Journal of Food Science

Cover image for Journal of Food Science

March 2005

Volume 70, Issue 2

Pages vi–vii, R37–R48, E57–E164, M81–M152, S91–S158, C119–C187

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

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07070.x

    2. Meat Products as Functional Foods: A Review (pages R37–R43)

      Jose M. Fernández-Ginés, Juana Fernández-López, Estrella Sayas-Barberá and Jose. A. Pérez-Alvarez

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07110.x

    3. A Hypothesis for the Chemical Basis for Perception of Sour Taste (pages R44–R48)

      Suzanne D. Johanningsmeiner, Roger F. McFeeters and Maryanne Drake

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07111.x

    4. Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise (pages E57–E63)

      Subramaniam Sathivel, Peter J. Bechtel, Jerry K. Babbitt, Witoon Prinyawiwatkul and Mary Patterson

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07091.x

    5. Thermal Unfolding of Gelatin in Solids as Affected by the Glass Transition (pages E64–E68)

      Noel M. D'Cruz and Leonard N. Bell

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07092.x

    6. Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding Systems (pages E78–E84)

      Ana I. Beltrán-Lugo, Alfonso N. Maeda-Martínez, Ramon Pacheco-Aguilar, Héctor G. Nolasco-Soria and Victor M. Ocaño-Higuera

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07094.x

    7. Effects of Lactic Acid Bacteria and Fermented Milks on Eicosanoid Production by Intestinal Epithelial Cells (pages M81–M86)

      Amanda Fiander, Shannon Bradley, Perry C. Johnson-Green and Julia M. Green-Johnson

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07107.x

    8. Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing (pages E85–E91)

      Daniel N. Sila, Chantal Smout, Son T. Vu, Ann Van Loey and Marc Hendrickx

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07095.x

    9. Protective Effects of Daidzein on Oxidative Stress-Induced Neurotoxicity and Scopolamine-Mediated Cognitive Defect (pages S91–S94)

      Ho Jin, M.J. Kim, Y.M. Suh, S.J. Choi, N.S. Mun, H.K. Kim, E.K. Kim and Dong Hoon Shin

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07122.x

    10. Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging (pages E92–E97)

      Antonietta Baiano, Paola Tamagnone, Vito Marchitelli and Matteo Alessandro Del Nobile

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07096.x

    11. Perception of Bread: A Comparison of Consumers and Trained Assessors (pages S95–S101)

      Margrethe Hersleth, Raymond Berggren, Frank Westad and Magni Martens

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07123.x

    12. Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation (pages E98–E103)

      Nicole S. Affrifah, Manjeet S. Chinnan and R. Dixon Phillips

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07097.x

    13. Chitosan Polymer as Bioactive Coating and Film against Aspergillus niger Contamination (pages M100–M104)

      Issam Sebti, Adele Martial-Gros, Adele Carnet-Pantiez, Stephane Grelier and Veronique Coma

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07098.x

    14. Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger (pages E104–E108)

      J.M. Rodríguez-Nogales, N. Ortega, M. Perez-Mateos and M.D. Busto

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07081.x

    15. Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety) (pages M105–M112)

      Banani R. Chowdhury, Runu Chakraborty and Utpal R. Chaudhuri

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07099.x

    16. Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks (pages S113–S118)

      Carol L. Lorenzen, Vijay K. Davuluri, Koushik Adhikari and Ingolf U. Grün

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07114.x

    17. Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification (pages E117–E123)

      Henelyta S. Ribeiro, Lino Gran Rico, Gabriela G. Badolato and Helmar Schubert

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07083.x

    18. Frozen Blueberry-soy Dessert Quality (pages S119–S122)

      Yean-Hoong Teh, Michael P. Dougherty and Mary E. Camire

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07115.x

    19. Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead (pages C119–C126)

      Carol L. Wintersteen, Lia M. Andrae and Nicki J. Engeseth

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07071.x

    20. Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters (pages S123–S127)

      Zheng Lu, Joseph G. Sebranek, J.S. Dickson, A.F. Mendonca and T.B. Bailey

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07116.x

    21. Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans (pages E124–E130)

      Raphael Geiger, Rainer Perren, Roland Kuenzli and Felix Escher

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07084.x

    22. Rapid Determination of Iodine Value and Saponification Value of Fish Oils by Near-Infrared Spectroscopy (pages C127–C131)

      Yasushi Endo, Misako Tagiri-Endo and Kenichiro Kimura

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07072.x

    23. The Influence of Harmonia axyridis on Wine Composition and Aging (pages S128–S135)

      Gary J. Pickering, Yong Lin, Andrew Reynolds, George Soleas, Roland Riesen and Ian Brindle

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07117.x

    24. Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L. (pages C132–C137)

      Francesca E. O'Kane, Johan M. Vereijken, Harry Gruppen and Martinus A.J.S. Van Boekel

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07073.x

    25. State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods (pages E135–E141)

      M. Shafiur Rahman, Shyam S. Sablani, N. Al-Habsi, S. Al-Maskri and R. Al-Belushi

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07086.x

    26. Effect of Sodium Chloride, Acetic Acid, and Enzymes on Carotene Extraction in Carrots (Daucus carota L.) (pages S136–S142)

      Maria E. Jaramillo-Flores, Jose J. Lugo-Martínez, Eduardo Ramírez-Sanjuan, H. Montellano-Rosales, Lidia Dorantes-Alvarez and Humberto Hernández-Sánchez

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07118.x

    27. Nutritional Quality of Drum-processed and Extruded Composite Supplementary Foods (pages C138–C144)

      Theobald C.E. Mosha, Maurice R. Bennink and Perry K.W. NG

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07074.x

    28. Combining Antimicrobial and Steam Treatments in a Vacuum-packaging System to Control Listeria monocytogenes on Ready-to-eat Franks (pages M138–M140)

      Rong Y. Murphy, R.E. Hanson, N.R. Johnson, L.L. Scott, N. Feze and K. Chappa

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07104.x

    29. Antimicrobial and Antioxidant Potentials of Essential Oil and Acetone Extract of Myristica fragrans Houtt. (Aril Part) (pages M141–M148)

      Guridip Singh, P. Marimuthu, Carola S. de Heluani and C. Catalan

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07105.x

    30. Use of a Mathematical Model to Describe the Barrier Properties of Edible Films (pages E142–E147)

      Givianna Guiliana Buonocore, Amalia Conte and Matteo Alessandro Del Nobile

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07087.x

    31. Quality of Fresh-cut Apple Slices as Affected by Low-dose Ionizing Radiation and Calcium Ascorbate Treatment (pages S143–S148)

      Xuetong Fan, Brendan A. Niemera, James E Mattheis, Hong Zhuang and Douglas W. Olson

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07119.x

    32. Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned Anchovies (pages C145–C150)

      Hyoungill Lee, Shin-Hee Kim, Cheng-Iwei Sang, Ho. Jun, Jong-Bang Eun and Haejung An

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07075.x

    33. Protective Effect of Microencapsulation Consisting of Multiple Emulsification and Heat Gelation Processes on Immunoglobulin in Yolk (pages E148–E151)

      Young-Hee Cho, Jeong-Jun Lee, Il-Bum Park, Chul-Sung Huh, Young-Jin Baek and Jiyong Park

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07088.x

    34. Antimicrobial Activities of Cynara scolymus L. Leaf, Head, and Stem Extracts (pages M149–M152)

      Xianfeng Zhu, Hongxun Zhang, R. Lo and Ying Lu

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07106.x

    35. Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index (pages S149–S152)

      Alvaro Argaiz, Oscar Pérez-Vega and Aurelio López-Malo

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07120.x

    36. Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics (pages E152–E158)

      Lene Pedersen, Karl Kaack, Merete N. Bergsøe and Jens Adler-Nissen

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07089.x

    37. Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders (pages S153–S158)

      Fransiska Yulianti, Cherylla Reitmeier, Bonita A. Glatz and Teeri Boylston

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07121.x

    38. A Novel Process for the Recovery of Polyphenols from Grape (Vitis vinifera L.) Pomace (pages C157–C163)

      Dietmar Kammerer, Achim Claus, Andreas Schieber and Reinhold Carle

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07077.x

    39. Vacuum-induced Bubble Formation in Liquid-tempered Chocolate (pages E159–E164)

      Josefin Haedelt, D. Leo Pyle, Steve T. Beckett and Keshavan Niranjan

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07090.x

    40. Effect of pH on Sedimentation of Cod (Gadus morhua) Muscle Membranes (pages C164–C172)

      Yong Liang and Herbert O. Hultin

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07078.x

    41. Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis (pages C180–C187)

      Stephanie Jung, Patricia A. Murphy and Lawrence A. Johnson

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07080.x

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