Journal of Food Science

Cover image for Vol. 78 Issue 9

September 2013

Volume 78, Issue 9

Pages i–iv, R1321–R1333, C1334–C1382, E1383–E1391, M1392–M1429, S1430–S1458, H1459–H1475, T1476–T1485

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Cover Caption (page i)

      Article first published online: 11 SEP 2013 | DOI: 10.1111/1750-3841.12260

  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. H: HEALTH, NUTRITION, AND FOOD
    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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Considerations on the Aquaculture Development and on the Use of Veterinary Drugs: Special Issue for Fluoroquinolones—A Review (pages R1321–R1333)

      Silvia Pilco Quesada, Jonas Augusto Rizzato Paschoal and Felix Guillermo Reyes Reyes

      Article first published online: 1 AUG 2013 | DOI: 10.1111/1750-3841.12222

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream (pages C1334–C1339)

      Daniele C. Zulim Botega, Alejandro G. Marangoni, Alexandra K. Smith and H. Douglas Goff

      Article first published online: 11 SEP 2013 | DOI: 10.1111/1750-3841.12175

    2. Stabilization of Fish Oil-in-Water Emulsions with Oleosin Extracted from Canola Meal (pages C1340–C1347)

      Chakra Wijesundera, Thomas Boiteau, Xinqing Xu, Zhiping Shen, Peter Watkins and Amy Logan

      Article first published online: 23 AUG 2013 | DOI: 10.1111/1750-3841.12177

    3. Oxidative Stability of Lipids Rich in EPA and DHA Extracted from Fermented Scallop Ovary (pages C1348–C1353)

      Naohiro Hamaoka, Junki Shimajiri, Masayuki Abe, Masashi Hosokawa and Kazuo Miyashita

      Article first published online: 5 AUG 2013 | DOI: 10.1111/1750-3841.12210

    4. Identification of Bioactive Candidate Compounds Responsible for Oxidative Challenge from Hydro-Ethanolic Extract of Moringa oleifera Leaves (pages C1368–C1375)

      Govindarajan Karthivashan, Masoumeh Tangestani Fard, Palanisamy Arulselvan, Faridah Abas and Sharida Fakurazi

      Article first published online: 23 AUG 2013 | DOI: 10.1111/1750-3841.12233

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Feature Article

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Construction of Listeria monocytogenes Mutants with In-Frame Deletions in the Phosphotransferase Transport System (PTS) and Analysis of Their Growth under Stress Conditions (pages M1392–M1398)

      Yanhong Liu, Marina Ceruso, Yuji Jiang, Atin R. Datta, Laurenda Carter, Errol Strain, Tiziana Pepe, Aniello Anastasi and Pina Fratamico

      Article first published online: 2 AUG 2013 | DOI: 10.1111/1750-3841.12181

    2. Efficacy of Plant-Derived Antimicrobials as Antimicrobial Wash Treatments for Reducing Enterohemorrhagic Escherichia Coli O157:H7 on Apples (pages M1399–M1404)

      Sangeetha Ananda Baskaran, Abhinav Upadhyay, Anup Kollanoor-Johny, Indu Upadhyaya, Shankumar Mooyottu, Mary Anne Roshni Amalaradjou, David Schreiber and Kumar Venkitanarayanan

      Article first published online: 23 AUG 2013 | DOI: 10.1111/1750-3841.12174

    3. Inhibition of Cronobacter sakazakii by Heat Labile Bacteriocins Produced by Probiotic LAB Isolated from Healthy Infants (pages M1416–M1420)

      Saddam S. Awaisheh, Anas A. Al-Nabulsi, Tareq M. Osaili, Salam Ibrahim and Richard Holley

      Article first published online: 7 AUG 2013 | DOI: 10.1111/1750-3841.12209

  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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  9. H: HEALTH, NUTRITION, AND FOOD

    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. H: HEALTH, NUTRITION, AND FOOD
    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. H: HEALTH, NUTRITION, AND FOOD
    11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

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