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International Journal of Food Properties, Volume 5 Issue 3 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
MICROBIOLOGICAL, PHYSICOCHEMICAL, AND BIOCHEMICAL CHANGES DURING RIPENING OF CAMEMBERT CHEESE MADE OF PASTEURIZED COW'S MILK
Nejib Guizani;  Stefan Kasapis;  Zaher H. Al-Attabi; Mohamed H. Al-Ruzeiki
Pages 483 – 494
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QUANTITATIVE QUALITY TESTS FOR FISH MEAL. II. AN INVESTIGATION OF THE QUALITY OF SOUTH AFRICAN FISH MEALS AND THE VALIDITY OF A NUMBER OF CHEMICAL QUALITY INDICES
Adrianus J. de Koning
Pages 495 – 507
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MOLECULAR DEGRADATION OF STARCH DURING EXTRUSION COOKING OF RICE
Manisha Guha; S. Zakiuddin Ali
Pages 509 – 521
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CHARACTERIZATION OF THE SURFACE PROPERTIES OF CHOCOLATE USING SCALE-SENSITIVE FRACTAL ANALYSIS
Franco Pedreschi;  José M. Aguilera; Christopher A. Brown
Pages 523 – 535
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DIFFUSION COEFFICIENTS OF WATER AND SUCROSE IN OSMOTIC DEHYDRATION OF PAPAYA
R. Mendoza; M. E. Schmalko
Pages 537 – 546
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EFFECT OF ADDITIVES ON DOUGH AND COOKIE MAKING PROPERTIES OF FLOUR
Narpinder Singh;  Shaveta Gupta;  Navdeep Singh Sodhi; R. P. Singh
Pages 547 – 562
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EFFECT OF TOMATO SEED MEAL SUPPLEMENTATION ON THE DOUGH AND BREAD CHARACTERISTICS OF WHEAT (PBW 343) FLOUR
D. S. Sogi;  J. S. Sidhu;  M. S. Arora;  S. K. Garg; A. S. Bawa
Pages 563 – 571
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EFFECT OF EXTRUSION COOKING ON THE PROPERTIES AND ACCEPTABILITY OF BREAD-CRUMB-LIKE COATING PRODUCTS
Jin Zheng Yu; Adamu Augustine
Pages 573 – 584
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STUDY OF RHEOLOGICAL PROFILE ANALYSIS RELATED TO TEXTURE FOR MIXTURES OF SAGO-WHEAT GEL
I. S. Md. Zaidul;  A. Abd. Karim;  M. A. Manan;  A. Ariffin;  N. A. Nik. Norulaini; A. K. Mohd. Omar
Pages 585 – 598
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MODELLING SORPTION ISOTHERMS OF LAFUN AND SOYFLOUR USING A SPREADSHEET
Ayoade Kuye; Lateef Oladimeji Sanni
Pages 599 – 610
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THE EFFECT OF POROSITY ON GLASS TRANSITION MEASUREMENT
K. A. Ross;  O. H. Campanella; M. R. Okos
Pages 611 – 628
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DETERMINING PECKY RICE KERNELS USING VISIBLE AND NEAR-INFRARED SPECTROSCOPY
D. Wang;  F. E. Dowell;  Y. Lan;  M. Pasikatan; E. Maghirang
Pages 629 – 639
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IMAGE PROCESSING METHOD TO DETERMINE SURFACE AREA AND VOLUME OF AXI-SYMMETRIC AGRICULTURAL PRODUCTS
C. M. Sabliov;  D. Boldor;  K. M. Keener; B. E. Farkas
Pages 641 – 653
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QUANTITATIVE ANALYSIS OF FAT AND MOISTURE IN MAYONNAISE USING FOURIER TRANSFORM INFRARED SPECTROMETER
Alison L. Chippie;  Peter R. Jamieson;  Caroline M. Golt;  Chia-Hua Hsu; Y. Martin Lo
Pages 655 – 665
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RHEOLOGICAL PROPERTIES OF A CONCENTRATED FERMENTED PRODUCT, LABNEH, PRODUCED FROM BOVINE MILK: EFFECT OF PRODUCTION METHOD
Basim Abu-Jdayil;  Rami Y. Jumah; Reyad R. Shaker
Pages 667 – 679
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