Journal of Food Science

© Institute of Food Technologists

Cover image for Vol. 82 Issue 5

May 2017

Volume 82, Issue 5

Pages 1053–1284

  1. Content

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

      Version of Record online: 5 MAY 2017 | DOI: 10.1111/1750-3841.13464

  2. ISSUE INFORMATION

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Issue Information - TOC (pages 1053–1054)

      Version of Record online: 5 MAY 2017 | DOI: 10.1111/1750-3841.13463

  3. EDITORIAL

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Research Goals for Feeding the World (pages 1055–1056)

      Version of Record online: 5 MAY 2017 | DOI: 10.1111/1750-3841.13461

  4. INDUSTRIAL APPLICATION BRIEFS

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages 1057–1058)

      Version of Record online: 5 MAY 2017 | DOI: 10.1111/1750-3841.13462

  5. FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Protein Extraction from Porcine Myocardium Using Ultrasonication (pages 1059–1065)

      Hyun Kyung Kim, Su Jeong Ha, Young Ho Kim, Sang pil Hong, Young Un Kim, Kyoung-Mo Song, Nam Hyouck Lee and Sung Keun Jung

      Version of Record online: 28 APR 2017 | DOI: 10.1111/1750-3841.13694

    2. Effects of Hot-Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts (pages 1066–1075)

      Jian-ying Yue, Jin-zhi Wang, Chun-hui Zhang, Wei Jia, Xia Li and Zhen Sun

      Version of Record online: 29 MAR 2017 | DOI: 10.1111/1750-3841.13687

    3. Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System (pages 1076–1082)

      Dengyong Liu, Shengjie Li, Nan Wang, Yajun Deng, Lei Sha, Shengmei Gai, Huan Liu and Xinglian Xu

      Version of Record online: 13 APR 2017 | DOI: 10.1111/1750-3841.13693

    4. Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit (pages 1083–1091)

      Alice Fujita, Volnei Brito Souza, Luis Daniel Daza, Carmen Silvia Fávaro-Trindade, Daniel Granato and Maria Inés Genovese

      Version of Record online: 22 MAR 2017 | DOI: 10.1111/1750-3841.13668

    5. Immunolocalization of Jian Carp (Cyprinus Carpio Var. Jian) Cathepsin B: Cloning, Expression, Characterization, and Antibody Preparation (pages 1092–1100)

      Shu-Hong Li, Ran Li, Hai-Xia Zhong, Xiu-Hua Chen, Ai-Ping Liu, Juan Yang, Qiang Hu, Qin-Qin Ke and Mei-Liang Li

      Version of Record online: 20 APR 2017 | DOI: 10.1111/1750-3841.13708

    6. Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn (pages 1101–1109)

      Sheetal Thakur, Narpinder Singh, Amritpal Kaur and Baljit Singh

      Version of Record online: 29 MAR 2017 | DOI: 10.1111/1750-3841.13692

    7. Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales (pages 1110–1115)

      Rosa María Mariscal-Moreno, Juan de Dios Figueroa Cárdenas, David Santiago-Ramos, Patricia Rayas-Duarte, José Juan Veles-Medina and Héctor Eduardo Martínez-Flores

      Version of Record online: 11 APR 2017 | DOI: 10.1111/1750-3841.13703

    8. Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars (pages 1116–1123)

      Yan Kong, Li-Li Zhang, Ying Sun, Yu-Yu Zhang, Bao-Guo Sun and Hai-Tao Chen

      Version of Record online: 29 MAR 2017 | DOI: 10.1111/1750-3841.13696

    9. Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi (pages 1124–1131)

      Dong Wook Kim, Bo-Min Kim, Hyeon-Jeong Lee, Gwang-Ju Jang, Seong Hwa Song, Jae-In Lee, Sang Bong Lee, Jae Min Shim, Kang Wook Lee, Jeong Hwan Kim, Kyung-Sik Ham, Feng Chen and Hyun-Jin Kim

      Version of Record online: 25 APR 2017 | DOI: 10.1111/1750-3841.13713

  6. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. A Comparative Study of Natural Antimicrobial Delivery Systems for Microbial Safety and Quality of Fresh-Cut Lettuce (pages 1132–1141)

      Laura E. Hill, Daniela A. Oliveira, Katherine Hills, Cassie Giacobassi, Jecori Johnson, Harvey Summerlin, T. Matthew Taylor and Carmen L. Gomes

      Version of Record online: 20 APR 2017 | DOI: 10.1111/1750-3841.13709

    2. Feature Article

      Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose (pages 1142–1156)

      Alpana Thorat, Krystin N. Marrs, Mohamed K. Ghorab, Vincent Meunier, Laurent Forny, Lynne S. Taylor and Lisa J. Mauer

      Version of Record online: 20 MAR 2017 | DOI: 10.1111/1750-3841.13676

    3. The Young's Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein Microparticles (pages 1157–1162)

      Cherry Wing Yu Lam and Shinya Ikeda

      Version of Record online: 25 APR 2017 | DOI: 10.1111/1750-3841.13714

    4. A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties (pages 1163–1170)

      Zafer Ceylan, Gulgun F. Unal Sengor and Mustafa Tahsin Yilmaz

      Version of Record online: 27 MAR 2017 | DOI: 10.1111/1750-3841.13688

  7. FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antimicrobial Effects of Quillaja saponaria Extract Against Escherichia coli O157:H7 and the Emerging Non-O157 Shiga Toxin-Producing E. coli (pages 1171–1177)

      Snigdha Sewlikar and Doris H. D'Souza

      Version of Record online: 28 APR 2017 | DOI: 10.1111/1750-3841.13697

    2. Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method (pages 1178–1183)

      Sheng-Ping Yang, Jing Xie and Yun-Fang Qian

      Version of Record online: 11 APR 2017 | DOI: 10.1111/1750-3841.13705

    3. Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides) (pages 1184–1192)

      Andrea Osimani, Cristiana Garofalo, Lucia Aquilanti, Vesna Milanović, Federica Cardinali, Manuela Taccari, Marina Pasquini, Stefano Tavoletti and Francesca Clementi

      Version of Record online: 24 MAR 2017 | DOI: 10.1111/1750-3841.13700

    4. Identification of Microbial Profile of Koji Using Single Molecule, Real-Time Sequencing Technology (pages 1193–1199)

      Wenyan Hui, Qiangchuan Hou, Chenxia Cao, Haiyan Xu, Yi Zhen, Lai-Yu Kwok, Tiansong Sun, Heping Zhang and Wenyi Zhang

      Version of Record online: 29 MAR 2017 | DOI: 10.1111/1750-3841.13699

  8. SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs (pages 1200–1207)

      Attila Gere, Zsófia Szabó, Klára Pásztor-Huszár, Csaba Orbán, Zoltán Kókai and László Sipos

      Version of Record online: 3 APR 2017 | DOI: 10.1111/1750-3841.13701

    2. You have full text access to this OnlineOpen article
      Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation (pages 1208–1215)

      Susan E. Duncan, Kayla Moberg, Kemia N. Amin, Melissa Wright, Jordan J. Newkirk, Monica A. Ponder, Gary R. Acuff and James S. Dickson

      Version of Record online: 13 APR 2017 | DOI: 10.1111/1750-3841.13702

    3. Novel Creation of a Rum Flavor Lexicon Through the Use of Web-Based Material (pages 1216–1223)

      Chelsea M. Ickes, Soo-Yeun Lee and Keith R. Cadwallader

      Version of Record online: 11 APR 2017 | DOI: 10.1111/1750-3841.13707

  9. HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effects of Catechins and Their Related Compounds on Cellular Accumulation and Efflux Transport of Mitoxantrone in Caco-2 Cell Monolayers (pages 1224–1230)

      Narumi Sugihara, Norihiko Kuroda, Fumiya Watanabe, Tominari Choshi, Jun Kamishikiryo and Makoto Seo

      Version of Record online: 27 MAR 2017 | DOI: 10.1111/1750-3841.13680

    2. Dietary Tuna Dark Muscle Protein Attenuates Hepatic Steatosis and Increases Serum High-Density Lipoprotein Cholesterol in Obese Type-2 Diabetic/Obese KK-Ay Mice (pages 1231–1238)

      Hayato Maeda, Ryota Hosomi, Mari Fukuda, Yuki Ikeda, Munehiro Yoshida and Kenji Fukunaga

      Version of Record online: 19 APR 2017 | DOI: 10.1111/1750-3841.13711

    3. Quercetin, Hyperin, and Chlorogenic Acid Improve Endothelial Function by Antioxidant, Antiinflammatory, and ACE Inhibitory Effects (pages 1239–1246)

      Wu-Yang Huang, Lin Fu, Chun-Yang Li, Li-Ping Xu, Li-Xia Zhang and Wei-Min Zhang

      Version of Record online: 13 APR 2017 | DOI: 10.1111/1750-3841.13706

    4. Preparation and Oxidation Stability Evaluation of Tea Polyphenols-Loaded Inverse Micro-Emulsion (pages 1247–1253)

      Xiaohong Lan, Jingjing Sun, Ying Yang, Mengjie Chen, Jianhua Liu, Jinhong Wu and Zhengwu Wang

      Version of Record online: 24 MAR 2017 | DOI: 10.1111/1750-3841.13689

    5. Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA-MB-231 Better than those from European Grape “Cabernet Sauvignon” and Induce S-Phase Arrest and Apoptosis (pages 1254–1263)

      Jianming Luo, Zheng Wei, Shengyu Zhang, Xichun Peng, Yu Huang, Yali Zhang and Jiang Lu

      Version of Record online: 22 MAR 2017 | DOI: 10.1111/1750-3841.13670

    6. Ginger Extract Suppresses Inflammatory Response and Maintains Barrier Function in Human Colonic Epithelial Caco-2 Cells Exposed to Inflammatory Mediators (pages 1264–1270)

      Yunyoung Kim, Dong-Min Kim and Ji Yeon Kim

      Version of Record online: 29 MAR 2017 | DOI: 10.1111/1750-3841.13695

  10. TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. EDITORIAL
    5. INDUSTRIAL APPLICATION BRIEFS
    6. FOOD CHEMISTRY
    7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    8. FOOD MICROBIOLOGY AND SAFETY
    9. SENSORY AND FOOD QUALITY
    10. HEALTH, NUTRITION, AND FOOD
    11. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Tea Polyphenols as Inhibitors of Furan Formed in the Maillard Model System and Canned Coffee Model (pages 1271–1277)

      K.H. Bi, L. Zhang, X.G. Qiao and Z.X. Xu

      Version of Record online: 22 MAR 2017 | DOI: 10.1111/1750-3841.13691

    2. Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts (pages 1278–1284)

      Fatih Özogul, Rana Öztekin and Piotr Kulawik

      Version of Record online: 3 APR 2017 | DOI: 10.1111/1750-3841.13704

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