Journal of Food Science

© Institute of Food Technologists

Cover image for Vol. 76 Issue 9

November / December 2011

Volume 76, Issue 9

Pages xiv–xiii, R157–R205, C1219–C1375, E561–E591, M585–M628, S500–S548, N74–N78, H208–H230, T200–T226

  1. Contents

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

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02496.x

  2. Industrial Application Briefs

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Industrial Applications of Selected JFS Articles (pages v–vi)

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02491.x

  3. Editorial

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Is “Thank You” Ever Enough? (page vii)

      Daryl Lund

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02492.x

  4. Letter to the Editor

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

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02493.x

  5. Memo

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

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02494.x

  6. Reviewer Index

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Annual Reviewer Index: Volume 76 (pages ix–xiii)

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02495.x

  7. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Defining the Public Health Threat of Food Fraud (pages R157–R163)

      John Spink and Douglas C. Moyer

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02417.x

    2. You have free access to this content
      Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films (pages R164–R177)

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

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02384.x

    3. Chemical Quality of Bottled Waters: A Review (pages R178–R196)

      Malwina Diduch, Żaneta Polkowska and Jacek Namieśnik

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02386.x

    4. You have free access to this content
      Nutrition-Based Health: Cell-Based Bioassays for Food Antioxidant Activity Evaluation (pages R197–R205)

      Federica Cheli and Antonella Baldi

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02411.x

  8. C: FOOD CHEMISTRY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl (pages C1219–C1225)

      Ming-Hua Jiang, Li Yang, Liang Zhu, Jin-Hua Piao and Jian-Guo Jiang

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02421.x

    2. Structural Characterization of the Exopolysaccharide Produced by Streptococcus thermophilus 05-34 and Its In Situ Application in Yogurt (pages C1226–C1230)

      Q.Q. Qin, B.S. Xia, Y. Xiong, S.X. Zhang, Y.B. Luo and Y.L. Hao

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02397.x

    3. Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening (pages C1231–C1238)

      Zhenchang Liang, Min Sang, Peige Fan, Benhong Wu, Lijun Wang, Wei Duan and Shaohua Li

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02408.x

    4. Antioxidant Activity of Medicinal Plant Extracts in Cookies (pages C1239–C1244)

      Aleksandra Mišan, Neda Mimica-Dukić, Marijana Sakač, Anamarija Mandić, Ivana Sedej, Olivera Šimurina and Vesna Tumbas

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02400.x

    5. Evaluation of the Free Radical Scavenging Activity of Cynomorium songaricum Rupr. by a Novel DPPH-HPLC Method (pages C1245–C1249)

      Yewei Liu, Hongbing Li, Xiaofei Wang, Gexiang Zhang, Yu Wang and Duolong Di

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02392.x

    6. Characterization of a 12 kDa Thermal-Stable Antigenic Protein in Bovine Blood (pages C1250–C1256)

      Jack Appiah Ofori and Yun-Hwa Peggy Hsieh

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02393.x

    7. Antioxidant Capacity of Different Fractions of Vegetables and Correlation with the Contents of Ascorbic Acid, Phenolics, and Flavonoids (pages C1257–C1261)

      Linlin Ji, Jianquan Wu, Weina Gao, Jingyu Wei, Jijun Yang and Changjiang Guo

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02402.x

    8. Central Composite Design for the Optimization of Supercritical Carbon Dioxide Fluid Extraction of Fatty Acids from Borago Officinalis L. Flower (pages C1262–C1266)

      Negin Fasih Ramandi, Nahid Mashkouri Najafi, Farhad Raofie and Ensieh Ghasemi

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02394.x

    9. Response Surface Methodology for Meat-Like Odorants from the Maillard Reaction with Glutathione II: The Tendencies Analysis of Meat-Like Donors (pages C1267–C1277)

      C. Yang, H.L. Song, F. Chen and T.T. Zou

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02423.x

    10. Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas (pages C1278–C1283)

      M. del Refugio Ontiveros-Martínez, L. Araceli Ochoa-Martínez, Silvia M. González-Herrera, Efren Delgado-Licon, L. Arturo Bello-Pérez and Juliana Morales-Castro

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02424.x

    11. Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties (pages C1284–C1291)

      Dhanalakshmi Kuttigounder, Jaganmohan Rao Lingamallu and Suvendu Bhattacharya

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02403.x

    12. In vitro Antioxidant Activity of Different Cultivars of Banana Flower (Musa paradicicus L.) Extracts Available in India (pages C1292–C1299)

      Ratna China, Sanjukta Dutta, Sauradip Sen, Rajarshi Chakrabarti, Debajit Bhowmik, Santinath Ghosh and Pubali Dhar

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02395.x

    13. Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat (pages C1300–C1306)

      Daniel D. Ramseyer, Arthur D. Bettge and Craig F. Morris

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02404.x

    14. Effect of Co-Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça (pages C1307–C1318)

      Whasley Ferreira Duarte, Márcio Vinicius Ferreira de Sousa, Disney Ribeiro Dias and Rosane Freitas Schwan

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02412.x

    15. Change of Volatile Compounds in Fresh Fish Meat during Ice Storage (pages C1319–C1325)

      Taiko Miyasaki, Makiko Hamaguchi and Shiho Yokoyama

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02388.x

    16. Determination of Volatile Compounds in Apple Pomace by Stir Bar Sorptive Extraction and Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) (pages C1326–C1334)

      Roberto Rodríguez Madrera and Belén Suárez Valles

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02406.x

    17. A Colored Avocado Seed Extract as a Potential Natural Colorant (pages C1335–C1341)

      Deepti Dabas, Ryan J. Elias, Joshua D. Lambert and Gregory R. Ziegler

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02415.x

    18. Antioxidant and Antimicrobial Properties of Polyphenolic Fractions from Selected Moroccan Red Wines (pages C1342–C1348)

      Gian Carlo Tenore, Adriana Basile and Ettore Novellino

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02426.x

    19. Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals (pages C1349–C1354)

      Ian D. Fisk and David A. Gray

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02428.x

    20. Assessment of Some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects (pages C1355–C1364)

      Yung J. Yoo, Paul D. Prenzler, Anthony J. Saliba and Danielle Ryan

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02429.x

    21. Evaluation of Selected Quality Parameters to Monitor Essential Oil Alteration during Storage (pages C1365–C1375)

      Claudia Turek and Florian C. Stintzing

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02416.x

  9. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Whey Protein Film with Oxygen Scavenging Function by Incorporation of Ascorbic Acid (pages E561–E568)

      Theeranun Janjarasskul, Kanitha Tananuwong and John M. Krochta

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02409.x

    2. Rheology of Milk Foams Produced by Steam Injection (pages E569–E575)

      Carlos A. Jimenez-Junca, Jean C. Gumy, Alexander Sher and Keshavan Niranjan

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02387.x

    3. A Microwave and Ohmic Combination Heater for Uniform Heating of Liquid–Particle Food Mixtures (pages E576–E585)

      Won Choi, Loc T. Nguyen, Seung Hyun Lee and Soojin Jun

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02413.x

    4. Polyethylene Glycol Grafted Polyethylene: A Versatile Platform for Nonmigratory Active Packaging Applications (pages E586–E591)

      Jeffrey A. Barish and Julie M. Goddard

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02396.x

  10. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Optimization of Culture Condition for ACEI and GABA Production by Lactic Acid Bacteria (pages M585–M591)

      Yi-Ting Tung, Bao-Hong Lee, Chin-Feng Liu and Tzu-Ming Pan

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02379.x

    2. Survival, Acid and Bile Tolerance, and Surface Hydrophobicity of Microencapsulated B. animalis ssp. lactis Bb12 during Storage at Room Temperature (pages M592–M599)

      Dianawati Dianawati and Nagendra P. Shah

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02422.x

    3. Inhibition of Listeria monocytogenes by Exposure to a Combination of Nisin and Cold-Pressed Terpeneless Valencia Oil (pages M600–M604)

      Erin M. Shannon, Sara R. Milillo, Michael G. Johnson and Steven C. Ricke

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02398.x

    4. In situ Inhibition of Escherichia coli Isolated from Fresh Pork Sausage by Organic Acids (pages M605–M610)

      Francesca Silva Dias, Carla Luiza da Silva Ávila and Rosane Freitas Schwan

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02401.x

    5. Rapid Detection of Listeria monocytogenes in Raw Milk with Loop-Mediated Isothermal Amplification and Chemosensor (pages M611–M615)

      Deguo Wang, Gaiping Zhang, Chengping Lu, Ruiguang Deng, Aimin Zhi, Junqing Guo, Dong Zhao and Zhihong Xu

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02383.x

    6. Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 °C (pages M616–M621)

      Subash Shrestha, James A. Grieder, Donald J. McMahon and Brian A. Nummer

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02430.x

    7. All 4 Bile Salt Hydrolase Proteins Are Responsible for the Hydrolysis Activity in Lactobacillus plantarum ST-III (pages M622–M628)

      Jing Ren, Kejie Sun, Zhengjun Wu, Jing Yao and Benheng Guo

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02431.x

  11. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Changes in Textural Properties of Japanese Tenobe Somen Noodles during Storage (pages S500–S507)

      Mina Katagiri, Tetsuya Masuda, Fumito Tani and Naofumi Kitabatake

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02419.x

    2. Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan (pages S508–S515)

      Mehmet Koç, Banu Koç, Gonca Susyal, Melike Sakin Yilmazer, Neriman Bağdatlıoğlu and Figen Kaymak-Ertekin

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02420.x

    3. Consumer Acceptance of Ginseng Food Products (pages S516–S522)

      Hee Sook Chung, Young-Chul Lee, Young Kyung Rhee and Soo-Yeun Lee

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02399.x

    4. Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network (pages S523–S527)

      Qin Ou-Yang, Jie-Wen Zhao, Quan-Sheng Chen, Hao Lin and Xing-Yi Huang

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02382.x

    5. Using Antibrowning Agents to Enhance Quality and Safety of Fresh-Cut Avocado Treated with Intense Light Pulses (pages S528–S534)

      Ana Y. Ramos-Villarroel, Olga Martín-Belloso and Robert Soliva-Fortuny

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02410.x

    6. Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented “Salchichón” Sausage with Different Ripening Processes (pages S535–S544)

      Rocío Casquete, Alberto Martín, María José Benito, Santiago Ruiz-Moyano, Francisco Pérez Nevado and María de Guía Córdoba

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02425.x

    7. Sweetness Concentration-Response Behavior of Rebiana at Room and Refrigerator Temperatures (pages S545–S548)

      John C. Fry, Nese Yurttas and Kari L. Biermann

      Article first published online: 20 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02414.x

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

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Improved Determination of d-Glucosamine Hydrochloride in Health Foods by HPLC Using 7-Fluoro-4-Nitrobenzo-2-Oxa-l,3-Diazole as a Derivative (pages N74–N78)

      Guanmin Su, Xifeng Wang, Defeng Chi, Lin Li and Lihua Shao

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02380.x

  13. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Two Unsaturated Fatty Acids with Potent α-Glucosidase Inhibitory Activity Purified from the Body Wall of Sea Cucumber (Stichopus japonicus) (pages H208–H214)

      The Han Nguyen, Byung Hun Um and Sang Moo Kim

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02391.x

    2. High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions (pages H215–H225)

      Cecilia A. Svelander, Patricia Lopez-Sanchez, Paul D.A. Pudney, Stephan Schumm and Marie A.G. Alminger

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02418.x

    3. Essential Oil of Curcuma longa Inhibits Streptococcus mutans Biofilm Formation (pages H226–H230)

      Kwang-Hee Lee, Beom-Su Kim, Ki-Suk Keum, Hyeon-Hee Yu, Young-Hoi Kim, Byoung-Soo Chang, Ji-Young Ra, Hae-Dalma Moon, Bo-Ra Seo, Na-Young Choi and Yong-Ouk You

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02427.x

  14. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Letter to the Editor
    6. Memo
    7. Reviewer Index
    8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    9. C: FOOD CHEMISTRY
    10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    11. M: FOOD MICROBIOLOGY AND SAFETY
    12. S: SENSORY AND FOOD QUALITY
    13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    14. H: HEALTH, NUTRITION, AND FOOD
    15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Ameliorative Effect of Grewia tenax (Forssk) Fiori Fruit Extract on CCl4–Induced Oxidative Stress and Hepatotoxicity in Rats (pages T200–T206)

      Mansour S. Al-Said, Ramzi A. Mothana, Mohammed O. Al-Sohaibani and Syed Rafatullah

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02381.x

    2. Comparative Study of the Hepatoprotective Efficacy of Artemisia iwayomogi and Artemisia capillaris on Ethanol-Administered Mice (pages T207–T211)

      Hae-In Lee, Kyung-Ok Seo, Kyeong Won Yun, Myung-Joo Kim and Mi-Kyung Lee

      Article first published online: 4 OCT 2011 | DOI: 10.1111/j.1750-3841.2011.02385.x

    3. Isolation of 3 Flavonoids from Mentha longifolia (L.) Hudson subsp. longifolia and Determination of Their Genotoxic Potentials by Using the E. coli WP2 Test System (pages T212–T217)

      Ozlem Baris, Mehmet Karadayi, Derya Yanmis, Zuhal Guvenalp, Tugba Bal and Medine Gulluce

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02405.x

    4. Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Cashew Nut in Foods (pages T218–T226)

      Ferdelie E. Gaskin and Steve L. Taylor

      Article first published online: 9 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02407.x

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