Journal of Food Science

Cover image for Vol. 76 Issue 8

October 2011

Volume 76, Issue 8

Pages viii–vi, R152–R156, C1108–C1218, E530–E560, M522–M583, S465–S498, N62–N72, H188–H206, T174–T198

  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 viii)

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02434.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
    1. Industrial Applications of Selected JFS Articles (page v)

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02432.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. 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
      Speaking of Word Count… (page vi)

      Daryl Lund

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02433.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. 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
      Role of Glassy State on Stabilities of Freeze-Dried Probiotics (pages R152–R156)

      Chalat Santivarangkna, Mathias Aschenbrenner, Ulrich Kulozik and Petra Foerst

      Version of Record online: 19 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02347.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. Optimization of β-Casein Stabilized Nanoemulsions Using Experimental Mixture Design (pages C1108–C1117)

      Patrick G. Maher, Mark A. Fenelon, Yankun Zhou, Md. Kamrul Haque and Yrjö H. Roos

      Version of Record online: 19 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02343.x

    2. Nutritional Characteristics of Seed Proteins in 28 Vicia Species (Fabaceae) from Southern Spain (pages C1118–C1124)

      Elena Pastor-Cavada, Rocio Juan, Julio E. Pastor, Manuel Alaiz and Javier Vioque

      Version of Record online: 13 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02336.x

    3. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis (pages C1125–C1135)

      Zuobing Xiao, Shuiping Dai, Yunwei Niu, Haiyan Yu, Jiancai Zhu, Huaixiang Tian and Yongbo Gu

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02356.x

    4. Characterization of ACE-Inhibitory Peptide Associated with Antioxidant and Anticoagulation Properties (pages C1149–C1155)

      Zhipeng Yu, Yongguang Yin, Wenzhu Zhao, Fei Wang, Yiding Yu, Boqun Liu, Jingbo Liu and Feng Chen

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02367.x

    5. Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines (pages C1169–C1180)

      Eva Gómez García-Carpintero, Eva Sánchez-Palomo, Manuel A. Gómez Gallego and Miguel A. González-Viñas

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02374.x

    6. Phenolic Composition in Different Genotypes of Guabiju Fruits (Myrcianthes pungens) and Their Potential as Antioxidant and Antichemotactic Agents (pages C1181–C1187)

      Juliana M. M. Andrade, Ana Lúcia Aboy, Miriam A. Apel, Maria C. B. Raseira, José F. M. Pereira and Amélia T. Henriques

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02375.x

    7. Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys (pages C1188–C1194)

      I.W. Liaw, R. Evan Miracle, S.M. Jervis, M.A.D. Listiyani and M.A. Drake

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02360.x

    8. A Profile of Bioactive Compounds of Rumex vesicarius L. (pages C1195–C1202)

      Seham A. El-Hawary, Nadia M. Sokkar, Zeinab Y. Ali and Marwa M. Yehia

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02370.x

    9. Survey of 1,2-Dicarbonyl Compounds in Commercial Honey of Different Floral Origin (pages C1203–C1210)

      Elena Arena, Gabriele Ballistreri, Filippo Tomaselli and Biagio Fallico

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02352.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. Minimization of Thermal Impact by Application of Electrode Cooling in a Co-linear PEF Treatment Chamber (pages E536–E543)

      Nicolas Meneses, Henry Jaeger and Dietrich Knorr

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02368.x

    2. Microwave Heating Effect on Rheology and Microstructure of White Sauces (pages E544–E552)

      Luis M. Guardeño, Teresa Sanz, Susana M. Fiszman, Amparo Quiles and Isabel Hernando

      Version of Record online: 13 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02339.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. Antimicrobial Activity of Natural Agents Coated on Starch-Based Films against Staphylococcus aureus (pages M531–M537)

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

      Version of Record online: 19 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02344.x

    2. The Olive Compound 4-Hydroxytyrosol Inactivates Staphylococcus aureus Bacteria and Staphylococcal Enterotoxin A (SEA) (pages M558–M563)

      Mendel Friedman, Reuven Rasooly, Paula M. Do and Philip R. Henika

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02365.x

    3. Quantification of Salmonella in Food Samples from India Using the MINI-MSRV MPN and Modified MINI-MSRV MPN Methods (pages M564–M567)

      Ravindranth Shashidhar, Ishaa Srivastava and Jayant R. Bandekar

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02366.x

    4. Rapid and Accurate Bacterial Identification in Probiotics and Yoghurts by MALDI-TOF Mass Spectrometry (pages M568–M572)

      Emmanouil Angelakis, Matthieu Million, Mireille Henry and Didier Raoult

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02369.x

    5. Shelf Life Extension of Sugarcane Juice Using Preservatives and Gamma Radiation Processing (pages M573–M578)

      Bibhuti B. Mishra, Satyendra Gautam and Arun Sharma

      Version of Record online: 19 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02348.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. Consumer Preferences and Willingness to Pay for Value-Added Chicken Product Attributes (pages S469–S477)

      Lorelei Martínez Michel, Sven Anders and Wendy V. Wismer

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02354.x

    2. Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat (pages S478–S484)

      Y.S. Lee, G. Youm, C.M. Owens and J.F. Meullenet

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02355.x

    3. Effect of 1-Methylcyclopropene on Chilling Injury and Quality of Peach Fruit during Cold Storage (pages S485–S491)

      Peng Jin, Haitao Shang, Jingjing Chen, Hong Zhu, Yingying Zhao and Yonghua Zheng

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02349.x

    4. The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh-Cut Potatoes (pages S492–S498)

      Beth L. Calder, Denise I. Skonberg, Katherine Davis-Dentici, Brianna H. Hughes and Jason C. Bolton

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02371.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. Preparation and Properties of Polypropylene/Clay Nanocomposites for Food Packaging (pages N62–N67)

      Ri-Na Choi, Chan-Ick Cheigh, Sun-Young Lee and Myong-Soo Chung

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02351.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. In Vitro and In Vivo Antihyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl-Fructose and Arginyl-Fructosyl-Glucose (pages H188–H193)

      Kyoung-Soo Ha, Sung-Hoon Jo, Bou-Hee Kang, Emmanouil Apostolidis, Mee Sook Lee, Hae-Dong Jang and Young-In Kwon

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02361.x

    2. Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae (pages H194–H200)

      Dae Hwan Nam, Hyo Jung Kim, Ji Sun Lim, Kyoung Heon Kim, Cheon-Seok Park, Jeong Hwan Kim, Jinkyu Lim, Dae Young Kwon, In-Ho Kim and Jong-Sang Kim

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02350.x

    3. Antihypertensive Mechanism of a Peptide-Enriched Soy Sauce-Like Seasoning: The Active Constituents and Its Suppressive Effect on Renin–Angiotensin–Aldosterone System (pages H201–H206)

      Takeharu Nakahara, Katsutoshi Sugimoto, Atsushi Sano, Hitomi Yamaguchi, Hiroshi Katayama and Riichiro Uchida

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02362.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. Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties (pages T174–T180)

      Kanithaporn Puangsombat, Wannee Jirapakkul and J. Scott Smith

      Version of Record online: 13 SEP 2011 | DOI: 10.1111/j.1750-3841.2011.02338.x

    2. Wild Buckwheat Is Unlikely to Pose a Risk to Buckwheat-Allergic Individuals (pages T189–T191)

      Julie A. Nordlee, Rakhi Panda, Joseph L. Baumert, Richard E. Goodman and Steve L. Taylor

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02372.x

    3. Effects of Raspberry Phytochemical Extract on Cell Proliferation, Apoptosis, and Serum Proteomics in a Rat Model (pages T192–T198)

      Hong-Sheng Chen, Ming Liu, Li-Jun Shi, Jin-Lu Zhao, Chun-Peng Zhang, Luo-Qiang Lin, Yan Liu, Shu-Jun Zhang, Jun-Chao Jin, Lei Wang, Bao-Zhong Shen and Jia-Ren Liu

      Version of Record online: 17 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02373.x

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