Journal of Food Science

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Table of contents

740
Intrepretation of and Extraction of Useful Information From Irregular Fluctuating Industrial Microbial Counts
Peleg, M. / Nussinovitch, A. / Horowitz, J. | 2000
740
Concise Reviews and Hypotheses In Food Science - Interpretation of and Extraction of Useful Information From Irregular Fluctuating Industrial Microbial Counts
Peleg, M. / Nussinovitch, A. / Horowitz, J. | 2000
750
Food Chemistry and Toxicology - Optimum Postmortem Chilled Storage Temperature for Summer and Winter Acclimated, Rested, Chinook Salmon (Oncorhynchus tshawytscha) White Muscle
Jerrett, A.R. / Law, R.A. / Holland, A.J. et al. | 2000
750
Optimum Postmortem Chilled Storage Temperature for Summer and Winter Acclimated, Rested, Chinook Salmon (Oncorhynchus tshawytscha) White Muscle
Jerrett, A.R. / Law, R.A. / Holland, A.J. et al. | 2000
756
Food Chemistry and Toxicology - Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna
Chin, K.B. / Keeton, J.T. / Miller, R.K. et al. | 2000
756
Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna
Chin, K.B. / Keeton, J.T. / Miller, R.K. et al. | 2000
764
Biogenic Amines in Turkish Sausages (Sucuks)
ŞEnöz, B. / Işikli, N. / ÇOksöyler, N. | 2000
764
Food Chemistry and Toxicology - Biogenic Amines in Turkish Sausages (Sucuks)
Senöz, B. / Isikli, N. / Çoksöyler, N. | 2000
768
Diffusion of Acetic and Propionic Acids from Chitosan‐based Antimicrobial Packaging Films
Ouattara, B. / Simard, R.E. / Piette, G. et al. | 2000
768
Food Chemistry and Toxicology - Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging Films
Ouattara, B. / Simard, R.E. / Piette, G. et al. | 2000
774
Postmortem Changes in Black Skipjack Muscle During Storage in Ice
Mazorra‐Manzano, M.A. / Pacheco‐Aguilar, R. / Díaz‐Rojas, E.I. et al. | 2000
774
Food Chemistry and Toxicology - Postmortem Changes in Black Skipjack Muscle During Storage in Ice
Mazorra-Manzano, M.A. / Pacheco-Aguilar, R. / Diaz-Rojas, E.I. et al. | 2000
780
A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy
Niu, J. / Lee, J.Y. | 2000
780
Food Chemistry and Toxicology - A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy
Niu, J. / Lee, J.Y. | 2000
786
Low‐voltage Electrical Stimulation Effects on Proteolysis and Lamb Tenderness
Lee, S. / Polidori, P. / Kauffman, R.G. et al. | 2000
786
Food Chemistry and Toxicology - Low-voltage Electrical Stimulation Effects on Proteolysis and Lamb Tenderness
Lee, S. / Polidori, P. / Kauffman, R.G. et al. | 2000
791
Food Chemistry and Toxicology - Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes
Thompson, K.A. / Marshall, M.R. / Sims, C.A. et al. | 2000
791
Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes
Thompson, K.A. / Marshall, M.R. / Sims, C.A. et al. | 2000
796
Functionality Changes in Oxidatively/Antioxidatively Washed Beef‐Heart Surimi During Frozen Storage
Parkington, J.K. / Xiong, Y.L. / Blanchard, S.P. et al. | 2000
796
Food Chemistry and Toxicology - Functionality Changes in Oxidatively-Antioxidatively Washed Beef-Heart Surimi During Frozen Storage
Parkington, J.K. / Xiong, Y.L. / Blanchard, S.P. et al. | 2000
801
Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey Protein
Bryant, C.M. / McClements, D.J. | 2000
801
Food Chemistry and Toxicology - Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey Protein
Bryant, C.M. / McClements, D.J. | 2000
805
Sensory, Shear, and Cooking Properties of Lower‐Fat Beef Patties Made with Inner Pea Fiber
Anderson, E.T. / Berry, B.W. | 2000
805
Food Chemistry and Toxicology - Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber
Anderson, E.T. / Berry, B.W. | 2000
811
Food Chemistry and Toxicology - Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
Liu, G. / Xiong, Y.L. / Butterfield, D.A. | 2000
811
Chemical, Physical, and Gel‐forming Properties of Oxidized Myofibrils and Whey‐ and Soy‐protein Isolates
Liu, G. / Xiong, Y.L. / Butterfield, D.A. | 2000
819
Food Chemistry and Toxicology - Headspace Evaluation of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy-protein Isolates
Boatright, W.L. / Lei, Q. | 2000
819
Headspace Evaluation of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy‐protein Isolates
Boatright, W.L. / Lei, Q. | 2000
822
Food Chemistry and Toxicology - Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads
Swenson, B.J. / Wendorff, W.L. / Lindsay, R.C. | 2000
822
Effects of Ingredients on the Functionality of Fat‐free Process Cheese Spreads
Swenson, B.J. / Wendorff, W.L. / Lindsay, R.C. | 2000
826
Food Chemistry and Toxicology - Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with Immobilized Lipases
Lee, K.-T. / Foglia, T.A. | 2000
826
Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with Immobilized Lipases
Lee, K.‐T. / Foglia, T.A. | 2000
834
Food Engineering and Physical Properties - Chlorine Generation and Disinfection by Electroflotation
Hernlem, B.J. / Tsai, L.-S. | 2000
834
Chlorine Generation and Disinfection by Electroflotation
Hernlem, B.J. / Tsai, L.‐S. | 2000
838
Rehydration Kinetics of High‐Pressure Pretreated and Osmotically Dehydrated Pineapple
Rastogi, N.K. / Angersbach, A. / Niranjan, K. et al. | 2000
838
Food Engineering and Physical Properties - Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple
Rastogi, N.K. / Angersbach, A. / Niranjan, K. et al. | 2000
842
Food Engineering and Physical Properties - Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders
Khalloufi, S. / Elmaslouhi, Y. / Ratti, C. | 2000
842
Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders
Khalloufi, S. / El‐Maslouhi, Y. / Ratti, C. | 2000
849
Viscosity and Textural Attributes of Reduced‐fat Peanut Pastes
Singh, S.K. / Castell‐Perez, M.E. / Moreira, R.G. | 2000
849
Food Engineering and Physical Properties - Viscosity and Textural Attributes of Reduced-fat Peanut Pastes
Singh, S.K. / Castell-Perez, M.E. / Moreira, R.G. | 2000
854
Improved Peanut Flour for a Reduced‐Fat Peanut Butter Product
Lima, I.M. / Guraya, H.S. / Champagne, E.T. | 2000
854
Food Engineering and Physical Properties - Improved Peanut Flour for a Reduced-Fat Peanut Butter Product
Lima, I.M. / Guraya, H.S. / Champagne, E.T. | 2000
864
Food Microbiology and Safety - A Quantitative Process Model for Salmonella Enteritidis in Shell Eggs
Whiting, R.C. / Hogue, A. / Schlosser, W.D. et al. | 2000
864
A Quantitative Process Model for Salmonella Enteritidis in Shell Eggs
Whiting, R.C. / Hogue, A. / Schlosser, W.D. et al. | 2000
870
Food Microbiology and Safety - Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC-1
Terasawa, N. / Murata, M. / Homma, S. | 2000
870
Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC‐1
Terasawa, N. / Murata, M. / Homma, S. | 2000
876
Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk)
Ceylan, E. / Fung, D.Y.C. | 2000
876
Food Microbiology and Safety - Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low-temperature Fermentation of Turkish Dry Sausage (sucuk)
Ceylan, E. / Fung, D.Y.C. | 2000
880
Prevalence of Salmonellae on Beef Products at Butcheries and their Antibiotic Resistance Profiles
Gashe, B.A. / Mpuchane, S. | 2000
880
Food Microbiology and Safety - Prevalence of Salmonellae on Beef Products at Butcheries and their antibiotic Resistance Profiles
Gashe, B.A. / Mpuchane, S. | 2000
884
Food Microbiology and Safety - Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin
Shin, H.-S. / Lee, J.-H. / Pestka, J.J. et al. | 2000
884
Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin
Shin, H.‐S. / Lee, J.‐H. / Pestka, J.J. et al. | 2000
888
Food Microbiology and Safety - Nisin-resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food Preservatives
Mazzotta, A.S. / Modi, K. / Montville, T.J. | 2000
888
Nisin‐resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food Preservatives
MAZZOTTA, A.S. / MODI, K. / MONTVILLE, T.J. | 2000
892
Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in Frying
PÉREZ‐GRANADOS, A.M. / VAQUERO, M.P. / NAVARRO, M.P. | 2000
892
Sensory and Nutritive Qualities of Food - Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in Frying
Pérez-Granados, A.M. / Vaquero, M.P. / Navarro, M.P. | 2000
897
Feeding Tomatoes to Hamsters Reduces their Plasma Low‐density Lipoprotein Cholesterol and Triglycerides
FRIEDMAN, MENDEL / FITCH, T.E. / LEVIN, C.E. et al. | 2000
897
Sensory and Nutritive Qualities of Food - Feeding Tomatoes to Hamsters Reduces their Plasma Low-density Lipoprotein, Cholesterol and Triglycerides
Friedman, M. / Fitch, T.E. / Levin, C.E. et al. | 2000
901
Flavor and Oxidative Stability of Peanut‐Sesame‐Soy Blends
SUMAINAH, G.M. / SIMS, C.A. / BATES, R.P. et al. | 2000
901
Sensory and Nutritive Qualities of Food - Flavor and Oxidative Stability of Peanut-Sesame-Soy Blends
Sumainah, G.M. / Sims, C.A. / Bates, R.P. et al. | 2000
906
Postmortem Changes in Mule Duck Muscle Marinated in Red Wine
LIN, Y.‐C. / CHEN, W.‐T. / CHOU, R.‐G.R. | 2000
906
Sensory and Nutritive Qualities of Food - Postmortem Changes in Mule Duck Muscle Marinated in Red Wine
Lin, Y.-C. / Chen, W.-T. / Chou, R.-G.R. | 2000
909
Sensory and Nutritive Qualities of Food - Flavor Manipulation Can Enhance the Impression of Fat in Some Foods
Yackinous, C. / Guinard, J.-X. | 2000
909
Flavor Manipulation Can Enhance the Impression of Fat in Some Foods
YACKINOUS, C. / GUINARD, J.‐X. | 2000
915
Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification Technology
LEE, J. / HAMER, M.L. / EITENMILLER, R.R. | 2000
915
Sensory and Nutritive Qualities of Food - Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification Technology
Lee, J. / Hamer, M.L. / Eitenmiller, R.R. | 2000
920
Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid Compositions
AIGSTER, A. / SIMS, C. / STAPLES, C. et al. | 2000
920
Sensory and Nutritive Qualities of Food - Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid Compositions
Aigster, A. / Sims, C. / Staples, C. et al. | 2000
Application Briefs
| 2000