Journal of Food Science

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Table of contents

237
Basic Research, Applied Science & Engineering
| 1994
237
Thermal processing affects properties of commercial shrimp and scallops
Murakami, E.G. | 1994
242
Lactic acid-melanosis inhibitors to improve shelf life of brown shrimp (Penaeus aztecus)
Benner, R.A. / Miget, R. / Finne, G. et al. | 1994
246
Gel strength increased in low-grade heat-set surimi with blended phosphates
Nielson, R.G. / Pigott, G.M. | 1994
251
Lipid peroxidation and chemical changes in catfish (Ictalurus punctatus) muscle microsomes during frozen storage
Eun, J.B. / Boyle, J.A. / Hearnsberger, J.O. | 1994
256
Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar)
Sigurgisladottir, S. / Parrish, C.C. / Ackman, R.G. et al. | 1994
260
Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres
Reddy, N.R. / Schreiber, C.L. / Buzard, K.S. et al. | 1994
265
Thermostable water dispersions of myofibrillar proteins from Atlantic mackerel (Scomber scombrus)
Venugopal, V. / Shahidi, F. | 1994
269
Stability of mackerel surimi prepared under lipid-stabilizing processing conditions
Kelleher, S.D. / Hultin, H.O. / Wilhelm, H.A. | 1994
272
Surimi production from partially processed and frozen Pacific whiting (Merluccius productus)
Simpson, R. / Kolbe, E. / MacDonald, G. et al. | 1994
277
Assay systems and characterization of Pacific whiting (Merluccius productus) protease
An, H. / Seymour, T.A. / Wu, J. et al. | 1994
282
Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls
Shand, P.J. / Sofos, J.N. / Schmidt, G.R. | 1994
288
Dietary atocopheryl acetate contributes to lipid stability in cooked beef
Liu, Q. / Scheller, K.K. / Schaefer, D.M. et al. | 1994
288
Dietary �-tocopheryl acetate contributes to lipid stability in cooked beef
Liu, Q. / Scheller, K. K. / Schaefer, D. M. et al. | 1994
291
Meat quality kinetics during beef carcass chilling
Mallikarjunan, P. / Mittal, G.S. | 1994
295
Chuck longissimus and infraspinatus muscle characteristics as affected by rigor state, blade tenderization and calcium chloride injection
Benito-Delgado, J. / Marriott, N.G. / Claus, J.R. et al. | 1994
300
Microbiological properties of pork cheek meat as affected by acetic acid and temperature
Frederick, T.L. / Miller, M.F. / Thompson, L.D. et al. | 1994
303
Pre-freezing hams affects lipolysis during dry-curing
Motilva, M.-J. / Toldra, F. / Nadal, M.-I. et al. | 1994
306
Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays
Fu, A.-H. / Sebranek, J.G. / Murano, E.A. | 1994
310
Functions of added calcium in acid milk coagulation
Gastaldi, E. / Pellegrini, O. / Lagaude, A. et al. | 1994
313
Protein content in milk by near-infrared spectroscopy
Kamishikiryo-Yamashita, H. / Oritani, Y. / Takamura, H. et al. | 1994
316
Physical properties of encapsulated spray-dried milkfat
Onwulata, C. / Smith, P.W. / Craig Jr, J.C. et al. | 1994
321
Phase behavior and mechanical properties of tripalmitin-butterfat mixtures
Fairley, P. / German, J.B. / Krochta, J.M. | 1994
326
Milkfat sucrose polyesters as fat substitutes in Cheddar-type cheeses
Drake, M.A. / Boutte, T.T. / Luedecke, L.O. et al. | 1994
328
Cheddar cheese aging: Changes in sensory attributes and consumer acceptance
Roberts, A.K. / Vickers, Z.M. | 1994
335
Relationship between blocked lysine and carbohydrate composition in infant formulas
Evangelisti, F. / Calcagno, C. / Zunin, P. | 1994
338
Sensory, physical, and microbiological properties of liquid whitener from peanuts
Malundo, T.M.M. / Resurreccion, A.V.A. / Ware, G.O. et al. | 1994
344
Peanut extract and emulsifier concentrations affect sensory and physical properties of liquid whitener
Malundo, T.M.M. / Resurreccion, A.V.A. | 1994
350
S-methyl-L-cysteine sulfoxide as the precursor of methyl methanethiosulfinate, the principal antibacterial compound in cabbage
Kyung, K.H. / Fleming, H.P. | 1994
356
Steam treatment of minimally processed carrot sticks to control surface discoloration
Howard, L.R. / Griffin, L.E. / Lee, Y. | 1994
359
Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation
Chervin, C. / Boisseau, P. | 1994
362
Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos
Howard, L.R. / Smith, R.T. / Wagner, A.B. et al. | 1994
366
Heat-induced gels of rice globulin: Comparison of gel properties with soybean and sesame globulins
Yuno-Ohta, N. / Maeda, H. / Okada, M. et al. | 1994
371
Bioavailability of vitamin A in a synthetic rice premix
Flores, H. / Guerra, N.B. / Cavalcanti, A.C.A. et al. | 1994
373
Sweetpotato a- and b-amylases: Characterization and kinetic studies with endogenous inhibitors
Hagenimana, V. / Vezina, L.-P. / Simard, R.E. | 1994
378
Process variables, gelatinized starch and moisture effects on physical properties of mungbean noodles
Galvez, F.C.F. / Resurreccion, A.V.A. / Ware, G.O. | 1994
383
Roasted peanuts and peanut butter quality are affected by supercritical fluid extraction
Santerre, C.R. / Goodrum, J.W. / Kee, J.M. | 1994
387
Sugar composition and invertase activity in prickly pear fruit
Kuti, J.O. / Galloway, C.M. | 1994
389
Pectin changes in ripening cherry fruit
Batisse, C. / Fils-Lycaon, B. / Buret, M. | 1994
394
Improvements in canned lowbush blueberry quality
Camire, M.E. / Ismail, S. / Work, T.M. et al. | 1994
399
Physical-chemical nature of pectin associated with commercial orange juice cloud
Klavons, J.A. / Bennett, R.D. / Vannier, S.H. | 1994
402
Oxidation of d-limonene in presence of low density polyethylene
Kutty, V. / Braddock, R.J. / Sadler, G.D. | 1994
406
Vinification effects on changes in volatile compounds of wine
Gomez, E. / Laencina, J. / Martinex, A. | 1994
410
Bread quality of wheat flour by near-infrared spectrophotometry: Feasibility of modeling
Delwiche, S.R. / Weaver, G. | 1994
416
Plasticized whey protein edible films: Water vapor permeability properties
Habig McHugh, T. / Aujard, J.-F. / Krockta, J.M. | 1994
420
Partitioning and absolute flavor threshold interactions of aliphatic-food packaging solvent homologs in high-fat cookies
Halek, G.W. / Chan, A. | 1994
424
Gel matrix influence on hydrolysis of triglycerides by immobilized lipases
Yang, B.K. / Chen, J.-P. | 1994
428
Emulsifying and bacterial properties of a protamine-galactomannan conjugate prepared by dry heating
Matsudomi, H. / Tsujimoto, T. / Kato, A. et al. | 1994
432
Corn meal-sunflower meal extrudates and their physico-chemical properties
Sotillo, E. / Hettiarachchy, N.S. | 1994
436
Changes in starch and protein on extrusion of corn starch and sunflower protein blends
Sotillo, E. / Hettiarachchy, N.S. / Meinhardt, S.W. | 1994
441
Linear model for predicting transient temperature during sterilization of a food product
Chiheb, A. / Debray, E. / Le Jean, G. et al. | 1994
447
Parameters affecting destruction of Salmonella spp. by microwave heating
Heddleson, R.A. / Doores, S. / Anantheswaran, R.C. | 1994
451
Errata Notes
| 1994
452
IFT Professional Membership Information
| 1994
Page Charge Statement
| 1994
JFS Masthead - Staff & Publication Information
| 1994
Author Index, Vol. 59, No. 2
| 1994
UMI Article Clearinghouse Information
| 1994
IFIS - International Food Information Service Cover 3
| 1994
UMI Microform Information
| 1994