Subject Index to Volume 6

• A

  • Activation volume, from stress relaxation curves in raw and cooked potato w183–193

  • Amaranthus cruentus L. seeds, modeling of water sorption by GAB equation 369–391

  • Apple pomace, effect of particle size on the surface properties of 1–7

• B

  • Beef, lactic acid bacterial bioprotection from proteolytic and lipolytic changes in 147–163

  • Beverage apparent viscosity, correlation analysis with ultrasound velocity 443–448

  • Biochemical parameters, for quality assessment of dried‐bean 449–459

• C

  • Calcium chloride, physicochemical and sensory characteristics of horse meat treated with 73–85

  • Cheddar cheese, rheological properties during heating and cooling 99–114

  • Cheese

    • cheddar, rheological properties during heating and cooling 99–114

    • process, rheological characterization using tube viscometry 259–267

  • Chillies, geometric and morphometric properties of 481–498

  • Cocoa syrups, hydrocolloids in forming properties of 215–228

  • Color, of mango leather, effect of hydrocolloids on 269–279

  • Concentration dependence

    • of density of model liquid foods 195–214

    • of heat capacity of model aqueous solutions 239–259

  • Cookies, effect of wheat bran, coarse wheat flour, and rice flour on the instrumental texture of 329–340

  • Correlation analysis, between beverage apparent viscosity and ultrasound velocity 443–448

  • Cross‐linking, of starch with reactive extrusion and expansion of extrudates 473–480

  • Curcuma species, physicochemical and functional properties of starch from 135–145

• D

  • Data mining, unsupervised, for structure‐function relation study of food proteins 25–47

  • Deep‐fat frying, at different temperatures, physical properties of dough of donuts during 341–353

  • Dehydration kinetics, of mango leather, effect of hydrocolloids on 269–279

  • Density, of model liquid foods, temperature and concentration dependence of 195–214

  • Dielectric properties, of sweet potato puree 461–472

  • Donut dough, physical properties during deep‐fat frying at different temperatures 341–353

  • Dried‐bean, biochemical parameters for quality assessment of 449–459

  • Drying

    • effect on the quality attributes of fufu powder 229–238

    • kinetics, of hygroscopic porous materials under isothermal conditions 355–367

    • prediction of pore formation in foods during 61–72

• E

  • Extrudates, cross‐linking of starch with reactive extrusion and expansion of 473–480

  • Extrusion cooking, effect on X‐ray diffraction characteristics of rice and rice‐legume blends 127–133

• F

  • Fatty acid profiles, of kingfish (Scomberomorus commerson) from Oman 49–60

  • First‐order reaction kinetic model, use for predicting drying of hygroscopic porous materials 355–367

  • Flour

    • coarse wheat and rice, effect on the instrumental texture of cookies 329–340

    • rice, gelatinization of 531–542

  • Fluid concentration, influence on freezing point depression and thermal conductivity of frozen orange juice 543–556

  • Food preservation, with high‐voltage low‐energy pulses, determination of electrical parameters of liquid foods for predicting waveforms of 115–126

  • Freezing point depression, of frozen orange juice, influence of fluid concentration on 543–556

  • Frozen orange juice, influence of fluid concentration on freezing point depression and thermal conductivity of 543–556

  • Fufu powder, effect of drying and roasting on the quality attributes of 229–238

• G

  • GAB. See Guggenheim, Andersen, and de Boer

  • Gelatinization properties, of rice flour 531–542

  • Gelation process, of potato starch systems, effect of preparation conditions and starch/xanthan concentration on 311–328

  • Guggenheim, Andersen, and de Boer (GAB) equation, for modeling of water sorption of Amaranthus cruentus L. seeds 369–391

• H

  • Heat capacity, of model aqueous solutions, temperature and concentration dependence of 239–258

  • Honeys, Australian, determination of viscosity based on composition 87–97

  • Horse meat, physicochemical and sensory characteristics when treated with calcium chloride 73–85

  • Hydrocolloids

    • effect on the dehydration kinetics, color, and texture of mango leather 269–279

    • in forming properties of cocoa syrups 215–228

  • Hygroscopic porous material

    • application of isothermal drying apparatus to 165–180

    • drying kinetics under isothermal conditions and use of a first‐order reaction kinetic model for predicting drying 355–367

• I

  • Isothermal conditions, drying kinetics of hygroscopic porous materials under 355–367

  • Isothermal drying apparatus, application to hygroscopic porous material 165–180

• K

  • Kingfish (Scomberomorus commerson), from Oman, fatty acid profiles of 49–60

• L

  • Lactic acid bacteria, for bioprotection from proteolytic and lipolytic changes in beef 147–163

  • Lipolysis, lactic acid bacterial bioprotection in beef 147–163

• M

  • Mango

    • leather, effect of hydrocolloids on the dehydration kinetics, color, and texture of 269–279

    • optimization of soy yogurt formulation using response surface methodology 499–517

  • Meat patties, containing soy protein, structural and instrumental textural properties of 519–529

• N

  • Neural networks, structure‐function relation study of food proteins using unsupervised data mining based on 25–47

• O

  • Ogi, effect of processing factors on rheological properties of 405–418

• P

  • Particle size, effect on the surface properties of apple pomace 1–7

  • Pore formation, prediction in foods during drying 61–72

  • Potato, raw and cooked, activation volume from stress relaxation curves in 183–193

  • Potato starch systems, effect of starch/xanthan concentration of gelation process of 311–328

  • Preparation conditions, effect on gelation process of potato starch systems 311–328

  • Process cheese, rheological characterization using tube viscometry 259–267

  • Processing factors, effect on rheological properties of ogi 405–418

  • Proteins

    • soy, structural and instrumental textural properties of meat patties containing 519–529

    • unsupervised data mining structure‐function relation study of 25–47

  • Proteolysis, lactic acid bacterial bioprotection in beef 147–163

  • Pulsed electrical fields, high voltage low energy, determination of electrical parameters of liquid foods for predicting waveforms of 115–126

• Q

  • Quality

    • of dried‐bean, assessment with biochemical parameters 449–459

    • of fufu powder, effect of drying and roasting on 229–238

    • of roasted soybean, effect of varieties on 281–289

    • of textured soya protein during storage in different packaging materials 291–309

• R

  • Raisins, Sultana, optimization of application of sulfur dioxide in processing of 393–403

  • Response surface methodology, for optimization of mango soy yogurt fortified formulation 499–517

  • Rheological properties, of ogi, effect of processing factors on 405–418

  • Rice

    • flour, gelatinization properties of 531–542

    • and rice‐legume blends, effect of extrusion cooking on X‐ray diffraction characteristics of 127–133

  • Roasting, effect on the quality attributes of fufu powder 229–238

• S

  • Sago–wheat mixtures gel, stress relaxation test for 431–442

  • Soy protein, structural and instrumental textural properties of meat patties containing 519–529

  • Soy yogurt, mango, optimization of fortified formulation using response surface methodology 499–517

  • Soya protein, textured, quality during storage in different packaging materials 291–309

  • Soybean, roasted, effect of varieties on the quality characteristics of 281–289

  • Starch

    • cross‐linking with reactive extrusion and expansion of extrudates 473–480

    • high, selection of sweet potato variety for extraction of 419–430

    • physicochemical and functional properties from Curcuma species 135–145

  • Starch/xanthan concentration, effect on gelation process of potato starch systems 311–328

  • Static desiccator method, of water sorption isotherms estimation, errors in 557–563

  • Storage, in different packaging materials, quality of textured soya protein during 291–309

  • Stress relaxation, for sago‐wheat mixtures gel 431–442

  • Stress relaxation curves, in raw and cooked potato, activation volume from 183–193

  • Sulfur dioxide, optimization of application in processing of Sultana raisins 393–403

  • Sultana raisins, optimization of application of sulfur dioxide in processing of 393–403

  • Surface properties, of apple pomace, effect of particle size on 1–7

  • Sweet potato

    • puree, thermal and dielectric properties of 461–472

    • variety selection for high starch extraction 419–430

• T

  • Temperature dependence

    • of density of model liquid foods 195–214

    • of heat capacity of model aqueous solutions 239–259

  • Texture

    • of cookies, effect of wheat bran, coarse wheat flour, and rice flour on 329–340

    • of mango leather, effect of hydrocolloids on 269–279

    • of meat patties containing soy protein 519–529

  • Textured soya protein, quality during storage in different packaging materials 291–309

  • Thermal conductivity, of frozen orange juice, influence of fluid concentration on 543–556

  • Thermal properties

    • determination and modeling for tofu 9–24

    • of sweet potato puree 461–472

  • Tofu, determination and modeling of thermal properties of 9–24

  • Tube viscometry, for rheological characterization of process cheese 259–267

• U

  • Ultrasound velocity, correlation analysis with beverage apparent viscosity 443–448

• V

  • Viscosity

    • based on composition of Australian honeys 87–97

    • of cheddar cheese during heating and cooling 99–114

• W

  • Water sorption

    • of Amaranthus cruentus L. seeds, modeling by GAB equation 369–391

    • isotherms, errors in static desiccator method of estimation of 557–563

  • Wheat bran, effect on the instrumental texture of cookies 329–340

• X

  • X‐ray diffraction characteristics, of rice and rice‐legume blends, effect of extrusion cooking on 127–133