Journal of Food Science

Cover image for Vol. 74 Issue 4

May 2009

Volume 74, Issue 4

Pages iv–vii, C307–C338, E167–E217, M143–M205, S147–S169, H105–H120, T31–T36

  1. Industrial Applications Briefs

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
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  2. Editorial

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
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      Food Science Research Funding Ethics (page vi)

      Daryl Lund

      Article first published online: 4 MAY 2009 | DOI: 10.1111/j.1750-3841.2009.01174.x

  3. Erratum

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Erratum (page vii)

      Article first published online: 4 MAY 2009 | DOI: 10.1111/j.1750-3841.2009.01176.x

      This article corrects:

      Shear Rheology of Molten Crumb Chocolate

      Vol. 74, Issue 2, E55–E61, Article first published online: 28 JAN 2009

  4. C: Food Chemistry

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index (pages C307–C311)

      A. Di Luccia, C. Lamacchia, G. Mamone, G. Picariello, A. Trani, P. Masi and F. Addeo

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01117.x

    2. Simple HPLC Method for Resolution of Curcuminoids with Antioxidant Potential (pages C312–C318)

      M. Madhava Naidu, B.N. Shyamala, J.R. Manjunatha, G. Sulochanamma and P. Srinivas

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01124.x

    3. Quantification of Almond Skin Polyphenols by Liquid Chromatography-Mass Spectrometry (pages C326–C332)

      Bradley W. Bolling, Gregory Dolnikowski, Jeffrey B. Blumberg and C.Y. Oliver Chen

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01133.x

  5. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Effect of Oxygen-Absorbing Packaging on the Shelf Life of a Liquid-Based Component of Military Operational Rations (pages E167–E176)

      Carmen Gomes, M. Elena Castell-Perez, Ezekiel Chimbombi, Frederico Barros, Dazhi Sun, Jia (Daniel) Liu, Hung-Jue Sue, Peter Sherman, Patrick Dunne and Alan O. Wright

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01120.x

    2. Purification and Use of Glycomacropeptide for Nutritional Management of Phenylketonuria (pages E199–E206)

      Caitlin E. LaClair, Denise M. Ney, Erin L. MacLeod and Mark R. Etzel

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01134.x

    3. Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels (pages E207–E217)

      Mangang Wu, Youling L. Xiong, Jie Chen, Xueyan Tang and Guanghong Zhou

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01140.x

  6. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Modeling the Effect of Marination and Temperature on Salmonella Inactivation during Drying of Beef Jerky (pages M165–M171)

      Yohan Yoon, Ifigenia Geornaras, Patricia A. Kendall and John N. Sofos

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01126.x

    2. Clostridium Perfringens Growth from Spore Inocula in Sous-Vide Processed Pork-Based Mexican Entrée (pages M172–M176)

      Denise Y. Miguel-Garcia, Vijay K. Juneja, Martin Valenzuela-Melendrez, Martha E. Díaz-Cinco, H. Thippareddi and E. Aida Peña-Ramos

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01131.x

    3. Synergistic Effect of Electrolyzed Water and Citric Acid Against Bacillus Cereus Cells and Spores on Cereal Grains (pages M185–M189)

      Young Bae Park, Jin Yong Guo, S.M.E. Rahman, Juhee Ahn and Deog-Hwan Oh

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01139.x

    4. Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) (pages M196–M200)

      Anna Reale, Elena Sorrentino, Lucilla Iacumin, Patrizio Tremonte, Marisa Manzano, Lucia Maiuro, Giuseppe Comi, Raffaele Coppola and Mariantonietta Succi

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01142.x

  7. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold (pages S147–S153)

      Keiko Hatae, Fujio Takeutchi, Mariko Sakamoto, Yasushi Ogasawara and Hirofumi Akano

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01116.x

    2. Quality Changes of Highbush Blueberries Fruit Stored in CA with Different CO2 Levels (pages S154–S159)

      Carolina Duarte, María Guerra, Peter Daniel, Andrés López Camelo and Alejandra Yommi

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01118.x

    3. Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids (pages S165–S169)

      E.R.D. Neta, S.D. Johanningsmeier, M.A. Drake and R.F. McFeeters

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01127.x

  8. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Fed State Protein Turnover in Healthy Older Persons under a Usual Protein-Rich Diet (pages H112–H115)

      Karina Pfrimer, Julio Sergio Marchini, Julio Cesar Moriguti and Eduardo Ferriolli

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01136.x

    2. Isolation and Identification of Antihypertensive Peptides from Antarctic Krill Tail Meat Hydrolysate (pages H116–H120)

      Akimasa Hatanaka, Hiroko Miyahara, Ken Ichi Suzuki and Seizo Sato

      Article first published online: 14 APR 2009 | DOI: 10.1111/j.1750-3841.2009.01138.x

  9. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Applications Briefs
    3. Editorial
    4. Erratum
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. You have free access to this content

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