Cereal Chemistry May-June 1991, Volume 68, Number 3

Effect of Navy Bean Protein Flour and Navy Bean Globulin(s) on Composite Flour Rheology, Chemical Bonding, and Microstructure.
N. L. Lorimer, M. E. Zabik, J. B. Harte, N. C. Stachiw, and M. A. Uebersax.
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Total and Acid-Soluble /3-Glucan Content of Hulless Barley and Its Relationship to Acid-Extract Viscosity.
R. S. Bhatty, A. W. MacGregor, and B. G. Rossnagel.
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Extrusion Cooking of Corn Meal and Sugar Beet Fiber: Effects on Expansion Properties, Starch Gelatinization, and Dietary Fiber Content.
S. Lue, F. Hsieh, and H. E. Huff.
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Effects of Fiber and Phytate in Sorghum Flour on Iron and Zinc in Weanling Rats: A Pilot Study.
H. I. Ali and B. F. Harland.
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Application of High-Resolution Carbon-13, Oxygen-17, and Sodium-23 Nuclear Magnetic Resonance to Study the Influences of Water, Sucrose, and Sodium Chloride on Starch Gelatinization.
P. Chinachoti, V. A. White, L. Lo, and T. R. Stengle.
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Gelatinization of Wheat Starch in the Presence of Sucrose and Sodium Chloride: Correlation Between Gelatinization Temperature and Water Mobility as Determined by Oxygen-17 Nuclear Magnetic Resonance.
P. Chinachoti, M.-S. Kim-Shin, F. Mari, and L. Lo.
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Wet Milling of Corn Using Gaseous SO2 Addition Before Steeping and the Effect of Lactic Acid on Steeping.
S. R. Eckhoff and C. C. Tso.
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Effect of Added Pentosans on Some Physical and Technologica lCharacteristics of Dough and Gluten.
J. Michniewicz, C. G. Biliaderis, and W. Bushuk.
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Polyurethane Foams Extended with Corn Flour.
R. L. Cunningham, M. E. Carr, and E. B. Bagley.
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Encapsulation of Atrazine Within a Starch Matrix by Extrusion Processing.
M. E. Carr, R. E. Wing, and W M. Doane.
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Stabilizing Brown Rice Products by Aqueous Ethanol Extraction.
E. T. Champagne, R. J. Hron, Sr., and G. Abraham.
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Chemical and Spectral Quantification of Mold in Contaminated Barley.
C. A. Roberts, R. R. Marquardt, A. A. Frohlich, R. L. McGraw, R. G. Rotter, and J. C. Henning.
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Quantitation and Distribution of -y-Zein in the Endosperm of Maize Kernels.
E. Paiva, A. L. Kriz, M. J. V. V. D. Peixoto, J. C. Wallace, and B. A. Larkins.
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Analysis of the Molecular Species of Glycerolipids from Rye Grains by Reversed-Phase High-Performance Liquid Chromatography.
Y. Mano, S. Nishiyama, M. Kojima, M. Ohnishi, and S. Ito.
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The Relationship of Bromate Requirement and Sugars in Breadmaking and Implications for Loaf Volume Potential of Hard Red Spring Wheat Flours.
J. D. C. Figueroa and K. Khan.
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Metabolic Effects of Insoluble Oat Fiber on Lean Men with Type II Diabetes.
J. W. Anderson, C. C. Hamilton, J. L. Horn, D. B. Spencer, D. W. Dillon, and J. A. Zeigler.
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Evaluation of Enzyme and Chemically Treated Wheat Bran Ingredients in Yeast-Raised Breads.
B. A. Rasco, M. Borhan, J. M. Yegge, M. H. Lee, K. Siffring, and B. Bruinsma.
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Influence of Poly (Ethylene-co-Acrylic Acid) on the Paste Viscosity and Gel Rheology of Cornstarch Dispersions.
G. F. Fanta andD. D. Christianson.
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Relationships Between Gluten Protein Composition and Quality Characteristics in Four Populations of High-Protein, Hard Red Winter Wheat.
S. Primard, R. Graybosch, C. J. Peterson, and J.-H. Lee.
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Identification of Wheat Lines Containing the I BL/ IRS Translocation by High-Performance Liquid Chromatography.
G. L. Lookhart, R. Graybosch, J. Peterson, and A. Lukaszewski.
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NOTE: Interference of Phytate with Extraction of Protein from Brown Rice Using SM Acetic Acid.
B. O. Juliano, A. Hussain, A. P. Resurreccion, and W. Bushuk.
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NOTE: Starch Recovery from Steeped Corn Grits as Affected by Drying Temperature and Added Commercial Protease.
S. R. Eckhoff and C. C. Tso.
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Communication to the Editor: Model of Glutenin Structure Based on Farinograph and Electrophoretic Results.
P. K. W. Ng and W. Bushuk.
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