Journal of Food Science

Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

Table of contents

1269
Microbial and oxidative changes in low-fat ground beef during simulated retail distribution
Egbert, W. R. / Huffman, D. L. / Chen, C. M. et al. | 1993
1275
Volatile concentration and flavor of beef as influenced by diet
Maruri, J. L. / Larick, D. K. | 1993
1282
Thermophysical properties of extruded beef/corn flour blends
Unklesbay, N. / Unklesbay, K. / Hsieh, F. et al. | 1993
1285
Flavor compounds of beef broth as affected by cooking temperature
Cambero, M. I. / Seuss, I. / Honikel, K. O. | 1993
1291
Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH
Young, L. L. / Papa, C. M. / Lyon, C. E. et al. | 1993
1294
Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphere
Lambert, A. D. / Smith, J. P. / Dodds, K. L. | 1993
1300
Physical and sensory characteristics of fresh pork leg roasts cooked at low temperatures
Larson, E. M. / Holm, E. T. / Marchello, M. J. et al. | 1993
1304
Phosphates and muscle fiber type influence thermal transitions in porcine salt-soluble protein aggregation
Robe, G. H. / Xiong, Y. L. | 1993
1308
Detection of proteolytic activity in microorganisms isolated from dry-cured ham
Molina, I. / Toldra, F. | 1993
1311
Post-exsanguination infusion of ovine carcasses: Effect on tenderness indicators and muscle microstructure
Farouk, M. M. / Price, J. F. / Salih, A. M. | 1993
1316
Thermal aggregation properties of duck salt-soluble proteins at selected pH values
Ndi, E. E. / Brekke, C. J. | 1993
1321
Metallic cations affect functional performance of spray-dried heat-treated egg white
Cotterill, O. J. / Chang, C. C. / McBee, L. E. et al. | 1993
1323
Mineral cations affect microstructure of egg yolk granules
Causeret, D. / Matringe, E. / Lorient, D. | 1993
1327
Cholesterol lowering activity of ropy fermented milk
Nakajima, H. / Suzuki, Y. / Kaizu, H. et al. | 1993
1330
Rapid p-nitroaniline test for assessing microbial quality of refrigerated meat
Alvarado, R. / Rodriguez-Yunta, M. A. / Hoz, L. et al. | 1993
1332
Processing and frozen storage effects on the iron content of cod and mackerel
Gomez-Basauri, J. V. / Regenstein, J. M. | 1993
1337
Vacuum packaging, ascorbic acid and frozen storage effects on heme and nonheme iron content of mackerel
Gomez-Basauri, J. V. / Regenstein, J. M. | 1993
1340
Textural changes of canned chum salmon related to sexual maturity
Reid, R. A. / Durance, T. D. | 1993
1343
Sodium ascorbate affects surimi gel-forming properties
Lee, H. G. / Lee, C. M. / Chung, K. H. et al. | 1993
1348
Semi-continuous hydrolysis of sweet potato raw starch by Chalara paradoxa glucoamylase
Noda, T. / Ohtani, T. / Shiina, T. et al. | 1993
1353
Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes
Anzaldua-Morales, A. / Bourne, M. C. / Shomer, I. | 1993
1357
Irradiation and packaging affect the nitrate-nitrogen concentrations of potatoes
Mondy, N. L. / Seetharaman, K. / Munshi, C. B. | 1993
1359
Gel-strength in restructured potato products affects oil uptake during deep-fat frying
Pinthus, E. J. / Weinberg, P. / Saguy, I. | 1993
1361
Stipe trimming at harvest increases shelf life of fresh mushrooms (Agaricus bisporus)
Adjouni, S. O. / Beelman, R. B. / Thompson, D. B. et al. | 1993
1364
Calcium chloride and potassium sorbate reduce sodium chloride used during natural cucumber fermentation and storage
Guillou, A. A. / Floros, J. D. / Cousin, M. A. | 1993
1369
Thermal resistance of Bacillus coagulans in double concentrated tomato paste
Sandoval, A. J. / Barreiro, J. A. / Mendoza, S. | 1993
1371
Nutritional quality of hard-to-cook and processed cowpea
Tuan, Y.-H. / Phillips, R. D. | 1993
1375
Biochemical characterization of a low trypsin inhibitor soybean
McNiven, M. A. / Grimmelt, B. / McLeod, J. A. et al. | 1993
1378
Physicochemical properties of isolated soy proteins from normal, broken or damaged seeds
Genovese, M. I. / Lajolo, F. M. | 1993
1382
Maturity and storage affect freeze damage in peanuts
Singleton, J. A. / Pattee, H. E. | 1993
1385
Physicochemical and sensory characteristics of peanut paste stored at different temperatures
Muego-Gnanasekharan, K. F. / Resurreccion, A. V. A. | 1993
1390
Kiwifruit lipoxygenase: Preparation and characteristics
Boyes, S. / Perera, C. / Young, H. | 1993
1395
Texturization of sweetened mango pulp: Optimization using response surface methodology
Mouquet, C. / Dumas, J.-C. / Guilbert, S. | 1993
1401
Relation of quality characteristics of peaches (cv. Loring) to maturity
Robertson, J. A. / Meredith, F. I. / Forbus, W. R. et al. | 1993
1405
Water vapor adsorption isotherms of guava, mango and pineapple
Hubinger, M. / Memegalli, F. C. / Aguerre, R. J. et al. | 1993
1408
Absorption of aroma volatiles of orange juice into laminated carton packages did not affect sensory quality
Pieper, G. / Borgudd, L. / Ackermann, P. et al. | 1993
1412
Carbonation interactions with sweetness and sourness
Yau, N. J. N. / McDaniel, M. R. | 1993
1417
Compositional changes in brewed coffee as a function of brewing time
Lee, T. A. / Kempthorne, R. / Hardy, J. K. | 1993
1420
Nutritional evaluation of breadfruit-containing composite flour products
Nochera, C. / Caldwell, M. | 1993
1423
Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentation
Collar, C. / Mascaros, A. F. / De Barber, C. B. | 1993
1428
Retrogradation behavior of wheat starch gels with differing molecular profiles
Zhang, W. / Jackson, D. S. | 1993
1433
Raw-starch degrading amylase(s) affect enzyme-resistant starch
Gruchala, L. / Pomeranz, Y. | 1993
1435
Gelling characteristics of pectin from sunflower head residues
Chang, K. C. / Miyamoto, A. | 1993
1439
Extraction and physicochemical characterization of pectin from sunflower head residues
Miyamoto, A. / Chang, K. C. | 1993
1444
Determination of low level trans unsaturation in fats by Fourier transform infrared spectroscopy
Ulberth, F. / Haider, H.-J. | 1993
1448
Interaction of flavor compounds with microparticulated proteins
Schirle-Keller, J.-P. / Chang, H. H. / Reineccius, G. A. | 1993
1452
Fatty acid composition of suspension cell cultures of Theobroma cacao are altered by culture conditions
Wen, M. C. / Kinsella, J. E. | 1993
1454
Agar medium for enumeration of fecal coliforms
Chen, H.-C. / Wu, S.-D. | 1993