Journal of Food Science

Cover image for Vol. 79 Issue 7

July 2014

Volume 79, Issue 7

Pages i–vii, R1231–R1249, C1250–C1342, E1343–E1381, M1382–M1392, S1393–S1423, H1424–H1453, T1454–T1475

  1. Content

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    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)

      Article first published online: 14 JUL 2014 | DOI: 10.1111/1750-3841.12550

  2. Editorial

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  3. Letter to the Editor

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  4. Industrial Applications Briefs

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  5. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  6. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antioxidative Properties and Ability of Phenolic Compounds of Myrtus communis Leaves to Counteract In Vitro LDL and Phospholipid Aqueous Dispersion Oxidation (pages C1260–C1270)

      Sofiane Dairi, Khodir Madani, Manar Aoun, Joséphine Lai Kee Him, Patrick Bron, Céline Lauret, Jean-Paul Cristol and Marie-Annette Carbonneau

      Article first published online: 24 JUN 2014 | DOI: 10.1111/1750-3841.12517

    2. Macronutrients and Micronutrients of Soybean Oil Bodies Extracted at Different pH (pages C1285–C1291)

      Yeming Chen, Yanyun Cao, Luping Zhao, Xiangzhen Kong and Yufei Hua

      Article first published online: 1 JUL 2014 | DOI: 10.1111/1750-3841.12516

    3. Measurement of Muscle Exudate Protein Composition as an Indicator of Beef Tenderness (pages C1292–C1297)

      Brian C. Bowker, Janet S. Eastridge and Morse B. Solomon

      Article first published online: 24 JUN 2014 | DOI: 10.1111/1750-3841.12496

    4. Efficient Extraction of Olive Pulp and Stone Proteins by using an Enzyme-Assisted Method (pages C1298–C1304)

      María Vergara-Barberán, María Jesús Lerma-García, José Manuel Herrero-Martínez and Ernesto Francisco Simó-Alfonso

      Article first published online: 3 JUN 2014 | DOI: 10.1111/1750-3841.12499

    5. Development of High-Performance Liquid Chromatographic for Quality and Authenticity Control of Chinese Propolis (pages C1315–C1322)

      Zhang Cui-ping, Huang Shuai, Wei Wen-ting, Ping Shun, Shen Xiao-ge, Li Ya-jing and Hu Fu-liang

      Article first published online: 3 JUN 2014 | DOI: 10.1111/1750-3841.12510

  7. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Isoflavone Aglycone Content and the Thermal, Functional, and Structural Properties of Soy Protein Isolates Prepared from Hydrothermally Treated Soybeans (pages E1351–E1358)

      Ana Paula Wally-Vallim, Nathan Levien Vanier, Elessandra da Rosa Zavareze, Rui Carlos Zambiazi, Luis Antônio Suita de Castro, Manoel Artigas Schirmer and Moacir Cardoso Elias

      Article first published online: 3 JUN 2014 | DOI: 10.1111/1750-3841.12506

    2. The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate (pages E1359–E1365)

      Virginia Glicerina, Federica Balestra, Marco Dalla Rosa, Bjorn Bergenhstål, Eva Tornberg and Santina Romani

      Article first published online: 3 JUN 2014 | DOI: 10.1111/1750-3841.12508

    3. Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin-Enriched Bitter Melon Powder (pages E1372–E1381)

      Sing P. Tan, Quan V. Vuong, Costas E. Stathopoulos, Sophie E. Parks and Paul D. Roach

      Article first published online: 14 JUL 2014 | DOI: 10.1111/1750-3841.12514

  8. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Isolation and Phenotypic Characterization of Cronobacter from Dried Edible Macrofungi Samples (pages M1382–M1386)

      Yingwang Ye, Hui Li, Qingping Wu, Mengshi Chen, Yudong Lu and Chunming Yan

      Article first published online: 1 JUL 2014 | DOI: 10.1111/1750-3841.12513

    2. Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures (pages M1387–M1392)

      Xue Han, Huaxi Yi, Lanwei Zhang, Weiwei Huang, Yingchun Zhang, Lili Zhang and Ming Du

      Article first published online: 28 JUN 2014 | DOI: 10.1111/1750-3841.12495

  9. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice (pages S1393–S1398)

      Marina Cabral Rebouças, Maria do Carmo Passos Rodrigues and Marcos Rodrigues Amorim Afonso

      Article first published online: 24 JUN 2014 | DOI: 10.1111/1750-3841.12507

  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Fucosylated Chondroitin Sulfate from Sea Cucumber Improves Insulin Sensitivity via Activation of PI3K/PKB Pathway (pages H1424–H1429)

      Shiwei Hu, Yaoguang Chang, Min He, Jingfeng Wang, Yuming Wang and Changhu Xue

      Article first published online: 14 JUL 2014 | DOI: 10.1111/1750-3841.12465

  11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Editorial
    4. Letter to the Editor
    5. Industrial Applications Briefs
    6. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    7. C: FOOD CHEMISTRY
    8. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    9. M: FOOD MICROBIOLOGY AND SAFETY
    10. S: SENSORY AND FOOD QUALITY
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Metabolism of the Hepatotoxic Compound Sophoraflavanone G in Rat Liver Microsomes (pages T1462–T1468)

      Ping Chen, Xiuwen Zhang, Taomin Huang, Qianqian Yu and Nengneng Cheng

      Article first published online: 3 JUN 2014 | DOI: 10.1111/1750-3841.12501

    2. No Influence of Exogenous Hyaluronan on the Behavior of Human Cancer Cells or Endothelial Cell Capillary Formation (pages T1469–T1475)

      Satoshi Seino, Fumitaka Takeshita, Akira Asari, Yasunobu Masuda, Masaaki Kunou and Takahiro Ochiya

      Article first published online: 3 JUN 2014 | DOI: 10.1111/1750-3841.12500

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