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

1105
Microwave heating distributions in slabs, spheres and cylinders with relation to food processing
Remmen, H.H.J.Van / Ponne, C.T. / Nijhuis, H.H. et al. | 1996
1114
Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solution
Coupland, J.N. / Weiss, J. / Lovy, A. et al. | 1996
1118
Solid phase microextraction for cheese volatile compound analysis
Chin, H.W. / Bernhard, R.A. / Rosenberg, M. | 1996
1123
Functional and structural properties of b-lactoglobulin as affected by high pressure treatment
Pittia, P. / Wilde, P.J. / Husband, F.A. et al. | 1996
1123
Functional and structural properties of �-lactoglobulin as affected by high pressure treatment
Pittia, P. / Wilde, P. J. / Husband, F. A. et al. | 1996
1128
Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulin
Yildirim, M. / Hettiarachchy, N.S. / Kalapathy, U. | 1996
1132
HPLC method for cyst(e)ine and methionine in infant formulas
Toran, A.A. / Barbera, R. / Farre, R. et al. | 1996
1136
Relative proteolytic action of milk-clotting enzyme preparations on bovine a-, b-, and k-casein
Ustunol, Z. / Zeckzer, T. | 1996
1136
Relative proteolytic action of milk-clotting enzyme preparations on bovine �-, �- and kappa-casein
Ustunol, Z. / Zeckzer, T. | 1996
1138
Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles
Boyer, C. / Joandel, S. / Roussilhes, V. et al. | 1996
1143
Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles
Boyer, C. / Joandel, S. / Ouali, A. et al. | 1996
1149
Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride
Nayak, R. / Kenney, P.B. / Slider, S. | 1996
1155
Functional protein components in lean finely textured tissue from beef and pork
He, Y. / Sebranek, J.G. | 1996
1160
Oxidative stability of cooked comminuted lean pork as affected by alkali and alkali-earth halides
Wettasinghe, M. / Shahidi, F. | 1996
1165
Proteinase in Pacific Whiting surimi wash water: Identification and characterization
Benjakul, S. / Seymour, T.A. / Morrissey, M.T. et al. | 1996
1171
Functional improvement of alginic acid by conjugating with b-lactoglobulin
Hattori, M. / Aiba, Y. / Nagasawa, K. et al. | 1996
1171
Functional improvement of alginic acid by conjugating with �-lactoglobulin
Hattori, M. / Aiba, Y. / Nagasawa, K. et al. | 1996
1177
Continuous spectrophotometric method for determining monophenolase and diphenolase activities of pear polyphenoloxidase
Espin, J.C. / Morales, M. / Varon, R. et al. | 1996
1182
ACC oxidase in papaya sections after heat treatment
Chan Jr, H.T. / Maindonald, J.M. / Laidlaw, W.G. et al. | 1996
1186
Sugar and cyclitol determination in vegetables by HPLC using postcolumn fluorescent derivatization
Masuda, R. / Kaneko, K. / Yamashita, I. | 1996
1191
Water blanching effects on headspace volatiles and sensory attributes of carrots
Shamaila, M. / Durance, T. / Girard, B. | 1996
1196
Crystalline amylose-fatty acid complexes: Morphology and crystal thickness
Godet, M.C. / Bouchet, B. / Colonna, P. et al. | 1996
1202
Whey protein coating effect on the oxygen uptake of dry roasted peanuts
Mate, J.I. / Krochta, J.M. | 1996
1207
Kinetics of heat coagulation of concentrated milk proteins at high sucrose contents
Pauletti, M.S. / Castelao, E.L. / Seguro, E. | 1996
1211
Flow properties of encapsulated milkfat powders as affected by flow agent
Onwulata, C.I. / Konstance, R.P. / Holsinger, V.H. | 1996
1216
Ultra high temperature, ultra short time surface pasteurization of meat
Morgan, A.I. / Radewonuk, E.R. / Scullen, O.J. | 1996
1219
Protease inactivation in fish muscle by high moisture twin-screw extrusion
Choudhury, G.S. / Gogoi, B.K. | 1996
1223
Concentration of vinegar by electrodialysis
Chukwu, U. / Cheryan, M. | 1996
1227
Optimizing low fat peanut spread containing sucrose polyester
Shieh, C.-J. / Akoh, C.C. / Koehler, P.E. | 1996
1230
Selective extraction of phospholipid mixtures by supercritical carbon dioxide and cosolvents
Montanari, L. / King, J.W. / List, G.R. et al. | 1996
1234
Transglutaminase from Streptoverticillium ladakanum and application to minced fish product
Tsai, G.-J. / Lin, S.-M. / Jiang, S.-T. | 1996
1239
Sensory and microbial quality of irradiated crab meat products
Chen, Y.P. / Andrews, L.S. / Grodner, R.M. | 1996
1243
Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus
Eerola, S. / Maijala, R. / Sagues, A.-X. et al. | 1996
1247
Aroma compounds in wine as influenced by apiculate yeasts
Gil, J.V. / Mateo, J.J. / Jimenez, M. et al. | 1996
1250
Tuna protein nutritional quality changes after canning
Castrillon, A.M. / Navarro, M.P. / Garcia-Arias, M.Trinidad | 1996
1254
Consumer acceptability and �-carotene content of beef as related to cattle finishing diets
Simonne, A. H. / Green, N. R. / Bransby, D. I. | 1996
1254
Consumer acceptability and b-carotene content of beef as related to cattle finishing diets
Simonne, A.H. / Green, N.R. / Bransby, D.I. | 1996
1257
Bioavailability for rats of vitamin E from fortified breakfast cereals
Mitchell, G.V. / Grundel, E. / Jenkins, M.Y. | 1996
1261
Sensory analysis and consumer acceptance of irradiated boneless pork chops
Luchsinger, S.E. / Kropf, D.H. / Garcia Zepeda, C.M. et al. | 1996
1267
Fat mimetics in low-fat Cheddar cheese
Drake, M.A. / Boylston, T.D. / Swanson, B.G. | 1996
1271
Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef
Kerler, J. / Grosch, W. | 1996
1275
Frankfurters with lean finely textured tissue as affected by ingredients
He, Y. / Sebranek, J.G. | 1996
1281
Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation
Zhao, Y. / Sebranek, J.G. | 1996
1285
Low-fat ground beef from desinewed shanks with reincorporation of processed sinew
Campbell, R.E. / Hunt, M.C. / Kropf, D.H. et al. | 1996
1289
Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua)
Hurling, R. / McArthur, H. | 1996
1297
Shelf life evaluation of bartlett pears in retort pouches
Kluter, R.A. / Natress, D.T. / Dunne, C.P. et al. | 1996
1303
Laboratory and field consumer evaluation relationships for menu items processed in retortable trays for quantity foodservice
Kock, H.L.de / Minnaar, A. / Bester, B.H. et al. | 1996