Journal of Food Science

© Institute of Food Technologists

Cover image for Vol. 82 Issue 7

July 2017

Volume 82, Issue 7

Pages 1509–1780

  1. Content

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
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      Cover Caption

      Version of Record online: 14 JUL 2017 | DOI: 10.1111/1750-3841.13468

  2. ISSUE INFORMATION

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      Issue Information - TOC (pages 1509–1510)

      Version of Record online: 14 JUL 2017 | DOI: 10.1111/1750-3841.13467

  3. GUEST EDITORIAL

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      Keys to Successful Grant Writing (pages 1511–1512)

      Version of Record online: 14 JUL 2017 | DOI: 10.1111/1750-3841.13457

  4. LETTER TO THE EDITOR

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      Proceedings from the United States Department of Agriculture and National Dairy Council Collaborative Research Planning Meeting Held August 24, 2016 (pages 1513–1515)

      Michelle L. Slimko, Juan Tricarico and Gregory D. Miller

      Version of Record online: 14 JUL 2017 | DOI: 10.1111/1750-3841.13465

  5. INDUSTRIAL APPLICATION BRIEFS

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages 1516–1517)

      James Giese

      Version of Record online: 14 JUL 2017 | DOI: 10.1111/1750-3841.13466

  6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      Ames Test to Detect Mutagenicity of 2-Alkylcyclobutanones: A Review (pages 1518–1522)

      Angélica B. Barbezan, Regiane Martins, Jennifer B. Bueno and Anna Lúcia C.H. Villavicencio

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13721

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      Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice (pages 1523–1534)

      Carol Byrd-Bredbenner, Mario G. Ferruzzi, Victor L. Fulgoni III, Robert Murray, Elizabeth Pivonka and Taylor C. Wallace

      Version of Record online: 6 JUN 2017 | DOI: 10.1111/1750-3841.13754

    3. You have free access to this content
      Extraction and Isolation of β-Glucan from Grain Sources—A Review (pages 1535–1545)

      Gunjan Maheshwari, Sumathi Sowrirajan and Baby Joseph

      Version of Record online: 13 JUN 2017 | DOI: 10.1111/1750-3841.13765

  7. FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris) (pages 1546–1556)

      Takako Koriyama, Yoko Sato, Kumiko Iijima and Midori Kasai

      Version of Record online: 6 JUN 2017 | DOI: 10.1111/1750-3841.13749

    2. You have free access to this content
      Challenges in Model Development for Meat Composition Using Multipoint NIR Spectroscopy from At-Line to In-Line Monitoring (pages 1557–1562)

      Y. Dixit, Maria P. Casado-Gavalda, R. Cama-Moncunill, P. J. Cullen and Carl Sullivan

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13770

    3. Characterization of Sodium Mobility and Binding by 23Na NMR Spectroscopy in a Model Lipoproteic Emulsion Gel for Sodium Reduction (pages 1563–1568)

      Kyle S. Okada and Youngsoo Lee

      Version of Record online: 27 MAY 2017 | DOI: 10.1111/1750-3841.13750

    4. Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions (pages 1569–1573)

      Kazutaka Katsuki, Yayoi Miyagawa, Kyuya Nakagawa and Shuji Adachi

      Version of Record online: 6 JUN 2017 | DOI: 10.1111/1750-3841.13764

    5. The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California-Style Black Ripe Olives (pages 1574–1581)

      Suthawan Charoenprasert, Jerry A. Zweigenbaum, Gong Zhang and Alyson E. Mitchell

      Version of Record online: 27 MAY 2017 | DOI: 10.1111/1750-3841.13748

    6. Molecular Cloning and Characterizations of Xylanase Inhibitor Protein from Wheat (Triticum Aestivum) (pages 1582–1587)

      Xinyu Liu, Yakun Zhang, Zhaohui Wei, Hongge Chen and Xincheng Jia

      Version of Record online: 14 JUN 2017 | DOI: 10.1111/1750-3841.13773

    7. Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise (pages 1588–1593)

      Hollman Motta-Romero, Zhong Zhang, An Tien Nguyen, Vicki Schlegel and Yue Zhang

      Version of Record online: 27 MAY 2017 | DOI: 10.1111/1750-3841.13747

    8. Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization (pages 1594–1601)

      Blanca Elizabeth Morales-Contreras, Juan Carlos Contreras-Esquivel, Louise Wicker, Luz Araceli Ochoa-Martínez and Juliana Morales-Castro

      Version of Record online: 6 JUN 2017 | DOI: 10.1111/1750-3841.13768

    9. Identification of Free Radical Scavengers from Brazilian Green Propolis Using Off-Line HPLC-DPPH Assay and LC-MS (pages 1602–1607)

      Cuiping Zhang, Xiaoge Shen, Jiawei Chen, Xiasen Jiang and FuLiang Hu

      Version of Record online: 31 MAY 2017 | DOI: 10.1111/1750-3841.13730

    10. Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils (pages 1608–1613)

      Seo Yeong Gim, Seungmi Hong, Mi-Ja Kim and JaeHwan Lee

      Version of Record online: 6 JUN 2017 | DOI: 10.1111/1750-3841.13751

    11. Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses (pages 1614–1621)

      Lindsay R. Ward, Chris R. Kerth and Suresh D. Pillai

      Version of Record online: 14 JUN 2017 | DOI: 10.1111/1750-3841.13763

    12. Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design Model (pages 1622–1630)

      Sook Chin Chew, Chin Ping Tan and Kar Lin Nyam

      Version of Record online: 13 JUN 2017 | DOI: 10.1111/1750-3841.13758

  8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation (pages 1631–1639)

      Ellen R. Bornhorst, Juming Tang, Shyam S. Sablani, Gustavo V. Barbosa-Cánovas and Fang Liu

      Version of Record online: 14 JUN 2017 | DOI: 10.1111/1750-3841.13739

    2. Use of Standing Gold Nanorods for Detection of Malachite Green and Crystal Violet in Fish by SERS (pages 1640–1646)

      Xiaowei Chen, Trang H.D. Nguyen, Liqun Gu and Mengshi Lin

      Version of Record online: 6 JUN 2017 | DOI: 10.1111/1750-3841.13766

    3. Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing (pages 1647–1656)

      Sravya Kallu, Ryan J. Kowalski and Girish M. Ganjyal

      Version of Record online: 14 JUN 2017 | DOI: 10.1111/1750-3841.13756

  9. FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. Neutralization of Lipopolysaccharide by Heat Shock Protein in Pediococcus pentosaceus AK-23 (pages 1657–1663)

      Kyoko Asami, Ayaka Kondo, Yoshihito Suda, Makoto Shimoyamada and Makoto Kanauchi

      Version of Record online: 6 JUN 2017 | DOI: 10.1111/1750-3841.13679

    2. Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems (pages 1664–1671)

      Massimiliano Renna, Maria Gonnella, Silvia de Candia, Francesco Serio and Federico Baruzzi

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13719

    3. Inhibitor-Assisted High-Pressure Inactivation of Bacteria in Skim Milk (pages 1672–1681)

      Hai-bin Liu, Ping Li, Chang Sun, Xin-jun Du, Yan Zhang and Shuo Wang

      Version of Record online: 27 MAY 2017 | DOI: 10.1111/1750-3841.13737

    4. Bactericidal Effect of Calcium Oxide (Scallop-Shell Powder) Against Pseudomonas aeruginosa Biofilm on Quail Egg Shell, Stainless Steel, Plastic, and Rubber (pages 1682–1687)

      Soo-Jin Jung, Shin Young Park, Seh Eun Kim, Ike Kang, Jiyong Park, Jungwon Lee, Chang-Min Kim, Myung-Sub Chung and Sang-Do Ha

      Version of Record online: 19 JUN 2017 | DOI: 10.1111/1750-3841.13753

    5. Addition of Rifampicin to Bolton Broth to Inhibit Extended-Spectrum β-Lactamase-Producing Escherichia coli for the Detection of Campylobacter (pages 1688–1692)

      Jung-Whan Chon, Young-Ji Kim, Young-Jo Kim, Ji Young Jung, Dongryeoul Bae, Saeed Khan, Kun-Ho Seo and Kidon Sung

      Version of Record online: 16 JUN 2017 | DOI: 10.1111/1750-3841.13761

    6. Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt (pages 1693–1701)

      Huaixiang Tian, Yongbo Shen, Haiyan Yu, Yujie He and Chen Chen

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13779

  10. SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods—Implications for Sodium Reduction (pages 1702–1712)

      Wan-Yuan Kuo and Youngsoo Lee

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13769

    2. Farm to Sensory Lab: Taste of Blueberry Fruit by Children and Adults (pages 1713–1719)

      Julie A. Mennella, Thomas A. Colquhoun, Nuala K. Bobowski, James W. Olmstead, Linda Bartoshuk and Dave Clark

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13760

  11. HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. GUEST EDITORIAL
    5. LETTER TO THE EDITOR
    6. INDUSTRIAL APPLICATION BRIEFS
    7. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    8. FOOD CHEMISTRY
    9. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    10. FOOD MICROBIOLOGY AND SAFETY
    11. SENSORY AND FOOD QUALITY
    12. HEALTH, NUTRITION, AND FOOD
    1. Moderate Alcoholic Beer Consumption: The Effects on the Lipid Profile and Insulin Sensitivity of Adult Men (pages 1720–1725)

      Luciana C. Nogueira, Rafaela F. do Rio, Pablo C. B. Lollo and Isabel M.P.L.V.O. Ferreira

      Version of Record online: 16 JUN 2017 | DOI: 10.1111/1750-3841.13746

    2. Microencapsulation of Corn Wastewater (Nejayote) Phytochemicals by Spray Drying and Their Release Under Simulated Gastrointestinal Digestion (pages 1726–1734)

      Javier Villela-Castrejón, Beatriz A. Acosta-Estrada and Janet A. Gutiérrez-Uribe

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13762

    3. Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea (pages 1735–1741)

      Huimin Guo, Xiushi Yang, Haitao Zhou, Xiuxiu Luo, Peiyou Qin, Jincai Li and Guixing Ren

      Version of Record online: 9 JUN 2017 | DOI: 10.1111/1750-3841.13772

    4. Two Novel Bioactive Peptides from Antarctic Krill with Dual Angiotensin Converting Enzyme and Dipeptidyl Peptidase IV Inhibitory Activities (pages 1742–1749)

      Wei Ji, Chaohua Zhang and Hongwu Ji

      Version of Record online: 27 MAY 2017 | DOI: 10.1111/1750-3841.13735

    5. You have full text access to this OnlineOpen article
      Dietary Plant Sterols Supplementation Increases In Vivo Nitrite and Nitrate Production in Healthy Adults: A Randomized, Controlled Study (pages 1750–1756)

      Xing Lin Ho and Wai Mun Loke

      Version of Record online: 14 JUL 2017 | DOI: 10.1111/1750-3841.13752

    6. Nutritional and Functional Bioactivity Value of Selected Azorean Macroalgae: Ulva compressa, Ulva rigida, Gelidium microdon, and Pterocladiella capillacea (pages 1757–1764)

      Lisete Paiva, Elisabete Lima, Ana Isabel Neto, Massimo Marcone and José Baptista

      Version of Record online: 16 JUN 2017 | DOI: 10.1111/1750-3841.13778

    7. Salicornia Extract Ameliorates Salt-Induced Aggravation of Nonalcoholic Fatty Liver Disease in Obese Mice Fed a High-Fat Diet (pages 1765–1774)

      Jae Hwan Kim, Sujin Suk, Woo Jung Jang, Chang Hyung Lee, Jong-Eun Kim, Jin-Kyu Park, Mee-Hyang Kweon, Jong Hun Kim and Ki Won Lee

      Version of Record online: 13 JUN 2017 | DOI: 10.1111/1750-3841.13777

    8. Solanum Muricatum Promotes Osteogenic Differentiation of Rat Bone Marrow Stromal Cells (pages 1775–1780)

      Nan Wang, Feng Wang, Youshui Gao, Zubin Zhou, Wei Liu, Chenhao Pan, Peipei Yin, Mingjie Tang and Xiaowei Yu

      Version of Record online: 13 JUN 2017 | DOI: 10.1111/1750-3841.13775

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