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

429
Neural networks vs principal component regression for prediction of wheat flour loaf volume in baking tests
Horimoto, Y. / Durance, T. / Nakai, S. et al. | 1995
434
Wheat flour compound that produces sticky dough: Isolation and identification
Chen, W.Z. / Hoseney, R.C. | 1995
438
Photoacoustic monitoring of processing conditions in cooked tortillas: Measurement of thermal diffusivity
Alvarado-Gil, J.J. / Zelaya-Angel, O. / Sanchez-Sinencio, F. et al. | 1995
443
Characteristics of acid hydrolysate from defatted peanut flour
Wattanapat, R. / Nakayama, T. / Beuchat, L.R. | 1995
446
Bacillus cereus and Bacillus stearothermophilus spore inactivation in batch and continuous flow systems
Wescott, G.G. / Fairchild, T.M. / Foegeding, P.M. | 1995
451
Peroxidase stability and reactivation after heat treatment and manothermosonication
Lopez, P. / Burgos, J. | 1995
456
Probe length and filling material effects on thermal conductivity determined by a maximum slope data reduction method
Voudouris, N. / Hayakawa, K. | 1995
461
Microbiological, chemical, and sensory changes in irradiated Pico de Gallo
Howard, L.R. / Miller Jr, G.H. / Wagner, A.B. | 1995
465
Chemical, physical and sensory attributes of formed and frozen, baked sweetpotato
Collins, J.L. / Liao, J.-Y. / Penfield, M.P. | 1995
468
Enzymatic maceration of vegetables with protopectinases
Nakamura, T. / Hours, R.A. / Sakai, T. | 1995
473
Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars
Lee, Y. / Howard, L.R. / Villalon, B. | 1995
477
Protein isolation from tomato seed meal, extraction optimization
Laidakis, G.N. / Tzia, C. / Oreopoulou, V. et al. | 1995
483
Physical properties of soy bean and broad bean 11S globulin gels formed by transglutaminase reaction
Chanyongvorakul, Y. / Matsumura, Y. / Nonaka, M. et al. | 1995
483
Physical properties of soy bean and broad bean 115 globulin gels formed by transglutaminase reaction
Chanyongvorakul, Y. / Matsumura, Y. / Nonaka, M. et al. | 1995
489
Flavor and oxidative stability of roasted high oleic acid peanuts
Braddock, J.C. / Sims, C.A. / O'Keefe, S.F. | 1995
494
Polyphenoloxidase from amasya apple
Oktay, M. / Kufrevioglu, I. / Kocacaliskan, I. et al. | 1995
497
Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase
Goupy, P. / Amiot, M.J. / Richard-Forget, F. et al. | 1995
502
Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants
Johnson, J.R. / Braddock, R.J. / Chen, C.S. | 1995
506
Stability of non-pasteurized, refrigerated muscadine grape juice
Sims, C.A. / Eastridge, J.S. / O'Keefe, S.F. et al. | 1995
509
Survival of E. coli and Salmonella after chilling and freezing in liquid media
Smith, M.G. | 1995
513
Preparation of alkyl esters of pectin and pectic acid
Klavons, J.A. / Bennett, R.D. | 1995
516
Branched oligosaccharides concentrated by yeast frementation and effectiveness as a low sweetness humectant
Yoo, S.-H. / Kweon, M.-R. / Kim, M.-J. et al. | 1995
520
Tribological shear conversion of starch
Wang, S. S. / Zheng, X. | 1995
523
Enhanced sweetness in sweetener-NaCl-gum systems
Barisas, L. / Rosett, T. R. / Gao, Y. et al. | 1995
528
Rheological properties of solutions and emulsions stabilized with xanthan gum and propylene glycol alginate
Pettitt, D. J. / Wayne, J. E. B. / Renner-Nantz, J. J. et al. | 1995
532
Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates
Strecker, T. D. / Cavalieri, R. P. / Zollars, R. L. et al. | 1995
538
Folic acid content in thermostabilized and freeze-dried space shuttle foods
Lane, H. W. / Nillen, J. L. / Kloeris, V. L. | 1995
541
Ascorbic acid and 5-methyltetrahydrofolate losses in vegetables with cook/chill or cook/hot-hold foodservice systems
Williams, P. G. / Ross, H. / Brand Miller, J. C. | 1995
547
Accumulation of iron in lactic acid bacteria and bifidobacteria
Kot, E. / Furmanov, S. / Berzkorovainy, A. | 1995
551
Cloning and expression of a limonene degradation pathway from Bacillus stearothermophilus in Escherichia coli
Chang, H. C. / Gage, D. A. / Oriel, P. J. | 1995
554
Microbial biosensor system for rapid determination of vitamin B~6
Endo, H. / Kamata, A. / Hoshi, M. et al. | 1995
558
Hypocholesterolemic potential of oat bran treated with an endo-�-D-glucanase from Bacillus subtilis
Tietyan, J. L. / Nevins, D. J. / Shoemaker, C. F. et al. | 1995
561
Cholesterol removal from a lard-water mixture with �-cyclodextrin
Yen, G.-C. / Tsai, L.-J. | 1995
565
Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked bovine muscle
Wu, J. Y. / Mills, E. W. / Henning, W. R. | 1995
571
Dynamic changes of headspace gases in CO~2 and N~2 packaged fresh beef
Zhao, Y. / Wells, J. H. / McMillin, K. W. | 1995
576
Composition and chemistry of mechanically recovered beef neck-bone lean
Demos, B. P. / Mandigo, R. W. | 1995
580
Reduced fat, high moisture beef frankfurters as affected by chopping temperature
Sutton, D. S. / Hand, L. W. / Newkirk, K. A. | 1995
583
Cooking treatment, mixing time, and mixing temperature affect pepperoni cupping
Newkirk, K. A. / Hand, L. W. / Sutton, D. S. | 1995
587
Quality evaluation of chile-flavored, jerky-type extruded products from meat and potato flour
McKee, L. H. / Ray, E. E. / Remmenga, M. et al. | 1995
592
Detectable odor thresholds of selected lipid oxidation compounds in a meat model system
Brewer, M. S. / Vega, J. D. | 1995
596
Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey
Fox, J. B. / Lakritz, L. / Hampson, J. et al. | 1995
599
Lipid stability of beef model systems with heating and iron fractions
Han, D. / McMillin, K. W. / Godber, J. S. et al. | 1995
604
Consumer evaluation of raw and fried chicken after washing in trisodium phosphate or lactic acid/sodium benzoate solutions
Hathcox, A. K. / Hwang, C. A. / Resurreccion, A. V. A. et al. | 1995
606
Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition
Ahmed, N. M. / Conner, D. E. / Huffman, D. L. | 1995
611
Storage stability of chicken as affected by map and lactic acid treatment
Sawaya, W. N. / Elnawawy, A. S. / Al-Zenki, S. et al. | 1995
615
Volatile compounds in processed duck fillet
Lesimple, S. / Torres, L. / Mitjavila, S. et al. | 1995
619
Time/temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient temperature
Alasalvar, C. / Nesvadba, P. | 1995
622
Sardine surimi gels as affected by salt concentration, blending, heat treatment and moisture
Alvarez, C. / Couso, I. / Tejada, M. | 1995
627
Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout
Nilsson, K. / Ekstrand, B. | 1995
631
Differentiation of cultured and wild sturgeon (Acipenser oxyrinchus desotoi) based on fatty acid composition
Chen, I.-C. / Chapman, F. A. / Wei, C.-I. et al. | 1995
636
Sodium lactate affects shelf life and consumer acceptance of fresh catfish (Ictalurus nebulosus, marmoratus) fillets under simulated retail conditions
Williams, S. K. / Rodrick, G. E. / West, R. L. | 1995
640
Viscoelastic property changes in Cheddar cheese during ripening
Rosenberg, M. / Wang, Z. / Chuang, S. L. et al. | 1995
645
Reduction of aflatoxin M~1 from artificially contaminated milk using ultrafiltration and diafiltration
Higuera-Ciapara, I. / Esqueda-Valle, M. / Nieblas, J. | 1995