Journal of Food Science

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Table of contents

2158
Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry
Dronen, D.M. / Reineccius, G.A. | 2003
2158
Hypothesis Paper - Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry
Dronen, D.M. / Reineccius, G.A. | 2003
2164
Food Chemistry and Toxicology - Characterization and Functionality of Frozen Muscle Protein in Volador (Illex coindetii, Pota (Todaropsis eblanae), and Octopus (Eledone cirrhosa)
Ruiz-Capillas, C. / Moral, A. / Morales, J. et al. | 2003
2164
Characterization and Functionality of Frozen Muscle Protein in Volador (Illexcoindetii), Pota (Todaropsis eblanae), and Octopus (Eledone cirrhosa)
Ruiz‐Capillas, C. / Moral, A. / Morales, J. et al. | 2003
2169
Food Chemistry and Toxicology - Analysis of Headspace Volatile and Oxidized Volatile ompounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage
Lee, H. / Kizito, S.A. / Weese, S.J. et al. | 2003
2169
Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage
Lee, H. / Kizito, S.A. / Weese, S.J. et al. | 2003
2178
Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp
Benner, R.A. Jr. / Staruszkiewicz, W.F. / Rogers, P.L. et al. | 2003
2178
Food Chemistry and Toxicology - Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp
Benner Jr, R.A. / Staruszkiewicz, W.F. / Rogers, P.L. et al. | 2003
2186
Food Chemistry and Toxicology - Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples
Perez-Gago, M.B. / Serra, M. / Alonso, M. et al. | 2003
2186
Effect of Solid Content and Lipid Content of Whey Protein Isolate‐Beeswax Edible Coatings on Color Change of Fresh‐cut Apples
Perez‐Gago, M.B. / Serra, M. / Alonso, M. et al. | 2003
2192
Food Chemistry and Toxicology - Measurements of dD and d18O Stable Isotope Ratios in Milk
Lin, G.P. / Rau, Y.H. / Chen, Y.F. et al. | 2003
2192
Measurements of δD and δ18O Stable Isotope Ratios in Milk
Lin, G.P. / Rau, Y.H. / Chen, Y.F. et al. | 2003
2196
Food Chemistry and Toxicology - Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates
Sathivel, S. / Bechtel, P.J. / Babbitt, J. et al. | 2003
2196
Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates
Sathivel, S. / Bechtel, P.J. / Babbitt, J. et al. | 2003
2201
Food Chemistry and Toxicology - Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Aarnodt, A. / Magnus, E.M. / Faergestad, E.M. | 2003
2201
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Aamodt, A. / Magnus, E.M. / FÆRGESTAD, E.M. | 2003
2211
Effect of Peanut Butter Manufacture on Vitamin E
Chun, J. / Ye, L. / Lee, J. et al. | 2003
2211
Food Chemistry and Toxicology - Effect of Peanut Butter Manufacture on Vitamin E
Chun, J. / Ye, L. / Lee, J. et al. | 2003
2215
Effect of Disulfide Bond Reduction on Bovine Serum Albumin‐Stabilized Emulsion Gel Formed by Microbial Transglutaminase
Kang, Y.N. / Kim, H. / Shin, W.‐S. et al. | 2003
2215
Food Chemistry and Toxicology - Effect of Disulfide Bond Reduction on Bovine Serum Albumin-Stabilized Emulsion Gel Formed by Microbial Transglutaminase
Kang, Y.N. / Kim, H. / Shin, W.-S. et al. | 2003
2221
Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid
Ahn, H.J. / Kim, J.H. / Yook, H.S. et al. | 2003
2221
Food Chemistry and Toxicology - Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid
Ahn, H.J. / Kim, J.H. / Yook, H.S. et al. | 2003
2225
An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment
Ukai, M. / Shimoyama, Y. | 2003
2225
Food Chemistry and Toxicology - An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment
Ukai, M. / Shimoyama, Y. | 2003
2232
Kinetics of Frozen Stored Green Bean (Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and Starch
Martins, R.C. / Silva, C.L.M. | 2003
2232
Food Engineering and Physical Properties - Kinetics of Frozen Stored Green Bean (Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and Starch
Martins, R.C. / Silva, C.L.M. | 2003
2238
Microscopic Structure of Opalescent and Nonopalescent Pecans
Wakeling, L.T. / Mason, R.L. / D'Arcy, B.R. et al. | 2003
2238
Food Engineering and Physical Properties - Microscopic Structure of Opalescent and Nonopalescent Pecans
Wakeling, L.T. / Mason, R.L. / D'Arcy, B.R. et al. | 2003
2243
A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses
Cho, B.‐K. / Irudayaraj, J.M.K. | 2003
2243
Food Engineering and Physical Properties - A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses
Cho, B.-K. / Irudayaraj, J.M.K. | 2003
2248
Food Engineering and Physical Properties - Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
Kagami, Y. / Sugimura, S. / Fujishima, N. et al. | 2003
2248
Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
Kagami, Y. / Sugimura, S. / Fujishima, N. et al. | 2003
2256
Food Engineering and Physical Properties - Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds
Soottitantawat, A. / Yoshii, H. / Furuta, T. et al. | 2003
2256
Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds
Soottitantawat, A. / Yoshii, H. / Furuta, T. et al. | 2003
2263
Food Engineering and Physical Properties - Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural Network
Marique, T. / Kharoubi, A. / Bauffe, P. et al. | 2003
2263
Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural Network
Marique, T. / Kharoubi, A. / Bauffe, P. et al. | 2003
2267
Food Engineering and Physical Properties - Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study
Guillard, V. / Broyart, B. / Bonazzi, C. et al. | 2003
2267
Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study
Guillard, V. / Broyart, B. / Bonazzi, C. et al. | 2003
2278
Soy Protein Concentrates by Ultrafiltration
Kumar, N.S. Krishna / Yea, M.K. / Cheryan, M. | 2003
2278
Food Engineering and Physical Properties - Soy Protein Concentrates by Ultrafiltration
Krishna Kumar, N.S. / Yea, M.K. / Cheryan, M. | 2003
2284
Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH Adjustment
Quinn, G. / Monahan, F.J. / O'Riordan, E.D. et al. | 2003
2284
Food Engineering and Physical Properties - Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH Adjustment
Quinn, G. / Monahan, F.J. / O'Riordan, E.D. et al. | 2003
2289
Effect of Calcium on Physicochemical Properties of Fat‐free Mozzarella Cheese
Joshi, N.S. / Muthukumarappan, K. / Dave, R.I. | 2003
2289
Food Engineering and Physical Properties - Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese
Joshi, N.S. / Muthukumarappan, K. / Dave, R.I. | 2003
2295
Vane Yield Stress of Starch Dispersions
Genovese, D.B. / Rao, M.A. | 2003
2295
Food Engineering and Physical Properties - Vane Yield Stress of Starch Dispersions
Genovese, D.B. / Rao, M.A. | 2003
2302
Food Engineering and Physical Properties - Physicochemical Properties of a Time-Temperature Indicator Based on Immobilization of Aspergillus oryzae a-Amylase in Polyacrylamide Gel as Affected by Degree of Cross-linking Agent and Salt Content
Raviyan, P. / Tang, J. / Orellana, L. et al. | 2003
2302
Physicochemical Properties of a Time‐Temperature Indicator Based on Immobilization of Aspergillus oryzaeα‐Amylase in Polyacrylamide Gel as Affected by Degree of Cross‐linking Agent and Salt Content
Raviyan, P. / Tang, J. / Orellana, L. et al. | 2003
2310
Food Microbiology and Safety - The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation
Franchi, M.A. / Serra, G.E. / Cristianini, M. | 2003
2310
The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation
Franchi, M.A. / Serra, G.E. / Cristianini, M. | 2003
2316
Food Microbiology and Safety - Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields Treatments
Álvarez, I. / Mañas, P. / Condon, S. et al. | 2003
2316
Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields Treatments
ÁLvarez, I. / Mañas, P. / Condón, S. et al. | 2003
2321
Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure‐treated Poultry Products
Yuste, J. / Capellas, M. / Pla, R. et al. | 2003
2321
Food Microbiology and Safety - Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure-treated Poultry Products
Yuste, J. / Capellas, M. / Pla, R. et al. | 2003
2325
Mixed Cultures of Food‐grade Probiotic Bacteria and Enteric Bacteria Demonstrate Both Synergism and Inhibition of Menaquinone Production
Parker, P. / Jones, G. / Smith, S. | 2003
2325
Food Microbiology and Safety - Mixed Cultures of Food-grade Probiotic Bacteria and Enteric Bacteria Demonstrate Both Synergism and Inhibition of Menaquinone Production
Parker, P. / Jones, G. / Smith, S. | 2003
2331
Food Microbiology and Safety - Heat Activation Characteristics of Talaromyces Ascospores
Kikoku, Y. | 2003
2331
Heat Activation Characteristics of Talaromyces Ascospores
Kikoku, Y. | 2003
2336
Food Microbiology and Safety - Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage
Bruno, F.A. / Shah, N.P. | 2003
2336
Viability of Two Freeze‐dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage
Bruno, F.A. / Shah, N.P. | 2003
2342
Inheritance of Nutritional and Sensory Quality Traits in Fresh Market Tomato and Relation to Consumer Preferences
Causse, M. / Buret, M. / Robini, K. et al. | 2003
2342
Sensory and Nutrivite Qualities of Food - Inheritance of Nutritional and Sensory Quality Traits in Fresh Market Tomato and Relation to Consumer Preferences
Causse, M. / Buret, M. / Robini, K. et al. | 2003
2351
Development of a High Sensory Quality Garlic Paste
Carbonell‐Barrachina, A.A. / Zaragoza, M.P. / Lario, Y. et al. | 2003
2351
Sensory and Nutrivite Qualities of Food - Development of a High Sensory Quality Garlic Paste
Carbonell-Barrachina, A.A. / Zaragoza, M.P. / Lario, Y. et al. | 2003
2356
Sensory and Nutrivite Qualities of Food - Quality of Different Honduran Coffees in Relation to Several Environments
Decazy, F. / Avelino, J. / Guyot, B. et al. | 2003
2356
Quality of Different Honduran Coffees in Relation to Several Environments
Decazy, F. / Avelino, J. / Guyot, B. et al. | 2003
2362
Sensory and Nutrivite Qualities of Food - Effects of Irradiation on Properties of Cured Ham
Houser, T.A. / Sebranek, I.G. / Lonergan, S.M. | 2003
2362
Effects of Irradiation on Properties of Cured Ham
Houser, T.A. / Sebranek, J.G. / Lonergan, S.M. | 2003
2366
Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor
Tandon, K.S. / Baldwin, E.A. / Scott, J.W. et al. | 2003
2366
Sensory and Nutrivite Qualities of Food - Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor
Tandon, K.S. / Baldwin, E.A. / Scott, J.W. et al. | 2003
2372
Using Both Chemical and Biological Fingerprints for the Quality Study of Estrogenic Licorice (Glycyrrhiza uralensis)
Teng, S.‐C. / Tsai, H.‐J. / Tsai, M.‐C. et al. | 2003
2372
Sensory and Nutrivite Qualities of Food - Using Both Chemical and Biological Fingerprints for the Quality Study of Estrogenic Licorice (Glycyrrhiza uralensis)
Teng, S.-C. / Tsai, H.-J. / Tsai, M.-C. et al. | 2003
2378
Chitosan Coating Improves Shelf Life of Eggs
Bhale, S. / No, H.K. / Prinyawiwatkul, W. et al. | 2003
2378
Sensory and Nutrivite Qualities of Food - Chitosan Coating Improves Shelf Life of Eggs
Bhale, S. / No, H.K. / Prinyawiwatkul, W. et al. | 2003
2384
Executive Summaries of IFT-FDA Reports #3 & #4 - Analysis and Evaluation of Preventive Control Measures for the Control and Reduction-Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
| 2003
2384
Comprehensive Reviews Food Science and food Safety
| 2003
2388
Executive Summaries of IFT-FDA Reports #3 & #4 - Evaluation and Definition of Potentially Hazardous Foods
| 2003
From the Editor-in-Chief
| 2003
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