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

1100
FOOD CHEMISTRY AND TOXICOLOGY - The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame
Wang, R. / Schroeder, S.A. | 2000
1100
The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame
Wang, R. / Schroeder, S. A. | 2000
1107
FOOD CHEMISTRY AND TOXICOLOGY - Influence of Blanching-osmotic Dehydration Treatments on Volatile Fraction of Strawberries
Escriche, I. / Chiralt, A. / Moreno, J. et al. | 2000
1107
Influence of Blanching‐osmotic Dehydration Treatments on Volatile Fraction of Strawberries
Escriche, I. / Chiralt, A. / Moreno, J. et al. | 2000
1112
FOOD CHEMISTRY AND TOXICOLOGY - Modified Atmosphere Packaging of Pomegranate
Artés, F. / Villaescusa, R. / Tudela, J.A. | 2000
1112
Modified Atmosphere Packaging of Pomegranate
Artés, F. / Villaescusa, R. / Tudela, J.A. | 2000
1117
Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients
Lian, P.Z. / Lee, C.M. / Hufnagel, L. | 2000
1117
FOOD CHEMISTRY AND TOXICOLOGY - Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients
Lian, P.Z. / Lee, C.M. / Hufnagel, L. | 2000
1124
FOOD CHEMISTRY AND TOXICOLOGY - Inhibition of Thermal Degradation of Mackerel Surimi by Pig Plasma Protein and L-kininogen
Lee, J.-J. / Tzeng, S.-S. / Wu, J. et al. | 2000
1124
Inhibition of Thermal Degradation of Mackerel Surimi by Pig Plasma Protein and L‐kininogen
Lee, J.‐J. / Tzeng, S.‐S. / Wu, J. et al. | 2000
1130
FOOD CHEMISTRY AND TOXICOLOGY - HPLC Determination of Amino Acids in Musts and Port Wine Using OPA-FMOC Derivatives
Herbert, R. / Barros, P. / Ratola, N. et al. | 2000
1130
HPLC Determination of Amino Acids in Musts and Port Wine Using OPA/FMOC Derivatives
Herbert, P. / Barros, P. / Ratola, N. et al. | 2000
1134
Correlation Between Physicochemical Characteristics and Binding Capacities of Chitosan Products
No, H.K. / Lee, K.S. / Meyers, S.P. | 2000
1134
FOOD CHEMISTRY AND TOXICOLOGY - Correlation Between Physicochemical Characteristics and Binding Capacities of Chitosan Products
No, H.K. / Lee, K.S. / Meyers, S.P. | 2000
1138
FOOD CHEMISTRY AND TOXICOLOGY - Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry
Lawlor, J.B. / Sheehy, P.J.A. / Kerry, J.P. et al. | 2000
1138
Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry
Lawlor, J.B. / Sheehy, P.J.A. / Kerry, J.P. et al. | 2000
1142
FOOD CHEMISTRY AND TOXICOLOGY - Changes in Biogenic Amine Content of Tokaj Grapes, Wines, and Aszu-wines
Hajos, G. / Sass-Kiss, A. / Szerdahelyi, E. et al. | 2000
1142
Changes in Biogenic Amine Content of Tokaj Grapes, Wines, and Aszu‐wines
Hajós, G. / Sass‐kiss, A. / Szerdahelyi, E. et al. | 2000
1145
FOOD CHEMISTRY AND TOXICOLOGY - Debittering of a Tryptic Digest of Bovine P-casein Using Porcine Kidney General Aminopeptidase and X-Prolydipeptidyl Aminopeptidase from Lactococcus lactis subsp. cremoris AM2
Barry, C.M. / O'Cuinn, G. / Harrington, D. et al. | 2000
1145
Debittering of a Tryptic Digest of Bovine p‐casein Using Porcine Kidney General Aminopeptidase and X‐Prolydipeptidyl Aminopeptidase from Lactococcus lactis subsp. cremoris AM2
Barry, C.M. / O'Cuinn, G. / Harrington, D. et al. | 2000
1151
FOOD CHEMISTRY AND TOXICOLOGY - Formulation Protocol and Dicationic Salts Affect Protein Functionality of Model System Beef Batters
Pigott, R.S. / Kenney, P.B. / Slider, S. et al. | 2000
1151
Formulation Protocol and Dicationic Salts Affect Protein Functionality of Model System Beef Batters
Pigott, R.S. / Kenney, P.B. / Slider, S. et al. | 2000
1155
Precursors for Formation of 2‐Pentyl Pyridine in Processing of Soybean Protein Isolates
Zhou, A. / Boatright, W.L. | 2000
1155
FOOD CHEMISTRY AND TOXICOLOGY - Precursors for Formation of 2-Pentyl Pyridine in Processing of Soybean Protein Isolates
Zhou, A. / Boatright, W.L. | 2000
1160
FOOD CHEMISTRY AND TOXICOLOGY - Molecular Composition of Onion Pectic Acid
Matsuura, Y. / Matsubara, K. / Fuchigami, M. | 2000
1160
Molecular Composition of Onion Pectic Acid
MATSUURA, Y. / MATSUBARA, K. / FUCHIGAMI, M. | 2000
1166
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Color Stability of Edible Coatings During Prolonged Storage
Trezza, T.A. / Krochta, J.M. | 2000
1166
Color Stability of Edible Coatings During Prolonged Storage
Trezza, T.A. / Krochta, J.M. | 2000
1170
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Instrumental and Expert Assessment of Mahon Cheese Texture
Benedito, J. / Gonzalez, R. / Rossello, C. et al. | 2000
1170
Instrumental and Expert Assessment of Mahon Cheese Texture
Benedito, J. / Gonzalez, R. / Rosselló, C. et al. | 2000
1175
Water Vapor Transmission Rates and Sorption Behavior of Chitosan Films
Wiles, J.L. / Vergano, P.J. / Barron, F.H. et al. | 2000
1175
FOOD ENGINEERING AND PHYSICAL PROPERTIES - WaterVapor Transmission Rates and Sorption Behavior of Chitosan Films
Wiles, J.L. / Vergano, P.J. / Barron, F.H. et al. | 2000
1180
An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating
Marcotte, M. / Trigui, M. / Tatibouët, J. et al. | 2000
1180
FOOD ENGINEERING AND PHYSICAL PROPERTIES - An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating
Marcotte, M. / Trigui, M. / Tatiboue͏̈t, J. et al. | 2000
1187
FOOD ENGINEERING AND PHYSICAL PROPERTIES - The Contribution of Water to the Specific Heat Change at the Glass-to-Rubber Transition of the Ternary System BSA-Water-NaCI
Inoue, C. / Ishikawa, M. | 2000
1187
The Contribution of Water to the Specific Heat Change at the Glass‐to‐Rubber Transition of the Ternary System BSA‐Water‐NaCl
Inoue, C. / Ishikawa, M. | 2000
1194
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Rheological Characterization of Rice Flour-Based Batters
Mukprasirt, A. / Herald, T.J. / Flores, R.A. | 2000
1194
Rheological Characterization of Rice Flour‐Based Batters
Mukprasirt, A. / Herald, T.J. / Flores, R.A. | 2000
1202
Quality Index Method Developed for Raw Gilthead Seabream (Sparus aurata)
Huidobro, A. / Pastor, A. / Tejada, M. | 2000
1202
FOOD MICROBIOLOGY AND SAFETY - Quality Index Method Developed for Raw Gilthead Seabream (Sparus aurata)
Huidobro, A. / Pastor, A. / Tejada, M. | 2000
1206
Short Chain Fatty Acids Alter HEp‐2 Cell Association and Invasion by Stationary Growth Phase Salmonella Typhimurium
Durant, J.A. / Lowry, V.K. / Nisbet, D.J. et al. | 2000
1206
FOOD MICROBIOLOGY AND SAFETY - Short Chain Fatty Acids Alter HEp-2 Cell Association and Invasion by Stationary Growth Phase Salmonella Typhimurium
Durant, J.A. / Lowry, V.K. / Nisbet, D.J. et al. | 2000
1210
Influence of Ozone, Hydrogen Peroxide, or Salt on Microbial Profile, TBARS and Color of Channel Catfish Fillets
Kim, T.J. / Silva, J.L. / Chamul, R.S. et al. | 2000
1210
FOOD MICROBIOLOGY AND SAFETY - Influence of Ozone, Hydrogen Peroxide, or Salt on Microbial Profile, TBARS and Color of Channel Catfish Fillets
Kim, T.J. / Silva, J.L. / Chamul, R.S. et al. | 2000
1216
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Degradation of Vitamin A Palmitate in Corn Flakes During Storage
Kim, Y.-S. / Strand, E. / Dickmann, R. et al. | 2000
1216
Degradation of Vitamin A Palmitate in Corn Flakes During Storage
Kim, Y.‐S. / Strand, E. / Dickmann, R. et al. | 2000
1220
Development of a Meat‐Like Process Flavoring from Soybean‐Based Enzyme‐Hydrolyzed Vegetable Protein (E‐HVP)
Wu, Y.‐F. / Baek, H.H. / Gerard, P.D. et al. | 2000
1220
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Development of a Meat-Like Process Flavoring from Soybean-Based Enzyme-Hydrolyzed Vegetable Protein (E HVP)
Wu, Y.-F. / Baek, H.H. / Gerard, P.D. et al. | 2000
1228
Tomato Flavor and Aroma Quality as Affected by Storage Temperature
Maul, F. / Sargent, S.A. / Sims, C.A. et al. | 2000
1228
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Tomato Flavor and Aroma Quality as Affected by Storage Temperature
Maul, F. / Sargent, S.A. / Sims, C.A. et al. | 2000
1238
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Changes in the Quality of Fresh-cut jicama in Relation to Storage Temperatures and Controlled Atmospheres
Aquino-Bolaños, E.N. / Cantwell, M.I. / Peiser, G. et al. | 2000
1238
Changes in the Quality of Fresh‐cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres
Aquino‐bolanos, E.N. / Cantwell, M.I. / Peiser, G. et al. | 2000
1244
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts
Drake, M.A. / Chen, X.Q. / Tamarapu, S. et al. | 2000
1244
Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts
Drake, M.A. / Chen, X.Q. / Tamarapu, S. et al. | 2000
1248
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Cai, Y.Z. / Corke, H. | 2000
1248
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Production and Properties of Spray-dried Amaranthus Betacyanin Pigments
Cai, Y.Z. / Corke, H. | 2000
1253
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff
Liu, Y. / Hsieh, F. / Heymann, H. et al. | 2000
1253
Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat‐Corn Puff
Liu, Y. / Hsieh, F. / Heymann, H. et al. | 2000
1260
Irradiation in Contrast to Thermal Processing of Pepperoni for Control of Pathogens: Effects on Quality Indicators
Johnson, S.C. / Sebranek, J.G. / Olson, D.G. et al. | 2000
1260
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Irradiation in Contrast to Thermal Processing of Pepperoni for Control of Pathogens: Effects on Quality Indicators
Johnson, S.C. / Sebranek, J.G. / Olson, D.G. et al. | 2000
Application Briefs
| 2000