Journal of Food Science

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Table of contents

1
Training and Sensory Judgment Effects on Mastication as Studied by Electromyography
MIOCHE, LAURENCE / MARTIN, JEAN‐FRANÇOIS | 1998
6
Modeling Combined Effects of Temperature and pH on Heat Resistance of Spores by a Linear‐Bigelow Equation
MAFART, P. / LEGUERINEL, I. | 1998
9
Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration
SUTTON, ROBIN L. / WILCOX, JEAN | 1998
12
Modeling the Growth Inhibition Kinetics of Baker's Yeast by Potassium Sorbate Using Statistical Approaches
HAN, JUNG HOON / FLOROS, JOHN D. | 1998
15
Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
AHN, D.U. / OLSON, D.G. / LEE, J.I. et al. | 1998
20
sucrose and glycerol
thawed egg yolk as affected by salts, Viscoelasticity of frozen / Telis, V.R.N. / Kieckbusch, T.G. | 1998
20
Viscoelasticity of Frozen/Thawed Egg Yolk as Affected by Salts, Sucrose and Glycerol
TELIS, V.R.N. / KIECKBUSCH, T.G. | 1998
25
Supercritical Fluid Extraction Compared with Solvent Method for Incurred Sulfamethazine in Chicken Eggs
PENSABENE, J.W. / FIDDLER, W. / DONOGHUE, D.J. | 1998
27
Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs
CHI, SUEY‐PING / TSENG, KUO‐HSUEN | 1998
31
Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D
KING, JOAN M. / MIN, DAVID B. | 1998
35
Lactoperoxidase Effects on Rheological Properties of Yogurt
HIRANO, R. / HIRANO, M. / OOOKA, M. et al. | 1998
39
Emulsion Stability as Affected by Competitive Adsorption Between an Oil‐Soluble Emulsifier and Milk Proteins at the Interface
CORNEC, MICHEL / WILDE, PETER J. / GUNNING, PAUL A. et al. | 1998
44
Tropomyosin, the Major Oyster Crassostrea gigas Allergen and its IgE‐binding Epitopes
ISHIKAWA, MASARU / ISHIDA, MASAMI / SHIMAKURA, KUNIYOSHI et al. | 1998
48
Rigor Tension Development in Excised “Rested”, “Partially Exercised” and “Exhausted” Chinook Salmon White Muscle
JERRETT, A.R. / HOLLAND, A.J. | 1998
53
Rigor Contractions in “Rested” and “Partially Exercised” Chinook Salmon White Muscle as Affected by Temperature
JERRETT, A.R / HOLLAND, A.J. / CLEAVER, S.E. | 1998
57
Limonoids and Flavonoids in Juices of Oroblanco and Melogold Grapefruit Hybrids
HSU, WAN‐JEAN / BERHOW, MARK / ROBERTSON, GEORGE H. et al. | 1998
61
Naringinase Immobilization in Packaging Films for Reducing Naringin Concentration in Grapefruit Juice
SOARES, N.F.F. / HOTCHKISS, J.H. | 1998
66
Gibberellic Acid and CO2 Additive Effect in Retarding Postharvest Senescence of Parsley
LERS, AMNON / JIANG, WEIBO / LOMANIEC, ELLA et al. | 1998
66
Gibberellic acid and CO2 additive effects in retarding postharvest senescence of parsley
Lers, A. / Jiang, W. / Lomaniec, E. et al. | 1998
69
Repeated Regeneration of Degraded Red Beet Juice Pigments in the Presence of Antioxidants
HAN, DAESEOK / KIM, SEOK JOONG / KIM, SANG HEE et al. | 1998
73
Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives
LOISEL, C. / LECQ, G. / KELLER, G. et al. | 1998
80
Optimization of Far Infrared Heat Dehydration of Shrimp Using RSM
FU, WEN‐RONG / LIEN, WEI‐RENN | 1998
84
Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels
BARRETT, ANN H. / BRIGGS, JACK / RICHARDSON, MICHELLE et al. | 1998
88
Apparent Specific Heat of Chicken Breast Patties and their Constituent Proteins by Differential Scanning Calorimetry
MURPHY, R.Y. / MARKS, B.P. / MARCY, J.A. | 1998
92
Textural Properties of Pressure‐Induced Gels of Food Proteins Obtained under Different Temperatures including Subzero
DUMOULIN, M. / OZAWA, S. / HAYASHI, R. | 1998
96
Sampling Technique for Cheese Analysis by FTIR Spectroscopy
CHEN, MANXIANG / IRUDAYARAJ, JOSEPH | 1998
100
Properties of Single‐ and Double‐Encapsulated Butteroil Powders
ONWULATA, C.I. / KONSTANCE, R.P. / HOLSINGER, V.H. | 1998
104
Recrystallization in Ice Cream as Affected by Stabilizers
SUTTON, ROBIN L. / WILCOX, JEAN | 1998
108
Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids
KEOGH, M.K. / O'KENNEDY, B.T. | 1998
113
Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.)
BALANDRÁN‐QUINTANA, R.R. / BARBOSA‐CÁNOVAS, G.V. / ZAZUETA‐MORALES, J.J. et al. | 1998
117
Ripe Olives Storage Liquids Reuse During The Oxidation Process
BRENES, M. / GARCÍA, P. / ROMERO, C. et al. | 1998
122
High‐Pressure‐Freezing Effects on Textural Quality of Chinese Cabbage
FUCHIGAMI, MICHIKO / KATO, NORIKO / AITERAMOTO | 1998
126
Kinetic Parameters for Thermal Degradation of Green Asparagus Texture by Unsteady‐state Method
RODRIGO, CARMEN / MATEU, AMPARO / ALVARRUIZ, ANDRÉS et al. | 1998
130
Tortillas from Extruded Masa as Related to Corn Genotype and Milling Process
MARTÍNEZ‐FLORES, H.E. / MARTÍNEZ‐BUSTOS, F. / FIGUEROA, C.J.D. et al. | 1998
134
Determination of Water Separation from Cooked Starch and Flour Pastes after Refrigeration and Freeze‐thaw
ZHENG, G. H. / SOSULSKI, F.W. | 1998
140
Mechanical Characterization of Individual Instant Coffee Agglomerates
GERHARDS, CH. / ULBRICHT, D.M. / PELEG, M. | 1998
143
Vanillin and pH Synergistic Effects on Mold Growth
LÓPEZ‐MALO, A. / ALZAMORA, S. M. / ARGAIZ, A. | 1998
147
Carnosine Increases Irradiation Resistance of Aeromonas hydrophila in Minced Turkey Meat
STECCHINI, M.L. / DEL TORRE, M. / SARAIS, I. et al. | 1998
150
Liquid Smoke Effects on Escherichia Coli O157:H7, and its Antioxidant Properties in Beef Products
ESTRADA‐MUÑOZ, R. / BOYLE, E.A.E. / MARSDEN, J.L. | 1998
154
Distribution of Total Aerobic and Coliform Bacterial Counts Among Rice Kernel Components
SKYRME, D.S. / MARKS, B.P. / JOHNSON, M.G. et al. | 1998
157
Physiological Characterization of Common Fungi Associated with Cheese.
HAASUM, IBEN / NIELSEN, PER VÆGGEMOSE | 1998
162
Microbial Population of Shredded Carrot in Modified Atmosphere Packaging as Related to Irradiation Treatment
HAGENMAIER, ROBERT D. / BAKER, ROBERT A. | 1998
165
Lignin Effect on Calcium Absorption in Rats
SHEN, XIN / WEAVER, CONNIE M. / MARTIN, BERDINE R. et al. | 1998
168
Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat
RHEE, K.S. / CHO, S.H. / KIM, J.O. et al. | 1998
174
Cohesiveness of Mass Evaluation by Time‐intensity and Single Value Measurements
DESOBRY‐BANON, S. / VICKERS, Z. | 1998
178
Color of Nonfat Fluid Milk as Affected by Fermentation
RANKIN, SCOTT A. / BREWER, JENNIFER L. | 1998
iv
Predicting Milk Shelf‐Life Based on Headspace Gas Chromatographic Data…
Thibault, Jules / Lacroix, Christophe / Jimenez, Sergio | 1998
iv
… and the reply
Nakai, S. | 1998