Journal of Food Science

Cover image for Vol. 74 Issue 7

September 2009

Volume 74, Issue 7

Pages vi–vi, R79–R91, C513–C579, E355–E403, M341–M421, S303–S343, N45–N56, H197–H251, T59–T65

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (page vi)

      Version of Record online: 1 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01335.x

  2. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Application of Surface Photo Charge Effect for Milk Quality Control (pages R79–R83)

      O. Ivanov and S. Radanski

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01286.x

    2. You have free access to this content
      Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils (pages R84–R91)

      J. Fernando Ayala-Zavala, Gustavo A. González-Aguilar and L. Del-Toro-Sánchez

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01294.x

  3. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Quantitative X-Ray Diffraction Determination of α-Lactose Monohydrate and β-Lactose in Chocolate (pages C513–C518)

      Nathan R. Thomas, Logan S. Shumway and Lee D. Hansen

      Version of Record online: 15 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01256.x

    2. Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines (pages C519–C525)

      C.A. Cerruto-Noya, D.L. VanOverbeke and C.A. Mireles DeWitt

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01259.x

    3. Turbidity and Protein Aggregation in Whey Protein Beverages (pages C526–C535)

      Caitlin E. LaClair and Mark R. Etzel

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01260.x

    4. Prooxidant Activity of Oxidized α-Tocopherol in Vegetable Oils (pages C536–C542)

      Timothy M. Chapman, Hyun Jung Kim and David B. Min

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01262.x

    5. Factors Affecting Migration of Vanillin from Chitosan/Methyl Cellulose Films (pages C549–C555)

      J. Sangsuwan, N. Rattanapanone, R.A. Auras, B.R. Harte and P. Rachtanapun

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01266.x

    6. Characterization of Red Raspberry (Rubus idaeus L.) Genotypes for Their Physicochemical Properties (pages C575–C579)

      M. Tosun, S. Ercisli, H. Karlidag and M. Sengul

      Version of Record online: 20 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01297.x

  4. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Electrodialysis Desalination of Fish Sauce: Electrodialysis Performance and Product Quality (pages E363–E371)

      Nathamol Chindapan, Sakamon Devahastin and Naphaporn Chiewchan

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01267.x

    2. Apple Peel-Based Edible Film Development Using a High-Pressure Homogenization (pages E372–E381)

      Shyam S. Sablani, Florian Dasse, Luis Bastarrachea, Sumeet Dhawan, Kathleen M. Hendrix and Sea C. Min

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01273.x

    3. Wet Method for Measuring Starch Gelatinization Temperature Using Electrical Conductivity (pages E382–E385)

      E. Morales-Sanchez, J.D.C. Figueroa and M. Gaytan-Martínez

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01279.x

    4. Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene (pages E386–E395)

      Evelina A. Tibäck, Cecilia A. Svelander, Ines J.P. Colle, Annika I. Altskär, Marie A.G. Alminger, Marc E.G. Hendrickx, Lília M. Ahrné and Maud I.B.C. Langton

      Version of Record online: 15 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01255.x

    5. Development and Evaluation of an Ozonated Water System for Antimicrobial Treatment of Durum Wheat (pages E396–E403)

      B. Dhillon, D. Wiesenborn, C. Wolf-Hall and F. Manthey

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01275.x

  5. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products (pages M341–M346)

      W.M. El-Sharoud, C. Belloch, D. Peris and A. Querol

      Version of Record online: 15 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01258.x

    2. Effect of Beef Product Physical Structure on Salmonella Thermal Inactivation (pages M347–M351)

      María Avelina Mogollón, Bradley P. Marks, Alden M. Booren, Alicia Orta-Ramirez and Elliot T. Ryser

      Version of Record online: 15 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01253.x

    3. Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork (pages M352–M357)

      B.O.T. Ifesan, S. Siripongvutikorn, N. Hutadilok-Towatana and S.P. Voravuthikunchai

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01254.x

    4. Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils (pages M358–M363)

      Mounira Mkaddem, Jalloul Bouajila, Monia Ennajar, Ahmed Lebrihi, Florence Mathieu and Mehrez Romdhane

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01272.x

    5. Chemical Composition and Antimicrobial and Antioxidant Activities of Essential Oils and Various Extracts of Juniperus phoenicea L. (Cupressacees) (pages M364–M371)

      Monia Ennajar, Jalloul Bouajila, Ahmed Lebrihi, Florence Mathieu, Manef Abderraba, Aly Raies and Mehrez Romdhane

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01277.x

    6. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities (pages M372–M378)

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

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01282.x

    7. Antistaphylococcal Effect of Enterocin AS-48 in Bakery Ingredients of Vegetable Origin, Alone and in Combination with Selected Antimicrobials (pages M384–M389)

      Pilar Martinez Viedma, Hikmate Abriouel, Nabil Ben Omar, Rosario Lucas López and Antonio Gálvez

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01288.x

    8. Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods (pages M390–M397)

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

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01289.x

    9. Safety and Functional Aspects of Preselected Enterococci for Probiotic Use in Iberian Dry-Fermented Sausages (pages M398–M404)

      Santiago Ruiz-Moyano, Alberto Martín, María José Benito, Emilio Aranda, Rocío Casquete and María de Guía Córdoba

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01290.x

    10. Antibacterial Interactions of Monolaurin with Commonly Used Antimicrobials and Food Components (pages M418–M421)

      Hui Zhang, Hewen Wei, Yinan Cui, Guoqun Zhao and Fengqin Feng

      Version of Record online: 26 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01300.x

  6. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Evaluation of Milk Quality in Delivering Sterilized Milk with Soft Tank Transportation System (pages S303–S308)

      C. Tsukamoto, Sa Rula, H. Asano and K. Ando

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01269.x

    2. Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying (pages S309–S314)

      A.K.M.A. Shah, C. Tokunaga, M. Ogasawara, H. Kurihara and K. Takahashi

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01271.x

    3. Improving the Palatability of Salt-Reduced Food Using Dried Bonito Stock (pages S315–S321)

      Mariko Manabe, Sanae Ishizaki, Tatsuhito Yoshioka and Nozomu Oginome

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01283.x

    4. Sensitivity Comparison of Sequential Monadic and Side-by-Side Presentation Protocols in Affective Consumer Testing (pages S322–S327)

      Jessica M. Colyar, Dennis L. Eggett, Frost M. Steele, Michael L. Dunn and Lynn V. Ogden

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01284.x

    5. Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour (pages S328–S333)

      A.A. Noor Aziah and C.A. Komathi

      Version of Record online: 20 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01298.x

    6. Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder (pages S334–S343)

      M.A. Lloyd, M.A. Drake and P.D. Gerard

      Version of Record online: 20 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01299.x

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

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Acrylamide–Sepiolite Based Composite Hydrogels for Immobilization of Invertase (pages N45–N49)

      H. Nursevin Öztop, Ceylan Hepokur and Dursun Saraydin

      Version of Record online: 20 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01302.x

    2. Preparation and Characterization of Whey Protein Film Incorporated with TiO2 Nanoparticles (pages N50–N56)

      J.J. Zhou, S.Y. Wang and S. Gunasekaran

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01270.x

  8. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Screening for Beneficial Effects of Oral Intake of Sweet Corn by DNA Microarray Analysis (pages H197–H203)

      Yoshihiko Tokuji, Kyoko Akiyama, Keita Yunoki, Mikio Kinoshita, Keiko Sasaki, Hitoshi Kobayashi, Masahiro Wada and Masao Ohnishi

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01261.x

    2. You have free access to this content
      Effects of Asparagus officinalis Extracts on Liver Cell Toxicity and Ethanol Metabolism (pages H204–H208)

      B.-Y. Kim, Z.-G. Cui, S.-R. Lee, S.-J. Kim, H.-K. Kang, Y.-K. Lee and D.-B. Park

      Version of Record online: 28 JUL 2009 | DOI: 10.1111/j.1750-3841.2009.01263.x

    3. Assessment of Nutrient Stability in Foods from the Space Food System After Long-Duration Spaceflight on the ISS (pages H209–H217)

      S.R. Zwart, V.L. Kloeris, M.H. Perchonok, L. Braby and S.M. Smith

      Version of Record online: 3 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01265.x

    4. Hydroxypropylated Tapioca Starch Retards the Development of Insulin Resistance in KKAy Mice, a Type 2 Diabetes Model, Fed a High-Fat Diet (pages H232–H236)

      Makoto Tachibe, Ryo Kato, Shozo Sugano, Taro Kishida and Kiyoshi Ebihara

      Version of Record online: 6 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01276.x

    5. Modeling of the Relationship between Dipeptide Structure and Dipeptide Stability, Permeability, and ACE Inhibitory Activity (pages H243–H251)

      Martin Foltz, Leo Van Buren, Werner Klaffke and Guus S.M.J.E. Duchateau

      Version of Record online: 20 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01301.x

  9. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. R: Concise Reviews/Hypotheses in Food Science
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. N: Nanoscale Food Science, Engineering, and Technology
    9. H: Health, Nutrition, and Food
    10. T: Toxicology and Chemical Food Safety
    1. Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.) (pages T59–T65)

      R. Campos-Vega, R. Reynoso-Camacho, G. Pedraza-Aboytes, J.A. Acosta-Gallegos, S.H. Guzman-Maldonado, O. Paredes-Lopez, B.D. Oomah and G. Loarca-Piña

      Version of Record online: 18 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01292.x

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