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

461
Physical and sensory characteristics of low fat ground beef patties
Miller, M.F. / Andersen, M.K. / Ramsey, C.B. et al. | 1993
464
Soya proteins functional and sensory characteristics improved in comminuted meats
Lecompte, N.B. / Zayas, J.F. / Kastner, C.L. | 1993
467
Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and-or phosphates
Park, J.W. / Lanier, T.C. / Pilkington, D.H. | 1993
473
Polymerization of beef actomyosin induced by transglutaminase
Kim, S.-H. / Carpenter, J.A. / Lanier, T.C. et al. | 1993
475
Survival and growth of Listeria monocytogenes and Yersinia enterocolitica in pork chops packaged under modified gas atmospheres
Manu-Tawiah, W. / Myers, D.J. / Olson, D.G. et al. | 1993
480
National in-home consumer evaluation of pork roasts from pigs administered porcine somatotropin (pSt)
Prusa, K.J. / Fedler, C.A. / Miller, L.F. | 1993
482
Sensory and textural characteristics of restructured ham coated with emulsions of different fat levels
McKeith, F.K. / Brewer, M.S. / Osadjan, P.D. et al. | 1993
484
Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality
Bishop, D.J. / Olson, D.G. / Knipe, C.L. | 1993
488
Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate
Bradford, D.D. / Huffman, D.L. / Egbert, W.R. et al. | 1993
492
Salt, phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat
Zorba, O. / Gokalp, H.Y. / Yetim, H. et al. | 1993
497
Surimi-like products from mutton
McCormick, R.J. / Bugren, S. / Field, R.A. et al. | 1993
501
Sodium tripolyphosphate stability and effect in ground turkey meat
Li, W. / Bowers, J.A. / Craig, J.A. et al. | 1993
505
Vitamin B6 in raw and fried chicken by HPLC
Olds, S.J. / Vanderslice, J.T. / Brochetti, D. | 1993
508
Sensory characteristics of selected species of freshwater fish in retail distribution
Chambers IV, E. / Robel, A. | 1993
513
Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss)
Ingemansson, T. / Pettersson, A. / Kaufmann, P. | 1993
519
Fate of Listeria monocytogenes and Aeromonas hydrophila on catfish fillets cooked in a microwave oven
Huang, Y.W. / Leung, C.-K. / Harrison, M.A. et al. | 1993
522
Specific heat of selected fresh seafood
Rahman, M.S. | 1993
525
Volatile flavor components in snow crab cooker effluent and effluent concentrate
Cha, Y.J. / Cadwallader, K.R. / Baek, H.H. | 1993
531
Setting response of Alaska pollock surimi compared with beef myofibrils
Kim, S.-H. / Carpenter, J.A. / Lanier, T.C. et al. | 1993
535
Linear programming and response surface methodology to optimize surimi gel texture
Chen, J.S. / Lee, C.M. / Crapo, C. | 1993
539
Mg++ selectively isolates gellan gum from dairy products
Graham, H.D. | 1993
544
Prefiltration using formed-in-place metallic membranes reduces microbial content of whey
Barefoot, S.F. / Han, I.Y. / Thomas, R.L. et al. | 1993
548
Heat and fermentation effects on total nonprotein nitrogen and urea in milk
Saidi, B. / Wartheson, J.J. | 1993
552
Vitamin D stability in milk
Renken, S.A. / Warthesen, J.J. | 1993
557
Microentrapment of Lactobacilli in calcium alginate gels
Sheu, T.Y. / Marshall, R.T. | 1993
562
Oat gum and �-glucan extraction from oat bran and rolled oats: Temperature and pH effects
Dawkins, N. L. / Nnanna, I. A. | 1993
562
Oat gum and b-glucan extraction from oat bran and rolled oats: Temperature and pH effects
Dawkins, N.L. / Nnanna, I.A. | 1993
567
Pasting of wheat flour extrudates containing conventional baking ingredients
Ryu, G.H. / Neumann, P.E. / Walker, C.E. | 1993
574
Melt point of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins baked in conventional and microwave ovens
Dorko, C.L. / Penfield, M.P. | 1993
579
Particle size of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins baked in conventional and microwave ovens
Dorko, C.L. / Penfield, M.P. | 1993
583
Soybean flour lipoxygenase isozyme mutant effects on bread dough volatiles
Addo, K. / Burton, D. / Stuart, M.R. et al. | 1993
586
Extraction of cookie aroma compounds from aqueous and dough model systems
Prost, C. / Lee, C.Y. / Giampaoli, P. et al. | 1993
589
Neohesperidin dihydrochalcone stability in aqueous buffer solutions
Canales, I. / Borrego, F. / Lindley, M.G. | 1993
592
Flavor modifying characteristics of the intense sweetener neohesperidin dihydrochalcone
Lindey, M.G. / Beyts, P.K. / Canales, I. et al. | 1993
595
Sweetness adaptation of some carbohydrate and high potency sweeteners
Bornstein, B.L. / Wiet, S.G. / Pombo, M. | 1993
599
Fat concentration affects sweetness and sensory profiles of sucrose, sucralose, and aspartame
Wiet, S.G. / Ketelsen, S.M. / Davis, T.R. et al. | 1993
603
Proton NMR and dielectric measurements on sucrose filled agar gels and starch pastes
Padua, G.W. | 1993
605
Assessing chemical form of calcium in wheat, spinach, and kale
Benway, D.A. / Weaver, C.M. | 1993
609
4-Hexylresorcinol, a potent inhibitor of mushroom tyrosinase
Dawley, R.M. / Flurkey, W.H. | 1993
611
Dihydrocapsaicin oxidation by Capsicum annuum (var. annuum) peroxidase
Bernal, M.A. / Glderon, A.A. / Pedreno, M.A. et al. | 1993
614
Gluconic acid influences texture and color of canned asparagus
McGlynn, W.G. / Davis, D.R. / Honarmand, F. | 1993
616
Pigment changes in parsley leaves during storage in controlled or ethylene containing atmosphere
Yamauchi, N. / Watada, A.E. | 1993
619
Rapid enzymatic assay for ascorbic acid in various foods using peroxidase
Tsumura, F. / Ohsako, Y. / Haraguchi, Y. et al. | 1993
623
Packaging effects on growth of Listeria innocua in shredded cabbage
Omary, M.B. / Testin, R.F. / Barefoot, S.F. et al. | 1993
627
Germination and debittering lupin seeds reduce �-galactoside and intestinal carbohydrate fermentation in humans
Trugo, L. C. / Farah, A. / Trugo, N. M. F. | 1993
627
Germination and debittering lupin seeds reduce a-galactoside and intestinal carbohydrate fermentation in humans
Trugo, L.C. / Farah, A. / Trugo, N.M.F. | 1993
631
Organic acid changes during ripening of processing peaches
Wang, T. / Gonzalez, A.R. / Gbur, E.E. et al. | 1993
633
Composition and sensory characterization of red raspberry juice concentrated by direct-osmosis or evaporation
Wrolstad, R.E. / McDaniel, M.R. / Durst, R.W. et al. | 1993
638
Cross-flow microfiltration with gas backwash of apple juice
Su, S.K. / Liu, J.C. / Wiley, R.C. | 1993
642
Resistant starch in foods: Modified method for dietary fiber residues
Saura-Calixto, F. / Goni, I. / Bravo, L. et al. | 1993
644
Microbial growth estimation in liquid media exposed to temperature fluctuations
Li, K.-Y. / Torres, J.A. | 1993
649
Kinetics of Clostridium sporogenes PA3679 spore destruction using computer-controlled thermoresistometer
Rodrigo, M. / Martinez, A. / Sanchez, T. et al. | 1993
653
Cholesterol autoxidation inhibition varies among several natural antioxidants in an aqueous model system
Rankin, S.A. / Pike, O.A. | 1993
656
Ingredient interaction effects on protein functionality: Mixture design approach
Arteaga, G.E. / Li-Chan, E. / Nakai, S. et al. | 1993
663
Tocopherol micro-extraction method with application to quantitative analysis of lipophilic nutrients
Abdollahi, A. / Rosenholtz, N.S. / Garwin, J.L. | 1993
667
Nonenzymatic browning and fluorescence development in a (E)-4,5-epoxy-(E)-2-heptenal-lysine model system
Hidalgo, F.J. / Zamora, R. | 1993
671
Browning potential of liquid smoke solutions: Comparison of two methods
Riha, W.E. / Wendorff, W.L. | 1993
675
Enthalpy of frozen foods determined by differential compensated calorimetry
Kerr, W.L. / Ju, J. / Reid, D.S. | 1993
680
Component analysis of disaggregation of pectin during plate module ultrafiltration
Hoagland, P.D. / Konja, G. / Fishman, M.L. | 1993