Journal of Food Science

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Table of contents

1560
Concise Reviews in Food Science - The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and Vegetables
Cisneros-Zevallos, L. | 2003
1560
The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding‐Value of Fresh Fruits and Vegetables
Cisneros‐Zevallos, L. | 2003
1568
Food Chemistry and Toxicology - Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates
Lei, Q. / Boatright, W.L. | 2003
1568
Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates
Lei, Q. / Boatright, W.L. | 2003
1573
Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation
Fukushima, H. / Satoh, Y. / Nakaya, M. et al. | 2003
1573
Food Chemistry and Toxicology - Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation
Fukushima, H. / Satoh, Y. / Nakaya, M. et al. | 2003
1578
Fractionation of Caseins by Anion‐exchange Chromatography Using Food‐grade Buffers
Turhan, K.N. / Barbano, D.M. / Etzel, M.R. | 2003
1578
Food Chemistry and Toxicology - Fractionation of Caseins by Anion-exchange Chromatography Using Food-grade Buffers
Turhan, K.N. / Barbano, D.M. / Etzel, M.R. | 2003
1584
Food Chemistry and Toxicology - Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality
Chen, Z. / Schols, H.A. / Voragen, A.G.J. | 2003
1584
Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality
Chen, Z. / Schols, H.A. / Voragen, A.G.J. | 2003
1590
Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.)
Jiang, C.‐M. / Wu, M.‐C. / Wu, C.‐L. et al. | 2003
1590
Food Chemistry and Toxicology - Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.)
Jiang, C.-M. / Wu, M.-C. / Wu, C.-L. et al. | 2003
1595
Simple Resolution of Butylated Hydroxyanisole and n‐Propyl Gallate in Fatty Foods and Cosmetics Samples by Flow‐Injection Solid‐Phase Spectrophotometry
Capitán‐Vallvey, L.F. / Valencia, M. C. / Nicolás, E. Arana | 2003
1595
Food Chemistry and Toxicology - Simple Resolution of Butylated Hydroxyanisole and n-Propyl Gallate in Fatty Foods and Cosmetics Samples by Flow-Injection Solid-Phase Spectrophotometry
Capitán-Vallvey, L.F. / Valencia, M.C. / Arana Nicolás, E. | 2003
1600
Effects of Commercial‐scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice
Min, S. / Zhang, Q.H. | 2003
1600
Food Chemistry and Toxicology - Effects of Commercial-scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice
Min, S. / Zhang, Q.H. | 2003
1607
Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake
Baixas‐Nogueras, S. / Bover‐Cid, S. / Veciana‐Nogués, M.T. et al. | 2003
1607
Food Chemistry and Toxicology - Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake
Baixas-Nogueras, S. / Bover-Cid, S. / Veciana-Nogués, M.T. et al. | 2003
1611
Food Chemistry and Toxicology - Isolation of Peptides with Angiotensin I-converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon Muscle
Ono, S. / Hosokawa, M. / Miyashita, K. et al. | 2003
1611
Isolation of Peptides with Angiotensin I‐converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon Muscle
Ono, S. / Hosokawa, M. / Miyashita, K. et al. | 2003
1615
Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage (Brassica oleracea var. capitata)
Wennberg, M.S. / Engqvist, G.M. / Nyman, E.M.G.‐L. | 2003
1622
Effects of Ascorbic Acid and α‐Tocopherol on Antioxidant Activity of Polyphenolic Compounds
Murakami, M. / Yamaguchi, T. / Takamura, H. et al. | 2003
1626
Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat
Jaczynski, J. / Park, J.W. | 2003
1631
Effect of Antioxidants on the Production of Off‐Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates
Lee, E.J. / Ahn, D.U. | 2003
1639
Effect of Nonthermal Treatment on the Molecular Properties of Mushroom Polyphenoloxidase
Sun, N.K. / Song, K.B. | 2003
1644
Simultaneous Determination of Chlorophylls, Pheophytins, β‐Carotene, Tocopherols, and Tocotrienols in Olive and Soybean Oils by High‐performance Liquid Chromatography
Seppanen, C.M. / Rahmani, M. / Csallany, A. Saari | 2003
1648
Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin
Manseth, E. / Skjervold, P.O. / Flera, S.O. et al. | 2003
1653
Characterization of Lipase‐Catalyzed Structured Lipids from Selected Vegetable Oils with Conjugated Linoleic Acid: Their Oxidative Stability with Rosemary Extracts
Lee, J.‐H. / Kim, M.R. / Kim, H.‐R. et al. | 2003
1659
Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat
Lee, E.J. / Love, J. / Ahn, D.U. | 2003
1664
Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins
Lee, S. / Joo, S.T. / Alderton, A.L. et al. | 2003
1669
Functional Properties of Extruded Rice Flours
Kadan, R.S. / Bryant, R.J. / Pepperman, A.B. | 2003
1673
Interactions of (β‐Lactoglobulin and High‐methoxyl Pectins in Acidified Systems
Kazmierski, M. / Wicker, L. / Corredig, M. | 2003
1680
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
Nam, K.C. / Min, B.R. / Park, K.S. et al. | 2003
1686
Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef
Nam, K.C. / Ahn, D.U. | 2003
1691
Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray‐dried Bovine Plasma Protein
Boylston, T. D. / Moss, K.M. / Nnanna, I.A. | 2003
1691
Food Chemistry and Toxicology - Bovine Plasma Protein
Boylston, T.D. / Moss, K.M. / Nnanna, I.A. | 2003
1696
Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain‐fed Cows
Kim, Y. J. / Lee, K.W. / Oh, S. et al. | 2003
1696
Food Chemistry and Toxicology - Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain-fed Cows
Kim, Y.J. / Lee, K.W. / Oh, S. et al. | 2003
1702
Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds
Fang, C. / Chinnan, M.S. / Thai, C. | 2003
1702
Food Engineering and Physical Properties - Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds
Fang, C. / Chinnan, M.S. | 2003
1713
Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate Characteristics
CHOUDHURY, G.S. / GAUTAM, A. | 2003
1713
Food Engineering and Physical Properties - Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate Characteristics
Choudhury, G.S. / Gautam, A. | 2003
1722
Food Engineering and Physical Properties - Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks
Bodenstab, S. / Juillerat, M. / Bauer, W. et al. | 2003
1722
Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks
Bodenstab, S. / Juillerat, M. / Bauer, W. et al. | 2003
1731
Food Engineering and Physical Properties - The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)
Bellido, G.G. / Arntfield, S.D. / Scanlon, M.G. et al. | 2003
1731
The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)
Bellido, G.G. / Arntfield, S.D. / Scanlon, M.G. et al. | 2003
1736
Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen Absorber
Charles, F. / Sanchez, J. / Gontard, N. | 2003
1736
Food Engineering and Physical Properties - Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen Absorber
Charles, F. / Sanchez, J. / Gontard, N. | 2003
1743
Product Yield and Gaping in Cold‐smoked Atlantic Salmon (Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques
Birkeland, S. / Skåra, T. / Bjerkeng, B. et al. | 2003
1743
Food Engineering and Physical Properties - Product Yield and Gaping in Cold-smoked Atlantic Salmon (Salmo salar) Fillets as influenced by Different Injection-salting Techniques
Birkeland, S. / Skåra, T. / Bjerkeng, B. et al. | 2003
1750
High‐Pressure Destruction Kinetics of E. coli(29055) in Apple Juice
Ramaswamy, H.S. / Riahi, E. / Idziak, E. | 2003
1750
Food Microbiology and Safety - High-Pressure Destruction Kinetics of E. coli (29055) in Apple Juice
Ramaswamy, H.S. / Riahi, E. / Idziak, E. | 2003
1757
Food Microbiology and Safety - Development of a Polymerase Chain Reaction System for the Detection of Dog and Cat Meat in Meat Mixtures and Animal Feed
Abdulmawjood, A. / Schönenbrücher, H. / Bülte, M. | 2003
1757
Development of a Polymerase Chain Reaction System for the Detection of Dog and Cat Meat in Meat Mixtures and Animal Feed
Abdulmawjood, A. / Schönenbrücher, H. / Bülte, M. | 2003
1762
Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum‐Skin Packaged Fresh Chicken
Kartika, S. / Candogan, K. / Grimes, L.W. et al. | 2003
1762
Food Microbiology and Safety - Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken
Kartika, S. / Candogan, K. / Grimes, L.W. et al. | 2003
1766
Food Microbiology and Safety - Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme Action
Kim, J.W. / Kyung, K.H. | 2003
1766
Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme Action
Kim, J.W. / Kyung, K.H. | 2003
1771
Food Microbiology and Safety - Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display Temperatures
Ho, C.-P. / Huang, N.-Y. / McMillin, K.W. | 2003
1771
Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display Temperatures
Ho, C.‐P. / Huang, N.‐Y. / McMillin, K.W. | 2003
1777
γ‐Radiation Decontamination of Alfalfa Seeds Naturally Contaminated with Salmonella Mbandaka
Thayer, D.W. / Boyd, G. / Fett, W.F. | 2003
1777
Food Microbiology and Safety - g-Radiation Decontamination of Alfalfa Seeds Naturally Contaminated with Salmonella Mbandaka
Thayer, D.W. / Boyd, G. / Fett, W.F. | 2003
1782
Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on Lees
Salmon, J.M. / Vuchot, P. / Doco, T. et al. | 2003
1782
Food Microbiology and Safety - Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on Lees
Salmon, J.M. / Vuchot, P. / Doco, T. et al. | 2003
1788
Food Microbiology and Safety - Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing
Jaczynski, J. / Park, J.W. | 2003
1788
Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing
Jaczynski, J. / Park, J.W. | 2003
1793
Food Microbiology and Safety - Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe Melons
Sapers, G.M. / Sites, J.E. | 2003
1793
Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe Melons
Sapers, G.M. / Sites, J.E. | 2003
1798
Food Microbiology and Safety - Growth of Botrytis cinerea and Strawberry Quality in Ozone-enriched Atmospheres
Nadas, A. / Olmo, M. / Garcia, J.M. | 2003
1798
Growth of Botrytis cinerea and Strawberry Quality in Ozone‐enriched Atmospheres
Nadas, A. / Olmo, M. / García, J.M. | 2003
1804
Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled Actomyosin
Boonsupthip, Waraporn / Lee, Tung‐Ching | 2003
1804
Sensory and Nutritive Qualities of Food - Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel-forming of Frozen and Chilled Actomyosin
Boonsupthip, W. / Lee, T.-C. | 2003
1810
Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties
Seguchi, M. / Abe, M. | 2003
1810
Sensory and Nutritive Qualities of Food - Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties
Seguchi, M. / Abe, M. | 2003
1814
Age of Farmed Atlantic Salmon at Seawater Transfer Affects Muscle Collagen Content and Solubility at Harvest
Espe, M. / Hagenes, T. / Gulbrandsen, K.E. | 2003
1814
Sensory and Nutritive Qualities of Food - Age of Farmed Atlantic Salmon at Seawater Transfer Affects Muscle Collagen Content and Solubility at Harvest
Espe, M. / Hagenes, T. / Gulbrandsen, K.E. | 2003
1818
The Inhibitory Effects of Brans and Their Aqueous Extracts on the Lipolysis of Tributyrin Catalyzed by Calf Pregastric Lipase
O'Connor, C.J. / Sun, D. / Smith, B.G. et al. | 2003
1818
Sensory and Nutritive Qualities of Food - The Inhibitory Effects of Brans and Their Aqueous Extracts on the Lipolysis of Tributyrin Catalyzed by Calf Pregastric Lipase
O'Connor, C.J. / Sun, D. / Smith, B.G. et al. | 2003
1826
Sensory and Nutritive Qualities of Food - Utilization of Lemon Albedo in Dry-cured Sausages
Aleson-Carbonell, L. / Fernández-Lopez, J. / Sayas-Barberá, E. et al. | 2003
1826
Utilization of Lemon Albedo in Dry‐cured Sausages
Aleson‐Carbonell, L. / Fernández‐López, J. / Sayas‐Barberá, E. et al. | 2003
1831
Sensory and Nutritive Qualities of Food - Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color
Kane, A.M. / Lyon, B.G. / Swanson, R.B. et al. | 2003
1831
Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color
Kane, A.M. / Lyon, B.G. / Swanson, R.b. et al. | 2003
1838
Sensory and Nutritive Qualities of Food - Modified Atmosphere Packaging Maintains Quality of Table Grapes
Martinez-Romero, D. / Guillén, F. / Castillo, S. et al. | 2003
1838
Modified Atmosphere Packaging Maintains Quality of Table Grapes
Martínez‐Romero, D. / Guillén, F. / Castillo, S. et al. | 2003
1844
Sensory and Nutritive Qualities of Food - Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant Activity
Gliszczynska-Swiglo, A. / Tyrakowska, B. | 2003
1844
Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant Activity
Gliszczynska‐Swiglo, A. / Tyrakowska, B. | 2003
1850
Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose
Devereux, H.M. / Jones, G.P. / Mccormack, L. et al. | 2003
1850
Sensory and Nutritive Qualities of Food - Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose
Devereux, H.M. / Jones, G.P. / McCormack, L. et al. | 2003
1855
Sensory and Nutritive Qualities of Food - Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals
Egli, I. / Davidsson, L. / Juillerat, M.-A. et al. | 2003
1855
Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals
Egli, I. / Davidsson, L. / Juillerat, M.‐A. et al. | 2003
1860
Sensory and Nutritive Qualities of Food - Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature
Zivanovic, S. / Buescher, R. / Kim, S.K. | 2003
1860
Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature
Zivanovic, S. / Buescher, R. / Kim, S.K. | 2003
1866
Iron Bioavailability from Common Raisin‐containing Foods Assessed with an In Vitro Digestion/Caco‐2 Cell Culture Model: Effects of Raisins
Yeung, C.K. / Glahn, R.P. / Miller, D.D. | 2003
1866
Sensory and Nutritive Qualities of Food - Iron Bioavailability from Common Raisin-containing Foods Assessed with an In Vitro Digestion-Caco-2 Cell Culture Model: Effects of Raisins
Yeung, C.K. / Glahn, R.P. / Miller, D.D. | 2003
1871
Sensory and Nutritive Qualities of Food - The Effect of Zinc on Human Taste Perception
Keast, R.S.J. | 2003
1871
The Effect of Zinc on Human Taste Perception
Keast, R.S.J. | 2003
1878
Effect of High Moisture Maize Storage on Tortilla Quality
Méndez‐Albores, J.A. / Arámbula, V.G. / Vázquez, B.M.E. et al. | 2003
1878
Sensory and Nutritive Qualities of Food - Effect of High Moisture Maize Storage on Tortilla Quality
Méndez-Albores, J.A. / Arámbula, V.G. / Vázquez, B.M.E. et al. | 2003
1882
Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method
Dhanda, J.S. / Pegg, R.B. / Shand, P.J. | 2003
1882
Sensory and Nutritive Qualities of Food - Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method
Dhanda, J.S. / Pegg, R.B. / Shand, P.J. | 2003
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