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

C321
Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in Nicaragua
Jackels, Susan C. / Jackels, Charles F. | 2005
C326
Comparison of Gel‐forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons
Yuan, C. / Fukuda, Y. / Kaneniwa, M. et al. | 2005
C332
Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments
Ye, Aiqian / Singh, Harjinder | 2005
C337
Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low‐Temperature Storage
Talcott, Stephen T. / Moore, Jennifer P. / Lounds‐Singleton, Angela J. et al. | 2005
C342
Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase
Anthon, Gordon E. / Blot, Lucille / Barrett, Diane M. | 2005
C348
Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti
Scherer, Rodrigo / Augusti, Paula R. / Steffens, Camila et al. | 2005
C348
Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Ice
Scherer, R. / Augusti, P. R. / Steffens, C. et al. | 2005
C354
Reducing Acrylamide in Fried Snack Products by Adding Amino Acids
Kim, Cheong Tae / Hwang, Eun‐Sun / Lee, Hyong Joo | 2005
C359
Effect of Vacuum and Modified Atmosphere Packaging on the Shelf‐life of Liquid‐smoked Swordfish (Xiphias gladius) Slices
Muratore, Giuseppe / Licciardello, Fabio | 2005
E301
Effect of pH on Thermal and/or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic Study
Rapeanu, Gabriela / Loey, Van / Smout, Chantal et al. | 2005
E308
Does Electroporation Occur During the Ohmic Heating of Food?
Lebovka, Nikolai I. / Praporscic, I. / Ghnimi, S. et al. | 2005
E312
Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance Imaging
Choi, Young J. / McCarthy, Kathryn L. / McCarthy, Michael J. | 2005
E318
Drying Kinetics of Curcuma longa Rhizomes
Mulet, Antonio / Blasco, Miguel / García‐Reverter, José et al. | 2005
E324
Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber Fruit
Mattos, F.R. / Fasina, O.O. / Reina, L.D. et al. | 2005
E331
Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material)
Anderson, Brent A. / Singh, R. Paul | 2005
E338
Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross Section
Christie, Ignas S. / Patel, Jitendra R. / Toledo, Romeo T. | 2005
E344
Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum
Clary, Carter D. / Wang, Shaojin / Petrucci, Vincent E. | 2005
E350
Crystallization Kinetics and X‐ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose/Trehalose Mixtures
Miao, Song / Roos, Yrjö H. | 2005
E359
Crystallization and X‐ray Diffraction of Crystals Formed in Water‐Plasticized Amorphous Spray‐dried and Freeze‐dried Lactose/Protein Mixtures
Haque, Md. Kamrul / Roos, Yrjö H. | 2005
E367
Biosynthesis of 1‐Octen‐3‐ol and 10‐Oxo‐trans ‐8‐decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale Up
Morawicki, Ruben O. / Beelman, Robert B. / Petreson, Devin et al. | 2005
M249
A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice
Kincal, Dilek / Hill, William S. / Balaban, Murat O. et al. | 2005
M255
Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia)
Khattak, Misal Khan / Bibi, Nizakat / Khattak, Amal Badshah et al. | 2005
M260
Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation
Chen, Kun‐Nan / Chen, Ming‐Ju / Liu, Je‐Ruel et al. | 2005
M267
Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinyl‐idene Chloride Films Containing Sorbic Acid
Limjaroen, Paweena / Ryser, Elliot / Lockhart, Hugh et al. | 2005
R77
Transmissible Spongiform Encephalopathies
Hueston, Will / Bryant, Cory M. | 2005
R88
Prebiotics and Iron Bioavailability—Is There a Connection?
Yeung, Chi Kong / Glahn, Raymond E / Welch, Ross M. et al. | 2005
S317
Quality Measurement of Intact and Fresh‐cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples
Saftner, Robert A. / Abbott, Juditha / Bhagwat, Arvind A. et al. | 2005
S325
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Puree
Elez-Martinez, P. / Soliva-Fortuny, R. C. / Gorinstein, S. et al. | 2005
S325
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée
Elez‐Martinez, Pedro / Soliva‐Fortuny, Robert C. / Gorinstein, Shela et al. | 2005
S330
Development and Evaluation of Iron‐fortified Extruded Rice Grains
Moritteo, Diego / Lee, Tung‐Ching / Zimmermann, Michel B. et al. | 2005
S337
Characteristics of Clear Noodles Prepared from Edible Canna Starches
Chansri, Ruethaipak / Puttanlek, Chureerat / Rungsadthogy, Vilai et al. | 2005
S343
Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes
Johanningsmeier, Suzanne D. / Fleming, Henry P. / Thompson, R.L. et al. | 2005
S350
Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium
Ali, Ansar / Sudhir, B. / Srinivisa Gopal, Teralandur K. | 2005
E Food Engineering and Physical Properties - Drying Kinetics of Curcuma longa Rhizomes
Mulet, Antonio / Blasco, Miguel / García-Reverter, José et al. | 2005
M Food Microbiology and Safety - Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinylidene Chloride Films Containing Sorbic Acid
Limjaroen, Paweena / Ryser, Elliot / Lockhart, Hugh et al. | 2005
JFS Masthead
| 2005
E Food Engineering and Physical Properties - Does Electroporation Occur During the Ohmic Heating of Food?
Lebovka, Nikolai I. / Praporscic, I. / Ghnimi, S. et al. | 2005
E Food Engineering and Physical Properties - Crystallization Kinetics and X-ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose-Trehalose Mixtures
Miao, Song / Roos, Yrjö H. | 2005
S Sensory and Nutritive Qualities of Food - Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes
Johanningsmeier, Suzanne D. / Fleming, Henry P. / Thompson, R.L. et al. | 2005
C Food Chemistry and Toxicology - Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low-Temperature Storage
Talcott, Stephen T. / Moore, Jennifer P. / Lounds-Singleton, Angela J. et al. | 2005
S Sensory and Nutritive Qualities of Food - Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée
Elez-Martínez, Pedro / Soliva-Fortuny, Robert C. / Gorinstein, Shela et al. | 2005
C Food Chemistry and Toxicology - Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Ice
Scherer, Rodrigo / Augusti, Paula R. / Steffens, Camila et al. | 2005
E Food Engineering and Physical Properties - Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross Section
Christie, Ignas S. / Patel, Jitendra R. / Toledo, Romeo T. | 2005
M Food Microbiology and Safety - Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation
Chen, Kun-Nan / Chen, Ming-Ju / Liu, Je-Ruei et al. | 2005
S Sensory and Nutritive Qualities of Food - Development and Evaluation of Iron-fortified Extruded Rice Grains
Moretti, Diego / Lee, Tung-Ching / Zimmermann, Michael B. et al. | 2005
S Sensory and Nutritive Qualities of Food - Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium
Ali, Ansar / Sudhir, B. / Srinivasa Gopal, Teralandur K. | 2005
R Concise Reviews-Hypotheses in Food Science - Transmissible Spongiform Encephalopathies
Hueston, Will / Bryant, Cory M. | 2005
E Food Engineering and Physical Properties - Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material)
Anderson, Brent A. / Singh, R.Paul | 2005
E Food Engineering and Physical Properties - Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans-8-decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale Up
Morawicki, Ruben O. / Beelman, Robert B. / Peterson, Devin et al. | 2005
C Food Chemistry and Toxicology - Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons
Yuan, C. / Fukuda, Y. / Kaneniwa, M. et al. | 2005
S Sensory and Nutritive Qualities of Food - Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples
Saftner, Robert A. / Abbott, Judith A. / Bhagwat, Arvind A. et al. | 2005
C Food Chemistry and Toxicology - Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments
Ye, Aiqian / Singh, Harjinder | 2005
M Food Microbiology and Safety - Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia)
Khattak, Misal Khan / Bibi, Nizakat / Khattak, Amal Badshah et al. | 2005
C Food Chemistry and Toxicology - Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in Nicaragua
Jackels, Susan C. / Jackels, Charles F. | 2005
C Food Chemistry and Toxicology - Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices
Muratore, Giuseppe / Licciardello, Fabio | 2005
Page Charge Notice 1.
| 2005
E Food Engineering and Physical Properties - Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance Imaging
Choi, Young J. / McCarthy, Kathryn L. / McCarthy, Michael J. | 2005
S Sensory and Nutritive Qualities of Food - Characteristics of Clear Noodles Prepared from Edible Canna Starches
Chansri, Ruethaipak / Puttanlek, Chureerat / Rungsadthong, Vilai et al. | 2005
E Food Engineering and Physical Properties - Effect of pH on Thermal and-or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic Study
Rapeanu, Gabriela / Loey, Ann Van / Smout, Chantal et al. | 2005
E Food Engineering and Physical Properties - Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber Fruit
Mattos, F.R. / Fasina, O.O. / Reina, L.D. et al. | 2005
M Food Microbiology and Safety - A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice
Kincal, Dilek / Hill, William S. / Balaban, Murat O. et al. | 2005
E Food Engineering and Physical Properties - Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum
Clary, Carter D. / Wang, Shaojin / Petrucci, Vincent E. | 2005
C Food Chemistry and Toxicology - Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase
Anthon, Gordon E. / Blot, Lucille / Barrett, Diane M. | 2005
C Food Chemistry and Toxicology - Reducing Acrylamide in Fried Snack Products by Adding Amino Acids
Kim, Cheong Tae / Hwang, Eun-Sun / Lee, Hyong Joo | 2005
Industrial Application Briefs
| 2005
R Concise Reviews-Hypotheses in Food Science - Prebiotics and Iron Bioavailability -- Is There a Connection?
Yeung, Chi Kong / Glahn, Raymond P. / Welch, Ross M. et al. | 2005
E Food Engineering and Physical Properties - Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose-Protein Mixtures
Haque, Md Kamrul / Roos, Yrjö H. | 2005