Journal of Food Science

Cover image for Vol. 76 Issue 3

April 2011

Volume 76, Issue 3

Pages ix–viii, R76–R102, C356–C518, E240–E331, M157–M232, S164–S224, N30–N48, H80–H115, T73–T89

  1. Contents

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Cover Caption (page ix)

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02159.x

  2. Industrial Application Briefs

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  3. Editorial

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
    2. You have free access to this content
    3. You have free access to this content
      Antimicrobial Activity of Biodegradable Polysaccharide and Protein-Based Films Containing Active Agents (pages R90–R102)

      Kuorwel K. Kuorwel, Marlene J. Cran, Kees Sonneveld, Joseph Miltz and Stephen W. Bigger

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02102.x

  5. C: FOOD CHEMISTRY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Vitamin C and Sugar Levels as Simple Markers for Discriminating Spanish Honey Sources (pages C356–C361)

      Virginia León-Ruiz, Soledad Vera, Amelia V. González-Porto and María Paz San Andrés

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02041.x

    2. Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds (pages C368–C379)

      Ye-Jin Jo, In Hee Cho, Chi Kwang Song, Hye Won Shin and Young-Suk Kim

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02068.x

    3. ORAChromatography and Total Phenolics Content of Peanut Root Extracts (pages C380–C384)

      Kevin W. Holland, Maria Balota, William N. Eigel III, Parameswarakumar Mallikarjunan, James M. Tanko, Kequan Zhou and Sean F. O’Keefe

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02069.x

    4. Identification of 2-Ethyl-4-Methyl-3-Thiazoline and 2-Isopropyl-4-Methyl-3-Thiazoline for the First Time in Nature by the Comprehensive Analysis of Sesame Seed Oil (pages C385–C391)

      David Agyemang, Kathryn Bardsley, Sharon Brown, Kenneth Kraut, Linda Psota-Kelty and Laurence Trinnaman

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02071.x

    5. Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar (pages C392–C397)

      Suzana P. Stella, Alessandra C. Ferrarezi, Karina O. dos Santos and Magali Monteiro

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02055.x

    6. Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil (pages C404–C412)

      Xiaojun Liu, Qingzhe Jin, Yuanfa Liu, Jianhua Huang, Xingguo Wang, Wenyue Mao and Shanshan Wang

      Article first published online: 21 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02073.x

    7. Evidence of Cell-Associated Proteinases from Virgibacillus sp. SK33 Isolated from Fish Sauce Fermentation (pages C413–C419)

      Sornchai Sinsuwan, Sureelak Rodtong and Jirawat Yongsawatdigul

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02058.x

    8. Authenticity of Cypriot Sweet Wine Commandaria Using FT-IR and Chemometrics (pages C420–C427)

      Elena Ioannou-Papayianni, Rebecca I Kokkinofta and Charis R. Theocharis

      Article first published online: 4 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02048.x

    9. Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa (pages C428–C435)

      Milena M. Ramirez-Rodrigues, Maria L. Plaza, Alberto Azeredo, Murat O. Balaban and Maurice R. Marshall

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02091.x

    10. Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques (pages C436–C440)

      Juana Mulero, Pilar Zafrilla, Jose M. Cayuela, Adela Martínez-Cachá and Francisco Pardo

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02104.x

    11. Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins (pages C447–C453)

      Morten Busch Jensen, Carolina Ana López-de-Dicastillo Bergamo, René Marc Payet, Xueming Liu and Izabela Konczak

      Article first published online: 21 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02077.x

    12. Heat Treatment of Brussels Sprouts Retains Their Ability to Induce Detoxification Enzyme Expression In Vitro and In Vivo (pages C454–C461)

      Melissa G. Robbins, Gaby Andersen, Veronika Somoza, Bruce D. Eshelman, David M. Barnes and Paul R. Hanlon

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02105.x

    13. CIELAB Coordinates in Response to Berry Skin Anthocyanins and Their Composition in Vitis (pages C490–C497)

      Zhenchang Liang, Min Sang, Peige Fan, Benhong Wu, Lijun Wang, Shuhua Yang and Shaohua Li

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02095.x

    14. Raphasatin Is a More Potent Inducer of the Detoxification Enzymes Than Its Degradation Products (pages C504–C511)

      Chris Scholl, Bruce D. Eshelman, David M. Barnes and Paul R. Hanlon

      Article first published online: 21 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02078.x

    15. Oregano: Chemical Analysis and Evaluation of Its Antimalarial, Antioxidant, and Cytotoxic Activities (pages C512–C518)

      Fatiha El Babili, Jalloul Bouajila, Jean Pierre Souchard, Cédric Bertrand, Florian Bellvert, Isabelle Fouraste, Claude Moulis and Alexis Valentin

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02109.x

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Physical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes (pages E254–E265)

      Wenceslao T. Medina, Andrés A. de la Llera, Juan L. Condori and José M. Aguilera

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02054.x

    2. Effects of Protein Separation Conditions on the Functional and Thermal Properties of Canola Protein Isolates (pages E266–E273)

      Wajira A. R. Manamperi, Dennis P. Wiesenborn, Sam K.C. Chang and Scott W. Pryor

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02087.x

    3. Functional Properties of Protein Fractions of Channel Catfish (Ictalurus punctatus) and Their Effects in an Emulsion System (pages E283–E290)

      Huaixia Yin, Yuting Wan, Jianing Pu, Peter J. Bechtel and Subramaniam Sathivel

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02057.x

    4. Quantification of Gaping, Bruising, and Blood Spots in Salmon Fillets Using Image Analysis (pages E291–E297)

      Murat O. Balaban, Gülgün F. Ünal Şengör, Mario Gil Soriano and Elena Guillén Ruiz

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02060.x

    5. Measuring and Predicting Head Space Pressure during Retorting of Thermally Processed Foods (pages E298–E308)

      Gaurav Ghai, Arthur A. Teixeira, Bruce A. Welt, Renee Goodrich-Schneider, Weihua Yang and Sergio Almonacid

      Article first published online: 21 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02075.x

    6. How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation (pages E318–E327)

      Phanin N. Leksrisompong and Edward Allen Foegeding

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02092.x

    7. A Simple Method for Weight Estimation of Whole Herring (Clupea harengus) Using Planar X-Ray Imaging (pages E328–E331)

      Emil Veliyulin, Ekrem Misimi, Morten Bondø, Petter Aaby Vebenstad and Stein Ove Østvik

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02093.x

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Modification of Buffered Peptone Water for Improved Recovery of Heat-Injured Salmonella Typhimurium (pages M157–M162)

      Sanna Taskila, Ekaterina Osmekhina, Mika Tuomola, Jari Ruuska and Peter Neubauer

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2010.02050.x

    2. Antimicrobial Edible Apple Films Inactivate Antibiotic Resistant and Susceptible Campylobacter jejuni Strains on Chicken Breast (pages M163–M168)

      Rita M. Mild, Lynn A. Joens, Mendel Friedman, Carl W. Olsen, Tara H. McHugh, Bibiana Law and Sadhana Ravishankar

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02065.x

    3. Factors of Influence in the Distribution of Mold in the Air in a Wine Cellar (pages M169–M174)

      E. Ocón, A.R. Gutiérrez, P. Garijo, P. Santamaría, R. López, C. Olarte and S. Sanz

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02097.x

    4. Differentiation of Lactococci from 2 Greek Cheeses with Protected Designation of Origin by Phenotypic Criteria and RAPD-PCR (pages M175–M183)

      Sofia Pavlidou, Despina Bozoudi, Magdalini Hatzikamari, Nikolaos Tzanetakis and Evanthia Litopoulou-Tzanetaki

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02043.x

    5. Survival of Escherichia coli O157:H7 in Cucumber Fermentation Brines (pages M198–M203)

      Frederick Breidt, Jr and Jane M. Caldwell

      Article first published online: 4 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02045.x

    6. Chlorine Stabilizer T-128 Enhances Efficacy of Chlorine against Cross-Contamination by E. coli O157:H7 and Salmonella in Fresh-Cut Lettuce Processing (pages M218–M224)

      Xiangwu Nou, Yaguang Luo, LaVonda Hollar, Yang Yang, Hao Feng, Patricia Millner and Daniel Shelton

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02046.x

    7. Dynamic Predictive Model for the Growth of Salmonella spp. in Liquid Whole Egg (pages M225–M232)

      Aikansh Singh, Nageswara R. Korasapati, Vijay K. Juneja, Jeyamkondan Subbiah, Glenn Froning and Harshavardhan Thippareddi

      Article first published online: 21 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02074.x

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Comparison of Sodium Acid Sulfate to Citric Acid to Inhibit Browning of Fresh-Cut Potatoes (pages S164–S169)

      Beth L. Calder, Emily A. Kash, Katherine Davis-Dentici and Alfred A. Bushway

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02082.x

    2. Sensory Properties of Californian and Imported Extra Virgin Olive Oils (pages S170–S176)

      Claudia Delgado and Jean-Xavier Guinard

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02040.x

    3. Determining Consumer Purchase Intentions: The Importance of Dry Matter, Size, and Price of Kiwifruit (pages S177–S184)

      Sara R. Jaeger, Roger Harker, Chris M. Triggs, Anne Gunson, Rachel L. Campbell, Richard Jackman and Cecilia Requejo-Jackman

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02084.x

    4. Effect of Modified Atmosphere Packaging on Quality Index Method (QIM) Scores of Farmed Gilthead Seabream (Sparus aurata L.) at Low and Abused Temperatures (pages S185–S191)

      Marco Campus, Elia Bonaglini, Roberto Cappuccinelli, Maria Cristina Porcu, Roberto Tonelli and Tonina Roggio

      Article first published online: 14 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02051.x

    5. The Effect of a Flaxseed Oil-Enhanced Diet on the Product Quality of Farmed Brook Trout (Salvelinus fontinalis) Fillets (pages S192–S197)

      Courtney A Simmons, Philip Turk, Sarah Beamer, Jacek Jaczynski, Kenneth Semmens and Kristen E. Matak

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02070.x

    6. Conjoint Analysis on the Purchase Intent for Traditional Fermented Soy Product (Natto) among Japanese Housewives (pages S217–S224)

      Atsushi Kimura, Shigetaka Kuwazawa, Yuji Wada, Yasushi Kyutoku, Masako Okamoto, Yui Yamaguchi, Tomohiro Masuda and Ippeita Dan

      Article first published online: 4 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02047.x

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

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Flavonoids: Precipitation Kinetics and Interaction with Surfactant Micelles (pages N35–N39)

      David Löf, Karin Schillén and Lars Nilsson

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02103.x

  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Efficiency of Trapping Methylglyoxal by Phenols and Phenolic Acids (pages H90–H96)

      Chih-Yu Lo, Wen-Tuan Hsiao and Xiu-Yu Chen

      Article first published online: 16 MAR 2011 | DOI: 10.1111/j.1750-3841.2011.02067.x

    2. Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants (pages H97–H107)

      Anusooya S. Sivam, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, SiewYoung Quek and Conrad O. Perera

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02086.x

    3. Development of a Probiotic Delivery System from Agrowastes, Soy Protein Isolate, and Microbial Transglutaminase (pages H108–H115)

      Sok-Eng Yew, Ting-Jin Lim, Lee-Ching Lew, Rajeev Bhat, Azhar Mat-Easa and Min-Tze Liong

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02107.x

  11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Mutagenicity and Safety Evaluation of the Water Extract of Camellia oleifera Abel (pages T84–T89)

      Ying Zhang, Qiuping Chen, Xiaowei Luo, Tiantian Dai, Baiyi Lu and Jianfu Shen

      Article first published online: 6 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02101.x

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