JOURNAL OF FOOD SCIENCE -CHICAGO-
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Table of contents
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IFT Professional Membership| 1999
- 377
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Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence SpectroscopyWold, J. P. / Lundby, F. / Egelandsdal, B. et al. | 1999
- 377
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HYPOTHESIS PAPER - Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopyWold, J.P. et al. | 1999
- 377
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An Hypothesis Paper| 1999
- 384
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Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated BeefSekikawa, M. / Seno, K. / Shimada, K. et al. | 1999
- 384
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Chemistry-Biochemistry Articles| 1999
- 384
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CHEMISTRY BIOCHEMISTRY - Transaminase affects accumulation of free amino acids in electrically stimulated beefSekikawa, M. et al. | 1999
- 387
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Reduction of Warmed‐Over Flavor Volatiles from Freeze‐Dried Lean by Supercritical CO2 ExtractionThongwong, A. / Fernando, L.N. / Grün, I.U. et al. | 1999
- 387
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CHEMISTRY BIOCHEMISTRY - Reduction of warmed-over flavor volatiles from freeze-dried lean beef by supercritical CO2 extractionThongwong, A. et al. | 1999
- 390
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CHEMISTRY BIOCHEMISTRY - Volatilities of short-chain fatty acids in a fermented milk model system as affected by stabilizersChen, L. et al. | 1999
- 390
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Volatilities of Short‐Chain Fatty Acids in a Fermented Milk Model System as Affected by StabilizersChen, L. / Boyle‐Roden, E. / Rankin, S.A. et al. | 1999
- 393
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CHEMISTRY BIOCHEMISTRY - Enzymatic hydrolysis of milk proteins under alkaline and acidic conditionsDzwolak, W. et al. | 1999
- 393
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Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic ConditionsDzwolak, W. / Ziajka, S. et al. | 1999
- 396
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Interactive Effects of Pressure, Temperature and Time on the Molecular Structure of β‐LactoglobulinTedford, L‐A. / Kelly, S.M. / Price, N.C. et al. | 1999
- 396
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CHEMISTRY BIOCHEMISTRY - Interactive effects of pressure, temperature and time on molecular structure of b-lactoglobulinTedford, L.-A. et al. | 1999
- 400
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Deamidation Kinetics of Precipitated by Carbon Dioxide Compared with Commercial CaseinatesSANTOS, C. V. / TOMASULA, P. M. / KURANTZ, M. J. et al. | 1999
- 400
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CHEMISTRY BIOCHEMISTRY - Deamidation kinetics of casein precipitated by carbon dioxide compared with commercial caseinatesSantos, C.V. et al. | 1999
- 405
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Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by Gas Displacement PycnometryMoreau, D. L. / Rosenberg, M. et al. | 1999
- 405
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CHEMISTRY BIOCHEMISTRY - Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometryMoreau, D.L. et al. | 1999
- 410
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Salmon and Trout Analysis by PCR‐RFLP for Identity AuthenticationCarrera, E. / Garcia, T. / Céspedes, A. et al. | 1999
- 410
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CHEMISTRY BIOCHEMISTRY - Salmon and trout analysis by PCR-RFLP for identity authenticationCarrera, E. et al. | 1999
- 414
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Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish GelGao, J. C. / Pigott, G. M. / Reine, B. et al. | 1999
- 414
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CHEMISTRY BIOCHEMISTRY - Gel forming additive effects on properties of thermally induced minced fish gelGao, J.C. et al. | 1999
- 418
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Highly Concentrated Branched Oligosaccharides as Cryoprotectant for SurimiAuh, J. H. / Lee, H. G. / Kim, J. W. et al. | 1999
- 418
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CHEMISTRY BIOCHEMISTRY - Highly concentrated branched oligosaccharides as cryoprotectant for surimiAuh, J.H. et al. | 1999
- 423
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CHEMISTRY BIOCHEMISTRY - Post-mortem softening of fish muscle during chilled storage as affected by bleedingAndo, M. et al. | 1999
- 423
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Post‐Mortem Softening of Fish Muscle During Chilled Storage as Affected by BleedingAndo, M. / Nishiyabu, A. / Tsukamasa, Y. et al. | 1999
- 429
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CHEMISTRY BIOCHEMISTRY - Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatmentsGorny, J.R. et al. | 1999
- 429
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Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical TreatmentsGorny, J. R. / Hess‐Pierce, B. / Kader, A.A. et al. | 1999
- 433
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CHEMISTRY BIOCHEMISTRY - Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slicesAgar, I.T. et al. | 1999
- 433
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Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh‐Cut Kiwifruit SlicesAgar, I. T. / Massantini, R. / Hess‐Pierce, B. et al. | 1999
- 441
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CHEMISTRY BIOCHEMISTRY - Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juiceBaek, H.H. et al. | 1999
- 441
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Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape JuiceBaek, H.H. / Cadwallader, K.R. et al. | 1999
- 445
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CHEMISTRY BIOCHEMISTRY - Glycoalkaloid content and anthocyanin stability of alkaline treatment of red-fleshed potato extractsRodriguez-Saona, L.E. et al. | 1999
- 445
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Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red‐Fleshed Potato ExtractsRodriguez‐Saona, L. E. / Wrolstad, R. E. / Pereira, C. et al. | 1999
- 451
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Color and Pigment Stability of Red Radish and Red‐Fleshed Potato Anthocyanins in Juice Model SystemsRodriguez‐Saona, L. E. / Giusti, M. M. / Wrolstad, R. E. et al. | 1999
- 451
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CHEMISTRY BIOCHEMISTRY - Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systemsRodriguez-Saona, L.E. et al. | 1999
- 457
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Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose‐Lysine Model Maillard ProductsWijewickreme, A. N. / Krejpcio, Z. / Kitts, D. D. et al. | 1999
- 457
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CHEMISTRY BIOCHEMISTRY - Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard productsWijewickreme, A.N. et al. | 1999
- 462
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ENGINEERING PROCESSING - Selected vitamin contents and retentions in bison patties as related to cooking methodYuan, X. et al. | 1999
- 462
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Engineering-Processing Articles| 1999
- 462
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Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking MethodYUAN, X. / MARCHELLO, M. J. / DRISKELL, J. A. et al. | 1999
- 465
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Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked Free‐flow MinceFarouk, M. M. / Swan, J. E. et al. | 1999
- 465
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ENGINEERING PROCESSING - Boning and storage temperature effects on the attributes of soft jerky and frozen cooked free-flow minceFarouk, M.M. et al. | 1999
- 469
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ENGINEERING PROCESSING - Antibacterial efficacy of electrochemically activated solution for poultry spraying and chillingYang, Z. et al. | 1999
- 469
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Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and ChillingYang, Z. / Li, Y. / Slavik, M. F. et al. | 1999
- 473
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Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model FoodsZasypkin, D.V. / Lee, Tung‐Ching et al. | 1999
- 473
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ENGINEERING PROCESSING - Extracellular ice nucleators from Pantoea ananas: Effects on freezing of model foodsZasypkin, D.V. et al. | 1999
- 479
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Screw Configuration Effects on Macroscopic Characteristics of Extradates Produced by Twin‐screw Extrusion of Rice FlourChoudhury, G. S. / Gautam, A. et al. | 1999
- 479
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ENGINEERING PROCESSING - Screw configuration effects on macroscopic characteristics of extrudates produced by twin-screw extrusion of rice flourChoudhury, G.S. et al. | 1999
- 488
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Heat Transfer Model Performance in Simulation of Process DeviationsTeixeira, A.A. / Balaban, M.O. / Germer, S.P.M. et al. | 1999
- 488
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ENGINEERING PROCESSING - Heat transfer model performance in simulation of process deviationsTeixeira, A.A. et al. | 1999
- 494
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ENGINEERING PROCESSING - Firmness and cell wall characteristics of pasteurized Jalapeno pepper rings as affected by calcium chloride and rotary processingGu, Y.S. et al. | 1999
- 494
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Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Calcium Chloride and Rotary ProcessingGu, Y.S. / Howard, L. R. / Wagner, A. B. et al. | 1999
- 498
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Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal ProcessingBarry‐Ryan, C. / O'Beirne, D. et al. | 1999
- 498
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ENGINEERING PROCESSING - Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processingBarry-Ryan, C. et al. | 1999
- 501
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Chlorophyll Fluorescence as an Indicator of Physiological Changes in Cold‐Stored Broccoli After Transfer to Room TemperatureDe Ell, J. R. / Toivonen, P.M.A. et al. | 1999
- 501
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ENGINEERING PROCESSING - Chlorophyll fluorescence as an indicator of physiological changes in cold-stored broccoli after transfer to room temperatureDeEII, J.R. et al. | 1999
- 504
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Pressure‐Temperature Degradation of Green Color in Broccoli JuiceWeemaes, C. / Ooms, V. / Indrawati et al. | 1999
- 504
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ENGINEERING PROCESSING - Pressure-temperature degradation of green color in broccoli juiceWeemaes, C. et al. | 1999
- 509
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Extrusion Texturization of Air‐Classified Pea ProteinWANG, N. / BHIRUD, P. R. / TYLER, R. T. et al. | 1999
- 509
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ENGINEERING PROCESSING - Extrusion texturization of air-classified pea proteinWang, N. et al. | 1999
- 514
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Properties of Cysteine‐Added Soy Protein‐Wheat Gluten FilmsWere, L. / Hettiarachchy, N.S. / Coleman, M. et al. | 1999
- 514
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ENGINEERING PROCESSING - Properties of cysteine-added soy protein-wheat gluten filmsWere, L. et al. | 1999
- 519
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Microbiological, Chemical and Sensory Properties of Pre‐cooked Roast Beef Preserved with Horseradish Essential OilDelaquis, P. J. / Ward, S. M. / Holley, R. A. et al. | 1999
- 519
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Microbiology Articles| 1999
- 519
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MICROBIOLOGY - Microbiological, chemical and sensory properties of pre-cooked roast beef preserved with horseradish essential oilDelaquis, P.J. et al. | 1999
- 525
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Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor mieheiSeker, S. / Beyenal, H. / Tanyolaç, A. et al. | 1999
- 525
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MICROBIOLOGY - Modeling milk clotting activity in the continuous production of microbial rennet from Mucor mieheiSeker, S. et al. | 1999
- 530
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Production and Evaluation of Yogurt with Concentrated Grape JuiceÖztürk, B. A. / Öner, M. D. et al. | 1999
- 530
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MICROBIOLOGY - Production and evaluation of yogurt with concentrated grape juiceÖzturk, B.A. et al. | 1999
- 533
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MICROBIOLOGY - High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juicesZook, C.D. et al. | 1999
- 533
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High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple JuicesZook, C. D. / Parish, M. E. / Braddock, R. J. et al. | 1999
- 536
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MICROBIOLOGY - Electrolyzed water as a disinfectant for fresh-cut vegetablesIzumi, H. et al. | 1999
- 536
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Electrolyzed Water as a Disinfectant for Fresh‐cut VegetablesIzumi, H. et al. | 1999
- 540
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Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by Gamma IrradiationDogbevi, M. K. / Vachon, C. / Lacroix, M. et al. | 1999
- 540
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MICROBIOLOGY - Physicochemical properties of dry red kidney bean proteins and natural microflora as affected by gamma irradiationDogbevi, M.K. et al. | 1999
- 543
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Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking ConditionsLeuschner, R. G. K. / O'Callaghan, M. J. A. / Arendt, E. K. et al. | 1999
- 543
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MICROBIOLOGY - Moisture distribution and microbial quality of part-baked breads as related to storage and rebaking conditionsLeuschner, R.G.K. et al. | 1999
- 547
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MICROBIOLOGY - Rapid detection of Pseudomonas on seafoods using protease indicatorJabbar, H. et al. | 1999
- 547
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Rapid Detection of Pseudomonas in Seafoods Using Protease IndicatorJabbar, H. / Joishy, K. N. et al. | 1999
- 550
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Sensory Evaluation Articles| 1999
- 550
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SENSORY EVALUATION - Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and saltXiong, Y.L. et al. | 1999
- 550
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Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and SaltXiong, Y. L. / Noel, D. C. / Moody, W. G. et al. | 1999
- 555
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Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin ContentSchaller‐Povolny, L.A. / Smith, D.E. et al. | 1999
- 555
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SENSORY EVALUATION - Sensory attributes and storage life of reduced fat ice cream as related to inulin contentSchaller-Povolny, L.A. et al. | 1999
- 560
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SENSORY EVALUATION - Sensory characteristics of heat-processed and fresh tomato salsa containing honeyAllison, A.A. et al. | 1999
- 560
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Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing HoneyAllison, A. A. / Chambers, E. IV / Gibson, E. et al. | 1999
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Table of Contents| 1999
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Page charge statement| 1999
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Journal of Food Science Masthead, Staff, and Publication Information| 1999
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Journal of Food Science on CD-ROM| 1999
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Author Index, Vol 64, No 3| 1999