International Journal of Food Properties, Volume 2, Issue 2 (1999)

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International Journal of Food Properties, Volume 2, Issue 2 (1999)

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Original Articles

Article
A classification of food properties
M. Shafiur Rahman & Owen J. McCarthy
Pages: 93-99
Published online: 02 Sep 2009
AbstractforA classification of food properties | References | PDF (338.2 KB)
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Article
Rheological, surface and colorbvietric properties of egg albumen gel affected by pH
Yeong‐il Chang, T. C. Chen, Gyu‐hee Lee & Kyu‐seob Chang
Pages: 101-111
Published online: 02 Sep 2009
AbstractforRheological, surface and colorbvietric properties of egg albumen gel affected by pH | References | PDF (570.8 KB)
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Article
Effect of heat processing on the physico‐chemical and sensory qualities of ’Tsire'‐Suya
Jerome Adekunle Ayo
Pages: 113-120
Published online: 02 Sep 2009
AbstractforEffect of heat processing on the physico‐chemical and sensory qualities of ’Tsire'‐Suya | References | PDF (319.5 KB)
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Article
Thermal conductivity prediction of fruits and vegetables using neural networks
Mohamed Azlan Hussain & M. Shafiur Rahman
Pages: 121-137
Published online: 02 Sep 2009
AbstractforThermal conductivity prediction of fruits and vegetables using neural networks | References | PDF (646.3 KB)
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Article
Food rheological studies using coaxial rotational and capillary extrusion rheometers
L.R. Correia & G.S. Mittal
Pages: 139-150
Published online: 02 Sep 2009
AbstractforFood rheological studies using coaxial rotational and capillary extrusion rheometers | References | PDF (529.2 KB)
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Article
Effective thermal conductivity of potato during frying: Measurement and modeling
S. Sahin, S. K. Sastry & L. Bayindirli
Pages: 151-161
Published online: 02 Sep 2009
AbstractforEffective thermal conductivity of potato during frying: Measurement and modeling | References | PDF (503.5 KB)
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Article
Use of potassium bromate and egg white for increasing gel forming ability of surimi
S. Chumreang, M. Sangjindavong & K. Pluksawanich
Pages: 163-173
Published online: 02 Sep 2009
AbstractforUse of potassium bromate and egg white for increasing gel forming ability of surimi | References | PDF (561.2 KB)
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Article
Geometric dimensions, density, and specific heat of chilli as a function of moisture content
M.A. Hossain & B.K. Bala
Pages: 175-183
Published online: 02 Sep 2009
AbstractforGeometric dimensions, density, and specific heat of chilli as a function of moisture content | References | PDF (423.3 KB)
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Article
Rheological properties of deep fried tortillas prepared with hydrocolloids
Ahmed Kayader & Rakesh K. Singh
Pages: 185-193
Published online: 02 Sep 2009
AbstractforRheological properties of deep fried tortillas prepared with hydrocolloids | References | PDF (508.1 KB)
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Errata

Correction
Erratum
Pages: 195-196
Published online: 02 Sep 2009
CitationforErratum | PDF (58.8 KB)
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Miscellany

Editorial board
Pages: ebi-ebii
Published online: 02 Sep 2009
CitationforEditorial board | PDF (118.2 KB)
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