Journal of Food Science

Cover image for Vol. 75 Issue 5

June/July 2010

Volume 75, Issue 5

Pages v–ix, R90–R104, C394–C464, E236–E313, M253–M337, S251–S262, N46–N61, H137–H156, T82–T97

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Industrial Applications of Selected JFS Articles (pages v–vi)

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01718.x

  2. Editorials

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. You have free access to this content
      Most-Cited Papers from 2007 (page vii)

      Daryl Lund

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01719.x

    2. You have free access to this content
      Celebrating 75 Years with a New Look! (page viii)

      Amanda Ferguson

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01720.x

  3. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. You have free access to this content
      Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins (pages R90–R104)

      Normell Jhoe De Mesa-Stonestreet, Sajid Alavi and Scott R. Bean

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01623.x

  4. C: FOOD CHEMISTRY

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Astaxanthin Extraction from Shrimp Wastes and its Stability in 2 Model Systems (pages C394–C399)

      M.E. Franco-Zavaleta, R. Jiménez-Pichardo, A. Tomasini-Campocosio and I. Guerrero-Legarreta

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01612.x

    2. Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties (pages C400–C405)

      Fanie Rautenbach, Mieke Faber, Sunette Laurie and Robert Laurie

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01631.x

    3. Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture (pages C406–C412)

      Tareq M. Osaili, Mutamed M. Ayyash, Anas A. Al-Nabulsi, Reyad R. Shaker and Nagendra P. Shah

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01641.x

    4. Antioxidant Activity and Chemical Composition of the Fractions from Burdock Leaves (pages C413–C419)

      Zaixiang Lou, Hongxin Wang, Jing Li, Shangwei Chen, Song Zhu, Chaoyang Ma and Zhouping Wang

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01616.x

    5. Chemical Characterization of Tomato Juice Fermented with Bifidobacteria (pages C428–C432)

      Jong-Ho Koh, Youngshik Kim and Jun-Hyun Oh

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01632.x

    6. Heat Stability of Aggregated Particles of Casein Micelles and κ-Carrageenan (pages C433–C438)

      Kelly L. Flett, Milena Corredig and H. Douglas Goff

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01618.x

    7. Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham (pages C452–C458)

      R.K. Sekhon, M.W. Schilling, T.W. Phillips, R.M.J. Aikins, M.M. Hasan, R. Nannapaneni and W.B. Mikel

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01646.x

  5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Flow Properties of Acetylated Chickpea Protein Dispersions (pages E247–E252)

      Li H. Liu and Tran V. Hung

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01639.x

    2. Kinetics of Formation and Physicochemical Characterization of Thermally-Induced β-Lactoglobulin Aggregates (pages E261–E268)

      R.N. Zúñiga, A. Tolkach, U. Kulozik and J.M. Aguilera

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01617.x

    3. Development of a Method to Produce Freeze-Dried Cubes from 3 Pacific Salmon Species (pages E269–E275)

      Charles Crapo, Alexandra C.M. Oliveira, Duy Nguyen, Peter J. Bechtel and Quentin Fong

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01642.x

    4. Effect of Agglomeration on Flowability of Baby Food Powders (pages E276–E284)

      Karolina Szulc and Andrzej Lenart

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01634.x

    5. Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh-Cut “Tommy Atkins” Mango (pages E297–E304)

      Marcela Chiumarelli, Leila M. Pereira, Cristhiane C. Ferrari, Claire I. G. L. Sarantópoulos and Miriam D. Hubinger

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01636.x

    6. Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration (pages E305–E313)

      Bongkosh Vardhanabhuti, Worarat Khayankan and E. Allen Foegeding

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01647.x

  6. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Studies on Disinfection Mechanism of Electrolyzed Oxidizing Water on E. coli and Staphylococcus aureus (pages M253–M260)

      Xinping Zeng, Wenwei Tang, Guoqing Ye, Ting Ouyang, Lin Tian, Yaming Ni and Ping Li

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01649.x

    2. Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children (pages M261–M269)

      Laurencia T. Songré-Ouattara, Claire Mouquet-Rivier, Christèle Humblot, Isabelle Rochette, Bréhima Diawara and Jean-Pierre Guyot

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01640.x

    3. Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants (pages M278–M282)

      N.P. Shah, W.K. Ding, M.J. Fallourd and G. Leyer

      Version of Record online: 9 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01628.x

    4. Antioxidant and Antibacterial Activities on Foodborne Pathogens of Artocarpus heterophyllus Lam. (Moraceae) Leaves Extracts (pages M291–M295)

      M.R. Loizzo, R. Tundis, U.G. Chandrika, A.M. Abeysekera, F. Menichini and N.G. Frega

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01614.x

    5. Inhibition of Shiga Toxin 2 (Stx2) in Apple Juices and its Resistance to Pasteurization (pages M296–M301)

      Reuven Rasooly, Paula M. Do, Carol E. Levin and Mendel Friedman

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01615.x

    6. Detecting Food- and Waterborne Viruses by Surface-Enhanced Raman Spectroscopy (pages M302–M307)

      Cui Fan, Zhiqiang Hu, Lela K. Riley, Gregory A. Purdy, Azlin Mustapha and Mengshi Lin

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01619.x

    7. Control of Dongchimi Fermentation with Chitosan Deacetylated by Alkali Treatment to Prevent Over-Ripening (pages M308–M316)

      Woojin Lee, Tai-Sun Shin, Sanghoon Ko and Hoon-Il Oh

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01643.x

    8. Diversity of the Predominant Spoilage Bacteria in Water-Boiled Salted Duck during Storage (pages M317–M321)

      Fang Liu, Daoying Wang, Lihui Du, Yongzhi Zhu and Weimin Xu

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01644.x

    9. Antimicrobial Effects of Wine: Separating the Role of Polyphenols, pH, Ethanol, and Other Wine Components (pages M322–M326)

      Natasa Boban, Marija Tonkic, Danijela Budimir, Darko Modun, Davorka Sutlovic, Volga Punda-Polic and Mladen Boban

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01622.x

  7. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Effects of Drying, Packaging, and Temperature on the Quality of Fried Onion Slices (pages S251–S254)

      Narmela Asefi and Mansoure Mozaffari

      Version of Record online: 9 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01624.x

    2. Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ-Carrageenan (pages S255–S262)

      Kelly L. Flett, Lisa M. Duizer and H. Douglas Goff

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01635.x

  8. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Effect of High-Pressure Homogenization on the Physical and Antioxidant Properties of Quercus resinosa Infusions Encapsulated by Spray-Drying (pages N57–N61)

      Nuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Rubén Francisco González-Laredo, Federico Harte, Luis Medina-Torres, Luz Araceli Ochoa-Martínez and Marcela Soto-García

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01653.x

  9. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Nutritionally Important Starch Fractions of Rice Cultivars Grown in Southern United States (pages H137–H144)

      James A. Patindol, Harmeet S. Guraya, Elaine T. Champagne and Anna M. McClung

      Version of Record online: 9 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01627.x

    2. α-Glucosidase Inhibitory Activity of Bromophenol Purified from the Red Alga Polyopes lancifolia (pages H145–H150)

      Keun Young Kim, The Han Nguyen, Hideyuki Kurihara and Sang Moo Kim

      Version of Record online: 9 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01629.x

    3. Effect of the Addition of Common Bean (Phaseolus vulgaris L.) Flour on the In Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti (pages H151–H156)

      Jose-Alberto Gallegos-Infante, Luis Arturo Bello-Perez, Nuria Elizabeth Rocha-Guzman, Ruben Francisco Gonzalez-Laredo and Martha Avila-Ontiveros

      Version of Record online: 2 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01621.x

  10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Mutagenic Safety and Fatty Liver Improvement of Nanonized Black Soybeans in Senescence-Accelerated Prone-8 Mice (pages T82–T90)

      J.-W. Liao, L.-Z. Hong, M.-F. Wang, S.-C. Tsai, Y.-J. Lin and Y.-C. Chan

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01638.x

    2. A 90-D Toxicity Study of Monascus-Fermented Products Including High Citrinin Level (pages T91–T97)

      Chun-Hsien Lee, Chun-Lin Lee and Tzu-Ming Pan

      Version of Record online: 9 JUN 2010 | DOI: 10.1111/j.1750-3841.2010.01626.x

  11. Contents

    1. Top of page
    2. Industrial Application Briefs
    3. Editorials
    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
    12. Contents
    1. Cover Caption (page ix)

      Version of Record online: 7 JUL 2010 | DOI: 10.1111/j.1750-3841.2010.01721.x

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