Session 44F |
Monday AM
Product Development
|
| Sponsor: | Product Development Division |
| Time: | 8:30 AM- 12:00 PM |
| 44F-1 | The effect of storage relative humidity and popping method on the popping characteristics of commercial vendor popcorn
T. J. LABUZA, T. P. Labuza |
| 44F-2 | White beef: process development and product characterization
I. MACIEL-PEDROTE, V. Suvanich, W. Prinyawiwatkul |
| 44F-3 | Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio, and cowpea flours
K. H. MCWATTERS, J. B. Ouedraogo, A. V. A. Resurreccion, Y. -. C. Hung, R. D. Phillips |
| 44F-4 | Effect of edible whey protein coatings on the quality of stored shelled pecans
V. SANTANA, G. I. Olivas-Orozco, F. R. Del Valle |
| 44F-5 | Quality and stability of protein-enhanced products
A. H. BARRETT, P. Maguire, A. V. Cardello, L. L. Lesher |
| 44F-6 | Instant-gelation Properties of Soy Protein
Z. WANG |
| 44F-7 | Microencapsulation of L-ascorbic acid in sucrose and/or lactose by cocrystallization
T. S. HAHM, M. S. Chung, H. J. Roh, T. J. Hwang, S. S. Kim |
| 44F-8 | Meat analogs from peanut and their use as meat substitutes in ethnic snacks
C. L. RAY, M. Ahmedna, I. Goktepe |
| 44F-9 | Sensorial analysis of extruded products made from blends of corn flour and soybean and safflower meals
H. E. MARTINEZ-FLORES, C. C. Mondragon, A. L. Saldaña, E. J. Garcia |
| 44F-10 | Physical stability and textural attributes of nutritional modified peanut spreads
J. Y. YEH, R. D. Phillips, Y. -. C. Hung |
| 44F-11 | A novel approach for the development of pasta products using sweetpotato flour
K. LIMROONGREUNGRAT, Y. W. Huang |
| 44F-12 | Development of baked products from a space-age wheat variety.
P. V. VEILLARD, J. L. Kokini |
| 44F-13 | The effect of pre-cooking and partial drying on the crispness of cassava chips
H. C. MENEZES, R. K. Grizotto |
| 44F-14 | Use of previously gelatinized cassava flour (Manihot esculenta Crantz) in the elaboration of pre-fried, frozen restructured products.
H. C. MENEZES, S. A. G. Berbari, V. D. A. Anjos, E. E. M. Mori, N. Braganolo, K. H. Takata |
| 44F-15 | Protein-Protein Interactions Between Wheat Gluten and Texturized Soy Flour in Baked Bread: A Model System
K. J. RYAN, C. L. Homco-Ryan, J. M. Jensen, K. L. Robbins, C. Prestat, M. S. Brewer |
| 44F-16 | Consumer preferred attribute profiles of a fresh ground beef and turkey product
W. PRINYAWIWATKUL, A. R. Schupp, J. Gillespie, C. O'Neil |
| 44F-17 | Development of a carbonated pineapple juice blend.
H. C. MENEZES, P. P. M. Uchôa, D. M. Barrett |
| 44F-18 | Development of technology to produce corn flour tortilla supplemented with Tenebrio molitor worm flour
E. D. AGUILAR-MIRANDA, M. G. López, C. Escamilla-Santana, A. P. Barba de la Rosa |
| 44F-19 | Oxidative rancidity of peanut butter slices under different packaging and atmospheric conditions
M. ADHIKARY, D. D. Bellmer, G. Brusewitz |
| 44F-20 | Development of a new chip product using defatted peanut flour
A. ZENERE, Y. W. Huang, K. H. McWatters, B. G. Lyon |
| 44F-21 | Sensory attributes of a low-fat milk beverage flavored with coffee, caramel and/or chocolate containing hazelnut meal
S. J. KIM, Z. Ustunol |
| 44F-22 | New products from taro and poi using cooking extrusion
J. L. BRIGGS, A. Huang, A. H. Barrett, P. Maguire, K. Raciot, A. Senecal, B. A. Davis |
| 44F-23 | Structural analysis of seed, flour, concentrates and isolates of Lupinus mutabilis, and their mixtures behaviour with wheat flour
G. DáVILA-ORTíZ, N. Güemes Vera, O. Arciniega Ruiz de Esparza |
| 44F-24 | Functional and sensory properties of hazelnuts in nutritional bars
S. E. WICKLAND, M. B. Stone |
| 44F-25 | Development and evaluation of hazelnut scones
D. W. SCOVILLE, M. B. Stone |
| 44F-26 | Evaluation of microstructural changes of Lupinus campestris seeds subjected to physical and chemical treatments by light microscopy and scanning electronic microscopy
G. DáVILA-ORTíZ, N. Güemes-Vera, C. Jiménez-Martínez, O. Arciniega Ruiz de Esparza |
| 44F-27 | Physical properties of pine nut gruel manufactured with rice powder under different processing conditions
J. B. EUN, X. Zhang, F. Z. Lee |
| 44F-28 | Sensory attributes of microwave sterilized macaroni and cheese
D. GUAN, V. Fernandez-Plotka, S. Clark, J. Tang, F. Younce, M. H. Lau |
| 44F-29 | Acoustical and mechanical characterization on crispy peanut-based extrudate snacks
I. CHOI, R. D. Phillips, Y. C. Hung, H. S. Jeong |
| 44F-30 | Tocopherols extraction from soybean oil deodorizer distillate by saponification: the effect of acetone/water solution composition
M. E. M. ALMEIDA, O. Rusig, E. C. Guzman |
| 44F-31 | Physical and sensory properties of popped sorghum as affected by varying moisture contents
J. A. MITCHUM, S. Regnier, B. Jones, M. J. Hinds, P. Rayas |
| 44F-32 | Development and sensory evaluation of soy cookies
D. CHEN, M. S. Brewer, K. Weingartner |
| 44F-33 | Improved rice bran as a partial replacement in bread making
I. M. LIMA, H. S. Guraya, E. T. Champagne |
| 44F-34 | Evaluation of the rheological, sensory, and microbiological properties of sugar-free bar-b-q sauce
Z. S. MATTA, F. M. Aramouni, T. J. Herald |
| 44F-35 | Physical properties of bagels made with defatted peanut meal
D. A. HARDY, M. J. Hinds |
| 44F-36 | Physical quality of muffins as affected by quinoa flour and unrefined cocoa powder
P. N. PEREZ, M. J. Hinds |
| 44F-37 | Use of cultured dairy solids on shelf-life extension of low-fat yogurt
H. C. ALEXANDERSON-LEE, M. M. Marciniec, A. Scotty |
| 44F-38 | Effects of the extrusion variables and the incorporation of vital wheat gluten, corn flour and starch with high amylose content on the technological quality of extruded breading
Y. K. CHANG, R. Alcioli-Moura, F. Martínez-Bustos |