Journal of Food Science

Cover image for Journal of Food Science

April 2006

Volume 71, Issue 3

Pages R23–R30, M83–M125, C109–C238, E119–E169, S193–S313

    1. Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review (pages R23–R30)

      Corliss A. O'Bryan, Philip G. Crandall, Elizabeth M. Martin, Carl L. Griffis and Michael G. Johnson

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15639.x

    2. Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on Lettuce (pages M83–M87)

      Hyun-Gyun Yuk, Mee-Young Yoo, Jae-Won Yoon, Kwang-Deog Moon, Douglas L. Marshall and Deog-Hwan Oh

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15636.x

    3. Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field (pages M88–M94)

      Malek Amiali, Michael O. Ngadi, James P. Smith and Vijaya G. S. Raghavan

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15637.x

    4. The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and Strawberry (pages M95–M99)

      Hyun-Gyun Yuk, Jerry A. Bartz and Keith R. Schneider

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15638.x

    5. Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor Detection (pages M100–M104)

      Shuqing Zhang, Tung-Shi Huang, Roger Bridgman and Jean Weese

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15631.x

    6. Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile Biosynthesis (pages M105–M109)

      Lihua Fan, Jun Song, Randolph M. Beaudry and PAUL D. HILDEBRAND

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15632.x

    7. Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties) (pages C109–C114)

      Todd M. Wills, Christina A. Mireles Dewitt, Halldor Sigfusson and Danielle Bellmer

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15604.x

    8. Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated Temperatures (pages M110–M116)

      Eduardo Patazca, Tatiana Koutchma and Hosahalli S. Ramaswamy

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15633.x

    9. Sulfite Formation in Isolated Soy Proteins (pages C115–C119)

      William L Boatright, Qiingxin Lei and Charles J. Stine

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15605.x

    10. Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae (pages M117–M120)

      Ronald A. Sherman, Kerstin Goth, Julie Sherman, Marie Tran and David Ng

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15634.x

    11. Properties of Chitosan Films as a Function of pH and Solvent Type (pages E119–E124)

      Ki Myong Kim, Jeong Hwa Son, Sung-Koo Kim, Curtis L. Weller and Milford A. Hanna

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15624.x

    12. Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil (pages C120–C123)

      Makoto Shiota, Toshiaki Uchida, Taishi Oda and Hiroshi Kawakami

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15606.x

    13. Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKD (pages M121–M125)

      Aparna Dixit, Syed Imteyaz Alam, Ram Kumar Dhaked and Lokendra Singh

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15635.x

    14. Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse (pages E125–E131)

      Sergio I. Martínez-Monteagudo, Fabiola Salais-Fierro, J.R. Perez-Carrillo, Aurora Valdez-Fragoso, Jorge Welti-Chanes and Hugo Müjica-Paz

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15625.x

    15. Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets (pages C130–C136)

      Sitima Jittinandana, P. Brett Kenney, Susan D. Slider and Joseph A. Hankins

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15608.x

    16. Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing (pages E132–E141)

      Hordur G. Kristinsson and Bergros Ingadottir

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15626.x

    17. Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures (pages C137–C145)

      Lamia L'hocine, Joyce Irene Boye and Yves Arcand

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15609.x

    18. Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose (pages E142–E151)

      Narindra Raharitsifa, Diego B. Genovese and Cristina Ratti

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15627.x

    19. Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces (pages C146–C156)

      S.M. Lee, B.C. Seo and Young-Suk Kim

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15610.x

    20. Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors (pages E152–E157)

      Kirsten L. Dangaran, Jody Renner-Nantz and John M. Krochta

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15628.x

    21. Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders (pages C157–C163)

      Rhoda Sithole, Mina R. McDaniel and Lisbeth Meunier Goddik

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15611.x

    22. Thermorheological Characteristics of Soybean Protein Isolate (pages E158–E163)

      Jasim Ahmed, Hosahalli S. Ramaswamy and Inteaz Alli

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15629.x

    23. Pasteurization of Beer by a Continuous Dense-phase CO2 System (pages E164–E169)

      Gillian F. Dagan and Murat O. Balaban

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15630.x

    24. Species Identification and PCR-RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) Products (pages C190–C195)

      Tetsuya Akasaki, Takashi Yanagimoto, Kaoru Yamakami, Hirosuke Tomonaga and Soei Sato

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15616.x

    25. Relationships between Odorant Concentration and Aroma Intensity (pages S193–S197)

      V.V. Kamadia, Youngmo Yoon, Mark W. Schilling and Douglas L. Marshall

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15640.x

    26. Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils (pages C196–C199)

      Tooru Ooizumi and Youling L. Xiong

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15617.x

    27. Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality (pages S198–S203)

      Sachin N. Hajare, Varsha S. Dhokane, R. Shashidhar, Arun Sharma and Jayant R. Bandekar

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15641.x

    28. Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality (pages C200–C208)

      Nicolas A. Deak, Patricia A. Murphy and Lawrence A. Johnson

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15618.x

    29. Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta‘Ananasnaya’) as Affected by Harvest Maturity and Storage (pages S204–S210)

      Connie L. Fisk, Mina R. McDaniel, Bernadine C. Strik and Yanyun Zhao

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15642.x

    30. Effect of Alkali Dipping on Dough and Final Product Quality (pages C209–C215)

      Ni Yao, Richard Owusu-Apenten, L. Zhu and Koushik Seetharaman

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15619.x

    31. Bitterness of Soy Extracts Containing Isoflavones and Saponins (pages S211–S215)

      Erica Aldin, Heryll Ann Reitmeier and Patricia Murphy

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15643.x

    32. Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties (pages C216–C221)

      Suzanne M. Ryan, Mark Seyfert, Melvin C. Hunt and Richard A. Mancini

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15620.x

    33. Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds (pages S216–S224)

      Gemma Oms-Oliu, Ingrid Aguiló-Aguayo and Olga Martín-Belloso

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15644.x

    34. Effect of Microencapsulation of Dietary Oil on Postprandial Lipemia (pages S225–S230)

      Saska Tuomasjukka, Heikki Kallio and Pirkko Forssell

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15645.x

    35. Frozen Stability of Fish Protein Isolate Under Various Storage Conditions (pages C227–C232)

      Supawan Thawornchinsombut and Jae W. Park

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15622.x

    36. Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract (pages S231–S237)

      Wendy M.Y. Lo, Edward R. Farnworth and Eunice C.Y. Li-Chan

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15646.x

    37. Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products (pages C233–C238)

      Seok Lee, Pilar Hernandez, Darinka Djordjevic, Habibollah Faraji, Ruth Hollender, Cameron Faustman and Eric A. Decker

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15623.x

    38. Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips (pages S238–S242)

      Maria Lourdes Morales Góamez, Benita Benítez Bellido, Wendu Tesfaye, Raquel María Callejón Fernandez, Deboravillano Valencia, Maria Soledad Fernandez-Pachón, Mariadel Carmen García-Parrilla and Ana María Troncoso González

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15647.x

    39. Rheological Properties of Tomato-based Products after Thermal and High-pressure Treatment (pages S243–S248)

      Isabel Verlent, Marc Hendrickx, Pierpaolo Rovere, Paula Moldenaers and Ann Van Loey

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15648.x

    40. Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees (pages S249–S252)

      Jennifer M. Leheska, Janice Boyce, J.C. Brooks, Linda C. Hoover, Leslie D. Thompson and Mark F. Miller

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15649.x

    41. Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions (pages S253–S258)

      Coralie J. Dupas, Agnès C. Marsset-Baglieri, Claire S. Ordonaud, Fabrice M. G. Ducept and Marie-Noëlle Maillard

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15650.x

    42. The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets (pages S259–S264)

      Tameshia S. Ballard and Parameswarakumar Mallikarjunan

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15651.x

    43. Flavor Fade in Peanuts During Short-term Storage (pages S265–S269)

      Jodi E Williams, Susan E. Duncan, Robert C. Williams, Kumar Mallikarjunan, William N. Eigel III and Sean F. O'Keefe

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15652.x

    44. Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C (pages S270–S276)

      Juan R. Esparza Rivera, Martha B. Stone, Cecil Stushnoff, Elizabeth Pilon-Smits and Patricia A. Kendall

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15653.x

    45. Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces (pages S277–S283)

      Hanifah Nuryani Lioe, Kensaku Takara and Masaaki Yasuda

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15654.x

    46. Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants (pages S284–S292)

      Elisabeth Olsen, Annette Veberg, Gjermund Vogt, Oliver Tomic, Bente Kirkhus, Dag Ekeberg and Astrid Nilsson

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15655.x

    47. The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin-induced Diabetic Rats (pages S293–S298)

      Syng-Ook Lee, Shin-Kyo Chung and Io-Seon Lee

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15656.x

    48. Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films (pages S299–S306)

      Paolo Rapisarda, Cinzia Caggia, Carmela M. Lanza, Santina E. Bellomo, Paolo Pannuzzo and Cristina Restuccia

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15657.x

    49. Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh-Cut Cantaloupe (pages S307–S313)

      Satchithanandam Eswaranandam, Navam S. Hettiarachchy and Jean-Francois Meullenet

      Article first published online: 30 JUN 2006 | DOI: 10.1111/j.1365-2621.2006.tb15658.x

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