Journal of Food Science

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Table of contents

371
Mechanism of inactivation of heat‐tolerant spores of Bacillus stearothermophilus IFO 12550 by Rapid Decompression
HAYAKAWA, ISAO / FURUKAWA, SOICHI / MIDZUNAGA, AKIHIRO et al. | 1998
375
Bacterial Extracellular Ice Nucleator Effects on Freezing of Foods
LI, JINGKUN / LEE, TUNG‐CHING | 1998
382
Rapid Method for Quantification of Cholesterol in Turkey Meat and Products
KING, A.J. / PANIANGVAIT, P. / JONES, A.D. et al. | 1998
386
Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions
KINGSTON, E.R. / MONAHAN, F.J. / BUCKLEY, D.J. et al. | 1998
390
Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display
ZHU, L.G. / BREWER, M.S. | 1998
394
Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System
LEE, BEOM JUN / HENDRICKS, DELOY G. / CORNFORTH, DAREN P. | 1998
399
Reversed Micellar Extraction of Hen Egg Lysozyme
CHOU, SHU‐TING / CHIANG, BEEN‐HUANG | 1998
403
Heat‐induced Egg White Gels as Affected by pH
HANDA, AKIHIRO / TAKAHASHI, KEIKO / KURODA, NAMIO et al. | 1998
408
Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off‐Flavor in Skim Milk Exposed to Light
JUNG, M.Y. / YOON, S.H. / LEE, H.O. et al. | 1998
413
Stability and Photochemistry of Vitamin D2 in Model System
LI, TSUNG‐LIN / MIN, DAVID B. | 1998
418
Functional Properties and Bitterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus Proteinase
SLATTERY, H. / FITZGERALD, R.J. | 1998
423
Monitoring Proteolysis During Cheddar Cheese Ripening Using Two‐Dimensional Gel Electrophoresis
CHIN, H.W. / ROSENBERG, M. | 1998
429
Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin‐Biotinylated IgY Chromatography
KIM, H. / LI‐CHAN, E. C. Y. | 1998
435
Potassium Sorbate Diffusivity in American Processed and Mozzarella Cheeses
HAN, JUNG HOON / FLOROS, JOHN D. | 1998
438
Color Stability and Lipid Oxidation of Rockfish as Affected by Antioxidant from Shrimp Shell Waste
LI, S.J. / SEYMOUR, T.A. / KING, A.J. et al. | 1998
442
Purine Content in Grass Shrimp during Storage as Related to Freshness
LOU, SHYI‐NENG | 1998
445
Bioconversion of Citrus Aroma Compounds by Pichia pastoris
GOODRICH, R.M. / BRADDOCK, R.J. / PARISH, M.E. et al. | 1998
450
Isolation of Tomato Seed Meal Proteins with Salt Solutions
LIADAKIS, GEORGE N. / TZIA, CONSTANTINA / OREOPOULOU, VASSILIKI et al. | 1998
454
Calcium Chloride Added to Irrigation Water of Mushrooms (Agaricus Bisporus) Reduces Postharvest Browning
KUKURA, J.L. / BEELMAN, R.B. / PEIFFER, M. et al. | 1998
458
Anthocyanin Pigment Composition of Red‐fleshed Potatoes
RODRIGUEZ‐SAONA, LUIS E. / GIUSTI, M. MÓNICA / WROLSTAD, RONALD E. | 1998
466
Oxidative Reactions of Model Maillard Reaction Products and α‐Tocopherol in a Flour‐Lipid Mixture
WIJEWICKREME, A.N. / KITTS, D.D. | 1998
466
Oxidative reactions of model Maillard reaction products and x-tocopherol in a flour-lipid mixture
Wijewickreme, A.N. / Kitts, D.D. | 1998
472
Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase
GERRARD, J.A. / FAYLE, S.E. / WILSON, A.J. et al. | 1998
476
Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane‐Derived Proteins
CORREDIG, MILENA / DALGLEISH, DOUGLAS G. | 1998
481
Thermal Properties of Restructured Beef Products at Different Isothermal Temperatures
TSAI, SHWU‐JENE / UNKLESBAY, NAN / UNKLESBAY, KENNETH et al. | 1998
485
Simple Separation of Immunoglobulin from Egg Yolk by Ultrafiltration
KIM, H. / NAKAI, S. | 1998
491
Microstructure of Microcapsules Consisting of Whey Proteins and Carbohydrates
SHEU, T‐Y. / ROSENBERG, M. | 1998
495
Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions
MASTROCOLA, D. / BARBANTI, D. / ROSA, M. DALLA et al. | 1998
499
Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants
MARTÍNEZ‐MONZÓ, J. / MARTÍNEZ‐NAVARRETE, N. / CHIRALT, A. et al. | 1998
504
Improved Ultrafiltration for Color Reduction and Stabilization of Apple Juice
GÖKMEN, VURAL / BORNEMAN, ZANDRIE / NIJHUIS, HERRY H. | 1998
508
Enhanced Mass Transfer During Osmotic Dehydration of High Pressure Treated Pineapple
RASTOGI, N.K. / NIRANJAN, K. | 1998
512
Delayed Luminescence as an Indicator of Tomato Fruit Quality
TRIGLIA, A. / LA MALFA, G. / MUSUMECI, F. et al. | 1998
516
Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn
CAMIRE, MARY ELLEN / DOUGHERTY, MICHAEL P. | 1998
519
Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface Methodology
QUINTERO‐RAMOS, A. / BOURNE, M.C. / BARNARD, J. et al. | 1998
523
Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous Sucrose
GABARRA, P. / HARTEL, R. W. | 1998
529
On‐line Measurement of Residence Time Distribution in a Food Extruder
CHOUDHURY, GOUR S. / GAUTAM, AKHILESH | 1998
535
Survival of Yersinia enterocolitica During Fermentation and Storage of Yogurt
BODNARUK, PETER W. / WILLIAMS, ROBERT C. / GOLDEN, DAVID A. | 1998
538
Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented Sausages
KENNEALLY, P.M. / SCHWARZ, G. / FRANSEN, N.G. et al. | 1998
544
Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat Fermentation
ARIHARA, K. / OTA, H. / ITOH, M. et al. | 1998
548
Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions
MURANO, PETER S. / MURANO, ELSA A. / OLSON, DENNIS G. | 1998
552
Garbanzo Bean Flour Usage in Cantonese Noodles
LEE, LING / BAIK, BYUNG‐KEE / CZUCHAJOWSKA, ZUZANNA | 1998