Journal of Food Science

Industrial Applications of Selected JFS Articles
pp. iv-v(2)

Editorial: Vol. 72, Number 3
pp. vi-vi(1)
Author: Lund, Daryl

Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus
pp. M79-M84(6)
Authors: Aryana, K.J.; Plauche, S.; Rao, R.M.; McGrew, P.; Shah, N.P.

Inactivation of Enterobacter sakazakii in Infant Milk Formula by Gamma Irradiation: Determination of D₁₀-Value
pp. M85-M88(4)
Authors: Osaili, T.M.; Shaker, R.R.; Abu Al-Hasan, A.S.; Ayyash, M.M.; Martin, E.M.

Indigenous Dadih Lactic Acid Bacteria: Cell-Surface Properties and Interactions with Pathogens
pp. M89-M93(5)
Authors: Collado, M. Carmen; Surono, Ingrid; Meriluoto, Jussi; Salminen, Seppo

Isolation and Characterization of Lactobacillus Species Having Potential for Use as Probiotic Cultures for Dogs
pp. M94-M97(4)
Authors: McCoy, S.; Gilliland, S.E.

Effectiveness of Radiation Processing for Elimination of Salmonella Typhimurium from Minimally Processed Pineapple (Ananas comosus Merr.)
pp. M98-M101(4)
Authors: Shashidhar, Ravindranath; Dhokane, Varsha S.; Hajare, Sachin N.; Sharma, Arun; Bandekar, Jayant R.

Detection and Quantification of Soy Allergens in Food: Study of Two Commercial Enzyme-Linked Immunosorbent Assays
pp. C145-C153(9)
Authors: L'Hocine, Lamia; Boye, Joyce Irene; Munyana, Christella

Dual Mode Diffusion of NaCl in Japanese Radish under Cooking Conditions
pp. C154-C162(9)
Authors: Hashiba, H.; Komiyama, J.; Nakanishi, T.; Gocho, H.

Compositional Study on Rice Bran Oil after Lipase-Catalyzed Glycerolysis and Solvent Fractionations
pp. C163-C167(5)
Authors: Lee, J. H.; Yu, F.; Vu, P. L.; Choi, M. S.; Akoh, C. C.; Lee, K. T.

Allergenicity of Proteolytic Hydrolysates of the Soybean 11S Globulin
pp. C168-C172(5)
Authors: Lee, H.-W.; Keum, E.-H.; Lee, S.-J.; Sung, D.-E.; Chung, D.-H.; Lee, S.-I.; Oh, S.

Influence of Deacetylation on the Rheological Properties of Xanthan-Guar Interactions in Dilute Aqueous Solutions
pp. C173-C181(9)
Authors: Khouryieh, H.A.; Herald, T. J.; Aramouni, F.; Bean, S.; Alavi, S.

Food Packaging—Roles, Materials, and Environmental Issues
pp. R39-R55(17)
Authors: Marsh, Kenneth; Bugusu, Betty

Wheat Gluten: High Molecular Weight Glutenin Subunits—Structure, Genetics, and Relation to Dough Elasticity
pp. R56-R63(8)
Authors: Anjum, Faqir Muhammad; Khan, Moazzam Rafiq; Din, Ahmad; Saeed, Muhammad; Pasha, Imran; Arshad, Muhammad Umair

Thermal and Storage Stability of Nutraceuticals in a Milk Beverage Dietary Supplement
pp. E109-E114(6)
Authors: Uzzan, M.; Nechrebeki, J.; Labuza, T.P.

Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation
pp. E115-E120(6)
Authors: Van Hekken, D.L.; Tunick, M.H.; Soryal, K.A.; Zeng, S.S.

Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System
pp. E121-E124(4)
Authors: Kumar, P.; Coronel, P.; Simunovic, J.; Sandeep, K.P.

Vintage Year Determination of Bottled Chinese Rice Wine by VIS-NIR Spectroscopy
pp. E125-E129(5)
Authors: Yu, H.Y.; Ying, B.; Sun, T.; Niu, X.Y.; Pan, X.X.

Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese
pp. E130-E137(8)
Authors: Fagan, C.C.; O'Donnell, C.P.; O'Callaghan, D.J.; Downey, G.; Sheehan, E.M.; Delahunty, C.M.; Everard, C.; Guinee, T.P.; Howard, V.

Bubble-Included Chocolate: Relating Structure with Sensory Response
pp. E138-E142(5)
Authors: Haedelt, J.; Beckett, S.T.; Niranjan, K.

A Feeding Study to Assess Nutritional Quality and Safety of Surimi Wash Water Proteins Recovered by a Chitosan-Alginate Complex
pp. S179-S184(6)
Authors: Wibowo, Singgih; Savant, Vivek; Cherian, Gita; Savage, ThomasF.; Velazquez, Gonzalo; Torres, J.Antonio

Improvement of the Overall Quality of Table Grapes Stored under Modified Atmosphere Packaging in Combination with Natural Antimicrobial Compounds
pp. S185-S190(6)
Authors: Guillén, F.; Zapata, P. J.; Martínez-Romero, D.; Castillo, S.; Serrano, M.; Valero, D.

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling
pp. S191-S196(6)
Authors: Pasqualone, Antonella; Summo, Carmine; Bilancia, Maria Teresa; Caponio, Francesco

Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C
pp. S197-S202(6)
Authors: González-Aguilar, Gustavo A.; Villegas-Ochoa, Mónica A.; Martínez-Téllez, M.A.; Gardea, A.A.; Ayala-Zavala, J. Fernando

Preventive Antioxidant Effects of Cocoa Polyphenolic Extract on Free Radical Production and Cognitive Performances after Heat Exposure in Wistar Rats
pp. S203-S206(4)
Authors: Rozan, P.; Hidalgo, S.; Nejdi, A.; Bisson, J.-F.; Lalonde, R.; Messaoudi, M.

Roselle (Hibiscus sabdariffa) Seed Oil Is a Rich Source of γ-Tocopherol
pp. S207-S211(5)
Authors: Mohamed, R.; Fernández, J.; Pineda, M.; Aguilar, M.

Reactive Oxygen Scavenging Activity of Matured Whiskey and Its Active Polyphenols
pp. S212-S217(6)
Authors: Koga, K.; Taguchi, A.; Koshimizu, S.; Suwa, Y.; Yamada, Y.; Shirasaka, N.; Yoshizumi, H.

The Potential Antioxidant Capacity and Angiotensin I-Converting Enzyme Inhibitory Activity of Monascus-Fermented Soybean Extracts: Evaluation of Monascus-Fermented Soybean Extracts as Multifunctional Food Additives
pp. S218-S223(6)
Authors: Pyo, Y.-H.; Lee, T.-C.

The Effect of Honey Compared to Sucrose, Mixed Sugars, and a Sugar-Free Diet on Weight Gain in Young Rats
pp. S224-S229(6)
Author: Chepulis, L.M.

The Effect of Milk Protein on the Bioavailability of Cocoa Polyphenols
pp. S230-S233(4)
Authors: Keogh, J.B.; McInerney, J.; Clifton, P.M.