Journal of Food Science

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Table of contents

188
Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the Stability
Chen, C.‐C. / Tu, Y.‐Y. / Chang, H.‐M. | 2000
188
Food Chemistry and Toxicology - Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the Stability
Chen, C.-C. / Tu, Y.-Y. / Chang, H.-M. | 2000
194
Food Chemistry and Toxicology - Physicochemical and Sensory Characteristics of Fish Gelatin
Choi, S.-S. / Regenstein, J.M. | 2000
194
Physicochemical and Sensory Characteristics of Fish Gelatin
Choi, S.‐S. / Regenstein, J.M. | 2000
200
Food Chemistry and Toxicology - Gelation and Water Binding Properties of Transglutaminase-treated Skim Milk Powder
Imm, J.Y. / Lian, P. / Lee, C.M. | 2000
200
Gelation and Water Binding Properties of Transglutaminase‐treated Skim Milk Powder
Imm, J.Y. / Lian, P. / Lee, C.M. | 2000
206
Food Chemistry and Toxicology - Aluminum Content in Foods and Beverages Consumed in the Spanish Diet
Lopez, F.F. / Cabrera, C. / Lorenzo, M.L. et al. | 2000
206
Aluminum Content in Foods and Beverages Consumed in the Spanish Diet
López, F.F. / Cabrera, C. / Lorenzo, M.L. et al. | 2000
211
Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat
Maraschiello, C. / Sárraga, C. / Esteve‐García, E. et al. | 2000
211
Food Chemistry and Toxicology - Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat
Maraschiello, C. / Sárraga, C. / Esteve-Garcia, E. et al. | 2000
215
Food Chemistry and Toxicology - Viscoelastic Changes of Rice Starch Suspensions During Gelatinization
Hsu, S. / Lu, S. / Huang, C. | 2000
215
Viscoelastic Changes of Rice Starch Suspensions During Gelatinization
Hsu, S. / Lu, S. / Huang, C. | 2000
221
Food Chemistry and Toxicology - Covalent Crosslinking in Heated Protein Systems
Mohammed, Z.H. / Hill, S.E. / Mitchell, J.R. | 2000
221
Covalent Crosslinking in Heated Protein Systems
Mohammed, Z.H. / Hill, S.E. / Mitchell, J.R. | 2000
227
Acylation and Solubility of Casein Precipitated by Carbon Dioxide
Santos, C.V. / Tomasula, P.M. | 2000
227
Food Chemistry and Toxicology - Acylation and Solubility of Casein Precipitated by Carbon Dioxide
Santos, C.V. / Tomasula, P.M. | 2000
231
Food Chemistry and Toxicology - Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities
Santerre, C.R. / Ingram, R. / Lewis, G.W. et al. | 2000
231
Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities
Santerre, C.R. / Ingram, R. / Lewis, G.W. et al. | 2000
236
Triose Phosphate Isomerase as an Endogenous Time‐temperature Integrator to Verify Adequacy of Roast Beef Processing
Hsu, Y.C. / Sair, A.I. / Booren, A.M. et al. | 2000
236
Food Chemistry and Toxicology - Triose Phosphate Isomerase as an Endogenous Time-temperature Integrator to Verify Adequacy of Roast Beef Processing
Hsu, Y.C. / Sair, A.I. / Booren, A.M. et al. | 2000
241
Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail Surimi
Jiang, S.‐T. / Hsieh, J.‐F. / Ho, M.‐L. et al. | 2000
241
Food Chemistry and Toxicology - Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail Surimi
Jiang, S.-T. / Hsieh, J.-F. / Ho, M.-L. et al. | 2000
246
Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional Properties
de la Barca, A.M. Calderón / Ruiz‐Salazar, R.A. / Jara‐Marini, M.E. | 2000
246
Food Chemistry and Toxicology - Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional Properties
Calderon de la Barca, A.M. / Ruiz-Salazar, R.A. / Jara-Marini, M.E. | 2000
254
Optimization of Simulated Ripe Olive Darkening in Presence of Manganese
Romero, C. / Brenes, M. / García, P. et al. | 2000
254
Food Chemistry and Toxicology - Optimization of Simulated Ripe Olive Darkening in Presence of Manganese
Romero, C. / Brenes, M. / Garcia, P. et al. | 2000
259
Food Chemistry and Toxicology - Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients
Bryant, C.M. / McClements, D.J. | 2000
259
Optimizing Preparation Conditions for Heat‐denatured Whey Protein Solutions to be Used as Cold‐gelling Ingredients
Bryant, C.M. / McClements, D.J. | 2000
264
Food Chemistry and Toxicology - Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture
Lin, S. / Huff, H.E. / Hsieh, F. | 2000
264
Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture
Lin, S. / Huff, H.E. / Hsieh, F. | 2000
270
Food Chemistry and Toxicology - Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content
Jo, C. / Ahn, D.U. | 2000
270
Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content
Jo, C. / Ahn, D.U. | 2000
276
Food Chemistry and Toxicology - Antioxidant Activity of Nontocopherol Hazelnut (Corylus spp.) Phenolics
Yurttas, H.C. / Schafer, H.W. / Warthesen, J.J. | 2000
276
Antioxidant Activity of Nontocopherol Hazelnut (Corylus spp.) Phenolics
Yurttas, H.C. / Schafer, H.W. / Warthesen, J.J. | 2000
281
Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level
Cofrades, S. / Guerra, M.A. / Carballo, J. et al. | 2000
281
Food Chemistry and Toxicology - Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level
Cofrades, S. / Guerra, M.A. / Carballo, J. et al. | 2000
288
Exogenous Polyamines and Gibberellic Acid Effects on Peach (Prunus persica L.) Storability Improvement
Martínez‐Romero, D. / Valero, D. / Serrano, M. et al. | 2000
288
Food Chemistry and Toxicology - Exogenous Polyamines and Gibberellic Acid Effects on Peach (Prunus persica L.) Storability Improvement
Martinez-Romero, D. / Valero, D. / Serrano, M. et al. | 2000
295
Food Chemistry and Toxicology - Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media
Liaquat, M. / Owusu Apenten, R.K. | 2000
295
Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media
Liaquat, M. / Apenten, R.K. Owusu | 2000
300
Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films
Wu, Y. / Rhim, J.W. / Weller, C.L. et al. | 2000
300
Food Chemistry and Toxicology - Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films
Wu, Y. / Rhim, J.W. / Weller, C.L. et al. | 2000
305
Food Chemistry and Toxicology - Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases
Hamada, J.S. | 2000
305
Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases
Hamada, J.S. | 2000
312
Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase
Gerrard, J.A. / Newberry, M.P. / Ross, M. et al. | 2000
312
Food Engineering and Physical Properties - Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase
Gerrard, J.A. / Newberry, M.P. / Ross, M. et al. | 2000
315
Food Engineering and Physical Properties - Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder-food During Drying
Akiyama, T. / Hayakawa, K. | 2000
315
Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder‐food During Drying
Akiyama, T. / Hayakawa, K. | 2000
324
Food Engineering and Physical Properties - Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning Calorimetry
Kedward, C.J. / MacNaughtan, W. / Mitchell, J.R. | 2000
324
Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning Calorimetry
Kedward, C. J. / MacNaughtan, W. / Mitchell, J.R. | 2000
329
Food Engineering and Physical Properties - Comparison Of Air-blast And Pressure Shift Freezing On Norway Lobster Quality
Chevalier, D. / Sentissi, M. / Havet, M. et al. | 2000
329
Comparison Of Air‐blast And Pressure Shift Freezing On Norway Lobster Quality
Chevalier, D. / Sentissi, M. / Havet, M. et al. | 2000
334
Effect of Cottage Cheese Whey Pretreatment and 2‐phase Crossflow Microfiltration/Ultrafiltration on Permeate Flux and Composition
Martínez‐Hermosilla, A. / Hulbert, G.J. / Liao, W.C. | 2000
334
Food Engineering and Physical Properties - Effect of Cottage Cheese Whey Pretreatment and 2-phase Crossflow Microfiltration-Ultrafittration on Permeate Flux and Composition
Martinez-Hermosilla, A. / Hulbert, G.J. / Liao, W.C. | 2000
342
Food Microbiology and Safety - Fermentation of Monascus purpureus on Bacterial Cellulosenata and the Color Stability of Monascus-nata Complex
Sheu, F. / Wang, C.L. / Shyu, Y.T. | 2000
342
Fermentation of Monascus purpureus on Bacterial Cellulose‐nata and the Color Stability of Monascus‐nata Complex
Sheu, F. / Wang, C.L. / Shyu, Y.T. | 2000
346
A Fluorescent Lectin Test for Mold in Raw Tomato Juice
Potts, S.J. / Slaughter, D.C. / Thompson, J.F. | 2000
346
Food Microbiology and Safety - A Fluorescent Lectin Test for Mold in Raw Tomato Juice
Potts, S.J. / Slaughter, D.C. / Thompson, J.F. | 2000
352
Sensory and Nutritive Qualities of Food - Bioactive Properties of Wild Blueberry Fruits
Smith, M.A.L. / Marley, K.A. / Seigier, D. et al. | 2000
352
Bioactive Properties of Wild Blueberry Fruits
Smith, M.A.L. / Marley, K.A. / Seigler, D. et al. | 2000
357
Sensory and Nutritive Qualities of Food - Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)
Skrede, G. / Wrolstad, R.E. / Durst, R.W. | 2000
357
Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)
Skrede, G. / Wrolstad, R.E. / Durst, R.W. | 2000
365
Sensory and Nutritive Qualities of Food - Nondestructive Methods to Evaluate Maturity Level of Oranges
Olmo, M. / Nadas, A. / Garcia, J.M. | 2000
365
Nondestructive Methods to Evaluate Maturity Level of Oranges
Olmo, M. / Nadas, A. / García, J.M. | 2000
Application Briefs
| 2000