Session 14F |
Sunday AM
Product Development: General
|
| Sponsor: | Product Development Division |
| Time: | 8:30 AM- 12:00 PM |
| 14F-1 | A novel low-fat sugar-free orange sherbet containing soy protein below or above the FDA requirement for health claim: Evaluation of product acceptance driven by specific consumer sensory attributes
J. A. WALKER, W. Prinyawiwatkul, C. A. Boeneke, J. M. King, E. B. Moser |
| 14F-2 | A novel sweet potato beverage: Identifying consumer sensory profiling critical to product acceptance and purchase decision
D. PURNAMASARI, A. E. Bond, W. Prinyawiwatkul, C. A. Boeneke, M. W. Moody, C. T. Pollet, F. Malekian |
| 14F-3 | A system approach to formulating a sugar free jelly using sucralose, maltodextrin, and hydrocolloid gums
H. A. M. KHOURYIEH, F. M. Aramouni, T. J. Herald |
| 14F-4 | A systematic approach to enhance the quality of akara (Fried cowpea paste)
A. SINGH, Y. C. Hung, K. H. McWatters, R. D. Phillips, M. S. Chinnan |
| 14F-5 | Carotenoids retention efficiency and microstructure of microcapsules obtained by spray drying of W/O/W multiple emulsion
M. E. RODRíGUEZ-HUEZO, C. I. Beristain, R. Pedroza-Islas, A. L. Prado-Barragán, E. J. Vernon-Carter |
| 14F-6 | Chemical, physical and sensory properties of beef patties made with texturized peanut protein
M. DE LA TORRE, M. E. Barron, M. N. Riaz |
| 14F-7 | Comprehensive utilization of bitter apricot (Prunus armeniaca) kernels I. extracting oil with supercritical CO2
H. ZHANG, T. Yu, J. Shui |
| 14F-8 | Comprehensive utilization of bitter apricot (Prunus armeniaca) kernels II. making instant porridge
H. ZHANG, T. Yu, J. Shui |
| 14F-9 | Compressed meal technology for the future combat vehicle
T. C. S. YANG |
| 14F-10 | Consumer-guided development of a peanut butter tart
K. H. MCWATTERS, M. S. Chinnan, R. D. Phillips, S. L. Walker, S. E. McCullough |
| 14F-11 | Development and evaluation of wheat protein beverage
E. I. YASEEN, T. J. Herald, F. M. Aramouni, D. H. Chambers |
| 14F-12 | Development and evaluation of wild blueberry soy frozen dessert
Y. H. TEH, M. E. Camire |
| 14F-13 | Development of a high dietetic fiber breakfast cereal using oats, wheat bran and dried cactus leaves of nopal as ingredients
M. T. Medrano-Galarza, B. J. RODRIGUEZ-TERRAZAS, V. M. Santana-Rodriguez, V. Mendoza-Guzmán |
| 14F-14 | Development of a meat analog using peanut protein
E. L. Parmer, Jr., B. WANG, H. Aglan |
| 14F-15 | Development of a nutritious acceptable snack bar using micronized flaked lentils
D. RYLAND, M. Vaisey-Genser, S. D. Arntfield, L. J. Malcolmson |
| 14F-16 | Development of an instant cornmeal mix for tamales with the traditional sensory properties
L. F. Sanchez-Vargas, S. A. Aguirre-Nunez, B. J. RODRIGUEZ-TERRAZAS, G. V. Nevárez-Moorillón, L. F. Moreno-Perez |
| 14F-17 | Effect of added flour, concentrated and isolated of Lupinus mutabilis in wheat flour tortillas
N. GüéMES-VERA, R. J. PEñA-BAUTISTA, G. DAVILA-ORTIZ |
| 14F-18 | Effects of moisture content and screw speed on the physical properties of an extruded crab-based snack
V. OBATOLU, D. I. Skonberg, M. E. Camire, M. P. Dougherty |
| 14F-19 | Evaluation of halva quality improvement with proteins, non-hydrogenated palm oil, emulsifiers, gum arabic, sugar powder, and calcium chloride
N. S. HETTIARACHCHY, T. M. Rababah, M. Humaid |
| 14F-20 | Evaluation of sucralose, maltodextrin, and xanthan gum in sugar free and low fat/sugar free muffins
H. A. M. KHOURYIEH, F. M. Aramouni, T. J. Herald |
| 14F-21 | Fatty acid profile of value-added beef and goat meat patties formulated with oat-trim, oat bran or flaxseed
I. T. FORRESTER-ANDERSON |
| 14F-22 | Fermented product development of Cynanchum wilfordii Hemsley by lactic acid bacteria and bifidobacteria
J. H. MOON, A. S. Om, Y. J. Kim, H. S. Kwon, G. E. Ji |
| 14F-23 | Flow and physicochemical properties of dressings formulated with avocado oil
J. F. Vélez-Ruiz, M. E. SOSA-MORALES, A. Solano-Hurtado |
| 14F-24 | Formulation and evaluation of a gum-protein emulsifier in a model mayonnaise system
M. H. ABUGHOUSH, T. J. Herald |
| 14F-25 | Guidelines for the development of nutritious bakery soy product alternatives
A. M. STARK, C. K. Lowry, D. Karleskind |
| 14F-26 | High soy protein inclusion pasta: Understanding quality parameters
A. M. STARK, D. Karleskind |
| 14F-27 | Improving the quality and shelf-life of almond paste
E. CAPANOGLU, D. Boyacioglu, D. Nilufer |
| 14F-28 | Market potential of Thai chicken curry containing tiger shrimp chitosan as a functional food
V. SUVANICH, S. Lertsiri, W. PRINYAWIWATKUL, E. Pattanawadee, N. Charoenlap |
| 14F-29 | Optimization of production of reaction flavors from enzymatically hydrolyzed dark muscle
M. C. KIM, E. J. Jung, H. J. Jang, S. H. Lee, S. B. Kim, Y. B. Lee |
| 14F-30 | Optimization of supercritical fluid extraction of anise essential oils from anise seeds using response-surface methodology
N. Basoglu, B. Ozcelik, A. KARAALI |
| 14F-31 | Physical properties of cappuccinos prepared by agglomeration/ instantizing process
D. C. P. JARDIM, F. Z. Vissotto, F. M. Montenegro, V. Luccas |
| 14F-32 | Protein-additives to modify texture of retorted egg products
V. MORENO, J. R. Mount, S. Zivanovic, J. Weiss |
| 14F-33 | Recovery of fine particles and stability of beverages developed from peanut and soy
R. P. DESHPANDE, R. D. Phillips, M. S. Chinnan |
| 14F-34 | Relationship between water mobility (D) glass transition temperature (Tg) and sodium lactate concentration in intermediate moisture meats
A. P. P. YANG |
| 14F-35 | Sausage of gluten with jalapeño
M. V. Fernandez Ramírez, N. E. BUITIMEA CANTUA, M. I. Tapia López, R. Ramirez Olivas, J. S. Felix Ibarra, K. L. Galaviz Barreras, E. Valenzuela Zazueta, G. Cumplido Barbeitia |
| 14F-36 | The comparison of two approaches in making soybean puffed snack food
H. ZHANG, M. Zhang, J. Guo, D. Zhao |
| 14F-37 | The Culinology® Framework for food product development: Application to Hispanic-style seafood products development
S. F. ALMONACID, M. T. MORRISSEY |
| 14F-38 | Value-added snacks from defatted peanut flour and fish mince: Optimizing formulation and consumer acceptability
K. MATHEWS, M. Ahmedna, I. Goktepe |
| 14F-39 | Optimization and commercialization of bisque source by sensory evaluation and headspace analysis
J. E. CHO, S. J. Lee, Y. B. Cho, J. Y. Yang, Y. B. Lee |