Journal of Food Science

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

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
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
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
393
CHEMISTRY BIOCHEMISTRY - Enzymatic hydrolysis of milk proteins under alkaline and acidic conditions
Dzwolak, W. / Ziajka, S. | 1999
393
Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic Conditions
Dzwolak, W. / Ziajka, S. | 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
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
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
CHEMISTRY BIOCHEMISTRY - Gel forming additive effects on properties of thermally induced minced fish gel
Gao, J.C. / Pigott, G.M. / Reine, B. | 1999
414
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
CHEMISTRY BIOCHEMISTRY - Post-mortem softening of fish muscle during chilled storage as affected by bleeding
Ando, M. / Nishiyabu, A. / Tsukamasa, Y. 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
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
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
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
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
441
Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
Baek, H.H. / Cadwallader, K.R. | 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
445
Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red‐Fleshed Potato Extracts
Rodriguez‐Saona, L. E. / Wrolstad, R. E. / Pereira, C. | 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
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
457
CHEMISTRY BIOCHEMISTRY - Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard products
Wijewickreme, A.N. / Krejpcio, Z. / Kitts, D.D. | 1999
457
Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose‐Lysine Model Maillard Products
Wijewickreme, A. N. / Krejpcio, Z. / Kitts, D. D. | 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
462
Engineering-Processing Articles
| 1999
462
Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method
YUAN, X. / MARCHELLO, M. J. / DRISKELL, J. A. | 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
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
469
Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling
Yang, Z. / Li, Y. / Slavik, M. F. | 1999
469
ENGINEERING PROCESSING - Antibacterial efficacy of electrochemically activated solution for poultry spraying and chilling
Yang, Z. / Li, Y. / Slavik, M.F. | 1999
473
ENGINEERING PROCESSING - Extracellular ice nucleators from Pantoea ananas: Effects on freezing of model foods
Zasypkin, D.V. / Lee, Tung-Ching | 1999
473
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
ENGINEERING PROCESSING - Heat transfer model performance in simulation of process deviations
Teixeira, A.A. / Balaban, M.O. / Germer, S.P.M. et al. | 1999
488
Heat Transfer Model Performance in Simulation of Process Deviations
Teixeira, A.A. / Balaban, M.O. / Germer, S.P.M. et al. | 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
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
498
Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing
Barry‐Ryan, C. / O'Beirne, D. | 1999
498
ENGINEERING PROCESSING - 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
ENGINEERING PROCESSING - Pressure-temperature degradation of green color in broccoli juice
Weemaes, C. / Ooms, V. / Indrawati et al. | 1999
504
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
Properties of Cysteine‐Added Soy Protein‐Wheat Gluten Films
Were, L. / Hettiarachchy, N.S. / Coleman, M. | 1999
514
ENGINEERING PROCESSING - Properties of cysteine-added soy protein-wheat gluten films
Were, L. / Hettiarachchy, N.S. / Coleman, M. | 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
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
Microbiology Articles
| 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
Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables
Izumi, H. | 1999
536
MICROBIOLOGY - 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
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
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
547
MICROBIOLOGY - Rapid detection of Pseudomonas on seafoods using protease indicator
Jabbar, H. / Joishy, K.N. | 1999
547
Rapid Detection of Pseudomonas in Seafoods Using Protease Indicator
Jabbar, H. / Joishy, K. N. | 1999
550
Sensory Evaluation Articles
| 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
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
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
555
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 EVALUATION - Sensory characteristics of heat-processed and fresh tomato salsa containing honey
Allison, A.A. / Chambers IV, E. / Gibson, E. et al. | 1999
560
Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey
Allison, A. A. / Chambers, E. IV / Gibson, E. et al. | 1999
Author Index, Vol 64, No 3
| 1999
Page charge statement
| 1999
Journal of Food Science on CD-ROM
| 1999