Journal of Food Science

Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

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
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
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
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
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
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
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
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
30
Liver Injury‐preventive Effect of Tea Theanine in Rats
He, P. / Wada, S. / Watanabe, N. et al. | 2000
30
Food Chemistry and Toxicoloy - 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
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
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
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
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
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
53
Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
GÓMEZ‐GUILLÉN, M.C. / MONTERO, P. / HURTADO, O. 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
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
67
Food Chemistry and Toxicoloy - Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
67
Lycopene Stability in Tomato Powders
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
71
Degradation of Lycopene, α‐Carotene, and β‐Carotene During Lipid Peroxidation
Anguelova, T. / Warthesen, J. | 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
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
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
Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy
Wold, J.P. / Mielnik, M. | 2000
87
Food Chemistry and Toxicoloy - Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy
Wold, J.P. / Mielnik, M. | 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
96
Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions
Xiong, Y.L. / Lou, X. / Wang, C. et al. | 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
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
110
Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Pernell, C.W. / Foegeding, E.A. / Daubert, C.R. | 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
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
115
Drying Kinetics of Hydrated and Gelatinized Corn Starches in the Presence of Sucrose and Sodium Chloride
Uzman, D. / ŞAhbaz, 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
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
129
Food Engineering and Physical Properties - Proteolytic Degradation of Tropical Tilapia Surimi
Yongsawatdigul, J. / Park, J.W. / Virulhakul, P. et al. | 2000
129
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
pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers
Mleko, S. / Foegeding, E.A. | 2000
139
Food Engineering and Physical Properties - 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
Combined Pressure—temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic Study
Ludikhuyze, L. / Claeys, W. / Hendrickx, M. | 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
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
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
168
Sensory and Nutritive Qualities of Food - Texture Assessment of French Cheeses
Antoniou, K.D. / Petridis, D. / Raphaelides, S. et al. | 2000
168
Texture Assessment of French Cheeses
Antoniou, K.D. / Petridis, D. / Raphaelides, S. et al. | 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
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
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