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

772
Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology
Van Der Werf, M.J. / Schuren, F.H.J. / Bijlsma, S. et al. | 2001
772
Concise Reviews and Hypotheses in Food Science - Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology
Werf, M.J.van der / Schuren, F.H.J. / Bijlsma, S. et al. | 2001
782
Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough
Gerrard, J.A. / Fayle, S.E. / Brown, P.A. et al. | 2001
782
Food Chemistry and Toxicology - Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough
Gerrard, J.A. / Fayle, S.E. / Brown, P.A. et al. | 2001
787
A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup
Sivakesava, S. / Irudayaraj, J. | 2001
787
Food Chemistry and Toxicology - A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup
Sivakesava, S. / Irudayaraj, J. | 2001
793
Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation
Park, D.J. / Imm, J.Y. / Ku, K.H. | 2001
793
Food Chemistry and Toxicology - Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation
Park, D.J. / Imm, J.Y. / Ku, K.H. | 2001
799
Food Chemistry and Toxicology - Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork
Chen, F.-C. / Hsieh, Y.-H.P. | 2001
799
Separation and Characterization of a Porcine‐specific Thermostable Muscle Protein from Cooked Pork
Chen, F.‐C. / Hsieh, Y‐H.P. | 2001
804
Food Chemistry and Toxicology - Volatile Flavor Compounds of Sweetened Condensed Milk
Shimoda, M. / Yoshimura, Y. / Yoshimura, T. et al. | 2001
804
Volatile Flavor Compounds of Sweetened Condensed Milk
Shimoda, M. / Yoshimura, Y. / Yoshimura, T. et al. | 2001
808
Aspartame Degradation in Solutions at Various pH Conditions
Pattanaargson, S. / Chuapradit, C. / Srisukphonraruk, S. | 2001
808
Food Chemistry and Toxicology - Aspartame Degradation in Solutions at Various pH Conditions
Pattanaargson, S. / Chuapradit, C. / Srisukphonraruk, S. | 2001
810
Food Chemistry and Toxicology - De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes
Jiang, C.-M. / Lai, Y.-J. / Lee, B.-H. et al. | 2001
810
De‐esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes
Jiang, C.‐M. / Lai, Y.‐J. / Lee, B.‐H. et al. | 2001
816
Debittering and Hydrolysis of a Tryptic Hydrolysate of β‐casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2
Bouchier, P.J. / O'Cuinn, G. / Harrington, D. et al. | 2001
816
Food Chemistry and Toxicology - Debittering and Hydrolysis of a Tryptic Hydrolysate of b-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2
Bouchier, P.J. / O'Cuinn, G. / Harrington, D. et al. | 2001
821
Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod (Gadus morhua)
Thorarinsdottir, K.A. / Arason, S. / Bogason, S.G. et al. | 2001
821
Food Chemistry and Toxicology - Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua)
Thorarinsdottir, K.A. / Arason, S. / Bogason, S.G. et al. | 2001
827
Food Chemistry and Toxicology - Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
Du, M. / Ahn, D.U. | 2001
827
Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
Du, M. / Ahn, D.U. | 2001
832
Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves
López‐Hernández, E. / Ponce‐Alquicira, E. / Cruz‐Sosa, F. et al. | 2001
832
Food Chemistry and Toxicology - Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves
Lopez-Hernández, E. / Ponce-Alquicira, E. / Cruz-Sosa, F. et al. | 2001
838
Food Engineering and Physical Properties - Interactions of k-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels
Pérez-Mateos, M. / Hurtado, J.L. / Montero, P. et al. | 2001
838
Interactions of κ‐carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels
Pérez‐Mateos, M. / Hurtado, J.L. / Montero, P. et al. | 2001
844
Food Engineering and Physical Properties - Irradiation as a Pretreatment to Thermal Processing
Welt, B.A. / Teixeira, A.A. / Balaban, M.O. et al. | 2001
844
Irradiation as a Pretreatment to Thermal Processing
Welt, B.A. / Teixeira, A.A. / Balaban, M.O. et al. | 2001
850
Food Engineering and Physical Properties - Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solvents
Teberikler, L. / Koseoglu, S. / Akgerman, A. | 2001
850
Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co‐solvents
Teberikler, L. / Koseoglu, S. / Akgerman, A. | 2001
856
Food Microbiology and Safety - The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro
Ouwehand, A.C. / Tölkkö, S. / Salminen, S. | 2001
856
The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro
Ouwehand, A.C. / Tölkkö, S. / Salminen, S. | 2001
860
Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh‐Cut Spinach
Pirovani, M.E. / Guemes, D.R. / Piagnetini, A.M. | 2001
860
Food Microbiology and Safety - Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach
Pirovani, M.E. / Guemes, D.R. / Piagnetini, A.M. | 2001
865
Food Microbiology and Safety - Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids
Cagri, A. / Ustunol, Z. / Ryser, E.T. | 2001
865
Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic Acids
Cagri, A. / Ustunol, Z. / Ryser, E.T. | 2001
872
Mealiness in Apples: Towards a Multilingual Consumer Vocabulary
Andani, Z. / Jaeger, S.R. / Wakeling, I. et al. | 2001
872
Sensory and Nutritive Qualities of Food - Mealiness in Apples: Towards a Multilingual Consumer Vocabulary
Andani, Z. / Jaeger, S.R. / Wakeling, I. et al. | 2001
880
Sensory and Nutritive Qualities of Food - High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk
Gervilla, R. / Ferragut, V. / Guamis, B. | 2001
880
High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's Milk
Gervilla, R. / Ferragut, V. / Guamis, B. | 2001
886
Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection
Wynveen, E.J. / Bowker, B.C. / Grant, A.L. et al. | 2001
886
Sensory and Nutritive Qualities of Food - Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection
Wynveen, E.J. / Bowker, B.C. / Grant, A.L. et al. | 2001
892
Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese
Sánchez, E.S. / Simal, S. / Femenia, A. et al. | 2001
892
Sensory and Nutritive Qualities of Food - Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese
Sánchez, E.S. / Simal, S. / Femenia, A. et al. | 2001
897
Sensory and Nutritive Qualities of Food - Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates
Suknark, K. / Lee, J. / Eitenmiller, R.R. et al. | 2001
897
Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates
Suknark, K. / Lee, J. / Eitenmiller, R.R. et al. | 2001
903
Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing
O'Connor, C.J. / Fisk, K.J. / Smith, B.G. et al. | 2001
903
Sensory and Nutritive Qualities of Food - Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing
O'Connor, C.J. / Fisk, K.J. / Smith, B.G. et al. | 2001
909
Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films
Kim, S‐J. / Ustunol, Z. | 2001
909
Sensory and Nutritive Qualities of Food - Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films
Kim, S.-J. / Ustunol, Z. | 2001
Application Briefs
| 2001
JFS Masthead
| 2001