Journal of Food Science

Cover image for Vol. 77 Issue 2

February 2012

Volume 77, Issue 2

Pages i–v, R73–R81, C149–C282, E38–E73, M95–M155, S99–S133, H47–H86, T44–T57

  1. Contents

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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. Cover Caption (page i)

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02620.x

  2. Industrial Application Briefs

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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
  3. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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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      Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation (pages R73–R81)

      Ali Jafarpour and Elisabeth M. Gorczyca

      Article first published online: 6 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02521.x

  4. C: FOOD CHEMISTRY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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. Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions (pages C149–C155)

      Nicola J. Stagg, Penny M. Amato, Francis Giesbrecht and Tyre C. Lanier

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02543.x

    2. Antioxidant Capacities and Total Polyphenol Contents of Hydro-ethanolic Extract of Phytococktail from Trans-Himalaya (pages C156–C161)

      P. Dhar, A.B. Tayade, P.K. Bajpai, V.K. Sharma, S.K. Das, O.P. Chaurasia, R.B. Srivastava and S.B. Singh

      Article first published online: 6 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02523.x

    3. Chemical Evaluation, Antioxidant Capacity, and Consumer Acceptance of Several Oak Infusions (pages C162–C166)

      Nuria Elizabeth Rocha-Guzmán, Jose Roberto Medina-Medrano, José Alberto Gallegos-Infante, Rubén Francisco Gonzalez-Laredo, Minerva Ramos-Gómez, Rosalía Reynoso-Camacho, Horacio Guzmán-Maldonado and Silvia Marina González-Herrera

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02524.x

    4. Detection of Chicken and Turkey Meat in Meat Mixtures by Using Real-Time PCR Assays (pages C167–C173)

      Zulal Kesmen, Ahmet E. Yetiman, Fikrettin Şahin and Hasan Yetim

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02536.x

    5. HPLC-DAD-ESI-MS Analysis of Flavonoid Compounds in 5 Seedless Table Grapes Grown in Apulian Region (pages C174–C181)

      Pasquale Crupi, Antonio Coletta, Rosa Anna Milella, Rocco Perniola, Marica Gasparro, Rosalinda Genghi and Donato Antonacci

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02555.x

    6. Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage (pages C211–C215)

      Joong-Ho Kwon, Youngju Kwon, Tusneem Kausar, Ki-Chang Nam, Byong Rok Min, Eun Joo Lee and Dong U. Ahn

      Article first published online: 6 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02528.x

    7. Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso (pages C228–C235)

      Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki and Toshiaki Ohshima

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02540.x

    8. Thermal Oxidation Studies on Reduced Folate, L-5-Methyltetrahydrofolic Acid (L-5-MTHF) and Strategies for Stabilization Using Food Matrices (pages C236–C243)

      Yazheng Liu, Stephen Tomiuk, Elodie Rozoy, Stephan Simard, Laurent Bazinet, Timothy Green and David D. Kitts

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02561.x

    9. Polyphenol Compounds in Artichoke Plant Tissues and Varieties (pages C244–C252)

      Donatella Negro, Vincenzo Montesano, Sabrina Grieco, Pasquale Crupi, Giulio Sarli, Antonino De Lisi and Gabriella Sonnante

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02531.x

    10. Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop (pages C261–C266)

      Rui Du, Keqiang Lai, Zhuqing Xiao, Yungang Shen, Xichang Wang and Yiqun Huang

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02551.x

    11. Lipase-Catalyzed Production of Pinolenic Acid Concentrate from Pine Nut Oil Using a Recirculating Packed Bed Reactor (pages C267–C271)

      TingTing Zhao, Byung Hee Kim, Seung In Hong, Sung Won Yoon, Chong-Tai Kim, Yangha Kim and In-Hwan Kim

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02562.x

  5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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. Uptake of Divalent Ions (Mn+2 and Ca+2) by Heat-Set Whey Protein Gels (pages E68–E73)

      Mecit H. Oztop, Kathryn L. McCarthy, Michael J. McCarthy and Moshe Rosenberg

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02541.x

  6. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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. Thermal Inactivation of Escherichia coli O157:H7 Inoculated at Different Depths of Non-Intact Blade-Tenderized Beef Steaks (pages M108–M114)

      Jeremy M. Adler, Ifigenia Geornaras, Keith E. Belk, Gary C. Smith and John N. Sofos

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02552.x

    2. PCR Detection and Identification of Histamine-Forming Bacteria in Filleted Tuna Fish Samples (pages M115–M120)

      Chiara Ferrario, Chiara Pegollo, Giovanni Ricci, Francesca Borgo and M. Grazia Fortina

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02535.x

    3. Antimicrobial Activity of Lauric Arginate-Coated Polylactic Acid Films against Listeria monocytogenes and Salmonella Typhimurium on Cooked Sliced Ham (pages M142–M149)

      Pornpun Theinsathid, Wonnop Visessanguan, Jittiporn Kruenate, Yutthana Kingcha and Suwimon Keeratipibul

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02526.x

  7. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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. Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures (pages S107–S114)

      José María Moreno-Baquero, Joaquín Bautista-Gallego, Antonio Garrido-Fernández and Antonio López-López

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02573.x

    2. Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt (pages S122–S127)

      O.A. Young, R.B. Gupta and S. Sadooghy-Saraby

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02557.x

    3. Fish Oil Fortification of Soft Goat Cheese (pages S128–S133)

      Brianna H. Hughes, L. Brian Perkins, Beth L. Calder and Denise I. Skonberg

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02560.x

  8. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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. Effects of Vitamin D3 on the Expression of Growth-Related Oncogene-α in THP-1 Cells and Human Primary Monocytes (pages H47–H52)

      Yu-Ting Kuo, Ren-Long Jan, Chang-Hung Kuo, Po-Lin Kuo, Wei-Li Wang, Ming-Yii Huang, Huan-Nan Chen and Chih-Hsing Hung

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02532.x

    2. Dietary d-Psicose Reduced Visceral Fat Mass in High-Fat Diet-Induced Obese Rats (pages H53–H58)

      Young-Mee Chung, Joo Hyun Lee, Deuk Youl Kim, Se-Hee Hwang, Young-Ho Hong, Seong-Bo Kim, Song Jin Lee and Chi Hye Park

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02571.x

    3. Grape Antioxidant Dietary Fiber Stimulates Lactobacillus Growth in Rat Cecum (pages H59–H62)

      María José Pozuelo, Angel Agis-Torres, Deisy Hervert-Hernández, María Elvira López-Oliva, Emilia Muñoz-Martínez, Rafael Rotger and Isabel Goñi

      Article first published online: 6 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02520.x

    4. Dietary Influences on Nonexercise Physical Activity and Energy Expenditure in C57BL/6J Mice (pages H63–H68)

      Jun Ho Kim, Yooheon Park, Daeyoung Kim and Yeonhwa Park

      Article first published online: 6 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02522.x

    5. Assay Dilution Factors Confound Measures of Total Antioxidant Capacity in Polyphenol-Rich Juices (pages H69–H75)

      Bradley W. Bolling, Ya-Yen Chen, Alison G. Kamil and C-Y. Oliver Chen

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02538.x

    6. Anticoagulatory and Antiinflammatory Effects of Astaxanthin in Diabetic Rats (pages H76–H80)

      Kung-chi Chan, Pei-Jain Pen and Mei-chin Yin

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02558.x

    7. Effect of Elicitor Spray at Different Reproductive Stages on Saponin Content of Soybean (pages H81–H86)

      Satchithanandam Eswaranandam, Joseph Salyer, Pengyin Chen and Sun-Ok Lee

      Article first published online: 6 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02527.x

  9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    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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