Journal of Food Science
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 669
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Comparison of brown pigments in foods by microbial decolorizationTerasawa, N. et al. | 1996
- 673
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Retort temperature profile for optimum quality during conduction-heating of foods in retortable pouchesTerajima, Y. et al. | 1996
- 679
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Stability of trehalose, sucrose and glucose to nonenzymatic browning in model systemsO'Brien, J. et al. | 1996
- 683
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Flavor and free amino acid composition of lavender and eucalyptus honeysBouseta, A. et al. | 1996
- 688
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Radish anthocyanin extract as a natural red colorant for Maraschino cherriesGiusti, M.M. et al. | 1996
- 695
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Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopySlaughter, D.C. et al. | 1996
- 698
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Rifoblavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cellsMori, T. / Sakurai, M. et al. | 1996
- 698
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Riboflavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cellsMori, T. et al. | 1996
- 703
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Characteristic anthocyanin pattern from onions and other Allium sppFossen, T. et al. | 1996
- 707
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Gelation of beef heart surimi as affected by antioxidantsSrinivasan, S. et al. | 1996
- 712
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Functional properties of veal bone hydrolysatesLinder, M. et al. | 1996
- 717
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Composition of surimi-like material from beef or porkPark, S. et al. | 1996
- 721
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Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocopherolLi, S.X. et al. | 1996
- 726
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Lipid oxidation in cooked turkey as affected by added antioxidant enzymesLee, S.K. et al. | 1996
- 729
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Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerelAl-Kahtani, H.A. et al. | 1996
- 734
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Glutathione peroxidase activity during storage of fish muscleWatanabe, F. et al. | 1996
- 736
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Novel measurement of hypoxanthine in fish using direct measurement probe and chemiluminescence flow injection analysisHayashi, K. et al. | 1996
- 741
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Kinetics of ice recrystallization in aqueous fructose solutionsSutton, R.L. et al. | 1996
- 746
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Recrystallization in aqueous fructose solutions as affected by locust bean gumSutton, R.L. et al. | 1996
- 749
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Production of microporous sugars for adsorption of volatile flavorsZeller, B.L. et al. | 1996
- 753
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Aqueous extraction and membrane techniques improve coconut protein concentrate functionalityKwon, K.S. et al. | 1996
- 757
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Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSMVega, P.J. et al. | 1996
- 760
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Dynamics of solidification in 2% corn starch-water mixtures: Effect of variations in freezing rate on product homogeneityMashl, S.J. et al. | 1996
- 766
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Application of laminated edible films to potato chip packagingPark, J.W. et al. | 1996
- 769
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Relationships between edible coatings and garlic skinHershko, V. et al. | 1996
- 778
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Starch-stearic acid complex development within single and twin screw extrudersBhatnagar, S. et al. | 1996
- 783
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Selected properties of extruded potato and chicken meatJean, I.-J. et al. | 1996
- 790
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Salt, cryoprotectants and preheating temperature effects on surimilike material from beef or porkPark, S. et al. | 1996
- 796
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Finite element modeling of heat transfer in meat patties during single-sided pan-fryingIkediala, N. et al. | 1996
- 803
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Glass transition state diagram of a baked cracker and its relationship to glutenNikolaidia, A. et al. | 1996
- 807
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Glass transition temperatures determined using a temperature-cycling differential scanning calorimeterBell, L.N. et al. | 1996
- 811
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Viscoelastic properties of heat-set whey protein-stabilized emulsion gels with added lecithinDickinson, E. et al. | 1996
- 817
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Adsorption and desorption of cholesterol in continuous supercritical fluid processing of anhydrous milk fatLim, S. et al. | 1996
- 821
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Viscoelastic properties of reduced-fat and full-fat Cheddar cheesesMa, L. et al. | 1996
- 824
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Milk protein-based edible film mechanical strength changes due to ultrasound processBanerjee, R. et al. | 1996
- 829
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Inactivation of Escherichia coli by carbon dioxide under pressureBallestra, P. et al. | 1996
- 832
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Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate additionFleming, H.P. et al. | 1996
- 837
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Taste properties and synergisms of beefy meaty peptideWang, K. et al. | 1996
- 849
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Flow properties, firmness and stability of double cream cheese containing whey protein concentrateSanchez, C. et al. | 1996
- 842
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Optimizing acceptability of a high fruit-low sugar peach nectar using Aspartame and guar gumPastor, M.V. et al. | 1996
- 844
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Strawberry texture and pectin content as affected by electron beam irradiationYu, L. et al. | 1996
- 847
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Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheresO'Connor-Shaw, R.E. et al. | 1996
- 856
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Flavor and stability of "Horchata De Chufas"Mosquera, L.A. et al. | 1996