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

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
Effective Partition Constant of Solute between Ice and Liquid Phases in Progressive Freeze‐Concentration
MIYAWAKI, OSATO / LIU, LING / NAKAMURA, KOZO | 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
759
CHEMISTRY-BIOCHEMISTRY - Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses
Boulianne, M. / King, A.J. | 1998
759
Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken Carcasses
BOULIANNE, M. / KING, A. J. | 1998
763
Discoloration of Fresh Pork as Related to Muscle and Display Conditions
ZHU, L. G. / BREWER, M. S. | 1998
763
CHEMISTRY-BIOCHEMISTRY - Discoloration of fresh pork as related to muscle and display conditions
Zhu, L.G. / Brewer, M.S. | 1998
768
CHEMISTRY-BIOCHEMISTRY - Rapid CO2 evolution method for determining shelf life of refrigerated catfish
Chew, S.-Y. / Hsieh, Y.-H.P. | 1998
768
Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish
CHEW, S‐Y. / HSIEH, Y‐H. P. | 1998
772
CHEMISTRY-BIOCHEMISTRY - Extractive components of the adductor muscle of Japanese baking scallop and changes during refrigerated storage
Wongso, S. / Yamanaka, H. | 1998
772
Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage
WONGSO, SUWIDJI / YAMANAKA, HIDEAKI | 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
CHEMISTRY-BIOCHEMISTRY - Hydration of whey powders as determined by different methods
Lamiot, E. / Pouliot, M. / Lebeuf, Y. et al. | 1998
789
Hydration of Whey Powders as Determined by Different Methods
LAMIOT, E. / POULIOT, M. / LEBEUF, Y. 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
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
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
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
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
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
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
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
Whey Protein Edible Film Structures Determined by Atomic Force Microscope
LENT, L. E. / VANASUPA, L. S. / TONG, P. S. | 1998
824
ENGINEERING-PROCESSING - 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
ENGINEERING-PROCESSING - Extrusion of apple pomace facilitates pectin extraction
Hwang, J.-K. / Kim, C.-J. / Kim, C.-T. | 1998
841
Extrusion of Apple Pomace Facilitates Pectin Extraction
HWANG, JAE‐KWAN / KIM, CHUL‐JIN / KIM, CHONG‐TAI | 1998
845
Microfiltration and Ultrafiltration Ceramic Membranes for Apple Juice Clarification
FUKUMOTO, L.R. / DELAQUIS, P. / GIRARD, B. | 1998
845
ENGINEERING-PROCESSING - Microfiltration and ultrafiltration ceramic membranes for apple juice clarification
Fukumoto, L.R. / Delaquis, P. / Girard, B. | 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
851
Quality and Shelf‐life of Fresh Cut Carrot Slices as Affected by Slicing Method
BARRY‐RYAN, CATHERINE / O'BEIRNE, DAVID | 1998
857
Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates
DESRUMAUX, A. / BOUVIER, J.M. / BURRI, J. | 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
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
864
Nutrient‐based Corn and Soy Products by Twin‐screw Extrusion
KONSTANCE, R. P. / ONWULATA, C. I. / SMITH, P.W. et al. | 1998
869
Texture of Glassy Corn Cakes as a Function of Moisture Content
LI, Y. / KLOEPPEL, K. M. / HSIEH, F. | 1998
869
ENGINEERING-PROCESSING - Texture of glassy corn cakes as a function of moisture content
Li, Y. / Kloeppel, K.M. / Hsieh, F. | 1998
873
ENGINEERING-PROCESSING - High pressure inactivation of polyphenoloxidases
Weemaes, C. / Ludikhuyze, L. / Broeck, I.Van den et al. | 1998
873
High Pressure Inactivation of Polyphenoloxidases
WEEMAES, C. / LUDIKHUYZE, L. / VAN DEN BROECK, I. 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
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
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
890
MACROBIOLOGY - Decontamination of inoculated beef with sequential spraying treatments
Graves Delmore, L.R. / Sofos, J.N. / Schmidt, G.R. et al. | 1998
890
Decontamination of Inoculated Beef with Sequential Spraying Treatments
DELMORE, L.R. GRAVES / SOFOS, J.N. / SCHMIDT, G.R. et al. | 1998
894
MACROBIOLOGY - Aminopeptidases from Lactobacillus sake as affected by amines in dry sausages
Sanz, Y. / Toldra, F. | 1998
894
Aminopeptidases from Lactobacillus sake Affected by Amines in Dry Sausages
Sanz, Y. / Toldra, F. | 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
897
Characterization of Yeast Cultures for a Flavoring Agent in a Yogurt-Type Product
Chen, H.-L. / Su, H.-P. / Lin, C.-W. | 1998
901
MACROBIOLOGY - Physical properties of low-fat sour cream containing exopolysaccharide producing lactic acid
Adapa, S. / Schmidt, K.A. | 1998
901
Physical Properties of Low‐fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid
ADAPA, S. / SCHMIDT, K.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
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
907
MACROBIOLOGY - Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity
Rodriguez de Sotillo, D. / Hadley, M. / Wolf-Hall, C. | 1998
907
Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity
DE SOTILLO, D. RODRIGUEZ / HADLEY, M. / WOLF‐HALL, C. | 1998
911
MACROBIOLOGY - Control of Listeria monocytogenes in vacuum-packaged prepeeled potatoes
Juneja, V.K. / Martin, S.T. / Sapers, G.M. | 1998
911
Control of Listeria monocytogenes in Vacuum‐Packaged Pre‐Peeled Potatoes
JUNEJA, VIJAY K. / MARTIN, STEFAN T. / SAPERS, GERALD M. | 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
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
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
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
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
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
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