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
- 926
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Headspace Volatiles and Physical Characteristics of Vacuum‐microwave, Air, and Freeze‐dried Oregano (Lippia berlandieri Schauer)Yousif, A.N. / Durance, T.D. / Scaman, C.H. et al. | 2000
- 926
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Food Chemistry and Toxicology - Headspace Volatiles and Physical Characteristics of Vacuum-microwave, Air, and Freeze-dried Oregano (Lippia berlandieri Schauer)Yousif, A.N. et al. | 2000
- 931
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Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High‐Performance Liquid ChromatographySuzuki, H. / Park, W‐K. / Lim, S‐Y. et al. | 2000
- 931
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Food Chemistry and Toxicology - Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High-Performance Liquid ChromatographySuzuki, H. et al. | 2000
- 934
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The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil‐in‐Water Emulsions and in a Model Food SystemEuston, S.R. / Hirst, R.L et al. | 2000
- 934
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Food Chemistry and Toxicology - The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food SystemEuston, S.R. et al. | 2000
- 941
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Food Chemistry and Toxicology - Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and CoatingsGarcia, M.A. et al. | 2000
- 941
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Lipid Addition to Improve Barrier Properties of Edible Starch‐based Films and CoatingsGarcía, M.A. / Martino, M.N. / Zaritzky, N.E. et al. | 2000
- 948
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Food Chemistry and Toxicology - Thermal Degradation of Partially Purified Paralytic Shellfish Poison Toxins at Different Times, Temperatures, and pHIndrasena, W.M. et al. | 2000
- 948
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Thermal Degradation of Partially Purified Paralytic Shellfish Poison Toxins at Different Times, Temperatures, and pHIndrasena, W.M. / Gill, T.A. et al. | 2000
- 954
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Effects of Salts on the Thermal Reversibility of Starch and Hsian‐tsao (Mesona procumbens Hemsl) Leaf Gum Mixed SystemLai, L.S. / Chao, S.J. et al. | 2000
- 954
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Food Chemistry and Toxicology - Effects of Salts on the Thermal Reversibility of Starch and Hsian-tsao (Mesona procumbens Hemsl)Leaf Gum Mixed SystemLai, L.S. et al. | 2000
- 962
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Methodology to Obtain True Thermal Conductivity of Low Porosity Food PowdersShah, K.K. / Tong, C.H. / Lund, D.B. et al. | 2000
- 962
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Food Engineering and Physical Properties - Methodology to Obtain True Thermal Conductivity of Low Porosity Food PowdersShah, K.K. et al. | 2000
- 968
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Food Engineering and Physical Properties - The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation KineticsStoneham, T.R. et al. | 2000
- 968
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The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation KineticsStoneham, T.R. / Lund, D.B. / Tong, C.H. et al. | 2000
- 974
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High Hydrostatic Pressure Treatments for Beer StabilizationCastellari, M. / Arfelli, G. / Riponi, C. et al. | 2000
- 974
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Food Engineering and Physical Properties - High Hydrostatic Pressure Treatments for Beer StabilizationCastellari, M. et al. | 2000
- 978
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Food Engineering and Physical Properties - Use of Artificial Neural Network to Predict Temperature, Moisture, and Fat in Slab-Shaped Foods with Edible Coatings During Deep-Fat FryingMittal, G.S. et al. | 2000
- 978
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Use of Artificial Neural Network to Predict Temperature, Moisture, and Fat in Slab‐Shaped Foods with Edible Coatings During Deep‐Fat FryingMittal, G.S. / Zhang, J. et al. | 2000
- 984
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Food Engineering and Physical Properties - Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric Field Strengths of 30 and 50 kV-cmMcDonald, C.J. et al. | 2000
- 984
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Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cmMcDonald, C.J. / Lloyd, S.W. / Vitale, M.A. et al. | 2000
- 990
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Solar Drying of Bananas: Mathematical Model, Laboratory Simulation, and Field Data ComparedPhoungchandang, S. / Woods, J.L. et al. | 2000
- 990
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Food Engineering and Physical Properties - Solar Drying of Bananas: Mathematical Model, Laboratory Simulation, and Field Data ComparedPhoungchandangand, S. et al. | 2000
- 997
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Food Engineering and Physical Properties - Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic StudyLi, Z. et al. | 2000
- 997
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Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic StudyLi, Z. / Grün, I.U. / Fernando, L.N. et al. | 2000
- 1002
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Food Engineering and Physical Properties - Protein Denaturation and Structural Damage During High- Pressure-Shift Freezing of Porcine and Bovine MuscleFernández-Martin, F. et al. | 2000
- 1002
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Protein Denaturation and Structural Damage During High‐Pressure‐Shift Freezing of Porcine and Bovine MuscleFernández‐Martín, F. / Otero, L. / Solas, M.T. et al. | 2000
- 1009
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Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)Chávez‐Jáuregui, R.N. / Silva, M.E.M.P. / Arěas, J.A.G. et al. | 2000
- 1009
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Food Engineering and Physical Properties - Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)Chávez-Jáuregui, R.N. et al. | 2000
- 1016
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Food Engineering and Physical Properties - Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant MaterialsRastogi, N.K. et al. | 2000
- 1016
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Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant MaterialsRastogi, N.K. / Angersbach, A. / Knorr, D. et al. | 2000
- 1022
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Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of BacteriaMontaño, A. / Sánchez, A.H. / De Castro, A. et al. | 2000
- 1022
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Food Microbiology and Safety - Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of BacteriaMontaño, A. et al. | 2000
- 1028
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Food Microbiology and Safety - The Binding of H2O2-Generated FE(III) to Bifidobacterium thermophilum Depends on the Method of its ProductionKot, E. et al. | 2000
- 1028
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The Binding of H2O2‐Generated Fe(III) to Bifidobacterium thermophilum Depends on the Method of its ProductionKot, E. / Bezkorovainy, A. et al. | 2000
- 1033
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Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of CellsJaroni, D. / Brashears, M.M. et al. | 2000
- 1033
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Food Microbiology and Safety - Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of CellsJaroni, D. et al. | 2000
- 1037
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Food Microbiology and Safety - Induction of Resistance of Salmonella typhimurium to Environmental Stresses by Exposure to Short-Chain Fatty AcidsKwon, Y.M. et al. | 2000
- 1037
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Induction of Resistance of Salmonella typhimurium to Environmental Stresses by Exposure to Short‐Chain Fatty AcidsKwon, Y.M. / Park, S.Y. / Birkhold, S.G. et al. | 2000
- 1041
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Microbial Flora Associated with Louisiana Processed Frozen and Fresh Nutria (Myocastor Coypus) CarcassesLyon, W.J. / Milliet, J.B. et al. | 2000
- 1041
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Food Microbiology and Safety - Microbial Flora Associated with Louisiana Processed Frozen and Fresh Nutria (Myocastor Coypus) CarcassesLyon, W.J. et al. | 2000
- 1046
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Food Microbiology and Safety - pH Affects the Thermal Inactivation Parameters of R-Phycoerythrin from Porphyra yezoensisOrta-Ramirez, A. et al. | 2000
- 1046
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pH Affects the Thermal Inactivation Parameters of R‐Phycoerythrin from Porphyra yezoensisOrta‐Ramirez, A. / Merrill, J.E. / Smith, D.M. et al. | 2000
- 1052
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Sensory and Nutritive Qualities of Food - Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered FormAlbalá-Hurtado, S. et al. | 2000
- 1052
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Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered FormAlbalá‐Hurtado, S. / Veciana‐Nogués, M.T. / Vidal‐Carou, M.C. et al. | 2000
- 1056
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Effect of Aspartame and Fat on Sweetness Perception in YogurtKing, S.C. / Lawler, P.J. / Adams, J.K. et al. | 2000
- 1056
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Sensory and Nutritive Qualities of Food - Effect of Aspartame and Fat on Sweetness Perception in YogurtKing, S.C. et al. | 2000
- 1060
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Sensory and Nutritive Qualities of Food - In Vitro Antioxidant Activity of Black Tea and Mediterranean Herb Infusions Toward Iron Under Simulated Gastrointestinal ConditionsMatsingou, T.C. et al. | 2000
- 1060
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In Vitro Antioxidant Activity of Black Tea and Mediterranean Herb Infusions Toward Iron Under Simulated Gastrointestinal ConditionsMatsingou, T.C. / Kapsokefalou, M. / Salifoglou, A. et al. | 2000
- 1066
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Supplementation of Energy‐restricted Diets with Coconut Oil Improves Nitrogen Balance Without Elevation of Blood Cholesterol LevelsNomani, M.Z.A. / Forbes, B.A. / Mossahebi, P. et al. | 2000
- 1066
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Sensory and Nutritive Qualities of Food - Supplementation of Energy-restricted Diets with Coconut Oil Improves Nitrogen Balance Without Elevation of Blood Cholesterol LevelsNomani, M.Z.A. et al. | 2000
- 1070
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Sensory and Nutritive Qualities of Food - Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced CeleryPrakash, A. et al. | 2000
- 1070
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Effects of Low‐dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced CeleryPrakash, A. / Inthajak, P. / Huibregtse, H. et al. | 2000
- 1076
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Sensory and Compositional Relationships Between Commercial Cheddar‐flavored Enzyme‐modified Cheeses and Natural CheddarHulin‐Bertaud, S. / Kilcawley, K.N. / Wilkinson, M.G. et al. | 2000
- 1076
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Sensory and Nutritive Qualities of Food - Sensory and Compositional Relationships Between Commercial Cheddar-flavored Enzyme-modified Cheeses and Natural CheddarHulin-Bertaud, S. et al. | 2000
- 1083
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Sensory and Nutritive Qualities of Food - Stability of Washed Frozen Mince from Channel Catfish FramesHoke, M.E. et al. | 2000
- 1083
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Stability of Washed Frozen Mince from Channel Catfish FramesHoke, M.E. / Jahncke, M.L. / Silva, J.L. et al. | 2000
- 1087
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Quality Evaluation of Edible Film‐Coated Chicken Strips and Frying OilsHolownia, K.I. / Chinnan, M.S. / Erickson, M.C. et al. | 2000
- 1087
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Sensory and Nutritive Qualities of Food - Quality Evaluation of Edible Film-Coated Chicken Strips and Frying OilsHolownia, K.I. et al. | 2000
- 1091
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Reactions of Chlorogenic Acid with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the DerivativesRawel, H.M. / Kroll, J. / Riese, B. et al. | 2000
- 1091
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Sensory and Nutritive Qualities of Food - Reactions of Chlorogenic Acid with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the DerivativesRawel, H.M. et al. | 2000
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Application Briefs| 2000
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Author Index| 2000
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Advertisement| 2000