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Session 113: Room N-230 |
Friday AM
Product Development: General
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| Sponsor: | Product Development Division |
| Moderator(s): | W. Prinyawiwatkul, Louisiana State Univ. Agricultural Center
W. K. Bright, Simmons Foods, Inc. |
| Time: | 9:00 AM |
| 9:00 AM | | Introductory Remarks |
| 9:05 AM | 113-1 | A new class of optimal mixture experiments involving qualitative factors to minimize expected prediction errors
N. CHANTARAT, T. T. Allen |
| 9:20 AM | 113-2 | Athletes’ awareness and consumption interest in selected value-added sweetpotato products
E. BROMFIELD, A. Bovell-Benjamin |
| 9:35 AM | 113-3 | Composition and properties of bulk ingredients made from three cultivars of sweetpotatoes
A. C. BOVELL-BENJAMIN, D. Dean, P. Biswas, M. Abdallah, E. Bromfield, P. Gichuhi, M. Alvarez |
| 9:50 AM | 113-4 | Development of clarified banana juice fortified with inulin and oligofructose
S. YOUSAF, S. Yusof, Y. Bin Abdul Manap, S. Abd-Aziz |
| 10:05 AM | 113-5 | Effect of graded supplementation of cassava (Manihot esculenta crantz) flour (CF) and bovine plasma protein concentrate (BPPC) with wheat flour (WF) nutritional and sensory quality of bread
T. N. F. Fagbemi, A. A. Oshodi, A. F. Eleyinmi, F. B. AIYELEYE |
| 10:20 AM | 113-6 | Functional properties of ostrich (Struthio camelus) egg white
J. FERNÁNDEZ-LÓPEZ, J. M. Fernández-Ginés, E. Sendra, E. Sayas, J. A. Perez-Alvarez, A. Martínez |
| 10:35 AM | 113-7 | Nutritional and oil characteristics of pumpkin (Cucurbita maxima) seed kernels
M. ALFAWAZ |
| 10:50 AM | 113-8 | Production of a food ingredient with antimicrobial activity useful in the biopreservation of minimally processed vegetables
B. E. García-Almendárez, E. ACOSTA, C. Regalado |
| 11:05 AM | 113-9 | Puffing induced in wheat dough by microwave heating under vacuum
M. J. RESSING, T. D. Durance |
| 11:20 AM | 113-10 | Use of buffer capacity as a predictive tool in food product development
D. R. SORTWELL |
| 11:35 AM | 113-11 | Varietal responses of maize grain to hydrothermal response production of Tuwo Masara (A traditional maize gel in Nigeria)
A. O. IDOWU-SHADRACH, A. A. Odugbemi |
| 11:50 AM | 113-12 | Impact of types of protein on browning color changes in protein beverages
X. HUANG |