Journal of Food Science

Cover image for Vol. 76 Issue 2

March 2011

Volume 76, Issue 2

Pages viii–viii, R40–R75, C193–C354, E178–E239, M95–M155, S121–S29, N16–N29, H31–H79, T41–T72

  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have full text access to this OnlineOpen article
      Cover Caption (page viii)

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02081.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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have full text access to this OnlineOpen article
  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have full text access to this OnlineOpen article
      Developing the NASA Food System for Long-Duration Missions (pages R40–R48)

      Maya Cooper, Grace Douglas and Michele Perchonok

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.01982.x

    2. You have full text access to this OnlineOpen article
      The Role of Oral Processing in Dynamic Sensory Perception (pages R49–R61)

      Kylie D. Foster, John M.V. Grigor, Jean Ne Cheong, Michelle J.Y. Yoo, John E. Bronlund and Marco P. Morgenstern

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02029.x

    3. You have full text access to this OnlineOpen article
      Reinventing R&D in an Open Innovation Ecosystem (pages R62–R68)

      Helmut Traitler, Heribert J. Watzke and I. Sam Saguy

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.01998.x

    4. You have full text access to this OnlineOpen article
  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea (pages C193–C198)

      Ji-Sun Kim, Jiyun Ahn, Sung-Joon Lee, BoKyung Moon, Tae-Youl Ha and Suna Kim

      Article first published online: 21 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01891.x

    2. Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile (pages C199–C204)

      Jeehyun Lee, Laura Vázquez-Araújo, Koushik Adhikari, Michele Warmund and Janelle Elmore

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02014.x

    3. Beer Volatile Analysis: Optimization of HS/SPME Coupled to GC/MS/FID (pages C205–C211)

      Gustavo Charry-Parra, Maritza DeJesus-Echevarria and Fernando J. Perez

      Article first published online: 19 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01979.x

    4. Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried (pages C212–C217)

      M.M. Ramírez-Rodrigues, M.O. Balaban, M.R. Marshall and R.L. Rouseff

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01989.x

    5. Preparation and Mechanical Properties of Edible Rapeseed Protein Films (pages C218–C223)

      Sung-Ae Jang, Geum-Ok Lim and Kyung Bin Song

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02026.x

    6. Influence of the Process, Season, and Origin on Volatile Composition and Antioxidant Activity of Juniperus phoenicea L. Leaves Essential Oils (pages C224–C230)

      Monia Ennajar, Samia Afloulous, Mehrez Romdhane, Hany Ibrahim, Sylvie Cazaux, Manef Abderraba, Aly Raies and Jalloul Bouajila

      Article first published online: 3 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01995.x

    7. Production of L-Arabinose from Corn Hull Arabinoxylan by Arthrobacter aurescens MK5 α-L-Arabinofuranosidase (pages C231–C235)

      Masahiro Kurakake, Jyunpei Takao, Osamu Asano, Hiroko Tanimoto and Toshiaki Komaki

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02028.x

    8. Neuroprotective Effect of Caffeoylquinic Acids from Artemisia princeps Pampanini against Oxidative Stress-Induced Toxicity in PC-12 Cells (pages C250–C256)

      Sang Gil Lee, Hyungjae Lee, Tae Gyu Nam, Seok Hyun Eom, Ho Jin Heo, Chang Yong Lee and Dae-Ok Kim

      Article first published online: 3 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.02010.x

    9. Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields (pages C257–C264)

      Raquel Marco-Molés, María A. Rojas-Graü, Isabel Hernando, Isabel Pérez-Munuera, Robert Soliva-Fortuny and Olga Martín-Belloso

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02016.x

    10. Effects of Buttermilk Powders on Emulsification Properties and Acid Tolerance of Cream (pages C265–C271)

      Keiichi Ihara, Hiroshi Ochi, Hitoshi Saito and Keiji Iwatsuki

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02017.x

    11. Glucose Tolerance and Antioxidant Activity of Spent Brewer's Yeast Hydrolysate with a High Content of Cyclo-His-Pro (CHP) (pages C272–C278)

      Eun Young Jung, Hyun-Sun Lee, Jang Won Choi, Kyung Soo Ra, Mi-Ryung Kim and Hyung Joo Suh

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01997.x

    12. First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics (pages C287–C292)

      Daniella Pingret, Anne-Sylvie Fabiano-Tixier, Emmanuel Petitcolas, Jean-Paul Canselier and Farid Chemat

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02019.x

    13. Multicomponent Cleaning Verification of Stainless Steel Surfaces for the Removal of Dairy Residues Using Infrared Microspectroscopy (pages C303–C308)

      Matthew P. Lang, Nurdan A. Kocaoglu-Vurma, W. James Harper and Luis E. Rodriguez-Saona

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02021.x

    14. Chemical Composition and Antimicrobial and Spasmolytic Properties of Poliomintha longiflora and Lippia graveolens Essential Oils (pages C309–C317)

      Isabel Rivero-Cruz, Georgina Duarte, Andrés Navarrete, Robert Bye, Edelmira Linares and Rachel Mata

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02022.x

    15. Antibrowning and Antimicrobial Activities of the Water-Soluble Extract from Pine Needles of Cedrus deodara (pages C318–C323)

      Wei-Cai Zeng, Li-Rong Jia, Yan Zhang, Jia-Qi Cen, Xi Chen, Hong Gao, Su Feng and Yi-Na Huang

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02023.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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Multispectral Vision for Monitoring Peach Ripeness (pages E178–E187)

      Ana Herrero-Langreo, Loredana Lunadei, Lourdes Lleó, Belén Diezma and Margarita Ruiz-Altisent

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.02000.x

    2. Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices (pages E203–E211)

      Ana R. Madureira, Teresa Brandão, Ana M. Gomes, Manuela E. Pintado and F. Xavier Malcata

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02008.x

    3. Image Analysis of Microstructural Changes in Almond Cotyledon as a Result of Processing (pages E212–E221)

      Aylin Altan, Kathryn L. McCarthy, Rohan Tikekar, Michael J. McCarthy and N. Nitin

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01994.x

    4. Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X-Ray Microtomography: A Methodological Approach (pages E222–E231)

      Paola Pittia, Giampiero Sacchetti, Lucia Mancini, Marco Voltolini, Nicola Sodini, Giuliana Tromba and Franco Zanini

      Article first published online: 3 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.02009.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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antibacterial Activities of Blueberry and Muscadine Phenolic Extracts (pages M101–M105)

      Yoen Ju Park, Ronita Biswas, Robert Dixon Phillips and Jinru Chen

      Article first published online: 19 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01974.x

    2. Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment (pages M106–M110)

      Alline Artigiani Lima Tribst, Mark Alexandrow Franchi, Pilar Rodriguez de Massaguer and Marcelo Cristianini

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02006.x

    3. Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954 (pages M124–M129)

      Jasna Beganović, Andreja Leboš Pavunc, Krešimir Gjuračić, Marina Špoljarec, Jagoda Šušković and Blaženka Kos

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02030.x

    4. Physical and Antibacterial Properties of Edible Films Formulated with Apple Skin Polyphenols (pages M149–M155)

      W.-X. Du, C.W. Olsen, R.J. Avena-Bustillos, M. Friedman and T.H. McHugh

      Article first published online: 3 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.02012.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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Does Guinness Travel Well? (pages S121–S125)

      Daniel Kotz, Liam G. Glynn, Christian D. Mallen and Jochen W.L. Cals

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.01986.x

    2. Effect of Salicylic Acid Treatment on Postharvest Quality, Antioxidant Activities, and Free Polyamines of Asparagus (pages S126–S132)

      Yunxiao Wei, Zhenfeng Liu, Yujing Su, Donghong Liu and Xingqian Ye

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01987.x

    3. Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat (pages S133–S138)

      Poliana P. Brito, Heliana Azevedo, Kátia M. V. A. B. Cipolli, Henrique T. Fukuma, Gerson B. Mourão, Cláudio V. Roque, Norma T. Miya and José L. Pereira

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02004.x

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

    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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Highly Stable, Edible Cellulose Films Incorporating Chitosan Nanoparticles (pages N25–N29)

      Márcia R. de Moura, Marcos V. Lorevice, Luiz H.C. Mattoso and Valtencir Zucolotto

      Article first published online: 3 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.02013.x

  9. 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Bioavailability of Iron and Zinc from Multiple Micronutrient Fortified Beverage Premixes in Caco-2 Cell Model (pages H38–H42)

      Raghu Pullakhandam, K. Madhavan Nair, Himabindu Pamini and Ravinder Punjal

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01993.x

    2. Documentation of Fatty Acid Profiles in Lamb Meat and Lamb-Based Infant Foods (pages H43–H47)

      Anna Nudda, Michelle K. McGuire, Gianni Battacone, Maria G. Manca, Roberta Boe and Giuseppe Pulina

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02027.x

    3. Modulation of Th1/Th2 Balance by Lactobacillus Strains Isolated from Kimchi via Stimulation of Macrophage Cell Line J774A.1 In Vitro (pages H55–H61)

      Tae Joon Won, Bongjoon Kim, Dong Sup Song, Young Tae Lim, Eun Seul Oh, Do Ik Lee, Eon Sub Park, Hyeyoung Min, So-Young Park and Kwang Woo Hwang

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02031.x

  10. 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Fermented Nondigestible Fraction from Common Bean (Phaseolus vulgaris L.) Cultivar Negro 8025 Modulates HT-29 Cell Behavior (pages T41–T47)

      R.K. Cruz-Bravo, R. Guevara-Gonzalez, M. Ramos-Gomez, T. Garcia-Gasca, R. Campos-Vega, B.D. Oomah and G. Loarca-Piña

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02025.x

    2. Effect of Microwave Heating during Alkaline-Cooking of Aflatoxin Contaminated Maize (pages T48–T52)

      G.C. Pérez-Flores, E. Moreno-Martínez and A. Méndez-Albores

      Article first published online: 19 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01980.x

    3. Genotoxicity Evaluation of Moringa oleifera Seed Extract and Lectin (pages T53–T58)

      Lucíola A.D.M.M. Rolim, Márcia F.S. Macêdo, Herbert Ary Sisenando, Thiago H. Napoleão, Israel Felzenszwalb, Claudia A. F. Aiub, Luana C.B.B. Coelho, Silvia R.B. Medeiros and Patrícia M.G. Paiva

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01990.x

    4. Ammonia Gas Permeability of Meat Packaging Materials (pages T59–T64)

      Faris Karim, Faraj Hijaz, Curtis L. Kastner and J. Scott Smith

      Article first published online: 1 FEB 2011 | DOI: 10.1111/j.1750-3841.2010.01991.x

    5. Rutin Inhibits Oleic Acid Induced Lipid Accumulation via Reducing Lipogenesis and Oxidative Stress in Hepatocarcinoma Cells (pages T65–T72)

      Cheng-Hsun Wu, Ming-Cheng Lin, Hsueh-Chun Wang, Mon-Yuan Yang, Ming-Jia Jou and Chau-Jong Wang

      Article first published online: 1 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02033.x

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