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Session 99B |
Wednesday AM
Food Chemistry: Effects of food processing, formulation and component interactions
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| Sponsor: | Food Chemistry Division |
| Time: | 8:30 AM- 12:00 PM |
| | 99B-1 | Extraction of essential oils from Hyssopus officinalis using supercriticial carbon dioxide
K. REZAEI, H. Kazazi, Z. Emamdjomeh |
| | 99B-2 | Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours
F. F. SHIH, V. D. Truong, K. W. Daigle |
| | 99B-3 | Phenolic-protein interactions in oilseed protein isolates
M. ALU'DATT, I. Alli, S. Kermasha |
| | 99B-4 | Storage stability of thiamin in solution as affected by pH, buffer type, and buffer concentration
D. Pachapurkar, L. N. BELL |
| | 99B-5 | Thermal degradation of malvidin-3-glucoside in ethanolic model solutions
K.-C. TSENG, J. S. B. Wu |
| | 99B-6 | Studies in kinetics and semi-products of Maillard browning in ethanolic solution
S.-C. Shen, J. S. B. Wu |
| | 99B-7 | Effect of time and temperature on hydroxymethylfurfural production, diastase activity and total acidity on honey bee.
E. HERMAN-LARA, E. Paz-Gamboa, H. Nogueira-Terrones, E. Ramírez-Figueroa, C. E. Martínez-Sánchez, C. A. Alvarez-Palafox, M. A. Vivar-Vera |
| | 99B-8 | Effects of protein fractionation and lipid modification on visual properties of lyophilized and reconstituted goat-milk based infant formula analogues
C. O. MADUKO, P. E. Koehler, Y. W. Park |
| | 99B-9 | Effect of metal ions on lipid oxidation, color and physicochemical properties of cuttlefish subjected to multiple freeze-thaw cycles
A. THANONKAEW, S. Benjakul, W. Visessanguan, E. A. Decker |
| | 99B-10 | Light effects on the formation of volatile compounds from oleic acid model systems with addition of riboflavin
J. H. LEE |
| | 99B-11 | Deliquescence lowering in mixtures of sucrose and citric acid
A. K. Salameh, L. J. MAUER, L. S. Taylor |
| | 99B-12 | Catalytic effect of humectants on the Maillard reaction
L. N. BELL, S. Chuy |
| | 99B-13 | Stability of fluorescent labeled-bovine plasminogen during acid precipitation, pasteurization, ultracentrifugation, and storage
L. WANG, E. D. Snuffin, K. D. Hayes, L. J. Mauer |
| | 99B-14 | Free-fatty acids bridge the formation of an amylose-FFA-protein complex and the function of electrostatic interaction
G. ZHANG, B. R. Hamaker |
| | 99B-15 | Instability of bottled Taiwanese millet wine during storage
J.-I. YANG, Y.-C. Lee |
| | 99B-16 | Changes in the tertiary structure of whey proteins after ultra high pressure processing: an electrospray ionization mass spectroscopy (ESI-MS) study
P. A. ALVAREZ, A. A. Ismail, H. S. Ramaswamy |
| | 99B-17 | Effects of processing on allerginicity of two common peanut allergens
J. YU, M. Ahmedna, C. Stowe, I. Goktepe |
| | 99B-18 | Paper Withdrawn
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| | 99B-19 | Pectin extraction from passion fruit peel by autoclaving.
C. E. MARTÍNEZ-SÁNCHEZ, E. Herman-Lara, E. Varela-Santos, L. M. Dominguez-Jeronimo, M. Cisneros-Avendaño, J. C. Contreras-Esquivel, M. A. Vivar-Vera, H. Nogueira-Terrones |
| | 99B-20 | Paper Withdrawn
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| | 99B-21 | A new method for predicting acidification of vegetable slurries to target pH levels
E. R. DA CONCEICAO NETA, D. P. Dougherty, R. F. McFeeters |
| | 99B-22 | Effect on surface hydrophobicity of beta-lactoglobulin and interaction with unmodified and charge modified pectins
D. SAMUEL, L. Wicker |
| | 99B-23 | Use of ultrasound and extrusion processing to improve the nutritional and functional quality of sorghum flour
H. SINGH, S. Bean, S. Alavi, X. Tang |
| | 99B-24 | Extraction of selected phytochemicals from peanuts (Arachis Hypogaea L.) using high-frequency ultrasonication method.
Y. CHUKWUMAH, L. T. Walker, M. Verghese, S. Ogutu, M. Bokanga |
| | 99B-25 | Oxidative and physical stability of french salad dressing using honey as a source of antioxidants
C. N. RASMUSSEN, X.-H. Wang, S. J. Schmidt, N. J. Engeseth |
| | 99B-26 | Reactivity of epicatechin in model Maillard system: Quenching of intermediate C2, C3 and C4 sugar fragments
V. TOTLANI, D. G. Peterson |
| | 99B-27 | Atmospheric changes in CO2 and/or O3 concentration and their effects on seed lipid content of 6 soybean cultivars.
J. R. BORDIGNON, S. P. Long, N. J. Engeseth |
| | 99B-28 | Pasta fortified with flaxseed (Linum usitatissimum L.) and isolated soy protein (Glycine max)
J. M. Peña Leriche, M. G. GONZALEZ SESTEAGA, M. G. Pasos Gonzalez, A. I. Ledesma Osuna, C. L. Medina Rodriguez, M. G. Salazar Garcia, B. Ramirez Wong |
| | 99B-29 | Elaboration of a Fruit Bar Using Brewer´s Spent Grain
J. S. FELIX IBARRA, M. G. Arce Ibarra, A. I. Ledesma Osuna, R. Canett Romero, R. Morales Castro, R. M. Robles Sanchez, B. Ramirez Wong |
| | 99B-30 | Enzymatic modification of protein for flavor generation
M. V. ROMERO, C.-T. Ho |
| | 99B-31 | Optimization for the post–harvest induction of trans-resveratrol in raw peanuts
S. J. SEO, S. S. Lee, J. Chun, H. B. Lee, J. Lee |