Journal of Food Science

Cover image for Vol. 72 Issue 2

March 2007

Volume 72, Issue 2

Pages iv–vi, R11–R38, C89–C143, E49–E107, M39–M78, S87–S177

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Erratum
    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
      Industrial Applications of Selected JFS Articles (pages iv–v)

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00336.x

  2. Erratum

    1. Top of page
    2. Industrial Application Briefs
    3. Erratum
    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
      Corrections: Vol. 72, Nr. 2 (page vi)

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00290.x

  3. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Erratum
    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
      The Rheology of Colloidal and Noncolloidal Food Dispersions (pages R11–R20)

      D. B. Genovese, J. E. Lozano and M. A. Rao

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00253.x

    2. You have free access to this content
      Food Microstructure Affects the Bioavailability of Several Nutrients (pages R21–R32)

      J. Parada and J.M. Aguilera

      Version of Record online: 21 FEB 2007 | DOI: 10.1111/j.1750-3841.2007.00274.x

    3. You have free access to this content
      The Chemistry and Physiology of Sour Taste—A Review (pages R33–R38)

      Edith Ramos Da Conceicao Neta, Suzanne D. Johanningsmeier and Roger F. McFeeters

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00282.x

  4. C: Food Chemistry and Toxicology

    1. Top of page
    2. Industrial Application Briefs
    3. Erratum
    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 Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins (pages C89–C95)

      M. Chaijan, S. Benjakul, W. Visessanguan, S. Lee and C. Faustman

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2006.00236.x

    2. Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.) (pages C96–C102)

      Josefina C. Morales-de León, Norma Vázquez-Mata, Nimbe Torres, Lidia Gil-Zenteno and Ricardo Bressani

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00244.x

    3. Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten (pages C103–C107)

      Jin-shui Wang, Mou-ming Zhao, Qiang-zhong Zhao, Yang Bao and Yue-ming Jiang

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00247.x

    4. Identification of C-glycoside Flavonoids as Potential Mutagenic Compounds in Kava (pages C120–C125)

      J.-W. Jhoo, C. Y. W. Ang, T. M. Heinze, J. Deck, L. K. Schnackenberg, R. D. Beger, K. Dragull and C.-S. Tang

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00278.x

    5. Change in Mutagenicity in White Rice after Accelerated and Long-Term Storage (pages C126–C131)

      H.F. Pahulu, R.T. Davidson, M.L. Dunn, L.V. Ogden, F.M. Steele and O.A. Pike

      Version of Record online: 29 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00259.x

    6. Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato Starch (pages C132–C138)

      A.A. Karim, L.C. Toon, V.P.L. Lee, W.Y. Ong, A. Fazilah and T. Noda

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00251.x

    7. Effect of Washing on Pesticide Residues in Olives (pages C139–C143)

      M. Guardia-Rubio, M.J. Ayora-Cañada and A. Ruiz-Medina

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00252.x

  5. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Erratum
    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. Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual-Needle Line-Heat-Source Method (pages E49–E56)

      S. Zhu, H. S. Ramaswamy, M. Marcotte, C. Chen, Y. Shao and A. Le Bail

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00243.x

    2. Microwave Heating of Cooked Pork Patties as a Function of Fat Content (pages E57–E63)

      P.A. Picouet, A. Fernández, X. Serra, J.J. Suñol and J. Arnau

      Version of Record online: 21 FEB 2007 | DOI: 10.1111/j.1750-3841.2007.00269.x

    3. Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties (pages E79–E84)

      M. Seguchi, A. Tabara, I. Fukawa, H. Ono, C. Kumashiro, Y. Yoshino, C. Kusunose and C. Yamane

      Version of Record online: 21 FEB 2007 | DOI: 10.1111/j.1750-3841.2007.00272.x

    4. Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration (pages E85–E93)

      J.M. Barat, C. Barrera, J.M. Frías and P. Fito

      Version of Record online: 9 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00266.x

    5. Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient (pages E94–E101)

      I. Sánchez-Alonso, M.T. Solas and A.J. Borderías

      Version of Record online: 21 FEB 2007 | DOI: 10.1111/j.1750-3841.2007.00273.x

    6. Modeling Texture Kinetics during Thermal Processing of Potato Products (pages E102–E107)

      P.C. Moyano, E. Troncoso and F. Pedreschi

      Version of Record online: 9 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00267.x

  6. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Erratum
    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. Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria (pages M39–M44)

      Jiyeon Chun, Gyoung Min Kim, Kang Wook Lee, In Duck Choi, Gun-Hee Kwon, Jae-Young Park, Seon-Ju Jeong, Jeong-Sang Kim and Jeong Hwan Kim

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00276.x

    2. Effect of Protective Agents on the Viability of Geotrichum candidum during Freeze-Drying and Storage (pages M45–M49)

      Latifa Hamoudi, Jacques Goulet and Cristina Ratti

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00250.x

    3. Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro (pages M50–M55)

      S.M. Horrocks, Y.S. Jung, J.K. Huwe, R.B. Harvey, S.C. Ricke, G.E. Carstens, T.R. Callaway, R.C. Anderson, N. Ramlachan and D.J. Nisbet

      Version of Record online: 29 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00255.x

    4. Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties (pages M56–M61)

      T. M. Osaili, C. L. Griffis, E. M. Martin, B. L. Beard, A. E. Keener and J. A. Marcy

      Version of Record online: 9 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00264.x

    5. Inactivation of Escherichia coli on Almonds Using Nonthermal Plasma (pages M62–M66)

      Shaobo Deng, Roger Ruan, Chul Kyoon Mok, Guangwei Huang, Xiangyang Lin and Paul Chen

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00275.x

    6. Expression and Purification of Goat Lactoferrin from Pichia pastoris Expression System (pages M67–M71)

      Gen-Hung Chen, Li-Jung Yin, I-Hua Chiang and Shann-Tzong Jiang

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00281.x

  7. S: Sensory and Nutritive Qualities of Food

    1. Top of page
    2. Industrial Application Briefs
    3. Erratum
    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. Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables (pages S87–S91)

      Xin Zhao, Edgar Chambers IV, Ziad Matta, Thomas M. Loughin and Edward E. Carey

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00277.x

    2. Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes (pages S92–S97)

      A. Sae-Eaw, P. Chompreeda, W. Prinyawiwatkul, V. Haruthaithanasan, T. Suwonsichon, J.E. Saidu and Z. Xu

      Version of Record online: 29 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00256.x

    3. Antioxidant Activities of Different Colored Sweet Bell Peppers (Capsicum annuum L.) (pages S98–S102)

      T. Sun, Z. Xu, C.-T. Wu, M. Janes, W. Prinyawiwatkul and H. K. No

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00245.x

    4. Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing (pages S103–S111)

      Fanbin Kong, Juming Tang, Barbara Rasco, Chuck Crapo and Scott Smiley

      Version of Record online: 5 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00246.x

    5. Characterization of Hydrophobic Flavor Release Profile in Oil-in-Water Emulsions (pages S125–S129)

      H.J. Giroux, V. Perreault and M. Britten

      Version of Record online: 21 FEB 2007 | DOI: 10.1111/j.1750-3841.2007.00271.x

    6. The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli (pages S130–S135)

      F. Galgano, F. Favati, M. Caruso, A. Pietrafesa and S. Natella

      Version of Record online: 29 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00258.x

    7. Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded Carrots (pages S146–S152)

      Saúl Ruiz-Cruz, María A. Islas-Osuna, Rogerio R. Sotelo-Mundo, Francisco Vázquez-Ortiz and Gustavo A. González-Aguilar

      Version of Record online: 12 MAR 2007 | DOI: 10.1111/j.1750-3841.2007.00279.x

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