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November-December
2005,
Volume 82, Number 6
Barley Contains Two Cationic Acetylxylan
Esterases and One Anionic Feruloyl Esterase.
A. Sun, C. B. Faulds, and C. W. Bamforth.
DOI: 10.1094/CC-82-0621.
VIEW ABSTRACT
| VIEW ARTICLE
Effects of a Novel Barley, Himalaya 292, on Rheological and Breadmaking
Properties of Wheat and Barley Doughs.
G. Mann, E. Leyne, Z. Li, and M. K. Morell.
DOI: 10.1094/CC-82-0626.
VIEW ABSTRACT
| VIEW ARTICLE
Milling Quality and White Salt Noodle Color of Chinese Winter Wheat Cultivars.
Y. Zhang, K. Quail, D. C. Mugford, and Z. He.
DOI: 10.1094/CC-82-0633.
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| VIEW ARTICLE
Starch Retrogradation and Firming of Bread Containing Hydroxypropylated,
Acetylated, and Phosphorylated Cross-Linked Tapioca Starches for Wheat Flour.
M. Miyazaki, T. Maeda, and N. Morita.
DOI: 10.1094/CC-82-0639.
VIEW ABSTRACT
| VIEW ARTICLE
Rice Milling Quality, Grain Dimensions, and Starch Branching as Affected by High
Night Temperatures.
P. A. Counce, R. J. Bryant, C. J. Bergman, R. C. Bautista, Y.-J. Wang, T. J.
Siebenmorgen, K. A. K. Moldenhauer, and J.-F. C. Meullenet.
DOI: 10.1094/CC-82-0645.
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| VIEW ARTICLE
Classifying Paddy Rice by Morphological and Color Features Using Machine Vision.
C.-C. Liu, J.-T. Shaw, K.-Y. Poong, M.-C. Hong, and M.-L. Shen.
DOI: 10.1094/CC-82-0649.
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Food Amylose Content Affects Postprandial Glucose and Insulin Responses.
K. M. Behall and D. J. Scholfield.
DOI: 10.1094/CC-82-0654.
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| VIEW ARTICLE
NIR-FT/Raman Spectroscopy for Nutritional Classification of Cereal Foods.
M. Sohn, D. S. Himmelsbach, S. E. Kays, D. D. Archibald, and F. E. Barton, II.
DOI: 10.1094/CC-82-0660.
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Antioxidant-Rich Foods Retard Lipid Oxidation in Extruded Corn.
M. E. Camire, M. P. Dougherty, and J. L. Briggs.
DOI: 10.1094/CC-82-0666.
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| VIEW ARTICLE
Optimization of a Laboratory Dehulling Process for Lentil (Lens culinaris).
N. Wang.
DOI: 10.1094/CC-82-0671.
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Degradation of Secalins During Rye Sourdough Fermentation.
K. Tuukkanen, J. Loponen, M. Mikola, T. Sontag-Strohm, and H. Salovaara.
DOI: 10.1094/CC-82-0677.
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Thermal Properties of Starch from Exotic-by-Adapted Corn (Zea mays L.)
Lines Grown in Four Environments.
E. Lenihan, L. Pollak, and P. White.
DOI: 10.1094/CC-82-0683.
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Formation of Enzyme-Resistant Starch in Bread as Affected by High-Amylose Wheat
Flour Substitutions.
P. V. Hung, M. Yamamori, and N. Morita.
DOI: 10.1094/CC-82-0690.
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Development of Laboratory Techniques to Mimic Industrial-Scale Nixtamalization.
R. Yglesias, A. M. Parkhurst, and D. S. Jackson.
DOI: 10.1094/CC-82-0695.
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| VIEW ARTICLE
Evaluation of Liquid Nitrogen Freeze Drying and Ethanol Dehydration as Methods
to Preserve Partially Cooked Starch and Masa Systems.
R. Yglesias and D. S. Jackson.
DOI: 10.1094/CC-82-0702.
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Molecular Characterization of a Novel Methionine-Rich delta-Kafirin Seed Storage
Protein Gene in Sorghum (Sorghum bicolor L.).
L. Izquierdo and I. D. Godwin.
DOI: 10.1094/CC-82-0706.
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| VIEW ARTICLE
Genotypic and Environmental Effects on Color and Discoloration Potential of
Barley in Food Products.
Z. Quinde-Axtell, S. E. Ullrich, and B.-K. Baik.
DOI: 10.1094/CC-82-0711.
VIEW ABSTRACT
| VIEW ARTICLE
Rheological Characterization of a New Oat Hydrocolloid and Its Application in
Cake Baking.
S. Lee, M. P. Kinney, and G. E. Inglett.
DOI: 10.1094/CC-82-0717.
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Small-Scale Induction of Postharvest Yellowing of Rice Endosperm.
H. Belefant-Miller, M. G. Kay, and F. N. Lee.
DOI: 10.1094/CC-82-0721.
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High-Starch and High-beta-Glucan Barley Fractions Milled with Experimental
Mills.
R. A. Flores, K. B. Hicks, D. W. Eustace, and J. Phillips.
DOI: 10.1094/CC-82-0727.
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| VIEW ARTICLE
Comparison of Enzymatic (E-Mill) and Conventional Dry-Grind Corn Processes Using
a Granular Starch Hydrolyzing Enzyme.
P. Wang, V. Singh, L. Xu, D. B. Johnston, K. D. Rausch, and M. E. Tumbleson.
DOI: 10.1094/CC-82-0734.
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NOTE: Presence and Amounts of Starch Granule Surface Proteins in Various
Starches.
Y. Yoshino, M. Hayashi, and M. Seguchi.
DOI: 10.1094/CC-82-0739.
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Author Index for Volume 82.
VIEW INDEX
Subject Index for Volume 82.
VIEW INDEX
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