Journal of Food Science

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Table of contents

1056
HYPOTHESIS IN FOOD SCIENCE - Rheological Properties of Milkfat and Butter
Wright, A.J. / Scanlon, M.G. / Hartel, R.W. et al. | 2001
1056
Rheological Properties of Milkfat and Butter
Wright, A.J. / Scanlon, M.G. / Hartel, R.W. et al. | 2001
1074
Effects of Heat Pretreatment on Lipid and Pigments of Freeze‐Dried Spinach
Cho, E. / Lee, J. / Park, K. et al. | 2001
1074
FOOD CHEMISTRY AND TOXICOLOGY - Effects of Heat Pretreatment on Lipid and Pigments of Freeze-Dried Spinach
Choe, E. / Lee, J. / Park, K. et al. | 2001
1080
FOOD CHEMISTRY AND TOXICOLOGY - Proteolysis During the Fermentation of Ethanol-Supplemented Miso
Chiou, R.Y.-Y. | 2001
1080
Proteolysis During the Fermentation of Ethanol‐Supplemented Miso
Chiou, R.Y.‐Y. | 2001
1084
FOOD CHEMISTRY AND TOXICOLOGY - Rice Fry Texture as Affected by Gum Application and Mechanical Perforation
Kadan, R.S. / Bryant, R.J. / Boykin, D.L. | 2001
1084
Rice Fry Texture as Affected by Gum Application and Mechanical Perforation
Kadan, R.S. / Bryant, R.J. / Boykin, D.L. | 2001
1089
FOOD CHEMISTRY AND TOXICOLOGY - Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography
Jiang, C.-M. / Wang, M.-C. / Chang, W.-H. et al. | 2001
1089
Isolation of Lysozyme from Hen Egg Albumen by Alcohol‐Insoluble Cross‐Linked Pea Pod Solid Ion‐Exchange Chromatography
Jiang, C‐M. / Wang, M‐C. / Chang, W‐H. et al. | 2001
1093
Detection of Lipid‐Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef
Lynch, M.P. / Faustman, C. / Silbart, L.K. et al. | 2001
1093
FOOD CHEMISTRY AND TOXICOLOGY - Detection of Lipid-Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef
Lynch, M.P. / Faustman, C. / Silbart, L.K. et al. | 2001
1100
Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes
Brindisi, J.A. / Parker, J.D. / Turner, L.G. et al. | 2001
1100
FOOD CHEMISTRY AND TOXICOLOGY - Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes
Brindisi, J.A. / Parker, J.D. / Turner, L.G. et al. | 2001
1108
FOOD CHEMISTRY AND TOXICOLOGY - Evaluation of Zein Films as Modified Atmosphere Packaging for Fresh Broccoli
Rakotonirainy, A.M. / Wang, Q. / Padua, G.W. | 2001
1108
Evaluation of Zein Films as Modified Atmosphere Packaging for Fresh Broccoli
Rakotonirainy, A.M. / Wang, Q. / Padua, G.W. | 2001
1112
Effect of Postharvest Treatments on Amaranthus Betacyanin Degradation Evaluated by Visible/Near‐Infrared Spectroscopy
Cai, Y.Z. / Corke, H. | 2001
1112
FOOD CHEMISTRY AND TOXICOLOGY - Effect of Postharvest Treatments on Amaranthus Betacyanin Degradation Evaluated by Visible-Near-Infrared Spectroscopy
Cai, Y.Z. / Corke, H. | 2001
1119
Monitoring Myosin Degradation During Conditioning in Chicken Meat Using an Immunological Method
Ikeuchi, Y. / Kamiyama, K. / Suzuki, A. et al. | 2001
1119
FOOD CHEMISTRY AND TOXICOLOGY - Monitoring Myosin Degradation During Conditioning in Chicken Meat Using an Immunological Method
Ikeuchi, Y. / Kamiyama, K. / Suzuki, A. et al. | 2001
1126
An Immunological Assessment of Myosin Degradation in Pressurized Chicken Muscle
Kamiyama, K. / Ikeuchi, Y. / Suzuki, A. et al. | 2001
1126
FOOD CHEMISTRY AND TOXICOLOGY - An Immunological Assessment of Myosin Degradation in Pressurized Chicken Muscle
Kamiyama, K. / Ikeuchi, Y. / Suzuki, A. et al. | 2001
1130
FOOD CHEMISTRY AND TOXICOLOGY - Hemocyanin a Most Likely Inducer of Black Spots in Kuruma Prawn Penaeus japonicus During Storage
Adachi, K. / Hirata, T. / Nagai, K. et al. | 2001
1130
Hemocyanin a Most Likely Inducer of Black Spots in Kuruma Prawn Penaeus japonicus During Storage
Adachi, K. / Hirata, T. / Nagai, K. et al. | 2001
1138
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Elastic Modulus of Surimi Protein and Starch in Fish-Meat Gel with Added Starch Pregelatinized at 2 Temperatures
Kong, C.S. / Tashiro, Y. / Ogawa, H. | 2001
1138
Elastic Modulus of Surimi Protein and Starch in Fish‐Meat Gel with Added Starch Pregelatinized at 2 Temperatures
Kong, C.S. / Tashiro, Y. / Ogawa, H. | 2001
1143
FOOD ENGINEERING AND PHYSICAL PROPERTIES - A Statistically Based Strategy for Obtaining Equilibrium Data in Xanthophylls Lixiviation
Navarrete-Bolaños, J.L. / Jiménez-Islas, H. / Rico-Martinez, R. et al. | 2001
1143
A Statistically Based Strategy for Obtaining Equilibrium Data in Xanthophylls Lixiviation
Navarrete‐Bolantos, J.L. / Jiménez‐Islas, H. / Rico‐Martianez, R. et al. | 2001
1147
Formulation of Caking‐Resistant Powdered Soups Based on NMR Analysis
Chung, M.‐S. / Ruan, R. / Chen, P. et al. | 2001
1147
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Formulation of Caking-Resistant Powdered Soups Based on NMR Analysis
Chung, M.-S. / Ruan, R. / Chen, R. et al. | 2001
1152
Air Inclusion Into a Model Cake Batter Using a Pressure Whisk: Development of Gas Hold‐up and Bubble Size Distribution
Massey, A.H. / Khare, A.S. / Niranjan, K. | 2001
1152
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Air Inclusion Into a Model Cake Batter Using a Pressure Whisk: Development of Gas Hold-up and Bubble Size Distribution
Massey, A.H. / Khare, A.S. / Niranjan, K. | 2001
1158
Effect of Hydrostatic Pressure on Aggregation and Viscoelastic Properties of Tilapia (Orechromis niloticus) Myosin
Hsu, K‐C. / Ko, W‐C. | 2001
1158
FOOD ENGINEERING AND PHYSICAL PROPERTIES - Effect of Hydrostatic Pressure on Aggregation and Viscoelastic Properties of Tilapia (Orechromis niloticus) Myosin
Hsu, K.-C. / Ko, W.-C. | 2001
1164
Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli 0157:H7 in Ground Beef
Smith, S.E. / Maurer, J.L. / Orta‐Ramirez, A. et al. | 2001
1164
FOOD MICROBIOLOGY AND SAFETY - Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli O157:H7 in Ground Beef
Smith, S.E. / Maurer, J.L. / Orta-Ramirez, A. et al. | 2001
1169
Cryotolerance of Escherichia coli 0157:H7 in Laboratory Media and Food
Grzadkowska, D. / Griffiths, M.W. | 2001
1169
FOOD MICROBIOLOGY AND SAFETY - Cryotolerance of Escherichia coli O157:H7 in Laboratory Media and Food
Grzadkowska, D. / Griffiths, M.W. | 2001
1174
High Pressure Inactivation of Lactobacillus plantarum in a Model Beer System
Gaunzle, M.G. / Ulmer, H.M. / Vogel, R.F. | 2001
1174
FOOD MICROBIOLOGY AND SAFETY - High Pressure Inactivation of Lactobacillus plantarum in a Model Beer System
Gänzle, M.G. / Ulmer, H.M. / Vogel, R.E. | 2001
1184
Production and Quality Assessment of a Smoked Tuna (Euthynnus affinis) Product
Zotos, A. / Petridis, D. / Siskos, I. et al. | 2001
1184
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Production and Quality Assessment of a Smoked Tuna (Euthynnus affinis) Product
Zotos, A. / Petridis, D. / Siskos, L. et al. | 2001
1191
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Concentration of Selected Vitamins in Infant Milks Available in Spain
Albalá-Hurtado, S. / Veciana-Nogués, M.T. / Vidal-Carou, M.C. et al. | 2001
1191
Concentration of Selected Vitamins in Infant Milks Available in Spain
Albalau‐Hurtado, S. / Veciana‐Nogués, M.T. / Vidal‐Carou, M.C. et al. | 2001
1195
Partial Substitution of Sugars by the Low‐Calorie Sweetener Sucralose in Peach Compote
Mendoncla, C.R. / Zambiazi, R. / Granada, G.G. | 2001
1195
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Partial Substitution of Sugars by the Low-Calorie Sweetener Sucralose in Peach Compote
Mendonça, C.R. / Zambiazi, R. / Granada, G.G. | 2001
1201
The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)
Montero, P. / Lopez‐Caballero, M.E. / Perez‐Mateos, M. | 2001
1201
SENSORY AND NUTRITIVE QUALITIES OF FOOD - The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)
Montero, P. / Lopez-Caballero, M.E. / Perez-Mateos, M. | 2001
1207
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Modified Atmosphere Maintains Quality of Fresh-cut Cantaloupe (Cucumis melo L.)
Bai, J.-H. / Saftner, R.A. / Watada, A.E. et al. | 2001
1207
Modified Atmosphere Maintains Quality of Fresh‐cut Cantaloupe (Cucumis melo L.)
Bai, J.‐H. / Saftner, R.A. / Watada, A.E. et al. | 2001
1212
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Influence of Storage Atmosphere and Temperature on Quality Evolution of Cut Belgian Endives
Velde, M.D.Van de / Hendrickx, M.E. | 2001
1212
Influence of Storage Atmosphere and Temperature on Quality Evolution of Cut Belgian Endives
Van de Velde, M.D. / Hendrickx, M.E. | 2001
1219
Effects of Fat on Temporal Cooling by Menthol in Lozenges
Allison, A‐M.A. / IV, E. Chambers / Civille, G.V. et al. | 2001
1219
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Effects of Fat on Temporal Cooling by Menthol in Lozenges
Allison, A.-M.A. / Chambers IV, E. / Civille, G.V. et al. | 2001
1225
Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH
Nam, K.C. / Ahn, D.U. / Du, M. et al. | 2001
1225
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH
Nam, K.C. / Ahn, D.U. / Du, M. et al. | 2001
1230
Postmortem pH, Muscle, and Refrigerated Storage Effects on Ability of Vacuum‐Packaged Pork to Bloom
Zhu, L.G. / Bidner, B. / Brewer, M.S. | 2001
1230
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Postmortem pH, Muscle, and Refrigerated Storage Effects on Ability of Vacuum-Packaged Pork to Bloom
Zhu, L.G. / Bidner, B. / Brewer, M.S. | 2001
JFS Masthead
| 2001
Industrial Application Briefs
| 2001