Journal of Food Science

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Table of contents

42
Food Microbiology and Safety - Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage
Yin, L.-J. / Jiang, S.-T. | 2001
634
Concise Reviews and Hypotheses in Food Sciences - Detection of Genetically Modified Food Products in a Commercial Laboratory
Spiegelhalter, F. / Lauter, F.-R. / Russell, J.M. | 2001
634
Detection of Genetically Modified Food Products in a Commercial Laboratory
Spiegelhalter, F. / Lauter, F‐R. / Russell, J.M. | 2001
642
Improved Method for Determining Food Protein Degree of Hydrolysis
Nielsen, P.M. / Petersen, D. / Dambmann, C. | 2001
642
Food Chemistry and Toxicology - Improved Method for Determining Food Protein Degree of Hydrolysis
Nielsen, P.M. / Petersen, D. / Dambmann, C. | 2001
647
Food Chemistry and Toxicology - Heating of b-Lactoglobulin A Solution in a Closed System at High Temperatures
Photchanachai, S. / Kitabatake, N. | 2001
647
Heating of β‐Lactoglobulin A Solution in a Closed System at High Temperatures
Photchanachai, S. / Kitabatake, N. | 2001
653
Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls
Arlorio, M. / Coisson, J.D. / Restani, P. et al. | 2001
653
Food Chemistry and Toxicology - Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls
Arlorio, M. / Coisson, J.D. / Restani, P. et al. | 2001
657
PCR‐RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam Species
Fernández, A. / García, T. / Asensio, L. et al. | 2001
657
Food Chemistry and Toxicology - PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam Species
Fernández, A. / Garcia, T. / Asensio, L. et al. | 2001
662
Effect of α‐Tocopherol, β‐Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork
Vara‐ubol, S. / Bowers, J.A. | 2001
662
Food Chemistry and Toxicology - Effect of a-Tocopherol, b-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork
Vara-ubol, S. / Bowers, J.A. | 2001
670
Sausage Structure Analysis
Ripoche, A. / LE Guern, L. / Martin, J.L. et al. | 2001
670
Food Engineering and Physical Properties - Sausage Structure Analysis
Ripoche, A. / Guern, L.Le / Martin, J.L. et al. | 2001
675
Microencapsulating Properties of Whey Protein Concentrate 75
Hogan, S.A. / Mcnamee, B.F. / O'riordan, E.D. et al. | 2001
675
Food Engineering and Physical Properties - Microencapsulating Properties of Whey Protein Concentrate
Hogan, S.A. / McNamee, B.F. / O'Riordan, E.D. et al. | 2001
681
Food Engineering and Physical Properties - Concentration Measurement by Acoustic Reflectance
Saggin, R. / Coupland, J.N. | 2001
681
Concentration Measurement by Acoustic Reflectance
Saggin, R. / Coupland, J.N. | 2001
686
Food Engineering and Physical Properties - Pressure-Temperature Inactivation of Lipoxygenase in Green Peas (Pisum sativum): A Kinetic Study
Indrawati / Loey, A.M.Van / Ludikhuyze, L.R. et al. | 2001
686
Pressure‐Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic Study
Indrawati / Van Loey, A.M. / Ludikhuyze, L.R. et al. | 2001
694
Food Engineering and Physical Properties - Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide
Yoshimura, T. / Shimoda, M. / Ishikawa, H. et al. | 2001
694
Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide
Yoshimura, T. / Shimoda, M. / Ishikawa, H. et al. | 2001
698
Evaluation of Rice Starch‐Hydrocolloid Compatibility at Low‐Moisture Content by Glass Transitions
Li, T.‐Y. / Chien, J.T. | 2001
698
Food Engineering and Physical Properties - Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass Transitions
Li, T.-Y. / Chien, J.T. | 2001
705
Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films
Perez‐gago, M.B. / Krochta, J.M. | 2001
705
Food Engineering and Physical Properties - Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films
Perez-Gago, M.B. / Krochta, J.M. | 2001
711
Food Engineering and Physical Properties - Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis
Doucet, D. / Gauthier, S.F. / Foegeding, E.A. | 2001
711
Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis
Doucet, D. / Gauthier, S.F. / Foegeding, E.A. | 2001
716
Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis
Truong, V.D. / Daubert, C.R. | 2001
716
Food Engineering and Physical Properties - Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis
Truong, V.D. / Daubert, C.R. | 2001
724
Food Microbiology and Safety - Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives
Andrés, S.C. / Giannuzzi, L. / Zaritzky, N.E. | 2001
724
Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives
Andrés, S.C. / Giannuzzi, L. / Zaritzky, N.E. | 2001
729
Food Microbiology and Safety - Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment System
Ye, J. / Yang, H. / Kim, H.-K. et al. | 2001
729
Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment System
Ye, J. / Yang, H. / Kim, H.‐K. et al. | 2001
734
Food Microbiology and Safety - Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven
Murphy, R.Y. / Johnson, E.R. / Duncan, L.K. et al. | 2001
734
Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot‐Scale Air‐Convection Oven
Murphy, R.Y. / Johnson, E.R. / Duncan, L.K. et al. | 2001
742
Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage
Yin, L.‐J. / Jiang, S.‐T. | 2001
747
Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek Yogurts
Xanthopoulos, V. / Petridis, D. / Tzanetakis, N. | 2001
747
Food Microbiology and Safety - Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek Yogurts
Xanthopoulos, V. / Petridis, D. / Tzanetakis, N. | 2001
754
Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste
Ahmed, J. / Shivhare, U.S. | 2001
754
Sensory and Nutritive Qualities of Food - Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree-Paste
Ahmed, J. / Shivhare, U.S. | 2001
758
Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low‐fat Comminuted Beef
Katsanidis, E. / Meyer, D.C. / Epley, R.J. et al. | 2001
758
Sensory and Nutritive Qualities of Food - Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef
Katsanidis, E. / Meyer, D.C. / Epley, R.J. et al. | 2001
762
Sensory and Nutritive Qualities of Food - Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed Veal
Mandell, I.B. / Maclaurin, T. / Buttenhan, S. | 2001
762
Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain‐Fed Veal
Mandell, I.B. / Maclaurin, T. / Buttenhan, S. | 2001
JFS Masthead
| 2001
Application Briefs
| 2001