JOURNAL OF FOOD SCIENCE -CHICAGO-
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 1270
-
Concise Reviews in Food Science - Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsMcClements, D.J. et al. | 2000
- 1270
-
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsMCCLEMENTS, D.J. / DECKER, E.A. et al. | 2000
- 1284
-
Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase ActivityTEDJO, W. / ESHTIAGHI, M.N. / KNORR, D. et al. | 2000
- 1284
-
Food Chemistry and Toxicology - Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase ActivityTedjo, W. et al. | 2000
- 1288
-
Rhubarb Juice as a Natural Antibrowning AgentSon, S.M. / Moon, K.D. / Lee, C.Y. et al. | 2000
- 1288
-
Food Chemistry and Toxicology - Rhubarb Juice as a Natural Antibrowning AgentSon, S.M. et al. | 2000
- 1290
-
Food Chemistry and Toxicology - Lipid Changes of Freeze-Dried Spinach by Various Kinds of OxidationLee, J. et al. | 2000
- 1290
-
Lipid Changes of Freeze‐Dried Spinach by Various Kinds of OxidationLee, J. / Park, K. / Lee, S. et al. | 2000
- 1296
-
Food Chemistry and Toxicology - Degradation Kinetics of Chlorophyll in Peas as a Function of pHRyan-Stoneham, T. et al. | 2000
- 1296
-
Degradation Kinetics of Chlorophyll in Peas as a Function of pHRyan‐Stoneham, T. / Tong, C.H. et al. | 2000
- 1303
-
Food Chemistry and Toxicology - Comparison of Electrochemical and Chemical Acidification of Skim MilkBazinet, L. et al. | 2000
- 1303
-
Comparison of Electrochemical and Chemical Acidification of Skim MilkBazinet, L. / Lamarche, F. / Ippersiel, D. et al. | 2000
- 1308
-
Polysaccharide Constituents of Coffee‐Bean MucilageAvallone, S. / Guiraud, J.‐P. / Guyot, B. et al. | 2000
- 1308
-
Food Chemistry and Toxicology - Polysaccharide Constituents of Coffee-Bean MucilageAvallone, S. et al. | 2000
- 1312
-
Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean‐Farmed Salmonids Determined by High‐Pressure Liquid ChromatographyHe, P. / Ackman, R.G. et al. | 2000
- 1312
-
Food Chemistry and Toxicology - Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean-Farmed Salmonids Determined by High-Pressure Liquid ChromatographyHe, P. et al. | 2000
- 1315
-
Rapid PCR‐RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex)Cocolin, L. / D'Agaro, E. / Manzano, M. et al. | 2000
- 1315
-
Food Chemistry and Toxicology - Rapid PCR-RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex)Cocolin, L. et al. | 2000
- 1318
-
Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem ProteolysisGeesink, G.H. / Morton, J.D. / Kent, M.P. et al. | 2000
- 1318
-
Food Chemistry and Toxicology - Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem ProteolysisGeesink, G.H. et al. | 2000
- 1325
-
Food Chemistry and Toxicology - Antioxidant Activity of Whey in a Salmon Oil EmulsionTong, L.M. et al. | 2000
- 1325
-
Antioxidant Activity of Whey in a Salmon Oil EmulsionTong, L.M. / Sasaki, S. / McClements, D.J. et al. | 2000
- 1332
-
Food Engineering and Physical Properties - Effects of Cation Properties on Sol-gel Transition and Gel Properties of k-carrageenanLai, V.M.F. et al. | 2000
- 1332
-
Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenanLai, V.M.F. / Wong, P.A.‐L. / Lii, C.‐Y. et al. | 2000
- 1338
-
Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein AdditivesChoi, Y.J. / Cho, M.S. / Park, J.W. et al. | 2000
- 1338
-
Food Engineering and Physical Properties - Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein AdditivesChoi, Y.J. et al. | 2000
- 1343
-
MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During BoilingFukuoka, M. / Mihori, T. / Watanabe, H. et al. | 2000
- 1343
-
Food Engineering and Physical Properties - MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During BoilingFukuoka, M. et al. | 2000
- 1349
-
Food Engineering and Physical Properties - Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon DioxideShimoda, M. et al. | 2000
- 1349
-
Deodorization of Fish Sauce by Continuous‐Flow Extraction with Microbubbles of Supercritical Carbon DioxideShimoda, M. / Yamamoto, Y. / Cocunubo‐Castellanos, J. et al. | 2000
- 1354
-
Reduction of Microflora of Whole Pickling Cucumbers by BlanchingBreidt, F. / Hayes, J.S. / Fleming, H.P. et al. | 2000
- 1354
-
Food Microbiology and Safety - Reduction of Microflora of Whole Pickling Cucumbers by BlanchingBreidt, F. et al. | 2000
- 1359
-
Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange JuiceYeom, H.W. / Streaker, C.B. / Zhang, Q.H. et al. | 2000
- 1359
-
Food Microbiology and Safety - Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange JuiceYeom, H.W. et al. | 2000
- 1364
-
Stability and Activity of β‐Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 as Affected by Temperature and Ionic EnvironmentsKreft, M.E. / Jelen, P. et al. | 2000
- 1364
-
Food Microbiology and Safety - Stability and Activity of b-Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus as Affected by Temperature and Ionic EnvironmentsKreft, M.E. et al. | 2000
- 1369
-
Food Microbiology and Safety - Inoculum Size of Clostridium botulinum 56A Spores Influences Time-to-Detection and Percent Growth-Positive SamplesZhao, L. et al. | 2000
- 1369
-
Inoculum Size of Clostridium botulinum 56A Spores Influences Time‐to‐Detection and Percent Growth‐Positive SamplesZhao, L. / Montville, T.J. / Schaffner, D.W. et al. | 2000
- 1376
-
Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh‐Cut‐Vegetable Process WatersHilgren, J.D. / Salverda, J.A. et al. | 2000
- 1376
-
Food Microbiology and Safety - Antimicrobial Efficacy of a Peroxyacetic-Octanoic Acid Mixture in Fresh-Cut-Vegetable Process WatersHilgren, J.D. et al. | 2000
- 1382
-
Sensory and Nutritive Qualities of Food - Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef SteakWu, J.Y. et al. | 2000
- 1382
-
Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef SteakWu, J.Y. / Mills, E.W. / Henning, W.R. et al. | 2000
- 1386
-
Apple Cultivar and Maturity Affect Haze‐Active Protein and Haze‐Active Polyphenol Concentrations in JuiceSiebert, K.J. / Lynn, P.Y. et al. | 2000
- 1386
-
Sensory and Nutritive Qualities of Food - Apple Cultivar and Maturity Affect Haze-Active Protein and Haze-Active Polyphenol Concentrations in JuiceSiebert, K.J. et al. | 2000
- 1391
-
Sensory and Nutritive Qualities of Food - Identification of Rodent Filth ExhibitsZimmerman, M.L. et al. | 2000
- 1391
-
Identification of Rodent Filth ExhibitsZimmerman, M.L. / Friedman, S.L. et al. | 2000
- 1395
-
Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation TechniqueDunford, N.T. / King, J.W. et al. | 2000
- 1395
-
Sensory and Nutritive Qualities of Food - Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation TechniqueDunford, N.T. et al. | 2000
- 1400
-
Sensory and Nutritive Qualities of Food - Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coliWu, J. et al. | 2000
- 1400
-
Quality Improvement of Mackerel Surimi with NADPH‐Sulfite Reductase from Escherichia coliWu, J. / Li, C.‐Y. / Ho, M.‐L. et al. | 2000
- 1404
-
Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and CompositionZivanovic, S. / Busher, R.W. / Kim, K.S. et al. | 2000
- 1404
-
Sensory and Nutritive Qualities of Food - Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and CompositionZivanovic, S. et al. | 2000
- 1409
-
2000 Subject Index| 2000
- 1429
-
2000 Author Index| 2000
- 1433
-
JFS Information for Authors (Style Guide)| 2000
-
Application Briefs| 2000
-
Announcement| 2000
-
Author Index| 2000