Volume 76; Issue 3

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Cereal Chemistry
Volume 76; Issue 3

Cereal Chemistry

Volume 76; Issue 3

1

Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution

Redl, Andreas, Morel, Marie Hélène, Bonicel, Joëlle, Vergnes, Bruno, Guilbert, Stephane

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 1.60 MB

english, 1999

2

Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

Crosbie, G. B., Ross, A. S., Moro, T., Chiu, P. C.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 90 KB

english, 1999

3

General Application of Raman Spectroscopy for the Determination of Level of Acetylation in Modified Starches 1

Phillips, David Lee, Liu, Huijun, Pan, Duohai, Corke, Harold

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 109 KB

english, 1999

4

Enthalpic Transitions in Native Starch Granules 1

Sahai, D., Jackson, D. S.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 72 KB

english, 1999

5

Increase in Bone Calcification in Young Rats Fed Breads Highly Fortified with Calcium

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

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 36 KB

english, 1999

6

Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough

Kenny, S., Wehrle, K., Dennehy, T., Arendt, E. K.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 99 KB

english, 1999

7

Microdetermination of Surface Proteins of Wheat Starch Granules by Dye Binding

Seguchi, Masaharu, Yoshino, Yomiko

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 107 KB

english, 1999

8

Soluble and Insoluble Dietary Fiber Content and Composition in Oat

Manthey, Frank A., Hareland, Gary A., Huseby, Donna J.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 44 KB

english, 1999

9

Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

Uthayakumaran, S., Gras, P. W., Stoddard, F. L., Bekes, F.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 477 KB

english, 1999

10

Separation and Characterization of A- and B-Type Starch Granules in Wheat Endosperm

Peng, M., Gao, M., Abdel-Aal, E.-S. M., Hucl, P., Chibbar, R. N.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 345 KB

english, 1999

11

Physicochemical Properties of Normal and Waxy Job's Tears ( Coix lachryma-jobi L.) Starch

Li, Jiansheng, Corke, Harold

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 45 KB

english, 1999

12

Effect of Moisture Content on Thermomechanical Behavior of Concentrated Wheat Starch-Water Preparations

Rolee, A., LeMeste, M.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 104 KB

english, 1999

13

Development of a Panel of Specific Monoclonal Antibodies to High Molecular Weight Glutenin Subunits and Their Application in Genetic Screening

Giersch, Thomas M., Hill, Amanda S., Skerritt, John H.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 384 KB

english, 1999

14

A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats

Abdel-Aal, E.-S. M., Hucl, P.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 71 KB

english, 1999

15

Durum Wheat Lipoxygenase Activity and Other Quality Parameters that Affect Pasta Color

Borrelli, G. M., Troccoli, A., Di Fonzo, N., Fares, C.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 92 KB

english, 1999

16

Comparison of Yield and Composition of Oil Extracted from Corn Fiber and Corn Bran

Moreau, Robert A., Singh, Vijay, Eckhoff, Steven R., Powell, Michael J., Hicks, Kevin B., Norton, Robert A.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 31 KB

english, 1999

17

Depolymerization of the Glutenin Macropolymer During Mixing: II. Differences in Retention of Specific Glutenin Subunits

Skerritt, John H., Hac, Luch, Lindsay, Megan P., Bekes, Ferenc

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 257 KB

english, 1999

18

Depolymerization of the Glutenin Macropolymer During Dough Mixing: I. Changes in Levels, Molecular Weight Distribution, and Overall Composition

Skerritt, John H., Hac, Luch, Bekes, Ferenc

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 125 KB

english, 1999

19

Viscosity Concerns with Rye Mashes Used for Ethanol Production

Ingledew, W. M., Thomas, K. C., Hynes, S. H., McLeod, J. G.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 63 KB

english, 1999

20

Paste Properties of Modified Starches from Partial Waxy Wheats 1

Reddy, Indira, Seib, Paul A.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 131 KB

english, 1999

21

Relationships Between Small-Scale Wheat Quality Assays and Commercial Test Bakes 1

Graybosch, R. A., Peterson, C. J., Hareland, G. A., Shelton, D. R., Olewnik, M. C., He, H., Stearns, M. M.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 54 KB

english, 1999

22

Effect of Zinc and Aluminum Ions in Breadmaking

Vadlamani, Keswara Rao, Seib, Paul A.

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 319 KB

english, 1999

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