Journal of Food Science

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Table of contents

183
Fat particle structure and stability of food emulsions
Xu, W. / Nikolov, A. / Wasan, D. T. et al. | 1999
189
Authentication of Seafood Products by DNA Patterns
Bossier, P. | 1999
189
Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical holding tubes of an aseptic processing system
Fu, W.-R. / Sue, Y.-C. / Chang, K. L. B. | 1999
189
CRITICAL REVIEW - Authentication of seafood products by DNA patterns
Bossier, P. | 1999
192
Crystallization kinetics of lactose and sucrose based on isothermal differential scanning calorimetry
Kedward, C. J. / MacNaughtan, W. / Blanshard, J. M. V. et al. | 1999
194
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
Le Denmat, M. / Anton, M. / Gandemer, G. | 1999
194
CHEMISTRY-BIOCHEMISTRY - Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment
LeDenmat, M. / Anton, M. / Gandemer, G. | 1999
198
Gelation of Barley ß‐Glucan Concentrate
Burkus, Z. / Temelli, F. | 1999
198
Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with Iow-dose gamma irradiation
Kanatt, S. R. / Paul, P. / D'Souza, S. F. et al. | 1999
198
CHEMISTRY-BIOCHEMISTRY - Gelation of barley b-glucan concentrate
Burkus, Z. / Temelli, F. | 1999
201
Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meats
Chen, F.-C. / Hsieh, Y.-H. / Bridgman, G. C. | 1999
202
Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage
Chaves, W.H. Viotto / Grosso, C.R.F. | 1999
202
CHEMISTRY-BIOCHEMISTRY - Proteolysis and functional properties of Mozzarella cheese as affected by refrigerated storage
Chaves, A.C.S.D. / Viotto, W.H. / Grosso, C.R.F. | 1999
206
Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte
Demetriades, K. / McClements, D. J. | 1999
206
CHEMISTRY-BIOCHEMISTRY - Flocculation of whey protein stabilized emulsions as influenced by dextran sulfate and electrolyte
Demetriades, K. / McClements, D.J. | 1999
206
Identification of flatfish species using polymerase chain reaction (PCR) amplification and restriction analysis of the cytochrome b gene
Cespedes, A. / Garcia, T. / Carrera, E. et al. | 1999
210
Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods
Ben-Gigirey, B. / Craven, C. / An, H. | 1999
211
Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability
Sotoyama, K. / Asano, Y. / Ihara, K. et al. | 1999
211
CHEMISTRY-BIOCHEMISTRY - Water-Oil emulsions prepared by the membrane emulsification method and their stability
Sotoyama, L. / Asano, Y. / Ihara, K. et al. | 1999
215
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
Lin, T. M. / Park, J. W. | 1999
216
Formation of Heterocyclic Amines in a Meat Juice Model System
Arvidsson, P. / van Boekel, M.A.J.S. / Skog, K. et al. | 1999
216
CHEMISTRY-BIOCHEMISTRY - Formation of heterocyclic amines in a meat juice model system
Arvidsson, P. / Boekel, M.A.J.S.van / Skog, K. et al. | 1999
219
Anthocyanin pigment composition of red radish cultivars as potential food colorants
Giusti, M. M. / Rodriguez-Saona, L. E. / Baggett, J. R. et al. | 1999
222
Expression of Myosin Heavy Chain Isoforms in Porcine Muscles Determined by Multiplex PCR
Tanabe, R. / Muroya, S. / Chikuni, K. | 1999
222
CHEMISTRY-BIOCHEMISTRY - Expression of myosin heavy chain isoforms in porcine muscles determined by multiplex PCR
Tanabe, R. / Muroya, S. / Chikuni, K. | 1999
225
Ultraviolet radiation affects physical and molecular properties of soy protein films
Gennadios, A. / Rhim, J. W. / Handa, A. et al. | 1999
226
CHEMISTRY-BIOCHEMISTRY - Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage
Ahn, D.U. / Olson, D.G. / Jo, C. et al. | 1999
226
Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
Ahn, D. U. / Olson, D. G. / Jo, C. et al. | 1999
229
Flow properties of chickpea proteins
Liu, L. H. / Hung, T. V. | 1999
230
Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge
Ahn, D. U. / Jo, C. / Olson, D. G. | 1999
230
CHEMISTRY-BIOCHEMISTRY - Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge
Ahn, D.U. / Jo, C. / Olson, D.G. | 1999
234
CHEMISTRY-BIOCHEMISTRY - Dietary pigmentation and deposition of a-tocopherol and carotenoids in rainbow trout muscle and liver tissue
Akhtar, P. / Gray, J.I. / Cooper, T.H. et al. | 1999
234
Dietary Pigmentation and Deposition of α‐Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue
Akhtar, Pervaiz / Gray, J. Ian / Cooper, Thomas H. et al. | 1999
234
Roasted chicory aroma evaluation by gas chromatography/ mass spectrometry/olfactometry
Baek, H. H. / Cadwallader, K. R. | 1999
238
Hydmphilic and rheological properties of brewer's yeast protein concentrates
Pacheco, M. T. B. / Sgarbieri, V. C. | 1999
240
Desmin Degradation in Postmortem Fish Muscle
Verrez‐Bagnis, V. / Noel, J. / Sautereau, C. et al. | 1999
240
CHEMISTRY-BIOCHEMISTRY - Desmin degradation in postmortem fish muscle
Verrez-Bagnis, V. / Noel, J. / Sautereau, C. et al. | 1999
243
CHEMISTRY-BIOCHEMISTRY - Color stability of strawberry jam as affected by cultivar and storage temperature
Garcia-Viguera, C. / Zafrilla, P. / Romero, F. et al. | 1999
243
Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature
García‐Viguera, C. / Zafrilla, P. / Romero, F. et al. | 1999
244
Permeability of d-limonene in whey protein films
Miller, K. S. / Upadhyaya, S. K. / Krochta, J. M. | 1999
248
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
Yildirim, M. / Hettiarachchy, N. S. | 1999
248
Color and Texture of Acidified Ripe Olives in Pouches
García, P. / Brenes, M. / Romero, C. et al. | 1999
248
CHEMISTRY-BIOCHEMISTRY - Color and texture of acidified ripe olives in pouches
Garcia, P. / Brenes, M. / Romero, C. et al. | 1999
252
Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus
Fuleki, T. | 1999
252
CHEMISTRY-BIOCHEMISTRY - Rutin, the main component of surface deposits on pickled green asparagus
Fuleki, T. | 1999
253
Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability
Cameron, R. G. / Baker, R. A. / Grohmann, K. | 1999
255
CHEMISTRY-BIOCHEMISTRY - Development of color indicators for kimchi packaging
Hong, S.-I. / Park, W.-S. | 1999
255
Development of Color Indicators for Kimchi Packaging
Hong, Seok‐In / Park, Wan‐Soo | 1999
257
Modeling heat transfer during oven roasting of unstuffed turkeys
Chang, H. C. / Carpenter, J. A. / Toledo, R. T. | 1999
258
Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic Amylase
Kwon, K.S. / Auh, J.H. / Choi, S.K. et al. | 1999
258
CHEMISTRY-BIOCHEMISTRY - Characterization of branched oligosaccharides produced by Bacillus licheniformis maltogenic amylase
Kwon, K.S. / Auh, J.H. / Choi, S.K. et al. | 1999
262
CHEMISTRY-BIOCHEMISTRY - Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil
Andersson, K. / Lingnert, H. | 1999
262
Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil
Andersson, K. / Lingnert, H. | 1999
262
Temperature histories at critical points and recommended cooking time for whole turkeys baked in a conventional oven
Chang, H. C. / Carpenter, J. S. / Toledo, R. T. | 1999
267
Extrusion for Producing Low‐fat Pork and its Use in Sausage as Affected by Soy Protein Isolate
Ahn, H. / Hsieh, F. / Clarke, A.D. et al. | 1999
267
High-pressure cooking of chicken meat batters with starch, egg white, and iota carrageenan
Fermmdez, P. / Cofrades, S. / Solas, M. T. et al. | 1999
267
ENGINEERING-PROCESSING - Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolate
Ahn, H. / Hsieh, F. / Clarke, A.D. et al. | 1999
272
ENGINEERING-PROCESSING - Color characteristics of irradiated aerobically packaged pork, beef, and turkey
Nanke, K.E. / Sebranek, J.G. / Olson, D.G. | 1999
272
Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey
Nanke, K. E. / Sebranek, J. G. / Olson, D.G. | 1999
272
High hydrostatic pressure effects on rapid thawing of frozen beef
Zhao, Y. / Flores, R. A. / Olson, D. G. | 1999
276
Nitrosamine formation in processed hams as related to reformulated elastic rubber netting
Fiddler, W. / Pensabene, J. W. / Gates, R. A. et al. | 1999
279
ENGINEERING-PROCESSING - Butter microencapsulation as affected by composition of wall material and fat
Pauletti, M.S. / Amestoy, P. | 1999
279
Visible/Near-infrared spectroscopy for physical characteristics of cooked chicken patties
Chen, H. / Marks, B. P. | 1999
279
Butter Microencapsulation as Affected by Composition of Wall Material and Fat
Pauletti, M. S. / Amestoy, P. | 1999
283
ENGINEERING-PROCESSING - Compression properties of fish-meat gel as affected by gelatinization of added starch
Kong, C.S. / Ogawa, H. / Iso, N. | 1999
283
Compression Properties of Fish‐Meat Gel as Affected by Gelatinization of Added Starch
Kong, C.S. / Ogawa, H. / Iso, N. | 1999
283
Curdlan properties for application in fat mimetics for meat products
Funami, T. / Yada, H. / Nakao, Y. | 1999
287
ENGINEERING-PROCESSING - Physical characteristics of surimi seafood as affected by thermal processing conditions
Shie, J.S. / Park, J.W. | 1999
287
Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions
Shie, J. S. / Park, J.W. | 1999
288
Textural properties of cold-set gels induced from heat- denatured whey protein isolates
Ju, Z. Y. / Kilara, A. | 1999
291
ENGINEERING-PROCESSING - Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels
Yoon, W.B. / Kim, B.Y. / Park, J.W. | 1999
291
Rheological Characteristics of Fibrinogen‐Thrombin Solution and Its Effects on Surimi Gels
Yoon, W.B. / Kim, B.Y. / Park, J.W. | 1999
293
Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storage
Wang, B. / Xiong, Y. L. | 1999
295
Modeling the Thermal Properties of a Cup Cake During Baking
Baik, O. D. / Sablani, S. S. / Marcotte, M. et al. | 1999
295
ENGINEERING-PROCESSING - Modeling the thermal properties of a cup cake during baking
Baik, O.D. / Sablani, S.S. / Marcotte, M. et al. | 1999
299
Thermal gelation of brown trout myofibrits: Effect of muscle type, heating rate and protein concentration
Lefevre, E. / Fauconneau, B. / Ouali, A. et al. | 1999
300
Moisture Sorption Characteristics of Composite Foods Filled with Chocolate
Kim, S. S. / Kim, S. Y. / Kim, D. W. et al. | 1999
300
ENGINEERING-PROCESSING - Moisture sorption characteristics of composite foods filled with chocolate
Kim, S.S. / Kim, S.Y. / Kim, D.W. et al. | 1999
303
Tapioca‐Fish and Tapioca‐Peanut Snacks by Twin‐Screw Extrusion and Deep‐Fat Frying
Suknark, K. / Phillip, R. D. / Huang, Y.‐W. | 1999
303
ENGINEERING-PROCESSING - Tapioca-fish and tapioca-peanut snacks by twin-screw extrusion and deep-fat frying
Suknark, K. / Phillips, R.D. / Huang, Y.-W. | 1999
305
Temperature mapping of particles during aseptic processing with magnetic resonance imaging
Kantt, C. A. / Schmidt, S. J. / Sizer, C. E. et al. | 1999
309
Reproducible Texture Analysis of Potato Chips
Segnini, S. / Dejmek, P. / Öste, R. | 1999
309
ENGINEERING-PROCESSING - Reproducible texture analysis of potato chips
Segnini, S. / Dejmek, P. / Oste, R. | 1999
312
Kinetics of thermomechanical destruction of thiamin during extrusion cooking
Ho, S. / Berghofer, E. | 1999
313
Protein Structure and Network Orientation in Edible Films Prepared by Spinning Process
Rampon, V. / Robert, P. / Nicolas, N. et al. | 1999
313
ENGINEERING-PROCESSING - Protein structure and network orientation in edible films prepared by spinning process
Rampon, V. / Robert, P. / Nicolas, N. et al. | 1999
317
Low‐fat Fried Foods with Edible Coatings: Modeling and Simulation
Williams, R. / Mittal, G.S. | 1999
317
Method for studying surface topography and roughness of onion and garlic skins for coming purposes
Hershko, V. / Weisman, D. / Nussinovitch, A. | 1999
317
ENGINEERING-PROCESSING - Low-fat fried foods with edible coatings: Modeling and simulation
Williams, R. / Mittal, G.S. | 1999
322
Particle size of unsweetened azuki paste as related to cultivar and cooking time
Baik, B.-K. / Klamczynska, B. / Czuchajowska, Z. | 1999
323
Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems
Irudayaraj, J. / Wu, Y. | 1999
323
ENGINEERING-PROCESSING - Heat and mass transfer coefficients in drying of starch-based food systems
Irudayaraj, J. / Wu, Y. | 1999
327
Quality changes in stored raw grated beetroots as affected by temperature and packaging film
Osornio, M. M. L. / Chares, A. R. | 1999
328
Shelf‐Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified Atmosphere Packaging
Jeon, B. S. / Lee, C. Y. | 1999
328
ENGINEERING-PROCESSING - Shelf-life extension of American fresh ginseng by controlled atmosphere storage and modified atmosphere packaging
Jeon, B.S. / Lee, C.Y. | 1999
331
Functional properties of acetylated chickpea proteins
Liu, L. H. / Hung, T. V. | 1999
332
Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates
Anzaldúa‐Morales, A. / Brusewitz, G.H. / Anderson, J.A. | 1999
332
ENGINEERING-PROCESSING - Pecan texture as affected by freezing rates, storage temperature, and thawing rates
Anzaldua-Morales, A. / Brusewitz, G.H. / Anderson, J.A. | 1999
336
MICROBIOLOGY - Microbial and sensory quality of fresh camel meat treated with organic acid salts and-or bifidobacteria
Al-Sheddy, I. / Al-Dagal, M. / Bazaraa, W.A. | 1999
336
Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria
Al‐Sheddy, I. / Al‐Dagal, M. / Bazaraa, W. A. | 1999
338
Milling and processing parameters for corn tortillas from extruded instant dry masa flour
Arambula, V. G. / Figueroa, J. D. C. / Martinez-Bustos, E. et al. | 1999
340
MICROBIOLOGY - Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coast
Kim, S.H. / An, H. / Price, R.J. | 1999
340
Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest Coast
Kim, S. H. / An, H. / Price, R. J. | 1999
342
Browning inhibition in fresh-cut pears
Sapers, G. M. / Miller, R. L. | 1999
344
MICROBIOLOGY - Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies
Hernandez-Herrero, M.M. / Roig-Sagues, A.X. / Lopez-Sabater, E.I. et al. | 1999
344
Total Volatile Basic Nitrogen and other Physico‐chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies
Hernández‐Herrero, M. M. / Roig‐Sagués, A. X. / López‐Sabater;, E. I. et al. | 1999
347
Sourdough lactic acid bacteria effects on bread firmness and staling
Corsetti, A. / Gobbetti, M. / Balestrieri, F. et al. | 1999
348
MICROBIOLOGY - Production of polysaccharide by Rahnella aquatilis with whey feedstock
Pintado, M.E. / Pintado, A.I.E. / Malcata, F.X. | 1999
348
Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock
Pintado, M. E. / Pintado, A. I. E. / Malcata, F. X. | 1999
352
Nitric oxide complex of iron (ii) myoglobin converted from metmyoglobin by Staphylococcus xylosus
Morita, H. / Sakata, R. / Nagata, Y. | 1999
353
MICROBIOLOGY - Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium
Pripp, A.H. / Stepaniak, L. / Rhaug, T.S. | 1999
353
Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and Propionibacterium
Pripp, A.H. / Stepaniak, L. / Sørhaug, T. | 1999
356
Factors influencing the microbial quality of cold-smoked salmon strips
Himelbloom, B. H. / Crapo, C. A. | 1999
359
Challenge studies with selected pathogenic bacteria on freshly peeled hamlin orange
Pao, S. / Brown, G. E. / Schneider, K. R. | 1999
359
Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli
Pao, S. / Davis, C. L. / Kelsey, D. F. et al. | 1999
359
MICROBIOLOGY - Sanitizing effects of fruit waxes at high pH and temperature on orange surfaces inoculated with Escherichia coli
Pao, S. / Davis, C.L. / Kelsey, D.F. et al. | 1999
363
Energy value of a fat high in stearic acid
Ranhotra, G. S. / Gelroth, J. A. / Leinen, S. D. | 1999
363
Factors Influencing Recovery of Heat‐injured Bacillus thuringiensis Spores. Statistical Approach
Faille, Christine / Fontaine, Françoise / Membré, Jeanne‐Marie | 1999
363
MICROBIOLOGY - Factors influencing recovery of heat-injured Bacillus thuringiensis spores, Statistical approach
Faille, C. / Fontaine, F. / Membre, J.-M. | 1999
366
Maturity effects on sensory and storage quality of roasted Virginia-type peanuts
McNeill, K. L. / Sanders, T. H. | 1999
367
MICROBIOLOGY - Carbon dioxide inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted surface in a model system
Kimura, B. / Yoshiyama, T. / Fujii, T. | 1999
367
Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH‐adjusted Surface in a Model System
Kimura, B. / Yoshiyama, T. / Fujii, T. | 1999
371
MICROBIOLOGY - Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA
Bovell-Benjamin, A.C. / Allen, L.H. / Frankel, E.N. et al. | 1999
371
Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA
Bovell‐Benjamin, A C. / Allen, L H. / Frankel, E N. et al. | 1999