Journal of Food Science

Cover image for Vol. 78 Issue 7

July 2013

Volume 78, Issue 7

Pages i–iv, C961–C999, E1000–E1028, M1029–M1056, S1057–S1075, H1076–H1081, T1082–T1093

  1. CONTENT

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Cover Caption (page i)

      Version of Record online: 18 JUL 2013 | DOI: 10.1111/1750-3841.12214

  2. INDUSTRIAL APPLICATION BRIEFS

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  3. C: FOOD CHEMISTRY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries (pages C978–C984)

      Gabriel Abraham Cardoso-Ugarte, C. Christian Morlán-Palmas and María Elena Sosa-Morales

      Version of Record online: 14 JUN 2013 | DOI: 10.1111/1750-3841.12166

    2. Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucus Benth.), Blueberry (Vaccinium floribundum Kunth.), and Apple Wines from Ecuador (pages C985–C993)

      Jacqueline Ortiz, María-Remedios Marín-Arroyo, María-José Noriega-Domínguez, Montserrat Navarro and Iñigo Arozarena

      Version of Record online: 22 MAY 2013 | DOI: 10.1111/1750-3841.12148

    3. Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach (pages C994–C999)

      Vanessa Giannetti, Maurizio Boccacci Mariani and Paola Mannino

      Version of Record online: 14 JUN 2013 | DOI: 10.1111/1750-3841.12163

  4. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Solid Lipid Dispersions: Potential Delivery System for Functional Ingredients in Foods (pages E1000–E1008)

      Aboagyewa Asumadu-Mensah, Kevin W. Smith and Henelyta S. Ribeiro

      Version of Record online: 18 JUL 2013 | DOI: 10.1111/1750-3841.12162

    2. Indirect Color Prediction of Amorphous Carbohydrate Melts as a Function of Thermal History (pages E1022–E1028)

      Rutger M. T. van Sleeuwen, Anaїck J. Gosse and Valery Normand

      Version of Record online: 22 MAY 2013 | DOI: 10.1111/1750-3841.12153

  5. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Inhibition of Bacterial and Filamentous Fungal Growth in High Moisture, Nonsterile Corn with Intermittent Pumping of Trans-2-Hexenal Vapor (pages M1029–M1035)

      Anthony J. De Lucca, Carol H. Carter-Wientjes, Stephen M. Boué, Mary P. Lovisa and Deepak Bhatnagar

      Version of Record online: 18 JUL 2013 | DOI: 10.1111/1750-3841.12151

  6. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  7. H: HEALTH, NUTRITION AND FOOD

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice (pages H1076–H1081)

      Michael O. Reed, Yongfeng Ai, Josh L. Leutcher and Jay-lin Jane

      Version of Record online: 14 JUN 2013 | DOI: 10.1111/1750-3841.12165

  8. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION BRIEFS
    4. C: FOOD CHEMISTRY
    5. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. H: HEALTH, NUTRITION AND FOOD
    9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Concentration and Exposure Assessment of Mercury in Commercial Fish and Other Seafood Marketed in Oman (pages T1082–T1090)

      Sabra Al-Mughairi, Poulose Yesudhason, Moza Al-Busaidi, Aaliah Al-Waili, Waleed A. K. Al-Rahbi, Nashwa Al-Mazrooei and Saoud H. Al-Habsi

      Version of Record online: 22 MAY 2013 | DOI: 10.1111/1750-3841.12150

    2. False Positive Detection of Peanut Residue in Liquid Caramel Coloring Using Commercial ELISA Kits (pages T1091–T1093)

      T. Stelk, L. Niemann, D. M. Lambrecht, J. L. Baumert and S. L. Taylor

      Version of Record online: 6 MAY 2013 | DOI: 10.1111/1750-3841.12146

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