Journal of Food Science

Cover image for Vol. 76 Issue 7

September 2011

Volume 76, Issue 7

Pages viii–vi, R134–R150, C938–C1107, E511–E529, M473–M521, S415–S464, N54–N60, H156–H186, T156–T172

  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. Cover Caption (page viii)

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02390.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. Industrial Applications of Selected JFS Articles (pages v–vi)

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02389.x

  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 free access to this content
      Mechanochemistry in Thermomechanical Processing of Foods: Kinetic Aspects (pages R134–R142)

      Xuewei Zhao, Yimin Wei, Zhangcun Wang, Bo Zhang, Fengliang Chen and Peiqi Zhang

      Version of Record online: 8 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02301.x

    2. You have free access to this content
      Egg Yolk Phosvitin and Functional Phosphopeptides—Review (pages R143–R150)

      Himali Samaraweera, Wan-gang Zhang, Eun Joo Lee and Dong U Ahn

      Version of Record online: 1 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02291.x

  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. Optimization of the Enzymatic Hydrolysis of Blue Shark Skin (pages C938–C949)

      Julio C. Rodríguez-Díaz, Louise E. Kurozawa, Flavia M. Netto and Miriam D. Hubinger

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02318.x

    2. Antioxidant Activity and Protective Effect Against Plasmid DNA Strand Scission of Leaf, Bark, and Heartwood Extracts from Acacia catechu (pages C959–C964)

      Sanjay Guleria, A.K. Tiku, Gurjinder Singh, Dhiraj Vyas and Ashwani Bhardwaj

      Version of Record online: 1 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02284.x

    3. Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere (pages C974–C979)

      Shota Tanimoto, Xing An Song, Morihiko Sakaguchi, Tatsuya Sugawara and Takashi Hirata

      Version of Record online: 22 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02307.x

    4. Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch (pages C980–C984)

      Takahiro Yagishita, Koichi Ito, Eiji Yokomizo, Shigeru Endo and Koji Takahashi

      Version of Record online: 1 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02285.x

    5. Antioxidant and Antiinflammation Capacities of Some Pear Cultivars (pages C985–C990)

      Xia Li, Wen-Yuan Gao, Li-Jing Huang, Jun-Ying Zhang and Xin-Hua Guo

      Version of Record online: 8 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02302.x

    6. Comparative Analysis of the Chemical Composition and Antioxidant Activity of Red (Psidium cattleianum) and Yellow (Psidium cattleianum var. lucidum) Strawberry Guava Fruit (pages C991–C996)

      Renata Biegelmeyer, Juliana Maria Mello Andrade, Ana Lúcia Aboy, Miriam Anders Apel, Roger Remy Dresch, Rafaela Marin, Maria do Carmo Bassols Raseira and Amélia Teresinha Henriques

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02319.x

    7. A Novel β-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking (pages C997–C1002)

      Milla A. Baffi, Thaise Tobal, João Henrique, G. Lago, Rodrigo S.R. Leite, Maurício Boscolo, Eleni Gomes and Roberto Da-Silva

      Version of Record online: 5 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02293.x

    8. Interactions between Hemoglobin and Cod Muscle Constituents following Treatment at Extreme pH Values (pages C1003–C1009)

      Patroklos Vareltzis, Konstantinos G. Adamopoulos and Herbert O. Hultin

      Version of Record online: 22 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02309.x

    9. Thermal Denaturation of Tilapia Myosin and Its Subunits as Affected by Constantly Increasing Temperature (pages C1018–C1024)

      Zachary Harold Reed, William Guilford and Jae Won Park

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02326.x

    10. Volatile Compounds and Sensory Analysis of Both Harvests of Double-Cut Yakima Peppermint (Mentha piperita L.) (pages C1032–C1038)

      Michael Z. Chen, Laurence Trinnaman, Kathryn Bardsley, Craig J. St Hilaire and Neil C. Da Costa

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02328.x

      Corrected by:

      Addendum

      Vol. 77, Issue 12, vi, Version of Record online: 13 DEC 2012

    11. Blackberry Seed Extracts and Isolated Polyphenolic Compounds Showing Protective Effect on Human Lymphocytes DNA (pages C1039–C1043)

      Dejan Gođevac, Vele Tešević, Vlatka Vajs, Slobodan Milosavljević and Miroslava Stanković

      Version of Record online: 8 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02305.x

    12. Kinetics of 3-Deoxy-D-Erythro-Hexos-2-Ulose in Unifloral Honeys (pages C1044–C1049)

      Elena Arena, Gabriele Ballistreri and Biagio Fallico

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02329.x

    13. Thermophysical Characterization of Tilapia Myosin and Its Subfragments (pages C1050–C1055)

      Zachary H. Reed and Jae W. Park

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02330.x

    14. Effects of Anticaking Agents and Relative Humidity on the Physical and Chemical Stability of Powdered Vitamin C (pages C1062–C1074)

      Rebecca A. Lipasek, Lynne S. Taylor and Lisa J. Mauer

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02333.x

    15. Comprehensive Analysis of Umami Compounds by Ion-Pair Liquid Chromatography Coupled to Mass Spectrometry (pages C1081–C1087)

      Leon Coulier, Richard Bas, Maarten Hekman, Bianca J. C. van der Werff, Maurits Burgering and Uwe Thissen

      Version of Record online: 8 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02306.x

    16. Phenolics and Antioxidant Capacity of Table Grape (Vitis vinifera L.) Cultivars Grown in Chile (pages C1088–C1093)

      Mariane Lutz, Katterin Jorquera, Beatriz Cancino, Rene Ruby and Carolina Henriquez

      Version of Record online: 5 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02298.x

    17. Effect of Temperature and Some Added Compounds on the Stability of Blood Orange Marmalade (pages C1094–C1100)

      Fabio Licciardello and Giuseppe Muratore

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02335.x

    18. Metastable Radicals and Intrinsic Chemiluminescence from Soy Proteins (pages C1101–C1107)

      Christopher M. Liebold, Qingxin Lei, William L. Boatright and M. Shah Jahan

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02321.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. Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing (pages E511–E518)

      Srijanani Sundararajan, Alfredo Prudente, J. David Bankston, Joan M. King, Paul Wilson and Subramaniam Sathivel

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02283.x

    2. Gelation, Oxygen Permeability, and Mechanical Properties of Mammalian and Fish Gelatin Films (pages E519–E524)

      R.J. Avena-Bustillos, B. Chiou, C.W. Olsen, P.J. Bechtel, D.A. Olson and T.H. McHugh

      Version of Record online: 22 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02312.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. Survival of Escherichia coli O157:H7 in Meat Product Brines Containing Antimicrobials (pages M478–M485)

      Jeremy M. Adler, Ifigenia Geornaras, Oleksandr A. Byelashov, Keith E. Belk, Gary C. Smith and John N. Sofos

      Version of Record online: 8 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02300.x

    2. Internal Transcribed Spacer as a Target to Assess Yeast Biodiversity in Italian Taleggio PDO Cheese (pages M511–M514)

      Maria L. Giannino, Joanna N. Buffoni, Elisabetta Massone and Maria Feligini

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02288.x

    3. Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty (pages M515–M521)

      Osman Sagdic, Ismet Ozturk, Mustafa Tahsin Yilmaz and Hasan Yetim

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02323.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. Physiological, Volatile, and SEM Surface Effects Resulting from Cutting and Dipping Treatments in Cantaloupe (pages S415–S422)

      John C. Beaulieu, Bruce F. Ingber and Jeanne M. Lea

      Version of Record online: 22 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02308.x

    2. Effect of Freezing Temperature on the Color of Frozen Salmon (pages S423–S427)

      Silje Ottestad, Grethe Enersen and Jens Petter Wold

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02313.x

    3. Quality of Shell Eggs Pasteurized with Heat or Heat-Ozone Combination during Extended Storage (pages S437–S444)

      J.J. Perry, L.E. Rodriguez-Saona and A.E. Yousef

      Version of Record online: 5 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02294.x

    4. Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil (pages S445–S450)

      Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02332.x

    5. Desalination of Fish Sauce by Electrodialysis: Effect on Selected Aroma Compounds and Amino Acid Compositions (pages S451–S457)

      Nathamol Chindapan, Sakamon Devahastin, Naphaporn Chiewchan and Shyam S. Sablani

      Version of Record online: 5 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02296.x

    6. Preferences for Berries Among Consumers in Southern Chile: Blueberries Are Produced but Are They Consumed? (pages S458–S464)

      Berta Schnettler, Horacio Miranda, José Sepúlveda, Marianela Denegri, Marcos Mora and Germán Lobos

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02334.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. Innovative Composite Films of Chitosan, Methylcellulose, and Nanoparticles (pages N54–N60)

      Stefania Mura, Francesco Corrias, Giuseppe Stara, Massimo Piccinini, Nicola Secchi, Daniela Marongiu, Plinio Innocenzi, Joseph Irudayaraj and Gian F. Greppi

      Version of Record online: 5 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02295.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. Angelica Acutiloba Root Alleviates Advanced Glycation End-Product-Mediated Renal Injury in Streptozotocin-Diabetic Rats (pages H165–H174)

      I-Min Liu, Thing-Fong Tzeng, Shorong-Shii Liou and Chia Ju Chang

      Version of Record online: 22 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02310.x

    2. Cruciferous Vegetable Phytochemical Sulforaphane Affects Phase II Enzyme Expression and Activity in Rat Cardiomyocytes through Modulation of Akt Signaling Pathway (pages H175–H181)

      Emanuela Leoncini, Marco Malaguti, Cristina Angeloni, Elisa Motori, Daniele Fabbri and Silvana Hrelia

      Version of Record online: 22 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02311.x

    3. Supercritical CO2 Decaffeination of Unroasted Coffee Beans Produces Melanoidins with Distinct NF-κB Inhibitory Activity (pages H182–H186)

      Yumin Chen, Peter H. Brown, Kang Hu, Richard M. Black, Ronald L. Prior, Boxin Ou and Yi-Fang Chu

      Version of Record online: 8 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02304.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. Inhibitory Effects of Glycoprotein Isolated from Laminaria japonica on Lipopolysaccharide-Induced Pro-Inflammatory Mediators in BV2 Microglial Cells (pages T156–T162)

      Hye-Young Park, Min-Ho Han, Gi-Young Kim, Nam Deuk Kim, Taek-Jeong Nam and Yung Hyun Choi

      Version of Record online: 1 AUG 2011 | DOI: 10.1111/j.1750-3841.2011.02287.x

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