Journal of Food Science

Cover image for Journal of Food Science

January 2006

Volume 71, Issue 1

Pages M1–M24, S8–S76, C28–C43

    1. Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality (pages R1–R11)

      Sibel Damar and Murat O. Balaban

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12397.x

    2. Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products (pages M1–M6)

      Lihua Liu, Fur-Chi Chen, Jodee L Dorsey and Yun-Hwa Peggy Hsieh

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12393.x

    3. Development of a 1-Methylcyclopropene (1-MCP) Sachet Release System (pages C1–C6)

      Younsuk S. Lee, Randy Beaudry, Jai N. Kim and Bruce R. Harte

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12380.x

    4. Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing (pages E1–E9)

      Daniel N. Sila, Chantal Smout, Franklin Elliot, Ann Van Loey and Marc Hendrickx

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12391.x

    5. Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro Region (pages S1–S7)

      Carla Oliveira, Antonina Barbosa, A. C. Silva Ferreira, Joaquim Guerra and Paula Guedes DE Pinho

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12398.x

    6. Effect of Cheese pH and Temperature on Serum Phase Characteristics of Cream Cheese During Storage (pages C7–C11)

      Mirna L. Gigante, Montserrat Almena-Aliste and Paul S. Kindstedt

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12390.x

    7. Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma Radiation (pages S8–S12)

      José M. Armelim, Solange G. Canniatti-Brazaca, Marta H. F. Spoto, Valter Arthur and SONIA M. S. PIEDADE

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12410.x

    8. Deliquescence Lowering in Food Ingredient Mixtures (pages E10–E16)

      Adnan K. Salameh, Lisa J. Mauer and Lynne S. Taylor

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12392.x

    9. Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef (pages C12–C17)

      Saumya Dwivedi, Mihir N. Vasavada and Daren Cornforth

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12381.x

    10. Utilizing Acidic Sprays for Eliminating Salmonella enterica on Raw Almonds (pages M14–M19)

      Steven Pao, Aref Kalantari and Guangwei Huang

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12394.x

    11. Rapid Near Infrared Spectroscopic Method for the Detection of Spoilage in Rainbow Trout (Oncorhynchus mykiss) Fillet (pages S18–S23)

      Mengshi Lin, Mojgan Mousavi, Murad Al-Holy, Anna G. Cavinato and Barbara A. Rasco

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12400.x

    12. Changes in Radical-scavenging Activity and Components of Mulberry Fruit During Maturation (pages C18–C22)

      Tomoyuki Oki, Mio Kobayashi, Taeko Nakamura, Akiko Okuyama, Mami Masuda, Hideki Shiratsuchi and Ikuo Suda

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12382.x

    13. Stability of Lactobacillus reuteri in Different Types of Microcapsules (pages M20–M24)

      Parthiban Muthukumarasamy, Paula Allan-Wojtas and Richard A Holley

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12395.x

    14. Pectinesterase Activity and Proximate Analyses of Sea Buckthorn Juices (pages C23–C27)

      Judith E. Harrison and Thomas H. J. Beveridge

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12383.x

    15. Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries (pages C28–C33)

      Pernille Baardseth, Hans Blom, Grete Skrede, Liv T. Mydland, Anders Skrede and Erik Slinde

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12384.x

    16. Absence of Effect after Introducing Bacillus thuringiensis Gene on Nutritional Composition in Cottonseed (pages S38–S41)

      Maozhi Tang, Kunlun Huang, Xin Li Ke Zhou, Xiaoyun He and Yunbo Luo

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12403.x

    17. Seasonal Expression of 2 Types of Myosin with Different Thermostability in Silver Carp Muscle (Hypophthalmichthys molitrix) (pages C39–C43)

      Chunhong Yuan, Masaki Kaneniwa, X. Wang, S. Chen, Y. Cheng, Y. Qu, Y. FUKUDA and Kunihiko Konno

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12386.x

    18. Rose Petal Tea as an Antioxidant-rich Beverage: Cultivar Effects (pages S42–S47)

      Yakov Vinokur, Victor Rodov, Natalie Reznick, Genady Goldman, Batia Horev, Nakdimon Umiel and Haya Friedman

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12404.x

    19. Polyphenol Oxidase from Apple (Malus domestica Borkh. cv Bramley's Seedling): Purification Strategies and Characterization (pages C51–C58)

      Deirdre M. Ni Eidhin, Eileen Murphy and David O'Beirne

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12388.x

    20. Aroma Impact Compounds in Three Citrus Oils: Cross-matching Test and Correspondence Analysis Approach (pages S54–S58)

      Masahiro Chida, Keiko Yamashita, Yuri Izumiya, Kokichi Watanabe and Hirotoshi Tamura

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12406.x

    21. Browning Inhibition in Fresh-cut‘Fuji’Apple Slices by Natural Antibrowning Agents (pages S59–S65)

      Maria A. Rojas-Graü, Angel Sobrino-López, Maria Soledad Tapia and Olga Martín-Belloso

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12407.x

    22. Vitamin K Contents of Grains, Cereals, Fast-Food Breakfasts, and Baked Goods (pages S66–S70)

      Dan W. Ferreira, David B. Haytowitz, Michele A. Tassinari, James W. Peterson and Sarah L. Booth

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12408.x

    23. Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum-packaged Ground Ostrich Meat (pages S71–S76)

      Atif C. Seydim, Zeynep B. Guzel-Seydim, Jim C. Acton and Paul L. Dawson

      Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12409.x

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