Journal of Food Science
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 2
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Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α‐Lactalbumin in Milk Samples of Various ConcentrationsAnema, S.G. et al. | 2001
- 2
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Food Chemistry and Toxicology - Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of a-Lactalbumin in Milk Samples of Various ConcentrationsAnema, S.G. et al. | 2001
- 10
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Food Chemistry and Toxicology - Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and TabletsSu, S.-C. et al. | 2001
- 10
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Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water‐Soluble Vitamins in Commercial Capsules and TabletsSu, S‐C. / Chou, S‐S. / Hwang, D‐F. et al. | 2001
- 15
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Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by HeatingShin, J.H. / Chung, H.L. / Seo, J.K. et al. | 2001
- 15
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Food Chemistry and Toxicology - Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by HeatingShin, J.H. et al. | 2001
- 20
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Antioxidant Effects on TBARS and Fluorescence Mearsurements in Freeze‐Dried MeatsWILKINSON, A.L. / SENECAL, Q.SUN, A. / FAUSTMAN, C. et al. | 2001
- 20
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Food Chemistry and Toxicology - Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried MeatsWilkinson, A.L. et al. | 2001
- 25
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Food Chemistry and Toxicology - Comparison of Deamidation Activity of TransglutaminasesOhtsuka, T. et al. | 2001
- 25
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Comparison of Deamidation Activity of TransglutaminasesOhtsuka, T. / Umezawa, Y. / Nio, N. et al. | 2001
- 30
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Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of RutabagaZhu, M. / Chu, C.L. / Wang, S.L. et al. | 2001
- 30
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Food Chemistry and Toxicology - Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of RutabagaZhu, M. et al. | 2001
- 38
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Food Chemistry and Toxicology - Effect of SDS on Casein Micelles: SDS-Induced Milk Gel FormationLefebvre-Cases, E. et al. | 2001
- 38
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Effect of SDS on Casein Micelles: SDS‐Induced Milk Gel FormationLefebvre‐Cases, E. / La Fuente, B. Tarodo De / Cuq, J.L. et al. | 2001
- 43
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Respiration Rate of Sweet Cherries: ‘Burlat’, ‘Sunburst’ and ‘Sweetheart’ CultivarsJaime, P. / Salvador, M.L. / Oria, R. et al. | 2001
- 43
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Food Chemistry and Toxicology - Respiration Rate of Sweet Cherries: 'Burlat', 'Sunburst' and 'Sweetheart' CultivarsJaime, P. et al. | 2001
- 48
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Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic CompoundsKroll, J. / Rawel, H.M. et al. | 2001
- 48
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Food Chemistry and Toxicology - Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic CompoundsKroll, J. et al. | 2001
- 59
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A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene GlycolTurhan, K.N. / Sahbaz, F. / Güner, A. et al. | 2001
- 59
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Food Chemistry and Toxicology - A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene GlycolTurhan, K.N. et al. | 2001
- 63
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Food Chemistry and Toxicology - Effects of Gamma Irradiation on the Texture of Minimally Processed Apple SlicesGunes, G. et al. | 2001
- 63
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Effects of Gamma Irradiation on the Texture of Minimally Processed Apple SlicesGunes, G. / Hotchkiss, J.H. / Watkins, C.B. et al. | 2001
- 68
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ATP Metabolites During Aging of Exudative and Nonexudative Pork MeatsBatlle, N. / Aristoy, M.‐C. / Toldrá, F. et al. | 2001
- 68
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Food Chemistry and Toxicology - ATP Metabolites During Aging of Exudative and Nonexudative Pork MeatsBattle, N. et al. | 2001
- 72
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Food Chemistry and Toxicology - Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn DerivatizationAntoine, F.R. et al. | 2001
- 72
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Free Amino Acids in Dark‐ and White‐muscle Fish as Determined by O‐phthaldialdehyde Precolumn DerivatizationAntoine, F.R. / Wei, C.I. / Littell, R.C. et al. | 2001
- 78
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Food Chemistry and Toxicology - Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and b-Carotene of Reduced-Fat MayonnaiseYe, L. et al. | 2001
- 78
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Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β‐Carotene of Reduced‐Fat MayonnaiseYe, L. / Landen, W.O. / Eitenmiller, R.R. et al. | 2001
- 83
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Food Chemistry and Toxicology - Volatile and Nonvolatile Amines in Mediterranean Hake as a Function of their Storage TemperatureBaixas-Nogueras, S. et al. | 2001
- 83
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Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage TemperatureBaixas‐Nogueras, S. / Bover‐Cid, S. / Vidal‐Carou, M.C. et al. | 2001
- 89
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Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved SolubilityGao, G.H. / Herald, T.J. / Muino, P.L. et al. | 2001
- 89
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Food Chemistry and Toxicology - Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved SolubilityGao, C.H. et al. | 2001
- 95
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Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken BoneBasfar, A.A. / Rehim, F. Abdel / Al‐Kahtani, H.A. et al. | 2001
- 95
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Food Chemistry and Toxicology - Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken BoneBasfar, A.A. et al. | 2001
- 100
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Quality Control of Cheese Maturation and Defects Using UltrasonicsBenedito, J. / Carcel, J. / Gisbert, M. et al. | 2001
- 100
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Food Engineering and Physical Properties - Quality Control of Cheese Maturation and Defects Using UltrasonicsBenedito, J. et al. | 2001
- 105
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Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase‐Fluorimetric Oxygen SensorFitzgerald, M. / Papkovsky, D.B. / Smiddy, M. et al. | 2001
- 105
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Food Engineering and Physical Properties - Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase-Fluorimetric Oxygen SensorFitzgerald, M. et al. | 2001
- 111
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Turgor Pressure Effects on Textural Behavior of Honeydew MelonRojas, A.M. / Castro, M.A. / Alzamora, S.M. et al. | 2001
- 111
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Food Engineering and Physical Properties - Turgor Pressure Effects on Textural Behavior of Honeydew MelonRojas, A.M. et al. | 2001
- 118
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Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk ProteinsDickinson, E. / Lopez, G. et al. | 2001
- 118
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Food Engineering and Physical Properties - Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk ProteinsDickinson, E. et al. | 2001
- 124
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Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization MethodSesmat, A. / Meullenet, J.‐F. et al. | 2001
- 124
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Food Engineering and Physical Properties - Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization MethodSesmat, A. et al. | 2001
- 132
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Food Engineering and Physical Properties - Development of Linear Heating Rates Using Conventional Baths and Computer SimulationYoon, W.B. et al. | 2001
- 132
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Development of Linear Heating Rates Using Conventional Baths and Computer SimulationYoon, W.B. / Park, J.W. et al. | 2001
- 137
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Food Engineering and Physical Properties - Centrifugal Slump Test to Measure Yield StressOmura, A.P. et al. | 2001
- 137
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Centrifugal Slump Test to Measure Yield StressOmura, A.P. / Steffe, J.F. et al. | 2001
- 141
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Food Engineering and Physical Properties - Development of Low Oil-Uptake DonutsShih, F.F. et al. | 2001
- 141
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Development of Low Oil‐Uptake DonutsShih, F.F. / Daigle, K.W. / Clawson, E.L. et al. | 2001
- 146
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Food Microbiology and Safety - Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-valuesJuneja, V.K. et al. | 2001
- 146
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Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D‐ and Z‐valuesJuneja, V.K. / Eblen, B.S. / Ransom, G.M. et al. | 2001
- 153
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Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging ModificationsSoylemez, G. / Brashears, M.M. / Smith, D.A. et al. | 2001
- 153
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Food Microbiology and Safety - Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging ModificationsSoylemez, G. et al. | 2001
- 158
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Food Microbiology and Safety - Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar FoodDeignan, T. et al. | 2001
- 158
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Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar FoodDeignan, T. / Alwan, A. / Malone, L. et al. | 2001
- 162
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Differential Glucose and Fructose Utilization During Cucumber Juice FermentationLu, Z. / Fleming, H.P. / McFeeters, R.F. et al. | 2001
- 162
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Food Microbiology and Safety - Differential Glucose and Fructose Utilization During Cucumber Juice FermentationLu, Z. et al. | 2001
- 167
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Food Microbiology and Safety - Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation TimeWei, Q. et al. | 2001
- 167
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Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation TimeWei, Q. / Wolf‐Hall, C. / Chang, K.C. et al. | 2001
- 176
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Sensory and Nutritive Qualities of Food - Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and FreezingRoy, S.S. et al. | 2001
- 176
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Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and FreezingRoy, S.S. / Taylor, T.A. / Kramer, H.L. et al. | 2001
- 181
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Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting ConditionsDjenane, D. / Sánchez‐Escalante, A. / Beltrán, J.A. et al. | 2001
- 181
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Sensory and Nutritive Qualities of Food - Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting ConditionsDjenane, D. et al. | 2001
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Author Index| 2001
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Application Briefs| 2001
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Announcement| 2001