Journal of Food Science

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

Table of contents

747
CRITICAL REVIEW - Kinetic models for thermal inactivation of multiple pectinesterases in citrus juices
Chen, C.S. / Wu, M.C. | 1998
747
Kinetic Models for Thermal Inactivation of Multiple Pectinesterases in Citrus Juices
CHEN, C.S. / WU, M.C. | 1998
751
Computer Simulation on Onboard Chilling and Freezing of Albacore Tuna
ZHAO, YANYUN / KOLBE, EDWARD / CRAVEN, CORMAE | 1998
751
HYPOTHESIS PAPERS - Computer simulation of onboard chilling and freezing of Albacore tuna
Zhao, Y. / Kolbe, E. / Craven, C. | 1998
756
HYPOTHESIS PAPERS - Effective partition constant of solute between ice and liquid phases in progressive freeze-concentration
Miyawaki, O. / Liu, L. / Nakamura, K. | 1998
756
Effective Partition Constant of Solute between Ice and Liquid Phases in Progressive Freeze‐Concentration
MIYAWAKI, OSATO / LIU, LING / NAKAMURA, KOZO | 1998
759
Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses
BOULIANNE, M. / KING, A. J. | 1998
759
CHEMISTRY-BIOCHEMISTRY - Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses
Boulianne, M. / King, A.J. | 1998
763
CHEMISTRY-BIOCHEMISTRY - Discoloration of fresh pork as related to muscle and display conditions
Zhu, L.G. / Brewer, M.S. | 1998
763
Discoloration of Fresh Pork as Related to Muscle and Display Conditions
ZHU, L. G. / BREWER, M. S. | 1998
768
Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish
CHEW, S‐Y. / HSIEH, Y‐H. P. | 1998
768
CHEMISTRY-BIOCHEMISTRY - Rapid CO2 evolution method for determining shelf life of refrigerated catfish
Chew, S.-Y. / Hsieh, Y.-H.P. | 1998
772
Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage
WONGSO, SUWIDJI / YAMANAKA, HIDEAKI | 1998
772
CHEMISTRY-BIOCHEMISTRY - Extractive components of the adductor muscle of Japanese baking scallop and changes during refrigerated storage
Wongso, S. / Yamanaka, H. | 1998
777
CHEMISTRY-BIOCHEMISTRY - Purified NADPH-sulfite reductase from Saccharomyces cerevisiae effects on quality of ozonated mackerel surimi
Jiang, S.-H. / Ho, M.-L. / Chen, H.-C. | 1998
777
Purified NADPH‐Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated Mackerel Surimi
Jiang, Shann‐Tzong / Ho, Ming‐Lang / Jiang, Sheng‐Ho et al. | 1998
782
Protein and Amino Acid Profiles in Natural and Artificial Shark Fins using Capillary Electrophoresis
CHOU, SHIN‐SHOU / SU, SHU‐CHU / SHIAU, HUEI‐WEN et al. | 1998
782
CHEMISTRY-BIOCHEMISTRY - Protein and amino acid profiles in natural and artificial shark fins using capillary electrophoresis
Chou, S.-S. / Su, S.-C. / Shiau, H.-W. et al. | 1998
785
Maillard Reaction in Glassy Low‐Moisture Solids as Affected by Buffer Type and Concentration
BELL, LEONARD N. / WHITE, KAREN L. / CHEN, YIN‐HUI | 1998
785
CHEMISTRY-BIOCHEMISTRY - Maillard reaction in glassy low-moisture solids as affected by buffer type and concentration
Bell, L.N. / White, K.L. / Chen, Y.-H. | 1998
789
Hydration of Whey Powders as Determined by Different Methods
LAMIOT, E. / POULIOT, M. / LEBEUF, Y. et al. | 1998
789
CHEMISTRY-BIOCHEMISTRY - Hydration of whey powders as determined by different methods
Lamiot, E. / Pouliot, M. / Lebeuf, Y. et al. | 1998
793
ENGINEERING-PROCESSING - Frozen hake fillets quality as related to texture and viscosity by mechanical methods
Barroso, M. / Careche, M. / Barrios, L. et al. | 1998
793
Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical Methods
BARROSO, MARTA / CARECHE, MERCEDES / BARRIOS, LAURA et al. | 1998
797
ENGINEERING-PROCESSING - Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
Berry, B.W. | 1998
797
Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State
BERRY, B. W. | 1998
801
Functional, Textural and Microstructural Properties of Low‐fat Bologna (Model System) with a Konjac Blend
CHIN, K.B. / KEETON, J.T. / LONGNECKER, M.T. et al. | 1998
801
ENGINEERING-PROCESSING - Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend
Chin, K.B. / Keeton, J.T. / Longnecker, M.T. et al. | 1998
808
ENGINEERING-PROCESSING - Low-fat bologna in a model system with varying types and levels of konjac blends
Chin, K.B. / Keeton, J.T. / Longnecker, M.T. et al. | 1998
808
Low‐fat Bologna In A Model System With Varying Types And Levels Of Konjac Blends
CHIN, K.B. / KEETON, J.T. / LONGNECKER, M.T. et al. | 1998
814
Physical Properties of Extruded Products as Affected by Cheese Whey
ONWULATA, C.I. / KONSTANCE, R.P. / SMITH, P.W. et al. | 1998
814
ENGINEERING-PROCESSING - Physical properties of extruded products as affected by cheese whey
Onwulata, C.I. / Konstance, R.P. / Smith, P.W. et al. | 1998
819
Porosity of Whey Protein‐Based Microcapsules Containing Anhydrous Milkfat Measured by Gas Displacement Pycnometry
MOREAU, D.L. / ROSENBERG, M. | 1998
819
ENGINEERING-PROCESSING - Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometry
Moreau, D.L. / Rosenberg, M. | 1998
824
ENGINEERING-PROCESSING - Whey protein edible film structures determined by atomic force microscope
Lent, L.E. / Vanasupa, L.S. / Tong, P.S. | 1998
824
Whey Protein Edible Film Structures Determined by Atomic Force Microscope
LENT, L. E. / VANASUPA, L. S. / TONG, P. S. | 1998
828
Factors Affecting Pink Discoloration in Annatto‐colored Pasteurized Process Cheese
SHUMAKER, E. K. / WENDORFF, W. L. | 1998
828
ENGINEERING-PROCESSING - Factors affecting pink discoloration in annatto-colored pasteurized process cheese
Shumaker, E.K. / Wendorff, W.L. | 1998
832
Effects of Long‐Grain Rough Rice Storage History on End‐Use Quality
DANIELS, M. J. / MARKS, B. P. / SIEBENMORGEN, T. J. et al. | 1998
832
ENGINEERING-PROCESSING - Effects of long-grain rough rice storage history on end-use quality
Daniels, M.J. / Marks, B.P. / Siebenmorgen, T.J. et al. | 1998
836
ENGINEERING-PROCESSING - Equilibrium in cellular food osmotic solution systems as related to structure
Barat, J.M.E. / Chiralt, A. / Fito, P. | 1998
836
Equilibrium in cellular food osmotic solution systems as related to structure
Barat, J. M. E. / Chiralt, A. / Fito, P. | 1998
841
Extrusion of Apple Pomace Facilitates Pectin Extraction
HWANG, JAE‐KWAN / KIM, CHUL‐JIN / KIM, CHONG‐TAI | 1998
841
ENGINEERING-PROCESSING - Extrusion of apple pomace facilitates pectin extraction
Hwang, J.-K. / Kim, C.-J. / Kim, C.-T. | 1998
845
ENGINEERING-PROCESSING - Microfiltration and ultrafiltration ceramic membranes for apple juice clarification
Fukumoto, L.R. / Delaquis, P. / Girard, B. | 1998
845
Microfiltration and Ultrafiltration Ceramic Membranes for Apple Juice Clarification
FUKUMOTO, L.R. / DELAQUIS, P. / GIRARD, B. | 1998
851
Quality and Shelf‐life of Fresh Cut Carrot Slices as Affected by Slicing Method
BARRY‐RYAN, CATHERINE / O'BEIRNE, DAVID | 1998
851
ENGINEERING-PROCESSING - Quality and shelf-life of fresh cut carrot slices as affected by slicing method
Barry-Ryan, C. / O'Beirne, D. | 1998
857
ENGINEERING-PROCESSING - Corn grits particle size and distribution effects on the characteristics of expanded extrudates
Desrumaux, A. / Bouvier, J.M. / Burri, J. | 1998
857
Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates
DESRUMAUX, A. / BOUVIER, J.M. / BURRI, J. | 1998
864
Nutrient‐based Corn and Soy Products by Twin‐screw Extrusion
KONSTANCE, R. P. / ONWULATA, C. I. / SMITH, P.W. et al. | 1998
864
ENGINEERING-PROCESSING - Nutrient-based corn and soy products by twin-screw extrusion
Konstance, R.P. / Onwulata, C.I. / Smith, P.W. et al. | 1998
869
ENGINEERING-PROCESSING - Texture of glassy corn cakes as a function of moisture content
Li, Y. / Kloeppel, K.M. / Hsieh, F. | 1998
869
Texture of Glassy Corn Cakes as a Function of Moisture Content
LI, Y. / KLOEPPEL, K. M. / HSIEH, F. | 1998
873
High Pressure Inactivation of Polyphenoloxidases
WEEMAES, C. / LUDIKHUYZE, L. / VAN DEN BROECK, I. et al. | 1998
873
ENGINEERING-PROCESSING - High pressure inactivation of polyphenoloxidases
Weemaes, C. / Ludikhuyze, L. / Broeck, I.Van den et al. | 1998
878
High Hydrostatic Pressure Effects on Vegetable Structure
PRÉSTAMO, G. / ARROYO, G. | 1998
878
ENGINEERING-PROCESSING - High hydrostatic pressure effects on vegetable structure
Prestamo, G. / Arroyo, G. | 1998
882
Heat Distribution in Industrial‐scale Water Cascading (Rotary) Retort
SMOUT, C. / LOEY, A. VAN / HENDRICKX, M. | 1998
882
ENGINEERING-PROCESSING - Heat distribution in industrial-scale water cascading (rotary) retort
Smout, C. / Loey, A.van / Hendrickx, M. | 1998
887
MACROBIOLOGY - Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores
Gaillard, S. / Leguerinel, I. / Mafart, P. | 1998
887
Model for Combined Effects of Temperature, pH and Water Activity on Thermal Inactivation of Bacillus cereus Spores
GAILLARD, S. / LEGUERINEL, I. / MAFART, P. | 1998
890
Decontamination of Inoculated Beef with Sequential Spraying Treatments
DELMORE, L.R. GRAVES / SOFOS, J.N. / SCHMIDT, G.R. et al. | 1998
890
MACROBIOLOGY - Decontamination of inoculated beef with sequential spraying treatments
Graves Delmore, L.R. / Sofos, J.N. / Schmidt, G.R. et al. | 1998
894
Aminopeptidases from Lactobacillus sake Affected by Amines in Dry Sausages
Sanz, Y. / Toldra, F. | 1998
894
MACROBIOLOGY - Aminopeptidases from Lactobacillus sake as affected by amines in dry sausages
Sanz, Y. / Toldra, F. | 1998
897
Characterization of Yeast Cultures for a Flavoring Agent in a Yogurt-Type Product
Chen, H.-L. / Su, H.-P. / Lin, C.-W. | 1998
897
MACROBIOLOGY - Characterization of yeast cultures for a flavoring agent in a yogurt-type product
Chen, H.-L. / Su, H.-P. / Lin, S.-W. | 1998
901
Physical Properties of Low‐fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid
ADAPA, S. / SCHMIDT, K.A. | 1998
901
MACROBIOLOGY - Physical properties of low-fat sour cream containing exopolysaccharide producing lactic acid
Adapa, S. / Schmidt, K.A. | 1998
904
MACROBIOLOGY - Survival of Escherichia coli O157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate
Fisher, T.L. / Golden, D.A. | 1998
904
Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium Bisulfite, and Sodium Benzoate
FISHER, TOMEKA L. / GOLDEN, DAVID A. | 1998
907
Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity
DE SOTILLO, D. RODRIGUEZ / HADLEY, M. / WOLF‐HALL, C. | 1998
907
MACROBIOLOGY - Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity
Rodriguez de Sotillo, D. / Hadley, M. / Wolf-Hall, C. | 1998
911
Control of Listeria monocytogenes in Vacuum‐Packaged Pre‐Peeled Potatoes
JUNEJA, VIJAY K. / MARTIN, STEFAN T. / SAPERS, GERALD M. | 1998
911
MACROBIOLOGY - Control of Listeria monocytogenes in vacuum-packaged prepeeled potatoes
Juneja, V.K. / Martin, S.T. / Sapers, G.M. | 1998
915
MACROBIOLOGY - Bacilli spoilage in part-baked and rebaked brown soda bread
Leuschner, R.G.K. / O'Callaghan, M.J.A. / Arendt, E.K. | 1998
915
Bacilli Spoilage in Part‐baked and Rebaked Brown Soda Bread
LEUSCHNER, R.G.K. / O'CALLAGHAN, M.J.A. / ARENDT, E.K. | 1998
919
α‐Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α‐Tocopherol
CHEN, J.Y. / LATSHAW, J. D. / LEE, H. O. et al. | 1998
919
�-Tocopherol Content Oxidative Stability of Egg Yolk as Related to Dietary �-Tocopherol
Chen, J. Y. / Latshaw, J. D. / Lee, H. O. et al. | 1998
919
NUTRITION - a-Tocopherol content and oxidative stability of egg yolk as related to dietary aL-tocopherol
Chen, J.Y. / Latshaw, J.D. / Lee, H.O. et al. | 1998
923
SENSORY EVALUATION - Sensory and instrumental properties of smoked sausage made with mechanically separated poultry (MSP) meat and wheat protein
Li, R. / Carpenter, J.A. / Cheney, R. | 1998
923
Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein
LI, RONGRONG / CARPENTER, JOHN A. / CHENEY, ROBERT | 1998
930
Light‐Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk
CHAPMAN, K.W. / ROSENBERRY, L.C. / BANDLER, D.K. et al. | 1998
930
SENSORY EVALUATION - Light-oxidized flavor development and vitamin A degradation in chocolate milk
Chapman, K.W. / Rosenberry, L.C. / Bandler, D.K. et al. | 1998