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

C283
Characterization of Amino Cross‐Linked Soy Protein Hydrogels
Caillard, R. / Remondetto, G.E. / Mateescu, M.A. et al. | 2008
C292
Interaction of Fish Myoglobin and Myofibrillar Proteins
Chaijan, M. / Benjakul, S. / Visessanguan, W. et al. | 2008
C299
Extraction and Characterization of Chickpea (Cicer arietinum) Albumin and Globulin
Liu, L.H. / Hung, T.V. / Bennett, L. | 2008
C306
Effect of Microbial Transglutaminase on Spaghetti Quality
Aalami, M. / Leelavathi, K. | 2008
C313
Influence of Sodium Chloride and Glucose on Acid‐Induced Gelation of Heat‐Denatured Ovalbumin
Choi, S.J. / Lee, S.E. / Moon, T.W. | 2008
C323
Free Amino Acids in Botanicals and Botanical Preparations
Carratù, B. / Boniglia, C. / Giammarioli, S. et al. | 2008
C329
Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick
Reed, Z.H. / Park, J.W. | 2008
C335
Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee
Akiyama, M. / Murakami, K. / Hirano, Y. et al. | 2008
C347
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles
Kang, E.J. / Hunt, A.L. / Park, J.W. | 2008
C356
Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4
Ratnayake, W.S. / Jackson, D.S. | 2008
C367
Textural Properties of Gelling System of Low‐Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase
Kim, Y. / Yoo, Y.‐H. / Kim, K.‐O. et al. | 2008
C373
Altering Pasting Characteristics of Sweet Potato Starches through Amino Acid Additives
Lockwood, S. / King, J.M. / Labonte, D.R. | 2008
C378
Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS
Oh, Y.S. / Lee, J.H. / Yoon, S.H. et al. | 2008
C390
Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets
Mantilla, D. / Kristinsson, H.G. / Balaban, M.O. et al. | 2008
C400
Effects of Pulsed UV‐Light on Peanut Allergens in Extracts and Liquid Peanut Butter
Chung, S.‐Y. / Yang, W. / Krishnamurthy, K. | 2008
C405
Optimization of the Enzymatic Hydrolysis of Chicken Meat Using Response Surface Methodology
Kurozawa, L.E. / Park, K.J. / Hubinger, M.D. | 2008
C413
Tuna Pepsin: Characteristics and Its Use for Collagen Extraction from the Skin of Threadfin Bream (Nemipterus spp.)
Nalinanon, S. / Benjakul, S. / Visessanguan, W. et al. | 2008
C420
Analysis of Volatile Compounds in Beef Fat by Dynamic‐Headspace Solid‐Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry
Watanabe, A. / Ueda, Y. / Higuchi, M. et al. | 2008
C426
Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy Coupled with Multivariate Analysis for Measurement of Acesulfame‐K in Diet Foods
Shim, J.Y. / Cho, I.K. / Khurana, H.K. et al. | 2008
C432
Addition of Phenolic Acids on the Reduction of Methanol Content in Wine
Hou, C.‐Y. / Lin, Y.‐S. / Wang, Y.T. et al. | 2008
E193
Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process
Jasrotia, A.K.S. / Simunovic, J. / Sandeep, K.P. et al. | 2008
E202
A Model Stomach System to Investigate Disintegration Kinetics of Solid Foods during Gastric Digestion
Kong, F. / Singh, R.P. | 2008
E211
Quality Grading of Atlantic Salmon (Salmo salar) by Computer Vision
Misimi, E. / Erikson, U. / Skavhaug, A. | 2008
E218
Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate‐Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat
Min, B. / Green, B.W. | 2008
E227
Food Surface Texture Measurement Using Reflective Confocal Laser Scanning Microscopy
Sheen, S. / Bao, G. / Cooke, P. | 2008
E235
Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters—Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions
Huang, L. | 2008
H63
Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage
Nuñez de Gonzalez, M.T. / Boleman, R.M. / Miller, R.K. et al. | 2008
H72
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products
Brownmiller, C. / Howard, L.R. / Prior, R.L. | 2008
H80
The Effects of Boiling and Leaching on the Content of Potassium and Other Minerals in Potatoes
Bethke, P.C. / Jansky, S.H. | 2008
H86
Synthesis and Bioaccessibility of Fe‐Pheophytin Derivatives from Crude Spinach Extract
Nelson, R.E. / Ferruzzi, M.G. | 2008
M201
Efficacy of Pulsed UV‐Light for the Decontamination of Escherichia coli O157:H7 and Salmonella spp. on Raspberries and Strawberries
Bialka, K.L. / Demirci, A. | 2008
M208
Irradiation Compared with Chlorination for Elimination of Escherichia coli O157:H7 Internalized in Lettuce Leaves: Influence of Lettuce Variety
Niemira, B.A. | 2008
M214
Effect of Free‐SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against Escherichia coli O157:H7
Luciano, F.B. / Hosseinian, F.S. / Beta, T. et al. | 2008
M221
Viability of Lactobacillus Rhamnosus R0011 in an Apple‐Based Fruit Juice under Simulated Storage Conditions at the Consumer Level
Champagne, C.P. / Raymond, Y. / Gagnon, R. | 2008
M227
Edible Coatings for Enhancing Microbial Safety and Extending Shelf Life of Hard‐Boiled Eggs
Kim, K.W. / Daeschel, M. / Zhao, Y. | 2008
M236
The Use of Bacterial Alkaline Phosphatase Assay for Rapid Monitoring of Bacterial Counts on Spinach
Park, E.‐J. / Kang, D.‐H. | 2008
M239
Control of Listeria monocytogenes in Ready‐to‐Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate
Thompson, R.L. / Carpenter, C.E. / Martini, S. et al. | 2008
N7
Formation of Biopolymer‐Coated Liposomes by Electrostatic Deposition of Chitosan
Laye, C. / McClements, D.J. / Weiss, J. | 2008
R67
Disintegration of Solid Foods in Human Stomach
Kong, F. / Singh, R.P. | 2008
S191
Analyzing the Sensory Characteristics and Taste‐Sensor Ions of MSG Substitutes
Jo, M.‐N. / Lee, Y.‐M. | 2008
S199
Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer
Drake, M.A. / Yates, M.D. / Gerard, P.D. | 2008
S209
Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein Sources
Alp, H. / Bilgiçli, N. | 2008
S215
Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple‐Fleshed Sweetpotato Purees
Steed, L.E. / Truong, V.‐D. | 2008
S222
Effects of Fruit Maturity on Watermelon Ultrastructure and Intracellular Lycopene Distribution
Bangalore, D.V. / McGlynn, W.G. / Scott, D.D. | 2008
S229
Quality Characterization of Pasta Enriched with Mustard Protein Isolate
Alireza Sadeghi, M. / Bhagya, S. | 2008
T75
Hibiscus sabdariffa L. Extracts Inhibit the Mutagenicity in Microsuspension Assay and the Proliferation of HeLa Cells
Olvera‐García, V. / Castaño‐Tostado, E. / Rezendiz‐Lopez, R. I. et al. | 2008
v
Industrial Applications of Selected JFS Articles
| 2008
vii
Editorial
Lund, Daryl | 2008