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International Journal of Food Properties
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Volume 4, Issue 3

International Journal of Food Properties

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International Journal of Food Properties, Volume 4, Issue 3 (2001)

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International Journal of Food Properties, Volume 4, Issue 3 (2001)

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Original Articles

Article

MASS TRANSFER COEFFICIENT IN FOOD PROCESSING: COMPILATION OF LITERATURE DATA

M. K. Krokida, N. P. Zogzas & Z. B. Maroulis

Pages: 373-382

Published online: 17 Aug 2006

AbstractforMASS TRANSFER COEFFICIENT IN FOOD PROCESSING: COMPILATION OF LITERATURE DATA | Full Text | References | PDF (382.5 KB)

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Article

THERMAL PROPERTIES OF CHEDDAR CHEESE: EXPERIMENTAL AND MODELING

L. T. Marschoun, K. Muthukumarappan & S. Gunasekaran

Pages: 383-403

Published online: 17 Aug 2006

AbstractforTHERMAL PROPERTIES OF CHEDDAR CHEESE: EXPERIMENTAL AND MODELING | Full Text | References | PDF (213 KB)

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Article

CRITERIA FOR AN APPROPRIATE SORPTION MODEL BASED ON STATISTICAL ANALYSIS

Peter A. Sopade

Pages: 405-418

Published online: 17 Aug 2006

AbstractforCRITERIA FOR AN APPROPRIATE SORPTION MODEL BASED ON STATISTICAL ANALYSIS | Full Text | References | PDF (172.3 KB)

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Article

EFFECT OF HEAT TREATMENT ON THE INDUSTRIAL QUALITY OF TWO VARIETIES OF MEXICAN WHEAT

L. Vázquez, M. Vizcarra, A. Salazar, A. Castillo & I. Guerrero

Pages: 419-430

Published online: 17 Aug 2006

AbstractforEFFECT OF HEAT TREATMENT ON THE INDUSTRIAL QUALITY OF TWO VARIETIES OF MEXICAN WHEAT | Full Text | References | PDF (155.7 KB)

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Article

DIELECTRIC PROPERTIES OF MASHED POTATOES

M. Regier, J. Housova & K. Hoke

Pages: 431-439

Published online: 17 Aug 2006

AbstractforDIELECTRIC PROPERTIES OF MASHED POTATOES | Full Text | References | PDF (144.7 KB)

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Article

VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS

Ken R. Morison & Fiona M. Mackay

Pages: 441-454

Published online: 17 Aug 2006

AbstractforVISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS | Full Text | References | PDF (149.4 KB)

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Article

EPIDERMIS INFLUENCE ON THE GAS EXCHANGES AROUND A PRODUCE

J. B. Cazier, V. Gekas & T. Nilsson

Pages: 455-468

Published online: 17 Aug 2006

AbstractforEPIDERMIS INFLUENCE ON THE GAS EXCHANGES AROUND A PRODUCE | Full Text | References | PDF (1.1 MB)

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Article

STRESS RELAXATION CHARACTERISTICS OF CHEDDAR CHEESE

V. Venugopal & K. Muthukumarappan

Pages: 469-484

Published online: 17 Aug 2006

AbstractforSTRESS RELAXATION CHARACTERISTICS OF CHEDDAR CHEESE | Full Text | References | PDF (179 KB)

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Article

STRESS RELAXATION IN COOKED POTATO TUBERS EXPRESSED BY IMPROVED RATE CONTROLLED MODEL

J. Blahovec & A. A. S. Esmir

Pages: 485-499

Published online: 17 Aug 2006

AbstractforSTRESS RELAXATION IN COOKED POTATO TUBERS EXPRESSED BY IMPROVED RATE CONTROLLED MODEL | Full Text | References | PDF (299.5 KB)

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Article

EFFECTS OF MICROWAVE COOKING ON FISH QUALITY

S. Sahin & G. Sumnu

Pages: 501-512

Published online: 17 Aug 2006

AbstractforEFFECTS OF MICROWAVE COOKING ON FISH QUALITY | Full Text | References | PDF (143.2 KB)

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Article

SENSORY EVALUATION AND NUTRITIVE VALUE OF TEMPE SNACKS IN WEST AFRICA

M. Egounlety

Pages: 513-522

Published online: 17 Aug 2006

AbstractforSENSORY EVALUATION AND NUTRITIVE VALUE OF TEMPE SNACKS IN WEST AFRICA | Full Text | References | PDF (116.6 KB)

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Article

PROCESS DEVELOPMENT OF FISH SAUSAGE

Pranisa Chuapoehuk, Nońgnuch Raksakulthai & Wanchai Worawattanamateekul

Pages: 523-529

Published online: 17 Aug 2006

AbstractforPROCESS DEVELOPMENT OF FISH SAUSAGE | Full Text | References | PDF (72.4 KB)

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Article

EFFECT OF TYPE AND LEVEL OF STARTER CULTURE ON THE RHEOLOGICAL PROPERTIES OF SET YOGURT DURING GELATION PROCESS

R. Y. Jumah, B. Abu-Jdayil & R. R. Shaker

Pages: 531-544

Published online: 17 Aug 2006

AbstractforEFFECT OF TYPE AND LEVEL OF STARTER CULTURE ON THE RHEOLOGICAL PROPERTIES OF SET YOGURT DURING GELATION PROCESS | Full Text | References | PDF (215.8 KB)

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Article

COMPARISONS OF THE USE OF DESICCATORS WITH OR WITHOUT VACUUM FOR WATER SORPTION AND GLASS TRANSITION STUDIES

T. J. Laaksonen, Y. H. Roos & T. P. Labuza

Pages: 545-563

Published online: 17 Aug 2006

AbstractforCOMPARISONS OF THE USE OF DESICCATORS WITH OR WITHOUT VACUUM FOR WATER SORPTION AND GLASS TRANSITION STUDIES | Full Text | References | PDF (307.9 KB)

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International Journal of Food Properties (Vol.4, Iss.3, 2001)

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