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Session 18A |
Sunday PM
Carbohydrate: General
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| Sponsor: | Carbohydrate Division |
| Time: | 2:00 PM- 5:30 PM |
| | 18A-1 | Effect of inulin/oligofructose on the thermal stability and gelation of soy proteins
Y. -C. TSENG, Y. L. Xiong |
| | 18A-2 | Linolenic-acid modified chitosan for formation of self-assembled nanoparticles
H. J. PARK, J. J. Song |
| | 18A-3 | Effect of sucrose and xyloglucan on gelatinization of tapioca starch and texture profile of its gels
T. TEMSIRIPONG, S. Ikeda, R. Pongsawatmanit |
| | 18A-4 | Screening of commercial enzymes with low amylase activity as aid processing for starch extraction from jicama
S. BERLANGA-MALACARA, L. M. Ramos-Ponce, M. L. Flores-Lopez, J. C. Montanez, J. C. Contreras-Esquivel, A. U. Valdéz-Peña |
| | 18A-5 | Paper Withdrawn
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| | 18A-6 | Beta-glucan, fructan and resistant starch content of two Indian whole-wheat foods, chapaties (flat breads) and iddiapam (dough balls), prepared from various wheat varieties
A. VADNERKAR, L. L. Niba, W. E. Barbeau, F. Agblevor, J. Craig |
| | 18A-7 | Nutritional characterization and thermal stability of retrograded, debranched and annealed starch of tropical legumes
R. Rodriguez-Rivera, E. POLANCO-LUGO, A. Corona-Cruz, E. Campechano-Carrera |
| | 18A-8 | Rheological study of xanthan and locust bean gum interaction in dilute solution
J. HIGIRO, T. J. Herald, S. Alavi |
| | 18A-9 | Effect of non-carbohydrate or low digestibility carbohydrate ingredients on starch gelatinization and their use in baked goods
J. R. DANIEL |
| | 18A-10 | Structural Characterization of Xanthosoma yucatanensis, Vigna unguiculata and Musa paradisiaca Starches.
J. G. Torruco-Uco, D. BETANCUR-ANCONA, L. A. Chel-Guerrero |
| | 18A-11 | Paper Withdrawn
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| | 18A-12 | Immunolocalization of pectic polysaccharides from Citrus sinensis
I. PRABASARI, S. Wilson, M.-L. Liao, A. Bacic |
| | 18A-13 | Effect of addition of tapioca starch in the extrusion cooking of oat flour
M. A. RODRÍGUEZ-PÉREZ, V. Santana, B. J. Rodriguez-Terrazas, A. Quintero-Ramos, F. R. Del Valle, J. A. Jimenez |
| | 18A-14 | Indigestable starch of Vigna unguiculata L. Walp and Phaseolus lunatus L. obtained by hydrothermal treatment
E. CAMPECHANO- CARRERA, F. Pereira-Pacheco, D. Betancur-Ancona, A. Corona-Cruz, E. Polanco-Lugo |
| | 18A-15 | Characterization of oligosaccharide from tamarind kernel powder
C. CHAISAKDANUGULL |
| | 18A-16 | Salt and temperature effects on solution behavior of low-methoxy polygalacturonic acid
C.-S. CHEN, M. H. Penner |
| | 18A-17 | Influence of harvest age on starch properties of selected high dry-matter sweetpotato cultivars
E. ADU-KWARTENG, G. S. Ayernor, E. O. Sakyi-Dawson, V. D. Truong, F. F. Shih, K. W. Daigle |
| | 18A-18 | Physicochemical properties of cross-modified starches: I. effect of cross-linking on hydroxypropylated rice starch
H.-W. CHOI, D.-S. Kim, N.-Y. Hur, B.-Y. Kim, M.-Y. Baik |
| | 18A-19 | Physicochemical properties of cross-modified starches: II. effect of hydroxypropylation on cross-linked rice starch
C. YU, H.-W. Choi, D.-S. Kim, N.-Y. Hur, B.-Y. Kim, M.-Y. Baik |
| | 18A-20 | Modeling of moisture migration in rye bread and calculation of effective moisture diffusivity
C. KUSNADI, G. Kaletunç |
| | 18A-21 | Microwave cake-baking: Evaluation of the performace of commercial cake mixes and effect of recipe modification
G. ARTEAGA, Y. Gracia, M. Yeverino |
| | 18A-22 | Enhancing resistant starch (RS) content of rice starch
J. M. KING, S. Y. Tan |
| | 18A-23 | Effects of gluten, starch tailing and water soluble constituents on dough rheology and biscuit quality
P. Fustier, A. R. TAHERIAN, S. Turgeon, F. Castaigne |
| | 18A-24 | Thermal properties and molecular structures of rice starch and their relationship to amylose content
I. PARK, A. M. Ibanez, K. S. McKenzie, C. F. Shoemaker |
| | 18A-25 | Molecular weight and conformation analysis of chitosan molecules treated by high intensity ultrasound
T. WU, S. Zivanovic, S. R. Baxter, J. Weiss |
| | 18A-26 | Probe concentration does not affect the measurement of molecular mobility in amorphous sucrose
Y. YOU, R. D. Ludescher |
| | 18A-27 | Extended storage stability of wheat flour tortillas with alpha amylase and soy proteins
F. P. BEJOSANO, J. N. Alviola, R. D. Waniska |
| | 18A-28 | Chemical and rheological properties of bacterial succinoglycan
S. SIMSEK, B. Mert, O. H. Campanella, B. L. Reuhs |