Journal of Food Science

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

The Nanoscale Food Science, Engineering, and Technology Section
pp. vii-vii(1)

Notice of a New Book about Peer Review and an Open Letter to Peer Reviewers without Whom the Science Establishment Could Not Solidly Stand
pp. viii-viii(1)

Erratum
pp. ix-ix(1)

Erratum
pp. ix-ix(1)

Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe
pp. M91-M98(8)
Authors: Fan, X.; Annous, B.A.; Beaulieu, J.C.; Sites, J.E.

Quality of and Mold Growth on White Enriched Bread for Military Rations Following Directional Microwave Treatment
pp. M99-M103(5)
Authors: Lakins, D.G.; Echeverry, A.; Alvarado, C.Z.; Brooks, J.C.; Brashears, M.T.; Brashears, M.M.

Relationships between Ultimate pH and Microbial, Chemical, and Physical Characteristics of Vacuum-Packaged Pork Loins
pp. M104-M110(7)
Authors: Knox, B.L.; van Laack, R.L.J.M.; Davidson, P.M.

Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 °C
pp. M111-M120(10)
Authors: Ong, L.; Shah, N.P.

A Study of the Soluble Complexes Formed during Calcium Binding by Soybean Protein Hydrolysates
pp. C117-C121(5)
Authors: Bao, X.-L.; Lv, Y.; Yang, B.- C.; Ren, C.- G.; Guo, S.-T.

Phytosterol Effects on Milk and Yogurt Microflora
pp. M121-M126(6)
Authors: Monu, E.; Blank, G.; Holley, R.; Zawistowski, J.

Effect of Preservative Agents on the Respiration Rate of Minimally Processed Potato (Solanum tuberosum cv. Monalisa)
pp. C122-C126(5)
Authors: Petri, E.; Arroqui, C.; Angós, I.; Vírseda, P.

Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
pp. C127-C134(8)
Authors: Park, S.Y.; Kim, Y.J.; Lee, H.C.; Yoo, S.S.; Shim, J.H.; Chin, K.B.

Biodegradable Polylactic Acid Polymer with Nisin for Use in Antimicrobial Food Packaging
pp. M127-M134(8)
Authors: Jin, T.; Zhang, H.

Influence of Autoinducer-2 (AI-2) and Beef Sample Extracts on E. coli O157:H7 Survival and Gene Expression of Virulence Genes yadK and hhA
pp. M135-M139(5)
Authors: Soni, K.A.; Lu, L.; Jesudhasan, P.R.; Hume, M.E.; Pillai, S.D.

Study of the Biosynthesis of 1-Octen-3-ol Using a Crude Homogenate of Agaricus bisporus in a Bioreactor
pp. C135-C139(5)
Authors: Morawicki, R.O.; Beelman, R.B.

Properties of High-Oleic Palm Oils Derived by Fractional Crystallization
pp. C140-C145(6)
Authors: Ramli, M.R.; Siew, W.L.; Cheah, K.Y.

Autoinducer-2 Activity of Gram-Negative Foodborne Pathogenic Bacteria and Its Influence on Biofilm Formation
pp. M140-M147(8)
Authors: Yoon, Y.; Sofos, J.N.

Production of n-3 Polyunsaturated Fatty Acid Concentrate from Sardine Oil by Immobilized Candida rugosa Lipase
pp. C146-C150(5)
Authors: Okada, T.; Morrissey, M.T.

Fresh-Cut Lettuce in Modified Atmosphere Packages Stored at Improper Temperatures Supports Enterohemorrhagic E. coli Isolates to Survive Gastric Acid Challenge
pp. M148-M153(6)
Authors: Chua, D.; Goh, K.; Saftner, R.A.; Bhagwat, A.A.

Pressurized Liquid Extraction of Flavonoids from Spinach
pp. C151-C157(7)
Authors: Howard, L.; Pandjaitan, N.

Detergent and Sanitizer Stresses Decrease the Thermal Resistance of Enterobacter sakazakii in Infant Milk Formula
pp. M154-M157(4)
Authors: Osaili, T.M.; Shaker, R.R.; Olaimat, A.N.; Al-Nabulsi, A.A.; Al-Holy, M.A.; Forsythe, S.J.

Effect of Lactulose on Biotransformation of Isoflavone Glycosides to Aglycones in Soymilk by Lactobacilli
pp. M158-M165(8)
Authors: Pham, T.T.; Shah, N.P.

Modification of Granular Corn Starch with 4-α-Glucanotransferase from Thermotoga maritima: Effects on Structural and Physical Properties
pp. C158-C166(9)
Authors: Oh, E.J.; Choi, S.J.; Lee, S.J.; Kim, C.H.; Moon, T.W.

Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
pp. C167-C172(6)
Authors: Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D.J.; Decker, E.A.

Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction
pp. C173-C178(6)
Authors: Chang, P.S.; Park, K.O.; Shin, H.K.; Suh, D.S.; Kim, K.O.

Discoloration and Lipid Deterioration of Farmed Giant Catfish (Pangasianodon gigas) Muscle during Refrigerated Storage
pp. C179-C184(6)
Authors: Rawdkuen, S.; Jongjareonrak, A.; Benjakul, S.; Chaijan, M.

Effect of Heat on the Distribution of Fluorescently Labeled Plasminogen and Plasminogen Activators in Bovine Skim Milk
pp. C185-C190(6)
Authors: Wang, L.; Mauer, L. J.

Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs
pp. C191-C197(7)
Authors: Park, J.D.; Yongsawatdigul, J.; Choi, Y.J.; Park, J.W.

Measurement of the Oxidation-Reduction Potential of cheddar Cheese
pp. C198-C203(6)
Authors: Topcu, A.; McKinnon, I.; McSweeney, P.L.H.

Nitrogen-to-Protein Conversion Factors for Some Cereal Products in Japan
pp. C204-C209(6)
Authors: Fujihara, S.; Sasaki, H.; Aoyagi, Y.; Sugahara, T.

Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin
pp. C210-C216(7)
Authors: Wu, J.; Muir, A.D.

Mechanical Properties of a Gelidium corneum Edible Film Containing Catechin and Its Application in Sausages
pp. C217-C221(5)
Authors: Ku, K.-J.; Hong, Y.-H.; Song, K.B.

Carbon-Centered Radicals in Isolated Soy Proteins
pp. C222-C226(5)
Authors: Boatright, W.L.; Jahan, M.S.; Walters, B.M.; Miller, A.F.; Cui, D.; Hustedt, E.J.; Lei, Q.

Preventive Effects of Edible Mushroom (Hypsizigus marmoreus) on Mouse Type IV Allergy: Fluctuations of Cytokine Levels and Antioxidant Activities in Mouse Sera
pp. T21-T25(5)
Authors: Yoshino, K.; Nishimura, M.; Watanabe, A.; Saito, S.; Sano, M.

Promotion Potential of Madder Color in a Medium-Term Multi-Organ Carcinogenesis Bioassay Model in F344 Rats
pp. T26-T32(7)
Authors: Yokohira, M.; Yamakawa, K.; Hosokawa, K.; Matsuda, Y.; Kuno, T.; Saoo, K.; Imaida, K.

A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption Inhibitors
pp. H33-H35(3)
Authors: Martino, H.S.D.; Martin, B.R.; Weaver, C.M.; Bressan, J.; Moreira, M.A.; Costa, N.M.B.

The Degree of Polymerization of Inulin-Like Fructans Affects Cecal Mucin and Immunoglobulin A in Rats
pp. H36-H41(6)
Authors: Ito, H.; Wada, T.; Ohguchi, M.; Sugiyama, K.; Kiriyama, S.; Morita, T.

Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries
pp. E109-E114(6)
Authors: Palazoğlu, T. K.; Gökmen, V.

Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan
pp. S111-S117(7)
Authors: Kim, S.H.; No, H.K.; Prinyawiwatkul, W.

Formulation of a Cosurfactant-Free O/W Microemulsion Using Nonionic Surfactant Mixtures
pp. E115-E121(7)
Authors: Cho, Y.-H.; Kim, S.; Bae, E.K.; Mok, C.K.; Park, J.

Composition and Consumer Acceptability of a Novel Extrusion-Cooked Salmon Snack
pp. S118-S123(6)
Authors: Kong, J.; Dougherty, M.P.; Perkins, L.B.; Camire, M.E.

A Different Perspective to Study the Effect of Freeze, Air, and Osmotic Drying on Oil Absorption during Potato Frying
pp. E122-E128(7)
Authors: Moreno, M.C.; Bouchon, P.

Effect of Pyrophosphate and 4-Hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging
pp. S124-S133(10)
Authors: Thepnuan, R.; Benjakul, S.; Visessanguan, W.

Cortical Networks Grown on Microelectrode Arrays As a Biosensor for Botulinum Toxin
pp. E129-E136(8)
Authors: Scarlatos, A.; Cadotte, A.J.; DeMarse, T.B.; Welt, B.A.

Changes of Soybean Quality during Storage As Related to Soymilk and Tofu Making
pp. S134-S144(11)
Authors: Kong, F.; Chang, S.K.C.; Liu, Z.; Wilson, L.A.

Preparation of Low-Fat Uptake Doughnut by Dry Particle Coating Technique
pp. E137-E142(6)
Authors: Lee, J.-S.; Kim, B.-K.; Kim, K.-H.; Park, D.-J.

Effect of Polymer Surface Modification on Polymer-Protein Interaction via Hydrophilic Polymer Grafting
pp. E143-E150(8)
Authors: Liu, S.X.; Kim, J.-T.; Kim, S.

Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose
pp. S145-S151(7)
Authors: Taylor, T.P.; Fasina, O.; Bell, L.N.

Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy-Based Snack Food
pp. S152-S157(6)
Authors: Katayama, M.; Wilson, L.A.

Utilization of Soybeans and Their Components through the Development of Textured Soy Protein Foods
pp. S158-S164(7)
Authors: Katayama, M.; Wilson, L.A.

How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?
pp. S165-S171(7)
Authors: López-Galilea, I.; Andriot, I.; de Peña, M. P.; Cid, C.; Guichard, E.