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
- 935
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Anaerobic microbiology of fresh beef packaged under modified atmosphere or vacuumVenugopal, R.J. et al. | 1993
- 939
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Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef musclesMadhavi, D.L. et al. | 1993
- 943
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Time-intensity methodology for beef tenderness perceptionDuizer, L.M. et al. | 1993
- 948
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Procedure for soluble collagen in thermally processed meat productsEilert, S.J. et al. | 1993
- 950
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Fat and cholesterol content of beef patties as affected by supercritical CO2 extractionKing, J.W. et al. | 1993
- 953
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Microbiological safety of cooked beef roasts treated with lactate, monolaurin or gluconateStillmunkes, A.A. et al. | 1993
- 959
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Depression of aw by soluble and insoluble solids in alginate restructured beef heart meatBoyle, E.A.E. et al. | 1993
- 963
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Assay and storage conditions affect yield of salt soluble protein from muscleLan, Y.H. et al. | 1993
- 968
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Sensory property relationships to chemical data of Italiantype dry-cured hamCareri, M. et al. | 1993
- 973
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HPLC quantitation of alginate or pectin added to lean ground porkRourke, T.J. et al. | 1993
- 978
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Sodium lactate-sodium chloride effects on sensory characteristics and shelf-life of fresh ground porkO'Connor, P.L. et al. | 1993
- 981
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Maple syrup as carbohydrate source in dry sausage fermentationDelaquis, P.J. et al. | 1993
- 983
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Gelation of turkey breast and thigh myofibrils: Changes during isolation of myofibrilsNorthcutt, J.K. et al. | 1993
- 987
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Chlorine uptake by chicken frankfurters immersed in chlorinated waterJsai, L.-S. et al. | 1993
- 991
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Chemical, microbiological and sensory properties of plain nonfat yogurtLaye, I. et al. | 1993
- 996
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Phase equilibria and distribution coefficients of -lactones in supercritical carbon dioxideRizvi, S. S. H. / Yu, Z.-R. / Bhaskar, A. et al. | 1993
- 996
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Phase equilibria and distribution coefficients of d-lactones in supercritical carbon dioxideRizvi, S.S.H. et al. | 1993
- 1001
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Rheological properties of Mozzarella cheese filled with dairy, egg, soy proteins, and gelatinHsieh, Y. L. / Yun, J. J. / Rao, M. A. et al. | 1993
- 1001
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Rheological properties of Mozarella cheese filled with dairy, egg, soy proteins, and gelatinHsieh, Y.L. et al. | 1993
- 1005
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Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxideRoudot-Algaron, F. et al. | 1993
- 1010
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Heat inactivation of native plasminogen activators in bovine milkLu, D.D. et al. | 1993
- 1013
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Composition and gel-forming properties of vacuum-evaporated liquid egg whiteConrad, K.M. et al. | 1993
- 1017
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Concentration of liquid egg white by vacuum evaporation and reverse osmosisConrad, K.M. et al. | 1993
- 1021
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Denaturation of lactate dehydrogenase during spray-drying of bovine plasmaMatzinos, P.D. et al. | 1993
- 1026
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Microparticulation by jet mill grinding of protein powders and effects on hydrophobicityHayakawa, I. et al. | 1993
- 1030
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Fractal analysis to characterize ruggedness changes in tapped agglomerated food powdersBarletta, B.J. et al. | 1993
- 1036
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Disulfide bond formation affects stability of whey protein isolate emulsionsMcClements, D.J. et al. | 1993
- 1040
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Microcentrifuge-based method for measuring water-holding of protein gelsKocher, P.N. et al. | 1993
- 1047
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Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate gelsHung, T.Y. et al. | 1993
- 1050
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Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimiMorrissey, M.T. et al. | 1993
- 1055
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Protein denaturation of frozen Pacific whiting (Merluccius productus) filletsHsu, C.K. et al. | 1993
- 1057
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Thermal aggregation of myosin subfragments from cod and herringChan, J.K. et al. | 1993
- 1062
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Formation of e-(g-glutamyl) lysine cross-link in cured horse mackerel meat induced by dryingKumazawa, Y. et al. | 1993
- 1062
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Formation of -(gamma-glutamyl) lysine cross-link in cured horse mackerel meat induced by dryingKumazawa, Y. / Seguro, K. / Takamura, M. et al. | 1993
- 1065
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Lignin formation and surface discoloration of minimally processed carrot sticksHoward, L.R. et al. | 1993
- 1068
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Major anthocyanin from Tradescantia pallida: Identification by LSI-MS and chemical analysesShi, Z. et al. | 1993
- 1070
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Modified atmosphere packaging protects market quality in broccoli spears under ambient temperature storageBarth, M.M. et al. | 1993
- 1073
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Stability of saffron pigments in aqueous extractsTsimidou, M. et al. | 1993
- 1076
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Control of enzymatic browning in pre-peeled potatoes by surface digestionSapers, G.M. et al. | 1993
- 1079
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Potato chips fried in canola and-or cottonseed oil maintain high qualityMelton, S.L. et al. | 1993
- 1084
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Pantothenic acid and biotin retention in cooked legumesHoppner, K. et al. | 1993
- 1086
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Edible films and coatings from soy proteinBrandenburg, A.H. et al. | 1993
- 1090
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Optimizing assay and extraction of lipoxygenase in wheat germBhirud, P.R. et al. | 1993
- 1095
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Thermal inactivation kinetics of wheat germ lipoxygenaseBhirud, P.R. et al. | 1993
- 1099
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Production and food applications of the red pigments of Monascus ruberFabre, C.E. et al. | 1993
- 1103
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Mobility of water in a starch-based fat replacer by 17O NMR spectroscopyLai, H.M. et al. | 1993
- 1107
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Firmness of canned grapefruit sections improved with calcium lactateBaker, R.A. et al. | 1993
- 1111
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Apple cultivar variations in response to heat treatment and minimal processingKim, D.M. et al. | 1993
- 1115
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Quality of minimally processed apple slices from selected cultivarsKim, D.M. et al. | 1993
- 1118
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Mass transfer and textural changes during processing of apples by combined methodsMonsalve-Gonzalez, A. et al. | 1993
- 1125
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Stress relaxation of fruit gels. Evaluation of models and effects of compositionGamero, M. et al. | 1993
- 1129
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Optimization of carrot juice color and cloud stabilitySims, C.A. et al. | 1993
- 1132
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Yeast inhibition in grape juice containing sulfur dioxide, sorbic acid, and dimethyldicarbonateTerrell, F.R. et al. | 1993
- 1135
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Anthocyanin composition of red raspberry juice: Influences of cultivar, processing, and environmental factorsBoyles, M.J. et al. | 1993
- 1142
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Vanillin interaction with milk protein isolates in sweetened drinksMcNeill, V.L. et al. | 1993
- 1145
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Measurement of food thermal conductivity using differential scanning calorimetryBuhri, A.B. et al. | 1993
- 1148
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Droplet size and emulsifier type affect crystallization and melting of hydrocarbon-in-water emulsionsMcClements, D.J. et al. | 1993
- 1152
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Predicting protein functionality with artificial neural networks: Foaming and emulsifying propertiesArteaga, G.E. et al. | 1993
- 1157
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Volatile retention in microwave freeze-dried model foodsChen, S.-D. et al. | 1993
- 1162
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Sorption behavior of mechanically mixed and freeze-dried sucrose-casein mixturesBakhit, R. et al. | 1993
- 1166
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Rapid separation and measurement of particle size distribution of starch granules by sedimentation-steric fieldflow fractionationMoon, M.H. et al. | 1993
- 1172
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Performance of the helical screw rheometer for fluid food suspensionsTamura, M.S. et al. | 1993
- 1176
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Usable energy value of selected bulking agentsRanhotra, G.S. et al. | 1993
- 1179
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How to Get Your Paper Published in Journal of Food Science| 1993
- 1185
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IFT Style Guide for Research Papers| 1993
- 1185
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Journal of Food Science style guide for research papers| 1993
- 1185
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Journal of Food Science style guide for research papers - IFT| 1993
- 1189
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UMI Article Clearing House Information| 1993
- 1190
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IFT Professional Membership Information| 1993
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Author Index| 1993
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Letters to Editor| 1993
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JFS Masthead--Staff and Publication Information| 1993
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FSTA Food Science & Technology Abstracts Information| 1993
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Page Charge Statement| 1993