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Session 94: Room N-212 |
Thursday PM
Food Chemistry: Chemical effects of food processing, preservation and formulation
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| Sponsor: | Food Chemistry Division |
| Moderator(s): | S. Zivanovic, Univ. of Tennessee
M. L. Reyes-Vega, Universidad Autonoma de Coahuila |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 94-1 | Study into protein-protein interactions during high moisture extrusion by a proteomics technique
K. LIU, H. E. Huff, F. Hsieh |
| 2:50 PM | 94-2 | Novel Enzyme Infusion Technique using Positive Pressure to Food Material
Y. FUJISHIMA, T. Okamoto, N. Nio |
| 3:05 PM | 94-3 | Rheological properties of tomato juice containing soy protein and soy germs
S. TIZIANI, Y. Vodovotz |
| 3:20 PM | 94-4 | Proofing condition on the distribution of isoflavones in soy bread
Y. C. ZHANG, J. H. Lee, S. J. Schwartz, Y. Vodovotz |
| 3:35 PM | 94-5 | Influence of epicatechin on cooked flavor formation in ultra-high temperature processed milk
P. M. COLAHAN-SEDERSTROM, D. G. Peterson |
| 3:50 PM | 94-6 | Influence of radical molecules on the generation of Maillard-type aroma compounds
V. TOTLANI, D. G. Peterson |
| 4:05 PM | 94-7 | Maillard browning of glucose and glycine in citrate buffered model systems
C. G. A. DAVIES |
| 4:20 PM | 94-8 | UV-B Irradiation enhance vitamin D2 content in edible mushrooms
V. J. JASINGHE, C. O. Perera |
| 4:35 PM | 94-9 | Cholesterol oxidation products (COPs) in lingüiças affected by cooking method and packing type
C. M. Castellucci, D. H. Bastos, R. A. Soares, E. A. TORRES |
| 4:50 PM | 94-10 | Effect of hydrothermal treatments on the pasting and functional properties of maize flour used in the production of "Tuwon Masara" (A Nigerian traditional Maize Gel)
A. O. IDOWU-SHADRACH, M. K. Bolade, A. A. Odugbemi |