Journal of Food Science

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Table of contents

1095
Oxymyoglobin and Lipid Oxidation in Phosphatidylcholine Liposomes Retarded by α‐tocopherol and β‐carotene
YIN, MEI‐CHIN / CHENG, WEN‐SHEN | 1997
1095
Oxymyoglobin and lipid oxidation in phosphatidyl choline Liposomes retarded by a-tocopherol and b-carotene
Yin, M.C. / Cheng, W.-S. | 1997
1098
Retention of Phytochemicals in Fresh and Processed Broccoli
HOWARD, LENORA A. / JEFFERY, ELIZABETH H. / WALLIG, MATTHEW A. et al. | 1997
1101
Xantham gum effects on solubility and emulsification properties of soy protein isolate
Xie, R. / Hettiarachchy, N.S. | 1997
1101
Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate
XIE, Y.R. / HETTIARACHCHY, N.S. | 1997
1105
Rheological Method for Kinetics of Drainage and Disproportionation of Soy Proteins Foams
CARP, D.J. / WAGNER, J. / BARTHOLOMAI, G.B. et al. | 1997
1105
Rheological method for kinetics of drainage and disproportionation of soy protein foams
Carp, D.J. / Wagner, J. / Bartholomai, G.B. et al. | 1997
1110
Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin
QI, M. / HETTIARACHCHY, N.S. / KALAPATHY, U. | 1997
1116
Microfiltration and Reverse Osmosis Affect Recovery of Mango Puree Flavor Compounds
OLLE, D. / BARON, A. / LOZANO, Y.F. et al. | 1997
1120
Chemical Characteristics and Storage Stability of Pickled Garlic Prepared Using Different Processes
REJANO, L. / SANCHEZ, A.H. / de CASTRO, A. et al. | 1997
1124
Viscoelastic Properties of Xanthan Gels Interacting with Cations
MA, L. / BARBOSA‐CÁNOVAS, G.V. | 1997
1129
Thermal Gelation in Relation to Binding of Bovine Serum Albumin‐Polysaccharide Systems
CAI, R. / ARNTFIELD, S.D. | 1997
1135
Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat
CHEAH, P. B. / LEDWARD, D. A. | 1997
1139
Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince
MUYONGA, J.H. / REGENSTEIN, J.M. | 1997
1142
Pectic Enzyme Treatment Effects on Quality of White Grape Musts and Wines
LAO, CONXITA / LÓPEZ‐TAMAMES, ELVIRA / LAMUELA‐RAVENTÓS, ROSA M. et al. | 1997
1145
Recrystallization in Sugar/Stabilizer Solutions as Affected by Molecular Structure
SUTTON, ROBIN L. / COOKE, DAVID / RUSSELL, ALISON | 1997
1150
Gas Concentrations in Modified Atmosphere Bulk Vegetable Packages as Affected by Package Orientation and Perforation Location
NGADI, MICHAEL / RULIBIKIYE, ANASTASE / EMOND, JEAN‐PIERRE et al. | 1997
1154
Mathematical Modeling of the Convective Drying of Fruits and Vegetables
GHIAUS, A.G. / MARGARIS, D.P. / PAPANIKAS, D.G. | 1997
1158
Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation
DESOBRY, STEPHANE A. / NETTO, FLAVIA M. / LABUZA, THEODORE P. | 1997
1158
Comparison of spray-drying, drum-drying and freeze-drying for b-carotene encapsulation and preservation
Desobry, S.A. / Netto, F.M. / Labuza, T.P. | 1997
1163
Standardized Failure Compression Test of Protein Gels from a Collaborative Study
LEE, C.M. / FILIPI, I. / XIONG, Y. et al. | 1997
1167
Low Frequency Ultrasonics for Texture Measurements in Cooked Carrots (Daucus carota L.)
NIELSEN, M. / MARTENS, H.J. | 1997
1171
Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During Crushing
GENOVESE, D. B. / ELUSTONDO, M. P. / LOZANO, J. E. | 1997
1176
Pork Skin Connective Tissue Gel Utilization in Reduced‐Fat Bologna
OSBURN, W. N. / MANDIGO, R. W. / ESKRIDGE, K. M. | 1997
1183
High-pressure-induced gel of sardine (Sardina pilchardua) washed mince as affected by pressure-time-temperature
Perez-Mateos, M. / Montero, P. | 1997
1183
High-pressure induced gel of sardine (Sardina pilchardua) washed mince as affected by pressure, time, and temperature
Pérez-Mateos, M. / Montero, P. | 1997
1183
High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature
PÉREZ‐MATEOS, M. / MONTERO, P. | 1997
1189
Heat Curing of Whey Protein Films
MILLER, K.S. / CHIANG, M.T. / KROCHTA, J.M. | 1997
1194
Extraction and Functional Properties of Barley β‐Glucan as Affected by Temperature and pH
TEMELLI, FERAL | 1997
1194
Extraction and functional properties of barley b-glucan as affected by temperature and pH
Temelli, F. | 1997
1198
Garlic Effects on Dough Properties
MILLER, R.A. / HOSENEY, R.C. / GRAF, E. et al. | 1997
1202
Method to Measure Microwave‐Induced Toughness of Bread
MILLER, R. A. / HOSENEY, R. C. | 1997
1205
Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth
RHEE, K.S. / KRAHL, L.M / LUCIA, L.M et al. | 1997
1211
Aminopeptidase Activities from Lactobacillus sake in Models of Curing Ingredients and Processing Conditions for Dry Sausage
SANZ, YOLANDA / TOLDRÁ, FIDEL | 1997
1214
Defined Starter Cultures used for Fermentation of Salmon Fillets
MORZEL, MARTINE / FRANSEN, NICOLINE G. / ARENDT, ELKE K. | 1997
1218
Heat Stability of Bovine Milk Immunoglobulins and Their Ability to Bind Lactococci as Determined by an ELISA
USTUNOL, Z. / SYPIEN, C. | 1997
1223
Endogenous Mycoflora of Gable‐top Carton Paperboard Used for Packaging Fruit Juice
NARCISO, J.A. / PARISH, M.E. | 1997
1226
Bioavailability of Calcium Citrate Malate Added to Microbial Phytase‐Treated, Hydrothermally Cooked Soymilk
LIHONO, MAKUBA A. / SERFASS, ROBERT E. / SELL, JERRY L. et al. | 1997
1231
Prerigor Carcass Muscle Stretching Effects on Tenderness of Grain‐fed Beef Under Commercial Conditions
CLAUS, JAMES R. / WANG, HENGJIAN / MARRIOTT, NORMAN G. | 1997
1235
Non‐Volatile Components Effects on Quality of “Serrano” Dry‐cured Ham as Related to Processing Time
FLORES, MÓNICA / ARISTOY, M‐CONCEPCION / SPANIER, ARTHUR M. et al. | 1997
1240
Sensory and Physical Characteristics of Reduced‐Fat Turkey Frankfurters with Modified Corn Starch and Water
BEGGS, KAREN L.H. / BOWERS, JANE A. / BROWN, DUANE | 1997
1245
Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low‐Fat Beef Patties
BERRY, B.W. | 1997
1250
Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products
QUINTON, R.D. / CORNFORTH, D.P. / HENDRICKS, D.G. et al. | 1997