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

2
Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties
Bigner‐George, M.E. / Berry, B.W. | 2000
2
Food Chemistry and Toxicoloy - Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties
Bigner-George, M.E. / Berry, B.W. | 2000
9
Food Chemistry and Toxicoloy - Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage
Alasnier, C. / Meynier, A. / Viau, M. et al. | 2000
9
Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage
Alasnier, C. / Meynier, A. / Viau, M. et al. | 2000
15
Food Chemistry and Toxicoloy - Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions
Rodriguez-Lopez, J.N. / Espin, J.C. / Tudela, J. et al. | 2000
15
Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions
Rodríguez‐López, J.N. / Espín, J.C. / Tudela, J. et al. | 2000
20
The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid
Sawamura, M. / Nakagawa, T. / Katsuno, S. et al. | 2000
20
Food Chemistry and Toxicoloy - The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid
Sawamura, M. / Nakagawa, T. / Katsuno, S. et al. | 2000
24
Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage
Suvanich, V. / Jahncke, M.L. / Marshall, D.L. | 2000
24
Food Chemistry and Toxicoloy - Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage
Suvanich, V. / Jahncke, M.L. / Marshall, D.L. | 2000
30
Food Chemistry and Toxicoloy - Liver Injury-preventive Effect of Tea Theanine in Rats
He, P. / Wada, S. / Watanabe, N. et al. | 2000
30
Liver Injury‐preventive Effect of Tea Theanine in Rats
He, P. / Wada, S. / Watanabe, N. et al. | 2000
34
Food Chemistry and Toxicoloy - Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
34
Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
40
Food Chemistry and Toxicoloy - Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 (degree)C
Pacheco-Aguilar, R. / Lugo-Sánchez, M.E. / Robles-Burgueño, M.R. | 2000
40
Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C
Pacheco‐Aguilar, R. / Lugo‐Sánchez, M.E. / Robles‐Burgueño, M.R. | 2000
48
Food Chemistry and Toxicoloy - Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-fat Meat Batters in a Model System
Lin, K.-W. / Mei, M.-Y. | 2000
48
Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
Lin, K.‐W. / Mei, M.‐Y. | 2000
53
Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
GÓMEZ‐GUILLÉN, M.C. / MONTERO, P. / HURTADO, O. et al. | 2000
53
Food Chemistry and Toxicoloy - Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
Gomez-Guillén, M.C. / Montero, P. / Hurtado, O. et al. | 2000
61
Food Chemistry and Toxicoloy - High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. et al. | 2000
61
High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. et al. | 2000
67
Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
67
Food Chemistry and Toxicoloy - Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
71
Degradation of Lycopene, α‐Carotene, and β‐Carotene During Lipid Peroxidation
Anguelova, T. / Warthesen, J. | 2000
71
Food Chemistry and Toxicoloy - Degradation of Lycopene, a-carotene, and b-carotene During Lipid Peroxidation
Anguelova, T. / Warthesen, J. | 2000
76
Technical Approach to Simplify the Purification Method and Characterization of Microbial Transglutaminase Produced from Streptoverticillium ladakanum
Ho, M.‐L. / Leu, S.‐Z. / Hsieh, J.‐F. et al. | 2000
76
Food Chemistry and Toxicoloy - Technical Approach to Simplify the Purification Method and Characterization of Microbial Transglutaminase Produced from Streptoverticillium ladakanum
Ho, M.-L. / Leu, S.-Z. / Hsieh, J.-F. et al. | 2000
81
Purification and Characterization of Low Molecular Weight Kininogen from Pig Plasma
Lee, J.‐J. / Tzeng, S.‐S. / Jiang, S.‐T. | 2000
81
Food Chemistry and Toxicoloy - Purification and Characterization of Low Molecular Weight Kininogen from Pig Plasma
Lee, J.-J. / Tzeng, S.-S. / Jiang, S.-T. | 2000
87
Food Chemistry and Toxicoloy - Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy
Wold, J.P. / Mielnik, M. | 2000
87
Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy
Wold, J.P. / Mielnik, M. | 2000
96
Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions
Xiong, Y.L. / Lou, X. / Wang, C. et al. | 2000
96
Food Chemistry and Toxicoloy - Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions
Xiong, Y.L. / Lou, X. / Wang, C. et al. | 2000
101
Food Chemistry and Toxicoloy - Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley
Shand, P.J. | 2000
101
Textural, Water Holding, and Sensory Properties of Low‐fat Pork Bologna with Normal or Waxy Starch Hull‐less Barley
Shand, P.J. | 2000
110
Food Engineering and Physical Properties - Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Pernell, C.W. / Foegeding, E.A. / Daubert, C.R. | 2000
110
Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Pernell, C.W. / Foegeding, E.A. / Daubert, C.R. | 2000
115
Drying Kinetics of Hydrated and Gelatinized Corn Starches in the Presence of Sucrose and Sodium Chloride
Uzman, D. / ŞAhbaz, F. | 2000
115
Food Engineering and Physical Properties - Drying Kinetics of Hydrated and Gelatinized Corn Starches in the Presence of Sucrose and Sodium Chloride
Uzman, D. / Sahbaz, F. | 2000
123
Food Engineering and Physical Properties - Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Sålt and Emulsified Fats Stabilized with Nonmeat Proteins
Su, Y.K. / Bowers, J.A. / Zayas, J.F. | 2000
123
Physical Characteristics and Microstructure of Reduced‐fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins
Su, Y.K. / Bowers, J.A. / Zayas, J.F. | 2000
129
Proteolytic Degradation of Tropical Tilapia Surimi
Yongsawatdigul, J. / Park, J.W. / Virulhakul, P. et al. | 2000
129
Food Engineering and Physical Properties - Proteolytic Degradation of Tropical Tilapia Surimi
Yongsawatdigul, J. / Park, J.W. / Virulhakul, P. et al. | 2000
134
Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance Spectroscopy
Chung, M.‐S. / Ruan, R.R. / Chen, P. et al. | 2000
134
Food Engineering and Physical Properties - Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance Spectroscopy
Chung, M.-S. / Ruan, R.R. / Chen, P. et al. | 2000
139
Food Engineering and Physical Properties - pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers
Mleko, S. / Foegeding, E.A. | 2000
139
pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers
Mleko, S. / Foegeding, E.A. | 2000
144
Electrical Conductance Study of Fluid Motion and Heat Transport During Starch Gelatinization
Karapantsios, T.D. / Sakonidou, E.P. / Raphaelides, S.N. | 2000
144
Food Engineering and Physical Properties - Electrical Conductance Study of Fluid Motion and Heat Transport During Starch Gelatinization
Karapantsios, T.D. / Sakonidou, E.P. / Raphaelides, S.N. | 2000
151
Food Engineering and Physical Properties - Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage
Suvanich, V. / Marshall, D.L. / Jahncke, M.L. | 2000
151
Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage
Suvanich, V. / Marshall, D.L. / Jahncke, M.L. | 2000
155
Food Engineering and Physical Properties - Combined Pressure-temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic Study
Ludikhuyze, L. / Claeys, W. / Hendrickx, M. | 2000
155
Combined Pressure—temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic Study
Ludikhuyze, L. / Claeys, W. / Hendrickx, M. | 2000
162
Food Microbiology and Safety - Survival and Growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 in Alfalfa Sprouts
Castro-Rosas, J. / Escartin, E.E. | 2000
162
Survival and Growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 in Alfalfa Sprouts
Castro‐Rosas, J. / Escartín, E.F. | 2000
168
Texture Assessment of French Cheeses
Antoniou, K.D. / Petridis, D. / Raphaelides, S. et al. | 2000
168
Sensory and Nutritive Qualities of Food - Texture Assessment of French Cheeses
Antoniou, K.D. / Petridis, D. / Raphaelides, S. et al. | 2000
173
Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation
Gills, L.A. / Resurreccion, A.V.A. | 2000
173
Sensory and Nutritive Qualities of Food - Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation
Gills, L.A. / Resurreccion, A.V.A. | 2000
181
Sensory and Nutritive Qualities of Food - Extending Shelf Life of Fresh-cut Pears
Dong, X. / Wrolstad, R.E. / Sugar, D. | 2000
181
Extending Shelf Life of Fresh‐cut Pears
Dong, X. / Wrolstad, R.E. / Sugar, D. | 2000