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

669
Comparison of brown pigments in foods by microbial decolorization
Terasawa, N. / Murata, M. / Homma, S. | 1996
673
Retort temperature profile for optimum quality during conduction-heating of foods in retortable pouches
Terajima, Y. / Nonaka, Y. | 1996
679
Stability of trehalose, sucrose and glucose to nonenzymatic browning in model systems
O'Brien, J. | 1996
683
Flavor and free amino acid composition of lavender and eucalyptus honeys
Bouseta, A. / Scheirman, V. / Collin, S. | 1996
688
Radish anthocyanin extract as a natural red colorant for Maraschino cherries
Giusti, M.M. / Wrolstad, R.E. | 1996
695
Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopy
Slaughter, D.C. / Barrett, D. / Boersig, M. | 1996
698
Rifoblavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cells
Mori, T. / Sakurai, M. | 1996
698
Riboflavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cells
Mori, T. / Sakurai, M. | 1996
703
Characteristic anthocyanin pattern from onions and other Allium spp
Fossen, T. / Andersen, O.M. / Ovstedal, D.O. et al. | 1996
707
Gelation of beef heart surimi as affected by antioxidants
Srinivasan, S. / Xiong, Y.L. | 1996
712
Functional properties of veal bone hydrolysates
Linder, M. / Fanni, J. / Paramentier, M. | 1996
717
Composition of surimi-like material from beef or pork
Park, S. / Brewer, M.S. / McKeith, F.K. et al. | 1996
721
Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocopherol
Li, S.X. / Cherian, G. / Sim, J.S. | 1996
726
Lipid oxidation in cooked turkey as affected by added antioxidant enzymes
Lee, S.K. / Mei, L. / Decker, E.A. | 1996
729
Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel
Al-Kahtani, H.A. / Abu-Tarboush, H.M. / Bajaber, A.S. et al. | 1996
734
Glutathione peroxidase activity during storage of fish muscle
Watanabe, F. / Goto, M. / Abe, K. et al. | 1996
736
Novel measurement of hypoxanthine in fish using direct measurement probe and chemiluminescence flow injection analysis
Hayashi, K. / Okugawa, T. / Kozuka, Y. et al. | 1996
741
Kinetics of ice recrystallization in aqueous fructose solutions
Sutton, R.L. / Lips, A. / Piccirillo, G. et al. | 1996
746
Recrystallization in aqueous fructose solutions as affected by locust bean gum
Sutton, R.L. / Lips, A. / Piccirillo, G. | 1996
749
Production of microporous sugars for adsorption of volatile flavors
Zeller, B.L. / Saleeb, F.Z. | 1996
753
Aqueous extraction and membrane techniques improve coconut protein concentrate functionality
Kwon, K.S. / Bae, D. / Park, K.H. et al. | 1996
757
Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM
Vega, P.J. / Balaban, M.O. / Sims, C.A. et al. | 1996
760
Dynamics of solidification in 2% corn starch-water mixtures: Effect of variations in freezing rate on product homogeneity
Mashl, S.J. / Flores, R.A. / Trivedi, R. | 1996
766
Application of laminated edible films to potato chip packaging
Park, J.W. / Testin, R.F. / Vergano, P.J. et al. | 1996
769
Relationships between edible coatings and garlic skin
Hershko, V. / Klein, E. / Nussinovitch, A. | 1996
778
Starch-stearic acid complex development within single and twin screw extruders
Bhatnagar, S. / Hanna, M.A. | 1996
783
Selected properties of extruded potato and chicken meat
Jean, I.-J. / Work, R. / Camire, M.E. et al. | 1996
790
Salt, cryoprotectants and preheating temperature effects on surimilike material from beef or pork
Park, S. / Brewer, M.S. / McKeith, F.K. et al. | 1996
796
Finite element modeling of heat transfer in meat patties during single-sided pan-frying
Ikediala, N. / Correia, L.R. / Fenton, G.A. et al. | 1996
803
Glass transition state diagram of a baked cracker and its relationship to gluten
Nikolaidia, A. / Labuza, T.P. | 1996
807
Glass transition temperatures determined using a temperature-cycling differential scanning calorimeter
Bell, L.N. / Touma, D.E. | 1996
811
Viscoelastic properties of heat-set whey protein-stabilized emulsion gels with added lecithin
Dickinson, E. / Yamamoto, Y. | 1996
817
Adsorption and desorption of cholesterol in continuous supercritical fluid processing of anhydrous milk fat
Lim, S. / Rizvi, S.S.H. | 1996
821
Viscoelastic properties of reduced-fat and full-fat Cheddar cheeses
Ma, L. / Drake, M.A. / Barbosa-Canovas, G.V. et al. | 1996
824
Milk protein-based edible film mechanical strength changes due to ultrasound process
Banerjee, R. / Chen, H. / Wu, J. | 1996
829
Inactivation of Escherichia coli by carbon dioxide under pressure
Ballestra, P. / Silva, A.Abreu da / Cug, J.L. | 1996
832
Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate addition
Fleming, H.P. / Thompson, R.L. / McFeeters, R.F. | 1996
837
Taste properties and synergisms of beefy meaty peptide
Wang, K. / Maga, J.A. / Bechtel, P.J. | 1996
849
Flow properties, firmness and stability of double cream cheese containing whey protein concentrate
Sanchez, C. / Beauregard, J.-L. / Bimbenet, J.-J. et al. | 1996
842
Optimizing acceptability of a high fruit-low sugar peach nectar using Aspartame and guar gum
Pastor, M.V. / Costell, E. / Izquierdo, L. et al. | 1996
844
Strawberry texture and pectin content as affected by electron beam irradiation
Yu, L. / Reitmeier, C.A. / Love, M.H. | 1996
847
Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres
O'Connor-Shaw, R.E. / Roberts, R. / Ford, A.L. et al. | 1996
856
Flavor and stability of "Horchata De Chufas"
Mosquera, L.A. / Sims, C.A. / Bates, R.P. et al. | 1996