Journal of Food Science

Cover image for Journal of Food Science

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
  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. You have free access to this content
      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. You have free access to this content
      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
  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. 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

    2. 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

    3. 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

    4. 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

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. You have full text access to this OnlineOpen article
  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

  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. 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

    3. 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

    4. 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

  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

  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
  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. 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

    2. 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

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