Journal of Food Science

Cover image for Vol. 77 Issue 11

November 2012

Volume 77, Issue 11

Pages i–vi, C1131–C1240, E307–E347, M598–M649, S394–S411, H224–H252, T201–T206

  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)

      Version of Record online: 19 NOV 2012 | DOI: 10.1111/jfds.12004

  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. Antioxidant Activity of Ripe and Unripe Pepino Fruit (Solanum muricatum Aiton) (pages C1131–C1135)

      Govindan Sudha, Marimuthu Sangeetha Priya, Rajan Babu Indhu Shree and Sabapathy Vadivukkarasi

      Version of Record online: 11 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02944.x

    2. The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying (pages C1136–C1143)

      María Del Carmen Flores-Álvarez, Erika F. Molina-Hernández, José Concepción Hernández-Raya and María Elena Sosa-Morales

      Version of Record online: 26 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02930.x

    3. Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants (pages C1144–C1149)

      Dong Li, Yaqi Chen, Yu Zhang, Baiyi Lu, Cheng Jin, Xiaoqin Wu and Ying Zhang

      Version of Record online: 11 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02949.x

    4. Increasing the Applications of Crocus sativus Flowers as Natural Antioxidants (pages C1162–C1168)

      Jéssica Serrano-Díaz, Ana M. Sánchez, Luana Maggi, Magdalena Martínez-Tomé, Luis García-Diz, M. Antonia Murcia and Gonzalo L. Alonso

      Version of Record online: 11 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02926.x

    5. Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating (pages C1169–C1173)

      Sang-Ho Yoo, Byeong-Hoo Lee, Heungsook Lee, Suyong Lee, In Young Bae, Hyeon Gyu Lee, Marshall L. Fishman, Hoa K. Chau, Brett J. Savary and Arland T. Hotchkiss Jr.

      Version of Record online: 26 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02960.x

    6. Influence of Genotypic Variations on Antioxidant Properties in Different Fractions of Tomato (pages C1174–C1178)

      Harish Mani Chandra, Bala Murugan Shanmugaraj, Balamurugan Srinivasan and Sathishkumar Ramalingam

      Version of Record online: 26 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02962.x

    7. Kinetic Study of Sasa veitchii Extract as a Radical Scavenger and an Antioxidant (pages C1211–C1217)

      Youji Okada, Haruo Okajima, Kazuo Takeshita and Masato Kanamori

      Version of Record online: 11 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02943.x

    8. In Vitro and In Vivo Flavor Release from Intact and Fresh-Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters (pages C1226–C1233)

      Valentina J.L. Ting, Christos Soukoulis, Patrick Silcock, Luca Cappellin, Andrea Romano, Eugenio Aprea, Phil J. Bremer, Tilmann D. Märk, Flavia Gasperi and Franco Biasioli

      Version of Record online: 11 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02947.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. Chemical Optimization of Protein Extraction from Sweet Potato (Ipomoea batatas) Peel (pages E307–E312)

      Katherine P. Maloney, Van-Den Truong and Jonathan C. Allen

      Version of Record online: 19 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02921.x

    2. Porosity and Water Activity Effects on Stability of Crystalline β-Carotene in Freeze-Dried Solids (pages E313–E320)

      Nathdanai Harnkarnsujarit, Sanguansri Charoenrein and Yrjö H. Roos

      Version of Record online: 24 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02940.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. Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef (pages M598–M603)

      Lin Li, Carol Valenzuela-Martinez, Mauricio Redondo, Vijay K. Juneja, Dennis E. Burson and Harshavardhan Thippareddi

      Version of Record online: 19 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02922.x

    2. Dried Tomato-Flavored Probiotic Cream Cheese with Lactobacillus paracasei (pages M604–M608)

      Marilsa S. S. Santini, Evelyn C. Koga, Davi C. Aragon, Elsa H. W. Santana, Marcela R. Costa, Giselle N. Costa and Lina C. Aragon-Alegro

      Version of Record online: 5 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02931.x

    3. Identification of Microbiota Present on the Surface of Taleggio Cheese Using PCR–DGGE and RAPD–PCR (pages M609–M615)

      Maria Feligini, Simona Panelli, Joanna Natalia Buffoni, Cesare Bonacina, Christian Andrighetto and Angiolella Lombardi

      Version of Record online: 24 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02932.x

    4. Detection of Enterotoxigenic Staphylococcus aureus in Raw Milk and Dairy Products by Multiplex PCR (pages M620–M623)

      Ali Gücükoğlu, T. Onur Kevenk, Tolga Uyanik, Özgür Çadirci, Göknur Terzi and Mustafa Alişarli

      Version of Record online: 5 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02954.x

    5. Viability and Activity of Bifidobacteria During Refrigerated Storage of Yoghurt Containing Mangifera pajang Fibrous Polysaccharides (pages M624–M630)

      Sadeq Hasan Al-Sheraji, Amin Ismail, Mohd Yazid Manap, Shuhaimi Mustafa and Rokiah Mohd Yusof

      Version of Record online: 26 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02955.x

    6. A Multiplex PCR Assay for the Rapid and Sensitive Detection of Methicillin-Resistant Staphylococcus aureus and Simultaneous Discrimination of Staphylococcus aureus from Coagulase-Negative Staphylococci (pages M638–M642)

      Benjin Xu, Ling Liu, Li Liu, Xinping Li, Xiaofang Li and Xin Wang

      Version of Record online: 26 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02959.x

      Corrected by:

      Retraction Notice: Retraction Notice

      Vol. 79, Issue 1, iv, Version of Record online: 24 JAN 2014

  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
  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. Alpha-Lipoic Acid Protects against Indomethacin-Induced Gastric Oxidative Toxicity by Modulating Antioxidant System (pages H224–H230)

      Kursat Ali Kaplan, Fehmi Odabasoglu, Zekai Halici, Mesut Halici, Elif Cadirci, Fadime Atalay, Ozlem Aydin and Ahmet Cakir

      Version of Record online: 11 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02920.x

    2. Comparison of Quercetin Pharmacokinetics Following Oral Supplementation in Humans (pages H231–H238)

      Diksha Kaushik, Kevin O’Fallon, Priscilla M. Clarkson, C. Patrick Dunne, Karen R. Conca and Bozena Michniak-Kohn

      Version of Record online: 24 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02934.x

    3. Folate Content and Composition of Vegetables Commonly Consumed in China (pages H239–H245)

      M. J. I. Shohag, Yanyan Wei, Ning Yu, Lingli Lu, Jie Zhang, Zhenli He, Johan Patring and Xiaoe Yang

      Version of Record online: 5 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02939.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
    1. Arsenic Bioaccessibility in Cooked Rice as Affected by Arsenic in Cooking Water (pages T201–T206)

      Antonio J. Signes-Pastor, Shaban W. Al-Rmalli, Richard O. Jenkins, Ángel A. Carbonell-Barrachina and Parvez I. Haris

      Version of Record online: 11 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02948.x

SEARCH

SEARCH BY CITATION