Works matching IS 00090352 AND DT 2000 AND VI 77 AND IP 3

Results: 24

Variability in a Starch Isolation Method and Automated Digital Image Analysis System Used for the Study of Starch Size Distributions in Wheat Flour.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 401, doi. 10.1094/CCHEM.2000.77.3.401

By:

Bechtel, Donald B.;
Wilson, Jeff

Publication type:

Article

Effect of Extrusion Cooking on the Primary Structure and Water Solubility of β‐Glucans from Regular and Waxy Barley.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 396, doi. 10.1094/CCHEM.2000.77.3.396

By:

Gaosong, Jiang;
Vasanthan, Thava

Publication type:

Article

Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 392, doi. 10.1094/CCHEM.2000.77.3.392

By:

Xie, X. J.;
Seib, P. A.

Publication type:

Article

Image Analysis of Asian Noodle Appearance: Impact of Hexaploid Wheat with a Red Seed Coat.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 388, doi. 10.1094/CCHEM.2000.77.3.388

By:

Hatcher, D. W.;
Symons, S. J.

Publication type:

Article

Influence of Sprout Damage on Oriental Noodle Appearance as Assessed by Image Analysis.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 380, doi. 10.1094/CCHEM.2000.77.3.380

By:

Hatcher, D. W.;
Symons, S. J.

Publication type:

Article

Physicochemical Characteristics of Chalky Kernels and Their Effects on Sensory Quality of Cooked Rice.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 376, doi. 10.1094/CCHEM.2000.77.3.376

By:

Kim, Sang Sook;
Lee, Se Eun;
Kim, Oui Woung;
Kim, Dong Chul

Publication type:

Article

Influence of Additives and Mixing Time on Crumb Grain Characteristics of Wheat Bread.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 370, doi. 10.1094/CCHEM.2000.77.3.370

By:

Crowley, P.;
Grau, H.;
Arendt, E. K.

Publication type:

Article

Immunocytochemical Localization of Gluten Proteins Uncovers Structural Organization of Glutenin Macropolymer.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 360, doi. 10.1094/CCHEM.2000.77.3.360

By:

Lindsay, Megan P.;
Skerritt, John H.

Publication type:

Article

Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 354, doi. 10.1094/CCHEM.2000.77.3.354

By:

Anderson, A. K.;
Ng, P. K. W.

Publication type:

Article

Enzymatic and Acidic Hydrolysis of Cationized Waxy Maize Starch Granules.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 345, doi. 10.1094/CCHEM.2000.77.3.345

By:

Manelius, Robin;
Nurmi, Kari;
Bertoft, Eric

Publication type:

Article

Proteolytic Activity in Sorghum Flour and Its Interference in Protein Analysis.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 343, doi. 10.1094/CCHEM.2000.77.3.343

By:

Huang, C. P.;
Hejlsoe‐Kohsel, E.;
Han, X. Z.;
Hamaker, B. R.

Publication type:

Article

Study of Internal Structure of Waxy Wheat Starch Granules by KI/I<sub>2</sub> Solution.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 339, doi. 10.1094/CCHEM.2000.77.3.339

By:

Seguchi, Masaharu;
Yasui, Takeshi;
Hosomi, Kazuko;
Imai, Tooru

Publication type:

Article

Cross‐Linking of Wheat Gluten Using a Water‐Soluble Carbodiimide.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 333, doi. 10.1094/CCHEM.2000.77.3.333

By:

Tropini, V.;
Lens, J.‐P.;
Mulder, W. J.;
Silvestre, F.

Publication type:

Article

Extrusion of Cross‐Linked Hydroxypropylated Corn Starches II. Morphological and Molecular Characterization.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 326, doi. 10.1094/CCHEM.2000.77.3.326

By:

McPherson, A. E.;
Jane, J.

Publication type:

Article

Extrusion of Cross‐Linked Hydroxypropylated Corn Starches I. Pasting Properties.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 320, doi. 10.1094/CCHEM.2000.77.3.320

By:

McPherson, A. E.;
Bailey, T. B.;
Jane, J.

Publication type:

Article

Relationship of Gelatinization and Recrystallization of Cross‐Linked Rice to Glass Transition Temperature.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 315, doi. 10.1094/CCHEM.2000.77.3.315

By:

Chatakanonda, Pathama;
Varavinit, Saiyavit;
Chinachoti, Pavinee

Publication type:

Article

Viscoelasticity of Cowpea Starch Gels.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 309, doi. 10.1094/CCHEM.2000.77.3.309

By:

Won, So‐Yoon;
Choi, WonSeok;
Lim, Hyesook S.;
Cho, Ki‐Yul;
Lim, Seung‐Taik

Publication type:

Article

Molecular Characterization of Corn Starch Using an Aqueous HPSEC‐MALLS‐RI System Under Various Dissolution and Analytical Conditions.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 303, doi. 10.1094/CCHEM.2000.77.3.303

By:

You, SangGuan;
Lim, Seung‐Taik

Publication type:

Article

Serum Lipids in Hypercholesterolemic Men and Women Consuming Oat Bran and Amaranth Products.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 297, doi. 10.1094/CCHEM.2000.77.3.297

By:

Maier, Susan M.;
Turner, Nancy D.;
Lupton, Joanne R.

Publication type:

Article

Utilization of Calcium in Breads Highly Fortified with Calcium as Calcium Carbonate or as Dairy Calcium.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 293, doi. 10.1094/CCHEM.2000.77.3.293

By:

Ranhotra, G. S.;
Gelroth, J. A.;
Leinen, S. D.

Publication type:

Article

Relationship of Kernel Size to Flour Water Absorption for Canada Western Red Spring Wheat.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 286, doi. 10.1094/CCHEM.2000.77.3.286

By:

Morgan, B. C.;
Dexter, J. E.;
Preston, K. R.

Publication type:

Article

Molecular Structure and Some Physicochemical Properties of High‐Amylose Barley Starches.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 279, doi. 10.1094/CCHEM.2000.77.3.279

By:

Yoshimoto, Yasushi;
Tashiro, Jyunko;
Takenouchi, Tadahiro;
Takeda, Yasuhito

Publication type:

Article

Molecular Characteristics Influencing Retrogradation Kinetics of Rice Amylopectins.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 272, doi. 10.1094/CCHEM.2000.77.3.272

By:

Lai, Vivian M.‐F.;
Lu, Shin;
Lii, Cheng‐yi

Publication type:

Article

Effects of Temperature and Mechanical Input on Semisweet Biscuit (Cookie) Quality and Dough Characteristics.

Published in:

Cereal Chemistry, 2000, v. 77, n. 3, p. 265, doi. 10.1094/CCHEM.2000.77.3.265

By:

Charun, E.;
Abecassis, J.;
Contamine, A.‐S.;
Roulland, T.‐M.;
Vergnes, B.;
Morel, M.‐H.

Publication type:

Article