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Session 67F |
Wednesday PM
Product Development: General
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| Sponsor: | Product Development Division |
| Time: | 2:00 PM- 5:30 PM |
| | 67F-1 | A continuous process for biodegradable protein films
M. KOZEMPEL, P. M. Tomasula |
| | 67F-2 | Alternative use for whole rice as a breader
S. GASTÉLUM-BENAVIDES, A. B. Félix-Gocobachi, F. Fimbres-López, A. B. Vargas-Robles, F. J. Cinco-Moroyoqui |
| | 67F-3 | Alternative use of durum wheat (Triticum durum) to elaborate an instant beverage
J. S. FÉLIX IBARRA, R. Ruelas Valdez, E. Valenzuela Zazueta, A. I. Ledesma Osuna, B. Ramirez Wong |
| | 67F-4 | Comparison of physicochemical, microbial and sensorial properties of three apple sauce products
K. Vázques-Solís, C. Maldonado-Prieto, R. Talamás-Abbud, G. V. Nevárez-Moorillón, M. G. Gastelum-Franco, S. E. GÓMEZ-BUENO |
| | 67F-5 | Consumer preference testing with children for the new chewable milk candy
N. R. PAVON, W. Prinyawiwatkul, P. Chompreeda |
| | 67F-6 | Cooking, roasting and fermentation of chickpeas, lentils and peas for fortification of pan bread
B.-K. BAIK, I. H. Han, K. E. McPhee, B. Paszczynska |
| | 67F-7 | Development and characterization of consumer sensory quality of a non-wheat butter cake prepared from rice flour
F. P. ANG, W. Prinyawiwatkul, A. E. Bond |
| | 67F-8 | Development and evaluation of wild blueberries and soy frozen bars: The effects of health information and consumer health attitudes on frozen bars acceptability
Y. H. TEH, M. E. Camire, M. P. Dougherty |
| | 67F-9 | Development and sensory evaluation of snack bars with bean-based filling
D. L. DURKEE, C. Machado, G. Fukuda, S. S. Nielsen |
| | 67F-10 | Development of a new product from quince (Cydonia oblonga Mill) by means of combined dehydration methods
S. Robles-Manzanares, S. E. García-Barrón, J. MORALES-CASTRO, L. A. Ochoa-Martínez |
| | 67F-11 | Development of a non-dairy whipped dessert formulation based on a sesame seed (Sesamum indicum) protein isolate
M. Quirasco, N. HAMABATA, A. Farrés, I. Flores, A. Gálvez, P. Severiano |
| | 67F-12 | Development of novel lutein-enriched juice blends: Identifying sensory attributes critical to consumer acceptance and purchase decision
D. PURNAMASARI, W. Prinyawiwatkul, N. R. Pavon |
| | 67F-13 | Development of snacks from rice and banana using extrusion processes
K. JANGCHUD, P. Boonyasirikool, V. Sangaroon, A. Jangchud |
| | 67F-14 | Development of stimulant fruit juice beverages using kansei engineering
N. PAGIDAS, J. C. Oliveira, L. S. Jova |
| | 67F-15 | Development of trans-fatty-acid-free, fiber-rich chocolate chip cookies made with high-b-glucan barley
D. J. FROST, M. Botero Omary, E. M. Petersen, D. S. Lewis, E. Arndt, K. Adhikari |
| | 67F-16 | Effect of pectin-gelatin mixture and lactose on viscosity and pH fate of soymilk yogurt
R. PÉREZ-BARBA, A. Rocha-Uribe, E. J. Moreno-Castillo |
| | 67F-17 | Effect of process conditions on properties of Anaheim pepper puree spray dried
C. L. CHAVEZ-ESQUIVEL, R. Olivas-Vargas, R. Talamás-Abbud, G. Gastélum-Franco, E. Ortega-Rivas |
| | 67F-18 | Effect of psyllium on rheological properties of wheat flour and baking quality of pan bread
S. AL-HOOTI, J. Sidhu, J. Al-Saqar, A. Al-Othman, H. Alomirah |
| | 67F-19 | Effects of extrusion variables and some ingredients on the technological quality of extruded breading
R. Acioli-Moura, Y. K. CHANG, F. Martinez-Bustos, J. D. J. Zazueta-Morales |
| | 67F-20 | Effects of industrial proteases and commercial mixed cultures on the quality characteristics of frozen soy yogurt
S. Y. K. LEE, M. J. Park, B. K. Kim |
| | 67F-21 | Effects of ingredients on quality of whole rice bread
R. S. KADAN |
| | 67F-22 | Elaboration of grape pomace cookies
A. I. Ledesma Osuna, O. N. VALENZUELA AMAVIZCA, J. A. Valenzuela Rascón, A. Vargas Robles, R. Morales Castro, R. Canett Romero, B. Ramirez Wong |
| | 67F-23 | Elaboration, partial characterization, and sensorial evaluation of texturized soy sausage
R. MORALES URETA, T. Bostick Real, A. M. Zamudio Valenzuela, G. Cumplido Barbeitia, M. V. Fernandez Ramírez, M. I. Tapia López, R. Ramirez Olivas, M. E. Arce Corrales |
| | 67F-24 | Establishment of the elaboration conditions of prepared carrot cake flour enriched with soy isolate
A. P. MARTINEZ CAMACHO, M. H. Garcia Morales, B. Montaño Leyva, A. Z. Valencia Pérez, M. V. Fernandez Ramírez, M. I. Tapia López, R. Ramirez Olivas |
| | 67F-25 | Ingredient optimization to improve texture and color of retorted egg products
H. PERRY III, S. Zivanovic, J. R. Mount, M. P. Penfield, J. Weiss |
| | 67F-26 | Investigating influence of extraction time and different sage types on sensory characteristics of a novel functional beverage by RSM
B. OZCELIK, A. Karadag, T. Cinbas, P. Yolci, A. Can |
| | 67F-27 | Low carbohydrate high inclusion soy protein acidified beverage formulation, processing and stability challenges
J. Sweeney, C. K. LOWRY, V. Cavallini, D. Karleskind |
| | 67F-28 | Modification of peanut butter tarts to meet consumer expectations
K. H. MCWATTERS, S. L. Walker, S. E. McCullough, R. D. Phillips, M. S. Chinnan |
| | 67F-29 | New product development of a frozen savory soy cream product
E. L. CASAPIA, P. C. Coggins, R. K. Gallardo, M. A. Hattaway, V. Kamadia |
| | 67F-30 | Optimization and qualities of Taro snack
T. SUWONSICHON, R. Rattanathamwat, V. Haruthaithanasan, P. Chompreeda |
| | 67F-31 | Optimization of manufacturing condition for instant rice gruel using response surface methodology
Y.-U. LEE, B. J. KIM, J.-S. KUM, J.-B. EUN |
| | 67F-32 | Physical chemical, rheological and sensory evaluation of thermally treated onion puree
J. A. SAENZ-FIGUEROA, R. Olivas-Vargas, G. Gastélum-Franco, R. Talamás-Abbud |
| | 67F-33 | Preparation of Korean traditional Kochujang fortified with Cucurbita maxima Duch
D.-H. SHIN, D.-Y. Jeong, J.-Y. Lee, M.-Y. Lee, Y.-S. Park |
| | 67F-34 | Replacement of egg yolk in a model mayonnaise system
L. R. VOGE, T. J. Herald, F. M. Aramouni, R. S. Beyer |
| | 67F-35 | Stability monitoring and understanding of food dispersions
H. BURON, P. Bru |
| | 67F-36 | Stability of long-chain omega-3 fatty acids in cream filled sandwich cookies
R. BORNEO, M. V. Karwe, G. Ghai |
| | 67F-37 | Structural equation modeling of consumers' sensory data for enhanced product development
U. E. MAKOV, I. S. Saguy |
| | 67F-38 | Studies on improvement of textural properties of a traditional Turkish dairy product “kesmik”
A. CAN, N. Bakýr, B. Ozcelik |
| | 67F-39 | Study on the processing adaptability of phellinus linteus for noodles preparation
H. R. KIM, J. S. Hong, H. K. Chun, S. M. Yoo, S. B. Kim, T. Y. Kim, S. S. Ham |
| | 67F-40 | Total replacement of whole eggs in yellow cake
D. A. KOHRS, T. J. Herald, F. M. Aramouni, R. S. Beyer |
| | 67F-41 | Use of soy protein isolate to improve quality of an extruded crab mince based snack
D. I. SKONBERG, V. Obatolu, M. E. Camire, B. Calder, M. P. Dougherty |
| | 67F-42 | Using a mixture design experiment to optimize sensory quality of a butter cake product made predominantly from rice flour
A. E. BOND, W. Prinyawiwatkul, F. Malekian |
| | 67F-43 | Wheat and peanut flour blends to make a breakfast cereal
M. J. BECERRA-DÓRAME, F. Beltrán-Mendívil, Z. N. Duarte-Valenzuela, B. E. Humo-Valdez, C. A. Montaño-Figueroa, F. J. Cinco-Moroyoqui |
| | 67F-44 | Wheat gluten-soy protein isolate mixtures to prepare meat-like products
P. M. MARTINEZ-PORCHAS, K. Robles, A. Alanis-Villa, O. E. Vizcarra, V. A. Villalba, F. J. Cinco-Moroyoqui |
| | 67F-45 | Processing to improve quality of dehydrated precooked pea, chickpea and lentil
B. ZHAO, S. K. C. Chang |