Journal of Food Science

Cover image for Vol. 77 Issue 10

October 2012

Volume 77, Issue 10

Pages i–vi, C1023–C1130, E257–E305, M550–M597, S342–S393, H208–H223, T188–T199

  1. Content

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption (page i)

      Article first published online: 12 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02992.x

  2. Industrial Application Briefs

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  3. Editorial

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  4. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. A Novel Sample Preparation Method Using Rapid Nonheated Saponification Method for the Determination of Cholesterol in Emulsified Foods (pages C1042–C1046)

      In-Seek Jeong, Byung-Man Kwak, Jang-Hyuk Ahn, Donggil Leem, Taehyung Yoon, Changyong Yoon, Jayoung Jeong, Jung-Min Park and Jin-Man Kim

      Article first published online: 4 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02903.x

    2. Modification of Fatty Acid, Essential Oil and Phenolic Contents of Salt-Treated Sweet Marjoram (Origanum majorana L.) According to Developmental Stage (pages C1047–C1054)

      O. Baâtour, R. Kaddour, I. Tarchoun, N. Nasri, H. Mahmoudi, M. Zaghdoudi, H. Ghaith, B. Marzouk, Mouhiba Ben Nasri-Ayachi and M. Lachaâl

      Article first published online: 14 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02904.x

    3. Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate (pages C1058–C1063)

      María del Carmen Rodríguez-Hernández, Diego A. Moreno, Micaela Carvajal, Cristina García-Viguera and María del Carmen Martínez-Ballesta

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02886.x

    4. Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species (pages C1064–C1070)

      Maja Mikulic-Petkovsek, Valentina Schmitzer, Ana Slatnar, Franci Stampar and Robert Veberic

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02896.x

    5. Recovery of Hydroxytyrosol Rich Extract from Two-Phase Chemlali Olive Pomace by Chemical Treatment (pages C1077–C1083)

      Ghayth Rigane, Mohamed Bouaziz, Nidhal Baccar, Samira Abidi, Sami Sayadi and Ridha Ben Salem

      Article first published online: 31 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02898.x

    6. Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy (pages C1084–C1089)

      Mariaelena Ricca, Vito Foderà, Valeria Vetri, Gianpiero Buscarino, Maria Montalbano and Maurizio Leone

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02913.x

    7. Chemical Components and Antioxidant Activity of the Peels of Commercial Apple-Shaped Pear (Fruit of Pyrus pyrifolia cv. pingguoli) (pages C1097–C1102)

      Jian-Nan Ma, Su-Le Wang, Ke Zhang, Zhi-Gang Wu, Masao Hattori, Gui-Lin Chen and Chao-Mei Ma

      Article first published online: 31 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02899.x

    8. Effects of Heat Treatment on the Carotenoid and Tocopherol Composition of Tomato (pages C1109–C1114)

      Eun-Sun Hwang, Maria Stacewicz-Sapuntzakis and Phyllis E. Bowen

      Article first published online: 5 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02909.x

  5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies (pages E257–E263)

      Hilal Isleroglu, Tansel Kemerli, Melike Sakin-Yilmazer, Gonul Guven, Ozgul Ozdestan, Ali Uren and Figen Kaymak-Ertekin

      Article first published online: 5 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02912.x

    2. Gas Permeability and Thermal Behavior of Polypropylene Films Used for Packaging Minimally Processed Fresh-Cut Potatoes: A Case Study (pages E264–E272)

      Valentina Siracusa, Ignazio Blanco, Santina Romani, Urszula Tylewicz and Marco Dalla Rosa

      Article first published online: 4 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02905.x

    3. Development of Antioxidant Packaging Material by Applying Corn-Zein to LLDPE Film in Combination with Phenolic Compounds (pages E273–E279)

      Hye-Yeon Park, Sung-Jin Kim, Ki Myong Kim, Young-Sun You, So Yeon Kim and Jaejoon Han

      Article first published online: 31 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02906.x

  6. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Isolation and Identification of Lactic Acid Bacteria from Fermented Red Dragon Fruit Juices (pages M560–M564)

      Yien Yien Ong, Wen Siang Tan, Mohamad Rosfarizan, Eng Seng Chan and Beng Ti Tey

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02894.x

    2. Malolactic Fermentation and Secondary Metabolite Production by Oenoccocus oeni Strains in Low pH Wines (pages M579–M585)

      Patricia Ruiz, Pedro Miguel Izquierdo, Susana Seseña, Esteban García and María Llanos Palop

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02895.x

  7. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes (pages S342–S347)

      Beth L. Calder, Emily A. Cowles, Katherine Davis-Dentici and Alfred A. Bushway

      Article first published online: 31 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02900.x

    2. Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet (pages S348–S355)

      Christie N. Ledeker, Delores H. Chambers, Edgar Chambers IV and Koushik Adhikari

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02882.x

    3. Threshold Detection of Boar Taint Chemicals Using Parasitic Wasps (pages S356–S361)

      Dawn Olson, Felix Wäckers and John-Erik Haugen

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02883.x

    4. The Sweetness Concentration-Response of R,R-Monatin, a Naturally Occurring High-Potency Sweetener (pages S362–S364)

      John C. Fry, Nese Yurttas, Kari L. Biermann, Michael G. Lindley and Melanie J. Goulson

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02885.x

    5. Consumer Input for Developing Human Food Products Made with Sorghum Grain (pages S384–S389)

      Laura Vázquez-Araújo, Edgar Chambers IV and Panat Cherdchu

      Article first published online: 14 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02917.x

    6. Rejection Thresholds in Solid Chocolate-Flavored Compound Coating (pages S390–S393)

      Meriel L. Harwood, Gregory R. Ziegler and John E. Hayes

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02889.x

  8. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Influence of Gallate and Pyrogallol Moieties on the Intestinal Absorption of (−)-Epicatechin and (−)-Epicatechin Gallate (pages H208–H215)

      Tomohiko Tagashira, Tominari Choshi, Satoshi Hibino, Jun Kamishikiryou and Narumi Sugihara

      Article first published online: 31 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02902.x

    2. Effects of Potato Fiber and Potato-Resistant Starch on Biomarkers of Colonic Health in Rats Fed Diets Containing Red Meat (pages H216–H223)

      Gunaranjan Paturi, Tafadzwa Nyanhanda, Christine A. Butts, Thanuja D. Herath, John A. Monro and Juliet Ansell

      Article first published online: 5 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02911.x

  9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. C: FOOD CHEMISTRY
    6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    7. M: FOOD MICROBIOLOGY AND SAFETY
    8. S: SENSORY AND FOOD QUALITY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

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