(Issue number is in parentheses, followed by page number)
α-Amylase inhibitor, (2) 186
α-Galactosides, (1) 121
Acha, (3) 561
Acid, (2) 230
Activation energy, (3) 511
Adhesion, (2) 342
African breadfruit, (3) 586
Amylose, (1) 60
Anchovy oil, (2) 321
Anisotropic, (2) 155
Anisotropy, (3) 463
Antagonistic properties and probiotics, (2) 261
Antibiotics, (3) 616
Antioxidants, (1) 2
Antiplasticization, (1) 106
Anti-thixotropic behavior, (3) 484
Apparent density, (1) 37
Apparent volume, (1) 37
Apple peel, (3) 693
Aroma volatiles, (1) 27
Arrhenius plot, (2) 321
Autoclaving, (1) 121
Baked product, (2) 202
Baking, (2) 175
Banana puree, (3) 572
Batter/breading, (2) 342
Beans, (1) 129
Bingham model, (3) 484
Biogenic amines, (1) 92
Biscuits, (1) 2, (3) 648
Black gram seeds, (3) 542
Bread, (1) 16, (2) 166, (3) 561
Bread firmness, (2) 175
Bread toast, (1) 106
Browning, (2) 202
Buffalo milk, (3) 367
Calcium, (2) 240
Cans, (1) 139
Caramel, (3) 511
Carotenes, (1) 2
Carotenoids, (3) 660
Case hardening, (2) 253
Characteristics, (3) 693
Chemical composition, (1) 2, 84
Cholesterol, (2) 321
Coagulation, (3) 367
Cohesion, (3) 499
Color, (3) 430
Composition, (3) 604
Compression testing, (3) 450
Consistency, (3) 430
Conventional cooking, (3) 660
Cookies, (1) 16
Cooking, (1) 121
Cooking time, (3) 542
Corn, (2) 329
Diabetes, (3) 648
Dietary fiber, (3) 648, 660
Diffusivity, (2) 273
Dioscorea esculenta, (2) 186
Displacement method, (1) 37
Dough rheology, (2) 175
Dried slices, (1) 139
Dry beans, (1) 121
Drying curve, (2) 253
Drying rate, (2) 253
Dynamic rheology, (3) 520
Elastic modulus, (2) 240
Electrical resistivity, (3) 463
Empirical model, (3) 586
Emulsifying salt, (3) 430
Enzyme concentration, (1) 45
Extrusion, (1) 2, (2) 329
Fish burgers, (3) 450
Flour, (3) 561
Foodstuffs, (2) 273
Fragrant rice, (1) 27
Fried cassava-shrimp chips, (2) 216
Frying, (1) 37
Fufu flour, (2) 230
Functional foods, (1) 2, 16
Functional properties, (3) 604
Fungal-damage, (1) 76
Gas formation and gas retention, (2) 175
Gelatinization, (3) 542
Gelly grade, (3) 693
Geometric characteristics, (1) 84
Glass transition, (1) 106
Glass transition temperature, (3) 671
Glycaemic index, (3) 648
Goat meat, (3) 463
GS/MS, (1) 27
Gum acacia, (2) 175
Hardness, (2) 202
Health, (3) 616
Heat transfer, (1) 129
Herschel-Bulkley, (3) 572
High frequency heating, (2) 202
High power ultrasound, (2) 301
High temperature, (3) 572
Histidine-decarboxylase, (1) 92
Honey, (3) 511
Hot beverage, (3) 684
Hydrocolloids, (3) 450
In vitro available iron, (3) 660
Insect enzyme inhibition, (2) 186
Instrumental texture, (1) 16
Instrumental TPA, (3) 542
Inulin, (3) 648
Jack mackerel (Trachurus murphyii), (1) 92
Juice, (1) 139
Ketchup, (3) 511
Kinetics, (2) 186, (3) 586
Latent heat of fusion, (3) 671
Lycopene, (1) 139
Maxwell model, (3) 520
Mayonnaise, (3) 511
MDSC, (3) 671
Meat, (2) 301
Mechanical properties, (1) 106, (2) 155
Meltability, (3) 430
Melting temperature, (3) 671
Microorganisms, (3) 616
Microwave cooking, (3) 660
Milk, (3) 531, 616
Mineral, (1) 84
Mixing time, (2) 166
Modeling, (3) 531
Modifications, (2) 230
Moisture, (2) 273
Moisture diffusivity, (2) 216
Morganella morganii, (1) 92
Mozzarella cheese, (2) 240
Mustard, (3) 511
Near-infrared spectroscopy, (1) 76
Neural network, (3) 531
Nixtamalization, (2) 329
Noodles, (1) 60
Nurtitional properties, (3) 604
Nutritional composition, (3) 660
Objective color, (1) 16
Oil index, (3) 430
Okra, Hibiscus esculentus, (1) 84
Packed bed, (1) 129
Palmoil, (2) 230
Papaya puree, (1) 45
Pasting, (3) 542
Pear, (2) 155
Pectin, (3) 693
Peleg model, (3) 520
pH, (1) 45
Physical properties of foods, (1) 129
Physico-chemical, (3) 542, 561
Phytic acid, (1) 121
Plastic bottle, (1) 139
Plasticization, (1) 106
Pomegranate, (3) 671
Porous media, (1) 129
Potato chips, (1) 37
Poultry, (2) 342
Pressing, (3) 367
Process cheese, (3) 520
Processed cheese, (3) 430
Processed tomato, (1) 139
Properties, (2) 230
Proteinase inhibitor, (2) 186
Pulp, (1) 139
Rapid Visco Analyzer, (3) 648
Rate of esterification, (2) 321
Red muscle, (1) 92
Red palm olein, (1) 16
Rheolofcgy, (1) 45
Rheological changes, (2) 166
Rheological properties, (3) 684
Rheology, (3) 430, 572
Rice bran stabilization, (3) 604
RSM, (3) 367
Salep, (3) 684
Sensory, (3) 561
Sensory attributes, (3) 660
Sensory evaluation, (3) 450
Sensory properties, (3) 430
Sensory testing, (1) 27
Serratia liquefaciens, (1) 92
Snacks, (1) 2
Soaking, (1) 121
Sodium alginate, (2) 329
Sorption isotherms, (2) 216
Soy fortified paneer, (3) 367
Soy milk, (3) 367
Soybean seeds, (1) 76
Specific heat, (3) 671
Spray drying, (3) 484
Starch, (2) 253, (3) 542
Starch gelatinization, (3) 648
Stickiness, (3) 499
Storage, (3) 604
Stress relaxation, (3) 520
Surfactant, (2) 342
Susceptor, (2) 202
Tannins, (1) 121
Temperature, (1) 45, (2) 273
Temperature effect, (3) 499
Tenderness, (2) 301
Textural profile analysis, (3) 367
Texture, (1) 60
Thailand, (2) 216
Thermal behavior, (3) 671
Thermal conductivity, (1) 129
Thermophysical properties, (3) 531
Thixotropic behavior, (3) 484
TMDSC, (1) 106
Tomato, (1) 139
Tomato paste, (3) 484
Tomato powder, (3) 484
Tortillas, (2) 329
Total soluble solids, (1) 45
TPA, (3) 520
Tray drying, (2) 253
Tuna (Thunnus thynnus), (1) 92
Turbidity, (1) 60
UF, (3) 520
Vacuum condensed milk, (3) 520
Viscosity, (3) 511
Viscous modulus, (2) 240
Waste, (3) 693
Water absorption, (3) 586
Water activity, (3) 430
Water content effect, (3) 499
Wheat starch, (1) 60
Whey beverage, (2) 261
Whole milk powder, (3) 499
Yeast sweet dough, (2) 166