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

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