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

C79
Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to Irradiation
Fan, X. / Kays, S.E. | 2009
C85
Yogurt Fermentation in the Presence of Starch–Lipid Composite
Singh, M. / Kim, S. | 2009
C90
Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass Spectrometry
Zhao, Y. / Xu, Y. / Li, J. et al. | 2009
C100
2, 5‐Diketopiperazines (Cyclic Dipeptides) in Beef: Identification, Synthesis, and Sensory Evaluation
Chen, M.Z. / Dewis, M.L. / Kraut, K. et al. | 2009
C106
A Novel Approach for Estimating Sugar and Alcohol Concentrations in Wines Using Refractometer and Hydrometer
Son, H.S. / Hong, Y.S. / Park, W.M. et al. | 2009
C112
Effect of pH on Microstructure and Characteristics of Cream Cheese
Monteiro, R.R. / Tavares, D.Q. / Kindstedt, P.S. et al. | 2009
C118
Antioxidative Ability, Dioscorin Stability, and the Quality of Yam Chips from Various Yam Species as Affected by Processing Method
Liu, Y.‐M. / Lin, K.‐W. | 2009
C126
Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally (Selaroides leptolepis)
Klompong, V. / Benjakul, S. / Yachai, M. et al. | 2009
C134
Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) Fruit
Kim, S.‐H. / Joo, M. H. / Yoo, S.‐H. | 2009
C141
Assessment of Cross‐Linking in Combined Cross‐Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard Reaction
Gan, C.‐Y. / Cheng, L.‐H. / Easa, A.M. | 2009
C147
Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White
Wang, G. / Wang, T. | 2009
C157
Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarpon Ait.) and their Press Cakes
Viskelis, P. / Rubinskienė, M. / Jasutienė, I. et al. | 2009
C162
Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose‐Dependent Efficacy and Comparison with Other Biological Antioxidants
Bao, H.N.D. / Ushio, H. / Ohshima, T. | 2009
C170
Activation of Lactoperoxidase System in Milk by Glucose Oxidase Immobilized in Electrospun Polylactide Microfibers
Zhou, Y. / Lim, L.‐T. | 2009
C177
Changes in Phenolic Content and Antioxidant Activity of Italian Extra‐Virgin Olive Oils during Storage
Baiano, A. / Gambacorta, G. / Terracone, C. et al. | 2009
C184
Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh‐Cut Strawberries Stored under High‐Oxygen Atmospheres
Odriozola‐Serrano, I. / Soliva‐Fortuny, R. / Martín‐Belloso, O. | 2009
E39
Laser Scanning System for Real‐Time Mapping of Fiber Formations in Meat Analogues
Ranasinghesagara, J. / Hsieh, F.‐H. / Huff, H. et al. | 2009
E46
A Theoretical Study for Determination of Quality Equivalent Points for Volume Average Quality Evaluation in Conduction Heating Canned Foods
Georgoudis, K. / Stoforos, N.G. | 2009
E55
Shear Rheology of Molten Crumb Chocolate
Taylor, J.E. / Van Damme, I. / Johns, M.L. et al. | 2009
E62
Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long‐Term Storage
Yanagisawa, T. / Watanuki, C. / Ariizumi, M. et al. | 2009
E70
Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes
Sathivel, S. / Yin, H. / Prinyawiwatkul, W. et al. | 2009
E77
Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley‐Based Extrudates from Fruit and Vegetable By‐Products
Altan, A. / McCarthy, K.L. / Maskan, M. | 2009
E87
Enzymatic Production of Trans‐Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid
Adhikari, P. / Shin, J.‐A. / Lee, J.‐H. et al. | 2009
E97
Physical and Functional Properties of Arrowroot Starch Extrudates
Jyothi, A.N. / Sheriff, J.T. / Sajeev, M.S. | 2009
E105
Properties of Poly(lactide)‐Coated Paperboard for the Use of 1‐Way Paper Cup
Rhim, J.‐W. / Kim, J.‐H. | 2009
E112
Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during Heating
Chiang, P.Y. / Li, J.Y. / Chen, M.L. | 2009
H31
Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill (Euphausia superba) Using Isoelectric Solubilization/Precipitation
Chen, Y.‐C. / Tou, J.C. / Jaczynski, J. | 2009
H40
Assessing Potential Effects of Inulin and Probiotic Bacteria on Fe Availability from Common Beans (Phaseolus vulgaris L.) to Caco‐2 Cells
Laparra, J.M. / Glahn, R.P. / Miller, D.D. | 2009
H47
Stability of Green Tea Catechins in Commercial Tea Leaves during Storage for 6 Months
Friedman, Mendel / Levin, C.E. / Lee, S.‐U. et al. | 2009
H52
Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace
Khanal, R.C. / Howard, L.R. / Brownmiller, C.R. et al. | 2009
H59
Superfine Saengshik Improves Liver Protecting Effect Compared with Fine Saengshik in an Animal Model
Kim, D.H. / Song, S.B. / Kang, W.S. et al. | 2009
H65
Evaluation of Equol Function on Anti‐ or Prooxidant Status in vivo
Choi, E.J. | 2009
H72
Modulation of Lipid Metabolism by Centella Asiatica in Oxidative Stress Rats
Hussin, M. / Hamid, A.A. / Mohamad, S. et al. | 2009
H79
Peptide‐YY Is Released by the Intestinal Cell Line STC‐1
Geraedts, M.C.P. / Troost, F.J. / Saris, W.H.M. | 2009
H83
Effect of Soybean Volatile Compounds on Aspergillus flavus Growth and Aflatoxin Production
Cleveland, T.E. / Carter‐Wientjes, C.H. / De Lucca, A.J. et al. | 2009
M53
An Improved Method of Microencapsulation of Probiotic Bacteria for Their Stability in Acidic and Bile Conditions during Storage
Ding, W.K. / Shah, N.P. | 2009
M62
Temperature Effects on the Depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American Oyster (Crassostrea virginica)
Chae, M.J. / Cheney, D. / Su, Y.‐C. | 2009
M67
In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids
Friedly, E.C. / Crandall, P.G. / Ricke, S.C. et al. | 2009
M73
Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross‐Linked Alginate Films
Yener, Fatih Y.G. / Korel, Figen / Yemenicioğlu, Ahmet | 2009
M80
Influence of Low Concentrations of an Acid Preservative on Sponge Cakes under Different Storage Conditions
De La Rosa, P. / Jordano, R. / Medina, L.M. | 2009
M83
Production of Shelf‐Stable Ranch Dressing Using High‐Pressure Processing
Waite, J.G. / Jones, J.M. / Turek, E.J. et al. | 2009
M94
Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef
Mukherjee, A. / Yoon, Y. / Geornaras, I. et al. | 2009
M100
Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria
Ding, W.K. / Shah, N.P. | 2009
N23
Association of Triclosan to Casein Proteins Through Solvent‐Mediated High‐Pressure Homogenization
Roach, A. / Dunlap, J. / Harte, F. | 2009
R39
Development of a Risk‐Ranking Framework to Evaluate Potential High‐Threat Microorganisms, Toxins, and Chemicals in Food
Newsome, R. / Tran, N. / Paoli, G.M. et al. | 2009
S65
Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma
Aksu, M.İ. | 2009
S73
Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White Shrimp
Benjakul, S. / Binsan, W. / Visessanguan, W. et al. | 2009
S81
Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making
Kong, F. / Chang, Sam K.C. | 2009
S90
Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural Additives
Alandes, L. / Quiles, A. / Pérez‐Munuera, I. et al. | 2009
S97
Effect of Reference Foods in Repeated Acceptability Tests: Testing Familiar and Novel Foods Using 2 Acceptability Scales
El Dine, A. Nasser / Olabi, A. | 2009
S107
Shelf‐Life Study of an Orange Juice–Milk Based Beverage after PEF and Thermal Processing
Sampedro, F. / Geveke, D.J. / Fan, X. et al. | 2009
S113
Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural‐Product Industry in Senegal
Juliani, H. R. / Welch, C. R. / Wu, Q. et al. | 2009
T21
Glutamine Nitrogen and Ammonium Nitrogen Supplied as a Nitrogen Source Is Not Converted into Nitrate Nitrogen of Plant Tissues of Hydroponically Grown Pak‐Choi (Brassica chinensis L.)
Wang, H.‐J. / Wu, L.‐H. / Tao, Q.‐N. et al. | 2009
T24
Equivocal Colonic Carcinogenicity of Aloe arborescens Miller var. natalensis Berger at High‐Dose Level in a Wistar Hannover Rat 2‐y Study
Yokohira, M. / Matsuda, Y. / Suzuki, S. et al. | 2009
v
Industrial Applications of Selected JFS Articles
| 2009
vii
“Small Changes” may have a big effect!
Lund, Daryl / Clemens, Roger | 2009