Journal of Food Science

Cover image for Journal of Food Science

August 2001

Volume 66, Issue 6

Pages 772–911

  1. JFS: Concise Reviews and Hypotheses in Food Science.

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science.
    3. Food Chemistry and Toxicology
    4. Food Engineering and Physical Properties
    5. Food Microbiology and Safety
    6. Sensory and Nutritive Qualities of Food
    1. Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology (pages 772–780)

      M.J. Van Der Werf, F.H.J. Schuren, S. Bijlsma, A.C. Tas and B. Van Ommen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15171.x

  2. Food Chemistry and Toxicology

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science.
    3. Food Chemistry and Toxicology
    4. Food Engineering and Physical Properties
    5. Food Microbiology and Safety
    6. Sensory and Nutritive Qualities of Food
    1. Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough (pages 782–786)

      J.A. Gerrard, S.E. Fayle, P.A. Brown, K.H. Sutton, L. Simmons and I. Rasiah

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15172.x

    2. A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup (pages 787–791)

      S. Sivakesava and J. Irudayaraj

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15173.x

    3. Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation (pages 793–798)

      D.J. Park, J.Y. Imm and K.H. Ku

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15174.x

    4. Volatile Flavor Compounds of Sweetened Condensed Milk (pages 804–807)

      M. Shimoda, Y. Yoshimura, T. Yoshimura, K. Noda and Y. Osajima

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15176.x

    5. Aspartame Degradation in Solutions at Various pH Conditions (pages 808–809)

      S. Pattanaargson, C. Chuapradit and S. Srisukphonraruk

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15177.x

    6. De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes (pages 810–815)

      C.-M. Jiang, Y.-J. Lai, B.-H. Lee, W.-H. Chang and H.-M. Chang

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15178.x

    7. Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua) (pages 821–826)

      K.A. Thorarinsdottir, S. Arason, S.G. Bogason and K. Kristbergsson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15180.x

    8. Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage (pages 827–831)

      M. Du and D.U. Ahn

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15181.x

    9. Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves (pages 832–836)

      E. López-Hernández, E. Ponce-Alquicira, F. Cruz-Sosa and I. Guerrero-Legarreta

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15182.x

  3. Food Engineering and Physical Properties

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science.
    3. Food Chemistry and Toxicology
    4. Food Engineering and Physical Properties
    5. Food Microbiology and Safety
    6. Sensory and Nutritive Qualities of Food
    1. Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels (pages 838–843)

      M. Pérez-Mateos, J.L. Hurtado, P. Montero and F. Fernández-Martín

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15183.x

    2. Irradiation as a Pretreatment to Thermal Processing (pages 844–849)

      B.A. Welt, A.A. Teixeira, M.O. Balaban, G.H. Smerage, D.E. Hintenlang and B.J. Smittle

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15184.x

    3. Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solvents (pages 850–853)

      L. Teberikler, S. Koseoglu and A. Akgerman

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15185.x

  4. Food Microbiology and Safety

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science.
    3. Food Chemistry and Toxicology
    4. Food Engineering and Physical Properties
    5. Food Microbiology and Safety
    6. Sensory and Nutritive Qualities of Food
    1. The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro (pages 856–859)

      A.C. Ouwehand, S. Tölkkö and S. Salminen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15186.x

    2. Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach (pages 860–864)

      M.E. Pirovani, D.R. Guemes and A.M. Piagnetini

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15187.x

  5. Sensory and Nutritive Qualities of Food

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science.
    3. Food Chemistry and Toxicology
    4. Food Engineering and Physical Properties
    5. Food Microbiology and Safety
    6. Sensory and Nutritive Qualities of Food
    1. Mealiness in Apples: Towards a Multilingual Consumer Vocabulary (pages 872–879)

      Z. Andani, S.R. Jaeger, I. Wakeling and H.J.H. MacFie

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15189.x

    2. High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk (pages 880–885)

      R. Gervilla, V. Ferragut and B. Guamis

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15190.x

    3. Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection (pages 886–891)

      E.J. Wynveen, B.C. Bowker, A.L. Grant, J.W. Lamkey, K.J. Fennewald, L. Henson and D.E. Gerrard

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15191.x

    4. Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese (pages 892–896)

      E.S. Sánchez, S. Simal, A. Femenia, J. Benedito and C. Rosselló

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15192.x

    5. Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates (pages 897–902)

      K. Suknark, J. Lee, R.R. Eitenmiller and R.D. Phillips

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15193.x

    6. Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing (pages 903–908)

      C.J. O'Connor, K.J. Fisk, B.G. Smith and L.D. Melton

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15194.x

    7. Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films (pages 909–911)

      S-J. Kim and Z. Ustunol

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15195.x

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