Volume 64; Issue 2

Main
Journal of Food Science
Volume 64; Issue 2

Journal of Food Science

Volume 64; Issue 2

1

Authentication of Seafood Products by DNA Patterns

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 81 KB

english, 1999

2

Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment

M. Le Denmat, M. Anton, G. Gandemer

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 115 KB

english, 1999

3

Gelation of Barley ß-Glucan Concentrate

Z. Burkus, F. Temelli

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 83 KB

english, 1999

4

Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage

W.H. Viotto Chaves, C.R.F. Grosso

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 106 KB

english, 1999

5

Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte

K. Demetriades, D. J. McClements

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 107 KB

english, 1999

6

Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability

K. Sotoyama, Y. Asano, K. Ihara, K. Takahashi, K. Doi

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 186 KB

english, 1999

7

Formation of Heterocyclic Amines in a Meat Juice Model System

P. Arvidsson, M.A.J.S. van Boekel, K. Skog, A. Solyakov, M. Jägerstad

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 119 KB

english, 1999

8

Expression of Myosin Heavy Chain Isoforms in Porcine Muscles Determined by Multiplex PCR

R. Tanabe, S. Muroya, K. Chikuni

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 155 KB

english, 1999

9

Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage

D. U. Ahn, D. G. Olson, C. Jo, J. Love, S. K. Jin

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 75 KB

english, 1999

10

Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge

D. U. Ahn, C. Jo, D. G. Olson

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 79 KB

english, 1999

11

Dietary Pigmentation and Deposition of α-Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue

Pervaiz Akhtar, J. Ian Gray, Thomas H. Cooper, Donald L. Garling, Alden M. Booren

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 132 KB

english, 1999

12

Desmin Degradation in Postmortem Fish Muscle

V. Verrez-Bagnis, J. Noel, C. Sautereau, J. Fleurence

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 100 KB

english, 1999

13

Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature

C. García-Viguera, P. Zafrilla, F. Romero, P. Abellán, F. Artés, F.A. Tomás-Barberán

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 107 KB

english, 1999

14

Color and Texture of Acidified Ripe Olives in Pouches

P. García, M. Brenes, C. Romero, A. Garrido

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 104 KB

english, 1999

15

Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 113 KB

english, 1999

16

Development of Color Indicators for Kimchi Packaging

Seok-In Hong, Wan-Soo Park

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 88 KB

english, 1999

17

Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic Amylase

K.S. Kwon, J.H. Auh, S.K. Choi, G.J. Kang, J.W. Kim, K.H. Park

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 94 KB

english, 1999

18

Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil

K. Andersson, H. Lingnert

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 91 KB

english, 1999

19

Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate

H. Ahn, F. Hsieh, A.D. Clarke, H.E. Huff

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 163 KB

english, 1999

20

Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey

K. E. Nanke, J. G. Sebranek, D.G. Olson

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 124 KB

english, 1999

21

Butter Microencapsulation as Affected by Composition of Wall Material and Fat

M. S. Pauletti, P. Amestoy

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 122 KB

english, 1999

22

Compression Properties of Fish-Meat Gel as Affected by Gelatinization of Added Starch

C.S. Kong, H. Ogawa, N. Iso

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 109 KB

english, 1999

23

Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions

J. S. Shie, J.W. Park

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 105 KB

english, 1999

24

Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels

W.B. Yoon, B.Y. Kim, J.W. Park

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 93 KB

english, 1999

25

Modeling the Thermal Properties of a Cup Cake During Baking

O. D. Baik, S. S. Sablani, M. Marcotte, F. Castaigne

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 197 KB

english, 1999

26

Moisture Sorption Characteristics of Composite Foods Filled with Chocolate

S. S. Kim, S. Y. Kim, D. W. Kim, S. G. Shin, K. S. Chang

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 92 KB

english, 1999

27

Tapioca-Fish and Tapioca-Peanut Snacks by Twin-Screw Extrusion and Deep-Fat Frying

K. Suknark, R. D. Phillip, Y.-W. Huang

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 131 KB

english, 1999

28

Reproducible Texture Analysis of Potato Chips

S. Segnini, P. Dejmek, R. Öste

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 103 KB

english, 1999

29

Protein Structure and Network Orientation in Edible Films Prepared by Spinning Process

V. Rampon, P. Robert, N. Nicolas, E. Dufour

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 85 KB

english, 1999

30

Low-fat Fried Foods with Edible Coatings: Modeling and Simulation

R. Williams, G.S. Mittal

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 124 KB

english, 1999

31

Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems

J. Irudayaraj, Y. Wu

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 102 KB

english, 1999

32

Shelf-Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified Atmosphere Packaging

B. S. Jeon, C. Y. Lee

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 111 KB

english, 1999

33

Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates

A. Anzaldúa-Morales, G.H. Brusewitz, J.A. Anderson

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 86 KB

english, 1999

34

Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria

I. Al-Sheddy, M. Al-Dagal, W. A. Bazaraa

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 89 KB

english, 1999

35

Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest Coast

S. H. Kim, H. An, R. J. Price

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 96 KB

english, 1999

36

Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

M. M. Hernández-Herrero, A. X. Roig-Sagués, E. I. López-Sabater, , J. J. Rodríguez-Jerez, M. T. Mora-Ventura

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 92 KB

english, 1999

37

Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock

M. E. Pintado, A. I. E. Pintado, F. X. Malcata

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 104 KB

english, 1999

38

Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and Propionibacterium

A.H. Pripp, L. Stepaniak, T. Sørhaug

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 118 KB

english, 1999

39

Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli

S. Pao, C. L. Davis, D. F. Kelsey, P. D. Petracek

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 82 KB

english, 1999

40

Factors Influencing Recovery of Heat-injured Bacillus thuringiensis Spores. Statistical Approach

Christine Faille, Françoise Fontaine, Jeanne-Marie Membré

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 90 KB

english, 1999

41

Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted Surface in a Model System

B. Kimura, T. Yoshiyama, T. Fujii

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 106 KB

english, 1999

42

Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

A C. Bovell-Benjamin, L H. Allen, E N. Frankel, J-X Guinard

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 133 KB

english, 1999