Journal of Food Science

© Institute of Food Technologists

Cover image for Vol. 77 Issue 8

August 2012

Volume 77, Issue 8

Pages i–vi, R137–R144, C839–C913, E176–E214, M417–M515, S282–S287, H154–H191, T138–T168

  1. Content

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption (page i)

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02890.x

  2. Industrial Application Briefs

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages iv–v)

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02891.x

  3. Editorial

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Scientific Relevance and the Top Eleven for 2011 (page vi)

      Allen Foegeding

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02892.x

  4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Health Benefits, Enzymatic Production, and Application of Medium- and Long-Chain Triacylglycerol (MLCT) in Food Industries: A Review (pages R137–R144)

      Yee-Ying Lee, Teck-Kim Tang and Oi-Ming Lai

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02793.x

  5. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Comprehensive Assessment of Antioxidant Activity of Essential Oils (pages C839–C843)

      Kevin P. Anthony, Suziat A. Deolu-Sobogun and Mahmoud A. Saleh

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02795.x

    2. Stability of Bisphenol A (BPA) in Oil-In Water Emulsions under Riboflavin Photosensitization (pages C844–C848)

      Eun Yeong Jang, Chan Uk Park, Mi-Ja Kim and JaeHwan Lee

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02789.x

    3. Investigation on the Antioxidant Activity of Leaves, Peels, Stems Bark, and Kernel of Mango (Mangifera indica L.) (pages C849–C852)

      Bushra Sultana, Zaib Hussain, Muhammad Asif and Adil Munir

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02807.x

    4. Iron–Lactoferrin Complex Reduces Iron-Catalyzed Off-flavor Formation in Powdered Milk with Added Fish Oil (pages C853–C858)

      Hiroshi M. Ueno, Makoto Shiota, Noriko Ueda, Tomoyuki Isogai and Toshiya Kobayashi

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02809.x

    5. Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces (pages C859–C865)

      Luis M. Guardeño, Isabel Hernando, Empar Llorca, María Hernández-Carrión and Amparo Quiles

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02798.x

    6. Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée (pages C866–C873)

      Francisco González-Cebrino, Jesús García-Parra, Rebeca Contador, Rafael Tabla and Rosario Ramírez

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02799.x

    7. Rapid Determination of Sugar Level in Snack Products Using Infrared Spectroscopy (pages C874–C879)

      Ting Wang and Luis E. Rodriguez-Saona

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02824.x

    8. The Effect of Temperature on the Color of Red Wines (pages C880–C885)

      Zsuzsanna Czibulya, László Kollár, Martin Pour Nikfardjam and Sándor Kunsági-Máté

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02826.x

    9. Effects of Pyruvate on Lipid Oxidation and Ground Beef Color (pages C886–C892)

      Ranjith Ramanathan, Richard A. Mancini, Charlene B. Van Buiten, Surendranath P. Suman and Carol M. Beach

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02814.x

    10. Radical Scavenging Activity and LC-MS Metabolic Profiling of Petals, Stamens, and Flowers of Crocus sativus L. (pages C893–C900)

      Paola Montoro, Mariateresa Maldini, Leonilda Luciani, Carlo I. G. Tuberoso, Francesca Congiu and Cosimo Pizza

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02803.x

    11. Application of Enzyme-Treated Corn Starches in Breakfast Cereal Coating (pages C901–C906)

      Curtis R. Luckett and Ya-Jane Wang

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02794.x

    12. Evaluation of Antioxidant, Radical Scavenging Activity and Polyphenolics Profile in Solanum torvum L. Fruits (pages C907–C913)

      CH. Ramamurthy, M. Suresh Kumar, V. Sujatha A. Suyavaran, R. Mareeswaran and C. Thirunavukkarasu

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02830.x

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads (pages E176–E181)

      Clarissa R. da Cunha, Maria Regina Alcântara and Walkiria H. Viotto

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02797.x

    2. Fungal Decay and Shelf Life of Oranges Coated With Chitosan and Bergamot, Thyme, and Tea Tree Essential Oils (pages E182–E187)

      M. Cháfer, L. Sánchez-González, Ch. González-Martínez and A. Chiralt

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02827.x

    3. Effect of High Pressure and Salt on Pork Meat Quality and Microstructure (pages E188–E194)

      Frédérique Duranton, Hélène Simonin, Romuald Chéret, Sandrine Guillou and Marie de Lamballerie

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02816.x

    4. Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix (pages E195–E201)

      Mukti Singh, Sanghoon Kim and Sean X. Liu

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02828.x

    5. Study of Optimal Extraction Conditions for Achieving High Yield and Antioxidant Activity of Tomato Seed Oil (pages E202–E208)

      Dongyan Shao, Griffiths G. Atungulu, Zhongli Pan, Tianli Yue, Ang Zhang and Xuan Li

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02804.x

    6. Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode (pages E209–E214)

      Shiowshuh Sheen, Lihan Huang and Christopher Sommers

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02817.x

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of High Hydrostatic Pressure on Aeromonas hydrophila AH 191 Growth in Milk (pages M417–M424)

      Ricardo Durães-Carvalho, Ancelmo R. Souza, Luciano M. Martins, Adriane C. S. Sprogis, Jose A. C. Bispo, Carlos F. S. Bonafe and Tomomasa Yano

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02819.x

    2. Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China (pages M425–M433)

      Jie Gao, Fengying Gu, Nesredin H Abdella, Hui Ruan and Guoqing He

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02805.x

    3. Feasibility of Coupling Dehydration-Impregnation by Soaking Treatment of Meat with Fermentation by Lactobacillus sakei (pages M434–M440)

      Manuela Bros, Elodie Arnaud, Gérard Loiseau, Régine Talon and Antoine Collignan

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02806.x

    4. Antifungal Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on a Wheat Flour-Based Medium (pages M441–M445)

      Martha Cristina Portillo-Ruiz, Raúl Avila-Sosa Sánchez, Sabina Viramontes Ramos, José Vinicio Torres Muñoz and Guadalupe Virginia Nevárez-Moorillón

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02821.x

    5. Expression of DnaJ Gene in Alicyclobacillus acidoterrestris under Stress Conditions by Quantitative Real-Time PCR (pages M446–M451)

      Lingxia Jiao, Mingtao Fan, Chengwei Hua, Shulin Wang and Xinyuan Wei

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02790.x

    6. The Influences of Natural Zeolite (cliptinolite) on Ammonia and Biogenic Amine Formation by Foodborne Pathogen (pages M452–M457)

      Saadet Gokdogan, Yesim Özogul, Esmeray Kuley, Fatih Özogul, Cigdem Kacar and Yılmaz Ucar

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02822.x

    7. Inactivation Kinetics of Listeria monocytogenes by High-Pressure Processing: Pressure and Temperature Variation (pages M458–M465)

      Christopher J. Doona, Florence E. Feeherry, Edward W. Ross and Kenneth Kustin

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02791.x

    8. Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours (pages M466–M472)

      Julien Haydersah, Isabelle Chevallier, Isabelle Rochette, Claire Mouquet-Rivier, Christian Picq, Thérèse Marianne-Pépin, Christèle Icard-Vernière and Jean-Pierre Guyot

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02811.x

    9. Effect of Thyme Oil on the Preservation of Vacuum-Packaged Chicken Liver (pages M473–M480)

      Stefania Papazoglou, Maria Tsiraki and Ioannis N. Savvaidis

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02823.x

    10. Detection and Isolation of Low Levels of E. coli O157:H7 in Cilantro by Real-Time PCR, Immunomagnetic Separation, and Cultural Methods with and without an Acid Treatment (pages M481–M489)

      Ken J. Yoshitomi, Karen C. Jinneman, Ruben Zapata, Stephen D. Weagant and Willis M. Fedio

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02813.x

    11. The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (pages M490–M498)

      M. M. Ayyash, F. Sherkat and N. P. Shah

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02802.x

    12. Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines (pages M499–M504)

      M. Juega, Y.P. Nunez, A.V. Carrascosa and A.J. Martinez-Rodriguez

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02815.x

    13. A Novel Extracellular β-Glucosidase from Trichosporon asahii: Yield Prediction, Evaluation and Application for Aroma Enhancement of Cabernet Sauvignon (pages M505–M515)

      Yuxia Wang, Yan Xu and Jiming Li

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02705.x

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages (pages S282–S287)

      Pattarin Leksrisompong, Patrick Gerard, Kannapon Lopetcharat and MaryAnne Drake

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02800.x

  9. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Skin Extracts from 2 Italian Table Grapes (Italia and Palieri) Inhibit Tissue Factor Expression by Human Blood Mononuclear Cells (pages H154–H159)

      Rosa Anna Milella, Donato Antonacci, Pasquale Crupi, Francesca Incampo, Cosimo Carrieri, Nicola Semeraro and Mario Colucci

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02818.x

    2. Hypolipidemic Activity in Sprague–Dawley Rats and Constituents of a Novel Natural Vegetable Oil from Cornus Wilsoniana Fruits (pages H160–H169)

      Jie Fu, Xue-Wei Zhang, Kai Liu, Qing-Shan Li, Li-Rong Zhang, Xian-Hui Yang, Zhi-Ming Zhang, Chang-Zhu Li, Yin Luo, Zhen-Xiang He and Hai-Liang Zhu

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02786.x

    3. Top Food Sources Contributing to Vitamin D Intake and the Association of Ready-to-Eat Cereal and Breakfast Consumption Habits to Vitamin D Intake in Canadians and United States Americans (pages H170–H175)

      Kathleen M. Hill, Satya S. Jonnalagadda, Ann M. Albertson, Nandan A. Joshi and Connie M. Weaver

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02787.x

    4. Comparison of Health-Relevant Flavonoids in Commonly Consumed Cranberry Products (pages H176–H183)

      Mary H. Grace, Aaron R. Massey, Flaubert Mbeunkui, Gad G. Yousef and Mary Ann Lila

      Article first published online: 2 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02788.x

    5. Relation between Chemical Composition or Antioxidant Activity and Antihypertensive Activity for Six Essential Oils (pages H184–H191)

      Yan Yvon, Emmanuel Guy Raoelison, René Razafindrazaka, Adolphe Randriantsoa, Mehrez Romdhane, Naziha Chabir, Mounira Guedri Mkaddem and Jalloul Bouajila

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02812.x

  10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Baccharin Prevents Genotoxic Effects Induced by Methyl Methanesulfonate and Hydrogen Peroxide in V79 Cells (pages T138–T142)

      Pollyanna Francielli de Oliveira, Luis Fernando Leandro, Giovana Montanheiro, Jairo Kenupp Bastos, Ademar Alves da Silva Filho and Denise Crispim Tavares

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02808.x

    2. Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: A Comparative Study between Organic and Nonorganic Production (pages T143–T150)

      L. Yañez, J. Saavedra, C. Martínez, A. Córdova and M.A. Ganga

      Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02796.x

    3. Determination of the Metals by ICP-MS in Wild Mushrooms from Yunnan, China (pages T151–T155)

      Liang-Liang Yin, Guo-Qing Shi, Qing Tian, Tao Shen, Yan-Qin Ji and Guang Zeng

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02810.x

    4. Efficacy of Sardinelle Protein Hydrolysate to Alleviate Ethanol-Induced Oxidative Stress in the Heart of Adult Rats (pages T156–T162)

      Zeineb Kamoun, Alya Sellami Kamoun, Ali Bougatef, Yassine Chtourou, Tahia Boudawara, Moncef Nasri and Najiba Zeghal

      Article first published online: 10 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02792.x

    5. Trans Fatty Acid Contents in Selected Dietary Fats in the Estonian Market (pages T163–T168)

      Kadrin Meremäe, Mati Roasto, Sirje Kuusik, Meelis Ots and Merike Henno

      Article first published online: 3 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02829.x

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