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July-August
2005,
Volume 82, Number 4
Composition of HMW and LMW Glutenin Subunits
and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese
Bread Wheats.
Z. H. He, L. Liu, X. C. Xia, J. J. Liu, and R. J. Peña.
DOI: 10.1094/CC-82-0345.
VIEW ABSTRACT
| VIEW ARTICLE
Detection of Proteins in Starch Granule Channels.
X.-Z. Han, M. Benmoussa, J. A. Gray, J. N. BeMiller, and B. R. Hamaker.
DOI: 10.1094/CC-82-0351.
VIEW ABSTRACT
| VIEW ARTICLE
Pizza Dough Differentiation by Principal Component Analysis of
Alveographic, Microbiological, and Chemical Parameters.
A. Formato and O. Pepe.
DOI: 10.1094/CC-82-0356.
VIEW ABSTRACT
| VIEW ARTICLE
Structural Characteristics, Properties, and In Vitro
Digestibility of Rice.
M. Okuda, I. Aramaki, T. Koseki, H. Satoh, and K. Hashizume.
DOI: 10.1094/CC-82-0361.
VIEW ABSTRACT
| VIEW ARTICLE
Effects of Drain and Harvest Dates on Rice Sensory and
Physicochemical Properties.
E. T. Champagne, K. L. Bett-Garber, J. Thompson, R. Mutters, C. C. Grimm, and A.
M. McClung. DOI:
10.1094/CC-82-0369.
VIEW ABSTRACT
| VIEW ARTICLE
Effect of Mixing Time on Gluten Recovered by
Ultracentrifugation Studied by Microscopy and Rheological Measurements.
R. Kuktaite, H. Larsson, S. Marttila, and E. Johansson.
DOI: 10.1094/CC-82-0375.
VIEW ABSTRACT
| VIEW ARTICLE
Endosperm Structural Changes in Wheat During Drying of Maturing
Caryopses.
D. B. Bechtel and J. D. Wilson.
DOI: 10.1094/CC-82-0385.
VIEW ABSTRACT
| VIEW ARTICLE
Phenolic Content and Antioxidant Activity of Pearled Wheat and
Roller-Milled Fractions.
T. Beta, S. Nam, J. E. Dexter, and H. D. Sapirstein.
DOI: 10.1094/CC-82-0390.
VIEW ABSTRACT
| VIEW ARTICLE
Gluten-Free Bread from Sorghum: Quality Differences Among
Hybrids.
T. J. Schober, M. Messerschmidt, S. R. Bean, S.-H. Park, and E. K. Arendt.
DOI: 10.1094/CC-82-0394.
VIEW ABSTRACT
| VIEW ARTICLE
Qualities of Chiffon Cake Prepared with Indigestible Dextrin
and Sucralose as Replacement for Sucrose.
S.-D. Lin and C.-C. Lee.
DOI: 10.1094/CC-82-0405.
VIEW ABSTRACT
| VIEW ARTICLE
Quality Prediction of Rice Flour by Multiple Regression Model
with Instrumental Texture Parameters of Single Cooked Milled Rice Grains.
H. Okadome, H. Toyoshima, N. Shimizu, K. Suzuki, and K. Ohtsubo.
DOI: 10.1094/CC-82-0414.
VIEW ABSTRACT
| VIEW ARTICLE
Effect of Steeping with Sulfite Salts and Adjunct Acids on Corn
Wet-Milling Yields and Starch Properties.
P. Yang, A. E. Haken, Y. Niu, S. R. Chaney, K. B. Hicks, S. R. Eckhoff, M. E.
Tumbleson, and V. Singh.
DOI: 10.1094/CC-82-0420.
VIEW ABSTRACT
| VIEW ARTICLE
Microbial Transglutaminase as a Tool to Restore the
Functionality of Gluten from Insect-Damaged Wheat.
A. Bonet, P. A. Caballero, M. Gómez, and C. M. Rosell.
DOI: 10.1094/CC-82-0425.
VIEW ABSTRACT
| VIEW ARTICLE
Phosphorus Concentrations and Flow in Maize Wet-Milling
Streams.
K. D. Rausch, L. M. Raskin, R. L. Belyea, R. M. Agbisit, B. J. Daugherty, T.
E. Clevenger, and M. E. Tumbleson.
DOI: 10.1094/CC-82-0431.
VIEW ABSTRACT
| VIEW ARTICLE
Small-Scale Extrusion of Corn Masa By-Products.
K. A. Rosentrater, T. L. Richard, C. J. Bern, and R. A. Flores.
DOI: 10.1094/CC-82-0436.
VIEW ABSTRACT
| VIEW ARTICLE
NOTE: Starch Recovery from Degermed Corn Flour and Hominy Feed
Using Power Ultrasound.
Z. Zhang, H. Feng, Y. Niu, and S. R. Eckhoff.
DOI: 10.1094/CC-82-0447.
VIEW ABSTRACT
| VIEW ARTICLE
Impact of a Reduced Wheat Meal Sample Size on the Falling Number Test.
D. W. Hatcher.
DOI: 10.1094/CC-82-0450.
VIEW ABSTRACT
| VIEW ARTICLE
Effect of Composition of Feed Model Systems on Pellet Quality:
A Mixture Experimental Approach. I.
W. B. Cavalcanti and K. C. Behnke.
DOI: 10.1094/CC-82-0455.
VIEW ABSTRACT
| VIEW ARTICLE
Effect of Composition of Feed Model Systems on Pellet Quality:
A Mixture Experimental Approach. II.
W. B. Cavalcanti and K. C. Behnke.
DOI: 10.1094/CC-82-0462.
VIEW ABSTRACT
| VIEW ARTICLE
Impact of Proteins on Pasting and Cooking Properties of
Nonparboiled and Parboiled Rice.
V. Derycke, W. S. Veraverbeke, G. E. Vandeputte, W. De Man, R. C. Hoseney,
and J. A. Delcour.
DOI: 10.1094/CC-82-0468.
VIEW ABSTRACT
| VIEW ARTICLE
NOTE: Effect of Processing Variables on Texture of Sweet Potato
Starch Noodles Prepared in a Nonfreezing Process.
S.-Y. Lee, K.-S. Woo, J.-K. Lim, H. I. Kim, and S.-T. Lim.
DOI: 10.1094/CC-82-0475.
VIEW ABSTRACT
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