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International Journal of Food Properties, Volume 5 Issue 2 2002

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
QUALITY CHARACTERISTICS OF A MODEL BISCUIT CONTAINING PROCESSED MANGO (MANGIFERA INDICA) KERNEL FLOUR
Sunday S. Arogba
Pages 249 – 260
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EFFECT OF CHEMICAL AGENTS ON PHYSICAL AND RHEOLOGICAL PROPERTI ES OF STARCH-GUAR GUM EXTRUDATES
Augustine Adamu; Zheng Yu Jin
Pages 261 – 275
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MECHANICS OF POPPY SEEDS
J. Blahovec
Pages 277 – 287
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DEFINITION OF OUTLIERS USING UNSUPERVISED PRINCIPAL COMPONENT SIMILARITY ANALYSIS FOR SENSORY EVALUATION OF FOODS
Shurya Nakai;  Gerry Amantea;  Haruo Nakai;  Masahiro Ogawa; Saeko Kanagawa
Pages 289 – 306
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EXTRUSION BEHAVIOUR AND PRODUCT CHARACTERISTICS OF BROWN AND MILLED RICE GRITS
Hardeep Singh Gujral; Narpinder Singh
Pages 307 – 316
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ELECTRICAL AND RHEOLOGICAL ANALYSIS OF FREEZING INJURY OF AGRICULTURAL PRODUCTS
Shigehiko Ohnishi;  Tomoyuki Fujii; Osato Miyawaki
Pages 317 – 332
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YOUNG'S MODULUS, POISSON'S RATIO, AND LAME'S COEFFICIENTS OF GOLDEN DELICIOUS APPLE
M. Grotte;  F. Duprat;  E. Piétri; D. Loonis
Pages 333 – 349
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NUTRITIONAL COMPOSITION OF DIFFERENT TYPES OF KUNU PRODUCED IN BAUCHI AND GOMBE STATES OF NIGERIA
Gaffa Terna;  I. A. Jideani; I. Nkama
Pages 351 – 357
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THERMAL COLOUR DEGRADATION KINETICS OF MANGO PUREE
Jasim Ahmed;  U. S. Shivhare; Mandeep Kaur
Pages 359 – 366
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INSTRUMENTAL AND SENSORY TEXTURAL PROPERTIES OF FURA
V. A. Jideani
Pages 367 – 377
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CHANGES IN FUNCTIONALITY OF SOY-BASED EXTRUDATES DURING SINGLE-SCREW EXTRUSION PROCESSING
Ye Sun; K. Muthukumarappan
Pages 379 – 389
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LITERATURE DATA OF HEAT TRANSFER COEFFICIENTS IN FOOD PROCESSING
N. P. Zogzas;  M. K. Krokida;  P. A. Michailidis; Z. B. Maroulis
Pages 391 – 417
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RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF DERIVATIZED WHEY PROTEIN CONCENTRATE POWDERS
J. J. Resch; C. R. Daubert
Pages 419 – 434
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HEAT TRANSFER COEFFICIENT IN FOOD PROCESSING: COMPILATION OF LITERATURE DATA
M. K. Krokida;  N. P. Zogzas; Z. B. Maroulis
Pages 435 – 450
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THE ANTIOXIDANT ETHOXYQUIN AND ITS ANALOGUES: A REVIEW
Adrianus J. de Koning
Pages 451 – 461
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WATER PLASTICIZATION EFFECTS ON CRYSTALLIZATION BEHAVIOR OF LACTOSE IN A CO-LYOPHILIZED AMORPHOUS POLYSACCHARIDE MATRIX AND ITS RELEVANCE TO THE GLASS TRANSITION
C. G. Biliaderis;  A. Lazaridou;  A. Mavropoulos; N. Barbayiannis
Pages 463 – 482
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