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
- 408
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Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its ApplicationsSuppakul, P. / Miltz, J. / Sonneveld, K. et al. | 2003
- 408
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Concise Reviews in Food Science - Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its ApplicationsSuppakul, P. et al. | 2003
- 422
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Food Chemistry and Toxicology - Extraction of Poppy Seed Oil Using Supercritical CO2Bozan, B. et al. | 2003
- 422
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Extraction of Poppy Seed Oil Using Supercritical CO2Bozan, B. / Temelli, F. et al. | 2003
- 427
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Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using β‐glycosidaseXie, L. / Hettiarachchy, N. S. / Cai, R. et al. | 2003
- 427
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Food Chemistry and Toxicology - Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using b-glycosidaseXie, L. et al. | 2003
- 431
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Food Chemistry and Toxicology - Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet PotatoesChen, Z. et al. | 2003
- 431
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Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet PotatoesChen, Z. / Schols, H.A. / Voragen, A.G.J. et al. | 2003
- 438
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Food Chemistry and Toxicology - Purification and Characterization of Aminopeptidase from Chicken IntestineJamadar, V.K. et al. | 2003
- 438
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Purification and Characterization of Aminopeptidase from Chicken IntestineJamadar, V.K. / Jamdar, S.N. / Dandekar, S.P. et al. | 2003
- 444
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Ligand and Flavor Binding Functional Properties of β‐Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. / Powers, J.R. / Clark, S. et al. | 2003
- 444
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Food Chemistry and Toxicology - Ligand and Flavor Binding Functional Properties of b- Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. et al. | 2003
- 453
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Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing PlantKim, S.‐H. / An, H. / Wei, C.‐I et al. | 2003
- 453
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Food Chemistry and Toxicology - Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing PlantKim, S.-H. et al. | 2003
- 458
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Food Chemistry and Toxicology - Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of FreshnessAidos, I. et al. | 2003
- 458
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Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of FreshnessAidos, I. / Van Der Padt, A. / Boom, R.M. et al. | 2003
- 466
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Food Chemistry and Toxicology - Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF-7 CellLee, S.-J. et al. | 2003
- 466
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Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF‐7 CellLee, S.‐J. / Lim, K.‐T. et al. | 2003
- 471
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Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and ViscozymeTang, S. / Hettiarachchy, N.S. / Eswaranandam, S. et al. | 2003
- 471
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Food Chemistry and Toxicology - Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and ViscozymeTang, S. et al. | 2003
- 476
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Food Chemistry and Toxicology - Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different AldehydesPissarra, J. et al. | 2003
- 476
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Reaction Between Malvidin 3‐Glucoside and (+)‐Catechin in Model Solutions Containing Different AldehydesPissarra, J. / Mateus, N. / Rivas‐Gonzalo, J. et al. | 2003
- 482
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Food Chemistry and Toxicology - Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR)Huang, Y. et al. | 2003
- 482
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Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short‐wavelength Near‐infrared Spectroscopy (SW‐NIR)Huang, Y. / Cavinato, A.G. / Mayes, D.M. et al. | 2003
- 487
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Food Chemistry and Toxicology - Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazylOzcelik, B. et al. | 2003
- 487
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Effects of Light, Oxygen, and pH on the Absorbance of 2,2‐Diphenyl‐1‐picrylhydrazylOzcelik, B. / Lee, J.H. / Min, D.B. et al. | 2003
- 491
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Food Chemistry and Toxicology - Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance SpectroscopyBradley, D.G. et al. | 2003
- 491
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Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance SpectroscopyBradley, D.G. / Lee, H.O. / Min, D.B. et al. | 2003
- 496
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Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsIlo, S. / Berghofer, E. et al. | 2003
- 496
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Food Engineering and Physical Properties - Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsIlo, S. et al. | 2003
- 503
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Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping MethodCisneros‐Zevallos, L. / Krochta, J.M. et al. | 2003
- 503
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Food Engineering and Physical Properties - Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping MethodCisneros-Zevallos, L. et al. | 2003
- 511
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Food Engineering and Physical Properties - Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein FilmsOzdemir, M. et al. | 2003
- 511
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Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein FilmsOzdemir, M. / Floros, J.D. et al. | 2003
- 517
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Food Engineering and Physical Properties - Processing of Sapota (Sapodilla): DryingGanjyal, G.M. et al. | 2003
- 517
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Processing of Sapota (Sapodilla): DryingGanjyal, G.M. / Hanna, M.A. / Devadattam, D.S.K. et al. | 2003
- 521
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Characterization and Modeling of Dielectric Properties of Turkey MeatSipahioglu, O. / Barringer, S.A. / Taub, I. et al. | 2003
- 521
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Food Engineering and Physical Properties - Characterization and Modeling of Dielectric Properties of Turkey MeatSipahioglu, O. et al. | 2003
- 528
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Food Engineering and Physical Properties - Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High-pressure FreezingFuchigami, M. et al. | 2003
- 528
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Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High‐pressure FreezingFuchigami, M. / Teramoto, A. et al. | 2003
- 534
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Food Engineering and Physical Properties - Evaluation of Process Parameters in the O-W-O Multiple Emulsion Method for Flavor EncapsulationCho, Y.-H. et al. | 2003
- 534
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Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor EncapsulationCho, Y.‐H. / Park, J. et al. | 2003
- 539
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Food Engineering and Physical Properties - Sterilization of Foodstuffs Using Radio Frequency HeatingWang, Y. et al. | 2003
- 539
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Sterilization of Foodstuffs Using Radio Frequency HeatingWang, Y. / Wig, T.D. / Tang, J. et al. | 2003
- 545
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Food Engineering and Physical Properties - Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green PeasSmout, C. et al. | 2003
- 545
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Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green PeasSmout, C. / Banadda, N.E. / Van Loey, A.M.L. et al. | 2003
- 551
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Rheological Properties of Tomato Paste: Influence of the Addition of Tomato SlurrySánchez, M.C. / Valencia, C. / Ciruelos, A. et al. | 2003
- 551
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Food Engineering and Physical Properties - Rheological Properties of Tomato Paste: Influence of the Addition of Tomato SlurrySánchez, M.C. et al. | 2003
- 555
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Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture ContentGuillard, V. / Broyart, B. / Bonazzi, C. et al. | 2003
- 555
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Food Engineering and Physical Properties - Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture ContentGuillard, V. et al. | 2003
- 563
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Food Engineering and Physical Properties - Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological MechanismsBengtsson, G.B. et al. | 2003
- 563
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Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological MechanismsBengtsson, G.B. / Rahman, M.S. / Stanley, R.A. et al. | 2003
- 571
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Gelation Properties and Morphology of Heat‐induced Starch/Salt‐soluble Protein CompositesLi, J.‐Y. / Yeh, A.‐I et al. | 2003
- 571
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Food Engineering and Physical Properties - Gelation Properties and Morphology of Heat-induced Starch- Salt-soluble Protein CompositesLi, J.-Y. et al. | 2003
- 581
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Food Engineering and Physical Properties - Influence of Production Process Parameters on Fish Oil Quality in a Pilot PlantAidos, I. et al. | 2003
- 581
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Influence of Production Process Parameters on Fish Oil Quality in a Pilot PlantAidos, I. / Kreb, N. / Boonman, M. et al. | 2003
- 588
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Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix PropertiesSherwin, C.P. / Labuza, T.P. et al. | 2003
- 588
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Food Engineering and Physical Properties - Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix PropertiesSherwin, C.P. et al. | 2003
- 595
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Selective Precipitation of Lysozyme from Egg White Using AOTShin, Y‐O. / Rodil, E. / Vera, J.H. et al. | 2003
- 595
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Food Engineering and Physical Properties - Selective Precipitation of Lysozyme from Egg White Using AOTShin, Y.-O. et al. | 2003
- 602
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Mesophilic Aerobic Population of Fresh‐cut Spinach as Affected by Chemical Treatment and Type of Packaging FilmPiagentini, A.M. / Güemes, D.R. / Pirovani, M.E. et al. | 2003
- 602
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Food Microbiology and Safety - Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging FilmPiagentini, A.M. et al. | 2003
- 608
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Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage‐keeping QualityVachon, C. / D'Aprano, G. / Lacroix, M. et al. | 2003
- 608
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Food Microbiology and Safety - Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping QualityVachon, C. et al. | 2003
- 613
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Food Microbiology and Safety - Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157:H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. et al. | 2003
- 613
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Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. / Elwell, M.W. / Anantheswaran, R.C. et al. | 2003
- 619
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Food Microbiology and Safety - Resistance of 'Tulare' Walnut (Juglans regia cv. Tulare) to AflatoxigenesisMahoney, N. et al. | 2003
- 619
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Resistance of ‘Tulare’ Walnut (Juglans regia cv. Tulare) to AflatoxigenesisMAHONEY, N. / MOLYNEUX, R.J. / MCKENNA, J. et al. | 2003
- 623
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Food Microbiology and Safety - Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-CysteineTsangalis, D. et al. | 2003
- 623
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Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐CysteineTsangalis, D. / Ashton, J.F. / Mcgill, A.E.J. et al. | 2003
- 632
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Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface ModelingChen, M.‐J. / Chen, K.‐N. / Lin, C.‐W. et al. | 2003
- 632
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Food Microbiology and Safety - Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface ModelingChen, M.-J. et al. | 2003
- 639
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An Artificial Neural Network Approach to Escherichia Coli O157:H7 Growth EstimationGarcíaa‐Gimeno, R.M. / Hervás‐Martíanez, C. / Barco‐Alcalá, E. et al. | 2003
- 639
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Food Microbiology and Safety - An Artificial Neural Network Approach to Escherichia coli 0157:H7 Growth EstimationGarcia-Gimeno, R.M. et al. | 2003
- 646
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Food Microbiology and Safety - Simultaneous Recovery of Four Heat-injured Foodborne Pathogens from a Four-compartment Thin Agar Layer PlateWu, V.C.H. et al. | 2003
- 646
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Simultaneous Recovery of Four Heat‐injured Foodborne Pathogens from a Four‐compartment Thin Agar Layer PlateWu, V.C.H. / Fung, D.Y.C. et al. | 2003
- 649
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Efficacy of Soft‐electron (Low‐energy Electron Beam) for Soybean Decontamination in Comparison with Gamma‐raysKikuchi, O.K. / Todoriki, S. / Saito, M. et al. | 2003
- 649
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Food Microbiology and Safety - Efficacy of Soft-electron (Low-energy Electron Beam) for Soybean Decontamination in Comparison with Gamma-raysKikuchi, O.K. et al. | 2003
- 654
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Sensory and Nutritive Qualities of Food - Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula CookiesGarzon, G.A. et al. | 2003
- 654
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Use of Wheat Flour‐Lipid and Waxy Maize Starch‐Lipid Composites in Wire‐Cut Formula CookiesGarzóan, G.A. / Gaines, C.S. / Palmquist, D.E et al. | 2003
- 660
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Sensory and Nutritive Qualities of Food - Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork MeatFernández-Lopez, J. et al. | 2003
- 660
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Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork MeatFernández‐López, J. / Sevilla, L. / Sayas‐Barberá, E. et al. | 2003
- 665
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Relationship Between Astringency and Chitosan‐Saliva Solutions Turbidity at Different pHRodríguez, M.S. / Albertengo, L.A. / Vitale, I. et al. | 2003
- 665
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Sensory and Nutritive Qualities of Food - Relationship Between Astringency and Chitosan-Saliva Solutions Turbidity at Different pHRodriguez, M.S. et al. | 2003
- 668
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Sensory and Nutritive Qualities of Food - Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell GrillKerth, C.R. et al. | 2003
- 668
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Warner‐Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam‐shell GrillKerth, C.R. / Blair‐Kerth, L.K. / Jones, W.R. et al. | 2003
- 671
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Sensory and Nutritive Qualities of Food - Effects of Dietary Supplementation with Camelina Oil on Porcine Blood LipidsEidhin, D.Ni et al. | 2003
- 671
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Effects of Dietary Supplementation with Camelina Oil on Porcine Blood LipidsEidhin, D. NI / Burke, J. / Lynch, B. et al. | 2003
- 680
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Sensory and Nutritive Qualities of Food - Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean SproutsNo, H.K. et al. | 2003
- 680
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Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean SproutsNO, H.K. / Lee, K.S. / Kim, I.D. et al. | 2003
- 686
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Lipid Oxidation in Poultry Döner Kebab: Pro‐oxidative and Anti‐oxidative FactorsKilic, B. / Richards, M.P. et al. | 2003
- 686
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Sensory and Nutritive Qualities of Food - Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative FactorsKilic, B. et al. | 2003
- 690
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Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato ChipsLefort, J.F. / Durance, T.D. / Upadhyaya, M.K. et al. | 2003
- 690
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Sensory and Nutritive Qualities of Food - Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave-dried Potato ChipsLefort, J.F. et al. | 2003
- 697
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Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME TechniqueKlesk, K. / Qian, M. et al. | 2003
- 697
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Sensory and Nutritive Qualities of Food - Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace-OSME TechniqueKlesk, K. et al. | 2003
- 701
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Sensory and Nutritive Qualities of Food - In Vitro Iron Bioavailability and Antioxidant Activity of RaisinsYeung, C.K. et al. | 2003
- 701
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In Vitro Iron Bioavailability and Antioxidant Activity of RaisinsYeung, C.K. / Glahn, R.P. / Wu, X. et al. | 2003
- 706
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Sensory Characterization of a Ready‐to‐eat Sweetpotato Breakfast Cereal by Descriptive AnalysisDansby, M.A. / Bovell‐Benjamin, A.C. et al. | 2003
- 706
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Sensory and Nutritive Qualities of Food - Sensory Characterization of a Ready-to-eat Sweetpotato Breakfast Cereal by Descriptive AnalysisDansby, M.A. et al. | 2003
- 710
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Sensory and Nutritive Qualities of Food - Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus FiberFernández-Ginés, J.M. et al. | 2003
- 710
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Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus FiberFernández‐Ginés, J.M. / Fernández‐López, J. / Sayas‐Barberá, E. et al. | 2003
- 716
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Sensory and Nutritive Qualities of Food - Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized FruitsDegraeve, P. et al. | 2003
- 716
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Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized FruitsDegraeve, P. / Saurel, R. / Coutel, Y. et al. | 2003
- 722
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Sensory and Nutritive Qualities of Food - Categorization of Commercial Orange Juices Based on Flavor CharacteristicsLotong, V. et al. | 2003
- 722
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Categorization of Commercial Orange Juices Based on Flavor CharacteristicsLotong, V. / Chambers, E. IV / Chambers, D.H. et al. | 2003
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Page Charge Notice| 2003
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Subject Index| 2003
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JFS Masthead| 2003
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Editorial| 2003
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Industrial Application Briefs| 2003
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Author Index| 2003