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

918
Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy
Bouchon, P. / Hollins, P. / Pearson, M. et al. | 2001
918
Hypothesis in Food Science - Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy
Bouchon, P. / Hollins, P. / Pearson, M. et al. | 2001
926
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
Ajandouz, E.H. / Tchiakpe, L.S. / Ore, F. Dalle et al. | 2001
926
Food Chemistry and Toxicology - Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems
Ajandouz, E.H. / Tchiakpe, L.S. / Ore, F.Dalle et al. | 2001
932
Protein and Lipid Oxidative Stresses During Cheese Manufacture
Fedele, E. / Bergamo, P. | 2001
932
Food Chemistry and Toxicology - Protein and Lipid Oxidative Stresses During Cheese Manufacture
Fedele, E. / Bergamo, P. | 2001
936
Food Chemistry and Toxicology - Prediction of Rice Starch Quality Parameters by Near-Infrared Reflectance Spectroscopy
Bao, J.S. / Cai, Y.Z. / Corke, H. | 2001
936
Prediction of Rice Starch Quality Parameters by Near‐Infrared Reflectance Spectroscopy
Bao, J.S. / Cai, Y.Z. / Corke, H. | 2001
940
Food Chemistry and Toxicology - Texture and other Physicochemical Properties of Whole Rice Bread
Kadan, R.S. / Robinson, M.G. / Thibodeaux, D.P. et al. | 2001
940
Texture and other Physicochemical Properties of Whole Rice Bread
Kadan, R.S. / Robinson, M.G. / Thibodeaux, D.P. et al. | 2001
945
Food Engineering and Physical Properties - Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken Carcasses
Kozempel, M. / Goldberg, N. / Radewonuk, E.R. et al. | 2001
945
Standardization of the Ammonia Electrode Method for Evaluating Seafood Quality by Correlation to Sensory Analysis
Pivarnik, L. / Ellis, P. / Wang, X. et al. | 2001
945
Food Chemistry and Toxicology - Standardization of the Ammonia Electrode Method for Evaluating Seafood Quality by Correlation to Sensory Analysis
Pivarnik, L. / Ellis, P. / Wang, X. et al. | 2001
954
Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken Carcasses
Kozempel, M. / Goldberg, N. / Radewonuk, E.R. et al. | 2001
960
Maintaining Quality of Fresh‐cut Tomato Slices through Modified Atmosphere Packaging and Low Temperature Storage
Hong, J.H. / Gross, K.C. | 2001
960
Food Engineering and Physical Properties - Maintaining Quality of Fresh-cut Tomato Slices through Modified Atmosphere Packaging and Low Temperature Storage
Hong, J.H. / Gross, K.C. | 2001
966
Continuous Production of Pectic Oligosaccharides in an Enzyme Membrane Reactor
Olano‐Martin, E. / Mountzouris, K.C. / Gibson, G.R. et al. | 2001
966
Food Engineering and Physical Properties - Continuous Production of Pectic Oligosaccharides in an Enzyme Membrane Reactor
Olano-Martin, E. / Mountzouris, K.C. / Gibson, G.R. et al. | 2001
972
Prediction of Inverted Cane Sugar Adulteration of Honey by Fourier Transform Infrared Spectroscopy
Sivakesava, S. / Irudayaraj, J. | 2001
972
Food Engineering and Physical Properties - Prediction of Inverted Cane Sugar Adulteration of Honey by Fourier Transform infrared Spectroscopy
Sivakesava, S. / Irudayaraj, J. | 2001
979
Food Engineering and Physical Properties - Drying Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures
Howell, T. / Hartel, R. | 2001
979
Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures
Howell, T. / Hartel, R. | 2001
985
Thermal Properties, Heat Sealability and Seal Attributes of Whey Protein Isolate/ Lipid Emulsion Edible Films
Kim, S‐J. / Ustunol, Z. | 2001
985
Food Engineering and Physical Properties - Thermal Properties, Heat Sealability and Seal Attributes of Whey Protein Isolate-Lipid Emulsion Edible Films
Kim, S.-J. / Ustunol, Z. | 2001
991
Kinetic Study of Thermally Induced Inulin Gel
Kim, Y. / Wang, S.S. | 2001
991
Food Engineering and Physical Properties - Kinetic Study of Thermally Induced Inulin Gel
Kim, Y. / Wang, S.S. | 2001
998
Food Engineering and Physical Properties - Temperature Profiles in a Cylindrical Model Food During Pulsed Microwave Heating
Yang, H.W. / Gunasekaran, S. | 2001
998
Temperature Profiles in a Cylindrical Model Food During Pulsed Microwave Heating
Yang, H.W. / Gunasekaran, S. | 2001
1006
Food Microbiology and Safety - Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes
Ko, S. / Janes, M.E. / Hettiarachchy, N.S. et al. | 2001
1006
Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes
Ko, S. / Janes, M.E. / Hettiarachchy, N.S. et al. | 2001
1012
A Rapid Surface Intervention Process to Kill Listeria innocua on Catfish Using Cycles of Vacuum and Steam
Kozempel, M.F. / Marshall, D.L. / Radewonuk, E.R. et al. | 2001
1012
Food Microbiology and Safety - A Rapid Surface Intervention Process to Kill Listeria innocua on Catfish Using Cycles of Vacuum and Steam
Kozempel, M.F. / Marshall, D.L. / Radewonuk, E.R. et al. | 2001
1018
Sensory and Nutritive Qualities of Food - Objective Quality Assessment of Raw Tilapia (Oreochromis niloticus) Fillets Using Electronic Nose and Machine Vision
Korel, F. / Luzuriaga, D.A. / Balaban, M.Ö | 2001
1018
Objective Quality Assessment of Raw Tilapia (Oreochromis niloticus) Fillets Using Electronic Nose and Machine Vision
Korel, F. / Luzuriaga, D.A. / Balaban, M.Ö | 2001
1025
Sensory Characteristics of Apple Juice Evaluated by Consumer and Trained Panels
Okayasuand, H. / Naito, S. | 2001
1025
Sensory and Nutritive Qualities of Food - Sensory Characteristics of Apple Juice Evaluated by Consumer and Trained Panels
Okayasu, H. / Naito, S. | 2001
1030
Sensory and Nutritive Qualities of Food - Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice
Ruiz-Capillas, C. / Moral, A. | 2001
1030
Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice
Ruiz‐Capillas, C. / Moral, A. | 2001
1033
Effects of High‐pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree (Lycopersicon esculentum Mill.)
Garcia, A. Fernandez / Butz, P. / Tauscher, B. | 2001
1033
Sensory and Nutritive Qualities of Food - Effects of High-pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree (Lycopersicon esculentum Mill.)
Garcia, A.Fernandez / Butz, P. / Tauscher, B. | 2001
1039
Evaluation of Some Binders and Fat Substitutes in Low‐fat Frankfurters
Yang, A. / Keeton, J.T. / Beilken, S.L. et al. | 2001
1039
Sensory and Nutritive Qualities of Food - Evaluation of Some Binders and Fat Substitutes in Low-fat Frankfurters
Yang, A. / Keeton, J.T. / Beilken, S.L. et al. | 2001
1047
Sensory and Nutritive Qualities of Food - Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E
Bosco, A.Dal / Castellini, C. / Bernardini, M. | 2001
1047
Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E
Bosco, A. Dal / Castellini, C. / Bernardini, M. | 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 7 Conclusions
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - References
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps - 4.4 Salting
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.3 Combinations of salt and low temperature
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 1 Receiving
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product - 6.2.5 Sorbate
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product - 6.2.7 Background microflora
| 2001
Background
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.2 Cold smoking
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 2 Toxicity
| 2001
Scope of Work
| 2001
Scientific and Technical Panel
| 2001
Appendix A: Summary of Cold-Smoked Process
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 2 Fresh or frozen storage
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 3 Prevalence in fish - 3.1 Muscle type
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 3 Prevalence in fish - 3.2 Microflora
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - References
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 10 Slicing and cutting
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 4 Effects of processing steps and their use in controlling parasites sites - 4.3 Irradiation
| 2001
Appendix C: Verification Procedures and Corrective Actions During Cold-Smoked Processing
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps - 4.7 Other miscellaneous considerations
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 3 Growth in refrigerated smoked fish
| 2001
Chapter I. Description of the Situation - 5 Summary
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.1 Control in the processing - 6.1.3 Monitoring contamination
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - References
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps - 4.6 Packaging
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 2 Prevalence in water, raw fish, and smoked fish
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 4 Butchering and evisceration
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 2 Prevalence of parasites in raw, frozen, and smoked fish
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 3 Incidence
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 5 Conclusions
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.4 Atmosphere
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 2 Toxicity - 2.2 Toxicity potentiators
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 2 Prevalence in water, raw fish, and smoked
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 3 Effect of various processing - 3.3 Smoking process
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 6 Sorting, sizing, and salting
| 2001
Additional Acknowledgments
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product - 6.2.4 Lactate
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 5 Washing and rinsing
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 5 Conclusions
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 12 Storage and distribution
| 2001
Glossary
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.1 Control in the processing
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps - 4.3 Freezing
| 2001
Appendix D: Industry Survey
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 4 Effects of processing steps and their use in controlling parasites sites - 4.2 Freezing
| 2001
Chapter I. Description of the Situation - 2 Cold-smoked fish - 2.3 Microbiology of products
| 2001
JFS Masthead
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product - 6.2.6 Bacteriocins
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.5 Nitrite
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product - 6.2.1 Frozen storage
| 2001
Executive Summary
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps - 4.2 Effect of postharvest handling
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 11 Packaging and labeling
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.1 Control in the processing - 6.1.1 Training of staff
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scopen - 6 Control of Listeria monocytogenes - 6.1 Control in the processing - 6.1.2 Reduction or elimination
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 2 Toxicity - 2.1 Histamine toxicity
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 3 Prevalence in fish
| 2001
Conclusions and Research Needs
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 6 Research Needs
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 5 Source of contamination
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.1 Freezing
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.7 Sorbate
| 2001
Chapter I. Description of the Situation - 3 Potential health hazards
| 2001
Chapter I. Description of the Situation - References
| 2001
Science Advisory Board
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters
| 2001
Chapter I. Description of the Situation - 2 Cold-smoked fish - 2.2 Generalized description of the process
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 3 Effect of various processing
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 5 Conclusions
| 2001
Appendix B: On-Board and Aquaculture Postharvest Handling of Fish
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 6 Research needs
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 7 Rinsing, draining, and preparation
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 8 Drying and cold smoking
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 4 Effects of processing steps and their use in controlling parasites sites
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 4 Effects of processing steps and their use in controlling parasites sites - 4.1 Salting and cold smoking
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 14 Consumer
| 2001
Industrial Application Briefs
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps - 4.1 Gutted compared to ungutted fish
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 8 Research needs
| 2001
Chapter V. Potential Hazards in Cold-smoked Fish: Parasites - Scope - 6 Research needs
| 2001
Chapter I. Description of the Situation - 2 Cold-smoked fish
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.6 Lactate
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product - 6.2.2 Carbon dioxide
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 1 Introduction - 1. 1 Safety aspects
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - References
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 4 Growth in refrigerated smoked fish
| 2001
Chapter I. Description of the Situation - 4 The dilemma
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - References
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 3 Effect of various processing - 3.2 Salting-drying
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 3 Thawing, washing, and rinsing
| 2001
Chapter I. Description of the Situation - 2 Cold-smoked fish - 2.1 Definition
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 6 Control of Listeria monocytogenes - 6.2 Prevention of growth in the product - 6.2.3 Nitrite
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps
| 2001
Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E - Scope - 4 Effect of processing steps and preservation parameters - 4.8 Role of background microflora
| 2001
Chapter IV. Potential Hazards in Cold-Smoked Fish: Biogenic Amines - Scope - 4 Effect of processing steps - 4.5 Smoked product
| 2001
List of References
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 9 Cooling
| 2001
Chapter VI. Control of Food Safety Hazards during Cold-Smoked Fish Processing - Scope - 13 Retail
| 2001
Chapter II. Potential Hazards in Cold-Smoked Fish: Listeria monocytogenes - Scope - 3 Effect of various processing - 3.1 Freezing
| 2001