Journal of Food Science

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

Table of contents

1
Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle
Chan, K.M. / Decker, E.A. / Means, W.J. | 1993
5
Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roasts
Cooksey, K. / Klein, B.P. / McKeith, F.K. | 1993
9
Single-screw extrusion of defatted soy flour, corn starch and raw beef blends
Park, J. / Rhee, K.S. / Kim, B.K. et al. | 1993
21
High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life, physical and sensory properties
Park, J. / Rhee, K.S. / Kim, B.K. et al. | 1993
28
Dietary �-tocopheryl acetate enhances beef quality in Holstein and beef breed steers
Arnold, R. N. / Scheller, K. K. / Arp, S. C. et al. | 1993
28
Dietary a-tocopheryl acetate enhances beef quality in Holstein and beef breed steers
Arnold, R.N. / Scheller, K.K. / Arp, S.C. et al. | 1993
34
Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties
Berry, B.W. | 1993
38
Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173
Arihara, K. / Kushida, H. / Kondo, Y. et al. | 1993
43
Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meats
Ajuyah, A. O. / Ahn, D. U. / Hardin, R. T. et al. | 1993
43
Dietary antioxidants and storage affect chemical characteristics of w-3 fatty acid enriched broiler chicken meats
Ajuyah, A.O. / Ahn, D.U. / Hardin, R.T. et al. | 1993
47
N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings
Petersen, A. | 1993
49
Nonane as a radiolytic product in irradiated bacon
Singh, H. / Guerrero, A. / Kremers, W. | 1993
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 oC
Ghorpade, V.M. / Cornforth, D.P. | 1993
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82�C
Ghorpade, V. M. / Cornforth, D. P. | 1993
53
Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast
Garcia Zepeda, C.M. / Kastner, C.L. / Kropf, D.H. et al. | 1993
59
Cure levels, processing methods and meat source effects on low-fat frankfurters
Martin, J.W. / Rogers, R.W. | 1993
62
Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formation
Fiddler, W. / Pensabene, J.W. / Gates, R.A. et al. | 1993
66
Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fish
Miyazawa, T. / Kashima, M. / Fujimoto, K. | 1993
71
Antioxidants, activators, and inhibitors affect the enzymic lipid peroxidation system of catfish muscle microsomes
Eun, J.-B. / Hearnsberger, J.O. / Kim, J.M. | 1993
75
Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and duration of exposure
Thed, S.T. / Erickson, M.C. / Shewfelt, R.L. | 1993
79
Characteristics of mackerel mince lipid hydrolysis
Hwang, H.T. / Regenstein, J.M. | 1993
84
Lipid extraction from channel catfish muscle: Comparison of solvent systems
Erickson, M.C. | 1993
90
Fatty acid composition, lipids and sensory characteristics of white amur (Ctenopharyngodon idella) fed different diets
Bakir, H.M. / Melton, S.L. / Wilson, J.L. | 1993
96
Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi
Reppond, K.D. / Babbitt, J.K. | 1993
99
Minced meat crabcake from blue crab processing by-products--Development and sensory evaluation
Lee, E. / Meyers, S.P. / Godber, J.S. | 1993
104
Glucose oxidase-catalase solution for on-board control of shrimp microbial spoilage: Model studies
Kantt, C.A. / Bouzas, J. / Dondero, M. et al. | 1993
108
Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk
Lawless, H.T. / Claassen, M.R. | 1993
113
Failure deformation and stress relaxation of heated egg white gels
Hsieh, Y.L. / Regenstein, J.M. | 1993
116
Gel point of whey and egg proteins using dynamic rheological data
Hsieh, Y.L. / Regenstein, J.M. / Anandha Rao, M. | 1993
120
Descriptive sensory profiling for optimizing the formula of a peanut-milk-based liquid coffee whitener
Abdullah, A. / Malundo, T.M.M. / Resurreccion, A.V.A. et al. | 1993
124
Fixation staining methods for examining microstructure in whipped cream by electron microscopy
Lee, S.-Y. / Morr, C.V. | 1993
128
Decrease of pungency in "radish kimchi" during fermentation
Kim, M.R. / Rhee, H.S. | 1993
132
Moist and dry heat reduce isopropyl N-(3-chlorophenyl) carbamate (CIPC) residue in potatoes
Mondy, N.I. / Wurm, C.M. / Munshi, C.B. | 1993
134
Sensory evaluation of hearts of palm
Lawless, H. / Torres, V. / Figueroa, E. | 1993
138
Panelist texture preferences affect sensory evaluation of green bean cultivars (Phaseolus vulgaris L.)
Baron, R.F. / Penfield, M.P. | 1993
140
Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoli
Barth, M.M. / Kerbel, E.L. / Perry, A.K. et al. | 1993
144
�-Glucosidases from soybeans hydrolyze daidzin and genistin
Matsuura, M. / Obata, A. | 1993
144
b-Glucosidases from soybeans hydrolyze daidzin and genistin
Matsuura, M. / Obata, A. | 1993
148
Composition and structural characteristics of isolated soy proteins from broken and damaged seeds
Genovese, M.I. / Lajolo, F.M. | 1993
153
Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium ssp
Murti, T.W. / Bouillanne, C. / Landon, M. et al. | 1993
158
Properties of acidic whey protein gels containing emulsified butterfat
Yost, R.A. / Kinsella, J.E. | 1993
164
Viscoelastic properties of myofibrillar protein-polysaccharide composite gels
Xiong, Y.L. / Blanchard, S.P. | 1993
168
Temperature mapping in a model food gel using magnetic resonance imaging
Sun, X. / Litchfield, J.B. / Schmidt, S.J. | 1993
173
Rheological changes during gelation of high-methoxyl pectin-fructose dispersions: Effect of temperature and aging
Rao, M.A. / Buren, J.P.Van / Cooley, H.J. | 1993
177
Sensory descriptive analysis of cv. Cresthaven peaches Maturity, ripening and storage effects
Lyon, B.G. / Robertson, J.A. / Meredith, F.I. | 1993
182
Gamma-radiation affects cell wall composition of strawberries
d'Amour, J. / Gosselin, C. / Arul, J. et al. | 1993
186
Reference materials for calibrating probes used for measuring thermal conductivity of frozen foods
Tong, C.H. / Sheen, S. / Shah, K.K. et al. | 1993
190
Storage changes in anthocyanin content of red raspberry juice concentrate
Withy, L.M. / Nguyen, T.T. / Wrolstad, R.E. et al. | 1993
193
Factors influencing ellagic acid precipitation in muscadine grape juice during storage
Garrido, V.M. / Sims, C.A. / Marshall, M.R. et al. | 1993
197
Aflatoxin contamination in nutmeg: Analysis of interfering TLC spots
Takahashi, T. | 1993
199
Environmental scanning electron microscopy evaluation of tortilla chip microstructure during deep-fat frying
McDonough, C. / Gomez, M.H. / Lee, J.K. et al. | 1993
204
Criterion for oil uptake during deep-fat frying
Pinthus, E.J. / Weinberg, P. / Saguy, I.S. | 1993
206
Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film
Gontard, N. / Guilbert, S. / Cuq, J.-L. | 1993
212
Temperature effect on oxygen permeability of edible protein-based films
Gennadios, A. / Weller, C.L. / Testin, R.F. | 1993
215
Delamination of polyethylene and aluminum foil layers of laminated packaging material by acetic acid
Olafsson, G. / Jagerstad, M. / Oste, R. et al. | 1993
220
Loss of volatile lipid oxidation products during thermal desorption in dynamic headspace-capillary gas chromatography
Park, P.S.W. | 1993
223
Comparison of predictive models for bacterial spore population resources to sterilization temperatures
Sapru, V. / Smerage, G.H. / Teixeira, A.A. et al. | 1993
229
Toxic compounds formed on prolonged heating of citrinin under watery conditions
Trivedi, A.B. / Doi, E. / Kitabatake, N. | 1993