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

1
A Critical Review -- Fractional conversion for determining texture degradation kinetics of vegetables
Rizvi, A.F. / Tong, C.H. | 1997
1
Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables
RIZVI, A.F. / TONG, C.H. | 1997
8
An Hypothesis Paper -- Iterative method for kinetic parameter estimation from dynamic thermal treatments
Welt, B.A. / Teixeira, A.A. / Balaban, M.O. et al. | 1997
8
Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal Treatments
WELT, B.A. / TEIXEIRA, A.A. / BALABAN, M.O. et al. | 1997
15
An Hypothesis Paper -- Rapid species identification of cooked red snapper using isoelectric focusing
Hsieh, Y.-H.P. / Chen, F.-C. / Nur, M. | 1997
15
Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing
HSIEH, Y‐H. PEGGY / CHEN, FUR‐CHI / NUR, MUHAMAD | 1997
20
Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols
LEE, H.G. / LANIER, T.C. / HAMANN, D.D. et al. | 1997
25
Covalent Cross‐linking Effects on Thermo‐Rheological Profiles of Fish Protein Gels
LEE, H.G. / LANIER, T.C. / HAMANN, D.D. | 1997
29
Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein Gels
LEE, H.G. / LANIER, T.C. / HAMANN, D.D. | 1997
33
Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content
REPPOND, K. D. / BABBITT, J. K. | 1997
37
Gelatin from cod skins as affected by chemical treatments
GUDMUNDSSON, MAGNÚS / HAFSTEINSSON, HANNES | 1997
40
Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
BANDARRA, N.M. / BATISTA, I. / NUNES, M.L. et al. | 1997
43
Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
ERIKSON, U. / BEYER, A.R. / SIGHOLT, T. | 1997
48
Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis
BLECKER, C. / PAQUOT, M. / LAMBERTI, I. et al. | 1997
53
Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
LEE, S. J. / JEON, I. J. / HARBERS, L. H. | 1997
57
Interactive Effects of Factors Affecting Gelation of Whey Proteins
BOYE, J.I. / ALLI, I. / RAMASWAMY, H. et al. | 1997
66
Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point Temperatures
LIU, F. / ANG, C.Y.W. / HUANG, Y‐W. et al. | 1997
69
HPSEC with Component Analysis of Citrus and Apple Pectins After Hollow Fiber Ultrafiltration
HOAGLAND, PETER D. / KONJA, GORDANA / CLAUSS, EKKEHARD et al. | 1997
75
Enzymatic Browning Inhibition in Cloudy Apple Juice by Electrodialysis
TRONC, JEAN‐SÉBASTIEN / LAMARCHE, FRANÇOIS / MAKHLOUF, JOSEPH | 1997
79
Haze‐Active Protein and Polyphenols in Apple Juice Assessed by Turbidimetry
SIEBERT, KARL J. / LYNN, PENELOPE Y. | 1997
85
High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
CANO, M. P. / HERNANDEZ, A. / DE ANCOS, B. | 1997
89
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and Storage
HOWARD, L.R. / BURMA, P. / WAGNER, A.B. | 1997
93
Non‐Starch Polysaccharides and in Vitro Starch Digestibility of Raw and Cooked Chick Peas
PERIAGO, M. J. / ROS, G. / CASAS, J. L. | 1997
97
Phenoloxidases in Portabella Mushrooms
ZHANG, XIAODONG / FLURKEY, WILLIAM H. | 1997
101
Soy Sauce Classification by Geographic Region Based on NIR Spectra and Chemometrics Pattern Recognition
IIZUKA, KEIKO / AISHIMA, TETSUO | 1997
105
Thermal Stability of Invertase in Reduced‐Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization
CARDONA, SILVIA / SCHEBOR, CAROLINA / BUERA, MARÍA P. et al. | 1997
113
Analysis of Visual Quality Attributes of White Shrimp by Machine Vision
LUZURIAGA, DIEGO A. / BALABAN, MURAT O. / YERALAN, SENCER | 1997
119
Retention of Oxytetracycline Residues in Cooked Channel Catfish Fillets
DU, W.X. / MARSHALL, M.R. / XU, D.‐H. et al. | 1997
123
Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze‐Thaw Cycles
SRINIVASAN, SUBRAMANIAN / XIONG, YOULING L. / BLANCHARD, SUZANNE P. et al. | 1997
128
Patulin Adsorption Kinetics on Activated Carbon, Activation Energy and Heat of Adsorption
MUTLU, MEHMET / HIZARCIOĞLU, NILÜFER / GÖKMEN, VURAL | 1997
131
High Pressure Washing to Remove Decayed Tissue and Improve Quality of Clingstone Peach Puree
TIDWELL, A.N. / GONZALEZ, A.R. / FENN, P. et al. | 1997
135
Fractal Analysis and Crust Water Diffusivity of a Restructured Potato Product During Deep‐Fat Frying
RUBNOV, M. / SAGUY, I.S. | 1997
138
Ripening Characteristics of Light Irradiated Tomatoes
LEE, GWI‐HYUN / BUNN, J.M. / HAN, Y.J. et al. | 1997
141
Processing to Improve Quality of Dehydrated Precooked Pinto Beans
CAI, T.D. / CHANG, K.C. | 1997
145
Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume
GOEDEKEN, D.L. / TONG, C.H. / VIRTANEN, A.J. | 1997
150
Microwave Assisted Thawing of Model Frozen Foods Using Feed‐back Temperature Control and Surface Cooling
VIRTANEN, A.J. / GOEDEKEN, D.L. / TONG, C.H. | 1997
155
Extraction Conditions and Moisture Content of Canola Flakes as Related to Lipid Composition of Supercritical CO2 Extracts
DUNFORD, NURHAN TURGUT / TEMELLI, FERAL | 1997
160
Development and Characterization of Biodegradable/Edible Wheat Protein Films
RAYAS, LUIS M. / HERNANDEZ, RUBEN J. / NG, PERRY K.W. | 1997
163
Inactivation of Lactobacillus plantarum by Pulsed‐Microwave Irradiation
SHIN, JUNG‐KUE / PYUN, YU‐RYANG | 1997
167
Survival of Brevibacterium linens (ATCC 9174) after Spray Drying, Freeze Drying, or Freezing
TO, BRIAN C.S. / ETZEL, MARK R. | 1997
171
Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp. bulgaricus
GASSEM, M. A. / SCHMIDT, K. A. / FRANK, J. F. | 1997
174
Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive Model
EIFERT, JOSEPH D. / HACKNEY, CAMERON R. / PIERSON, MERLE D. et al. | 1997
179
Improving Detection of Vibrio vulnificus in Octopus variabilis by PCR
LEE, JEE YEON / EUN, JONG BANG / CHOI, SANG HO | 1997
183
Nutritional Value of Veal Bone Hydrolysate
LINDER, MICHEL / ROZAN, P. / EL KOSSORI, R. LAMGHARI et al. | 1997
190
Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato Soups
ROSETT, TERRI R. / KENDREGAN, SHERRY L. / KLEIN, BARBARA P. | 1997
194
Optimizing Quality of Frankfurters Containing Oat Bran and Added Water
CHANG, HUNG‐CHIA / CARPENTER, JOHN A. | 1997
198
Quality Characteristics of Ham Formulated with Modified Corn Starch and Kappa‐Carrageenan
PRABHU, G. A. / SEBRANEK, J.G. | 1997
203
Cooking and Sensory Properties of Pork Crumbles as Affected by Pregelatinized Potato Starch, Crumble Diameter and Fat Content
BIGNER, M.E. / BERRY, B.W. | 1997
208
Texture Profile Analysis of Heat‐Formed Gels and Cakes Prepared with Low Cholesterol Egg Yolk Concentrates
PARASKEVOPOULOU, A. / KIOSSEOGLOU, V. | 1997