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

C347
Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin Diffusion
Franssen, L.R. / Rumsey, T.R. / Krochta, J.M. | 2004
C351
Physical Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part A)
Djordjevic, D. / Kim, H.‐J. / McClements, D.J. et al. | 2004
C351
Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part A)
Djordjevic, D. / Kim, H.-J. / McClements, D. J. et al. | 2004
C356
Oxidative Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part B)
Djordjevic, D. / McClements, D.J. / Decker, E.A. | 2004
C356
Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part B)
Djordjevic, D. / McClements, D. J. / Decker, E. A. | 2004
C363
Selective Proteolysis of the Glycinin and beta-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature
Tsumura, K. / Saito, T. / Kugimiya, W. et al. | 2004
C363
Selective Proteolysis of the Glycinin and β‐Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature
Tsumura, K. / Saito, T. / Kugimiya, W. et al. | 2004
C368
Correlation between Moisture and Water Activity of Honeys Harvested in Different Years
Cavia, M.M. / Fernáez‐Muiño, M.A. / Huidobro, J.F. et al. | 2004
C371
Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) Leaves
Quezada, N. / Asencio, M. / Del Valle, J.M. et al. | 2004
C377
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts
Jeong, S.‐M. / Kim, S.‐Y. / Kim, D.‐R. et al. | 2004
C382
Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready‐to‐eat Turkey Breast Roll
Zhu, M.J. / Mendonca, A. / Min, B. et al. | 2004
C388
Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products
Prabhu, G.A. / Doerscher, D.R. / Hull, D.H. | 2004
C393
Optimization of Extraction Conditions for Pollock Skin Gelatin
Hou, P. Z / Regenstein, J.M. | 2004
C399
Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation‐induced Hydrocarbons
Chung, H.‐W. / Hong, J.‐H. / Kim, M.‐C. et al. | 2004
C404
Foaming and Interfacial Properties of Polymerized Whey Protein Isolate
Davis, J.P. / Foegeding, E.A. | 2004
C411
Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark
Lee, J. / Kim, M. / Choe, E. | 2004
C415
Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence Detection
Gomis, D.B. / Ferreras, A.I.A. / ÁLvarez, M.D.G. et al. | 2004
C419
Anthocyanin Pigments—Bioactivity and Coloring Properties
Wrolstad, R.E. | 2004
C419
IUFoST Symposium 12: Interaction of Natural Colors with Other Ingredients: Anthocyanin Pigments-Bioactivity and Coloring Properties
Wrolstad, R. E. | 2004
C422
IUFoST Symposium 12: • Chlorophyll as a Color and Functional Ingredient
Humphrey, A. M. | 2004
C422
Chlorophyll as a Color and Functional Ingredient
Humphrey, A.M. | 2004
E205
Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing
Sila, D.N. / Smout, C. / Vu, T.S. et al. | 2004
E212
Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single‐screw Extruder
Wang, L.J. / Ganjyal, G.M. / Jones, D.D. et al. | 2004
E224
A Turbulent Conjugate Heat-transfer Model for Freezing of Food Products
Ho, S. Y. | 2004
E224
A zTurbulent Conjugate Heat‐transfer Model for Freezing of Food Products
O, SIMON Y. H | 2004
E232
Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg Albumen
Lau, K. / Dickinson, E. | 2004
E240
Adaptation of Classical Processes to New Technical Developments and Quality Requirements
Barbosa‐Cánovas, G.V. / Uliano, P. J | 2004
E240
IUFoST: Symposium 3 Part 2: The Food Chain: Food Processing and Food Safety-Adaptation of Classical Processes to New Technical Developments and Quality Requirements
Barbosa-Canovas, G. V. / Juliano, P. | 2004
E251
IUFoST: Symposium 8: Engineering: Solutions to Enhance Food Safety-Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, Smoking
Trystram, G. | 2004
E251
Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, Smoking
Trystram, G. | 2004
E255
IUFoST: Symposium 8: • Engineering and Enhanced Product Confidence and Safety
Dennis, C. | 2004
E255
Engineering and Enhanced Product Confidence and Safety
Dennis, C. | 2004
FEP38
A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray Microtomography
Falcone, P. M. / Baiano, A. / Zanini, F. et al. | 2004
M117
Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds
Ariefdjohan, M.W. / Nelson, P.E. / Singh, R.K. et al. | 2004
M121
Empirical Distribution Models for Escherichia coli 57:H7 in Ground Beef Produced by a Mid‐size Commercial Grinder
Flores, R.A. / Tewart, T. E. S | 2004
M121
Empirical Distribution Models for Escherichia coli O157:H7 in Ground Beef Produced by a Mid-size Commercial Grinder
Flores, R. A. / Stewart, T. E. | 2004
M127
Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout Seeds
Pao, S. / Rolph, S.P. / Westbrook, E.W. et al. | 2004
M131
Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean Seeds
Reyes‐ramírez, A. / Escudero‐Abarca, B.I. / Aguilar‐Uscanga, G. et al. | 2004
M135
IUFoST: Symposium 7: Future Aspects of Probiotics in Health: Probiotics-Immunomodulatory Potential Against Allergic Disease
Isolauri, E. | 2004
M135
Probiotics—Immunomodulatory Potential Against Allergic Disease
Isolauri, E. | 2004
M137
IUFoST: Symposium 7: • Human Studies on Probiotics: What is Scientifically Proven
Salminen, S. / Gueimonde, M. | 2004
M137
Human Studies on Probiotics: What Is Scientifically Proven
Salminen, S. / Gueimonde, M. | 2004
M141
IUFoST: Symposium 7: • From Probiotics to Prebiotics and a Healthy Digestive System
Gibson, G. R. | 2004
M141
From Probiotics to Prebiotics and a Healthy Digestive System
Gibson, G.R. | 2004
R139
Metric Evaluation of Technologies for Long Duration Space Missions: Application to Bread Makers
French, S.J. / Perchonok, M.H. | 2004
R143
The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.
Falk, M. | 2004
R143
IUFoST Symposium 9: Functional Foods-Safety and Efficacy: The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A
Falk, M. | 2004
R146
Functional Foods: Their Role in Health Promotion and Disease Prevention
Shahidi, F. | 2004
R146
IUFoST Symposium 9: • Functional Foods-Their Role in Health Promotion and Disease Prevention
Shahidi, F. | 2004
R150
Globalization, Food, and Nutrition: Contribution to a Debate
Lajolo, F.M. / Filho, J.M. | 2004
R151
Overcoming Barriers to Globalization: A European Prospective
Ohlsson, T. | 2004
R152
IUFoST Plenary Lecture 3: • Summary: Plenary Lecture 3 Discussion Session. Session Chair: Daryl Lund; Lecturer: Richard Black; Discussants: Thomas Ohlsson and Jorge Mancini Filho
| 2004
R152
Summary: Plenary Lecture 3 Discussion Session
Lund, Daryl / Black, Richard / Ohlsson, Thomas et al. | 2004
S193
Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate
Yulianti, F. / Reitmeier, C.A. / Boylston, T.D. | 2004
S198
Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma Quality
Prost, C. / Hallier, A. / Cardinal, M. et al. | 2004
S Sensory and Nutritive Qualities of Food - Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma Quality
Prost, C. / Hallier, A. / Cardinal, M. et al. | 2004
C Food Chemistry and Toxicology - Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential w-3 Fatty Acid Delivery Systems (Part A)
Djordjevic, D. / Kim, H.-J. / McClements, D.J. et al. | 2004
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 9 - Functional Foods -- Safety and Efficacy: The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.
Falk, M. | 2004
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 9 - Functional Foods -- Their Role in Health Promotion and Disease Prevention
Shahidi, F. | 2004
C Food Chemistry and Toxicology - Correlation between Moisture and Water Activity of Honeys Harvested in Different Years
Gavia, M.M. / Fernández-Muiño, M.A. / Huidobro, J.F. et al. | 2004
M Food Microbiology and Safety - Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout Seeds
Pao, S. / Randolph, S.P. / Westbrook, E.W. et al. | 2004
Page Charge Notice
| 2004
C Food Chemistry and Toxicology - Foaming and Interfacial Properties of Polymerized Whey Protein Isolate
Davis, J.P. / Foegeding, E.A. | 2004
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Overcoming Barriers to Globalization: A European Prospective
Ohlsson, T. | 2004
C Food Chemistry and Toxicology - IUFoST Symposium 12 - Interaction of Natural Colors with Other Ingredients: Anthocyanin Pigments -- Bioactivity and Coloring Properties
Wrolstad, R.E. | 2004
C Food Chemistry and Toxicology - Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin Diffusion
Franssen, L.R. / Rumsey, T.R. / Krochta, J.M. | 2004
C Food Chemistry and Toxicology - Selective Proteolysis of the Glycinin and b-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature
Tsumura, K. / Saito, T. / Kugimiya, W. et al. | 2004
E Food Engineering and Physical Properties - Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single-screw Extruder
Wang, L.J. / Ganjyal, G.M. / Jones, D.D. et al. | 2004
C Food Chemistry and Toxicology - Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products
Prabhu, G.A. / Doerscher, D.R. / Hull, D.H. | 2004
M Food Microbiology and Safety - IUFoST: Symposium 7 - From Probiotics to Prebiotics and a Healthy Digestive System
Gibson, G.R. | 2004
S Sensory and Nutritive Qualities of Food - Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate
Yulianti, F. / Reitmeier, C.A. / Boylston, T.D. | 2004
C Food Chemistry and Toxicology - Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation-induced Hydrocarbons
Chung, H.-W. / Hong, J.-H. / Kim, M.-C. et al. | 2004
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Overcoming Barriers to Globalization -- Globalization, Food, and Nutrition: Contribution to a Debate
Lajolo, F.M. / Filho, J.M. | 2004
C Food Chemistry and Toxicology - Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence Detection
Gomis, D.B. / Ferreras, A.I.A. / Álvarez, M.D.G. et al. | 2004
E Food Engineering and Physical Properties - Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing
Sila, D.N. / Smout, C. / Vu, T.S. et al. | 2004
C Food Chemistry and Toxicology - Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) Leaves
Quezada, N. / Asencio, M. / Valle, J.M.del et al. | 2004
E Food Engineering and Physical Properties - IUFoST: Symposium 8 - Engineering: Solutions to Enhance Food Safety -- Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, Smoking
Trystram, G. | 2004
C Food Chemistry and Toxicology - Optimization of Extraction Conditions for Pollock Skin Gelatin
Zhou, P. / Regenstein, J.M. | 2004
M Food Microbiology and Safety - Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean Seeds
Reyes-Ramírez, A. / Escudero-Abarca, B.I. / Aguilar-Uscanga, G. et al. | 2004
IUFoST Plenary Lecture 3: Overcoming Barriers to Globalization-Globalization, Food and Nutrition: Contribution to a Debate
Lajolo, F. M. / Filho, J. M. | 2004
C Food Chemistry and Toxicology - Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential w-3 Fatty Acid Delivery Systems (Part B)
Djordjevic, D. / McClements, D.J. / Decker, E.A. | 2004
E Food Engineering and Physical Properties - IUFoST: Symposium 3 Part 2 - The Food Chain: Food Processing and Food Safety -- Adaptation of Classical Processes to New Technical Developments and Quality Requirements
Barbosa-Cánovas, G.V. / Juliano, P. | 2004
C Food Chemistry and Toxicology - Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts
Jeong, S.-M. / Kim, S.-Y. / Kim, D.-R. et al. | 2004
M Food Microbiology and Safety - Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds
Ariefdjohan, M.W. / Nelson, P.E. / Singh, R.K. et al. | 2004
JFS Masthead
| 2004
IMPORTANT NOTICE from the Managing Editor
| 2004
C Food Chemistry and Toxicology - IUFoST Symposium 12 - Chlorophyll as a Color and Functional Ingredient
Humphrey, A.M. | 2004
E Food Engineering and Physical Properties - Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg Albumen
Lau, K. / Dickinson, E. | 2004
E Food Engineering and Physical Properties - IUFoST: Symposium 8 - Engineering and Enhanced Product Confidence and Safety
Dennis, C. | 2004
C Food Chemistry and Toxicology - Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast Roll
Zhu, M.J. / Mendonca, A. / Min, B. et al. | 2004
M Food Microbiology and Safety - IUFoST: Symposium 7 - Future Aspects of Probiotics in Health: Probiotics -- Immunomodulatory Potential Against Allergic Disease
Isolauri, E. | 2004
IUFoST Plenary Lecture 3: • Overcoming Barriers to Globalization: A European Prospective
Ohlsson, T. | 2004
R Concise Reviews-Hypotheses in Food Science - Metric Evaluation of Technologies for Long Duration Space Missions: Application to Bread Makers
French, S.J. / Perchonok, M.H. | 2004
S Sensory and Nutritive Qualities of Food - A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray Microtomography
Falcone, P.M. / Baiano, A. / Zanini, F. et al. | 2004
M Food Microbiology and Safety - Empirical Distribution Models for Escherichia coli O157:H7 in Ground Beef Produced by a Mid-size Commercial Grinder
Flores, R.A. / Stewart, T.E. | 2004
M Food Microbiology and Safety - IUFoST: Symposium 7 - Human Studies on Probiotics: What is Scientifically Proven
Salminen, S. / Gueimonde, M. | 2004
Industrial Application Briefs
| 2004
C Food Chemistry and Toxicology - Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark
Lee, J. / Kim, M. / Choe, E. | 2004
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Summary: Plenary Lecture 3 Discussion Session. Session Chair: Daryl Lund; Lecturer: Richard Black; Discussants: Thomas Ohlsson and Jorge Mancini Filho
| 2004