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

183
Fat Particle Structure and Stability of Food Emulsions
XU, WEN / NIKOLOV, ALEX / WASAN, DARSH T. et al. | 1998
189
Distribution of Liquid‐Solid Heat Transfer Coefficient among Suspended Particles in Vertical Holding Tubes of an Aseptic Processing System
FU, WEN‐RONG / SUE, YAN‐CHUAN / CHANG, KE LIANG B. | 1998
192
Crystallization Kinetics of Lactose and Sucrose Based On Isothermal Differential Scanning Calorimetry
KEDWARD, C.J. / MACNAUGHTAN, W. / BLANSHARD, J.M.V. et al. | 1998
198
Lipid Peroxidation in Chicken Meat During Chilled Storage as Affected by Antioxidants Combined with Low‐Dose Gamma Irradiation
KANATT, SWEETIE R. / PAUL, PUSHPA / D'SOUZA, S.F. et al. | 1998
201
Monoclonal Antibodies to Porcine Thermal‐Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats
CHEN, FUR‐CHI / HSIEH, Y‐H. PEGGY / BRIDGMAN, ROGER C. | 1998
206
Identification of Flatfish Species Using Polymerase Chain Reaction (PCR) Amplification and Restriction Analysis of the Cytochrome b Gene
CÉSPEDES, ANA / GARCÍA, TERESA / CARRERA, ESTHER et al. | 1998
210
Histamine Formation in Albacore Muscle Analyzed by AOAC and Enzymatic Methods
BEN‐GIGIREY, BEGOÑA / CRAVEN, CORMAC / AN, HAEJUNG | 1998
215
Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH
LIN, TEIN M. / PARK, JAE W. | 1998
219
Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants
GIUSTI, M. MÓNICA / RODRÍGUEZ‐SAONA, LUIS E. / BAGGETT, JAMES R. et al. | 1998
225
Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films
GENNADIOS, A. / RHIM, J.W. / HANDA, A. et al. | 1998
229
Flow Properties of Chickpea Proteins
LIU, L.H. / HUNG, T.V. | 1998
234
Roasted Chicory Aroma Evaluation by Gas Chromatography/Mass Spectrometry/Olfactometry
BAEK, H.H. / CADWALLADER, K.R. | 1998
238
Hydrophilic and Rheological Properties of Brewer's Yeast Protein Concentrates
PACHECO, MARIA TERESA B. / SGARBIERI, VALDEMIRO C. | 1998
244
Permeability of d‐Limonene in Whey Protein Films
MILLER, K.S. / UPADHYAYA, S.K. / KROCHTA, J.M. | 1998
248
Properties of Films Produced by Cross‐linking Whey Proteins and 11S Globulin Using Transglutaminase
YILDIRIM, M. / HETTIARACHCHY, N.S. | 1998
253
Multiple Forms of Pectinmethylesterase from Citrus Peel and Their Effects on Juice Cloud Stability
CAMERON, RANDALL G. / BAKER, ROBERT A. / GROHMANN, KAREL | 1998
257
Modeling Heat Transfer During Oven Roasting of Unstuffed Turkeys
CHANG, H.C. / CARPENTER, J.A. / TOLEDO, R.T. | 1998
262
Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven
CHANG, H.C. / CARPENTER, J.A. / TOLEDO, R.T. | 1998
267
High Pressure‐Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan
FERNANDEZ, P. / COFRADES, S. / SOLAS, M.T. et al. | 1998
272
High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef
ZHAO, YANYUN / FLORES, ROLANDO A. / OLSON, DENNIS G. | 1998
276
Nitrosamine Formation in Processed Hams as Related to Reformulated Elastic Rubber Netting
FIDDLER, WALTER / PENSABENE, JOHN W. / GATES, ROBERT A. et al. | 1998
276
Nitrosamine formation in processed hams as related to frozen reformulated elastic rubber netting
Fiddler, W. / Pensabene, J. W. / Gates, R. A. et al. | 1998
279
Visible/Near‐Infrared Spectroscopy for Physical Characteristics of Cooked Chicken Patties
CHEN, H. / MARKS, B. P. | 1998
283
Curdlan Properties for Application in Fat Mimetics for Meat Products
FUNAMI, TAKAHIRO / YADA, HIDEO / NAKAO, YUKIHIRO | 1998
288
Textural Properties of Cold‐set Gels Induced from Heat‐denatured Whey Protein Isolates
JU, Z. Y. / KILARA, A. | 1998
293
Functional Stability of Antioxidant‐washed, Cryoprotectant‐treated Beef Heart Surimi During Frozen Storage
WANG, BAOWU / XIONG, YOULING L. | 1998
299
Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration
LEFÈVRE, F. / FAUCONNEAU, B. / OUALI, A. et al. | 1998
305
Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging
KANTT, CARLOS A. / SCHMIDT, SHELLY J. / SIZER, CHARLES E. et al. | 1998
312
Kinetics of Thermomechanical Destruction of Thiamin During Extrusion Cooking
ILO, S. / BERGHOFER, E. | 1998
317
Method For Studying Surface Topography and Roughness of Onion and Garlic Skins For Coating Purposes
HERSHKO, V. / WEISMAN, D. / NUSSINOVITCH, A. | 1998
322
Particle Size of Unsweetened Azuki Paste as Related to Cultivar and Cooking Time
BAIK, BYUNG‐KEE / KLAMCZYNSKA, BEATA / CZUCHAJOWSKA, ZUZANNA | 1998
327
Quality Changes in Stored Raw Grated Beetroots as Affected by Temperature and Packaging Film
LÓPEZOSORNIO, M. M. / CHAVES, A. R. | 1998
331
Functional Properties of Acetylated Chickpea Proteins
LIU, L.H. / HUNG, T.V. | 1998
338
Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour
ARÁMBULA, V.G. / FIGUEROA, J.D.C. / MARTÍNEZ‐BUSTOS, F. et al. | 1998
342
Browning Inhibition in Fresh‐Cut Pears
SAPERS, GERALD M. / MILLER, ROBERT L. | 1998
347
Sourdough lactic acid bacteria effects on bread firmness and staling
Corsetti, A. / Gobbetti, M. / Balestrieri, F. et al. | 1998
347
Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin
CORSETTI, A. / GOBBETTI, M. / BALESTRIERI, F. et al. | 1998
352
Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus
MORITA, H. / SAKATA, R. / NAGATA, Y. | 1998
352
Nitric oxide complex of iron(ii) myoglobin converted from setmyoglobin by Staphylococcus xylosus
Morita, H. / Sakata, R. / Nagata, Y. | 1998
356
Factors Influencing the Microbial Quality of Cold‐Smoked Salmon Strips
HIMELBLOOM, B.H. / CRAPO, C.A. | 1998
359
Challenge Studies with Selected Pathogenic Bacteria on Freshly Peeled Hamlin Orange
PAO, STEVEN / BROWN, G. ELDON / SCHNEIDER, KEITH R. | 1998
363
Energy Value of a Fat High in Stearic Acid
RANHOTRA, G.S. / GELROTH, J.A. / LEINEN, S.D. | 1998
366
Maturity Effects on Sensory and Storage Quality of Roasted Virginia‐Type Peanuts
McNEILL, KAY L. / SANDERS, TIMOTHY H. | 1998