Journal of food science

• 

  Año 2018, Vol. 83, Número 4

  • Issue Information ‐ TOC

    págs. 875-877

    

  • Hats Off to the Editorial Board

    págs. 878-878

    

  • On the Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef

    Jonghoon Kang, Albert M. Kang

    págs. 879-880

    

  • Response to “On the Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef”

    John C. Frelka, David M. Phinney, Macdonald P. Wick, D. R. Heldman

    págs. 881-882

    

  • Industrial Applications of Selected JFSArticles

    págs. 883-884

    

  • Effects of Hydrogen‐Donating or Metal‐Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation

    Seungmi Hong, Mi‐Ja Kim, Sungkwon Park, Suyong Lee, Jonggil Lee, JaeHwan Lee

    • Resumen

    págs. 885-891

    

  • Validation of a QuEChERS-Based Gas Chromatography-Mass Spectrometry (GC-MS) Method for Analysis of Phthalate Esters in Grain Sorghum

    Xiaotao Sun, Wei Dong, Miao Liu, Caihong Shen, Yuyu Zhang, Jinyuan Sun, Baoguo Sun, Hehe Li, Feng Chen

    • Resumen

    págs. 892-901

    

  • Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling

    Juhee Lee, Roberta Claro da Silva, Veronique Gibon, Silvana Martini

    • Resumen

    págs. 902-910

    

  • Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments

    Matthew R. Dorris, Danielle M. Voss, Mark A. Bollom, Mitchell P. Krawiec‐Thayer, B. W. Bolling

    • Resumen

    págs. 911-921

    

  • The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions

    Mollye S. MacNaughton, William S. Whiteside, James R. Rieck, Ronald L. Thomas

    • Resumen

    págs. 922-928

    

  • Effect of Dipping and Vacuum Impregnation Coating Techniques with Alginate Based Coating on Physical Quality Parameters of Cantaloupe Melon

    Tugce Senturk Parreidt, Markus Schmid, Kajetan Müller

    • Resumen

    págs. 929-936

    

  • Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

    Clodagh M. Kelleher, James A O'Mahony, Alan L. Kelly, Donal J O'Callaghan, Noel A. McCarthy

    • Resumen

    págs. 937-945

    

  • Evaluation of Enzymatically Modified Soy Protein Isolate Film Forming Solution and Film at Different Manufacturing Conditions

    Elham Mohammad Zadeh, S.F. O'Keefe, Young‐Teck Kim, Jin‐Hun Cho

    • Resumen

    págs. 946-955

    

  • Composition and Physicochemical Characterization of Fiber‐Rich Food Processing Byproducts

    Maria Dian Pratiwi Masli, Barbara A. Rasco, G. M. Ganjyal

    • Resumen

    págs. 956-965

    

  • Postharvest Ultrasound‐Assisted Freeze‐Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)

    Jin‐Jin Chen, Peng‐Fei Gong, Yi‐Lan Liu, Bo‐Yan Liu, Dawn Eggert, Yuan‐Heng Guo, Ming‐Xia Zhao, Qing‐Sheng Zhao, Bing Zhao

    • Resumen

    págs. 966-974

    

  • Caffeine Extraction from Raw and Roasted Coffee Beans

    Donyau Chiang, Chih‐Yang Lin, Chen‐Ti Hu, Sanboh Lee

    • Resumen

    págs. 975-983

    

  • Antimicrobial Carvacrol in Solution Blow‐Spun Fish‐Skin Gelatin Nanofibers

    Fei Liu, Furkan Türker Saricaoglu, R.J. Avena-Bustillos, David F. Bridges, Gary R. Takeoka, V. C. H. Wu, Bor‐Sen Chiou, Delilah F. Wood, T. H. McHugh, Fang Zhong

    • Resumen

    págs. 984-991

    

  • Prediction of Liquid Specific Heat Capacity of Food Lipids

    Xiaoyi Zhu, David M. Phinney, Sravanti Paluri, D. R. Heldman

    • Resumen

    págs. 992-997

    

  • Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass

    Huanhuan Zhao, Ashley K. Young, Bryony J. James

    • Resumen

    págs. 998-1004

    

  • Migration Study of Butylated Hydroxytoluene and Irganox 1010 from Polypropylene Treated with Severe Processing Conditions

    Kyungmo Kang, Yoonjee Chang, Jae Chun Choi, Se‐Jong Park, Jaejoon Han

    • Resumen

    págs. 1005-1010

    

  • Development of Anti‐Insect Microencapsulated Polypropylene Films Using a Large Scale Film Coating System

    Ah Young Song, Ha Young Choi, Eun Song Lee, Jaejoon Han, Seacheol Min

    • Resumen

    págs. 1011-1016

    

  • Impact of ListeriaInoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes

    C. F. Forney, Lihua Fan, Gregory S. Bezanson, Timothy C. Ells, Denyse I. LeBlanc, Sherry Fillmore

    • Resumen

    págs. 1017-1024

    

  • Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind‐Associated Listeriabut Enhances Fruit Susceptibility to Secondary Colonization

    Greg S. Bezanson, Timothy C. Ells, Lihua Fan, C. F. Forney, Denyse I. LeBlanc

    • Resumen

    págs. 1025-1031

    

  • Inactivation of Escherichia ColiO157: H7 and Listeria Innocuaby Benzoic Acid, Ethylenediaminetetraacetic Acid and Their Combination in Model Wash Water and Simulated Spinach Washing

    Solmaz Alborzi, Luis J. Bastarrachea, Qiao Ding, Rohan V. Tikekar

    • Resumen

    págs. 1032-1040

    

  • Recombinase Polymerase Amplification Combined with Lateral Flow Strip for Listeria monocytogenesDetection in Food

    Xin‐jun Du, Yu‐xuan Zang, Hai‐bin Liu, Ping Li, Shuo Wang

    • Resumen

    págs. 1041-1047

    

  • Prevalence of Virulence Genes in Extended‐Spectrum β‐lactamases (ESBLs)‐Producing Salmonellain Retail Raw Chicken in China

    Jing Qiao, Walid Q. Alali, Jiangshan Liu, Yaping Wang, Sheng Chen, Shenghui Cui, Baowei Yang

    • Resumen

    págs. 1048-1052

    

  • Application of Lactobacillus plantarumin Functional Products Based on Fermented Buckwheat

    Zuzana Matejčeková, Friderika Soltészová, Pavel Ačai, Denisa Liptáková, Ľubomír Valík

    • Resumen

    págs. 1053-1062

    

  • Evaluation of Enterococcus faeciumNRRL B‐2354 as a Surrogate for SalmonellaDuring Extrusion of Low‐Moisture Food

    Tushar Verma, Xinyao Wei, Soon Kiat Lau, Andreia Bianchini, Kent M. Eskridge, Jeyamkondan Subbiah

    • Resumen

    págs. 1063-1072

    

  • Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping

    Penelope Oliver, Sara Cicerale, Edwin Pang, Russell Keast

    • Resumen

    págs. 1073-1083

    

  • Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine

    Yilin You, Na Li, Xue Han, Jielong Guo, Guojie Liu, Weidong Huang, Jicheng Zhan

    • Resumen

    págs. 1084-1093