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
- 691
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Meat batters manufactured with modified beef connective tissueEilert, S.J. et al. | 1993
- 697
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Iron distribution in heated beef and chicken musclesHan, D. et al. | 1993
- 701
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Dietary vitamin E enhances color and display life of frozen beef from Holstein steersLanari, M.C. et al. | 1993
- 705
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Substituting olive oil for pork backfat affects quality of low-fat frankfurtersGloukas, J.G. et al. | 1993
- 710
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End-point temperature (EPT) affects N-acetyl-b-D-glucosa-minidase activity in beef, pork and turkeyTownsend, W.E. et al. | 1993
- 710
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End-point temperature (EPT) affects N-acetyl--D-glucosaminidase activity in beef, pork and turkeyTownsend, W. E. / Searcy, G. K. / Davis, C. E. et al. | 1993
- 713
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Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sexHuff, E.J. et al. | 1993
- 717
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Low-dose gamma irradiation and refrigerated storage in vacuo affect microbial flora of fresh porkThayer, D.W. et al. | 1993
- 720
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Functional properties of myofibrillar proteins from cold-shortened and thaw-rigor bovine musclesXiong, Y.L. et al. | 1993
- 724
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Porcine aminopeptidase activity as affected by curing agents.Toldra, F. et al. | 1993
- 727
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Gelation of turkey breast and thigh myofibrils: Effects of pH, salt and temperatureLavelle, C.L. et al. | 1993
- 731
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Selenium content of bison, elk and mule deerMedeiros, L.C. et al. | 1993
- 734
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Edible meat casing from reconstruction of collagen-elastin matrixTakahashi, K. et al. | 1993
- 739
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IgG antibody from hen egg yolks: Purification by ethanol fractionationHorikoshi, T. et al. | 1993
- 743
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Sialyloligosaccharides of delipidated egg yolk fractionKoketsu, M. et al. | 1993
- 748
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Anhydrous milk fat fractionation with continuous counter-current supercritical carbon dioxideBhaskar, A.R. et al. | 1993
- 753
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Milk Fat globule membrane substances inhibit mouse intestinal b-glucuronidaseIto, O. et al. | 1993
- 753
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Milk Fat globule membrane substances inhibit mouse intestinal -glucuronidaseIto, O. / Kamata, S. / Hayashiu, M. et al. | 1993
- 756
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Soluble and lipid-bound calcium and zinc during processing of infant milk formulasMichel, I. et al. | 1993
- 761
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Carbohydrate or protein based fat mimicker effects on ice milk propertiesSchmidt, K. et al. | 1993
- 764
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Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheeseDiefes, H.A. et al. | 1993
- 770
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Flesh quality in snapper, Pagrus auratus, affected by capture stressLowe, T.E. et al. | 1993
- 774
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Glucose oxidase-catalase improves preservation of shrimp (Heterocarpus reedi)Dondero, M. et al. | 1993
- 780
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Trypsin-like enzyme from sand crab (Portunus pelagicus): Purification and characterizationDionysius, D.A. et al. | 1993
- 785
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-(gamma-glutamyl)lysine crosslink formation in sardine myofibril sol during setting at 25CTsukamasa, Y. / Sato, K. / Shimizu, Y. et al. | 1993
- 785
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e(g-glutamyl)lysine crosslink formation in sardine myofibril sol during setting at 25 oCTsukamasa, Y. et al. | 1993
- 788
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Formation of anthocyanins from cells cultured from different parts of strawberry plantsMori, T. et al. | 1993
- 793
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Volatile compounds from raspberry and strawberry fruit inhibit postharvest decay fungiVaughn, S.F. et al. | 1993
- 797
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Control of browning during storage of apple slices preserved by combined methods. 4-Hexylresorcinol as anti-browning agentMonsalve-Gonzalez, A. et al. | 1993
- 801
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Sorption of ethyl butyrate and octanal, constituents of orange essence by polymeric adsorbentsTseng, D.J. et al. | 1993
- 805
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Storage conditions affect quality of raisinsCanellas, J. et al. | 1993
- 810
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Color influences flavor identification in fruit-flavored beveragesStillman, J.A. et al. | 1993
- 813
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Base-mediated firmness retention of sweetpotato productsWalter Jr, W.M. et al. | 1993
- 817
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Supercritical CO2 extraction of b-carotene from sweet potatoesSpanos, G.A. et al. | 1993
- 817
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Supercritical CO~2 extraction of -carotene from sweet potatoesSpanos, G. A. / Chen, H. / Schwartz, S. J. et al. | 1993
- 821
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Optimizing processing conditions for chemical peeling of potatoes using response surface methodologyGarrote, R.L. et al. | 1993
- 827
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Diffusion in heated potato tissuesGekas, V. et al. | 1993
- 832
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Malic acid analysis in cucumber juice and fermentation brines in the presence of interfering fructoseMcFeeters, R.F. et al. | 1993
- 835
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Volatile sulfur compounds formed in disrupted tissues of different cabbage cultivarsChin, H.-W. et al. | 1993
- 840
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Accumulation of chlorogenic acid in shredded carrots during storage in an oriented polypropylene filmBabic, I. et al. | 1993
- 842
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Controlled fermentation of Spanish-type green olivesMontano, A. et al. | 1993
- 845
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D-erythroascorbic acid in bakers' yeast and effects on wheat doughKim, H.S. et al. | 1993
- 848
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Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg modelHung, T.V. et al. | 1993
- 853
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Oil absorption and sensory properties of a snack food from chickpea genotypesSingh, U. et al. | 1993
- 856
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Mineral loss in cowpeas (Vigna unguiculata (L) Walp) by pressure heating in waterRincon, F. et al. | 1993
- 859
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Heat inactivation of trypsin inhibitors in soymilk at ultra-high temperaturesKwok, K.C. et al. | 1993
- 863
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Lactobacillus salivarius for conversion of soy molasses into lactic acidMontelongo, J.-L. et al. | 1993
- 867
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Ca2+-induced gelation of pre-heated whey protein isolateBarbut, S. et al. | 1993
- 872
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Model for gelatinization of wheat starch in a twin-screw extruderCai, W. et al. | 1993
- 876
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Dynamic rheological measurement of structure development in high-methoxyl pectin-fructose gelsRao, M.A. et al. | 1993
- 880
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Rheological relationships between surimi sol and gel as affected by ingredientsYoo, B. et al. | 1993
- 884
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Thermal conductivities of starch gels at high temperatures influenced by moistureWang, J. et al. | 1993
- 888
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Determining gelatinized starch in a dry starchy productGuraya, H.S. et al. | 1993
- 890
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Extraction and analysis of metabolic phosphates in plantsSayler, D.F. et al. | 1993
- 893
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Carbonated water lexicon: Temperature and CO2 level influence on descriptive ratingsHarper, S.J. et al. | 1993
- 899
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Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effectsHabig McHugh, T. et al. | 1993
- 904
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Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid contentAvena-Bustillos, n.R.J. et al. | 1993
- 908
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Solid food thermal conductivity determination at high temperaturesGratzek, J.P. et al. | 1993
- 914
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Numerical and statistical methodology to analyze microbial spoilage of refrigerated solid foods exposed to temperature abuseAlmonacid-Merino, S.F. et al. | 1993
- 921
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Solid-phase acid extraction improves thiobarbituric acid method to determine lipid-oxidationRaharjo, S. et al. | 1993
- 925
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Malondialdehyde oxidation by hydrogen peroxide and by light-excited riboflavin in model systemsDu, Z. et al. | 1993
- 929
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Simplified enzymatic-gravimetric method for total dietary fiber in legumes compared with a modified AOAC methodLi, B.W. et al. | 1993
- 933
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UMI Article Clearing House Information| 1993
- 934
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IFT Professional Membership Information| 1993
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JFS Masthead - Staff & Publication Information| 1993
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FSTA Food Science & Technology Abstracts Information| 1993
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(Inside Back Cover) - UMI Microform Information| 1993
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Author Index, Vol. 58, No.4| 1993
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memo from Scientific Editor| 1993
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page Charge Statement| 1993