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Session 82: Room 392 |
Tuesday PM
Carbohydrate: General
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| Sponsor: | Carbohydrate Division |
| Moderator(s): | K. C. Huber, Univ. of Idaho
T. R. Laaman, Kimica America Inc. |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 82-1 | Thermal properties of Agave fructans compared to commercial fructans
L.-F. SIOW, M.-H. Lim, J. E. Urias-Silvas, M. G. López |
| 2:50 PM | 82-2 | Investigation of starch gelatinization in wheat grain cooking process
K. SRIKAEO, J. E. Furst, J. F. Ashton, R. W. Hosken |
| 3:05 PM | 82-3 | Performance of specialty sorghums in whole-grain extrusion
A. J. PEREZ-GONZALEZ, R. D. Waniska, L. W. Rooney |
| 3:20 PM | 82-4 | Effect of storage temperature on rheological and thermal properties of high pressure processed starch
G. Kaletunç, A. KING |
| 3:35 PM | 82-5 | Thermal and pasting properties of starch derivatized by 1-octenyl succinic anhydride
D. Thirathumthavorn, S. CHAROENREIN |
| 3:50 PM | 82-6 | Evidence for the presence of phosphomonoesters in oat and barley beta-glucans
B. S. GHOTRA, T. Vasanthan, M. Wettasinghe, F. Temelli |
| 4:05 PM | 82-7 | Pasting characteristics of rice starches after ozonation and addition of amino acids
H. AN, J. M. King |
| 4:20 PM | 82-8 | Quantitative determination of in vitro taurocholate adsorption to soluble fiber: a novel method
T. VASANTHAN, B. S. Ghotra, M. Wettasinghe, F. Temelli, V. Goel, T. Basu |
| 4:35 PM | 82-9 | How does amylase extend shelf-stability of flour tortillas?
J. N. ALVIOLA, R. D. Waniska |
| 4:50 PM | 82-10 | Pectin quality of laboratory hot and cold break tomato preparations
H. H. CHONG, B. L. Reuhs |
| 5:05 PM | 82-11 | Acid- bile acid- and heat tolerance and intestine adhesion of freeze dried Lactobacillus acidophillus ATCC 43121 in alginate microparticle
S.-J. KIM, H.-J. Park |