Journal of Food Science

Cover image for Vol. 74 Issue 2

March 2009

Volume 74, Issue 2

Pages v–vii, R39–R45, C79–C191, E39–E119, M53–M107, S65–S121, N23–N29, H31–H87, T21–T30

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
  2. Commentary

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      “Small Changes” may have a big effect! (page vii)

      Daryl Lund and Roger Clemens

      Article first published online: 16 MAR 2009 | DOI: 10.1111/j.1750-3841.2009.01113.x

  3. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food (pages R39–R45)

      R. Newsome, N. Tran, G.M. Paoli, L.A. Jaykus, B. Tompkin, M. Miliotis, T. Ruthman, E. Hartnett, F.F. Busta, B. Petersen, F. Shank, J. McEntire, J. Hotchkiss, M. Wagner and D.W. Schaffner

      Article first published online: 28 JAN 2009 | DOI: 10.1111/j.1750-3841.2008.01042.x

  4. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
    2. 2, 5-Diketopiperazines (Cyclic Dipeptides) in Beef: Identification, Synthesis, and Sensory Evaluation (pages C100–C105)

      M.Z. Chen, M.L. Dewis, K. Kraut, D. Merritt, L. Reiber, L. Trinnaman and N.C. Da Costa

      Article first published online: 4 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01062.x

    3. Effect of pH on Microstructure and Characteristics of Cream Cheese (pages C112–C117)

      R.R. Monteiro, D.Q. Tavares, P.S. Kindstedt and M.L. Gigante

      Article first published online: 22 JAN 2009 | DOI: 10.1111/j.1750-3841.2008.01037.x

    4. Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally (Selaroides leptolepis) (pages C126–C133)

      V. Klompong, S. Benjakul, M. Yachai, W. Visessanguan, F. Shahidi and K.D. Hayes

      Article first published online: 27 JAN 2009 | DOI: 10.1111/j.1750-3841.2009.01047.x

    5. Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarpon Ait.) and their Press Cakes (pages C157–C161)

      P. Viskelis, M. Rubinskienė, I. Jasutienė, A. Šarkinas, R. Daubaras and L. Česonienė

      Article first published online: 11 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01066.x

    6. You have free access to this content
      Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage (pages C177–C183)

      A. Baiano, G. Gambacorta, C. Terracone, M.A. Previtali, C. Lamacchia and E. La Notte

      Article first published online: 11 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01072.x

  5. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. Laser Scanning System for Real-Time Mapping of Fiber Formations in Meat Analogues (pages E39–E45)

      J. Ranasinghesagara, F.-H. Hsieh, H. Huff and G. Yao

      Article first published online: 29 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01032.x

    2. Shear Rheology of Molten Crumb Chocolate (pages E55–E61)

      J.E. Taylor, I. Van Damme, M.L. Johns, A.F. Routh and D.I. Wilson

      Article first published online: 28 JAN 2009 | DOI: 10.1111/j.1750-3841.2008.01041.x

      Corrected by:

      Erratum

      Vol. 74, Issue 4, vii, Article first published online: 4 MAY 2009

    3. Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long-Term Storage (pages E62–E69)

      T. Yanagisawa, C. Watanuki, M. Ariizumi, Y. Shigematsu, H. Kobayashi, M. Hasegawa and K. Watanabe

      Article first published online: 27 JAN 2009 | DOI: 10.1111/j.1750-3841.2009.01046.x

    4. You have free access to this content
    5. Physical and Functional Properties of Arrowroot Starch Extrudates (pages E97–E104)

      A.N. Jyothi, J.T. Sheriff and M.S. Sajeev

      Article first published online: 22 JAN 2009 | DOI: 10.1111/j.1750-3841.2008.01038.x

  6. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
    2. In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids (pages M67–M72)

      E.C. Friedly, P.G. Crandall, S.C. Ricke, M. Roman, C. O'Bryan and V.I. Chalova

      Article first published online: 4 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01056.x

    3. Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross-Linked Alginate Films (pages M73–M79)

      Fatih Y.G. Yener, Figen Korel and Ahmet Yemenicioğlu

      Article first published online: 4 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01057.x

    4. Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing (pages M83–M93)

      J.G. Waite, J.M. Jones, E.J. Turek, C.P. Dunne, A.O. Wright, T.C.S. Yang, R. Beckwitt and A.E. Yousef

      Article first published online: 4 FEB 2009 | DOI: 10.1111/j.1750-3841.2008.01064.x

    5. Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef (pages M94–M99)

      A. Mukherjee, Y. Yoon, I. Geornaras, K.E. Belk, J.A. Scanga, G.C. Smith and J.N. Sofos

      Article first published online: 22 JAN 2009 | DOI: 10.1111/j.1750-3841.2008.01035.x

    6. You have free access to this content
  7. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. Improving the Quality of Fresh-Cut Apples, Pears, and Melons Using Natural Additives (pages S90–S96)

      L. Alandes, A. Quiles, I. Pérez-Munuera and I. Hernando

      Article first published online: 4 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01061.x

    2. Shelf-Life Study of an Orange Juice–Milk Based Beverage after PEF and Thermal Processing (pages S107–S112)

      F. Sampedro, D.J. Geveke, X. Fan, D. Rodrigo and Q.H. Zhang

      Article first published online: 11 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01068.x

    3. You have free access to this content
      Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural-Product Industry in Senegal (pages S113–S121)

      H. R. Juliani, C. R. Welch, Q. Wu, B. Diouf, D. Malainy and J. E. Simon

      Article first published online: 18 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01076.x

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

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
  9. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Stability of Green Tea Catechins in Commercial Tea Leaves during Storage for 6 Months (pages H47–H51)

      Mendel Friedman, C.E. Levin, S.-U. Lee and N. Kozukue

      Article first published online: 29 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01033.x

    2. You have free access to this content
    3. Superfine Saengshik Improves Liver Protecting Effect Compared with Fine Saengshik in an Animal Model (pages H59–H64)

      D.H. Kim, S.B. Song, W.S. Kang, Y.H. Jeong, Y.S. Yoon, Y.M. Lee, B.S. Chang and K.J. Lee

      Article first published online: 4 FEB 2009 | DOI: 10.1111/j.1750-3841.2008.01065.x

    4. Modulation of Lipid Metabolism by Centella Asiatica in Oxidative Stress Rats (pages H72–H78)

      M. Hussin, A.A. Hamid, S. Mohamad, N. Saari, F. Bakar and S.P. Dek

      Article first published online: 27 JAN 2009 | DOI: 10.1111/j.1750-3841.2009.01045.x

    5. Peptide-YY Is Released by the Intestinal Cell Line STC-1 (pages H79–H82)

      M.C.P. Geraedts, F.J. Troost and W.H.M. Saris

      Article first published online: 18 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01074.x

    6. Effect of Soybean Volatile Compounds on Aspergillus flavus Growth and Aflatoxin Production (pages H83–H87)

      T.E. Cleveland, C.H. Carter-Wientjes, A.J. De Lucca and S.M. Boué

      Article first published online: 18 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01078.x

  10. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Commentary
    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
    11. T: Toxicology and Chemical Food Safety
    1. Equivocal Colonic Carcinogenicity of Aloe arborescens Miller var. natalensis Berger at High-Dose Level in a Wistar Hannover Rat 2-y Study (pages T24–T30)

      M. Yokohira, Y. Matsuda, S. Suzuki, K. Hosokawa, K. Yamakawa, N. Hashimoto, K. Saoo, K. Nabae, Y. Doi, T. Kuno and K. Imaida

      Article first published online: 11 FEB 2009 | DOI: 10.1111/j.1750-3841.2009.01070.x

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