Works matching IS 00090352 AND DT 2003 AND VI 80 AND IP 4

Results: 23

Extrusion Processing of Rice‐Based Breakfast Cereals Enhanced with Tocopherol from a Chinese Medical Plant.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 491, doi. 10.1094/CCHEM.2003.80.4.491

By:

Lin, Yuan‐Hui;
Yeh, Chia‐Sheng;
Lu, Shin

Publication type:

Article

Determination of β‐Glucan Molecular Weight Using SEC with Calcofluor Detection in Cereal Extracts.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 485, doi. 10.1094/CCHEM.2003.80.4.485

By:

Rimsten, Lena;
Stenberg, Tove;
Andersson, Roger;
Andersson, Annica;
Åman, Per

Publication type:

Article

Optimizing Extraction of Zein and Glutelin‐Rich Fraction During Sequential Extraction Processing of Corn.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 481, doi. 10.1094/CCHEM.2003.80.4.481

By:

Hojilla‐Evangelista, Mila P.;
Johnson, Lawrence A.

Publication type:

Article

Effects of Environmental Temperature on Structure and Gelatinization Properties of Wheat Starch.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 476, doi. 10.1094/CCHEM.2003.80.4.476

By:

Matsuki, Junko;
Yasui, Takeshi;
Kohyama, Kaoru;
Sasaki, Tomoko

Publication type:

Article

Protein and Starch Properties of Some Tetraploid Wheats.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 468, doi. 10.1094/CCHEM.2003.80.4.468

By:

Sissons, M. J.;
Batey, I. L.

Publication type:

Article

Chemometric Localization Approach to NIR Measurement of Apparent Amylose Content of Ground Wheat.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 462, doi. 10.1094/CCHEM.2003.80.4.462

By:

Wesley, I. J.;
Osborne, B. G.;
Anderssen, R. S.;
Delwiche, S. R.;
Graybosch, R. A.

Publication type:

Article

Hydrolytic Degradation of Triacylglycerols and Changes in Fatty Acid Composition in Rice Bran During Storage.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 459, doi. 10.1094/CCHEM.2003.80.4.459

By:

Goffman, F. D.;
Bergman, C.

Publication type:

Article

Effects of Yeast Freezing in Frozen Dough.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 454, doi. 10.1094/CCHEM.2003.80.4.454

By:

Ribotta, Pablo D.;
León, Alberto E.;
Añón, María Cristina

Publication type:

Article

A Fast Colorimetric Method to Estimate Corn Quality Loss.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 450, doi. 10.1094/CCHEM.2003.80.4.450

By:

Tosi, E. A.;
Ré, E. D.

Publication type:

Article

Genotype and Environment Effects on Tocopherol, Tocotrienol, and γ‐Oryzanol Contents of Southern U.S. Rice.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 446, doi. 10.1094/CCHEM.2003.80.4.446

By:

Bergman, C. J.;
Xu, Z.

Publication type:

Article

Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 437, doi. 10.1094/CCHEM.2003.80.4.437

By:

Guo, G.;
Jackson, D. S.;
Graybosch, R. A.;
Parkhurst, A. M.

Publication type:

Article

Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 427, doi. 10.1094/CCHEM.2003.80.4.427

By:

Guo, G.;
Jackson, D. S.;
Graybosch, R. A.;
Parkhurst, A. M.

Publication type:

Article

Large and Fast Deformations Crucial for the Rheology of Proofing Dough.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 424, doi. 10.1094/CCHEM.2003.80.4.424

By:

Weegels, Peter L.;
Groeneweg, Frans;
Esselink, Eddy;
Smit, Robert;
Brown, Rupert;
Ferdinando, Dudley

Publication type:

Article

Impact of Industrial Dough Processing on Structure: A Rheology, Nuclear Magnetic Resonance, and Electron Microscopy Study.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 419, doi. 10.1094/CCHEM.2003.80.4.419

By:

Esselink, Eddy;
van Aalst, Henrie;
Maliepaard, Manuelle;
Henderson, Thijs M. H.;
Hoekstra, Niko L. L.;
van Duynhoven, John

Publication type:

Article

Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties.

Published in:: Cereal Chemistry, 2003, v. 80, n. 4, p. 409, doi. 10.1094/CCHEM.2003.80.4.409
Publication type:: Article

Osmotic Properties of Gluten.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 404, doi. 10.1094/CCHEM.2003.80.4.404

By:

Bot, Arjen;
de Bruijne, Dick W.

Publication type:

Article

Long‐Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 396, doi. 10.1094/CCHEM.2003.80.4.396

By:

Esselink, Eddy F. J.;
van Aalst, Henrie;
Maliepaard, Manuelle;
van Duynhoven, John P. M.

Publication type:

Article

Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 390, doi. 10.1094/CCHEM.2003.80.4.390

By:

van Duynhoven, John P. M.;
van Kempen, Geert M. P.;
van Sluis, Robert;
Rieger, Bernd;
Weegels, Peter;
van Vliet, Lucas J.;
Nicolay, Klaas

Publication type:

Article

Analysis of Dough Kneaders Using Numerical Flow Simulations.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 383, doi. 10.1094/CCHEM.2003.80.4.383

By:

Jongen, T. R. G.;
Bruschke, M. V.;
Dekker, J. G.

Publication type:

Article

Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 378, doi. 10.1094/CCHEM.2003.80.4.378

By:

van Velzen, Ewoud J. J.;
van Duynhoven, John P. M.;
Pudney, Paul;
Weegels, Peter L.;
van der Maas, John H.

Publication type:

Article

Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten.

Published in:

Cereal Chemistry, 2003, v. 80, n. 4, p. 371, doi. 10.1094/CCHEM.2003.80.4.371

By:

Nicolas, Y.;
Smit, R. J. M.;
van Aalst, H.;
Esselink, F. J.;
Weegels, P. L.;
Agterof, W. G. M.

Publication type:

Article

Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough.

Published in:: Cereal Chemistry, 2003, v. 80, n. 4, p. 366, doi. 10.1094/CCHEM.2003.80.4.366
Publication type:: Article

Progress in Dough Processing from Unilever Research and Development.

Published in:: Cereal Chemistry, 2003, v. 80, n. 4, p. 365, doi. 10.1094/CCHEM.2003.80.4.365
Publication type:: Article