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International Journal of Food Properties, Volume 9 Issue 4 2006

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
Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars
Maninder Kaur; Narpinder Singh
Pages 597 – 608
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Effect of Baking Procedure and Storage on the Pasting Properties and Staling of Part-Baked and Rebaked White Pan Bread Crumb
M. Murat Karaoglu
Pages 609 – 622
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Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran
M. Ajmal;  M.S. Butt;  K. Sharif;  M. Nasir; M.T. Nadeem
Pages 623 – 636
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Prediction of the Mould-Free Shelf Life of Muffins
D. Doulia;  G. Katsinis; F. Rigas
Pages 637 – 650
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Measurement of Optical Properties of Foods in Near- and Mid-Infrared Radiation
M. Almeida;  K.E. Torrance; A.K. Datta
Pages 651 – 664
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Proteolytical, Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk
Ali Topçu; Ilbilge Saldamli
Pages 665 – 678
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Ohmic Heating Behaviour and Rheological Properties of Ice Cream Mixes
Filiz Icier; Sebnem Tavman
Pages 679 – 689
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Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits
Shivani Bajaj;  Asna Urooj; P. Prabhasankar
Pages 691 – 700
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Selected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum)
Mathew K. Bolade; Saleh B. Bello
Pages 701 – 713
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Density and Porosity: Literature Data Compilation for Foodstuffs
Ch. J. Boukouvalas;  M.K. Krokida;  Z.B. Maroulis; D. Marinos-Kouris
Pages 715 – 746
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Physicochemical Changes in Seven Tomato (Lycopersicon esculentum) Cultivars During Ripening
Devinder Kaur;  Rekhika Sharma;  Ali Abas Wani;  Balmeet Singh Gill; D.S. Sogi
Pages 747 – 757
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Influence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles
Kamolwan Israkarn; Sanguansri Charoenrein
Pages 759 – 766
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Hydraulic Permeability of Food Tissues
A.K. Datta
Pages 767 – 780
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Degradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace
Devinder Kaur;  D.S. Sogi; Ali Abas Wani
Pages 781 – 789
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A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese
M. Sengul;  M. Gurses;  M. Dervisoglu; F. Yazici
Pages 791 – 801
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Characteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods
K.I. Ereifej
Pages 803 – 811
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Antioxidative Activities and Angiotensin I-Converting Enzyme Inhibition of Extracts Prepared from Chum Salmon (Oncorhynchus Keta) Cartilage and Skin
Takeshi Nagai;  Toshio Nagashima;  Atushi Abe; Nobutaka Suzuki
Pages 813 – 822
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Equilibrium Sorption Isotherms and Isosteric Heat of Rose Hip Fruits (Rosa Eglanteria)
M. Vullioud;  C.A. Márquez; A. De Michelis
Pages 823 – 833
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Rheological Properties of Extruded Milk Powders
Michael H. Tunick; Charles I. Onwulata
Pages 835 – 844
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Nature of Crystallinity in Native and Acid Modified Starches
V. Singh;  S.Z. Ali;  R. Somashekar; P.S. Mukherjee
Pages 845 – 854
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Comparison of Axial and Radial Compression Tests for Determining Elasticity Modulus of Potatoes
W.K. Solomon; V.K. Jindal
Pages 855 – 862
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Rheology and Expansion of Starch-Water-CO2 Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion
K.H. Chen; S.S.H. Rizvi
Pages 863 – 876
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