March-April 2007, Volume 84, Number 2

Detection of Genetically Modified Soy in Doughs and Cookies.
N. Gryson, K. Dewettinck, and K. Messens. doi:10.1094/CCHEM-84-2-0109.
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NOTE: Solid Phase Extraction/Liquid Chromatography Method for the Determination of Niacin in Commercial Flour Products.
D. E. LaCroix and W. R. Wolf. doi:10.1094/CCHEM-84-2-0116.
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Effect of Moisture Content at Harvest and Degree of Milling (Based on Surface Lipid Content) on the Texture Properties of Cooked Long-Grain Rice.
M. I. Saleh and J.-F. Meullenet. doi:10.1094/CCHEM-84-2-0119.
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Extraction of Antioxidants from Wheat Bran Using Conventional Solvent and Microwave-Assisted Methods.
D. S. Oufnac, Z. Xu, T. Sun, C. Sabliov, W. Prinyawiwatkul, and J. S. Godber. doi:10.1094/CCHEM-84-2-0125.
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Factors Impacting Ethanol Production from Grain Sorghum in the Dry-Grind Process.
X. Wu, R. Zhao, S. R. Bean, P. A. Seib, J. S. McLaren, R. L. Madl, M. Tuinstra, M. C. Lenz, and D. Wang. doi:10.1094/CCHEM-84-2-0130.
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Development and Characterization of Extruded Pellets of Whole Potato (Solanum tuberosum L.) Flour Expanded by Microwave Heating.
I. Bastos-Cardoso, J. de J. Zazueta-Morales, F. Martínez-Bustos, and Y. Kil-Chang. doi:10.1094/CCHEM-84-2-0137.
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Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing.
V. A. Solah, G. B. Crosbie, S. Huang, K. Quail, N. Sy, and H. A. Limley. doi:10.1094/CCHEM-84-2-0145.
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Classification of Dry-Milled Maize Grit Yield Groups Using Quadratic Discriminant Analysis and Decision Tree Algorithm.
K.-M. Lee, T. J. Herrman, S. R. Bean, D. S. Jackson, and J. Lingenfelser. doi:10.1094/CCHEM-84-2-0152.
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Polyphenolics and Antioxidant Capacity of White and Blue Corns Processed into Tortillas and Chips.
D. Del Pozo-Insfran, S. O. Serna Saldivar, C. H. Brenes, and S. T. Talcott. doi:10.1094/CCHEM-84-2-0162.
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Occurrence and Location of Tannins in Finger Millet Grain and Antioxidant Activity of Different Grain Types.
M. Siwela, J. R. N. Taylor, W. A. J. de Milliano, and K. G. Duodu. doi:10.1094/CCHEM-84-2-0169.
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Molecular Characteristics of Corn Fiber Gum and Their Influence on CFG Emulsifying Properties.
M. P. Yadav, M. L. Fishman, H. K. Chau, D. B. Johnston, and K. B. Hicks. doi:10.1094/CCHEM-84-2-0175.
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Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and Bread.
Z. Xiujin, S. Jinquan, and L. Zaigui. doi:10.1094/CCHEM-84-2-0181.
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Study of Calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a Function of Cooking Temperature.
E. Gutierrez, I. Rojas-Molina, J. L. Pons-Hernandez, H. Guzman, B. Aguas-Angel, J. Arenas, P. Fernandez, A. Palacios-Fonseca, G. Herrera, and M. E. Rodríguez. doi:10.1094/CCHEM-84-2-0186.
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Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch.
S. L. Amaya-Llano, N. Morales Hernández, E. Castaño Tostado, and F. Martínez-Bustos. doi:10.1094/CCHEM-84-2-0195.
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A Gas Chromatography Procedure for Determining Milled Rice Surface Lipid Content.
C. J. Bergman and F. D. Goffman. doi:10.1094/CCHEM-84-2-0202.
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