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
  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

      Article first published 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

      Article first published 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

      Article first published 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. Factors Dominating Adhesion of NaCl onto Potato Chips (pages E435–E441)

      V.E. Buck and S.A. Barringer

      Article first published online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00505.x

    2. 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

      Article first published online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00482.x

    3. 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

      Article first published online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00509.x

    4. 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

      Article first published 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. 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

      Article first published online: 10 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00493.x

    2. 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

      Article first published online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00481.x

    3. 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

      Article first published online: 6 SEP 2007 | DOI: 10.1111/j.1750-3841.2007.00477.x

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