| |
Session 18F |
Sunday PM
Product Development: General
|
| Sponsor: | Product Development Division |
| Time: | 2:00 PM- 5:30 PM |
| | 18F-1 | A systematic approach to development and optimization of sensory quality of butter cake products made predominantly from rice flour
A. E. BOND, W. Prinyawiwatkul |
| | 18F-2 | Analyzing processing procedure by response surface methodology for black rice cookie
J. H. LEE, G. H. Kim, Y. S. Kim |
| | 18F-3 | Changes in rutin and quercetin of buckwheat gochujang during fermentation
Y.-I. CHANG, S.-J. Lee, E.-S. Jang, M. Han |
| | 18F-4 | Characteristics and sensory quality of wild blueberry soy beverages
M. E. CAMIRE, R. M. Potter, S. Aldaous, W. Halteman, M. P. Dougherty |
| | 18F-5 | Chocolate milk beverage with modified chitosan: Sensory and rheological evaluation
M. F. EDUARDO, B. Polakiewicz, K. Gargioni, J. H. Behrens, Jr., S. C. D. S. Lannes |
| | 18F-6 | Determination of new product development success in Thai agro-industry
P. DHAMVITHEE, A. Jangchud, P. Wuttijumnong, B. Shankar |
| | 18F-7 | Development and evaluation (physical and microstructural) of dough and bread fortified with F20 fiber
N. GUEMES VERA, M. I. Reyes Santamarěa, N. Maldonado-Hernandez, S. Soto-Simental |
| | 18F-8 | Development and evaluation of yogurt added with ultrafiltered powder from tofu whey
H.-J. CHUNG, J. Y. Jung, W.-J. Kim, W.-S. Kim, S. Y. K. Lee |
| | 18F-9 | Development and quality evaluation of functional cheddar cheese product containing gamma-oryzanol
M. GUTIERREZ, W. Prinyawiwatkul, C. A. Boeneke, M. E. Janes, Z. Xu |
| | 18F-10 | Development of oat-based symbiotic yogurt-like product using whey protein isolate as a gelation agent
B. H. RICE, M. Guo, S. Gokavi |
| | 18F-11 | Effect of soy lipoxygenase, ascorbic acid, and benzoyl peroxide mixtures on wheat dough rheological and color properties
R. M. Junqueira, I. CASTRO, J. A. G. Aręas, A. C. C. Silva, K. C. Oliveira, M. B. S. Scholz, S. Mendes |
| | 18F-12 | Effects of fat and sugar content on physical and sensory characteristics of chewable milk candies with high nutritive value
M. NATVARATAT, P. Chompreeda, V. Haruthaitanasan, H. Rimkeeree |
| | 18F-13 | Effects of processing conditions on the physical properties of Job's tears cake
B. D. SHIN, F. Hsieh, E.-H. Kim, J.-B. Eun |
| | 18F-14 | Elaboration of a milk-like product from Lupinus mutabilis seeds
Z. Lucas Bravo, G. DÁVILA ORTÍZ, C. Jiménez Martínez |
| | 18F-15 | Establishment of the conditions of vinification of coriander (Coriandrum sativum)
F. E. PASOS GONZÁLEZ, E. A. Matus Barba, M. G. Pasos Gonzalez, M. V. Fernandez Ramirez, R. Ramirez Olivas, M. I. Tapia Lopez |
| | 18F-16 | Evaluating gender impact on drivers of product acceptance and purchase decision of novel lutein-enriched sweet potato, pineapple, and mango juice blends
M. E. THOMAS, W. Prinyawiwatkul |
| | 18F-17 | Identifying drivers for consumer acceptance and purchase intent: An approach to further refinement of novel nondairy frozen desserts containing soy protein
J. A. HERRERA CORREDOR, L. Soler, W. Prinyawiwatkul |
| | 18F-18 | Improvement in aqueous dispersibility of plant sterols by complex formation with egg yolk proteins and their application in functional foods
T. WAKAMATSU, M. Kunou, M. Hasegawa |
| | 18F-19 | Improving beverage development with the Electronic Tongue: Tea flavors, origins, processes...
V. SCHMITT, S. Isz, G. Carayon, G. Foster, Sr. |
| | 18F-20 | Improving the nutritional quality and maintaining consumption quality of fried cowpea paste (Akara) using curdlan and composite flour
M. A. PLAHAR, Y.-C. Hung, K. H. McWatters |
| | 18F-21 | Increasing the marketability and consumption of soybeans and their components through the development of soy-based food products
M. KATAYAMA, L. A. Wilson |
| | 18F-22 | Optimization and consumer acceptability of calorie-reduced butter cake prepared from Thai jasmine rice
P. CHOMPREEDA, T. Suwonsichon, V. Haruthaithanasan |
| | 18F-23 | Optimization of extrusion parameters and consumer acceptability of a peanut-based meat analog
D. REHRAH, M. Ahmedna, J. Yu, I. Goktepe |
| | 18F-24 | Optimization of inoculation rate and incubation time for development of symbiotic soy yogurt
S. GOKAVI, T. Pinkham, M. Guo |
| | 18F-25 | Pecan shell-based activated carbons for drinking purification: Carbon production and properties
M. AHMEDNA, M. Nori, J. Yu, S. Ilias, I. Goktepe |
| | 18F-26 | Preparation of muffins added with tofu whey concentrates separated by nanofiltration
H.-J. CHUNG, J. Y. Jung, W.-J. Kim |
| | 18F-27 | Process improvement of Bael fruit candy
C. OUPADISSAKOON, P. Marayart, S. Khotavivattana |
| | 18F-28 | Production of a canned Anaheim pepper puree for use in traditional Mexican cuisine
M. A. Lozano Saucedo, M. G. Gastelum-Franco, A. D. Alarcón Rojo, G. V. NEVÁREZ-MOORILLÓN, R. Talamás-Abbud |
| | 18F-29 | Puffing of okara/rice blends using a rice cake machine
M. XIE, H. E. Huff, F.-H. Hsieh, A. Mustapha |
| | 18F-30 | Response surface methodology (RSM) for optimization of chocolate-flavored, peanut-soy beverage formulations
R. P. DESHPANDE, M. S. Chinnan, K. H. McWatters |
| | 18F-31 | Sensory evaluation and acceptability of sugar-free doughnuts
V. Campbell, C. W. Seo, S. A. IBRAHIM, T. Broughton, W. M. Brown, Jr., J. Holley |
| | 18F-32 | Development of "seasoning sauce" researched by using pork's propolis and medicinal herbs
H. GWI JEONG, S. Dong sun, K. Jin sook, J. Kyung soon |
| | 18F-33 | Total and partial replacement of whole egg with soy-, wheat-, and whey-based egg substitutes in egg noodles
T. J. Herald, H. A. Khouryieh, F. M. ARAMOUNI |