Session 89: Room Ballroom C |
Tuesday PM
Product Development
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| Sponsor: | Product Development Division |
| Moderator(s): | W. G. McGlynn, Oklahoma State Univ.
M. J. Hinds, Oklahoma State Univ. |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 89-1 | Development of a savory meal replacement bar
C. A. CARPENITO, C. M. Zammer, M. J. Rudolph |
| 2:50 PM | 89-2 | Incorporate product life cycle management into new product development : Experiences of the Thai food industry
P. SUWANNAPORN, M. Speece |
| 3:05 PM | 89-3 | Tofu made from soybean and apricot kernel. II. Its yield with CaSO4 as coagulant
H. ZHANG, X. Wei |
| 3:20 PM | 89-4 | Development of dehydrated Tom Yum Kung
S. SRIWATTANA, V. Haruthaithanasarn, P. Chompreeda, A. V. A. Resurreccion |
| 3:35 PM | 89-5 | Effect of sodium lactate on water mobility and glass transition temperature in intermediate moisture turkey meats
T. C. S. YANG, A. P. P. Yang, I. A. Taub, R. Ruan |
| 3:50 PM | 89-6 | Dynamic prediction models using recursive PLS for increased product success
L. SAVANT, J. D. Kolsky, D. C. Plaehn, D. S. Lundahl, G. J. Stucky |
| 4:05 PM | 89-7 | High intensity sweetener blends yield more stable sensory profiles and extend shelf life of carbonated lemon-lime beverages
J. TIMKO, J. Fry, W. H. Riha, III |
| 4:20 PM | 89-8 | Effects of low-protein flour on reduced-fat and reduced-sugar wire-cut cookie spread and hardness
K. A. JOHNSON, M. P. Penfield |
| 4:35 PM | 89-9 | A data analysis method to build a product idea knowledge base
G. J. STUCKY, J. D. Kolsky, D. C. Plaehn, D. S. Lundahl |
| 4:50 PM | 89-10 | Bulk processing of dry beans as an alternative to canning for refrigerated foods
R. M. BASEL |
| 5:05 PM | 89-11 | Evaluation of sweet potato bread
J. L. GREENE, A. C. Bovell-Benjamin |
| 5:20 PM | 89-12 | Extrusion processing of a ready-to-serve hydroponic sweet potato breakfast cereal
M. Y. DANSBY, A. C. Bovell-Benjamin |