Journal of Food Science

Cover image for Vol. 73 Issue 7

September 2008

Volume 73, Issue 7

Pages v–vii, R91–R105, C519–C576, E313–E339, M331–M383, S345–S382, N31–N37, H141–H185

  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
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages v–vi)

      Version of Record online: 2 SEP 2008 | DOI: 10.1111/j.1750-3841.2008.00934.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
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. You have free access to this content
      An Increase in Impact Factor for JFS for 2007! (page vii)

      Daryl Lund

      Version of Record online: 2 SEP 2008 | DOI: 10.1111/j.1750-3841.2008.00935.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
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. You have free access to this content
      Innovative Uses of Near-Infrared Spectroscopy in Food Processing (pages R91–R98)

      J.E. Bock and R.K. Connelly

      Version of Record online: 8 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00870.x

    2. You have free access to this content
  4. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. Radical Scavenging-Linked Antioxidant Activity of Ethanolic Extracts of Diverse Types of Extra Virgin Olive Oils (pages C519–C525)

      O.-H. Lee, B.-Y. Lee, Y.-C. Kim, K. Shetty and Y.-C. Kim

      Version of Record online: 8 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00865.x

    2. Characterization of Asparagus Lignin by HPLC (pages C526–C532)

      S. Jaramillo-Carmona, J.M. Fuentes-Alventosa, G. Rodríguez-Gutiérrez, K.W. Waldron, A.C. Smith, R. Guillén-Bejarano, J. Fernández-Bolaños, A. Jiménez-Araujo and R. Rodríguez-Arcos

      Version of Record online: 19 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00893.x

    3. Calcium Uptake during Immersion of Strawberries in CaCl2 Solutions (pages C533–C539)

      R.A. Verdini, S.E. Zorrilla and A.C. Rubiolo

      Version of Record online: 8 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00868.x

    4. Antibacterial Compounds from Rose Bengal-Sensitized Photooxidation of β-Caryophyllene (pages C540–C545)

      Y.S. Kim, S.J. Park, E.J. Lee, R.M. Cerbo, S.M. Lee, C.H. Ryu, G.S. Kim, J.O. Kim and Y.L. Ha

      Version of Record online: 18 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00879.x

    5. Effects of Riboflavin Photosensitization on the Changes of Isoflavones in Soymilk (pages C551–C555)

      S.W. Lee, P.-S. Chang and J.H. Lee

      Version of Record online: 18 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00881.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
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment (pages E325–E332)

      D. Bermúdez-Aguirre, R. Mawson and G.V. Barbosa-Cánovas

      Version of Record online: 18 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00875.x

    2. Determination of Sodium Chloride in Pork Meat by Computed Tomography at Different Voltages (pages E333–E339)

      T.T. Håseth, M. Høy, J. Kongsro, A. Kohler, O. Sørheim and B. Egelandsdal

      Version of Record online: 18 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00883.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
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads (pages M331–M338)

      N. Belletti, R. Lanciotti, F. Patrignani and F. Gardini

      Version of Record online: 8 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00866.x

    2. Effect of Desiccation, Starvation, Heat, and Cold Stresses on the Thermal Resistance of Enterobacter sakazakii in Rehydrated Infant Milk Formula (pages M354–M359)

      R.R. Shaker, T.M. Osaili, A.S. Abu Al-Hasan, M.M. Ayyash and S.J. Forsythe

      Version of Record online: 18 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00880.x

    3. Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films (pages M378–M383)

      W.-X. Du, C.W. Olsen, R.J. Avena-Bustillos, T.H. McHugh, C.E. Levin and Mendel Friedman

      Version of Record online: 19 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00892.x

  7. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. Effect of Freezing Time on the Quality of Indian Mackerel (Rastrelliger kanagurta) during Frozen Storage (pages S345–S353)

      I.P. Lakshmisha, C.N. Ravishankar, G. Ninan, C.O. Mohan and T.K.S. Gopal

      Version of Record online: 18 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00876.x

    2. Production and Shelf Stability of Multiple-Fortified Quick-Cooking Rice As a Complementary Food (pages S359–S366)

      S. Porasuphatana, V. Chavasit, S. Vasinrapee, U. Suthutvoravut and R.F. Hurrell

      Version of Record online: 19 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00860.x

  8. N: Nanoscale Food Science, Engineering, and Technology

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles (pages N31–N37)

      M.R. De Moura, R.J. Avena-Bustillos, T.H. McHugh, J.M. Krochta and L.H.C. Mattoso

      Version of Record online: 8 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00872.x

  9. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    1. Aroma Precursors and Methylpyrazines in Underfermented Cocoa Beans Induced by Endogenous Carboxypeptidase (pages H141–H147)

      S. Jinap, Y. Ikrawan, J. Bakar, N. Saari and H.N. Lioe

      Version of Record online: 24 JUL 2008 | DOI: 10.1111/j.1750-3841.2008.00858.x

    2. Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index (pages H160–H164)

      V.D. Capriles, K.D. Coelho, A.C. Guerra-Matias and J.A.G. Arêas

      Version of Record online: 8 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00869.x

    3. Natural Honey Modulates Physiological Glycemic Response Compared to Simulated Honey and D-Glucose (pages H165–H167)

      A. Ahmad, M.K. Azim, M.A. Mesaik and and R.A. Khan

      Version of Record online: 20 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00887.x

    4. Effect of Soluble Soybean Protein Hydrolysate-Calcium Complexes on Calcium Uptake by Caco-2 Cells (pages H168–H173)

      Y. Lv, X.-L. Bao, B.-C. Yang, C.-G. Ren and S.-T. Guo

      Version of Record online: 8 AUG 2008 | DOI: 10.1111/j.1750-3841.2008.00873.x

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