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

935
Prediction of Food Emulsion Color Using Light Scattering Theory
McClements, D. J. / Chantrapornchai, W. / Clydesdale, F. | 1998
935
HYPOTHESIS PAPERS - Prediction of food emulsion color using light scattering theory
McClements, D.J. / Chantrapornchai, W. / Clydesdale, F. | 1998
940
HYPOTHESIS PAPERS - Effective discrimination of meat tenderness using dual attribute time intensity
Zimoch, J. / Findlay, C.J. | 1998
940
Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity
Zimoch, J. / Findlay, C. J. | 1998
945
Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride
Nayak, R. / Kenney, P. B. / Slider, S. et al. | 1998
945
CHEMISTRY-BIOCHEMISTRY - Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chloride
Nayak, R. / Kenney, P.B. / Slider, S. et al. | 1998
951
Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride
Nayak, R. / Kenney, P. B. / Slider, S. et al. | 1998
951
CHEMISTRY-BIOCHEMISTRY - Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chloride
Nayak, R. / Kenney, P.B. / Slider, S. et al. | 1998
955
Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat‐Sterilized Meat
Güntensperger, B. / Hämmerli‐Meier, D. E. / Escher, F. E. | 1998
955
CHEMISTRY-BIOCHEMISTRY - Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat
Guntensperger, B. / Hammerli-Meier, D.E. / Escher, F.E. | 1998
958
Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pH
Parés, D. / Saguer, E. / Saurina, J. et al. | 1998
958
CHEMISTRY-BIOCHEMISTRY - Functional properties of heat induced gels from liquid and spray-dried porcine blood plasma as influenced by pH
Pares, D. / Saguer, E. / Saurina, J. et al. | 1998
962
Separation of Egg White Lysozyme by Anionic Polysaccharides
Yang, Ching‐Chuan / Chen, Chao‐Cheng / Chang, Hung‐Min | 1998
962
CHEMISTRY-BIOCHEMISTRY - Separation of egg white lysozyme by anionic polysaccharides
Yang, C.-C. / Chen, C.-C. / Chang, H.-M. | 1998
966
Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon
Suvanich, V. / Ghaedian, R. / Chanamai, R. et al. | 1998
966
CHEMISTRY-BIOCHEMISTRY - Prediction of proximate fish composition from ultrasonic properties: Catfish, cod, flounder, mackerel and salmon
Suvanich, V. / Ghaedian, R. / Chanamai, R. et al. | 1998
969
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi
Lee, Nahmgull / Park, Jae W. | 1998
969
CHEMISTRY-BIOCHEMISTRY - Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi
Lee, N. / Park, J.W. | 1998
975
Enzymatic Maceration: Effects on Volatile Components of Mango Pulp
Sakho, M. / Chassagne, D. / Jaus, A. et al. | 1998
975
CHEMISTRY-BIOCHEMISTRY - Enzymatic maceration: Effects on volatile components of mango pulp
Sakho, M. / Chassagne, D. / Jaus, A. et al. | 1998
979
Measurement of Gelpoint Temperature and Modulus of Pectin Gels
Arenaz, M. F. / Lozano, J. E. | 1998
979
CHEMISTRY-BIOCHEMISTRY - Measurement of gelpoint temperature and modulus of pectin gels
Arenaz, M.F. / Lozano, J.E. | 1998
983
CHEMISTRY-BIOCHEMISTRY - Salt-starch interactions as evidenced by viscosity and dielectric property measurements
Bircan, C. / Barringer, S.A. | 1998
983
Salt‐Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements
Bircan, C. / Barringer, S. A. | 1998
987
CHEMISTRY-BIOCHEMISTRY - Thermal stabilities of peroxidases from fresh pinto beans
Yemenicioglu, A. / Ozkan, M. / Cemeroglu, B. | 1998
987
Thermal Stabilities of Peroxidases from Fresh Pinto Beans
Yemenicioǧlu, Ahmet / Özkan, Mehmet / Cemeroǧlu, Bekir | 1998
991
Laboratory Reaction Cell to Model Maillard Color Development in a Starch‐Glucose‐Lysine System
Bates, L. / Ames, J. M. / MacDougall, D. B. et al. | 1998
991
CHEMISTRY-BIOCHEMISTRY - Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system
Bates, L. / Ames, J.M. / MacDougall, D.B. et al. | 1998
997
Iron‐Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers
Donnelly, J. L. / Decker, E. A. / McClements, D. J. | 1998
997
CHEMISTRY-BIOCHEMISTRY - Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers
Donnelly, J.L. / Decker, E.A. / McClements, D.J. | 1998
1001
Color Characteristics of Irradiated Vacuum‐Packaged Pork, Beef, and Turkey
Nanke, K. E. / Sebranek, J. G. / Olson, D. G. | 1998
1001
ENGINEERING-PROCESSING - Color characteristics of irradiated vacuum packaged pork, beef, and turkey
Nanke, K.E. / Sebranek, J.G. / Olson, D.G. | 1998
1007
ENGINEERING-PROCESSING - Quality of restructured hams manufactured with PSE pork as affected by water binders
Motzer, E.A. / Carpenter, J.A. / Reynolds, A.E. et al. | 1998
1007
Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders
Motzer, E. A. / Carpenter, J. A. / Reynolds, A. E. et al. | 1998
1012
ENGINEERING-PROCESSING - Emulsification of commercial dairy proteins with exhaustively washed muscle
Imm, J.Y. / Regenstein, J.M. | 1998
1012
Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle
Imm, J. Y. / Regenstein, J. M. | 1998
1018
Composition and Quality Attributes of Reduced‐Fat Cheese as Affected by Lecithin Type
Drake, M. A. / Chen, X. Q. / Gerard, P. D. et al. | 1998
1018
ENGINEERING-PROCESSING - Composition and quality attributes of reduced-fat cheese as affected by lecithin type
Drake, M.A. / Chen, X.Q. / Gerard, D. et al. | 1998
1024
Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein‐Based Edible Films
Chick, J. / Ustunol, Z. | 1998
1024
ENGINEERING-PROCESSING - Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films
Chick, J. / Ustunol, Z. | 1998
1028
Electrical Properties of Fish Mince During Multi‐frequency Ohmic Heating
Wu, H. / Kolbe, E. / Flugstad, B. et al. | 1998
1028
ENGINEERING-PROCESSING - Electrical properties of fish mince during multi-frequency ohmic heating
Wu, H. / Kolbe, E. / Flugstad, B. et al. | 1998
1033
ENGINEERING-PROCESSING - Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling
Nunes, M.C.N. / Brecht, J.K. / Morais, A.M.M.B. et al. | 1998
1033
Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling
Nunes, M. C. N. / Brecht, J. K. / Morais, A. M. M. B. et al. | 1998
1037
Quality of Strawberries Automatically Packed in Different Plastic Films
García, J. M. / Medina, R. J. / Olías, J. M. | 1998
1037
ENGINEERING-PROCESSING - Quality of strawberries automatically packed in different plastic films
Garcia, J.M. / Medina, R.J. / Olias, J.M. | 1998
1042
Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields
Raso, Javier / Calderón, María Luisa / Góngora, Marcela et al. | 1998
1042
ENGINEERING-PROCESSING - Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields
Raso, J. / Calderon, M.L. / Gongora, M. et al. | 1998
1045
Heating Rates of Peach Juice in an Agitated Jacketed Vessel
Ibarz, A. / Ramos, A.M. / Puig‐Bargués, J. et al. | 1998
1045
ENGINEERING-PROCESSING - Heating rates of peach juice in an agitated jacketed vessel
Ibarz, A. / Ramos, A.M. / Puig-Bargues, J. et al. | 1998
1049
Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage
Caner, C. / Vergano, P. J. / Wiles, J. L. | 1998
1049
ENGINEERING-PROCESSING - Chitosan film mechanical and permeation properties as affected by acid, plasticizer and storage
Caner, C. / Vergano, P.J. / Wiles, J.L. | 1998
1052
ENGINEERING-PROCESSING - True thermal conductivity determination of moist porous food materials at elevated temperatures
Goedeken, D.L. / Shah, K.K. / Tong, C.H. | 1998
1062
True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures
Goedeken, D. L. / Shah, K. K. / Tong, C. H. | 1998
1054
Structural and Textural Quality of Kinu‐Tofu Frozen‐then‐Thawed at High‐Pressure
Fuchigami, Michiko / Teramoto, Ai / Ogawa, Noriko | 1998
1054
ENGINEERING-PROCESSING - Structural and textural quality of kinu-tofu frozen-then-thawed at high-pressure
Fuchigami, M. / Teramoto, A. / Ogawa, N. | 1998
1058
Extrusion of Soybean and Wheat Flour as Affected by Moisture Content
Zasypkin, D. V. / Lee, Tung‐Ching | 1998
1058
ENGINEERING-PROCESSING - Extrusion of soybean and wheat flour as affected by moisture content
Zasypkin, D.V. / Lee, T.-C. | 1998
1067
Moisture Content Adjustment to Modify Texture of Reduced‐Oil Pecans
Anzaldúa‐morales, A. / Brusewitz, G. H. / Maness, N. O. | 1998
1067
ENGINEERING-PROCESSING - Moisture content adjustment to modify texture of reduced-oil pecans
Anzaldua-Morales, A. / Brusewitz, G.H. / Maness, N.O. | 1998
1070
Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°C
Villegas, E. / Gilliland, S. E. | 1998
1070
MICROBIOLOGY - Hydrogen peroxide production by Lactobacillus delbrueckii subsp Lactis I at 5(degree)C
Villegas, E. / Gilliland, S.E. | 1998
1075
Stability of Shredded Mozzarella Cheese Under Modified Atmospheres
Eliot, S. C. / Vuillemard, J.‐C. / Emond, J.‐P. | 1998
1075
MICROBIOLOGY - Stability of shredded Mozzarella cheese under modified atmospheres
Eliot, S.C. / Vuillemard, J.-C. / Emond, J.-P. | 1998
1081
Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning
Leira, F. J. / Vieites, J. M. / Botana, L. M. et al. | 1998
1081
NUTRITION - Domoic acid levels of naturally contaminated scallops as affected by canning
Leira, F.J. / Vieites, J.M. / Botana, L.M. et al. | 1998
1084
Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal Soybeans
Torres‐Penaranda, A. V. / Reitmeier, C. A. / Wilson, L. A. et al. | 1998
1084
SENSORY EVALUATION - Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeans
Torres-Penaranda, A.V. / Reitmeier, C.A. / Wilson, L.A. et al. | 1998
1088
Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil
Murano, P. S. / Johnson, J. M. | 1998
1088
SENSORY EVALUATION - Volume and sensory properties of yellow cakes as affected by high fructose corn syrup and corn oil
Murano, P.S. / Johnson, J.M. | 1998
1093
1998 ANNUAL INDEXES-JFS STYLE GUIDE - 1998 Annual Author Index
| 1998
1096
1998 ANNUAL INDEXES-JFS STYLE GUIDE - 1998 Annual Subject Index
| 1998
1116
1998 ANNUAL INDEXES-JFS STYLE GUIDE - JFS Style Guide for Research Papers
| 1998