Journal of Food Science

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Table of contents

213
Modeling Low Temperature Blanched Carrot Firmness Based on Heat Induced Processes and Enzyme Activity
VERLINDEN, BERT E. / DE BAERDEMAEKER, JOSSE | 1997
220
Inverse Superposition for Calculating Food Product Temperatures during In‐container Thermal Processing
STOFOROS, NIKOLAOS G. / NORONHA, JOäO / HENDRICKX, MARC et al. | 1997
225
Reassessment of Some Fruit and Vegetable Pectin Levels
BAKER, ROBERT A. | 1997
230
Explicit Finite Difference Methods for Heat Transfer Simulation and Thermal Process Design
WELT, B.A. / TEIXEIRA, A.A. / CHAU, K.V. et al. | 1997
237
Immobilized Glucose Isomerase Use in Mirin Production
TAKAYAMA, TAKUMI / OYASHIKI, HARUO / SAKAI, TAKUO | 1997
242
Citrus Tissue Extracts Affect Juice Cloud Stability
CAMERON, RANDALL G. / BAKER, ROBERT A. / GROHMANN, KAREL | 1997
246
Properties of Anthocyanins from Grape Cell Culture
CORMIER, F. / COUTURE, R. / DO, C.B. et al. | 1997
249
Identification of Predominant Aroma Compounds in Muscadine Grape Juice
BAEK, H.H. / CADWALLADER, K.R. / MARROQUIN, E. et al. | 1997
253
Inorganic Cations and Polyamines Moderate Pectinesterase Activity
LEITING, V.A. / WICKER, L. | 1997
256
Browning Susceptibility and Changes in Composition During Storage of Carambola Slices
WELLER, A. / SIMS, C.A. / MATTHEWS, R.F. et al. | 1997
261
Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase
WEEMAES, C. / RUBENS, P. / De CORDT, S. et al. | 1997
267
Kinetics of Alkaline Degradation of the Food Pigments Curcumin and Curcuminoids
PRICE, LISA C. / BUESCHER, R.W. | 1997
270
Biopolymers Produced by Cross‐linking Soybean 11S Globulin with Whey Proteins using Transglutaminase
YILDIRIM, M. / HETTIARACHCHY, N.S. | 1997
276
Gelling Temperature of Gellan Solutions Containing Calcium Ions
TANG, J. / TUNG, M. A. / ZENG, Y. | 1997
281
Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties
CUMBEE, B. / HILDEBRAND, D.F. / ADDO, K. | 1997
284
Factors Affecting the Gelation Properties of Hydrolyzed Sunflower Proteins
SANCHEZ, ANA C. / BURGOS, JUSTINO | 1997
289
Supercritical CO2 Extraction of Oil and Residual Proteins from Atlantic Mackerel (Scomber scombrus) as Affected by Moisture Content
DUNFORD, NURHAN TURGUT / TEMELLI, FERAL / LeBLANC, EILEEN | 1997
295
Quality Assessment of Sardines During Storage by Measurement of Fluorescent Compounds
AUBOURG, SANTIAGO P. / SOTELO, CARMEN G. / GALLARDO, JOSÉ M. | 1997
299
Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants
CHANG, C.C. / REGENSTEIN, J.M. | 1997
305
Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates
CHANG, C.C. / REGENSTEIN, J.M. | 1997
310
Mackerel Cathepsins B and L Effects on Thermal Degradation of Surimi
JIANG, SHANN‐TZONG / LEE, BAI‐LIN / TSAO, CHING‐YU et al. | 1997
316
Lactate Dehydrogenase Activity as an Endpoint Heating Indicator in Cooked Beef
STALDER, J.W. / SMITH, G.L. / KEETON, J.T. et al. | 1997
321
Aroma Volatiles in Cooked Alligator Meat
BAEK, H.H. / CADWALLADER, K.R. | 1997
326
Heat‐Induced Gelation Properties of Surimi From Mechanically Separated Chicken
SMYTH, ANNE B. / O'NEILL, EILEEN | 1997
331
Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage
CLUSKEY, S. MC / CONNOLLY, J.F. / DEVERY, R. et al. | 1997
338
Partial Deacidification and Demineralization of Cottage Cheese Whey by Nanofiltration
BARRANTES, L.D. / MORR, C.V. | 1997
342
Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
DEMETRIADES, K. / COUPLAND, J.N. / McCLEMENTS, D. J. | 1997
348
Whey Improves Oxidative Stability of Soybean Oil
BROWDY, A.A. / HARRIS, N.D. | 1997
351
Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate‐Acetylated Monoglyceride Films
DE JESÚS AVENA‐BUSTILLOS, ROBERTO / KROCHTA, JOHN M. / SALTVEIT, MIKAL E. | 1997
355
Concentration and Interactive Effects on the Sorption of Aroma Liquids and Vapors into Polypropylene
JOHANSSON, F. / LEUFVÉN, A. | 1997
359
Pectic Substance Degradation and Texture of Carrots as Affected by Pressurization
KATO, NORIKO (HYAKUMOTO) / TERAMOTO, AI / FUCHIGAMI, MICHIKO | 1997
363
Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage
CISNEROS‐ZEVALLOS, LUIS / SALTVEIT, MIKAL E. / KROCHTA, JOHN M. | 1997
367
Accurate Measurement of Extrudate Temperature and Heat Loss On A Twin‐Screw Extruder
KARWE, M.V. / GODAVARTI, S. | 1997
373
Hot‐Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination
DELMORE, LYNN R. GRAVES / SOFOS, JOHN N. / REAGAN, JAMES O. et al. | 1997
377
Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with Whipping
BANIEL, A. / FAINS, A. / POPINEAU, Y. | 1997
382
Protein and Salt Effects on Ca2+‐Induced Cold Gelation of Whey Protein Isolate
HONGSPRABHAS, P. / BARBUT, S. | 1997
386
Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl Brine
ZORRILLA, SUSANA E. / RUBIOLO, AMELIA C. | 1997
390
Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount
SHELLHAMMER, T.H. / KROCHTA, J.M. | 1997
395
Mechanical and Barrier Properties of Rice Bran Films
GNANASAMBANDAM, R. / HETTIARACHCHY, N.S. / COLEMAN, M. | 1997
399
Destruction and Inhibition of Bacterial Spores by High Voltage Pulsed Electric Field
MARQUEZ, V.O. / MITTAL, G.S. / GRIFFITHS, M.W. | 1997
402
Trisodium Phosphate Treatment of Pork Carcasses
MORRIS, C.A. / LUCIA, L.M. / SAVELL, J.W. et al. | 1997
404
Inhibition of Saccharomyces Cerevisiae by Combination of Hydrostatic Pressure and Monoterpenes
ADEGOKE, G.O. / IWAHASHI, H. / KOMATSU, Y. | 1997
406
Antibacterial Activity of Heated Cabbage Juice, S‐Methyl‐L‐Cysteine Sulfoxide and Methyl Methanethiosulfonate
KYUNG, KYU HANG / HAN, DUCK CHUL / FLEMING, HENRY P. | 1997
410
Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste
KOTZEKIDOU, P. | 1997
410
Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated firm canned tomato paste
Kotzekidou, P. | 1997
413
Bacteriocins Applied to Food Packaging Materials to Inhibit Listeria monocytogenes on Meats
MING, XINTAIN / WEBER, GEORGE H. / AYRES, JAMES W. et al. | 1997
416
Red Wine and Model Wine Astringency as Affected by Malic and Lactic Acid
KALLITHRAKA, S. / BAKKER, J. / CLIFFORD, M.N. | 1997
421
Taste Qualities of Reduced‐Sodium Soups as Affected by Serving Temperature
ROSETT, TERRI R. / HAMILL, TERESA / MORRIS, KAREN et al. | 1997
425
Shelf Life of Sunflower Kernels
FRITSCH, C. W. / HOFLAND, C. N. / VICKERS, Z. M. | 1997
429
Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium Propionate
ECKERT, L.A. / MACA, J.V. / MILLER, R.K. et al. | 1997
434
Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties
HO, KAI‐LAI G. / WILSON, LESTER A. / SEBRANEK, JOSEPH G. | 1997