Journal of Food Science

Cover image for Journal of Food Science

May 2005

Volume 70, Issue 4

Pages R67–R75, M191–M247, C235–C320, S249–S316, E253–E300

    1. Raynaud's Phenomenon and the Possible Use of Foods (pages R67–R75)

      Chris I. Wright, Christine I. Kroner and Richard Draijer

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07196.x

    2. Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional Chungkukjang (pages M191–M196)

      Myung Ye Lee, Su-Young Park, Keun-Ok Jung, Kun-Young Park and Soon Dong Kim

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07187.x

    3. Antifungal Coatings on Fresh Strawberries (Fragaria × ananassa) to Control Mold Growth During Cold Storage (pages M202–M207)

      Su-IL Park, Siliva D. Stan, Mark A. Daeschel and Yanyun Zhao

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07189.x

    4. Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52 (pages M208–M215)

      Gurdip Singh, Sumitra Maurya, M.P. de Lampasona and C. Catalan

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07190.x

    5. Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus (pages M216–M223)

      Sumangala Gokavi, Lanwei Zhang, Ming-Kuei Huang, Xin Zhao and Mingruo Guo

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07191.x

    6. Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended Methods (pages M230–M235)

      Patricia A. DiPersio, Yohan Yoon, John N. Sofos and Patricia A. Kendall

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07193.x

    7. Molecular Identification of Commercial Spicy Pollack Roe Products by PCR-RFLP Analysis (pages C235–C238)

      Futoshi Aranishi, Takane Okimoto, Makoto Ohkumbo and Shotaro Izumi

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07165.x

    8. Partial Characterization of Protease Activity in Squid (Todaropsis eblanae) Mantle: Modification by High-pressure Treatment (pages C239–C245)

      Aránzazu Hernández-Andrés, Carmen Gómez- Guillén, Pilar Montero and Miriam Pérez-Mateos

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07166.x

    9. Improved Recovery Procedure for Evaluation of Sanitizer Efficacy in Disinfecting Contaminated Cantaloupes (pages M242–M247)

      Bassam A. Annous, Gerald M. Sapers, Donyel M. Jones and Angela Burke

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07195.x

    10. Rapid PCR-RFLP Method for the Identification of 5 Billfish Species (pages C246–C249)

      Hung-Sheng Hsieh, Tuu-Jyi Chai and Deng-Fwu Hwang

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07167.x

    11. Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water (pages S249–S253)

      Masamichi Koseki, Sumiko Fujiki, Yoshinori Tanaka, Hiroyuki Noguchi and Toshikazu Nishikawa

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07197.x

    12. Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage (pages C250–C253)

      Mihir N. Vasavada and Daren P. Cornforth

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07168.x

    13. Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks (pages E253–E258)

      Haoxian Zhang, Muratö. Balaban, José C. Principe and Kenneth Portier

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07180.x

    14. Nutritional Composition of Genetically Modified Peanut Varieties (pages S254–S256)

      Ramakanth S. Jonnala, Nurhan T. Dunford and Kelly Chenault

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07198.x

    15. Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling (pages S257–S261)

      Kaoru Kohyama, Yuko Nakayama, Hirotaka Watanabe and Tomoko Sasaki

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07199.x

    16. Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods (pages E259–E264)

      Haoxian Zhang, Muratö. Balban, Kenneth Portier and Charles A. Sims

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07181.x

    17. The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage (pages S262–S266)

      Terry A. Houser, Joseph G. Sebranek, Wigberto Núñez Maisonet, Joseph C. Cordray, Bryon R. Wiegand, Dong Ahn and Eun J. Lee

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07200.x

    18. Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography (pages E265–E272)

      Pasquale M. Falcone, Antonietta Baiano, Franco Zanini, Lucia Mancini, Giuliana Tromba, D. Dreossi, Francesco Montanari, Nicola Scuor and Matteo A. Del Nobile

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07182.x

    19. Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice (pages S267–S269)

      Thomas A. Eisele and Melinda J. Semon

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07201.x

    20. Functional Properties of Glycated Soy 11S Glycinin (pages C269–C274)

      Allaoua Achouri, Joyce Irene Boye, Varoujan A. Yaylayan and Faustinus K. Yeboah

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07172.x

    21. Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat Varieties (pages E273–E278)

      Brenda C. Fermin, T.S. Hahm, Julia A. Radinsky, Robert J. Kratochvil, John E. Hall and Y. Martin Lo

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07183.x

    22. Design of a Beverage from Whey Permeate (pages S277–S285)

      Janine Beucler, Maryanne Drake and E. Allen Foegeding

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07203.x

    23. Effective Thermal Conductivity of Rice Flour and Whole and Skim Milk Powder (pages E279–E287)

      Yoshiki Muramatsu, Akio Tagawa and Takamasa Kasai

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07184.x

    24. Irradiation-induced Cured Ham Color Fading and Regeneration (pages C281–C285)

      Terry A. Houser, Joseph G. Sebranek, Wigberto Núñez Maisonet, Joseph C. Cordray, Dong U. Ahn and Philip M. Dixon

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07174.x

    25. Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar (pages S286–S293)

      Jazmin Serrano, Gonzalo Velazquez, Kannapon Lopetcharat, Jose A. Ramirez and J. Antonio Torres

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07204.x

    26. Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy (pages E288–E294)

      Kunchalee Luechapattanaporn, Yifen Wang, Jian Wang, Juming Tang, Linnea M. Hallberg and C. Patrick Dunne

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07185.x

    27. Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum (pages C292–C297)

      Jiyeon Chun, Junsoo Lee and Ronald R. Eitenmiller

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07176.x

    28. Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time (pages S294–S298)

      Luis Abecia-Soria, Nelson H. Pezoa-García and Jaime Amaya-Farfan

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07205.x

    29. Effect of Conductivity, pH, and Elution Buffer Salinity on Glycomacropeptide Recovery from Whey Using Anion Exchange Chromatography (pages E295–E300)

      Hatice N. Tek, Kamile N. Turhan and Mark R. Etzel

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07186.x

    30. A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle (pages C298–C306)

      Hordur G. Kristinsson, Ann E. Theodore, Necla Demir and Bergros Ingadottir

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07177.x

    31. Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology (pages S299–S303)

      Mohammad Alizadeh, Manouchehr Hamedi and Asghar Khosroshahi

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07206.x

    32. Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots (pages S304–S308)

      Sandy Van Buggenhout, Inge Messagie, Ann Van Loey and Marc Hendrickx

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07207.x

    33. Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage (pages C313–C320)

      Haihong Wang, Mary D. Pato and Phyllis J. Shand

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb07179.x

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