Journal of Food Science

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Table of contents

2396
Concise Review - Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes
Einde, R.M.van den / Goot, A.J.van der / Boom, R.M. | 2003
2396
Understanding Molecular Weight Reduction of Starch During Heating‐shearing Processes
Van Den Einde, R.M. / Van Der Goot, A.J. / Boom, R.M. | 2003
2406
Food Chemistry and Toxicology - Effect of k-Casein Deglycosylation on the Acid Coagulability of Milk
Cases, E. / Vidal, V. / Cuq, J.L. | 2003
2406
Effect of K‐Casein Deglycosylation on the Acid Coagulability of Milk
Cases, E. / Vidal, V. / Cuq, J.L. | 2003
2411
Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques
Mehinagic, E. / Prost, C. / Demaimay, M. | 2003
2411
Food Chemistry and Toxicology - Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques
Mehinagic, E. / Prost, C. / Demaimay, M. | 2003
2416
Isolation and Identification of Bitter Peptides of Tryptic Hydrolysate of Soybean 11S Glycinin by Reverse‐phase High‐performance Liquid Chromatography
Kim, I M.‐R. / Kawamura, Y. / Lee, C.‐H. | 2003
2416
Food Chemistry and Toxicology - Isolation and Identification of Bitter Peptides of Tryptic Hydrolysate of Soybean 11S Glycinin by Reverse-phase High-performance Liquid Chromatography
Kim, M.-R. / Kawamura, Y. / Lee, C.-H. | 2003
2423
Food Chemistry and Toxicology - Effect of g-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef
Kim, J.-S. / Suh, M.-H. / Yang, C.-B. et al. | 2003
2423
Effect of γ‐Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef
Kim, J.‐S. / Suh, M.‐H. / Yang, C.‐B. et al. | 2003
2430
Food Chemistry and Toxicology - Effects of Exogenous Calcium Salt Treatments on Inhibiting Irradiation-Induced Softening in Diced Roma Tomatoes
Magee, R.L. / Caporaso, F. / Prakash, A. | 2003
2430
Effects of Exogenous Calcium Salt Treatments on Inhibiting Irradiation‐Induced Softening in Diced Roma Tomatoes
Magee, R.L. / Caporaso, F. / Prakash, A. | 2003
2436
Food Chemistry and Toxicology - Omega-3 Fatty Acids and Total Polychlorinated Biphenyls in 26 Dietary Supplements
Shim, S.M. / Santerre, C.R. / Burgess, J.R. et al. | 2003
2436
Omega‐3 Fatty Acids and Total Polychlorinated Biphenyls in 26 Dietary Supplements
Shim, S.M. / Santerre, C.R. / Burgess, J.R. et al. | 2003
2441
Identification and Quantification of Character Aroma Components in Fresh Chevre‐style Goat Cheese
Carunchiawhetstine, M.E. / Karagul‐Yuceer, Y. / Avsar, Y.K. et al. | 2003
2441
Food Chemistry and Toxicology - Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese
Carunchia Whetstine, M.E. / Karagul-Yuceer, Y. / Avsar, Y.K. et al. | 2003
2448
Food Chemistry and Toxicology - Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides
Mujoo, R. / Ng, P.K.W. | 2003
2448
Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides
Mujoo, R. / Ng, P.K.W. | 2003
2453
Food Chemistry and Toxicology - Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
Basman, A. / Köksel, H. / Ng, P.K.W. | 2003
2453
Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
BASMAN, A. / KÖKSEL, H. / NG, P.K.W. | 2003
2461
Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine
Ortega, A. F. / Lopez‐Toledano, A. / Mayen, M. et al. | 2003
2461
Food Chemistry and Toxicology - Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine
Ortega, A.F. / Lopez-Toledano, A. / Mayen, M. et al. | 2003
2469
Food Chemistry and Toxicology - Isolation of an Angiotensin Converting Enzyme Inhibitory Peptide from Irradiated Bovine Blood Plasma Protein Hydrolysates
Lee, S.H. / Song, K.B. | 2003
2469
Isolation of an Angiotensin Converting Enzyme Inhibitory Peptide from Irradiated Bovine Blood Plasma Protein Hydrolysates
Lee, S.H. / Song, K.B. | 2003
2473
Food Chemistry and Toxicology - Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste
Park, S. / Cho, S. / Yoshioka, T. et al. | 2003
2473
Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste
Park, S. / CHO, S. / Yoshioka, T. et al. | 2003
2479
A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase
Yoruk, R. / Marshall, M.R. | 2003
2479
Food Chemistry and Toxicology - A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase
Yoruk, R. / Marshall, M.R. | 2003
2488
Food Engineering and Physical Properties - Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods
Cha, J.Y. / Suparno, M. / Dolan, K.D. et al. | 2003
2488
Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods
Cha, J.Y. / Suparno, M. / Dolan, K.D. et al. | 2003
2497
Food Engineering and Physical Properties - Moisture Migration in Solid Food Matrices
Fu, Y.-C. / Tong, C.-H. / Lund, D.B. | 2003
2497
Moisture Migration in Solid Food Matrices
Fu, Y.‐C. / Tong, C.‐H. / Lund, D.B. | 2003
2504
Food Engineering and Physical Properties - Effects of Annealing on Freeze-dried Lactobacillus acidophilus
Ekdawi-Sever, N. / Goentoro, L.A. / Pablo, J.J.de | 2003
2504
Effects of Annealing on Freeze‐Dried Lactobacillus acidophilus
Ekdawi‐Sever, N. / Goentoro, L.A. / Pablo, J.J. De | 2003
2512
Food Engineering and Physical Properties - Physical Properties Important to Electrostatic and Nonelectrostatic Powder Transfer Efficiency in a Tumble Drum
Biehl, H.L. / Barringer, S.A. | 2003
2512
Physical Properties Important to Electrostatic and Non electrostatic Powder Transfer Efficiency in a Tumble Drum
Biehl, H.L. / Barringer, S.A. | 2003
2516
Food Engineering and Physical Properties - Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol
Choi, S.-G. / Kim, K.M. / Hanna, M.A. et al. | 2003
2516
Molecular Dynamics of Soy‐Protein Isolate Films Plasticized by Water and Glycerol
Choi, S.‐G. / Kim, K.M. / Hanna, M.A. et al. | 2003
2523
Food Engineering and Physical Properties - High Pressure-Assisted and High Pressure-Induced Thawing: Two Different Processes
Otero, L. / Sanz, P.D. | 2003
2523
High Pressure‐Assisted and High Pressure‐Induced Thawing: Two Different Processes
Oteroand, L. / Sanz, P.D. | 2003
2530
A Quasi‐Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread
TAUB, I.A. / Feeherry, F.E. / Ross, E.W. et al. | 2003
2530
Food Microbiology and Safety - A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread
Taub, I.A. / Feeherry, F.E. / Ross, E.W. et al. | 2003
2538
Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze‐dried Lactobacillus delbrueckii ssp bulgaricus
Carvalho, A.S. / Silva, J. / Ho, P et al. | 2003
2538
Food Microbiology and Safety - Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp. bulgaricus
Carvalho, A.S. / Silva, J. / Ho, P. et al. | 2003
2542
Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low‐fat Sausages as Affected by Sodium Lactate and a Fat Replacer
Choi, S.H. / Kim, K.H. / Eun, J.B. et al. | 2003
2542
Food Microbiology and Safety - Growth Suppression of Inoculated Listeria mono-cytogenes and Physicochemical and Textural Properties of Low-fat Sausages as Affected by Sodium Lactate and a Fat Replacer
Choi, S.H. / Kim, K.H. / Eun, J.B. et al. | 2003
2547
Mold‐free Shelf‐life Extension of Bakery Products by Active Packaging
Guynot, M. E. / Sanchis, V. / Ramos, A. J. et al. | 2003
2547
Food Microbiology and Safety - Mold-free Shelf-life Extension of Bakery Products by Active Packaging
Guynot, M.E. / Sanchis, V. / Ramos, A.J. et al. | 2003
2553
Improvement in the Microbiological Quality of Ready‐To‐Use Desalted Cod
Fernández‐Segovia, I. / Garrigues, R. / Carot, J.M. et al. | 2003
2558
Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 °C or 20 °C
Mamani, Y. / Quinto, E.J. / Simal‐Gandara, J. et al. | 2003
2564
Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts
Cordero Otero, R. R. / Ubeda Iranzo, J. F. / Briones‐Perez, A. I. et al. | 2003
2572
Sensory Changes During Ripening of Raw Ewes’ Milk Cheese Manufactured With and Without the Addition of a Starter Culture
BÁRCENAS, P. / ELORTONDO, F.J. PÉREZ / ALBISU, M. | 2003
2579
Sarcoplasmic Reticulum Ca2+‐ATPase and Cytochrome Oxidase as Indicators of Frozen Storage in Cod (Gadus morhua)
Godiksen, H. / Hyldig, G. / Jessen, R | 2003
2586
Quality Changes of Deepwater Pink Shrimp (Parapenaeus longirostris) Packed in Modified Atmosphere
Gonclalves, A. C. / López‐Caballero, M. E. / Nunes, M. L. | 2003
2591
Assessing Antioxidant Activities of Phenolic Compounds of Common Turkish Food and Drinks on In Vitro Low‐Density Lipoprotein Oxidation
Gunduc, N. / El, S. N. | 2003
2596
Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork
Krause, T.R. / Sebranek, J.G. / Rust, R.E. et al. | 2003
2604
Overcoming the Taste Stigma of Soy
Wansink, B. | 2003
2607
Physical Properties and Sixth Graders’ Acceptance of an Extruded Ready‐to‐Eat Sweetpotato Breakfast Cereal
Dansby, M.Y. / Bovell‐Benjamin, A.C. | 2003
Industrial Application Briefs
| 2003
From the Associate Publisher
| 2003
JFS Masthead
| 2003
New Pricing for JFS Subscriptions
| 2003
Page Charge Notice
| 2003