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

Detection of parasites in fish by superconducting quantum interference device magnetometry
Jenks, W.G. / Bublitz, C.G. / Choudhury, G.S. et al. | 1996
Physical aging of maltose glasses
Schmidt, S.J. / Lammert, A.M. | 1996
Linear regression, neural network and induction analysis to determine harvesting and processing effects on surimi quality
Peters, G. / Morrissey, M.T. / Sylvia, G. et al. | 1996
Viscoelastic characterization of surimi gel: Effects of setting and starch
Ma, L. / Grove, A. / Barbosa-Canovas, G.V. | 1996
Kinetics of pigment oxidation in beef from steers supplemented with vitamin E
Lanari, M.C. / Schaefer, D.M. / Liu, Q. et al. | 1996
Storage stability of antioxidant-washed myofibrils from chicken white and red muscle
Liu, G. / Xiong, Y.L. | 1996
Chicken skin composition as affected by aqueous washing
Bonifer, L.B. / Froning, G.W. | 1996
Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations
Mei, F.-I. / Laye, I. / Karleskind, D. et al. | 1996
Gelation properties of ovalbumin as affected by fatty acid salts
Yuno-Ohta, N. / Toryu, H. / Higasa, T. et al. | 1996
Protease-induced aggregation and gelation of whey proteins
Otte, J. / Ju, Z.Y. / Faergemand, M. et al. | 1996
Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate
Euston, S.E. / Singh, H. / Munro, P.A. et al. | 1996
Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system
Rankin, S.A. / Bodyfelt, F.W. | 1996
Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC
Steet, J.A. / Tong, C.H. | 1996
Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus oryzae proteases
Zhang, Y. / Muramoto, K. / Yamauchi, F. | 1996
Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis
Vodovotz, Y. / Chinachoti, P. | 1996
Stability and color of unreported wine anthocyanin-derived pigments
Sarni-Manchado, P. / Fulcrand, H. / Souquet, J.-M. et al. | 1996
Sugar composition effects on textural parameters of peach jam
Raphaelides, S.N. / Ambatzidou, A. / Petridis, D. | 1996
Methods to determine partition coefficient of organic compounds in water-polystyrene systems
Gavara, R. / Hernandez, R.J. / Giacin, J. | 1996
Mechanical and barrier properties of edible chitosan films as affected by composition and storage
Butler, B.L. / Vergano, P.J. / Testin, R.F. et al. | 1996
Mathematical model for perforation effect on oxygen and water vapor dynamics in modified-atmosphere packages
Fishman, S. / Rodov, V. / Ben-Yehoshua, S. | 1996
Rheological, thermal and microstructural properties of whey protein-cassava starch gels
Aguilera, J.M. / Rojas, E. | 1996
Electronic sensing of aromatic volatiles for quality sorting of blueberries
Simon, J.E. / Hetzroni, A. / Bordelon, B. et al. | 1996
Pilot scale dealcoholization of wine by extraction with solid carbon dioxide
Antonelli, A. / Carnacini, A. / Marignetti, N. et al. | 1996
Gloss properties and surface morphology relationships of fruits
Ward, G. / Nussinovitch, A. | 1996
Crystallization and drying in thin sucrose films during panning
Shastry, A.V. / Hartel, R.W. | 1996
Residence time distribution of suspended particle in vertical tubular flow
Fan, K.-M. / Fu, W.-R. | 1996
Volatiles retention as influenced by method of addition during extrusion cooking
Kollengode, A.N.R. / Hanna, M.A. / Cuppett, S. | 1996
Thermomechanical changes during reheating pizza shells as related to heating method
Vittadini, E. / Chen, X.J. / Chinachoti, P. | 1996
Microstructure changes in wheat flour tortillas during baking
McDonough, C.M. / Seetharaman, K. / Waniska, R.D. et al. | 1996
Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops
Luchsinger, S.E. / Kropf, D.H. / Garcia Zepeda, C.M. et al. | 1996
Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters
Eilert, S.J. / Mandigo, R.W. / Sumner, S.S. | 1996
Amperometric biosensor for total histamine, putrescine and cadaverine using diamine oxidase
Male, K.B. / Bouvrette, P. / Luong, J.H.T. et al. | 1996
Escherichia coli O157:H7 growth in laboratory media as affected by phenolic antioxidants
Ogunrinola, O.A. / Fung, D.Y.C. / Jeon, I.J. | 1996
Red pigment of parma ham and bacterial influence on its formation
Morita, H. / Niu, J. / Sakata, R. et al. | 1996
Bacterial proteinase reduces maturation time of dry fermented sausages
Hagen, B.F. / Berdague, J.-L. / Holck, A.L. et al. | 1996
Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model system
Lin, W.-F. / Huang, T.-S. / Cornell, J.A. et al. | 1996
Determining lactococcal agglutination by ELISA
Ustunol, Z. / Sypien, C. | 1996
Cowpea flour vitamins and trypsin inhibitor affected by treatment and fermentation with Rhizopus microsporus
Prinyawiwatkul, W. / Eitenmiller, R.R. / Beuchat, L.R. et al. | 1996
Hydrothermal cooking affects protein efficiency ratio and zinc bioavailability of soymilk-based diets in rats
Lihono, M.A. / Serfass, R.E. | 1996
Stability of �-tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during heating as affected by dietary supplementation
Leonhardt, M. / Gebert, S. / Wenk, C. | 1996
Stability of alpha-tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during heating as affected by dietary supplementation
Leonhardt, M. / Gebert, S. / Wenk, C. | 1996
Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate, lactate and phosphate
Kulshrestha, S.A. / Rhee, K.S. | 1996
Muscle microstructure and sensory attributes of organic acid-treated beef strip loins
Mikel, W.B. / Goddard, B.L. / Bradford, D.D. | 1996
Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts
Craig, J.A. / Bowers, J.A. / Wang, X.-Y. et al. | 1996
Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions
Full, N.A. / Reddy, S.Y. / Dimick, P.S. et al. | 1996
Low-fat margarine spreads as affected by aqueous phase hydrocolloids
Clegg, S.M. / Moore, A.K. / Jones, S.A. | 1996
Information affects consumer assessment of sweet and bitter solutions
Deliza, R. / MacFie, H.J.H. / Hedderley, D. | 1996
Partial replacement of egg white proteins with whey proteins in angel food cakes
Arunepanlop, B. / Morr, C.V. / Karleskind, D. et al. | 1996
Modeling and prediction of visual shelf life of minimally processed endive
Vankerschaver, K. / Willocx, F. / Smout, C. et al. | 1996
Thickening agents effects on sodium binding and other taste qualities of soup systems
Rosett, T.R. / Kendregan, S.L. / Gao, Y. et al. | 1996