Journal of Food Science

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Table of contents

408
Concise Reviews in Food Science - Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications
Suppakul, P. / Miltz, J. / Sonneveld, K. et al. | 2003
408
Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications
Suppakul, P. / Miltz, J. / Sonneveld, K. et al. | 2003
422
Extraction of Poppy Seed Oil Using Supercritical CO2
Bozan, B. / Temelli, F. | 2003
422
Food Chemistry and Toxicology - Extraction of Poppy Seed Oil Using Supercritical CO2
Bozan, B. / Temelli, F. | 2003
427
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using β‐glycosidase
Xie, L. / Hettiarachchy, N. S. / Cai, R. et al. | 2003
427
Food Chemistry and Toxicology - Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using b-glycosidase
Xie, L. / Hettiarachchy, N.S. / Cai, R. et al. | 2003
431
Food Chemistry and Toxicology - Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes
Chen, Z. / Schols, H.A. / Voragen, A.G.J. | 2003
431
Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes
Chen, Z. / Schols, H.A. / Voragen, A.G.J. | 2003
438
Food Chemistry and Toxicology - Purification and Characterization of Aminopeptidase from Chicken Intestine
Jamadar, V.K. / Jamdar, S.N. / Dandekar, S.P. et al. | 2003
438
Purification and Characterization of Aminopeptidase from Chicken Intestine
Jamadar, V.K. / Jamdar, S.N. / Dandekar, S.P. et al. | 2003
444
Food Chemistry and Toxicology - Ligand and Flavor Binding Functional Properties of b- Lactoglobulin in the Molten Globule State Induced by High Pressure
Yang, J. / Powers, J.R. / Clark, S. et al. | 2003
444
Ligand and Flavor Binding Functional Properties of β‐Lactoglobulin in the Molten Globule State Induced by High Pressure
Yang, J. / Powers, J.R. / Clark, S. et al. | 2003
453
Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant
Kim, S.‐H. / An, H. / Wei, C.‐I et al. | 2003
453
Food Chemistry and Toxicology - Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant
Kim, S.-H. / An, H. / Wei, C.-I. et al. | 2003
458
Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness
Aidos, I. / Van Der Padt, A. / Boom, R.M. et al. | 2003
458
Food Chemistry and Toxicology - Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness
Aidos, I. / Padt, A.van der / Boom, R.M. et al. | 2003
466
Food Chemistry and Toxicology - Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF-7 Cell
Lee, S.-J. / Lim, K.-T. | 2003
466
Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF‐7 Cell
Lee, S.‐J. / Lim, K.‐T. | 2003
471
Food Chemistry and Toxicology - Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
Tang, S. / Hettiarachchy, N.S. / Eswaranandam, S. et al. | 2003
471
Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
Tang, S. / Hettiarachchy, N.S. / Eswaranandam, S. et al. | 2003
476
Reaction Between Malvidin 3‐Glucoside and (+)‐Catechin in Model Solutions Containing Different Aldehydes
Pissarra, J. / Mateus, N. / Rivas‐Gonzalo, J. et al. | 2003
476
Food Chemistry and Toxicology - Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different Aldehydes
Pissarra, J. / Mateus, N. / Rivas-Gonzalo, J. et al. | 2003
482
Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short‐wavelength Near‐infrared Spectroscopy (SW‐NIR)
Huang, Y. / Cavinato, A.G. / Mayes, D.M. et al. | 2003
482
Food Chemistry and Toxicology - Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR)
Huang, Y. / Cavinato, A.G. / Mayes, D.M. et al. | 2003
487
Effects of Light, Oxygen, and pH on the Absorbance of 2,2‐Diphenyl‐1‐picrylhydrazyl
Ozcelik, B. / Lee, J.H. / Min, D.B. | 2003
487
Food Chemistry and Toxicology - Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl
Ozcelik, B. / Lee, J.H. / Min, D.B. | 2003
491
Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy
Bradley, D.G. / Lee, H.O. / Min, D.B. | 2003
491
Food Chemistry and Toxicology - Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy
Bradley, D.G. / Lee, H.O. / Min, D.B. | 2003
496
Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits
Ilo, S. / Berghofer, E. | 2003
496
Food Engineering and Physical Properties - Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits
Ilo, S. / Berghofer, E. | 2003
503
Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method
Cisneros‐Zevallos, L. / Krochta, J.M. | 2003
503
Food Engineering and Physical Properties - Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method
Cisneros-Zevallos, L. / Krochta, J.M. | 2003
511
Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein Films
Ozdemir, M. / Floros, J.D. | 2003
511
Food Engineering and Physical Properties - Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein Films
Ozdemir, M. / Floros, J.D. | 2003
517
Food Engineering and Physical Properties - Processing of Sapota (Sapodilla): Drying
Ganjyal, G.M. / Hanna, M.A. / Devadattam, D.S.K. | 2003
517
Processing of Sapota (Sapodilla): Drying
Ganjyal, G.M. / Hanna, M.A. / Devadattam, D.S.K. | 2003
521
Characterization and Modeling of Dielectric Properties of Turkey Meat
Sipahioglu, O. / Barringer, S.A. / Taub, I. et al. | 2003
521
Food Engineering and Physical Properties - Characterization and Modeling of Dielectric Properties of Turkey Meat
Sipahioglu, O. / Barringer, S.A. / Taub, I. et al. | 2003
528
Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High‐pressure Freezing
Fuchigami, M. / Teramoto, A. | 2003
528
Food Engineering and Physical Properties - Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High-pressure Freezing
Fuchigami, M. / Teramoto, A. | 2003
534
Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor Encapsulation
Cho, Y.‐H. / Park, J. | 2003
534
Food Engineering and Physical Properties - Evaluation of Process Parameters in the O-W-O Multiple Emulsion Method for Flavor Encapsulation
Cho, Y.-H. / Park, J. | 2003
539
Food Engineering and Physical Properties - Sterilization of Foodstuffs Using Radio Frequency Heating
Wang, Y. / Wig, T.D. / Tang, J. et al. | 2003
539
Sterilization of Foodstuffs Using Radio Frequency Heating
Wang, Y. / Wig, T.D. / Tang, J. et al. | 2003
545
Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green Peas
Smout, C. / Banadda, N.E. / Van Loey, A.M.L. et al. | 2003
545
Food Engineering and Physical Properties - Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green Peas
Smout, C. / Banadda, N.E. / Loey, A.M.L.Van et al. | 2003
551
Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry
Sánchez, M.C. / Valencia, C. / Ciruelos, A. et al. | 2003
551
Food Engineering and Physical Properties - Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry
Sánchez, M.C. / Valencia, C. / Ciruelos, A. et al. | 2003
555
Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content
Guillard, V. / Broyart, B. / Bonazzi, C. et al. | 2003
555
Food Engineering and Physical Properties - Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content
Guillard, V. / Broyart, B. / Bonazzi, C. et al. | 2003
563
Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological Mechanisms
Bengtsson, G.B. / Rahman, M.S. / Stanley, R.A. et al. | 2003
563
Food Engineering and Physical Properties - Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological Mechanisms
Bengtsson, G.B. / Rahman, M.S. / Stanley, R.A. et al. | 2003
571
Gelation Properties and Morphology of Heat‐induced Starch/Salt‐soluble Protein Composites
Li, J.‐Y. / Yeh, A.‐I | 2003
571
Food Engineering and Physical Properties - Gelation Properties and Morphology of Heat-induced Starch- Salt-soluble Protein Composites
Li, J.-Y. / Yeh, A.-I. | 2003
581
Food Engineering and Physical Properties - Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant
Aidos, I. / Kreb, N. / Boonman, M. et al. | 2003
581
Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant
Aidos, I. / Kreb, N. / Boonman, M. et al. | 2003
588
Food Engineering and Physical Properties - Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties
Sherwin, C.P. / Labuza, T.P. | 2003
588
Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties
Sherwin, C.P. / Labuza, T.P. | 2003
595
Food Engineering and Physical Properties - Selective Precipitation of Lysozyme from Egg White Using AOT
Shin, Y.-O. / Rodil, E. / Vera, J.H. | 2003
595
Selective Precipitation of Lysozyme from Egg White Using AOT
Shin, Y‐O. / Rodil, E. / Vera, J.H. | 2003
602
Food Microbiology and Safety - Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging Film
Piagentini, A.M. / Güemes, D.R. / Pirovani, M.E. | 2003
602
Mesophilic Aerobic Population of Fresh‐cut Spinach as Affected by Chemical Treatment and Type of Packaging Film
Piagentini, A.M. / Güemes, D.R. / Pirovani, M.E. | 2003
608
Food Microbiology and Safety - Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping Quality
Vachon, C. / D'Aprano, G. / Lacroix, M. et al. | 2003
608
Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage‐keeping Quality
Vachon, C. / D'Aprano, G. / Lacroix, M. et al. | 2003
613
Food Microbiology and Safety - Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157:H7 from Alfalfa Seeds Prior to Sprouting
Pandrangi, S. / Elwell, M.W. / Anantheswaran, R.C. et al. | 2003
613
Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to Sprouting
Pandrangi, S. / Elwell, M.W. / Anantheswaran, R.C. et al. | 2003
619
Resistance of ‘Tulare’ Walnut (Juglans regia cv. Tulare) to Aflatoxigenesis
MAHONEY, N. / MOLYNEUX, R.J. / MCKENNA, J. et al. | 2003
619
Food Microbiology and Safety - Resistance of 'Tulare' Walnut (Juglans regia cv. Tulare) to Aflatoxigenesis
Mahoney, N. / Molyneux, R.J. / Mckenna, J. et al. | 2003
623
Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐Cysteine
Tsangalis, D. / Ashton, J.F. / Mcgill, A.E.J. et al. | 2003
623
Food Microbiology and Safety - Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine
Tsangalis, D. / Ashton, J.E. / Mcgill, A.E.J. et al. | 2003
632
Food Microbiology and Safety - Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface Modeling
Chen, M.-J. / Chen, K.-N. / Lin, C.-W. | 2003
632
Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface Modeling
Chen, M.‐J. / Chen, K.‐N. / Lin, C.‐W. | 2003
639
Food Microbiology and Safety - An Artificial Neural Network Approach to Escherichia coli 0157:H7 Growth Estimation
Garcia-Gimeno, R.M. / Hervás-Martinez, C. / Barco-Alcalá, E. et al. | 2003
639
An Artificial Neural Network Approach to Escherichia Coli O157:H7 Growth Estimation
Garcíaa‐Gimeno, R.M. / Hervás‐Martíanez, C. / Barco‐Alcalá, E. et al. | 2003
646
Food Microbiology and Safety - Simultaneous Recovery of Four Heat-injured Foodborne Pathogens from a Four-compartment Thin Agar Layer Plate
Wu, V.C.H. / Fung, D.Y.C. | 2003
646
Simultaneous Recovery of Four Heat‐injured Foodborne Pathogens from a Four‐compartment Thin Agar Layer Plate
Wu, V.C.H. / Fung, D.Y.C. | 2003
649
Efficacy of Soft‐electron (Low‐energy Electron Beam) for Soybean Decontamination in Comparison with Gamma‐rays
Kikuchi, O.K. / Todoriki, S. / Saito, M. et al. | 2003
649
Food Microbiology and Safety - Efficacy of Soft-electron (Low-energy Electron Beam) for Soybean Decontamination in Comparison with Gamma-rays
Kikuchi, O.K. / Todoriki, S. / Saito, M. et al. | 2003
654
Sensory and Nutritive Qualities of Food - Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula Cookies
Garzon, G.A. / Gaines, C.S. / Palmquist, D.E. | 2003
654
Use of Wheat Flour‐Lipid and Waxy Maize Starch‐Lipid Composites in Wire‐Cut Formula Cookies
Garzóan, G.A. / Gaines, C.S. / Palmquist, D.E | 2003
660
Sensory and Nutritive Qualities of Food - Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat
Fernández-Lopez, J. / Sevilla, L. / Sayas-Barberá, E. et al. | 2003
660
Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat
Fernández‐López, J. / Sevilla, L. / Sayas‐Barberá, E. et al. | 2003
665
Relationship Between Astringency and Chitosan‐Saliva Solutions Turbidity at Different pH
Rodríguez, M.S. / Albertengo, L.A. / Vitale, I. et al. | 2003
665
Sensory and Nutritive Qualities of Food - Relationship Between Astringency and Chitosan-Saliva Solutions Turbidity at Different pH
Rodriguez, M.S. / Albertengo, L.A. / Vitale, I. et al. | 2003
668
Sensory and Nutritive Qualities of Food - Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell Grill
Kerth, C.R. / Blair-Kerth, L.K. / Jones, W.R. | 2003
668
Warner‐Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam‐shell Grill
Kerth, C.R. / Blair‐Kerth, L.K. / Jones, W.R. | 2003
671
Sensory and Nutritive Qualities of Food - Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids
Eidhin, D.Ni / Burke, J. / Lynch, B. et al. | 2003
671
Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids
Eidhin, D. NI / Burke, J. / Lynch, B. et al. | 2003
680
Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean Sprouts
NO, H.K. / Lee, K.S. / Kim, I.D. et al. | 2003
680
Sensory and Nutritive Qualities of Food - Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean Sprouts
No, H.K. / Lee, K.S. / Kim, I.D. et al. | 2003
686
Sensory and Nutritive Qualities of Food - Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative Factors
Kilic, B. / Richards, M.P. | 2003
686
Lipid Oxidation in Poultry Döner Kebab: Pro‐oxidative and Anti‐oxidative Factors
Kilic, B. / Richards, M.P. | 2003
690
Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips
Lefort, J.F. / Durance, T.D. / Upadhyaya, M.K. | 2003
690
Sensory and Nutritive Qualities of Food - Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave-dried Potato Chips
Lefort, J.F. / Durance, T.D. / Upadhyaya, M.K. | 2003
697
Sensory and Nutritive Qualities of Food - Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace-OSME Technique
Klesk, K. / Qian, M. | 2003
697
Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique
Klesk, K. / Qian, M. | 2003
701
In Vitro Iron Bioavailability and Antioxidant Activity of Raisins
Yeung, C.K. / Glahn, R.P. / Wu, X. et al. | 2003
701
Sensory and Nutritive Qualities of Food - In Vitro Iron Bioavailability and Antioxidant Activity of Raisins
Yeung, C.K. / Glahn, R.P. / Wu, X. et al. | 2003
706
Sensory and Nutritive Qualities of Food - Sensory Characterization of a Ready-to-eat Sweetpotato Breakfast Cereal by Descriptive Analysis
Dansby, M.A. / Bovell-Benjamin, A.C. | 2003
706
Sensory Characterization of a Ready‐to‐eat Sweetpotato Breakfast Cereal by Descriptive Analysis
Dansby, M.A. / Bovell‐Benjamin, A.C. | 2003
710
Sensory and Nutritive Qualities of Food - Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
Fernández-Ginés, J.M. / Fernández-Lopez, J. / Sayas-Barberá, E. et al. | 2003
710
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
Fernández‐Ginés, J.M. / Fernández‐López, J. / Sayas‐Barberá, E. et al. | 2003
716
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits
Degraeve, P. / Saurel, R. / Coutel, Y. | 2003
716
Sensory and Nutritive Qualities of Food - Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits
Degraeve, P. / Saurel, R. / Coutel, Y. | 2003
722
Categorization of Commercial Orange Juices Based on Flavor Characteristics
Lotong, V. / Chambers, E. IV / Chambers, D.H. | 2003
722
Sensory and Nutritive Qualities of Food - Categorization of Commercial Orange Juices Based on Flavor Characteristics
Lotong, V. / Chambers IV, E. / Chambers, D.H. | 2003
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