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Session 93: Room N-208 |
Thursday PM
Carbohydrate: General
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| Sponsor: | Carbohydrate Division |
| Moderator(s): | Y.-J. Wang, Univ. of Arkansas
L. Jackson, Kraft Foods, Inc. |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 93-1 | Crystallization of lactose: Modeling and experiments
R. K. Connelly, K. M. DHANASEKHARAN, R. W. Hartel |
| 2:50 PM | 93-2 | Solvent structuring around cellulose oligomers
J. F. MATTHEWS, P. E. Mason, J. W. Brady |
| 3:05 PM | 93-3 | Effects of reaction conditions on lysozymic hydrolysis of partially N-acetylated chitosans
Z. LIYAN, Z. Qingxiao, L. Zuowei, R. Hanming |
| 3:20 PM | 93-4 | Understanding the rules of miscibility in mixtures of standard and chemically derivatized dextran systems
D. Z. ICOZ, J. L. Kokini |
| 3:35 PM | 93-5 | Glass transition of frozen starch gels as affected by water content, heating temperature and starch microstructure
K. TANANUWONG, D. S. Reid |
| 3:50 PM | 93-6 | Retrogradation of waxy rice starch gel below and above glass transition temperatures
S. CHAROENREIN, D. Thirathumthavorn, S. Udomrati |
| 4:05 PM | 93-7 | Improvement of cold storage stability of Korean waxy rice cake with hydroxypropylated and b-amylase-treated starches
B.-H. Lee, J.-A. Han, S.-T. LIM |
| 4:20 PM | 93-8 | Structure-functionality changes of starch following rough rice storage
J. A. PATINDOL, Y. -J. Wang |
| 4:35 PM | 93-9 | Physicochemical properties of 6-year-old Korean ginseng starches
M.-Y. BAIK, B.-Y. Kim, H.-J. Koo, S.-H. Park, J.-S. Jo |
| 4:50 PM | 93-10 | Utilization of various native and modified starches in deep-fat fried batter
M.-J. Lee, S.-T. LIM |
| 5:05 PM | 93-11 | Effect of starch damage and enzyme addition on wheat flour tortilla quality
S. ARORA, J. N. Alviola, R. D. Waniska |
| 5:20 PM | 93-12 | Effect of dough weight and production method on wheat flour tortilla quality
J. N. ALVIOLA, S. Arora, R. K. Lyne, G. L. Lookhart, R. D. Waniska, O. K. Chung |