECTED PESTICIDES ON GROWTH AND CITRININ PRODUCT
citrinum, Penicillium / DRAUGHON, FRANCES A. / AYRES, JOHN C. | 2006
579
FREE AMINO ACID AND RHEOLOGICAL MEASUREMENTS ON HYDROLYZED LACTOSE CHEDDAR CHEESE DURING RIPENING
WEAVER, J. C. / KROGER, MANFRED / THOMPSON, M. P. | 2006
584
PURIFICATION AND PHYSICOCHEMICAL PROPERTIES OF β‐GALACTOSIDASE FROM Kluyveromyces fragilis
MAHONEY, R. R. / WHITAKER, J. R. | 2006
592
ISOLATION OF MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS FROM EGG YOLK GRANULES
GARLAND, T. D. / POWRIE, W. D. | 2006
598
BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOW
KIES, CONSTANCE / LIN, LI‐SHINE / FOX, HAZEL M. et al. | 2006
603
POLYPHENOL OXIDASE OF d'ANJOU PEARS (Pyrus communis L.)
HALIM, D. H. / MONTGOMERY, M. W. | 2006
606
SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
VIOLLAZ, PACUAL / CHIRIFE, JORGE / IGLESIAS, HÉCTOR A. | 2006
609
OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEM
DENNISON, D.B. / KIRK, J.R. | 2006
613
HEAT‐INDUCED GELATION OF PEANUT PROTEIN/WHEY PROTEIN BLENDS
SCHMIDT, R. H. / ILLINGWORTH, B. L. / AHMED, E. M. | 2006
616
REVRSIBILITY OF NEPHROCYTOMEGALY CAUSED IN RATS BY LYSINOALANINE [Ne‐(DL‐2‐AMINO‐2‐CARBOXYETHYL)‐L‐LYSINE]
STRUTHERS, BARBARA J. / HOPKINS, DANIEL T. / DAHLGREN, ROBERT R. | 2006
619
INHIBITION OF LYSINOALANINE FORMATION IN FOOD PROTEINS
FINLEY, J. W. / SNOW, J. T. / JOHNSTON, P. H. et al. | 2006
622
HEAT INACTIVATION OF BOTULINUM TOXIN TYPE A IN SOME CONVENIENCE FOODS AFTER FROZEN STORAGE
WOOLFORD, A.L. / SCHANTZ, E. J. / WOODBURN, M. J. | 2006
625
MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURD
TSINTSADZE, TENGIZ D. / LEE, CHERL‐HO / RHA, CHOKYUN | 2006
631
KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC ACID
HAMM, D. J. / LUND, D. B. | 2006
634
EFFECT OF PLANT FIBER ON LIPASE, TRYPSIN AND CHYMOTRYPSIN ACTIVITY
SCHNEEMAN, BARBARA OLDS | 2006
636
PORPHYRINS IN MUSCLE AND RED BONE MARROW OF BEEF
MILLER, G. J. / KRUGGEL, W. G. / FIELD, R. A. | 2006
638
SEPARATION OF WATER‐SOLUBLE REACTION PRODUCTS OF NITRITE IN CURED MEAT
SEBRANEK, J. G. / CASSENS, R. G. / GREASER, M. L. et al. | 2006
639
VOLATILE CONSTITUENTS OF JACK FRUIT (Arthocarpus heterophyllus)
SWORDS, G. / BOBBIO, P. A. / HUNTER, G. L. K. | 2006
641
A RAPID METHOD FOR ESTIMATING ETHANOL IN CANNED SALMON
CROSGROVE, DONALD M. | 2006
642
NONGELLING SOY PROTEIN HYDROLYSATE FOR USE IN CONCENTRATED FLUID COMPLEX FOODS
RHAM, O. de / KRUSEMAN, J. / HIDALGO, J. | 2006
644
EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOES
SALDANA, GUADALUPE / STEPHENS, THOMAS S. / MEYER, ROBERT et al. | 2006
646
ISOENZYMES OF POLYPHENOL OXIDASE FROM HIGH L‐DOPA CONTAINING VELVET BEAN
ZENIN, C. T. / PARK, Y. K. | 2006
648
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD
ANG, T. K. / FORD, J. D. / PEI, D. C. T. | 2006
650
EFFECT OF FREE AND BOUND CHLOROGENIC ACID ON THE IN VITRO PROTEIN DIGESTIBILITY AND TETRAHYMENA BASED PER OF A CASEIN MODEL SYSTEM
DRYDEN, M. J. / SATTERLEE, L. D. | 2006
652
ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEAT
MATHEWSON, PAUL R. / POMERANZ, Y. | 2006
654
METHYLXANTHINE INHIBITION OF AFLATOXIN PRODUCTION
BUCHANAN, R. L. / FLETCHER, A. M. | 2006
656
MOLECULAR WEIGHT ESTIMATE OF POLYPEPTIDE CHAINS FROM STORAGE PROTEIN OF GLANDLESS COTTONSEED
CUNNINGHAM, S. D. / CATER, C. M. / MATTIL, K. F. | 2006
658
AN APPARATUS FOR COLLECTING VOLATILES AND MAINTAINING A CONSTANT OXYGEN CONCENTRATION
KENTSTUTZ, H. / SILVERMAN, GERALD J. / M.SPIRA, WILLIAM et al. | 2006
660
A GENERAL LETHAL‐RATE PAPER FOR THE GRAPHICAL CALCULATION OF PROCESSING TIMES
LEONHARDT, GUSTAVO FERREIRA | 2006