Journal of Food Science

Cover image for Vol. 76 Issue 5

June/July 2011

Volume 76, Issue 5

Pages ix–viii, C674–C790, E384–E412, M254–M292, S270–S361, N49–N53, H137–H150

  1. Contents

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. You have free access to this content
      Cover Caption (page ix)

      Version of Record online: 1 JUN 2011 | DOI: 10.1111/j.1750-3841.2011.02237.x

  2. Industrial Application Briefs

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages v–vi)

      Version of Record online: 1 JUN 2011 | DOI: 10.1111/j.1750-3841.2011.02234.x

  3. Editorial

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. You have free access to this content
      Most-Cited Papers of 2008 (page vii)

      Daryl Lund

      Version of Record online: 1 JUN 2011 | DOI: 10.1111/j.1750-3841.2011.02235.x

  4. Corrigendum

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. You have free access to this content
      Corrigendum (page viii)

      F. Kong and R. P. Singh

      Version of Record online: 1 JUN 2011 | DOI: 10.1111/j.1750-3841.2011.02236.x

      This article corrects:

      A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach

      Vol. 75, Issue 9, E627–E635, Version of Record online: 3 NOV 2010

  5. C: FOOD CHEMISTRY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment (pages C674–C679)

      Yan Dai, Hai-Jun Chang, Shu-Xia Cao, Deng-Yong Liu, Xing-Lian Xu and Guang-Hong Zhou

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02162.x

    2. Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis for the Extraction of Luteolin and Apigenin from Celery (pages C680–C685)

      Qian Zhang, Ming-Ming Zhou, Pei-Lin Chen, Yun-Ying Cao and Xiang-Ling Tan

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02174.x

    3. Structural Stability of Myosin Rod from Silver Carp as Affected by Season (pages C686–C693)

      Chunhong Yuan, Xichang Wang, Shunsheng Chen, Yinghong Qu and Kunihiko Konno

      Version of Record online: 4 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02175.x

    4. Comparison and Characterization of the Antioxidant Potential of 3 Wild Grapes―Vitis thunbergii, V. flexuosa, and V. kelungeusis (pages C701–C706)

      Yu-Tang Tung, Kai-Chung Cheng, Shang-Tse Ho, Yong-Long Chen, Tung-Lin Wu, Ke-Chang Hung and Jyh-Horng Wu

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02178.x

    5. Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) Fruits (pages C707–C713)

      Walid Elfalleh, Nizar Tlili, Nizar Nasri, Yassine Yahia, Hédia Hannachi, Nizar Chaira, Ma Ying and Ali Ferchichi

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02179.x

    6. Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters (pages C714–C723)

      Ines J.P. Colle, Anna Andrys, Andrea Grundelius, Lien Lemmens, Anders Löfgren, Sandy Van Buggenhout, Ann Van Loey and Marc Hendrickx

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02163.x

    7. Quality, Bioactive Compounds, and Antioxidant Activity of New Flat-Type Peach and Nectarine Cultivars: A Comparative Study (pages C729–C735)

      Pilar Legua, Francisca Hernández, Huertas M. Díaz-Mula, Daniel Valero and María Serrano

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02165.x

    8. Chemical Composition and Nutritive Value of Lantana and Sweet Pepper Seeds and Nabak Seed Kernels (pages C736–C741)

      Hassan El-Sayed Embaby and Sayed Mohamed Mokhtar

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02166.x

    9. Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study (pages C742–C749)

      Fabiano Travaglia, Matteo Bordiga, Monica Locatelli, Jean Daniel Coïsson and Marco Arlorio

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02194.x

    10. Fatty Acid Synthase Inhibitors Separated from Oiltea Camellia by High-Speed Counter-Current Chromatography (pages C750–C754)

      Qiuping Chen, Xiaowei Luo, Xiaofeng Ma, Tianjia Jiang, Baiyi Lu, Jianfu Shen and Ying Zhang

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02167.x

    11. Improving Chocolate Flavor in Poor-Quality Cocoa Almonds by Enzymatic Treatment (pages C755–C759)

      Hilana Salete Silva Oliveira, Maria Eugênia Oliveira Mamede, Aristóteles Góes-Neto and Maria Gabriela Bello Koblitz

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02168.x

    12. Seasonal Changes of α-Tocopherol in Green Marine Algae (Caulerpa genus) (pages C775–C781)

      Kelma Maria dos Santos Pires-Cavalcante, Daniel Barroso de Alencar, Márcia Barbosa de Sousa, Alexandre Holanda Sampaio and Silvana Saker-Sampaio

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02182.x

    13. Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology (pages C782–C790)

      Whasley Ferreira Duarte, Juliana Cunha Amorim, Lilian de Assis Lago, Disney Ribeiro Dias and Rosane Freitas Schwan

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02169.x

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. Damage in Agitated Vessels of Large Visco-Elastic Particles Dispersed in a Highly Viscous Fluid (pages E384–E391)

      Laurent Bouvier, Anne Moreau, Alain Line, Nouria Fatah and Guillaume Delaplace

      Version of Record online: 4 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02183.x

    2. Effect of Soy Addition on Microwavable Pocket-Type Flat Doughs (pages E392–E398)

      Luca Serventi, Joseph Sachleben and Yael Vodovotz

      Version of Record online: 4 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02186.x

    3. High-Pressure Effects on the Microstructure, Texture, and Color of White-Brined Cheese (pages E399–E404)

      N. Koca, V.M. Balasubramaniam and W.J. Harper

      Version of Record online: 1 JUN 2011 | DOI: 10.1111/j.1750-3841.2011.02201.x

    4. Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat Bran (pages E405–E412)

      Frédéric Robin, Nicolas Bovet, Nicolas Pineau, Heike P. Schuchmann and Stefan Palzer

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02193.x

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. Antagonistic Action of Bacillus subtilis Strain fmbj on the Postharvest Pathogen Rhizopus stolonifer (pages M254–M259)

      Xiaohong Zhou, Zhaoxin Lu, Fengxia Lv, Haizhen Zhao, Yu Wang and Xiaomei Bie

      Version of Record online: 1 JUN 2011 | DOI: 10.1111/j.1750-3841.2011.02160.x

    2. Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented Sausage (pages M268–M275)

      Santiago Ruiz-Moyano, Alberto Martín, María José Benito, Emilio Aranda, Rocío Casquete and María de Guia Córdoba

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02189.x

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. Saltiness Enhancement by Savory Aroma Compounds (pages S280–S288)

      Max Batenburg and Rob van der Velden

      Version of Record online: 17 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02198.x

    2. Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions (pages S289–S299)

      Daniela Bermúdez-Aguirre, Sulmer Fernández, Heracleo Esquivel, Patrick C. Dunne and Gustavo V. Barbosa-Cánovas

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02171.x

    3. Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages (pages S300–S305)

      Beatriz Fonseca, Victor Kuri, José M. Zumalacárregui, Ana Fernández-Diez, Bettit K. Salvá, Irma Caro, M. Teresa Osorio and Javier Mateo

      Version of Record online: 17 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02199.x

    4. Sensory Characteristics and Cross-Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef) (pages S306–S313)

      J.H. Hong, E.K. Yoon, S.J. Chung, L. Chung, S.M. Cha, M. O’Mahony, Z. Vickers and K.O. Kim

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02173.x

    5. Industrially Processed Vacuum-Packed Peeled Kennebec Potatoes: Process Optimization, Sensory Evaluation, and Consumer Response (pages S314–S318)

      M. Montouto-Graña, S. Cabanas-Arias, M.L. Vázquez-Odériz, E. Arbones-Maciñeira and M.A. Romero-Rodríguez

      Version of Record online: 4 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02185.x

    6. Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries (pages S319–S324)

      Patricia Navarro, Tamara San Nicolas, José A. Gabaldon, María T. Mercader-Ros, Ángel Calín-Sánchez, Ángel A. Carbonell-Barrachina and Antonio José Pérez-López

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02176.x

    7. Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources (pages S325–S329)

      Kyeong Nam Ryu, Hong Kyoon No and Witoon Prinyawiwatkul

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02177.x

    8. Chemical, Physical–Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) Wines (pages S330–S336)

      Juliana Alvarenga Alves, Luiz Carlos de Oliveira Lima, Cleiton Antônio Nunes, Disney Ribeiro Dias and Rosane Freitas Schwan

      Version of Record online: 4 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02188.x

    9. Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat (pages S337–S346)

      Carolyn A. Challacombe, Koushik Seetharaman and Lisa M. Duizer

      Version of Record online: 17 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02200.x

    10. Comparative Effect of the Addition of α-, β-, or γ-Cyclodextrin on Main Sensory and Physico–Chemical Parameters (pages S347–S353)

      Antonio J. Andreu-Sevilla, José M. López-Nicolás, Ángel A. Carbonell-Barrachina and Francisco García-Carmona

      Version of Record online: 1 JUN 2011 | DOI: 10.1111/j.1750-3841.2011.02190.x

    11. Effects of Starter Culture and Storage on the Flavor of Liquid Whey (pages S354–S361)

      R.E. Campbell, R.E. Miracle, P.D. Gerard and M.A. Drake

      Version of Record online: 4 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02181.x

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

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. Rapid Detection of Ricin in Milk Using Immunomagnetic Separation Combined with Surface-Enhanced Raman Spectroscopy (pages N49–N53)

      Lili He, Bronwyn Deen, Tom Rodda, Ian Ronningen, Tim Blasius, Christy Haynes, Francisco Diez-Gonzalez and Theodore P. Labuza

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02196.x

  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Corrigendum
    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
    1. In Vitro Batch Fecal Fermentation Comparison of Gas and Short-Chain Fatty Acid Production Using “Slowly Fermentable” Dietary Fibers (pages H137–H142)

      Amandeep Kaur, Devin J. Rose, Pinthip Rumpagaporn, John A. Patterson and Bruce R. Hamaker

      Version of Record online: 27 APR 2011 | DOI: 10.1111/j.1750-3841.2011.02172.x

    2. Bioactive Dietary Polyphenols Inhibit Heme Iron Absorption in a Dose-Dependent Manner in Human Intestinal Caco-2 Cells (pages H143–H150)

      Qianyi Ma, Eun-Young Kim, Elizabeth Ann Lindsay and Okhee Han

      Version of Record online: 4 MAY 2011 | DOI: 10.1111/j.1750-3841.2011.02184.x

SEARCH

SEARCH BY CITATION