Journal of Food Science

Cover image for Vol. 72 Issue 1

January/February 2007

Volume 72, Issue 1

Pages iv–vi, R001–R010, C001–C088, E001–E047, M001–M037, S001–S085

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry and Toxicology
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Nutritive Qualities of Food
    1. You have free access to this content
  2. Editorial

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry and Toxicology
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Nutritive Qualities of Food
    1. You have free access to this content
      2006 in Review and the Year Ahead (page vi)

      Daryl Lund

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2007.00289.x

  3. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry and Toxicology
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Nutritive Qualities of Food
    1. You have free access to this content
  4. C: Food Chemistry and Toxicology

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry and Toxicology
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Nutritive Qualities of Food
    1. Effect of Extraction Conditions on the Yield and Purity of Apple Pomace Pectin Precipitated but Not Washed by Alcohol (pages C001–C009)

      Haikel Garna, Nicolas Mabon, Christelle Robert, Charlotte Cornet, Katherine Nott, Hervé Legros, Bernard Wathelet and Michel Paquot

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00227.x

    2. Effects of Rice Harvest Moisture on Kernel Damage and Milled Rice Surface Free Fatty Acid Levels (pages C010–C015)

      Amanda M. Parker, Andrew Proctor, Robert L. Eason and Vishal Jain

      Article first published online: 10 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00214.x

    3. Effect of Filtered Wood Smoke Treatment on Chemical and Microbial Changes in Mahi Mahi Fillets (pages C016–C024)

      Hordur G. Kristinsson, Nineveh Danyali and Siriporn Ua-Angkoon

      Article first published online: 5 DEC 2006 | DOI: 10.1111/j.1750-3841.2006.00209.x

    4. Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds (pages C033–C038)

      Helen Lukac, Thomas M. Amrein, Rainer Perren, Béatrice Conde-Petit, Renato Amadò and Felix Escher

      Article first published online: 5 DEC 2006 | DOI: 10.1111/j.1750-3841.2006.00206.x

    5. Antioxidant Activity of Sugar Molasses, Including Protective Effect Against DNA Oxidative Damage (pages C039–C043)

      Carla M. Guimarães, Maria S. Gião, Sidónia S. Martinez, Ana I. Pintado, Manuela E. Pintado, Luis S. Bento and F. Xavier Malcata

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00231.x

    6. Characterization of Honey Amylase (pages C050–C055)

      Sibel Babacan and Arthur G. Rand

      Article first published online: 10 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00215.x

    7. Evaluation of Solubilized Proteins as an Alternative to Phosphates for Meat Enhancement (pages C072–C077)

      Dustin G. Vann and Christina A. Mireles DeWitt

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00238.x

  5. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry and Toxicology
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Nutritive Qualities of Food
    1. How Does Cooking Time Scale with Size? A Numerical Modeling Approach (pages E001–E010)

      S. H. Lee, A. K. Datta and M. A. Rao

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00230.x

    2. Detection of Nematodes in Cod (Gadus morhua) Fillets by Imaging Spectroscopy (pages E011–E015)

      Karsten Heia, Agnar H. Sivertsen, Svein K. Stormo, Edel Elvevoll, Jens Petter Wold and Heidi Nilsen

      Article first published online: 10 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00212.x

    3. Improving Grape Quality Using Microwave Vacuum Drying Associated with Temperature Control (pages E023–E028)

      C. D. Clary, E. Mejia-Meza, S. Wang and V. E. Petrucci

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00234.x

    4. Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar) (pages E029–E035)

      Sveinung Birkeland, Leif Akse, Sjurdur Joensen, Torbjørn Tobiassen and Torstein Skåra

      Article first published online: 10 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00211.x

    5. Covalent Attachment of Lactase to Low-Density Polyethylene Films (pages E036–E041)

      J.M. Goddard, J.N. Talbert and J.H. Hotchkiss

      Article first published online: 5 DEC 2006 | DOI: 10.1111/j.1750-3841.2006.00203.x

  6. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry and Toxicology
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Nutritive Qualities of Food
    1. Searching for New Mathematical Growth Model Approaches for Listeria monocytogenes (pages M016–M025)

      A. Valero, C. Hervás, R.M. García-Gimeno and G. Zurera

      Article first published online: 5 DEC 2006 | DOI: 10.1111/j.1750-3841.2006.00208.x

    2. Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles (pages M031–M037)

      A. Ainsley Reid, C.P. Champagne, N. Gardner, P. Fustier and J.C. Vuillemard

      Article first published online: 10 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00222.x

  7. S: Sensory and Nutritive Qualities of Food

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry and Toxicology
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Nutritive Qualities of Food
    1. Influence of Exposure to Light on the Sensorial Quality of Minimally Processed Cauliflower (pages S012–S018)

      Susana Sanz Cervera, Carmen Olarte, J. Federico Echávarri and Fernando Ayala

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00228.x

    2. Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources (pages S019–S029)

      S. Storcksdieck, Genannt Bonsmann and R. F. Hurrell

      Article first published online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00229.x

      Corrected by:

      Corrections: Vol. 72, Nr. 2

      Vol. 72, Issue 2, vi, Article first published online: 12 MAR 2007

    3. Antioxidant Capacity of Extracts from Wild and Crop Plants of the Mediterranean Region (pages S059–S063)

      Refaei Mohamed, Manuel Pineda and Miguel Aguilar

      Article first published online: 5 DEC 2006 | DOI: 10.1111/j.1750-3841.2006.00207.x

    4. Effects of Stir-Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli (pages S064–S068)

      Diego A. Moreno, Carmen López-Berenguer and Cristina García-Viguera

      Article first published online: 10 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00213.x

    5. Production of Conjugated Linoleic Acid-Rich Potato Chips (pages S075–S078)

      Vishal P. Jain and Andrew Proctor

      Article first published online: 5 DEC 2006 | DOI: 10.1111/j.1750-3841.2006.00201.x

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