Journal of Food Science

Cover image for Vol. 78 Issue 4

April 2013

Volume 78, Issue 4

Pages i–iv, R495–R501, C502–C519, E520–E554, M555–M604, S605–S625, N626–N632, H633–H641, T642–T651

  1. CONTENT

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. 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)

      Version of Record online: 5 APR 2013 | DOI: 10.1111/1750-3841.12131

  2. INDUSTRIAL APPLICATIONS BRIEFS

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. 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
  3. EDITORIAL

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. 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
      When Potatoes Fly (page iv)

      E. Allen Foegeding

      Version of Record online: 5 APR 2013 | DOI: 10.1111/1750-3841.12129

  4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. 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
      Microbial Contamination in Sprouts: How Effective Is Seed Disinfection Treatment? (pages R495–R501)

      Hongliu Ding, Tong-Jen Fu and Michelle A. Smith

      Version of Record online: 6 MAR 2013 | DOI: 10.1111/1750-3841.12064

  5. C: FOOD CHEMISTRY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Enzymatic Properties of β-1,3-Glucanase from Streptomyces sp Mo. (pages C502–C506)

      Masahiro Kurakake, Yuuki Yamanouchi, Kouta Kinohara and Shingo Moriyama

      Version of Record online: 5 APR 2013 | DOI: 10.1111/1750-3841.12076

    2. Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White Wines (pages C507–C513)

      María Jesús Cejudo-Bastante, Isidro Hermosín-Gutiérrez and María Soledad Pérez-Coello

      Version of Record online: 12 MAR 2013 | DOI: 10.1111/1750-3841.12077

    3. Effect of In Vitro Digestion on Free α-Dicarbonyl Compounds in Balsamic Vinegars (pages C514–C519)

      Adele Papetti, Dora Mascherpa, Giorgio Marrubini and Gabriella Gazzani

      Version of Record online: 6 MAR 2013 | DOI: 10.1111/1750-3841.12062

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies (pages E520–E525)

      Masashi Yoshino, Takenobu Ogawa and Shuji Adachi

      Version of Record online: 25 MAR 2013 | DOI: 10.1111/1750-3841.12086

    2. Antioxidant Extraction from Mustard (Brassica juncea) Seed Meal Using High-Intensity Ultrasound (pages E542–E548)

      Jeremiah Dubie, Aaron Stancik, Matthew Morra and Caleb Nindo

      Version of Record online: 11 MAR 2013 | DOI: 10.1111/1750-3841.12085

    3. Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching (pages E549–E554)

      Sonia Calligaris, Lara Manzocco, Sara Da Pieve, Gianmichele Arrighetti and Maria Cristina Nicoli

      Version of Record online: 11 MAR 2013 | DOI: 10.1111/1750-3841.12087

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antimicrobial Activity and Hydrophobicity of Edible Whey Protein Isolate Films Formulated with Nisin and/or Glucose Oxidase (pages M560–M566)

      María M. Murillo-Martínez, Salvador R. Tello-Solís, Miguel A. García-Sánchez and Edith Ponce-Alquicira

      Version of Record online: 12 MAR 2013 | DOI: 10.1111/1750-3841.12078

    2. Effect of Immobilization and Salt Concentration on the Growth Dynamics of Escherichia coli K12 and Salmonella Typhimurium (pages M567–M574)

      Kathleen Boons, Eva Van Derlinden, Laurence Mertens, Vicky Peeters and Jan F. Van Impe

      Version of Record online: 6 MAR 2013 | DOI: 10.1111/1750-3841.12067

    3. Characterization of Soybean Protein Hydrolysates able to Promote the Proliferation of Streptococcus Thermophilus ST (pages M575–M581)

      Zhao Hongfei, Bai Fengling, Zhou Fang, Piotr Walczak, Jiang Xiangning and Zhang Bolin

      Version of Record online: 12 MAR 2013 | DOI: 10.1111/1750-3841.12075

    4. Safety Assessment and Probiotic Evaluation of Enterococcus Faecium YF5 Isolated from Sourdough (pages M587–M593)

      Qianglai Tan, Hengyi Xu, Zoraida P. Aguilar, Shanshan Peng, Suqin Dong, Baogui Wang, Ping Li, Tingtao Chen, Feng Xu and Hua Wei

      Version of Record online: 12 MAR 2013 | DOI: 10.1111/1750-3841.12079

    5. Prevalence, Antimicrobial Resistance, and Virulence Characteristics of mecA-Encoding Coagulase-Negative Staphylococci Isolated from Soft Cheese in Brazil (pages M594–M599)

      Cláudia Oliveira Fontes, Vânia Lúcia Silva, Mayara Rodrigues Brandão de Paiva, Rafaela Alvim Garcia, Juliana Alves Resende, Alessandra Barbosa Ferreira-Machado and Cláudio Galuppo Diniz

      Version of Record online: 11 MAR 2013 | DOI: 10.1111/1750-3841.12088

    6. Comparison of Mathematical Models of Lactic Acid Bacteria Growth in Vacuum-Packaged Raw Beef Stored at Different Temperatures (pages M600–M604)

      M. Y. Li, X. M. Sun, G. M. Zhao, X. Q. Huang, J. W. Zhang, W. Tian and Q. H. Zhang

      Version of Record online: 5 APR 2013 | DOI: 10.1111/j.1750-3841.2012.02995.x

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Determining the Primary Drivers of Liking to Predict Consumers' Acceptance of Fresh Nectarines and Peaches (pages S605–S614)

      Claudia Delgado, Gayle M. Crisosto, Hildegarde Heymann and Carlos H. Crisosto

      Version of Record online: 6 MAR 2013 | DOI: 10.1111/1750-3841.12063

    2. Effect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storage (pages S615–S618)

      Thiago Braga Izidoro, Juliano Gonçalves Pereira, Vanessa Mendonça Soares and José Paes de Almeida NogueiraPinto

      Version of Record online: 11 MAR 2013 | DOI: 10.1111/1750-3841.12091

    3. Effect of Cover Brine Type on the Quality of Meat from Herring Marinades (pages S619–S625)

      Mariusz Szymczak, Barbara Szymczak, Anna Koronkiewicz, Katarzyna Felisiak and Mateusz Bednarek

      Version of Record online: 11 MAR 2013 | DOI: 10.1111/1750-3841.12090

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

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions (pages H633–H641)

      Hongyan Li, Ya-wei Fan, Jing Li, Liang Tang, Jiang-ning Hu and Ze-yuan Deng

      Version of Record online: 25 MAR 2013 | DOI: 10.1111/1750-3841.12089

  11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATIONS 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. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Safety Evaluation of Excessive Ingestion of Mozuku Fucoidan in Human (pages T648–T651)

      Sunao Abe, Kimiko Hiramatsu, Osamu Ichikawa, Hitoshi Kawamoto, Takeshi Kasagi, Yasunari Miki, Takayuki Kimura and Tadasu Ikeda

      Version of Record online: 6 MAR 2013 | DOI: 10.1111/j.1750-3841.2012.02966.x

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