Journal of Food Science

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Table of contents

565
New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation
Kyereme, M. / Swartzel, K.R. / Farkas, B.E. | 1999
565
CRITICAL REVIEW - New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation
Kyereme, M. / Swartzel, K.R. / Farkas, B.E. | 1999
571
HYPOTHESIS PAPERS - Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E coli Strains in Foods
Yokoigawa, K. / Inoue, K. / Okubo, Y. et al. | 1999
571
Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. coli Strains in Foods
Yokoigawa, K. / Inoue, K. / Okubo, Y. et al. | 1999
576
HYPOTHESIS PAPERS - Antiplasticization by Water in Reduced-Moisture Food Systems
Seow, C.C. / Cheah, P.B. / Chang, Y.P. | 1999
576
Antiplasticization by Water in Reduced‐Moisture Food Systems
Seow, C.C. / Cheah, P.B. / Chang, Y.P. | 1999
582
Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity
Seguchi, M. / Ishihara, C. / Yoshino, Y. et al. | 1999
582
CHEMISTRY-BIOCHEMISTRY - Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity
Seguchi, M. / Ishihara, C. / Yoshino, Y. et al. | 1999
587
Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared Spectroscopy
McElhinney, J. / Downey, G. / O'Donnell, C. | 1999
587
CHEMISTRY-BIOCHEMISTRY - Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid-Infrared Spectroscopy
McElhinney, J. / Downey, G. / O'Donnell, C. | 1999
592
CHEMISTRY-BIOCHEMISTRY - Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors
Yang, J. / Powers, J.R. / Boylston, T.D. et al. | 1999
592
Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors
Yang, J. / Powers, J.R. / Boylston, T.D. et al. | 1999
597
CHEMISTRY-BIOCHEMISTRY - Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran
Dawkins, N.L. / Phelps, O. / McMillin, K.W. et al. | 1999
597
Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran
Dawkins, N.L. / Phelps, O. / McMillin, K.W. et al. | 1999
601
Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies
Vega‐Warner, A. V. / Wang, C.‐H. / Smith, D. M. et al. | 1999
601
CHEMISTRY-BIOCHEMISTRY - Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies
Vega-Warner, A.V. / Wang, C.-H. / Smith, D.M. et al. | 1999
606
Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate
O'Driscoll, B. M. / Rattray, F. P. / McSweeney, P. L. H. et al. | 1999
606
CHEMISTRY-BIOCHEMISTRY - Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate
O'Driscoll, B.M. / Rattray, F.P. / McSweeney, P.L.H. et al. | 1999
612
Supercritical CO2 Extraction for Total Fat Analysis of Food Products
Dionisi, F. / Hug, B. / Aeschlimann, J. M. et al. | 1999
616
CHEMISTRY-BIOCHEMISTRY - Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content
Lim, L.-T. / Mine, Y. / Tung, M.A. | 1999
616
Barrier and Tensile Properties of Transglutaminase Cross‐linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content
Lim, L.‐T. / Mine, Y. / Tung, M.A. | 1999
623
ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground Beef
Hsu, Y.‐C. / Pestka, J. J. / Smith, D. M. | 1999
623
CHEMISTRY-BIOCHEMISTRY - ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground Beef
Hsu, Y.-C. / Pestka, J.J. / Smith, D.M. | 1999
629
Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface Methodology
Ahn, J. / Kwak, H.S. | 1999
629
CHEMISTRY-BIOCHEMISTRY - Optimizing Cholesterol Removal in Cream Using b-Cyclodextrin and Response Surface Methodology
Ahn, J. / Kwak, H.S. | 1999
633
CHEMISTRY-BIOCHEMISTRY - Thermal Gel Degradation (Modori) in Sardine Surimi Gels
Alvarez, C. / Couso, I. / Tejada, M. | 1999
633
Thermal Gel Degradation (Modori) in Sardine Surimi Gels
Alvarez, C. / Couso, I. / Tejada, M. | 1999
638
Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor Assay
Bermúdez‐Almada, M.C. / Pérez‐Tello, M.G. / Valenzuela‐Quintanar, A.I. et al. | 1999
638
CHEMISTRY-BIOCHEMISTRY - Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor Assay
Bermudez-Almada, M.C. / Pérez-Tello, M.G. / Valenzuela-Quintanar, A.I. et al. | 1999
641
CHEMISTRY-BIOCHEMISTRY - Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace-Gas Chromatography
Jo, C. / Ahn, D.U. | 1999
641
Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge‐and‐Trap Dynamic Headspace/Gas Chromatography
Jo, C. / Ahn, D.U. | 1999
644
CHEMISTRY-BIOCHEMISTRY - Myofibril-Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins
Cao, M.-J. / Hara, K. / Osatomi, K. et al. | 1999
644
Myofibril‐Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins
Cao, M.‐J. / Hara, K. / Osatomi, K. et al. | 1999
648
Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers
Mao, R. / Tang, J. / Swanson, B.G. | 1999
648
CHEMISTRY-BIOCHEMISTRY - Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers
Mao, R. / Tang, J. / Swanson, B.G. | 1999
653
Starch Gelation Process Observed by FT‐IR/ATR Spectrometry with Multivariate Data Analysis
Iizuka, K. / Aishima, T. | 1999
653
CHEMISTRY-BIOCHEMISTRY - Starch Gelation Process Observed by FT-IR-ATR Spectrometry with Multivariate Data Analysis
Iizuka, K. / Aishima, T. | 1999
659
CHEMISTRY-BIOCHEMISTRY - Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness
Ando, M. / Tsukamasa, Y. / Makinodan, Y. et al. | 1999
659
Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness
Ando, M. / Tsukamasa, Y. / Makinodan, Y. et al. | 1999
663
CHEMISTRY-BIOCHEMISTRY - Thermal Pasteurization Effects on Color of Red Grapefruit Juices
Lee, H.S. / Coates, G.A. | 1999
663
Thermal Pasteurization Effects on Color of Red Grapefruit Juices
Lee, H.S. / Coates, G.A. | 1999
667
Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein Isolates
Boatright, W. L. / Lei, Q. | 1999
667
CHEMISTRY-BIOCHEMISTRY - Compounds Contributing to the "Beany" Odor of Aqueous Solutions of Soy Protein Isolates
Boatright, W.L. / Lei, Q. | 1999
671
ENGINEERING-PROCESSING - Pasta-Like Product from Pea Flour by Twin-Screw Extrusion
Wang, N. / Bhirud, P.R. / Sosulski, F.W. et al. | 1999
671
Pasta‐Like Product from Pea Flour by Twin‐Screw Extrusion
Wang, N. / Bhirud, P.R. / Sosulski, F.W. et al. | 1999
679
ENGINEERING-PROCESSING - Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
Yongsawatdigul, J. / Park, J.W. | 1999
679
Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
Yongsawatdigul, J. / Park, J. W. | 1999
684
Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture
Moizuddin, S. / Johnson, L.D. / Wilson, L.A. | 1999
684
ENGINEERING-PROCESSING - Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture
Moizuddin, S. / Johnson, L.D. / Wilson, L.A. | 1999
688
Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven
Baik, O.D. / Grabowski, S. / Trigui, M. et al. | 1999
688
ENGINEERING-PROCESSING - Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven
Baik, O.D. / Grabowski, S. / Trigui, M. et al. | 1999
695
Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH
Pérez‐Gago, M.B. / Krochta, J.M. | 1999
695
ENGINEERING-PROCESSING - Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH
Perez-Gago, M.B. / Krochta, J.M. | 1999
699
Cloud Stabilization of Orange Juice by High Pressure Processing
Goodner, J.K. / Braddock, R.J. / Parish, M.E. et al. | 1999
699
ENGINEERING-PROCESSING - Cloud Stabilization of Orange Juice by High Pressure Processing
Goodner, J.K. / Braddock, R.J. / Parish, M.E. et al. | 1999
701
ENGINEERING-PROCESSING - Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese
Mounsey, J.S. / O'Riordan, E.D. | 1999
701
Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese
Mounsey, J.S. / O'Riordan, E.D. | 1999
704
ENGINEERING-PROCESSING - High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase
Ashie, I.N.A. / Lanier, T.C. | 1999
704
High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase
Ashie, I. N. A. / Lanier, T.C. | 1999
709
ENGINEERING-PROCESSING - Measurement of the Thermal Conductivity of Foods at High Pressure
Denys, S. / Hendrickx, M.E. | 1999
709
Measurement of the Thermal Conductivity of Foods at High Pressure
Denys, S. / Hendrickx, M.E. | 1999
714
Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during Growth
Reilly, S.S. / Gilliland, S.E. | 1999
714
MICROBIOLOGY - Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during Growth
Reilly, S.S. / Gilliland, S.E. | 1999
719
Reduction of Microbial Counts at a Commercial Beef Koshering Facility
Hajmeer, M. N. / Marsden, J. L. / Crozier‐Dodson, B. A. et al. | 1999
719
MICROBIOLOGY - Reduction of Microbial Counts at a Commercial Beef Koshering Facility
Hajmeer, M.N. / Marsden, J.L. / Crozier-Dodson, B.A. et al. | 1999
724
MICROBIOLOGY - Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014
Skinner, G.E. / Solomon, H.M. / Fingerhut, G.A. | 1999
724
Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014
Skinner, G.E. / Solomon, H.M. / Fingerhut, G.A. | 1999
728
MICROBIOLOGY - Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide
Hong, S.-I. / Pyun, Y.-R. | 1999
728
Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide
Hong, S.‐I. / Pyun, Y.‐R. | 1999
734
Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples
Sapers, G.M. / Miller, R.L. / Mattrazzo, A.M. | 1999
734
MICROBIOLOGY - Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples
Sapers, G.M. / Miller, R.L. / Mattrazzo, A.M. | 1999
738
Treatments for Prevention of Persistent Pinking in Dark‐Cutting Beef Patties
Moiseev, I. V. / Cornforth, D. P. | 1999
738
SENSORY EVALUATION - Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties
Moiseev, I.V. / Cornforth, D.P. | 1999
744
Rheological and Sensory Properties of Reduced‐Fat Processed Cheeses Containing Lecithin
Drake, M. A. / Truong, V. D. / Daubert, C. R. | 1999
744
SENSORY EVALUATION - Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin
Drake, M.A. / Truong, V.D. / Daubert, C.R. | 1999
748
SENSORY EVALUATION - Quality of Strawberries Packed with Perforated Polypropylene
Sanz, C. / Pérez, A.G. / Olias, R. et al. | 1999
748
Quality of Strawberries Packed with Perforated Polypropylene
Sanz, C. / Pérez, A.G. / Olías, R. et al. | 1999