Works matching IS 00090352 AND DT 2002 AND VI 79 AND IP 3

Results: 24

Fine Structures of Starches from Long‐Grain Rice Cultivars with Different Functionality.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 465, doi. 10.1094/CCHEM.2002.79.3.465

By:

Patindol, James;
Wang, Ya‐Jane

Publication type:

Article

Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 458, doi. 10.1094/CCHEM.2002.79.3.458

By:

Abdel‐Aal, E.‐S. M.;
Hucl, P.;
Chibbar, R. N.;
Han, H. L.;
Demeke, T.

Publication type:

Article

Einkorn: A Potential Candidate for Developing High Lutein Wheat.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 455, doi. 10.1094/CCHEM.2002.79.3.455

By:

Abdel‐Aal, E.‐S. M.;
Young, J. C.;
Wood, P. J.;
Rabalski, I.;
Hucl, P.;
Falk, D.;
Frégeau‐Reid, J.

Publication type:

Article

Fermentability of Oat and Wheat Fractions Enriched in β‐Glucan Using Human Fecal Inoculation.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 445, doi. 10.1094/CCHEM.2002.79.3.445

By:

Wood, Peter J.;
Arrigoni, Eva;
Miller, S. Shea;
Amadò, Renato

Publication type:

Article

Air Classification of Pin‐Milled Soybean Hulls.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 439, doi. 10.1094/CCHEM.2002.79.3.439

By:

Wolf, Walter J.;
Sessa, David J.;
Wu, Y. Victor;
Thompson, Arthur R.

Publication type:

Article

Lipid Extraction Process on Texturized Soy Flour and Wheat Gluten Protein‐Protein Interactions in a Dough Matrix.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 434, doi. 10.1094/CCHEM.2002.79.3.434

By:

Ryan, K. J.;
Homco‐Ryan, C. L.;
Jenson, J.;
Robbins, K. L.;
Prestat, C.;
Brewer, M. S.

Publication type:

Article

Effect of Specific Mechanical Energy on Properties of Extruded Protein‐Starch Mixtures.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 429, doi. 10.1094/CCHEM.2002.79.3.429

By:

Gropper, Maoz;
Moraru, Carmen I.;
Kokini, Jozef L.

Publication type:

Article

Proteolytic Enzymes in Germinating Rye Grains.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 423, doi. 10.1094/CCHEM.2002.79.3.423

By:

Brijs, Kristof;
Trogh, Isabel;
Jones, Berne L.;
Delcour, Jan A.

Publication type:

Article

Determining Vitreous Subclasses of Hard Red Spring Wheat Using Visible/Near‐Infrared Spectroscopy.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 418, doi. 10.1094/CCHEM.2002.79.3.418

By:

Wang, D.;
Dowell, F. E.;
Dempster, R.

Publication type:

Article

Characterization of Functional Properties of Gluten Proteins in Spelt Cultivars Using Rheological and Quality Factor Measurements.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 408, doi. 10.1094/CCHEM.2002.79.3.408

By:

Schober, Tilman J.;
Clarke, Charmaine I.;
Kuhn, Manfred

Publication type:

Article

End‐Use Quality of Hard Red and Hard White Spring Wheat Contaminated with Grain of Contrasting Classes.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 404, doi. 10.1094/CCHEM.2002.79.3.404

By:

Habernicht, Debra;
Martin, John M.;
Talbert, Luther E.

Publication type:

Article

Composition and Quality of Wheat Grown Under Different Shoot and Root Temperatures During Maturation.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 397, doi. 10.1094/CCHEM.2002.79.3.397

By:

Guedira, Mohammed;
McCluskey, Patrick J.;
MacRitchie, Finlay;
Paulsen, Gary M.

Publication type:

Article

Germination and Malting Properties of Mutants Derived from Malting Barley cv. Triumph.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 392, doi. 10.1094/CCHEM.2002.79.3.392

By:

Swanston, J. S.;
Sopena, A.;
Moralejo, M. A.;
Molina‐Cano, J.‐L.

Publication type:

Article

Flavor Retention and Physical Properties of Rice Cakes Prepared from Coated Rice Grain.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 387, doi. 10.1094/CCHEM.2002.79.3.387

By:

Klamczynski, A. P.;
Glenn, G. M.;
Orts, W. J.

Publication type:

Article

Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 383, doi. 10.1094/CCHEM.2002.79.3.383

By:

Wang, Ya‐Jane;
Wang, Linfeng;
Shephard, Donya;
Wang, Fudong;
Patindol, James

Publication type:

Article

Effects of Glycerol and Moisture Redistribution on Mechanical Properties of White Bread.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 376, doi. 10.1094/CCHEM.2002.79.3.376

By:

Baik, Moo‐Yeol;
Chinachoti, Pavinee

Publication type:

Article

Differences Between Sensory Profiles and Development of Rancidity During Long‐Term Storage of Native and Processed Oat.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 367, doi. 10.1094/CCHEM.2002.79.3.367

By:

Heiniö, R.‐L.;
Lehtinen, P.;
Oksman‐Caldentey, K.‐M.;
Poutanen, K.

Publication type:

Article

Structural Characteristics of Water‐Extractable Nonstarch Polysaccharides from Barley Malt.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 359, doi. 10.1094/CCHEM.2002.79.3.359

By:

Cyran, M.;
Izydorczyk, M. S.;
MacGregor, A. W.

Publication type:

Article

Corn Dry‐Milled Grit and Flour Fractions Exhibit Differences in Amylopectin Fine Structure and Gel Texture.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 354, doi. 10.1094/CCHEM.2002.79.3.354

By:

Lin, Y.‐P.;
Aboubacar, A.;
Zehr, B. E.;
Hamaker, B. R.

Publication type:

Article

Thermomechanical Transitions of Rice Kernels.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 349, doi. 10.1094/CCHEM.2002.79.3.349

By:

Sun, Zhenhua;
Yang, Wade;
Siebenmorgen, Terry;
Stelwagen, Annemieke;
Cnossen, Auke

Publication type:

Article

Oat Bran Fermentation by Rye Sourdough.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 345, doi. 10.1094/CCHEM.2002.79.3.345

By:

Degutyte‐Fomins, Laima;
Sontag‐Strohm, Tuula;
Salovaara, Hannu

Publication type:

Article

Effect of Storage Time on In Vitro Digestibility and Resistant Starch Content of Nixtamal, Masa, and Tortilla.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 340, doi. 10.1094/CCHEM.2002.79.3.340

By:

Rendon‐Villalobos, Rodolfo;
Bello‐Pérez, Luis Arturo;
Osorio‐Díaz, Perla;
Tovar, Juscelino;
Paredes‐López, Octavio

Publication type:

Article

Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale‐Wheat Flour Blends.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 332, doi. 10.1094/CCHEM.2002.79.3.332

By:

Naeem, Hamid A.;
Darvey, Norman L.;
Gras, Peter W.;
MacRitchie, Finlay

Publication type:

Article

Amino Acid Sequence of Wheat Flour Arabinogalactan‐Peptide, Identical to Part of Grain Softness Protein GSP‐1, Leads to Improved Structural Model.

Published in:

Cereal Chemistry, 2002, v. 79, n. 3, p. 329, doi. 10.1094/CCHEM.2002.79.3.329

By:

Van den Bulck, Katie;
Loosveld, Anne‐Marie A.;
Courtin, Christophe M.;
Proost, Paul;
Van Damme, Jozef;
Robben, Johan;
Mort, Andrew;
Delcour, Jan A.

Publication type:

Article