Journal of Food Science

Cover image for Vol. 78 Issue 8

August 2013

Volume 78, Issue 8

Pages i–iv, R1095–R1115, C1116–C1182, E1183–E1187, M1188–M1256, S1257–S1300, N1301–N1306, T1307–T1320

  1. CONTENT

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption (page i)

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12240

  2. INDUSTRIAL APPLICATION BRIEFS

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. 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. 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      It Was a Very Good Year (page iv)

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12239

  4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Salt Reduction in Vegetable Fermentation: Reality or Desire? (pages R1095–R1100)

      J. Bautista-Gallego, K. Rantsiou, A. Garrido-Fernández, L. Cocolin and F. N. Arroyo-López

      Article first published online: 14 JUN 2013 | DOI: 10.1111/1750-3841.12170

    2. You have free access to this content
    3. You have free access to this content
  5. C: FOOD CHEMISTRY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Tropomyosin Contains IgE-Binding Epitopes Sensitive to Periodate but Not to Enzymatic Deglycosylation (pages C1116–C1121)

      Wei-Wei Ruan, Min-Jie Cao, Feng Chen, Qiu-Feng Cai, Wen-Jin Su, You-Zhao Wang and Guang-Ming Liu

      Article first published online: 14 JUN 2013 | DOI: 10.1111/1750-3841.12169

    2. Effect of Breed on Fatty Acid Composition and Lipogenic Enzyme Abundance in the Subcutaneous Adipose Tissue of Pigs (pages C1130–C1135)

      Duncan T. Marriott, Patrick Chevillon, Peter T. N. Spencer-Phillips and Olena Doran

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12191

    3. Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities (pages C1152–C1158)

      Edgar I. Jiménez-Ruiz, Ana M. Calderón de la Barca, Rogerio R. Sotelo-Mundo, Guillermo E. Arteaga-Mackinney, Martin Valenzuela-Melendez and E. Aida Peña-Ramos

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12200

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Inactivation of Polyphenoloxidase by Pulsed Light (pages E1183–E1187)

      Lara Manzocco, Agnese Panozzo and Maria Cristina Nicoli

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12216

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum) (pages M1188–M1194)

      Elena Sorrentino, Anna Reale, Patrizio Tremonte, Lucia Maiuro, Mariantonietta Succi, Luca Tipaldi, Tiziana Di Renzo, Gianfranco Pannella and Raffaele Coppola

      Article first published online: 1 JUL 2013 | DOI: 10.1111/1750-3841.12171

    2. Influence of Yeasts on the Oil Quality Indexes of Table Olives (pages M1208–M1217)

      Francisco Rodríguez-Gómez, Joaquín Bautista-Gallego, Verónica Romero-Gil, Francisco Noé Arroyo-López and Antonio Garrido-Fernández

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12190

    3. Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking (pages M1224–M1231)

      A. Reale, T. Di Renzo, M. Succi, P. Tremonte, R. Coppola and E. Sorrentino

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12206

    4. Impact of Rearing Conditions on the Microbiological Quality of Raw Retail Poultry Meat (pages M1232–M1235)

      Bridgshe Hardy, Nate Crilly, Sean Pendleton, Ana Andino, Audra Wallis, Nan Zhang and Irene Hanning

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12212

    5. Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life (pages M1236–M1241)

      Yuanshan Yu, Jijun Wu, Gengsheng Xiao, Yujuan Xu, Daobang Tang, Yulong Chen and Yousheng Zhang

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12215

    6. Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages (pages M1249–M1256)

      Jianqing Tian, Zixiang Zhu, Bing Wu, Lin Wang and Xingzhong Liu

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12218

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Sensory Profiles for Dried Fig (Ficus carica L.) Cultivars Commercially Grown and Processed in California (pages S1273–S1281)

      Megan T. Haug, Ellena S. King, Hildegarde Heymann and Carlos H. Crisosto

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12196

    2. Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder (pages S1282–S1289)

      Raquel Reina, José Sánchez del Pulgar, Jorge Tovar, Pascual López-Buesa and Carmen García

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12203

    3. Sensory Properties of Under-Roasted Coffee Beverages (pages S1290–S1300)

      Camilla Masi, Caterina Dinnella, Massimo Barnabà, Luciano Navarini and Erminio Monteleone

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12211

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

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. CONTENT
    3. INDUSTRIAL APPLICATION 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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Fluorescence Imaging Spectroscopy (FIS) for Comparing Spectra from Corn Ears Naturally and Artificially Infected with Aflatoxin Producing Fungus (pages T1313–T1320)

      Zuzana Hruska, Haibo Yao, Russell Kincaid, Dawn Darlington, Robert L. Brown, Deepak Bhatnagar and Thomas E. Cleveland

      Article first published online: 19 AUG 2013 | DOI: 10.1111/1750-3841.12202

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