Journal of Food Science

Cover image for Vol. 75 Issue 2

March 2010

Volume 75, Issue 2

Pages v–ix, R59–R70, C135–C221, E91–E133, M61–M125, S89–S147, N17–N43, H49–H72, T25–T47

  1. Industrial Application Briefs

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

      Version of Record online: 1 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01550.x

  2. Editorial

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

      Daryl Lund

      Version of Record online: 1 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01551.x

  3. In Memoriam

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. In Memoriam: Stanley J. Kazeniac (page viii)

      Version of Record online: 1 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01552.x

  4. Erratum

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

      Version of Record online: 1 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01553.x

      This article corrects:

      Electrospinning of Sodium Alginate-Pectin Ultrafine Fibers

      Vol. 75, Issue 1, C100–C107, Version of Record online: 8 DEC 2009

  5. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Stochastic and Deterministic Model of Microbial Heat Inactivation (pages R59–R70)

      Maria G. Corradini, Mark D. Normand and Micha Peleg

      Version of Record online: 13 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01494.x

  6. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process (pages C147–C151)

      Sang-Jun Lee, Tae Wha Moon and JaeHwan Lee

      Version of Record online: 21 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01461.x

    2. Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E (pages C166–C172)

      Y.N. Kim, D.W. Giraud, M.A. Masrizal, F.L. Hamouz, K. Watanabe, M.I. Schnepf, A.S. De Mello, Jr, G.E. Erickson, C.R. Calkins and J.A. Driskell

      Version of Record online: 6 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01471.x

    3. Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment (pages C173–C176)

      Carolina Pereira Kechinski, Pâmela Virgínia Ramos Guimarães, Caciano Pelayo Zapata Noreña, Isabel Cristina Tessaro and Lígia Damasceno Ferreira Marczak

      Version of Record online: 8 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01479.x

    4. Thermal Behavior of Potato Starch and Water-Vaporization Behavior of Its Paste Controlled with Amino Acid and Peptide-Rich Food Materials (pages C177–C183)

      Satoshi Sakauchi, Makoto Hattori, Tadashi Yoshida, Takahiro Yagishita, Koichi Ito, Shin-ichi Akemitsu and Koji Takahashi

      Version of Record online: 8 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01481.x

    5. Formulation of a Dry Green Tea-Apple Product: Study on Antioxidant and Color Stability (pages C184–C190)

      Vera Lavelli, Claudia Vantaggi, Mark Corey and William Kerr

      Version of Record online: 13 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01489.x

    6. Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing) (pages C199–C207)

      Lilibeth Dagulo, Michelle D. Danyluk, Timothy M. Spann, M. Filomena Valim, Renée Goodrich-Schneider, Charles Sims and Russell Rouseff

      Version of Record online: 13 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01495.x

    7. Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein (pages C215–C221)

      Youling L. Xiong, Suzanne P. Blanchard, Tooru Ooizumi and Yuanyuan Ma

      Version of Record online: 28 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01511.x

  7. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. Modeling of the Humidity Effects on the Oxygen Absorption by Iron-Based Scavengers (pages E91–E99)

      Vladimir A. Polyakov and Joseph Miltz

      Version of Record online: 6 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01464.x

    2. Texturized Dairy Proteins (pages E100–E109)

      Charles I. Onwulata, John G. Phillips, Michael H. Tunick, Phoebi X. Qi and Peter H. Cooke

      Version of Record online: 6 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01473.x

    3. Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate (pages E116–E125)

      Saehun Mun, Yongdoo Choi, Shin-Joung Rho, Choon-Gil Kang, Chan-Ho Park and Yong-Ro Kim

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01487.x

    4. Release of Naturally Derived Antimicrobial Agents from LDPE Films (pages E126–E133)

      Marlene J. Cran, L.A.S. Rupika, Kees Sonneveld, Joseph Miltz and Stephen W. Bigger

      Version of Record online: 28 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01506.x

  8. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. Water Activity and Temperature Effects on Fungal Growth and Ochratoxin A Production by Ochratoxigenic Aspergillus carbonarius Isolated from Tunisian Grapes (pages M89–M97)

      Salma Lasram, Souheib Oueslati, Ana Valero, Sonia Marin, Abdelwahed Ghorbel and Vicente Sanchis

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01484.x

    2. Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices (pages M116–M120)

      Francesca Patrignani, Lucia Vannini, Sylvain Leroy Sado Kamdem, Rosalba Lanciotti and M. Elisabetta Guerzoni

      Version of Record online: 28 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01508.x

  9. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age Animals (pages S89–S94)

      Stacy M. Scramlin, Melissa C. Newman, Ryan B. Cox, Hilary A. Sepe, Amy L. Alderton, Joseph O'Leary and William B. Mikel

      Version of Record online: 29 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01459.x

    2. Consumer Acceptance of Ozone-Treated Whole Shell Eggs (pages S103–S107)

      Setsuko Kamotani, Neal Hooker, Stephanie Smith and Ken Lee

      Version of Record online: 6 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01468.x

    3. Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.) (pages S115–S119)

      Aharon Segev, Hana Badani, Yoram Kapulnik, Ilan Shomer, Michal Oren-Shamir and Shmuel Galili

      Version of Record online: 8 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01477.x

    4. Gel Strength and Sensory Attributes of Fig (Ficus carica) Jams and Preserves as Influenced by Ripeness (pages S120–S124)

      Branka Levaj, Nedjeljka Bunić, Verica Dragović-Uzelac and Danijela Bursać Kovačević

      Version of Record online: 8 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01474.x

    5. Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L. (pages S125–S131)

      Qi Feng Dang, Jing Quan Yan, Yan Li, Xiao Jie Cheng, Cheng Sheng Liu and Xi Guang Chen

      Version of Record online: 13 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01483.x

    6. Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition (pages S132–S140)

      A. Arocas, T. Sanz, A. Salvador, P. Varela and S.M. Fiszman

      Version of Record online: 29 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01501.x

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

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. Rheological and Thermal Properties of Polylactide/Silicate Nanocomposites Films (pages N17–N24)

      Jasim Ahmed, Sunil K. Varshney and Rafeal Auras

      Version of Record online: 29 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01496.x

    2. Develop a Novel Method for Removing Fusel Alcohols from Rice Spirits Using Nanofiltration (pages N25–N29)

      Chang-Wei Hsieh, Yi-Hsiang Huang, Cheng-Hung Lai, Wai-Jane Ho and Wen-Ching Ko

      Version of Record online: 29 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01492.x

    3. Rheological Behavior of High-Concentration Sodium Caseinate Dispersions (pages N30–N35)

      Simon M. Loveday, M. Anandha Rao, Lawrence K. Creamer and Harjinder Singh

      Version of Record online: 13 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01493.x

  11. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. Antimicrobial Property, Antioxidant Capacity, and Cytotoxicity of Essential Oil from Cumin Produced in Iran (pages H54–H61)

      Tolou Allahghadri, Iraj Rasooli, Parviz Owlia, Mohammadreza Jalali Nadooshan, Tooba Ghazanfari, Massoud Taghizadeh and Shakiba Darvish Alipoor Astaneh

      Version of Record online: 6 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01467.x

    2. Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality (pages H62–H67)

      Diana Ansorena, Ainhoa Guembe, Tatiana Mendizábal and Iciar Astiasarán

      Version of Record online: 6 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01472.x

    3. Antioxidant, Antimutagenic, and Antidiabetic Activities of Edible Leaves from Cnidoscolus chayamansa Mc. Vaugh (pages H68–H72)

      Guadalupe Loarca-Piña, Sandra Mendoza, Minerva Ramos-Gómez and Rosalia Reynoso

      Version of Record online: 29 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01505.x

  12. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. In Memoriam
    5. Erratum
    6. R: Concise Reviews/Hypotheses in Food Science
    7. C: Food Chemistry
    8. E: Food Engineering and Physical Properties
    9. M: Food Microbiology and Safety
    10. S: Sensory and Food Quality
    11. N: Nanoscale Food Science, Engineering, and Technology
    12. H: Health, Nutrition, and Food
    13. T: Toxicology and Chemical Food Safety
    1. Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking (pages T25–T34)

      T.I. Perez, M.J. Zuidhof, R.A. Renema, J.M. Curtis, Y. Ren and M. Betti

      Version of Record online: 8 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01478.x

    2. Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas (pages T35–T39)

      F. Karim, F. Hijaz, C.L. Kastner and J.S. Smith

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01488.x

    3. Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary (pages T40–T47)

      Kanithaporn Puangsombat and J. Scott Smith

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01491.x

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