Works matching IS 00090352 AND DT 2000 AND VI 77 AND IP 4

Results: 22

Environmental Influences on Flour Composition, Dough Rheology, and Baking Quality of Spring Wheat.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 507, doi. 10.1094/CCHEM.2000.77.4.507

By:

Mikhaylenko, G. G.;
Czuchajowska, Z.;
Baik, B.‐K.;
Kidwell, K. K.

Publication type:

Article

In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Wheat Bran, and Corn Bran.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 518, doi. 10.1094/CCHEM.2000.77.4.518

By:

Kahlon, T. S.;
Chow, F. I.

Publication type:

Article

Instrumental Assessment of Cooked Rice Texture Characteristics: A Method for Breeders.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 512, doi. 10.1094/CCHEM.2000.77.4.512

By:

Meullenet, Jean‐Francois;
Champagne, Elaine T.;
Bett, Karen L.;
McClung, Anna M.;
Kauffmann, Domitille

Publication type:

Article

Prediction of Cooked Rice Texture Using Extrusion and Compression Tests in Conjunction with Spectral Stress Strain Analysis.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 501, doi. 10.1094/CCHEM.2000.77.4.501

By:

Sitakalin, Chanintorn;
Meullenet, Jean‐Francois C.

Publication type:

Article

Thermal Behavior and Nonfreezing Water of Soybean Protein Components.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 495, doi. 10.1094/CCHEM.2000.77.4.495

By:

Zhong, Z. K.;
Sun, X. S.

Publication type:

Article

Effects of Leavening Acids and Dough Temperature in Wheat Flour Tortillas.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 489, doi. 10.1094/CCHEM.2000.77.4.489

By:

Cepeda, Minerva;
Waniska, Ralph D.;
Rooney, Lloyd W.;
Bejosano, Feliciano P.

Publication type:

Article

Moisture Redistribution and Phase Transitions During Bread Staling.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 484, doi. 10.1094/CCHEM.2000.77.4.484

By:

Baik, Moo‐Yeol;
Chinachoti, Pavinee

Publication type:

Article

Optimum Steeping Process for Wet Milling of Sorghum.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 478, doi. 10.1094/CCHEM.2000.77.4.478

By:

Wang, F. C.;
Chung, D. S.;
Seib, P. A.;
Kim, Y. S.

Publication type:

Article

Retrogradation Mechanism of Rice Starch.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 473, doi. 10.1094/CCHEM.2000.77.4.473

By:

Tako, M.;
Hizukuri, S.

Publication type:

Article

Survey of White Salted Noodle Quality Characteristics in Wheat Landraces.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 468, doi. 10.1094/CCHEM.2000.77.4.468

By:

Black, C. K.;
Panozzo, J. F.;
Wright, C. L.;
Lim, P. C.

Publication type:

Article

Air Classification of Barley Flours.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 463, doi. 10.1094/CCHEM.2000.77.4.463

By:

Andersson, A. A. M.;
Andersson, R.;
Åman, P.

Publication type:

Article

Thermal Behavior of Zein Sheets Plasticized with Oleic Acid.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 459, doi. 10.1094/CCHEM.2000.77.4.459

By:

Santosa, F. X. Budi;
Padua, Graciela Wild

Publication type:

Article

Rapid Gas Chromatographic Technique for Quantifying 2‐Acetyl‐1‐Pyrroline and Hexanal in Rice (Oryza sativa, L.).

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 454, doi. 10.1094/CCHEM.2000.77.4.454

By:

Bergman, C. J.;
Delgado, J. T.;
Bryant, R.;
Grimm, C.;
Cadwallader, K. R.;
Webb, B. D.

Publication type:

Article

Rapid Size‐Exclusion Chromatography Analysis of Molecular Size Distribution for Wheat Endosperm Protein.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 451, doi. 10.1094/CCHEM.2000.77.4.451

By:

Larroque, O. R.;
Bekes, F.

Publication type:

Article

Procedure for Obtaining Stable Protein Extracts of Cereal Flour and Whole Meal for Size‐Exclusion HPLC Analysis.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 448, doi. 10.1094/CCHEM.2000.77.4.448

By:

Larroque, O. R.;
Gianibelli, M. C.;
Sanchez, M. Gomez;
MacRitchie, F.

Publication type:

Article

Characterization of Starch in Aegilops Species.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 445, doi. 10.1094/CCHEM.2000.77.4.445

By:

Stoddard, F. L.;
Sarker, R.

Publication type:

Article

Effect of Morphology of Mechanically Developed Wheat Flour and Water on Starch from Gluten Separation Using Cold Ethanol Displacement.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 439, doi. 10.1094/CCHEM.2000.77.4.439

By:

Robertson, G. H.;
Cao, T. K.;
Wood, D. F.

Publication type:

Article

Starch Retrogradation in Cooked Pasta and Rice.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 433, doi. 10.1094/CCHEM.2000.77.4.433

By:

Riva, M.;
Fessas, D.;
Schiraldi, A.

Publication type:

Article

Malted Sorghum as a Functional Ingredient in Composite Bread.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 428, doi. 10.1094/CCHEM.2000.77.4.428

By:

Hugo, L. F.;
Rooney, L. W.;
Taylor, J. R. N.

Publication type:

Article

Description of a Micromill with Instrumentation for Measuring Grinding Characteristics of Wheat Grain.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 421, doi. 10.1094/CCHEM.2000.77.4.421

By:

Pujol, R.;
Létang, C.;
Lempereur, I.;
Chaurand, M.;
Mabille, F.;
Abecassis, J.

Publication type:

Article

Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 414, doi. 10.1094/CCHEM.2000.77.4.414

By:

Linarès, E.;
Larré, C.;
Lemeste, M.;
Popineau, Y.

Publication type:

Article

Influence of Hydrothermal Treatment on Lipid Oxidation in Barley.

Published in:

Cereal Chemistry, 2000, v. 77, n. 4, p. 407, doi. 10.1094/CCHEM.2000.77.4.407

By:

Rutgersson, A.;
Toukkuri, V.‐M.;
Reinikainen, P.;
Lingnert, H.

Publication type:

Article