Journal of Food Science

Cover image for Vol. 77 Issue 12

December 2012

Volume 77, Issue 12

Pages i–vii, R146–R154, C1242–C1310, M650–M674, S413–S448, N50–N73, H254–H279, T208–T223

  1. Content

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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
      Cover Caption (page i)

      Version of Record online: 13 DEC 2012 | DOI: 10.1111/1750-3841.12024

  2. Industrial Application Briefs

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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
  3. Addendum

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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
      Addendum (page vi)

      Version of Record online: 13 DEC 2012 | DOI: 10.1111/1750-3841.12025

      This article corrects:
  4. Corrigendum

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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
      Corrigendum (page vii)

      Version of Record online: 26 NOV 2012 | DOI: 10.1111/1750-3841.12005

      This article corrects:

      Genetics of Food Preferences: A First View from Silk Road Populations

      Vol. 77, Issue 12, S413–S418, Version of Record online: 13 AUG 2012

  5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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
      True Density and Apparent Density During the Drying Process for Vegetables and Fruits: A Review (pages R146–R154)

      J. Rodríguez-Ramírez, L. Méndez-Lagunas, A. López-Ortiz and S. Sandoval Torres

      Version of Record online: 21 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02990.x

  6. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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. Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making (pages C1256–C1262)

      Stavros Plessas, Athanasios Alexopoulos, Argyro Bekatorou and Eugenia Bezirtzoglou

      Version of Record online: 21 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02985.x

    2. Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil (pages C1273–C1278)

      TingTing Zhao, Seung In Hong, Junsoo Lee, Jeom-Sig Lee and In-Hwan Kim

      Version of Record online: 9 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02981.x

    3. Development of an Automated Method for Folin-Ciocalteu Total Phenolic Assay in Artichoke Extracts (pages C1279–C1284)

      Kil Sun Yoo, Eun Jin Lee, Daniel Leskovar and Bhimanagouda S. Patil

      Version of Record online: 19 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02973.x

    4. Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations (pages C1293–C1299)

      Kristin A. McDaniel, Brittany L. White, Lisa L. Dean, Timothy H. Sanders and Jack P. Davis

      Version of Record online: 12 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02979.x

    5. Comparison of Polyunsaturated Fatty Acids Content in Filets of Anadromous and Landlocked Sockeye Salmon Oncorhynchus Nerka (pages C1307–C1310)

      Michail I. Gladyshev, Ekaterina V. Lepskaya, Nadezhda N. Sushchik, Olesia N. Makhutova, Galina S. Kalachova, Kseniya K. Malyshevskaya and Grigory N. Markevich

      Version of Record online: 13 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.02998.x

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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. Survival of Lactobacillus rhamnosus GG as Influenced by Storage Conditions and Product Matrixes (pages M659–M663)

      Yaa Asantewaa Kafui Klu, Jonathan H. Williams, Robert D. Phillips and Jinru Chen

      Version of Record online: 26 OCT 2012 | DOI: 10.1111/j.1750-3841.2012.02969.x

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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. Genetics of Food Preferences: A First View from Silk Road Populations (pages S413–S418)

      Nicola Pirastu, Antonietta Robino, Carmela Lanzara, Emmanouil Athanasakis, Laura Esposito, Beverly J. Tepper and Paolo Gasparini

      Version of Record online: 13 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02852.x

    2. Describing the Appearance and Flavor Profiles of Fresh Fig (Ficus carica L.) Cultivars (pages S419–S429)

      Ellena S. King, Helene Hopfer, Megan T. Haug, Jennifer D. Orsi, Hildegarde Heymann, Gayle M. Crisosto and Carlos H. Crisosto

      Version of Record online: 21 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02994.x

    3. Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies (pages S430–S438)

      G. Davidov-Pardo, M. Moreno, I. Arozarena, M.R. Marín-Arroyo, R.N. Bleibaum and C. M. Bruhn

      Version of Record online: 21 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02991.x

    4. Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives (pages S439–S448)

      Soh Min Lee, Kamolnate Kitsawad, Abdulkadir Sigal, Dan Flynn and Jean-Xavier Guinard

      Version of Record online: 13 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03001.x

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

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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. Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment (pages N50–N57)

      Kerstin Frank, Elke Walz, Volker Gräf, Ralf Greiner, Karsten Köhler and Heike Petra Schuchmann

      Version of Record online: 13 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.02982.x

  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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. Anthocyanins, but not Anthocyanidins, from Bilberry (Vaccinium myrtillus L.) Alleviate Pruritus via Inhibition of Mast Cell Degranulation (pages H262–H267)

      Katsunori Yamaura, Makiko Ishiwatari, Masao Yamamoto, Maki Shimada, Yuanyuan Bi and Koichi Ueno

      Version of Record online: 19 NOV 2012 | DOI: 10.1111/j.1750-3841.2012.02974.x

    2. Nitrites Derived From Foneiculum Vulgare (Fennel) Seeds Promotes Vascular Functions (pages H273–H279)

      Akila Swaminathan, Sree Rama Chaitanya Sridhara, Swaraj Sinha, Shunmugam Nagarajan, Uma Maheswari Balaguru, Jamila H Siamwala, Saranya Rajendran, Uttara Saran and Suvro Chatterjee

      Version of Record online: 13 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03000.x

  11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Addendum
    5. Corrigendum
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    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. Development and Validation of QuEChERS Method for Estimation of Chlorantraniliprole Residue in Vegetables (pages T208–T215)

      Balwinder Singh, Abhijit Kar, Kousik Mandal, Rajinder Kumar and Sanjay Kumar Sahoo

      Version of Record online: 31 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02801.x

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