Journal of Food Science

Cover image for Vol. 72 Issue 9

November/December 2007

Volume 72, Issue 9

Pages v–vii, R131–R165, C441–C535, E477–E563, M341–M450, S623–S731

  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
      Industrial Applications of Selected JFS Articles (pages v–vi)

      Version of Record online: 20 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00614.x

  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
      Section Changes in JFS (page vii)

      Daryl Lund

      Version of Record online: 20 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00612.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
    2. You have free access to this content
    3. You have free access to this content
    4. You have free access to this content
      An Integrated Approach to Evaluate Food Antioxidant Capacity (pages R159–R165)

      T. Sun and S.A. Tanumihardjo

      Version of Record online: 24 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00552.x

  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. Characterization of a Thermostable and Acidic-Tolerable β-Glucanase from Aerobic Fungi Trichoderma koningii ZJU-T (pages C452–C456)

      J.-L. Wang, H. Ruan, H.-F. Zhang, Q. Zhang, H.-B. Zhang, G.-Q. He and S.-R. Shen

      Version of Record online: 24 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00549.x

    2. Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures (pages C457–C463)

      A. Zulueta, M.J. Esteve and A. Frígola

      Version of Record online: 24 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00550.x

    3. Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic Cultivars (pages C471–C477)

      S.-H. Kim, B.-H. Lee, M.-Y. Baik, M.-H. Joo and S.-H. Yoo

      Version of Record online: 17 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00525.x

    4. Oregano and Rosemary Extracts Inhibit Oxidation of Long-Chain n-3 Fatty Acids in Menhaden Oil (pages C504–C508)

      S.D. Bhale, Z. Xu, W. Prinyawiwatkul, J.M. King and J.S. Godber

      Version of Record online: 1 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00569.x

    5. Cellulase-Assisted Extraction of Oligosaccharides from Defatted Rice Bran (pages C516–C521)

      J. Patindol, L. Wang and Y.-J. Wang

      Version of Record online: 24 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00551.x

    6. Simultaneous Depolymerization and Decolorization of Chitosan by Ozone Treatment (pages C522–C526)

      S. Seo, J.M. King and W. Prinyawiwatkul

      Version of Record online: 26 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00563.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. Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity (pages E477–E484)

      S. Nam, M.G. Scanlon, J.H. Han and M.S. Izydorczyk

      Version of Record online: 1 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00513.x

    2. Adhesion Modeling on Rough Low Linear Density Polyethylene (pages E485–E491)

      T.S. Meiron and I.S. Saguy

      Version of Record online: 17 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00523.x

    3. Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods (pages E492–E502)

      M.E.J. Terpstra, A.M. Janssen and E. van der Linden

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00537.x

    4. Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision (pages E525–E531)

      B. Roth, R. Schelvis-Smit, L.H. Stien, A. Foss, R. Nortvedt and A. Imsland

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00540.x

    5. Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content (pages E541–E552)

      T-A.L. Do, J.M. Hargreaves, B. Wolf, J. Hort and J.R. Mitchell

      Version of Record online: 1 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00572.x

    6. Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet-Spouted Bed Dryer (pages E553–E563)

      C. Niamnuy, S. Devahastin and S. Soponronnarit

      Version of Record online: 1 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00516.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. Antibacterial Activity Directed Isolation of Compounds from Punica granatum (pages M341–M345)

      S. Naz, R. Siddiqi, S. Ahmad, S.A. Rasool and S.A. Sayeed

      Version of Record online: 17 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00533.x

    2. Identification of Poultry Meat-Derived Fatty Acids Functioning as Quorum Sensing Signal Inhibitors to Autoinducer-2 (AI-2) (pages M363–M368)

      K.W. Widmer, K. A. Soni, M.E. Hume, R.C. Beier, P. Jesudhasan and S.D. Pillai

      Version of Record online: 17 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00527.x

    3. Development of a Sanitizing Fabric Wipe for Use on Food Contact Surfaces (pages M375–M381)

      J. Lee, J.A. Lopes and M.A. Pascall

      Version of Record online: 26 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00558.x

    4. Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures (pages M382–M390)

      J. Yongsawatdigul, S. Rodtong and N. Raksakulthai

      Version of Record online: 17 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00532.x

    5. Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods (pages M414–M422)

      P.J. Milly, R.T. Toledo, M.A. Harrison and D. Armstead

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00543.x

      Corrected by:

      Erratum

      Vol. 73, Issue 2, vii, Version of Record online: 20 FEB 2008

    6. Synergistic Antiyeast Activity of Garlic Oil and Allyl Alcohol Derived from Alliin in Garlic (pages M437–M440)

      I. Chung, S.H. Kwon, S.-T. Shim and K.H. Kyung

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00545.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. Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine (pages S623–S628)

      A. Gambuti, D. Strollo, A. Erbaggio, L. Lecce and L. Moio

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00536.x

    2. The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems (pages S639–S647)

      M.-W. Kang, S.-J. Chung, H.-S. Lee, Y. Kim and K.-O. Kim

      Version of Record online: 17 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00526.x

    3. Effect of Pectin Enhancement on Plasma Quercetin and Fecal Flora in Rutin-Supplemented Mice (pages S648–S651)

      M. Tamura, H. Nakagawa, T. Tsushida, K. Hirayama and K. Itoh

      Version of Record online: 26 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00557.x

    4. Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides (pages S659–S665)

      C.S. Brennan and C.M. Tudorica

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00541.x

    5. Chocolate Milk and the Hispanic Consumer (pages S666–S675)

      J.L. Thompson, P.D. Gerard and M.A. Drake

      Version of Record online: 26 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00559.x

    6. Zinc and Iron Bioavailability of Genetically Modified Soybeans in Rats (pages S689–S695)

      H.S.D. Martino, B.R. Martin, C.M. Weaver, J. Bressan, E.A. Esteves and N.M.B. Costa

      Version of Record online: 24 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00548.x

    7. Major Phenolic Acids and Total Antioxidant Activity in Mamaki Leaves, Pipturus albidus (pages S696–S701)

      H. Kartika, Q.X. Li, M.M. Wall, S.T. Nakamoto and W.T. Iwaoka

      Version of Record online: 17 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00530.x

    8. Angiotensin-I Converting Enzyme Inhibitory Peptide Derived from Porcine Skeletal Muscle Myosin and Its Antihypertensive Activity in Spontaneously Hypertensive Rats (pages S702–S706)

      K. Katayama, , T. Mori, S. Kawahara, K. Miake, Y. Kodama, M. Sugiyama, Y. Kawamura, T. Nakayama, M. Maruyama and M. Muguruma

      Version of Record online: 1 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00571.x

    9. Sensory and Instrumental Analysis for Slipperiness and Compliance of Food during Swallowing (pages S707–S713)

      H.-S. Seo, I.K. Hwang, T.R. Han and I.S. Kim

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00544.x

    10. Antiallergic Activities of Pigmented Rice Bran Extracts in Cell Assays (pages S719–S726)

      Sun Phil Choi, Mi Young Kang, Hee Jong Koh, Seok Hyun Nam and Mendel Friedman

      Version of Record online: 26 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00562.x

    11. Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn Tortilla (pages S727–S731)

      J.A. Herrera-Corredor, J.E.P. Saidu, A. Khachatryan, W. Prinyawiwatkul, A. Carballo-Carballo and R. Zepeda-Bautista

      Version of Record online: 26 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00564.x

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