Journal of Food Science

Cover image for Journal of Food Science

May 2000

Volume 65, Issue 4

Pages 556–738

    1. Fish Myosin Aggregation as Affected by Freezing and Initial Physical State (pages 556–560)

      José A. Ramiarez, Martha O. Martian-Polo and Everett Bandman

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16047.x

    2. Gelling Properties of Whey Proteins After Enzymic Fat Hydrolysis (pages 561–563)

      C. Blecker, M. Paquot and C. Deroanne

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16048.x

    3. Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food Proteins (pages 564–569)

      H Iroyukifujita, K Eiichiyokoyama and Masaaki Yoshikawa

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16049.x

    4. Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod Mollusks (pages 570–574)

      S. Mizuta, M. Mutoh, K. Sugihara and R. Yoshinaka

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16050.x

  1. Food Cheistry and Toxicology

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. 1H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates (pages 575–580)

      Rongrong Li, W.L. Kerr, R.T. Toledo and J.A. Carpenter

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16051.x

  2. Food Chemistry and Toxicology

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules (pages 581–584)

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

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16052.x

    2. Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef (pages 585–588)

      K.M. Killinger, M.C. Hunt, R.E. Campbell and D.H. Kropf

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16053.x

    3. Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and β-glucosidase (pages 591–595)

      N. Pandjaitan, N. Hettiarachchy, Z.Y. JU, P. Crandall, C. Sneller and D. Dombek

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16055.x

    4. Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey Cutlets (pages 604–606)

      Y. Stram, A. Vilk and I. Klinger

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16057.x

    5. Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation (pages 607–611)

      W. Visessanguan, S. Benjakul and H. An

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16058.x

    6. Interaction of Low Molecular Weight Phenolics with Proteins (BSA) (pages 617–621)

      B. Bartolomé, I. Estrella and M.T. Hernández

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16060.x

  3. JFS: Food Chemistry and Toxicology

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Effect of Temperature of Milk Acidification on Rennet Gel Properties (pages 630–634)

      C. Renault, E. Gastaldi, J.L. Cuq and B. Tarodo De La Fuente

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16063.x

  4. JFS: Food Engineering and Physical Properties

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture (pages 636–640)

      J. Saldo, E. Sendra and B. Guamis

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16064.x

  5. Food Engineering and Physical Properties

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple Juice (pages 641–645)

      D.B. Genovese and J.E. Lozano

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16065.x

  6. JFS: Food Engineering and Physical Properties

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose-Water Systems (pages 646–650)

      H.A. Iglesias, C. Schebor, M.P. Buera and J. Chirife

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16066.x

    2. Moisture Diffusion and Desorption Isotherms for Banana (pages 651–657)

      S. Phoungchandang and J.L. Woods

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16067.x

    3. The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time (pages 658–662)

      T. A. Trezza and J.M. Krochta

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16068.x

    4. Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique (pages 668–671)

      P. Cunningham, A.A. Ogale, P.L. Dawson and J.C. Acton

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16070.x

    5. Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films (pages 672–679)

      A.A. Ogale, P. Cunningham, P.L. Dawson and J.C. Acton

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16071.x

    6. Water Sorption Enthalpy-Entropy Compensation Based on Isotherms of Plum Skin and Pulp (page 680)

      A.L. Gabas, F.C. Menegalli and J. Telis-Romero

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16072.x

    7. Statistical Variability Of Heat Penetration Parameters in Relation to Process Design (pages 685–693)

      C. Smout, A. Van Loey, M. Hendrickx and J. Beirlant

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16073.x

    8. Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi (pages 694–699)

      S.-T. Jiang, J.-F. Hsieh, M.-L. Ho and Y.-C. Chung

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16074.x

    9. Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein (pages 700–703)

      R. Sothornvit and J.M. Krochta

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16075.x

  7. JFS: Food Microbiology and safety

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium (pages 706–710)

      R.Y. Murphy, B.P. Marks, E.R. Johnson and M.G. Johnson

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16076.x

  8. JFS: Food Microbiology and Safety

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or Sucrose (pages 716–719)

      Je-Ruei Liu and Chin-Wen Lin

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16078.x

  9. JFS: Sensory and Nutritive Qualities Of Food

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
  10. Sensory and Nutritive Qualities of Food

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature (pages 726–730)

      C. Barry-Ryan, J.M. Pacussi and D. O'Beirne

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16080.x

  11. JFS: Sensory and Nutritive Qualities of Food

    1. Top of page
    2. Food Cheistry and Toxicology
    3. Food Chemistry and Toxicology
    4. JFS: Food Chemistry and Toxicology
    5. JFS: Food Engineering and Physical Properties
    6. Food Engineering and Physical Properties
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and safety
    9. JFS: Food Microbiology and Safety
    10. JFS: Sensory and Nutritive Qualities Of Food
    11. Sensory and Nutritive Qualities of Food
    12. JFS: Sensory and Nutritive Qualities of Food
    1. Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus (pages 731–738)

      J.M. Bruna, M. Fernández, E.M. Hierro, J.A. Ordóntez and L. de la Hoz

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2000.tb16081.x

SEARCH

SEARCH BY CITATION