Journal of Food Science

Cover image for Vol. 77 Issue 5

May 2012

Volume 77, Issue 5

Pages i–v, C506–C572, E113–E152, M257–M306, S177–S201, H96–H112, T99–T109

  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. Cover Caption (page i)

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02743.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
  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. In Praise of Editors, New and Old (page v)

      E. Allen Foegeding

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02742.x

  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. Properties of an Alkaline-Tolerant, Thermostable Xylanase from Streptomyces chartreusis L1105, Suitable for Xylooligosaccharide Production (pages C506–C511)

      Yunping Zhu, Xiuting Li, Baoguo Sun, Huanlu Song, E Li and Hongxia Song

      Version of Record online: 17 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02671.x

    2. Fatty Acid Composition of 12 Fish Species from the Black Sea (pages C512–C518)

      L.-T. C huang, U. Bülbül, P.-C. Wen, R.H. Glew and F.A. Ayaz

      Version of Record online: 12 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02661.x

    3. Comparison of the Frying Performance of Olive Oil and Palm Superolein (pages C519–C531)

      Raffaele Romano, Anella Giordano, Simona Vitiello, Laura Le Grottaglie and Salvatore Spagna Musso

      Version of Record online: 10 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02663.x

    4. Optimization of Hull-Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology (pages C532–C538)

      Vesna Vujasinović, Olga Radočaj and Etelka Dimić

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02675.x

    5. Analysis of Lunasin in Commercial and Pilot Plant Produced Soybean Products and an Improved Method of Lunasin Purification (pages C539–C545)

      Ariel Cavazos, Elsy Morales, Vermont P. Dia and Elvira Gonzalez De Mejia

      Version of Record online: 17 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02676.x

    6. Effects of Enzymatic Hydrolysis of Protein on the Pasting Properties of Different Types of Wheat Flour (pages C546–C550)

      J.S. Chen, S.Y. Wang, Z.Y. Deng, X.Y. Zhang, S.L. Feng, H.Q. Yuan and J.C Tian

      Version of Record online: 17 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02677.x

    7. Rapid Tomato Volatile Profiling by Using Proton-Transfer Reaction Mass Spectrometry (PTR-MS) (pages C551–C559)

      Brian Farneti, Simona M. Cristescu, Guglielmo Costa, Frans J.M. Harren and Ernst J. Woltering

      Version of Record online: 17 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02679.x

    8. New Highly Stable Dimeric 3-Deoxyanthocyanidin Pigments from Sorghum bicolor Leaf Sheath (pages C566–C572)

      Bhimalingeswarappa Geera, Leonnard O. Ojwang and Joseph M. Awika

      Version of Record online: 10 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02668.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 Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product (pages E113–E117)

      T. Koray Palazoğlu, Yunus Coşkun, Tolga Kocadağlı and Vural Gökmen

      Version of Record online: 10 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02664.x

    2. Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose (pages E118–E126)

      M.Z. Saavedra-Leos, A. Grajales-Lagunes, R. González-García, A. Toxqui-Terán, S.A. Pérez-García, M.A. Abud-Archila and M.A. Ruiz-Cabrera

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02678.x

    3. E: Food Engineering & Physical Properties (pages E137–E143)

      Giovanna Ferrentino, Sara Balzan, Andrea Dorigato, Alessandro Pegoretti and Sara Spilimbergo

      Version of Record online: 10 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02669.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. Development of Predictive Models for the Growth of Escherichia coli O157:H7 on Cabbage in Korea (pages M257–M263)

      Tian Ding, Jun Wang, Fereidoun Forghani, Sang-Do Ha, Myung-Sub Chung, Gyung-Jin Bahk, In-Gyun Hwang, Elgorban Abdallah and Deog-Hwan Oh

      Version of Record online: 17 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02660.x

    2. Microbial Activity Inhibition in Chilled Mackerel (Scomber Scombrus) by Employment of an Organic Acid-Icing System (pages M264–M269)

      Minia Sanjuás-Rey, José M. Gallardo, Jorge Barros-Velázquez and Santiago P. Aubourg

      Version of Record online: 17 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02672.x

    3. Microencapsulation of Bifidobacterium bifidum F-35 in Whey Protein-Based Microcapsules by Transglutaminase-Induced Gelation (pages M270–M277)

      Qiang Zou, Xiaoming Liu, Jianxin Zhao, Fengwei Tian, He-ping Zhang, Hao Zhang and Wei Chen

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02673.x

    4. Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production (pages M278–M284)

      Sunčica Kocić-Tanackov, Gordana Dimić, Jelena Lević, Ilija Tanackov, Aleksandra Tepić, Biserka Vujičić and Jelica Gvozdanović-Varga

      Version of Record online: 12 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02662.x

    5. Application of Ozonated Dry Ice (ALIGAL™ Blue Ice) For Packaging and Transport in the Food Industry (pages M285–M291)

      Pina M. Fratamico, Vijay Juneja, Bassam A. Annous, Vasuhi Rasanayagam, M. Sundar, David Braithwaite and Steven Fisher

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02682.x

    6. Expression of hilA in Response to Mild Acid Stress in Salmonella enterica is Serovar and Strain Dependent (pages M292–M297)

      Francisco González-Gil, Alexandre Le Bolloch, Sean Pendleton, Nan Zhang, Audra Wallis and Irene Hanning

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02684.x

    7. Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges (pages M298–M306)

      Zacharias Papanikolaou, Magdalini Hatzikamari, Panayiotis Georgakopoulos, Minas Yiangou, Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02685.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. Flavor Comparison of Natural Cheeses Manufactured in Different Countries (pages S177–S187)

      Kadri Koppel and Delores H. Chambers

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02674.x

    2. Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments (pages S194–S201)

      Kharla A. Segovia-Bravo, Pedro García-García, Antonio López-López and Antonio Garrido-Fernández

      Version of Record online: 10 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02666.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. Green Tea Ingestion by Rats Does Not Affect Iron Absorption but Does Alter the Composition of the Saliva Proteome (pages H96–H104)

      Ariel B. Beverly, Le Zhu, Tara L. Fish, Theodore Thannhauser, Mike A. Rutzke and Dennis D. Miller

      Version of Record online: 12 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02658.x

    2. Processed Tart Cherry Products—Comparative Phytochemical Content, in vitro Antioxidant Capacity and in vitro Anti-inflammatory Activity (pages H105–H112)

      Boxin Ou, Kristen N. Bosak, Paula R. Brickner, Dominic G. Iezzoni and E. Mitchell Seymour

      Version of Record online: 21 MAY 2012 | DOI: 10.1111/j.1750-3841.2012.02681.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. Enhanced Competitive Chemiluminescent Enzyme Immunoassay for the Trace Detection of Insecticide Triazophos (pages T99–T104)

      Maojun Jin, Hua Shao, Fen Jin, Wenjun Gui, Xiaomei Shi, Jing Wang and Guonian Zhu

      Version of Record online: 10 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02659.x

    2. Determination of Tricyclazole Content in Paddy Rice by Surface Enhanced Raman Spectroscopy (pages T105–T109)

      Huirong Tang, Dongmei Fang, Qingqing Li, Peng Cao, Jinpei Geng, Tao Sui, Xuan Wang, Jibran Iqbal and Yiping Du

      Version of Record online: 10 APR 2012 | DOI: 10.1111/j.1750-3841.2012.02665.x

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