Journal of Food Science

Virtual Issues

Virtual Issues from Journal of Food Science

Journal of Food Science- Editor's Choice Articles in Food Chemistry,

Published: 04 Jun 2010

Edited By: Daryl B. Lund

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage
A. Baiano, G. Gambacorta, C. Terracone, M.A. Previtali, C. Lamacchia, E. La Notte

Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea
Haixia Chen, Zhishuang Qu, Lingling Fu, Peng Dong, Xin Zhang

Physical Properties of Gelidium corneum-Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork Loins
Y.-H. Hong, G.-O. Lim, K. B. Song

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage
J.Y. Jeong, S.J. Hur, H.S. Yang, S.H. Moon, Y.H. Hwang, G.B. Park, S.T. Joo

Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to Irradiation
X. Fan, S.E. Kays

Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry
G.A. Garz0243n, K.M. Riedl, S.J. Schwartz

A Study of the Soluble Complexes Formed during Calcium Binding by Soybean Protein Hydrolysates
X.-L. Bao, Y. Lv, B.- C. Yang, C.- G. Ren, S.-T. Guo

Polyphenols and Antioxidant Properties of Almond Skins: Influence of Industrial Processing
I. Garrido, M. Monagas, C. G0243mez-Cordov0233s, B. Bartolom0233

Atlantic Salmon Skin and Fillet Color Changes Effected by Perimortem Handling Stress, Rigor Mortis, and Ice Storage
U. Erikson, E. Misimi

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants
T.C. Wallace, M.M. Giusti

Virtual Issues from Journal of Food Science

Journal of Food Science- Editor's Choice Articles in Food Engineering and Physical Properties,

Published: 04 Jun 2010

Edited By: Daryl B. Lund

A Near-Infrared (NIR) Technique for Imaging Food Materials
P. Pallav, G.G. Diamond, D.A. Hutchins, R.J. Green, T.H. Gan

Optimization of Gluten-Free Formulations for French-Style Breads
S. Mezaize, S. Chevallier, A. Le Bail, M. de Lamballerie

Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits
H. Wang, H. Feng, W. Liang, Y. Luo, V. Malyarchuk

Effects of Drying Temperature and Surface Characteristics of Vegetable on the Survival of Salmonella
N. Hawaree, N. Chiewchan, S. Devahastin

Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties
Xin Yang, Tristan K. Berry, E. Allen Foegeding

Oil Migration in Chocolate0150Peanut Butter Paste Confectionery as a Function of Chocolate Formulation
K.L. McCarthy, M.J. McCarthy

Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products
A. Altan, K.L. McCarthy, M. Maskan

Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
D. Berm0250dez-Aguirre, R. Mawson, G.V. Barbosa-C0225novas

Effect of Sucrose on Physical Properties of Spray-Dried Whole Milk Powder
U.V. Lay Ma, G.R. Ziegler, J.D. Floros

Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts
Y. Lu, N. Shirashoji, J.A. Lucey

Thermal Properties of Ration Components as Affected by Moisture Content and Water Activity During Freezing
J. Li, P. Chinachoti, D. Wang, L.M. Hallberg, X.S. Sun

Virtual Issues from Journal of Food Science

Journal of Food Science- Editor's Choice Articles in Nanoscale Food Science, Engineering, and Technology,

Published: 04 Jun 2010

Edited By: Daryl B. Lund

Formation of Biocompatible Nanoparticles via the Self-Assembly of Chitosan and Modified Lecithin
A.M. Chuah, T. Kuroiwa, S. Ichikawa, I. Kobayashi, M. Nakajima

Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers
Henriette M.C. Azeredo, Luiz Henrique C. Mattoso, Delilah Wood, Tina G. Williams, Roberto J. Avena-Bustillos, Tara H. McHugh

Effect of Pasteurization, High-Pressure Processing, and Retorting on the Barrier Properties of Nylon 6, Nylon 6/Ethylene Vinyl Alcohol, and Nylon 6/Nanocomposites Films
L. Halim, M.A. Pascall, J. Lee, B. Finnigan

Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko Gel
A. Jafarpour, E.M. Gorczyca

Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles
M.R. de Moura, R.J. Avena-Bustillos, T.H. McHugh, J.M. Krochta, L.H.C. Mattoso

Core-Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-Denatured Lactoglobulin Aggregates
R. Santipanichwong, M. Suphantharika, J. Weiss, D.J. McClements

Preparation and Characterization of Whey Protein Film Incorporated with TiO2 Nanoparticles
J.J. Zhou, S.Y. Wang, S. Gunasekaran

Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan
C. Laye, D.J. McClements, J. Weiss

Application of Atomic Force Microscopy on Rapid Determination of Microorganisms for Food Safety
H. Yang, Y. Wang

Carotene-Loaded Nanostructured Lipid Carriers
A. Hentschel, S. Gramdorf, R.H. M0252ller, T. Kurz

Virtual Issues from Journal of Food Science

Journal of Food Science- Editor's Choice Articles in Sensory and Food Quality,

Published: 04 Jun 2010

Edited By: Daryl B. Lund

Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine in Concord and Niagara Grape Juice
G.J. Pickering, A. Karthik, D. Inglis, M. Sears, K. Ker

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors
E.A. Baldwin, K. Goodner, A. Plotto

Analyzing the Sensory Characteristics and Taste-Sensor Ions of MSG Substitutes
M.-N. Jo, Y.-M. Lee

Consumer Sensory Evaluations of Aging Effects on Beef Quality
S. Brewer, J. Novakofski

Effect of Controlled Atmospheres on Maintaining Quality of Persimmon Fruit cv. 'Rojo Brillante'
L. Arnal, C. Besada, P. Navarro, A. Salvador

A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
V. Nepote, R.H. Olmedo, M.G. Mestrallet, N.R. Grosso

Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural-Product Industry in Senegal
H. R. Juliani, C. R. Welch, Q. Wu, B. Diouf, D. Malainy, J. E. Simon

Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein
Karen Garcia, Sujinda Sriwattana, Hong Kyoon No, Jose Andres Herrera Corredor, Witoon Prinyawiwatkul

Salt Reduction in Foods Using Naturally Brewed Soy Sauce
Stefanie Kremer, Jozina Mojet, Ryo Shimojo

Virtual Issues from Journal of Food Science

Journal of Food Science- Editor's Choice Articles in Toxicology and Chemical Food Safety,

Published: 04 Jun 2010

Edited By: Daryl B. Lund

Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Biphenyls and Organochlorine Insecticides
Dorothea F.K. Rawn, K. Breakell, V. Verigin, H. Nicolidakis, D. Sit, M. Feeley

Development of a Bispecific Monoclonal Antibody to Pesticide Carbofuran and Triazophos Using Hybrid Hybridomas
R.Y. Jin, Y.R. Guo, C.M. Wang, J.X. Wu, G.N. Zhu

Detection of Walnut Residues in Foods Using an Enzyme-Linked Immunosorbent Assay
Lynn Niemann, Steve L. Taylor, Susan L. Hefle

Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Dibenzo-p-Dioxins, Dibenzofurans, and Polybrominated Diphenyl Ethers
D.F.K. Rawn, K. Breakell, V. Verigin, H. Nicolidakis, D. Sit, M. Feeley, J.J. Ryan

Mutagenicity and Safety Evaluation of Water Extract of Fermented Toona Sinensis Roemor Leaves
J.-W. Liao, J.-Y. Yeh, Y.-C. Lin, M.-M. Wei, Y.-C. Chung

Fate of Aflatoxin M1 during Manufacture and Storage of Feta Cheese
M.M. Motawee, D.J. McMahon

Detection of Melamine in Gluten, Chicken Feed, and Processed Foods Using Surface Enhanced Raman Spectroscopy and HPLC
M. Lin, L. He, J. Awika, L. Yang, D.R. Ledoux, H. Li, A. Mustapha

Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks
J.S. Smith, F. Ameri, P. Gadgil

Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Mustard in Foods
P.-W. Lee, S.L. Hefle, S.L. Taylor

Mycotoxins in Durum Wheat Grain: Hygienic-Health Quality of Sicilian Production
G. Gallo, M. Lo Bianco, R. Bognanni, G. Saimbene

Virtual Issues from Journal of Food Science

Journal of Food Science- Editor's Choice Articles in Food Microbiology and Safety,

Published: 01 Jun 2010

Edited By: Daryl B. Lund

Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria
W.K. Ding, N.P. Shah

An Improved Method of Microencapsulation of Probiotic Bacteria for Their Stability in Acidic and Bile Conditions during Storage
W.K. Ding, N.P. Shah

Food Safety Knowledge of Cheese Consumers
S.B. Planzer Jr., A.G. da Cruz, A.S. Sant'ana, R. Silva, M.R.L. Moura, L.M.J. de Carvalho

Antimicrobial Efficacy of Zinc Oxide Quantum Dots against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7
T. Jin, D. Sun, J.Y. Su, H. Zhang, H.-J. Sue

PCR Detection and Microbiological Isolation of Salmonella spp. from Fresh Beef and Cantaloupes
M.A. Gallegos-Robles, A. Morales-Loredo, G. 0193lvarez-Ojeda, J.A. Osuna-Garc0237a, I.O. Mart0237nez, L.H. Morales-Ramos, P. Fratamico

Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan
S. Kumar, H. Thippareddi, J. Subbiah, S. Zivanovic, P.M. Davidson, F. Harte

Biodegradable Polylactic Acid Polymer with Nisin for Use in Antimicrobial Food Packaging
T. Jin, H. Zhang

Production of -Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in Soymilk
O.N. Donkor, N.P. Shah

Efficacy of Pulsed UV-Light for the Decontamination of Escherichia coli O157:H7 and Salmonella spp. on Raspberries and Strawberries
K.L. Bialka, A. Demirci

Irradiation Compared with Chlorination for Elimination of Escherichia coli O157:H7 Internalized in Lettuce Leaves: Influence of Lettuce Variety
B.A. Niemira

Virtual Issues from Journal of Food Science

Journal of Food Science- Editor's Choice Articles in Health, Nutrition, and Food,

Published: 01 Jun 2010

Edited By: Daryl B. Lund

Influence of Cooking Methods on Antioxidant Activity of Vegetables
A. M. Jim0233nez-Monreal, L. Garc0237a-Diz, M. Mart0237nez-Tom0233, M. Mariscal, M. A. Murcia

Stability of Green Tea Catechins in Commercial Tea Leaves during Storage for 6 Months
Mendel Friedman, C.E. Levin, S.-U. Lee, N. Kozukue

A Combination of Grape Seed-Derived Procyanidins and Gypenosides Alleviates Insulin Resistance in Mice and HepG2 Cells
H.-J. Zhang, B.-P. Ji, G. Chen, F. Zhou, Y.-C. Luo, H.-Q. Yu, F.-Y. Gao, Z.-P. Zhang, H.-Y. Li

Children's Acceptance, Nutritional, and Instrumental Evaluations of Whole Grain and Soluble Fiber Enriched Foods
A. Toma, M.B. Omary, L.F. Marquart, E.A. Arndt, K.A. Rosentrater, B. Burns-Whitmore, L. Kessler, K. Hwan, A. Sandoval, A. Sung

Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace
R.C. Khanal, L.R. Howard, C.R. Brownmiller, R.L. Prior

Food Deprivation Promotes Oxidative Imbalance in Rat Brain
R.X. Santos, S. Cardoso, S. Silva, S. Correia, C. Carvalho, J. Cris0243stomo, L. Rodrigues, C. Amaral, T. Louro, P. Matafome, M.S. Santos, T. Proen0231a, A.I. Duarte, R. Sei0231a, P.I. Moreira

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products
C. Brownmiller, L.R. Howard, R.L. Prior

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products
A. Hager, L.R. Howard, R.L. Prior, C. Brownmiller

Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index
V.D. Capriles, K.D. Coelho, A.C. Guerra-Matias, J.A.G. Ar0234as

Using Phytochemicals to Enhance Health Benefits of Milk: Impact of Polyphenols on Flavor Profile
L.G. Axten, M.W. Wohlers, T. Wegrzyn

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