Title: Journal of Food Quality

Title: Journal of Food Quality

ISO Abbreviated Title: J. Food Quality

JCR Abbreviated Title: J Food Quality

ISSN: 0146-9428

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Publisher: Food Nutrition Press Inc, Trumbull

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? Strange, E.D. and Onwulata, C.I. (2002), Effect of particle size on the water sorption properties of cereal fibers. Journal of Food Quality, 25 (1), 63-73.

Abstract: Six particle size fractions were prepared by grinding and sieving stabilized hard red wheat bran, oat fiber, and corn bran. Water adsorption indices (WAIs) and effective diffusion coefficients (D-eff) were measured for all size fractions. WAI’s of wheat bran decreased with particle size. WAI’s of oat bran increased as particle size decreased and the WAI’s of corn bran fractions did not vary as much as the other fibers. The De’s of wheat increased, of oat decreased, and of corn were about the same as the particle size decreased. The wheat D-eff was less than that of corn which was less than that of oats. Monolayer moisture content and bulk moisture content at high A(w) were determined from moisture sorption isotherms measured on the smallest particles. There was no difference in the monolayer moistures but both corn and wheat brans adsorbed much more water at high A(w) than did the oat bran. Effect of particle size on water sorption and, by inference, some types of functionality cannot be generalized and must be determined for each type of fiber.

Keywords: Wheat Bran, Food Fibers, Adsorption, Quality, Bread, Dry

Title: Journal of Food Safety

ISO Abbreviated Title: J. Food Safety

JCR Abbreviated Title: J Food Safety

ISSN: 0149-6085

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Publisher: Food Nutrition Press Inc, Trumbull

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? Teixeira, P., Cunha, J., Albano, H., Ramalho, R. and Gibbs, P. (2001), Evaluation of survival patterns and cellular injury of Pseudomonas aeruginosa in different bottled waters stored under various conditions. Journal of Food Safety, 21 (3), 167-180.

Abstract: Pseudomonas aeraginosa cells were inoculated into different waters and sampled after different periods of starvation in order to evaluate the influences of storage under daylight or dark conditions, the presence or absence of the autochthonous flora, the chemical composition of the water and the storage temperature, on survival. Survival was investigated by plate counts on selective and nonselective agar media. Light, low temperature (4C) and presence of the autochthonous flora negatively influenced the survival of P. aeruginosa during starvation in water. Higher survival rates were observed in waters with high mineral content. During starvation, cells developed sensitivity to the selective medium demonstrating that research is needed in the development of new media, or improvement in the existing ones, for the enumeration of P. aeruginosa in water. Current selective media/methodologies for detecting P. aeruginosa in mineral waters may seriously underestimate the levels of or presence of this organism which might represent, in some cases, a hazard to the public health.

Keywords: Escherichia-Coli O157-H7, Natural Mineral-Water, Starvation-Survival, Pathogenic Bacteria, Visible-Light, Stress, Growth, Indicator, Damage

Title: Journal of Food Science

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ISSN: 0022-1147

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? Niementowski, C.C. and Nelson, P.E. (1976), Effects of temperature, pH and retention time on biodegradation of tomato waste in tank-type reactors. Journal of Food Science, 41 (2), 339-342.

Full Text: 1960-80\J Foo Sci41, 339.pdf

Abstract: Effects of temperature, pH and retention time on the biodegradation of tomato waste were studied in a continuous tank-type system. The data indicated that under the experimental conditions used there was a two-component substrate complex in the tomato waste. The first comprised approximately two-thirds of the total waste load and was optimally degraded at 40°C in about 4 hr. The second substrate complex contributed about 20% of the waste load and was optimally degraded at 35°C. The remaining portion was not degraded during the 12-hr retention time investigated. It was also shown that maintaining an optimal pH 7 by monitoring and adjusting only the influent resulted in an excessive basic condition. The use of controlled reactor tanks in a sequential degradation system or in conjunction with present day treatment systems is suggested.

? Knorr, D. (1983), Dye binding-properties of chitin and chitosan. Journal of Food Science, 48 (1), 36-37.

Full Text: 1983\J Foo Sci48, 36.pdf

Abstract: Chitin (β (1°4)-N-acetyl-D-glucosamine) and chitosan (deacetylated chitin) are currently available in large quantities as waste products and by-products of the shellfish industry. Their potential as carriers for food additives was studied. Significant correlations were found between dye concentration ranging from 0.2–1.6 mg dye (FD&C Red No. 40) per g chitin or chitosan and dye-binding capacity of chitin or chitosan. Within a pH range of 2.0–7.0, dye-binding capacity of chitin was stable. Chitosan gelled below a pH of 5.5 and could not be evaluated but its dye-binding capacity was constant between pH 7.0 and 5.5. Above pH 7.0 dye-binding capacity decreased for chitin as well as for chitosan but between pH 2.0 and 6.0 no dye was released from dyed chitin containing 0.77 mg dye/g chitin.

? Bratakos, M.S., Zafiropoulos, T.F., Siskos, P.A., Ioannou, P.V. (1987), Selenium in foods produced and consumed in Greece. Journal of Food Science, 52 (3), 817-822.

Full Text: 1987\J Foo Sci52, 817.pdf

Abstract: The total selenium within a wide variety (315 food items) of Greek foods was determined fluorimetrically. Rich selenium sources were the proteinaceous foods such as fish, meat, bread, and spaghetti. Butter, oils, vegetables, and fruits were poor sources. The selenium content of Greek foods was lower than that of many other countries and resembled more closely that of British foods. From available food consumption data and values in this study, it was estimated that the daily selenium intake of Greeks was 110 μg.

Notes: highly cited

? Peleg, M. (1988), An empirical-model for the description of moisture sorption curves. Journal of Food Science, 53 (4), 1216-1217.

Full Text: 1988\J Foo Sci53, 1216.pdf

? Lund, D. (2007), Most cited papers of 2004. Journal of Food Science, 72 (5), VII.

Full Text: 2007\J Foo Sci72, VII.pdf

Keywords: Papers

? Lund, D. (2010), Plagiarism: The plague of publishing. Journal of Food Science, 75 (6), VIII.

Full Text: 2010\J Foo Sci75, VIII.pdf

Keywords: Plagiarism

? Lund, D. (2011), Most-cited papers of 2008. Journal of Food Science, 76 (5), VII.

Full Text: 2011\J Foo Sci76, VII.pdf