Journal of Food Science

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Table of contents

281
Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition
BEAS, VIVIANA E. / WAGNER, JORGE R. / AÑON, MARÍA C. et al. | 2006
285
Determination of Optimal Level of Lactitol for Surimi
SYCH, J. / LACROIX, C. / CARRIER, M. | 2006
291
Microbiological Evaluation of Alaska Shore‐based Surimi Production
HIMELBLOOM, BRIAN H. / BROWN, EILEEN K. / LEE, JONG S. | 2006
294
Effect of Washing on the Texture and Microstructure of Frozen Fish Mince
YOON, K.S. / LEE, CM. / HUFNAGEL, LA. | 2006
299
Microorganisms Isolated from Surimi Processing Operations
HIMELBLOOM, BRIAN H. / BROWN, EILEEN K. / LEE, JONG S. | 2006
302
Thermal Properties of Surimi Analyzed using DSC
WANG, DE QIAN / KOLBE, EDWARD | 2006
309
Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value
REBECA, BACA D. / PEÑA‐VERA, M. T. / DÍAZ‐CASTAÑEDA, M. | 2006
315
Lithium Chloride as a Preferred Extractant of Fish Muscle Proteins
KELLEHER, STEPHEN D. / HULTIN, HERBERT O. | 2006
318
Postmortem Changes in Chilled Round, Bled and Dressed Albacore
PRICE, R.J. / MELVIN, E.F. / BELL, J.W. | 2006
322
Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp (Penaeus monodon)
JIANG, SHANN‐TZONG / MOODY, MICHAEL W. / CHEN, HSING‐CHEN | 2006
327
Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and Extraction
TANCHOTIKUL, URAIWAN / HSIEH, THOMAS C.‐Y. | 2006
332
Bacterial Spoilage Profiles to Identify Irradiated Fish
ALUR, M.D. / VENUGOPAL, V. / NERKAR, D.P. et al. | 2006
335
Applications of Polarography for Assessment of Fish Freshness
LUONG, J.H.T. / MALE, K.B. / HUYNH, M.D. | 2006
338
Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine Muscles
KO, WEN‐CHING / TANAKA, MUNEHIKO / NAGASHIMA, YUJI et al. | 2006
341
Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage
PAPADOPOULOS, L. S. / MILLER, R. K. / ACUFF, G. R. et al. | 2006
348
Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage
SMITH, G. L. / STALDER, J. W. / KEETON, J. T. et al. | 2006
352
Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion
KAPSOKEFALOU, MARIA / MILLER, DENNIS D. | 2006
356
Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef Muscle
SEMAN, DENNIS L. / DECKER, ERIC A. / CRUM, ANDREA D. | 2006
359
Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb Carcasses
ST. ANGELO, A.J. / KOOHMARAIE, M. / CRIPPEN, K.L. et al. | 2006
363
Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long‐term Frozen Storage
BREWER, M.S. / HARBERS, C.A.Z. | 2006
367
Comparison of Rapid Methods for isolation and Enumeration of Clostridium perfringens in Meat
ALI, MOHAMMED S. / FUNG, DANIEL Y. C. / KASTNER, CURTIS L. | 2006
371
Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty Acids
KATTA, SEKHAR R. / RAO, D.R. / SUNKI, G.R. et al. | 2006
373
Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of Toxigenesis
GENIGEORGIS, CONSTANTIN A. / MENG, JIANGHONG / BAKER, DAVID A. | 2006
380
Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking Kinetics
CORREIA, L.R. / MITTAL, G.S. / USBORNE, W.R. | 2006
387
Volatile Compounds in Scrambled Eggs
MATIELLA, JOSÉ E. / HSIEH, THOMAS C.‐Y. | 2006
391
Thermal Resistance of Egg‐Associated Epidemic Strains of Salmonella enteritidis
SHAH, D. B. / BRADSHAW, J. G. / PEELER, J. T. | 2006
394
Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception
DUNCAN, S.E. / CHRISTEN, G.L. / PENFIELD, M.P. | 2006
398
Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat
CHEN, Z. Y. / NAWAR, W. W. | 2006
402
Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full‐history Time‐temperature Indicator
SHELLHAMMER, T.H. / SINGH, R.P. | 2006
406
Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound Treatment
KIM, S.M. / ZAYAS, J.F. | 2006
411
Diffuse Reflectance Profiles of Eight Milk‐Clotting Enzyme Preparations
USTUNOL, Z. / HICKS, C. L / PAYNE, F. A. | 2006
416
Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling
BOUN, H.R. / HUXSOLL, C.C. | 2006
419
Uptake and Fate of Ascorbic Acid‐2‐Phosphate in Infiltrated Fruit and Vegetable Tissue
SAPERS, G.M. / MILLER, R.L. / JR, F.W. DOUGLAS et al. | 2006
423
Galacturonate in Pectic Substances from Fruits and Vegetables: Comparison of Anion Exchange HPLC with Pulsed Amperometric Detection to Standard Colorimetric Procedure
GARLEB, K. A. / BOURQUIN, L. D. / FAHEY, G. C. JR. | 2006
427
Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits
ALBRECHT, J.A. / SCHAFER, H.W. / ZOTTOLA, E.A. | 2006
431
Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions
GUJSKA, ELZBIETA / KHAN, KHALIL | 2006
436
Changes of Selected Physical and Chemical Components in the Development of the Hard‐to‐Cook Bean Defect
HENTGES, D. L / WEAVER, C. M. / NIELSEN, S. S. | 2006
443
Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions
GUJSKA, ELZBIETA / KHAN, KHALIL | 2006
448
Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans
SHEU, S.C. / CHEN, A.O. | 2006
452
Effect of Anions on the Deamidation of Soy Protein
SHIH, FREDERICK F. | 2006
455
Water Retention and Solubility of Soy Proteins and Corn Germ Proteins in a Model System
WANG, C.R. / ZAYAS, J.F. | 2006
459
Microbial Flora and Storage Quality of Partially Processed Lettuce
KING, A.D. JR / MAGNUSON, J.A. / TÖRÖK, T. et al. | 2006
462
Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine
CHAVASIT, V. / HUDSON, J.M. / TORRES, J.A. et al. | 2006
466
Anthocyanin Pigments in the Skin of Lychee Fruit
LEE, H.S. / WICKER, L. | 2006
469
Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air
SHAW, PHILIP E. / MOSHONAS, MANUEL G. / PESIS, EDNA | 2006
475
Chemical Changes during Storage of an Alcoholic Orange Juice Beverage
RODRIGUEZ, M. / SADLER, G.D. / SIMS, C.A. et al. | 2006
480
Orange Finisher Pulp as Substrate for Polygalacturonase Production by Rhizopus oryzae
HART, H.E. / PARISH, M.E. / BURNS, J.K. et al. | 2006
484
Reverse Osmosis and Flavor Retention in Apple Juice Concentration
CHOU, FANG / WILEY, ROBERT C. / SCHLIMME, DONALD V. | 2006
488
Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives
COLE, M. E. / JOHNSON, D. E. / COLE, R. W. et al. | 2006
494
Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals
BOOKWALTER, GEORGE N. / LYLE, STEVEN A. / NELSEN, TERRY C. | 2006
497
Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH Effects
RICO‐PEÑA, DELMY C. / TORRES, J. ANTONIO | 2006
500
Sorption of Volatile Compounds in Aqueous Solution by Ethylene‐Vinyl Alcohol Copolymer Films
IKEGAMI, TOHRU / NAGASHIMA, KAZUFUMI / SHIMODA, MITSUYA et al. | 2006
504
Methylcellulose Films to Prevent Lipid Migration in Confectionery Products
NELSON, KATHRYN L / FENNEMA, OWEN R. | 2006
510
Water Sorption of Gliadin
IL, BARBARA / DAUN, HENRYK / GILBERT, SEYMOUR G. | 2006
513
Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions
YILMAZER, GULCIN / CARRILLO, ANA R. / KOKINI, JOZEF L. | 2006
518
Analysis of Shear and Thermal History During Co‐Rotating Twin‐Screw Extrusion
CHANG, KE LIANG BRUCE / HALEK, G. W. | 2006
532
Isopropyl N‐(3‐chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of Potatoes
SEETHARAMAN, K. / MONDY, N.I. | 2006
535
Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) Evaluations
OTT, D. B. / EDWARDS, C. L / PALMER, S. J. | 2006
543
Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric Changes
SHEEN, SHIOWSHUH / HAYAKAWA, KAN‐ICHI | 2006
550
Feed‐back Temperature Control System for Microwave Ovens Using a Shielded Thermocouple
RAMASWAMY, H. / VAN DE VOORT, F.R. / RAGHAVAN, G.S.V. et al. | 2006
553
Heat Stability of Sunflower‐Hull Anthocyanin Pigment
MOK, CHULKYOON / HETTIARACHCHY, N.S. | 2006
556
Solubility and Viscous Properties of Casein and Caseinates
KONSTANCE, R.P. / STRANGE, E.D. | 2006
560
Phytic Acid as a Food Antioxidant
EMPSON, KATHERINE L. / LABUZA, THEODORE P. / GRAF, ERNST | 2006
564
Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids
CHANG, SHUH‐MING / LIU, LIH‐CHING | 2006
567
Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes
WENG, ZHIJUN / HENDRICKX, M. / MAESMANS, G. et al. | 2006
571
Effect of Sodium Chloride on Pro‐oxidant Activity of Copper (II) in Peroxidation of Phospholipid Liposomes
ARNOLD, A.R. / BASCETTA, E. / GUNSTONE, F.D. | 2006
574
Thermostability of Soluble and Immobilized Horseradish Peroxidase
WENG, ZHIJUN / HENDRICKX, M. / MAESMANS, G. et al. | 2006
579
Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on Volatiles
SINGLETON, J.A. / PATTEE, H.E. | 2006
582
Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe
RAHMAN, MD. SHAFIUR / POTLURI, PRAKASH LAL | 2006
584
Iron in Food: Effect of Continued Use of Iron Cookware
CHENG, Y.J. / BRITTIN, H.C. | 2006
586
Thermal Conductivity of Potato between 50 and 100°C
CALIFANO, ALICIA N. / CALVELO, ALFREDO | 2006
588
Neutral Salt Effects on Stability of Whey Protein Isolate Foams
PHILLIPS, L.G. / YANG, ST. / KINSELLA, J.E. | 2006
590
Relationship of Loss of Membrane Functionality and Hard‐to‐Cook Defect in Aged Beans
RICHARDSON, J.C. / STANLEY, D.W. | 2006
592
Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment
UZOGARA, S.G. / MORTON, I.D. / DANIEL, J.W. | 2006
594
Electrochemical Quantitative Analysis of Uric Acid in Milk
JAWAD, M.A. / DORIE, J. / EL MURR, N. | 2006