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

935
Anaerobic microbiology of fresh beef packaged under modified atmosphere or vacuum
Venugopal, R.J. / Ingham, S.C. / McCurdy, A.R. et al. | 1993
939
Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles
Madhavi, D.L. / Carpenter, C.E. | 1993
943
Time-intensity methodology for beef tenderness perception
Duizer, L.M. / Gullett, E.A. / Findlay, C.J. | 1993
948
Procedure for soluble collagen in thermally processed meat products
Eilert, S.J. / Mandigo, R.W. | 1993
950
Fat and cholesterol content of beef patties as affected by supercritical CO2 extraction
King, J.W. / Johnson, J.H. / Orton, W.L. et al. | 1993
953
Microbiological safety of cooked beef roasts treated with lactate, monolaurin or gluconate
Stillmunkes, A.A. / Prabhu, G.A. / Sebranek, J.G. et al. | 1993
959
Depression of aw by soluble and insoluble solids in alginate restructured beef heart meat
Boyle, E.A.E. / Sofos, J.N. / Schmidt, G.R. | 1993
963
Assay and storage conditions affect yield of salt soluble protein from muscle
Lan, Y.H. / Novakofski, J. / Carr, T.R. et al. | 1993
968
Sensory property relationships to chemical data of Italiantype dry-cured ham
Careri, M. / Mangia, A. / Barbieri, G. et al. | 1993
973
HPLC quantitation of alginate or pectin added to lean ground pork
Rourke, T.J. / Clarke, A.D. / Bailey, M.E. et al. | 1993
978
Sodium lactate-sodium chloride effects on sensory characteristics and shelf-life of fresh ground pork
O'Connor, P.L. / Brewer, M.S. / McKeith, F.K. et al. | 1993
981
Maple syrup as carbohydrate source in dry sausage fermentation
Delaquis, P.J. / Fontaine, J. / Dussault, F. et al. | 1993
983
Gelation of turkey breast and thigh myofibrils: Changes during isolation of myofibrils
Northcutt, J.K. / Lavelle, C.L. / Foegeding, E.A. | 1993
987
Chlorine uptake by chicken frankfurters immersed in chlorinated water
Jsai, L.-S. / Randall, V.G. / Schade, J.E. | 1993
991
Chemical, microbiological and sensory properties of plain nonfat yogurt
Laye, I. / Karleskind, D. / Morr, C.V. | 1993
996
Phase equilibria and distribution coefficients of �-lactones in supercritical carbon dioxide
Rizvi, S. S. H. / Yu, Z.-R. / Bhaskar, A. et al. | 1993
996
Phase equilibria and distribution coefficients of d-lactones in supercritical carbon dioxide
Rizvi, S.S.H. / Yu, Z.-R. / Bhaskar, A. et al. | 1993
1001
Rheological properties of Mozarella cheese filled with dairy, egg, soy proteins, and gelatin
Hsieh, Y.L. / Yun, J.J. / Rao, M.A. | 1993
1001
Rheological properties of Mozzarella cheese filled with dairy, egg, soy proteins, and gelatin
Hsieh, Y. L. / Yun, J. J. / Rao, M. A. | 1993
1005
Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide
Roudot-Algaron, F. / Bars, D.Le / Einhorn, J. et al. | 1993
1010
Heat inactivation of native plasminogen activators in bovine milk
Lu, D.D. / Nielsen, S.S. | 1993
1013
Composition and gel-forming properties of vacuum-evaporated liquid egg white
Conrad, K.M. / Mast, M.G. / Neil, J.H.Mac et al. | 1993
1017
Concentration of liquid egg white by vacuum evaporation and reverse osmosis
Conrad, K.M. / Mast, M.G. / Ball, H.R. et al. | 1993
1021
Denaturation of lactate dehydrogenase during spray-drying of bovine plasma
Matzinos, P.D. / Hall, G.M. | 1993
1026
Microparticulation by jet mill grinding of protein powders and effects on hydrophobicity
Hayakawa, I. / Yamada, Y. / Fujio, Y. | 1993
1030
Fractal analysis to characterize ruggedness changes in tapped agglomerated food powders
Barletta, B.J. / Barbosa-Canovas, G.V. | 1993
1036
Disulfide bond formation affects stability of whey protein isolate emulsions
McClements, D.J. / Monahan, F.J. / Kinsella, J.E. | 1993
1040
Microcentrifuge-based method for measuring water-holding of protein gels
Kocher, P.N. / Foegeding, E.A. | 1993
1047
Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate gels
Hung, T.Y. / Smith, D.M. | 1993
1050
Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi
Morrissey, M.T. / Wu, J.W. / Lin, D. et al. | 1993
1055
Protein denaturation of frozen Pacific whiting (Merluccius productus) fillets
Hsu, C.K. / Kolbe, E. / Morrissey, M.T. et al. | 1993
1057
Thermal aggregation of myosin subfragments from cod and herring
Chan, J.K. / Gill, T.A. / Paulson, A.T. | 1993
1062
Formation of e-(g-glutamyl) lysine cross-link in cured horse mackerel meat induced by drying
Kumazawa, Y. / Seguro, K. / Takamura, M. et al. | 1993
1062
Formation of �-(gamma-glutamyl) lysine cross-link in cured horse mackerel meat induced by drying
Kumazawa, Y. / Seguro, K. / Takamura, M. et al. | 1993
1065
Lignin formation and surface discoloration of minimally processed carrot sticks
Howard, L.R. / Griffin, L.E. | 1993
1068
Major anthocyanin from Tradescantia pallida: Identification by LSI-MS and chemical analyses
Shi, Z. / Daun, H. / Francis, F.J. | 1993
1070
Modified atmosphere packaging protects market quality in broccoli spears under ambient temperature storage
Barth, M.M. / Kerbel, E.L. / Broussard, S. et al. | 1993
1073
Stability of saffron pigments in aqueous extracts
Tsimidou, M. / Tsatsaroni, E. | 1993
1076
Control of enzymatic browning in pre-peeled potatoes by surface digestion
Sapers, G.M. / Miller, R.L. | 1993
1079
Potato chips fried in canola and-or cottonseed oil maintain high quality
Melton, S.L. / Trigiano, M.K. / Penfield, M.P. et al. | 1993
1084
Pantothenic acid and biotin retention in cooked legumes
Hoppner, K. / Lampi, B. | 1993
1086
Edible films and coatings from soy protein
Brandenburg, A.H. / Weller, C.L. / Testin, R.F. | 1993
1090
Optimizing assay and extraction of lipoxygenase in wheat germ
Bhirud, P.R. / Sosulski, F.W. / Sosulski, K. | 1993
1095
Thermal inactivation kinetics of wheat germ lipoxygenase
Bhirud, P.R. / Solulski, F.W. | 1993
1099
Production and food applications of the red pigments of Monascus ruber
Fabre, C.E. / Santerre, A.L. / Loret, M.O. et al. | 1993
1103
Mobility of water in a starch-based fat replacer by 17O NMR spectroscopy
Lai, H.M. / Schmidt, S.J. / Chiou, R.G. et al. | 1993
1107
Firmness of canned grapefruit sections improved with calcium lactate
Baker, R.A. | 1993
1111
Apple cultivar variations in response to heat treatment and minimal processing
Kim, D.M. / Smith, N.L. / Lee, C.Y. | 1993
1115
Quality of minimally processed apple slices from selected cultivars
Kim, D.M. / Smith, N.L. / Lee, C.Y. | 1993
1118
Mass transfer and textural changes during processing of apples by combined methods
Monsalve-Gonzalez, A. / Barbosa-Canovas, G.V. / Cavalieri, R.P. | 1993
1125
Stress relaxation of fruit gels. Evaluation of models and effects of composition
Gamero, M. / Fiszman, S.M. / Duran, L. | 1993
1129
Optimization of carrot juice color and cloud stability
Sims, C.A. / Balaban, M.O. / Matthews, R.F. | 1993
1132
Yeast inhibition in grape juice containing sulfur dioxide, sorbic acid, and dimethyldicarbonate
Terrell, F.R. / Morris, J.R. / Johnson, M.G. et al. | 1993
1135
Anthocyanin composition of red raspberry juice: Influences of cultivar, processing, and environmental factors
Boyles, M.J. / Wrolstad, R.E. | 1993
1142
Vanillin interaction with milk protein isolates in sweetened drinks
McNeill, V.L. / Schmidt, K.A. | 1993
1145
Measurement of food thermal conductivity using differential scanning calorimetry
Buhri, A.B. / Singh, R.P. | 1993
1148
Droplet size and emulsifier type affect crystallization and melting of hydrocarbon-in-water emulsions
McClements, D.J. / Dungan, S.R. / German, J.B. et al. | 1993
1152
Predicting protein functionality with artificial neural networks: Foaming and emulsifying properties
Arteaga, G.E. / Nakai, S. | 1993
1157
Volatile retention in microwave freeze-dried model foods
Chen, S.-D. / Ofoli, R.Y. / Scott, E.P. et al. | 1993
1162
Sorption behavior of mechanically mixed and freeze-dried sucrose-casein mixtures
Bakhit, R. / Schmidt, S. | 1993
1166
Rapid separation and measurement of particle size distribution of starch granules by sedimentation-steric fieldflow fractionation
Moon, M.H. / Giddings, J.C. | 1993
1172
Performance of the helical screw rheometer for fluid food suspensions
Tamura, M.S. / Shoemaker, C.F. / Henderson, J.M. | 1993
1176
Usable energy value of selected bulking agents
Ranhotra, G.S. / Gelroth, J.A. / Glaser, B.K. | 1993
1179
How to get your paper published in Journal of Food Science
Berry, R.E. / Noyes, O.R. | 1993
1185
Journal of Food Science style guide for research papers
| 1993