Journal of Food Science

Cover image for Vol. 76 Issue 4

May 2011

Volume 76, Issue 4

Pages viii–vii, R103–R124, C520–C673, E333–E382, M234–M253, S225–S268, H116–H136, T90–T124

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption (page viii)

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02204.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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages v–vi)

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02202.x

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Moving to a New Publication Schedule in 2012 (page vii)

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02203.x

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Galactooligosaccharides: Novel Components of Designer Foods (pages R103–R111)

      Vikas Sangwan, S.K. Tomar, R.R.B. Singh, A.K. Singh and Babar Ali

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02131.x

    2. You have free access to this content
      Potential Risks Resulting from Fruit/Vegetable–Drug Interactions: Effects on Drug-Metabolizing Enzymes and Drug Transporters (pages R112–R124)

      Lourdes Rodríguez-Fragoso, José Luis Martínez-Arismendi, Danae Orozco-Bustos, Jorge Reyes-Esparza, Eliseo Torres and Scott W. Burchiel

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02155.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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment (pages C520–C524)

      Jianxiong Hao,   Wuyundalai, Haijie Liu, Tianpeng Chen, Yanxin Zhou, Yi-Cheng Su and Lite Li

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02154.x

    2. Analytical and Sensory Characterization of the Aroma of “Langhe D.O.C. Nebbiolo” Wines: Influence of the Prefermentative Cold Maceration with Dry Ice (pages C525–C534)

      Maurizio Petrozziello, Massimo Guaita, Silvia Motta, Loretta Panero and Antonella Bosso

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02145.x

    3. Chemical Composition and Antioxidant Properties of Candlenut Oil Extracted by Supercritical CO2 (pages C535–C542)

      Bazlul Mobin Siddique, Anees Ahmad, Abbas F.M. Alkarkhi, Mahamad Hakimi Ibrahim and Mohd Omar A.K

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02146.x

    4. Effect of Maturity, Processing, and Storage on the Furanocoumarin Composition of Grapefruit and Grapefruit Juice (pages C543–C548)

      Paul F. Cancalon, Santiago M. Barros, Carl Haun and Wilbur W. Widmer

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02147.x

    5. Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli (pages C549–C554)

      Francesco Caponio, Mariagrazia Giarnetti, Carmine Summo and Tommaso Gomes

      Version of Record online: 5 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02113.x

    6. Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures (pages C555–C559)

      Mi-Hwa Chae, Hye-Kyung Park, Kwang-Il Kwon, Jong-Wook Kim, Seung In Hong, Yangha Kim, Byung Hee Kim and In-Hwan Kim

      Version of Record online: 5 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02115.x

    7. Antioxidant and Antidiabetic Properties of Condensed Tannins in Acetonic Extract of Selected Raw and Processed Indigenous Food Ingredients from Kenya (pages C560–C567)

      Catherine Nkirote Kunyanga, Jasper Kathenya Imungi, Michael Okoth, Clare Momanyi, Han Konrad Biesalski and Vellingiri Vadivel

      Version of Record online: 5 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02116.x

    8. Detection of Melamine and Cyanuric Acid in Vegetable Protein Products Used in Food Production (pages C568–C575)

      Lawrence R. Levinson and Kimberley A. Gilbride

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02148.x

    9. Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis (pages C576–C584)

      Debra A. Clare and Christopher R. Daubert

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02128.x

    10. Pomological Features, Nutritional Quality, Polyphenol Content Analysis, and Antioxidant Properties of Domesticated and 3 Wild Ecotype Forms of Raspberries (Rubus idaeus L.) (pages C585–C593)

      İlhami Gülçin, Fevzi Topal, Ramazan Çakmakçı, Mine Bilsel, Ahmet C. Gören and Ummugulsum Erdogan

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02142.x

    11. Effect of Season on Fatty Acid Composition and n-3/n-6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake (pages C594–C597)

      G.O. Guler, A. Aktumsek, Y.S. Cakmak, G. Zengin and O.B. Citil

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02136.x

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    13. Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging (pages C612–C617)

      Shan Xiao, Wan Gang Zhang, Eun Joo Lee, Chang Wei Ma and Dong U. Ahn

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02137.x

    14. Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage (pages C618–C625)

      Jesús García-Parra, Francisco González-Cebrino, Jonathan Delgado, Mercedes Lozano, Teresa Hernández and Rosario Ramírez

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02129.x

    15. Structural Changes in Marinated Fillets of Gilthead Sea Bream (Sparus aurata L.) during Vacuum Storage at Refrigerated Temperature (pages C626–C632)

      María D. Ayala, Francisco Gil, José M. Vázquez, Rafael Latorre, Gregorio Ramírez and Octavio López

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02118.x

    16. Comparative Study of Phenolic Compounds and Antioxidant Activity in Different Species of Cherries (pages C633–C638)

      Yun Liu, Xinyan Liu, Fei Zhong, Rongrong Tian, Kaichun Zhang, Xiaoming Zhang and Tianhong Li

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02150.x

    17. Development and Validation of an HPLC Method for the Determination of Thiamine and Riboflavin in Green Leafy Vegetables Using Clara-Diastase (pages C639–C642)

      Alicia del Carmen Mondragón-Portocarrero, Lourdes Vázquez-Odériz and MaÁngeles Romero-Rodríguez

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02151.x

    18. Astaxanthin Preparation by Lipase-Catalyzed Hydrolysis of Its Esters from Haematococcus pluvialis Algal Extracts (pages C643–C650)

      Yingying Zhao, Feifei Guan, Guili Wang, Lili Miao, Jing Ding, Guohua Guan, Ying Li and Bodi Hui

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02119.x

    19. Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites (pages C651–C655)

      Laura N. Macherey, Frank D. Conforti, William Eigel III and Sean F. O’Keefe

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02138.x

    20. Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying (pages C663–C668)

      Miroslav M. Novaković, Snežana M. Stevanović, Stanislava Ž. Gorjanović, Predrag M. Jovanovic, Vele V. Tešević, Miodrag A. Janković and Desanka Ž. Sužnjević

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02144.x

    21. Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation (pages C669–C673)

      Francisco J. Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02140.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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Standardization of Domestic Frying Processes by an Engineering Approach (pages E333–E340)

      K. Franke and U. Strijowski

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02124.x

    2. Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization (pages E341–E347)

      Cheng-Mei Liu, Jun-Zhen Zhong, Wei Liu, Zong-Cai Tu, Jie Wan, Xiao-Fei Cai and Xin-Yun Song

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02134.x

    3. Microencapsulation of Menhaden Fish Oil Containing Soluble Rice Bran Fiber Using Spray Drying Technology (pages E348–E356)

      Yuting Wan, Joseph David Bankston Jr, Peter J. Bechtel and Subramaniam Sathivel

      Version of Record online: 5 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02111.x

    4. Characterization of Carbohydrate–Protein Matrices for Nutrient Delivery (pages E368–E376)

      Yankun Zhou and Yrjö H. Roos

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02126.x

    5. Controlled Exogenous Enzyme Imbibition and Activation in Whole Chickpea Seed Enzyme Reactor (SER) (pages E377–E382)

      Eynav Kliger, Lutz Fischer, Sabine Lutz-Wahl and I. Sam Saguy

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02117.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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Detection of Viable Salmonella in Lettuce by Propidium Monoazide Real-Time PCR (pages M234–M237)

      Ningjian Liang, Jin Dong, Laixin Luo and Yong Li

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02123.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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Shelf Life Study of Fresh Celery (Apium graveolens L.) Grown under Different Nitrogen Fertilization Treatments (pages S225–S232)

      Valeria Rizzo, Giuseppe Muratore, Marco Antonio Russo and Adalgisa Belligno

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02120.x

    2. Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets (pages S233–S241)

      N. Kamireddy, S. Jittinandana, P.B. Kenney, S.D. Slider, R.A. Kiser, P.M. Mazik and J.A. Hankins

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02121.x

    3. Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets (pages S242–S250)

      Sovann Kin, M. Wes Schilling, Brian S. Smith, Juan L. Silva, Taejo Kim, Alessandra J. Pham and Stephen G. Campano

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02122.x

    4. Effects of Perimortem Stress on Farmed Atlantic Cod Product Quality: A Baseline Study (pages S251–S261)

      Ulf Erikson, Hanne Digre and Ekrem Misimi

      Version of Record online: 5 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02141.x

    5. Mineral Oil–Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage (pages S262–S268)

      Damir D. Torrico, Hong Kyoon No, Witoon Prinyawiwatkul, Marlene Janes, José A.H. Corredor and Luis F. Osorio

      Version of Record online: 7 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02125.x

  9. 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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Fish Protein Decreases Serum Cholesterol in Rats by Inhibition of Cholesterol and Bile Acid Absorption (pages H116–H121)

      Ryota Hosomi, Kenji Fukunaga, Hirofumi Arai, Seiji Kanda, Toshimasa Nishiyama and Munehiro Yoshida

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02130.x

  10. 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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Dietary Taurine Reduces Zinc-Induced Toxicity in Male Wistar Rats (pages T90–T98)

      Yen-Hung Yeh, Ya-Ting Lee, You-Liang Hsieh and Deng-Fwu Hwang

      Version of Record online: 5 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02110.x

    2. Occurrence of Aspergillus spp. and Aflatoxin B1 in Malaysian Foods Used for Human Consumption (pages T99–T104)

      Kasa R.N. Reddy, Nazira I. Farhana and Baharuddin Salleh

      Version of Record online: 13 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02133.x

    3. Inhibition of Matrix Metalloproteinase Activities and Tightening of Tight Junctions by Diallyl Disulfide in AGS Human Gastric Carcinoma Cells (pages T105–T111)

      Hyun Soo Park, Gi-Young Kim, Il-Whan Choi, Nam Deuk Kim, Hye Jin Hwang, Young-Whan Choi and Yung Hyun Choi

      Version of Record online: 5 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02114.x

    4. Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network (pages T112–T120)

      Hasan Yalcin, Ismet Ozturk, Safa Karaman, Ozgur Kisi, Osman Sagdic and Ahmed Kayacier

      Version of Record online: 14 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02139.x

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