Journal of Food Science

Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

Table of contents

CRH69
Consumer Attitudes Toward GMOs: The Ohio Experience
NAPIER, T. L. / TUCKER, M. / HENRY, C. et al. | 2004
CRH77
Critical Issues in R&D of Soy Isoflavone‐enriched Foods and Dietary Supplements
UZZAN, M. / ABUZA, T. P. L | 2004
CRH87
Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in Africa
ONIANG'O, RUTH / ALLOTEY, JOSEPH / MALABA, SERAH J. | 2004
CRH92
The Role of Biotechnology in Modern Food Production
LEE, CHERL‐HO | 2004
CRH96
Education Making the Transition to Outcomes‐based Instruction
ARTEL, RICHARD W. H | 2004
CRH98
Trends in Food Science Education in Europe
DUMOULIN, ELISABETH | 2004
CRH100
Shared Graduate Student Education by International Networking
PURSLOW, PETER | 2004
CRH102
Food Waste Management and Value‐added Products
TUCKER, GARY S. | 2004
CRH104
Management and Utilization of Food Processing Wastes
HANG, YONG D. | 2004
CRH107
Food Waste Management by Life Cycle Assessment of the Food Chain
OHLSSON, THOMAS | 2004
CRH110
Promoting the Development of Value‐added Specialty Foods through University‐based Food Venture Centers
PADILLA‐ZAKOUR, OLGA I. | 2004
FCT147
Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken Breast
SHIN, H. S. / USTUNOL, Z. | 2004
FCT154
Emulsifying Peptides from the Tryptic Hydrolysis of Casein
PANYAM, D. / KILARA, A. | 2004
FCT164
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia
BENVENUTI, S. / PELLATI, F. / MELEGARI, M. et al. | 2004
FCT170
Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold‐stored Intermediate‐moisture Sun‐dried Figs
DEMIRBÜKER, D. / SIMSEK, S. / YEMENICIOGLU, A. | 2004
FCT179
Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining
ANJONGSINSIRI, P. B / KENNEY, J. / WICKER, L. | 2004
FCT184
Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma Genus
ZHAO, L. / ZHAO, G. / HUI, B. et al. | 2004
FCT189
Fatty Acid Content and Antioxidant Properties of Cold‐pressed Black Raspberry Seed Oil and Meal
PARRY, J. / YU, L. | 2004
FCT194
Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect
HOLOWNIA, K. / CHINNAN, M. S. / REYNOLDS, A. E. | 2004
FCT200
Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to Cysteine
BOATRIGHT, W. L. / STINE, J. C. | 2004
FCT206
Study of Acetylated Food Proteins by Raman Spectroscopy
HAO, Y. Z / MA, C. Y. / YUEN, S. N. et al. | 2004
FCT214
Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging
NAM, K. C. / MIN, B. R. / LEE, S. C. et al. | 2004
FEP79
Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed Meat
KARTHIKEYAN, M. / MATHEW, S. / SHAMASUNDAR, B. A. et al. | 2004
FEP85
A New Approach to Predict the Water‐transport Properties of Multilayer Films Intended for Food‐packaging Applications
NOBILE, M. A. DEL / BUONOCORE, G. G. / DAINELLI, D. et al. | 2004
FEP91
Kinetics of Solids Leaching During Rehydration of Particulate Dry Vegetables
MARABI, A. / DILAK, C. / SHAH, J. et al. | 2004
FEP97
Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese
JOSHI, N. S. / MUTHUKUMARAPPAN, K. / DAVE, R. I. | 2004
FEP102
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)
MORENO, J. / BUGUEÑO, G. / VELASCO, V. et al. | 2004
FEP107
Salting and Desalting of Fresh and Frozen‐thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low‐field 1H NMR, and Physicochemical Analytical Methods
ERIKSON, U. / VELIYULIN, E. / SINGSTAD, T. E. et al. | 2004
FEP115
Studying Oil Absorption in Restructured Potato Chips
OUCHON, P. B / PYLE, D. L. | 2004
FEP123
Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella Cheese
GRAIVER, N. G. / ZARITZKY, N. E. / CALIFANO, A. N. | 2004
FEP129
Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based Films
USTUNOL, Z. / MERT, B. | 2004
FEP134
Inactivation of in Apple Juice by Radio Frequency Electric Fields
EVEKE, D. J. G / BRUNKHORST, C. | 2004
FMS57
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
DESAI, A. R. / POWELL, I. B. / SHAH, N. P. | 2004
FMS61
Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant Activity
NEGI, P. S. / JAYAPRAKASHA, G. K. | 2004
FMS66
Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food Applications
BURROWES, O. J. / HADJICHARALAMBOUS, C. / DIAMOND, G. et al. | 2004
FMS72
Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringens
NOVAK, J. S. / FRATAMICO, P. M. | 2004
FMS79
Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara
ESWARANANDAM, S. / HETTIARACHCHY, N. S. / JOHNSON, M. G. | 2004
FMS85
An Improved Method for a Hydrophobic Grid‐membrane Filter System to Detect Heat‐injured Foodborne Pathogens in Ground Beef
WU, V. C. H. / FUNG, D. Y. C. | 2004
FMS90
Kinetic Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh Seafood
ENDOZA, T. F. M / WELT, B. A. / OTWELL, S. et al. | 2004
SNQ99
Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography‐Mass Spectrometry
ALASALVAR, C. / ODABASI, A. Z. / DEMIR, N. et al. | 2004
SNQ107
Quality Characteristics of Chinese‐style Meatball Containing Bacterial Cellulose (Nata)
LIN, K. W. / LIN, H. Y. | 2004
SNQ112
Effect of Grinding Temperature on Hydroperoxide and Off‐flavor Contents during Soymilk Manufacturing Process
MIZUTANI, T. / HASHIMOTO, H. | 2004
SNQ117
Influence of High‐Pressure Treatment at 25°C and 80°C on Folates in Orange Juice and Model Media
UTZ, P. B / SERFERT, Y. / GARCIA, A. FERNANDEZ et al. | 2004
SNQ122
Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.)
KWOK, B. H. L. / HU, C. / DURANCE, T. et al. | 2004
vi
Industrial Applications of Selected JFS Articles
| 2004
viii
Correction to Malcolm Bourne paper, “Selection and Use of Postharvest Technologies as a Component of the Food Chain”, p CRH43 in March issue
| 2004
Food Chemistry and Toxicology (FCT) - Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium-enriched Mushroom Species of the Ganoderma Genus
Zhao, L. / Zhao, G. / Hui, B. et al. | 2004
Food Engineering and Physical Properties (FEP) - Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross-linked Whey Protein Isolate-based Films
Ustunol, Z. / Mert, B. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Trends in Food Science Education in Europe
Dumoulin, E. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Promoting the Development of Value-added Specialty Foods through University-based Food Venture Centers
Padilla Zakour, O.I. | 2004
Food Engineering and Physical Properties (FEP) - Salting and Desalting of Fresh and Frozen-thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low-field 1H NMR, and Physicochemical Analytical Methods
Erikson, U. / Veliyulin, E. / Singstad, T.E. et al. | 2004
Food Microbiology and Safety (FMS) - Evaluation of Ascorbic Acid as a Quorum-sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringens
Novak, J.S. / Fratamico, P.M. | 2004
Sensory and Nutritive Qualities of Food (SNQ) - Effect of Grinding Temperature on Hydroperoxide and Off-flavor Contents during Soymilk Manufacturing Process
Mizutani, T. / Hashimoto, H. | 2004
Food Microbiology and Safety (FMS) - Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
Desai, A.R. / Powell, I.B. / Shah, N.P. | 2004
Food Chemistry and Toxicology (FCT) - Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging
Nam, K.C. / Min, B.R. / Lee, S.C. et al. | 2004
Food Microbiology and Safety (FMS) - Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh Seafood
Mendoza, T.F. / Welt, B.A. / Otwell, S. et al. | 2004
Food Engineering and Physical Properties (FEP) - Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)
Moreno, J. / Bugueño, G. / Velasco, V. et al. | 2004
Food Engineering and Physical Properties (FEP) - Studying Oil Absorption in Restructured Potato Chips
Bouchon, P. / Pyle, D.L. | 2004
Food Chemistry and Toxicology (FCT) - Study of Acetylated Food Proteins by Raman Spectroscopy
Zhao, Y. / Ma, C.-Y. / Yuen, S.-N. et al. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Roundtable 3: Food Waste Management and Value-added Products: Using the Process to Add Value to Heat-treated Products
Tucker, G.S. | 2004
Food Engineering and Physical Properties (FEP) - Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese
Joshi, N.S. / Muthukumarappan, K. / Dave, R.I. | 2004
Food Chemistry and Toxicology (FCT) - Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining
Banjongsinsiri, P. / Kenney, J. / Wicker, L. | 2004
Food Chemistry and Toxicology (FCT) - Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia
Benvenuti, S. / Pellati, F. / Melegari, M. et al. | 2004
Industrial Application Briefs
| 2004
Food Microbiology and Safety (FMS) - An Improved Method for a Hydrophobic Grid-membrane Filter System to Detect Heat-injured Foodborne Pathogens in Ground Beef
Wu, V.C.H. / Fung, D.Y.C. | 2004
Sensory and Nutritive Qualities of Food (SNQ) - Influence of High-pressure Treatment at 25 (degree)C and 80 (degree)C on Folates in Orange Juice and Model Media
Butz, P. / Serfert, Y. / Fernandez Garcia, A. et al. | 2004
Food Chemistry and Toxicology (FCT) - Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect
Holownia, K. / Chinnan, M.S. / Reynolds, A.E. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - The Role of Biotechnology in Modern Food Production
Lee, C.-H. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Consumer Attitudes Toward GMOs: The Ohio Experience
Napier, T.L. / Tucker, M. / Henry, C. et al. | 2004
Food Engineering and Physical Properties (FEP) - A New Approach to Predict the Water-transport Properties of Multilayer Films Intended for Food-packaging Applications
Nobile, M.A.Del / Buonocore, G.G. / Dainelli, D. et al. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Food Waste Management by Life Cycle Assessment of the Food Chain
Ohlsson, T. | 2004
Food Chemistry and Toxicology (FCT) - Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to Cysteine
Boatright, W.L. / Stine, J.C. | 2004
Page Charge Notice
| 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Shared Graduate Student Education by International Networking
Purslow, P. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Round Tables 1 and 6: Education: Making the Transition to Outcomes-based Instruction
Hartel, R.W. | 2004
JFS Masthead
| 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Critical Issues in R&D of Soy Isoflavone-enriched Foods and Dietary Supplements
Uzzan, M. / Labuza, T.P. | 2004
Sensory and Nutritive Qualities of Food (SNQ) - Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)
Lin, K.-W. / Lin, H.-Y. | 2004
Food Engineering and Physical Properties (FEP) - Kinetics of Solids Leaching During Rehydration of Particulate Dry Vegetables
Marabi, A. / Dilak, C. / Shah, J. et al. | 2004
Food Microbiology and Safety (FMS) - Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food Applications
Burrowes, O.J. / Hadjicharalambous, C. / Diamond, G. et al. | 2004
Food Chemistry and Toxicology (FCT) - Influence of Honey-containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken Breast
Shin, H.S. / Ustunol, Z. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Management and Utilization of Food Processing Wastes
Hang, Y.D. | 2004
Food Engineering and Physical Properties (FEP) - Inactivation of Escherichia coli in Apple Juice by Radio Frequency Electric Fields
Geveke, D.J. / Brunkhorst, C. | 2004
Food Engineering and Physical Properties (FEP) - Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-d-lactone
Tay, S.L. / Perera, C.O. | 2004
Food Microbiology and Safety (FMS) - Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indica extracts, and their Antioxidant Activity
Negi, P.S. / Jayaprakasha, G.K. | 2004
Food Engineering and Physical Properties (FEP) - Viscoelastic Behavior of Refrigerated and Frozen Low-moisture Mozzarella Cheese
Graiver, N.G. / Zaritzky, N.E. / Califano, A.N. | 2004
Food Engineering and Physical Properties (FEP) - Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed Meat
Karthikeyan, M. / Mathew, S. / Shamasundar, B.A. et al. | 2004
Food Microbiology and Safety (FMS) - Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin-incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara
Eswaranandam, S. / Hettiarachchy, N.S. / Johnson, M.G. | 2004
Sensory and Nutritive Qualities of Food (SNQ) - Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis-Gas Chromatography-Mass Spectrometry
Alasalvar, C. / Odabasi, A.Z. / Demir, N. et al. | 2004
Sensory and Nutritive Qualities of Food (SNQ) - Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.)
Kwok, B.H.L. / Hu, C. / Durance, T. et al. | 2004
Food Chemistry and Toxicology (FCT) - Fatty Acid Content and Antioxidant Properties of Cold-pressed Black Raspberry Seed Oil and Meal
Parry, J. / Yu, L. | 2004
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Symposium 1 Part 3: The Food Chain: Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in Africa
Oniang'o, R. / Allotey, J. / Malaba, S.J. | 2004
Food Chemistry and Toxicology (FCT) - Emulsifying Peptides from the Tryptic Hydrolysis of Casein
Panyam, D. / Kilara, A. | 2004
Food Chemistry and Toxicology (FCT) - Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold-stored Intermediate-moisture Sun-dried Figs
Demirbüker, D. / Simsek, S. / Yemenicioglu, A. | 2004