JOURNAL OF FOOD SCIENCE -CHICAGO-
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Table of contents
- 517
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National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in MarblingSAVELL, J.W. / BRANSON, R.E. / CROSS, H.R. et al. | 1987
- 520
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Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat ProductsZARKADAS, C.G. / MARSHALL, W.D. / KHALILI, A.D. et al. | 1987
- 526
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Lipid Characteristics in Fresh and Broiled Loin and Round Steaks from Concentrate Fed and Pasture Grazed SteersMILLER, G.J. / FIELD, R.A. / MEDIEROS, L. et al. | 1987
- 530
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Variability of Selected Components in Mechanically Separated BeefYOUNG, LOUIS L. / SEARCY, G. K. / BLANKENSHIP, L. C. et al. | 1987
- 533
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Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° CBOWERS, JANE A. / CRAIG, JEAN A. / KROPF, D.H. et al. | 1987
- 537
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Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen StoragePARK, J.W. / LANIER, T.C. / KEETON, J.T. et al. | 1987
- 543
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Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured BeefGHAVIMI, BAHMAN / ALTHEN, T.G. / ROGERS, R.W. et al. | 1987
- 545
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Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model SystemLIN, C.S. / ZAYAS, J. et al. | 1987
- 549
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Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gumFOEGEDING, E. A. / RAMSEY, S. R. et al. | 1987
- 554
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KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical PropertiesPINEDO, R. / PILKINGTON, D. / FOEGEDING, P. M. et al. | 1987
- 558
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Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork SteaksBERRY, B. W. / SMITH, J. J. / SECRIST, J. L. et al. | 1987
- 564
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Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl FerrohemochromeSHAHIDI, F. / RUBIN, L.J. / WOOD, D.F. et al. | 1987
- 568
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Effect of Modified Atmosphere Blending on the Oxidative Stability and Color of Frozen Mechanically Separated Poultry MeatMcNEILL, JOHN / KAKUDA, YUKIO / FINDLAY, CHRIS et al. | 1987
- 571
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Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture‐Retention and Textural Characteristics of Chicken Breast Meat PattiesYOUNG, LOUIS L. / LYON, C. E. / SEARCY, G. K. et al. | 1987
- 575
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Application of 2‐Thiobarbituric Acid Reaction to Exudates of Frozen and Refrigerated MeatsTOMÅS, MABEL C. / FUNES, JORGE et al. | 1987
- 580
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Characterization of Quality Deterioration in Yellowfin TunaGILL, T.A. / THOMPSON, J.W. / GOULD, S. et al. | 1987
- 584
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Histamine Production in Soy Extended Tuna SaladsDRAUGHON, F. A. / TAVANGARAN, M. / HITCHCOCK, J. P. et al. | 1987
- 589
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Autoxidation of Bluefin Tuna Myoglobin Associated with Freezing and ThawingCHOW, CHAU‐JEN / OCHIAI, YOSHIHIRO / WATABE, SHUGO et al. | 1987
- 592
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Microbial Sensors for the Detection of Fish FreshnessWATANABE, ETSUO / NAGUMO, AKIRA / HOSHI, MASAKAZU et al. | 1987
- 596
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Enzymic Hydroperoxide Initiated Effects in Fresh FishJOSEPHSON, DAVID B. / LINDSAY, ROBERT C. / STUIBER, DAVID A. et al. | 1987
- 601
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Freeze‐Texturized Maine Shrimp Protein ExtractYANG, TOM C.S. et al. | 1987
- 609
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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. et al. | 1987
- 613
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Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal‐Chelator Antioxidant Activity of PhosvitinLU, CHOING‐LIANG / BAKER, ROBERT C. et al. | 1987
- 617
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Chemical, Physical, and Sensory Properties of a Sweet Potato French‐Fry Type Product During Frozen StorageSCHWARTZ, S.J. / WALTER, W.M. JR. / CARROLL, D.E. et al. | 1987
- 620
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Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar CheeseLIN, J.C.C. / JEON, I.J. / ROBERTS, H.A. et al. | 1987
- 626
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Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared SpectrophotometryDUMOULIN, ELISABETH D. / AZAIS, BERNARD P. / GUERAIN, JACQUELINE T. et al. | 1987
- 631
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Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of BruisingMONDY, N. I. / LEJA, M. / GOSSELIN, B. et al. | 1987
- 634
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Prediction of Vitamin C Retention of Potato Strips Blanched in WaterLUNA, JULIO A. / GARROTE, RAUL L. et al. | 1987
- 639
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Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and SelectionsCOFFIN, R.H. / YADA, R.Y. / PARKIN, K.L. et al. | 1987
- 646
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Physical, Chemical, Sensory and Microbiological Attributes of Sweet Potato LeatherCOLLINS, J. L. / WASHAM‐HUTSELL, L. et al. | 1987
- 649
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Basic Studies of Corn Proteins for Improved Solubility and Future Utilization: A Physicochemical ApproachAUGUSTINE, MICHAEL E. / BAIANU, ION C. et al. | 1987
- 653
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Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium ChlorideFLEMING, H.P. / McFEETERS, R.F. / THOMPSON, R.L. et al. | 1987
- 658
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Effect of Phthalides on Celery FlavorUHLIG, JOHN W. / CHANG, ALAN / JEN, JOSEPH J. et al. | 1987
- 661
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Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling SystemSHEWFELT, R. L. / PRUSSIA, S. E. / RESURRECCION, A. V. A. et al. | 1987
- 665
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Anthocyanins in Fruits of Vaccinium Uhginosum L. (Bog Whortleberry)ANDERSEN, ØYVIND M. et al. | 1987
- 667
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Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green BeansBOURNE, MALCOLM C. et al. | 1987
- 669
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HPLC Separation of Cis‐Trans Carotene Isomers in Fresh and Processed Fruits and VegetablesCHANDLER, L.A. / SCHWARTZ, S.J. et al. | 1987
- 673
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Detinning Factors from the Shoots of Bamboo Leleba oldhamiCHIEN, CHIN‐HSIANG / SU, JONG‐CHING et al. | 1987
- 681
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Relation Between Denaturation and Some Functional Properties of Soybean ProteinSHIGA, KATSUJI / NAKAMURA, YOSHIE et al. | 1987
- 685
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Inactivation of Lipoxygenase in Soybeans with Retention of Protein SolubilityEDIRIWEERA, NANDANIE / AKIYAMA, YOSHINOBU / SAIO, KYOKO et al. | 1987
- 691
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A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged StorageAGUILERA, J. M. / BALLIVIAN, A. et al. | 1987
- 696
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Protein Nutritional Quality of Traditional and Novel Cowpea Products Measured by In Vivo and In Vitro MethodsPHILLIPS, R. DIXON / BAKER, ELIZABETH A. et al. | 1987
- 700
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Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During StorageSOSULSKI, F.W. / KASIRYE‐ALEMU, E.N. / SUMNER, A.K. et al. | 1987
- 707
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Changes in Microbiological and Lipid Characteristics of Cowpea Flours and Protein Concentrates During StorageSOSULSKI, F.W. / KASIRYE‐ALEMU, E.N. / SUMNER, A.K. et al. | 1987
- 712
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Liquefaction of Rice Starch from Milled Rice Flour Using Heat‐Stable Alpha‐AmylaseBROOKS, J.R. / GRIFFIN, V.K. et al. | 1987
- 715
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A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn StarchKRUEGER, B. R. / KNUTSON, C. A. / INGLETT, G. E. et al. | 1987
- 719
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Effect of Phytate and Other Myo‐inositol Phosphate Esters on α‐Amylase Digestion of StarchKNUCKLES, B. E. / BETSCHART, A. A. et al. | 1987
- 722
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Effect of Starch of Textural Properties of Surimi GelKIM, J. M. / LEE, C. M. et al. | 1987
- 726
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Characteristics of a Chocolate Beverage from Germinated ChickpeasDE TONELLA, MARIA LUZ‐FERNANDEZ / BERRY, JAMES W. et al. | 1987
- 729
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Respiratory Hydrogen Following Consumption of Winged Bean Seed Milk Prepared from Blanched and Soaked Seeds and Germinated SeedsKING, R. D. / PUWASTIEN, P. et al. | 1987
- 732
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Solute and Enzyme Recoveries in Apple Juice Clarification using UltrafiltrationSHEU, M.J. / WILEY, R.C. / SCHLIMME, D.V. et al. | 1987
- 737
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Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus JuicesMANNHEIM, C.H. / MILTZ, J. / LETZTER, A. et al. | 1987
- 741
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Influence of Limonin on Consumer Preference of Processed Grapefruit JuiceFELLERS, P.J. / CARTER, R.D. / de JAGER, G. et al. | 1987
- 744
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Photodegradation of Carotenoids in a Vegetable Juice SystemPESEK, C. A. / WARTHESEN, J. J. et al. | 1987
- 747
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Gas Chromatographic Determination of Sorption Isotherms of Vinylidene Chloride on Vinylidene Chloride CopolymersDEMERTZIS, P.G. / KONTOMINAS, M.G. / GILBERT, S.G. et al. | 1987
- 751
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Rapid Detection of Excessive CFU Counts of Enterobacteriaceae, S. aureus and Yeasts by Nitrate Reduction/Glucose Dissimilation (NGD) Monitoring in Selective MediaVAN NETTEN, P. / MOSSEL, D. A. A. / VAN DE MOOSDIJK, A. et al. | 1987
- 757
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Mutagenic Activity of the Maillard Reaction Products of Ribose with Different Amino AcidsGAZZANI, G. / VAGNARELLI, P. / CUZZONI, M.T. et al. | 1987
- 761
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Comparative Sorption of Aroma Compounds by Polyethylene and lonomer Food‐Contact PlasticsKWAPONG, O. Y. / HOTCHKISS, J. H. et al. | 1987
- 764
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Kinetics of Starch Gelatinization During Extrusion CookingBHATTACHARYA, M. / HANNA, M.A. et al. | 1987
- 767
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Statistical Calibration of instruments Using Water Activity Determination As An ExampleSAGUY, ISRAEL / DREW, BRUCE et al. | 1987
- 772
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DSC Study of the Thermophysical Properties of Aqueous Liquid and Semi‐Liquid Foodstuffs at Freezing TemperaturesLOVRIĆ, TOMISLAV / PILIŽOTA, VLASTA / JANEKOVIĆ, AUGUST et al. | 1987
- 777
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Corrosion Characteristics of Soldered Sideseam Tinplate and Welded Sideseam ECCS Plate Cans Using Organic Acid Model SystemsHARDY, K.M. / DAVIS, D.R. et al. | 1987
- 781
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Comparative Study of a DNA Hybridization Method and the Conventional Culture Procedure for Detection of Salmonella in FoodsFLOWERS, R. S. / MOZOLA, M. A. / CURIALE, M. S. et al. | 1987
- 786
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Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative StabilityMISTRY, BEHROZE S. / MIN, DAVID B. et al. | 1987
- 791
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Electron Microscopic Study of the Adherence Properties of Lactobacillus acidophilusHOOD, S. K. / ZOTTOLA, E. A. et al. | 1987
- 793
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Effect of Sodium Acid Pyrophosphate and/or Potassium Sorbate on Staphylococcus aureus FRI‐100 Growth and Toxin ProductionTHOMAS, D. J. / WAGNER, M. K. et al. | 1987
- 795
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A Converging‐Front Model for the Asymmetric Freezing of Slab‐Shaped FoodPHAM, Q. T. et al. | 1987
- 801
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Terpene Reduction in Cold‐Pressed Orange Oil by Frontal Analysis‐Displacement Adsorption ChromatographyFERRER, O. J. / MATTHEWS, R. F. et al. | 1987
- 806
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Mobility of Water in Sucrose Solutions Determined by Deuterium and Oxygen‐l7 Nuclear Magnetic Resonance MeasurementsRICHARDSON, SHELLY J. / BAIANU, ION C. / STEINBERG, MARVIN P. et al. | 1987
- 810
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Hydrolytic Stability at Intermediate pHs of the Common Purine Nucleotides in Food, Inosine‐5′‐monophosphate, Guanosine‐5′‐monophosphate and Adenosine‐5′‐monophosphateSHAOUL, ORLY / SPORNS, PETER et al. | 1987
- 813
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Paramagnitic Beheviour of Model System MelanoidinsWU, C.H. / RUSSELL, G. / POWRIE, W.D. et al. | 1987
- 817
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Selenium in Foods Produced and Consumed in GreeceBRATAKOS, MICHAEL S. / ZAFIROPOULOS, THEODORE F. / SISKOS, PANAYIOTIS A. et al. | 1987
- 823
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Sterilization of Ground Prepacked Indian Spices by Gamma IrradiationMUNASIRI, M.A. / PARTE, M.N. / GHANEKAR, AS. et al. | 1987
- 825
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Cognitive Set and Food AcceptanceSIEGEL, STEPHEN F. / RISVIK, EINAR et al. | 1987
- 827
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Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH AdjustmentBRIOZZO, JORGE / BASUALDO, RICARDO N. / CARRERA, PEDRO A. et al. | 1987
- 828
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Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet FoodDHANKHER, NEERJA / CHAUHAN, B. M. et al. | 1987
- 830
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Laboratory Tests to Predict the Commercial Yield of Flaking or Large Grits in Dry Corn MillingPOMERANZ, Y. / CZUCHAJOWSKA, Z. et al. | 1987
- 831
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Effects of Fatty Acids on the Oxidative Stability of Soybean OilMISTRY, BEHROZE S. / MIN, DAVID B. et al. | 1987
- 833
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Composition of Polar Lipids of Alphonso Mango (Mangifera Indica) KernelHEMAVATHY, J. / PRABHAKAR, J.V. / SEN, D.P. et al. | 1987
- 835
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High Temperature Storage Effect on Longevity of Rice SeedsRAMARATHNAM, NARASIMHAN / OSAWA, TOSHIHIKO / NAMIKI, MITSUO et al. | 1987