Journal of Food Science

Cover image for Vol. 72 Issue 8

October 2007

Volume 72, Issue 8

Pages iv–v, R109–R129, C417–C440, E405–E475, M293–M339, S535–S621

  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–v)

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00580.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
      Emulsion-Based Delivery Systems for Lipophilic Bioactive Components (pages R109–R124)

      D.J. McClements, E.A. Decker and J. Weiss

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00507.x

    2. You have free access to this content
  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. Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction (pages C422–C429)

      E. Arias, J. González, R. Oria and P. Lopez-Buesa

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00484.x

    2. Nanostructural Characterization of Catfish Skin Gelatin Using Atomic Force Microscopy (pages C430–C440)

      Hongshun Yang, Yifen Wang, Joe M. Regenstein and David B. Rouse

      Version of Record online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00480.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. Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry-Cured Hams (pages E420–E427)

      T.T. Håseth, B. Egelandsdal, F. Bjerke and O. Sørheim

      Version of Record online: 4 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00492.x

    2. Effects of Calcium Chloride and Sodium Hexametaphosphate on Certain Chemical and Physical Properties of Soymilk (pages E428–E434)

      P. Pathomrungsiyounggul, A.S. Grandison and M.J. Lewis

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00504.x

    3. Factors Dominating Adhesion of NaCl onto Potato Chips (pages E435–E441)

      V.E. Buck and S.A. Barringer

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00505.x

    4. Microbiological and Physicochemical Properties of Red Claw Crayfish (Cherax quadricarinatus) Stored in Different Package Systems at 2 °C (pages E442–E449)

      G. Chen, Y.L. Xiong, B. Kong, M.C. Newman, K.R. Thompson, L.S. Metts and C.D. Webster

      Version of Record online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00482.x

    5. Respiratory Rate and Quality Changes in Fresh-Cut Pears as Affected by Superatmospheric Oxygen (pages E456–E463)

      G. Oms-Oliu, R. Soliva-Fortuny and O. Martín-Belloso

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00509.x

    6. Experimental Determination of the Dynamics of Vacuum Impregnation of Apples (pages E470–E475)

      J.B. Laurindo, G.B. Stringari, S.S. Paes and B.A.M. Carciofi

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00512.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
  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. Effect of Pulp Reduction and Pasteurization on the Release of Aroma Compounds in Industrial Orange Juice (pages S535–S543)

      C. Berlinet, E. Guichard, N. Fournier and V. Ducruet

      Version of Record online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00485.x

    2. Retention and Distribution of Polyphenols after Pan-Frying of French Fries in Oils Enriched with Olive Leaf Extract (pages S574–S584)

      A. Chiou, F.N. Salta, N. Kalogeropoulos, A. Mylona, I. Ntalla and N.K. Andrikopoulos

      Version of Record online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00493.x

    3. American Ginseng Berry Juice Intake Reduces Blood Glucose and Body Weight in ob/ob Mice (pages S590–S594)

      J.T. Xie, C.Z. Wang, M. Ni, J.A. Wu, S.R. Mehendale, H.H. Aung, A. Foo and C.S. Yuan

      Version of Record online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00481.x

    4. Conjugated Linoleic Acid (CLA) Prevents Body Fat Accumulation and Weight Gain in an Animal Model (pages S612–S617)

      Y. Park, K.J. Albright, J.M. Storkson, W. Liu and M.W. Pariza

      Version of Record online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00477.x

SEARCH

SEARCH BY CITATION