Journal of Food Science

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Table of contents

1
Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging
Horigane, A. K. / Toyoshima, H. / Hemmi, H. et al. | 1999
1
HYPOTHESIS PAPERS - Internal hollows in cooked rice grains (Oryza sativa cv Koshihikari) observed by NMR micro imaging
Horigane, A.K. / Toyoshima, H. / Hemmi, H. et al. | 1999
6
HYPOTHESIS PAPERS - Pulse NMR study of glass transition in maltodextrin
Ruan, R. / Long, Z. / Chen, P. et al. | 1999
6
Pulse NMR Study of Glass Transition in Maltodextrin
Ruan, R. / Long, Z. / Chen, P. et al. | 1999
10
Glass Transition Values of Muscle Tissue
BRAKE, N. C. / FENNEMA, O. R. | 1999
10
CHEMISTRY-BIOCHEMISTRY - Glass transition values of muscle tissue
Brake, N.C. / Fennema, O.R. | 1999
16
Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
Chen, X. / Jo, C. / Lee, J. I. et al. | 1999
16
CHEMISTRY-BIOCHEMISTRY - Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
Chen, X. / Jo, C. / Lee, J.I. et al. | 1999
16
Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants
Chen, X. / Jo, C. / Lee, J. I. et al. | 1999
20
CHEMISTRY-BIOCHEMISTRY - Chemical changes and visual appearance of albacore tuna as related to frozen storage
Ben-Gigirey, B. / Baptista de Sousa, J.M.Veites / Villa, T.G. et al. | 1999
20
Chemical Changes and Visual Appearance of Albacore Tuna as Related to Frozen Storage
Ben‐gigirey, Begoña / De Sousa, Juan M. Vieites Baptista / Villa, Tomas G. et al. | 1999
25
CHEMISTRY-BIOCHEMISTRY - Lipolysis and lipid oxidation in frozen minced mackerel as related to Tg', molecular diffusion, and presence of gelatin
Brake, N.C. / Fennerna, O.R. | 1999
25
Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin
Brake, N. C. / Fennema, O. R. | 1999
33
CHEMISTRY-BIOCHEMISTRY - Proteolysis of Fynbo cheese salted with NaCl-KCl and ripened at two temperatures
Laborda, M.S. / Rubiolo, A.C. | 1999
33
Proteolysis of Fynbo cheese salted with NaCl/KCI and ripened at two temperatures
Laborda, M. S. / Rubiolo, A. C. | 1999
33
Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures
Laborda, M. A. / Rubiolo, A. C. | 1999
37
CHEMISTRY-BIOCHEMISTRY - Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid content
Iversen, C.K. | 1999
37
Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
Iversen, C. K. | 1999
40
Soybean protein dispersions at acid pH. Thermal and theological properties
Puppo, M. C. / A�on, M. C. | 1999
42
CHEMISTRY-BIOCHEMISTRY - Polyphenoloxidase activity and color of blanched and high hydrostatic pressure-treated banana puree
Palou, E. / Lopez-Malo, A. / Barbosa-Canovas, G.V. et al. | 1999
42
Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree
Palou, E. / López‐Malo, A. / Barbosa‐Cánovas, G. V. et al. | 1999
46
CHEMISTRY-BIOCHEMISTRY - Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMR
Martin, D.R. / Ablett, S. / Darke, A. et al. | 1999
46
Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR
Martin, D. R. / Ablett, S. / Darke, A. et al. | 1999
50
Soybean Protein Dispersions at Acid pH. Thermal and Rheological Properties
Puppo, M. C. / Afñón, M. C. | 1999
50
CHEMISTRY-BIOCHEMISTRY - Soybean protein dispersions at acid pH Thermal and theological properties
Puppo, M.C. / Añon, M.C. | 1999
57
CHEMISTRY-BIOCHEMISTRY - Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C.L. / Gennadios, A. et al. | 1999
57
Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions
Roy, S. / Weller, C. L. / Gennadios, A. et al. | 1999
57
Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C. L. / Gennadios, A. et al. | 1999
61
CHEMISTRY-BIOCHEMISTRY - Ionomeric films of alginic acid
Pavlath, A.E. / Gossett, C. / Camirand, W. et al. | 1999
61
Ionomeric Films of Alginic Acid
Pavlath, A. E. / Gossett, C. / Camirand, W. et al. | 1999
64
ENGINEERING - Sorption isosteric heat determination by thermal analysis and sorption isotherms
Mulet, A. / Garcia-Reverter, J. / Sanjua'n, R. et al. | 1999
64
Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms
Mulet, A. / García‐Reverter, J. / Sanjuán, R. et al. | 1999
69
Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System
Calhoun, C.M. / Gaebler, D.M. / Mandigo, R.W. | 1999
69
ENGINEERING - Storage stability of ground pork containing meat from an advanced meat recovery system
Calhoun, C.M. / Gaebler, D.M. / Mandigo, R.W. | 1999
76
Properties and Utilization of Pork from an Advanced Meat Recovery System
Calhoun, C. M. / Schnell, T. D. / Mandigo, R. W. | 1999
76
ENGINEERING - Properties and utilization of pork from an advanced meat recovery system
Calhoun, C.M. / Schnell, D.M. / Mandigo, R.W. | 1999
82
ENGINEERING - Tensile, solubility and electrophoretic properties of egg white films as affected by surface sulfhydryl groups
Handa, A. / Gennadios, A. / Froning, G.W. et al. | 1999
82
Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl Groups
Handa, A. / Gennadios, A. / Froning, G. W. et al. | 1999
86
ENGINEERING - Rheological properties of chymosin-induced skim milk gels as affected by milk storage time and temperature
Renner-Nantz, J.J. / Shoemaker, C.F. | 1999
86
Rheological Properties of Chymosin‐Induced Skim Milk Gels as Affected by Milk Storage Time and Temperature
Renner‐Nantz, J. J. / Shoemaker, C. F. | 1999
90
Color in Concentrated Milk Proteins with High Sucrose as Affected by Glucose Replacement
Pauletti, M.S. / Matta, E.J. / Castelao, E. et al. | 1999
90
ENGINEERING - Color in concentrated milk proteins with high sucrose as affected by glucose replacement
Pauletti, M.S. / Matta, E.J. / Castelao, E. et al. | 1999
93
Ultrafiltration/Reverse Osmosis Concentration of Lobster Extract
Jayarajah, C. N. / Lee, C. M. | 1999
93
ENGINEERING - Ultrafiltration-reverse osmosis concentration of lobster extract
Jayarajah, C.N. / Lee, C.M. | 1999
99
Textural Properties of Raw Salmon Fillets as Related to Sampling Method
Sigurgisladottir, S. / Hafsteinsson, H. / Jonsson, A. et al. | 1999
99
ENGINEERING - Textural properties of raw salmon fillets as related to sampling method
Sigurgisladottir, S. / Hafsteinsson, H. / Johnson, A. et al. | 1999
105
Modeling Respiration of Apple Slices in Modified‐Atmosphere Packages
Lakakul, R. / Beaudry, R. M. / Hernandez, R. J. | 1999
105
ENGINEERING - Modeling respiration of apple slices in modified-atmosphere packages
Lakakul, R. / Beaudry, R.M. / Hernandez, R.J. | 1999
111
Firming of Cooked Sweet Potatoes as Affected by Alum Treatment
Sasaki, A. / Kishigami, Y. / Fuchigami, M. | 1999
111
ENGINEERING - Firming of cooked sweet potatoes as affected by alum treatment
Sasaki, A. / Kishigami, Y. / Fuchigami, M. | 1999
116
ENGINEERING - Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas concentrations
McLaughlin, C.P. / O'Beirne, D. | 1999
116
Respiration Rate of a Dry Coleslaw Mix Affected by Storage Temperature and Respiratory Gas Concentrations
McLaughlin, C. P. / O'Beirne, D. | 1999
116
Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas concentrations
McLaughlin, C. P. / O'Beirne, D. | 1999
120
Corn Masa and Tortillas from Extruded Instant Corn Flour Containing Hydrocolloids and Lime
Arámbula, V.G. / Mauricio, S.R.A. / Figueroa, C.J.D. et al. | 1999
120
ENGINEERING - Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime
Arambula, V.G. / Mauricio, S.R.A. / Figueroa, C.J.D. et al. | 1999
125
Monitoring Molecular Diffusion of Sucrose in Xanthan Solutions using Ultrasonic Velocity Measurements
Basaran, T. K. / Coupland, J. N. / McClements, D. J. | 1999
125
ENGINEERING - Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurements
Basaran, T.K. / Coupland, J.N. / McClements, D.J. | 1999
129
Gelation Mechanism of Curdlan by Dynamic Viscoelasticity Measurements
FUNAMI, T. / UNAMI, M. / YADA, H. et al. | 1999
129
ENGINEERING - Gelation mechanism of curdlan by dynamic viscoelasticity measurements
Funami, T. / Funami, M. / Yada, H. et al. | 1999
133
ENGINEERING - Starch cooking with limited water as affected by zein and guargum
Kim, Y. / Wang, S.S. | 1999
133
Starch Cooking with Limited Water as Affected by Zein and Guar Gum
Kim, Y. / Wang, S.S. | 1999
136
Rheological Studies on Gelling Behavior of Soy Protein Isolates
Hsu, S. | 1999
136
ENGINEERING - Rheological studies on gelling behavior of soy protein isolates
Hsu, S. | 1999
141
Changes in Specific Heat of Corn Starch Due to Gelatinization
Hwang, C. H. / Heldman, D. R. / Chao, R. R. et al. | 1999
141
ENGINEERING - Changes in specific heat of corn starch due to gelatinization
Hwang, C.W. / Heldman, D.R. / Chao, R.R. et al. | 1999
145
Tofu Production from Soybeans or Full‐Fat Soyflakes Using Direct and Indirect Heating Processes
Moizuddin, S. / Harvey, G. / Fenton, A.M. et al. | 1999
145
ENGINEERING - Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processes
Moizuddin, S. / Buseman, G. / Fenton, A.M. et al. | 1999
149
Physical characteristics of composite film of soy protein isolate and propyleneglycol alginate
Rhim, J. W. / Wu, Y. / Weller, C. L. et al. | 1999
149
Physical Characteristics of a Composite Film of Soy Protein Isolate and Propyleneglycol Alginate
Rhim, J. W. / Wu, Y. / Weller, C. L. et al. | 1999
149
ENGINEERING - Physical characteristics of composite film of soy protein isolate and propyleneglycol alginate
Rhim, J.W. / Wu, Y. / Weller, C.L. et al. | 1999
153
Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution
Jangchud, A. / Chinnan, M. S. | 1999
153
ENGINEERING - Peanut protein film as affected by drying temperature and pH of film forming solution
Jangchud, A. / Chinnan, M.S. | 1999
158
MICROBIOLOGY - Two-stage nested PCR effectiveness for direct detection of Vibrio vulnificus in natural samples
Lee, J.Y. / Bang, Y.B. / Rhee, J.H. et al. | 1999
158
Two‐stage Nested PCR Effectiveness for Direct Detection of Vibrio vulnificus in Natural Samples
Lee, J. Y. / Bang, Y. B. / Rhee, J. H. et al. | 1999
163
Marination Method and Honey Level Affect Physical and Sensory Characteristics of Roasted Chicken
Hashim, I. B. / McWatters, K. H. / Hung, Y.‐C. | 1999
163
SENSORY EVALUATION - Marination method and honey level affect physical and sensory characteristics of roasted chicken
Hashim, I.B. / McWatters, K.H. / Hung, Y.-C. | 1999
167
SENSORY EVALUATION - Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks
Fitzgerald, D.R. / Thompson, L.D. / Miller, M.F. et al. | 1999
167
Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu Steaks
Fitzgerald, D. R. / Thompson, L. D. / Miller, M. F. et al. | 1999
171
Consumer‐rated Quality Characteristics as Related to Purchase Intent of Fresh Pork
Brewer, M. S. / McKeith, F. K. | 1999
171
SENSORY EVALUATION - Consumer-rated quality characteristics as related to purchase intent of fresh pork
Brewer, M.S. / McKeith, F.K. | 1999
175
Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and Time
Carden, L. A. / Penfield, M.P. / Saxton, A. M. | 1999
175
SENSORY EVALUATION - Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and time
Carden, L.A. / Penfield, M.P. / Saxton, A.M. | 1999
180
Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing
Branger, E.B. / Sims, C.A. / Schmidt, R.H. et al. | 1999
180
SENSORY EVALUATION - Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during processing
Branger, E.B. / Sims, C.A. / Schmidt, R.H. et al. | 1999
185
Acceptability of Extruded Corn Snacks as Affected by Inclusion of Soy Protein
Faller, J.Y. / Klein, B.P. / Faller, J.F. | 1999
185
SENSORY EVALUATION - Acceptability of extruded corn snacks as affected by inclusion of soy protein
Faller, J.Y. / Klein, B.P. / Faller, J.F. | 1999