Journal of Food Science

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Table of contents

468
Concise Reviews in Food Science - The Effect of Microgravity and Space Flight on the Chemical Senses
Olabi, A.A. / Lawless, H.T. / Hunter, J.B. et al. | 2002
468
The Effect of Microgravity and Space Flight on the Chemical Senses
Olabi, A.A. / Lawless, H.T. / Hunter, J.B. et al. | 2002
480
Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar
Shih, M.C. / Yang, K.T. / Kuo, S.J. | 2002
480
Food Chemistry and Toxicology - Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar
Shih, M.C. / Yang, K.T. / Kuo, S.J. | 2002
485
Food Chemistry and Toxicology - Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped Lipases
Kheadr, E.E. / Vuillemard, J.-C. / El-Deeb, S.A. | 2002
485
Acceleration of Cheddar Cheese Lipolysis by Using Liposome‐entrapped Lipases
Kheadr, E.E. / Vuillemard, J.‐C. / El‐Deeb, S.A. | 2002
493
Identification of Irradiated Spices Using the Novel Technique of DNA Comet Assay
Khan, A.A. / Khan, H.M. / Delincée, H. | 2002
493
Food Chemistry and Toxicology - Identification of Irradiated Spices Using the Novel Technique of DNA Comet Assay
Khan, A.A. / Khan, H.M. / Delincée, H. | 2002
497
Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough
Hilhorst, R. / Gruppen, H. / Orsel, R. et al. | 2002
497
Food Chemistry and Toxicology - Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough
Hilhorst, R. / Gruppen, H. / Orsel, R. et al. | 2002
507
Food Chemistry and Toxicology - Quenching Mechanisms and Kinetics of a-Tocopherol and b-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3
Yang, W.T. / Lee, J.H. / Min, D.B. | 2002
507
Quenching Mechanisms and Kinetics of α‐Tocopherol and β‐Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3
Yang, W.T. / Lee, J.H. / Min, D.B. | 2002
511
Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By‐products During Fermentation Stage
Lopetcharat, K. / Park, J.W. | 2002
511
Food Chemistry and Toxicology - Characteristics of Fish Sauce Made From Pacific Whiting and Surimi By-products During Fermentation Stage
Lopetcharat, K. / Park, J.W. | 2002
517
Effect of γ‐Irradiation on Phenolic Acids in Strawberries
Breitfellner, F. / Solar, S. / Sontag, G. | 2002
517
Food Chemistry and Toxicology - Effect of g-Irradiation on Phenolic Acids in Strawberries
Breitfellner, F. / Solar, S. / Sontag, G. | 2002
522
Food Chemistry and Toxicology - Bioactive Sphingolipids are Constituents of Soy and Dairy Products
Ahn, E.H. / Schroeder, J.J. | 2002
522
Bioactive Sphingolipids are Constituents of Soy and Dairy Products
Ahn, E.H. / Schroeder, J.J. | 2002
525
Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide
ÖZkan, M. / Yemenicioglu, A. / Asefi, N. et al. | 2002
525
Food Chemistry and Toxicology - Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide
Özkan, M. / Yemenicioglu, A. / Asefi, N. et al. | 2002
530
Food Chemistry and Toxicology - Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System
Lin, C.-C. / Liang, J.-H. | 2002
530
Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System
Lin, C.‐C. / Liang, J.‐H. | 2002
534
Matrix‐Assisted Laser Desorption/Ionization Time‐of‐Flight Mass Spectrometry Method for the Quantification of β‐Casein Fragment (f 193‐209)
Soeryapranata, E. / Powers, J.R. / Jr., H.H. Hill et al. | 2002
534
Food Chemistry and Toxicology - Matrix-Assisted Laser Desorption-Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of b-Casein Fragment (f193-209)
Soeryapranata, E. / Powers, J.R. / Hill Jr, H.H. et al. | 2002
539
Food Chemistry and Toxicology - A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in Foods
Murakami, M. / Yamaguchi, T. / Takamura, H. et al. | 2002
539
A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in Foods
Murakami, M. / Yamaguchi, T. / Takamura, H. et al. | 2002
542
Food Chemistry and Toxicology - Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic Environment
Orban, E. / Lena, G.Di / Nevigato, T. et al. | 2002
542
Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic Environment
Orban, E. / Lena, G. Di / Nevigato, T. et al. | 2002
547
Food Chemistry and Toxicology - Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation
Shiota, M. / Tatsumi, K. | 2002
547
Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation
Shiota, M. / Tatsumi, K. | 2002
553
Food Chemistry and Toxicology - Isolation and Identification of Low-Molecular-Weight Peptides from Emmentaler Cheese
Combes, C. / Paterson, E. / Amad`o, R. | 2002
553
Isolation and Identification of Low‐Molecular‐Weight Peptides from Emmentaler Cheese
Combes, C. / Paterson, E. / Amadò, R. | 2002
560
Food Chemistry and Toxicology - Characterization of Thermal Properties of Potato Dry-Matter-Water System
Liu, Q. / Yada, R. / Arul, J. | 2002
560
Characterization of Thermal Properties of Potato Dry Matter–Water and Starch–Water Systems
Liu, Q. / Yada, R. / Arul, J. | 2002
567
Antioxidant Activity of Mycelia from Aspergillus candidus
Yen, G.C. / Chang, Y.C. / Chen, J.P. | 2002
567
Food Chemistry and Toxicology - Antioxidant Activity of Mycelia from Aspergillus candidus
Yen, G.C. / Chang, Y.C. / Chen, J.P. | 2002
573
Gelation of Mixed Gels Containing κ‐Carrageenan and Skim Milk Components
Puvanenthiran, A. / Goddard, S.J. / Augustin, M.A. | 2002
573
Food Chemistry and Toxicology - Gelation of Mixed Gels Containing k-Carrageenan and Skim Milk Components
Puvanenthiran, A. / Goddard, S.J. / Augustin, M.A. | 2002
578
Inhibition of Modori‐Associated Proteinases by Legume Seed Extracts in Surimi Production
Ramírez, J.A. / García‐Carreño, E.L. / Morales, O.G. et al. | 2002
578
Food Chemistry and Toxicology - Inhibition of Modori-Associated Proteinases by Legume Seed Extracts in Surimi Production
Ramirez, J.A. / Garcia-Carreño, F.L. / Morales, O.G. et al. | 2002
582
Food Chemistry and Toxicology - Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage
Yu, L. / Scanlin, L. / Wilson, J. et al. | 2002
582
Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage
Yu, L. / Scanlin, L. / Wilson, J. et al. | 2002
586
Cold Gelation of β‐lactoglobulin in the Presence of Iron
Remondetto, G.E. / Paquin, P. / Subirade, M. | 2002
586
Food Chemistry and Toxicology - Cold Gelation of b-lactoglobulin in the Presence of Iron
Remondetto, G.E. / Paquin, P. / Subirade, M. | 2002
596
Application of Gamma Irradiation on Breakdown of Hazardous Volatile N‐Nitrosamines
Ahn, H.J. / Yook, H.S. / Rhee, M.S. et al. | 2002
596
Food Chemistry and Toxicology - Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-Nitrosamines
Ahn, H.J. / Yook, H.S. / Rhee, M.S. et al. | 2002
600
Food Chemistry and Toxicology - Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat
Nam, K.C. / Ahn, D.U. | 2002
600
Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat
Nam, K.C. / Ahn, D.U. | 2002
608
Influence of pH and Salts on Egg White Gelation
Croguennec, T. / Nau, F. / Brulé, G. | 2002
608
Food Chemistry and Toxicology - Influence of pH and Salts on Egg White Gelation
Croguennec, T. / Nau, F. / Brulé, G. | 2002
615
Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey
Cornforth, D.P. / West, E.M. | 2002
615
Food Chemistry and Toxicology - Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey
Cornforth, D.P. / West, E.M. | 2002
619
Quantitative Analysis on 2‐Acetyl‐1‐pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during Cooking
Yoshihashi, T. | 2002
619
Food Chemistry and Toxicology - Quantitative Analysis on 2-Acetyl-1-pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during Cooking
Yoshihashi, T. | 2002
623
Food Chemistry and Toxicology - Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma
Wanasundara, P.K.J.P.D. / Amarowicz, R. / Pegg, R.B. et al. | 2002
623
Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma
Wanasundara, P.K.J.P.D. / Amarowicz, R. / Pegg, R.B. et al. | 2002
631
Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry
Armitage, D.B. / Hettiarachchy, N.S. / Monsoor, M.A. | 2002
631
Food Chemistry and Toxicology - Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry
Armitage, D.B. / Hettiarachchy, N.S. / Monsoor, M.A. | 2002
635
Inactivity of μ‐Calpain Throughout Postmortem Aging of Meat
Kanawa, R. / Ji, J.‐R. / Takahashi, K. | 2002
635
Food Chemistry and Toxicology - Inactivity of m-Calpain Throughout Postmortem Aging of Meat
Kanawa, R. / Ji, J.-R. / Takahashi, K. | 2002
640
Food Engineering and Physical Properties - Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension
He, H. / Adams, R.M. / Farkas, D.F. et al. | 2002
640
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension
He, H. / Adams, R.M. / Farkas, D.F. et al. | 2002
646
Inactivation of E. coli O157:H7 Using a Pulsed Nonthermal Plasma System
Montenegro, J. / Ruan, R. / Ma, H. et al. | 2002
646
Food Engineering and Physical Properties - Inactivation of E. coli O157: H7 Using a Pulsed Nonthermal Plasma System
Montenegro, J. / Ruan, R. / Ma, H. et al. | 2002
649
Food Engineering and Physical Properties - Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures
Anderson, A.D. / Daubert, C.R. / Farkas, B.E. | 2002
649
Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures
Anderson, A.D. / Daubert, C.R. / Farkas, B.E. | 2002
653
Food Engineering and Physical Properties - Dynamic Viscoelastic Properties of Heated Gluten-Soy Protein Gels
Apichartsrangkoon, A. | 2002
653
Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels
Apichartsrangkoon, A. | 2002
658
Flow Distribution of Food Materials in an Annular Extrusion Die
Deo, I. / Karwe, M.V. | 2002
658
Food Engineering and Physical Properties - Flow Distribution of Food Materials in an Annular Extrusion Die
Deo, I. / Karwe, M.V. | 2002
665
Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil‐in‐Water Emulsions
Keowmaneechai, E. / McClements, D. J. | 2002
665
Food Engineering and Physical Properties - Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil-in-Water Emulsions
Keowmaneechai, E. / McClements, D.J. | 2002
672
Food Engineering and Physical Properties - Gelation Kinetics of Agars from Pterocladia capillacea Examined by Dynamic Rheometry
Lai, V.M.-F. / Lii, Cy | 2002
672
Gelation Kinetics of Agars from Pterocladia capillacea Examined by Dynamic Rheometry
Lai, V.M.‐F / Lii, C.‐Y. | 2002
682
Influence of Modified Starches on the Stability of Beef Jerky Analogs During Storage
Ioffe, M.L. / Moraru, C.I. / Kokini, J.L. | 2002
682
Food Engineering and Physical Properties - Influence of Modified Starches on the Stability of Beef Jerky Analogs During Storage
Ioffe, M.L. / Moraru, C.I. / Kokini, J.L. | 2002
688
Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellana
Moure, A. / Rua, M. / Sineiro, J. et al. | 2002
688
Food Engineering and Physical Properties - Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellana
Moure, A. / Rua, M. / Sineiro, J. et al. | 2002
697
Food Engineering and Physical Properties - Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli
Corwin, H. / Shellhammer, T.H. | 2002
697
Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli
Corwin, H. / Shellhammer, T.H. | 2002
702
Chemometric Formulas Based on Physical Properties of Single‐cooked Milled Rice Grains for Determination of Amylose and Protein Contents
Okadome, H. / Toyoshima, H. / Shimizu, N. et al. | 2002
702
Food Engineering and Physical Properties - Chemometric Formulas Based on Physical Properties of Single-cooked Milled Rice Grains for Determination of Amylose and Protein Contents
Okadome, H. / Toyoshima, H. / Shimizu, N. et al. | 2002
708
Heat Curing of Soy Protein Films at Atmospheric and Sub‐atmospheric Conditions
Kim, Ki Myong / Weller, C.L. / Hanna, M.A. et al. | 2002
708
Food Engineering and Physical Properties - Heat Curing of Soy Protein Films at Atmospheric and Sub-atmospheric Conditions
Kim, K.M. / Weller, C.L. / Hanna, M.A. et al. | 2002
714
Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut Rutabaga
Zhu, M. / Chu, C.L. / Wang, S.L. et al. | 2002
714
Food Engineering and Physical Properties - Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut Rutabaga
Zhu, M. / Chu, C.L. / Wang, S.L. et al. | 2002
721
Structural Details in Soybeans: A New Three‐dimensional Visualization Method
Kuensting, H. / Ogawa, Y. / Sugiyama, J. | 2002
721
Food Engineering and Physical Properties - Structural Details in Soybeans: A New Three-dimensional Visualization Method
Kuensting, H. / Ogawa, Y. / Sugiyama, J. | 2002
725
Food Engineering and Physical Properties - Gelling Properties of Egg White Produced Using a Conventional and a Low-shear Reverse Osmosis Process
Ould Eleya, M.M. / Gunasekaran, S. | 2002
725
Gelling Properties of Egg White Produced Using a Conventional and a Low‐shear Reverse Osmosis Process
Eleya, M.M. Ould / Gunasekaran, S. | 2002
730
Food Engineering and Physical Properties - Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid Rings
Salvador, A. / Sanz, T. / Fiszman, S. | 2002
730
Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid Rings
Salvador, A. / Sanz, T. / Fiszman, S. | 2002
734
Food Engineering and Physical Properties - Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial Transglutaminase
Ruiz-Carrascal, J. / Regenstein, J. | 2002
734
Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial Transglutaminase
Ruiz‐Carrascal, J. / Regenstein, J. | 2002
740
Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour‐Yogurt Mixture
Hayta, M. / Alpaslan, M. / Baysar, A. | 2002
740
Food Engineering and Physical Properties - Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture
Hayta, M. / Alpaslan, M. / Baysar, A. | 2002
745
Food Engineering and Physical Properties - Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests
Wang, H.-H. / Sun, D.-W. | 2002
745
Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests
Wang, H.‐H. / Sun, D.‐W. | 2002
750
Physicochemical Properties of Wheat Flour Dough Modified by Microbial Transglutaminase
Tseng, C.‐S. / Lai, H.‐M. | 2002
750
Food Engineering and Physical Properties - Physicochemical Properties of Wheat Flour Dough Modified by Microbial Transglutaminase
Tseng, C.-S. / Lai, H.-M. | 2002
758
Microbial and Sensory Assessment of Milk with an Electronic Nose
Korel, F. / Balaban, M.Ö. | 2002
758
Food Microbiology and Safety - Microbial and Sensory Assessment of Milk with an Electronic Nose
Korel, F. / Balaban, M.Ö | 2002
765
Food Microbiology and Safety - Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in Spain
Capita, R. / Alonso-Calleja, C. / Garcia-Arias, M.T. et al. | 2002
765
Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in Spain
Capita, R. / Alonso‐Calleja, C. / García‐Arias, M.T. et al. | 2002
772
Food Microbiology and Safety - Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen Storage
Yoon, K.S. / Oscar, T.P. | 2002
772
Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen Storage
Yoon, K.S. / Oscar, T.P. | 2002
776
Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non‐isothermal and Isothermal Treatments
Ruiz, P. / Ocio, M.J. / Cardona, F. et al. | 2002
776
Food Microbiology and Safety - Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non-isothermal and Isothermal Treatments
Ruiz, P. / Ocio, M.J. / Cardona, F. et al. | 2002
780
Alliinase‐independent Inhibition of Staphylococcus aureus B33 by Heated Garlic
Kyung, K.H. / Kim, M.H. / Park, M.S. et al. | 2002
780
Food Microbiology and Safety - Alliinase-independent Inhibition of Staphylococcus aureus B33 by Heated Garlic
Kyung, K.H. / Kim, M.H. / Park, M.S. et al. | 2002
786
Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel
Yin, L‐J / Pan, C‐L / Jiang, S‐T | 2002
786
Food Microbiology and Safety - Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel
Yin, L.-J. / Pan, C.-L. / Jiang, S.-T. | 2002
793
Food Microbiology and Safety - Statistical Modeling of D- and z-value of E. coli O157:H7 and pH in Apple Cider Containing Preservatives
Steenstrup, L.L. / Floros, J.D. | 2002
793
Statistical Modeling of D‐ and z‐value of E. coli O157:H7 and pH in Apple Cider Containing Preservatives
Steenstrup, L.L. / Floros, J.D. | 2002
797
Microbial Inactivation in Meat Products by Pressure/Temperature Processing
López‐Caballero, M.E. / Carballo, J. / Jiménez‐Colmenero, R | 2002
797
Food Microbiology and Safety - Microbial Inactivation in Meat Products by Pressure-Temperature Processing
Lopez-Caballero, M.E. / Carballo, J. / Jiménez-Colmenero, F. | 2002
802
Food Microbiology and Safety - Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and Tentoxin
Fàbrega, A. / Agut, M. / Calvo, M.A. | 2002
802
Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and Tentoxin
Fàbrega, A. / Agut, M. / Calvo, M.A. | 2002
807
Effects of Storage Conditions on the Total Aerobic and Yeast/Mold Bacterial Counts of Rough Rice During On‐farm Storage
Ranalli, R.P. / Howell, T.A. Jr. | 2002
807
Food Microbiology and Safety - Effects of Storage Conditions on the Total Aerobic and Yeast-Mold Bacterial Counts of Rough Rice During On-farm Storage
Ranalli, R.P. / Howell Jr, T.A. | 2002
812
The Texture of Commercial Full‐Fat and Reduced‐Fat Cheese
Gwartney, E.A. / Foegeding, E.A. / Larick, D.K. | 2002
812
Sensory and Nutritive Qualities of Food - The Texture of Commercial Full-Fat and Reduced-Fat Cheese
Gwartney, E.A. / Foegeding, E.A. / Larick, D.K. | 2002
817
Sensory and Nutritive Qualities of Food - Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme Treatment
Johnston, K.E. / DiRienzo, D.B. / Tamura, T. | 2002
817
Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme Treatment
Johnston, K.E. / Dirienzo, D.B. / Tamura, T. | 2002
821
Sensory and Nutritive Qualities of Food - Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese
Kwak, H.S. / Choi, S.S. / Ahn, J. et al. | 2002
821
Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese
Kwak, H.S. / Choi, S.S. / Ahn, J. et al. | 2002
826
A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile
Dairou, V. / Sieffermann, J.‐M. | 2002
826
Sensory and Nutritive Qualities of Food - A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile
Dairou, V. / Sieffermann, J.-M. | 2002
835
Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small Peptides
Salles, C. / Sommerer, N. / Septier, C. et al. | 2002
835
Sensory and Nutritive Qualities of Food - Goat Cheese Flavor. Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides
Salles, C. / Sommerer, N. / Septier, C. et al. | 2002
842
Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices
Taiwo, K.A. / Angersbach, A. / Knorr, D. | 2002
842
Sensory and Nutritive Qualities of Food - Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices
Taiwo, K.A. / Angersbach, A. / Knorr, D. | 2002
848
Sensory and Nutritive Qualities of Food - Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs
Morita, K. / Kubota, K. / Aishima, T. | 2002
848
Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs
Morita, K. / Kubota, K. / Aishima, T. | 2002
855
Copper Metabolism in Rats Fed Diets Containing Maillard Reaction Products
Delgado‐Andrade, C. / Seiquer, I. / Navarro, M.P. | 2002
861
Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species
Hayes, W. / White, C.H. / Drake, M.A. | 2002
861
Sensory and Nutritive Qualities of Food - REPRINTED FROM JAN-FEB 2002: Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species
Hayes, W. / White, C.H. / Drake, M.A. | 2002
868
Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions
Koriyama, T. / Wongso, S. / Watanabe, K. et al. | 2002
868
Sensory and Nutritive Qualities of Food - Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions
Koriyama, T. / Wongso, S. / Watanabe, K. et al. | 2002
874
Sensory and Nutritive Qualities of Food - The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers
Dreeling, N. / Allen, P. / Butler, F. | 2002
874
The Effect of Post‐Cooking Holding Times on Sensory Assessment of Low‐ and High‐Fat Beefburgers
Dreeling, N. / Allen, P. / Butler, F. | 2002
877
Relationship between Sensory and Instrumental Hardness of Commercial Cheeses
Xiong, R. / Meullenet, J‐F. / Hankins, J.A. et al. | 2002
877
Sensory and Nutritive Qualities of Food - Relationship between Sensory and Instrumental Hardness of Commercial Cheeses
Xiong, R. / Meullenet, J.-F. / Hankins, J.A. et al. | 2002
884
Sensory and Nutritive Qualities of Food - Effects of Calcium Chloride-based Prefreezing Treatments on the Quality Factors of Strawberry Jams
Suutarinen, J. / Honkapää, K. / Heiniö, R.-L. et al. | 2002
884
Effects of Calcium Chloride‐based Prefreezing Treatments on the Quality Factors of Strawberry Jams
Suutarinen, J. / Honkapää, K. / Heiniö, R.‐L. et al. | 2002
Industrial Aspects of Selected JFS Articles
| 2002
JFS Masthead
| 2002
From the Editor-in-Chief
| 2002