Works matching IS 00090352 AND DT 2015 AND VI 92 AND IP 5

Results: 16

Factors Governing Pasting Properties of Waxy Wheat Flours.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 529, doi. 10.1094/CCHEM-10-14-0209-R

By:

Garimella Purna, Shivananda K.;
Shi, Yong‐Cheng;
Guan, Lan;
Wilson, Jeff D.;
Graybosch, Robert A.

Publication type:

Article

Optimization of Near-Infrared Reflectance Model in Measuring Gelatinization Characteristics of Rice Flour with a Rapid Viscosity Analyzer (RVA) and Differential Scanning Calorimeter (DSC).

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 522, doi. 10.1094/CCHEM-08-14-0171-R

By:

Xie, Lihong;
He, Xiaoyan;
Duan, Binwu;
Tang, Shaoqing;
Luo, Ju;
Jiao, Guiai;
Shao, Gaoneng;
Wei, Xiangjin;
Sheng, Zhonghua;
Hu, Peisong

Publication type:

Article

Evaluating the Performance of Gluten ELISA Test Kits: The Numbers Do Not Tell the Tale.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 513, doi. 10.1094/CCHEM-07-14-0166-R

By:

Bruins Slot, Ilona D.;
Bremer, Maria G. E. G.;
Fels‐Klerx, Ine;
Hamer, Rob J.

Publication type:

Article

Functional and Nutritional Characteristics of Wheat Grown in Organic and Conventional Cropping Systems.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 504, doi. 10.1094/CCHEM-01-15-0007-R

By:

Park, Eun Young;
Baik, Byung‐Kee;
Miller, Perry R.;
Burke, Ian C.;
Wegner, Eric A.;
Tautges, Nicole E.;
Morris, Craig F.;
Fuerst, E. Patrick

Publication type:

Article

Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready-to-Eat (RTE) Flaked Cereal.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 497, doi. 10.1094/CCHEM-09-14-0180-R

By:

Lafond, David W.;
Jin, YuLai;
Cho, KiYul;
Romsos, Dale R.

Publication type:

Article

Physical, Compositional, and Wet-Milling Characteristics of Mexican Blue Maize (Zea mays L.) Landrace.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 491, doi. 10.1094/CCHEM-01-15-0001-R

By:

Uriarte‐Aceves, Perla Marysol;
Cuevas‐Rodríguez, Edith Oliva;
Gutiérrez‐Dorado, Roberto;
Mora‐Rochín, Saraid;
Reyes‐Moreno, Cuauhtémoc;
Puangpraphant, Sirima;
Milán‐Carrillo, Jorge

Publication type:

Article

Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 487, doi. 10.1094/CCHEM-01-15-0004-N

By:

Matsuki, Junko;
Okunishi, Tomoya;
Okadome, Hiroshi;
Suzuki, Keitaro;
Yoza, Koichi;
Tokuyasu, Ken

Publication type:

Article

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge-and-Dough Breadmaking Quality.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 481, doi. 10.1094/CCHEM-12-14-0267-R

By:

Hattori, Kazuki;
Dupuis, Brigitte;
Fu, Bin Xiao;
Edwards, Nancy M.

Publication type:

Article

Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 475, doi. 10.1094/CCHEM-12-14-0258-R

By:

Santiago‐Ramos, David;
Figueroa‐Cárdenas, Juan de Dios;
Véles‐Medina, José Juan;
Reynoso‐Camacho, Rosalía;
Ramos‐Gómez, Minerva;
Gaytán‐Martínez, Marcela;
Morales‐Sánchez, Eduardo

Publication type:

Article

Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 466, doi. 10.1094/CCHEM-12-14-0262-R

By:

Hammed, Ademola Monsur;
Ozsisli, Bahri;
Ohm, Jae‐Bom;
Simsek, Senay

Publication type:

Article

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 460, doi. 10.1094/CCHEM-07-14-0152-R

By:

Bock, Jayne E.;
West, Ryan;
Iametti, Stefania;
Bonomi, Francesco;
Marengo, Mauro;
Seetharaman, Koushik

Publication type:

Article

Crude Fat Content and Fatty Acid Profile and Their Correlations in Foxtail Millet.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 455, doi. 10.1094/CCHEM-12-14-0252-R

By:

Zhang, Aixia;
Liu, Xiaodong;
Wang, Guirong;
Wang, Huijun;
Liu, Jingke;
Zhao, Wei;
Zhang, Yuzong

Publication type:

Article

Effect of Mixing Time and Speed on Experimental Baking and Dough Testing with a 200 g Pin Mixer.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 449, doi. 10.1094/CCHEM-02-15-0021-R

By:

Brabec, Daniel;
Rosenau, Sam;
Shipman, Mary

Publication type:

Article

Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 441, doi. 10.1094/CCHEM-11-14-0232-R

By:

Ding, Chao;
Khir, Ragab;
Pan, Zhongli;
Zhang, Jianyou;
Tu, Kang;
El‐Mashad, Hamed

Publication type:

Article

Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 434, doi. 10.1094/CCHEM-01-15-0017-R

By:

Marti, Alessandra;
Qiu, Xiaoxue;
Schoenfuss, Tonya C.;
Seetharaman, Koushik

Publication type:

Article

Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 427, doi. 10.1094/CCHEM-10-14-0204-R

By:

Liu, Rui;
Wei, Yimin;
Ren, Xiaolong;
Xing, Yanan;
Zhang, Yingquan;
Zhang, Bo

Publication type:

Article