International Journal of Food Properties, Volume 9, Issue 4 (2006)

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International Journal of Food Properties, Volume 9, Issue 4 (2006)

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Original Articles

Article
Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars
Maninder Kaur & Narpinder Singh
Pages: 597-608
Published online: 18 Apr 2007
AbstractforRelationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars | Full Text | References | PDF (107.2 KB)
  • 3373 Views
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Article
Effect of Baking Procedure and Storage on the Pasting Properties and Staling of Part-Baked and Rebaked White Pan Bread Crumb
M. Murat Karaoglu
Pages: 609-622
Published online: 18 Apr 2007
AbstractforEffect of Baking Procedure and Storage on the Pasting Properties and Staling of Part-Baked and Rebaked White Pan Bread Crumb | Full Text | References | PDF (200.6 KB)
  • 1274 Views
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Article
Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran
M. Ajmal, M.S. Butt, K. Sharif, M. Nasir & M.T. Nadeem
Pages: 623-636
Published online: 18 Apr 2007
AbstractforPreparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran | Full Text | References | PDF (73.4 KB)
  • 1820 Views
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Article
Prediction of the Mould-Free Shelf Life of Muffins
D. Doulia, G. Katsinis & F. Rigas
Pages: 637-650
Published online: 18 Apr 2007
AbstractforPrediction of the Mould-Free Shelf Life of Muffins | Full Text | References | PDF (168.8 KB)
  • 6428 Views
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Article
Measurement of Optical Properties of Foods in Near- and Mid-Infrared Radiation
M. Almeida, K.E. Torrance & A.K. Datta
Pages: 651-664
Published online: 18 Apr 2007
AbstractforMeasurement of Optical Properties of Foods in Near- and Mid-Infrared Radiation | Full Text | References | PDF (346.3 KB)
  • 2059 Views
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Article
Proteolytical, Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk
Ali Topçu & Ilbilge Saldamli
Pages: 665-678
Published online: 18 Apr 2007
AbstractforProteolytical, Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk | Full Text | References | PDF (197 KB)
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Article
Ohmic Heating Behaviour and Rheological Properties of Ice Cream Mixes
Filiz Icier & Sebnem Tavman
Pages: 679-689
Published online: 18 Apr 2007
AbstractforOhmic Heating Behaviour and Rheological Properties of Ice Cream Mixes | Full Text | References | PDF (226.4 KB)
  • 1603 Views
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Article
Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits
Shivani Bajaj, Asna Urooj & P. Prabhasankar
Pages: 691-700
Published online: 18 Apr 2007
AbstractforEffect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits | Full Text | References | PDF (105.4 KB)
  • 4338 Views
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Article
Selected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum)
Mathew K. Bolade & Saleh B. Bello
Pages: 701-713
Published online: 18 Apr 2007
AbstractforSelected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum) | Full Text | References | PDF (120.8 KB)
  • 1471 Views
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Article
Density and Porosity: Literature Data Compilation for Foodstuffs
Ch. J. Boukouvalas, M.K. Krokida, Z.B. Maroulis & D. Marinos-Kouris
Pages: 715-746
Published online: 18 Apr 2007
AbstractforDensity and Porosity: Literature Data Compilation for Foodstuffs | Full Text | References | PDF (443.6 KB)
  • 11950 Views
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Article
Physicochemical Changes in Seven Tomato (Lycopersicon esculentum) Cultivars During Ripening
Devinder Kaur, Rekhika Sharma, Ali Abas Wani, Balmeet Singh Gill & D.S. Sogi
Pages: 747-757
Published online: 18 Apr 2007
AbstractforPhysicochemical Changes in Seven Tomato (Lycopersicon esculentum) Cultivars During Ripening | Full Text | References | PDF (96.2 KB)
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Article
Influence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles
Kamolwan Israkarn & Sanguansri Charoenrein
Pages: 759-766
Published online: 18 Apr 2007
AbstractforInfluence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles | Full Text | References | PDF (113.4 KB)
  • 1331 Views
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Article
Hydraulic Permeability of Food Tissues
A.K. Datta
Pages: 767-780
Published online: 18 Apr 2007
AbstractforHydraulic Permeability of Food Tissues | Full Text | References | PDF (324.4 KB)
  • 1935 Views
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Article
Degradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace
Devinder Kaur, D.S. Sogi & Ali Abas Wani
Pages: 781-789
Published online: 18 Apr 2007
AbstractforDegradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace | Full Text | References | PDF (145 KB)
  • 1917 Views
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Article
A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese
M. Sengul, M. Gurses, M. Dervisoglu & F. Yazici
Pages: 791-801
Published online: 18 Apr 2007
AbstractforA Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese | Full Text | References | PDF (79.2 KB)
  • 762 Views
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Article
Characteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods
K.I. Ereifej
Pages: 803-811
Published online: 18 Apr 2007
AbstractforCharacteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods | Full Text | References | PDF (55.7 KB)
  • 557 Views
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Article
Antioxidative Activities and Angiotensin I-Converting Enzyme Inhibition of Extracts Prepared from Chum Salmon (Oncorhynchus Keta) Cartilage and Skin
Takeshi Nagai, Toshio Nagashima, Atushi Abe & Nobutaka Suzuki
Pages: 813-822
Published online: 18 Apr 2007
AbstractforAntioxidative Activities and Angiotensin I-Converting Enzyme Inhibition of Extracts Prepared from Chum Salmon (Oncorhynchus Keta) Cartilage and Skin | Full Text | References | PDF (61.5 KB)
  • 615 Views
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Article
Equilibrium Sorption Isotherms and Isosteric Heat of Rose Hip Fruits (Rosa Eglanteria)
M. Vullioud, C.A. Márquez & A. De Michelis
Pages: 823-833
Published online: 18 Apr 2007
AbstractforEquilibrium Sorption Isotherms and Isosteric Heat of Rose Hip Fruits (Rosa Eglanteria) | Full Text | References | PDF (146 KB)
  • 480 Views
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Article
Rheological Properties of Extruded Milk Powders
Michael H. Tunick & Charles I. Onwulata
Pages: 835-844
Published online: 18 Apr 2007
AbstractforRheological Properties of Extruded Milk Powders | Full Text | References | PDF (165 KB)
  • 1047 Views
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Article
Nature of Crystallinity in Native and Acid Modified Starches
V. Singh, S.Z. Ali, R. Somashekar & P.S. Mukherjee
Pages: 845-854
Published online: 18 Apr 2007
AbstractforNature of Crystallinity in Native and Acid Modified Starches | Full Text | References | PDF (94.9 KB)
  • 2652 Views
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Article
Comparison of Axial and Radial Compression Tests for Determining Elasticity Modulus of Potatoes
W.K. Solomon & V.K. Jindal
Pages: 855-862
Published online: 18 Apr 2007
AbstractforComparison of Axial and Radial Compression Tests for Determining Elasticity Modulus of Potatoes | Full Text | References | PDF (108.2 KB)
  • 2271 Views
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Article
Rheology and Expansion of Starch-Water-CO2 Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion
K.H. Chen & S.S.H. Rizvi
Pages: 863-876
Published online: 18 Apr 2007
AbstractforRheology and Expansion of Starch-Water-CO2 Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion | Full Text | References | PDF (199.9 KB)
  • 1277 Views
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Article
Air Drying Behaviour of Fresh and Osmotically Dehydrated Onion Slices (Allium cepa) and Tomato Fruits (Lycopersicon esculentum)
Claudine Valérie Passo Tsamo, Anny-Flore Bilame & Robert Ndjouenkeu
Pages: 877-888
Published online: 18 Apr 2007
AbstractforAir Drying Behaviour of Fresh and Osmotically Dehydrated Onion Slices (Allium cepa) and Tomato Fruits (Lycopersicon esculentum) | Full Text | References | PDF (602.5 KB)
  • 678 Views
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Article
A Tentative Explanation for the Substantial Rise of the Gelatinization Temperature of Starch by Adding Salt and Hydroxide
J.O. Brumovsky, L.A. Brumovsky & D.B. Thompson
Pages: 889-896
Published online: 18 Apr 2007
AbstractforA Tentative Explanation for the Substantial Rise of the Gelatinization Temperature of Starch by Adding Salt and Hydroxide | Full Text | References | PDF (176.7 KB)
  • 667 Views
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Article
Choice of Cereal Raw Materials and Suitable Combinations of Additives for Sensory Quality Improvement of Pastry
Bernadetta Hozová, Ladislav Dodok, Jana Olekšáková & Petra Moravčíková
Pages: 897-906
Published online: 18 Apr 2007
AbstractforChoice of Cereal Raw Materials and Suitable Combinations of Additives for Sensory Quality Improvement of Pastry | Full Text | References | PDF (56.3 KB)
  • 677 Views
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Article
Comparison of Rheological Behaviour of Salad Sauces
E. Alvarez, M.A. Cancela & R. Maceiras
Pages: 907-915
Published online: 18 Apr 2007
AbstractforComparison of Rheological Behaviour of Salad Sauces | Full Text | References | PDF (179.7 KB)
  • 3470 Views
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Article
Thermal Diffusivity Variation Study of Cold Stored Malaysian Pangasius Sutchi at 10°C
A.S. Mokhtar, K.A. Abbas, S.M. Sapuan & A.O. Ashraf
Pages: 917-925
Published online: 18 Apr 2007
AbstractforThermal Diffusivity Variation Study of Cold Stored Malaysian Pangasius Sutchi at 10°C | Full Text | References | PDF (113.2 KB)
  • 257 Views
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Book Review

Book Review
A Review of: “Vitamins in Foods/Analysis, Bioavailability, and Stability”
By George F. M. Ball, CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2006. (ISBN 1-5744-804-8) 785 pages, Hardcover
Majeed R. Al-Ani
Pages: 927-928
Published online: 18 Apr 2007
CitationforA Review of: “Vitamins in Foods/Analysis, Bioavailability, and Stability” | Full Text | PDF (17.9 KB)
  • 1532 Views
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