Works matching IS 00090352 AND DT 1998 AND VI 75 AND IP 5

Results: 35

Whey Protein Concentrate Treated with Heat or High Hydrostatic Pressure in Wheat‐Based Products.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 762, doi. 10.1094/CCHEM.1998.75.5.762

By:

Kadharmestan, Christy;
Baik, Byung‐Kee;
Czuchajowska, Zuzanna

Publication type:

Article

Image Analysis of Grain and Chemical Composition of the Barley Plant as Predictors of Malting Quality in Mediterranean Environments.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 755, doi. 10.1094/CCHEM.1998.75.5.755

By:

del Moral, L. F. García;
Sopena, A.;
Montoya, J. L.;
Polo, P.;
Voltas, J.;
Codesal, P.;
Ramos, J. M.;
Molina‐Cano, J. L.

Publication type:

Article

Structure and Functionality of Barley Starches.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 747, doi. 10.1094/CCHEM.1998.75.5.747

By:

Czuchajowska, Z.;
Klamczynski, A.;
Paszczynska, B.;
Baik, B.‐K.

Publication type:

Article

Influence of Barley and Malt Storage on Lipoxygenase Reaction.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 742, doi. 10.1094/CCHEM.1998.75.5.742

By:

Kaukovirta‐Norja, A.;
Reinikainen, P.;
Olkku, J.;
Laakso, S.

Publication type:

Article

Factors Affecting the Slope of Head Rice Yield vs. Degree of Milling.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 738, doi. 10.1094/CCHEM.1998.75.5.738

By:

Reid, J. D.;
Siebenmorgen, T. J.;
Mauromoustakos, A.

Publication type:

Article

Genotype and Environment Effects on Wheat Quality Traits in a Population Derived from a Soft by Hard Cross.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 729, doi. 10.1094/CCHEM.1998.75.5.729

By:

Bergman, C. J.;
Gualberto, D. G.;
Campbell, K. G.;
Sorrells, M. E.;
Finney, P. L.

Publication type:

Article

Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat Cultivars.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 721, doi. 10.1094/CCHEM.1998.75.5.721

By:

Raeker, M. Ö.;
Gaines, C. S.;
Finney, P. L.;
Donelson, T.

Publication type:

Article

Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 714, doi. 10.1094/CCHEM.1998.75.5.714

By:

Meullenet, Jean‐Francois C.;
Gross, Jason;
Marks, Bradley P.;
Daniels, Melissa

Publication type:

Article

Low α‐Amylase Starch Digestibility of Cooked Sorghum Flours and the Effect of Protein.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 710, doi. 10.1094/CCHEM.1998.75.5.710

By:

Zhang, Genyi;
Hamaker, Bruce R.

Publication type:

Article

Role of Phosphorus in Viscosity, Gelatinization, and Retrogradation of Starch.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 705, doi. 10.1094/CCHEM.1998.75.5.705

By:

Lin, P.‐Y.;
Czuchajowska, Z.

Publication type:

Article

Textural Images Analysis of Pasta Protein Networks to Determine Influence of Technological Processes.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 699, doi. 10.1094/CCHEM.1998.75.5.699

By:

Fardet, A.;
Baldwin, P. M.;
Bertrand, D.;
Bouchet, B.;
Gallant, D. J.;
Barry, J.‐L.

Publication type:

Article

Quantitative Description of Fracturability Changes in Puffed Corn Extrudates Affected by Sorption of Low Levels of Moisture.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 695, doi. 10.1094/CCHEM.1998.75.5.695

By:

Barrett, Ann H.;
Kaletunc, Gonul

Publication type:

Article

Preparation and Solubility of Phosphorylated β‐Cyclodextrins.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 690, doi. 10.1094/CCHEM.1998.75.5.690

By:

Lee, Sang‐Ah;
Lim, Seung‐Taik

Publication type:

Article

Iron‐Enriched Bread with Karkade (Hibiscus sabdariffa) and Wheat Flour.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 686, doi. 10.1094/CCHEM.1998.75.5.686

By:

Hayashi, Machiko;
Seguchi, Masaharu

Publication type:

Article

Composition, Microstructure, Water Imbibition, and Thermal Properties of Abraded Barley.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 677, doi. 10.1094/CCHEM.1998.75.5.677

By:

Klamczynski, A.;
Baik, B.‐K.;
Czuchajowska, Z.

Publication type:

Article

A Rapid General Method for Appraising the Rheological Properties of the Starchy Endosperm of Cereal Grains.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 673, doi. 10.1094/CCHEM.1998.75.5.673

By:

Haddad, Y.;
Benet, J. C.;
Abecassis, J.

Publication type:

Article

Wheat Mutant with Waxy Starch Showing Stable Hot Paste Viscosity.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 671, doi. 10.1094/CCHEM.1998.75.5.671

By:

Kiribuchi‐Otobe, C.;
Yanagisawa, T.;
Yamaguchi, I.;
Yoshida, H.

Publication type:

Article

Discovery of Grain Sorghum Germ Plasm with High Uncooked and Cooked In Vitro Protein Digestibilities.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 665, doi. 10.1094/CCHEM.1998.75.5.665

By:

Weaver, Charlotte A.;
Hamaker, Bruce R.;
Axtell, John D.

Publication type:

Article

Starch‐Water Relationships in the Sugar‐Snap Cookie Dough System.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 660, doi. 10.1094/CCHEM.1998.75.5.660

By:

Donelson, J. R.;
Gaines, C. S.

Publication type:

Article

Effects of Pollination Method and Growing Location on Starch Thermal Properties of Corn Hybrids.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 656, doi. 10.1094/CCHEM.1998.75.5.656

By:

Krieger, K. M.;
Pollak, L. M.;
Brumm, T. J.;
White, P. J.

Publication type:

Article

Relating Electrolyte Leakage to Shelled Corn Storability.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 651, doi. 10.1094/CCHEM.1998.75.5.651

By:

Marks, Bradley P.;
Stroshine, Richard L.

Publication type:

Article

Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 644, doi. 10.1094/CCHEM.1998.75.5.644

By:

Wieser, Herbert;
Antes, Susanne;
Seilmeier, Werner

Publication type:

Article

Factors Affecting Expansion of Corn Meals with Poor and Good Expansion Properties.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 639, doi. 10.1094/CCHEM.1998.75.5.639

By:

Zhang, Wei;
Hoseney, R. C.

Publication type:

Article

Steam Flaking Characteristics of Sorghum Hybrids and Lines with Differing Endosperm Characteristics.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 634, doi. 10.1094/CCHEM.1998.75.5.634

By:

McDonough, C. M.;
Anderson, B. J.;
Acosta‐Zuleta, H.;
Rooney, L. W.

Publication type:

Article

Effects of (1→3)(1→4)‐β‐d‐Glucans of Wheat Flour on Breadmaking.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 629, doi. 10.1094/CCHEM.1998.75.5.629

By:

Wang, Lin;
Miller, R. A.;
Hoseney, R. C.

Publication type:

Article

Enzymatic Hydrolysis of Barley Starch Lipids.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 624, doi. 10.1094/CCHEM.1998.75.5.624

By:

Shamekh, S.;
Mustranta, A.;
Poutanen, K.;
Forssell, P.

Publication type:

Article

Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 617, doi. 10.1094/CCHEM.1998.75.5.617

By:

Leon, A. E.;
Jovanovich, G.;
Añón, M. C.

Publication type:

Article

Role of Hydrogen Peroxide Produced by Baker's Yeast on Dough Rheology.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 612, doi. 10.1094/CCHEM.1998.75.5.612

By:

Liao, Yue;
Miller, R. A.;
Hoseney, R. C.

Publication type:

Article

Effects of Production by Microwave Heating After Conventional Baking on Moisture Gradient and Product Quality of Biscuits (Cookies).

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 606, doi. 10.1094/CCHEM.1998.75.5.606

By:

Bernussi, A. L. M.;
Chang, Y. K.;
Martínez‐Bustos, F.

Publication type:

Article

Effects of Oat Grain Hydrothermal Treatments on Wheat‐Oat Flour Dough Properties and Breadbaking Quality.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 602, doi. 10.1094/CCHEM.1998.75.5.602

By:

Zhang, D.;
Moore, W. R.;
Doehlert, D. C.

Publication type:

Article

Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 595, doi. 10.1094/CCHEM.1998.75.5.595

By:

Castello, Philippe;
Jollet, Sebastien;
Potus, Jacques;
Baret, Jean‐Luc;
Nicolas, Jacques

Publication type:

Article

Effects of Starch Isolation, Drying, and Grinding Techniques on Its Gelatinization and Retrogradation Properties.

Published in:: Cereal Chemistry, 1998, v. 75, n. 5, p. 590, doi. 10.1094/CCHEM.1998.75.5.590
Publication type:: Article

Factors Controlling Gas Cell Failure in Bread Dough.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 585, doi. 10.1094/CCHEM.1998.75.5.585

By:

Hayman, D'Anne;
Sipes, Kelly;
Hoseney, R. C.;
Faubion, J. M.

Publication type:

Article

Effect of Pressure (Crust Formation) on Bread Crumb Grain Development.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 581, doi. 10.1094/CCHEM.1998.75.5.581

By:

Hayman, D'Anne;
Hoseney, R. C.;
Faubion, J. M.

Publication type:

Article

Bread Crumb Grain Development During Baking.

Published in:

Cereal Chemistry, 1998, v. 75, n. 5, p. 577, doi. 10.1094/CCHEM.1998.75.5.577

By:

Hayman, D'Anne;
Hoseney, R. C.;
Faubion, J. M.

Publication type:

Article