Journal of food science

• 

  Año 2006, Vol. 71, Número 7

  • Keyword Index—this issue

    

  • Author Index: Volume 71, Number 7

    

  • Industrial Applications of Selected JFS Articles

    James Giese

    

  • Is the Impact Factor important?

    Daryl Lund

    

  • Letter to the editor: On the heat resistance of Salmonella, Listeria, and E. coli O157:H7 in meats and poultry

    Micha Peleg

    

  • Response from the authors

    Corliss A. O'Bryan, Philip G. Crandall, M. G. Johnson, E. M. Martin, C. L. Griffis

    

  • Comparison of Galactooligosaccharide Production in Free-Enzyme Ultrafiltration and in Immobilized-Enzyme Systems

    N. J. Matella, K. D. Dolan, You-seok Lee

    • Resumen
    

  • Reduction of Aflatoxins by Extrusion-Cooking of Rice Meal

    Miren Castells, Sonia Marín Sillué, Vicente Sanchís Almenar, Antonio J. Ramos Girona

    • Resumen
    

  • Synthesis of Diacylglycerols Containing CLA by Lipase-Catalyzed Esterification

    In-Hwan Kim, Sun-Mi Lee

    • Resumen
    

  • Enhancement of Omega-3 Fatty Acid Content in Rainbow Trout (Oncorhynchus mykiss) Fillets

    C. C. Chen, J. Nguyen, K. Semmens, S. Beamer, J. Jaczynski

    • Resumen
    

  • Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display

    Mark Seyfert, M. C. Hunt, Jeannine P. Grobbel, Suzanne M. Ryan, Dallas E. Johnson, Rene A. Monderen

    • Resumen
    

  • Antioxidant Properties of Genistein in a Model Edible Oil System

    T.A. Russin, Joyce Irene Boye, H.M. Pham, Y. Arcand

    • Resumen
    

  • Impact of Thermal Treatment and Storage on Color of Yellow-Orange Cactus Pear (Opuntia ficus-indica[L.] Mill. cv. ‘Gialla’) Juices

    M.R. Moßhammer, C. Maier, F.C. Stintzing, Reinhold Carle

    • Resumen
    

  • Effect of Gamma Radiation on Furan Formation in Ready-to-Eat Products and their Ingredients

    Xuetong Fan, Christopher H. Sommers

    • Resumen
    

  • Fractionating Soybean Storage Proteins Using Ca2+ and NaHSO3

    N.A. Deak, P. A. Murphy, L.A. Johnson

    • Resumen
    

  • Antioxidant and Antimicrobial Activity of Rosemary Extract in Chicken Frankfurters

    Klavdija Rižnar, ŠTefan Čelan, ŽEljko Knez, Mojca ŠKerget, Davorin Bauman, Roman Glaser

    • Resumen
    

  • Extraction of Lignan Compounds from Roasted Sesame Oil and their Effects on the Autoxidation of Methyl Linoleate

    Jinyoung Lee, Eunok Choe

    • Resumen
    

  • Pasting Properties of Ohmically Heated Rice Starch and Rice Flours

    H. An, J. M. King

    • Resumen
    

  • Soy-Derived Immunoglobulin Production Stimulating Factor Enhances IgM Production of Mouse Spleen Lymphocytes

    Alfonso N. Maeda-Martínez, K. Yoshimi, H. Tachibana, K. Yamada

    • Resumen
    

  • Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation

    C. Gomes, P.F. Da Silva, M. E. Castell-Perez, R. G. Moreira

    • Resumen
    

  • Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics

    Els H. A. De Hoog, Jon F. Prinz, Linda Huntjens, Diane M. Dresselhuis, George A. Van Aken

    • Resumen
    

  • Antimicrobial Effect of Cetylpyridinium Chloride on Listeria monocytogenes V7 Growth on the Surface of Raw and Cooked Retail Shrimp

    Tracie Dupard, M. E. Janes, Richelle L. Beverly, J. W. Bell

    • Resumen
    

  • Antimicrobial Wine Formulations Active Against the Foodborne Pathogens Escherichia coli O157: H7 and Salmonella enterica

    Mendel Friedman, P. R. Henika, C. E. Levin, R. E. Mandrell

    • Resumen
    

  • Improved Sanitizing Treatments for Fresh Tomatoes

    G. M. Sapers, Donyel M. Jones

    • Resumen
    

  • Modeling the Growth Rate of Listeria Monocytogenes Using Absorbance Measurements and Calibration Curves

    A. Valero, Fernando Pérez Rodríguez, Elena Carrasco, Rosa María García-Gimeno, Gonzalo Zurera-Cosano

    • Resumen
    

  • Effects of 50% Ethanol Extract from Rosemary (Rosmarinus officinalis) on α-Glucosidase Inhibitory Activity and the Elevation of Plasma Glucose Level in Rats, and Its Active Compound

    K. Koga, H. Shibata, K. Yoshino, K. Nomoto

    • Resumen
    

  • Effect of Yam (Dioscorea alata Compared to Dioscorea japonica) on Gastrointestinal Function and Antioxidant Activity in Mice

    Cheng-Chin Hsu, Yi-Chia Huang, Mei-Chin Yin, Shyh-Jye Lin

    • Resumen
    

  • Amino Acid Absorption in Portal Blood After Duodenal Infusions of a Soy Protein Hydrolysate Prepared by a Novel Soybean Protease D3

    Tomohiro Kodera, Hiroshi Hara, Yuki Nishimori, Noriki Nio

    • Resumen
    

  • Determination of Optimum Concentrations of a Food Ingredient Using Survival Analysis Statistics

    Lorena V. Garitta, Carles Serrat, Guillermo Hough, Ana Curia

    • Resumen
    

  • Consumer Valuations and Preference Heterogeneity for a Novel Functional Food

    Ratapol Teratanavat, Neal H. Hooker

    • Resumen