Journal of Food Science

Cover image for Journal of Food Science

November 2001

Volume 66, Issue 9

Pages 1242–1433

  1. Article

    1. Top of page
    2. Article
    1. Microbiological Aspects of Ozone Applications in Food: A Review (pages 1242–1252)

      M.A. Khadre, A. E. Yousef and J.-G. Kim

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15196.x

    2. Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep-Fried in Different Oils at Several Temperatures (pages 1257–1264)

      A. Sulaeman, L. Keeler, D.W. Giraud, S.L. Taylor, R.L. Wehling and J.A. Driskell

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15198.x

    3. In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing (pages 1271–1275)

      P.R.S. Mamiro, J. Van, S.M. Mwikya and A. Huyghebaert

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15200.x

    4. Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat-based Patties (pages 1276–1282)

      N.L. Dawkins, J. Gager, J.P. Cornillon, Y. Kim, H. Howard and O. Phelps

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15201.x

    5. Preparation of Chickpea Curd by Heat-Induced Gelation (pages 1294–1300)

      R. Cai and B.-K. Baik

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15204.x

    6. Mass Balances in Porous Foods Impregnation (pages 1332–1336)

      V. Roa, M.S. Tapia and F. Millán

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15210.x

    7. Reliability of Time Temperature Indicators Under Temperature Abuse (pages 1337–1340)

      E. Shimoni, E.M. Anderson and T.P. Labuza

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15211.x

    8. Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products (pages 1348–1354)

      T. Mørkøre, J.L. Vallet, M. Cardinal, M.C. Gomez-Guillen, P. Montero, O.J. Torrissen, R. Nortvedt, S. Sigurgisladottir and M.S. Thomassen

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15213.x

    9. Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro Imaging (pages 1361–1365)

      T.I. Kojima, A.K. Horigane, M. Yoshida, T. Nagata and A. Nagasawa

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15215.x

    10. Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water (pages 1368–1372)

      C.-M. Park, Y.-C. Hung, M.P. Doyle, G.O.I. Ezeike and C. Kim

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15216.x

    11. Validation of Dry Cured Ham Process for Control of Pathogens (pages 1373–1379)

      A.E. Reynolds, M.A. Harrison, R. Rose-Morrow and C.E. Lyon

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15217.x

    12. Efficacy of Ozone Against Escherichia coli O157:H7 on Apples (pages 1380–1384)

      M. Achen And and A.E. Yousef

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15218.x

    13. Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet Corn (pages 1385–1389)

      F. Carlin, N. Gontard, M. Reich and C. Nguyen-The

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15219.x

    14. Electrical Conductivity Evaluation of Postharvest Strawberry Damage (pages 1392–1395)

      Y. Jiang, T. Shiina, N. Nakamura and A. Nakahara

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15220.x

    15. Keeping Quality of Sea-Frozen Thawed Cod Fillets on Ice (pages 1402–1408)

      E. Martinsdóttir And and H. Magnússon

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15222.x

    16. The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free Frankfurters (pages 1409–1415)

      R.L. Steenblock, J.G. Sebranek, D.G. Olson and J.A. Love

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15223.x

    17. Monitoring Chemical Changes in Some Foods Using Fourier Transform Photoacoustic Spectroscopy (pages 1416–1421)

      J. Irudayaraj, S. Sivakesava, S. Kamath and H. Yang

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15224.x

    18. Development of a Descriptive Language for Cheddar Cheese (pages 1422–1427)

      M.A. Drake, S.C. Mcingvale, P.D. Gerard, K.R. Cadwallader and G.V. Civille

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15225.x

    19. Hydrolysis of N-Acetyl-L-Glutamine by Acylase I (pages 1428–1433)

      J. Baxter, Y. Kim and M. Snowden

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2001.tb15226.x

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