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International Journal of Food Properties

Published/Hosted by Taylor and Francis Group. ISSN (printed): 1094-2912. ISSN (electronic): 1532-2386.

Providing a multidisciplinary, international forum for the rapid dissemination of the latest knowledge, this indispensable new journal offers original research papers devoted to all aspects of food properties from terminology, prediction models, and standardized materials and equipment development to measurement techniques, applications, and future directions. The only periodical focusing entirely on food properties, this stimulating journal considers acoustical, colorimetric, electrical, functional, mass transfer, mass-volume-area-related, mechanical, medical, morphometric, optical, radiative, respiratory, rheological, sensory, surface, thermodynamic, textural, and thermal properties; microbial death-growth-related parameters; and physicochemical constants, in areas such as food product development process and quality control objective texture measurement shelf life prediction process and equipment design marketing and distribution nutritional improvement and much more!

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