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Volume 9, Issue 1

International Journal of Food Properties

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International Journal of Food Properties, Volume 9, Issue 1 (2006)

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International Journal of Food Properties, Volume 9, Issue 1 (2006)

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Original Articles

Article

Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute

Jacek Domagała, Marek Sady, Tadeusz Grega & Genowefa Bonczar

Pages: 1-11

Published online: 06 Feb 2007

AbstractforRheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute | Full Text | References | PDF (92.4 KB)

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Article

Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder

S. Jaya, H. Das & S. Mani

Pages: 13-24

Published online: 06 Feb 2007

AbstractforOptimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder | Full Text | References | PDF (164.5 KB)

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Article

Selected Physical Properties of Peanuts

I. D. Akcali, A. Ince & E. Guzel

Pages: 25-37

Published online: 06 Feb 2007

AbstractforSelected Physical Properties of Peanuts | Full Text | References | PDF (121.5 KB)

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Article

Effect of Barley Flour on Quality of Balady Bread

K. I. Ereifej, M. A. Al-Mahasneh & T. M. Rababah

Pages: 39-49

Published online: 06 Feb 2007

AbstractforEffect of Barley Flour on Quality of Balady Bread | Full Text | References | PDF (58.8 KB)

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Article

Physico-Chemical Properties of Immature Pods of Japanese Soybean Cultivars

Vineet Kumar, Anita Rani, S. D. Billore & G. S. Chauhan

Pages: 51-59

Published online: 06 Feb 2007

AbstractforPhysico-Chemical Properties of Immature Pods of Japanese Soybean Cultivars | Full Text | References | PDF (63.1 KB)

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Article

Color Degradation of Beans During Storage

Vaios T. Karathanos, Serafim Bakalis, Athanassia Kyritsi & Panayiotis S. Rodis

Pages: 61-71

Published online: 06 Feb 2007

AbstractforColor Degradation of Beans During Storage | Full Text | References | PDF (85 KB)

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Article

Dynamics of Changes in Viscoelastic Properties of a Tofu During Frying

O. D. Baik & G. S. Mittal

Pages: 73-83

Published online: 06 Feb 2007

AbstractforDynamics of Changes in Viscoelastic Properties of a Tofu During Frying | Full Text | References | PDF (121.2 KB)

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Article

Physicochemical Properties Changes of Donuts During Vacuum Frying

K. J. Tan & G. S. Mittal

Pages: 85-98

Published online: 06 Feb 2007

AbstractforPhysicochemical Properties Changes of Donuts During Vacuum Frying | Full Text | References | PDF (115.1 KB)

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Article

Crystallization of Honey at −20°C

Paula A. Conforti, Cecilia E. Lupano, Néstor H. Malacalza, Verónica Arias & Cecilia B. Castells

Pages: 99-107

Published online: 06 Feb 2007

AbstractforCrystallization of Honey at −20°C | Full Text | References | PDF (98.7 KB)

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Article

Effect of Material Moisture Content and Temperature on the True Density of Foods

Ch J. Boukouvalas, M. K. Krokida, Z. B. Maroulis & D. Marinos-Kouris

Pages: 109-125

Published online: 06 Feb 2007

AbstractforEffect of Material Moisture Content and Temperature on the True Density of Foods | Full Text | References | PDF (99.9 KB)

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Article

Applications of Thermal Mechanical Compression Tests in Food Powder Analysis

P. Boonyai, B. Bhandari & T. Howes

Pages: 127-134

Published online: 06 Feb 2007

AbstractforApplications of Thermal Mechanical Compression Tests in Food Powder Analysis | Full Text | References | PDF (124.5 KB)

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Article

Effect of Temperature on Rheological Properties of Different Jams

E. Álvarez, M. A. Cancela & R. Maceiras

Pages: 135-146

Published online: 06 Feb 2007

AbstractforEffect of Temperature on Rheological Properties of Different Jams | Full Text | References | PDF (121.7 KB)

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International Journal of Food Properties (Vol.9, Iss.1, 2006)

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