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

556
Fish Myosin Aggregation as Affected by Freezing and Initial Physical State
Ramiarez, José A. / Martian‐Polo, Martha O. / Bandman, Everett | 2000
556
Food Chemistry and Toxicology - Fish Myosin Aggregation as Affected by Freezing and Initial Physical State
Ramirez, José A. / Martin-Polo, Martha O. / Bandman, Everett | 2000
561
Food Chemistry and Toxicology - Gelling Properties of Whey Proteins after Enzymic Fat Hydrolysis
Blecker, C. / Paquot, M. / Deroanne, C. | 2000
561
Gelling Properties of Whey Proteins After Enzymic Fat Hydrolysis
Blecker, C. / Paquot, M. / Deroanne, C. | 2000
564
Food Chemistry and Toxicology - Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food Proteins
Fujita, H. / Yokoyama, K. / Yoshikawa, M. | 2000
564
Classification and Antihypertensive Activity of Angiotensin I‐Converting Enzyme Inhibitory Peptides Derived from Food Proteins
Iroyukifujita, H / Eiichiyokoyama, K / Yoshikawa, Masaaki | 2000
570
Food Chemistry and Toxicology - Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod Mollusks
Mizuta, S. / Mutoh, M. / Sugihara, K. et al. | 2000
570
Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod Mollusks
Mizuta, S. / Mutoh, M. / Sugihara, K. et al. | 2000
575
1H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates
Li, Rongrong / Kerr, W.L. / Toledo, R.T. et al. | 2000
575
Food Chemistry and Toxicology - 1H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates
Li, R. / Kerr, W.L. / Toledo, R.T. et al. | 2000
581
Food Chemistry and Toxicology - Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules
Anton, M. / LeDenmat, M. / Gandemer, G. | 2000
581
Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules
Anton, M. / Denmat, M. Le / Gandemer, G. | 2000
585
Food Chemistry and Toxicology - Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef
Killinger, K.M. / Hunt, M.C. / Campbell, R.E. et al. | 2000
585
Factors Affecting Premature Browning During Cooking of Store‐purchased Ground Beef
Killinger, K.M. / Hunt, M.C. / Campbell, R.E. et al. | 2000
588
Food Chemistry and Toxicology - Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic Solution
Nakano, T. / Ozimek, L. | 2000
588
Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic Solution
Nakano, T. / Ozimek, L. | 2000
591
Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and β‐glucosidase
Pandjaitan, N. / Hettiarachchy, N. / Crandall, Z.Y. JU, P. et al. | 2000
591
Food Chemistry and Toxicology - Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and b-glucosidase
Pandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. et al. | 2000
596
Food Chemistry and Toxicology - Incorporation of Histidine and b-Alanine into the Macromolecular Fraction of Beef Soup Stock During Heating
Kuroda, M. / Harada, T. | 2000
596
Incorporation of Histidine and β‐Alanine into the Macromolecular Fraction of Beef Soup Stock During Heating
Kuroda, Motonaka / Harada, Tsutomu | 2000
604
Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey Cutlets
Stram, Y. / Vilk, A. / Klinger, I. | 2000
604
Food Chemistry and Toxicology - Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey Cutlets
Stram, Y. / Vilk, A. / Klinger, I. | 2000
607
Food Chemistry and Toxicology - Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation
Visessanguan, W. / Benjakul, S. / An, H. | 2000
607
Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation
Visessanguan, W. / Benjakul, S. / An, H. | 2000
612
Food Chemistry and Toxicology - Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
Jo, C. / Ahn, D.U. | 2000
612
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
Jo, C. / Ahn, D.U. | 2000
617
Food Chemistry and Toxicology - Interaction of Low Molecular Weight Phenolics with Proteins (BSA)
Bartolomé, B. / Estrella, I. / Hernández, M.T. | 2000
617
Interaction of Low Molecular Weight Phenolics with Proteins (BSA)
Bartolomé, B. / Estrella, I. / Hernández, M.T. | 2000
622
Food Chemistry and Toxicology - Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by b-Cyclodextrin
Yen, G.-C. / Chen, C.-J. | 2000
622
Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by β‐Cyclodextrin
Yen, G.‐C. / Chen, C.‐J. | 2000
625
Food Chemistry and Toxicology - Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder
Du, M. / Ahn, D.U. | 2000
625
Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder
Du, M. / Ahn, D.U. | 2000
630
Effect of Temperature of Milk Acidification on Rennet Gel Properties
Renault, C. / Gastaldi, E. / Cuq, J.L. et al. | 2000
630
Food Chemistry and Toxicology - Effect of Temperature of Milk Acidification on Rennet Gel Properties
Renault, C. / Gastaldi, E. / Cuq, J.L. et al. | 2000
636
High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture
Saldo, J. / Sendra, E. / Guamis, B. | 2000
636
Food Engineering and Physical Properties - High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture
Saldo, J. / Sendra, E. / Guamis, B. | 2000
641
Food Engineering and Physical Properties - Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple Juice
Genovese, D.B. / Lozano, J.E. | 2000
641
Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple Juice
Genovese, D.B. / Lozano, J.E. | 2000
646
Food Engineering and Physical Properties - Sorption Isotherm and Calorimetric Behavior of Amorphous- Crystalline Raffinose-Water Systems
Iglesias, H.A. / Schebor, C. / Buera, M.P. et al. | 2000
646
Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose‐Water Systems
Iglesias, H.A. / Schebor, C. / Buera, M.P. et al. | 2000
651
Food Engineering and Physical Properties - Moisture Diffusion and Desorption Isotherms for Banana
Phoungchandang, S. / Woods, J.L. | 2000
651
Moisture Diffusion and Desorption Isotherms for Banana
Phoungchandang, S. / Woods, J.L. | 2000
658
Food Engineering and Physical Properties - The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time
Trezza, T.A. / Krochta, J.M. | 2000
658
The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time
Trezza, T. A. / Krochta, J.M. | 2000
663
Food Engineering and Physical Properties - Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power Measurements
Mañas, P. / Pagán, R. / Raso, J. | 2000
663
Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power Measurements
Mantas, P. / Pagán, R. / Raso, J. | 2000
668
Food Engineering and Physical Properties - Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique
Cunningham, P. / Ogale, A.A. / Dawson, P.L. et al. | 2000
668
Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique
Cunningham, P. / Ogale, A.A. / Dawson, P.L. et al. | 2000
672
Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films
Ogale, A.A. / Cunningham, P. / Dawson, P.L. et al. | 2000
672
Food Engineering and Physical Properties - Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films
Ogale, A.A. / Cunningham, P. / Dawson, P.L. et al. | 2000
680
Water Sorption Enthalpy‐Entropy Compensation Based on Isotherms of Plum Skin and Pulp
Gabas, A.L. / Menegalli, F.C. / Telis‐Romero, J. | 2000
680
Food Engineering and Physical Properties - Water Sorption Enthalpy-Entropy Compensation Based on Isotherms of Plum Skin and Pulp
Gabas, A.L. / Menegalli, F.C. / Telis-Romero, J. | 2000
685
Statistical Variability Of Heat Penetration Parameters in Relation to Process Design
Smout, C. / Loey, A. Van / Hendrickx, M. et al. | 2000
685
Food Engineering and Physical Properties - Statistical Variability Of Heat Penetration Parameters in Relation to Process Design
Smout, C. / Loey, A.Van / Hendrickx, M. et al. | 2000
694
Microbial Transglutaminase Affects Gel Properties of Golden Threadfin‐bream and Pollack Surimi
Jiang, S.‐T. / Hsieh, J.‐F. / Ho, M.‐L. et al. | 2000
694
Food Engineering and Physical Properties - Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi
Jiang, S.-T. / Hsieh, J.-F. / Ho, M.-L. et al. | 2000
700
Food Engineering and Physical Properties - Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein
Sothornvit, R. / Krochta, J.M. | 2000
700
Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein
Sothornvit, R. / Krochta, J.M. | 2000
706
Food Microbiology and Safety - Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium
Murphy, R.Y. / Marks, B.P. / Johnson, E.R. et al. | 2000
706
Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium
Murphy, R.Y. / Marks, B.P. / Johnson, E.R. et al. | 2000
711
Food Microbiology and Safety - Contribution of Lactococcus lactis subsp lactis IFPL 359 and Lactobacillus casei subsp casei IFPL 731 to the Proteolysis of Caprine Curd Slurries
Parra, L. / Casal, V. / Gomez, R. | 2000
711
Contribution of Lactococcus lactis subsp lactis IFPL 359 and Lactobacillus casei subsp casei IFPL 731 to the Proteolysis of Caprine Curd Slurries
Parra, L. / Casal, V. / Gómez, R. | 2000
716
Food Microbiology and Safety - Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or Sucrose
Liu, J.-R. / Lin, C.-W. | 2000
716
Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or Sucrose
Liu, Je‐Ruei / Lin, Chin‐Wen | 2000
722
Sensory and Nutritive Qualities - Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage
Czapski, J. / Szudyga, K. | 2000
722
Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage
Czapski, J. / Szudyga, K. | 2000
726
Sensory and Nutritive Qualities - Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature
Barry-Ryan, C. / Pacussi, J.M. / O'Beirne, D. | 2000
726
Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature
Barry‐Ryan, C. / Pacussi, J.M. / O'Beirne, D. | 2000
731
Sensory and Nutritive Qualities - Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and-or the Addition of Intracellular Extracts of Mucor racemosus
Bruna, J.M. / Fernández, M. / Hierro, E.M. et al. | 2000
731
Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus
Bruna, J.M. / Fernández, M. / Hierro, E.M. et al. | 2000
Application Briefs
| 2000