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
Steam surface pasteurization of beef frankfurters
Cygnarowicz-Provost, M. / Whiting, R.C. / Craig Jr, J.C. | 1994
6
Storage stability of low-fat ground beef made with lower value cuts of beef
Bullock, K.B. / Huffman, D.L. / Egbert, W.R. et al. | 1994
10
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties
Berry, B.W. | 1994
15
Sodium lactate affects pathogens in cooked beef
Miller, R.K. / Acuff, G.R. | 1994
20
Trisodium phosphate (TSP) treatment of beef surfaces to reduce Escherichia coli 0157:H7 and Salmonella typhimurium
Kim, J.-W. / Slavik, M.F. | 1994
23
Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts
Li, V. / Kim, J.-W. / Slavik, M.F. et al. | 1994
26
Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage
Ang, C.Y.W. / Huang, Y.W. | 1994
30
Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground pork
Kim, K.-T. / Murano, E.A. / Olson, D.G. | 1994
33
Muscle characteristics and meat tenderness of climaterol-fed lambs
Lee, Y.B. / Kim, Y.S. | 1994
38
Diacetyl as a flavor component in full fat cottage cheese
Antinone, M.J. / Lawless, H.T. / Ledford, R.A. et al. | 1994
43
Caking and stickiness of dairy-based food powders as related to glass transition
Chuy, L.E. / Labuza, T.P. | 1994
47
Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase in microaqueous media
Yang, B. / Parkin, K.L. | 1994
53
Butteroil emulsification with milk-derived membrane and protein fractions
Oehlmann, S.M. / Duncan, S.E. / Keenan, T.W. | 1994
57
Structure studies on the nitrosyl derivative of heme
Jankiewicz, L. / Kwasny, M. / Wasylik, K. et al. | 1994
60
Rancidity in selected sites of frozen catfish fillets
Freeman, D.W. / Hearnsberger, J.O. | 1994
64
Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storage
Huang, Y.W. / Lovell, R.T. / Dunham, R.A. | 1994
67
Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass strips
Handumrongkul, C. / Silva, J.L. | 1994
70
Composition and quality of aquacultured hybrid striped bass fillets as affected by dietary fatty acids
Fowler, K.P. / Karahadian, C. / Greenberg, N.J. et al. | 1994
76
Quality of fish protein hydrolysates from herring (Clupea harengus)
Hoyle, N.T. / Merritt, J.H. | 1994
80
Carp sarcoplasmic reticulum changes due to heat treatment
Ushio, H. / Watabe, S. | 1994
85
Low dose irradiation affects microbiological and sensory quality of sub-tropical seafood
Poole, S.E. / Mitchell, G.E. / Mayze, J.L. | 1994
88
Stabilization of lipids in minced fish by freeze texturization
Kolakowska, A. / Szczygielski, M. | 1994
91
Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-product
Kim, H.R. / Baek, H.H. / Meyers, S.P. et al. | 1994
97
Fish myosin fragments solubility and ANS-fluorescence intensity affected by n-butanol
Ishizaki, S. / Lin, W.-L. / Tanaka, M. et al. | 1994
101
Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts
MacDonald, G.A. / Lanier, T.C. | 1994
106
Calcium treatments affect storage quality of shredded carrots
Izumi, H. / Watada, A.E. | 1994
110
Quality changes in diced onions stored in film packages
Howard, L.R. / Yoo, K.S. / Pike, L.M. et al. | 1994
113
Shear conversion of corn meal by reverse screw elements during twin-screw extrusion at low temperatures
Yam, K.L. / Gogoi, B.K. / Karwe, M.V. et al. | 1994
115
Reduction of stachyose in legume flours by lactic acid bacteria
Duszkiewicz-Reinhard, W. / Gujska, E. / Khan, K. | 1994
118
Irradiation effects on pepper starch viscosity
Hayashi, T. / Todoriki, S. / Kohyama, K. | 1994
121
Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperature
Tong, C.H. / Lentz, R.R. / Rossen, J.L. | 1994
123
Roasting effects on dietary fiber composition of cocoa beans
Valiente, C. / Esteban, R.M. / Molla, E. et al. | 1994
125
Antibacterial activity of cabbage juice against lactic acid bacteria
Kyung, K.H. / Fleming, H.P. | 1994
130
Citric acid and antimicrobials affect microbiological stability and quality of tomato juice
Bizri, J.N. / Wahem, I.A. | 1994
135
Color characteristics and stability of nonbleeding cocktail cherries dyed with carotenoid pigments
Sapers, G.M. | 1994
139
Simultaneous HPLC determination of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone and related flavor compounds in strawberries
Sanz, C. / Perez, A.G. / Richardson, D.G. | 1994
142
Free and bound volatile secondary metabolites of Vitis vinifera grape vs. Sauvignon Blanc
Sefton, M.A. / Francis, I.L. / Williams, P.J. | 1994
148
Exogenous lipids and ethanol influences on the foam behavior of sparkling base wines
Dussaud, A. / Robillard, B. / Carles, B. et al. | 1994
152
D-alanine in fruit juices: A molecular marker of bacterial activity, heat treatments and shelf-life
Gandolfi, I. / Palla, G. / Marchelli, R. et al. | 1994
155
Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice
Cohen, E. / Birk, Y. / Mannheim, C.H. et al. | 1994
159
Application of high pressure for spore inactivation and protein denaturation
Hayakawa, I. / Kanno, T. / Tomita, M. et al. | 1994
164
Oscillatory compared with continuous high pressure sterilization on Basillus stearothermophilus spores
Hayakawa, I. / Kanno, T. / Yoshiyama, K. et al. | 1994
168
Hot-stage microscopy of cake batter bubbles during simulated baking: Sucrose replacement by polydextrose
Pateras, I.M.C. / Howells, K.F. / Rosenthal, A.J. | 1994
171
Dough-leavening by Zymomonas mobilis and its application to breadmaking
Oda, Y. / Tonomura, K. | 1994
175
Pectinase activity of vegetable spoilage bacteria in modified atmosphere
Hao, Y.Y. / Brackett, R.E. | 1994
179
Non-thermal inactivation models for Listeria monocytogenes
Buchanan, R.L. / Golden, M.H. / Whiting, R.C. et al. | 1994
189
Growth-promoting factors for Bifidobacterium longum
Ibrahim, S.A. / Bezkorovainy, A. | 1994
192
Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria in a synthetic medium
Edwards, C.G. / Peterson, J.C. | 1994
197
Rates of crystallization of dried lactose-sucrose mixtures
Arvanitoyannis, I. / Blanshard, J.M.V. | 1994
206
Na+ binding as measured by 23Na nuclear magnetic resonance spectroscopy influences the perception of saltiness in gum solutions
Robertson Rosett, T. / Shirley, L. / Schmidt, S.J. et al. | 1994
211
Influence of thermal treatment on gelation of actomyosin from different myosystems
Jimenez-Colmenero, F. / Careche, J. / Carballo, J. et al. | 1994
216
Polymer and ion concentration effects on gellan gel strength and strain
Tang, J. / Lelievre, J. / Tung, M.A. et al. | 1994
221
Uniaxial extensional viscosity during extrusion cooking from entrance pressure drop method
Bhattacharya, M. / Padmanabhan, M. / Seethamraju, K. | 1994
227
Limonene and myrcene sorption into refillable polyethylene terephtalate bottles, and washing effects on removal of sorbed compounds
Nielsen, T.J. | 1994
231
Extraction of volatile compounds from aqueous solution using micro bubble, gaseous, supercritical and liquid carbon dioxide
Shimoda, M. / Ishikawa, H. / Kawano, T. et al. | 1994