Session 29C |
Sunday PM
Food Engineering: Rheology and texture
|
| Sponsor: | Food Engineering Division |
| Time: | 2:00 PM- 5:30 PM |
| 29C-1 | A new method to determine viscosity of liquids
B. MERT, O. H. Campanella, H. Sumali |
| 29C-2 | Determination of viscosity of liquids using standing waves in rigid tubes
B. MERT, H. Sumali, O. H. Campanella |
| 29C-3 | Measuring extensional properties of dough during fermentation using a new technique in food rheology
S. LEE, O. H. Campanella |
| 29C-4 | Dynamic rheological properties of wheat flour dough at elevated temperatures
L. A. ROZZI, O. H. Campanella, M. R. Okos |
| 29C-5 | Characterizing the effect of endoxylanases on the rheology of extruded pasta dough
D. C. GONZALEZ, O. H. Campanella, M. R. Okos |
| 29C-6 | Rheology of xanthan/sucrose mixtures at ultrasonic frequencies
R. SAGGIN, J. N. Coupland |
| 29C-7 | Rheological properties of a novel microbial exopolysaccharide produced from lactose by Bifidobacterium longum BB-79
Y. M. Lo, L. N. SADAR, S. Argin |
| 29C-8 | Employing rheological techniques to examine the stability of peanut butter as affected by stabilizer concentration
V. M. TOTLANI, M. S. Chinnan |
| 29C-9 | Application of edible coatings in battered and breaded foods: Viscosity of coating solutions
W. USAWAKESMANEE, M. S. CHINNAN, P. Wuttijumnong, A. Jangchud, N. Raksakulthai |
| 29C-10 | Rheological properties of wheat flour batters containing cellulose ethers (methylcellulose and hydroxypropyl methylcellulose) during gelatinization
S. NARUENARTWONGSAKUL, M. S. CHINNAN, S. Bhumiratana, T. Yoovidhya |
| 29C-11 | Effect of temperature and strain on the stress relaxation behavior of gluten obtained from wheat flours of different mixing strength
H. LIANG, S. J. Mulvaney |
| 29C-12 | Effect of mechanical energy input and plasticizers on the physical properties of protein-starch extrudates
C. I. MORARU, M. Gropper, I. Deo, J. L. Kokini |
| 29C-13 | The effect of flavors on rheological properties of soy flour
M. E. YILDIZ, J. L. Kokini |
| 29C-14 | Evaluation of the variability of the WLF constants of extruded soy flour with processing parameters and storage conditions
B. K. ASHOKAN, J. L. Kokini |
| 29C-15 | Fiber supplements and the physical properties of legume extrudates
M. CHENG, J. D. J. Berrios, J. Tang, B. G. Swanson, R. J. Garnanez |
| 29C-16 | Physical properties of pressurized and heat-treated surimi gels as affected by potato starch and egg white
G. TABILO-MUNIZAGA, G. V. Barbosa-Cánovas |
| 29C-17 | Viscoelastic properties of pressurized and heat-treated surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting ( Merluccius productus)
G. TABILO-MUNIZAGA, G. V. Barbosa-Cánovas |
| 29C-18 | Texture characterization of cold-smoked salmon
P. VáZQUEZ, J. A. Ramírez de León, J. Serrano, G. Velazquez, J. A. Torres |
| 29C-19 | Effect of deboning time on chicken breast muscle (pectoralis major) tenderness by instrumental shear tests and transmission electron microscopy
G. W. YOUM, L. C. Cavitt, J. F. C. Meullenet, K. S. Kim |
| 29C-20 | Effect of preheating treatment temperature on rheological properties of rice milk
P. N. DIAS, J. F. C. Meullenet, T. A. Howell, Jr. |
| 29C-21 | Rheological properties of shelf-stable pudding
M. C. ANDERSON, R. P. Singh |
| 29C-22 | Textural properties of vegetable tissues: mechanical resistances distribution
P. CIBELLI, D. M. Salvatori, S. M. Alzamora |
| 29C-23 | Use of a Brookfield YR-1 Rheometer for characterization of viscoelastic properties
L. M. PAPAGEORGE, J. Zhang, J. L. Powell, J. Gayo |
| 29C-24 | Effectiveness of relaxation in minimizing errors caused by loading normal force during oscillatory rheological measurement
M. D. PEARCE, D. D. Bellmer |
| 29C-25 | Effect of heating rate on gelation of whey protein
J. LI, M. Ould Eleya, S. Gunasekaran |
| 29C-26 | Rheological behaviour of apple tissue at thermally and/or osmotic dehydration treatment
V. Y. Martínez, A. B. Nieto, P. E. Viollaz, S. M. ALZAMORA |
| 29C-27 | Rheological properties of menhaden oil as affected by purification process
S. SATHIVEL, W. Prinyawiwatkul, I. I. Negulescu, J. M. King, B. F. A. Basnayake |
| 29C-28 | Viscometric and sensory analysis of, and sensory-instrumental correlations in, cocoa gels made using different thickeners and dilution factors
A. H. BARRETT, A. V. Cardello, G. M. Marando, L. L. Lesher, J. L. Briggs |
| 29C-29 | Rheological properties of "chocolate"milk beverage from cupuassu
S. C. S. LANNES, M. L. Medeiros |
| 29C-30 | Formulation and rheology of cupuassu "chocolate"
S. C. S. LANNES, M. L. Medeiros, R. L. Amaral |
| 29C-31 | Crystallization kinetics of coco butter measured by rheological parameters
J. F. TORO-VAZQUEZ, M. Charó-Alonso, D. Pérez-Vargas, E. Dibildox-Alvarado |