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Session 17C |
Tuesday AM
Food Chemistry: Cereals, grains, legumes and their products
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| Sponsor: | Food Chemistry Division |
| Time: | 8:30 AM- 12:00 PM |
| | 17C-1 | Antioxidant properties of swiss red wheat grain and fractions
K. ZHOU, L. Yu |
| | 17C-2 | Functionality of wheat gluten in a model beverage system
J. E. BOCK, K. A. Schmidt |
| | 17C-3 | Effect of rice constituents in determining rice functionality during aging
M. I. SALEH, J.-F. Meullenet, W. K. Chung, A. Han |
| | 17C-4 | Microencapsulation of bakery ingredients and the impact on bread characteristics
O. M. AL-WIDYAN, D. M. Small |
| | 17C-5 | Characterization of wheat cultivars intended for growth during long-term space missions and comparison to select common terrestrial cultivars
I. WEISS, K. D. Hayes, L. J. Mauer, B. Bugbee, M. H. Perchonok |
| | 17C-6 | Processing and properties of extruded flaxseed-corn puff
W.-Y. WU, H. E. Huff, F. Hsieh |
| | 17C-7 | Do fermented crackers withstand humidity better than soda crackers?
S. S. SATHE, M. Venkatachalam, S. K. Sathe |
| | 17C-8 | Comparative study between outstanding U.S. West Coast and Southern medium-grain rice varieties
D. K. CAMERON, Y. -J. Wang |
| | 17C-9 | Relationship between popcorn composition and popping volume
F. BORRAS, K. Seetharaman, N. Yao, J. L. Robutti, G. H. Eyherabide |
| | 17C-10 | Effect of calcium chloride addition on quality parameters of masa and tortillas prepared from nixtamalized corn
M. C. ENRIQUEZ-LEAL, V. Santana, F. R. Del Valle, J. Jimenez, E. Seañez |
| | 17C-11 | Texture of stored cooked rice by additives
M. H. KIM, S. J. Lee, M. R. Han, B. K. Kim |
| | 17C-12 | Prediction of long-grain rice texture from pasting properties
W. K. CHUNG, A. Han, M. I. Saleh, J.-F. Meullenet |
| | 17C-13 | In vitro protein and starch digestibility of sorghum in the presence of sodium bisulfite
H. D. WOO, S. J. Choi, H. J. Ha, B. R. Hamaker, T. W. Moon |
| | 17C-14 | Functionality of soy protein isolates in soy bread during storage
D. NILUFER, Y. Vodovotz |
| | 17C-15 | Soybean variety effects on the qualities of tofu
S. R. YOO, Y. M. Yu, S. S. Martin, D. B. Min |
| | 17C-16 | Storage stability of roasted flaxseed
M. SCOTT, M. C. Tulbek, C. A. Hall, III |
| | 17C-17 | Physicochemical and functional properties of germinated wheat
Y. S. CHO, H. J. Park, S. M. Cho, S. H. Lee, T. Y. Kim, S. I. Han, J. C. Kim, I. K. Jung, K. B. Song |
| | 17C-18 | Effect of transglutaminase and gliadin on bread-making quality of domestic flour in Japan
T. NOGUCHI, T. Suzuki, S. Matsumoto, K. Takano |
| | 17C-19 | Rough rice kernel damage and milled rice free fatty acid quality as affected by harvest conditions
D. J. FELIZ, A. Proctor, R. L. Eason |
| | 17C-20 | Fatty acids in polyembryonic maize
L. Valdez-Lara, J. Espinoza-Velázquez, A. F. Aguilera-Carbó, M. L. REYES-VEGA |
| | 17C-21 | Physical and chemical characterization of 16 varieties of triticale (X Triticosecale Wittmack)
P. Alarcon-Chavira, B. J. RODRIGUEZ-TERRAZAS, G. V. Nevárez-Moorillón, M. G. Gastelum-Franco, R. Olivas-Vargas, M. Bejar |
| | 17C-22 | Comparative ultrastructure of Ilpumbyeo, a high-quality Japonica rice, and its mutant, Suweon 464: SEM and TEM studies
K. S. KIM, H.-J. Kang, I.-K. Hwang, H.-G. Hwang, T. Y. Kim, H.-C. Choi |
| | 17C-23 | Study of intermittent overheating of edible oil during the elaboration of fried corn-based snacks: Evaluation of chemical, physical and rheological changes
N. V. PARRA-VERGARA, B. Ramírez-Wong |