Journal of Food Science

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Table of contents

93
JFS: SENSORY AND NUTRITIVE QUALITIES OF FOOD - Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life Test
Gélinas, P. / Roy, G. / Guillet, M. | 1999
753
Degradation Kinetics of (−)‐Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in a Liquid Model System
Zimeri, J. / Tong, C.H. | 1999
753
JFS: CONCISE REVIEWS IN FOOD SCIENCE - Degradation Kinetics of (-)-Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in a Liquid Model System
Zimeri, J. / Tong, C.H. | 1999
759
Inactivation of Nisin by Glutathione in Fresh Meat
Rose, N.L. / Sporns, P. / Stiles, M.E. et al. | 1999
759
JFS: CONCISE REVIEWS IN FOOD SCIENCE - Inactivation of Nisin by Glutathione in Fresh Meat
Rose, N.L. / Sporns, P. / Stiles, M.E. et al. | 1999
763
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S Proteins
Ji, M.P. / Cai, T.D. / Chang, K.C. | 1999
763
Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S Proteins
Ji, M.P. / Cai, T.D. / Chang, K.C. | 1999
768
Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle
Choi, Y.J. / Lanier, T.C. / Lee, H.G. et al. | 1999
768
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle
Choi, Y.J. / Lanier, T.C. / Lee, H.G. et al. | 1999
772
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Purification and Characterization of Proteinase from Atlantic Menhaden Muscle
Choi, Y.J. / Cho, Y.-J. / Lanier, T.C. | 1999
772
Purification and Characterization of Proteinase from Atlantic Menhaden Muscle
Choi, Y.J. / Cho, Y.‐J. / Lanier, T.C. | 1999
776
Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios
Beaulieu, M. / Pouliot, Y. / Pouliot, M. | 1999
776
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein-Whey Protein Ratios
Beaulieu, M. / Pouliot, Y. / Pouliot, M. | 1999
781
Modification of Proteins from Soymilk Residue (Okara) by Trypsin
Chan, W.‐M. / Ma, C.‐Y. | 1999
781
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Modification of Proteins from Soymilk Residue (Okara) by Trypsin
Chan, W.-M. / Ma, C.-Y. | 1999
787
Functional Properties of Milk‐Egg Mixtures
Matringe, E. / Tan Luu, R. Phan / Lorient, D. | 1999
787
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Functional Properties of Milk-Egg Mixtures
Matringe, E. / Tan Luu, R.Phan / Lorient, D. | 1999
792
Selective Increase in Conjugated Linoleic Acid in Milk Fat by Crystallization
Kim, Y.‐J. / Liu, R.H. | 1999
792
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Selective Increase in Conjugated Linoleic Acid in Milk Fat by Crystallization
Kim, Y.-J. / Liu, R.H. | 1999
796
Glass Transition Temperature of Casein as Affected by Transglutaminase
Mizuno, A. / Mitsuiki, M. / Motoki, M. | 1999
796
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Glass Transition Temperature of Casein as Affected by Transglutaminase
Mizuno, A. / Mitsuiki, M. / Motoki, M. | 1999
800
Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC‐Olfactometry
Bazemore, R. / Goodner, K. / Rouseff, R. | 1999
800
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry
Bazemore, R. / Goodner, K. / Rouseff, R. | 1999
804
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt-vinegar Curing of Fish
Toyohara, M. / Murata, M. / Ando, M. et al. | 1999
804
Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt‐vinegar Curing of Fish
Toyohara, M. / Murata, M. / Ando, M. et al. | 1999
808
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
Hilhorst, R. / Dunnewind, B. / Orsel, R. et al. | 1999
808
Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
Hilhorst, R. / Dunnewind, B. / Orsel, R. et al. | 1999
814
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Differentiation of Beef and Kangaroo Meat by Visible-Near-Infrared Reflectance Spectroscopy
Ding, H.B. / Xu, R.J. | 1999
814
Differentiation of Beef and Kangaroo Meat by Visible/Near‐Infrared Reflectance Spectroscopy
Ding, H.B. / Xu, R.J. | 1999
818
Pressure‐induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols
Ashie, I.N.A. / Lanier, T.C. / MacDonald, G.A. | 1999
818
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols
Ashie, I.N.A. / Lanier, T.C. / MacDonald, G.A. | 1999
823
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase
Weemaes, C. / Ludikhuyze, L. / Broeck, L.Van den et al. | 1999
823
Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase
Weemaes, C. / Ludikhuyze, L. / Van den Broeck, I. et al. | 1999
828
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Starch Retrogradation and Texture of Cooked Milled Rice During Storage
Perdon, A.A. / Siebenmorgen, T.J. / Buescher, R.W. et al. | 1999
828
Starch Retrogradation and Texture of Cooked Milled Rice During Storage
Perdon, A.A. / Siebenmorgen, T.J. / Buescher, R.W. et al. | 1999
833
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure
Trujillo, A.J. / Royo, C. / Ferragut, V. et al. | 1999
833
Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure
Trujillo, A.J. / Royo, C. / Ferragut, V. et al. | 1999
838
Formation of α‐terpineol in Citrus Juices, Model and Buffer Solutions
Haleva‐Toledo, E. / Naim, M. / Zehavi, U. et al. | 1999
838
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Formation of a-terpineol in Citrus Juices, Model and Buffer Solutions
Haleva-Toledo, E. / Naim, M. / Zehavi, U. et al. | 1999
842
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors
Kang, I.S. / Lanier, T.C. | 1999
842
Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors
Kang, I.S. / Lanier, T.C. | 1999
847
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Color and Heat Denaturation of Myoglobin Forms in Ground Beef
Hunt, M.C. / Sørheim, O. / Slinde, E. | 1999
847
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
Hunt, M.C. / Sørheim, O. / Slinde, E. | 1999
852
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Formation of 2-Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pH
Zhou, A. / Boatright, W.L. | 1999
852
Formation of 2‐Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pH
Zhou, A. / Boatright, W.L. | 1999
855
HMF Formation during Heat‐treatment of Milk‐type Products as Related to Milkfat Content
Morales, F.J. / Jiménez‐Pérez, S. | 1999
855
JFS: FOOD CHEMISTRY AND TOXICOLOGY - HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content
Morales, F.J. / Jiménez-Pérez, S. | 1999
860
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Physical and Molecular Properties of Egg-White Lipid Films
Handa, A. / Gennadios, A. / Hanna, M.A. et al. | 1999
860
Physical and Molecular Properties of Egg‐white Lipid Films
Handa, A. / Gennadios, A. / Hanna, M.A. et al. | 1999
865
Variations in Rate of Water Loss as Related to Different Types of Post‐rigor Porcine Musculature During Storage
Joo, S.T. / Kauffman, R.G. / van Laack, R.L.J.M. et al. | 1999
865
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature During Storage
Joo, S.T. / Kauffman, R.G. / Laack, R.L.J.M.van et al. | 1999
869
Amaranthus Betacyanin Pigments Applied in Model Food Systems
Cai, Y. / Corke, H. | 1999
869
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Amaranthus Betacyanin Pigments Applied in Model Food Systems
Cai, Y. / Corke, H. | 1999
874
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing
Lin, H. / Boylston, T.D. / Luedecke, L.O. et al. | 1999
874
Conjugated Linoleic Acid Content of Cheddar‐type Cheeses as Affected by Processing
Lin, H. / Boylston, T.D. / Luedecke, L.O. et al. | 1999
879
Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor
Passos, E.F. / Monteiro, P.S. / Oliveira, R.C. et al. | 1999
879
JFS: FOOD CHEMISTRY AND TOXICOLOGY - Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor
Passos, E.E. / Monteiro, P.S. / Oliyeira, R.C. et al. | 1999
883
Decreasing Oil Uptake of Doughnuts During Deep‐fat Frying Using Curdlan
Funami, T. / Funami, M. / Tawada, T. et al. | 1999
883
JFS: FOOD ENGINEERING AND PHYSICAL PROPERTIES - Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan
Funami, T. / Funami, M. / Tawada, T. et al. | 1999
889
JFS: FOOD ENGINEERING AND PHYSICAL PROPERTIES - Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash
Sapers, G.M. / Miller, R.L. / Choi, S.-W. et al. | 1999
889
Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash
Sapers, G.M. / Miller, R.L. / Choi, S.‐W. et al. | 1999
893
Isostrength Comparison of Large‐Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels
Li, H. / Errington, A.D. / Foegeding, E.A. | 1999
893
JFS: FOOD ENGINEERING AND PHYSICAL PROPERTIES - Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels
Li, H. / Errington, A.D. / Foegeding, E.A. | 1999
899
JFS: FOOD MICROBIOLOGY AND SAFETY - Hydrolysis of b-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis
Parra, L. / Fernández de Palencia, P. / Casal, V. et al. | 1999
899
Hydrolysis of β‐casein (193‐209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis
Parra, L. / de Palencia, P. Fernández / Casal, V. et al. | 1999
903
JFS: FOOD MICROBIOLOGY AND SAFETY - Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes
Madden, U.A. / Osweiler, G.D. / Knipe, L. et al. | 1999
903
Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage‐Type Mixes
Madden, U.A. / Osweiler, G.D. / Knipe, L. et al. | 1999
909
JFS: FOOD MICROBIOLOGY AND SAFETY - Growth of Bacillus cereus on Oil-blanched Potato Strips for "Home-style" French Fries
Doan, C.H. / Davidson, R.M. | 1999
909
Growth of Bacillus cereus on Oil‐blanched Potato Strips for “Home‐style” French Fries
Doan, C.H. / Davidson, P.M. | 1999
912
ERRATUM NOTICE - Correction to 64(2): 317-322
| 1999
913
JFS: FOOD MICROBIOLOGY AND SAFETY - Growth and Production of Enterotoxin A by Staphylococcus aureus on "Home-style" French Fries
Doan, C.H. / Davidson, P.M. | 1999
913
Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries
Doan, C.H. / Davidson, P.M. | 1999
918
Salt‐free Miso Fermentation Using Ethanol, Sugars, and Polyols
Chiou, R.Y.‐Y. | 1999
918
JFS: FOOD MICROBIOLOGY AND SAFETY - Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols
Chiou, R.Y.-Y. | 1999
921
Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize, Wheat, and Barley Grain
Marín, S. / Magan, N. / Serra, J. et al. | 1999
921
JFS: FOOD MICROBIOLOGY AND SAFETY - Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum: On Maize, Wheat, and Barley Grain
Marin, S. / Magan, N. / Serra, J. et al. | 1999
925
In Vitro Digestion/Caco‐2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal
Glahn, R.P. / Lee, O.A. / Miller, D.D. | 1999
925
JFS: SENSORY AND NUTRITIVE QUALITIES OF FOOD - In Vitro Digestion-Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal
Glahn, R.R. / Lee, O.A. / Miller, D.D. | 1999
929
JFS: SENSORY AND NUTRITIVE QUALITIES OF FOOD - b-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables
Howard, L.A. / Wong, A.D. / Perry, A.K. et al. | 1999
929
β‐Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables
Howard, L.A. / Wong, A.D. / Perry, A.K. et al. | 1999
937
Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf‐life Test
Gélinas, P. / Roy, G. / Guillet, M. | 1999
942
ERRATUM NOTICE
| 1999
iv
Referees Needed
Fennema, Owen | 1999