Journal of Food Science

Cover image for Journal of Food Science

January 2004

Volume 69, Issue 1

Pages vi–67, FMS1–FMS37

    1. Industrial Applications of Selected JFS Articles (pages vi–vii)

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17831.x

    2. Lipase-mediated Acidolysis of Fully Hydrogenated Soybean Oil with Conjugated Linoleic Acid (pages FEP1–FEP6)

      J. Ortega, A. LÓpez-Hernandez, H. S. Garcia and C. G. Hill Jr.

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17860.x

    3. Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish Meat (pages FCT1–FCT6)

      H. S. HSIEH, T. CHAI, C. A. CHENG, Y. W. HSIEH and D. F. HWANG

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17847.x

    4. Globalization and Food Security (pages CRH1–CRH2)

      P. P INSTRUP-ANDERSEN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17833.x

    5. Utilizing the R-Index Measure for Threshold Testing in Model Soy Isoflavone Solutions (pages SNQ1–SNQ4)

      K. M. ROBINSON, B. P. KLEIN and S. Y. LEE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17877.x

    6. Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds (pages SNQ5–SNQ10)

      M. S. BREWER, A. SOSNICKI, B. FIELD, R. HANKES, K. J. RYAN, L. G. ZHU and F. K. MCKEITH

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17878.x

    7. Effects of Thermal Treatment on Radical-scavenging Activity of Single and Mixed Polyphenolic Compounds (pages FCT7–FCT10)

      M. MURAKAMI, T. YAMAGUCHI, H. TAKAMURA and T. M ATOBA

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17848.x

    8. Extraction Using Moderate Electric Fields (pages FEP7–FEP13)

      I. SENSOY and S.K. SASTRY

      Version of Record online: 9 OCT 2008 | DOI: 10.1111/j.1365-2621.2004.tb17861.x

    9. Plant-Derived Vaccines: A New Approach to International Public Health (pages CRH8–CRH10)

      CHARLES J. ARNTZEN and RICHARD T. M AHONEY

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17838.x

    10. Immunoassays for Bowman-Birk and Kunitz Soybean Trypsin Inhibitors in Infant Formula (pages FCT11–FCT15)

      D. L. BRANDON, A. H. BATES and MENDEL FRIEDMAN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17849.x

    11. Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length (pages SNQ11–SNQ15)

      L. C. CAVITT, G. W. YOUM, J. F. MEULLENET, C. M. OWENS and R. XIONG

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17879.x

    12. Relationship Between Aerosolized Microbial Load and Contamination of Fully Cooked Then Frozen Meat Products (pages FMS13–FMS16)

      A. A. HELM-ARCHER, C. R. KERTH, W. R. JONES, T. A. MCCASKEY and D. E. CONNER

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17870.x

    13. Cooking Enhances the Antioxidant Properties of Polyphosphates (pages FCT16–FCT20)

      D. M. WEILMEIER and J. M. REGENSTEIN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17850.x

    14. Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels (pages SNQ16–SNQ19)

      R. JYOTSNA, P. PRABHASANKAR, D. INDRANI and G. VENKATESWARA RAO

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17880.x

  1. The Food Chain

    1. Top of page
    2. The Food Chain
    3. Fermentation Technology
    4. Fermentation Technology
    5. Folate: Health Problems and Solutions
    1. Food Security, Overweight, and Agricultural Research—A View from 2003 (pages CRH18–CRH20)

      E. KENNEDY and D. SC.

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17844.x

    2. Effect of Aroma Compounds on the Microbial Stabilization of Orange-based Soft Drinks (pages SNQ20–SNQ24)

      M. NDAGIJIMANA, N. BELLETTI, R. LANCIOTTI, M. E. GUERZONI and F. G ARDINI

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17881.x

    3. Electron-beam Irradiation Preserves the Quality of White Button Mushroom (Agaricus bisporus) Slices (pages SNQ25–SNQ29)

      A. KOORAPATI, D. FOLEY, R. PILLING and A. PRAKASH

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17882.x

  2. Fermentation Technology

    1. Top of page
    2. The Food Chain
    3. Fermentation Technology
    4. Fermentation Technology
    5. Folate: Health Problems and Solutions
    1. The Lactic Acid Bacteria Genome Project (pages FMS28–FMS30)

      D. A. MILLS

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17873.x

  3. Fermentation Technology

    1. Top of page
    2. The Food Chain
    3. Fermentation Technology
    4. Fermentation Technology
    5. Folate: Health Problems and Solutions
    1. Improving the Nutritive Value of Homogenized Infant Foods Using Response Surface Methodology (pages SNQ38–SNQ43)

      B. MARTÍNEZ, F. RINCÓN, M. V. IBÁÑEZ and P. A BELLÁN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17884.x

    2. A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray Microtomography (pages FEP38–FEP43)

      P. M. FALCONE, A. BAIANO, F. ZANINI, L. MANCINI, G. TROMBA, F. MONTANARI and M. A. DEL NOBILE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17865.x

    3. Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef (pages FCT45–FCT52)

      M. C. HUNT, R. A. MANCINI, K. A. HACHMEISTER, D. H. KROPF, M. MERRIMAN, G. de LDUCA and G. MILLIKEN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17854.x

  4. Folate: Health Problems and Solutions

    1. Top of page
    2. The Food Chain
    3. Fermentation Technology
    4. Fermentation Technology
    5. Folate: Health Problems and Solutions
    1. Utilization of β-Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods (pages FCT58–FCT62)

      T. A. REINECCIUS, G. A. REINECCIUS and T. L. PEPPARD

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17856.x

    2. Examination of Lipid Fraction Quality of Margarine (pages FCT63–FCT66)

      F. CAPONIO and T. GOMES

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17857.x

    3. Folate and Genetics (pages SNQ65–SNQ67)

      RIMA ROZEN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17890.x

    4. Anthocyanin and Polyphenolic Composition of Fresh and Processed Cherries (pages FCT73–FCT83)

      A. CHAOVANALIKIT and R. E. WROLSTAD

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2004.tb17859.x

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