Journal of Food Science

Cover image for Vol. 74 Issue 8

October 2009

Volume 74, Issue 8

Pages iv–vii, R93–R106, C581–C641, E405–E454, M423–M471, S345–S383, N57–N64, H253–H265, T67–T74

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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. Letter to the Editor

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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
      Letter to the Editor (pages vi–vii)

      Jeffrey W. Card and Bernadene A. Magnuson

      Article first published online: 1 OCT 2009 | DOI: 10.1111/j.1750-3841.2009.01366.x

  3. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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
      Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products (pages R93–R100)

      M. Viuda-Martos, J. Fernández-López, E. Sayas-Barbera, E. Sendra, C. Navarro and J.A. Pérez-Álvarez

      Article first published online: 16 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01334.x

    2. You have free access to this content
      Overview of RFID Technology and Its Applications in the Food Industry (pages R101–R106)

      P. Kumar, H.W. Reinitz, J. Simunovic, K.P. Sandeep and P.D. Franzon

      Article first published online: 11 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01323.x

  4. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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. Pacific Hake (Merluccius Productus) Hydrolysates as Cryoprotective Agents in Frozen Pacific Cod Fillet Mince (pages C588–C594)

      Imelda W.Y. Cheung, Andrea M. Liceaga and Eunice C.Y. Li-Chan

      Article first published online: 26 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01307.x

    2. Effects of High-Intensity Pulsed Electric Fields on Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Juice (pages C595–C601)

      Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny and Olga Martín-Belloso

      Article first published online: 26 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01310.x

    3. Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber (pages C628–C636)

      Min Zhang, Yi Liang, Ying Pei, Weiwei Gao and Zesheng Zhang

      Article first published online: 11 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01324.x

  5. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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. Effect of Shear on the Rheology and Crystallization of Palm Oil (pages E405–E416)

      E. Tarabukina, F. Jego, J.-M. Haudin, P. Navard and E. Peuvrel-Disdier

      Article first published online: 11 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01304.x

    2. Use of Average Molecular Weights for Product Categories to Predict Freezing Characteristics of Foods (pages E417–E425)

      Waraporn Boonsupthip, Tanaboon Sajjaanantakul and Dennis R. Heldman

      Article first published online: 26 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01309.x

    3. Updraft Gasification of Salmon Processing Waste (pages E426–E431)

      Sarah Rowland, Cynthia K. Bower, Krushna N. Patil and Christina A. Mireles DeWitt

      Article first published online: 7 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01312.x

    4. Optimization of Gelatin Extraction from Silver Carp Skin (pages E432–E441)

      G. Boran and J.M. Regenstein

      Article first published online: 16 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01328.x

  6. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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. Immunomodulatory Properties of Fermented Soy and Dairy Milks Prepared with Lactic Acid Bacteria (pages M423–M430)

      L.E. Wagar, C.P. Champagne, N.D. Buckley, Y. Raymond and J.M. Green-Johnson

      Article first published online: 26 AUG 2009 | DOI: 10.1111/j.1750-3841.2009.01308.x

    2. Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products (pages M440–M445)

      Sadhana Ravishankar, Libin Zhu, Carl W. Olsen, Tara H. McHugh and Mendel Friedman

      Article first published online: 11 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01320.x

    3. Microwave Oven Heating for Inactivation of Listeria Monocytogenes on Frankfurters before Consumption (pages M453–M460)

      Mawill Rodríguez-Marval, Ifigenia Geornaras, Patricia A. Kendall, John A. Scanga, Keith E. Belk and John N. Sofos

      Article first published online: 11 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01325.x

    4. Screening and Analysis of Spices with Ability to Suppress Verocytotoxin Production by Escherichia coli O157 (pages M461–M466)

      Niro Takemasa, Shinya Ohnishi, Makiko Tsuji, Tomoko Shikata and Kumio Yokoigawa

      Article first published online: 16 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01326.x

  7. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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. You have free access to this content
      Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability (pages S362–S370)

      S. Mildner-Szkudlarz, R. Zawirska-Wojtasiak, W. Obuchowski and M. Gośliński

      Article first published online: 7 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01313.x

    3. Determination of Shelf Life of Sous Vide Salmon (Salmo Salard) Based on Sensory Attributes (pages S371–S376)

      Pedro Díaz, Gema Nieto, Sancho Bañón and María Dolores Garrido

      Article first published online: 16 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01317.x

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

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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. Letter to the Editor
    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. Metabolism of Cyanidin-3-O-β-D-Glucoside Isolated from Black Colored Rice and Its Antiscratching Behavioral Effect in Mice (pages H253–H258)

      S.-J. Han, S.-N. Ryu, H.-T. Trinh, E.-H. Joh, S.-Y. Jang, M.J. Han and D.-H. Kim

      Article first published online: 16 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01327.x

    2. Protective Effects from Carnosine and Histidine on Acetaminophen-Induced Liver Injury (pages H259–H265)

      Sheng-lei Yan, Shwu-tzy Wu, Mei-chin Yin, Hung-tao Chen and Hsiao-ching Chen

      Article first published online: 16 SEP 2009 | DOI: 10.1111/j.1750-3841.2009.01330.x

  10. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Letter to the Editor
    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

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