Journal of Food Science

Cover image for Vol. 75 Issue 9

November/December 2010

Volume 75, Issue 9

Pages V–XII, R183–R193, C697–C778, E572–E642, M546–M603, S455–S558, H274–H323, T149–T160

  1. INDUSTRIAL APPLICATION BRIEFS

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
  2. REVIEWER INDEX

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
    1. Reviewer Index (pages VII–XI)

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01933.x

  3. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
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  4. C: FOOD CHEMISTRY

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
    1. Aroma Recovery from Roasted Coffee by Wet Grinding (pages C697–C702)

      J. Baggenstoss, D. Thomann, R. Perren and F. Escher

      Article first published online: 7 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01822.x

    2. Antioxidant and Antiradical Capacities in Apricot (Prunus armeniaca L.) Fruits: Variations from Genotypes, Years, and Analytical Methods (pages C722–C730)

      Attila Hegedú´s, Rita Engel, László Abrankó, Emó´ke Balogh, Anna Blázovics, Rita Hermán, Júlia Halász, Sezai Ercisli, Andrzej Pedryc and Éva Stefanovits-Bányai

      Article first published online: 7 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01826.x

    3. Kinetic Characterization of a Basic Peroxidase from Garlic (Allium sativum L.) Cloves (pages C740–C746)

      Saida Medjeldi Marzouki, Lorena Almagro, Ana B. Sabater-Jara, Alfonso Ros Barceló and María A. Pedreño

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01848.x

    4. Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.-Imported and Northwestern Mexico Retail Beef (pages C747–C752)

      H. González-Rios, A. Peña-Ramos, M. Valenzuela, L. Zamorano-García, G. Cumplido-Barbeitia, N.F. González-Méndez and N. Huerta-Leidenz

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01849.x

    5. Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp (pages C753–C759)

      Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey and Marc Hendrickx

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01862.x

    6. Effect of Light and Sweeteners on Color in an Amaretto-Type Liqueur (pages C766–C773)

      F. Castañeda-Olivares, R.C. Pless and E. González-Jasso

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01866.x

    7. Effects of Alpha-Tocopherol on Lactones in Beef Headspace during Storage (pages C774–C778)

      A. Watanabe, M. Imanari, M. Higuchi, N. Shiba and M. Yonai

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01870.x

  5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
    1. Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage (pages E588–E595)

      Dan Yang Ying, Mei Chi Phoon, Luz Sanguansri, Rangika Weerakkody, Iko Burgar and Mary Ann Augustin

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01838.x

    2. Application of the Chinese Steamed Bun Starter Dough (CSB-SD) in Breadmaking (pages E596–E604)

      Suwimon Keeratipibul, Naphatrapi Luangsakul, Shinya Otsuka, Shigeru Sakai, Yasushi Hatano and Somboon Tanasupawat

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01845.x

    3. An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics (pages E605–E611)

      A. Anishaparvin, N. Chhanwal, D. Indrani, K.S.M.S. Raghavarao and C. Anandharamakrishnan

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01846.x

    4. Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas (pages E612–E619)

      Leila M. Pereira, Sandra M. Carmello-Guerreiro, Valéria C. A. Junqueira, Cristhiane C. Ferrari and Miriam D. Hubinger

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01847.x

    5. A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach (pages E627–E635)

      Fanbin Kong and R. Paul Singh

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01856.x

      Corrected by:

      Corrigendum

      Vol. 76, Issue 5, viii, Article first published online: 1 JUN 2011

  6. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
    1. Inhibition of Listeria monocytogenes by Food Antimicrobials Applied Singly and in Combination (pages M557–M563)

      Alex L. Brandt, Alejandro Castillo, Kerri B. Harris, Jimmy T. Keeton, Margaret D. Hardin and Thomas M. Taylor

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01843.x

    2. Enumeration of Fungi in Fruits by the Most Probable Number Method (pages M564–M567)

      Maiko Watanabe, Fumiyuki Tsutsumi, Ken-ichi Lee, Yoshiko Sugita-Konishi, Susumu Kumagai, Kosuke Takatori, Yukiko Hara-Kudo and Hirotaka Konuma

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01852.x

    3. Electrostatic Sprays of Food-Grade Acids and Plant Extracts are More Effective than Conventional Sprays in Decontaminating Salmonella Typhimurium on Spinach (pages M574–M579)

      Vijayalakshmi Ganesh, Navam S. Hettiarachchy, Madhuram Ravichandran, Michael G. Johnson, Carl L. Griffis, Elizabeth M. Martin, Jean-Francois Meullenet and Steven C. Ricke

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01859.x

    4. Effect of NaCl on the Biofilm Formation by Foodborne Pathogens (pages M580–M585)

      Hua Xu, Yunyun Zou, Hyeon-Yong Lee and Juhee Ahn

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01865.x

    5. Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices (pages M597–M603)

      Osman Sagdic, Ismet Ozturk, Okan Bayram, Zulal Kesmen and Mustafa Tahsin Yilmaz

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01871.x

  7. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
    1. Effects of Bagging on Volatiles and Polyphenols in “Wanmi” Peaches during Endocarp Hardening and Final Fruit Rapid Growth Stages (pages S455–S460)

      Yiju Wang, Chunxiang Yang, Chunyan Liu, Man Xu, Shaohua Li, Liu Yang and Younian Wang

      Article first published online: 7 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01817.x

    2. Impact of Shelf Life on Content of Primary and Secondary Metabolites in Apple (Malus domestica Borkh.) (pages S461–S468)

      Robert Veberic, Valentina Schmitzer, Maja M. Petkovsek and Franci Stampar

      Article first published online: 7 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01823.x

    3. Use of Species Other than Oak to Flavor Wine: An Exploratory Survey (pages S490–S498)

      O.A. Young, M. Kaushal, J.D. Robertson, H. Burns and S.J. Nunns

      Article first published online: 15 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01829.x

    4. Aroma Profile and Volatiles Odor Activity Along Gold Cultivar Pineapple Flesh (pages S506–S512)

      Marta Montero-Calderón, María Alejandra Rojas-Graü and Olga Martín-Belloso

      Article first published online: 15 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01831.x

    5. Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children (pages S522–S526)

      Orsolya M. Palacios, Joseph Badran, Lisa Spence, Mary Anne Drake, Michele Reisner and Howard R. Moskowitz

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01839.x

    6. Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness (pages S531–S541)

      Mathilde Causse, Chloé Friguet, Clément Coiret, Mélanie Lépicier, Brigitte Navez, Monica Lee, Nancy Holthuysen, Fiorella Sinesio, Elisabetta Moneta and Silvana Grandillo

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01841.x

    7. Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) (pages S542–S547)

      Laura Alessandrini, Federica Balestra, Santina Romani, Pietro Rocculi and Marco Dalla Rosa

      Article first published online: 15 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01842.x

  8. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
    1. Differential Effects of Sulfated Triterpene Glycosides, Holothurin A1, and 24-Dehydroechinoside A, on Antimetastasic Activity via Regulation of the MMP-9 Signal Pathway (pages H280–H288)

      Qin Zhao, Yong Xue, Zhi-dong Liu, Hui Li, Jing-feng Wang, Zhao-jie Li, Yu-ming Wang, Ping Dong and Chang-hu Xue

      Article first published online: 15 OCT 2010 | DOI: 10.1111/j.1750-3841.2010.01837.x

    2. Absorption of Folic Acid and Ascorbic Acid from Nutrient Comparable Beverages (pages H289–H293)

      Brett Carter, Pablo Monsivais and Adam Drewnowski

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01844.x

    3. A Low-Calorie Beverage Supplemented with Low-Viscosity Pectin Reduces Energy Intake at a Subsequent Meal (pages H300–H305)

      Martine Perrigue, Brett Carter, Susan A. Roberts and Adam Drewnowski

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01858.x

    4. GC-MS Determined Distribution of Urinary Equol Producers as Affected by Age, Gender, and Repeated Ingestions of Soymilk (pages H306–H310)

      Ting-Fu Ko, Hui-Su Tsai, Shu-Mei Lin, Chi-Dong Liu, Show-Phon Learn and Robin Y.Y. Chiou

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01860.x

    5. Hydrolysis of Chlorella by Cellulomonas sp. YJ5 Cellulases and Its Biofunctional Properties (pages H317–H323)

      Li-Jung Yin, Shann-Tzong Jiang, Shen-Hwei Pon and Hsin-Hung Lin

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01867.x

  9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
  10. Contents

    1. Top of page
    2. INDUSTRIAL APPLICATION BRIEFS
    3. REVIEWER INDEX
    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
    11. Contents
    1. Cover Caption (page XII)

      Article first published online: 3 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01934.x

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