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

1153
Beet pulp and isolated pectin physicochemical properties as related to freezing
Wang, C.C.H. / Chang, K.C. | 1994
1155
Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditions
Bao, B. / Chang, K.C. | 1994
1159
Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching
Bao, B. / Chang, K.C. | 1994
1162
Texture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic field
Fuchigami, M. / Hyakumoto, N. / Miyazaki, K. et al. | 1994
1168
High pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes
Eshtiaghi, M.N. / Stute, R. / Knorr, D. | 1994
1171
Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli florets
Zhuang, H. / Barth, M.M. / Hildebrand, D.F. | 1994
1175
Physical and sensory properties of sweetpotato puree texturized with cellulose derivates
Truong, V.D. / Walter Jr, W.M. | 1994
1175
Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives
Truong, V. D. / Walter, W. M. | 1994
1181
Low temperature blanching affects firmness and rehydration of dried cauliflower florets
Garcia-Reverter, I. / Bourne, M.C. / Mulet, A. | 1994
1184
Firmness and cell wall characteristics of pasteurized Jalapeno pepper rings affected by calcium chloride and acetic acid
Howard, L.R. / Burma, P. / Wagner, A.B. | 1994
1187
Thermal Effects on in vitro protein quality of red kidney bean (Phaseolus vulgaris L.)
Wu, W. / Williams, W.P. / Kunkel, M.E. et al. | 1994
1192
Cell wall composition of olives
Jimenez, A. / Guillen, R. / Fernandez-Bolanos, J. et al. | 1994
1197
Lactobacillus plantarum survival in aerobic, directly brined olives
Duran, M.C. / Garcia, P. / Brenes, M. et al. | 1994
1202
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
O'Connor-Shaw, R.E. / Roberts, R. / Ford, A.L. et al. | 1994
1207
Sunflower head residue pectins extraction as affected by physical conditions
Chang, K.C. / Dhurandhar, N. / You, X. et al. | 1994
1211
Alpha-tomatine purification and quantification in tomatoes by HPLC
Kozukue, N. / Kozukue, E. / Yamashita, H. et al. | 1994
1213
Unrefined, dried apple pomace as a potential food
Carson, K.J. / Collins, J.L. / Penfield, M.P. | 1994
1216
Degradation kinetics of anthocyanins in sour cherry juice and concentrate
Cemeroglu, B. / Velioglu, S. / Isik, S. | 1994
1219
Anthocyanin pigments: Comparison of extract stability
Baublis, A. / Spomer, A. / Berber-Jimenez, M.D. | 1994
1222
Frozen dessert attribute changes with increased amounts of unsaturated fatty acids
Im, J.S. / Marshall, R.T. / Heymann, H. | 1994
1227
Modeling ice crystal coarsening in concentrated disperse food systems
Sutton, R.L. / Evans, I.D. / Crilly, J.F. | 1994
1234
Oxidative stability in raw and roasted pecans: Chemical, physical and sensory measurements
Erickson, M.C. / Santerre, C.R. / Malingre, M.E. | 1994
1239
Sensory characteristics of milk chocolate with lactose from spray-dried milk powder
Aguilar, C.A. / Hollender, R. / Ziegler, G.R. | 1994
1244
Wheat gluten and glutenin thermal conductivity and diffusivity at extruder temperatures
Strecker, T.D. / Cavalieri, R.P. / Pomeranz, Y. | 1994
1247
Extrudate characterization by image processing
Tan, J. / Gao, X. / Hsieh, F. | 1994
1251
Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans
Krishnarau, L. / Hoseney, R.C. | 1994
1252
In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods
Park, P.W. / Goins, R.E. | 1994
1255
Acid-hydrolyzed starch tailings effects on cookie spread
Krishnarau, L. / Hoseney, R.C. | 1994
1258
Enhanced inhibition of Listeria monocytogenes by glycerol monolaurate with organic acids
Oh, D.H. / Marshall, D.L. | 1994
1267
Capillary zone electrophoresis of fish muscle sarcoplasmic proteins
LeBlanc, E.L. / Singh, S. / LeBlanc, R.J. | 1994
1271
Energy catabolism in rabbit muscle as affected by brine injection: ^3^1P NMR studies
Bielicki, G. / Benderbous, S. / Foucat, L. et al. | 1994
1275
Dynamics of crust formation and kinetics of quality changes during frying of meatballs
Ateba, P. / Mittal, G. S. | 1994
1279
Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: Chromatographic determination
Han, D. / McMillin, K. W. / Godber, J. S. | 1994
1283
Pink color development in turkey meat as affected by nicotinnamide, cooking temperature, chilling rate, and storage time
Claus, J. R. / Shaw, D. E. / Marcy, J. A. | 1994
1286
Spray-dried soymilk used in reduced fat pork sausage patties
Rahardjo, R. / Wilson, L. A. / Sebranek, J. G. | 1994
1291
Water concentration/activity and loss of vitamins B~1 and E in pork due to gamma radiation
Fox, J. B. / Lakritz, L. / Kohout, K. M. et al. | 1994
1296
Static, controlled (CO~2) atmosphere packaging of retail ready pork
Holley, R. A. / Cariepy, C. / Delaquis, P. et al. | 1994
1302
Draw pH and storage affect rheological properties of Mozzarella cheese
Yun, J. J. / Hsieh, Y. L. / Barbano, D. M. et al. | 1994
1305
Modified atmosphere packaging to maintain direct-set cottage cheese quality
Maniar, A. B. / Marcy, J. E. / Bishop, J. R. et al. | 1994
1309
Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripening
Yang, W. T. / Min, D. B. | 1994
1313
Aflatoxin M~1 in Parmesan cheese: HPLC determination
Barbieri, G. / Bergamini, C. / Ori, E. et al. | 1994
1314
Residence time distribution of multiple particles in non-Newtonian holding tube flow: Statistical analysis
Sandeep, K. P. / Zuritz, C. A. | 1994
1318
Perception of taste and viscosity of oil-in-water and water-in-oil emulsions
Barylko-Pikielna, N. / Martin, A. / Mela, D. J. | 1994
1322
Magnitude estimation of food acceptance
Lavenka, N. / Kamen, J. | 1994
1325
Structure and cohesive energy density of fats and their sorption by polymer films
Arora, A. P. / Halek, G. W. | 1994
1328
Food packaging polymer films as aroma vapor barriers at different relative humidities
Johansson, F. / Leufven, A. | 1994
1332
Enzymatic treatments and thermal effects on edible soy protein films
Stuchell, Y. M. / Krochta, J. M. | 1994
1338
Gingerol decreases after processing and storage of ginger
Zhang, X. / Iwaoka, W. T. / Huang, A. S. et al. | 1994
1341
Formation and stability of citric acid-sodium citrate solid solutions
Porzio, M. | 1994