Wiley
Wiley.com

Concise Reviews

New Page 1
Journal of Food Science

All aspects of food science identified in the descriptions of sections in JFS. Reviews should provide in-depth coverage of a narrowly defined topic, and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation of discrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented. Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientific controversy.

FREE access to nearly 20 years of 'Concise Reviews/Hypotheses in Food Science' from the Journal of Food Science

2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 | 1999 | 1998 | 1997 | 1996 | 1995 | 1994

The following papers are available to download for free:
  2010

Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals
Michael V. Dodson, Zhihua Jiang, Jie Chen, Gary J. Hausman, Le Luo Guan, Jan Novakofski, David P. Thompson, Carol L. Lorenzen, Melinda E. Fernyhough, Priya S. Mir, James M. Reecy

Using the Benchmark Dose (BMD) Methodology to Determine an Appropriate Reduction of Certain Ingredients in Food Products
Jian Bi

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products
Xiang Dong Sun, Richard A. Holley

The Influence of Dietary Lutein and Zeaxanthin on Visual Performance
James M. Stringham, Emily R. Bovier, Jennifer C. Wong, Billy R. Hammond, Jr

Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components
David Julian McClements

Review: Nanocomposites in Food Packaging
Amit Arora, G.W. Padua

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology
Qingrong Huang, Hailong Yu, Qiaomei Ru

Stochastic and Deterministic Model of Microbial Heat Inactivation
Maria G. Corradini, Mark D. Normand, Micha Peleg

Soy Sauce and Its Unami Taste: A Link from the Past to Current Situation
Hanifah Nuryani Lioe, Jinap Selamat, Masaaki Yasuda

Caffeine (1, 3, 7-trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters
Melanie A. Heckman, Jorge Weil, Elvira Gonzalez de Mejia

2009

Extracting Survival Parameters from Isothermal, Isobaric, and "Iso-concentration" Inactivation Experiments by the "3 End Points Method"
M.G. Corradini, M.D. Normand, C. Newcomer, D.W. Schaffner, M. Peleg

External Concentration of Organic Acid Anions and pH: Key Independent Variables for Studying How Organic Acids Inhibit Growth of Bacteria in Mildly Acidic Foods
C.E. Carpenter, J.R. Broadbent

Technological and Functional Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria
F. Patra, S.K. Tomar, S. Arora

Scientific Status Summary : Quorum Sensing in Biofilms: Why Bacteria Behave the Way They Do
Bassam A. Annous, Pina M. Fratamico, James L. Smith

Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food
R. Newsome, N. Tran, G.M. Paoli, L.A. Jaykus, B. Tompkin, M. Miliotis, T. Ruthman, E. Hartnett, F.F. Busta, B. Petersen, F. Shank, J. McEntire, J. Hotchkiss, M. Wagner, D.W. Schaffner

Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbumin
S.M. Loveday, M.A. Rao, L.K. Creamer, H. Singh

Quantification of Sensory and Food Quality: The R-Index Analysis
Hye-Seong Lee, Danielle van Hout

Image Analysis of Representative Food Structures: Application of the Bootstrap Method
Cristian Ramírez, Juan C. Germain, José M. Aguilera

Workshop Report: Modeling the Molecular Mechanism of Bacterial Spore Germination and Elucidating Reasons for Germination Heterogeneity
Karl J. Indest, Wallace G. Buchholz, Jim R. Faeder, Peter Setlow

Application of Surface Photo Charge Effect for Milk Quality Control
O. Ivanov, S. Radanski

Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils
J. Fernando Ayala-Zavala, Gustavo A. González-Aguilar, L. del-Toro-Sánchez

Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products
M. Viuda-Martos, J. Fernández-López, E. Sayas-Barbera, E. Sendra, C. Navarro, J.A. Pérez-Álvarez

Overview of RFID Technology and Its Applications in the Food Industry
P. Kumar, H.W. Reinitz, J. Simunovic, K.P. Sandeep, P.D. Franzon

Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants
D.A. Jacobo-Velázquez, L. Cisneros-Zevallos

Folate: A Functional Food Constituent
Ramya Iyer, S.K. Tomar

2008

"Just Add Water": Regulating and Protecting the Most Common Ingredient
Toni Tarver

Multifaceted Therapeutic Benefits of Ginkgo biloba L.: Chemistry, Efficacy, Safety, and Uses
S. Mahadevan, Y. Park

Methodological Evaluation of Method for Dietary Heavy Metal Intake
J. Żukowska, M. Biziuk

Thermoplastic Processing of Proteins for Film Formation?A Review
V.M. Hernandez-Izquierdo, J.M. Krochta

High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?
J.F. Ayala-Zavala, L. del-Toro-Sánchez, E. Alvarez-Parrilla, G.A. González-Aguilar

Plant Metabolites and Nutritional Quality of Vegetables
N. Hounsome, B. Hounsome, D. Tomos, G. Edwards-Jones

Disintegration of Solid Foods in Human Stomach
F. Kong, R.P. Singh

Sweet Taste in Man: A Review
B. Meyers, M.S. Brewer

Innovative Uses of Near-Infrared Spectroscopy in Food Processing
J.E. Bock, R.K. Connelly

Protection of the Gastrointestinal Tract Epithelium against Damage from Low pH Beverages
R.E. Kleinman

Scientific Status Summary : Innovative Food Packaging Solutions
Aaron L. Brody, Betty Bugusu, Jung H. Han, Claire Koelsch Sand, Tara H. McHugh

Functional Properties of Honey, Propolis, and Royal Jelly
M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López, J.A. Pérez-Álvarez

2007

Computational Approaches to Investigate How Biological Macromolecules Can Be Protected in Extreme Conditions
J.L. Dashnau, J.M. Vanderkooi

The Rheology of Colloidal and Noncolloidal Food Dispersions
D. B. Genovese, J. E. Lozano, M. A. Rao

Food Microstructure Affects the Bioavailability of Several Nutrients
J. Parada, J.M. Aguilera

The Chemistry and Physiology of Sour Taste?A Review
Edith Ramos Da Conceicao Neta, Suzanne D. Johanningsmeier, Roger F. McFeeters

Food Packaging?Roles, Materials, and Environmental Issues
Kenneth Marsh, Betty Bugusu

Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity
Faqir Muhammad Anjum, Moazzam Rafiq Khan, Ahmad Din, Muhammad Saeed, Imran Pasha, Muhammad Umair Arshad

Application of Atomic Force Microscopy as a Nanotechnology Tool in Food Science
Hongshun Yang, Yifen Wang, Shaojuan Lai, Hongjie An, Yunfei Li, Fusheng Chen

Chemistry of Deep-Fat Frying Oils
E. Choe, D.B. Min

Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
H.K. No, S.P. Meyers, W. Prinyawiwatkul, Z. Xu

Phase and Rheological Behavior of High-Concentration Colloidal Hard-Sphere and Protein Dispersions
S.M. Loveday, L.K. Creamer, H. Singh, M.A. Rao

Emulsion-Based Delivery Systems for Lipophilic Bioactive Components
D.J. McClements, E.A. Decker, J. Weiss

Advanced Glycosylation End Products and Nutrition?A Possible Relation with Diabetic Atherosclerosis and How to Prevent It
A. Xanthis, A. Hatzitolios, G. Koliakos, V. Tatola

Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies:
Executive Summary of a Task Force Report by the International Life Sciences Institute, Washington, D.C.

Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations
C.I. Heck, E.G. de Mejia

Calcium Fortificants: Overview and Strategies for Improving Calcium Nutriture of the U.S. Population
K. Rafferty, G. Walters, R.P. Heaney

An Integrated Approach to Evaluate Food Antioxidant Capacity
T. Sun, S.A. Tanumihardjo

2006

Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality
Sibel Damar, Murat O. Balaban

Sweetpotato (Ipomoea batatas L.) Leaf: Its Potential Effect on Human Health and Nutrition
Shahidul Islam

Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review
Corliss A. O'Bryan, Philip G. Crandall, Elizabeth M. Martin, Carl L. Griffis, Michael G. Johnson

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color
Nicola J. King (née Turner), Rosemary Whyte

Betalain Stability and Degradation?Structural and Chromatic Aspects
Kirsten M. Herbach, Florian C. Stintzing, Reinhold Carle

Food Mycotoxins: An Update
Patricia A. Murphy, Suzanne Hendrich, Cindy Landgren, Cory M. Bryant

Means of Delivering Recommended Levels of Long Chain n-3 Polyunsaturated Fatty Acids in Human Diets
M.L. Garg, L.G. Wood, H. Singh, P.J. Moughan

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
Janina Kühn, Thérèse Considine, Harjinder Singh

Synergy Between Irradiation and Chlorination in Killing of Salmonella, Escherichia Coli O157:H7, and Listeria Monocytogenes
Donald W. Thayer, Glenn Boyd, William F. Fett

Interactions Affecting the Proliferation and Control of Human Pathogens on Edible Plants
D. Aruscavage, K. Lee, S. Miller, J.T. LeJeune

A Safety Review of Noni Fruit Juice
B.J. West, C.J. Jensen, J. Westendorf, L.D. White

Functional Materials in Food Nanotechnology
Jochen Weiss, Paul Takhistov, D. Julian McClements

Organic Foods
Carl K. Winter, Sarah F. Davis

Eukaryotic Antimicrobial Peptides: Promises and Premises in Food Safety
Tali Rydlo, Joseph Miltz, Amram Mor

NMR State Diagram Concept
Xiangyang Lin, Roger Ruan, Paul Chen, Myongsoo Chung, Xiaofei Ye, Tom Yang, Chris Doona, Tom Wagner

2005

Intelligent Packaging: Concepts and Applications
Kit L. Yam, Paul T. Takhistov, Joseph Miltz

Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants
Wilhelmina Kalt

Health-related Interactions of Phytochemicals
Mary Ann Lila, Ilya Raskin

Chemical Reactions and Stability of Riboflavin in Foods
Eunok Choe, Rongmin Huang, David B. Min

Meat Products as Functional Foods: A Review
Jose M. Fernández-Ginés, Juana Fernández-López, Estrella Sayas-Barberá, Jose. A. Pérez-Alvarez

A Hypothesis for the Chemical Basis for Perception of Sour Taste
Suzanne D. Johanningsmeiner, Roger F. McFeeters, Maryanne Drake

Real-time Polymerase Chain Reaction for the Food Microbiologist: Technologies, Applications, and Limitations
Scott E. Hanna, Christopher J. Connor, Hua H. Wang

Protein Stabilization of Emulsions and Foams
Srinivasan Damodaran

Raynaud's Phenomenon and the Possible Use of Foods
Chris I. Wright, Christine I. Kroner, Richard Draijer

Transmissible Spongiform Encephalopathies
Will Hueston, Cory M. Bryant

Prebiotics and Iron Bioavailability?Is There a Connection?
Chi Kong Yeung, Raymond E Glahn, Ross M. Welch, Dennis D. Miller

Advances in Seed Protein Research: A Perspective on Seed Allergens
Shridhar K. Sathe, Harshal H. Kshirsagar, Kenneth H. Roux

Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks
Amber Scarlatos, Bruce A. Welt, Brian Y. Cooper, Douglas Archer, Thomas DeMarse, Khe V. Chau

Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis
Peter Butz, Claudia Hofmann, Bernhard Tauscher

Chemistry and Reactions of Reactive Oxygen Species in Foods
Eunok Choe, David B. Min

2004

Globalization and Food Security
P. P INSTRUP-ANDERSEN

Selection and Use of Postharvest Technologies as a Component of the Food Chain
MALCOLM C. BOURNE

Agroterrorism: Issues of Reality
DON L. ZINK

Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
RHONA S. APPLEBAUM

Water: The World's Most Precious Resource
W. R. BIDLACK, W. WANG, R. CLEMENS

Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary: A TASK FORCE REPORT BY THE INTERNATIONAL LIFE SCIENCES INSTITUTE, WASHINGTON, D. C.

Consumer Attitudes Toward GMOs: The Ohio Experience
T. L. NAPIER, M. TUCKER, C. HENRY, S. R. WHALEY

Fluid Flow and Heat Transfer in Air Jet Impingement in Food Processing
A. Sarkar, N. Nitin, M. V. Karwe, R. P. Singh

Plenary Lecture 6: Emerging Food Technology and World Health
Barbara O. Schneeman

Functional Foods: Their Role in Health Promotion and Disease Prevention
F. Shahidi

Mathematical Frameworks for Modeling Listeria Cross-contamination in Food
D.W. Schaffner

Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid??A Hypothesis Paper
J. M. Aguilera, M. Michel, G. Mayor

2003

Performance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods
B.A. Welt, D.S. Sage, K.L. Berger

Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications
P. Suppakul, J. Miltz, K. Sonneveld, S.W. Bigger

Estimation of Kinetic Parameters for Nonisothermal Food Processes
K.D. Dolan

Caliciviruses: A Major Cause of Foodborne Illness
C.P. Gerba, D. Kayed

The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and Vegetables
L. Cisneros-Zevallos

2002

The Effect of Microgravity and Space Flight on the Chemical Senses
A.A. Olabi, H.T. Lawless, J.B. Hunter, D.A. Levitsky, B.P. Halpern

Simulation of E. Coli Inactivation by Carbon Dioxide Under Pressure
M. Peleg

Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects
L. Cisneros-Zevallos, J.M. Krochta

A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD Modeling
G. Ganjyal, M. Hanna

A Model of Survival Curves Having an 'Activation Shoulder'
M. Peleg

Glass Transition and Food Technology: A Critical Appraisal
M. Le Meste, D. Champion, G. Roudaut, G. Blond, D. Simatos

Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects
L. Cisneros-Zevallos, J.M. Krochta

Transglutaminase Catalyzed Reactions: Impact on Food Applications
G.A.H. DeJong, S.J. Koppelman

Public Perceptions of Biotechnology
K. Blaine, S. Kamaldeen, D. Powell

2001

Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology
M.J. Werf, F.H.J. Schuren, S. Bijlsma, A.C. Tas, B. Van Ommen

2000

Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
D.J. MCCLEMENTS, E.A. DECKER

1999

Authentication of Seafood Products by DNA Patterns
P. Bossier

Antiplasticization by Water in Reduced-Moisture Food Systems
C.C. Seow, P.B. Cheah, Y.P. Chang

1998

Training and Sensory Judgment Effects on Mastication as Studied by Electromyography
LAURENCE MIOCHE, JEAN-FRANÇOIS MARTIN

Fat Particle Structure and Stability of Food Emulsions
WEN XU, ALEX NIKOLOV, DARSH T. WASAN, ALEX GONSALVES, RAJENDRA P. BORWANKAR

Bacterial Extracellular Ice Nucleator Effects on Freezing of Foods
JINGKUN LI, TUNG-CHING LEE

Identification of Fastest Velocity Particle in Tube Flow: Single vs Multi-particle Approach
H. S. RAMASWAMY, S. GRABOWSKI

Prediction of Food Emulsion Color Using Light Scattering Theory
D. J. MCCLEMENTS, W. CHANTRAPORNCHAI, F. CLYDESDALE

1997

Explicit Finite Difference Methods for Heat Transfer Simulation and Thermal Process Design
B.A. WELT, A.A. TEIXEIRA, K.V. CHAU, M.O. BALABAN, D.E. HINTENLANG

Mathematical Models of Flavor Release from Liquid Emulsions
MARCUS HARRISON, BRIAN P. HILLS, JOKIE BAKKER, TRACEY CLOTHIER

1996

Retort Temperature Profile for Optimum Quality during Conduction-Heating of Foods in Retortable Pouches
YOSHIMI TERAJIMA, YASUO NONAKA

Physical Aging of Maltose Glasses
SHELLY J. SCHMIDT, AMY MARIE LAMMERT

Microwave Heating Distributions in Slabs, Spheres and Cylinders with Relation to Food Processing
HENK H.J. REMMEN, CARINA T. PONNE, HERRY H. NIJHUIS, PAUL V. BARTELS, PIET J.A.M. KERKHOF

1995

Neural Networks vs Principal Component Regression for Prediction of Wheat Flour Loaf Volume in Baking Tests
Y. HORIMOTO, T. DURANCE, S. NAKAI, O.M. LUKOW

Dietary Flavonoids as Potential Natural Biological Response Modifiers Affecting the Autoimmune System
TATSUYOSHI NAKAGAMI, NORIKO NANAUMI-TAMURA, KOHJI TOYOMURA, TAKESHI NAKAMURA, TAMOTSU SHIGEHISA

Cholesterol Oxides in Foods of Animal Origin
P. PANIANGVAIT, A.J. KING, A.D. JONES, B.G. GERMAN

1994

Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
JORGE CHIRIFE, PILAR BUERA