Journal of Food Science

Cover image for Vol. 78 Issue 1

January 2013

Volume 78, Issue 1

Pages i–iv, C1–C49, E50–E55, M56–M97, N98–N104, H105–H118, T119–T127

  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption (page i)

      Article first published online: 9 JAN 2013 | DOI: 10.1111/1750-3841.12048

  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      New Year's Resolutions – 2013 (page iv)

      E. Allen Foegeding

      Article first published online: 9 JAN 2013 | DOI: 10.1111/1750-3841.12046

  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk (pages C1–C7)

      Inthawoot Suppavorasatit, Soo-Yeun Lee and Keith R. Cadwallader

      Article first published online: 21 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03012.x

    2. Preparation of Recombined Milk Using Modified Butterfats Containing α-Linolenic Acid (pages C17–C24)

      Jung-Ah Shin, Dan Yang, Lujing Gan, Soon-Taek Hong, Eui Suk Lee, Sang Hyun Park and Ki-Teak Lee

      Article first published online: 21 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03011.x

    3. Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines (pages C25–C30)

      Yan-Xia Liu, Na-Na Liang, Jun Wang, Qiu-Hong Pan and Chang-Qing Duan

      Article first published online: 9 JAN 2013 | DOI: 10.1111/j.1750-3841.2012.02993.x

    4. Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits (pages C37–C42)

      Yujing Sun, Liping Qiao, Yan Shen, Ping Jiang, Jianchu Chen and Xingqian Ye

      Article first published online: 9 JAN 2013 | DOI: 10.1111/j.1750-3841.2012.03002.x

    5. Antioxidative Activities of Ginkgo biloba Extract on Oil/Water Emulsion System Prepared from an Enzymatically Modified Lipid Containing Alpha-Linolenic Acid (pages C43–C49)

      Dan Yang, Lu-Jing Gan, Jung-Ah Shin, Sunju Kim, Soon-Taek Hong, Sang-Hyun Park, Jeung Hee Lee and Ki-Teak Lee

      Article first published online: 21 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03010.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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. In vitro Antifungal Activity of Dehydrozingerone and its Fungitoxic Properties (pages M64–M69)

      I. Rahath Kubra, Pushpa S. Murthy and L. Jagan Mohan Rao

      Article first published online: 20 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03009.x

    2. Screening and Identification of Functional Lactobacillus Specific for Vegetable Fermentation (pages M84–M89)

      Tao Xiong, Suhua Song, Xuhui Huang, Chao Feng, Guangquan Liu, Jinqing Huang and Mingyong Xie

      Article first published online: 20 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03003.x

    3. Evaluation Antibacterial Activity of Quaternary-Based Chitin/Chitosan Derivatives In Vitro (pages M90–M97)

      Xiaodong Geng, Ronghua Yang, Jianying Huang, Xiao Zhang and Xiangyang Wang

      Article first published online: 9 JAN 2013 | DOI: 10.1111/j.1750-3841.2012.02999.x

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

    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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films (pages N98–N104)

      Milena R. Martelli, Taís T. Barros, Márcia R. de Moura, Luiz H. C. Mattoso and Odilio B. G. Assis

      Article first published online: 20 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03006.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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Protective Effects of Merlot Red Wine Extract and its Major Polyphenols in Pc12 Cells under Oxidative Stress Conditions (pages H112–H118)

      Sara Martín, Elena González-Burgos, M. Emilia Carretero and M. Pilar Gómez-Serranillos

      Article first published online: 21 DEC 2012 | DOI: 10.1111/1750-3841.12000

  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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Safety Studies Conducted on a Sanitizing Agent Containing Benzalkonium Chloride (pages T119–T127)

      Laurie C. Dolan, Jack A. Wheeler and George A. Burdock

      Article first published online: 21 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.02978.x

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