Journal of Food Science

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Table of contents

885
Predicting milk shelf-life based on artificial neural networks and headspace gas chromatographic data
Vallejo-Cordoba, B. / Arteaga, G.E. / Nakai, S. | 1995
885
Basic Research, Applied Science and Engineering
| 1995
889
Continuous supercritical fluid processing of anhydrous milk fat in a packed column
Lim, S. / Rizvi, S.S.H. | 1995
894
Retention of diacetyl in milk during spray-drying and storage
Senoussi, A. / Dumoulin, E.D. / Berk, Z. | 1995
898
Sensory evaluation of reduced fat cheeses
Drake, M.A. / Herrett, W. / Boylston, T.D. et al. | 1995
902
Viscoelastic properties of butter
Shukla, A. / Rizvi, S.S.H. | 1995
906
Heat denaturation and emulsifying properties of egg yolk phosvitin
Chung, S.L. / Ferrier, L.K. | 1995
909
Antioxidant inhibition of cholesterol oxidation in a spray-dried food system during accelerated storage
Huber, K.C. / Pike, O.A. / Huber, C.S. | 1995
913
Cholesterol oxidation in baked foods containing fresh and powdered eggs
Zunin, P. / Evangelisti, F. / Fiorenza Caboni, M. et al. | 1995
917
Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitors
Saeki, H. / Iseya, Z. / Sugiura, S. et al. | 1995
922
Electrical conductivity of Pacific whiting surimi paste during ohmic heating
Yongsawatdigul, J. / Park, J.W. / Kolbe, E. | 1995
926
Biogenic amines in the flesh of sailfish (Istiophorus platypterus) responsible for scombroid poisoning
Hwang, D.-F. / Chang, S.-H. / Shiau, C.-Y. et al. | 1995
929
Enzymatic hydrolysis of crayfish processing by-products
Baek, H.H. / Cadwallader, K.R. | 1995
936
Thermal gelation of pork, beef, fish, chicken and turkey muscles as affected by heating rate and pH
Lan, Y.H. / Novakofski, J. / McCusker, R.H. et al. | 1995
941
Thermal gelation of myofibrils from pork, beef, fish, chicken and turkey
Lan, Y.H. / Novakofski, J. / McCusker, R.H. et al. | 1995
946
Nitrite effects on formation of volatile oxidation products from triolein
Erduran, S. / Hotchkiss, J.H. | 1995
949
Protein recovery from veal bones by enzymatic hydrolysis
Linder, M. / Fanni, J. / Parmentier, M. et al. | 1995
953
Pyridinoline cross-links in bovine muscle collagen
Bosselmann, A. / Möller, C. / Steinhart, H. et al. | 1995
959
Fatty acid content of supercritical carbon dioxide extracted fractions of beef fat
Merkle, J.A. / Larick, D.K. | 1995
963
Consumer acceptability of beef steak tenderness in the home and restaurant
Miller, M.F. / Hoover, L.C. / Cook, K.D. et al. | 1995
966
Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous �-Tocopherol
Chan, W. K. M. / Hakkarainen, K. / Faustman, C. et al. | 1995
972
Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground Beef
Fu, A.-H. / Sebranek, J. G. / Murano, E. A. | 1995
978
Ground Beef Characteristics after Browning or Oil Extraction Preparation
Rhee, K. S. / Bravo-Gutierrez, M. L. | 1995
983
Beef Shank Fat Solubility in Supercritical Carbon Dioxide-Propane Mixtures and in Liquid Propane
Acosta, G. M. / Smith, R. L. / Walsh, J. E. et al. | 1995
988
Reversible pH Effect on Pork Paleness in a Model System
Swatland, H. J. | 1995
992
Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties
Bedinghaus, A. J. / Ockerman, H. W. | 1995
996
Acid/Base Status of Stress Susceptible Pigs Affects Cured Ham Quality
Shand, P. J. / Boles, J. A. / Patience, J. F. et al. | 1995
1001
Survival of Listeria monocytogenes and Salmonella typhimurium and Quality Attributes of Cooked Pork Chops and Cured Ham after Irradiation
Fu, A.-H. / Sebranek, J. G. / Murano, E. A. | 1995
1006
Supercritical Carbon Dioxide Extraction of Androstenone and Skatole from Pork Fat
Zabolotsky, D. A. / Chen, L. F. / Patterson, J. A. et al. | 1995
1009
�-Tocopherol, �-Carotene and Ascorbic Acid as Antioxidants in Stored Poultry Muscle
King, A. J. / Uijttenboogaart, T. G. / De Vries, A. W. | 1995
1013
Dietary �-Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle
Ahn, D. U. / Wolfe, F. H. / Sim, J. S. | 1995
1019
Cross-reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes
Saunal, H. / Hemmen, F. / Paraf, A. et al. | 1995
1022
Poultry Processing Line Speeds as Related to Bacteriologic Profile of Broiler Carcasses
Brewer, R. L. / James, W. O. / Prucha, J. C. et al. | 1995
1025
Foaming Properties of Selected Plant and Animal Proteins
Vani, B. / Zayas, J. F. | 1995
1029
Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical Properties
Theerakulkait, C. / Barrett, D. M. | 1995
1034
Sweet Corn Germ Enzymes Affect Odor Formation
Theerakulkait, C. / Barrett, D. M. / McDaniel, M. R. | 1995
1041
Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen Storage
Rodriguez-Saona, L. E. / Barrett, D. M. / Selivonchick, D. P. | 1995
1045
Nitrogen-to-Protein Conversion Factors for Some Common Edible Mushrooms
Fujihara, S. / Kasuga, A. / Aoyagi, Y. et al. | 1995
1048
Stability of Spray-Dried Encapsulated Carrot Carotenes
Wagner, L. A. / Warthesen, J. J. | 1995
1054
Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate
Truong, V. D. / Walter, W. M. / Giesbrecht, F. G. | 1995
1060
Screening Potato Starch for Novel Properties Using Differential Scanning Calorimetry
Kim, Y. S. / Wiesenborn, D. P. / Orr, P. H. et al. | 1995
1066
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
Gnanasambandam, R. / Hettiarachchy, N. S. | 1995
1070
�-Glucan Enrichment of Barley Fractions by Air Classification and Sieving
Knuckles, B. E. / Chiu, M.-C. M. | 1995
1075
Color Retention in Red Chile Powder as Related to Delayed Harvest
Isidoro, E. / Cotter, D. J. / Fernandez, G. C. J. et al. | 1995
1078
Model for Gas Exchange Dynamics in Modified-Atmosphere Packages of Fruits and Vegetables
Fishman, S. / Rodov, V. / Peretz, J. et al. | 1995
1084
Quality of Electron Beam Irradiated Strawberries
Yu, L. / Reitmeier, C. A. / Gleason, M. L. et al. | 1995
1088
Free Fatty Acids from Orange Juice Absorption into Laminated Cartons and their Effects on Adhesion
Pieper, G. / Petersen, K. | 1995
1092
Unsaturated Aldehydes Identification from Green Coffee
Boosfeld, J. / Vitzthum, O. G. | 1995
1097
Highly Sensitive Method for Urea Detection in Wine
Kodama, S. / Suzuki, T. | 1995
1100
Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents
Han, L.-H. / Lindsay, R. C. | 1995
1104
Hydrolysates from Proteolysis of Heat-denatured Whey Proteins
Mutilangi, W. A. M. / Panyam, D. / Kilara, A. | 1995
1110
Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
Althouse, P. J. / Dinakar, P. / Kilara, A. | 1995
1113
Antioxidant Activity of Fungus Suillus bovinus (L: Fr.) O. Kuntze
Kasuga, A. / Aoyagi, Y. / Sugahara, T. | 1995
1116
Decreasing Lipid Oxidation in Soybean Oil by a UV Absorber in the Packaging Material
Pascall, M. A. / Harte, B. R. / Giacin, J. R. et al. | 1995
1120
Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH
Hunt, J. A. / Dalgleish, D. G. | 1995
1124
Competitive Adsorption Between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water Emulsions
Euston, S. E. / Singh, H. / Munro, P. A. et al. | 1995
1132
Power Absorption During Microwave Heating of Emulsions and Layered Systems
Barringer, S. A. / Ayappa, K. G. / Davis, E. A. et al. | 1995
1137
Microwave-Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions
Barringer, S. A. / Davis, E. A. / Gordon, J. et al. | 1995
1143
Plasmin Inactivation with Pulsed Electric Fields
Vega-Mercado, H. / Powers, J. R. / Barbosa-Canovas, G. V. et al. | 1995
1147
Degradable Wheat Gluten Films: Preparation, Properties and Applications
Herald, T. J. / Gnanasambandam, R. / McGuire, B. H. et al. | 1995
1151
Zinc Chemical Form in Some Traditional Soy Foods
Ikeda, S. / Murakami, T. | 1995
1156
Erratum Notice
| 1995
1157
Seafood Division Style Guide
| 1995
1158
UMI Microform Information
| 1995
Author Index, Vol. 60, N. 5
| 1995
Memo from the Scientific Editor
| 1995
JFS Masthead -- Staff & Publication Information
| 1995
Page Charge Statement
| 1995
Guide to Submission of JFS Manuscripts on Disk
| 1995
IFIS - International Food Information Service
| 1995
IFT Professional Membership Information - Cover 3
| 1995