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Journal of Food Science

© Institute of Food Technologists

Cover image for Vol. 82 Issue 1

January 2017

Volume 82, Issue 1

Pages 1–239

  1. Content

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption

      Version of Record online: 6 JAN 2017 | DOI: 10.1111/1750-3841.13452

  2. ISSUE INFORMATION

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Issue Information - TOC (pages 1–2)

      Version of Record online: 6 JAN 2017 | DOI: 10.1111/1750-3841.13451

  3. EDITORIAL

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      New Horizons in Food Research (page 3)

      Version of Record online: 6 JAN 2017 | DOI: 10.1111/1750-3841.13449

  4. INDUSTRIAL APPLICATION BRIEFS

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Industrial Applications of Selected JFS Articles (pages 4–5)

      Version of Record online: 6 JAN 2017 | DOI: 10.1111/1750-3841.13450

  5. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Composition-Based Prediction of Temperature-Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models (pages 6–15)

      David Martin Phinney, John C. Frelka and Dennis Ray Heldman

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13564

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      Novel Umami Ingredients: Umami Peptides and Their Taste (pages 16–23)

      Yin Zhang, Chandrasekar Venkitasamy, Zhongli Pan, Wenlong Liu and Liming Zhao

      Version of Record online: 7 DEC 2016 | DOI: 10.1111/1750-3841.13576

  6. FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles (pages 24–35)

      Marlies A. Lambrecht, Ine Rombouts, Mieke A. Nivelle and Jan A. Delcour

      Version of Record online: 22 NOV 2016 | DOI: 10.1111/1750-3841.13558

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      Determination of S-methyl-L-methionine (SMM) from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco-2 Cells (pages 36–43)

      Ji-Hoon Song, Hae-Rim Lee and Soon-Mi Shim

      Version of Record online: 24 NOV 2016 | DOI: 10.1111/1750-3841.13556

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      Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage (pages 44–52)

      Gary Dobson, Gordon J. McDougall, Derek Stewart, Miguel Ángel Cubero and Reijo O. Karjalainen

      Version of Record online: 5 DEC 2016 | DOI: 10.1111/1750-3841.13575

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      Moisture-Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met-Pro-Asp-Ala-His-Leu (pages 53–60)

      Shuailing Yang, Xuye Liu, Mingdi Zhang, Songyi Lin and Feng Chen

      Version of Record online: 5 DEC 2016 | DOI: 10.1111/1750-3841.13573

  7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Waffle Production: Influence of Baking Plate Material on Sticking of Waffles (pages 61–68)

      Regina Huber, Georg Kalss and Regine Schoenlechner

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13562

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      Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice (pages 69–79)

      Panupong Yodkaew, Nathamol Chindapan and Sakamon Devahastin

      Version of Record online: 22 NOV 2016 | DOI: 10.1111/1750-3841.13557

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      Use of Gallic Acid to Enhance the Antioxidant and Mechanical Properties of Active Fish Gelatin Film (pages 80–89)

      Kanokrat Limpisophon and Gerhard Schleining

      Version of Record online: 5 DEC 2016 | DOI: 10.1111/1750-3841.13578

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      Foam-Mat Freeze-Drying of Bifidobacterium longum RO175: Viability and Refrigerated Storage Stability (pages 90–96)

      Danilo Izquierdo-López, Jacques Goulet and Cristina Ratti

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13571

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      Gas Permeability and Permselectivity of Poly(L-Lactic Acid)/SiOx Film and Its Application in Equilibrium-Modified Atmosphere Packaging for Chilled Meat (pages 97–107)

      Tungalag Dong, Shuxin Song, Min Liang, Yu Wang, Xiaojing Qi, Yuqin Zhang, Xueyan Yun and Ye Jin

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13560

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      Improvement on Physical Properties of Pullulan Films by Novel Cross-Linking Strategy (pages 108–117)

      Chieh-Ting Chen, Kuan-I Chen, Hsin-Han Chiang, Yu-Kuo Chen and Kuan-Chen Cheng

      Version of Record online: 19 DEC 2016 | DOI: 10.1111/1750-3841.13577

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      Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid (pages 118–123)

      Samson A. Oyeyinka, Suren Singh and Eric O. Amonsou

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13559

  8. FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety (pages 124–133)

      Leonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Vittorio Capozzi and Milena Sinigaglia

      Version of Record online: 21 NOV 2016 | DOI: 10.1111/1750-3841.13549

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      Inhibitory Activity of Avocado Seed Fatty Acid Derivatives (Acetogenins) Against Listeria Monocytogenes (pages 134–144)

      Carmen Salinas-Salazar, Carmen Hernández-Brenes, Dariana Graciela Rodríguez-Sánchez, Elena Cristina Castillo, Jesús Manuel Navarro-Silva and Adriana Pacheco

      Version of Record online: 21 NOV 2016 | DOI: 10.1111/1750-3841.13553

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      High-Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process (pages 145–153)

      Chao Yang, You Che, Yan Qi, Peixin Liang and Cunjiang Song

      Version of Record online: 21 NOV 2016 | DOI: 10.1111/1750-3841.13566

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      A Genome-Scale Modeling Approach to Quantify Biofilm Component Growth of Salmonella Typhimurium (pages 154–166)

      Nicholas Ribaudo, Xianhua Li, Brett Davis, Thomas K. Wood and Zuyi (Jacky) Huang

      Version of Record online: 19 DEC 2016 | DOI: 10.1111/1750-3841.13565

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      Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products (pages 167–173)

      Sicun Fan, Fred Breidt, Robert Price and Ilenys Pérez-Díaz

      Version of Record online: 16 DEC 2016 | DOI: 10.1111/1750-3841.13579

  9. SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Acceptability and Preference Drivers of Freshly Roasted Peanuts (pages 174–184)

      Shangci Wang, Koushik Adhikari and Yen-Con Hung

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13561

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      Sensory Quality Preservation of Coated Walnuts (pages 185–193)

      Antonella L. Grosso, Claudia M. Asensio, Nelson R. Grosso and Valeria Nepote

      Version of Record online: 22 NOV 2016 | DOI: 10.1111/1750-3841.13570

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      The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread (pages 194–201)

      Magali Bize, Brennan M. Smith, Fadi M. Aramouni and Scott R. Bean

      Version of Record online: 14 DEC 2016 | DOI: 10.1111/1750-3841.13574

  10. HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.) (pages 202–207)

      Kentaro Uchida, Haruo Tomita, Toshikazu Takemori and Hitoshi Takamura

      Version of Record online: 14 DEC 2016 | DOI: 10.1111/1750-3841.13567

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      Hypoglycemic Activity of Polysaccharides from Sweet Corncob on Streptozotocin-Induced Diabetic Rats (pages 208–213)

      Yong Qiang Ma, Xin Wang and Shuang Gao

      Version of Record online: 21 NOV 2016 | DOI: 10.1111/1750-3841.13554

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      Evaluation of the Effects of Cucumis sativus Seed Extract on Serum Lipids in Adult Hyperlipidemic Patients: A Randomized Double-Blind Placebo-Controlled Clinical Trial (pages 214–218)

      Rasool Soltani, Mohammad Hashemi, Alimohammad Farazmand, Gholamreza Asghari, Kiyan Heshmat-Ghahdarijani, Ali Kharazmkia and Syed Mustafa Ghanadian

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13569

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      Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria (pages 219–224)

      Giulia Chiodelli, Marco Pellizzoni, Gabriela Ruzickova and Luigi Lucini

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13568

  11. TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. SENSORY AND FOOD QUALITY
    11. HEALTH, NUTRITION, AND FOOD
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Aptamer-Based SERS Detection of Lysozyme on a Food-Handling Surface (pages 225–231)

      Victoria Boushell, Shintaro Pang and Lili He

      Version of Record online: 14 DEC 2016 | DOI: 10.1111/1750-3841.13582

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      A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying (pages 232–239)

      María S. Mariotti-Celis, Rommy N. Zúñiga, Pablo Cortés and Franco Pedreschi

      Version of Record online: 25 NOV 2016 | DOI: 10.1111/1750-3841.13552

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