Journal of Food Science

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Table of contents

3
IFT Professional Membership
| 1999
377
An Hypothesis Paper
| 1999
377
HYPOTHESIS PAPER - Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy
Wold, J.P. / Lundby, F. / Egelandsdal, B. | 1999
377
Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy
Wold, J. P. / Lundby, F. / Egelandsdal, B. | 1999
384
CHEMISTRY BIOCHEMISTRY - Transaminase affects accumulation of free amino acids in electrically stimulated beef
Sekikawa, M. / Seno, K. / Shimada, K. et al. | 1999
384
Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef
Sekikawa, M. / Seno, K. / Shimada, K. et al. | 1999
384
Chemistry-Biochemistry Articles
| 1999
387
CHEMISTRY BIOCHEMISTRY - Reduction of warmed-over flavor volatiles from freeze-dried lean beef by supercritical CO2 extraction
Thongwong, A. / Fernando, L.N. / Grün, I.U. et al. | 1999
387
Reduction of Warmed‐Over Flavor Volatiles from Freeze‐Dried Lean by Supercritical CO2 Extraction
Thongwong, A. / Fernando, L.N. / Grün, I.U. et al. | 1999
390
CHEMISTRY BIOCHEMISTRY - Volatilities of short-chain fatty acids in a fermented milk model system as affected by stabilizers
Chen, L. / Boyle-Roden, E. / Rankin, S.A. | 1999
390
Volatilities of Short‐Chain Fatty Acids in a Fermented Milk Model System as Affected by Stabilizers
Chen, L. / Boyle‐Roden, E. / Rankin, S.A. | 1999
393
Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic Conditions
Dzwolak, W. / Ziajka, S. | 1999
393
CHEMISTRY BIOCHEMISTRY - Enzymatic hydrolysis of milk proteins under alkaline and acidic conditions
Dzwolak, W. / Ziajka, S. | 1999
396
Interactive Effects of Pressure, Temperature and Time on the Molecular Structure of β‐Lactoglobulin
Tedford, L‐A. / Kelly, S.M. / Price, N.C. et al. | 1999
396
CHEMISTRY BIOCHEMISTRY - Interactive effects of pressure, temperature and time on molecular structure of b-lactoglobulin
Tedford, L.-A. / Kelly, S.M. / Price, N.C. et al. | 1999
400
CHEMISTRY BIOCHEMISTRY - Deamidation kinetics of casein precipitated by carbon dioxide compared with commercial caseinates
Santos, C.V. / Tomasula, P.M. / Kurantz, M.J. | 1999
400
Deamidation Kinetics of Precipitated by Carbon Dioxide Compared with Commercial Caseinates
SANTOS, C. V. / TOMASULA, P. M. / KURANTZ, M. J. | 1999
405
CHEMISTRY BIOCHEMISTRY - Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometry
Moreau, D.L. / Rosenberg, M. | 1999
405
Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by Gas Displacement Pycnometry
Moreau, D. L. / Rosenberg, M. | 1999
410
Salmon and Trout Analysis by PCR‐RFLP for Identity Authentication
Carrera, E. / Garcia, T. / Céspedes, A. et al. | 1999
410
CHEMISTRY BIOCHEMISTRY - Salmon and trout analysis by PCR-RFLP for identity authentication
Carrera, E. / Garcia, T. / Céspedes, A. et al. | 1999
414
Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel
Gao, J. C. / Pigott, G. M. / Reine, B. | 1999
414
CHEMISTRY BIOCHEMISTRY - Gel forming additive effects on properties of thermally induced minced fish gel
Gao, J.C. / Pigott, G.M. / Reine, B. | 1999
418
CHEMISTRY BIOCHEMISTRY - Highly concentrated branched oligosaccharides as cryoprotectant for surimi
Auh, J.H. / Lee, H.G. / Kim, J.W. et al. | 1999
418
Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi
Auh, J. H. / Lee, H. G. / Kim, J. W. et al. | 1999
423
Post‐Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding
Ando, M. / Nishiyabu, A. / Tsukamasa, Y. et al. | 1999
423
CHEMISTRY BIOCHEMISTRY - Post-mortem softening of fish muscle during chilled storage as affected by bleeding
Ando, M. / Nishiyabu, A. / Tsukamasa, Y. et al. | 1999
429
Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical Treatments
Gorny, J. R. / Hess‐Pierce, B. / Kader, A.A. | 1999
429
CHEMISTRY BIOCHEMISTRY - Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments
Gorny, J.R. / Hess-Pierce, B. / Kader, A.A. | 1999
433
CHEMISTRY BIOCHEMISTRY - Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices
Agar, I.T. / Massantini, R. / Hess-Pierce, B. et al. | 1999
433
Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh‐Cut Kiwifruit Slices
Agar, I. T. / Massantini, R. / Hess‐Pierce, B. et al. | 1999
441
Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
Baek, H.H. / Cadwallader, K.R. | 1999
441
CHEMISTRY BIOCHEMISTRY - Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice
Baek, H.H. / Cadwallader, K.R. | 1999
445
Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red‐Fleshed Potato Extracts
Rodriguez‐Saona, L. E. / Wrolstad, R. E. / Pereira, C. | 1999
445
CHEMISTRY BIOCHEMISTRY - Glycoalkaloid content and anthocyanin stability of alkaline treatment of red-fleshed potato extracts
Rodriguez-Saona, L.E. / Wrolstad, R.E. / Pereira, C. | 1999
451
Color and Pigment Stability of Red Radish and Red‐Fleshed Potato Anthocyanins in Juice Model Systems
Rodriguez‐Saona, L. E. / Giusti, M. M. / Wrolstad, R. E. | 1999
451
CHEMISTRY BIOCHEMISTRY - Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems
Rodriguez-Saona, L.E. / Giusti, M.M. / Wrolstad, R.E. | 1999
457
Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose‐Lysine Model Maillard Products
Wijewickreme, A. N. / Krejpcio, Z. / Kitts, D. D. | 1999
457
CHEMISTRY BIOCHEMISTRY - Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard products
Wijewickreme, A.N. / Krejpcio, Z. / Kitts, D.D. | 1999
462
Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method
YUAN, X. / MARCHELLO, M. J. / DRISKELL, J. A. | 1999
462
Engineering-Processing Articles
| 1999
462
ENGINEERING PROCESSING - Selected vitamin contents and retentions in bison patties as related to cooking method
Yuan, X. / Marchello, M.J. / Driskell, J.A. | 1999
465
ENGINEERING PROCESSING - Boning and storage temperature effects on the attributes of soft jerky and frozen cooked free-flow mince
Farouk, M.M. / Swan, J.E. | 1999
465
Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked Free‐flow Mince
Farouk, M. M. / Swan, J. E. | 1999
469
ENGINEERING PROCESSING - Antibacterial efficacy of electrochemically activated solution for poultry spraying and chilling
Yang, Z. / Li, Y. / Slavik, M.F. | 1999
469
Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling
Yang, Z. / Li, Y. / Slavik, M. F. | 1999
473
Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model Foods
Zasypkin, D.V. / Lee, Tung‐Ching | 1999
473
ENGINEERING PROCESSING - Extracellular ice nucleators from Pantoea ananas: Effects on freezing of model foods
Zasypkin, D.V. / Lee, Tung-Ching | 1999
479
ENGINEERING PROCESSING - Screw configuration effects on macroscopic characteristics of extrudates produced by twin-screw extrusion of rice flour
Choudhury, G.S. / Gautam, A. | 1999
479
Screw Configuration Effects on Macroscopic Characteristics of Extradates Produced by Twin‐screw Extrusion of Rice Flour
Choudhury, G. S. / Gautam, A. | 1999
488
Heat Transfer Model Performance in Simulation of Process Deviations
Teixeira, A.A. / Balaban, M.O. / Germer, S.P.M. et al. | 1999
488
ENGINEERING PROCESSING - Heat transfer model performance in simulation of process deviations
Teixeira, A.A. / Balaban, M.O. / Germer, S.P.M. et al. | 1999
494
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Calcium Chloride and Rotary Processing
Gu, Y.S. / Howard, L. R. / Wagner, A. B. | 1999
494
ENGINEERING PROCESSING - Firmness and cell wall characteristics of pasteurized Jalapeno pepper rings as affected by calcium chloride and rotary processing
Gu, Y.S. / Howard, L.R. / Wagner, A.B. | 1999
498
ENGINEERING PROCESSING - Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing
Barry-Ryan, C. / O'Beirne, D. | 1999
498
Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing
Barry‐Ryan, C. / O'Beirne, D. | 1999
501
Chlorophyll Fluorescence as an Indicator of Physiological Changes in Cold‐Stored Broccoli After Transfer to Room Temperature
De Ell, J. R. / Toivonen, P.M.A. | 1999
501
ENGINEERING PROCESSING - Chlorophyll fluorescence as an indicator of physiological changes in cold-stored broccoli after transfer to room temperature
DeEII, J.R. / Toivonen, P.M.A. | 1999
504
Pressure‐Temperature Degradation of Green Color in Broccoli Juice
Weemaes, C. / Ooms, V. / Indrawati et al. | 1999
504
ENGINEERING PROCESSING - Pressure-temperature degradation of green color in broccoli juice
Weemaes, C. / Ooms, V. / Indrawati et al. | 1999
509
Extrusion Texturization of Air‐Classified Pea Protein
WANG, N. / BHIRUD, P. R. / TYLER, R. T. | 1999
509
ENGINEERING PROCESSING - Extrusion texturization of air-classified pea protein
Wang, N. / Bhirud, P.R. / Tyler, R.T. | 1999
514
ENGINEERING PROCESSING - Properties of cysteine-added soy protein-wheat gluten films
Were, L. / Hettiarachchy, N.S. / Coleman, M. | 1999
514
Properties of Cysteine‐Added Soy Protein‐Wheat Gluten Films
Were, L. / Hettiarachchy, N.S. / Coleman, M. | 1999
519
Microbiology Articles
| 1999
519
MICROBIOLOGY - Microbiological, chemical and sensory properties of pre-cooked roast beef preserved with horseradish essential oil
Delaquis, P.J. / Ward, S.M. / Holley, R.A. et al. | 1999
519
Microbiological, Chemical and Sensory Properties of Pre‐cooked Roast Beef Preserved with Horseradish Essential Oil
Delaquis, P. J. / Ward, S. M. / Holley, R. A. et al. | 1999
525
MICROBIOLOGY - Modeling milk clotting activity in the continuous production of microbial rennet from Mucor miehei
Seker, S. / Beyenal, H. / Tanyolaç, A. | 1999
525
Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei
Seker, S. / Beyenal, H. / Tanyolaç, A. | 1999
530
Production and Evaluation of Yogurt with Concentrated Grape Juice
Öztürk, B. A. / Öner, M. D. | 1999
530
MICROBIOLOGY - Production and evaluation of yogurt with concentrated grape juice
Özturk, B.A. / Oner, M.D. | 1999
533
High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices
Zook, C. D. / Parish, M. E. / Braddock, R. J. et al. | 1999
533
MICROBIOLOGY - High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices
Zook, C.D. / Parish, M.E. / Braddock, R.J. et al. | 1999
536
MICROBIOLOGY - Electrolyzed water as a disinfectant for fresh-cut vegetables
Izumi, H. | 1999
536
Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables
Izumi, H. | 1999
540
MICROBIOLOGY - Physicochemical properties of dry red kidney bean proteins and natural microflora as affected by gamma irradiation
Dogbevi, M.K. / Vachon, C. / Lacroix, M. | 1999
540
Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by Gamma Irradiation
Dogbevi, M. K. / Vachon, C. / Lacroix, M. | 1999
543
Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions
Leuschner, R. G. K. / O'Callaghan, M. J. A. / Arendt, E. K. | 1999
543
MICROBIOLOGY - Moisture distribution and microbial quality of part-baked breads as related to storage and rebaking conditions
Leuschner, R.G.K. / O'Callaghan, M.J.A. / Arendt, E.K. | 1999
547
Rapid Detection of Pseudomonas in Seafoods Using Protease Indicator
Jabbar, H. / Joishy, K. N. | 1999
547
MICROBIOLOGY - Rapid detection of Pseudomonas on seafoods using protease indicator
Jabbar, H. / Joishy, K.N. | 1999
550
Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt
Xiong, Y. L. / Noel, D. C. / Moody, W. G. | 1999
550
SENSORY EVALUATION - Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt
Xiong, Y.L. / Noel, D.C. / Moody, W.G. | 1999
550
Sensory Evaluation Articles
| 1999
555
Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content
Schaller‐Povolny, L.A. / Smith, D.E. | 1999
555
SENSORY EVALUATION - Sensory attributes and storage life of reduced fat ice cream as related to inulin content
Schaller-Povolny, L.A. / Smith, D.E. | 1999
560
Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey
Allison, A. A. / Chambers, E. IV / Gibson, E. et al. | 1999
560
SENSORY EVALUATION - Sensory characteristics of heat-processed and fresh tomato salsa containing honey
Allison, A.A. / Chambers IV, E. / Gibson, E. et al. | 1999
Author Index, Vol 64, No 3
| 1999
Page charge statement
| 1999
Journal of Food Science on CD-ROM
| 1999