Journal of Food Science

Cover image for Vol. 72 Issue 4

May 2007

Volume 72, Issue 4

Pages iv–vi, R65–R75, C183–C230, E143–E226, M103–M143, S235–S288

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry and Toxicology
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Nutritive Qualities of Food
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages iv–vi)

      Version of Record online: 3 MAY 2007 | DOI: 10.1111/j.1750-3841.2007.00398.x

  2. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry and Toxicology
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Nutritive Qualities of Food
    1. You have free access to this content
      Application of Atomic Force Microscopy as a Nanotechnology Tool in Food Science (pages R65–R75)

      Hongshun Yang, Yifen Wang, Shaojuan Lai, Hongjie An, Yunfei Li and Fusheng Chen

      Version of Record online: 3 MAY 2007 | DOI: 10.1111/j.1750-3841.2007.00346.x

  3. C: Food Chemistry and Toxicology

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry and Toxicology
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Nutritive Qualities of Food
    1. Residues of Polychlorinated Biphenyls in Edible Fish of the Adriatic Sea: Assessment of Human Exposure (pages C183–C187)

      M.M. Storelli, G. Barone and G.O. Marcotrigiano

      Version of Record online: 3 MAY 2007 | DOI: 10.1111/j.1750-3841.2007.00348.x

    2. 2-Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin (pages C188–C195)

      Hongshun Yang, Yifen Wang, Mingkang Jiang, Jun-Hyun Oh, Josh Herring and Peng Zhou

      Version of Record online: 11 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00319.x

    3. Effects of Yeast and Bran on Phytate Degradation and Minerals in Rice Bread (pages C208–C211)

      R.S. Kadan and B.Q. Phillippy

      Version of Record online: 24 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00338.x

    4. A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods (pages C212–C216)

      Y. Yuan, F. Chen, G.-H. Zhao, J. Liu, H.-X. Zhang and X.-S. Hu

      Version of Record online: 19 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00332.x

  4. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry and Toxicology
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Nutritive Qualities of Food
    1. The Debittering of Navel Orange Juice Using Polymeric Films (pages E143–E154)

      Stéphane C. Fayoux, Ruben J. Hernandez and Robert V. Holland

      Version of Record online: 24 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00283.x

    2. Measurement of Dielectric Properties of Pumpable Food Materials under Static and Continuous Flow Conditions (pages E177–E183)

      P. Kumar, P. Coronel, J. Simunovic, V.D. Truong and K.P. Sandeep

      Version of Record online: 11 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00315.x

    3. Classification of Cassava Starch Films by Physicochemical Properties and Water Vapor Permeability Quantification by FTIR and PLS (pages E184–E189)

      C.M. Henrique, R.F. Teófilo, L. Sabino, M.M.C. Ferreira and M.P. Cereda

      Version of Record online: 3 MAY 2007 | DOI: 10.1111/j.1750-3841.2007.00342.x

    4. Alginate- and Gellan-Based Edible Films for Probiotic Coatings on Fresh-Cut Fruits (pages E190–E196)

      M.S. Tapia, M.A. Rojas-Graü, F.J. Rodríguez, J. Ramírez, A. Carmona and O. Martin-Belloso

      Version of Record online: 11 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00318.x

    5. The Study of β-Lactoglobulin Adsorption on Polyethersulfone Thin Film Surface Using QCM-D and AFM (pages E214–E221)

      J.T. Kim, N. Weber, G.H. Shin, Q. Huang and S.X. Liu

      Version of Record online: 3 MAY 2007 | DOI: 10.1111/j.1750-3841.2007.00344.x

  5. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry and Toxicology
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Nutritive Qualities of Food
    1. Effect of Hexanal Vapor on the Growth of Postharvest Pathogens and Fruit Decay (pages M108–M112)

      Jun Song, Paul D. Hildebrand, Lihua Fan, Charles F. Forney, Willy E. Renderos, Leslie Campbell-Palmer and Craig Doucette

      Version of Record online: 3 MAY 2007 | DOI: 10.1111/j.1750-3841.2007.00341.x

    2. Optimization of the Fermentation Medium for Alpha-Galactosidase Production from Aspergillus foetidus ZU-G1 Using Response Surface Methodology (pages M120–M125)

      Caiquin Liu, Hui Ruan, Huafeng Shen, Qihe Chen, Bing Zhou, Yi Li and Guoqing He

      Version of Record online: 19 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00328.x

    3. Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives (pages M126–M133)

      K.A. Segovia-Bravo, F.N. Arroyo-López, P. García-García, M.C. Durán-Quintana and A. Garrido-Fernández

      Version of Record online: 11 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00323.x

  6. S: Sensory and Nutritive Qualities of Food

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry and Toxicology
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Nutritive Qualities of Food
    1. Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs (pages S235–S241)

      J. Dodić, D. Pejin, S. Dodić, S. Popov, J. Mastilović, J. Popov-Raljić and S. Zivanovic

      Version of Record online: 24 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00337.x

    2. Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic Pressure (pages S247–S253)

      D. Del Pozo-Insfran, A. Del Follo-Martinez, S.T. Talcott and C. H. Brenes

      Version of Record online: 11 APR 2007 | DOI: 10.1111/j.1750-3841.2007.00316.x

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