Journal of Food Science

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Table of contents

921
Basic Research, Applied Science, and Engineering Articles
| 1994
921
Water activity, glass transition and microbial stability in concentrated-semimoist food systems
Chirife, J. / Buera, M.D.P. | 1994
928
Calcium fortified, reduced fat beef emulsion product
Boyle, E.A.E. / Addis, P.B. / Epley, R.J. | 1994
933
Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage
Ziprin, Y.A. / Rhee, K.S. / Bravo-Gutierrez, L.M. et al. | 1994
937
Low-fat high-moisture frankfurters: Effects of temperature and water during extended mixing
Sylvia, S.F. / Claus, J.R. / Marriott, N.G. et al. | 1994
941
Low-fat bologna and beaker sausage: Effects of carrageenans and chloride salts
Trius, A. / Sebranek, J.G. / Rust, R.E. et al. | 1994
946
Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate
Trius, A. / Sebranek, J.G. / Rust, R.E. et al. | 1994
952
Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate
Lin, C.-W. / Hsieh, C.-H. / Su, H.-P. | 1994
956
Temperature affects microstructure of renneted milk gel
Lagoueyte, N. / Lablee, J. / Lagaude, A. et al. | 1994
960
Inactivation kinetics of Listeria innocua in skim milk in a continuous flow processing system
Fairchild, T.M. / Swartzel, K.R. / Foegeding, P.M. | 1994
964
Magnetic treatment of milk and surface treatment of plate heat exchangers: Effects on milk fouling
Yoon, J. / Lund, D.B. | 1994
970
Arnott test correlates with dynamic rheological properties for determining cheddar cheese meltability
Ustunol, Z. / Kawachi, K. / Steffe, J. | 1994
972
Fynbo cheese NaCl and KCl changes during ripening
Zorrilla, S.E. / Rubiolo, A.C. | 1994
976
Modeling NaCl and KCl movement in Fynbo cheese during salting
Zorrilla, S.E. / Rubiolo, A.C. | 1994
981
Concept matching technique for assessing importance of volatile compounds for cheddar cheese aroma
Dacremont, C. / Vickers, Z. | 1994
986
Camembert cheese water loss through absorbent packaging
Desobry, S. / Hardy, J. | 1994
990
Styrene and ethylbenzene migration from polystyrene into dairy products by dynamic purge-and-trap gas chromatography
Ehret-Henry, J. / Ducruet, V. / Luciani, A. et al. | 1994
993
Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time-temperature
Rodriguez-Jerez, J.J. / Lopez-Sabater, E.I. / Hernandez-Herrero, M.M. et al. | 1994
998
Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchovies
Rodriguez-Jerez, J.J. / Lopez-Sabater, E.I. / Roig-Sagues, A.X. et al. | 1994
1002
Carp natural actomyosin: Thermal denaturation mechanism
Sano, T. / Ohno, T. / Otsuka-Fuchino, H. et al. | 1994
1009
Acclimation temperature affects activities of S' nucleotidase and acid phosphatase and lipid and fatty acid composition in carp muscle microsomes
Yang, S. A. / Endo, K. | 1994
1013
Cathepsin degradation of Pacific whiting surimi proteins
An, H. / Wereasinghe, V. / Seymour, T.A. et al. | 1994
1018
Temperature and pH affect transglutaminase-catalyzed "setting" of crude fish actomyosin
Joseph, D. / Lanier, T.C. / Hamann, D.D. | 1994
1024
Activation mechanisms of prophenoloxidase on melanosis development in Florida spiny lobster (Panulirus argus) cuticle
Ali, M.T. / Gleeson, R.A. / Wei, C.I. et al. | 1994
1031
Potato peel waste: Stability and antioxidant activity of a freeze-dried extract
Rodriguez de Sotillo, D. / Hadley, M. / Holm, E.T. | 1994
1034
Cowpeas tannins related to cultivar, maturity, dehulling and heating
Chang, M.-J. / Collins, J.L. / Bailey, J.W. et al. | 1994
1037
Blanching leafy vegetables with electromagnetic energy
Ponne, C.T. / Baysal, T. / Yuksel, D. | 1994
1042
Enzymatic browning control in minimally processed mushrooms
Sapers, G.M. / Miller, R.L. / Miller, F.C. et al. | 1994
1048
HPLC determination of sugars and starch in green beans
Lopez-Hernandez, J. / Gonzalez-Castro, M. J. / Vazquez-Blanco, M. E. et al. | 1994
1050
Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop (Annona muricata, L.) maturation
Lima De Oliveira, S. / Barbosa Guerra, N. / Sucupira Maciel, M. I. et al. | 1994
1053
Intermittent warming reduces chilling injury and decay of tomato fruit
Artes, F. / Escriche, A. J. | 1994
1057
Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberries
Gao, L. / Mazza, G. | 1994
1060
Microbial populations and malolactic fermentation of apple cider using traditional and modified methods
Duenas, M. / Irastorza, A. / Fernandez, K. et al. | 1994
1065
Plum juice quality affected by enzyme treatment and fining
Chang, T.-S. / Siddiq, M. / Sinha, N. K. et al. | 1994
1070
Thermoluminescence spectra of inorganic dust from irradiated herbs and spices
Calderon, T. / Rendell, H. M. / Beneitez, P. et al. | 1994
1072
Phospholipid hydrolysate and antistaling amylase effects on retrogradation of starch in bread
Kweon, M. R. / Park, C. S. / Auh, J. H. et al. | 1994
1077
Rheological studies of water-soluble (1-3), (1-4)-�-D-glucans from milling fractions of oat
Wikstrom, K. / Lindahl, L. / Andersson, R. et al. | 1994
1081
High-protein oat flour functionality assessment in bread and sausage
Lapvetelainen, A. / Puolanne, E. / Salovaara, H. | 1994
1086
Leavened dough pH determination by an improved method
Miller, R. A. / Graf, E. / Hoseney, R. C. | 1994
1088
Proton low-field NMR measurements on crackers
Desbois, P. / Le Botlan, D. | 1994
1091
Flow properties of canola seed pastes
Wang, F. / Meisen, A. | 1994
1096
Candida and Pseudomonas lipase-catalyzed hydrolysis of butteroil in the absence of organic solvents
Marangoni, A. G. | 1994
1100
Malt concentrates and their mixtures with sweetened condensed milk: Moisture sorption isotherms
Singh, T. | 1994
1104
Biogenic amines formation during malting and brewing
Izquierdo-Pulido, M. / Marine-Font, A. / Vidal-Carou, M. C. | 1994
1108
Crosslinking kinetics of thermally preset alginate gels
Chavez, M. S. / Luna, J. A. / Garrote, R. L. | 1994
1111
�-Lactoglobulin separation from whey protein isolate on a large scale
Mate, J. I. / Krochta, J. M. | 1994
1115
Gel properties of whey protein concentrates as influenced by ionized calcium
Smith, D. M. / Rose, A. J. | 1994
1119
Deposited whey protein layers influence solute rejection in reverse osmosis
Schwab, C. / Kessler, H. G. | 1994
1123
Soy protein hydrolysate debittering by lysine-acetylation
Yeom, H. W. / Kim, K. S. / Rhee, J. S. | 1994
1127
Functional properties of Chinese rapeseed protein isolates
Xu, L. / Diosady, L. L. | 1994
1131
Chemometric classification of L-tryptophan lots from genetically modified Bacillus amyloliquefaciens strains
Toyoda, M. / Saito, Y. / Uchiyama, M. et al. | 1994
1135
Two colorimetric assays for iodine in foods
Garwin, J. L. / Rosenholtz, N. S. / Abdollahi, A. | 1994
1137
Shear induced starch conversion during extrusion
Zheng, X. / Wang, S. S. | 1994
1144
Amylose-to-amylopectin ratio in pastas affects postprandial glucose and insulin responses and satiety in males
Hospers, J. J. / Van Amelsvoort, J. M. M. / Weststrate, J. A. | 1994
1150
UMI Microform Information
| 1994
1151
IFIS Int'l Food Information Service
| 1994
1152
IFT Professional Membership Information
| 1994
Acclimation temperature affects activities of 5' nucleotidase and acid phosphatase and lipid and fatty acid composition in carp muscle microsomes
Yang, S.A. / Endo, K. | 1994
Author Index, Vol. 59, No. 5
| 1994
Page Charge Statement
| 1994
Memo from the Scientific Editor
| 1994
JFS Masthead--Staff & Publication Information
| 1994
UMI Article Clearinghouse Information
| 1994