Journal of Food Science

Cover image for Vol. 77 Issue 7

July 2012

Volume 77, Issue 7

Pages i–v, C740–C837, E166–E175, M348–M415, S258–S280, N21–N38, H141–H152, T119–T137

  1. Content

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Cover Caption (page i)

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02831.x

  2. Industrial Applications Briefs

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Industrial Applications of Selected JFS Articles (page iv)

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02833.x

  3. Editorial

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Hints on Getting Your Manuscript Published in the Journal of Food Science (page v)

      E. Allen Foegeding

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02832.x

  4. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin (pages C740–C745)

      Yuanyuan Shan, Meihu Ma, Xi Huang, Yajuan Guo, Guofeng Jin and Yongguo Jin

      Version of Record online: 13 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02761.x

    2. Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts (pages C759–C764)

      Hyun-Il Jun, Geun-Seoup Song, Eun-In Yang, Young Youn and Young-Soo Kim

      Version of Record online: 18 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02763.x

    3. Storage Stability of Sterilized Liquid Extracts from Pomegranate Peel (pages C765–C772)

      Wenjuan Qu, Andrew P. Breksa III, Zhongli Pan, Haile Ma and Tara H. Mchugh

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02779.x

    4. Chemical Composition of Currant Seed Extracts and Their Protective Effect on Human Lymphocytes DNA (pages C779–C783)

      Dejan Gođevac, Vele Tešević, Vlatka Vajs, Slobodan Milosavljević, Gordana Zdunić, Boban ĐOrđević and Miroslava Stanković

      Version of Record online: 4 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02756.x

    5. Determination of Very Low Levels of 5-(Hydroxymethyl)-2-furaldehyde (HMF) in Natural Honey: Comparison Between the HPLC Technique and the Spectrophotometric White Method (pages C784–C790)

      Cristina Truzzi, Anna Annibaldi, Silvia Illuminati, Carolina Finale, Monica Rossetti and Giuseppe Scarponi

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02782.x

    6. Aminopeptidase from Streptomyces gedanensis as a useful Tool for Protein Hydrolysate Preparations with Improved Functional Properties (pages C791–C797)

      Raji Rahulan, Kiran S. Dhar, K. Madhavan Nampoothiri and Ashok Pandey

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02773.x

    7. Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide (pages C798–C804)

      Xiaomeng E. Li, Rachel E. Campbell, Aaron J. Fox, Patrick D. Gerard and MaryAnne Drake

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02749.x

    8. Volatile Compounds of Panax ginseng C.A. Meyer Cultured with Different Cultivation Methods (pages C805–C810)

      Ka-Soon Lee, Gwan-Hou Kim, Hyun-Ho Kim, Yeong-Il Chang and Gyu-Hee Lee

      Version of Record online: 13 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02765.x

    9. Alternative Bleaching Methods for Cheddar Cheese Whey (pages C818–C823)

      E. J. Kang, T. J. Smith and M. A. Drake

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02774.x

    10. Chemical Composition, Antioxidant, and Antimicrobial Activities of Essential Oil from Pine Needle (Cedrus deodara) (pages C824–C829)

      Wei-Cai Zeng, Zeng Zhang, Hong Gao, Li-Rong Jia and Qiang He

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02767.x

  5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  6. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Efficacy of Different Sanitizing Agents and Their Combination on Microbe Population and Quality of Fresh-cut Chinese Chives (pages M348–M353)

      Xiaomei Dai, Haibo Luo, Li Jiang, Li Ling, Yanjun Xue and Zhifang Yu

      Version of Record online: 18 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02770.x

    2. Isolation and Characterization of Cronobacter from Desiccated Foods in Korea (pages M354–M358)

      Jung-Whan Chon, Kwang-Young Song, Sun-Young Kim, Ji-Yeon Hyeon and Kun-Ho Seo

      Version of Record online: 5 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02750.x

    3. Bacterial Diversity in Dried Colostrum and Whey Sold as Nutraceutical Products (pages M359–M363)

      M. Melissa Hayes, Thomas A. Hughes and Annel K. Greene

      Version of Record online: 18 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02771.x

    4. Antibacterial Activity of Lactobacillus acidophilus Strains Isolated from Honey Marketed in Malaysia against Selected Multiple Antibiotic Resistant (MAR) Gram-Positive Bacteria (pages M364–M371)

      Mohamed Mustafa Aween, Zaiton Hassan, Belal J. Muhialdin, Yossra A. Eljamel, Asma Saleh W. Al-Mabrok and Mohd Nizam Lani

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02776.x

    5. Direct Quantification and Distribution of Tetracycline-Resistant Genes in Meat Samples by Real-Time Polymerase Chain Reaction (pages M372–M376)

      Mónica Guarddon, Jose M. Miranda, Beatriz I. Vázquez, Alberto Cepeda and Carlos M. Franco

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02777.x

    6. Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde (pages M377–M382)

      Sadhana Ravishankar, Divya Jaroni, Libin Zhu, Carl Olsen, Tara McHugh and Mendel Friedman

      Version of Record online: 1 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02751.x

    7. Electrostatic Spraying of Food-Grade Organic and Inorganic Acids and Plant Extracts to Decontaminate Escherichia coli O157:H7 on Spinach and Iceberg Lettuce (pages M391–M396)

      Vijayalakshmi Ganesh, Navam S. Hettiarachchy, Carl L. Griffis, Elizabeth M. Martin and Steven C. Ricke

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02719.x

    8. Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage (pages M397–M404)

      Suzanne D. Johanningsmeier, Wendy Franco, Ilenys Perez-Diaz and Roger F. McFeeters

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02780.x

    9. Activity of Caprylic Acid, Carvacrol, ɛ-Polylysine and their Combinations against Salmonella in Not-Ready-to-Eat Surface-Browned, Frozen, Breaded Chicken Products (pages M405–M411)

      Galatios Moschonas, Ifigenia Geornaras, Jarret D. Stopforth, Damien Wach, Dale R. Woerner, Keith E. Belk, Gary C. Smith and John N. Sofos

      Version of Record online: 1 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02757.x

    10. Antimicrobial Activity of Oregano Oil on Iceberg Lettuce with Different Attachment Conditions (pages M412–M415)

      Gülten Tiryaki Gündüz, Brendan A. Niemira, Şahika Aktuğ Gönül and Mehmet Karapinar

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02759.x

  7. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Use of Images in Shelf Life Assessment of Fruit Salad (pages S258–S262)

      Lara Manzocco, Alberto Rumignani and Corrado Lagazio

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02704.x

    2. Dehumidifier Assisted Drying of a Model Fruit Pulp-Based Gel and Sensory Attributes (pages S263–S273)

      Shipra Tiwari, Ramasamy Ravi and Suvendu Bhattacharya

      Version of Record online: 18 JUN 2012 | DOI: 10.1111/j.1750-3841.2012.02760.x

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

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Use of Poly(N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Pimaricin in Active Packaging (pages N21–N28)

      C. Fuciños, N.P. Guerra, J.M. Teijón, L.M. Pastrana, M.L. Rúa and I. Katime

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02781.x

    2. Modeling the Oxygen Diffusion of Nanocomposite-based Food Packaging Films (pages N29–N38)

      Kanishka Bhunia, Sumeet Dhawan and Shyam S. Sablani

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02768.x

  9. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Shrimp Waste Extract and Astaxanthin: Rat Alveolar Macrophage, Oxidative Stress and Inflammation (pages H141–H146)

      Suzan D. Santos, Thiago B. Cahú, Guilherme O. Firmino, Célia C.M.M.B. de Castro, Luiz B. Carvalho Jr., Ranilson S. Bezerra and José L. Lima Filho

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02762.x

    2. The Hypoglycemic Effects of American Red Ginseng (Panax quinquefolius L.) on a Diabetic Mouse Model (pages H147–H152)

      Kyung Mi Yoo, Cy Lee, Y. Martin Lo and BoKyung Moon

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02748.x

  10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Industrial Applications 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Edible Oils for Liver Protection: Hepatoprotective Potentiality of Moringa Oleifera Seed Oil against Chemical-Induced Hepatitis in Rats (pages T124–T130)

      Mansour S. Al-Said, Ramzi A. Mothana, Mohammed A. Al-Yahya, Ali S. Al-Blowi, Mohammed Al-Sohaibani, Atallah F. Ahmed and Syed Rafatullah

      Version of Record online: 3 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02698.x

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