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International Journal of Food Properties, Volume 10 Issue 4 2007

Increased IF from 0.615 to 1.020 ! (© 2009 Thomson Reuters, Journal Citations Reports®)
Increasing to 6 issues in 2010
ISSN: 1532-2386 (electronic) 1094-2912 (paper)
Publication Frequency: 4 issues per year
Subject: Food Analysis;
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Original Articles
Sugar and Protein Profiles of Omani Honey from Muscat and Batinah Regions of Oman
Alia Mohamed Sajwani;  Elsadig A. Eltayeb;  Sardar A. Farook; Annette Patzelt
Pages 675 – 690
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Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch
Hamit Köksel;  Arzu Basman;  Kevser Kahraman; Serpil Ozturk
Pages 691 – 702
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Thermal Properties of Sweet Potato with its Moisture Content and Temperature
Adefemi Farinu; Oon-Doo Baik
Pages 703 – 719
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Structural Properties of Corn-Legume Based Extrudates as a Function of Processing Conditions and Raw Material Characteristics
A. E. Lazou;  P. A. Michailidis;  S. Thymi;  M. K. Krokida; G. I. Bisharat
Pages 721 – 738
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Moisture Transfer in Solid Food Materials: A Review of Mechanisms, Models, and Measurements
Jaruk Srikiatden; John S. Roberts
Pages 739 – 777
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Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure
Naofumi Morita;  Tomoko Maeda;  Michiyo Watanabe; Shirou Yano
Pages 779 – 789
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Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose
M. Medina-Vivanco;  P. J. A. Sobral;  A. M. Sereno; M. D. Hubinger
Pages 791 – 805
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Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma
Marisol Herrera-Jiménez;  H. Escalona-Buendía;  Edith Ponce-Alquicira;  R. Verde-Calvo; Isabel Guerrero-Legarreta
Pages 807 – 818
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Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese
F. Bunka;  V. Pavlínek;  J. Hrabě;  O. Rop;  R. Janiš; J. Krejčí
Pages 819 – 828
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Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) as a Function of Concentration and Subzero Temperatures
Denise Trigilio Tavares;  Maria Regina Alcantara;  Carmen Cecilia Tadini; Javier Telis-Romero
Pages 829 – 839
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Effects of Concentration, Bloom Degree, and pH on Gelatin Melting and Gelling Temperatures Using Small Amplitude Oscillatory Rheology
Fernando A. Osorio;  Elizabeth Bilbao;  Rubén Bustos; Fresia Alvarez
Pages 841 – 851
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Thermal Chlorophyll Degradation Kinetics of Mint Leaves Puree
S. Gaur;  U. S. Shivhare;  B. C. Sarkar; J. Ahmed
Pages 853 – 865
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Aromatic Compounds in Wines Produced During Fermentation: Effect of Three Red Cultivars
Mar Vilanova;  Sandra Cortés;  José Luis Santiago;  Carmen Martínez; Esperanza Fernández
Pages 867 – 875
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Noninvasive Method for Internal Quality Evaluation of Pear Fruit Using Fiber-Optic FT-NIR Spectrometry
Yande Liu; Yibin Ying
Pages 877 – 886
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Effects of Drying Temperature and Particle Size on Hydration Properties of Dietary Fiber Powder from Lime and Cabbage By-Products
Saranya Jongaroontaprangsee;  Watcharee Tritrong;  Wongsapat Chokanaporn;  Pawadee Methacanon;  Sakamon Devahastin; Naphaporn Chiewchan
Pages 887 – 897
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Firmness Properties of Mangoes
Bundit Jarimopas; Udomsak Kitthawee
Pages 899 – 909
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Effect of High-Pressure Homogenization on the Structure of Cassava Starch
Liming Che;  Dong Li;  Lijun Wang;  Necati Özkan;  Xiao Dong Chen; Zhihuai Mao
Pages 911 – 922
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Errata
Erratum
Page 923
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