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International Journal of Food Properties, Volume 4 Issue 3 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
MASS TRANSFER COEFFICIENT IN FOOD PROCESSING: COMPILATION OF LITERATURE DATA
M. K. Krokida;  N. P. Zogzas; Z. B. Maroulis
Pages 373 – 382
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THERMAL PROPERTIES OF CHEDDAR CHEESE: EXPERIMENTAL AND MODELING
L. T. Marschoun;  K. Muthukumarappan; S. Gunasekaran
Pages 383 – 403
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CRITERIA FOR AN APPROPRIATE SORPTION MODEL BASED ON STATISTICAL ANALYSIS
Peter A. Sopade
Pages 405 – 418
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EFFECT OF HEAT TREATMENT ON THE INDUSTRIAL QUALITY OF TWO VARIETIES OF MEXICAN WHEAT
L. Vázquez;  M. Vizcarra;  A. Salazar;  A. Castillo; I. Guerrero
Pages 419 – 430
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DIELECTRIC PROPERTIES OF MASHED POTATOES
M. Regier;  J. Housova; K. Hoke
Pages 431 – 439
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VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS
Ken R. Morison; Fiona M. Mackay
Pages 441 – 454
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EPIDERMIS INFLUENCE ON THE GAS EXCHANGES AROUND A PRODUCE
J. B. Cazier;  V. Gekas; T. Nilsson
Pages 455 – 468
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STRESS RELAXATION CHARACTERISTICS OF CHEDDAR CHEESE
V. Venugopal; K. Muthukumarappan
Pages 469 – 484
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STRESS RELAXATION IN COOKED POTATO TUBERS EXPRESSED BY IMPROVED RATE CONTROLLED MODEL
J. Blahovec; A. A. S. Esmir
Pages 485 – 499
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EFFECTS OF MICROWAVE COOKING ON FISH QUALITY
S. Sahin; G. Sumnu
Pages 501 – 512
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SENSORY EVALUATION AND NUTRITIVE VALUE OF TEMPE SNACKS IN WEST AFRICA
M. Egounlety
Pages 513 – 522
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PROCESS DEVELOPMENT OF FISH SAUSAGE
Pranisa Chuapoehuk;  Nońgnuch Raksakulthai; Wanchai Worawattanamateekul
Pages 523 – 529
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EFFECT OF TYPE AND LEVEL OF STARTER CULTURE ON THE RHEOLOGICAL PROPERTIES OF SET YOGURT DURING GELATION PROCESS
R. Y. Jumah;  B. Abu-Jdayil; R. R. Shaker
Pages 531 – 544
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COMPARISONS OF THE USE OF DESICCATORS WITH OR WITHOUT VACUUM FOR WATER SORPTION AND GLASS TRANSITION STUDIES
T. J. Laaksonen;  Y. H. Roos; T. P. Labuza
Pages 545 – 563
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