Journal of Food Science

Cover image for Vol. 74 Issue 6

August 2009

Volume 74, Issue 6

Pages vi–ix, R57–R78, C413–C512, E285–E354, M225–M339, S205–S302, N37–N43, H155–H195, T51–T57

  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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
  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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      The 2008 Impact Factors have arrived!! (page ix)

      Daryl Lund

      Version of Record online: 31 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01281.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
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Quantification of Sensory and Food Quality: The R-Index Analysis (pages R57–R64)

      Hye-Seong Lee and Danielle Van Hout

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01204.x

    2. You have free access to this content
      Image Analysis of Representative Food Structures: Application of the Bootstrap Method (pages R65–R72)

      Cristian Ramírez, Juan C. Germain and José M. Aguilera

      Version of Record online: 24 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01220.x

    3. You have free access to this content
      Workshop Report: Modeling the Molecular Mechanism of Bacterial Spore Germination and Elucidating Reasons for Germination Heterogeneity (pages R73–R78)

      Karl J. Indest, Wallace G. Buchholz, Jim R. Faeder and Peter Setlow

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01245.x

  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
    11. T: Toxicology and Chemical Food Safety
    1. Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase Activity (pages C413–C418)

      Giovanni Parolari, Riccardo Benedini and Tania Toscani

      Version of Record online: 1 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01193.x

    2. Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef (pages C432–C440)

      H.A. Ismail, E.J. Lee, K.Y. Ko and D.U. Ahn

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01207.x

    3. Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf (pages C441–C448)

      Min Zhang, Navam S. Hettiarachchy, Ronny Horax, Pengyin Chen and Kenneth F. Over

      Version of Record online: 15 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01222.x

    4. Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder (pages C456–C461)

      L. Stahl, K.B. Miller, J. Apgar, D.S. Sweigart, D.A. Stuart, N. McHale, B. Ou, M. Kondo and W.J. Hurst

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01226.x

    5. Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea (pages C469–C474)

      Haixia Chen, Zhishuang Qu, Lingling Fu, Peng Dong and Xin Zhang

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01231.x

    6. High-Temperature Natural Antioxidant Improves Soy Oil for Frying (pages C500–C505)

      Kathleen Warner and Marta Meta Gehring

      Version of Record online: 2 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01249.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
    11. T: Toxicology and Chemical Food Safety
    1. Gluten Gel and Film Properties in the Presence of Cysteine and Sodium Alginate (pages E285–E290)

      Naoko Yuno-Ohta, Mariko Yamada, Masako Inomata, Hiromi Konagai and Tomomi Kataoka

      Version of Record online: 3 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01197.x

    2. Relationship between In-line Viscosity and Bostwick Measurement during Ketchup Production (pages E291–E297)

      Kathryn L. McCarthy and Michael J. McCarthy

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01205.x

    3. Effect of Time, Temperature, and Slicing on Respiration Rate of Mushrooms (pages E298–E303)

      T. Iqbal, F. A. S. Rodrigues, P. V. Mahajan and J. P. Kerry

      Version of Record online: 3 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01198.x

    4. Effect of High-Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer Films (pages E304–E311)

      M.J. Galotto, P.A. Ulloa, A. Guarda, R. Gavara and J. Miltz

      Version of Record online: 10 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01212.x

    5. Hardening of High-Protein Nutrition Bars and Sugar/Polyol–Protein Phase Separation (pages E312–E321)

      D.J. McMahon, S.L. Adams and W.R. McManus

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01225.x

    6. Residence Time Distribution (RTD) of Particulate Foods in a Continuous Flow Pilot-Scale Ohmic Heater (pages E322–E327)

      Sanjay Sarang, Brian Heskitt, Priyank Tulsiyan and Sudhir K. Sastry

      Version of Record online: 2 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01248.x

    7. Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach (pages E328–E332)

      Lovedeep Kaur, Jaspreet Singh and Harjinder Singh

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01244.x

    8. Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit Juice (pages E333–E341)

      G. Ferrentino, M.L. Plaza, M. Ramirez-Rodrigues, G. Ferrari and M.O. Balaban

      Version of Record online: 2 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01250.x

    9. Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility Parameters (pages E342–E354)

      K. Srinivas, J.W. King, J.K. Monrad, L.R. Howard and C.M. Hansen

      Version of Record online: 2 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01251.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
    11. T: Toxicology and Chemical Food Safety
    1. Antagonistic Activity of Spent Culture Supernatants of Lactic Acid Bacteria against Helicobacter Pylori Growth and Infection in Human Gastric Epithelial AGS Cells (pages M225–M230)

      Wen-Hsin Lin, Chien-Ku Lin, Sen-Je Sheu, Chin-Fa Hwang, Wan-Ting Ye, Wen-Zhe Hwang and Hau-Yang Tsen

      Version of Record online: 3 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01194.x

    2. Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate (pages M237–M241)

      E.M. Martin, C.L. Griffis, K.L.S. Vaughn, C.A. O'Bryan, E.C. Friedly, J.A. Marcy, S.C. Ricke, P.G. Crandall and R.Y. Lary, Jr.

      Version of Record online: 3 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01196.x

    3. Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO2 Emitter, Traditional MAP, and Vacuum (pages M242–M249)

      Anlaug Ådland Hansen, Turid Mørkøre, Knut Rudi, Marit Rødbotten, Frøydis Bjerke and Thomas Eie

      Version of Record online: 26 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01233.x

    4. Effects of Ozone Treatment on Botrytis cinerea and Sclerotinia sclerotiorum in Relation to Horticultural Product Quality (pages M250–M257)

      Deana Sharpe, Lihua Fan, Ken McRae, Brad Walker, Ron MacKay and Craig Doucette

      Version of Record online: 26 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01234.x

    5. Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) Loins (pages M258–M267)

      Hélène L. Lauzon, Hannes Magnússon, Kolbrún Sveinsdóttir, María Gudjónsdóttir and Emilía Martinsdóttir

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01200.x

    6. Microbial Inactivation Kinetics in Soymilk during Continuous Flow High-Pressure Throttling (pages M268–M275)

      Vijendra Sharma, Rakesh K. Singh and Romeo T. Toledo

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01201.x

    7. Natural Formation of Styrene by Cinnamon Mold Flora (pages M276–M283)

      J.-L. Lafeuille, M.-L. Buniak, M.-C. Vioujas and S. Lefevre

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01206.x

    8. Optimization Process of Black Soybean Natto Using Response Surface Methodology (pages M294–M301)

      Ming-Chih Shih, Kai-Ts'ung Yang and Sue-Tzu Kuo

      Version of Record online: 26 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01238.x

    9. Growth and Survival Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains during Cold Storage (pages M314–M318)

      V.E. Burnham, M.E. Janes, L.A. Jakus, J. Supan, A. DePaola and J. Bell

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01227.x

    10. Effectiveness of Cross-Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant (pages M319–M327)

      S. Mukhopadhyay, P.M. Tomasula, D. Van Hekken, J.B. Luchansky, J.E. Call and A. Porto-Fett

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01228.x

    11. Biopreservation of Refrigerated and Vacuum-Packed Dicentrarchus labrax by Lactic Acid Bacteria (pages M335–M339)

      Leila El Bassi, Mnasser Hassouna, Naoya Shinzato and Toru Matsui

      Version of Record online: 2 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01246.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
    11. T: Toxicology and Chemical Food Safety
    1. Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces (pages S205–S218)

      Jessica L. Childs, Michele D. Yates and MaryAnne Drake

      Version of Record online: 1 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01187.x

    2. Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture Media (pages S219–S225)

      Vilailak Klompong, Soottawat Benjakul, Duangporn Kantachote and Fereidoon Shahidi

      Version of Record online: 10 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01213.x

    3. Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis (pages S232–S239)

      N.A. Kocaoglu-Vurma, A. Eliardi, M.A. Drake, L.E. Rodriguez-Saona and W.J. Harper

      Version of Record online: 1 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01188.x

    4. Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein (pages S248–S254)

      Karen Garcia, Sujinda Sriwattana, Hong Kyoon No, Jose Andres Herrera Corredor and Witoon Prinyawiwatkul

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01203.x

    5. Salt Reduction in Foods Using Naturally Brewed Soy Sauce (pages S255–S262)

      Stefanie Kremer, Jozina Mojet and Ryo Shimojo

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01232.x

    6. Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study (pages S263–S267)

      Edith Agama-Acevedo, José J. Islas-Hernandez, Perla Osorio-Díaz, Rodolfo Rendón-Villalobos, Rubí G. Utrilla-Coello, Ofelia Angulo and Luis A. Bello-Pérez

      Version of Record online: 10 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01215.x

    7. Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States (pages S276–S285)

      S.L. Drake, K. Lopetcharat, S. Clark, H.S. Kwak, S.Y. Lee and M.A. Drake

      Version of Record online: 15 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01219.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
    11. T: Toxicology and Chemical Food Safety
    1. Toward a Microfluidic-Based Rapid Amylase Assay System (pages N37–N43)

      Richard J. Holmes, Philip Summersgil, Timothy Ryan, Bernard J. Treves Brown, Amal Mockbil, Bruce D. Grieve and Peter R. Fielden

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01235.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
    11. T: Toxicology and Chemical Food Safety
    1. Effects of Instant Coffee Consumption on Oxidative DNA Damage, DNA Repair, and Redox System in Mouse Liver (pages H155–H161)

      H. Morii, A. Kuboyama, T. Nakashima, K. Kawai, H. Kasai, K. Tamae and T. Hirano

      Version of Record online: 1 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01192.x

    2. Caffeic Acid Phenethyl Ester, an Antioxidant from Propolis, Protects Peripheral Blood Mononuclear Cells of Competitive Cyclists against Hyperthermal Stress (pages H162–H167)

      Yu-Jen Chen, Ai-Chun Huang, Hen-Hong Chang, Hui-Fen Liao, Chii-Ming Jiang, Li-Yun Lai, Jen-Te Chan, Yu-Yawn Chen and Jasson Chiang

      Version of Record online: 5 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01199.x

    3. Purified Glycosaminoglycans from Cooked Haddock May Enhance Fe Uptake Via Endocytosis in a Caco-2 Cell Culture Model (pages H168–H173)

      José M. Laparra, Reyes Barberá, Amparo Alegría, Raymond P. Glahn and Dennis D. Miller

      Version of Record online: 10 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01216.x

    4. Dietary Intervention with AHP, a Functional Formula Diet, Improves Both Serum and Hepatic Lipids Profile in Dyslipidemia Mice (pages H189–H195)

      Yangchao Luo, Gang Chen, Bo Li, Baoping Ji, Zhenlei Xiao, Guo Yi and Fang Tian

      Version of Record online: 30 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01241.x

  10. T: Toxicology and Chemical Food 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
    11. T: Toxicology and Chemical Food Safety
    1. Detection of Walnut Residues in Foods Using an Enzyme-Linked Immunosorbent Assay (pages T51–T57)

      Lynn Niemann, Steve L. Taylor and Susan L. Hefle

      Version of Record online: 10 JUN 2009 | DOI: 10.1111/j.1750-3841.2009.01214.x

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