Journal of Food Science

Cover image for Journal of Food Science

October 2005

Volume 70, Issue 8

Pages r121–r130, m375–m391, e443–e504, c455–c522, s509–s562

    1. Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks (pages r121–r130)

      Amber Scarlatos, Bruce A. Welt, Brian Y. Cooper, Douglas Archer, Thomas DeMarse and Khe V. Chau

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11525.x

    2. Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt (pages m375–m381)

      O.N. Donkor, Anders Henriksson, Todor Vasiljevic and Nagendra P. Shah

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11522.x

    3. Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging (pages m382–m387)

      Nai-Yun Huang, Chung-Ping Ho and Kenneth W. McMillin

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11523.x

    4. Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect (pages m388–m391)

      Jeongmin Lee, Kwon-Tack Hwang, Min-Young Chung, Dong-Hyeok Cho and Chang-Soo Park

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11524.x

    5. Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures (pages e443–e449)

      Florence Charles, JOSÉ S ANCHEZ and Nathalie Gontard

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11512.x

    6. An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion (pages e450–e454)

      Janaka Ranasinghesagara, Fu-Hung Hsieh and Gang Yao

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11513.x

    7. Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing (pages e460–e465)

      Chaminda P. Samaranayake, Sudhir K. Sastry and Howard Zhang

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11515.x

    8. Cause and Prevention of Cane Molasses Gelling (pages c461–c464)

      Yichi Xu, Sheryl Barringer and Valente Alvarez

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11501.x

    9. Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions (pages e466–e470)

      Nattapol Tangsuphoom and John N. Coupland

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11516.x

    10. Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery (pages e471–e476)

      Angela M. Vargas, Moon S. Kim, Yang Tao, Alan M. Lefcourt, Yud-Ren Chen, Yaguang LUO, Yoonseok SONG and Robert Buchanan

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11517.x

    11. Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets (pages e477–e483)

      Romuald Chéret, Nicolas Chapleau, Christine Delbarre-Ladrat, Véronique Verrez-Bagnis and Marie de Lamballerie

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11518.x

    12. Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali) (pages c478–c482)

      Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan and Eric A. Decker

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11504.x

    13. Stability of α-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni (pages c483–c489)

      Clifford A. Hall III, Frank A. Manthey, Robert E. Lee and Mary Niehaus

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11505.x

    14. Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread (pages e484–e491)

      E.E.M. Olsson, A.C. Trägårdh and L.M. Ahrné

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11519.x

    15. Production of Cocoa Butter Microcapsules Using an Electrospray Process (pages e492–e497)

      Rodrigo Bocanegra, Anikumar G. Gaonkar, Antonio Barrero, Ignacio G. Loscertales, David Pechack and Manuel Marquez

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11520.x

    16. The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3 (pages c495–c502)

      Tomohiro Kodera, Minao Asano, Misako Kawai, Tetsuya Miwa and Noriki Nio

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11507.x

    17. Components of Vane Yield Stress of Structured Food Dispersions (pages e498–e504)

      Diego B. Genovese and M. Anandha Rao

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11521.x

    18. Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish (pages c506–c510)

      Musleh Uddin, Emiko Okazaki, Sandor Turza, Yamashita Yumiko, Munehiko Tanaka and Yutaka Fukuda

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11509.x

    19. Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake (pages s509–s512)

      Stefania Giammarioli, Maurizio Mosca and Elisabetta Sanzini

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11526.x

    20. Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate- Xanthan Gum Complexes as Fat Replacer (pages s513–s519)

      Sandra I. Laneuville, Paul Paquin and Sylvie L. Turgeon

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11527.x

    21. Aroma Active Compounds of Bulgogi (pages c517–c522)

      Hye Sung Ko, Tae Hwan Kim, In Hee Cho, Ji-Yeon Yang, Young-Suk Kim and Hyong Joo Lee

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11511.x

    22. Drying Kinetics and β-Carotene Degradation in Carrot Undergoing Different Drying Processes (pages s520–s526)

      Peamsuk Suvarnakuta, Sakamon Devahastin and Arun S. Mujumdar

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11528.x

    23. Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea Products (pages s532–s538)

      Hae-Young Cho, Seo-Jin Chung, Hee-Sup Kim and Kwang-OK Kim

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11530.x

    24. Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread (pages s548–s552)

      Ghada Ziadeh, Sossy Shadarevian, Amal Malek, Joanna Khalil, Tharwat Haddad, John Haddad and Imad Toufeili

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11532.x

    25. Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream (pages s553–s557)

      April R. Parker and Marjorie P. Penfield

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11533.x

    26. Production of an Isoflavone Concentrate from Red Clover Flowers (pages s558–s562)

      Lei Xu, Ashwani Kumar, Karen Lamb and Linda Layton

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11534.x

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