Journal of Food Science

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Table of contents

517
National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling
SAVELL, J.W. / BRANSON, R.E. / CROSS, H.R. et al. | 2006
520
Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products
ZARKADAS, C.G. / MARSHALL, W.D. / KHALILI, A.D. et al. | 2006
526
Lipid Characteristics in Fresh and Broiled Loin and Round Steaks from Concentrate Fed and Pasture Grazed Steers
MILLER, G.J. / FIELD, R.A. / MEDIEROS, L. et al. | 2006
530
Variability of Selected Components in Mechanically Separated Beef
YOUNG, LOUIS L. / SEARCY, G. K. / BLANKENSHIP, L. C. et al. | 2006
533
Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C
BOWERS, JANE A. / CRAIG, JEAN A. / KROPF, D.H. et al. | 2006
537
Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen Storage
PARK, J.W. / LANIER, T.C. / KEETON, J.T. et al. | 2006
543
Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef
GHAVIMI, BAHMAN / ALTHEN, T.G. / ROGERS, R.W. | 2006
545
Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model System
LIN, C.S. / ZAYAS, J. | 2006
549
Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum
FOEGEDING, E. A. / RAMSEY, S. R. | 2006
554
KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties
PINEDO, R. / PILKINGTON, D. / FOEGEDING, P. M. | 2006
558
Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks
BERRY, B. W. / SMITH, J. J. / SECRIST, J. L. | 2006
564
Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome
SHAHIDI, F. / RUBIN, L.J. / WOOD, D.F. | 2006
568
Effect of Modified Atmosphere Blending on the Oxidative Stability and Color of Frozen Mechanically Separated Poultry Meat
McNEILL, JOHN / KAKUDA, YUKIO / FINDLAY, CHRIS | 2006
571
Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture‐Retention and Textural Characteristics of Chicken Breast Meat Patties
YOUNG, LOUIS L. / LYON, C. E. / SEARCY, G. K. et al. | 2006
575
Application of 2‐Thiobarbituric Acid Reaction to Exudates of Frozen and Refrigerated Meats
TOMÅS, MABEL C. / FUNES, JORGE | 2006
580
Characterization of Quality Deterioration in Yellowfin Tuna
GILL, T.A. / THOMPSON, J.W. / GOULD, S. et al. | 2006
584
Histamine Production in Soy Extended Tuna Salads
DRAUGHON, F. A. / TAVANGARAN, M. / HITCHCOCK, J. P. | 2006
589
Autoxidation of Bluefin Tuna Myoglobin Associated with Freezing and Thawing
CHOW, CHAU‐JEN / OCHIAI, YOSHIHIRO / WATABE, SHUGO et al. | 2006
592
Microbial Sensors for the Detection of Fish Freshness
WATANABE, ETSUO / NAGUMO, AKIRA / HOSHI, MASAKAZU et al. | 2006
596
Enzymic Hydroperoxide Initiated Effects in Fresh Fish
JOSEPHSON, DAVID B. / LINDSAY, ROBERT C. / STUIBER, DAVID A. | 2006
601
Freeze‐Texturized Maine Shrimp Protein Extract
YANG, TOM C.S. | 2006
609
Enzymatic Lipid Peroxidation in the Gonadal and Hepatopancreatic Microsomal Fraction of Cultivated Mussels (Mytilus edulis L.)
MUSGRAVE, MELINDA A. / GOULD, STEPHEN P. / ABLETT, RICHARD F. | 2006
613
Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal‐Chelator Antioxidant Activity of Phosvitin
LU, CHOING‐LIANG / BAKER, ROBERT C. | 2006
617
Chemical, Physical, and Sensory Properties of a Sweet Potato French‐Fry Type Product During Frozen Storage
SCHWARTZ, S.J. / WALTER, W.M. JR. / CARROLL, D.E. et al. | 2006
620
Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese
LIN, J.C.C. / JEON, I.J. / ROBERTS, H.A. et al. | 2006
626
Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry
DUMOULIN, ELISABETH D. / AZAIS, BERNARD P. / GUERAIN, JACQUELINE T. | 2006
631
Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising
MONDY, N. I. / LEJA, M. / GOSSELIN, B. | 2006
634
Prediction of Vitamin C Retention of Potato Strips Blanched in Water
LUNA, JULIO A. / GARROTE, RAUL L. | 2006
639
Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections
COFFIN, R.H. / YADA, R.Y. / PARKIN, K.L. et al. | 2006
646
Physical, Chemical, Sensory and Microbiological Attributes of Sweet Potato Leather
COLLINS, J. L. / WASHAM‐HUTSELL, L. | 2006
649
Basic Studies of Corn Proteins for Improved Solubility and Future Utilization: A Physicochemical Approach
AUGUSTINE, MICHAEL E. / BAIANU, ION C. | 2006
653
Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride
FLEMING, H.P. / McFEETERS, R.F. / THOMPSON, R.L. | 2006
658
Effect of Phthalides on Celery Flavor
UHLIG, JOHN W. / CHANG, ALAN / JEN, JOSEPH J. | 2006
661
Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling System
SHEWFELT, R. L. / PRUSSIA, S. E. / RESURRECCION, A. V. A. et al. | 2006
665
Anthocyanins in Fruits of Vaccinium Uhginosum L. (Bog Whortleberry)
ANDERSEN, ØYVIND M. | 2006
667
Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans
BOURNE, MALCOLM C. | 2006
669
HPLC Separation of Cis‐Trans Carotene Isomers in Fresh and Processed Fruits and Vegetables
CHANDLER, L.A. / SCHWARTZ, S.J. | 2006
673
Detinning Factors from the Shoots of Bamboo Leleba oldhami
CHIEN, CHIN‐HSIANG / SU, JONG‐CHING | 2006
681
Relation Between Denaturation and Some Functional Properties of Soybean Protein
SHIGA, KATSUJI / NAKAMURA, YOSHIE | 2006
685
Inactivation of Lipoxygenase in Soybeans with Retention of Protein Solubility
EDIRIWEERA, NANDANIE / AKIYAMA, YOSHINOBU / SAIO, KYOKO | 2006
691
A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
AGUILERA, J. M. / BALLIVIAN, A. | 2006
696
Protein Nutritional Quality of Traditional and Novel Cowpea Products Measured by In Vivo and In Vitro Methods
PHILLIPS, R. DIXON / BAKER, ELIZABETH A. | 2006
700
Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During Storage
SOSULSKI, F.W. / KASIRYE‐ALEMU, E.N. / SUMNER, A.K. | 2006
707
Changes in Microbiological and Lipid Characteristics of Cowpea Flours and Protein Concentrates During Storage
SOSULSKI, F.W. / KASIRYE‐ALEMU, E.N. / SUMNER, A.K. | 2006
712
Liquefaction of Rice Starch from Milled Rice Flour Using Heat‐Stable Alpha‐Amylase
BROOKS, J.R. / GRIFFIN, V.K. | 2006
715
A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch
KRUEGER, B. R. / KNUTSON, C. A. / INGLETT, G. E. et al. | 2006
719
Effect of Phytate and Other Myo‐inositol Phosphate Esters on α‐Amylase Digestion of Starch
KNUCKLES, B. E. / BETSCHART, A. A. | 2006
722
Effect of Starch of Textural Properties of Surimi Gel
KIM, J. M. / LEE, C. M. | 2006
726
Characteristics of a Chocolate Beverage from Germinated Chickpeas
DE TONELLA, MARIA LUZ‐FERNANDEZ / BERRY, JAMES W. | 2006
729
Respiratory Hydrogen Following Consumption of Winged Bean Seed Milk Prepared from Blanched and Soaked Seeds and Germinated Seeds
KING, R. D. / PUWASTIEN, P. | 2006
732
Solute and Enzyme Recoveries in Apple Juice Clarification using Ultrafiltration
SHEU, M.J. / WILEY, R.C. / SCHLIMME, D.V. | 2006
737
Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus Juices
MANNHEIM, C.H. / MILTZ, J. / LETZTER, A. | 2006
741
Influence of Limonin on Consumer Preference of Processed Grapefruit Juice
FELLERS, P.J. / CARTER, R.D. / de JAGER, G. | 2006
744
Photodegradation of Carotenoids in a Vegetable Juice System
PESEK, C. A. / WARTHESEN, J. J. | 2006
747
Gas Chromatographic Determination of Sorption Isotherms of Vinylidene Chloride on Vinylidene Chloride Copolymers
DEMERTZIS, P.G. / KONTOMINAS, M.G. / GILBERT, S.G. | 2006
751
Rapid Detection of Excessive CFU Counts of Enterobacteriaceae, S. aureus and Yeasts by Nitrate Reduction/Glucose Dissimilation (NGD) Monitoring in Selective Media
VAN NETTEN, P. / MOSSEL, D. A. A. / VAN DE MOOSDIJK, A. | 2006
757
Mutagenic Activity of the Maillard Reaction Products of Ribose with Different Amino Acids
GAZZANI, G. / VAGNARELLI, P. / CUZZONI, M.T. et al. | 2006
761
Comparative Sorption of Aroma Compounds by Polyethylene and lonomer Food‐Contact Plastics
KWAPONG, O. Y. / HOTCHKISS, J. H. | 2006
764
Kinetics of Starch Gelatinization During Extrusion Cooking
BHATTACHARYA, M. / HANNA, M.A. | 2006
767
Statistical Calibration of instruments Using Water Activity Determination As An Example
SAGUY, ISRAEL / DREW, BRUCE | 2006
772
DSC Study of the Thermophysical Properties of Aqueous Liquid and Semi‐Liquid Foodstuffs at Freezing Temperatures
LOVRIĆ, TOMISLAV / PILIŽOTA, VLASTA / JANEKOVIĆ, AUGUST | 2006
777
Corrosion Characteristics of Soldered Sideseam Tinplate and Welded Sideseam ECCS Plate Cans Using Organic Acid Model Systems
HARDY, K.M. / DAVIS, D.R. | 2006
781
Comparative Study of a DNA Hybridization Method and the Conventional Culture Procedure for Detection of Salmonella in Foods
FLOWERS, R. S. / MOZOLA, M. A. / CURIALE, M. S. et al. | 2006
786
Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability
MISTRY, BEHROZE S. / MIN, DAVID B. | 2006
791
Electron Microscopic Study of the Adherence Properties of Lactobacillus acidophilus
HOOD, S. K. / ZOTTOLA, E. A. | 2006
793
Effect of Sodium Acid Pyrophosphate and/or Potassium Sorbate on Staphylococcus aureus FRI‐100 Growth and Toxin Production
THOMAS, D. J. / WAGNER, M. K. | 2006
795
A Converging‐Front Model for the Asymmetric Freezing of Slab‐Shaped Food
PHAM, Q. T. | 2006
801
Terpene Reduction in Cold‐Pressed Orange Oil by Frontal Analysis‐Displacement Adsorption Chromatography
FERRER, O. J. / MATTHEWS, R. F. | 2006
806
Mobility of Water in Sucrose Solutions Determined by Deuterium and Oxygen‐l7 Nuclear Magnetic Resonance Measurements
RICHARDSON, SHELLY J. / BAIANU, ION C. / STEINBERG, MARVIN P. | 2006
810
Hydrolytic Stability at Intermediate pHs of the Common Purine Nucleotides in Food, Inosine‐5′‐monophosphate, Guanosine‐5′‐monophosphate and Adenosine‐5′‐monophosphate
SHAOUL, ORLY / SPORNS, PETER | 2006
813
Paramagnitic Beheviour of Model System Melanoidins
WU, C.H. / RUSSELL, G. / POWRIE, W.D. | 2006
817
Selenium in Foods Produced and Consumed in Greece
BRATAKOS, MICHAEL S. / ZAFIROPOULOS, THEODORE F. / SISKOS, PANAYIOTIS A. et al. | 2006
823
Sterilization of Ground Prepacked Indian Spices by Gamma Irradiation
MUNASIRI, M.A. / PARTE, M.N. / GHANEKAR, AS. et al. | 2006
825
Cognitive Set and Food Acceptance
SIEGEL, STEPHEN F. / RISVIK, EINAR | 2006
827
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment
BRIOZZO, JORGE / BASUALDO, RICARDO N. / CARRERA, PEDRO A. et al. | 2006
828
Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food
DHANKHER, NEERJA / CHAUHAN, B. M. | 2006
830
Laboratory Tests to Predict the Commercial Yield of Flaking or Large Grits in Dry Corn Milling
POMERANZ, Y. / CZUCHAJOWSKA, Z. | 2006
831
Effects of Fatty Acids on the Oxidative Stability of Soybean Oil
MISTRY, BEHROZE S. / MIN, DAVID B. | 2006
833
Composition of Polar Lipids of Alphonso Mango (Mangifera Indica) Kernel
HEMAVATHY, J. / PRABHAKAR, J.V. / SEN, D.P. | 2006
835
High Temperature Storage Effect on Longevity of Rice Seeds
RAMARATHNAM, NARASIMHAN / OSAWA, TOSHIHIKO / NAMIKI, MITSUO et al. | 2006