Journal of Food Science

Cover image for Vol. 78 Issue 2

February 2013

Volume 78, Issue 2

Pages i–xii, R129–R137, C138–C198, E199–E257, M258–M302, S303–S342, H343–H349, T350–T376

  1. Content

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

      Version of Record online: 6 FEB 2013 | DOI: 10.1111/1750-3841.12083

  2. Industrial Application Briefs

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  3. Editorial

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

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  6. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques (pages C138–C144)

      Arantzazu Valdés García, Ana Beltrán Sanahuja and María del Carmen Garrigós Selva

      Version of Record online: 17 JAN 2013 | DOI: 10.1111/1750-3841.12031

    2. Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels (pages C145–C151)

      Clinton D. Stevenson, Michael J. Dykstra and Tyre C. Lanier

      Version of Record online: 18 JAN 2013 | DOI: 10.1111/1750-3841.12036

    3. Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine (pages C160–C169)

      Massimo Guaita, Maurizio Petrozziello, Silvia Motta, Federica Bonello, Maria Carla Cravero, Concezio Marulli and Antonella Bosso

      Version of Record online: 16 JAN 2013 | DOI: 10.1111/1750-3841.12022

    4. Effects of Vitamin D3-Enriched Diet on Egg Yolk Vitamin D3 Content and Yolk Quality (pages C178–C183)

      Linxing Yao, Tong Wang, Michael Persia, Ronald L. Horst and Mallory Higgins

      Version of Record online: 18 JAN 2013 | DOI: 10.1111/1750-3841.12032

    5. Analysis of Starch in Food Systems by High-Performance Size Exclusion Chromatography (pages C192–C198)

      Maribel Ovando-Martínez, Kristin Whitney and Senay Simsek

      Version of Record online: 18 JAN 2013 | DOI: 10.1111/1750-3841.12037

  7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of Liposomes (pages E206–E221)

      Ayse Karadag, Beraat Özçelik, Martin Sramek, Monika Gibis, Reinhard Kohlus and Jochen Weiss

      Version of Record online: 16 JAN 2013 | DOI: 10.1111/1750-3841.12023

    2. Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields (pages E222–E228)

      Luciano José Quintão-Teixeira, Robert Soliva-Fortuny, Afonso Mota Ramos and Olga Martín-Belloso

      Version of Record online: 14 JAN 2013 | DOI: 10.1111/1750-3841.12019

    3. Insect-Resistant Food Packaging Film Development Using Cinnamon Oil and Microencapsulation Technologies (pages E229–E237)

      In-Hah Kim, Jaejoon Han, Ja Hyun Na, Pahn-Sik Chang, Myung Sub Chung, Ki Hwan Park and Sea C. Min

      Version of Record online: 11 JAN 2013 | DOI: 10.1111/1750-3841.12006

  8. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antimicrobial and Antioxidant Activities of Cichorium Intybus Root Extract Using Orthogonal Matrix Design (pages M258–M263)

      Haitao Liu, Quanzhen Wang, Yuyan Liu, Guo Chen and Jian Cui

      Version of Record online: 6 FEB 2013 | DOI: 10.1111/1750-3841.12040

    2. Development of an Effective Treatment for A 5-Log Reduction of Escherichia coli in Refrigerated Pickle Products (pages M264–M269)

      Huiying J. Lu, Frederick Breidt Jr and Ilenys Pérez-Díaz

      Version of Record online: 18 JAN 2013 | DOI: 10.1111/j.1750-3841.2012.02968.x

    3. Development of Chlorine Dioxide Releasing Film and Its Application in Decontaminating Fresh Produce (pages M276–M284)

      Soumi Ray, Tony Jin, Xuetong Fan, Linshu Liu and Kit L. Yam

      Version of Record online: 7 JAN 2013 | DOI: 10.1111/1750-3841.12010

  9. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Optimum Cooking Conditions for Shrimp and Atlantic Salmon (pages S303–S313)

      Lauren Brookmire, P. Mallikarjunan, M. Jahncke and R. Grisso

      Version of Record online: 6 FEB 2013 | DOI: 10.1111/1750-3841.12011

    2. Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis (pages S314–S319)

      Alina Krzeminski, Maja Tomaschunas, Ehrhard Köhn, Mechthild Busch-Stockfisch, Jochen Weiss and Jörg Hinrichs

      Version of Record online: 11 JAN 2013 | DOI: 10.1111/1750-3841.12013

    3. Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers (pages S320–S328)

      P. P. Leksrisompong, K. Lopetcharat, B. Guthrie and M. A. Drake

      Version of Record online: 16 JAN 2013 | DOI: 10.1111/1750-3841.12028

    4. Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage (pages S329–S335)

      Sinee Nongtaodum, Anuvat Jangchud, Kamolwan Jangchud, Pisit Dhamvithee, Hong Kyoon No and Witoon Prinyawiwatkul

      Version of Record online: 18 JAN 2013 | DOI: 10.1111/1750-3841.12035

    5. Taking the Bitter with the Sweet: Relationship of Supertasting and Sweet Preference with Metabolic Syndrome and Dietary Intake (pages S336–S342)

      Gabrielle Turner-McGrievy, Deborah F. Tate, Dominic Moore and Barry Popkin

      Version of Record online: 16 JAN 2013 | DOI: 10.1111/1750-3841.12008

  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    5. Reviewer Index
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. In Vivo Genotoxicity Evaluation of an Artichoke (Cynara scolymus L.) Aqueous Extract (pages T367–T371)

      Meriele A. Zan, Alexandre B. F. Ferraz, Marc F. Richter, Jaqueline N. Picada, Heloisa H. R. de Andrade, Mauricio Lehmann, Rafael R. Dihl, Emilene Nunes, Juliane Semedo and Juliana Da Silva

      Version of Record online: 17 JAN 2013 | DOI: 10.1111/1750-3841.12034

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