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International Journal of Food Properties, Volume 4 Issue 2 2001

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
RHEOLOGICAL PROPERTIES OF FLUID FRUIT AND VEGETABLE PUREE PRODUCTS: COMPILATION OF LITERATURE DATA
M. K. Krokida;  Z. B. Maroulis; G. D. Saravacos
Pages 179 – 200
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THERMAL AND DYNAMIC-MECHANICAL PROPERTIES OF FROZEN WHEAT DOUGHS WITH ADDED SUCROSE, NaCl, ASCORBIC ACID, AND THEIR MIXTURES
Tommi J. Laaksonen; Yrjö H. Roos
Pages 201 – 213
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EFFECT OF APPLE POMACE INCORPORATION ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR
F. A. Masoodi;  G. S. Chauhan;  S. M. Tyagi;  B. K. Kumbhar; Harinder Kaur
Pages 215 – 223
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MOISTURE DIFFUSIVITY DATA COMPILATION FOR FOODSTUFFS: EFFECT OF MATERIAL MOISTURE CONTENT AND TEMPERATURE
Z. B. Maroulis;  G. D. Saravacos;  N. M. Panagiotou; M. K. Krokida
Pages 225 – 237
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SEED CHEMICAL COMPOSITION OF IMPROVED CHICKPEA CULTIVARS GROWN UNDER SEMIARID MEDITERRANEAN CONDITIONS
K. I. Ereifej;  G. N. Al-Karaki; M. K. Hammouri
Pages 239 – 246
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POTATO CRISP MOISTURE ESTIMATION USING NEAR INFRARED SPECTROSCOPY
Nigel Yee
Pages 247 – 260
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RELATIONSHIP BETWEEN DEBRANNING, ASH DISTRIBUTION PATTERN, AND CONDUCTIVITY IN MAIZE
Hardeep Singh Gujral; Narpinder Singh
Pages 261 – 269
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AN APPLICATION OF IMAGE ANALYSIS FOR THE STUDY OF KINETICS OF HYDRATION OF MILLED RICE IN HOT WATER
M. N. Ramesh
Pages 271 – 284
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HIGH TEMPERATURE DRYING CHARACTERISTICS AND MOISTURE ADSORPTION ISOTHERMS OF BLACK PLUM (VITEX DONIANA) SYRUP AND SYRUP-STARCH
James D. Abu; Sunday S. Arogba
Pages 285 – 295
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PHYSICAL PROPERTIES OF GRAM AS A FUNCTION OF MOISTURE CONTENT
M. Monirul Islam Chowdhury;  R. I. Sarker;  B. K. Bala; M. A. Hossain
Pages 297 – 310
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EFFECTS OF MOISTURE, SUCROSE, NaCl, AND ARABINOXYLAN ON RELAXATION IN WHEAT DOUGH AS MEASURED BY DMTA
Tommi J. Laaksonen; Theodore P. Labuza
Pages 311 – 325
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RHEOLOGICAL AND SENSORY PROPERTIES OF POPULAR GREEK FOODSTUFFS: A REVIEW
Stefan Kasapis; Dimitrios Boskou
Pages 327 – 340
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THE EFFECT OF AMARANTH GRAIN FLOUR ON THE QUALITY OF BREAD
Jerome Adekunle Ayo
Pages 341 – 351
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THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE
Gregory R. Ziegler;  Gagan Mongia; Ruth Hollender
Pages 353 – 370
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