Journal of Food Science

Cover image for Vol. 79 Issue 8

August 2014

Volume 79, Issue 8

Pages i–v, R1477–R1498, C1499–C1521, E1522–E1540, M1541–M1559, S1560–S1603, N1604–N1610, H1611–H1620, T1621–T1628

  1. Content

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    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: 5 AUG 2014 | DOI: 10.1111/1750-3841.12576

  2. Editorial

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  3. Industrial Application Briefs

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. 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. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      A Review of Poly(Lactic Acid)-Based Materials for Antimicrobial Packaging (pages R1477–R1490)

      Intan S. M. A. Tawakkal, Marlene J. Cran, Joseph Miltz and Stephen W. Bigger

      Article first published online: 17 JUL 2014 | DOI: 10.1111/1750-3841.12534

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

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties (pages C1499–C1504)

      Rey D. Vargas-Sánchez, Gastón R. Torrescano-Urrutia, Evelia Acedo-Félix, Elizabeth Carvajal-Millán, Aarón F. González-Córdova, Belinda Vallejo-Galland, María J. Torres-Llanez and Armida Sánchez-Escalante

      Article first published online: 17 JUL 2014 | DOI: 10.1111/1750-3841.12533

    2. Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch (pages C1505–C1511)

      Lian Xijun, Guo Junjie, Wang Danli, Li Lin and Zhu Jiaran

      Article first published online: 21 JUL 2014 | DOI: 10.1111/1750-3841.12525

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality (pages E1528–E1534)

      Xixiu Ma, Murat O. Balaban, Lu Zhang, Emma A.C. Emanuelsson-Patterson and Bryony James

      Article first published online: 21 JUL 2014 | DOI: 10.1111/1750-3841.12540

  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Halotolerance and Survival Kinetics of Lactic Acid Bacteria Isolated from Jalapeño Pepper (Capsicum annuum L.) Fermentation (pages M1545–M1553)

      Génesis Karendash González-Quijano, Lidia Dorantes-Alvarez, Humberto Hernández-Sánchez, María Eugenia Jaramillo-Flores, María de Jesús Perea-Flores, Arturo Vera-Ponce de León and César Hernández-Rodríguez

      Article first published online: 17 JUL 2014 | DOI: 10.1111/1750-3841.12498

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. The Shelf Life of Farmed Turbot (Scophthalmus maximus) (pages S1568–S1574)

      Bjorn Roth, Lene Kramer, Aase Vorre Skuland, Trond Løvdal, Sigurd Øines, Atle Foss and Albert Kjartansson Imsland

      Article first published online: 21 JUL 2014 | DOI: 10.1111/1750-3841.12541

    2. Sensory Characterization of Young South American Red Wines Classified by Varietal and Origin (pages S1595–S1603)

      Laura Garcia Llobodanin, Lucia Pereira Barroso and Inar Alves Castro

      Article first published online: 15 JUL 2014 | DOI: 10.1111/1750-3841.12535

  9. N: NANOSCALE FOOD SCIENCE

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  10. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Influence of Green and Gold Kiwifruit on Indices of Large Bowel Function in Healthy Rats (pages H1611–H1620)

      Gunaranjan Paturi, Christine A. Butts, Kerry L. Bentley-Hewitt and Juliet Ansell

      Article first published online: 21 JUL 2014 | DOI: 10.1111/1750-3841.12532

  11. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. Editorial
    4. Industrial Application Briefs
    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
    11. H: HEALTH, NUTRITION, AND FOOD
    12. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

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