Journal of Food Science

© Institute of Food Technologists

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
    1. Industrial Applications of Selected JFS Articles (pages iv–v)

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02619.x

  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
    1. 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. Comparison of Oxidized and Reduced Glutathione in the Bread-Making Qualities of Rice Batter (pages C182–C188)

      Hiroyuki Yano

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02556.x

    7. Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties (pages C189–C197)

      Julia Rodríguez-García, Ana Puig, Ana Salvador and Isabel Hernando

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02546.x

    8. Preparation of Free, Soluble Conjugate, and Insoluble-Bound Phenolic Compounds from Peels of Rambutan (Nephelium lappaceum) and Evaluation of Antioxidant Activities in vitro (pages C198–C204)

      Liping Sun, Huilin Zhang and Yongliang Zhuang

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02548.x

    9. Cultivars, Culture Conditions, and Harvest Time Influence Phenolic and Ascorbic Acid Contents and Antioxidant Capacity of Strawberry (Fragaria x ananassa) (pages C205–C210)

      Joël Pincemail, Claire Kevers, Jessica Tabart, Jean-Olivier Defraigne and Jacques Dommes

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02539.x

    10. 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

    11. Changes in Flavor Precursors, Pungency, and Sugar Content in Short-Day Onion Bulbs during 5-Month Storage at Various Temperatures or in Controlled Atmosphere (pages C216–C221)

      Kil S. Yoo, Eun J. Lee and Bhimanagouda S. Patil

      Article first published online: 13 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02529.x

    12. Simultaneous Measurement of Total Acid Content and Soluble Salt-free Solids Content in Chinese Vinegar Using Near-infrared Spectroscopy (pages C222–C227)

      Quansheng Chen, Jiao Ding, Jianrong Cai, Zongbao Sun and Jiewen Zhao

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02549.x

    13. 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

    14. 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

    15. 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

    16. Influence of ι-Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions (pages C253–C260)

      M. Tippetts and S. Martini

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02576.x

    17. 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

    18. 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

    19. Separation, Identification, and Quantitation of Phenolic Acids in Chinese Waxberry (Myrica Rubra) Juice by HPLC-PDA-ESI-MS (pages C272–C277)

      Chengjun Wang, Jingbei Zhao, Fan Chen, Yaqian Cheng and Aihong Guo

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02563.x

    20. β-Casomorphin-7 Cause Decreasing in Oxidative Stress and Inhibiting NF-κB-iNOS-NO Signal Pathway in Pancreas of Diabetes Rats (pages C278–C282)

      Hong Yin, Jinfeng Miao, Chang Ma, Guiju Sun and Yuanshu Zhang

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02577.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. High-Oil-Load Encapsulation of Medium-Chain Triglycerides and d-Limonene Mixture in Modified Starch by Spray Drying (pages E38–E44)

      Vita Paramita, Takeshi Furuta and Hidefumi Yoshii

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02534.x

    2. Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Sugar Infusion Process of Frozen Blueberries (pages E45–E51)

      Tomomi Fujimaru, Qingyue Ling and Michael T. Morrissey

      Article first published online: 12 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02525.x

    3. Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts (pages E52–E59)

      Ghadeer F. Mehyar, Khalid Al-Ismail, Jung H. Han and Grace W. Chee

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02559.x

    4. Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation (pages E60–E67)

      Phanin N. Leksrisompong, Tyre C. Lanier and E. Allen Foegeding

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02550.x

    5. 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. Multiplex Reverse Transcription Polymerase Chain Reaction to Study the Expression of Virulence and Stress Response Genes in Staphylococcus aureus (pages M95–M101)

      Rohinishree Yadahalli Shrihari and Negi Pradeep Singh

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02542.x

    2. Penicillium camemberti and Penicillium roqueforti Enhance the Growth and Survival of Shiga Toxin-Producing Escherichia coli O157 under Mild Acidic Conditions (pages M102–M107)

      Ken-ichi Lee, Maiko Watanabe, Yoshiko Sugita-Konishi, Yukiko Hara-Kudo and Susumu Kumagai

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02533.x

    3. 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

    4. 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

    5. E. Coli O157:H7 Population Reduction from Alfalfa Seeds with Malic Acid and Thiamine Dilauryl Sulfate and Quality Evaluation of the Resulting Sprouts (pages M121–M126)

      Lilia Fransisca, Hee Kyung Park and Hao Feng

      Article first published online: 6 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02553.x

    6. Rapid Detection of E. coli O157:H7 on Turnip Greens Using a Modified Gold Biosensor Combined with Light Microscopic Imaging System (pages M127–M134)

      Mi-Kyung Park and Jun-Hyun Oh

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02537.x

    7. Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken Breasts (pages M135–M141)

      Anne B. Maletta and Lilian M. Were

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02554.x

    8. 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

    9. Development and Validation of a Real-Time TaqMan Assay for the Detection and Enumeration of Pseudomonas fluorescens ATCC 13525 Used as a Challenge Organism in Testing of Food Equipments (pages M150–M155)

      Ratul Saha, Lorelle L. Bestervelt and Robert S. Donofrio

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02547.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. Development and Application of Quality Index Method Scheme in a Shelf-Life Study of Wild and Fish Farm Affected Bogue (Boops boops, L.) (pages S99–S106)

      Tanja Bogdanović, Vida Šimat, Ana Frka-Roić and Ksenija Marković

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02545.x

    2. 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

    3. Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey (pages S115–S121)

      Curtis Maughan and Silvana Martini

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02574.x

    4. 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

    5. 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
    1. Inactivation of A. ochraceus Spores and Detoxification of Ochratoxin A in Coffee Beans by Gamma Irradiation (pages T44–T51)

      Sanjeev Kumar, Amit Kunwar, Satyendra Gautam and Arun Sharma

      Article first published online: 17 FEB 2012 | DOI: 10.1111/j.1750-3841.2011.02572.x

    2. Effect of Season on Heavy Metal Contents and Chemical Compositions of Chub Mackerel (Scomber japonicus) Muscle (pages T52–T57)

      J.H. Bae and S.Y. Lim

      Article first published online: 17 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02530.x

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