Journal of Food Science

Cover image for Vol. 75 Issue 7

September 2010

Volume 75, Issue 7

Pages i–vii, R121–R162, C588–C652, E402–E500, M390–M507, S341–S404, H212–H217, T123–T140

  1. Contents

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Cover Caption (page i)

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01833.x

  2. Industrial Application Briefs

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Industrial Applications of Selected JFS Articles (pages v–vii)

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01832.x

  3. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
    2. You have free access to this content
      Reduction of Off-Flavor Generation in Soybean Homogenates: A Mathematical Model (pages R131–R138)

      Nathan Mellor, Frances Bligh, Ian Chandler and Charlie Hodgman

      Version of Record online: 23 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01733.x

    3. You have free access to this content
      Control of Biogenic Amines in Food—Existing and Emerging Approaches (pages R139–R150)

      Aishath Naila, Steve Flint, Graham Fletcher, Phil Bremer and Gerrit Meerdink

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01774.x

    4. You have free access to this content
  4. C: FOOD CHEMISTRY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process (pages C588–C594)

      Denise S. Oliveira, Carolina Meherb-Dini, Célia M.L. Franco, Eleni Gomes and Roberto Da-Silva

      Version of Record online: 2 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01740.x

    2. A Multiplex PCR Method for the Identification of Commercially Important Salmon and Trout Species (Oncorhynchus and Salmo) in North America (pages C595–C606)

      Rosalee S. Rasmussen Hellberg, Michael T. Morrissey and Robert H. Hanner

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01752.x

    3. Effect of High Pressure Pasteurization on Bacterial Load and Bioactivity of Echinacea Purpurea (pages C613–C618)

      Xiu-Min Chen, Chun Hu, Errol Raghubeer and David D. Kitts

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01753.x

    4. Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate (pages C626–C632)

      Taha M. Rababah, Fawzi Banat, Anfal Rababah, Khalil Ereifej and Wade Yang

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01756.x

    5. Distribution of Stable Free Radicals among Amino Acids of Isolated Soy Proteins (pages C633–C640)

      Qingxin Lei, Christopher M. Liebold, William L. Boatright and M. Shah Jahan

      Version of Record online: 2 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01746.x

    6. High-Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice (pages C641–C646)

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

      Version of Record online: 23 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01735.x

    7. Trans Fatty Acids Content and Fatty Acid Profiles in the Selected Food Products from Korea between 2005 and 2008 (pages C647–C652)

      Jeung Hee Lee, Prakash Adhikari, Seong-Ai Kim, Taehyung Yoon, In-Hwan Kim and Ki-Teak Lee

      Version of Record online: 23 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01737.x

  5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Microscopic Quantification of Cell Integrity in Raw and Processed Onion Parenchyma Cells (pages E402–E408)

      M.E. Gonzalez, J.A. Jernstedt, D.C. Slaughter and D.M. Barrett

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01764.x

    2. Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions (pages E409–E416)

      M.E. Gonzalez, J.A. Jernstedt, D.C. Slaughter and D.M. Barrett

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01765.x

    3. 1H-NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions (pages E417–E425)

      Maria E. Gonzalez, Diane M. Barrett, Michael J. McCarthy, Frank J. Vergeldt, Edo Gerkema, Ariette M. Matser and Henk Van As

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01766.x

    4. Critical Electric Field Strengths of Onion Tissues Treated by Pulsed Electric Fields (pages E433–E443)

      Suvaluk Asavasanti, Seda Ersus, William Ristenpart, Pieter Stroeve and Diane M. Barrett

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01768.x

    5. Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying (pages E453–E461)

      Sansanee Sansiribhan, Sakamon Devahastin and Somchart Soponronnarit

      Version of Record online: 2 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01739.x

    6. FT-NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.) (pages E462–E468)

      Annachiara Berardinelli, Chiara Cevoli, Florina Aurelia Silaghi, Angelo Fabbri, Luigi Ragni, Alessandro Giunchi and Daniele Bassi

      Version of Record online: 2 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01741.x

    7. Microstructural Characterization of Multiphase Chocolate Using X-Ray Microtomography (pages E469–E476)

      Pierangelo Frisullo, Fabio Licciardello, Giuseppe Muratore and Matteo Alessandro Del Nobile

      Version of Record online: 2 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01745.x

    8. Porosity Changes and Retention of Ginsenosides in North American Ginseng Root Using Different Dehydration Processes (pages E487–E492)

      Monica Purnama, Parastoo Yaghmaee, Tim D. Durance and David D. Kitts

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01777.x

    9. Ohmic Heating of Peaches in the Wide Range of Frequencies (50 Hz to 1 MHz) (pages E493–E500)

      Mykola V. Shynkaryk, Taehyun Ji, Valente B. Alvarez and Sudhir K. Sastry

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01778.x

  6. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System (pages M398–M405)

      J. Fernando Ayala-Zavala and Gustavo A. González-Aguilar

      Version of Record online: 3 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01723.x

    2. Quality Assessment of Salted, Modified Atmosphere Packaged Rainbow Trout under Treatment with Oregano Essential Oil (pages M406–M411)

      Nikoletta Pyrgotou, Vasiliki Giatrakou, Athina Ntzimani and Ioannis N. Savvaidis

      Version of Record online: 3 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01724.x

    3. Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake (pages M417–M421)

      Yingzheng Yao, Siyi Pan, Kexing Wang and Xiaoyun Xu

      Version of Record online: 3 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01726.x

    4. Synergic Antimicrobial Activity of Lysozyme, Nisin, and EDTA against Listeria Monocytogenes in Ostrich Meat Patties (pages M422–M429)

      Marianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia and Maria Rosaria Corbo

      Version of Record online: 23 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01732.x

    5. Safety and Quality Assessment during the Ozonation of Cloudy Apple Juice (pages M437–M443)

      S. Patil, B. Torres, B.K. Tiwari, Hilde H. Wijngaard, P. Bourke, P.J. Cullen, C.P. O’ Donnell and V.P. Valdramidis

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01750.x

    6. Molecular Epidemiology of Microorganisms Isolated from Food Workers and Enteral Feeding of Public Hospitals (pages M449–M454)

      Liana J. Borges, Maria Raquel H. Campos, Juliana L. Cardoso, Maria Cláudia D.P.B. André and Álvaro B. Serafini

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01751.x

    7. Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric Acid (pages M455–M461)

      K.F. Over, N.S. Hettiarachchy, A.V.S. Perumalla, M.G. Johnson, J.-F. Meullenet, J.S. Dickson, M.J. Holtzbauer, S.E. Niebuhr and B. Davis

      Version of Record online: 3 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01727.x

    8. Recovery of Salmonella enterica Serovars Typhimurium and Tennessee in Peanut Butter after Electron Beam Exposure (pages M462–M467)

      Kristen E. Matak, Andrea L. Hvizdzak, Sarah Beamer and Jacek Jaczynski

      Version of Record online: 23 AUG 2010 | DOI: 10.1111/j.1750-3841.2010.01729.x

    9. Behavior and Enterotoxin Production by Coagulase Negative Staphylococcus in Cooked Ham, Reconstituted Skimmed Milk, and Confectionery Cream (pages M475–M481)

      Ana Maria Oliveira, Norma Teruko Nago Miya, Anderson S. Sant’Ana and José Luiz Pereira

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01754.x

    10. Prevalence and Characterization of Campylobacter jejuni Isolated from Pasture Flock Poultry (pages M496–M502)

      Irene Hanning, Debabrata Biswas, Paul Herrera, Mary Roesler and Steven C. Ricke

      Version of Record online: 2 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01747.x

    11. Use of UV-C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear (pages M503–M507)

      Jian Li, Qian Zhang, Yang Cui, Jiaqi Yan, Jiankang Cao, Yumei Zhao and Weibo Jiang

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01776.x

  7. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Sensory Properties of Ginseng Solutions Modified by Masking Agents (pages S341–S347)

      Lauren C. Tamamoto, Shelly J. Schmidt and Soo-Yeun Lee

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01749.x

    2. Quality of Ready to Serve Tilapia Fish Curry with PUFA in Retortable Pouches (pages S348–S354)

      K. Dhanapal, G.V.S. Reddy, B.B. Nayak, S. Basu, K. Shashidhar, G. Venkateshwarlu and M.K. Chouksey

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01762.x

    3. Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets (pages S365–S374)

      Aunchalee Aussanasuwannakul, Patrick Brett Kenney, Robert G. Brannan, Susan D. Slider, Mohamed Salem and Jianbo Yao

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01770.x

    4. Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang) (pages S375–S383)

      H.G. Kim, J.H. Hong, C.K. Song, H.W. Shin and K.O. Kim

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01771.x

    5. Effect of Organic Poultry Purchase Frequency on Consumer Attitudes Toward Organic Poultry Meat (pages S384–S397)

      Ellen Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Jr., Jean-Francois Meullenet, Philip G. Crandall and Steven C. Ricke

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01775.x

    6. Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries (pages S398–S404)

      Laura Vázquez-Araújo, Edgar Chambers IV, Koushik Adhikari and Ángel A. Carbonell-Barrachina

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01779.x

  8. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    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. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Assessment of Dietary Intake of Patulin from Baby Foods (pages T123–T125)

      Elisabetta Bonerba, Rossella Conte, Edmondo Ceci and Giuseppina Tantillo

      Version of Record online: 2 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01743.x

    2. The Impact of Non- and Genetically Modified Soybean Diets in Aorta Wall Remodeling (pages T126–T131)

      Julio B. Daleprane, Mauricío A. Chagas, Guillermo C. Vellarde, Cristiane F. Ramos and Gilson T. Boaventura

      Version of Record online: 22 SEP 2010 | DOI: 10.1111/j.1750-3841.2010.01773.x

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