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

1242
Microbiological Aspects of Ozone Applications in Food: A Review
Khadre, M.A. / Yousef, A. E. / Kim, J.‐G. | 2001
1242
Comprehensive Reviews In Food Science - Microbiological Aspects of Ozone Applications in Food: A Review
Khadre, M.A. / Yousef, A.E. / Kim, J.-G. | 2001
1254
Storage and Cultivar Effects on Shear Compression Values and Esterified Cell Wall Phenolics in Carrots
Beveridge, T. / Harrison, J.E. | 2001
1254
Food Chemistry and Toxicology - Storage and Cultivar Effects on Shear Compression Values and Esterified Cell Wall Phenolics in Carrots
Beveridge, T. / Harrison, J.E. | 2001
1257
Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep‐Fried in Different Oils at Several Temperatures
Sulaeman, A. / Keeler, L. / Giraud, D.W. et al. | 2001
1257
Food Chemistry and Toxicology - Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep-Fried in Different Oils at Several Temperatures
Sulaeman, A. / Keeler, L. / Giraud, D.W. et al. | 2001
1265
Food Chemistry and Toxicology - Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe Melon
Portela, S.I. / Cantwell, M.I. | 2001
1265
Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh‐cut Cantaloupe Melon
Portela, S.I. / Cantwell, M.I. | 2001
1271
Food Chemistry and Toxicology - In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing
Mamiro, P.R.S. / Camp, J.Van / Mwikya, S.M. et al. | 2001
1271
In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing
Mamiro, P.R.S. / Van, J. / Mwikya, S.M. et al. | 2001
1276
Food Chemistry and Toxicology - Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat-based Patties
Dawkins, N.L. / Gager, J. / Cornillon, J.P. et al. | 2001
1276
Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat‐based Patties
Dawkins, N.L. / Gager, J. / Cornillon, J.P. et al. | 2001
1283
Food Chemistry and Toxicology - Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe Melon
Lamikanra, O. / Watson, M.A. | 2001
1283
Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh‐Cut Cantaloupe Melon
And, O. Lamikanra / Watson, M.A. | 2001
1287
Snail Species Identification by RFLP‐PCR and Designing of Species‐Specific Oligonucleotide Primers
Abdulmawjood, A. / Bülte, M. | 2001
1287
Food Chemistry and Toxicology - Snail Species Identification by RFLP-PCR and Designing of Species-Specific Oligonucleotide Primers
Abdulmawjood, A. / Bülte, M. | 2001
1294
Food Chemistry and Toxicology - Preparation of Chickpea Curd by Heat-Induced Gelation
Cai, R. / Baik, B.-K. | 2001
1294
Preparation of Chickpea Curd by Heat‐Induced Gelation
Cai, R. / Baik, B.‐K. | 2001
1301
Food Chemistry and Toxicology - Quantitative Estimation of Dark Muscle Content in the Mackerel Meat Paste and its Products Using Antisera Against Myosin Light Chains
Ochiai, Y. / Ochiai, L. / Hashimoto, K. et al. | 2001
1301
Quantitative Estimation of Dark Muscle Content in the Mackerel Meat Paste and its Products Using Antisera Against Myosin Light Chains
Ochiai, Y. / Ochiai, L. / Hashimoto, K. et al. | 2001
1306
Food Chemistry and Toxicology - Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrate
Lei, Q. / Boatright, W.L. | 2001
1306
Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrate
Lei, Q. / Boatright, W.L. | 2001
1311
Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, Priacanthus tayenus and Priacanthus macracanthus
Benjakul, S. / Visessanguan, W. / Ishizaki, S. et al. | 2001
1311
Food Chemistry and Toxicology - Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, Priacanthus tayenus and Priacanthus macracanthus
Benjakul, S. / Visessanguan, W. / Ishizaki, S. et al. | 2001
1319
Food Chemistry and Toxicology - Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA-3-MPA-FMOC-Cl Fluorescent Derivatives
Herbert, P. / Santos, L. / Alves, A. | 2001
1319
Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA/3‐MPA/FMOC‐CI Fluorescent Derivatives
Herbert, P. / Santos, L. / Alves, A. | 2001
1326
Food Chemistry and Toxicology - Chemical Modification of Pigskin Gelatin: Factors Affecting the Esterification of Gelatin with Fatty Acid
Djagny, K.B. / Wang, Z. / Xu, S. | 2001
1326
Chemical Modification of Pigskin Gelatin: Factors Affecting the Esterification of Gelatin with Fatty Acid
Djagny, K.B. / Wang, Z. / Xu, S. | 2001
1332
Mass Balances in Porous Foods Impregnation
Roa, V. / Tapia, M.S. / Millán, F. | 2001
1332
Food Engineering and Physical Properties - Mass Balances in Porous Foods Impregnation
Roa, V. / Tapia, M.S. / Millán, F. | 2001
1337
Food Engineering and Physical Properties - Reliability of Time Temperature Indicators Under Temperature Abuse
Shimoni, E. / Anderson, E.M. / Labuza, T.P. | 2001
1337
Reliability of Time Temperature Indicators Under Temperature Abuse
Shimoni, E. / Anderson, E.M. / Labuza, T.P. | 2001
1341
Food Engineering and Physical Properties - Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety
Sham, P.W.Y. / Scaman, C.H. / Durance, T.D. | 2001
1341
Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety
Sham, P.W.Y. / Scaman, C.H. / Durance, T.D. | 2001
1348
Food Engineering and Physical Properties - Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products
Mørkøre, T. / Vallet, J.L. / Cardinal, M. et al. | 2001
1348
Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products
Mørkøre, T. / Vallet, J.L. / Cardinal, M. et al. | 2001
1355
Food Engineering and Physical Properties - Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice
Kim, Y.-S. / Park, S.-J. / Cho, Y.-H. et al. | 2001
1355
Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice
Kim, Y.‐S. / Park, S.‐J. / Cho, Y.‐H. et al. | 2001
1361
Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro Imaging
Kojima, T.I. / Horigane, A.K. / Yoshida, M. et al. | 2001
1361
Food Engineering and Physical Properties - Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro Imaging
Kojima, T.I. / Horigane, A.K. / Yoshida, M. et al. | 2001
1368
Food Microbiology and Safety - Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water
Park, C.-M. / Hung, Y.-C. / Doyle, M.P. et al. | 2001
1368
Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water
Park, C.‐M. / Hung, Y.‐C. / Doyle, M.P. et al. | 2001
1373
Validation of Dry Cured Ham Process for Control of Pathogens
Reynolds, A.E. / Harrison, M.A. / Rose‐Morrow, R. et al. | 2001
1373
Food Microbiology and Safety - Validation of Dry Cured Ham Process for Control of Pathogens
Reynolds, A.E. / Harrison, M.A. / Rose-Morrow, R. et al. | 2001
1380
Food Microbiology and Safety - Efficacy of Ozone Against Escherichia coli O157:H7 on Apples
Achen, M. / Yousef, A.E. | 2001
1380
Efficacy of Ozone Against Escherichia coli O157:H7 on Apples
And, M. Achen / Yousef, A.E. | 2001
1385
Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet Corn
Carlin, F. / Gontard, N. / Reich, M. et al. | 2001
1385
Food Microbiology and Safety - Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet Corn
Carlin, F. / Gontard, N. / Reich, M. et al. | 2001
1392
Electrical Conductivity Evaluation of Postharvest Strawberry Damage
Jiang, Y. / Shiina, T. / Nakamura, N. et al. | 2001
1392
Sensory and Nutritive Qualities of Food - Electrical Conductivity Evaluation of Postharvest Strawberry Damage
Jiang, Y. / Shiina, T. / Nakamura, N. et al. | 2001
1396
Sensory and Nutritive Qualities of Food - Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time
Du, M. / Nam, K.C. / Ahn, D.U. | 2001
1396
Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw‐Meat Packaging and Irradiation and by Cooked‐Meat Packaging and Storage Time
Du, M. / Nam, K.C. / Ahn, D.U. | 2001
1402
Keeping Quality of Sea‐Frozen Thawed Cod Fillets on Ice
And, E. Martinsdóttir / Magnússon, H. | 2001
1402
Sensory and Nutritive Qualities of Food - Keeping Quality of Sea-Frozen Thawed Cod Fillets on Ice
Martinsdottir, E. / Magnusson, H. | 2001
1409
The Effects of Oat Fiber on the Properties of Light Bologna and Fat‐free Frankfurters
Steenblock, R.L. / Sebranek, J.G. / Olson, D.G. et al. | 2001
1409
Sensory and Nutritive Qualities of Food - The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free Frankfurters
Steenblock, R.L. / Sebranek, J.G. / Olson, D.G. et al. | 2001
1416
Sensory and Nutritive Qualities of Food - Monitoring Chemical Changes in Some Foods Using Fourier Transform Photoacoustic Spectroscopy
Irudayaraj, J. / Sivakesava, S. / Kamath, S. et al. | 2001
1416
Monitoring Chemical Changes in Some Foods Using Fourier Transform Photoacoustic Spectroscopy
Irudayaraj, J. / Sivakesava, S. / Kamath, S. et al. | 2001
1422
Development of a Descriptive Language for Cheddar Cheese
Drake, M.A. / Mcingvale, S.C. / Gerard, P.D. et al. | 2001
1422
Sensory and Nutritive Qualities of Food - Development of a Descriptive Language for Cheddar Cheese
Drake, M.A. / McIngvale, S.C. / Gerard, P.D. et al. | 2001
1428
Hydrolysis of N‐Acetyl‐L‐Glutamine by Acylase I
Baxter, J. / Kim, Y. / Snowden, M. | 2001
1428
Sensory and Nutritive Qualities of Food - Hydrolysis of N-Acetyl-L-Glutamine by Acylase I
Baxter, J. / Kim, Y. / Snowden, M. | 2001
1434
Annual Subject Index
| 2001
1452
Annual Reviewer Index
| 2001
1453
Information for Authors (Style Guide)
| 2001
Industrial Application Briefs
| 2001
IFS Masthead
| 2001