Journal of food science : JFS
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
- 1
-
Steam surface pasteurization of beef frankfurtersCygnarowicz-Provost, M. et al. | 1994
- 6
-
Storage stability of low-fat ground beef made with lower value cuts of beefBullock, K.B. et al. | 1994
- 10
-
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef pattiesBerry, B.W. et al. | 1994
- 15
-
Sodium lactate affects pathogens in cooked beefMiller, R.K. et al. | 1994
- 20
-
Trisodium phosphate (TSP) treatment of beef surfaces to reduce Escherichia coli 0157:H7 and Salmonella typhimuriumKim, J.-W. et al. | 1994
- 23
-
Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic saltsLi, V. et al. | 1994
- 26
-
Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storageAng, C.Y.W. et al. | 1994
- 30
-
Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground porkKim, K.-T. et al. | 1994
- 33
-
Muscle characteristics and meat tenderness of climaterol-fed lambsLee, Y.B. et al. | 1994
- 38
-
Diacetyl as a flavor component in full fat cottage cheeseAntinone, M.J. et al. | 1994
- 43
-
Caking and stickiness of dairy-based food powders as related to glass transitionChuy, L.E. et al. | 1994
- 47
-
Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase in microaqueous mediaYang, B. et al. | 1994
- 53
-
Butteroil emulsification with milk-derived membrane and protein fractionsOehlmann, S.M. et al. | 1994
- 57
-
Structure studies on the nitrosyl derivative of hemeJankiewicz, L. et al. | 1994
- 60
-
Rancidity in selected sites of frozen catfish filletsFreeman, D.W. et al. | 1994
- 64
-
Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storageHuang, Y.W. et al. | 1994
- 67
-
Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass stripsHandumrongkul, C. et al. | 1994
- 70
-
Composition and quality of aquacultured hybrid striped bass fillets as affected by dietary fatty acidsFowler, K.P. et al. | 1994
- 76
-
Quality of fish protein hydrolysates from herring (Clupea harengus)Hoyle, N.T. et al. | 1994
- 80
-
Carp sarcoplasmic reticulum changes due to heat treatmentUshio, H. et al. | 1994
- 85
-
Low dose irradiation affects microbiological and sensory quality of sub-tropical seafoodPoole, S.E. et al. | 1994
- 88
-
Stabilization of lipids in minced fish by freeze texturizationKolakowska, A. et al. | 1994
- 91
-
Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-productKim, H.R. et al. | 1994
- 97
-
Fish myosin fragments solubility and ANS-fluorescence intensity affected by n-butanolIshizaki, S. et al. | 1994
- 101
-
Actomyosin stabilization to freeze-thaw and heat denaturation by lactate saltsMacDonald, G.A. et al. | 1994
- 106
-
Calcium treatments affect storage quality of shredded carrotsIzumi, H. et al. | 1994
- 110
-
Quality changes in diced onions stored in film packagesHoward, L.R. et al. | 1994
- 113
-
Shear conversion of corn meal by reverse screw elements during twin-screw extrusion at low temperaturesYam, K.L. et al. | 1994
- 115
-
Reduction of stachyose in legume flours by lactic acid bacteriaDuszkiewicz-Reinhard, W. et al. | 1994
- 118
-
Irradiation effects on pepper starch viscosityHayashi, T. et al. | 1994
- 121
-
Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperatureTong, C.H. et al. | 1994
- 123
-
Roasting effects on dietary fiber composition of cocoa beansValiente, C. et al. | 1994
- 125
-
Antibacterial activity of cabbage juice against lactic acid bacteriaKyung, K.H. et al. | 1994
- 130
-
Citric acid and antimicrobials affect microbiological stability and quality of tomato juiceBizri, J.N. et al. | 1994
- 135
-
Color characteristics and stability of nonbleeding cocktail cherries dyed with carotenoid pigmentsSapers, G.M. et al. | 1994
- 139
-
Simultaneous HPLC determination of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone and related flavor compounds in strawberriesSanz, C. et al. | 1994
- 142
-
Free and bound volatile secondary metabolites of Vitis vinifera grape vs. Sauvignon BlancSefton, M.A. et al. | 1994
- 148
-
Exogenous lipids and ethanol influences on the foam behavior of sparkling base winesDussaud, A. et al. | 1994
- 152
-
D-alanine in fruit juices: A molecular marker of bacterial activity, heat treatments and shelf-lifeGandolfi, I. et al. | 1994
- 155
-
Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juiceCohen, E. et al. | 1994
- 159
-
Application of high pressure for spore inactivation and protein denaturationHayakawa, I. et al. | 1994
- 164
-
Oscillatory compared with continuous high pressure sterilization on Basillus stearothermophilus sporesHayakawa, I. et al. | 1994
- 168
-
Hot-stage microscopy of cake batter bubbles during simulated baking: Sucrose replacement by polydextrosePateras, I.M.C. et al. | 1994
- 171
-
Dough-leavening by Zymomonas mobilis and its application to breadmakingOda, Y. et al. | 1994
- 175
-
Pectinase activity of vegetable spoilage bacteria in modified atmosphereHao, Y.Y. et al. | 1994
- 179
-
Non-thermal inactivation models for Listeria monocytogenesBuchanan, R.L. et al. | 1994
- 189
-
Growth-promoting factors for Bifidobacterium longumIbrahim, S.A. et al. | 1994
- 192
-
Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria in a synthetic mediumEdwards, C.G. et al. | 1994
- 197
-
Rates of crystallization of dried lactose-sucrose mixturesArvanitoyannis, I. et al. | 1994
- 206
-
Na+ binding as measured by 23Na nuclear magnetic resonance spectroscopy influences the perception of saltiness in gum solutionsRobertson Rosett, T. et al. | 1994
- 211
-
Influence of thermal treatment on gelation of actomyosin from different myosystemsJimenez-Colmenero, F. et al. | 1994
- 216
-
Polymer and ion concentration effects on gellan gel strength and strainTang, J. et al. | 1994
- 221
-
Uniaxial extensional viscosity during extrusion cooking from entrance pressure drop methodBhattacharya, M. et al. | 1994
- 227
-
Limonene and myrcene sorption into refillable polyethylene terephtalate bottles, and washing effects on removal of sorbed compoundsNielsen, T.J. et al. | 1994
- 231
-
Extraction of volatile compounds from aqueous solution using micro bubble, gaseous, supercritical and liquid carbon dioxideShimoda, M. et al. | 1994