International Journal of Food Properties, Volume 8, Issue 2 (2005)

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International Journal of Food Properties, Volume 8, Issue 2 (2005)

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Original Articles

Article
Rheological Characteristics of Arabic Gum in Combination With Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and Concentration
Jasim Ahmed, H. S. Ramaswamy & M. O. Ngadi
Pages: 179-192
Published online: 06 Feb 2007
AbstractforRheological Characteristics of Arabic Gum in Combination With Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and Concentration | Full Text | References | PDF (179 KB)
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Article
Comparison of Gelation Profile of Yoghurts During Fermentation Measured by Rva and Ultrasonic Spectroscopy
Wunwisa Krasaekoopt, Bhesh Bhandari & Hilton Deeth
Pages: 193-198
Published online: 06 Feb 2007
AbstractforComparison of Gelation Profile of Yoghurts During Fermentation Measured by Rva and Ultrasonic Spectroscopy | Full Text | References | PDF (58.2 KB)
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Article
Latent Heat of Vaporization of Moisture from Red Chillies
S. Kaleemullah & R. Kailappan
Pages: 199-205
Published online: 06 Feb 2007
AbstractforLatent Heat of Vaporization of Moisture from Red Chillies | Full Text | References | PDF (45 KB)
  • 2163 Views
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Article
Effect of Calcium Chloride Marination on Electrophoretical and Structural Characteristics of Beef, Horse, Rabbit and Chicken Meat
M.L. Pérez-Chabela, L.I. Guerrero-Legarreta, M.C. Gutiérrez-Ruiz, J.M. Betancourt-Rule, A. Pérez-Torres & M. Ustarroz-Cano
Pages: 207-219
Published online: 06 Feb 2007
AbstractforEffect of Calcium Chloride Marination on Electrophoretical and Structural Characteristics of Beef, Horse, Rabbit and Chicken Meat | Full Text | References | PDF (160 KB)
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Article
Anthocyanins in Sweet Potato Leaves-Varietal Screening, Growth Phase Studies and Stability in a Model System
A. N. Jyothi, S. N. Moorthy & C. S. Eswariamma
Pages: 221-232
Published online: 06 Feb 2007
AbstractforAnthocyanins in Sweet Potato Leaves-Varietal Screening, Growth Phase Studies and Stability in a Model System | Full Text | References | PDF (84 KB)
  • 3125 Views
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Article
Changes of Density, Thermal Conductivity, Thermal Diffusivity, and Specific Heat of Plums During Drying
A.L. Gabas, W.D. Marra-Júnior, J. Telis-Romero & V.R.N. Telis
Pages: 233-242
Published online: 06 Feb 2007
AbstractforChanges of Density, Thermal Conductivity, Thermal Diffusivity, and Specific Heat of Plums During Drying | Full Text | References | PDF (69 KB)
  • 3263 Views
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Article
Emulsifying and Foaming Properties of a Derivatized Whey Protein Ingredient
J. D. Firebaugh & C. R. Daubert
Pages: 243-253
Published online: 06 Feb 2007
AbstractforEmulsifying and Foaming Properties of a Derivatized Whey Protein Ingredient | Full Text | References | PDF (100.7 KB)
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Article
Polyhydric Alcohols Mediated Inhibition of Calcium Activated Adenosine Triphosphatase Activity of Fish Skeletal Muscle Actomyosin
Sijo Mathew & V. Prakash
Pages: 255-265
Published online: 06 Feb 2007
AbstractforPolyhydric Alcohols Mediated Inhibition of Calcium Activated Adenosine Triphosphatase Activity of Fish Skeletal Muscle Actomyosin | Full Text | References | PDF (153.4 KB)
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Article
Correlation Between Process Cheese Meltability Determined by Sensory Analysis, Computer Vision Method and Olson and Price Test
Colm D. Everard, Colm P. O'Donnell, Colette C. Fagan, Elizabeth M. Sheehan, Conor M. Delahunty & Donal J. O'Callaghan
Pages: 267-275
Published online: 06 Feb 2007
AbstractforCorrelation Between Process Cheese Meltability Determined by Sensory Analysis, Computer Vision Method and Olson and Price Test | Full Text | References | PDF (80.1 KB)
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Article
Mechanical Properties of Pumpkin
Bagher Emadi, Vladis Kosse & Prasad KOV Yarlagadda
Pages: 277-287
Published online: 24 Jun 2011
AbstractforMechanical Properties of Pumpkin | Full Text | References | PDF (78.4 KB)
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Article
Modeling Water Loss During Frying of Potato Slices
Franco Pedreschi, Pamela Hernández, Clara Figueroa & Pedro Moyano
Pages: 289-299
Published online: 06 Feb 2007
AbstractforModeling Water Loss During Frying of Potato Slices | Full Text | References | PDF (116.5 KB)
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Article
Fractionation and Characterization of Tail Fats from Morkaraman Lambs Fed With Diets Containing Rosa Canina L. Seed At Different Levels
Mahmut Ünsal & K.O. Yanlic
Pages: 301-312
Published online: 06 Feb 2007
AbstractforFractionation and Characterization of Tail Fats from Morkaraman Lambs Fed With Diets Containing Rosa Canina L. Seed At Different Levels | Full Text | References | PDF (95.8 KB)
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Article
Effect of Water Activity and Temperature in Color and Chlorophylls Changes in Yerba Mate Leaves
M.E. Schmalko, P.G. Scipioni & D.J. Ferreyra
Pages: 313-322
Published online: 06 Feb 2007
AbstractforEffect of Water Activity and Temperature in Color and Chlorophylls Changes in Yerba Mate Leaves | Full Text | References | PDF (103.1 KB)
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Article
Water Diffusivity and Color of Cactus Pear Fruits (Opuntia Ficus Indica) Subjected to Osmotic Dehydration
E.J. Moreno-Castillo, R. González-García, A. Grajales-Lagunes, M.A. Ruiz-Cabrera & M. Abud-Archila
Pages: 323-336
Published online: 06 Feb 2007
AbstractforWater Diffusivity and Color of Cactus Pear Fruits (Opuntia Ficus Indica) Subjected to Osmotic Dehydration | Full Text | References | PDF (132.1 KB)
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Article
Effect of Encapsulating Materials on Water Sorption, Glass Transition and Stability of Juice From Immature Acerola
Andréa Mara Righetto & Flavia Maria Netto
Pages: 337-346
Published online: 06 Feb 2007
AbstractforEffect of Encapsulating Materials on Water Sorption, Glass Transition and Stability of Juice From Immature Acerola | Full Text | References | PDF (95.6 KB)
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Article
The Effects of Ripening on the Functional Properties of Plantain and Plantain Based Cake
G.I. Onwuka & N.D. Onwuka
Pages: 347-353
Published online: 06 Feb 2007
AbstractforThe Effects of Ripening on the Functional Properties of Plantain and Plantain Based Cake | Full Text | References | PDF (43.4 KB)
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Article
Microbiological Characteristics of Part-Baked White Pan Bread During Storage
M. Murat Karaoglu, H. Gürbüz Kotancilar & Mustafa Gurses
Pages: 355-365
Published online: 06 Feb 2007
AbstractforMicrobiological Characteristics of Part-Baked White Pan Bread During Storage | Full Text | References | PDF (65.8 KB)
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Article
Hydroxymethyl Furfural Content of Concentrated Food Products
Sibel Kus, Fahrettin Gogus & Sami Eren
Pages: 367-375
Published online: 06 Feb 2007
AbstractforHydroxymethyl Furfural Content of Concentrated Food Products | Full Text | References | PDF (53.8 KB)
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Article
Instrumental Texture of Chapati as Affected by Barley Flour, Glycerol Monostearate and Sodium Chloride
Hardeep Singh Gujral & Shalini Gaur
Pages: 377-385
Published online: 06 Feb 2007
AbstractforInstrumental Texture of Chapati as Affected by Barley Flour, Glycerol Monostearate and Sodium Chloride | Full Text | References | PDF (55 KB)
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Article
Thermo-physical Properties of Cooked Ham
G.S. Oliveira, M.O. Trivelin, J.F. Lopes Filho & J.C. Thoméo
Pages: 387-394
Published online: 06 Feb 2007
AbstractforThermo-physical Properties of Cooked Ham | Full Text | References | PDF (84.8 KB)
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Article
The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute
Jacek Domagala, Marek Sady, Tadeusz Grega & Genowefa Bonczar
Pages: 395-404
Published online: 06 Feb 2007
AbstractforThe Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute | Full Text | References | PDF (90.6 KB)
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Article
Lactic Acid Bacteria Isolating From Blue Mouldy Tulum Cheese Produced With Penicillium Roqueforti
Ahmet Erdogan & Mustafa Gurses
Pages: 405-411
Published online: 06 Feb 2007
AbstractforLactic Acid Bacteria Isolating From Blue Mouldy Tulum Cheese Produced With Penicillium Roqueforti | Full Text | References | PDF (55.2 KB)
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Letter to the Editor

Letter
COMMENTS ON “A THEORETICAL MODEL TO PREDICT THE FORMATION OF PORES IN FOODS DURING DRYING BY M. S. RAHMAN [INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2003) 61-72]”
Shyam S. Sablani
Pages: 413-414
Published online: 06 Feb 2007
CitationforCOMMENTS ON “A THEORETICAL MODEL TO PREDICT THE FORMATION OF PORES IN FOODS DURING DRYING BY M. S. RAHMAN [INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2003) 61-72]” | Full Text | References | PDF (20.6 KB)
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