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

691
Meat batters manufactured with modified beef connective tissue
Eilert, S.J. / Blackmer, D.S. / Mandigo, R.W. et al. | 1993
697
Iron distribution in heated beef and chicken muscles
Han, D. / McMillin, K.W. / Godber, J.S. et al. | 1993
701
Dietary vitamin E enhances color and display life of frozen beef from Holstein steers
Lanari, M.C. / Cassens, R.G. / Schaefer, D.M. et al. | 1993
705
Substituting olive oil for pork backfat affects quality of low-fat frankfurters
Gloukas, J.G. / Paneras, E.D. | 1993
710
End-point temperature (EPT) affects N-acetyl-b-D-glucosa-minidase activity in beef, pork and turkey
Townsend, W.E. / Searcy, G.K. / Davis, C.E. et al. | 1993
710
End-point temperature (EPT) affects N-acetyl-�-D-glucosaminidase activity in beef, pork and turkey
Townsend, W. E. / Searcy, G. K. / Davis, C. E. et al. | 1993
713
Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex
Huff, E.J. / Parrish Jr, F.C. | 1993
717
Low-dose gamma irradiation and refrigerated storage in vacuo affect microbial flora of fresh pork
Thayer, D.W. / Boyd, G. / Jenkins, R.K. | 1993
720
Functional properties of myofibrillar proteins from cold-shortened and thaw-rigor bovine muscles
Xiong, Y.L. / Blanchard, S.P. | 1993
724
Porcine aminopeptidase activity as affected by curing agents.
Toldra, F. / Cervero, M.-C. / Part, C. | 1993
727
Gelation of turkey breast and thigh myofibrils: Effects of pH, salt and temperature
Lavelle, C.L. / Foegeding, E.A. | 1993
731
Selenium content of bison, elk and mule deer
Medeiros, L.C. / Belden, R.P. / Williams, E.S. | 1993
734
Edible meat casing from reconstruction of collagen-elastin matrix
Takahashi, K. / Hattori, M. | 1993
739
IgG antibody from hen egg yolks: Purification by ethanol fractionation
Horikoshi, T. / Hiraoka, J. / Saito, M. et al. | 1993
743
Sialyloligosaccharides of delipidated egg yolk fraction
Koketsu, M. / Juneja, L.R. / Kim, M. et al. | 1993
748
Anhydrous milk fat fractionation with continuous counter-current supercritical carbon dioxide
Bhaskar, A.R. / Rizvi, S.S.H. / Sherbon, J.W. | 1993
753
Milk Fat globule membrane substances inhibit mouse intestinal �-glucuronidase
Ito, O. / Kamata, S. / Hayashiu, M. et al. | 1993
753
Milk Fat globule membrane substances inhibit mouse intestinal b-glucuronidase
Ito, O. / Kamata, S. / Hayashiu, M. et al. | 1993
756
Soluble and lipid-bound calcium and zinc during processing of infant milk formulas
Michel, I. / Lavigne, C. / Desrosiers, T. | 1993
761
Carbohydrate or protein based fat mimicker effects on ice milk properties
Schmidt, K. / Lundy, A. / Reynolds, J. et al. | 1993
764
Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese
Diefes, H.A. / Rizvi, S.S.H. / Bartsch, J.A. | 1993
770
Flesh quality in snapper, Pagrus auratus, affected by capture stress
Lowe, T.E. / Ryder, J.M. / Carragher, J.F. et al. | 1993
774
Glucose oxidase-catalase improves preservation of shrimp (Heterocarpus reedi)
Dondero, M. / Egana, W. / Tarky, W. et al. | 1993
780
Trypsin-like enzyme from sand crab (Portunus pelagicus): Purification and characterization
Dionysius, D.A. / Hoek, K.S. / Milne, J.M. et al. | 1993
785
�-(gamma-glutamyl)lysine crosslink formation in sardine myofibril sol during setting at 25�C
Tsukamasa, Y. / Sato, K. / Shimizu, Y. et al. | 1993
785
e(g-glutamyl)lysine crosslink formation in sardine myofibril sol during setting at 25 oC
Tsukamasa, Y. / Sato, K. / Shimizu, Y. et al. | 1993
788
Formation of anthocyanins from cells cultured from different parts of strawberry plants
Mori, T. / Sakurai, M. / Shigeta, J.-L. et al. | 1993
793
Volatile compounds from raspberry and strawberry fruit inhibit postharvest decay fungi
Vaughn, S.F. / Spencer, G.F. / Shasha, B.S. | 1993
797
Control of browning during storage of apple slices preserved by combined methods. 4-Hexylresorcinol as anti-browning agent
Monsalve-Gonzalez, A. / Barbosa-Canovas, G.V. / Cavalieri, R.P. et al. | 1993
801
Sorption of ethyl butyrate and octanal, constituents of orange essence by polymeric adsorbents
Tseng, D.J. / Matthews, R.F. / Gregory III, J.F. et al. | 1993
805
Storage conditions affect quality of raisins
Canellas, J. / Rossello, C. / Simal, S. et al. | 1993
810
Color influences flavor identification in fruit-flavored beverages
Stillman, J.A. | 1993
813
Base-mediated firmness retention of sweetpotato products
Walter Jr, W.M. / Fleming, H.P. / McFeeters, R.F. | 1993
817
Supercritical CO2 extraction of b-carotene from sweet potatoes
Spanos, G.A. / Chen, H. / Schwartz, S.J. | 1993
817
Supercritical CO~2 extraction of �-carotene from sweet potatoes
Spanos, G. A. / Chen, H. / Schwartz, S. J. | 1993
821
Optimizing processing conditions for chemical peeling of potatoes using response surface methodology
Garrote, R.L. / Coutaz, V.R. / Luna, J.A. et al. | 1993
827
Diffusion in heated potato tissues
Gekas, V. / Oste, R. / Lamberg, I. | 1993
832
Malic acid analysis in cucumber juice and fermentation brines in the presence of interfering fructose
McFeeters, R.F. / Thompson, R.L. / Fleming, H.P. | 1993
835
Volatile sulfur compounds formed in disrupted tissues of different cabbage cultivars
Chin, H.-W. / Lindsay, R.C. | 1993
840
Accumulation of chlorogenic acid in shredded carrots during storage in an oriented polypropylene film
Babic, I. / Amiot, M.J. / Nguyen-The, C. et al. | 1993
842
Controlled fermentation of Spanish-type green olives
Montano, A. / Sanchez, A.H. / DeCastro, A. | 1993
845
D-erythroascorbic acid in bakers' yeast and effects on wheat dough
Kim, H.S. / Seib, P.A. / Chung, O.K. | 1993
848
Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model
Hung, T.V. / Liu, L.H. / Black, R.G. et al. | 1993
853
Oil absorption and sensory properties of a snack food from chickpea genotypes
Singh, U. / Seetha, R. | 1993
856
Mineral loss in cowpeas (Vigna unguiculata (L) Walp) by pressure heating in water
Rincon, F. / Ros, C. / Collins, J.L. | 1993
859
Heat inactivation of trypsin inhibitors in soymilk at ultra-high temperatures
Kwok, K.C. / Qin, W.H. / Tsang, J.C. | 1993
863
Lactobacillus salivarius for conversion of soy molasses into lactic acid
Montelongo, J.-L. / Chassy, B.M. / McCord, J.D. | 1993
867
Ca2+-induced gelation of pre-heated whey protein isolate
Barbut, S. / Foegeding, E.A. | 1993
872
Model for gelatinization of wheat starch in a twin-screw extruder
Cai, W. / Diosady, L.L. | 1993
876
Dynamic rheological measurement of structure development in high-methoxyl pectin-fructose gels
Rao, M.A. / Cooley, H.J. | 1993
880
Rheological relationships between surimi sol and gel as affected by ingredients
Yoo, B. / Lee, C.M. | 1993
884
Thermal conductivities of starch gels at high temperatures influenced by moisture
Wang, J. / Hayakawa, K. | 1993
888
Determining gelatinized starch in a dry starchy product
Guraya, H.S. / Toledo, R.T. | 1993
890
Extraction and analysis of metabolic phosphates in plants
Sayler, D.F. / Geiger, P.J. | 1993
893
Carbonated water lexicon: Temperature and CO2 level influence on descriptive ratings
Harper, S.J. / McDaniel, M.R. | 1993
899
Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects
Habig McHugh, T. / Avena-Bustillos, R. / Krochta, J.M. | 1993
904
Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content
Avena-Bustillos, n.R.J. / Krochta, J.M. | 1993
908
Solid food thermal conductivity determination at high temperatures
Gratzek, J.P. / Toledo, R.T. | 1993
914
Numerical and statistical methodology to analyze microbial spoilage of refrigerated solid foods exposed to temperature abuse
Almonacid-Merino, S.F. / Thomas, D.R. / Torres, J.A. | 1993
921
Solid-phase acid extraction improves thiobarbituric acid method to determine lipid-oxidation
Raharjo, S. / Sofos, J.N. / Schmidt, G.R. | 1993
925
Malondialdehyde oxidation by hydrogen peroxide and by light-excited riboflavin in model systems
Du, Z. / Bramlage, W.J. | 1993
929
Simplified enzymatic-gravimetric method for total dietary fiber in legumes compared with a modified AOAC method
Li, B.W. / Cardozo, M.S. | 1993