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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