• Please log in or register to access this feature.

Journal of Food Science

© Institute of Food Technologists

Cover image for Vol. 77 Issue 9

September 2012

Volume 77, Issue 9

Pages i–vii, C914–C1022, E215–E255, M516–M549, S288–S341, N40–N49, H192–H206, T169–T186

  1. Content

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

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02958.x

  2. Industrial Application Briefs

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Industrial Application Briefs (pages iv–v)

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02936.x

  3. Editorial

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Owen Fennema, Renaissance Man 1929–2012 (page vi)

      Daryl Lund

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02937.x

  4. In Memoriam: Owen R. Fennema

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      In Memoriam: Owen R. Fennema (page vii)

      Owen R. Fennema

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02938.x

  5. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Characterization of Myosin Subfragment-1 of Summer and Winter Silver Carp (Hypophthalmichthys molitrix) Muscle (pages C914–C920)

      Liang Zheng, Kefeng Yu, Chunhong Yuan, Xichang Wang, Shunsheng Chen, Ikuo Kimura and Kunihiko Konno

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02835.x

    2. Grapefruit (Citrus paradisi Macfad) Phytochemicals Composition Is Modulated by Household Processing Techniques (pages C921–C926)

      Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, V. M. Balasubramaniam and Bhimanagouda S. Patil

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02865.x

    3. Phenolic Antioxidants in Some Vigna Species of Legumes and their Distinct Inhibitory Effects on α-Glucosidase and Pancreatic Lipase Activities (pages C927–C933)

      Yadahally N. Sreerama, Yoko Takahashi and Kohji Yamaki

      Article first published online: 13 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02848.x

    4. Identification of Geometrical Isomers and Comparison of Different Isomeric Samples of Astaxanthin (pages C934–C940)

      Dan Qiu, Yue-Chan Wu, Wen-Li Zhu, Hong Yin and Long-Tao Yi

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02842.x

    5. Myrtus communis L. Infusions: The Effect of Infusion Time on Phytochemical Composition, Antioxidant, and Antimicrobial Activities (pages C941–C947)

      Chokri Messaoud, Abdelmonoem Laabidi and Mohamed Boussaid

      Article first published online: 13 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02849.x

    6. Separation of Phospholipids from Hen Egg Yolk by Short Packed Silica Gel Column Chromatography (pages C948–C953)

      Lin Lei, Jing Li, Jiang-ning Hu, Rong Liu, Ya-wei Fan, Liang Tang and Ze-yuan Deng

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02850.x

    7. Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities (pages C954–C959)

      Ivana Sedej, Marijana Sakač, Anamarija Mandić, Aleksandra Mišan, Vesna Tumbas and Jasna Čanadanović-Brunet

      Article first published online: 13 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02867.x

    8. Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control (pages C960–C965)

      Santina Romani, Chiara Cevoli, Angelo Fabbri, Laura Alessandrini and Marco Dalla Rosa

      Article first published online: 21 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02851.x

    9. Response Surface Methodology for Meat-like Odorants from Maillard Reaction with Glutathione I: the Optimization Analysis and the General Pathway Exploration (pages C966–C974)

      C. Yang, H. L. Song and F. Chen

      Article first published online: 13 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02863.x

    10. Optimization of Ultrasonic-Assisted Extraction of Total Saponins from Eclipta prostrasta L. Using Response Surface Methodology (pages C975–C982)

      Ting Hu, Yan-Yun Guo, Qin-Fan Zhou, Xian-Ke Zhong, Liang Zhu, Jin-Hua Piao, Jian Chen and Jian-Guo Jiang

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02869.x

    11. Selenium Bioaccumulation in Shiitake Mushrooms: A Nutritional Alternative Source of this Element (pages C983–C986)

      Regiane Gonçalves Feitosa Leal Nunes, Jose Maria R. da Luz, Rodrigo de B. Freitas, Angela Higuchi, Maria Catarina M. Kasuya and Maria Cristina D. Vanetti

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02837.x

    12. A Physicochemical Study of Al(+3) Interactions with Edible Seaweed Biomass in Acidic Waters (pages C987–C993)

      Pablo Lodeiro, Marta López-García, Luz Herrero, José L. Barriada, Roberto Herrero, Javier Cremades, Ignacio Bárbara and Manuel E. Sastre de Vicente

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02855.x

    13. New Opportunities of the Application of Natural Herb and Spice Extracts in Plant Oils: Application of Electron Paramagnetic Resonance in Examining the Oxidative Stability (pages C994–C999)

      Mariola Kozłowska, Arkadiusz Szterk, Katarzyna Zawada and Tomasz Ząbkowski

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02856.x

    14. Potential Chemical Markers for the Identification of Irradiated Sausages (pages C1000–C1004)

      Joong Ho Kwon, Kashif Akram, Ki Chang Nam, Byungrok Min, Eun Joo Lee and Dong U. Ahn

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02864.x

    15. Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations (pages C1005–C1010)

      J. M. Rodriguez-Nogales, E. Fernández-Fernández, M. Gómez and J. Vila-Crespo

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02857.x

    16. Development of a Hull-Less Pumpkin (Cucurbita pepo L.) Seed Oil Press-Cake Spread (pages C1011–C1017)

      Olga Radočaj, Etelka Dimić and Vesna Vujasinović

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02874.x

    17. Chemometric Characterization of Sunflower Seeds (pages C1018–C1022)

      Gastón Lancelle Monferrere, Silvana Mariela Azcarate, Miguel Ángel Cantarelli, Israel German Funes and José Manuel Camiña

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02881.x

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films (pages E215–E223)

      Caio G. Otoni, Roberto J. Avena-Bustillos, Bor-Sen Chiou, Cristina Bilbao-Sainz, Peter J. Bechtel and Tara H. McHugh

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02839.x

    2. Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts (pages E224–E230)

      Helen S. Melito and Brian E. Farkas

      Article first published online: 13 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02847.x

    3. Predicting Guar Seed Splitting by Compression between Two Plates Using Hertz Theory of Contact Stresses (pages E231–E239)

      R. K. Vishwakarma, U. S. Shivhare and S. K. Nanda

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02861.x

    4. Trout Skin Gelatin-Based Edible Film Development (pages E240–E246)

      Dayeon Kim and Sea C. Min

      Article first published online: 21 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02880.x

    5. Growth Kinetics and Model Comparison of Cronobacter sakazakii in Reconstituted Powdered Infant Formula (pages E247–E255)

      Ting Fang, Joshua B. Gurtler and Lihan Huang

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02873.x

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Reduction of Listeria monocytogenes in Raw Catfish Fillets by Essential Oils and Phenolic Constituent Carvacrol (pages M516–M522)

      Monil A. Desai, Kamlesh A. Soni, Ramakrishna Nannapaneni, M. Wes Schilling and Juan L. Silva

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02859.x

    2. Thermal Tolerance and Survival of Cronobacter sakazakii in Powdered Infant Formula Supplemented with Vanillin, Ethyl Vanillin, and Vanillic Acid (pages M523–M527)

      Gökçe Polat Yemiş, Franco Pagotto, Susan Bach and Pascal Delaquis

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02834.x

    3. Occurrence and Antimicrobial Susceptibility of Listeria monocytogenes Isolated from Brined White Cheese in Jordan (pages M528–M532)

      Tareq M. Osaili, Anas A. Al-Nabulsi, Mohammad H. Taha, Murad A. Al-Holy, Akram R. Alaboudi, Walid M. Al-Rousan and Reyad R. Shaker

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02877.x

    4. Microbial Quality and Safety of X-Ray Irradiated Fresh Catfish (Ictalurus punctatus) Fillets Stored under CO2 Atmosphere (pages M533–M538)

      S. Gawborisut, T.J. Kim, S. Sovann and J.L. Silva

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02866.x

    5. Comparison of Decontamination Efficacy of Antimicrobial Treatments for Beef Trimmings against Escherichia coli O157:H7 and 6 Non-O157 Shiga Toxin-Producing E. coli Serogroups (pages M539–M544)

      Ifigenia Geornaras, Hua Yang, Stavros Manios, Nikolaos Andritsos, Keith E. Belk, Kendra K. Nightingale, Dale R. Woerner, Gary C. Smith and John N. Sofos

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02878.x

    6. Detection of Brettanomyces spp. in Red Wines Using Real-Time PCR (pages M545–M549)

      Rosanna Tofalo, Maria Schirone, Aldo Corsetti and Giovanna Suzzi

      Article first published online: 21 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02871.x

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations (pages S288–S293)

      Grethe Hyldig, Bo M. Jørgensen, Ingrid Undeland, Rolf E. Olsen, Ásbjörn Jónsson and Henrik H. Nielsen

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02838.x

    2. Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant (pages S294–S301)

      Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02841.x

    3. Astringency of Foods May Not be Directly Related to Salivary Lubricity (pages S302–S306)

      Catherine A. Lee and Zata M. Vickers

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02860.x

    4. Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling (pages S307–S313)

      M. K. Kim, K. Lopetcharat, P. D. Gerard and M. A. Drake

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02843.x

    5. Sensory Effects of Hexanal Vapor on Fresh-Cut Slices of Golden Delicious Apples (pages S314–S318)

      Alessandro Musetti and Patrizia Fava

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02836.x

    6. Taste Properties of Potassium Chloride Alone and in Mixtures with Sodium Chloride Using a Check-All-That-Apply Method (pages S319–S322)

      Dominique A. Sinopoli and Harry T. Lawless

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02862.x

    7. Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners (pages S323–S328)

      Tomomi Fujimaru, Jin-Hee Park and Juyun Lim

      Article first published online: 21 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02844.x

    8. Oxidative Stability and Consumer Acceptance of Fish Oil Fortified Nutrition Bars (pages S329–S334)

      Brianna H. Hughes, Heather M. Muzzy, Lauriane C. Laliberte, Hannah S. Grenier, L. Brian Perkins and Denise I. Skonberg

      Article first published online: 7 SEP 2012 | DOI: 10.1111/j.1750-3841.2012.02870.x

    9. Comparison of Variable-Blade to Allo-Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness (pages S335–S341)

      Aunchalee Aussanasuwannakul, Susan D. Slider, Mohamed Salem, Jianbo Yao and Patrick Brett Kenney

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02879.x

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

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of Heat Processing on DNA Quantification of Meat Species (pages N40–N44)

      Ergün Şakalar, M.Fatih Abasiyanik, Emre Bektik and Annageldi Tayyrov

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02853.x

    2. Gelatin-Templated Gold Nanoparticles as Novel Time–Temperature Indicator (pages N45–N49)

      Seokwon Lim, Sundaram Gunasekaran and Jee-Young Imm

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02872.x

  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot) (pages H192–H201)

      Angela Tseng and Yanyun Zhao

      Article first published online: 21 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02840.x

    2. Concentrations and Bioconcentration Factors of Minerals in Yellow-Cracking Bolete (Xerocomus Subtomentosus) Mushroom Collected in Noteć Forest, Poland (pages H202–H206)

      Grażyna Jarzyńska, Aleksandra Chojnacka, Anna Dryżałowska, Innocent C. Nnorom and Jerzy Falandysz

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02876.x

  11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. In Memoriam: Owen R. Fennema
    6. C: FOOD CHEMISTRY
    7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    8. M: FOOD MICROBIOLOGY AND SAFETY
    9. S: SENSORY AND FOOD QUALITY
    10. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Removal of Chloramphenicol by Macroporous Adsorption Resins in Honey: A Novel Approach on Reutilization of Antibiotics Contaminated Honey (pages T169–T172)

      Ni Cheng, Hui Gao, Jianjun Deng, Bini Wang, Ruihan Xu and Wei Cao

      Article first published online: 17 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02868.x

    2. Season's Variation Impact on Citrus aurantium Leaves Essential Oil: Chemical Composition and Biological Activities (pages T173–T180)

      Inès Ellouze, Manef Abderrabba, Nassereddine Sabaou, Florence Mathieu, Ahmed Lebrihi and Jalloul Bouajila

      Article first published online: 16 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02846.x

    3. Determination of Cd (II), Cu (II), and Pb (II) in Some Foods by FAAS after Preconcentration on Modified Silica Gels with Thiourea (pages T181–T186)

      Durali Mendil

      Article first published online: 27 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02858.x

SEARCH

SEARCH BY CITATION