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Journal of food science
AB:J. food sci. KT:Journal of food science
Institute of Food Technologists
00221147
Volume - Pub. Date
2010/05
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| Title | Journal of food science AB:J. food sci. KT:Journal of food science |
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| Volume - Vol. No. | Vol.75 No.4 |
| Volume - Years of Serial | 2010.May |
| Volume - Pub. Date | 2010/05 |
| Volume - Page | 1冊 |
| Frequency | 19 |
| Publisher | Institute of Food Technologists |
| Volume - Size | 年間購読2010 75(1-9) 9冊 (121,275円》) |
| Registration No. | 400014956 |
| Volume - Shelf Code | 020 書庫(雑誌ﾊﾞｯｸﾅﾝﾊﾞｰ) |
| Contents Note 1 | C: Food ChemistryDehydration of Pollock Skin Prior to Gelatin Production (p C317-C321)Cindy K. Bower, Roberto J. Avena-Bustillos, Katie A. Hietala, Cristina Bilbao-Sainz, Carl W. Olsen, Tara H. McHugh |
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| Contents Note 2 | Effects of Ultrasonic Treatment on the Physicochemical Properties and DPPH Radical Scavenging Activity of Polysaccharides from Mushroom Inonotus obliquus (p C322-C327) |
| Contents Note 3 | Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars (p C328-C335)Esra Sariburun, Saliha Şahin, Cevdet Demir, Cihat Türkben, Vildan Uylaşer |
| Contents Note 4 | Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica) (p C336-C340)Ann Wambui Munyaka, Edna Edward Makule, Indrawati Oey, Ann Van Loey, Marc Hendrickx |
| Contents Note 5 | Supercritical Fluid Chromatography of Myrosinase Reaction Products in Ground Yellow Mustard Seed Oil (p C341-C345)Niloufar Choubdar, Shuliu Li, Richard A. Holley |
| Contents Note 6 | Thermal Stability of Tagatose in Solution (p C346-C351)Katherine J. Luecke, Leonard N. Bell |
| Contents Note 1 | Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing (p C352-C358)Yichi Xu, Sheryl Barringer |
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| Contents Note 2 | Polyphenolic Acids from Mint (the Aerial of Mentha haplocalyx Briq.) with DPPH Radical Scavenging Activity (p C359-C362)G.-M. She, C. Xu, B. Liu, R.-B. Shi |
| Contents Note 3 | Extraction and Removal of Caffeine from Green Tea by Ultrasonic-Enhanced Supercritical Fluid (p C363-C368)Wei-Qiang Tang, Di-Cai Li, Yang-Xiao Lv, Jian-Guo Jiang |
| Contents Note 4 | Transglutaminase Catalysis of Modified Whey Protein Dispersions (p C369-C377)Debra A. Clare, Christopher R. Daubert |
| Contents Note 5 | Ginsenoside Composition and Antiproliferative Activities of Explosively Puffed Ginseng (Panax ginseng C.A. Meyer) (p C378-C382)Sung-Ran Yoon, Gee-Dong Lee, Jung-Hyun Park, In-Seon Lee, Joong-Ho Kwon |
| Contents Note 6 | Broccoli-Derived By-Products—A Promising Source of Bioactive Ingredients (p C383-C392)Raúl Domínguez-Perles, Maria Carmen Martínez-Ballesta, Micaela Carvajal, Cristina García-Viguera, Diego A. Moreno |
| Contents Note 1 | E: Food Engineering and Physical PropertiesOptimization of Combined Microwave–Hot Air Roasting of Malt Based on Energy Consumption and Neo-Formed Contaminants Content (p E201-E207)S. Akkarachaneeyakorn, J.C. Laguerre, J. Tattiyakul, B. Neugnot, P. Boivin, F.J. Morales, I. Birlouez-Aragon |
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| Contents Note 2 | Altering Functional Properties of Fats Using Power Ultrasound (p E208-E214)A.H. Suzuki, J. Lee, S.G. Padilla, S. Martini |
| Contents Note 3 | Biodegradable Poly(butylene adipate-co-terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua (p E215-E224)Luis Bastarrachea, Sumeet Dhawan, Shyam S. Sablani, Jae-Hyung Mah, Dong-Hyun Kang, Jinwen Zhang, Juming Tang |
| Contents Note 4 | Shelf-Life Extension of Fresh Tuber aestivum and Tuber melanosporum Truffles by Modified Atmosphere Packaging with Microperforated Films (p E225-E233)Carmen Susana Rivera, Domingo Blanco, María Luisa Salvador, María Eugenia Venturini |
| Contents Note 5 | M: Food Microbiology and SafetyImpact of Changes in Sugar Exudate Created by Biological Damage to Tomato Plants on the Persistence of Escherichia coli O157:H7 (p M187-M192)Daniel Aruscavage, P. Larry Phelan, Ken Lee, Jeffrey T. LeJeune |
| Contents Note 6 | Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field (p M193-M197)Chang-Wei Hsieh, Cheng-Hung Lai, Wai-Jane Ho, Su-Chen Huang, Wen-Ching Ko |
| Contents Note 1 | Cloning, Expression, and Genus-Specificity Analysis of 28-kDa OmpK from Vibrio alginolyticus (p M198-M203)Yan-Dong Li, Hong-Lin Ren, Shi-Ying Lu, Yu Zhou, Xue Han, Bin-Bin Gong, Yuan-Yuan Zhang, Zeng-Shan Liu |
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| Contents Note 2 | Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts (p M204-M208)I.M. Pérez-Díaz, R.F. McFeeters |
| Contents Note 3 | Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System (p M209-M217)Oleksandr A. Byelashov, Jeremy M. Adler, Ifigenia Geornaras, Kyung Yuk Ko, Keith E. Belk, Gary C. Smith, John N. Sofos |
| Contents Note 4 | Isolation and Identification of Bacillus spp. and Related Genera from Different Starchy Foods (p M218-M221)Maria Florencia Fangio, Sara Ines Roura, Rosalía Fritz |
| Contents Note 5 | Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality (p M222-M230)Wei-Yea Hsu, Amarat Simonne, Pongphen Jitareerat, Maurice R. Marshall Jr. |
| Contents Note 6 | Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice (p M231-M238)Lizanel Feliciano, Jaesung Lee, John A. Lopes, Melvin A. Pascall |
| Contents Note 1 | Microbial Growth in Dry Grain Food (Sunsik) Beverages Prepared with Water, Milk, Soymilk, or Honey-Water (p M239-M242)Jin-Ho Jung, Sun-Young Lee |
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| Contents Note 2 | Modeling Microbial Spoilage and Quality of Gilthead Seabream Fillets: Combined Effect of Osmotic Pretreatment, Modified Atmosphere Packaging, and Nisin on Shelf Life (p M243-M251)Theofania N. Tsironi, Petros S. Taoukis |
| Contents Note 3 | S: Sensory and Food QualityThe Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By-Products (p S167-S172)Vern Jou Cheng, Alaa El-Din A. Bekhit, Richard Sedcole, Nazimah Hamid |
| Contents Note 4 | Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi) (p S173-S181)Martin Talavera-Bianchi, Koushik Adhikari, Edgar Chambers IV, Edward E. Carey, Delores H. Chambers |
| Contents Note 5 | A Novel Tensile Test Method to Assess Texture and Gaping in Salmon Fillets (p S182-S190)Thomas J. Ashton, Ian Michie, Ian A. Johnston |
| Contents Note 6 | Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region (p S191-S198)Pasquale Crupi, Antonio Coletta, Rosa Anna Milella, Giuseppe Palmisano, Antonella Baiano, Ennio La Notte, Donato Antonacci |
| Contents Note 1 | Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types (p S199-S205)M. Limpawattana, R.L. Shewfelt |
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| Contents Note 2 | Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition (p S206-S211)Ana González-Marco, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta |
| Contents Note 3 | Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics (p S212-S219)L.C. Allgeyer, M.J. Miller, S.-Y. Lee |
| Contents Note 4 | Effect of Liberibacter Infection (Huanglongbing or "Greening" Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation (p S220-S230)Anne Plotto, Elizabeth Baldwin, Greg McCollum, John Manthey, Jan Narciso, Mike Irey |
| Contents Note 5 | Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products (p S231-S236)F.A. Desantos, P. Bechtel, S. Smiley, M.S. Brewer |
| Contents Note 6 | Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture-Enhanced Pork Loins (p S237-S244)B. Bowker, M. Liu, J. Callahan, M. Solomon |
| Contents Note 1 | On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food (p S245-S249)S.M. Goh, B. Leroux, C.A.G. Groeneschild, J.L.H.C. Busch |
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| Contents Note 2 | H: Health, Nutrition, and FoodTastier and Healthier Alternatives to French Fries (p H109-H115)Caius M. Rommens, Roshani Shakya, Mark Heap, Kristi Fessenden |
| Contents Note 3 | Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters (p H116-H122)Amanda M. Stephens, Lisa L. Dean, Jack P. Davis, Jason A. Osborne, Timothy H. Sanders |
| Contents Note 4 | Polyphenol-Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco-2 Cells (p H123-H128)Kilari Sreenivasulu, Pullakhandam Raghu, K. Madhavan Nair |
| Contents Note 5 | Antihypertensive Effect of Salt-Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats (p H129-H134)Toshiro Matsui, Xiao-Lin Zhu, Koso Shiraishi, Tatsuro Ueki, Yoshiharu Noda, Kiyoshi Matsumoto |
| Contents Note 6 | T: Toxicology and Chemical Food SafetyThermal Stability of Ricin in Orange and Apple Juices (p T65-T71)Lauren S. Jackson, Zhe Zhang, William H. Tolleson |
| Contents Note 1 | In Vitro and In Vivo Metabolism of the Radiolytic Compound 2-Dodecylcyclobutanone (p T72-T80)Faraj Hijaz, Tej B. Shrestha, Stefan H. Bossman, Faris Hussain, J. Scott Smith |
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