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

926
Headspace Volatiles and Physical Characteristics of Vacuum‐microwave, Air, and Freeze‐dried Oregano (Lippia berlandieri Schauer)
Yousif, A.N. / Durance, T.D. / Scaman, C.H. et al. | 2000
926
Food Chemistry and Toxicology - Headspace Volatiles and Physical Characteristics of Vacuum-microwave, Air, and Freeze-dried Oregano (Lippia berlandieri Schauer)
Yousif, A.N. / Durance, T.D. / Scaman, C.H. et al. | 2000
931
Food Chemistry and Toxicology - Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High-Performance Liquid Chromatography
Suzuki, H. / Park, W.-K. / Lim, S.-Y. | 2000
931
Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High‐Performance Liquid Chromatography
Suzuki, H. / Park, W‐K. / Lim, S‐Y. | 2000
934
Food Chemistry and Toxicology - The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System
Euston, S.R. / Hirst, R.L. | 2000
934
The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil‐in‐Water Emulsions and in a Model Food System
Euston, S.R. / Hirst, R.L | 2000
941
Lipid Addition to Improve Barrier Properties of Edible Starch‐based Films and Coatings
García, M.A. / Martino, M.N. / Zaritzky, N.E. | 2000
941
Food Chemistry and Toxicology - Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings
Garcia, M.A. / Martino, M.N. / Zaritzky, N.E. | 2000
948
Food Chemistry and Toxicology - Thermal Degradation of Partially Purified Paralytic Shellfish Poison Toxins at Different Times, Temperatures, and pH
Indrasena, W.M. / Gill, T.A. | 2000
948
Thermal Degradation of Partially Purified Paralytic Shellfish Poison Toxins at Different Times, Temperatures, and pH
Indrasena, W.M. / Gill, T.A. | 2000
954
Food Chemistry and Toxicology - Effects of Salts on the Thermal Reversibility of Starch and Hsian-tsao (Mesona procumbens Hemsl)Leaf Gum Mixed System
Lai, L.S. / Chao, S.J. | 2000
954
Effects of Salts on the Thermal Reversibility of Starch and Hsian‐tsao (Mesona procumbens Hemsl) Leaf Gum Mixed System
Lai, L.S. / Chao, S.J. | 2000
962
Food Engineering and Physical Properties - Methodology to Obtain True Thermal Conductivity of Low Porosity Food Powders
Shah, K.K. / Tong, C.H. / Lund, D.B. | 2000
962
Methodology to Obtain True Thermal Conductivity of Low Porosity Food Powders
Shah, K.K. / Tong, C.H. / Lund, D.B. | 2000
968
The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics
Stoneham, T.R. / Lund, D.B. / Tong, C.H. | 2000
968
Food Engineering and Physical Properties - The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics
Stoneham, T.R. / Lund, D.B. / Tong, CH | 2000
974
Food Engineering and Physical Properties - High Hydrostatic Pressure Treatments for Beer Stabilization
Castellari, M. / Arfelli, G. / Riponi, C. et al. | 2000
974
High Hydrostatic Pressure Treatments for Beer Stabilization
Castellari, M. / Arfelli, G. / Riponi, C. et al. | 2000
978
Use of Artificial Neural Network to Predict Temperature, Moisture, and Fat in Slab‐Shaped Foods with Edible Coatings During Deep‐Fat Frying
Mittal, G.S. / Zhang, J. | 2000
978
Food Engineering and Physical Properties - Use of Artificial Neural Network to Predict Temperature, Moisture, and Fat in Slab-Shaped Foods with Edible Coatings During Deep-Fat Frying
Mittal, G.S. / Zhang, J. | 2000
984
Food Engineering and Physical Properties - Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric Field Strengths of 30 and 50 kV-cm
McDonald, C.J. / Lloyd, S.W. / Vitale, M.A. et al. | 2000
984
Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cm
McDonald, C.J. / Lloyd, S.W. / Vitale, M.A. et al. | 2000
990
Food Engineering and Physical Properties - Solar Drying of Bananas: Mathematical Model, Laboratory Simulation, and Field Data Compared
Phoungchandangand, S. / Woods, J.L. | 2000
990
Solar Drying of Bananas: Mathematical Model, Laboratory Simulation, and Field Data Compared
Phoungchandang, S. / Woods, J.L. | 2000
997
Food Engineering and Physical Properties - Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study
Li, Z. / Grün, I.U. / Fernando, L.N. | 2000
997
Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study
Li, Z. / Grün, I.U. / Fernando, L.N. | 2000
1002
Food Engineering and Physical Properties - Protein Denaturation and Structural Damage During High- Pressure-Shift Freezing of Porcine and Bovine Muscle
Fernández-Martin, F. / Otero, L. / Solas, M.T. et al. | 2000
1002
Protein Denaturation and Structural Damage During High‐Pressure‐Shift Freezing of Porcine and Bovine Muscle
Fernández‐Martín, F. / Otero, L. / Solas, M.T. et al. | 2000
1009
Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)
Chávez‐Jáuregui, R.N. / Silva, M.E.M.P. / Arěas, J.A.G. | 2000
1009
Food Engineering and Physical Properties - Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)
Chávez-Jáuregui, R.N. / Silva, M.E.M.P. / Arêas, J.A.G. | 2000
1016
Food Engineering and Physical Properties - Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant Materials
Rastogi, N.K. / Angersbach, A. / Knorr, D. | 2000
1016
Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant Materials
Rastogi, N.K. / Angersbach, A. / Knorr, D. | 2000
1022
Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of Bacteria
Montaño, A. / Sánchez, A.H. / De Castro, A. | 2000
1022
Food Microbiology and Safety - Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of Bacteria
Montaño, A. / Sánchez, A.H. / Castro, A.de | 2000
1028
The Binding of H2O2‐Generated Fe(III) to Bifidobacterium thermophilum Depends on the Method of its Production
Kot, E. / Bezkorovainy, A. | 2000
1028
Food Microbiology and Safety - The Binding of H2O2-Generated FE(III) to Bifidobacterium thermophilum Depends on the Method of its Production
Kot, E. / Bezkorovainy, A. | 2000
1033
Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of Cells
Jaroni, D. / Brashears, M.M. | 2000
1033
Food Microbiology and Safety - Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of Cells
Jaroni, D. / Brashears, M.M. | 2000
1037
Induction of Resistance of Salmonella typhimurium to Environmental Stresses by Exposure to Short‐Chain Fatty Acids
Kwon, Y.M. / Park, S.Y. / Birkhold, S.G. et al. | 2000
1037
Food Microbiology and Safety - Induction of Resistance of Salmonella typhimurium to Environmental Stresses by Exposure to Short-Chain Fatty Acids
Kwon, Y.M. / Park, S.Y. / Birkhold, S.G. et al. | 2000
1041
Food Microbiology and Safety - Microbial Flora Associated with Louisiana Processed Frozen and Fresh Nutria (Myocastor Coypus) Carcasses
Lyon, W.J. / Milliet, J.B. | 2000
1041
Microbial Flora Associated with Louisiana Processed Frozen and Fresh Nutria (Myocastor Coypus) Carcasses
Lyon, W.J. / Milliet, J.B. | 2000
1046
Food Microbiology and Safety - pH Affects the Thermal Inactivation Parameters of R-Phycoerythrin from Porphyra yezoensis
Orta-Ramirez, A. / Merrill, J.E. / Smith, D.M. | 2000
1046
pH Affects the Thermal Inactivation Parameters of R‐Phycoerythrin from Porphyra yezoensis
Orta‐Ramirez, A. / Merrill, J.E. / Smith, D.M. | 2000
1052
Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered Form
Albalá‐Hurtado, S. / Veciana‐Nogués, M.T. / Vidal‐Carou, M.C. et al. | 2000
1052
Sensory and Nutritive Qualities of Food - Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered Form
Albalá-Hurtado, S. / Veciana-Nogués, M.T. / Vidal-Carou, M.C. et al. | 2000
1056
Sensory and Nutritive Qualities of Food - Effect of Aspartame and Fat on Sweetness Perception in Yogurt
King, S.C. / Lawler, P.J. / Adams, J.K. | 2000
1056
Effect of Aspartame and Fat on Sweetness Perception in Yogurt
King, S.C. / Lawler, P.J. / Adams, J.K. | 2000
1060
Sensory and Nutritive Qualities of Food - In Vitro Antioxidant Activity of Black Tea and Mediterranean Herb Infusions Toward Iron Under Simulated Gastrointestinal Conditions
Matsingou, T.C. / Kapsokefalou, M. / Salifoglou, A. | 2000
1060
In Vitro Antioxidant Activity of Black Tea and Mediterranean Herb Infusions Toward Iron Under Simulated Gastrointestinal Conditions
Matsingou, T.C. / Kapsokefalou, M. / Salifoglou, A. | 2000
1066
Sensory and Nutritive Qualities of Food - Supplementation of Energy-restricted Diets with Coconut Oil Improves Nitrogen Balance Without Elevation of Blood Cholesterol Levels
Nomani, M.Z.A. / Forbes, B.A. / Mossahebi, P. et al. | 2000
1066
Supplementation of Energy‐restricted Diets with Coconut Oil Improves Nitrogen Balance Without Elevation of Blood Cholesterol Levels
Nomani, M.Z.A. / Forbes, B.A. / Mossahebi, P. et al. | 2000
1070
Sensory and Nutritive Qualities of Food - Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced Celery
Prakash, A. / Inthajak, P. / Huibregtse, H. et al. | 2000
1070
Effects of Low‐dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced Celery
Prakash, A. / Inthajak, P. / Huibregtse, H. et al. | 2000
1076
Sensory and Nutritive Qualities of Food - Sensory and Compositional Relationships Between Commercial Cheddar-flavored Enzyme-modified Cheeses and Natural Cheddar
Hulin-Bertaud, S. / Kilcawley, K.N. / Wilkinson, M.G. et al. | 2000
1076
Sensory and Compositional Relationships Between Commercial Cheddar‐flavored Enzyme‐modified Cheeses and Natural Cheddar
Hulin‐Bertaud, S. / Kilcawley, K.N. / Wilkinson, M.G. et al. | 2000
1083
Stability of Washed Frozen Mince from Channel Catfish Frames
Hoke, M.E. / Jahncke, M.L. / Silva, J.L. et al. | 2000
1083
Sensory and Nutritive Qualities of Food - Stability of Washed Frozen Mince from Channel Catfish Frames
Hoke, M.E. / Jahncke, M.L. / Silva, J.L. et al. | 2000
1087
Quality Evaluation of Edible Film‐Coated Chicken Strips and Frying Oils
Holownia, K.I. / Chinnan, M.S. / Erickson, M.C. et al. | 2000
1087
Sensory and Nutritive Qualities of Food - Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils
Holownia, K.I. / Chinnan, M.S. / Erickson, M.C. et al. | 2000
1091
Sensory and Nutritive Qualities of Food - Reactions of Chlorogenic Acid with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the Derivatives
Rawel, H.M. / Kroll, J. / Riese, B. | 2000
1091
Reactions of Chlorogenic Acid with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the Derivatives
Rawel, H.M. / Kroll, J. / Riese, B. | 2000
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