FOOD CHEMISTRY

Aims and Scope

CONTENTS—Continued from outside back cover
Food Chemistry publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials covering the
entire food chain from ‘farm to fork.’ Topics include:
• Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological 368 Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin
aspects; S.B. TEMIME (Tunisia), H. MANAI (Tunisia, Spain), K. METHENNI, B. BACCOURI, L. ABAZA, D. DAOUD
• Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to (Tunisia), J.S. CASAS, E.O. BUENO (Spain) & M. ZARROUK (Tunisia)
demonstrate their relevance to food and/or food chemistry;
• Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; 375 Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk
• Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; E.L. KIM, N.H. CHOI, V.K. BAJPAI & S.C. KANG (Republic of Korea)
• Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.
Analytical Section 383 New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional
Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should
quality and safety aspects
be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including
sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from E. ORBAN, T. NEVIGATO, G.D. LENA, M. MASCI, I. CASINI, L. GAMBELLI & R. CAPRONI (Italy)
application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.
• Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive 390 Iron-fortified parboiled rice – A novel solution to high iron density in rice-based diets
compounds (with putative health benefits) will be considered. C. PROM-U-THAI, S. FUKAI, I.D. GODWIN (Australia), B. RERKASEM (Thailand) & L. HUANG (Australia)
• Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;
• Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status; 399 Enantioselective degradation of fipronil in Chinese cabbage (Brassica pekinensis)
• General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected D. LIU, P. WANG, W. ZHU, X. GU, W. ZHOU & Z. ZHOU (China)
Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production
including commodity substitution, and verification of organic, biological and ecological labelling) providing sufficient data from authentic 406 Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean
samples should be included to ensure that interpretations are meaningful.
V.J. SINANOGLOU, D. MEIMAROGLOU & S. MINIADIS-MEIMAROGLOU (Greece)
Managing Editor Editor
PROFESSOR G.G. BIRCH DR. J.P. ROOZEN 414 Antioxidant properties and sensory profiles of breads containing barley flour
School of Food Biosciences, Department of Agrotechnology and Food Sciences,
University of Reading, Wageningen University and Research Center, Biotechnion 172, A.K. HOLTEKJØLEN, A.B. BÆVRE, M. RØDBOTTEN, H. BERG & S.H. KNUTSEN (Norway)
Whiteknights, PO Box 226, PO Box 8129, 6700 EV Wageningen, The Netherlands
Reading RG6 6AP, UK e-mail: jacques.roozen@wur.nl 422 The contents of the neuro-excitatory amino acid b-ODAP (b-N-oxalyl-l-a,b-diaminopropionic acid), and other
e-mail: foodchemedoffice@btopenworld.com Associate Editors free and protein amino acids in the seeds of different genotypes of grass pea (Lathyrus sativus L.)
DR. R.A. FRAZIER
Editor (Analytical Methods) School of Food Biosciences, University of Reading, A. FIKRE, L. KORBU (Belgium, Ethiopia), Y.-H. KUO & F. LAMBEIN (Belgium)
DR. P.M. FINGLAS Whiteknights, PO Box 226, Reading RG6 6AP, UK
Institute of Food Research, e-mail: r.a.frazier@reading.ac.uk
Norwich Research Park,
428 Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria · ananassa)
Colney, Norwich NR4 7UA, UK DR. S. ELMORE quality during refrigerated storage
e-mail: paul.finglas@bbsrc.ac.uk Department of Food Biosciences, University of Reading, P. HERNÁNDEZ-MUÑOZ (Spain), E. ALMENAR (United States), V.D. VALLE, D. VELEZ & R. GAVARA (Spain)
Whiteknights, PO Box 226, Reading RG6 6AP, UK
North American Editor e-mail: j.s.elmore@reading.ac.uk
DR. F. SHAHIDI DR. S.D. KELLY 436 Iron-chelating ability and antioxidant properties of phycocyanin isolated from a protean extract of Spirulina
Dept. of Biochemistry, Memorial University of Newfoundland, Institute of Food Research, School of Environmental Sciences, platensis
St John’s, Newfoundland A1B 3X9, Canada University of East Anglia, Norwich NR4 7TJ, UK P. BERMEJO, E. PIÑERO & Á.Mª. VILLAR (Spain)
e-mail: fshahidi@mun.ca e-mail: S.Kelly@uea.ac.uk

Editorial Board 446 Effects of Lycium barbarum extract on production and immunomodulatory activity of the extracellular
C. Alasavar M. Mathlouthi J. Zhengyu polysaccharopeptides from submerged fermentation culture of Coriolus versicolor
Tubitak Marmara Research Centre, University of Reims, France Southern Yangtze University, PR China F.-Y. LIN, Y.-K. LAI, H.-C. YU, N.-Y. CHEN, C.-Y. CHANG, H.-C. LO & T.-H. HSU (Taiwan)
Food Institute, Turkey Analytical Methods
R.B. Pegg
A.T. Andrews The University of Georgia, USA Y. Bao 454 Genetic variation for grain mineral content in tropical-adapted maize inbred lines
University of Wales Institute, UK University of East Anglia, Norwich, UK
V. Piironen A. MENKIR (Nigeria)
R.C. Berger University of Helsinki, Finland L. Castle
Universität Hannover, Germany Central Science Laboratory, Sand Hutton,
S. Porretta 465 Factors affecting the digestibility of raw and gelatinized potato starches
T. Beta York, UK
Experimental Station for the T. NODA, S. TAKIGAWA, C. MATSUURA-ENDO, T. SUZUKI, N. HASHIMOTO, N.S. KOTTEARACHCHI,
University of Manitoba, Canada A. Ismail
Food Preserving Industry, Parma, Italy H. YAMAUCHI & I.S.M. ZAIDUL (Japan)
P.M. Dey Universiti Putra Malaysia,
P. Puwastien Salangor, Malaysia
Royal Holloway, University of London, UK
Institute of Nutrition, Mahidol University 471 Role of fumonisin B1 on the immune system, histopathology, and muscle proteins of white shrimp
N.A.M. Eskin J.A. Monro
(INMU), Salaya, Phutthamonthon,
New Zealand Institute for Crop and (Litopenaeus vannamei)
University of Manitoba, Winnipeg, Canada Nakhon Pathom, Thailand
Food Research Ltd, New Zealand A.L. MEXÍA-SALAZAR, J. HERNÁNDEZ-LÓPEZ, A. BURGOS-HERNÁNDEZ, M.O. CORTEZ-ROCHA, R. CASTRO-
M.H. Gordon E. Risvik LONGORIA & J.M. EZQUERRA-BRAUER (Mexico)
University of Reading, UK B. Ou
Norwegian Food Research Institute, Brunswick Laboratories, Wareham,
A.L. Halmos Oslo, Norway 480 Chemical characterisation and histamine-forming bacteria in salted mullet roe products
Massachusetts, USA
Department of Food Science, RMIT University,
Melbourne, Australia
R.S. Shallenberger A. Polesello H.-F. KUNG, L.-T. CHIEN, H.-J. LIAO, C.-S. LIN, E.-T. LIAW, W.-C. CHEN & Y.-H. TSAI (Taiwan, ROC)
Cornell University, Geneva, New York, USA Istituto Sperimentale per la Valorizzazione
M. Jenner
Welcombe, Devon, UK K. Thurlow Tecnologica dei Prodotti Agricoli, Milano, 486 Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid
LGC Ltd, Teddington, UK Italy dissolution and isoelectric precipitation
M.Y. Jung
Department of Food Science and Technology, F. Toldrá B. Saad J.A. CORTÉS-RUIZ, R. PACHECO-AGUILAR, M. ELENA LUGO-SÁNCHEZ, M. GISELA CARVALLO-RUIZ &
Institute of Agrochemistry and Food School of Chemical Sciences, Universiti Sains, G. GARCÍA-SÁNCHEZ (Mexico)
Woosuk University, Jeonbuk, Republic of Korea
Technology (CSIC), Valencia, Spain Malaysia
J.F. Kennedy
A.J. Tüdös 493 Effect on both aglycone and sugar moiety towards Phase II metabolism of anthocyanins
University of Birmingham, UK R. Tsao (Rong Cao)
Shell Global Solutions International BV,
P. Kilmartin Food Research Program, Agriculture and T. ICHIYANAGI, Y. SHIDA, M.M. RAHMAN, M. SEKIYA, Y. HATANO, H. MATSUMOTO, M. HIRAYAMA,
The Netherlands
University of Auckland, New Zealand Agri-Food, Ontario, Canada T. KONISHI & Y. IKESHIRO (Japan)
F. Ulberth
J. Lakkis R.E. Wrolstad
European Commission,
Pfizer Inc., Morris Plains, NJ, USA Oregon State University, USA
DG Joint Research Centre, Geel, Belgium
G. Lisinska V.A. Yaylayan
C.M. Witthöft
Agricultural University, Wroclaw, Poland McGill University, Canada Continued on last page
Department of Food Science,
I.M. Mackie L. Yu Swedish University of Agricultural Sciences,
Rowett Research Institute, Aberdeen, UK University of Maryland, USA Uppsala, Sweden