Journal of Food Science

Cover image for Vol. 79 Issue 2

February 2014

Volume 79, Issue 2

Pages i–vi, R129–R137, C138–C168, E169–E207, M208–M237, S238–S250, T251–T255

  1. Content

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption (page i)

      Version of Record online: 18 FEB 2014 | DOI: 10.1111/1750-3841.12408

  2. Editorial

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  3. In Memoriam: Betsy Baird

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      In Memoriam: Betsy Baird (page vi)

      Version of Record online: 18 FEB 2014 | DOI: 10.1111/1750-3841.12385

  4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis (pages R129–R137)

      Luis Alberto Ortega-Ramirez, Isela Rodriguez-Garcia, Juan Manuel Leyva, Manuel Reynaldo Cruz-Valenzuela, Brenda Adriana Silva-Espinoza, Gustavo A. Gonzalez-Aguilar, Md Wasim Siddiqui and Jesus Fernando Ayala-Zavala

      Version of Record online: 21 JAN 2014 | DOI: 10.1111/1750-3841.12341

  5. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains (pages C138–C146)

      El-Sayed M. Abdel-Aal, Humayoun Akhtar, Iwona Rabalski and Michael Bryan

      Version of Record online: 18 FEB 2014 | DOI: 10.1111/1750-3841.12346

    2. Effect of the Mild Temperature and Traditional Treatments on Residual Peroxidase Activity, Color, and Chlorophyll Content on Storage of Mate (Ilex paraguariensis) Tea (pages C163–C168)

      Gilson Hideki Nabechima, João Gustavo Provesi, Márcia Barbosa Henriquez Mantelli, Manoela Alano Vieira, Renata Dias De Mello Castanho Amboni and Edna Regina Amante

      Version of Record online: 30 JAN 2014 | DOI: 10.1111/1750-3841.12329

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Preparation and Characterization of Novel Lipid Carriers Containing Microalgae Oil for Food Applications (pages E169–E177)

      Jia-Li Wang, Xu-Yan Dong, Fang Wei, Juan Zhong, Bo Liu, Ming-Hao Yao, Mei Yang, Chang Zheng, Siew-Young Quek and Hong Chen

      Version of Record online: 21 JAN 2014 | DOI: 10.1111/1750-3841.12334

    2. Studying the Effects of Nucleating Agents on Texture Modification of Puffed Corn-Fish Snack (pages E178–E183)

      Hamid Reza Shahmohammadi, Jamilah Bakar, Russly Abdul Rahman and Noranizan Mohd Adzhan

      Version of Record online: 10 JAN 2014 | DOI: 10.1111/1750-3841.12324

    3. Properties of Cassava Starch-Based Edible Coating Containing Essential Oils (pages E189–E194)

      Vivian Boesso Oriani, Gustavo Molina, Marcela Chiumarelli, Gláucia Maria Pastore and Miriam Dupas Hubinger

      Version of Record online: 10 JAN 2014 | DOI: 10.1111/1750-3841.12332

    4. Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions (pages E202–E207)

      Masashi Ando, Takamitsu Fukai, Ken-ichi Kawasaki, Tomohiro Itoh and Yasuyuki Tsukamasa

      Version of Record online: 23 JAN 2014 | DOI: 10.1111/1750-3841.12353

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt (pages M208–M213)

      V.S.T. Saito, T.F. dos Santos, C.G. Vinderola, C. Romano, J.R. Nicoli, L.S. Araújo, M.M. Costa, J.L. Andrioli and A.P.T. Uetanabaro

      Version of Record online: 18 FEB 2014 | DOI: 10.1111/1750-3841.12326

    2. Application of Different Molecular Techniques for Characterization of Catalase-Positive Cocci Isolated from Sucuk (pages M222–M229)

      Zülal Kesmen, Burcu Yarimcam, Hakiye Aslan, Esra Ozbekar and Hasan Yetim

      Version of Record online: 10 JAN 2014 | DOI: 10.1111/1750-3841.12328

    3. High-Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree (pages M230–M237)

      Robert Sevenich, Elke Kleinstueck, Colin Crews, Warwick Anderson, Celine Pye, Katerina Riddellova, Jaromir Hradecky, Eliska Moravcova, Kai Reineke and Dietrich Knorr

      Version of Record online: 18 FEB 2014 | DOI: 10.1111/1750-3841.12345

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Comparison of the Hedonic General Labeled Magnitude Scale with the Hedonic 9-Point Scale (pages S238–S245)

      Jaclyn J. Kalva, Charles A. Sims, Lorenzo A. Puentes, Derek J. Snyder and Linda M. Bartoshuk

      Version of Record online: 14 JAN 2014 | DOI: 10.1111/1750-3841.12342

    2. Effect of Risk Information Exposure on Consumers’ Responses to Foods with Insect Contamination (pages S246–S250)

      Atsushi Kimura, Yukio Magariyama, Akihiro Miyanoshita, Taro Imamura, Kumiko Shichiri, Tomohiro Masuda and Yuji Wada

      Version of Record online: 21 JAN 2014 | DOI: 10.1111/1750-3841.12331

  9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Editorial
    4. In Memoriam: Betsy Baird
    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. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

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