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International Journal of Food Properties
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Volume 5, Issue 3

International Journal of Food Properties

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International Journal of Food Properties, Volume 5, Issue 3 (2002)

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International Journal of Food Properties, Volume 5, Issue 3 (2002)

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Original Articles

Article

MICROBIOLOGICAL, PHYSICOCHEMICAL, AND BIOCHEMICAL CHANGES DURING RIPENING OF CAMEMBERT CHEESE MADE OF PASTEURIZED COW'S MILK

Nejib Guizani, Stefan Kasapis, Zaher H. Al-Attabi & Mohamed H. Al-Ruzeiki

Pages: 483-494

Published online: 06 Feb 2007

AbstractforMICROBIOLOGICAL, PHYSICOCHEMICAL, AND BIOCHEMICAL CHANGES DURING RIPENING OF CAMEMBERT CHEESE MADE OF PASTEURIZED COW'S MILK | Full Text | References | PDF (168.6 KB)

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Article

QUANTITATIVE QUALITY TESTS FOR FISH MEAL. II. AN INVESTIGATION OF THE QUALITY OF SOUTH AFRICAN FISH MEALS AND THE VALIDITY OF A NUMBER OF CHEMICAL QUALITY INDICES

Adrianus J. de Koning

Pages: 495-507

Published online: 06 Feb 2007

AbstractforQUANTITATIVE QUALITY TESTS FOR FISH MEAL. II. AN INVESTIGATION OF THE QUALITY OF SOUTH AFRICAN FISH MEALS AND THE VALIDITY OF A NUMBER OF CHEMICAL QUALITY INDICES | Full Text | References | PDF (160.2 KB)

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Article

MOLECULAR DEGRADATION OF STARCH DURING EXTRUSION COOKING OF RICE

Manisha Guha & S. Zakiuddin Ali

Pages: 509-521

Published online: 06 Feb 2007

AbstractforMOLECULAR DEGRADATION OF STARCH DURING EXTRUSION COOKING OF RICE | Full Text | References | PDF (189.2 KB)

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Article

CHARACTERIZATION OF THE SURFACE PROPERTIES OF CHOCOLATE USING SCALE-SENSITIVE FRACTAL ANALYSIS

Franco Pedreschi, José M. Aguilera & Christopher A. Brown

Pages: 523-535

Published online: 06 Feb 2007

AbstractforCHARACTERIZATION OF THE SURFACE PROPERTIES OF CHOCOLATE USING SCALE-SENSITIVE FRACTAL ANALYSIS | Full Text | References | PDF (330.6 KB)

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Article

DIFFUSION COEFFICIENTS OF WATER AND SUCROSE IN OSMOTIC DEHYDRATION OF PAPAYA

R. Mendoza & M. E. Schmalko

Pages: 537-546

Published online: 06 Feb 2007

AbstractforDIFFUSION COEFFICIENTS OF WATER AND SUCROSE IN OSMOTIC DEHYDRATION OF PAPAYA | Full Text | References | PDF (164.7 KB)

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Article

EFFECT OF ADDITIVES ON DOUGH AND COOKIE MAKING PROPERTIES OF FLOUR

Narpinder Singh, Shaveta Gupta, Navdeep Singh Sodhi & R. P. Singh

Pages: 547-562

Published online: 06 Feb 2007

AbstractforEFFECT OF ADDITIVES ON DOUGH AND COOKIE MAKING PROPERTIES OF FLOUR | Full Text | References | PDF (197.8 KB)

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Article

EFFECT OF TOMATO SEED MEAL SUPPLEMENTATION ON THE DOUGH AND BREAD CHARACTERISTICS OF WHEAT (PBW 343) FLOUR

D. S. Sogi, J. S. Sidhu, M. S. Arora, S. K. Garg & A. S. Bawa

Pages: 563-571

Published online: 06 Feb 2007

AbstractforEFFECT OF TOMATO SEED MEAL SUPPLEMENTATION ON THE DOUGH AND BREAD CHARACTERISTICS OF WHEAT (PBW 343) FLOUR | Full Text | References | PDF (139.8 KB)

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Article

EFFECT OF EXTRUSION COOKING ON THE PROPERTIES AND ACCEPTABILITY OF BREAD-CRUMB-LIKE COATING PRODUCTS

Jin Zheng Yu & Adamu Augustine1

Pages: 573-584

Published online: 06 Feb 2007

AbstractforEFFECT OF EXTRUSION COOKING ON THE PROPERTIES AND ACCEPTABILITY OF BREAD-CRUMB-LIKE COATING PRODUCTS | Full Text | References | PDF (174.4 KB)

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Article

STUDY OF RHEOLOGICAL PROFILE ANALYSIS RELATED TO TEXTURE FOR MIXTURES OF SAGO-WHEAT GEL

I. S. Md. Zaidul, A. Abd. Karim, M. A. Manan, A. Ariffin, N. A. Nik. Norulaini & A. K. Mohd. Omar

Pages: 585-598

Published online: 06 Feb 2007

AbstractforSTUDY OF RHEOLOGICAL PROFILE ANALYSIS RELATED TO TEXTURE FOR MIXTURES OF SAGO-WHEAT GEL | Full Text | References | PDF (240.3 KB)

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Article

MODELLING SORPTION ISOTHERMS OF LAFUN AND SOYFLOUR USING A SPREADSHEET

Ayoade Kuye & Lateef Oladimeji Sanni

Pages: 599-610

Published online: 06 Feb 2007

AbstractforMODELLING SORPTION ISOTHERMS OF LAFUN AND SOYFLOUR USING A SPREADSHEET | Full Text | References | PDF (315.7 KB)

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Article

THE EFFECT OF POROSITY ON GLASS TRANSITION MEASUREMENT

K. A. Ross, O. H. Campanella & M. R. Okos

Pages: 611-628

Published online: 06 Feb 2007

AbstractforTHE EFFECT OF POROSITY ON GLASS TRANSITION MEASUREMENT | Full Text | References | PDF (205.8 KB)

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Article

DETERMINING PECKY RICE KERNELS USING VISIBLE AND NEAR-INFRARED SPECTROSCOPY

D. Wang, F. E. Dowell, Y. Lan, M. Pasikatan & E. Maghirang

Pages: 629-639

Published online: 06 Feb 2007

AbstractforDETERMINING PECKY RICE KERNELS USING VISIBLE AND NEAR-INFRARED SPECTROSCOPY | Full Text | References | PDF (165.4 KB)

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Article

IMAGE PROCESSING METHOD TO DETERMINE SURFACE AREA AND VOLUME OF AXI-SYMMETRIC AGRICULTURAL PRODUCTS

C. M. Sabliov, D. Boldor, K. M. Keener & B. E. Farkas

Pages: 641-653

Published online: 06 Feb 2007

AbstractforIMAGE PROCESSING METHOD TO DETERMINE SURFACE AREA AND VOLUME OF AXI-SYMMETRIC AGRICULTURAL PRODUCTS | Full Text | References | PDF (269.4 KB)

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Article

QUANTITATIVE ANALYSIS OF FAT AND MOISTURE IN MAYONNAISE USING FOURIER TRANSFORM INFRARED SPECTROMETER

Alison L. Chippie, Peter R. Jamieson, Caroline M. Golt, Chia-Hua Hsu & Y. Martin Lo

Pages: 655-665

Published online: 06 Feb 2007

AbstractforQUANTITATIVE ANALYSIS OF FAT AND MOISTURE IN MAYONNAISE USING FOURIER TRANSFORM INFRARED SPECTROMETER | Full Text | References | PDF (170.8 KB)

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Article

RHEOLOGICAL PROPERTIES OF A CONCENTRATED FERMENTED PRODUCT, LABNEH, PRODUCED FROM BOVINE MILK: EFFECT OF PRODUCTION METHOD

Basim Abu-Jdayil, Rami Y. Jumah & Reyad R. Shaker

Pages: 667-679

Published online: 06 Feb 2007

AbstractforRHEOLOGICAL PROPERTIES OF A CONCENTRATED FERMENTED PRODUCT, LABNEH, PRODUCED FROM BOVINE MILK: EFFECT OF PRODUCTION METHOD | Full Text | References | PDF (204.3 KB)

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