Journal of Food Science

Cover image for Vol. 75 Issue 4

May 2010

Volume 75, Issue 4

Pages v–vii, C317–C392, E201–E233, M187–M251, S167–S249, H109–H134, T65–T80

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. H: Health, Nutrition, and Food
    9. 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: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01610.x

  2. Editorial

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

      Daryl Lund

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01611.x

  3. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. H: Health, Nutrition, and Food
    9. T: Toxicology and Chemical Food Safety
    1. Dehydration of Pollock Skin Prior to Gelatin Production (pages C317–C321)

      Cindy K. Bower, Roberto J. Avena-Bustillos, Katie A. Hietala, Cristina Bilbao-Sainz, Carl W. Olsen and Tara H. McHugh

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01596.x

    2. Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars (pages C328–C335)

      Esra Sariburun, Saliha Şahin, Cevdet Demir, Cihat Türkben and Vildan Uylaşer

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01571.x

    3. Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica) (pages C336–C340)

      Ann Wambui Munyaka, Edna Edward Makule, Indrawati Oey, Ann Van Loey and Marc Hendrickx

      Version of Record online: 9 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01573.x

    4. Supercritical Fluid Chromatography of Myrosinase Reaction Products in Ground Yellow Mustard Seed Oil (pages C341–C345)

      Niloufar Choubdar, Shuliu Li and Richard A. Holley

      Version of Record online: 14 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01584.x

    5. Thermal Stability of Tagatose in Solution (pages C346–C351)

      Katherine J. Luecke and Leonard N. Bell

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01601.x

    6. Extraction and Removal of Caffeine from Green Tea by Ultrasonic-Enhanced Supercritical Fluid (pages C363–C368)

      Wei-Qiang Tang, Di-Cai Li, Yang-Xiao Lv and Jian-Guo Jiang

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01604.x

    7. Transglutaminase Catalysis of Modified Whey Protein Dispersions (pages C369–C377)

      Debra A. Clare and Christopher R. Daubert

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01605.x

    8. Ginsenoside Composition and Antiproliferative Activities of Explosively Puffed Ginseng (Panax ginseng C.A. Meyer) (pages C378–C382)

      Sung-Ran Yoon, Gee-Dong Lee, Jung-Hyun Park, In-Seon Lee and Joong-Ho Kwon

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01592.x

    9. Broccoli-Derived By-Products—A Promising Source of Bioactive Ingredients (pages C383–C392)

      Raúl Domínguez-Perles, Maria Carmen Martínez-Ballesta, Micaela Carvajal, Cristina García-Viguera and Diego A. Moreno

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01606.x

  4. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. H: Health, Nutrition, and Food
    9. T: Toxicology and Chemical Food Safety
    1. Optimization of Combined Microwave–Hot Air Roasting of Malt Based on Energy Consumption and Neo-Formed Contaminants Content (pages E201–E207)

      S. Akkarachaneeyakorn, J.C. Laguerre, J. Tattiyakul, B. Neugnot, P. Boivin, F.J. Morales and I. Birlouez-Aragon

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01567.x

    2. Altering Functional Properties of Fats Using Power Ultrasound (pages E208–E214)

      A.H. Suzuki, J. Lee, S.G. Padilla and S. Martini

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01572.x

    3. Biodegradable Poly(butylene adipate-co-terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua (pages E215–E224)

      Luis Bastarrachea, Sumeet Dhawan, Shyam S. Sablani, Jae-Hyung Mah, Dong-Hyun Kang, Jinwen Zhang and Juming Tang

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01591.x

    4. Shelf-Life Extension of Fresh Tuber aestivum and Tuber melanosporum Truffles by Modified Atmosphere Packaging with Microperforated Films (pages E225–E233)

      Carmen Susana Rivera, Domingo Blanco, María Luisa Salvador and María Eugenia Venturini

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01602.x

  5. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. H: Health, Nutrition, and Food
    9. T: Toxicology and Chemical Food Safety
    1. Impact of Changes in Sugar Exudate Created by Biological Damage to Tomato Plants on the Persistence of Escherichia coli O157:H7 (pages M187–M192)

      Daniel Aruscavage, P. Larry Phelan, Ken Lee and Jeffrey T. LeJeune

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01593.x

    2. Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field (pages M193–M197)

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

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01594.x

    3. Cloning, Expression, and Genus-Specificity Analysis of 28-kDa OmpK from Vibrio alginolyticus (pages M198–M203)

      Yan-Dong Li, Hong-Lin Ren, Shi-Ying Lu, Yu Zhou, Xue Han, Bin-Bin Gong, Yuan-Yuan Zhang and Zeng-Shan Liu

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01565.x

    4. Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System (pages M209–M217)

      Oleksandr A. Byelashov, Jeremy M. Adler, Ifigenia Geornaras, Kyung Yuk Ko, Keith E. Belk, Gary C. Smith and John N. Sofos

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01595.x

    5. Isolation and Identification of Bacillus spp. and Related Genera from Different Starchy Foods (pages M218–M221)

      Maria Florencia Fangio, Sara Ines Roura and Rosalía Fritz

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01566.x

    6. Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality (pages M222–M230)

      Wei-Yea Hsu, Amarat Simonne, Pongphen Jitareerat and Maurice R. Marshall Jr.

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01568.x

    7. Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice (pages M231–M238)

      Lizanel Feliciano, Jaesung Lee, John A. Lopes and Melvin A. Pascall

      Version of Record online: 14 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01583.x

  6. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. H: Health, Nutrition, and Food
    9. T: Toxicology and Chemical Food Safety
    1. The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By-Products (pages S167–S172)

      Vern Jou Cheng, Alaa El-Din A. Bekhit, Richard Sedcole and Nazimah Hamid

      Version of Record online: 9 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01576.x

    2. Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi) (pages S173–S181)

      Martin Talavera-Bianchi, Koushik Adhikari, Edgar Chambers IV, Edward E. Carey and Delores H. Chambers

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01585.x

    3. A Novel Tensile Test Method to Assess Texture and Gaping in Salmon Fillets (pages S182–S190)

      Thomas J. Ashton, Ian Michie and Ian A. Johnston

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01586.x

    4. Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region (pages S191–S198)

      Pasquale Crupi, Antonio Coletta, Rosa Anna Milella, Giuseppe Palmisano, Antonella Baiano, Ennio La Notte and Donato Antonacci

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01564.x

    5. Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types (pages S199–S205)

      M. Limpawattana and R.L. Shewfelt

      Version of Record online: 9 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01577.x

    6. Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition (pages S206–S211)

      Ana González-Marco, Nerea Jiménez-Moreno and Carmen Ancín-Azpilicueta

      Version of Record online: 9 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01578.x

    7. Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics (pages S212–S219)

      L.C. Allgeyer, M.J. Miller and S.-Y. Lee

      Version of Record online: 14 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01579.x

    8. Effect of Liberibacter Infection (Huanglongbing or “Greening” Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation (pages S220–S230)

      Anne Plotto, Elizabeth Baldwin, Greg McCollum, John Manthey, Jan Narciso and Mike Irey

      Version of Record online: 14 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01580.x

    9. Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products (pages S231–S236)

      F.A. Desantos, P. Bechtel, S. Smiley and M.S. Brewer

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01589.x

    10. On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food (pages S245–S249)

      S.M. Goh, B. Leroux, C.A.G. Groeneschild and J.L.H.C. Busch

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01597.x

  7. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. H: Health, Nutrition, and Food
    9. T: Toxicology and Chemical Food Safety
    1. Tastier and Healthier Alternatives to French Fries (pages H109–H115)

      Caius M. Rommens, Roshani Shakya, Mark Heap and Kristi Fessenden

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01588.x

    2. Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters (pages H116–H122)

      Amanda M. Stephens, Lisa L. Dean, Jack P. Davis, Jason A. Osborne and Timothy H. Sanders

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01569.x

    3. Polyphenol-Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco-2 Cells (pages H123–H128)

      Kilari Sreenivasulu, Pullakhandam Raghu and K. Madhavan Nair

      Version of Record online: 14 APR 2010 | DOI: 10.1111/j.1750-3841.2010.01582.x

    4. Antihypertensive Effect of Salt-Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats (pages H129–H134)

      Toshiro Matsui, Xiao-Lin Zhu, Koso Shiraishi, Tatsuro Ueki, Yoshiharu Noda and Kiyoshi Matsumoto

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01599.x

  8. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. C: Food Chemistry
    5. E: Food Engineering and Physical Properties
    6. M: Food Microbiology and Safety
    7. S: Sensory and Food Quality
    8. H: Health, Nutrition, and Food
    9. T: Toxicology and Chemical Food Safety
    1. Thermal Stability of Ricin in Orange and Apple Juices (pages T65–T71)

      Lauren S. Jackson, Zhe Zhang and William H. Tolleson

      Version of Record online: 24 MAR 2010 | DOI: 10.1111/j.1750-3841.2010.01570.x

    2. In Vitro and In Vivo Metabolism of the Radiolytic Compound 2-Dodecylcyclobutanone (pages T72–T80)

      Faraj Hijaz, Tej B. Shrestha, Stefan H. Bossman, Faris Hussain and J. Scott Smith

      Version of Record online: 3 MAY 2010 | DOI: 10.1111/j.1750-3841.2010.01600.x

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