Zobrazeno 1 - 10
of 95
pro vyhledávání: '"R.D. Waniska"'
Publikováno v:
Journal of Cereal Science. 42:173-184
The influence the quality and shelf life of baked product has previously been reported to be effected by the time and temperature of the baking process. In this study, dough was baked at 219 °C by using different ovens (conventional, impingement or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c73d291d4285e17dfb0ba26d183d9dea
https://doi.org/10.1016/j.jcs.2005.04.007
https://doi.org/10.1016/j.jcs.2005.04.007
Publikováno v:
Journal of Cereal Science. 37:377-380
Wheat flour tortillas (31·9% moisture) were stored at −60, −12, 0, 4, 22, and 35 °C to evaluate textural changes during staling. Subjective rollability and two-dimensional extensibility tests revealed that tortillas stored at ≥0 °C had incre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55c651cf00d4493e9b9103d4c562f3f1
https://doi.org/10.1006/jcrs.2002.0509
https://doi.org/10.1006/jcrs.2002.0509
Publikováno v:
Journal of Cereal Science. 12:289-296
Protein solubility, molecular weight distribution and pepsin-digestibilities of tortilla chips prepared from quality protein maize (QPM), regular maize and sorghum kernels were determined. QPM products contained higher amounts of extractable albumins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eb96104d9fea2f21c7b075ab8fcc001
https://doi.org/10.1016/s0733-5210(09)80111-2
https://doi.org/10.1016/s0733-5210(09)80111-2
Publikováno v:
Journal of Cereal Science. 11:277-289
The effect of parboiling on the milling yield and cooking quality of whole sorghum ( Sorghum bicolor [L. Moench]) kernels was examined. Cultivars differing widely in kernel characteristics were: (1) soaked overnight and boiled for 10 min (Soak-Boil o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dcd800d4a8cdd5aa7b546774dfe2730
https://doi.org/10.1016/s0733-5210(09)80172-0
https://doi.org/10.1016/s0733-5210(09)80172-0
Publikováno v:
Crop Science. 36:479-479
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41c6630ac1bbb15251472baa43023a16
https://doi.org/10.2135/cropsci1996.0011183x003600020062x
https://doi.org/10.2135/cropsci1996.0011183x003600020062x
Publikováno v:
Biomass. 17:39-49
Sorghum bicolor (L.) Moench contains phenolic compounds which vary according to growth stage and plant tissue. Caryopses, glumes, stalks, and leaves of AT × 623 ∗ CS3541 were sampled from 0 do t0 days after anthesis (DAA) and analyzed for free phe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::381937eadc61a99aadb66d9b5e54f7d9
https://doi.org/10.1016/0144-4565(88)90069-8
https://doi.org/10.1016/0144-4565(88)90069-8
Publikováno v:
Journal of Cereal Science. 7:183-193
Couscous, a steamed agglomerated food, was prepared from sorghum with different kernel characteristics. Milling properties of sorghum indicated that a more corneous endosperm corresponded to an increased yield after decortication, a smaller flour par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12c662ec427b03c9207f4f279cb6e571
https://doi.org/10.1016/s0733-5210(88)80019-5
https://doi.org/10.1016/s0733-5210(88)80019-5